[CF Recipe Book] Breakfast

Here is a recipe for typical omellette that I make that is off the hook! It's just an omellette but you'd be surprised how many people can't even cook a simple sunny side up egg!

Ingredients for one person: 1/4th of an onion, 1/4th pepper, 1/2 tomato, one small boiled potato, 3-4 eggs, butter, 1-2 slices of Kraft american cheese, wheat bread.

Cooking directions:
1. Heat frying pan to melt tablespoon of butter
2. Chop the onion, pepper, tomato and potato and fry until you think it looks good (not too much to where it turns brown!).
3. Scamble the eggs, cut up the cheese and mix with the eggs and then place in pan after putting more butter so it won't stick.
4. I usually put a little bit of chilli powder or seasoned salt while the vegies are frying to give it some flavor
5. Cook for 4-5 minutes depending on how high the fire is.

 

Actually, for a typical omelette, you take 3 eggs, put in a bowl with a tablespoon of milk, and beat until frothy.

Then you put the eggs into a greased(butter) pan already preheated. (medium)

Then you take the cheese, and whatever else, and you place them in a line in the center of the pan.

After a minute, you flip the two empty sides onto the cheese and fillings, and let it sit a minute longer.

Your recipe sounds good, but that sounds more like a skillet than an omelette.

[Quick tip on omelettes- some people have problems flipping the two edges into the middle. Simple solution- place the cheese and fillings onto one side of the pan, and then flip the empty side onto the filled side. Not as nice, presentation-wise, but it still tastes the same.]


(note-this does not count as my recipe)

 

I'll post my waffle recipe later tonight.

Anybody got a good recipe for breakfast homestyle potatoes?

 

This is why this is going to be a bad idea. Dude posts his recipe and before anyone else can post anything, someone comes in and tries to correct his recipe.

 

I wasn't being condescending at all. And this isn't a bad idea. I was saying his recipe sounded like a skillet. Quit worrying. It'll be fine.

 

Southwestern Omelette

This is designed to be a large omelette that can be divided at the table. Serves two or three

Six extra large eggs
½ pound bacon
6 oz. (3/4 package) of cream cheese, room temperature
3 oz. Parmigiano Reggiano (use the real stuff, or don’t bother with this recipe), finely shredded
2 jalapeños, minced (remove the seeds and white veins if you can’t take the heat)
½ medium yellow or white onion, minced
1 large Haas avocado
Minced Cilantro, sea salt, and fresh ground black pepper for garnish
Butter for greasing pan

Slice bacon in ¼ inch pieces upon removal from package and then fry over med-high heat until crispy in a large saucepan (make sure this saucepan has a lid, but don’t use it while frying). After bacon is crispy, drain off all of the rendered grease and discard. Immediately toss in the minced onion and jalapeños and sauté in the residual grease (along with the bacon). Stir constantly over med-high heat for two minutes, then turn off heat, and then place cream cheese in the saucepan. Immediately place the lid on this mixture and then move to the side. The residual heat will soften the cream cheese enough for easy mixing.

Crack six extra large eggs into a mixing bowl and whip with a fork or wire whisk. Take a 12” everyday pan (with lid…and preferably non stick) and heat over high heat. Melt a pat of butter and swirl around to coat bottom and sides of pan. Immediately add beaten eggs. Tilt pan to and fro a bit to make sure eggs are evenly distributed. After one minute, turn down heat to med-low. Quickly and thoroughly mix the cream cheese, bacon, veggie mixture. It will be too thick to pour, and the omelette is too fragile to spread anything over it, so lightly drop spoonfuls of the mixture over one half (or slightly less) of the omelette in a half moon shape. Sprinkle the Parmigiano Reggiano over this mixture, and then place the lid on the pan for one minute. Because this is such a large omelette, the lid will help the eggs set properly. While lid is on and eggs are setting, peel avocado and slice. After the one minute, use a large spatula to lift the side of the omelette that doesn’t have any filling. The eggs should still be slightly undone on the top side. Use the spatula to fold this side over the filling and put lid back on for one more minute. After this minute, check to make sure eggs in center are set (cooked). Once set, move omelette to serving platter, garnish across top with sliced avocado, and top with cilantro, sea salt and pepper to taste. Voila!

 

The best breakfast sandwhich in the world.

Ingredients:
Oatnut Bread (A specific brand/kind at almost every store)
Smucker's Strawberry Preserves
2 Slices Kraft Cheese
3 Slices of Bacon
2-3 Eggs

1. Cut each of 3 bacon strips in half and lightly fry them until they are chewy but not yet crispy. Remove from skillet to cool on a plate.
2. In the same skillet scramble the 2-3 eggs. Tear the 2 slices of Kraft cheese into small pieces and drop them in the eggs while they are still soupy so the cheese can melt and spread throughout the eggs.
3. While the eggs are scrambling drop the bread in the toaster on a very light setting so that the bread is only slightly toasted.
4. Remove scrambled eggs.
5. Smear strawberry preserves on one slice of bread and lay 3 half strips of bacon on each slice of bread, then cover both sides with the scrambled eggs.
6. Close up the bread and enjoy the tastiest breakfast construction ever.

Another favorite recipe: Pillsbury Grand's Cinnamon Rolls

1. Purchase Grands Cinnamon Rolls at local supermarket
2. Bake according to instructions
3. Eat the whole tray while watching ESPN College Game Day.

 

Modifications and changes can be posted constructively. Like, "This sounds good - but I like to use garlic salt". No harm in that.

 

Somebody celebrates 420

 

Agreed.

 

I don't pretend to be a chef so I apologize for not using the correct term of skillet. If I offended you by calling a skillet an omelette I am really sorry. Thanks.

 

Americanized Chinese Soy Milk Soup

This is pretty much a bastardization of a basic Chinese Recipe.

2 Cups of bland Soy Milk (no sugar)
2 Tablespoon of Balsamic Vinegar
Croutons (Preferrably home-made)
Black Olives
dash of Soy Sauce
dash of Olive Oil

Bring Soy Milk to a slow boil over a stove. Pour it in a bowl, place the vinegar into the heated Soy Milk. The soy milk will begin to break down with the vinegar. Place the Soy Sauce and Olive Oil (or more vinegar) into the mixture until you get the desired taste (It ought to taste a little sour). After you have the desired taste, then put the black olives and croutons into the mixture and serve. Home-made croutons are better for the recipe because it is not quite as hard and dry as the store-bought. Let me know if you need a recipe in making the croutons.

 

In Asian cultures we like to eat things like rice noodles and rice porridge for breakfast. Here's my recipe for a simple rice porridge also called "Zo" like in Alon-ZO Mourning.

Ingredients
Left over rice cooked rice, preferably short grain sticky rice.
1 Chicken boulion cube.
Sesame oil. (I recommend the pure toasted oil instead of the flavored ones)
Dried shredded pork (Sometimes called meat floss and can be found at most Asian grocery stores. Looks like shredded jerky.)
White pepper.
Chopped chives.

Take the cooked rice and put it in a pot and add water to it with a ratio of at least 2.5 parts water to one part rice. You can adjust this depending on how watery you want it. Add the boulion cube Bring to a boil but don't let it boil for more than a minute and turn down heat to simmer. Add about a table spoon of dried shredded pork and maybe half a teaspoon sesame oil, again you can adjust this to taste and how oily you like the texture. White pepper to taste. Let simmer for about 10 minutes. When done serve in bowls with chopped chives ontop.

Toppings:
Most of the time zo isn't eaten plain but there are all sorts of things that can be added so here's a list of some suggestions.
Chili sauce. Generally use the Chinese La Jiang red chilli sauce but I like the Indonesian Sambal too and even tried it once with Salsa Verde that was pretty good.
Shredded Ginger.
Peanuts. Spanish peanuts work pretty well.
Red Roast pork. This is a roast pork tenderloin that is red on the outside and is common in Chinese and Vietnamese places.
Roast duck.
Chicken. You can try it with slices or shreds of boiled or roasted chicken. I tried it once with some leftover fried chicken I reheated in the oven and it was pretty good.
Salt fish.
Squid. If you add slices of squid right when you serve the porridge hot and eat it quickly the squid will cook in the porridge and won't be as rubbery as if you cook it first.
Shrimp. You can use pre-cooked shrimp or also the dried small shrimp.
Preserved Egg. This is the chinese preserved duck egg called "Pi Dan"
Fried egg or hardboiled egg.
Tofu. I recommend the firm or fried tofu so they want dissolve in the porridge.
Pickled vegetables. The salty Asian pickled vegetables work the best but you can use western pickle slices too.
Sauteed vegetables. Chinese broccoli is good or even regular brocolli.
Tripe. For those who like that.

The rice porridge is a base for other things so you can pretty much add whatever you like that can hold up in the porridge. My dad likes Spam in his so you can try lunch meat or hot dogs. Maybe next time I make it I'll try some Louisiana hot links.

 

Is that Chinese? Vietnamse? Japanese? Korean? Thai?

 

Chinese

 

Good call. I personally prefer the sweet instead the savory soy milk and you can substitute the vinegar, soy sauce, olives and other savory ingredients with white cane sugar and a tiny pitch of cinamon and nutmeg and heat to dissolve the sugar. That ideally goes with these long Chinese donuts, imagine a long unglazed crueller but you could probably have it with biscuits.

 

All of the above. Including Malay, Indonesian, Cambodian, Lao and probably a few more cultures.

 

Yeah, I came up with my recipe in Austin where I couldn't find the right ingredients. Also, I think the fried bread => crouton is a healthier alternative (especially when it is home-made).