Considering some of the recipes we've seen involving 1/2 lb of bacon and bacon and eggs on strawberry jam I'm not sure health is a big concern here.
Well, let's just say that we could spin off 2-3 different threads on that one. Best "green leaf recipes," best salty 420 recipes, best sweet 420 recipes, oh man, the list is endless...
Rollups are always a big hit around here, especially with the kids. Ingredients: Fresh Flour Tortillas Peanut Butter or Nutella Skillet Heat tortilla briefly in the skillet until it gets warm, may be 45-60 seconds. spread with topping Roll up tortilla into log Enjoy!
You have much to learn my young padawan RM95 You're missing the whole realm of 7-11 burritos. The Cheetos. The Dorritos. I live down the street from a coop cafe, the kind of place where you see a lot of white kids with dreds, and they could teach us much about the fine points of organic fair trade 420 cuisine. I hear organic Black bean and tempeh gluten free tostados go very well with some of the finest produce of Humboldt County and Vancouver closets.
Chocolate Rolls - Pre-heat oven to 400 degrees. Crust: 3 cups all-purpose flour (sift flour before measuring) 1 teaspoon of salt 1.25 cups shortening (easiest to use the shortening sticks) 1 tablespoon of butter or margarine 3 tablespoons of water Mix flour and salt together first. Mix flour, butter, and shortening together until the mixture is cumbly. Then mix the water in, more or less until the mixture just hold together. Mixture should form a smooth ball. You can put the dough in the refrigerator for a while to make it easier to handle (optional). Cut the dough into 6-8 sections. Roll dough out into pie crust thiness and cut into 8x8 squares, stack and set aside in refrigerator. Filling: .5 cups of cocoa powder .5 cups of sugar (granulated or powder) 6-8 tablespoons of softened butter or margarine Mix equal parts of cocoa and sugar into each tablespoon of butter (to taste). Stir until cocoa, sugar, and butter is mixed thoroughly. Spread mixture generously on to square pieces of dough starting in the middle up to two inches from edge of crust. Roll dough up and the fold ends (about an inch) under. Spray cookie sheet lightly with cooking spray. Place rolls about two inches apart and bake for 12-15 minutes.
May I suggest we break into breakfast recipes for weekdays and weekends? It doesn't look like many can be done in, say, 5-10 minutes. For those of us who need to beat morning rush hour during the week, we don't have much time to prepare breakfast. Of course on weekend morings it's a different story.
A lot of people get scared by eggs benedict, but it's pretty easy and it'll impress the hell out of your girlfriend/wife. Eggs Benedict Ingredients: 4 eggs 2 egg yolks 8 slices Canadian Bacon 2 English muffins, sliced 1/2 cup butter (1/4 lb.) 1 Tbs lemon juice 1/2 teaspoon dry mustard 1/8 teaspoon salt 1/4 teaspoon paprika 4 sprigs parsley 3 Tbs vinegar First, boil water with vinegar. Also, preheat skillet on medium heat. Next, place egg yolks, lemon juice, mustard and salt into a blender. Then place the butter in a measuring cup and microwave 1 minute, or until butter is melted and hot. Take the butter out. Put blender on its highest setting, and gradually add the butter. (about an eighth of the butter every 20 seconds). Blend until creamy and thickened. Next, carefully crack open the four eggs and place them gently into the boiling water (shells off, easier than it sounds) Boil the eggs 4-6 minutes, depending on how runny you like them. Then (or during, depending on skill), place the 8 slices of canadian bacon into the pre-heated skillet. Cook bacon 2-3 minutes per side. Then take the 4 muffin slices and toast them to desired brownness. Finally, place toasted muffin on plate. Top each with two slices Canadian Bacon, and a poached egg. Top each with a 1/4 of the hollandaise sauce. Sprinkle each with paprika and add a parsley sprig. Takes about 30 minutes and tastes awesome.
LONG receipes are for womens. I refuse to read a receipe longer than three lines. It should be something like this: Source Bread 1, get two pieces of bread 2, spread whatever souce on them 3, put together and eat.
For the rice porridge recipe you can prepare a big pot on the weekend and then heat it up in the microwave with whatever toppings you want on the weekdays for a fast hot breakfast. I actually like it when its sat in the fridge for a few days because the flavors deepen.
Having had enough "Zo" in my early childhood, I can tell you it's best served when prepared fresh, along with some types of "Bing". Then again we didn't have microwave in those days ...
