Food Album
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Kalina
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French Onion Soup
^
What:
8 large onions, chopped in rings
1/2 cup butter
12 cups of condensed beef broth, undiluted
1 1/2 teaspoons of Worcestershire sauce (if you can find the GF kind)
3 bay leaves
GF Bread, cut into cubes
Gruyere cheese (or parmesan, mozzarella or what ever your favorite is, mine is Gruyere)
How:
Saute the onions in butter, until browned a bit. Dump into slow cooker/crockpot. Add broth, Worcestershire sauce and bay leaves. Cover and cook on low for 5-7 hours (or how ever long you are at work, nothing happens if you go an hour or two longer). Remove the bay leaves.
Scoop soup into oven-proof bowls. Add a handful of bread and top with cheese. Melt under the broiler until the cheese browns just a touch. Eat.
^
2 Tablespoons oil
3 Tablespoons butter
6 cups thinly sliced onions
½ teaspoon sugar
2 ½ quarts broth
½ cup dry white wine
salt & pepper
8 slices French bread
2 cups grated Gruyere cheese
~ Heat oil in a heavy 5-6 quart pan.
~ Add the butter and melt.
~ Add the onions and cook slowly, covered for 10 minutes.
~ Add the sugar and salt.
~ Continue to cook slowly until the onions caramelize and turn a rich brown color
→ Do NOT burn!
→ This will take 45 – 60 minutes.
~ Add wine and cook 5 minutes, still over a low heat.
~ Add stock and check for seasoning.
~ Simmer for 30 minutes.
~ Toast the bread and put one slice in the bottom of each bowl.
~ Fill bowls with soup.
~ Cover with cheese.
~ Broil until cheese is bubbly and slightly browed.
→ Be sure you are using oven proof bowls!
French Onion Soup
^
What:
8 large onions, chopped in rings
1/2 cup butter
12 cups of condensed beef broth, undiluted
1 1/2 teaspoons of Worcestershire sauce (if you can find the GF kind)
3 bay leaves
GF Bread, cut into cubes
Gruyere cheese (or parmesan, mozzarella or what ever your favorite is, mine is Gruyere)
How:
Saute the onions in butter, until browned a bit. Dump into slow cooker/crockpot. Add broth, Worcestershire sauce and bay leaves. Cover and cook on low for 5-7 hours (or how ever long you are at work, nothing happens if you go an hour or two longer). Remove the bay leaves.
Scoop soup into oven-proof bowls. Add a handful of bread and top with cheese. Melt under the broiler until the cheese browns just a touch. Eat.
^
2 Tablespoons oil
3 Tablespoons butter
6 cups thinly sliced onions
½ teaspoon sugar
2 ½ quarts broth
½ cup dry white wine
salt & pepper
8 slices French bread
2 cups grated Gruyere cheese
~ Heat oil in a heavy 5-6 quart pan.
~ Add the butter and melt.
~ Add the onions and cook slowly, covered for 10 minutes.
~ Add the sugar and salt.
~ Continue to cook slowly until the onions caramelize and turn a rich brown color
→ Do NOT burn!
→ This will take 45 – 60 minutes.
~ Add wine and cook 5 minutes, still over a low heat.
~ Add stock and check for seasoning.
~ Simmer for 30 minutes.
~ Toast the bread and put one slice in the bottom of each bowl.
~ Fill bowls with soup.
~ Cover with cheese.
~ Broil until cheese is bubbly and slightly browed.
→ Be sure you are using oven proof bowls!
HulkHogan
New member
Bls: Food Album
udah bosen tiap hari liat.....cuma liat,,,,,,,,,,,,wkekekekeek
Bacon Cheeseburger
udah bosen tiap hari liat.....cuma liat,,,,,,,,,,,,wkekekekeek
Kalina
Moderator
Bls: Food Album
Caramel Apples
V
(makes 12)
12 crisp apples
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teaspoon salt
3 tablespoons butter
3/4 teaspoon vanilla extract
Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium0high heat. Simmer until the mixture reaches 270°F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minuets, until caramel thickens to a toffeelike consistency. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
Nutrition Per Serving
Protein 1G
Fat 15G
Carbohydrate 148G
Fiber 3G
Sodium 220MG
Cholesterol 55MG
Calories 700
V
(makes 12)
12 crisp apples
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teaspoon salt
3 tablespoons butter
3/4 teaspoon vanilla extract
Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium0high heat. Simmer until the mixture reaches 270°F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minuets, until caramel thickens to a toffeelike consistency. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
Nutrition Per Serving
Protein 1G
Fat 15G
Carbohydrate 148G
Fiber 3G
Sodium 220MG
Cholesterol 55MG
Calories 700
Kalina
Moderator
Bls: Food Album
Chips and Guacamole
V
Ingredients:
- 1 medium avocado, ripe, peeled and pitted
- 1 15-oz. can young peas, drained and rinsed
- 1/4 cup chopped tomatillos
- 1/4 cup finely chopped red onions
- 1/3 cup chopped tomatoes
- 1/4 cup Labane Yogurt Cheese* or fat-free plain Greek yogurt
- 2 tbsp lime juice
- 4 cloves chopped garlic
- 1 tsp cumin
- 2 tbsp chopped cilantro
- Kosher salt and pepper to taste
*Labane Cheese can be found at most Kosher Grocery Stores
Directions:
Put peas in a medium bowl and mash with a fork until almost smooth. Add in avocado and mash that into the peas until smooth.
Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Makes 6 servings.
Serving size is 1/3 cup.
Each serving = 1 Weight Watchers Point
V
Ingredients:
- 1 medium avocado, ripe, peeled and pitted
- 1 15-oz. can young peas, drained and rinsed
- 1/4 cup chopped tomatillos
- 1/4 cup finely chopped red onions
- 1/3 cup chopped tomatoes
- 1/4 cup Labane Yogurt Cheese* or fat-free plain Greek yogurt
- 2 tbsp lime juice
- 4 cloves chopped garlic
- 1 tsp cumin
- 2 tbsp chopped cilantro
- Kosher salt and pepper to taste
*Labane Cheese can be found at most Kosher Grocery Stores
Directions:
Put peas in a medium bowl and mash with a fork until almost smooth. Add in avocado and mash that into the peas until smooth.
Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Makes 6 servings.
Serving size is 1/3 cup.
Each serving = 1 Weight Watchers Point
notes: Guacamole itu.. saus dari Alpukat.. CMMIW..
Kalina
Moderator
Bls: Food Album
Pumpkin Pie
V
Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) (I make mine from scratch, if you'd like that recipe, please holler!)
10 gingersnap cookies
2 tablespoons sugar
1 tablespoon all-purpose flour
2 tablespoons chilled butter, cut into small pieces
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
pinch of ground cloves
1 (15-ounce) can unsweetened pumpkin
1 (12-ounce) can evaporated fat-free milk
1 large egg
3 large egg whites
Note: I like mine to have plenty of spice flavor; I often really spice it up!--have fun!
Preparation
Preheat oven to 350°.
Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.
by. Victoria Hart
V
Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) (I make mine from scratch, if you'd like that recipe, please holler!)
10 gingersnap cookies
2 tablespoons sugar
1 tablespoon all-purpose flour
2 tablespoons chilled butter, cut into small pieces
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
pinch of ground cloves
1 (15-ounce) can unsweetened pumpkin
1 (12-ounce) can evaporated fat-free milk
1 large egg
3 large egg whites
Note: I like mine to have plenty of spice flavor; I often really spice it up!--have fun!
Preparation
Preheat oven to 350°.
Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.
by. Victoria Hart
Kalina
Moderator
Bls: Food Album
White Radish Cake
V
Chinese White Radish Cakes (Luo Bo Gao) recipe adapted from Asian Dumpling Tips. I omitted wheat starch which I didn’t have it. Also I used a 2ocm square baking tins for the aesthetic appeal. The mixture didn’t fit in one 20cm cake tin but not enough for two tins. So I used a smaller round tin for the second batch.
Ingredients
2 cups white rice flour
¼ cup wheat starch
1 teaspoon salt
½ teaspoon freshly ground white pepper
15g dried shrimp, soaked in hot water to cover for 30 minutes
1 pound daikon radish
2/3 cup finely chopped Chinese sausage
3 spring onions, finely chopped
V
Chinese White Radish Cakes (Luo Bo Gao) recipe adapted from Asian Dumpling Tips. I omitted wheat starch which I didn’t have it. Also I used a 2ocm square baking tins for the aesthetic appeal. The mixture didn’t fit in one 20cm cake tin but not enough for two tins. So I used a smaller round tin for the second batch.
Ingredients
2 cups white rice flour
¼ cup wheat starch
1 teaspoon salt
½ teaspoon freshly ground white pepper
15g dried shrimp, soaked in hot water to cover for 30 minutes
1 pound daikon radish
2/3 cup finely chopped Chinese sausage
3 spring onions, finely chopped
Kalina
Moderator
Bls: Food Album
Home-Style Pot Roast
V
Ingredients
* 2 pounds boneless beef chuck, cut into large chunks
* 1 can (14.5 oz each) Hunt's Stewed Tomatoes, undrained
* 1 envelope (1.5 oz each) beef stew seasoning
Preparation
Hands On: 10 minutes
Total: 8 hours 10 minutes
1. Combine meat, tomatoes with their liquid and the seasoning in slow cooker. Cover with lid.
2. Cook on LOW 8 hours (or on HIGH 4 hours).
yang di Cafe World by Zynga.com
V
Ingredients:
* 1 Reynolds Oven Bag, Large Size
* ¼ cup flour
* ⅔ cup water
* 1 envelope dry onion soup mix
* 3- to 31/2-pounds boneless beef roast
* 4 medium red potatoes, cut in quarters
* 1 medium onion, cut in quarters
* 1 package (16 oz.) peeled baby carrots
PREHEAT oven to 325°F.
SHAKE flour in Reynolds Oven Bag; place in 9x13x2-inch baking pan.
ADD water and onion soup mix to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce. Place potatoes, onion and carrots in bag around beef.
CLOSE oven bag with nylon tie; cut six ½-inch slits in top. Tuck ends of bag in pan.
BAKE 2½ hours or until beef is tender. Makes 7 to 9 servings.
V
Ingredients
* 2 pounds boneless beef chuck, cut into large chunks
* 1 can (14.5 oz each) Hunt's Stewed Tomatoes, undrained
* 1 envelope (1.5 oz each) beef stew seasoning
Preparation
Hands On: 10 minutes
Total: 8 hours 10 minutes
1. Combine meat, tomatoes with their liquid and the seasoning in slow cooker. Cover with lid.
2. Cook on LOW 8 hours (or on HIGH 4 hours).
yang di Cafe World by Zynga.com
V
Ingredients:
* 1 Reynolds Oven Bag, Large Size
* ¼ cup flour
* ⅔ cup water
* 1 envelope dry onion soup mix
* 3- to 31/2-pounds boneless beef roast
* 4 medium red potatoes, cut in quarters
* 1 medium onion, cut in quarters
* 1 package (16 oz.) peeled baby carrots
PREHEAT oven to 325°F.
SHAKE flour in Reynolds Oven Bag; place in 9x13x2-inch baking pan.
ADD water and onion soup mix to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce. Place potatoes, onion and carrots in bag around beef.
CLOSE oven bag with nylon tie; cut six ½-inch slits in top. Tuck ends of bag in pan.
BAKE 2½ hours or until beef is tender. Makes 7 to 9 servings.
Kalina
Moderator
Bls: Food Album
Tikka Masala Kabobs
V
Ingredients
Chicken Breast/ Boneless Chicken -1 lb(cut into bite size pieces)
Onion, Coloured Bell Peppers,Tomato (diced) - 1 cup (optional)
Salt - 1 tsp
Cayenne pepper - 1 tsp
Chilli flakes - 1/2 tsp
Ginger garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Yogurt - 1 Cup
Cashew nuts - 2 tbsp (crushed)
Lemon -1/2 (juiced)
Cilantro (finely chopped) - 2 tbsp
Red color - few drops(optional)
Oil - 1 tblsp
Chicken Tikka
Method
1.Mix all the ingredients under marination except chicken and veggies to form a paste.
2.Now add the marination to the chicken pieces and veggies to coat it .
3.Let it marinate for atleast 3 hours in refrigerator (increased marination time gives soft chicken with all masala taste).
4.Take bamboo skewers and soak in water for 1/2 hour.
5.Preheat oven to 300F.
6.Grease a baking dish with few drops of olive oil and spread the marinate chicken pieces and veggie pieces on it.
7.Bake it for 10 minutes and flip the chicken pieces and again bake for 10 minutes(to evenly cook the chicken)
8.Now take the baking dish out from oven and place the chicken and veggies in skewers(use paper towel to handle chicken if its very hot).
9.Now place the skewers in the oven at 350F for another 10 minutes(this gives the flavor and taste like in tandoori).
10.Now serve the yummy tikka by sprinkling few drops of lemon juice as a snack.
Tips
- You can also grill the tikka on a stove top griddle if you do not have oven.
- If you dont have skewers just place it in a baking sheet in the rack above heating rod (check that it does not get burnt)
V
Ingredients
Chicken Breast/ Boneless Chicken -1 lb(cut into bite size pieces)
Onion, Coloured Bell Peppers,Tomato (diced) - 1 cup (optional)
Salt - 1 tsp
Cayenne pepper - 1 tsp
Chilli flakes - 1/2 tsp
Ginger garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Yogurt - 1 Cup
Cashew nuts - 2 tbsp (crushed)
Lemon -1/2 (juiced)
Cilantro (finely chopped) - 2 tbsp
Red color - few drops(optional)
Oil - 1 tblsp
Chicken Tikka
Method
1.Mix all the ingredients under marination except chicken and veggies to form a paste.
2.Now add the marination to the chicken pieces and veggies to coat it .
3.Let it marinate for atleast 3 hours in refrigerator (increased marination time gives soft chicken with all masala taste).
4.Take bamboo skewers and soak in water for 1/2 hour.
5.Preheat oven to 300F.
6.Grease a baking dish with few drops of olive oil and spread the marinate chicken pieces and veggie pieces on it.
7.Bake it for 10 minutes and flip the chicken pieces and again bake for 10 minutes(to evenly cook the chicken)
8.Now take the baking dish out from oven and place the chicken and veggies in skewers(use paper towel to handle chicken if its very hot).
9.Now place the skewers in the oven at 350F for another 10 minutes(this gives the flavor and taste like in tandoori).
10.Now serve the yummy tikka by sprinkling few drops of lemon juice as a snack.
Tips
- You can also grill the tikka on a stove top griddle if you do not have oven.
- If you dont have skewers just place it in a baking sheet in the rack above heating rod (check that it does not get burnt)
ini makanan dari India
Kalina
Moderator
Bls: Food Album
Belgian Waffels
V
Liege Waffle Recipe
For a Liege Waffle recipe we will need:
2 cups flour
1 cup pearl sugar
1 cup melted butter
3 eggs
1 (1/4 ounce) package yeast
1/3 cup lukewarm water
1 1/2 tablespoons sugar (add some vanilla sugar)
1/8 teaspoon salt
How to make Liege Waffles in nine easy steps:
1. Take the lukewarm water and mix in yeast, 1 1/2 tablespoon sugar and salt. Let the yeast develop for 15 minutes. In the meanwhile you can melt the butter, but be careful – do not burn it.
2. Now take a large bowl and put in the flour, make a hole in the middle, pour in the yeast that you made in step one. Also add eggs and melted butter and knead until you get nice and even dough. Then let it rest so the yeast does it’s magic and the dough doubles.
3. Now take pearl sugar and gently mix it in.
4. Again, let it rest for 15 minutes, in the meanwhile you can turn on thewaffle maker so its nice and hot.
5. All there is left is to pour the waffle dough into the waffle maker and bake for 3-5 minutes. Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste. Just be careful when you take them out of the waffle maker, caramelized sugar can make them sticky.
V
Liege Waffle Recipe
For a Liege Waffle recipe we will need:
2 cups flour
1 cup pearl sugar
1 cup melted butter
3 eggs
1 (1/4 ounce) package yeast
1/3 cup lukewarm water
1 1/2 tablespoons sugar (add some vanilla sugar)
1/8 teaspoon salt
How to make Liege Waffles in nine easy steps:
1. Take the lukewarm water and mix in yeast, 1 1/2 tablespoon sugar and salt. Let the yeast develop for 15 minutes. In the meanwhile you can melt the butter, but be careful – do not burn it.
2. Now take a large bowl and put in the flour, make a hole in the middle, pour in the yeast that you made in step one. Also add eggs and melted butter and knead until you get nice and even dough. Then let it rest so the yeast does it’s magic and the dough doubles.
3. Now take pearl sugar and gently mix it in.
4. Again, let it rest for 15 minutes, in the meanwhile you can turn on thewaffle maker so its nice and hot.
5. All there is left is to pour the waffle dough into the waffle maker and bake for 3-5 minutes. Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste. Just be careful when you take them out of the waffle maker, caramelized sugar can make them sticky.
Kalina
Moderator
Bls: Food Album
Eggs Benedict
V
Eggs Benedict
3 English Muffins, halved, toasted and buttered
6 eggs
6 slices Canadian Back bacon
Hollandaise Sauce:
4 egg yolks
1 tbsp lemon juice
3/4 cup butter melted
2 tbsp hot water
dash of cayenne pepper
salt to taste
1. Make sauce. Use a double boiler over hot water. Beat egg yolks until smooth. Add lemon juice, butter, and 2 tbsp hot water. Season with cayenne and salt.
2. Continue to mix for a couple of minutes until sauce thickens. Keep warm over hot water while preparing the rest of breakfast. IF, your sauce separates, don't panic! At the last minute just whisk in another tbsp of boiling water and the sauce will smooth out again. (Note: go ahead and use a packaged hollandaise if you like, they're still pretty good)
3. Once hollandaise sauce is made, get water boiling for the poached eggs. Use a large skillet so you can do all the eggs at once. Put a couple of teaspoons of vinegar in the water (this help keeps the eggs together). Break eggs one at a time into a small dish and "slip" quickly into the simmering water. Poach 4-5 minutes for an egg that is runny inside. (to test, just pick the egg up out of the water with a slotted spoon and poke it with your finger - you'll know when its done to your liking.) When eggs are done, remove them and let them drain a couple of seconds on a couple of sheets of paper towel, so they don't make your English muffins soggy.
4. While the eggs are cooking, toast the English muffins under the broiler (this is easier than messing with toasting them two at a time in the toaster). Butter the muffins.
5. For the back bacon, I usually just throw it in the microwave for a minute or so (because at this point, I figure that I've dirtied enough dishes!)
6. Assemble on warmed plates. English muffin, back bacon, egg and a spoonful of sauce on each. Serve with homefries and fruit.
V
Classic Eggs Benedict
Makes 4 servings
Ingredients:
4 egg yolks
3-1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted and cooled
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Directions:
1. Over a double boiler, whisk egg yolks, lemon juice, pepper, Worcestershire and 1 tablespoon water. Whisk in melted butter and continue whisking until mixture is combined and begins to thicken. Stir in salt. Take pan off of heat and reserve hollandaise in a warm place.
2. Meanwhile, fill a deep skillet with about 3 inches of water. Bring water to a low boil and add vinegar. Break eggs one at a time into water. It may be easier to break eggs into a bowl and pour them into the water. Poach eggs 2 to 3 minutes, until white has solidified and yolk is still runny. Remove eggs with a slotted spoon and place on a plate.
3. While eggs are poaching, brown ham in a buttered skillet and toast English muffins. To assemble, spread butter on muffins and top with ham, then eggs, then drizzle with hollandaise.
Variations on Eggs Benedict
Be creative with the traditional Eggs Benedict and you may just like your rendition better than the restaurant recipe. Here are some tasty twists.
* Substitute classic Canadian bacon with a few slices of thinly sliced Italian prosciutto.
* Add spinach (or creamed spinach) to the mix or substitute it for the ham.
* Use American style strips of crispy bacon instead of ham.
* Instead of English muffins use toasted corncakes.
* Mini pita breads or simple toast make a good base instead of English muffins.
* If you want a super quick cheesy sauce instead of making hollandaise, melt American cheese over the poached eggs underneath a broiler.
* Substitute crab cakes in the Maryland style for the ham and add horseradish to the sauce.
* Add sautéed mushrooms in place of ham and drizzle a creamy mushroom sauce over the eggs.
* Make Norwegian style benedict with smoked salmon, dill and a cream cheese sauce.
* Substitute asparagus for ham for a vegetarian-style Benedict.
* Marinated artichoke hearts or sliced tomatoes also make a great substitution for ham.
* Sausage patties and sausage gravy are a good variation on ham and hollandaise – be sure to use a country style biscuit instead of an English muffin.
* Scallops, lobster or shrimp add a delicious flavor in place of ham.
* Fried eggs can be used in place of poached eggs.
* Corned beef, scrapple or hash browns can be exchanged for ham.
* California style replaces the ham and hollandaise with avocado and salsa. Use a bagel instead of the English muffin.
* Béchamel sauce can be substituted for hollandaise.
* Chorizo and peppers make a benedict with Spanish flair.
* For a very luxurious take on Eggs Benedict, substitute foie gras for ham and top with caviar or add truffles to the sauce.
V
Eggs Benedict
3 English Muffins, halved, toasted and buttered
6 eggs
6 slices Canadian Back bacon
Hollandaise Sauce:
4 egg yolks
1 tbsp lemon juice
3/4 cup butter melted
2 tbsp hot water
dash of cayenne pepper
salt to taste
1. Make sauce. Use a double boiler over hot water. Beat egg yolks until smooth. Add lemon juice, butter, and 2 tbsp hot water. Season with cayenne and salt.
2. Continue to mix for a couple of minutes until sauce thickens. Keep warm over hot water while preparing the rest of breakfast. IF, your sauce separates, don't panic! At the last minute just whisk in another tbsp of boiling water and the sauce will smooth out again. (Note: go ahead and use a packaged hollandaise if you like, they're still pretty good)
3. Once hollandaise sauce is made, get water boiling for the poached eggs. Use a large skillet so you can do all the eggs at once. Put a couple of teaspoons of vinegar in the water (this help keeps the eggs together). Break eggs one at a time into a small dish and "slip" quickly into the simmering water. Poach 4-5 minutes for an egg that is runny inside. (to test, just pick the egg up out of the water with a slotted spoon and poke it with your finger - you'll know when its done to your liking.) When eggs are done, remove them and let them drain a couple of seconds on a couple of sheets of paper towel, so they don't make your English muffins soggy.
4. While the eggs are cooking, toast the English muffins under the broiler (this is easier than messing with toasting them two at a time in the toaster). Butter the muffins.
5. For the back bacon, I usually just throw it in the microwave for a minute or so (because at this point, I figure that I've dirtied enough dishes!)
6. Assemble on warmed plates. English muffin, back bacon, egg and a spoonful of sauce on each. Serve with homefries and fruit.
V
Classic Eggs Benedict
Makes 4 servings
Ingredients:
4 egg yolks
3-1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted and cooled
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Directions:
1. Over a double boiler, whisk egg yolks, lemon juice, pepper, Worcestershire and 1 tablespoon water. Whisk in melted butter and continue whisking until mixture is combined and begins to thicken. Stir in salt. Take pan off of heat and reserve hollandaise in a warm place.
2. Meanwhile, fill a deep skillet with about 3 inches of water. Bring water to a low boil and add vinegar. Break eggs one at a time into water. It may be easier to break eggs into a bowl and pour them into the water. Poach eggs 2 to 3 minutes, until white has solidified and yolk is still runny. Remove eggs with a slotted spoon and place on a plate.
3. While eggs are poaching, brown ham in a buttered skillet and toast English muffins. To assemble, spread butter on muffins and top with ham, then eggs, then drizzle with hollandaise.
Variations on Eggs Benedict
Be creative with the traditional Eggs Benedict and you may just like your rendition better than the restaurant recipe. Here are some tasty twists.
* Substitute classic Canadian bacon with a few slices of thinly sliced Italian prosciutto.
* Add spinach (or creamed spinach) to the mix or substitute it for the ham.
* Use American style strips of crispy bacon instead of ham.
* Instead of English muffins use toasted corncakes.
* Mini pita breads or simple toast make a good base instead of English muffins.
* If you want a super quick cheesy sauce instead of making hollandaise, melt American cheese over the poached eggs underneath a broiler.
* Substitute crab cakes in the Maryland style for the ham and add horseradish to the sauce.
* Add sautéed mushrooms in place of ham and drizzle a creamy mushroom sauce over the eggs.
* Make Norwegian style benedict with smoked salmon, dill and a cream cheese sauce.
* Substitute asparagus for ham for a vegetarian-style Benedict.
* Marinated artichoke hearts or sliced tomatoes also make a great substitution for ham.
* Sausage patties and sausage gravy are a good variation on ham and hollandaise – be sure to use a country style biscuit instead of an English muffin.
* Scallops, lobster or shrimp add a delicious flavor in place of ham.
* Fried eggs can be used in place of poached eggs.
* Corned beef, scrapple or hash browns can be exchanged for ham.
* California style replaces the ham and hollandaise with avocado and salsa. Use a bagel instead of the English muffin.
* Béchamel sauce can be substituted for hollandaise.
* Chorizo and peppers make a benedict with Spanish flair.
* For a very luxurious take on Eggs Benedict, substitute foie gras for ham and top with caviar or add truffles to the sauce.
Kalina
Moderator
Bls: Food Album
Macaroni and Cheese
v
16 ounces uncooked large elbow macaroni
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups (12 ounces) shredded Cheddar cheese, divided
1 (12-ounce) container small-curd cottage cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/2 cup dry breadcrumbs
1 teaspoon Greek seasoning
1. Cook pasta according to package directions; drain.
2. Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.
3. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup Cheddar cheese. Combine breadcrumbs and Greek seasoning; sprinkle over cheese.
4. Bake at 350*F (175*C) for 25 minutes.
Makes 8 to 10 servings.
v
16 ounces uncooked large elbow macaroni
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups (12 ounces) shredded Cheddar cheese, divided
1 (12-ounce) container small-curd cottage cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/2 cup dry breadcrumbs
1 teaspoon Greek seasoning
1. Cook pasta according to package directions; drain.
2. Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.
3. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup Cheddar cheese. Combine breadcrumbs and Greek seasoning; sprinkle over cheese.
4. Bake at 350*F (175*C) for 25 minutes.
Makes 8 to 10 servings.
ni kek apaan yaa >8o
Kalina
Moderator
Bls: Food Album
Loco Moco
V
Loco Moco Recipe
1/4 pound ground beef
1 egg
Hot prepared gravy
Hot pepper sauce
Tomato ketchup
Soy Sauce
Form the ground beef into a patty. In a frying pan over medium-high heat, cook patty until cooked to your liking; remove from heat and set aside.
Fry egg (sunny-side up or over easy) in the grease from the ground beef.
Assemble this dish by putting a bed of cooked rice in a large bowl, top with hamburger patty, fried egg, and 1 to 2 ladles of hot gravy. Add hot pepper sauce, ketchup, or soy sauce according to your preference.
Makes 1 serving for a very hungry person.
V
Loco Moco Recipe
1/4 pound ground beef
1 egg
Hot prepared gravy
Hot pepper sauce
Tomato ketchup
Soy Sauce
Form the ground beef into a patty. In a frying pan over medium-high heat, cook patty until cooked to your liking; remove from heat and set aside.
Fry egg (sunny-side up or over easy) in the grease from the ground beef.
Assemble this dish by putting a bed of cooked rice in a large bowl, top with hamburger patty, fried egg, and 1 to 2 ladles of hot gravy. Add hot pepper sauce, ketchup, or soy sauce according to your preference.
Makes 1 serving for a very hungry person.
