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BREAKFAST HASH – BROWN CASSEROLE

30 Apr

                                                       PILLSBURY

CUTS AND CRUMBLES

 

Cheesy Hash Brown Breakfast Casserole

Serves 8 regular people

0r 6 hungry people

or 4 starving people

or 1 big fat slob      

 

 

 

But before we get started , today we have a little history lesson

   

Since we are using ORE-IDA     Hash browns

  “When it says OreIda –  it’s all- righta ”

I’m pretty sure you are very curious as to where Ore-Ida  comes from.       ????????

Well, I ‘m going to tell you everything you always wanted to know but were afraid to ask.

 

In 1934,  Mormon  entrepreneurs F. Nephi Grigg and Golden Grigg ( yes that was his real name ) began growing sweet corn  in eastern Oregon.

They pedaled gunny sacks of the ears door to door.

 

     This is F.Nephi Grigg,   by the way, did I mention that he was a high school drop-out ?

He also made proclamations such as “You’ll never go broke by taking a profit ” Smart guy,   eh ?

 

By 1946 they had purchased huge transport trucks to supply the demand they had created for their corn and other produce.

By 1948 their first company, Grigg Brothers, was the largest distributor of sweet corn in the U.S. using refrigerated rail cars to ship produce to all the major cities.

By 1951, with America surging into postwar prosperity, the brothers Grigg determined that the future of produce lay in frozen food. So when a bankrupt flash-freezing plant in eastern Oregon was auctioned off for $500,000, they pounced, mortgaging their homes to raise the down payment. They called their operation Ore-Ida–a nod to their factory’s location near the Oregon-Idaho border–and started shipping frozen corn .

The following year the Griggs began producing French fries, a process that entailed shaving the potatoes into rectangular blocks before slicing them. The shavings were later sold for a pittance as livestock feed, which piqued Nephi’s Depression-born sense of thrift. Couldn’t something more profitable be done with the scraps? By 1953 he had the answer: The shavings were ground, mixed with spices, extruded, and fried. The result was Tater Tots, and the world–or at least suburban kitchens and school cafeterias–would never be the same. 

The Griggs sold Ore-Ida to Heinz in 1965 for $30 million. The move marked Heinz’s entry into frozen food and Ore-Ida’s ascension from regional upstart to national powerhouse: It currently commands 46% of the frozen-potato market.

There you go ! Now you won’t be that shy wall flower at the next cocktail party you go to. You will be a delight and an intrepid speaker able to amaze your friends and family with your knowledge of the TATER-TOT !

 

Cooking spray or oil, for coating the pan  
1 tablespoon olive oil
1 pound uncooked breakfast sausage,

This is my favorite
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced

1 medium green  bell pepper, cored, seeded, and diced
3/4 teaspoon kosher salt, divided
1 (20-ounce) bag frozen shredded potatoes (do not thaw)
10 large eggs
1 cup sour cream
1 cup whole or 2% milk
2 tablespoons  mustard
4 cups shredded sharp cheddar cheese (about 1 lb.)
1 teaspoon freshly ground black pepper

5 green onions – chopped

                                                                                  BUZZEL

 

 

Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray or oil; set aside.

Heat the oil in a large frying pan over medium heat until shimmering.

Add the sausage and cook, breaking it up into small pieces with a wooden spoon,

or use one of these  ” a   multi blade sausage breaker upper kitchen thingy

     

sometimes other folks call it a      The Pampered Chef Mix N Chop 

until browned and no longer pink, 6 to 8 minutes.

Add the onion, pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, for 3 minutes. .

Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.

Whisk the eggs in a large bowl.

Add the sour cream, milk, mustard, 2 cups  cheese, remaining salt, and pepper and whisk to combine.

Pour over the vegetable mixture.

Sprinkle remaining cheese over the top  .

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes.

Sprinkle with chopped green onions      

Let cool for 5 minutes before slicing.

 

 

HAM AND SWISS STRATA

15 Apr

BETTY CROCKER

Okay, So this is a pretty versatile dish. Could be breakfast or brunch or even supper if you’d like.

You may not know it but I dated Betty Crocker once upon a time.

Yes that’s right  , Betty and me went out together but only for a short time.

The family got tied up in a legal matter and I thought it best to distance myself.

 

You see, her father was a farmer who was very protective of his daughters.
Before every date, he would meet the young man at the porch with his shotgun,
and if he didn’t measure up, he’d make sure they left.

One day all three of his daughters were going out on the same night.
The first young man drove up and approached the porch.

“Hi, my name is Joe, I’m here to get Flo, we’re going to the show, is
she ready to go?”  The father  liked this guy, and let him leave with his
daughter.

Shortly, the next guy drove up and approached the porch.
“Hi, my name is Freddy, I’m here to get Betty, we’re going for
spaghetti, is she ready?”  The father liked this guy too, and let him
leave with his second daughter.

Soon the third guy drove up and approached the porch.
“Hi, my name is Chuck…” and the father  shot him.

 

 

I found other girls to date ……………………………………..

 

On with the recipe .

 

Ingredients

1 large onion – chopped

8 oz sliced  cooked ham  – diced

1 pkg { 10 oz } frozen spinach – thawed and squeezed dry

8 oz swiss cheese –  diced  

5 slices rye bread cut I half diagonnally

1 red bell pepper – diced

5 large eggs

2 1/2 cup milk

1 Tsp dry mustard

3 green onions  – chopped

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
.
In 10-inch skillet, melt butter over medium-high heat.
.
Add  bell peppers and onions; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.

Add ham , spinach and cheese, stir to mix well.

.

Spread 1/2 ham mixture over bottom of prepared baking dish

Top with bread slices overlapping ,  then remaining ham mixture  .

.
In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over strata
   .
Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
.
Heat oven to 350′. Bake uncovered 40 to 50 minutes until puffed and lightly browned .
.
Sprinkle with green onion

          BETTYCROCKER

 

Eat and Enjoy !

and remember :    SOMEBUNNY LOVES YOU!…………..HAPPY EASTER !

Smoked Bacon Burritto

13 Apr

       IF THIS DOESN’T LOOK GOOD TO YOU …………. THROW AWAY YOUR    SMOKER      pig

     Okay, first  , this is from Bill Gillespie .

I have tweaked it a little ::

                                                                                                                                                           O MAKE A BACON WEAVE BREAKFAST BURRITO IN A SMOKER

BY BILL GILLESPIE APR 06 2016

33

Ah, the bacon weave. This is something that those who love bacon really need to have in their arsenal. Using bacon to replace the tortilla in a breakfast burrito is a whole lot of meaty-madness and it is fantastic, especially when cooked in a smoker. Breakfast will never be the same again.

 

 

Bacon Weave Breakfast Burrito

 

Serves: 2 • Cook time: approximately 1–1 ½ hours

  • 1 Bacon Weave (below)
  • 1 cup  cooked hash browns
  • 2 tbsp  your favorite hot sauce
  • 4 eggs, scrambled
  • 4 breakfast sausage links
  • ½ cup  shredded cheddar or pepper Jack cheese
  • ¼ cup  chunky salsa (mild, medium or hot)
  • 5 slices jalapeno pepper
  • . Fire up your smoker to 275ºF–300ºF (135ºC–150ºC).    pay attention to the water pan to make sure it doesn’t run out of water

 

Lay out your Bacon Weave on a sheet of heavy-duty aluminum foil.bacon weave

 

 

 

Add the hash browns and top with hot sauce.  bb33

 

Next add the scramble egg, breakfast sausage, cheddar cheese and salsa.  bb44  AND JALAPENO  Chile slices

 

 

Roll it up and make sure the seam ends up on the bottom. This will help ensure that the burrito stays together while you’re cooking it.  bb55

 

Add the apple wood just before putting the meat on the smoker. Place on the smoker seam side down and cook until the bacon is done and browned, 1–1 ½ hours.

Remove and let sit for about 10 minutes, and then cut in half and serve.

bb66    OH YEAHHHHHH!!!!!!!!!!!!

 

 

 

Bacon Weave

   bacon weave

Serves: approximately 4 • Cook time: 30–45 minutes

16 slices (about 1 lb [455 g]) bacon

Lay 8 strips of bacon vertically across a rimmed baking sheet or aluminum foil, flush against each other. Fatty sides should all face one direction and meaty sides should all face the other direction. The width should match the length of the strips.

Fold every other strip in half onto itself. Lay one strip of bacon perpendicular to those strips, flush against the back of the folds. Unfold those flipped strips back over the perpendicular strip of bacon.

Now fold every other strip in the alternating columns. Lay one strip of bacon perpendicular to those strips, flush against the back of the folds. Unfold those strips back down over the perpendicular strip of bacon.

Repeat again with the first set of strips. Do the same thing on the upper half of the weave. There should be the same number of strips going down as there are going across.

heat oven to 325′ and bake for 10 min.

Remove from oven and let cool for 5 min.

Follow rest of directions

Eat and Enjoy!

Image

SAUSAGE AND BISCUT KIND OF

7 Dec

YOU’LL NEVER SEE THIS AGAIN !   ME ,  MICROWAVE COOKING

Okay So , Do you remember the Cheddar biscuit and sausage Gravy recipe from a few weeks ago ?

Well , Hopefully you have some leftover in the freezer.

If not then you will have to be a little creative but you will still be able to make this really good breakfast… just not as fast.

3 frozen leftover  sausage patties ( or store bought )

3  leftover cheddar biscuits ( or store-bought )

3-4 slices  bottled  pickled jalapeno

some yellow mustard

some cheddar cheese

Place patties on a plate and nuke-em for 1 min.  ( store bought until done )

Place 3 biscuits on top of them and nuke for 1 min.

Throw the jalapeno on top and squirt a little mustard on top.  Think that’s enough ? ….. squirt a little more

Grate some cheese on top and nuke for 1 min.

Grind some pepper on top ,  take a knife and fork and cut everything up into bite – sized pieces.

Eat and Enjoy !

P.S.  Thinking about it  , you could use Ham or even leftover chicken !

Image

CHEDDAR BISCUITS AND GRAVY

8 Nov

Okay , So  tis is well worth the little bit of extra effort.

1  1/2 lb. ground pork

2 Tsp. each

Thyme,  Sage,  Ginger,  Marjoram,  Garlic powder,  Onion powder, Salt,  Fresh ground pepper Brown sugar,

1 big splash maple syrup

1  heaping     Tbsp      

I LOVE this stuff ,    if you like garlic  …    you are going to start using this on all kind of things

( or if not use your favorite hot sauce  —- won’t be as good tho )

1 TSP fresh ground black pepper

Mix this altogether real good , wrap in plastic wrap and refrigerate over night.

IN THE MORNING………………….

2 cups flour

4 TSP baking powder

1/4 TSP baking soda

3/4 TSP salt

1 TSP sugar

3 TBSP cold butter

3 TBSP cream cheese

1 cup cold Buttermilk

2 TBSP melted butter

PINCH OF BAKING SODA

1 cup freshly shredded cedar cheese – ( buy block cheese and shred it yourself , tastes better and it doesn’t have whatever weird chemical they put on bagged shredded cheese to keep it from clumping  – never thought about that did you ?  )

1/2 onion  chopped

1 PINT  1/2 and 1/2

Handful chopped fresh parsley

Heat oven to 450′

IN a large mixing bowl,  combine flour, baking powder,  baking soda and salt

Add butter and cream cheese  , mix with fingertips or use 

you have probly seen this but didn’t know what was for…..its a pastry cutter ,  as in cutting in the butter or shortening into the flour for pie crust or Biscuits

They are pretty cheap and do a real  good job. ( or you can use a fork  )

Mix until the flour mix looks pretty evenly crumbly.   ( Faster the better you don’t want the fats to melt , that why you use a cutter)

at this point you can put this into the freezer to rechill for 15 min  —  if you want

Pour melted butter into buttermilk stirring and a pinch of baking soda

Mix buttermilk into flour mix just until it comes together

Fold  in I cup shred cheese.

Turn out on to a floured countertop

Fold over on itself 5 or 6 times and push out to a big round,   about inch thick.

Cut out biscuits using a 3 inch cutter

Place biscuits on parchment paper covered baking sheet so that they just barely kiss   This actually helps them rise in the oven,,, Really !

Bake for 15 min.  CHECK at 13 ovens are all different

IN THE MEANTIME :

Fry up 1/2 the pork sausage with 1/2  chopped onion     – crumbling

Take the rest of the pork sausage and  make 3 inch  patties ,  and fry

Add 1/2 and 1/2 and 1 TBSP flour,  salt and pepper   to browned crumbled pork sausage and simmer to thicken up

Spilt biscuits in half,  top each half with a pattie pour gravy over the top and sprinkle with parsley.

Eat and Enjoy !

Image

PACZKI

5 Mar

Happy  Paczki Day!!!!
PACZKI (POLISH DOUGHNUTS)
Printed from COOKS.COM

STEP 1 – Making the sponge:
1 c. lukewarm milk 1 c. sifted flour 2 pkgs. dry yeast 1 tbsp. sugar 2 tbsp. warm water
Dissolve the yeast in warm water and add sugar. Add the yeast mixture to the milk and flour. Cover. Let rise until double in bulk.
STEP 2 – Making the dough:
5 eggs 1 c. confectioners’ sugar 1 tsp. vanilla 1/4 lb. soft butter 1 tsp. rum extract 1 tsp. orange rind 1 1/2 tbsp. salt 6 c. flour, sifted (or just enough to make a soft dough)

Take 5 eggs and add confectioners’ sugar. Beat well until lemon colored. Combine with the sponge and mix well. Add 1 teaspoon vanilla, rum and orange rind. Then add salt and butter and mix well.Add sifted flour gradually to the above mixture and knead dough until it comes away from your hand. Cover, set aside in warm place and let rise until double.

Flour a board lightly. Divide the dough into 3 parts. Pat dough until 1/2 inch thick. Cut doughnuts with cutter or inverted glass. Let rise until double.

STEP 3 – Frying the paczki:
Heat the oil to 350°F, drop doughnuts into hot oil and fry on one side until golden and puffy, then turn on the other and continue to fry until other side is golden. Remove and place on paper towels to drain. Roll lightly in granulated sugar or glaze with icing.

The paczki can be filled with jelly or pie filling ; a pastry tube is used after the doughnuts are fried

Makes 2 dozen.

Eat and Enjoy  !

Paczki can be frozen up to 3 months. To serve, pl Copyright © 2014 The FOURnet Information Network. All rights reserved.   ace in brown paper bag, sprinkle with water and place in warm oven until the doughnuts are hot – about 20 minutes.

NOODLE KUGEL

11 Aug

Okay, this is one I’ll bet you haven’t made. Maybe you have never even heard of it. It’s a switch on a favorite Lithuanian dish.
They say this is good for a side dish but I like it for a desert or for a brunch with coffee.

1 LB BROAD EGG NOODLES – COOKED AS PER BOX INSTRUCTIONS
6 tbsp SOUR CREAM
8 OZ CREAM CHEESE – CUT INTO SMALL PIECES
1 TSP VANILLA – GO BUY REAL VANILLA , NOT THE IMITATION ,  YES IT MAKES A DIFFERENCE

( IF YOU THINK IT COSTS TOO MUCH, THINK COAL OIL, THAT’S WHAT IMITATION VANILLA IS ….LOOK IT UP ! )
1/8 LB BUTTER –  ”  NOT MARGARINE ! ”
8 LG R EGGS
1 1/2 LB COTTAGE CHEESE
3/4 CUP SUGAR
1 STICK BUTTER
3/4 CUP CORN FLAKES – CRUSHED
1 CUP GOLDEN RAISINS

Cook NOODLES AND RINSE 2 TIMES IN COLD WATER. melt 1 BUTTER , MIX WELL WITH NOODLES ( save )
BEAT EGGS, SUGAR, VANILLA TOGETHER
ADD CHEESES, RAISINS, ANS SOUR CREAM TO EGGS,  MIX WELL
BUTTER A 9 X 13 BAKING DISH
POUR NOODLE MIXTURE INTO DISH
MIX 1/8 LB MELTED BUTTER WITH CORN FLAKES
SPRINKLE CORN FLAKES ON TOP OF NOODLES

BAKE FOR 1 HOUR AT 350′ OR UNTIL TOP IS GOLDEN BROWN

LET COOL, EAT WARM OR AT ROOM TEMP,….. THAT’S THE WAY I LIKE IT !

EAT AND ENJOY !!

e

VEGETARIAN PIEROGI FRITTATA

31 Jul

WARNING !!!!!       HEALTH ALERT !!!!!     THIS RECIPE AND MEAL MIGHT ACTUALLY BE HEALTHY…THAT’S RIGHT,   IT MIGHT BE GOOD FOR YOU.   COMSUMING SAID MEAL MIGHT BE HABIT FORMING….. PLEASE CHECK WITH A QUALIFIED GLUTTON   PIG   BEFORE PROCEEDING……

OKAY,      So  lately I’ve been making alot of vegetarian , macrobiotic and Indian food.     This has added about 10 new spices to my arsenal.    There’s  alot of new tastes and aromas that most Americans are probly not familiar with.

SO recently I believe my new cooking   prowess   has driven my wife over the edge.   I began to get this impression when my lovely bride,   sweetly whispered in my ear,  ….”  CAN YOU MAKE SOME   DAMM   REEEEAL FOOOOD PLEEEEASE  !!!!!!!!!!  ”

Then I thought I heard  her  singing this song ,  with a strawberry Margarita in hand ,   on her way out the door to Mickey D’s

Chicken Cordon Blues -Steve Goodman

3:05

Chicken Cordon Blues -Steve Goodman

I used my home-made perogies  Fried them up in alittle butter and used them in place of the potatoes.

If you didn’t make any perogies then you can use the store bought kind. Follow directions on the bag.

So if you like STORE BOUGHT PIEROGI IN A BAG , then by all means follow THIS  recipe and use the STORE BOUGHT PIEROGIS IN A BAG !    in  place of my potatoes.

4 med potato  – sliced 1/4 inch thick

10 asparagus  – thick end cut off  – cut into 1 inch pieces

1 pkg leaf spinach – thawed –  squeezed – slightly warmed in frying pan to remove most of the water

1 large yellow onion – chopped

3 clove garlic – smashed, minced

8 large eggs

1/3 cup milk

2 tsp oregano

1/2 tsp red pepper

2 tbsp chopped parsley

1 tsp salt

1cup Swiss cheese – shredded ( box grater)

heat oven to 400’middle rack

Splash of olive oil in 10 inch frying pan 1/4 cup water , potatoes ,  cover and cook on low until semi soft, remove cover and fry until slightly brown maybe alittle more oil. Remove from pan

Another splash of oil add onion , saute till soft, add garlic stir one min

Add asparagus and 1/2 cup water cover and steam till soft – about 5 min

Whiisk eggs, milk parsley, oregano, red pepper ,  salt  pepper,  add 1/2 Swiss cheese   and mix well,

Add 1/2 egg mix to fry pan ,  place potatoes on top ,   spread spinach on top add rest of egg mix and cook on low till eggs set

Sprinkle rest of Swiss cheese on top and grate some Parmesan cheese

Place in oven for 18 min till eggs are firm

Remove from oven and let rest for 10 min

sprinkle some more parsley on top and serve

Eat and ENJOY!!!!

PS:      I do believe a little warm marinara sauce would go well with this.