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| | From:  Genie· (Original Message) | Sent: 2/13/2008 3:34 AM |
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Reply
| | | From: Genie· | Sent: 5/25/2008 9:05 PM |
Spaghetti Breakfast Sandwich----Jolene 2 eggs
1/2-3/4 cup milk
1/2 tsp ground black pepper
8 slices toast bread
4 slices Cheese
1 can of spaghetti
4 slices ham or sliced salami
pinch cayenne pepper or mexican chilli powder to season
Beat the eggs, milk, black pepper and cayenne pepper together. Place 4 slices of bread on a board and top with Cheese. Spread over equal amounts of Spaghetti and then top with slices of ham or salami. Top with the remaining bread slices to make sandwiches. Heat butter in a frying pan and when hot, dip one sandwich into the egg mixture quickly to coat both sides. Place into the hot frying pan and cook over a moderate heat for about 2 minutes until golden. Flip and cook the other side until the sandwich is hot and golden. Cook the remaining sandwiches and serve hot. Note: These Breakfast Sandwiches will cook in a sandwich maker. |
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Reply
| | | From: Genie· | Sent: 5/25/2008 9:12 PM |
Cheesy Chive Egg Brunch Sandwich 2 eggs, beaten 2 tablespoons chive and onion cream cheese 1 english muffin, split and toasted 1 slice American cheese
Cook and stir eggs over medium heat until set. Stir in the cream cheese until well blended. Spoon egg mixture onto one muffin half. Top with the cheese slice and the remaining muffin half. Variation: Prepare as directed, placing 1 slice Oscar Mayer Smoked Cooked Ham on bottom half of English muffin. Top with egg mixture. | |
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Reply
| | | From: Genie· | Sent: 5/25/2008 9:14 PM |
Ranch Style Breakfast Wrap recipe
1 fried egg
Vegetable oil
Thinly sliced onion
Diced potato
Barbecue sauce
Sliced scallion
Sprinkling of oregano
Salt and pepper
Flour tortilla
Heat oil and fry onions and potatoes. Add salt and pepper to taste. Cook until tender and crispy.
When ready, place in a bowl. Add barbecue sauce, scallion and oregano and stir gently to coat all ingredients.
Fry the egg. Place the potato mixture on the tortilla, then top with egg. Roll up and enjoy.
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Reply
| | | From: Genie· | Sent: 5/25/2008 9:16 PM |
Banana Breakfast Club Sandwich
Peanut streusel:
1/4 cup light brown sugar, packed
1/4 cup old-fashioned oats
2 tablespoons flour
2 teaspoons cinnamon
1/4 cup creamy peanut butter
Sandwiches:
8-ounce package cream cheese, softened
1/4 cup sugar
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
6 eggs, beaten to blend
1/3 cup milk
12 slices firm white or egg bread
3 to 4 bananas, sliced 1/4-inch thick
Ground cinnamon
Maple syrup, optional
For streusel, combine brown sugar, oats, flour and cinnamon. Add peanut butter. Work into mixture using 2 forks or your fingers, until blended and crumbly. Set aside.
Blend cream cheese, sugar, lemon peel, lemon juice and vanilla in a medium bowl. Beat together the eggs and milk in a large, flat dish.
Spread 1 1/2 tablespoons cream-cheese mixture on each bread slice. Top a slice of bread with sliced bananas. Place second slice of bread with cream cheese side down on bananas. Repeat for remaining bread slices.
Spray 2 (13-by-9-inch) glass baking dishes with nonstick cooking spray. Dip a sandwich in the egg mixture, turning to coat each side. Repeat. Place 3 sandwiches in each dish; sprinkle with cinnamon.
Have oven heating to 375 degrees.
Sprinkle about 2 1/2 tablespoons streusel topping over each sandwich, pressing lightly to make it adhere to the bread slice.
Bake at 375 degrees for 25 minutes. Let stand 5 minutes. Slice in half, corner to corner, for each serving, and serve with maple syrup, if desired.
Makes 12 (half-sandwich) servings
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Reply
| | | From: Genie· | Sent: 5/25/2008 9:18 PM |
| Farmers Brunch Sandwich 4 slices of white bread 2 tbsp softened butter 1/4 lb Monterey Jack or Tillamook cheese, sliced 3 tablespoons Peach Relish (recipe below) Scallions or pickled onions Tomato wedges Butter the bread. Cover 2 slices with cheese. Spread the peach relish over the other 2 slices of bread and then put the slices together. Cut in half and serve with scallions or pickled onions and tomato wedges. Peach Relish 4 tablespoons wine vinegar 4 tablespoons light brown syrup 1 teaspoon finely chopped chili pepper 1 teaspoon finely chopped ginger 5 peaches, pitted and chopped 1 yellow bell pepper, seeded and chopped 1 small onion, chopped Put the vinegar and sugar in a saucepan with the chili and ginger and heat gently until sugar is dissolved. Add the remaining ingredients and bring to a boil, stirring constantly. Cover and cook gently for 15 minutes. Remove the lid and cook for 10 - 15 minutes more, until tender and the liquid is slightly reduced. Pour into clean, warm jars and cover. Can be served immediately and will keep in the refrigerator for up to 30 days. | |
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:16 PM |
| Leek and Bacon Breakfast Sandwiches
1/2 lb. sliced bacon
3 medium leeks, (about 2 lb.), trimmed of all but 1" of greens, cut in half
lengthwise,
and thoroughly cleaned
Salt and ground black pepper, to taste
2 TB butter, softened
8 (1/4" thick) slices seven grain bread
1 cup grated cheddar cheese
Cook the bacon in a large skillet over medium-high heat until crisp. Drain on
paper towels
and pour off all but 1 tablespoon fat from the skillet.
Thinly slice each half leek crosswise. Transfer to the skillet and reduce the
heat to
medium-low. Cook, stirring often, until the leeks are softened but not
browned, 10 to 12 minutes.
Season with salt and pepper.
Spread butter over one side of each slice of bread. Place the bread, buttered
side down,
on a work surface covered with waxed paper. Sprinkle cheese over 4 slices and
top with
equal amounts of cooked leeks. Arrange strips of bacon on top of the leeks;
cover with the
remaining slices of bread, buttered side up, and press down gently to
compress.
Toast in a toaster oven or under the broiler, watching carefully to avoid
burning, until the
bread is browned and the cheese is almost melted. Transfer to a cutting board
and cut in half.
Serve hot.
Serves: 4.
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