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Old 09-17-2016, 01:58 PM   #21
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Originally Posted by msmofet View Post
Try eggs benny with lox as a sub for the bacon. Or sub steamed baby spinach.
Ohhhh Yuuummmm to both the lox and the spinach!!
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Old 09-17-2016, 02:02 PM   #22
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Think these must come from the 50's era of cocktail parties, lol but I first had them just last year. Even people who confess they don't like olives seem to gobble these up.

Olive Cheese Melts

1 cup ripe olives, chopped - I recommend canned and not deli (experience talking here - they were waaay too salty, but suit yourself)
1/3 cup scallions, chopped
1.5 cups old cheddar, grated (I go for almost 2 cups)
1/2 cup mayo
1/2 tsp curry powder
8 English Muffins, split

Mix first 5 ingredients together, spread on split Muffins, cut in 1/4's.
Place on cookie sheet. At this point you can either pop them in the freezer and then transfer to a bag or bake at 400 for 10 min.

I bag them 8 to a sandwich bag so as to take what I need. Cooking from frozen is about the same timing as fresh. You know your oven.

Many recipes you see on the internet call for 1/4 or 1/2 tsp salt... DON'T! olives and cheese are plenty salty enough.
Bottled stuffed green olives?
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Old 09-17-2016, 02:08 PM   #23
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oops NO NO NO

Black Ripe Olives!!!

although I did once add a handful of manzilla olives (pimento stuffed green) but didn't find they added to the recipe. and it was really because I mis-read the recipe - thought the green onions said green olives.... my bad...
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Old 09-17-2016, 02:13 PM   #24
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Think these must come from the 50's era of cocktail parties, lol
That totally sounds like 50's cocktail party food to me. Not that there is a thing wrong with that.

Though when there is it is pretty spectacular. have you seen James Lileks' 'Gallery of Regrettable Food'? It is worth looking at.

http://www.lileks.com/institute/gallery/

Lox is an excellent replacement for canadian bacon in a eggs benedict recipe. Seitan also seems to work out pretty well for me, though with the eggs it is vegetarian and not vegan.

Cheers,

TBS
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Old 09-17-2016, 02:33 PM   #25
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Yeah I seen the gallery of regrettable food, most people dont know that bananas in the 50:ties doesn't taste like bananas now. The clone of banana died out , it was sweeter more banana flavoured banana, that is also why banana candy doesnt taste like real bananas, it taste more like the extinct one.
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Old 09-17-2016, 02:34 PM   #26
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Originally Posted by dragnlaw View Post
oops NO NO NO

Black Ripe Olives!!!

although I did once add a handful of manzilla olives (pimento stuffed green) but didn't find they added to the recipe. and it was really because I mis-read the recipe - thought the green onions said green olives.... my bad...
I am thinking Calamata oil cured olives. I get the ones that I have to pit myself. (I do have a pitter.)
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Old 09-17-2016, 02:38 PM   #27
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Delicious!
Andy, your muffins look perfect and delicious. I can almost taste the crunch, melted butter, and apricot jam.
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Old 09-17-2016, 03:31 PM   #28
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Looking good, I support eggs Benedict one of my favorites, though as Beloved Wife is Jewish and doesn't eat pork, I am always casting about for better and brighter alternatives to Canadian bacon.
Several restaurants in my area do eggs Benedict with crab cakes instead of Canadian bacon
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Old 09-17-2016, 03:58 PM   #29
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Several restaurants in my area do eggs Benedict with crab cakes instead of Canadian bacon
Yeppers, that is solid theory for eggs benny as well. We had some lovely versions of that classic with crab when down in Virginia on Chincoteague Island. Crab is cheap and plentiful there.

Now up here in PA, I do have a problem, which is mainly my wife is kind of a crab snob, coming from Maryland. And shellfish ain't Kosher, I got a negotiated truce on the issue with her, based mainly on how much she likes crab cakes. I haven't yet convinced her that canned crab, or, Horror I know, imitation crab meat, might be acceptable with eggs for an Egg benedict type breakfast dish.

I'm cool with it, on a breakfast dish with holandaise, eggs, and chives, a lot of flavors going on and all... And I wouldn't use canned or imitation in a crabcake that is just wrong. She feels like if we break Kosher, we might as well use quality stuff, which I can't argue with that much.

We do have a friend in Vermont that raises his own pigs, and makes the most wonderful pork bellies and bacon, maple smoked even, but that is off the table. I am lucky to get the shellfish ;)

I have a good salad recipe with imitation crab meat. Crabby salad. Have I posted that? I'll have to check my posting history.

Cheers,

TBS
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Old 09-17-2016, 04:24 PM   #30
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Have you ever thought of substituting crab meat for lobster and making a crab meat roll? Or even shrimp?
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