"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-15-2004, 03:32 PM   #601
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
I did the breakfast pizza that I did awhile back again but I made it with ham instead of the sausage links.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 11-15-2004, 03:38 PM   #602
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
Quote:
Originally Posted by crewsk
I did the breakfast pizza that I did awhile back again but I made it with ham instead of the sausage links.
sounds good!... I'm leaning on eggs for supper.
Juliev is offline   Reply With Quote
Old 11-15-2004, 03:57 PM   #603
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
I'm planning on eggs later this week for dinner. It's what we talked about last week, Juliev, DH doesn't like it so I enjoy when he's not around! I'm looking forward to it. Not sure how I'll prepare them yet. I'll definitely make some hash browns though. Mmmmm.
PA Baker is offline   Reply With Quote
Old 11-15-2004, 04:30 PM   #604
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
I got an ambitious nudge from where I know not, so I made my grandmother's recipe for waffles, and they were wonderfull. I also had a piece of grilled ham, and REAL Canadian maple syrup and cups of coffee. Still drooling. I shall have the leftover cold waffles with butter and gjetøst with coffee for lunch....
norgeskog is offline   Reply With Quote
Old 11-15-2004, 04:33 PM   #605
Executive Chef
 
Join Date: Jul 2004
Posts: 4,677
You got ME drooling.
wasabi is offline   Reply With Quote
Old 11-15-2004, 04:40 PM   #606
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Quote:
Originally Posted by wasabi
You got ME drooling.
Thanks for commenting wasabi, my grandmother's recipe is the greatest. However, I do alter it a bit, I use 2/3 regular flour and 1/3 whole wheat. Makes them a little heavier, but still wonderful. Also she would use bacon grease, I use vegetable oil.
norgeskog is offline   Reply With Quote
Old 11-15-2004, 04:44 PM   #607
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Sounds like a wonderful breakfast, norgeskog! By the way, what is "gjetøst"?
PA Baker is offline   Reply With Quote
Old 11-15-2004, 04:51 PM   #608
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Quote:
Originally Posted by PA Baker
Sounds like a wonderful breakfast, norgeskog! By the way, what is "gjetøst"?
Gjetøst is Norwegian goat cheese which is carmelized and has a sweet pungent taste, and a warm brown color from the carmelizing. What we get here in the states is 1/2 cows milk. The 100%goat is too strong even for my taste and I was weened on the stuff. The markets carry it, named Ski Queen in a little red box.
norgeskog is offline   Reply With Quote
Old 11-15-2004, 05:51 PM   #609
Senior Cook
 
honeybee's Avatar
 
Join Date: Aug 2004
Location: Winter Park, FL
Posts: 188
What was for breakfast today?

Half of a banana with 1/2 c. Uncle Sam cereal and 1/2 c. bran flakes with milk to eat. Orange juice and coffee to drink. Mmm...
__________________
honeybee
honeybee is offline   Reply With Quote
Old 11-15-2004, 06:49 PM   #610
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
A fantastic, all time favorite breakfast I had here in Eugene when I first moved back to Oregon was a version of Eggs Benedict - using smoked salmon instead of Canadian Bacon (please my Canuk friends, do not be offended I love Canadian Bacon, this is a nice change of pace) and it was wonderful. Forgot where I had it and it is driving me nuts. Guess I will have to make it myself. I also am waiting for blood oranges to come to the stores to use them instead of lemons. Just had to vent, thanks.
norgeskog is offline   Reply With Quote
Old 11-16-2004, 06:39 AM   #611
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
Even though I had eggs last night for supper, I'm fixin' to have them for breakfast too. I go through these spurts where I want/don't want eggs. I'm going (still too early) to have an egg sammich with cheese on a toasted onion bagel. All I am having right how is oj and hot tea.
Juliev is offline   Reply With Quote
Old 11-16-2004, 09:40 AM   #612
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
I tried another new recipe & it was absolutely wonderful! Most of the work was done last night.

Three Cheese Stuffed French Toast

8(2 inch thick)slices Frenck bread
3/4C.(3 ounces) shredded mozzerella cheese
1/2(8 ounce)pkg. cream cheese, softened
1Tbsp. ricotta cheese
3Tbsp. apricot jam
2 large eggs, lightly beaten
1/2C. milk
1C. corn flake cereal crumbs
2Tbsp. butter or margarine
1 (12 ounce)bottle apricot syrup
1/4C. butter or margarine
2Tbsp. sugar
2Tbsp. ground ginger
16 peach slices**
Sifted powdered sugar

Starting from one side, split each bread slice, leaving opposite side of bread attached(so that when open. bread looks like a butterfly). Using a fork, hollow out a shallow pocket on the inside of each slice, discarding crumbs*; set aside.

Combine cheese; stir in apricot jam. Spoon about 2Tbsp. cheese mixture into each bread slice, & place slices into a 13x9x2 inch baking dish. Cover & chill for 8 hours.

Combine eggs & milk; dip bread in mixture & dredge in corn flake crumbs. Melt 2Tbsp. butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased 13x9x2 inch baking dish. Bake at 400F for 15 minutes.

Cook syrup in a sauce pan over low heat until throughly heated; remove from heat & keep warm.

Combine 1/4C, butter, sugar, & ginger in a large skillet over medium heat; add peaches & cook 3 minutes, stirring gentely.

Arrange French toast on individual plates; top each serving evenly with peach slices & sprinkle with powdered sugar. Serve with syrup. Yield: 8 servings.

From Southern Living 20th Edition Annual Recipes Cookbook
Submited by: Seven Sisters Inn
Ocala, Florida

* I saved the bread crumbs for a later use.
**I used some peaches that my mom had frozen this summer.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 11-16-2004, 09:51 AM   #613
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
I'm eating my bagel sammich right now.. it's good! I love onion bagels!
Juliev is offline   Reply With Quote
Old 11-16-2004, 09:53 AM   #614
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Crewsk, I'm going to start coming to your house for breakfast! We only do "fancy" stuff on the weekends. It's cereal and coffee or nothin' during the week! :)
PA Baker is offline   Reply With Quote
Old 11-16-2004, 10:07 AM   #615
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
PA, come on over! I don't always do fancy stuff for breakfast, but it's normally a pretty big meal around here.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 11-17-2004, 09:34 AM   #616
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
I cleaned out the freezer last night & we had leftovers from some of the other breakfsts I have posted here.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 11-17-2004, 09:36 AM   #617
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
fried eggs, bacon, and toast
middie is offline   Reply With Quote
Old 11-17-2004, 09:37 AM   #618
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Coffee, onion bagel, cream cheese.
Otter is offline   Reply With Quote
Old 11-17-2004, 02:47 PM   #619
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
I had an onion bagel too, toasted with just butter.
Juliev is offline   Reply With Quote
Old 11-17-2004, 02:48 PM   #620
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Wheaties with raisins.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
What should i bake today? sarah Today's Menu 26 11-19-2004 04:50 PM
When to make apple pie...today or tomorrow? Chef J Pies & Pastries 7 11-27-2003 09:09 PM



All times are GMT -5. The time now is 06:05 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.