"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-18-2011, 07:20 AM   #21
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,601
Dozens of variations of pancakes (apple cinnamon, banana oat, molasses and bran, blueberry, buckwheat, whole wheat, mixed berry, "Almond Joy" with coconut, almonds and chocolate chunks, butterscotch chip, and on and on...).

Belgian waffles

Crepes

Stealcut oats with maple and butter

A variety of different types of omelets (philly steak and cheese; pizza; sausage, hashbrowns and onion topped with sausage gravy; ham, cheese and veggies; veggie and cheese; "Mexican" with peppers, tomatoes, onions; mushroom swiss burger; triple meat with bacon, sausage, ham, onions, hashbrowns and cheese; spinach, mushroom, tomato and feta with a little fresh basil; lots of others)

Steak, eggs over easy and fried potatoes or fried sweet potatoes

Fillings baked into biscuits or wrapped in bread dough and baked (shrimp and asparagus; egg, cheese and meat; steak and rutabagas; lots of the same stuff I'd put in an omelet)

French toast and meat

Fruit salads (lots of variations)

Yogurt smoothies

home made granola

biscuits and gravey

fritatas using a lot of the same stuff I'd use for an omelet

quiches

home made cinnamon rolls

home made doughnuts

lots of other stuff
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 09-18-2011, 02:35 PM   #22
Assistant Cook
 
ChefAli3's Avatar
 
Join Date: Sep 2011
Posts: 5
All the time in the world?

Challah French Toast w/ powdered sugar and maple syrup
Homemade pan fried potatoes
Bacon
Fresh Fruit
OJ
A bed to take a nap in after! lol
ChefAli3 is offline   Reply With Quote
Old 10-03-2011, 11:13 AM   #23
Assistant Cook
 
Dee Jsaan's Avatar
 
Join Date: Oct 2011
Location: Southern Ohio Wayne National Forest
Posts: 22
Re:

I have something I make called a Breakfast Casserole that is a hit with everyone who
tries it. My surplus time isn't always predictable so I can make this ahead for a Sunday Breakfast or cut it up and put it in plastic zip locks for later use.

Here is a basic recipe I started with. You can dress it up to suit your own taste.

http://media.mlive.com/dining-great-...c3c9f65c4c.jpg

I can make grits, fry eggs, and have sausage or bacon to go with this. Often some
peppered gravy and fried apples with biscuits too.
Dee Jsaan is offline   Reply With Quote
Old 10-03-2011, 11:21 AM   #24
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
If calories weren't an issue I would make eggs benedict all the time. I love it.
I would serve with some crenshaw melon and some hawaiian papaya washed down with a bottle of good champagne and some Kona coffee.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 10-03-2011, 09:20 PM   #25
Assistant Cook
 
Dee Jsaan's Avatar
 
Join Date: Oct 2011
Location: Southern Ohio Wayne National Forest
Posts: 22
Re:

Well, lets see if I get my Breakfast Casserole linked in correctly this time.

Amish Breakfast Casserole Recipe - Allrecipes.com

When I serve this to friends or family, it takes them far less time to eat it than it takes me to make it.
Dee Jsaan is offline   Reply With Quote
Old 10-27-2011, 04:10 AM   #26
Master Chef
 
Vanilla Bean's Avatar
 
Join Date: Jan 2009
Location: Washington State
Posts: 7,130
Eggs Benedict
pancakes or waffles with fresh berries and real whipped cream
steak and a couple of fried eggs with homefries
__________________
A little kindness goes a long way.
Vanilla Bean is offline   Reply With Quote
Old 10-27-2011, 07:23 AM   #27
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by 4meandthem View Post
If calories weren't an issue I would make eggs benedict all the time. I love it.
I would serve with some crenshaw melon and some hawaiian papaya washed down with a bottle of good champagne and some Kona coffee.
I'm with you on the eggs benedict--but my issue is all the pans it takes to make them!

I eat a "first meal" (may be my only meal) every day. I almost always eat 2 eggs (why not, I have hens!). I like as sides one of the following: grits, cream of wheat, wild rice, oatmeal. I almost always drink a glass (equals 12 oz) of beet, orange, or grapefruit juice, freshly juiced/squeezed. I don't eat bread very often.

My "quicky" version of eggs benedict is to poach 2 eggs, steam a couple of cups of kale and put a thin slice of swiss cheese on top of the eggs (which I put on top of the kale). I skip the bread component and meat (bacon/sausage) component.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-27-2011, 05:13 PM   #28
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
i make a mock eggs Benedick. half english muffin, one slice canadian bacon, a soft cooked egg. everything covered with creamed spinach (frozen) then sprinkle with cheese of choice. the spinach is hot enough to heat ever thing. or can pop in micro. for 15 seconds.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 11-05-2011, 12:38 PM   #29
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,594
have to go back into my childhood (and somehow get back my childhood body to eat this much food)

I'd be sleeping over at my Grandma and Grandpa's house. I'd awaken and head downstairs, after getting dressed. My Grandma would serve me either a bowl of Honey Smacks, or bread and milk with sugar. Sometimes there would be either a grapefruit half, or a big slice of ripe cantaloupe. Following this, My grandpa would make two poached eggs, with toast. The eggs were poached in a poaching pan, with butter spread into the cups before the eggs were dropped in. The eggs were always served with a runny yolk. The final part of this amazing meal would be either pancakes with syrup and sausage, or freshly made waffles, again with syrup and sausage.

If I could still eat that much, and weigh less than 100 lbs. like I did back then, that's what I'd be making for myself, and my family.

Though, I have to say, I'd change the pancake recipe from Aunt Jemima's, to G.W.'s' World Famous Pancakes.

But then again, it's really hard to beat home made belgian, yeast-risen waffles, with fresh fruit and whipped cream. And then there are those Dutch Babies that I love so much. And I've become very fond of coddled eggs, made in salted water, and served atop buttered toast, with a side of 3 perfectly cooked bacon slices, or breakfast sausage, or fried corned beef hash.

Oh, and have I told you about my friut-stuffed french toast?

And omelets, quiche, crepe's, breakfast pizza, etc., etc., etc.

Ok, I admit it. There are just too many weapons in my cullinary arsenal to be able to pin down what I'd make for breakfast, if time wasn't a factor. I mean, when's the last time you had a blueberry burrito? What! You've never had a blueberry burrito? Well you just don't know what you're missing.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-25-2012, 07:37 PM   #30
Senior Cook
 
FluffyAngel's Avatar
 
Join Date: Jan 2012
Location: SC
Posts: 421
Porridge with butter, brown sugar & REAL maple syrup for starters. Next would be Johnsonville Cheddar Turkey sausages grilled or baked, caramelized onions, eggs cooked to individual choice (I short order cook the eggs how each person wants them if time permits as I consider egg preparation as personal as underwear), turn over bread (not like sweet fruit turnovers, more like a cross between biscuits & flapjacks - not sweet at all - Paula Deen calls them ho cakes), nice crisp hashbrowns, perhaps some homemade white gravy, & don't forget the cantaloupe slices. This being said, I wouldn't attempt this unless I was less than 30 years old or currently on lipitor or some other statin drug to somewhat protect those arteries,LOL.
FluffyAngel is offline   Reply With Quote
Old 01-25-2012, 07:44 PM   #31
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
...yeah, and paula deen has diabetes now....
vitauta is offline   Reply With Quote
Old 01-25-2012, 07:46 PM   #32
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,560
Quote:
Originally Posted by vitauta View Post
...yeah, and paula deen has diabetes now....
I have it too and I did not get it from a ho cake!
Aunt Bea is offline   Reply With Quote
Old 01-25-2012, 10:59 PM   #33
Senior Cook
 
FluffyAngel's Avatar
 
Join Date: Jan 2012
Location: SC
Posts: 421
I grew up eating it - yes VERY unhealthy eating what we called turnover bread, I agree. My grandmother made them so good though. Hot off the skillet just like pancakes. She used part oil and part butter and they would have those crispy edges with a slight buttery taste, oh my, the memories. Good with butter and jelly or gravy or side bread, or just plain to snack on. I rarely indulge in such now. It's fun to fantasize about though, & share with those who might be interested.
__________________
Cooking = Loving in SC
FluffyAngel is offline   Reply With Quote
Old 01-26-2012, 04:04 AM   #34
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by vitauta View Post
...yeah, and paula deen has diabetes now....
The reason she decided to make it known now is because she has become the spokesperson for a Drug Company that sells pills for Type 2 for diabetics.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-26-2012, 04:13 AM   #35
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
When my kids were in grammer school, cereal was usually the breakfast of the day. If I felt like it, and got up early enough, I would make scrambled (strangled eggs according to my kids) for everyone. They also had toast with them. One kids was in charge of the four slice toaster and another one the butter.

On Sunday mornings, before heading out to church, I made a big breakfast for all. Eggs of their choice, and bacon done in the oven. There was also home fries along with toast. Of course there was always one that wanted poached eggs. Then you would hear a chorus of poached eggs. It never failed. So I already had the pan of water simmering. I also tried to have juice in the house. Usually tomato. Today, they all still try to have a full breakfast. They never got into the habit of just a cup of coffee and run out the door. It is just a matter of setting the alarm a little bit earier.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-27-2012, 08:18 PM   #36
Senior Cook
 
FluffyAngel's Avatar
 
Join Date: Jan 2012
Location: SC
Posts: 421
Third shifter here. It's 8:12 P.M. and I'm now thinking if I had time I'd like to do some grilled fruit kabobs and a grilled peanut butter and banana sandwich on banana nut loaf. And maybe some sausage or Bacon - yeah, I'm starvin'. Not thinking with my brain, but with my stomach.
__________________
Cooking = Loving in SC
FluffyAngel is offline   Reply With Quote
Old 01-27-2012, 10:12 PM   #37
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,560
Quote:
Originally Posted by FluffyAngel View Post
Third shifter here. It's 8:12 P.M. and I'm now thinking if I had time I'd like to do some grilled fruit kabobs and a grilled peanut butter and banana sandwich on banana nut loaf. And maybe some sausage or Bacon - yeah, I'm starvin'. Not thinking with my brain, but with my stomach.
I like to put the bacon in the peanut butter and banana sandwich. Then listen to old Elvis tunes while I eat it. I have never had it on banana nut loaf though, sounds good!
Aunt Bea is offline   Reply With Quote
Old 01-28-2012, 01:58 PM   #38
Senior Cook
 
DebLynn's Avatar
 
Join Date: May 2011
Location: Connecticut, USA
Posts: 258
If time and calories were no issue,

I'd have a spiral ham in the oven, Potato pancakes with sour cream and Belgian waffles with peaches and whip. Lots of black coffee and o.j.

On day 2, I'd have a recipe I saw on the Great Chef's tv series years ago, Brie stuffed French toast with banana walnut maple syrup, and more spiral ham.
DebLynn is offline   Reply With Quote
Old 01-28-2012, 03:58 PM   #39
Sous Chef
 
Join Date: Nov 2011
Posts: 545
If time or calories did not count:

Potatoes cooked in duck fat
Fried eggs with runny yolks and buttered toast.
Or homemade sticky buns- made them once soooo awesome but take 3 hours to rise
Siegal is offline   Reply With Quote
Reply

Tags
breakfast

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




All times are GMT -5. The time now is 04:21 PM.


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