Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Wednesday, October 8, 2014
Burton Lunchbox: Bacon and Egg Biscuits
Recipe and pictures by Jonathan Perkins :)
Dunno why but Frost cafe has been stuck on breakfast specials, bacon egg and cheese biscuits made solely in the lunch box cooker. Bacon first get it done as you like it, then put a little bacon grease on each side of a Pillsbury buttery flaky biscuit, about ten to fifteen minutes each side, then cook your eggs with a little milk beaten well for about five minutes, assemble sandwiches however you like and enjoy
Dunno why but Frost cafe has been stuck on breakfast specials, bacon egg and cheese biscuits made solely in the lunch box cooker. Bacon first get it done as you like it, then put a little bacon grease on each side of a Pillsbury buttery flaky biscuit, about ten to fifteen minutes each side, then cook your eggs with a little milk beaten well for about five minutes, assemble sandwiches however you like and enjoy
Burton Lunchbox: Omelet
Recipe and pictures by Jonathan Perkins :)
Frost cafe making a breakfast special in the lunchbox cooker. I sauteed the leftover onions green chile's and added mushrooms, added tomatoes, milk, and four eggs, then topped off with cheese. It's kind of an omelet lol.
Sauteed onions mushrooms and chile's for about half an hour, that took the longest cause the lunchbox cooker doesn't like to be opened to stir stuff lol, drained grease then added the tomatoes eggs and milk stirring occasionally for about fifteen minutes, once the eggs are good and done add the cheese wait about a minute or so then enjoy. If you add sausage I would cook that first just to be on the safe side
Frost cafe making a breakfast special in the lunchbox cooker. I sauteed the leftover onions green chile's and added mushrooms, added tomatoes, milk, and four eggs, then topped off with cheese. It's kind of an omelet lol.
Sauteed onions mushrooms and chile's for about half an hour, that took the longest cause the lunchbox cooker doesn't like to be opened to stir stuff lol, drained grease then added the tomatoes eggs and milk stirring occasionally for about fifteen minutes, once the eggs are good and done add the cheese wait about a minute or so then enjoy. If you add sausage I would cook that first just to be on the safe side
Sunday, September 21, 2014
Skillet: Mrs. Akers' Pancake Mix
Recipe and picture by David Akers and his wife (sorry: do not know her first name!) :)
Mix recipe
4 cups white flour
4 cups wheat flour
1/2 cup baking powder
1/4 cup sugar
2 tsp salt
2 cups coconut oil
3 cups old fashioned quick oats
Mix recipe
4 cups white flour
4 cups wheat flour
1/2 cup baking powder
1/4 cup sugar
2 tsp salt
2 cups coconut oil
3 cups old fashioned quick oats
Tuesday, August 26, 2014
Skillet: Sweet Potato Hash with Chorizo and Egg
Recipe and picture by Shannon E. Green :)
About 1 c grated sweet potato
2 mini red peppers
Chopped Kale about 1 c (or spinach)
Chorizo (2 oz)
Eggs (optional)
1 green onion
Fry chorizo, peppers & potatoes. Add kale. Cook until wilted. Fry eggs & place on top of hash. Top with green onion tops. Enjoy.
This is also good with green chiles added a well.
About 1 c grated sweet potato
2 mini red peppers
Chopped Kale about 1 c (or spinach)
Chorizo (2 oz)
Eggs (optional)
1 green onion
Fry chorizo, peppers & potatoes. Add kale. Cook until wilted. Fry eggs & place on top of hash. Top with green onion tops. Enjoy.
This is also good with green chiles added a well.
Monday, June 23, 2014
Skillet: Boiled Eggs on Lettuce, Avocado, Tomato
Recipe and picture by Petra :)
Boil however many eggs you want for breakfast; I boiled 3.
Fry up some bacon and set aside on some paper towels so they can soak up the excess fat. I used low sodium bacon.
Then wash 1 head of romaine lettuce, cut the bottom and top off and put a few leaves on your plate; you can store the rest in the fridge.
Slice up an avocado and tomato and divide them over the leaves.
Peel the eggs, slice them in 3 parts each and also divide over the plate.
Put the bacon on your plate, sprinkle a little salt and pepper and enjoy your breakfast!
Boil however many eggs you want for breakfast; I boiled 3.
Fry up some bacon and set aside on some paper towels so they can soak up the excess fat. I used low sodium bacon.
Then wash 1 head of romaine lettuce, cut the bottom and top off and put a few leaves on your plate; you can store the rest in the fridge.
Slice up an avocado and tomato and divide them over the leaves.
Peel the eggs, slice them in 3 parts each and also divide over the plate.
Put the bacon on your plate, sprinkle a little salt and pepper and enjoy your breakfast!
Wednesday, June 18, 2014
Burton Lunchbox/Skillet: Biscuits and Creamy Gravy
Recipe by Kendra Elrod Marquis :)
Biscuits and Creamed Gravy, Trucker Style!!!
There are two ways to make the biscuits...
1) pop open the can
2) make Grandma's recipe...which is...
Grandma Elrod's Biscuits for Two (makes about 6 to 8 biscuits)
2/3 C Flour 1/2 tsp salt
1/3 C Milk 1 Tbsp Butter
1 tsp Baking Powder
Mix flour, salt, butter and baking powder together until grainy like cornmeal. Mix in milk until doughy (if too sticky add a touch of flour till forms a ball). Either roll out on a floured cutting board to 1/2 inch thick, cut into biscuits...OR...spoon drop for drop biscuits.....into greased pan. Bake at 375* for 8 to 10 minutes or until golden brown.
Can be cooked in Road Pro...turn after about 20 minutes to brown both sides.
Can be cooked in skillet, either place in greased pan and use skillet like an over OR cook directly in skillet, turning biscuits after 5 minutes to bake and brown evenly.
Cream Gravy
Mix butter and flour in pan (can be in a skillet or a rice cooker) until paste like. slowly blend in desired amount of milk, add salt, pepper, and garlic to taste. Keep stirring until desired thickness.
If you want a sausage gravy, brown or cut up cooked sausage links (when on the truck I like the precooked ones found in the freezer section). Add to gravy after the milk while thickening.
For a dinner Biscuits and Gravy use seasoned ground beef instead of sausage!!
To make a great tomato gravy add diced tomatoes while starting to thicken.
Slather biscuits with butter and pour gravy over the top. Goes well with fried potatoes and eggs!!!
Biscuits and Creamed Gravy, Trucker Style!!!
There are two ways to make the biscuits...
1) pop open the can
2) make Grandma's recipe...which is...
Grandma Elrod's Biscuits for Two (makes about 6 to 8 biscuits)
2/3 C Flour 1/2 tsp salt
1/3 C Milk 1 Tbsp Butter
1 tsp Baking Powder
Mix flour, salt, butter and baking powder together until grainy like cornmeal. Mix in milk until doughy (if too sticky add a touch of flour till forms a ball). Either roll out on a floured cutting board to 1/2 inch thick, cut into biscuits...OR...spoon drop for drop biscuits.....into greased pan. Bake at 375* for 8 to 10 minutes or until golden brown.
Can be cooked in Road Pro...turn after about 20 minutes to brown both sides.
Can be cooked in skillet, either place in greased pan and use skillet like an over OR cook directly in skillet, turning biscuits after 5 minutes to bake and brown evenly.
Cream Gravy
Mix butter and flour in pan (can be in a skillet or a rice cooker) until paste like. slowly blend in desired amount of milk, add salt, pepper, and garlic to taste. Keep stirring until desired thickness.
If you want a sausage gravy, brown or cut up cooked sausage links (when on the truck I like the precooked ones found in the freezer section). Add to gravy after the milk while thickening.
For a dinner Biscuits and Gravy use seasoned ground beef instead of sausage!!
To make a great tomato gravy add diced tomatoes while starting to thicken.
Slather biscuits with butter and pour gravy over the top. Goes well with fried potatoes and eggs!!!
Sunday, May 4, 2014
Skillet: Pumpkin Pancakes
Recipe and picture by Shari Ann Fry :)
½ cup Pumpkin Powder
2 Tbsp – ¼ cup Honey, to taste (optional)
5 Eggs
½ tsp Ground Ginger
½ tsp Ground Nutmeg
½ tsp Ground Allspice
1/8 tsp Ground Cinnamon
1/8 tsp Ground Cloves
½ tsp Baking Soda
1 tsp Cream of Tartar
Extra Virgin Coconut Oil or other good cooking fat for frying
1. Mix all ingredients together in a blender for about 30 seconds.
2. Heat a non-stick or very well-seasoned cast iron skillet or griddle on medium-high heat (or slightly cooler than medium-high).
3. Add about 2 Tbsp of coconut oil into the pan. Pour batter into the pan, about 3 Tbsp per pancake, spacing far enough apart that the pancakes won’t touch as the spread.
4. Cook for 6-8 minutes on the first side, until starting the batter is starting to look a little dry around the edges and more solid on top. If you use your flipper to get a sneak peak at the underneath side of the pancake, it should be nicely browned but not too dark. Carefully, flip the pancake.
5. Cook for 2-4 minutes on the other side, until done (should be browned, and feel solid when you press gently on the pancake with your flipper or finger).
6. Repeat until all the batter is used. Enjoy warm or cooled.
2 Tbsp – ¼ cup Honey, to taste (optional)
5 Eggs
½ tsp Ground Ginger
½ tsp Ground Nutmeg
½ tsp Ground Allspice
1/8 tsp Ground Cinnamon
1/8 tsp Ground Cloves
½ tsp Baking Soda
1 tsp Cream of Tartar
Extra Virgin Coconut Oil or other good cooking fat for frying
1. Mix all ingredients together in a blender for about 30 seconds.
2. Heat a non-stick or very well-seasoned cast iron skillet or griddle on medium-high heat (or slightly cooler than medium-high).
3. Add about 2 Tbsp of coconut oil into the pan. Pour batter into the pan, about 3 Tbsp per pancake, spacing far enough apart that the pancakes won’t touch as the spread.
4. Cook for 6-8 minutes on the first side, until starting the batter is starting to look a little dry around the edges and more solid on top. If you use your flipper to get a sneak peak at the underneath side of the pancake, it should be nicely browned but not too dark. Carefully, flip the pancake.
5. Cook for 2-4 minutes on the other side, until done (should be browned, and feel solid when you press gently on the pancake with your flipper or finger).
6. Repeat until all the batter is used. Enjoy warm or cooled.
Thursday, March 27, 2014
Rice Cooker: Eggs
Recipe by Shari Hartley - thanks Shari!
I either boil them in she'll, or I use an empty pilot coffee cup and scramble them well. Get my rice cooker warm for about five minutes, butter the pan well, I always add a little milk or water when I scramble and I dump them in the cooker, shut the lid. I never time it, just watch, but just a couple minutes, open up,flip em around. As soon as they set unplug it. I hate when they brown so I watch close, they don't take long. I've fried them over easy too, but he prefers them scrambled. So that's it,just like a pan except they cook pretty fast and pouf like a soufflé. You can make little soufflés in a coffee cup too. Add your ham and cheese and onion or tomato or whatever you like and microwave fora minute or two. You can add stuff to them in the rice cooker too. Rice cooker is easy to clean, swipe with a dry paper towel first then a sank wipe, works best for me. Just always use wood or plastic utensiles.
I either boil them in she'll, or I use an empty pilot coffee cup and scramble them well. Get my rice cooker warm for about five minutes, butter the pan well, I always add a little milk or water when I scramble and I dump them in the cooker, shut the lid. I never time it, just watch, but just a couple minutes, open up,flip em around. As soon as they set unplug it. I hate when they brown so I watch close, they don't take long. I've fried them over easy too, but he prefers them scrambled. So that's it,just like a pan except they cook pretty fast and pouf like a soufflé. You can make little soufflés in a coffee cup too. Add your ham and cheese and onion or tomato or whatever you like and microwave fora minute or two. You can add stuff to them in the rice cooker too. Rice cooker is easy to clean, swipe with a dry paper towel first then a sank wipe, works best for me. Just always use wood or plastic utensiles.
Subscribe to:
Posts (Atom)