http://morningmeals.com/ 2009-01-05T20:04:35+01:00 FeedCreator 1.7.2-ppt (info@mypapit.net) 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304734&page=jogger%27s_eggs

1. Cook onion in butter in skillet over medium-high heat for 2 minutes or until onion is cooked but not browned. 2. Whick eggs together with salt, garlic powder, black pepper and basil. Pour over onions in pan, distributing egg mixture evenly. 3. Cook until eggs are set but still soft. Lift with fork around edges. 4. Fold or roll onto serving plate. Serve immediately.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304727&page=hot_cross_buns

1. In large bowl, mix yeast, sugar, salt, cinnamon and 1 cup of the flour. 2. In saucepan, combine milk, water and butter. Heat to 105 degrees F to 115 degrees F (butter need not melt). Gradually add to dry ingredients. Beat at medium speed for 2 minutes. 3. Add 1/2 cup more flour, 3 of the eggs and 1 egg yolk (reserve egg white). Beat at high speed for 2 minutes. Stir in remaining flour and currants (dough will be soft). 4. Place dough in clean, greased bowl. Tightly cover bowl with plastic wrap. Refrigerate overnight. 5. Next day, with floured hands shap dough into 18 2-inch balls. Arrange on greased baking sheets. Brush tops with slightly beaten reserved egg white. Let rise in warm place for 30 minutes or until light. 6. Bake at 350 degrees F for 15 to 20 minutes or until golden brown. Remove to wire racks. Prepare frosting. While still warm, drizzle frosting across tops of buns into the form of a cross. Cool.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304722&page=dried_fruit_compote

1. Put dried fruit in saucepan with the water. Bring to boil. Cover and simmer for 20 to 25 minutes or until fruit is tender. Remove from heat. 2. Cool. Add lemon juice, lemon rind and honey. Cover and chill. 3. When ready to serve, add peeled and sliced bananas. Serve with the custard sauce, sprinkled with the almonds.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304723&page=apple-raisin_coffeecake

1. Sprinkle yeast over water in a mixing bowl. Add milk, 1/4 cup of the butter, sugar and salt, stirring until butter melts. Beat in 1 egg and 1 eg yolk (reserve white for glaze). Add 1 cup flour, beating until smooth. Gradually beat in 1 1/2 to 2 cups more flour to make a smooth, soft dough. 2. Place dough in greased bowl. Cover., let rise until doubled, 1 to 1 1/2 hours. 3. Meanwhile, cook apple in 2 Tbs. butter in a frying pan, stirring until slightly soft.. Mix in 2 Tbs. of the Spiced Sugar. 4. Punch dough down; divide in half. Pat half evenly into a greased 8 1/2 to 9-inch springform pan. top with apple mixture; sprinkle with raisins. 5. On a well-floured surface, roll out remaining dough to a 12-inch square. Brush with remaining 2 Tbs. butter, melted; sprinkle with remaining Spiced Sugar. Roll up like a jelly roll; cut into 1/2-inch slices. Place over fruit. Let rise until doubled, about 45 minutes. 6. Brush with egg white, slightly beaten. Bake at 350 deg F until well browned, 35 to 40 minutes. Let cool slightly, then remove pan sides.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304724&page=spinach_omelette

1. Beat eggs, milk, 1 tsp. salt and dash pepper with fork. Set aside. 2. Melt 1 Tbs. of the butter in large saucepan. Add the spinach. Cover and steam over low heat until spinach is wilted, about 5 minutes. (Water clinging to spinach leaves should be sufficient to steam spinach.) Season cooked spinach with salt, pepper and nutmeg. 3. Heat 1 1/2 tsp. butter in an 8-inch omelette pan. Add 1/4 of egg mixture. Cook over low heat until omelette is set but top is still shiny. To speed cooking, lift omelette around edges and let egg mixture flow beneath cooked portion. 4. Place 1/4 of the cooked spinach on one-half of the omelette. Turn out onto serving plate, folding unfilled half over the spinach. 5. Repeat procedure, making 3 more omelettes. Garnish with tomatoes.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304700&page=breakfast_tacos

1) Blend the hash browns, water, and 3/4 teaspoon of salt. Mix well. 2) Let the mixture stand for 15 minutes (uncovered). Drain hash browns. 3) Melt 2 tablespoons of butter in a large skillet. 4) Add the egg and cooked sausage to the skillet. Cook over low heat, making sure to stir gently until the eggs are done. 5) Spoon the egg mixture evenly into warm tortillas. Top with salsa (if desired).

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304692&page=south_of_the_border_omelette

1. Combine avocado, sour cream, chile, onion, lemon juice and salt. Set aside. 2. Separate eggs. Beat egg whites until stiff. 3. Fold yolks lightly into egg whites. Set aside. 4. Melt butter in a 10-inch oven-proof skillet. 5. Add tortillas. Cook until soft. 6. Pour in eggs. 7. Cook 3 to 5 minutes, lifting eggs to allow uncooked mixture to flow under. Remove from heat. 8. Spread avocado mixture on top of omelette. Sprinkle with cheese 9. Place in oven. Bake at 350 degrees F for 8 to 10 minutes or until cheese melts. 10. Garnish omelette with sour cream, avocado slices and olives. 11. Cut into wedges and serve from the skillet.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304686&page=always_ready_bran_muffins

1. Measure cereal into bowl. Add water and stir so that all the cereal is moistened. Set aside. 2. Cream brown sugar with the butter until smooth. Add eggs and beat until light. 3. Stir in the flour, baking soda, salt and buttermilk along with the bran mixture until batter is blended. 4. If not baking at once, transfer into plastic container, cover and refrigerate. (Batter keeps 2 to 3 weeks refrigerated.) 5. When ready to bake, spoon mixture, about 1/4 cup for each muffin, into buttered muffin tins, filling them 2/3 full. Bake at 400 degrees F for 20 to 25 minutes until golden.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304688&page=shredded_potato_pancakes

1. Hold potatoes in cold water to prevent turning color. Blot dry and shred coarsely. 2. Mix with onion, flour, eggs, parsley, salt, pepper and nutmeg. 3. Heat butter in large skillet or saute pan. 4. Place large spoonfuls of potato mixture into mounds to form pancakes. Saute until brown and crisp on one side; turn over and repeeat. It will take 3 to 4 minutes on each side over medium heat. Remove to hot platter when done. 5. Garnish with crisp bacon and parsley. Serve immediately.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304682&page=citrus_marmalade

1. Wash all fruit and thinly peel off rind with vegetable peeler. Slice rind into thin strips. 2. Place rind in saucepan and add water and baking soda. Bring to boiling. Cover and simmer 20 minutes. Drain. 3. Cut off all remaining white membrane from fruit. Section and dice into bowl. 4. Combine rind and fruit in measuring cup. It should be about 3 cups. If not, add enough orange juice to make up the amount. Transfer to very large saucepan or Dutch oven and bring to boiling. Cover and simmer 10 minutes. 5. Add sugar and mix well. Bring to a full rolling boil (a boil that cannot be stirred down) and boil, stirring, 1 minute. Remove from heat and immediately stir in pectin. 6. Let stand 1 to 2 minutes stirring once or twice. Then, ladle into hot jelly glasses or jars. 7. Pour 1/8-inch hot paraffin over tops (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool, dark place.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304678&page=lemony_poppy_seed_bread

1. Cream the butter, slowly adding the sugar and honey. Beat in eggs, lemon juice and lemon rind. 2. Combine the flours, baking powder, baking soda and poppy seeds. 3. Add the flour mixture alternately with the half-and-half to the butter mixture. Combine thorougly but do not overbeat. Pour into buttered 9-by-5-inch loaf pan. 4. Bake at 350 degrees F for 1 hour until lightly browned or when tester inserted in center comes out clean. 5. Cool for 10 minutes. Remove from pan. Finish cooling on a rack.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304673&page=whole_wheat_raisin_bread

1. In small bowl, dissolve yeast in warm water. Add sugar. Stir and let stand 5 minutes or until bubbly. 2. Mix milk, molasses, lard, salt and 1 cup of the wheat flour in large mixing bowl. Add yeasat mixture and stir until blended. Add remaining whole wheat flour and beat until smooth. 3. Slowly add bread flour, beating as long as possible to keep mixture smooth. When all but last cupful has been added, cover bowl and allow to rest for 30 minutes. 4. Sprinkle some of remaining flour on board. Knead dough about 5 to 10 minutes until smooth and satiny. Knead in raisins. Place dough into greased bowl. Turn to grease top. Cover and let rise about 1 hour until doubled. 5. Turn out onto oiled surface. Divide into 3 parts. Knead lightly to remove air bubbles. Shape into loaves. Place into 3 greased 8 1/2-by-4 1/2-inch loaf pans. 6. Cover and let rise 1 to 1 1/2 hours or until doubled. Bake at 375 degrees F for 45 to 50 minutes until golden.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304654&page=wheat-germ_cinnamon_spiral

1. In large bowl, mix yeast, 2 Tbs. of the sugar and the salt. Heat water, milk and 2 Tbs. butter to 105 degrees to 115 degrees (butter need not melt). Pour into bowl with yeast, stirring until yeast has dissolved. 2. Stir in 2 cups flour and the wheat germ, mixing until smooth. Add enough additional flour to make dough of kneading consistency. 3. Turn on on lightly floured surface. Knead 10 minutes or until smooth and elastic. Put in oiled bowl, turning to oil top. Cover with plastic wrap or damp cloth and let rise in warm place for 45 minutes or until doubled. 4. Turn dough out. Punch down. Cover and let rest for 15 minutes. Roll dough into 12-by-9-inch rectangle. 5. Mix remaining sugar and the cinnamon. Sprinkle over dough. Roll up tightly from 9-inch end. Place into greased 9-by-5-by-3 inch loaf pan. Let rise for 1 hour or until doubled. 6. Bake at 425 degrees F for 30 minutes or until well browned. Turn out on rack, right side up. Brush with butter, if desired.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304640&page=raisin_almond_cake

1/2 cup butter or margarine 2 eggs 1 1/2 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 cup milk 3 cups chopped fresh, pared apples 1/2 cup dark raisins 1/4 cup chopped almonds 4 Tbs. sugar

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304641&page=spinach_puff

1. Cook spinach according to package directions, adding onion to the pan as spinach cooks. 2. Drain well. Fold in the eggs and sour cream. Blend in the Parmesan cheese and flour. Stir in the butter, nutmeg, salt and pepper 3. Turn into a well buttered 1-quart casserole or souffle dish. 4. Bake at 350 degrees F for 25 to 30 minutes or until the center is set.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304625&page=spiced_winter_squash

1. Mix the squash with the salt, coriander, mace, ginger and flour. Turn into a buttered 1-quart shallow casserole dish. Drizzle with 2 Tbs. melted butter. 2. Sprinkle evenly with brown sugar. 3. Mix the bread crumbs with the 3 Tbs. melted butter. Sprinkle over the squash. (Recipe may be made ahead to this point and refrigerated.) 4. Bake at 325 degrees F for 30 minutes or until crumbs are golden and sugar has melted.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=304624&page=apple_raisin_nut_bread

1. Combine eggs, oil, flour, sugar, cinnamon, baking soda, vanilla, salt and baking powder in large mixing bowl. Stir until well blended. 2. Stir in nuts, raisins and apples until a rather stiff batter is formed. Mix until all ingredients are thoroughly blended, but do not overmix. 3. Pour into a greased 8 1/2-by-4 1/2-inch loaf pan. 4. Bake at 375 degrees F for 1 hour or until toothpick inserted in center comes out clean.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=276&page=spanish_omelet

1) In a large non-stick frying pan ? cook the potatoes, onions, tomatoes, parsley, and garlic with the oil ? set over medium heat. This is continued until most of the liquid has evaporated from the tomatoes. 2) Transfer the ingredients to a large bowl. Stir in the eggs. 3) Wipe out the frying pan, placing it over medium-high heat and letting it stand for about two minutes. 4) Add 1 teaspoon of margarine and spread out by swirling the pan. 5) Add half of the egg mixture, lifting and rotating the pan so that the eggs are evenly distributed. 6) As the eggs set around the edges, lift them to allow uncooked portions to flow underneath. 7) Lower the heat and cover the pan. Cook the omelet until the top is set. 8) Invert the omelet onto a serving plate, cutting into wedges. 9) To make a second omelet, repeat the steps using the remaining teaspoon of margarine and egg mixture.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=280&page=red_and_yellow_pepper_omelets

1) In a large non-stick frying pan, warm the oil over medium heat. 2) Add the red peppers and yellow peppers ? stirring frequently for about 4 to 5 minutes. Make sure to keep the ingredients warm over low heat. 3) In a small bowl, lightly whisk together the egg whites, basil, and black pepper. 4) Coat a small non-stick frying pan with non-stick spray. 5) Warm the ingredients over medium-high heat for one minute. 6) Add half of the egg mixture, swirling the pan to evenly coat the bottom. 7) Cook for 30 seconds or until the eggs become set. 8) Carefully loosen the omelet and flip, cooking for one minute (or until firm). 9) Sprinkle half of the peppers over the eggs. Fold to enclose the filling. 10) Transfer to a plate, sprinkling 1 teaspoon of the Parmesan on top. 11) To make a second omelet, repeat the above steps using the remaining egg mixture, peppers, and teaspoon of Parmesan.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=282&page=quick-and-easy_quiche

1) Preheat oven to 375 degrees. 2) Bake the pie shells for 15 to 20 minutes. 3) Combine four cups of dry filling ingredients, chopping into smaller pieces. 4) In a separate 4-cup measuring cup, whisk four whole eggs (or two whole eggs and one carton of egg beaters). Whisk the ingredients until the eggs create tiny bubbles on the surface. 5) Whisk the evaporated milk into the eggs and then add regular milk until you have four cups of liquid. 6) After the pie shells have been pre-baked, make sure to remove from the oven. Raise the temperature to 425 degrees. 7) Divide half of the dry ingredients into each shell. 8) Place the dry pie shells on a heavy baking sheet (or on a long strip of aluminum foil), situating in the center of the oven. 9) Pour two cups of the liquid egg and milk into each shell. At this time, the pies will become quite full. 10) Bake the quiches at 425 degrees for 20 minutes. 11) Lower the oven temperature to 375 degrees and bake for 25 minutes. 12) Remove the quiche to a cooling rack and let sit for 15 minutes before serving.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=287&page=california_pink_shrimp_omelet

1) Pour the nonfat egg substitute into a small bowl, adding the water, dill and black pepper. 2) Beat the ingredients with a whisk until it becomes foamy. 3) Spray a 6- to 8-inch nonstick skillet with nonstick cooking spray, followed by setting the ingredients over medium heat. 4) When the skillet is hot, add the egg mixture. 5) Push the egg mixture towards the center of the pan using a spatula until the mixture begins to set. 6) Place the goat cheese and California Pink Shrimp on half of the egg mixture. 7) Fold the other half of the omelet over the filling and slide onto a warm dinner plate. Once done, the finishing touches include chopped chives, which are used as a garnish.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=252&page=mexican_ranch-style_eggs

1. to make the salsa, saute the onion and garlic in oil. Add the tomatoes and chiles. Simmer, covered for 5 minutes. 2. Heat oil in skillet. Fry tortillas one at a time until almost crisp. Drain. 3. Spread a thin layer of heated beans over each tortilla. Keep warm. 4. In same skillet, with a coating of oil, fry eggs sunny-side up. 5. Top each tortilla with an egg. Spoon over hot salsa and sprinkle with cheese. (You can place each serving under the broiler if oven-proof dishes are used.) Garnish with radishes and sliced tomatoes.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=241&page=breakfast_sandwich

1. In large bowl, combine eggs, water, salt and papper. Beat lightly with fork. Stir in spinach, parsely and chives. 2. Heat margarine in heavy 10-inch skillet until it sizzles, tilting pan to coat bottom and sides. When hot, pour in egg mixture. 3. Cook over low heat, sliding pan rapidly back and forth over burner, keeping omelette in motion to avoid sticking. Slip a spatula under edges and let uncooked portion flow into center of pan. Cook until top is set and bottom is golden. 4. Slide omelette onto platter. Cut into 4 portions. Arrange each portion on bottom half of a heated rool. Top each with tomato slice and 2 strips of crisp bacon. Cover with tops and serve.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=234&page=light_cornbread

1. Combine cornmeal, flour, sugar and salt. 2. In separate bowl, lightly beat buttermilk and eggs. Beat in baking soda, followed by the melted shortening. 3. Combine egg mixture with dry ingredients, blending lightly but thoroughly. Do not overbeat. Divide batter between 2 greased 9-by-5 inch loaf pans. 4. Bake at 400 degrees F for 20 to 30 minutes or until toothpick inserted in center comes out clean.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=235&page=apple_pandowdy

1. Arrange apple slices in greased shallow 1 1/2-quart baking dish. 2. In small saucepan, mix brown sugar, 1/4 cup of the flour, the spices and 1/4 tsp. of the salt. Stir in water. 3. Place over low heat. Cook, stirring until thickened. Stir in 2 Tbs. of the butter and lemon juice. Pour over apples. 4. Mix remaining flour, salt and baking powder. Cut in remaining butter until particles are like cornmeal. With fork, stir in enough milk to make a soft dough. Spoon onto apples, making 8 biscuits. 5. Bake at 375F degrees for 40 minutes or until biscuits are browned and apples are tender. Serve warm or cool with desired topping or sprinkle lightly with brown sugar.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=237&page=spanish_omelet

1) In a large non-stick frying pan

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=238&page=spinach_omelet

1) Scramble the eggs slightly. 2) Add the desired amount of spinach and cheese to the eggs. 3) Place over medium heat in a skillet until the omelet becomes hot and starts to bubble.

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=222&page=spanish_omelet

1) In a large non-stick frying pan

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=213&page=eggnog_french_toast

1. In a small bowl, combine the egg and the eggnog. 2. Dip sliced bread into the egg mixture. 3. Turn over the bread and allow to sit in the egg mixture for 2 to 3 minutes per side. 4. In a skillet, melt 2 tablespoons of butter and saut

2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 2009-01-06T01:04:35+01:00 http://morningmeals.com/view_recipe.php?id=208&page=swedish_apple_bread_pudding

1. Place bread slices in a single layer in a shallow pan. Evenly drizzle 1/2 cup of the half-and-half over bread. In a medium saucepan, mix sugar and water, bring to boiling. Cover. Reduce heat and simmer 5 minutes. Remove from heat. Stir in vanilla. Return to medium heat. Add about a third of the apple slices, and simmer each portion 3 minutes. Remove with a slotted spoon. Reserve sugar syrup. 3. When all applies are poaches, line a buttered shallow 2 1/2 quart baking dish with about a third of the bread slices; top with half of the poached apples. Make a layer of another third of the bread. Cover evenly with remaining apples. Cover with the rest of the bread. 4. Beat eggs slightly; mix in cinnamon and cardamom, then remaining 1 1/2 cups half-and-half and sugar syrup left from poaching apples. Pour egg mixture evenly over bread. Dot with butter. 5. Bake 15 350 F until top layer of bread is brown and crusty, about 1 hour. Serve hot or at room temperature. Top with whipped cream if you wish.