(no subject)
Hi all! I'm a bit new to cooking, but I've found I'm not half bad at it. So, here's one of my favorite breakfasts:.
(note, this is not for dieters. The simple act of looking at it causes weight gain )
this is actually three recipes, the combo is excellent though you can just make them on seperate occasions:
First I must give credit to my dear sister in law *she's a wonderful girl* These are actually her recipes * have no idea where she got them or if she created them* I just made a few minor alterations
Sausage and Wild Rice Casserole:
1 (6 oz) package of long grain and wild rice mix *Uncle Ben's is the best*
1 pound of hot ground pork sausage *none of that imitation sausage junk and it must be hot sausage*
1 pound of ground beef
1 large onion, diced
2 (8oz) packages of sliced fresh mushrooms
1/3 cup chopped fresh parsley
3 tablespoons of soy sauce
1 cup of sliced almonds
Cook the rice according to the package directions.
Cook the sausage and ground beef in a very large skillet, stirring it till it crumbles and isn't pink anymore. drain and pat dry with paper towels. Cook the onion and mushrooms in the same skillet over medium heat until tender (about 6 or 7 minutes) Stir occasionally.
Combine rice, sausage and beef, onion and mushrooms, parsley and soy sauce; stir well. Put in an ungreased baking 13 x 9 baking dish. If making ahead of time simply cover it and put it in the refrigerator overnight.
Remove from refrigerator and let it stand at room temp for 30 minutes.
Sprinkle with almonds (should completely cover top with a layer) Bake uncovered at 350 for 40 minutes.
This makes enough for about 10 people unless your family eats like mine, then consider it enough for 8 :)
cream cheese eggs
(note: unless you are the type that enjoys spewing obscenities, make these in a non-stick skillet)
12 large eggs
1 cup of half and half, you can use milk, but I like them better with the half and half
8oz cream cheese (cut into cubes unless you want to buy a new blender after breakfast)
3/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup of butter (margarine will work, but not as well)
chopped fresh chives for a garnish (not really needed...but makes it pretty)
toss everything but the butter and chives in a blender until frothy. scrape the sides occasionally. (if your blender doesn't have a locking cap on it....you might want to hold the cap down. I won't reveal how I learned this handy tip, but trust me on this one :)
Melt the butter in an extra large skillet over medium heat. Turn the heat down to medium-low. Toss in the egg mixture and don't stir it until it starts to set on the bottom. Once it starts to set draw a spatula across the bottom. Keep cooking until the eggs are thick but still moist. (don't make the mistake of stirring constantly) Sprinkle with the chives and toss it at the family.
makes about 6 servings"
and last but not least
Cheese Bisquits
2 cups self rising flour *note this is not all purpose flour no matter what the package says it is not self rising, it has to be the flour for bread)
1 teaspoon dry mustard
6 tablespoons of shortening (do yourself a favor and get the sticks, not the can)
1 cup of shredded sharp cheddar cheese
3/4 cup of buttermilk
Stir together flour and mustard, cut in the shortening with a mixer until mixture is crumbly. Stir in cheese. Add buttermilk, stirring until dry ingredients are moistened. Turn the dough out onto a lightly floured suface and knead 4 times.
Roll dough in 3/4 inch thickness. cut with a bisquit cutter (I recommend the 2 inch cutter) Place bisquits on a lightly greased baking sheet or on a baking stone.
Bake at 450 for 12 minute or until lightly browned.
makes about a dozen, depends on your cutter size.">
(note, this is not for dieters. The simple act of looking at it causes weight gain )
this is actually three recipes, the combo is excellent though you can just make them on seperate occasions:
First I must give credit to my dear sister in law *she's a wonderful girl* These are actually her recipes * have no idea where she got them or if she created them* I just made a few minor alterations
Sausage and Wild Rice Casserole:
1 (6 oz) package of long grain and wild rice mix *Uncle Ben's is the best*
1 pound of hot ground pork sausage *none of that imitation sausage junk and it must be hot sausage*
1 pound of ground beef
1 large onion, diced
2 (8oz) packages of sliced fresh mushrooms
1/3 cup chopped fresh parsley
3 tablespoons of soy sauce
1 cup of sliced almonds
Cook the rice according to the package directions.
Cook the sausage and ground beef in a very large skillet, stirring it till it crumbles and isn't pink anymore. drain and pat dry with paper towels. Cook the onion and mushrooms in the same skillet over medium heat until tender (about 6 or 7 minutes) Stir occasionally.
Combine rice, sausage and beef, onion and mushrooms, parsley and soy sauce; stir well. Put in an ungreased baking 13 x 9 baking dish. If making ahead of time simply cover it and put it in the refrigerator overnight.
Remove from refrigerator and let it stand at room temp for 30 minutes.
Sprinkle with almonds (should completely cover top with a layer) Bake uncovered at 350 for 40 minutes.
This makes enough for about 10 people unless your family eats like mine, then consider it enough for 8 :)
cream cheese eggs
(note: unless you are the type that enjoys spewing obscenities, make these in a non-stick skillet)
12 large eggs
1 cup of half and half, you can use milk, but I like them better with the half and half
8oz cream cheese (cut into cubes unless you want to buy a new blender after breakfast)
3/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup of butter (margarine will work, but not as well)
chopped fresh chives for a garnish (not really needed...but makes it pretty)
toss everything but the butter and chives in a blender until frothy. scrape the sides occasionally. (if your blender doesn't have a locking cap on it....you might want to hold the cap down. I won't reveal how I learned this handy tip, but trust me on this one :)
Melt the butter in an extra large skillet over medium heat. Turn the heat down to medium-low. Toss in the egg mixture and don't stir it until it starts to set on the bottom. Once it starts to set draw a spatula across the bottom. Keep cooking until the eggs are thick but still moist. (don't make the mistake of stirring constantly) Sprinkle with the chives and toss it at the family.
makes about 6 servings"
and last but not least
Cheese Bisquits
2 cups self rising flour *note this is not all purpose flour no matter what the package says it is not self rising, it has to be the flour for bread)
1 teaspoon dry mustard
6 tablespoons of shortening (do yourself a favor and get the sticks, not the can)
1 cup of shredded sharp cheddar cheese
3/4 cup of buttermilk
Stir together flour and mustard, cut in the shortening with a mixer until mixture is crumbly. Stir in cheese. Add buttermilk, stirring until dry ingredients are moistened. Turn the dough out onto a lightly floured suface and knead 4 times.
Roll dough in 3/4 inch thickness. cut with a bisquit cutter (I recommend the 2 inch cutter) Place bisquits on a lightly greased baking sheet or on a baking stone.
Bake at 450 for 12 minute or until lightly browned.
makes about a dozen, depends on your cutter size.">