How to Survive Your Own Cooking: Recipes, Class 2
How to Survive Your Own Cooking: Supplemental [Class 2: Breakfast Foods]
Recipe 1: Homemade Cereal
[Source: The only sane answer here. Modified.]
1/2 Cup Butter
1/4 Cup Sugar (white or brown, depending on personal preference)
Rolled Oats (regular or quick, not instant)
Optional: Additional flavours, such as cinnamon, nuts, etc. Feel free to experiment.
Melt butter in bottom of a large frypan. Add rolled oats, so that the bottom of the pan is covered approximately 1/2 inch deep. Sprinkle sugar liberally over top. [Add any optional flavourings.] Stir frequently, until sugar has melted and begun to darken (caramelisation).
Remove from heat and spread on foil to cool. Serve with yoghurt, on ice cream, or as a regular cold cereal (with milk).
Variations: Maple Cereal -- Using white sugar, replace half of the sugar with pure maple syrup. (Do not use an artificial syrup variety.)
Recipe 2: Scrambled Eggs
[Source: Here, with links to many variations]
2 Eggs [per person]
1 Tsp Milk [per person]
Butter, Cooking Oil, Cooking Spray
Heat a small, non-stick frypan (use larger pan if cooking for more people), lightly coating the bottom with your grease of choice. Beat the eggs and milk with a fork or whisk; the longer you beat them, the more consistent will be the colour and texture of the cooked eggs, but make sure you beat at least long enough to work in the milk. Add the eggs to the heated pan, stirring frequently with a wooden spoon to break up the eggs as they cook. Cook through.
Serve on their own, on toast, or as part of a breakfast.
Variations: Consider using water or cream instead of milk. Water is slightly healthier, but cream will offer a slightly richer and heavier egg.
Add 1/4 cup shredded cheddar, parmesan, or other cheese.
Add 1 tsp each of dried basil, parsley, and paprika.
Add 1/8 cup diced tomato, onion, and/or green pepper.
Combine various of these variations -- the cheese and herbs, the herbs and vegetables, the vegetables and cheese, or all three.
Recipe 3: Maple-Roasted Bacon
[Source: The Barefoot Contessa, my most favoritest cooking show EVAR.]
3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.
Recipe 4: Toast
[Source: Here, copied directly]
"The first rule of toasting is to turn up the heat high enough and long enough so the toast changes color to a golden earthiness and changes texture to a crusty crunch on the outside while the inner mantle is still moist and soft: You want brown edges and tanned face.
There are too many people in my life who, when they make toast, turn the heat down so low on the toaster they are actually creating a dry, stale, day-old shingle out of delicious, fresh-baked, bread.
We have no idea why this happens but we are disappointed when we are presented with toast meant for park pigeons and not for people. We understand the dry-bread approach to toasting is faster than the crunchy, golden road, but we believe it is better to serve virgin bread than to toast without commitment.
Before you add something to a properly crusted toast you need to wait a moment or two for the face to cool down just a wee bit. That way, whatever you add to your toast - butter, margarine, Nutella, jelly, preserves, jam, peanut butter, Vegemite - will gently ooze in a pool atop the bread without actually penetrating the crusty barrier you worked so hard to create.
If you add the topping to your hot toast too fast, you will destroy the crunch with melting moisture that makes a soggy experience. That is almost as bad as creating day-old bread from a perfectly soft and cushy slice of fresh manna.
If, however, you wait too long for the toast to cool, you will shatter the new crusty golden layer with whatever you are spreading over your new masterpiece.
You must time the toast’s readiness to accept spreading and you do it with a stopwatch and your finger. The stopwatch is used to give you an average time for future reference while your finger immediately tests for the proper temperature of the toast. You know the toast is ready for accepting when your finger no longer burns on the surface. Your spread better be ready! You have less than two seconds to add a topping before it will rip into the cooling core."
Recipe 1: Homemade Cereal
[Source: The only sane answer here. Modified.]
1/2 Cup Butter
1/4 Cup Sugar (white or brown, depending on personal preference)
Rolled Oats (regular or quick, not instant)
Optional: Additional flavours, such as cinnamon, nuts, etc. Feel free to experiment.
Melt butter in bottom of a large frypan. Add rolled oats, so that the bottom of the pan is covered approximately 1/2 inch deep. Sprinkle sugar liberally over top. [Add any optional flavourings.] Stir frequently, until sugar has melted and begun to darken (caramelisation).
Remove from heat and spread on foil to cool. Serve with yoghurt, on ice cream, or as a regular cold cereal (with milk).
Variations: Maple Cereal -- Using white sugar, replace half of the sugar with pure maple syrup. (Do not use an artificial syrup variety.)
Recipe 2: Scrambled Eggs
[Source: Here, with links to many variations]
2 Eggs [per person]
1 Tsp Milk [per person]
Butter, Cooking Oil, Cooking Spray
Heat a small, non-stick frypan (use larger pan if cooking for more people), lightly coating the bottom with your grease of choice. Beat the eggs and milk with a fork or whisk; the longer you beat them, the more consistent will be the colour and texture of the cooked eggs, but make sure you beat at least long enough to work in the milk. Add the eggs to the heated pan, stirring frequently with a wooden spoon to break up the eggs as they cook. Cook through.
Serve on their own, on toast, or as part of a breakfast.
Variations: Consider using water or cream instead of milk. Water is slightly healthier, but cream will offer a slightly richer and heavier egg.
Add 1/4 cup shredded cheddar, parmesan, or other cheese.
Add 1 tsp each of dried basil, parsley, and paprika.
Add 1/8 cup diced tomato, onion, and/or green pepper.
Combine various of these variations -- the cheese and herbs, the herbs and vegetables, the vegetables and cheese, or all three.
Recipe 3: Maple-Roasted Bacon
[Source: The Barefoot Contessa, my most favoritest cooking show EVAR.]
3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.
Recipe 4: Toast
[Source: Here, copied directly]
"The first rule of toasting is to turn up the heat high enough and long enough so the toast changes color to a golden earthiness and changes texture to a crusty crunch on the outside while the inner mantle is still moist and soft: You want brown edges and tanned face.
There are too many people in my life who, when they make toast, turn the heat down so low on the toaster they are actually creating a dry, stale, day-old shingle out of delicious, fresh-baked, bread.
We have no idea why this happens but we are disappointed when we are presented with toast meant for park pigeons and not for people. We understand the dry-bread approach to toasting is faster than the crunchy, golden road, but we believe it is better to serve virgin bread than to toast without commitment.
Before you add something to a properly crusted toast you need to wait a moment or two for the face to cool down just a wee bit. That way, whatever you add to your toast - butter, margarine, Nutella, jelly, preserves, jam, peanut butter, Vegemite - will gently ooze in a pool atop the bread without actually penetrating the crusty barrier you worked so hard to create.
If you add the topping to your hot toast too fast, you will destroy the crunch with melting moisture that makes a soggy experience. That is almost as bad as creating day-old bread from a perfectly soft and cushy slice of fresh manna.
If, however, you wait too long for the toast to cool, you will shatter the new crusty golden layer with whatever you are spreading over your new masterpiece.
You must time the toast’s readiness to accept spreading and you do it with a stopwatch and your finger. The stopwatch is used to give you an average time for future reference while your finger immediately tests for the proper temperature of the toast. You know the toast is ready for accepting when your finger no longer burns on the surface. Your spread better be ready! You have less than two seconds to add a topping before it will rip into the cooling core."