2 Cups Self Rising Flour (sifted)

2 Eggs

1 Tablespoon Sugar

4 Tablespoons Crisco (melted)

1 1/3 Cups Milk

Needed Utensils

Flour Sifter

Large Bowl

Cup

Tablespoon

Griddle or No Stick Frying Pan

No Stick Spray or Cooking Oil

Preparation

Pour all ingredients in your large mixing bowl and mix thoroughly with your spoon until you see no clumps. Spoon out (one-by-one) onto your hot griddle, sprayed with no stick spray, or barely coated in cooking oil. Or, you can use a no stick frying pan sprayed with no stick spray, or barely coated in cooking oil instead. Cook each pancake until a golden brown. Top with your favorite toppings and serve.

*Makes 10-12 average size pancakes.* 

  Palta is a traditional dish that is enjoyed in many places throughout South America; the two major countries that take of this plate almost daily are Chile, and Argentina. Palta cannot be confused with “guacamole” because it is a completely different idea, I can assure you that this is much, much better. In any case here the process to make traditional “Palta” will be explained step by step.

            The main ingredient in this dish is fresh avocado, after that the rest are meant for flavor. The first step is to take out a small bowl and a spoon, also get these ingredients; two fresh avocados, extra-virgin olive oil, pepper, a fresh lemon, all-purpose seasoning, and finally salt. First you peel both avocados, take out the seed and place them inside of the bowl. Second you will have to pour some olive oil into the mix, just enough so that it adds moisture to the avocados. Third you will pour a hint of pepper, a bit of salt, and a hint of all-purpose seasoning into the mix. Fourth you will cut open one medium sized lemon and squeeze its juice into the mix, the lemon keeps the avocado from changing color because of the oxygen in the air and it also gives the product a great taste. Sixth, take the spoon and mash the avocado mix until no big pieces of avocado are seen and it turns into something of a “purée” like texture. Finally add a bit more salt and a little of pepper and seasoning into it and mix through out. After its done take some fresh bread and toast slices of it, finally take some “Palta” and pour it into the slices and enjoy the greatness of the flavor.

            Palta is part of the everyday culture in Argentina, Chile, Paraguay and Uruguay. It makes a great breakfast but also in Chile the custom is to have breakfast, lunch, “once”, and dinner, “once” is a light dinner they take around five or six in the evening along with tea and cheeses and this sort of thing, it shows the open, family/friends- centered culture which they have where they take time to enjoy company from loved ones and enjoy a great break from the day.  This prepares them for dinner, which they take around 8:30-9:00 pm. And it is like this throughout South America. This plate is great to enjoy with cheese and some Italian-style tomatoes. 

         Real French-French Toast

  4 one inch slices French bread

  4-5 large eggs

  1/2 cup evaporated milk, or heavy cream

  2 tablespoons sugar

  1 teaspoon vanilla extract

  Beat eggs with milk, sugar and vanilla until all are blended and sugar is dissolved.

  Warm fry pan with pat of butter and spread around the pan until all is coated.  (Please, I don’t use anything but real butter for the flavor.  Margarine also causes things to stick to the pan!)  Dip and cook only 2 slices of bread at a time because French bread quickly absorbs the egg mixture and will break up, so don’t let the bread remain in the egg mixture for too long, but long enough to soak through.  Best to use your hands to get this to the fry pan!

  Place 2 slices in fry pan and cook until both sides are golden brown but not dry.  Fix 2 remaining slices.

  Put all on platter and butter each slice and then add strawberry slices and mint for a garnish.  Serve with maple or berry syrup that has been warmed.

  This is a delicious Sunday brunch item to be added with other foods to make your dining tres’ magnifique!

images by bing.com

This recipe for eggs and spinach has the perfect, combination of flavors. The fresh taste of spinach, cooked with a tasty egg in the center makes this a most delectable break feast that everyone will enjoy. This delicious spinach and egg recipe is really easy to prepare an cook and should only take about twenty minutes.

ingredients

• 1lb Fresh Spinach
• 1oz Butter
• 1 small Onion (Finely Chopped)
• Pinch of Ground Nutmeg
• 4 eggs
• Salt and Freshly Ground Black Pepper

Method

Start off by cooking the spinach for about two minutes in boiling water, until the leaves have started to wilted, then drain and squeeze out the excess water. In a frying pan, melt the butter and sweat the onions for five minutes until there soft Add the spinach and cook for a further five minutes, stirring frequently.

Next season the spinach and onions with a pinch of nutmeg, salt and pepper. Make four holes in the spinach, and break an egg into each space. Cover the pan and cook for five minutes until the egg whites are cooked through. Serve with some fresh bread, for a tasty break feast meal.

• 1/2 A packet of rice krispies
• 1/2 A packet of cornflakes
• 1/2 A packet of bran flakes
• 2 Tablespoons of dried cranberries
• 2 Tablespoons of raisins
• 2 Tablespoons of choclate chips
• 2 Tablespoons of dried bananas

Method

In a large bowl mix together all the dried ingredients,and pour into an air tight container of your choice you can add or delete fruits as to your taste.

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

• 6-8 Slices of white bread
• 3 Eggs
• Cheddar Cheese
• Green chillies
• Salt and Pepper
• Oil to fry

Method

Take about 6-8 slices of white bread slice into half so you have 2 triangles. Beat the eggs in a bowl add salt and pepper chopped green chillies and grated cheese (as little or as much as you want ) Once again beat the egg mixture thoroughly,dip one slice at a time and fry the slices of bread in oil  on a medium heat unil golden brown remove from pan and serve for breakfast. Tip: It is always better to use white bread,thick slice can be used too.

Ingredients

• Egg – 2
• Shallot (also called as small onion) – 3
• Peas (mutter) – 10 to 15
• Shredded cheese – little
• Pepper and Salt – little
• Butter – little

Image via Wikipedia

Method

1. Heat a pan and add butter.
2. Fry the shallot (cut into very small pieces).
3. Add peas and fry for few minutes. I use frozen peas, and hence cooking for a few seconds is enough. If you are using other types, make sure it gets cooked properly (else cook separately and add).
4. Add cheese and let it melt.
5. Break the egg shells and add the contents to this.
6. Add salt and pepper and scramble well
7. Serve Hot

So i decided to write an article to make it more easier ( and to take some of the confusing part of it out). I have tried many of the variations i’m giving you and believe me it makes Eggs Florentine much more tastier then it ever was.

So before i give you the nice and tasty part, i found that not that many people know where it actually orginates from or who actually invented it. What i found was, there is many stories about this flying about (too many to mention). But i found two that i actually found quite believeable:

• Lemuel Benedict, a retired Wall Street stock broker, claims that he had wandered into the Waldorf Hotel in 1894, hoping to find a cure for the dreadful hangover that he had achieved from a night of heavy drinking. He ordered buttered toast, poached eggs, crispy bacon and a dip of Hollandaise Sauce. The famed hotel manager of the time Oscar Tschirky was so impressed by this  that he put it on his breakfast and lunch menus. But instead of keeping it the way Lemuel ordered it he substituted ham and a toasted English muffin for the bacon and toast.

The other story i found which also proves that Eggs Florentine dates quite far back is:

• Edward P Montgomery, an American which was residing in France at the time. He states in a letter that he sent to Craig Clailbourne in Sept 1967 that Commodore E C Benedict, a banker and a keen yachtsman who died in 1920 at the ripe old age of 86. That his family passed down the recipe from generation to generation.

This dish is popular with vegetarians and people on a weight loss or calorie controlled diet ( it has only 540 calories). The recipe i found and used was a basic one that i found was also easier to use with variations. Which is:

• 25g/1oz Butter.
• 75g/2-3oz Spinach.
• Salt and freshly ground black pepper.
• 2 Eggs.
• 100ml/3-4floz Double Cream

1. Preheat oven to 200c/400F/ Gas 6.
2. Melt the butter in a frying pan over a medium heat. Add the spinach and saute for 3-4 minutes or until wilted.
3. Place the spinach in a small ovenproof dish and season well with salt and freshly ground black pepper.
4. Crack the eggs into the dish and pour over the cream. Then place in the oven and bake for 10 minutes until its golden brown and bubbling.
5. Serve in the ovenproof dish.

The tasty variations i found and tried to be the best are:

• Seafood Benedicts – Replace the ham with crab/ shrimp and/or lobster.
• Eggs Royale – Replace the bacon with smoked salmon.
• Eggs Caesar -  Replace the ham with crispy bacon and add shreddred parmesan cheese between the poached egg and Hollandaise sauce, which has finely chopped capers and raw garlic added to it ( really tasty).
• Artichoke Benedict – Replace the English muffin with hollowed artichoke ( havent tried yet ).
• Country Benedict -  Replace the English muffin, ham and the Hollandaise sauce with biscuit, sausage patties and country gravy.
• Irish Benedict – Replaces the ham with corn beef hash.
• Eggs Chesapeake – Replace the bacon with crabcakes.

I hope you find this article interesting and easy to follow. Hope you try out the delicious recipe and the variations and have as fun as i did enjoying them. ENJOY!!!!

Sausages are a favorite breakfast meat. Fresh uncured sausage links can be pan fried, broiled or simmered. Sausage patties can be pan fried, broiled or steamed; they can be simmered too, but they tend to crumble in water. To pan fry links, start with a cold pan but add about 2 tablespoons water for a small links. Cover the pan, and cook over low heat for 5 to 6 minutes; by this time the water will have turned to steam, and the sausages will be thoroughly heated and partially cooked. Remove the cover, and brown the links on all sides, completing the cooking. The steaming step helps keep the meat juicy.

Sausage links are sometimes parboiled to release excess fat. However, if you have small, high quality sausages and enough time, simply move them back and forth in the frying pan until they are cooked and browned on all sides.

Do not prick pork sausage links, this releases too much juice and fat, and with the fat goes part of the flavor. On the other hand, it is useful to prick beef sausages before cooking, because they are packed in heavier casings than pork sausages are. Another trick with beef sausages is to press them down as they cook, to bring more of the surface in contact with the hot pan; their thicker casings make them a little slower to cook.

To simmer, drop sausage links into boiling water; as soon as the water comes to the boil again, reduce the heat, and keep it at a steady simmer. Thin links will be done in 5 to 6 minutes, thicker links in about 10 minutes. Of course, this method will not brown the sausage.

To pan fry patties, follow the same process as for links, or substitute about 1 ½ tablespoons of oil for the water, and cook uncovered; this method is similar to pan broiling. Be sure to turn the patties so that each side is well browned, using a spatula or pancake turner to keep the patties from breaking.

Sausage meat pressed into rolls or blocks can be sliced and treated like patties, and they are not as likely to fall apart in pan cooking.

Brown and serve sausages are, of course, much quicker than regular sausages to prepare, and they are good in emergencies.

Other good breakfast meats are chipped beef; sliced ham, cold or sautéed; veal or lamb kidneys, broiled or sautéed; and chicken livers prepared in a variety of ways. But no matter which you choose, sausage is the all time favorite.