Posted on 10/26/2013 8:23:28 AM PDT by libertarian27
Muffins!!! Egg — EASY meal-preps.
Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANYthing you want: ham & bro...ccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!
TACO SOUP
Here is a taco soup recipe that is sooooo easy and is good. Something very quick to make
1 lb. or ground meat browned and drained
I package of taco seasoning mix
1 can of homony — use the liquid
1 can whole kernel corn—use the liquid
2 cans of rotel tom. Mild—if you want it real spicy, us can use the hot rotel.
2 cans ranch style bean—use the liquid
Mix all ing. Together and simmer until blended—about 30 min
Please put this recipe on this week’s thread so everyone can see it...it’ll be lost on this thread.
http://www.freerepublic.com/focus/f-chat/3086771/posts
Have you ever frozen the egg muffins?
yum, thanks. My grill is cooking too hot these days. How are these in the oven?
They do last in the fridge for several days and are good heated in the micro.
Also, you can make them anyway you want...they don't have to be alike. Sometimes I use sausage in some and ham in some and use different veggies and cheezes.
They are so handy when time is short.
A summertime treat
COOL LIME PIE
COOL LIME PIE
1 pkg. (4 serving size) Jello vanilla flavor pudding and pie filling
1 pkg. (4 serving size) Jello brand lime flavor gelatin
2 c. water
1/4 c. sugar, optional
1 1/2 tsp. grated lime rind
2 tbsp. lime juice
3 1/2 c. thawed Birds Eye Cool Whip whipped topping
1 prepared 9 inch chocolate crumb crust OREO CRUST IS WONDERFUL~~ DARK CHOCOLATE, YUM!
Combine pie filling mix, gelatin, sugar and water in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Add lime rind and juice. Pour into bowl, cover with plastic wrap an chill until cold and slightly thickened. Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and lime slices, if desired.
Enjoy
GERMAN PANCAKE aka DUTCH BABY
This is very tasty and if you like york shire pudding, you’ll like this. Recipe from What’s Cooking America
Medium Pancake - Makes 4 servings:
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly-squeezed lemon juice
Powdered (confectioners’) sugar
* Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won’t be as spectacular....but it will still be very tasty!
I used my 10-inch cast iron skillet.
1. Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet (I like to use my cast-iron pans skillets), in the oven until hot and sizzling. While pan is heating, prepare your batter.
NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast iron skillets, oven-proof fry pans, baking dishes, paella pans). Like I said before, I prefer using a cast iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly.
2. In a large bowl or blender, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy. You can also use your blender
3. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
4. Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center. The timing will also depend on the size of your pan or skillet.
5. Carefully remove the pancake from the oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate. I normally serve in the pan it was cooked in.
6. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately.
For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.
Re post #76
Thanks sockmonkey!
**I usually double the recipe, and add vanilla, sliced almonds, and soaked craisins, then sprinkle some sliced almonds on top before I put them in the oven.**
Sliced almonds sound like a good addition, but I use chocolate chips instead of craisins. I’m so bad. ;-)
Saved for later!
You are not bad. You are terrific!
Good to see you, F_J!
Back atcha, Sg!
I’m pretty much a lurker on the recipe threads since so many people more talented than I contribute, but I’ve been thinking about putting up the beef Machaca recipe my mom gave to me years ago. Burritos made with this filling are outstanding, and it’s great on rice also.
bump4later
Please do!!!!! I’ve never made machaca and I love it!
Sorry for the delay. Here’s the Machaca recipe (this is verbatim as received from my mom):
“Brown a cross rib (also called a shoulder roast) slightly in a frying pan with a little olive oil. Place in crock pot, and add at least a very large cut up onion, two large green pepper, and 5 to 6 crushed cloves of fresh garlic.
Cook on low for 6 to 7 hours. When cool enough to handle you can shred the beef completely. I actually take scissors and cut the beef up in smaller pieces rather than shred it. Be sure to remove all the fat you can first.
Then add a 32 ounce can of chopped green chiles, salt and pepper, and two to 3 tsp of ground Cumen. Start with two tsp and taste it. Add the other tsp (or more if you like).”
Serve as burritos, topped with sour cream, cheese, lettuce (I prefer shredded cabbage, as it’s crisper), tomatoes, guacamole, salsa etc. Also great on rice, as you would serve adobo or beef mechado.
The is such a simple recipe, and I’ve never gotten any but rave reviews when I’ve served it. Enjoy!
Oh boy oh boy oh boy! Beef chimis, here we come! Thank you so much, F_J! It’s one of the things I’ve missed about living in the desert. You’re a pal!
You are so very welcome, Sg. I was going to mention chimis, but thought that might seem hypocritical after the admonishment to remove the extra fat! ;o)
FJ
I seem to require extra fat. If I depart from this plane prematurely, at least my tummy won’t ache from lack of satiety!
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