Breakfast for supper
7 years ago
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Recipes for Microwave - Week 4 March 2013
Comments (13)Well, darn. Wonder why that didn't come up in my search. I am going to make a folder in my favorites just for the KT weekly recipes and save a link for each week. That way I can review just to make sure that categories are not repeated. Thanks, Patti. Regardless, here is a great recipe my sister sent to me. Lemon Curd 1 1/4 cups white sugar 3 whole eggs + 2 egg yolks 1 cup fresh lemon juice 3 lemons, zested or use vegetable peeler and cut in long curls so it is easy to remove from curd 1/2 cup unsalted butter, melted In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Let mixture sit for 10-15 minutes so that sugar dissolves more. Stir in lemon juice, lemon zest and butter. Microwave butter until half melted, let cool, then stir into sugar/egg/lemon mixture. Cook in the microwave at 70% for one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Refrigerate overnight before using. Store for up to three weeks in the refrigerator. Makes 2 cups...See Moreburned biscuits
Comments (2)And to think ... that this bakers been accused, on occasion, o' bein' half-baked! old joyfuelled ... who can get a bit crusty, at times. P.S. The kids' story at church today was about a boy who helped his grandpa in his bakery, regularly, and asked whether he could be paid, so grandpa gave him a bag of bagels on Friday night, which the boy took to the synagogue and put into the cupboard where the Torah is stored. When the kid went back later ... the bag was gone. One day, curious Grandpa wondered what the kid was up to and followed him ... then was quite disapproving that the kid had put them into the holy cupboard ... ... but an unkempt, homeless man came in and, taking the bag, thanked God for his generosity and said that he'd have to go out and help some others. When, describing the nice bagels that Grandpa made, they were referred to as being "crusty on the outside and soft on the inside", I leaned ahead and told a couple of ladies sitting there that some people were like that: "crusty on the outside ... and soft on the inside". o j...See MoreWhat's for dinner on Thursday?
Comments (18)I've got a pot of Zuppa Tuscano on the stove..but it's Thursday so breakfast for the crew. Bacon, cinnamon sugar scones and sausage and cheese scrambled eggs. I might put an apple crisp in the oven too.. I've started picking apples..and a few pears. Dug potatoes...weeded the baby green onions.. 2 loads of wash and swept the house.. Yep all after a full day of work..oh and a 5.2 mile bike ride in my bedroom. I still have laundry to fold...but...I can do that after my shower while watching TV....See MoreBreakfast egg dishes
Comments (30)Strata is an Italian layered casserole. It's very similar to the Passover minas we recently discussed. There are a lot of American dishes called "breakfast strata" that are sort of halfway between a bread pudding, savory pie and a regular American style casserole, with eggy custard to bind. A normal stata is held together with egg rather than custard, though adding some dairy can be nice for breakfast. The breakfast recipes are shallower and less layery than normal strata (besides the milk), but have strata in their history. Another way to think of it is layered kugel. Below is a link to a Southern Living recipe that's in one way an extreme example of non-layeriness, but on the other, still has more stock and wine than dairy, so more like its roots than average. Most of the recipes for breakfast strata that I've seen are really just bread puddings. To truly have the name "strata" there should be layers of fillings between layers of bread. Or filling between layers of potato. Or squash. Or it can be levels, like in a 9 layer dip, rather than repeating layers like in a lasagna. Layers is the issue, not what's in it. :)...See More- 7 years ago
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