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Post by Paws on Aug 16, 2004 19:47:28 GMT 12.75
Crisp fried bacon, sausage gravy on buttermilk biscuits, hotcakes, scrambled eggs, home fries, tomato juice and smokin' hot coffee! What are you having??
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Post by Buckeye on Aug 17, 2004 2:05:51 GMT 12.75
I'll have whatever yous cooks!
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Post by Paws on Aug 19, 2004 12:03:45 GMT 12.75
In the Philippines Bill they do a hard crusty bread roll pronounced Tin-Up-EE. Have not a clue how to spell it. They sell it hot door to door every morning and it sure is great with a little butter and a hot cup of sweetened tea or coffee with cream! In Berlin it was soft boiled egg, toast tips, liver wurst, coffee, jam. As I said to the Inn keeper; " Frau Stahl; vo bis mein frustuck?" "Your breakfast is coming!", she replied. "UPDATE"Wall Mart now sells a "hard roll" very similar to the PI bread when left in a toaster oven at 350 for about ten minutes!
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Post by Christopher on Aug 20, 2004 0:50:53 GMT 12.75
Anything with sausage, eggs, and toast.
Breakfast Burrito is one of my favorite variations, followed closely by a proper English Breakfast minus the stewed tomato... not my thing.
Except while in Germany or France, the bread there is fabulous, with a little cheese and butter... mmmm.
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Post by Paws on Aug 20, 2004 4:08:02 GMT 12.75
"Sweet" stewed tomatoes, or what mom called tomato gravy, was one of the regular things we had for breakfast as kids. I find it disgusting as well!! ;D Give me meat, taters, eggs, coffee, and maybe a stack of hot cakes too!
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Post by Paws on Aug 29, 2004 3:30:11 GMT 12.75
Thiswill change your breakfast spuds forever. Got a little dkifferent technique for you. Peel your spuds and cut them into chunks about oh 3/4 to an inch. The more irregular in shape, but keep about the same size, the better. Theidea is to have the maximum number of cooking surfaces. Next get them covered with water and bring it to a boil then turn it off and cover them for about ten minutes. Drain them well and toss them into a hot skillet with a couple tablespoons of your favorite fat, I generally use bacon grease. Start browning then over medium heat but keep it hot enough you have to move them around quite a bit. Sprinkle them down with a generous portion of onion powder and keep on tossing them. You will notice they begin to brown more quickly and start to crisp up on the outside. Tos in your chopped onion and green peppers if you use them and just cook long enough to get them a bit tender. It cooks quick, so keep an eye on it. The combination of parboiling, maximum surfaces, and onion powder work very very well. Next slap a pile ofthose down by fried bacon, fried eggs and three or four slices of red ripe tomato! ;D
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Post by Paws on Sept 10, 2004 23:00:51 GMT 12.75
Wraps! Warm chipotle and jalapeno tortillas stuffed with crumbled Bob Evans original sausage, scrambled eggs, shredded cheddar, and Frog Ranch Medium hot salsa. Served with hash browns or just stuff them in the wrap too! ;D
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Post by karlgustav on Jan 1, 2005 1:52:48 GMT 12.75
???Help Phil,I,ve got 17 cookbooks & the internet,I cannot find "Oft Hose" anywhere! Is it German? Everything else fine,tastes OK without it,but what is ofthose? ;D ;D---- Karl
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Post by Paws on Jan 1, 2005 5:31:40 GMT 12.75
If you like the taste without it, better leave it out anyway! Might be allergic toit!!
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Post by Steve M on Jan 1, 2005 8:07:07 GMT 12.75
Hey Karl;;;;
That is "of those"......Geeesss,,,must be from Ohio!!!! ;D ;D
No offense Phil....
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Post by Paws on Jan 1, 2005 9:39:04 GMT 12.75
No Ohio is "onedem"
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Post by kenh on Jan 31, 2005 6:31:02 GMT 12.75
Breakfast Wrap - eggs and fresh spicy choriso sausage and green chiles scrambled together, slathered with a smokey chipotle salsa, wrapped in a warm tortilla.
New Orleans Omelet - 3 eggs stuffed with cooked mushrooms and shrimp, and before folding add a large dollop of sour cream and another of Guacamole.
Chile Rellano Casserole - 1 large can of Hatches whole green chiles, split open and layered like lasagna in a 9x13 pan with shredded cheddar, topped with 6 eggs beaten with a cup of half & half. Bake @ 350 for 45 mins or so. After 15 minutes of baking, top with 1/2 cup or more of diced red bell pepper. This might als make well in a Dutch oven. There would be more layers (and a deeper mixture, but you could control the top & bottom heat to prevent burning before the eggs set...
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Post by Paws on Jan 31, 2005 6:46:06 GMT 12.75
Todya we had a buttermilk biscuits. Diced potatoes and onions sauteed with Bob Evan's Special Seasonings sausage. Sausage gravy with dehydrated onions and puffed omelets. Put the omelet in a warm bowl add the potatoes smother with gravy then sprinkle wifh grated chedar. I can't move my left arm now!!
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Post by Brikatw on May 19, 2005 6:46:10 GMT 12.75
One of the favorites with my boys and me too of copurse was Eggs, sausage and bacon, fried taters with corn and of course bisquits or hotcakes. After all that was cooked we always put a mess of sliced apples in some butter in the skillet and sprinkled with cinnimon ans sugar cover and stir once in while as you eat. By the time the boys were done eating evrything else and cleaning up their plates they'd usually just take the aplles in the skillet and eat right from the pan. So if you got boys around, carry a stick so you can get in and get some too.
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Post by OLKoot on May 19, 2005 10:46:43 GMT 12.75
Thiswill change your breakfast spuds forever. Got a little dkifferent technique for you. Peel your spuds and cut them into chunks about oh 3/4 to an inch. The more irregular in shape, but keep about the same size, the better. Theidea is to have the maximum number of cooking surfaces. Next get them covered with water and bring it to a boil then turn it off and cover them for about ten minutes. Drain them well and toss them into a hot skillet with a couple tablespoons of your favorite fat, I generally use bacon grease. Start browning then over medium heat but keep it hot enough you have to move them around quite a bit. Sprinkle them down with a generous portion of onion powder and keep on tossing them. You will notice they begin to brown more quickly and start to crisp up on the outside. Tos in your chopped onion and green peppers if you use them and just cook long enough to get them a bit tender. It cooks quick, so keep an eye on it. The combination of parboiling, maximum surfaces, and onion powder work very very well. Next slap a pile ofthose down by fried bacon, fried eggs and three or four slices of red ripe tomato! ;D I buy this already diced with the same ingredients and ready for the pan...its packaged as Irish Hash Browns in my neck of the woods and very tasty to boot...
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Post by RogueWarrior1957 on May 19, 2005 11:49:42 GMT 12.75
Yeah, Steve...I'm familiar with the dish under the name Potatoes O'Brien...virtually the same. I love to fix that dish for a change from the ordinary.
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Post by Paws on May 19, 2005 12:02:48 GMT 12.75
Just what the hell are you doing eating potatoes??
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Post by Paws on May 19, 2005 12:10:58 GMT 12.75
Naw, Potatoes O'Brian have uniformly cut ingredients. The secret to getting the crunch on this is the varied cut of the spuds. And in this the onion and peppers are not cooked to death. I really like this one too. This morning I surprised my future ex-wife with Bavarian waffles. Well, sort of cause they had no fruit, no whipped cream; just "Smart Sense" and sugar free syrup. Mine had fried eggs and bacon too! She won't let me put powdered sugar on them anymore cause it looks too similar to arsenic!
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Post by OLKoot on May 19, 2005 14:17:05 GMT 12.75
HEY PAWS, I should ask you the same thing...what are you doing eating that stuff...havent you heard your arteries hardening ...sounds like that famouse cereal....you know Rice Krispies...snap, crackle and POP...that was what my arteires sounded like as they hardened a short while ago....... And your right Bill, "Potatos Obrien"...and them Irish are not noted for their cooking...love them potatos....... ;D
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Post by RogueWarrior1957 on May 19, 2005 14:20:05 GMT 12.75
(chuckle) Well, maybe I ain't doing mine right...cause they aren't uniform in the size of the chunks. About the powdered sugar...reminds me of the guys at work...they accused me of trying to impersonate an officer...I got caught last week with powdered sugar from a doughnut on my face. ;D And that fake sugar looks too darned much like a certain controlled substance! "Honest ossifer, it's just sugar substitute." ;D
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