Re: Breakfast for six days

On 12/6/2024 5:46 PM, dsi1 wrote:

On Fri, 6 Dec 2024 22:52:32 +0000, clams casino wrote:
 

On 12/6/2024 2:23 PM, dsi1 wrote:

On Fri, 6 Dec 2024 20:47:52 +0000, D wrote:
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On Fri, 6 Dec 2024, dsi1 wrote:
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On Fri, 6 Dec 2024 9:19:08 +0000, D wrote:
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On Thu, 5 Dec 2024, Carol wrote:
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fos@sdf.org wrote:
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On 2024-12-03, Carol <cshenk@virginia-beach.com> wrote:

Ed P wrote:

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This morning I made another dozen breakfast sliders.  My friend

made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
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The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.

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Start with a package of the Hawaiian buns.  I butter the pan, then
cut the tops off the buns.  Set the top aside, put the bottoms in

the >> pan.
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Build with:
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed

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Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan

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Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place

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Melt a bit of butter and brush the but tops.  Sprinkle with either
sesame seeds, course salt, or similar.

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350 degree oven, about 15 minutes for the egg to set.

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I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks.  Just nuke them 30

seconds.
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Sounds good Ed!

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I make a sort of breakfast biscuit for Don and me at times.  I'll
bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan).  Once firm on one side, flip then finish off.  Cut in 4
pieces.  Then top with ham (or another deli meat or bacon).  spread
with Spicy russian dressing (tomato based, not mayo) and munch
away.  put the remaining ones 2 to a baggie and eat next day (30
decond nuke).  Sometimes I add cheese.

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i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
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grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy

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Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
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So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?

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I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
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https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
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I tried it once in Chicago, but was never a fan. It was many decades
ago,
so I would definitely be up for trying it again to see if my impressions
have changed.
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Did you try the turkish version of pizza?

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No but if it's a thin crust with toppings, I'd probably like it -
especially if it has some cumin in it.
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https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/

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Never seen that pie before, very creative!
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This is in kind of the same vein, but with an American Dole "Filipino"
sauce,
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https://youtu.be/OjT2PgA37dc?t=170
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....which is now out of stock at Amazon, so...time to substitute our old
favorite Jufran:
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https://www.hmart.com/jufran
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Oh my, so why is it not available at Amazon either?
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https://abc7news.com/post/popular-filipino-banana-ketchup-sauce-banned-fda-causing-bay-area-shortages/15536186/
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SAN FRANCISCO (KGO) -- "A popular Filipino condiment has been missing
from store shelves because of an import ban by the FDA.
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Banana sauce, also known as banana ketchup has been a beloved staple in
Filipino cuisine since the 1940s. It's often used as a sauce, marinade
or even in spaghetti.
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However, last month the FDA issued an alert for certain food additives.
A number of popular banana ketchup brands, such as JUFRAN and UFC,
contain "potassium iodate." Some shipments from the Philippines, where
they're manufactured, have been halted.
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ABC7 News called a number of Asian grocery stores across the Bay Area
that were sold out. At Pacific Supermarket in South San Francisco, we
found some bottles still on the shelves. But there was a four-per-person
limit."
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Vectoring over to a cleaner replacement:
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https://www.amazon.com/dp/B0B1W2ZT7L/ref=sspa_dk_hqp_detail_aax_0?psc=1&sp_csd=d2lkZ2V0TmFtZT1zcF9ocXBfc2hhcmVk
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Fila Manila Banana Ketchup – Filipino Sauce & Condiment – 12 oz jar,
Mild, Vegan, No MSG, No Sugar Added, Gluten Free, Dairy Free, Made in
the USA, Banana Ketchup
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And anytime there is Longanisa on top, I'm in.
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As a sheet pan pizza it treads lightly on deep dish, more a Detroit
style pie with a Filipino flare.
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😃

 I could make a Filipino pizza. Filipino spaghetti sauce, pineapple,
longanisa, cheese, and anchovies. One of these days, I'll make one.

The pineapple all locally sourced, yep.
🍍*⁠.⁠✧

Here's a pesto, cheese, and goat cheese, pizza. Maybe there's some dried
tomatoes on it too.
 https://photos.app.goo.gl/DmAj7YskFG3LYqHq6

Handsome pie!
I salute the use of parchment paper too - over a baking stone or steel?