Servings: about 9 (Picture shown above is 9x9 done via allrecipes)
Prep time: 15 min.
Ingredients:
8 eggs (or half it as 4 to cut calories)
6 slices of Bread (or toasted white bread cut in cubes)
2 cup Milk
1 cup grated cheddar cheese or 8 oz. mild cheddar cheese shredded
1 lb jimmy dean sausage with sage or any type of ground pork sausage
1 tsp salt
1 tsp dry mustard powder
Sprinkle Tony Chasere's on Top
1. Cook sausage in pan and drain. It's best to chop the meat with spatula as it cooks.
2. Mix in bowl eggs, milk, cheese, salt, mustard and cooked sausage.
3. spray 9"X12" pan with Pam or any type of oil (sprayed or wiped with paper towel)
4. cover bottom of pan with bread slices and pour mixture over.
Cover and refrigerate overnite or cook immediately if desired.
5. Bake at 350 F for 35 to 40 min. depending on oven.
Serve warm. Best served with fruit and croissants.
Here's allrecipes version instruction which is slightly different: (there are many more make ahead or other type of Breakfast Casserole there) Prep 20 m Cook 1 h 30 m Ready In 9 h 50 m Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
Spinach Quinche
1 unbaked pie shell
2 and 1/2 cup spinach or 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry, or any other fresh/frozen vegetables
1 cup 1/2 and 1/2 cream or (sub. with 1/2 c light mayonnaise and 1/2 c milk)
4-5 eggs beaten until foamy
1 and 1/2 tsp onion powder (or 1/2 cup of chopped red onion)
3/4 tsp garlic powder
1/8 tsp bkack pepper
2 Cup of Cheddar Cheese or 8 ounces shredded reduced-fat Cheddar cheese
1/8 tsp cajon seasoning (optional)
Place spinach in Pieshell
Cover with Cheese
Mix egg-cream and spices together and pour over cheese
Bake at 350 F for 30-40 min. or until a table knife stuck in center comes out clean.
Cut in 8 to 10 slices, ready to serve.
Note: if used the subs ingredient to make the light and fluffy type, use instructions below instead: Prep 20 m Cook 1 h Ready In 1 h 20 m Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
video instruction here from Allreceipes Tip Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. There's also a version in allrecipes using tofu instead of eggs.
Breakfast Pizza
1 lb. Saucsage
1 can crescent rolls
1 cup Hash brown Potatoes (thawed)
1 cup cheddar cheese
3 eggs lightly beaten (some recipe call for 5 eggs)
3 T milk (or 1/4 cup)
1/2 t salt
1 t black pepper (or less to 1/8 tsp)
3 T Parmesan Cheese (or more to 1 cup)
Bake 375 F Prep 15 m Cook 25 m Ready In 40 m Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C). Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an unreleased 12 inch pizza pan (or any baking dishes with depth) with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. Beat together eggs, milk, salt and pepper (can be less,see adj. above); pour over crust. Sprinkle with Parmesan cheese. Bake in preheated oven until eggs are set, about 20/25 up to 30 minutes. credited to All Recipes from Tammy Christie
The Wonder Soy Sauce (Recipe based from 白老師的萬能醬油)
All measurement here use a small or regular sized disposable paper or plastic cups.
You may make more or less portion on your own by half, double, or triple the portion as long as you have the right ratio proportion for the basic ingredients.
Ingredients:
3 cups of minced/ground pork
1 cup sugar (or less if you want to cut down on the sweetness and be more healthy)
6 cups soy sauce (suggests to use the one with less sodium)
1. Cook the ground/minced pork (other ground meat can also be substituted here such as beef/chicken, but pork flavor is good for this sauce) on frying pan, Stir and let it cook through and drain out the excess oil if possible before adding other ingredients.
2. Now add both the soy sauce and the sugar and cook everything together in a pot for about 5 minutes using low heat or until the sauce shows small bubbles.let cool and then stored in the refrigerator (if oil was not taken out in step one,which can still work, if you are in a hurry and decide to just throw everything in and cook all at once, then take out the white solidified oil after refrigeration)
Refrigerated shelf life of about 15 days to 1 month for this sauce, which is very useful for almost all the dishes to add the good Asian flavor (such as stir fried vegetable, fried rice (to replace the soy sauce and sugar), Tofu in brown sauce, etc. This is an excellent brown sauce to be used in many occasions for Asian cooking!
做法： 1. 把所有材料放入鍋里，用小火煮到醬油冒出咖啡色的細為泡泡，就完成了。
萬能醬油料理一：燉辣豆腐
材料：
硬豆腐 1 盒（切塊）Tofu (Firm or medium, do not use the soft type) 蔥 1棵（切粒）dice 1 stalk of green onion 辣椒 1條（切粒） 1 hot green or red hot pepper, diced 辣椒粉(粗細) 1茶匙 1 tsp hot pepper powder 蒜泥 1茶匙 1 tsp minced garlic 萬能醬油 1湯匙 1 TBsp Wonder Soy sauce 水 2-3湯匙 2-3 TBsp of water
做法： 全部都丟進鍋子之後，加入萬能醬油，然後再加入水，用小火來煮滾，波波波波就差不多囉! Put all the ingridients in a pot, add the wonder soy sauce, then add water. Cook in low heat until boiling.
萬能醬油料理二：醬土豆 ＊非常普遍的韓國 side dish。放入冰箱可以食用幾日。(common side dish in Korea, can keep in refrigrator for a few days or freeze for longer storage)
材料：
馬鈴薯 2個（切塊）2 big Russel/Idaho Potatoes (cut in chucks) 蔥 1棵（切段）1 stalk of green onion (chopped in short length section) 蒜泥 1茶匙 1 tsp minced garlic 粟糖膠 1湯匙 1 TBsp corn syrup or honey 粟米油 1湯匙 1 TBsp of good cooking oil like conola, grape seed, avocado, or sunflower seed oil 萬能醬油 1/4杯 1/4 cup of the wonder soy sauce 水 1/4杯 1/4 cup of water
做法：Steps 1. 中火落油(約1湯匙)起鑊，加入薯仔兜勻炒香。Medium heat to heat up the oil and green onion then add in the potatoes. Stir fry till you smell the good aroma of good cooking :) 2. 加入萬能醬油，水，蔥，蒜泥，加蓋煮至馬鈴薯開始軟身。add in the rest of the ingredients except the sweetener. Cover the pot and cook till potatoes is soften. 3. 最後加入粟糖膠兜勻。Lastly, add in the honey/syrup for coating and sweetness. Can use more or less depends on personal preference.
萬能醬油料理3：韓國炒粉絲 這道菜是我家的媽媽拿手常菜 yay!
1. 韓國粉絲用水浸軟備用。Korean potato noodles cooked according to instruction on package or soaked in water to soften to be ready for preparation. 2. 用少許油，爆香蒜蓉及其他配料盛起備用。use a bit oil to heat up the minced garlic slightly (medium heat to prevent burn), then add in others such as meat and vegetables suggested on the package. Once everything is cooked, take them out and set aside. 3. 萬能醬油、水煮熱後加入已浸軟的粉絲及已爆香的配料。In a big pot or wok, pour in the wonder soy sauce and water, cook till just boiling then add in the clear noodles and the cooked ingredients in step 2. 4. 試味後可加入萬能醬油，最後加入香油及芝麻。Taste to see whether you need to add more wonder soy sauce or not to your likeness. Lastly, coated the mixture with a bit of the sesame oil to add the distinct favor and garnish with the white sesame seeds on top.
很喜歡這個萬用醬油，煮很多中國菜都可加少許調味，醃肉時也可加少許代替醬油及糖。
白鍾元的節目一小節 (YouTube video clip instruction for making the sauce)
Tip: the amount of soy sauce twice of the meat, sugar can be less as indicated above.
I love 白老師, he is one of my new favorite chef :) He likes sugar a lot though (a sugar baby) so I'm trying to cut down a bit on this recipe. If you follow his video instruction, then do take out the oil on top after refrigeration or else it can be quite oily because of the nature pork fat though pork fat does provide some good flavor.
Credit to Jacob and Joelle and 下廚房 for picture/images and video as well as patial instructions in Chinese.
Wednesday, July 27, 2016
Easy Fried Rice (Mommy H. Style:)
1-2 bowl of cold/cool down cooked rice
2-3 eggs
1-2 stalks of green onion (finely chopped)
cooking oil (fair amount in the pan just for cooking the green onion/eggs/vegi, etc.)
fair amount of the vegetables (such as diced carrots, frozen green peas, etc.)
A little amount of soy sauce
Pepper for seasoning (white pepper is preferred, but black pepper can be used as well)
1/2 teaspoon of sesame oil
1. Put a small amount of oil and the chopped green scallions in pan to make the oil to have green onion flavor (don't burn the green onion, when it's sizzling and smell good, move onto the next step.)
2. Move the green onions to one side of the frying pan, now add the egg mixture (the amount of the eggs can be adjusted based on personal preference. I like 1:1 ratio for rice:eggs, but some people like to have more eggs so 1:2 or 2:3 should be the adjusted ratio)
3. While the eggs mixture is still cooking (semi-solid mixture), vegetable can be added here so they can be sauted/cook through. If you don't want to over cooked the egg mixture, then it's best to take it out and set aside before sauteing the vegi. If you would like to have to option to add meat, then it should be done between step 1 and 2 before cooking the eggs or saute the meat separately. Cooked meat should be taken out once it's cooked unless the meat you added in are chapped sausages/hams. set aside to be add on later.
P.S. another suggested cooking order is flavored the oil, meat (take out, so it won't be overcooked), vegetables (take out so it won't burn), egg (semi or almost cooked) then rice plus putting back in the meat/vegi which was taken out in the cooking order. All the cooked ingredients can be set aside together in one container to be used for add in later)
4. In the case if no vegi/meat are added, rice can be added to the almost cooked egg mixture. If vegi/meat are included, then add the meat/vegi a bit later after the rice is heated in the pan with the eggs/onions.
5. Season the rice with some soy sauce and may a dash of sugar, now turn up the heat to fried the rice with eggs (vegi/meat should be added at this time now for mixing)
6. season with salt and pepper if more flavor is needed.
7. Add the small amount of sesame oil to give the final touch for flavoring from the side of the pan then mix the oil with the rice mixture thoroughly. Turn off the heat and it's ready to be pour into a bowl/dish.
note: during the cooking process, more oil maybe need to cook the added meat/vegi, a tiny bit of water can be added when frying the rice to avoid burn/sticking to the pan but avoid putting too much water which will cause the rice to become sticky.
Universal Pasta Sauce recipe adapted from Teacher Bai (白鐘元老師)
This is the recipe for four people which is very convenient and can be stored in fridge up to 3 months
Ingredients:
1 standard size disposable cup for all the measurement below
1 cup olive oil
½ cup minced garlic
5-6 dried chinese dried chili or Italian chili
1 or 2 bay leaves
Paper cups can not find at home? It's ok! Any plastic regular size cup will do~ ~
1. Pour one cup of the olive oil in the flat frying pan using medium to low heat.
2. The amount of minced garlic is probably about two heads which you brought from the store (with all the collected cloves), add the garlic in the olive oil and keep heating
3. put the dried chili or Chinese red pepper in with the olive oil/garlic mixture, bay leaves can be added here too at the same time if available but it's optional and can be omitted.
4. add a spoon of salt (using standard tea spoon but can adjust the taste based on your own preference ,either a bit more or less)
Olive oil cannot stand high temperature, so keep the heat setting between median-low to low
Heat the oil until small bubbles foam appear but garlic has not discolor. Then you can turn off the heat, let the sauce cool down before storing it in a glass container with lid.
5. When you're ready to use the sauce, cook the pasta according to instruction (cook in boiling water with dash of salt), drain noodle but reserve the pasta liquid as broth. Pour in a fair amount of the sauce in pan and let the garlic turn golden brown but not burn first. Then add the cooked pasta and the right amount of the liquid broth to mix the mixture.
(note: if you want to add any other ingredients like meat or vegetables, it's best to saute them separately prior to the pasta mixture. Vegi/meat can be cooked in the pasta sauce just right before the step of adding pasta and the broth)
note: partial insturctions and picture images also credit to 下廚房食譜網站
