My dad used to make these eggs for me when I was little. He never told me the recipe, though. It took me 15 years to perfect it, and I don’t feel like you guys should miss out.
Scrambled Eggs Recipe That You Will Always Use Forever.
1 Bag Shredded Cheddar Cheese
Bread Crumbs, Italian Style
1 Stick Butter
Grease a biggish pan up with Pam spray. Use a lot, as these eggs tend to stick. Take a bowl, and place the three eggs, yolks and whites, inside. Start to whisk. Once the eggs are a uniform mixture, add in about a small handful and a half of the cheese. Whisk until that’s uniform. Then add in a small handful of breadcrumbs. Start to melt about a tablespoon and a half of butter in the pan. Once the butter is liquid, add the eggs to the pan. Stir them and cook until they’re sort of dry.
I hope you like them as much as I did. They don’t even need salt.
I actually meant to do this the day of the last post, but my computer froze and then I got annoyed and gave up.
My grandma saw this recipe on the Tele, and thought we would give it a go. Credit goes to Paula Deen and my Grandma, as she worked hard on this. She wrote the recipe down for me as follows:
Paula Deen’s Orange Coffee Cake
Heat Oven to 350*
1/2 cup Confectioner’s Sugar
1/2 cup Orange Juice (No Pulp)
Orange Zest from one orange
1/2 Cup Walnuts or Pecans, Ground to small pieces
1 Cup Granulated Sugar
1 Can Regular Biscuits
8oz Cream Cheese
1 Stick of Butter, Melted
Take Each Biscuit, and stretch it out large enough to hold a large wad of cream cheese. Split the 8oz. of cream cheese apart evenly so there is one ‘piece’ for each biscuit. Place the cream cheese in the biscuits. Fold the biscuit over the cream cheese like a pierogie and press. Dip the biscuits into the butter and get a nice, even coat. Mix granulated sugar, nuts, and zest together into a large bowl. Cover each biscuit with the mixture as much as you can. Place the biscuits into the bunt pan seam down, in a star pattern. Leave an equal amount of space between each biscuit, but use a smaller pan so the biscuits stay together pretty close. Dump the remainder of the mixture into the pan. Cook 30-35 minutes.
Once the biscuits have cooked and cooled, mix 1/2 cup orange juce and 1 cup confectioner’s sugar in a bowl. Wisk until no lumps remain. Continue to add sugar if the viscosity is not to your liking. Pour this sauce over the biscuits to glaze once the pan has cooled.
And of course, someone gets to eat the orange with their biscuit things.
I’m using Imageshack now to host the images. Click on the thumbnail to see it in full size.
If you’re one of those people that gets bad gas from lots of onions, (and I don’t know who doesn’t,) avoid this recipe. It tastes rather good, but I was rolling around my bed all night going ‘uuuuuugh.’ The enormous amount of cheese I put on top probably didn’t help.
The onions at first.
Of all the recipes we’ve done so far, it seems that this one took longest between each step. I had to mix the initial ingredients together, and then I waited. And then I stirred two other ingredients in, and I waited some more. It took probably around 40-55 minutes for the onions to brown, which is what the recipe called for, but jeesh.
After standing there for what seemed like hours of stirring, I got to stir something else in. The flour turned the onions from a dark brown mat of wet somethings to a bark brown ball of extremely doughy somethings. I didn’t even know onions could be doughy.
You think they’re brown enough now? Think again.
This recipe also calls for liquor, so make sure to have a well-stocked wine cabinet. It seems Julia’s life in France made her and wine inseparable.
The wine was added to the sauce, or the liquid of the soup. The liquor cooked into the broth, and it actually tasted genuinely good. We omitted the french bread, as Grandpa doesn’t like it.
I only had a quarter of a bowl with generous amount of Parmesan cheese on top (which nobody tells you will actually sink to the bottom and melt into a chunk of Parmesan cheese.) I couldn’t finish it. I enjoyed the taste, but I could feel my stomach inflating. Woof.
You can find the recipe for Onion Soup on page 43 of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck.
This time, I’ve actually got a recipe for you. It comes straight from my family.
The perfect recipe for Bowties and Shrimp.
A Stick of Butter
Bottle of Olive Oil
1/2 lb. Shrimp
1 Box Bowtie Noodles
Fresh, Ripe Honeydew as a dessert.
Start a pot of salted water boiling. While you’re waiting for that, start the sauce.
Melt about a stick or so of butter in a small pot. Take of heat and add the garlic. Pour in enough olive oil to match the amount of butter you added in. Leave off heat until noodles are in spaghetti pot.
Once water has boiled, add in bowties and shrimp. Bring the other pot with the butter, oil, and garlic back to a low heat. Add in salt and pepper to taste. Don’t let it boil. If it starts to boil, take it off the heat and stir it until ready to serve, and then just heat it up again.
See, it’s fairly simple. The honeydew we bought had to be some of the best I have had in my life. Simply delectable.
This is a great recipe for when you’ve got to cook for the family and you have no idea how to cook. It’s great and easy.
So yesterday, for the first time in my life, I made spaghetti out of pure necessity. Now, I’ve always loved spaghetti, especially when coated in margarine, but making it was a very different experience for me. My memory fades back to when I used to enjoy medieval night with my father. He would make orzo and smoked salmon, and we would enjoy that at the table, just father and son. Those were the days.
Apparently the spaghetti he made relies more on the herbs than I thought. See, I was making spaghetti for myself and my grandmother, and I called him up to get his recipe. It called for garlic salt, pepper, oil, and two herbs that I can’t remember but have written down. I couldn’t tell if the jars of herbs had gone bad, so I walked up to ask grandma. She insisted that I just make normal spaghetti. Fine.
The trick I had always known was that if the spaghetti sticks to the cabinet when you throw the noodle at it, the spaghetti is ready. This worked after boiling for 5 minutes, but stopped shortly after. I thought the first try was a fluke, and continued boiling the noodles. They weren’t mushy per se, but they were definetly overcooked. I lathered on sauce, and poured on the I Can’t Believe It’s Not Butter spray stuff, but the flavor did not return to the noodles.
I guess I’ll leave the pasta to the experts. Just mail me some, dad!
I’ll post that recipe if I unearth the sticky note.
After finishing off the last of the Boeuf Bourgblabla, we decided to find a recipe equally hard to spell. The correct pronunciation for this one is “Coke-oh-vawn.” This one we started a little late, and it was not without its problems. For the most part, all of us had mentioned but had simultaneously forgotten to read the whole recipe before starting. As a result, we had begun to work the recipe out one step at a time. This was a bad choice. This recipe also makes use of the Braised Onions and Sautéed mushrooms. It seems they are very versatile. They tasted great with this recipe as well. One thing to remember is that you should always use the shallots. They add a lot of flavor to the mushrooms.
We started out very jumbled. The easiest part was preparing the mushrooms. We needed a little more butter to cook them this time, but that only helped. As Julia says, “more butter is always better.” The onions turned out to be a little trouble, but it all got sorted out. We placed the lid, which hovered about a half inch off of the pan, onto the pot, which must have squished the onions. It was quite comical to see little telescope-shaped tubes sticking out of the little round onions. Also, this time we found herb bags, which made seasoning much easier.
I didn’t have much to do with the chicken. My grandmother worked on that. I went around measuring out a bunch of ingredients we forgot as she browned the meat. Cooking chicken is the least appetizing smell there is. I had to plug my nose every time we walked past the skillet. Once it came time to pour in the cognac, my grandmother shielded herself with the top of the skillet, while I hid behind a table. We had to set it on fire to continue with the recipe. The fire was very uninteresting. Just shifting the chicken put it out. We used nearly a whole bottle of burgundy as well.
I spent probably about 45 minutes shelling peas. The result was about a quarter inch pile of extremely tiny peas that ended up not even being usable because I didn’t put enough water in the pot when I boiled them. We used a can of peas instead.
The sauce was delectable. It would go great on meatballs and bow tie noodles. The chicken was great even for people who don’t like chicken. The mushrooms and onions worked out perfectly.
I am really glad the sauce turned out good, too. I spent another 15-30 minutes just stirring the sauce in the pan because a whisk would “take off the Teflon coating.” The effort was worth it.
I’m totally packing myself a lunch of Coq Au Vin for lunch tomorrow.
For those interested, the recipe for Coq Au Vin can be found on page 263 of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck.
The onions and mushrooms can be found on pages 483 and 513, respectively.
Approximately two weeks ago, my family and I saw the film “Julie/Julia.” It was so immensely inspiring that, despite my hunger and general annoyance because of God-knows-what, we headed to the store and bought Julia’s cookbook. We proceeded to look up the recipe for Boeuf Bourguignon (which I had to spell check on Google.) We went to a couple other stores after that to pick up the ingredients.
Creating any foodstuff with my family from scratch was a semi-rare occasion. Usually, as bad as it sounds, my grandmother was left to plan out our meals. Occasionally I will grill, which I aspire to do more, but the elements have left it much too rainy on my days off. Sunday was great. There were small disagreements over me forgetting the stuff I needed and how much of what, as well as other tiffs, but all of us in the end were glad at the results. Cooking for hours had left us all tired, achy, and starving. The initial bite took place before I had even gotten my bowl away from the counter. It was delicious. The burgundy had soaked perfectly into the beef, and the sautéed mushrooms and onions were to die for. It has to be one of my favourite stews ever. The day ended with my stomach pleasantly full and warm, and my face ready to melt off with all of the excess tranquility.
If you are interested in cooking Boeuf Bourguignon for yourself, the recipe can be found on page 315 of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck.
The mushrooms and onions can be found on pages 513 and 483, respectively.