1. Make sure your potatoes are washed & diced. Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
6. Salt & pepper to taste. Add a dash of hot sauce if you like.
Scramble two or three eggs. Crush the Doritos up just a little, & put on the plate. Put scrambled eggs over the top of the Doritos. Add shredded cheddar over the top, to taste. Top with your favorite taco sauce. Eat.
Chef’s Note: It might sound kind of trashy, but good is good. Taco Bell mild sauce works REALLY WELL.
Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
2 eggs
2/3 c. white sugar
4 very ripe bananas, mashed
¼ c. apple sauce
1/3 c. nonfat milk
1 tbsp extra virgin olive oil
1 tbsp vanilla extract
1 tbsp Kahlua
1¾ c. all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1/3 c. chopped walnuts
1 c. chocolate chips
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Posted by Trish | Under Breads, Breakfast
Saturday Mar 29, 2008
Lemon Poppy Seed Bread
Serves 20
2 c. flour
1 c. vegetable oil
3 eggs
1½ tsp vanilla extract
1 tsp lemon extract
2 tbsp poppy seeds
3 c. all-purpose flour
1½ tsp baking powder
½ tsp salt
1½ c. milk
2 tbsp lemon juice
¾ c. confectioners’ sugar
1. Preheat oven to 350°F. Grease & flour 2 loaf pans. Combine sugar, oil, eggs, vanilla & lemon extracts in a large bowl; mix well. Stin in poppy seeds.
2. Sift together flour, baking powder & salt. Add flour mixture & milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
3. Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
4. For icing, blend lemon juice & confectioners’ sugar in a small bowl. Drizzle over warm loaves.
1. Make sure your potatoes are washed & diced. Leave the skin on.
