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Post by mcdesign on Nov 13, 2011 15:39:31 GMT -5
BISCUITS Make biscuit dough from Idle Hour cookbook and cut out or use canned and arrange in pan or on baking sheet.
BAKED EGGS Grease 6 muffin cups and break a large egg into each one. Pour 1 tablespoon heavy cream, buttermilk or sour cream atop each egg. Sprinkle with salt and pepper, dash of hot sauce and top with shredded cheddar cheese.
BACON OR SAUSAGE Remove sizzling platter from broiler box and place strips of bacon or sliced sausage patties on platter. Remove bottom oven rack or move up a notch or two. Place sizzling platter with meat directly on cast iron oven baffle (will start to cook during oven preheat).
Set oven to 450 degrees and light. Set timer for 25 minutes. Close oven door after 5 minutes. At 15 minutes on timer open door and turn sausage (if using bacon, no need to turn), and add biscuits and eggs in muffin tin to upper racks. The last 5-10 minutes can be done on retained heat.
I also like to make a fat free biscuit gravy on top of the stove while I do this.
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Post by cinnabar on Nov 13, 2011 16:04:09 GMT -5
Ooooo does that sound good. Got to try the eggs that way. Don't for get the coffee!
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Post by Chuckie on Nov 14, 2011 11:03:52 GMT -5
I also like to make a fat free biscuit gravy on top of the stove while I do this. ROFLMFAO!!!! Oh yea, after all this artery clogging stuff we got going in the oven, let's make FAT FREE GRAVY to go with it!!! ;D I LOVE IT Mc!!! CHEERS! Chuckie
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Post by mcdesign on Nov 16, 2011 11:41:09 GMT -5
I thought about how funny that probably sounded after I added that "fat free" note. But I usually use turkey sausage or make my own from ground turkey and spices, which is lots better. I am starting to relax some about the types of fats I consume though because contrary to what the mainstream media bombards us with, there is lots of information out there about cholesterol not coming from the foods we eat.
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Post by sporko on Nov 16, 2011 12:11:40 GMT -5
It's time for one of my favorite quotes:
"There's no connection whatsoever between cholesterol in food and cholesterol in blood. And we've known that all along. Cholesterol in the diet doesn't matter at all unless you happen to be a chicken or a rabbit." Ancel Keys, Ph.D., (father of the Lipid Hypothesis that currently is running amok.)
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Post by Chuckie on Nov 16, 2011 14:13:24 GMT -5
It's time for one of my favorite quotes: "There's no connection whatsoever between cholesterol in food and cholesterol in blood. And we've known that all along. Cholesterol in the diet doesn't matter at all unless you happen to be a chicken or a rabbit." Ancel Keys, Ph.D., (father of the Lipid Hypothesis that currently is running amok.) My wife's cousin watches EVERYTHING she eats, is NOT overweight, exercises, etc, and w/o her meds, her choelesterol runs near 375!!! My 82 y.o. Mother never smoked nor drank, had BP of like 105/65, walked whenever she went to town, and belonged to Curves and went nearly daily. Lastly, her cholesterol was @ 112 when last checked. About 5 or 6 years ago, she had to have TRIPLE bypass as her arteries were THAT clogged!! Go figure!
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Post by cinnabar on Dec 12, 2011 20:32:46 GMT -5
So tonight we gave this a try. (Note, real thin bacon cooks wayyy faster than the ususal thick bacon. Only set off the smoke alarm once. Oh, and I don't have the broiler pan, used cast iron instead. Made buttermilk biscuits from scratch, eggs made to order 2 with only salt and a little water, 4 with cream, cheese, salt and pepper Since the bacon cooked faster than I thought, we rushed the eggs and biscuits, the oven had dropped to 300( too much peeking on my part) so re-lit gas for 5 more min. TAH-DAAAAAAAH Pass the butter and honey Please. Next time will make extra eggs. cinnabar
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Post by dugbug on Dec 13, 2011 8:20:39 GMT -5
All that's missing is the Mr.T cereal!
looks delicious!
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Post by pooka on Dec 13, 2011 8:37:41 GMT -5
That's so cool. ;D Who'd a thought you could make a whole breakfast in the oven. I'd have to have toast too though. I know that's two starches but that what I like. Waitresses use to give me strange looks when I'd order biscuits & gravy or pancakes & toast. It makes me wonder how well you could make toast in the thermowell with one of these toasters that chambers had a patent for. I don't think they ever produced them though. I wounder if you could use one of those old stove-top toasters in the thermowell?
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