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I just made one killer breakfast!

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boykster:
sounds yummy....

The most versatile pan in my kitchen in my 8" Calphalon omelette pan....would have been great for that breakfast

 :cheers:

Ed_McCarron:

--- Quote from: Jdurg on January 12, 2008, 12:11:29 pm ---My non-stick pan is no longer non-stick

--- End quote ---

One of lifes great mysteries.  How do they get the non-stick stuff to stick to the pan?

danny_galaga:

--- Quote from: Ed_McCarron on January 12, 2008, 01:38:48 pm ---
--- Quote from: Jdurg on January 12, 2008, 12:11:29 pm ---My non-stick pan is no longer non-stick

--- End quote ---

One of lifes great mysteries.  How do they get the non-stick stuff to stick to the pan?

--- End quote ---

*dan puts up hand at the back of the class*

ooh, ooh! i know! teflon sticks to ALMOST nothing in the world. there is one thing it sticks to and that is what they use as a primer to coat the metal in first. then the teflon sticks to the primer. which is why, in the end, teflon fry pans are crap  ;)  stainless stell for me, baby!

SNAAKE:
I AM HUNGRY :angry:

Jdurg:
For dinner, I decided that I need something good to eat as well.  I ended up making something that can actually serve as an awesome appetizer at a party or gaming session.

In my freezer, I have a bunch of small, 8" pre-baked pizza crusts.  I turned my oven on and set it to 400 degrees so it could pre-heat.  I then thawed out two of the pizza crusts and took them out of the oven when they were warm and just starting to brown.

Each disc got one clove of garlic, one half of a small white onion, one half of a moderately sized mushroom, or one small mushroom, some chopped up basil, oregano, sage, and rosemary.  The garlic, onion, mushroom, basil, oregano, sage and rosemary were put into my food processor and with the addition of a tiny bit of olive oil turned into a spreadable paste that could be rubbed onto the pizza crusts. 

I took the paste and spread it over the surface of the crust making sure it was evenly coated.  I then applied a few slices of some mozzerella cheese that I have and covered the top.  A sprinkling of parmesean cheese then went on top of that, and the crusts were placed into the oven.  I let them cook for another five minutes or so until the cheese on top was fully melted and a nice golden color had taken over.  The crusts were then removed and allowed to cool a bit.  The cheese was nice and melted, yet the crusts were nice and crisp.

With a large knife, I cut the two 8" disks into strips and poured a little tomato sauce on the side for dipping.  They taste awesome, do a good job of filling you up, and to be honest, aren't THAT unhealthy since there was very little grease that I could notice and they didn't feel greasy going down.  The garlic/onion/mushroom combination is really nice though.   ;D

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