Here is a list of Breakfast and Brunch Recipes ordered by Last Commented, posted by members. Singles Recipes: meals for one, for two, for company or just easy-everyday -Post a recipe for a dish that’s popular in your part of the world, used everyday or for special occasions or holidays. -Post a recipe for an easy dish for one, to fix in a hurry, with few basic ingredients, to make by singles who like to eat... but don’t like to cook. -Share a recipe you have created. Show your skill/creativity and help members get to know you better. -Post comments, ask questions,and talk about food and cooking. Click here to post a recipe.
EZ PZ shepherd's pie in a Pan
I am always getting home just before dark, no time for leisurely cooking!
Ingredients
Instant mash
Water or milk
Corned beef hash
Fresh hen eggs
Himalayan salt, fresh ground pepper
Grated cheddar or Parm if you like that
Directions
Corned beef, sizzle a bit
Dry mash all over that, water over mash
(Mitigates hot water splashing mess)
Sizzle til bottom crisps
Stir or flip
Add a little more oil
Crack in the egg
Add Himalayan salt
Grind fresh pepper, stir or flip the egg
Add cheese, if it's not dark let melt
Try to eat before sundown!
Notes
Cook Time: 10 minutes
Total Time: 12 minutes
Number of Servings: 2
Yield: 8-10 oz on the plate, meat carb protein oils nutrition
Style: American, Mountain
Solid Honey Tarag
Please take clean tarag and cut open middle leaving base place in solid honey and close on top add chives on top if you have cut thin as reasonable
Ingredients
honey, 1 jar
chives 1 - 5 bunches
Directions
open top leave base put in big solid piece of solid honey
can be of solid meadow honey but is less solid than Orange blossom honey
put on top
add cut chives on top and press in slightly
Notes
Cook Time:
Total Time:
Number of Servings: 5
Yield: as much as you want
Style: European, UK and Ireland
CHAMPORADO
CHAMPORADO— is a homegrown Filipino breakfast and snacks food. NO filipino don’t know this food or has tried this food. So guys here’s the recipe
This is good to serve hot.
Ingredients
1. At least 2 cups left over rice—good for one person
2. Chocolate or “Tableya” that bitter tasting round unmelted chocolate
3. Sugar to taste
4. About 3 tbsp Evaporated milk to coat the the rice and chocolate.
Directions
Then put unmelted hard bitter chocolate to the boiling water till chocolate dissolves and while doing that put also the left over rice to the boiling now melted chocolate. In the pan. Simmer the rice and chocolate till mixed for five minutes.
The chocolate rice should look like a little watery just like porridge.
After cooking get out the now chocolate rice and put it in a bowl or plate add sugar and milk. As desired or to taste. If u don’t like sugar u can omit sugar.
Now. that’s your Filipino champorado. Enjoy!, happy eating ur champorado
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield:
Style: Asian, Filipino
Easy Sausage Gravy with Biscuits
I've made this recipe for years.
Ingredients
1(9oz.) package sausage.
1/4 cup flour
2-1/2 cups milk
Salt and Pepper to taste
Directions
2.Meanwhile,cook sausage in large skillet over med head for 5-6 minutes or until throughly heated.
Stir in flour.Gradually add milk,cook until mixture comes to a boil and thickens.
3.Split biscuits in half.Place 2 halves on each 8 plate.
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 8
Yield: 8 servings
Style: American
Diced lamb gravy juices
Simple diced lamb with special spices in natural lamb gravy.
Ingredients
Directions
Notes
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 18
Yield:
Style: Australian and New Zealander
The fluffiest pancake in the world
I got the recipe from gordon ramsay , the best chef in the world
Ingredients
1/4 cup of sugar
1/2 cup milk
3/4 cup pancake mix
4 egg whites
1/2 lemon juice
Vanilla extract
Directions
- mix the other ingredients in a different bowl
- fold both mixture together, no overstirring as we need the air in the eggwhites to get the fluffy pancakes
-cook 1 laddle of the mixture on a frypan with a little butter
-flip it over , cook both sides until golden brown
-serve it with maple syrup and bacon or fresh fruit
Notes
Cook Time: 5 minutes
Total Time: 35 minutes
Number of Servings: 4
Yield: 4 serving
Style: American
Rice Porridge Varriations
Update: I just found I was making Oyaku and Zosui/ojiya which my mother will never tell me. Note to anyone who is Japanese don't throw the tomatoes at me say you don't know your roots. Okay I looked up and going no it can't be, getting any Japanese information from my mother like is this good or this bad, she won't say anything...so crickets continue chirp in background I have research on my own and find out good, bad and ugly.
I kind go this site for details and find not bad thing. https://www.thespruceeats.com/japanese-comfort-food-2030064 <- it explains that What I made from rice not already cooked, added to water, cook on stove top, that is called Oyaku, and then Zosui/Ojiya is rice porridge made with day old rice or smelling good rice or pre made rice, the other thing if your using old rice use some sake in your rice give your people at home some hey or sake protection from doubt.
Ingredients
Rice of any caliber (1/4 cup(japanese measurer)) to 1 cup depending on ppl(usually 1/2 cup can serve up to 3 ppl if your super hungry go 1 1/4 cup add same amount depending what boils off.)
Water same amount but little extra...you want it rise. add bit salt for flavor, if your purist don't anything anything but I add salt to keep it from sticking to pot. SO what do I know.
Dashi/bonito/ fish* after rice is tender
Salt because you need it for flavor.
Egg is optional
Sake would be recommended (only if day old or couple days old.)
rice seasoning is other variation...plus soy sauce.
Variation 1:
Miso paste, Tofu at end with sea weed (no egg added) (was tried, tasted good)
Variation 2:
diced vegetables, and chives, and some herbs, (no egg added)(was tried tasted really delicious)
Variation 3:
fish, sweet pepper diced, and kale...possible egg intermixed(tried this method) might suggest onion
Dog happy variation 1:
Fish Dashi, Egg(cooked), turkey, Spinach (current favorite among pooches)
Dog Happy variation 2:
Fish Dashi, Kabocha, Bonita flakes, soy sauce(dogs really smiled on that one)
Directions
2) find vessel to use, clay or stainless steel, wooden spatula.
3) add rice, add water, and set to onto stove top and boil it, add dashi step.
4) after it rice mixture firms up, either add seasoning soy sauce at this step.
5) after tasting is important you want taste little bit clear, and little bit salty not too much
6) add little salt... until gets to consistency...add egg if you don't want you always pass this step.
7) most common thing after you take off heat, people add rice seasoning or chives.
Notes
Don't leave it on stove while off doing something or texting someone because it will burn, and bubble over.
Your eyes have watch the food before you, I eaten burnt porridge with my mother, she made it so it stuck to bottom of pot, Thus don't assume there no salt to added anywhere.
Salt I use is sea salt.
Pot could be bigger who want to clean up after that, we don't have much wooden spatulas because they break due to I use for making toffee.
Cook Time: 9 minutes
Total Time: 14 minutes
Number of Servings: 3
Yield: 2 1/2 servings
Style: American, West Coast
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