BREAKFAST

Green banana Porridge

Serving Size : 4
4 cups water
1 cup coconut milk
3 each green banana
2 tablespoons flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1 cup milk
Heat salt and 3 cups water.
Blend other ingredients together. Add to water.
Simmer for 10-15 minutes until cooked.
Sweeten to taste with sugar or condense milk

Cornmeal Porridge
Serving Size : 4
4 cups water
1/2 teaspoon salt
1 cup cornmeal
1/4 teaspoon cinnamon
1 tablespoon flour
1 cup milk
1 teaspoon vanilla
1/4 teaspoon nutmeg

Boil water with salt. Combine cornmeal, cinnamon, nutmeg and flour. Add milk and mix to a smooth paste.
Stir cornmeal into water. Boil slowly for 15 minutes.
Sweeten with sugar and condense milk as desired.

Pancakes
1 cup flour
1 egg
2 tablespoon oil
3/4 cup milk
3 teaspoons baking powder
1 tablespoons sugar
1/4 teaspoon salt

Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed. Add the milk and mix until
semi-smooth. Mix in the oil. Do not overmix.
It should make about 9 pancakes 4 inches in diameter.
Use less sugar if you like to use a lot of syrup.

Festival

6 cups flour
1 1/2 cups cornmeal
1 1/2 cups sugar
3 tablespoons baking powder
3 teaspoons salt
1 1/2 cups milk -- cold
1 teaspoon vinegar
 2 teaspoons nutmeg -- optional

1. Combine dry ingredients

2. Combine milk and vinegar. Knead into a dough. Allow to rest at least 20 minutes
3. Shape like sausages and fry in hot fat till golden brown

Johnny Cakes
Serving Size : 6
9 ounces flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons butter
4 ounces water or milk

1. Combine the flour, sugar, baking powder, and salt. Rub in butter.
2. Add enough water to form soft dough. Rest dough for 20 minutes.
3. Shape into desired shapes. Fry in hot oil. Drain and serve warm.

French Toast
  7 slices bread
8 fluid ounces Milk
2 each Eggs
1/2 ounce Sugar
1/4 pinch Cinnamon -- ground
1/4 pinch Nutmeg -- ground
1/8 teaspoon Salt
3/4 fluid ounce Butter, melted, or vegetable oil
 
1. Combine the milk, eggs, sugar, cinnamon, and nutmeg, salt to taste, and mix well with a whisk until
smooth. Refrigerate until needed.
2. Heat a skillet or nonstick pan over medium heat and brush with a small amount of butter or vegetable
oil.
3. Dip the bread slices into the batter, coating them evenly. Cook the slices on one side until evenly
browned, then turn and brown the other side. Serve the French toast at once on heated plates.
NOTES : Serve the French toast with butter, and syrup or honey. French toast may also be garnished with
powdered sugar, cinnamon sugar, toasted nuts (or add them to the syrup), or fresh berries.
 
Spanish Omelet (for 2)
3 oz milk
6 eggs
Pinch salt/pepper
1 tbsp onion, chopped
1 tbsp scallion
2 tbsp butter
1 large tomato
1 sweet pepper
4 mushrooms
1 tsp capers
1/4 cup stock
Cook onion and scallion with butter. Add tomato and sweet pepper. Cook until moisture is nearly
evaporated. Add mushroom and capers if desired. Add stock and cook to the consistency of a thick sauce.
 Make omelette and serve sauce in the fold of and around the omelette. Sprinkle with chopped chives.
 

GUIDELINES FOR COOKING EGGS

Type Other Ingredients Directions
Baked (Shirred) Butter/Margarine/Heavy Lightly brush 10 gratin dishes or flameproof ramekins with
Cream or milk the melted butter.
Break two eggs into cups and slide them into each dish
(reserve eggs for other uses if yolks break). Cook them in a
300°F oven for 1 to 2 minutes or until their underside has set.
Turn the oven up to 350°F.
Season the eggs with a pinch of salt and pepper, and top each
dish with 1 tablespoon of heavy cream/milk or butter.
Bake the eggs in a 350°F oven until they are done, about 4 to
5 minutes. Serve immediately.
Fried Butter/Margarine/Bacon Carefully crack the eggs into small, clean cups (1 egg per
Fat cup). Reserve any eggs with broken yolks for another use.
Heat the butter or oil over medium heat in a small, nonstick
pan. Slide the eggs into the pan.
When the egg whites have set, tilt the pan, allowing the fat to
collect at one side. Baste the egg white with the fat until it is
completely cooked. Season each egg with a pinch of salt and
pepper and serve at once on heated plates.
 

Eggs Over Easy, Medium, or Butter/Margarine/Bacon Turn the eggs near the end if their cooking time with a
Hard Fat spatula and cook them on the second side until done as
desired (20 to 30 seconds for over easy, 1 minute for over
medium, 2 minutes for over hard).
Hard Cooked Eggs Cold Water at least 1 inch Place the eggs in a pot. Fill the pot with enough cold water to
above eggs placed in a cover the eggs by 2 inches. Bring the water to a boil and
single layer. immediately lower the temperature to a simmer. Begin timing
the cooking at this point. Simmer small eggs for 12 minutes,
medium eggs for 13 minutes, large eggs for 14 to 15 minutes,
and extra large eggs for 15 minutes. Cool the eggs quickly in
cool water and peel as soon as possible.
Coddled Eggs   Lower cold eggs into already simmering water and simmer for
30 seconds.

Soft-Cooked Eggs   Lower cold eggs into already simmering water and simmer for
3 to 4 minutes.

Medium-Cooked Eggs   Lower cold eggs into already simmering water and simmer for
5 to 7 minutes.

Poached 2-3 inches Combine the water, vinegar, and salt in a deep pan and bring
water/vinegar/salt to a bare simmer.
Break each egg into a clean cup, reserving any with broken
yolks for another use. Carefully slide each egg into the
poaching water. Cook for about 3 minutes, or until the whites
are set and opaque. Remove the eggs from the water with a
slotted spoon, blot them on absorbent toweling, and trim the
edges if desired. The eggs are ready to serve now, or may be
properly chilled and held for later service. Serve the hot eggs
 at once on heated plates.
Scrambled Eggs 1 tbsp milk or water per 3 Heat a pan over medium heat and add 1 tablespoon of butter
eggs +1/2 tsp salt & ¼ tsp to coat the bottom. Add the beaten eggs and cook over low
pepper heat, stirring frequently with the back of a fork or wooden
spoon, until they are just set, and soft and creamy. Remove
from the heat when fully cooked but still moist, and serve at
once on heated plates.
Add a variety of ingredients as a garnish while you scramble
the eggs. Peppers that have been sautéed or roasted, small
dice or julienne of cooked meats, as well as mushrooms (sauté
them first in a little oil or butter), minced green onions or
herbs, and grated cheeses are all options
Omelet 2-3 eggs , 2 tsp water or Blend eggs with any liquid if using, salt, pepper and
milk (optional), salt, seasonings.
pepper, oil as needed Heat the pan and then add the oil over high heat. Add any
garnishes at this time.
Add eggs and cook omelet until the eggs are properly set. Add
any additional fillings.