Text 15216, 104 rader
Skriven 2007-05-10 08:57:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Rice Cookers
========================
On 04-17-07 CAROL SHENKENBERGER Scribbled to MARK LEWIS about Re: Rice 

CS>We have 2 of those monster units in the CPO mess and every meal, we
CS>eat it all  up from both of them and go looking for more <g>.

CS>If you are happy with the stove method (I hate the cleanup from
CS>that), no  reason to swap.  Definately no reason if you like
CS>'separatist rice' vice the  Asian type where they are all having a
CS>happy orgy with each other.

I have less trouble cleaning up the pan from stovetop rice than all the 
pieces/parts of my rice/veggie steamer.

I boil the water hard, add the rice, boil for five or so minutes, remove 
from heat, cover and let sit for a further fifteen or so minutes and 
voila - perfect rice (white - timings are different for brown). And just 
the one pan to clean up.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cowboy Christmas Breakfast
 Categories: Pork, Breakfast, Dairy, Breads
      Yield: 12 servings
 
    1/4 c  Unsalted butter; softened,
           -plus additional for
           -greasing baking dish
      1 lb Pkg bulk breakfast sausage
           -(not links)
      1    Loaf Italian bread (15"X4")
      1 cl Garlic; chopped
     24 lg Eggs
      1 c  Whole milk
      2 ts Salt
      1 ts Black pepper
      1 lg Bunch scallions; chopped
           -(1-1/4 cups)
    1/4 lb Sharp Cheddar; coarse grated
           -(1 cup)
 
  Tracy Jones Midland, Texas, writes: "I wanted to share a Christmas
  breakfast recipe given to my mother, Cherry Jones, by Ann Westerman, a
  lifelong friend. My family quickly adopted the tradition of preparing
  this dish on Christmas Eve, then baking it on Christmas morning while
  opening our presents."
  
  The thick slices of garlicky bread in this dish are known as Texas
  toast.
  
  Put oven rack in middle position and preheat oven to 375°F. Generously
  butter bottom and sides of a 13- by 9-inch baking dish.
  
  Cook sausage in a 12-inch heavy skillet over moderately high heat,
  stirring frequently and breaking up any large lumps with a fork, until
  browned, about 10 minutes. Pour off fat from skillet, then cool
  sausage to room temperature.
  
  Cut half of loaf into 1-inch-thick slices and reserve remaining half
  for another use. Pulse butter and garlic in a food processor until
  smooth. Spread a thin layer of garlic butter on both sides of each
  bread slice, arranging bread in 1 layer in bottom of baking dish.
  Sprinkle sausage on top.
  
  Whisk together eggs, milk, salt, and pepper in a large bowl until
  frothy, then whisk in scallions and half of cheese. Pour egg mixture
  over sausage (bread will float to the top), pushing down on bread
  with a spatula to help it absorb liquid. Sprinkle with remaining
  cheese.
  
  Bake, covered with a large sheet of buttered foil (buttered side
  down), 30 minutes, then carefully remove foil and bake until top is
  slightly puffed and eggs are cooked through in center, about 20
  minutes more.
  
  Let stand 10 minutes, then cut into 12 squares.
  
  Cooks' note:
  
  ~ Dish can be assembled (but not baked) 12 hours ahead and chilled,
  covered with buttered foil. Bake as directed above.
  
  Makes 12 servings (or 8 for cowboys).
  
  Gourmet; December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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