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Danny's scrambled egg recipe

Danny's scrambled egg recipe

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  • Recipes
  • Dish type
  • Breakfast

The trick to the perfect scrambled egg is not to over-cook. Scrambled egg should be slightly runny, not solid.

Essex, England, UK

9 people made this

IngredientsServes: 1

  • butter to taste
  • 2 slices bread
  • 3 large eggs
  • 1 tablespoon soured cream or crème frâiche
  • salt and pepper to taste
  • 1 tablespoon chopped chives (optional)

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Place a non-stick saucepan on a moderate heat. Once the pan is hot add a knob of butter. Lower the bread into the toaster (doesn't matter if it pops up before the egg, just pop down again to reheat when ready).
  2. Crack the 3 eggs into the pan and stir using a silicone spatula or wooden spoon (nothing metal). Continue stirring until the eggs are beginning to set and then add another knob of butter.
  3. Once the eggs are almost set, add the crème frâiche or soured cream, salt, pepper and chives (optional).
  4. Arrange the bread on the plate and place the egg on top. Garnish with a few chives.

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The Cottage Smallholder

Danny likes a few sautéed mushrooms and a grilled tomato with his Saturday midday brunch. Although they sound tempting they never really appeal to me – I prefer the more conventional home smoked bacon, organic eggs and buttered toast from a homemade loaf. A couple of weeks ago I found some mushrooms and a tomato knocking about in the fridge and decided to experiment. If I simmered them together with a little olive oil, butter and herbs would they transform into something that I would like to eat alongside my bacon and eggs? They smelt.

Scrambled eggs with bolognese sauce has a contest to revive your leftovers, and i succumbed (succame?) to it, not only because i made a dish from my leftovers that was delicious, but also because i hate waste. a while back i made a cook’s illustrated test recipe for bolognese sauce that unfortunately i am not able to share until it is in print, but i must say it is one of the best i have had. there are 7 different kinds of meat used in the recipe…how could it be bad? well, after eating pasta a couple of nights in a row and freezing the rest, i found myself one morning with just a small amount left. i thought to myself ‘how would this be on eggs’? turns out…AMAZING! so much so, that the next time i make batch, i will reserve some just to have for breakfast.

(note- you’ll have to play with amounts, but this is based off a single serving)

1/2 cup bolognese sauce (even though i recommend the cook’s illustrated recipe…that i can’t provide [yet], i bet this would be almost as delicious with your own version…probably not, but you can try)
2 eggs
splash of milk (1 tbsp?)
butter (1/2 tbsp?)
parmesan cheese, grated fine, to taste
s+p, to taste

heat the leftover bolognese sauce in a pan til hot.

in a bowl, whisk your eggs well with a little milk. meanwhile heat your pan hot enough to melt your butter til it bubbles, and then swirl it around the pan.

add your eggs and use a rubber spatula to continually mix your eggs over medium-low heat. eventually they will be fluffy, and not browned.

The Cottage Smallholder

Joint of pork belly with skin side down ready for slow roast

We have Sunday Lunch in the evening and Danny usually cooks it. If I have the day off, I can spend hours in the garden and totter in at dusk to a great meal. Perfect.

Last week he cooked the best pork that I have ever tasted. I had bought belly of pork from Fred Fitzpatrick on a whim.

Danny was polite and definitely suspicious when I showed him the thin joint. Belly of pork is a slim, boy racer sort of cut. A rib of small bones and meat that appears to be stingy. Wrong. BOP has loads of meat.

I was working last weekend and arrived home to tantalising smells drifting from the oven.
“I found a great recipe. But didn’t have the ingredients so made up my own and experimented with a new method,” D explained, as he sliced the delicious meat.

The pork had a deep, mellow flavour and the crackling was truly superb. The skin and fat both took starring roles. Proper crackling underpinned by a sparkling melt in the mouth layer beneath. I was not eating ‘fat’ but gently roasted, bite sized pieces of heaven that had transmogrified in the long slow cooking process into something with texture and flavour. I would kill for a decent pork scratching. Danny’s home made version impressed me and after the first forkful of meat I reeled with applause and, I hate to admit it, envy.

Edit Oct 2015: Getting the crackling good and crispy can be a hit and miss affair. Every oven is different. See Sue’s comment below. If it’s rubbery, you can pop it under a low grill for 5 minutes or more but be careful not to let it blacken and burn. I guess it’s best to play safe and score it, and rub on salt and oil in the traditional manner.

Do also consider serving this perfect Yorkshire pudding recipe with this or any roast.

Best: Double Berry Banana Pancake Breakfast

Courtesy of Denny's

"The Double Berry Banana Pancake Breakfast may still be high in sugar, but it is also packed with antioxidants and eight grams of fiber," Peoples says. She suggests skipping the hash browns that come with this meal (and that aren't included in the above nutritional information) and subbing in fruit as a great way to increase the nutritive value of what you're eating. (It's also worth noting that this nutritional information doesn't account for your egg and meat choices.)

Updated: 20:00 BST, 7 May 2011

Kick-start your core campaign with James Duigan's unique meal planner: concise, complete and ready to eat (plus scroll down for maintenance recipes)

If you really want a flat tummy fast, you’ll need to stick to my 14-day eating plan as closely as possible for the kick-start your body needs. It’s best to begin on a weekend, when you have more time on your hands to get everything ready. Plus, you won’t feel so stressed or rushed, which means you’ll be less likely to succumb to a quick coffee or a mid-afternoon chocolate bar. Feel free to swap meals around (have the
Day 1 breakfast on Day 2, for example), but try to keep to the prescribed meals. You shouldn’t feel hungry, but if you do, just increase your green vegetable portions and make sure you’re drinking enough water (2 to 3 litres of still, filtered water a day). Where possible – and if you can afford it – go for organic ingredients, especially when it comes to eggs (free-range are also good) and meat.

Once you’ve completed the 14-day plan and moved on to the maintenance stage, you can introduce greater variety into your diet. Over the next two weeks you will find delicious ideas for breakfast, lunch and dinner. These simple, healthy recipes (turn to page 69) all follow the clean and lean principles, and will help to keep you looking slim and toned.

Before beginning any new dietary or exercise programme, you should consult your doctor, especially if you suffer from a medical condition or are on prescribed medication. Always seek medical advice if you develop any persistent adverse symptoms.

Breakfast 3-egg-white omelette filled with 75g chopped mixed peppers and a handful of spinach
Snack mid-morning 100g chicken with ½ red pepper, sliced
Lunch 1 grilled chicken breast, a salad with mixed leaves, red peppers and green beans and ¼ tbsp olive oil
Snack mid-afternoon 100g turkey breast with ¼ cucumber, sliced
Dinner 100g grilled chicken breast with unlimited steamed broccoli

Breakfast 1 baked chicken breast with a handful of kale, steamed or stir-fried
Snack mid-morning 100g turkey breast and ½ green pepper, sliced
Lunch 1 grilled or baked haddock fillet with a mixed green salad, drizzled with ½ tbsp walnut oil
Snack mid-afternoon 100g turkey breast with 75g raw or steamed broccoli
Dinner 1 salmon steak with chopped fresh dill and steamed green beans

Breakfast 4-6 scallops (or other white fish) pan-fried, with steamed asparagus
Snack mid-morning 100g chicken breast with ½ yellow pepper, sliced
Lunch 1 grilled chicken breast with garden salad and ½ tbsp macadamia oil
Snack mid-afternoon 100g turkey slices with ¼ avocado
Dinner 1 grilled lamb steak (or 2 cutlets) steamed broccoli and spinach

Breakfast 3 scrambled eggs (1 whole egg and 2 egg whites) with grilled tomatoes and green beans
Snack mid-morning 100g turkey slices with ¼ cucumber, sliced
Lunch 150g baked cod fillet with salad, including tomato and baby spinach, dressed with ½ tbsp flaxseed oil
Snack mid-afternoon 100g chicken breast with ½ grilled courgette
Dinner 100g chicken breast stir-fry made with ½ tsp coconut oil and selection of green vegetables

Breakfast 200g turkey breast with ¼ avocado and ¼ cucumber, sliced
Snack mid-morning 2 hard-boiled eggs with ½ red pepper, sliced
Lunch 150g grilled prawns with a green salad and tomatoes, drizzled with ½ tbsp pumpkin seed oil
Snack mid-afternoon 100g turkey breast with 5 almonds
Dinner 100g chicken breast with a portion of steamed broccoli

Breakfast 1 grilled haddock fillet with roasted peppers and courgettes
Snack mid-morning 100g chicken with 1 tomato, sliced
Lunch 150g turkey with green salad, steamed broccoli and ½ tbsp olive oil
Snack mid-afternoon 100g chicken with 5 pecan nuts
Dinner 150g-200g steak served with steamed green beans and broccoli

Breakfast 3-egg-white omelette filled with grilled tomatoes, served with a portion of steamed spinach
Snack mid-morning 100g turkey with 5 brazil nuts
Lunch 150g chicken breast with steamed asparagus and a green salad
Snack mid-afternoon 100g turkey with ¼ cucumber, sliced
Dinner Stir-fry of 100g prawns, 5 scallops and mixed veg, with ½ tsp coconut oil

Breakfast 100g chicken breast with ½ yellow pepper and ¼ avocado
Snack mid-morning 100g turkey and 4 macadamia nuts
Lunch 3-egg-white omelette filled with ¼ cup mixed peppers, served with a portion of spinach
Snack mid-afternoon 100g turkey with steamed green beans
Dinner 1 baked cod fillet with green salad, sliced tomatoes and ½ tbsp pumpkin seed oil

Breakfast 100g smoked salmon and a portion of spinach
Snack mid-morning 100g chicken breast and 6 pecan nuts
Lunch 1 chicken breast with a portion of roasted peppers and courgettes
Snack mid-afternoon 2 eggs, hard-boiled, and ½ cucumber, sliced
Dinner Grilled skinless duck breast served with steamed oriental greens or broccoli

Breakfast 150g turkey breast with ½ green pepper and ¼ avocado
Snack mid-morning 100g chicken breast and 12 cashew nuts
Lunch Baked sea bass fillet with mixed green salad
Snack mid-afternoon 100g chicken breast and ½ tomato, sliced
Dinner 100g-200g fillet steak with steamed broccoli

Breakfast 3 scrambled egg whites served with grilled asparagus
Snack mid-morning 100g turkey breast and ¼ avocado
Lunch 150g grilled prawns served with a green salad and tomatoes, drizzled with ½ tbsp flaxseed oil
Snack mid-afternoon 100g chicken breast with ½ yellow pepper
Dinner 1 grilled haddock fillet with roasted peppers, courgettes and kale

Breakfast 1 baked chicken breast with a portion of spinach
Snack mid-morning 100g turkey and 5 walnuts
Lunch 150g turkey breast with a green salad and steamed mangetout, drizzled with ½ tbsp olive oil
Snack mid-afternoon 100g turkey breast and ¼ cucumber, sliced
Dinner 1 salmon steak with chopped dill, rocket salad and a portion of steamed brussels sprouts

Breakfast 4-6 scallops with a portion of steamed broccoli
Snack mid-morning 100g turkey breast with ½ red pepper, sliced
Lunch 150g chicken with a garden salad and ¼ cucumber, sliced, drizzled with ½ tsp macadamia oil
Snack mid-afternoon 100g sliced turkey breast with ¼ avocado
Dinner 1 lemon sole fillet with a portion of steamed green beans

Breakfast 3 scrambled eggs (1 yolk, 2 whites) with steamed spinach and a sliced grilled tomato
Snack mid-morning 100g chicken slices with 5 hazelnuts
Lunch 150g baked cod fillet with salad, including tomato and baby spinach, dressed with ½ tbsp flaxseed oil
Snack mid-afternoon 100g turkey slices with ½ green pepper, sliced
Dinner 100g-200g fillet steak with grilled asparagus and steamed spinach

The quantities given in the plan serve one. If you don’t have scales to hand, here’s a rough guide to equivalents:

  • 100g chicken = ⅔ regular chicken breast or the size of the palm of your hand
  • 100g smoked salmon = your outstretched hand including fingers
  • 100g beef fillet = the size of a tennis ball

You can choose your own cooking methods but remember that the less you cook it, the more vital and alive your food will be. You’ll see quicker results if you steam or bake your vegetables and grill or bake meat or fish. Steamed veg, for example, contain more nutrients – vitamins and minerals – than overcooked ones.

Nutrition consultant - Alice Sykes PhD, R Nutr
Maintenance recipes adapted from Clara Grace Paul


There are plenty of breakfast foods to be found across the Denny’s menu beyond just pancakes. Eggs, bacon, sausage, hash brown, omelettes can be mixed and matched to create your favourite breakfast combination. Even oatmeal and grits can be found on Dennys menu, ensuring they really do offer every breakfast imaginable throughout the day.

Bacon Strips (4)$3.49
Turkey Bacon Strips (4)$3.49
Sausage Links (4)$3.49
Hearty Breakfast
Sausage (1)
Chicken Sausage
Patties (2)
Grilled Ham Slice$3.89
Eggs (each)$1.99
Slices of Toast (2)$3.49
Grilled Ham Slice$3.89
Slices of Toast (2)$1.99
Buttermilk Biscuits (2)$1.99
English Muffin$1.99
English Muffin
(Gluten free)
Red Skinned Potatoes$2.89
Hash Browns$2.89
Cheddar Cheese
(Hash Browns)
Everything Hash Browns
(onions, cheddar cheese & country gravy)
Yogurt $2.89
Seasonal Fruit$2.89
All American Slam$10.29
The Grand Slamwich$9.29
Belgian Waffle Slam$9.59
Lumberjack Slam$10.49
Fit Slam$8.29
French Toast Slam$8.99

Bacon Strips (2)
Sausage Links (2)
Turkey Bacon Strips (2)
Eggs (2)
Buttermilk Pancakes (2)
Slices of Toast (2)
Buttermilk Biscuits
English Muffin
Hash Browns
Fat Free Options
Chicken Sausage Patty (1)
Egg Whites (2)
Hearty Wheat Pancakes (2)
Premium Items
Grilled Ham Slice
Hearty Breakfast Sausage (1)
Seasonal Fruit
Vegetable Beef
Vegetable Beef
Loaded Baked Potato
Loaded Baked Potato$2.99
Clam Chowder
Clam Chowder$2.99
Broccoli & Cheddar
Broccoli & Cheddar$2.99
Chicken Noodle
Chicken Noodle$2.99
Prime Rib Cobb Salad$9.79
Grilled Chicken Cobb Salad$9.79
Fried Chicken Strips Cobb Salad$9.79
Cranberry Apple Chicken Salad$9.79
Avocado Chicken Caesar Salad$9.79
served with choice of fries, hashbrowns, fruit or dippable veggies
Spicy Sriracha Burger$9.99
Bacon Avocado Cheeseburger$9.99
Double Cheeseburger$10.29
Chicken Bacon Classic$9.29
Bourbon Bacon Burger$9.99

Pick 1
- 100% Beef Patty
- Grilled Chicken Breast
- Veggie Patty

- Brioche Bun
- Cheddar Bun
- Whole Wheat Bun

- Swiss
- Cheddar
- American
- Cheddar

- Caramelized Onions
- Jalepenos
- Mayo
- BBQ Sause
- Bourbon Sauce

Pick 5: (Premium Topping +.49)

- Fresh Avocado
- Bacon
- Suteed Mushrooms
- Jalepeno Bottle Caps

Brooklyn Spaghetti & Meatballs$9.39
Bourbon chicken Skillet$9.99
Slow Cooked Pot Roast$10.59
Chicken Strips$10.99
Fish & Chips$10.59
Alaska Salmon$10.49
Talapia Ranchero$10.99
T Bone Steak & Shrimp$17.99
T Bone Steak$15.99
Sirloin Steak$11.79
Country Fried Steak$11.99
Dipping Veggies$2.19
Fresh Zucchini & Squash
(sauteed or steamed)
Sweet Petite Corn$2.19
Cheddar Mashed Potatoes$2.19
French Fries$2.19
Hash Browns$2.19
Mashed Potatoes$2.19
Red Skinned Potatoes$2.19
Whole Grain Rice$2.19
Golden Fried Shrimp (6)$2.99
Garden or Caesar Salad$2.79
Cup of Soup$2.19
Bowl of Soup$2.79
55 Plus Scrambled Eggs & Cheddar Breakfast$7.29
55 Plus Toast Slam$6.79
55 Plus Belgian Waffle Slam$6.79
55 Plus Starter$5.99
55 Plus Fit Fare
Loaded Veggie Omelette
55 Plus Omelette$7.79
55 Plus Club Sandwich$7.79
55 Plus Grilled Cheese Sandwich & Soup$6.99
55 Plus Steak Skewer$9.69
55 Plus Country Fried Steak$8.99
55 Plus Grilled Chicken$8.99
55 Plus Grilled Tilapia$9.59
Mild or Bold
Iced Cappuccino$2.79
Iced Tea$2.29
Lemonade Iced Tea$2.29
FUZE Raspburry Tea$2.29
Soft Drinks$2.29
Hot Tea/ Herbal Tea$2.09
Hot Chocolate$2.35
Groovy Mango$3.29
Strawberry Banana Bliss$3.29
Minute Maid Premium
Berry blend
Minute Maid Orange Juice$2.69
Other Juices
ruby, grapefruit, apple, tomato
2% Milk$2.65
Chocolate Milk$2.75
Mango Lemonade$2.99
Strawberry Lemonade$2.99
Chocolate $3.99
Chocolate Peanut Butter$3.99


When popping out for something to eat, the Denny’s menu prices and will attract plenty of customers. Not only is there a great variety of food on offer, but the prices attached are more than affordable, and when you consider the hearty portions Denny’s are well known for, it’s clear why Dennys menu is so popular.

Most meals will cost around $10, and even if you order something on the larger side, you still will only be forking over a few additional dollars. The fact you can add many items to your meals for a few dollars each only cements the fact that Dennys menu prices iare all about value for money.

Five best breakfast foods on the go

We all know that breakfast is the most important meal of the day. Providing vital nutrients to kick start our metabolisms and get us ready for everything that the day has in store.

However, all too often we forgo this vital feed in favour of a few extra minutes in bed. So if you want to have all of the benefits of breakfast without having to give it any extra time, here are five quick ideas for people on the go.

1. Home made muesli bars

If you’ve got a little bit of time on a Sunday, making a batch of home made muesli bars is the perfect way to prepare yourself for the week ahead. As simple as making flapjacks, the great thing about making your own muesli bars is that it gives you the freedom to put whatever you want into the mix so try out a few flavours and get creative!

2. Home made smoothies

Homemade smoothies can easily be knocked up the night before and serve as a nutritious, filling and delicious breakfast for people on the go. Use natural yoghurt as your base and then add anything from bananas, apples and grapefruit to ginger, cucumber and beetroot. Pretty much anything goes in this vitamin packed mix.

3. Yoghurt and granola

Putting some yoghurt in a bowl and topping it up with granola takes about 30 seconds so there’s no excuse for skipping out on this morning treat. Drizzle a teaspoon full of honey on top for an extra sweet start to the day.

If you like your morning pick me ups a little more savoury, they don’t come much quicker than a scrambled egg roll. Crack a couple of eggs into a non-stick pan, season to taste add then whack them into a roll. Eat straight away or wrap it up to enjoy on the commute.

Sometimes, the very last thing that you feel like doing in the mornings is eating, so to ensure that you’re still getting a bit of nutrition and energy, fire up your Tassimo coffee machine and enjoy a freshly made brew.

Taking a few minutes to make sure you have some to eat in the mornings will help to ensure you’re ready for anything the day can throw at you.

Potato Roll Taquitos

Potatoes with jalapeños and cheese rolled in a corn tortilla and fried till crispy.

  • 2 whole jalapeno peppers (or 1 depending on heat)
  • 12 Corn Tortillas
  • 2 cups boiled potatoes (or mashed or any left over soft skillet potato leftovers)
  • 2 tablespoons taco seasoning
  • 1/2 cup shredded cheese (your favorite kind)
  • 1/4 cup fresh Cilantro, finely chopped
  • 1/4 cup Onion, finely chopped
  • Cooking oil (enough to lightly fry)
  • 1. Chop jalapeño peppers finely.
  • Chop cilantro.
  • Boil potatoes till easy to mash but still a little firm.
  • Mash potatoes and add jalapeños, taco seasoning, onion, cilantro and cheese together.
  • Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla's then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
  • Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
  • Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
  • Heat oil on medium heat (I usually use olive oil).
  • When oil is ready, place 4 tacos at a time with the rolled side down in pan.
  • Flip to other side when brown.
  • Remove and drain on paper towels.
  • Garnish as desired. (Thinly sliced Salad, Chunky Salsa, Avacado)
  • 13. I use sour cream mixed with taco sauce drizzled over the top

From the Senior Pico restaurant in Los Angeles.

  • These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor's Pico's Picante Sauce. The prep time is figured for canned chiles. by Miss Annie
  • 6 Rellenos
  • 40 min 25 min prep
  • 6 canned whole green chilies or fresh chilies, roasted & peeled
  • 6 slices Monterey jack cheese, 2 inch slices, about 1/2 thick
  • 6 slices cheddar cheese, 2 inch slices, about 1/2 thick flour
  • 8 eggs, separated
  • 1/4 cup butter, melted, Senor Pico's Picante Sauce
  • 1. Rinse the chiles and discard the seeds.
  • 2. Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
  • 3. Dust the chiles with flour.
  • 4. Beat egg whites until stiff.
  • 5. Beat egg yolks and fold into whites.
  • 6. Add melted butter (should not be hot) to the egg mixture.
  • 7. Grease generously a 8x8 baking dish.
  • 8. Pour a thick coating of batter on bottom of dish.
  • 9. Place chiles on top of batter, and spoon remaining batter over chiles.
  • 10. Bake at 375° for 15 minutes.
  • 11. Top with Picante sauce.

Here is the Orange Julius Recipe. Very good!

1/2 Can of a 6 Oz Can or Frozen Orange Juice Concentrate

Blend all ingredients on high for about 30 seconds. Makes about 3 cups

#912 Fire Roasted Spinach & Mushroom Pizza

Spinach Pesto Pizza

Julia Sayre

Get a premade pizza crust (like Boboli) or if you're watching carbs or calories, a nice lavash flatbread. Pile on about 2" high of baby spinach. Drizzle with pesto, top with grated mozarella and shredded parmesan or romano. Bake at 425 till cheese bubbles and begins to brown. These are addicting and you can modify it by adding whatever you like. but try it as is first.

If you don't have a pesto recipe, here's a quick & easy one:

2-3 cups fresh basil leaves
1/2 cup olive oil
3-4 cloves fresh crushed garlic,
salt to taste
optional: 1/4 to 1/2 cup of pinons or walnuts
Blend until smooth

Marc Goff's Natural Dressing

1/4 C Braggs Liquid Aminos
1/4 C Braggs Apple Cider Vinegar
1/4 C Lemon juice
1/2 C Olive oil
4 Garlic cloves

Crush Garlic and mix with all the other ingredients.

Lima Bean Casserole
Marjorie Williams

We understand that there is a threat in the air, so this is being given before there can be any bloodshed. Glenn Williams
(I had to make threats to get this recipe..after you will make it. you will see why!)

1 Pound Large Dry Lima Beans
1/2 cup shredded Jack cheese
1- 4 oz can of diced green chilis
1/2 cup sour cream or mayonnaise
onion salt, oregano, basil or thyme to taste

Cook beans until tender, drain but save cooking water.
Stir green chilis, cheese and seasonings into the beans.
Into one cup of saved water stir sour cream or mayonnaise and add to the bean mixture.
Pour mixture into a generously buttered shallow baking dish (6x10x2)
Bake in 350 degree oven 30 minutes or until bubbly.
Garnish with paprika if wanted.

Eat with Gusto (or some other friend if you feel the need to share)

Into a 1 1/2 Quart Bowl Mix:
1 Cup Sugar
1/2 Cup White Corn Syrup
Stir together & Microwave on High for 4 minutes
1 Cup Roasted & Salted Peanuts (Spanish is best), mix well and microwave for 2 minutes
1 tsp Butter
1 tsp Vanilla Extract
Mix well and microwave for 2 minutes
Add 1 tsp soda and stir until light and fluffy the spoon out onto lightly greased pan.
Let cool then break up.

This recipe was given to me by a sweet lady in Astoria, Oregon
You will not find a better Vegetarian Meatloaf Anywhere!

2 Medium Onion's chopped fine

6 slices of brown bread, cubed
1/2 cup margarine or butter
1 Can Loma Linda or Worthington Vegeburger (1lb 4oz)
4 eggs
1/2 tsp Poultry Seasoning or Sage
1/4 tsp Garlic Salt
Pinch of Accent
1/2 Lb Shredded Cheddar Cheese

1/4 cup Catsup
2 TBS Water
2 TBS Brown Sugar

Saute onion & Bread cubes in butter. Combine rest of Meatloaf ingredients and mix well. Put in greased baking dish. Spread topping over the top and Bake @ 350 degrees for 45 minutes.

Vegetarian Burgers
From Adrienne Goff

  • 1 can of Worthington or Loma Linda Veggie Burger
  • 1 Large Onion (finely chopped)
  • 4 Eggs
  • 1 cup Oats
  • 1/3 cup Flour
  • 1/4 cup Pecan Meal (optional for those allergic to nuts)
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/8 tsp Sage
  • 1/8 tsp Oregano
  • 1/8 tsp Marjoram
  • 1/8 tsp Rosemary

Danny&rsquos Masa Recipe for Tamales

5 lbs. Fresh Masa
1.5 cup Veg. Shortening
1/8 cup Salt
1/4 cup Chili Powder
2 cups Broth or Water ( I used Veg Broth)
1/8 cup Baking Powder
1/8 cup Garlic Powder (Optional)
Place masa in large bowl, break into pieces. Set aside. Melt shortening on low heat add chili
powder, salt and mix. Stir together broth, baking powder and garlic powder. Gradually combine broth and
shortening mixture to masa. Mix well after each addition. Masa should be smooth. Let masa rest 10 minutes.
Spread fast and easy using a wide putty knife. Add your favorite filling and steam cook for 1
1/2 to 2 hours.

4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening
1 Tablespoon Baking powder
1&minus1/2 Teaspoon Salt
1 1/4 Cup Water or more if needed
Sift dry ingredients together. Cut in shortening until crumbly. Add water
and mix until holds together. Knead 10&minus15 times until dough forms a smooth
ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
dough to 1/8" thickness on lightly floured board. Cut into 3" squares or
triangles. Do not allow to dry cover those waiting to be fried. When ready
to fry, turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3" hot oil until golden brown, turning once. Add only a
few at a time to maintain proper temperature. Drain on paper towels

Migas (Scrambled Eggs with Corn Tortillas)
by Lisa Schroeder, Danielle Centoni

Serves four.
4 Tbs. (1/2 stick) unsalted butter, preferably clarified
1 small to medium yellow onion, finely diced (3/4 cup)
3/4 cup finely diced bell peppers (preferably a mixture of green and red)
4 (6-inch) corn tortillas cut into long, narrow strips (1 cup)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
12 large eggs, beaten
1-1/2 cups shredded Monterey Jack or pepper Jack cheese
1/2 cup Chipotle Sour Cream (optional)
1/2 cup Salsa
1/2 cup thinly sliced scallions, (white and green parts)
Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes.
Add the butter, onions, and peppers, and sauté, stirring now and then, for about 2 minutes or
until softened. Add the tortillas and continue to cook, stirring now and then, until they start to get
slightly golden and the onions begin to caramelize, 3 to 5 minutes more. Season with the salt and
Pour the eggs into the onion-tortilla mixture and cook, stirring occasionally with a heatproof
rubber spatula, until the eggs are almost fully cooked but still a little wet (though not liquidy).
Add the cheese and stir to combine and finish cooking the eggs (don&rsquot add the cheese too soon or
it will make the eggs runny).

Olive Garden Alfredo Pasta
(from Top Secret Restaurant Recipes ) that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this sauce thickens easier and has an improved Olive Garden taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in a not-so-creamy, curdled Alfredo. 1/2 cup (1 stick) butter 2 cloves garlic, minced 2 cups heavy cream 1/8 teaspoon ground black pepper pinch salt 1/2 cup grated Parmesan cheese 1 12-ounce box fettuccine pasta (or your choice of pasta)
1. Melt butter in a medium saucepan over medium/low heat. 2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. 3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it. 4. Spoon pasta onto serving plates with Alfredo sauce poured over the top.

This is one of my FAVORITE Recipes

2 TBS Butter or Margarine
1 Onion - Diced
1 Can Hot Dogs (Vege-Links if vegetarian-Loma Linda or Big Franks) - Diced
1 Can Mushroom Soup
1/2 Cup Mayonaise
1 Large Can of Sauerkraut (rinsed if store bought)
4 Cups Cooked potatoes - Diced
1/4 tsp Hickory Smoke Flavor (optional)

Saute Onions in Butter. Drain Sauerkraut and steam in pan for a few minutes. Combine all ingredients and put in oiled casserole pan and bake at 350 degrees for 30 minutes.

Papusas (Salvadoran)
Yield: 6 Papusas

Dough Ingredients:
2 c masa harina
1 1/2 c warm water
1 tb ground cumin
salt and pepper

Filling Ingredients:
1 c cooked black beans
1 tbs Mexican chili powder (or to taste)
1/2 tsp cumin powder
1/4 tsp garlic powder
Sprinkle of Cheese

Note: You can fill these with just about anything, Meats, Cheese & Beans, Cheese & Jalapenos, Cheese, Rice, Green Chili&rsquos)

In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 tsp. salt and stir into a manageable dough. The dough should be soft but not sticky add more flour if needed. If dough is dry and hard to form, add more water.
To make 3-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa. Roll into a ball and flatten in your hand. Put 1/3 cup beans, and salt and pepper to taste in the center. Work the edges up over the filling and again form a ball, completely enclosing the fillling.
This takes only a few seconds. Flatten each ball to about 1/4-inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned. Serve warm.
Makes 6 papusas. Yum!

Mexican Quinoa Salad

Quinoa is fast becoming a staple in this house. Not only is it a complete protein, it is also loaded with fiber, iron, and calcium. And best of all quinoa is gluten free!

This salad tastes like summer. The inspiration for this salad is the abundance of red bell peppers and cilantro in my garden. I paired my peppers with fresh roasted corn and black beans.

The sauce for this salad is simply apple cider vinegar and olive oil. It perfectly enhances the flavors of the season in this salad.

I used half black quinoa and half plain quinoa, in an effort to increase the color appeal of the salad, but any quinoa will work.

Serve this salad hot or cold!

Mexican Quinoa Salad


1 medium sweet onion, diced

1 1/2 cup fresh corn, roasted and removed from cob

1 can black beans, rinsed and drained

1/3 cup apple cider vinegar

1 teaspoon fresh cracked pepper

  1. In a medium saucepan add quinoa and water. Cook uncovered until water is boiling, cover and cook on low heat for 20 minutes or until no water remains.
  2. In a deep saute or large saucepan add olive oil, heat oil on high heat until oil shimmers. Add onion and red bell peppers, cook until soft around 4 minutes. Then, add in corn and black beans and reduce heat to medium.
  3. Pour apple cider vinegar over the veggie mixture and sprinkle with salt and pepper.
  4. When quinoa is done, add it to the veggie mixture and stir to combine.
  5. Remove from heat, either serve immediately or chill for an hour and serve cold.
  6. Just before serving add cilantro and squeeze a little lime on top.

Healthy moderate is all about eating great healthy food 85% of the time and allowing yourself to indulge 15% of the time. My recipes will be a mix of both naughty and nice.