Ingredients :

· eggs
· butter (or bacon fat or vegetable oil)
· salt and pepper

Cooking Procedures :

1. Heat a nonstick skillet over medium heat. Add butter (or bacon fat or oil). When it is moderately hot, break egg and add into the skillet (or by using a saucer – slip into skillet). Season with salt and pepper.
2. Reduce heat to low. Cook slowly, spooning fat over egg until whites are set and a film forms over yolks and the bottom is lightly brown for about 3 to 4 minutes. You can turn over the egg, if you like. Cook until yolks are, as you want them.
3. Remove egg and drain with paper towels. Transfer to a serving dish. Serve immediately.

Helpful Tips
- It is easier to keep the yolks whole if you slip the eggs one at a time from a saucer into the skillet.

Ingredients :

· 1/2 pound bacon, preferably thick-sliced

Cooking Procedures :

1. Heat a heavy skillet over high heat. Arrange the bacon slices in a single layer and cook for 2-3 minutes.
2. Reduce the heat to medium-low. Cook, turning several times until the bacon is crisp or done to preference. Draining off excess fat as it is rendered.
3. Transfer to a wire rack set on a baking sheet to drain well. Blot with paper towels to remove excess surface fat.

Ingredients :

· 2 to 3 eggs
· salt and pepper, to taste
· butter

Cooking Procedures :

1. Break the eggs into a small mixing bowl and season with salt and pepper. Stir briskly with a table fork for 30 seconds or until the whites and yolks are blended together.
2. Heat an ungreased 7 to 8 inch omelet pan until it is very hot. Drop in a tbsp. of butter and swirl in the pan so that it melts quickly and coats the bottom and sides.
3. Before the butter browns, pour in the eggs. Quickly, stir the eggs with the flat of the fork, at the same time shaking the pan back and forth vigorously to prevent the eggs from sticking.
4. In a few seconds the eggs will form a film on the bottom of the pan and the top will thicken to a light, curded custard. Still shaking the pan with one hand, gently stir through the top custard with the other hand to spread the still liquid eggs into the firmer areas. Try not to pierce the bottom film.
5. Then lift the edge closest to you with fork and roll the omelet up lightly over the far side of the pan. Let it rest for a moment on the lip of the pan and then tilt the pan and roll the omelet out onto a heated plate. Brush the top with soft butter and serve at once.

Variations:
To make a filled omelet, sprinkle a few tbsp. of grated cheese, finely chopped herbs, sautéed mushrooms or cooked vegetables, over the eggs before rolling the omelet up.

Ingredients :

· 2 tsp. shortening
· 6 slices bologna
· 6 eggs
· 6 tsp. milk
· salt
· pepper
· paprika

Cooking Procedures :

1. Preheat oven to 375°F. Grease 6 muffin cups with some shortening. Set aside.
2. Heat shortening in a skillet over low heat. Place 3 slices bologna and fry until the edges curl and the centers puff. Lift each fried bologna slices with tongs into a muffin cup and press down so they fit the cups. Repeat with remaining bologna slices.
3. Carefully break an egg into the center of each bologna cup to hold it down. Top each with 1 tsp. milk. Sprinkle lightly with salt, pepper and paprika.
4. Bake uncovered for about 15 to 20 minutes or until the eggs are set. Remove from the oven. Loosen each bologna cups with a table knife and lift to platter with a spoon. Serve.

Ingredients :

· 2 cups all-purpose flour
· 3 tsp. baking powder
· 1 tsp. salt
· 1/4 cup shortening
· 1 cup milk

Cooking Procedures :

1. Preheat oven to 450°F. Grease a baking sheet. Set aside.
2. Sift together flour, baking powder and salt. Stir to blend.
3. Cut shortening into flour mixture with a pastry blender or with two knives. Mixture should be crumbly.
4. Add milk and stir with a fork. Stir just until mixture holds together and forms a ball.
5. Drop tablespoonfuls of dough onto prepared baking sheet. Leave a 2 inch space between biscuits so they will brown nicely.
6. Bake 10 to 12 minutes or until golden brown. Serve hot.

Ingredients :

coffee, freshly ground regular or decaffeinated
water
milk
sugar, to taste

Cooking Procedures :

Measure coffee accurately, with coffee measure or standard measuring spoon. Suggested measurements for a cup of water are:
Weak – 1 tablespoon
Medium – 2 tablespoons
Strong – 3 tablespoons

As a general rule, use 1 standard coffee scoop (about 2 level tablespoons) of freshly ground regular or decaffeinated coffee to each 3/4 cup of water. Adjust this measurement to your taste and liking.

If you choose to use an electric coffee maker that drips the brew into a glass pot on a heating element, be sure to make only enough to be used within a few minutes. Otherwise the coffee will burn from sitting on the heating element. Or for longer keeping, immediately pour the coffee into a heated insulated pot. Avoid percolators or other pots that use too high a heat and boil – thus ruin – good coffee.

No matter what type of coffee maker you choose, be sure it is immaculately clean before brewing. Coffee leaves an oily film inside the pot that can taint the flavor of fresh coffee.

Milk added to coffee helps neutralize the acid in the brew and provides some nutrition. Heat low-fat milk in a saucepan or in a pitcher in the microwave, both to enhance the milk’s flavor and to avoid cooling the coffee. If you enjoy a richer milk, select whole milk, half and half, or a cream. Just leave that non-dairy stuff on the shelf. Although coffee tastes best without any sweetener, add sugar or a substitute to taste.

Don’t forget the possibility of serving iced coffee on hot mornings. Refrigerate a pot of freshly made coffee in an airtight container overnight for serving at breakfast. Serve over ice with cold milk and sweetener as desired. Or, fill glasses with ice cubes and pour hot coffee over it and stir. Using 2 tablespoons dry instant coffee per cup of boiling water.

ESPRESSO is made from dark, double-roasted beans that are ground to a fine powder. Authentic espresso can be made only in an electric or stovetop espresso maker where water is forced by high pressure through the coffee. Follow the espresso maker manufacturer’s instructions. Add a twist of lemon peel if desired.

CAPPUCCINO is espresso coffee topped with the thick foam that results from steaming milk in a machine that has a spigot for steaming. Make espresso in a large cup, follow the manufacturer’s instructions for steaming the milk, spoon the resulting foam onto the top of the coffee, and sprinkle with cinnamon or powdered sweet chocolate if desired.

CAFFÉ LATTE combines equal portions of espresso with steamed milk, topped off with the foam from steaming. Pour espresso into a mug or heat-resistant glass, pour in the steamed milk, sprinkle with ground cinnamon or sweetened grated chocolate if desired.

CAFÉ AU LAIT combines strong dark-roast coffee with milk that’s heated to just under the boiling point. Make a pot of coffee, heat milk in a microwave or in a saucepan, and pour the two into a cup or mug to taste, usually in equal portions.

Ingredients :

· 2 cups all-purpose flour
· 1/4 cup sugar
· 2-1/4 tsp. baking powder
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 2 eggs
· 2 cups buttermilk
· 1/4 cup melted unsalted butter, plus some for frying
· 1 cup blueberries, fresh or frozen (optional)

Cooking Procedures :

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside.
2. In a separate small bowl, beat the eggs with the buttermilk and melted butter.
3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes).
4. Let the batter rest for 30 minutes to 1 hour for better results.
5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low.
6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake’s edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.
7. Repeat with the remaining butter and batter.
8. Serve with a dollop of whipped cream and maple syrup.

Ingredients :

· 6 cups water
· 1 large sweet potato, diced
· 2 to 4 celery stalks, chopped
· 2 large leeks, cleaned and sliced
· 1 large onion, chopped
· 1/2 cup chopped parsley
· 2 to 4 cloves garlic
· 2 bay leaves
· 1/4 tsp. pepper
· 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot. Bring to a boil over medium-high heat.
2. Reduce heat to low. Let it simmer, covered, for 1-1/2 hours. Remove from heat. Let it cool.
3. Pour mixture through a strainer, discarding solids. Refrigerate until use.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.

Ingredients :

· 2 to 4 talong (eggplants), average size
· 2 to 3 eggs, beaten
· salt and pepper, to taste
· oil, for frying

Cooking Procedures :

1. Broil eggplants until tender (the skins are charred and blister appears).
2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
3. In a bowl, beat the eggs and season with salt and pepper.
4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

Ingredients :

· 1 lb. ground beef
· 3 cloves garlic, minced
· 1 onion, diced
· 2 tomatoes, chopped
· 1/4 tsp. sugar
· salt and pepper
· 2 potatoes, peeled and diced
· 1/2 cup water (optional)
· 4-6 eggs, at room temperature
· oil, for frying

Cooking Procedures :

1. In a skillet over medium heat, brown ground meat for about 5-7 minutes. Drain excess fat.
2. Stir in garlic until fragrant. Add onion and tomatoes. Stir-fry for a few minutes or until soft and wilted.
3. Season with sugar, salt and pepper.
4. Add diced potatoes and water, if using. (This allows the potatoes to cook, but if you find it not too dry and can cook the potatoes, don’t add any water so that it will not be watery nor be soggy but if it’s needed just add water a little at a time).
5. Cook covered for about 6-10 minutes, stirring occasionally until potatoes are tender and most of the water (if any) has evaporated. Remove from heat. Transfer to a large bowl and let cool completely. Set aside.
6. Meanwhile, beat the eggs. Pour onto cooled meat mixture. Correct seasonings.
7. Put oil in a skillet about to cover the bottom. Heat oil over medium heat.
8. Spoon 1/2 cup of egg-meat mixture into the skillet. Let it cook undisturbed for 2-3 minutes on each side. (I cooked it just like making a pancake..)
9. Transfer to a serving plate.