DWD Recipe Thread

[Angie]

Found this recipe on my facebook page and like the look of it



Egg Topped Hash Brown Nests - YUM!!
Breakfast is my favorite meal of the day. Enjoy!!
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INGREDIENTS
1 box (5.2 oz) Betty Crocker® Seasoned Skillets® hash brown potatoes, Hot water, salt and margarine called for on potato box
1/4 cup Bac~Os® bacon flavor bits or chips, if desired, 12 eggs
1 teaspoon salt, 1/2 teaspoon pepper

Directions:
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
2. Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
3. Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.


I would say hash browns ready made and broken up once cooked or thawed would be ok but basically a hash brown recipe will give you the same result.

[Suzi]

Rofl, you've tasted our tap water then? Either lovely or like chlorine atm!

[EJ]

Garden tomato soup
A selection of tomatoes mostly red but can be a bit wrinkled. About six to eight large ones
Put the tomatoes in a roasting tin and roast with a little olive oil for about 20 mins until squishy
Take a large 4pt saucepan. Roughly chop 2 large onions, carrots, a stick of celery and two potatoes. Add several cloves of garlic peeled but not chopped. Add two bay leaves. Sweat in some olive oil until softened a bit.
Add the tomatoes and juices from the pan. Add enough stock to cover the vegetables. Season with black pepper and a little sea salt but not too much.
Bring to the boil and simmer on a low heat for about 1hr
Remove the bay leaves. Liquidise
I also sieve this soup and thin with a little warm water. Add a couple of tablespoons of balsamic vinegar and abut four cubes of sugar to taste.
Reheat over a low heat
It makes loads so there is always some to freeze. Will keep covered for a few days in the fridge.

[Suzi]

That sounds delicious!

[purplefan]

I am looking for a nice recipe to go with chcken.
Something different.
That soup would be nice with some hot crusty bread just break it off and dunk.

[purplefan]

I tried the garden soup. very tasty with a crusty roll.
As autum is now here. And talk of rice pudding was being discussed on the forum.
I thought i'd give you my rice pudding recipe.
40z 110g of pudding rice.
141/2 oz 110g 570ml tin of evaporated milk.
1 pint of full whole milk.
11/2 oz golden caster sugar.
1 whole nutmeg. You can use the ground stuff. but i use the real nutmeg.
1oz 25g butter.

mix the evaporated milk and whole milk in a jug.
Then place he rice and sugar in an oven proof dish pour in the liquid and give it a good stir.
grate the nut meg all over. Then dot the butter on the top in little fllecks.

put the dish in the center oven gas mark 2 300 0F or 150c for half an hour.
Take it out and give it a bot of a stir. you can add raisins this point. and put it back in for a further half hour.
without stirring. This time the rice grains will have all swollen and with lovely creamy milk all round them and of course
skin.
I like to pour a little single cream in mine. but you can just eat it and enjoy it on a clod winters night.

[Dollydimple]

Feeling in need of a hug - anyone like to join me??

[Dollydimple]

Oh geezo I've put this in the wrong thread! I give up, only wanted a hug

[Pen]

Well I'll give you one

[Angie]

Have a hug from me to Dolly hun x