Have you tried the Silk brand plant based cream? It’s really good for cooking and baking withbreakfast this morning is a bagel with plant based butter, plant based cream cheese, and smoked salmon
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Have you tried the Silk brand plant based cream? It’s really good for cooking and baking withbreakfast this morning is a bagel with plant based butter, plant based cream cheese, and smoked salmon
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No, but will look for it for oyster stew and clam chowder.Have you tried the Silk brand plant based cream? It’s really good for cooking and baking with
Commissary didn't have any Silk products so will try Fred’s or Winco tomorrow. Im hankering for chowder.Have you tried the Silk brand plant based cream? It’s really good for cooking and baking with
It’s with the heavy creams, not with the Silk milkCommissary didn't have any Silk products so will try Fred’s or Winco tomorrow. Im hankering for chowder.
2-egg, onion,red pepper, ham, Swiss & American Cheese, & Brown Gravy Omelet.
When I used to drive Truck, Pure 5 Truck Stop ( I-5 & I-75 ) Toledo Ohio Truck Stop.
Was 1st time I had Beef Gravy over my Omelet..
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I made creamed chipped beef over toast with fried runny-yolk eggs. I put some cremini mushrooms and a little shallot in with some butter and sauteed it, then made a roux and added beef broth and cream (and salt), served over toast with the eggs and then the gravy on top (hubby's portion pictured below with 3 eggs and 2 pieces of toast) and a few grinds of pepper. It was good!
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Thanks! I used that Buddig brand of beef. I think my MIL used to use the jarred dried chipped beef when my husband was a little boy but I saw the refrigerated pouches in with the lunch meat section and got it instead. Hub was always talking fondly of it and I had never made it before or even tasted it. She didn't make it as a breakfast thing with eggs, hers was served for dinner. Anyway, he said it tasted a lot like hers but he liked the addition of the runny egg.Looks great to me, Jusa!
Lee
My husband is drooling over this pic! I’ve never made this….any recipe?I made creamed chipped beef over toast with fried runny-yolk eggs. I put some cremini mushrooms and a little shallot in with some butter and sauteed it, then made a roux and added beef broth and cream (and salt), served over toast with the eggs and then the gravy on top (hubby's portion pictured below with 3 eggs and 2 pieces of toast) and a few grinds of pepper. It was good!
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Ah I didn't use a recipe. I just guessed it, but basically I remember sliicing 3 large cremini mushrooms (aka baby bellas but white buttons would work fine) and sauteeing them in about a tbsp of butter with a drizzle of Grapeseed oil probably 1/2 tsp (any neutral oil will do) with about 1 tsp diced shallot (any onion would work or omit it).My husband is drooling over this pic! I’ve never made this….any recipe?
Thank you!Ah I didn't use a recipe. I just guessed it, but basically I remember sliicing 3 large cremini mushrooms (aka baby bellas but white buttons would work fine) and sauteeing them in about a tbsp of butter with a drizzle of Grapeseed oil probably 1/2 tsp (any neutral oil will do) with about 1 tsp diced shallot (any onion would work or omit it).
When they looked cooked, I turned off the burner to cool it down and added a large splash of beef broth (probably 1/4 cup) and about 1/4 cup of 1/2 n 1/2 (milk should work). I stirred in a heaping spoon (probably 1.25 tbsp) of flour until dissolved, then cooked it for a few minutes to remove the flour taste and until it thickened (stirring constantly).
Then I added about 2 tbsp heavy cream and chopped up a package of that Buddig beef found in the refrigerated cold cuts section of the grocery store. Mix it in thoroughly and add salt to taste. (Edit: I forgot that I used a little garlic powder in there too). If it's too thin, add a little more heavy cream and cook longer to reduce it. If it looks too thick, add a little more beef broth. The beef is salty which is why you don't salt it before. I gave my husband 2 pieces of toast with 3 fried eggs on his and smothered it with the creamed chipped beef, then ground several dashes of pepper on it. There was enough mixture left for my 1 piece of toast and 1 egg, which was perfect (my serving pictured below).
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I'd eat itEvery sub shop on every corner in my area has a pepper, potato and egg sub on the menu. Evidently, it has Italian roots, but I've never had one. Sounded weird to me.
Anyway, I had a half of a baked potato to get rid of, a poblano pepper and a carton of liquid eggs. So I mixed it up, with some onion. Not impressed - too bland. So now I know.
Lee
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It looks good!Every sub shop on every corner in my area has a pepper, potato and egg sub on the menu. Evidently, it has Italian roots, but I've never had one. Sounded weird to me.
Anyway, I had a half of a baked potato to get rid of, a poblano pepper and a carton of liquid eggs. So I mixed it up, with some onion. Not impressed - too bland. So now I know.
Lee
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I’ve not smoked salmon in a long time. This is from commissary where they get it from different sources.Looks great! Did you get the smoked salmon at TJ's (they have some good ones!) or is it your own home-smoked?
Lee
She got the salmon at Walmart.I’ve not smoked salmon in a long time. This is from commissary where they get it from different sources.