Breakfast steaks form the base for this variation of a favorite breakfast or brunch dish.

for Breakfast
4 servings
Time to prepare: 20 minutes
Difficulty: Average

Ingredients

4 breakfast steaks, or thinly sliced round or sirloin steaks. about
1/2 lb.
4 Tbsp. butter or margarine
1 green onion, chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 slices bread, toasted
2 large tomatoes, thickly sliced
4 poached eggs (recipe follows)
Tarragon Hollandaise (recipe follows)

Poached Eggs: Heat wide skillet full of water to boiling- Crack eggs, without crowding, into simmering water and cook about 1 1/2 min. or until done to your liking. Remove with slotted spatula.

Tarragon Hollandaise: Simmer 2 chopped green onions, including tops, in 3 Tbsp. tarragon vinegar until vinegar evaporates. Transfer to blender or food processor container Add 1/2 tsp. dried tarragon leaves and 3 egg yolks. Turn processor on and slowly drizzle in 3/4 cup hot melted butter. Process until sauce is smooth. Sauce will be fairly thin, but will thicken as it cools. May be used at room temperature. Makes about 1 cup

Directions

Place steaks between sheets of waxed paper or plastic wrap and pound with flat side of mallet until about double in size.

Heat 2 Tbsp. of the butter in frying pan and add chopped green onion and steaks. Brown over high heat until cooked through. Sprinkle with salt and pepper.

Place toast on heated platters. Top with steaks. Keep warm.

Add tomatoes to skillet along with remaining 2 Tbsp. butter and cook quickly until heated through.

Place tomatoes on steaks. Top each with a poached egg. Drizzle with Tarragon Hollandaise. Serve immediately.

Ingredients
1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup all-purpose flour
3/4 cup canned chocolate-flavored syrup
1 tsp. vanilla extract
1 cup chopped walnuts or other nuts

Directions

Cream together butter, sugar and eggs until well blended.

Stir in flour, chocolate syrup, vanilla and nuts. Turn into greased and floured 9-inch square pan.

Bake at 350 degrees for 40 minutes or until tester inserted near center comes out clean. Cool in pan on wire rack. Cut into 16 squares. Remove from pan and store airtight.

Source: Double Yummy

Ingredients

8 slices whole grain bread
2 Tbsp. favorite mustard
1/2 cup mayonnaise
2 hard-cooked eggs, chopped
1/2 tsp chopped chives
1/8 tsp salt
Dash pepper
1 medium sized ripe avocado, sliced
1 medium sized tomato, sliced
8 slices bacon, cooked and crumbled
1 cup lentil, alfalfa, or other favorite fresh bean sprouts

Directions

Spread 4 of the slices of bread with your favorite style of mustard. Spread other 4 slices with half of the mayonnaise.

Mix remaining 1/4 cup mayonnaise with the chopped eggs, chives, salt, pepper. Blend well.

Spread the egg mixture over the mustard-covered slices of bread. Top with avocado slices, dividing evenly among the four.

Place one slice of tomato on top of each sandwich. Sprinkle with crumbled bacon. Top off with about 1/4 cup sprouts and the mayonnaise-spread slice of bread.

Press together to seal. Cut into triangles.

Tip: Cook extra eggs and bacon at breakfast so you have them on hand when you wish to prepare this sandwich.

for Dinner
4 servings
Time to prepare: 55 minutes
Difficulty: Difficult

Ingredients

1 1/2 lbs. ground lean beef, crumbled
1/2 lb. mushrooms, sliced
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. ground cinnamon
1 large can (15oz.)tomato sauce
1/2 cup dry red wine or beef broth
16 crepes (recipe follows)
1 1/2 cups shredded Cheddar cheese
Cream Sauce (recipe follows)

Crepes: In blender container combine 1 cup all-purpose flour, 3/4 cup water, 2/3 cup milk, 3 eggs, 2 Tbsp. salad oil, and 1/4 tsp. salt. Whirl at high speed until well combined. Cover and refrigerate at least 1 hr. Makes 16 crepes, using a lightly oiled 6-inch pan.

Directions

In a large frying pan brown ground beef, mushrooms, and onions in butter. Spoon off excess fat.

Mix in garlic, salt, basil, cinnamon, tomato sauce, and wine or broth.
Bring to boiling. Cover Reduce heat, and simmer 15 min Uncover. Cook, stirring occasionally, until sauce thickens slightly, about 5 min.

Using 4 crepes for each serving, layer crepes and meat sauce, stacking in a large, greased, shallow baking pan or individual bakers, sprinkling each layer with about 1/2 Tbsp. of the cheese. Reserve 1/2 cup cheese for garnish. (Top layer should be meat sauce and cheese.)

Spoon Cream Sauce over top of each stack of crepes. Sprinkle with remaining cheese.

Bake at 400°F until heated through, 20 to 25 min.

Cream Sauce: Melt 1 Tbsp. butter or margarine in a medium saucepan, Stir in 1 Tbsp. all-purpose flour, 1/4 tsp. salt, and a dash of nutmeg. Cook until bubbly. Remove from heat. Stir in 1 cup milk. Then cook, stirring constantly, until thickened. Stir in 2 Tbsp. grated Parmesan cheese until melted.

Source: Double Yummy Recipes

For Dinner
4 servings
Time to prepare: 15 minutes
Difficulty: Average

Ingredients
1 lb. lean loin or shoulder pork, cubed
1 pkg. (10 oz.) cut green beans, frozen
2 large onions, sliced
1 green pepper, sliced
1 red bell pepper, sliced
2 Tbs. butter or margarine
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. black pepper
1 1/2 cups beef broth
4 Tbs. catsup
2 Tbs. cornstarch

Procedure

Cut meat into 1/2 to 3/4-inch cubes, removing fat. Set aside.

Partially thaw the green beans.

Add onions and peppers to butter in wok. Saute for 1 minute. Add meat and green beans, and stir-fry over high heat until all pieces are heated through. Add salt, paprika, and black pepper. Mix well.

Pour in the beef broth. Cover and simmer for 15 minutes or until vegetables are tender-crisp.

Mix catsup with cornstarch. Stir into mixture in pan. Cook, stirring, until juices are thickened.

Source: Double Yummy Recipes

4 lb Beef short ribs, 2 1/2″ Long
2/3 cup Kikkoman Teriyaki sauce
1 tablespoon Toasted sesame seeds
1 teaspoon Sugar
2 teaspoon Tabasco sauce
2 large cloves garlic, pressed

Procedure

Score meaty side of ribs opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise.

Place ribs in large plastic bag.

Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs.

Press air out of bag; tie top securely.

Refrigerate 4 hours, turning bag over occasionally.

Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp.

Turn ribs over occasionally during cooking.

Source: Double Yummy Recipes

Ingredients:

3 egg white
1/2 cup sugar
1 cup plain flour ( sifted )
200g almond

Procedure:

1. Beat egg whites with sugar till it peaks

2. Add flour & almond. Mix well.

3. Pour into tin. Bake at 150 C till firm ( 10-15 min.)

4. Keep overnight; wrap in foil. Refrigerate.

5. Cut with serrated knife.

6. Bake at 130 C (10-15 min.) til crisp.

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