RECIPE.- What can l put on my toast to make it interesting '?!
Answers:
Here is one idea = )
French Toast with Rum Banana Topping
4 large eggs
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
2 pinches ground cinnamon
4 (1/2 to 3/4-inch-thick) slices brioche, challah, cinnamon raisin bread or any moist and fluffy bread you like
2 tablespoons butter
Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended!. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread!. (A 13 by 9-inch pan works well!.)
Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg!. Turn them gently so they don't break apart on you!.
Heat the butter in a large nonstick skillet over medium-low heat!. When it starts to bubble, lay the soaked bread in the pan!. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes!. Serve warm with the Orange-Rum Bananas!.
Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches!. Before you start your first batch, preheat your oven to 200 degrees F (or "Warm")!. Keep the cooked slices warm on a baking sheet in the oven while you cook the rest!.
Orange-Rum Bananas:
2 tablespoons rum
2 tablespoons sugar
2 tablespoons butter
2 tablespoons orange juice
2 large bananas sliced thinly on an angle
Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted!. Add the bananas!. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently!. Cook until the bananas are softened, about 4 minutes!.
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French Toast with Rum Banana Topping
4 large eggs
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
2 pinches ground cinnamon
4 (1/2 to 3/4-inch-thick) slices brioche, challah, cinnamon raisin bread or any moist and fluffy bread you like
2 tablespoons butter
Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended!. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread!. (A 13 by 9-inch pan works well!.)
Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg!. Turn them gently so they don't break apart on you!.
Heat the butter in a large nonstick skillet over medium-low heat!. When it starts to bubble, lay the soaked bread in the pan!. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes!. Serve warm with the Orange-Rum Bananas!.
Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches!. Before you start your first batch, preheat your oven to 200 degrees F (or "Warm")!. Keep the cooked slices warm on a baking sheet in the oven while you cook the rest!.
Orange-Rum Bananas:
2 tablespoons rum
2 tablespoons sugar
2 tablespoons butter
2 tablespoons orange juice
2 large bananas sliced thinly on an angle
Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted!. Add the bananas!. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently!. Cook until the bananas are softened, about 4 minutes!.
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Think about some of your favorite recipes!. Do they include heavy cream by the cupful!? Butter by the stick!? Those meals may be tasty, but they aren't doing your heart any favors!. Fortunately, you don't have to throw out your recipe books -- or sacrifice flavor -- to make your meals more heart healthy!.
All it takes is a little translating!. When the casserole recipe calls for heavy cream, you read "evaporated skim milk!." In your mind, two cups of all-purpose flour can transform itself to one cup of all-purpose flour plus one cup of whole-wheat flour!. With just a few simple substitutions, you'll be well on your way to a low-fat, high-fiber, heart-friendly diet!.
Tweaking recipes
Here are some easy and satisfying ways to tweak your recipes!. These tips have been collected from the U!.S!. Food and Drug Administration, the American Cancer Society, the Ohio State University Extension Service, and the Purdue University School of Consumer and Family Sciences!.
* Instead of one large egg, try two large egg whites!. If baking, replace half of the eggs with egg whites!. (For instance, instead of using two whole eggs, use one egg and two egg whites!.) Desserts and breads baked with egg whites only tend to be tough!. You can also use egg substitutes in recipes!. Generally, ? cup of egg substitute is equal to one whole egg!. If a recipe calls for two or more eggs, you can use one whole egg and use either egg whites or egg substitutes for the others!.
* Go easy on the oil!. If a recipe calls for a cup of oil, use 3/4 or 2/3 of a cup instead!. If making a sweet bread such as banana bread, cut the oil in half and replace it with pureed plums or prunes, mashed banana, applesauce, or canned pumpkin!. However, it's best not to skimp on oil when making yeast breads or pie crusts!. (Eliminating the oil completely makes for a pretty "gummy" product!.)
* When baking, use one cup of plain low-fat yogurt instead of one cup of sour cream!. You'll hardly notice the difference, and you'll end up with 350 fewer calories, 44 fewer grams of total fat, and nearly 28 fewer grams of saturated fat!.
* If you're baking something sweet, you can replace regular sour cream with nonfat sour cream!. Don't try this in a savory casserole -- nonfat sour cream turns sweet when heated!.
* Think skim!. Skim or 1 percent milk makes a perfect stand-in for whole milk!.
* Cut down on heavy cream!. If making soup or a casserole, use evaporated skim milk instead!. If baking, use light cream!.
* Instead of evaporated whole milk, try evaporated skim milk!.
* Switch to healthier fats!. That means cutting out lard, butter, palm oil, coconut oil, and shortenings made with these oils!. Instead, use healthy oils such as olive, canola, soybean, sunflower, safflower, sesame, peanut, and cottonseed!.
* You can use low-fat or nonfat cheese in place of regular cheese!. Since nonfat cheese doesn't melt, though, it's not a good choice for cooked meals!. Another alternative is to decrease the portions while boosting the flavor!. Instead of adding a cup of regular cheddar, use 3/4 cup of extra sharp cheddar!. Likewise, 3/4 cup of freshly shredded Parmesan will add just as much zip as a cup of the grated stuff from the shaker!.
* Low-fat cream cheese is a good alternative to regular cream cheese!. Keep in mind that nonfat cream cheese will get very runny in cake frostings and dips!.
* If you add nuts to a recipe, reduce the quantity and make sure to toast them!. This helps bring out the flavor with fewer calories!.
* When cooking with all-purpose flour, use half of the usual amount!. Then complete the recipe with whole-wheat flour, an excellent source of fiber!. (If the flavor seems a little strong, you can cut back a bit on the whole-wheat flour!.)
* If you're on a low-sodium diet, you can reduce (or eliminate) the salt in many recipes without killing the flavor!. Try adding herbs and spices instead of salt!.
-- Chris Woolston is a contributing editor at Consumer Health Interactive!. A former staff writer at Hippocrates magazine, Woolston has a master's degree in biology and has written for WebMD, Health, and the Chronicle of Higher Education!.
References
Www@FoodAQ@Com
All it takes is a little translating!. When the casserole recipe calls for heavy cream, you read "evaporated skim milk!." In your mind, two cups of all-purpose flour can transform itself to one cup of all-purpose flour plus one cup of whole-wheat flour!. With just a few simple substitutions, you'll be well on your way to a low-fat, high-fiber, heart-friendly diet!.
Tweaking recipes
Here are some easy and satisfying ways to tweak your recipes!. These tips have been collected from the U!.S!. Food and Drug Administration, the American Cancer Society, the Ohio State University Extension Service, and the Purdue University School of Consumer and Family Sciences!.
* Instead of one large egg, try two large egg whites!. If baking, replace half of the eggs with egg whites!. (For instance, instead of using two whole eggs, use one egg and two egg whites!.) Desserts and breads baked with egg whites only tend to be tough!. You can also use egg substitutes in recipes!. Generally, ? cup of egg substitute is equal to one whole egg!. If a recipe calls for two or more eggs, you can use one whole egg and use either egg whites or egg substitutes for the others!.
* Go easy on the oil!. If a recipe calls for a cup of oil, use 3/4 or 2/3 of a cup instead!. If making a sweet bread such as banana bread, cut the oil in half and replace it with pureed plums or prunes, mashed banana, applesauce, or canned pumpkin!. However, it's best not to skimp on oil when making yeast breads or pie crusts!. (Eliminating the oil completely makes for a pretty "gummy" product!.)
* When baking, use one cup of plain low-fat yogurt instead of one cup of sour cream!. You'll hardly notice the difference, and you'll end up with 350 fewer calories, 44 fewer grams of total fat, and nearly 28 fewer grams of saturated fat!.
* If you're baking something sweet, you can replace regular sour cream with nonfat sour cream!. Don't try this in a savory casserole -- nonfat sour cream turns sweet when heated!.
* Think skim!. Skim or 1 percent milk makes a perfect stand-in for whole milk!.
* Cut down on heavy cream!. If making soup or a casserole, use evaporated skim milk instead!. If baking, use light cream!.
* Instead of evaporated whole milk, try evaporated skim milk!.
* Switch to healthier fats!. That means cutting out lard, butter, palm oil, coconut oil, and shortenings made with these oils!. Instead, use healthy oils such as olive, canola, soybean, sunflower, safflower, sesame, peanut, and cottonseed!.
* You can use low-fat or nonfat cheese in place of regular cheese!. Since nonfat cheese doesn't melt, though, it's not a good choice for cooked meals!. Another alternative is to decrease the portions while boosting the flavor!. Instead of adding a cup of regular cheddar, use 3/4 cup of extra sharp cheddar!. Likewise, 3/4 cup of freshly shredded Parmesan will add just as much zip as a cup of the grated stuff from the shaker!.
* Low-fat cream cheese is a good alternative to regular cream cheese!. Keep in mind that nonfat cream cheese will get very runny in cake frostings and dips!.
* If you add nuts to a recipe, reduce the quantity and make sure to toast them!. This helps bring out the flavor with fewer calories!.
* When cooking with all-purpose flour, use half of the usual amount!. Then complete the recipe with whole-wheat flour, an excellent source of fiber!. (If the flavor seems a little strong, you can cut back a bit on the whole-wheat flour!.)
* If you're on a low-sodium diet, you can reduce (or eliminate) the salt in many recipes without killing the flavor!. Try adding herbs and spices instead of salt!.
-- Chris Woolston is a contributing editor at Consumer Health Interactive!. A former staff writer at Hippocrates magazine, Woolston has a master's degree in biology and has written for WebMD, Health, and the Chronicle of Higher Education!.
References
Www@FoodAQ@Com
Cheese with garlic and other herbs and diced tomato!. Try toasting a thick piece of bread, rubbing some roasted garlic over the top, then layering on mozzarella cheese, sprinkle on some basil and oregano, and top off with crushed black pepper and diced tomato!.
also try plain old butter, or even cream cheese!. Www@FoodAQ@Com
also try plain old butter, or even cream cheese!. Www@FoodAQ@Com
Cream cheese, pumpkin, sugar, and pumpkin spice or peanut butter or chocolate chips and peanut butter or marshmallow creme!.Www@FoodAQ@Com
I am going with Ocho Cinco wow that sounds Awesome!. Yummy!.
I usually use jams or cream cheese spreads!. xx sugar bug!. Www@FoodAQ@Com
I usually use jams or cream cheese spreads!. xx sugar bug!. Www@FoodAQ@Com
I love banana slices on dry toast!. or for a sweet tooth!. mix a little honey with peanut butter thats really good too!. Www@FoodAQ@Com
First butter the toast!. Then sprinkle sugar and then cinamon!. EnjoyWww@FoodAQ@Com
cinnamon & sugar
blackberry jam
ghee
chocolate chipsWww@FoodAQ@Com
blackberry jam
ghee
chocolate chipsWww@FoodAQ@Com
I like Sardines on my toast Jo (but for tea not for breakfast !!)Www@FoodAQ@Com
Cream cheese and strawberry jam/ jelly!.Www@FoodAQ@Com
butter, sugar and cinnamonWww@FoodAQ@Com
peanut butter and nutellaWww@FoodAQ@Com
someone i work with claims peanut butter and sugar is great!. i havent tried it!.Www@FoodAQ@Com
butter & grape jelly Www@FoodAQ@Com
miracle whip and cheese then nuke it to melt the cheeseWww@FoodAQ@Com