What is your favorite Breakfeast, Dinner, and Lunch, and Dessert?!
What is your favorite Breakfeast, Dinner, and Lunch, and Dessert?
I need good food ideas so what r ur FAVOURITE breakfeast,lunch,dinner, and DESSERT YUM!
RECIPES WOULD BE GREAT TOO!
Answers:
in the breakfast i usually eat sweets
in the lunch i prefer rice with chickens or meat
in lunch , i love pizza
my fav is breakfast/brunch!
I love:
sourdough pancakes
stuffed french toast
smoothies
sourdough toast
belgian waffles
:o)
breakfast- cream cheese and strawberry jelly french toast
lunch- salad
dinner- beef stroganauf
dessert- cheesecake
My fav is vanilla icecream with oreos
I love eggs Benedict, for lunch, nothing beats a good sandwich with some chips and iced tea, And for dinner, fettuccine Alfredo, MMM i love pasta. As for desert, cheesecake is always a good one. A nice fresh fruit salad is tasty as well. Just google recipes to find a good site.
BREAKFAST:I like bacon, scrambeled eggs, fried potatoes, and banana pancakes for breakfast. But only sometimes.
LUNCH:fried chicken breast, two chicken legs, and potato logs strait from the Ralph's deli.
DINNER:chicken, pizza, burgers, it's all good.
DESSERT:At this pizza restaraunt, BJ's, they have these pizza-sized cookies. I really like the Oreo one. It is nice, warm, soft, and soooo yummy! It comes with a scoop of vanilla bean ice cream and oreo whipped cream on top if you get the oreo one. It's called a pizookie by the way.
BREAKFAST: French Toast with one scrambled egg
DINNER: A Carne Asada Burrito with a side of Spanish rice
LUNCH: Peanut Butter and Jelly With a Capri Sun(Drink)
DESSERT: I love ice cream(Chocolate) but I also like frozen strawberry yogurt pie(DELICIOUS!!!)
Dinner enchiladas with shredded lettuce on side , and refied beans, you can dress up the salad if you whish.... for desert flan what is flan ? it is a hispanic custard ,,, and it is easy to make..... Mexican Flan, pronounced [FLAHN] is commonly used as a term to describe the Spanish, Portuguese or Mexican version of Creme Caramel normally baked in a water bath and turned out of it's mold onto a plate for serving. In England the term usually refers to a crust with either a sweet or savory filling. The crust is formed and baked in a flan ring, cooled and filled. The sweet filling frequently includes a custard. Read more about "flan" including history.
Stainless steel flan pan, with lid, 7". Available at Gourmetsleuth.com
Mexican Flan
Adapted from a recipe by Jacquiline Higuera McMahan, San Francisco Chronicle, September, 2003
Makes: 12
I N G R E D I E N T S
1 cup sugar
6 egg yolks (room temperature)
2 whole eggs (room temperature)
24 ounces evaporated milk
3/4 cup sugar
2 teaspoons Mexican vanilla extract
I N S T R U C T I O N S
Preheat oven to 350 degrees F.
Place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat At first, swirl the pan over the heat, but do not stir (this will cause it to clump). After about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart, high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of mold. Work fast; caramel hardens quickly.
Using a whisk, beat together the egg yolks, eggs, evaporated milk, sugar and vanilla. Mixture should be well-blended but not frothy. Pour into the caramelized mold. Cover with the flan mold lid and secure with clips. (this prevents the top from overcooking). Place the mold in a larger pan (such as a roasting pan) and pour in about 1 1/2 inches of hot water.
Place on the bottom rack of the preheated oven and bake for approximately 65 minutes. After 55 minutes, open the oven door and test the flan by inserting the thinnest knife you own into the middle of the flan. Do not go all the way to the bottom. If large curds cling to the knife the flan is not yet done. Give it about 10 minutes longer. If just a film of custard clings to the knife, the flan is done. When you jiggle the mold, the custard should shimmer in the middle but look cooked around the edge.
Remove from oven and cool mold on a rack. The flan will continue to cook for about an hour after being removed from the oven. During this time it will set up. Refrigerate at least 2 hours before unmolding.
Unmold
Run a thin, sharp knife around the edge of the flan. Move the pan from side to side to see if the flan is slipping and free from the edges of the pan. Place a flat serving platter with a raised rim on top of the mold. Holding the platter and mold together tightly, flip them over. The flan should slip easily onto the platter, along with most of the caramel sauce. Use a spoon to remove more caramel and spoon it around the custard. The bottom of the pan will have a hard layer of caramel still on it.
Serve
Cut flan into wedges spooning caramel sauce over each slice.
or if that is too diffucult how about a pasta , and as a topping instead of spegetti sauce dice and fry sqash,tomatoe,onion , 1 green chilie stir fry when you see that squash is tender than turn burner off and put shredded colby , or mozerella chesse all over cover and let melt,,,,,,, this is the bomb ... for desert Mango's or you can buy canned mango ..just as is...
Breakfast- Coffee cake w/ a mocha or latte
Lunch- A good gourmet salad made with homamade dressing and fresh cheese (I like olive-oil/balsamic vinegar dressing over heart of romain with goat cheese, pistashios, and strawberries or a very garlicy ceaser)
Dinner- Italian food. Pesto pasta, cured dark meat, red wine, and garlic bread is the best.
Dessert- Ice cream! Haagen-Dazs Mayen chocolate is the bestest ever.
breakfeast- eggs /bacon/hashbrowns
lunch-chicken or noodles
dinner-ribs babyback
dessert-Cookies!
Breakfast->Peanut Butter Sandwich
Lunch->Mac & Cheese
Dinner->Mac & Cheese or pizza or both haha
Dessert->Ice cream,Cake,Cookies