One of America’s Favorites – Hash

January 3, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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An order of corned beef hash for breakfast

Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning “to chop”. It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a “hash house” or “hashery.”

Canned corned beef hash became especially popular in countries such as Britain, France, and the United States, during and after the Second World War as rationing limited the availability of fresh meat.

Hash may be served for breakfast, lunch, or supper. When served for breakfast in the United States hash may come with eggs, toast, hollandaise sauce, or even baked beans.

High-end restaurants offer sophisticated hash dishes on their menus. Modern preparations can be made with unconventional ingredients such as lamb, fish, venison, turkey, chicken, shrimp, or steak.

“Hash” of many forms was part of the American diet since at least the 18th century, as is attested by the availability of numerous recipes and the existence of many “hash houses” named after the dish. In the United States, September 27 is “National Corned Beef Hash Day.”

Classic American corned beef hash originated in the New England region of the United States as a way to use up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions. A red flannel hash is made with beets instead of potatoes. Fish hash, including salt cod hash, has been observed in historical New England cuisine.

Corned beef and cabbage dinners is an Irish-American tradition from the 1800s that is now commonly observed across the United States on St. Patrick’s Day. Corned beef hash is also commonly served on St. Patrick’s Day, as well as around American Thanksgiving and Christmas.

In the Midwest it was common to bind a hash together with a white sauce thickened with flour.

Texas hash with cornbread and green beans

Alternatively, in the southern United States, the term “hash” may refer to two dishes:

* A Southern traditional blend of leftover pork from a barbecue mixed with barbecue sauce and served over rice. This is a common side dish at barbecue restaurants and pig pickin’s notably in South Carolina and Georgia.
* In Texas, a thick stew made up of pork, chicken and beef, traditionally seasoned with salt and pepper and other spices, is reduced overnight over an open flame in an iron washpot or hashpot.
Some areas in the South also use the term hash to refer to meat, such as wild game, that is served as barbecue or pulled meat that is boiled first.

 

 

Kitchen Hint of the Day!

April 26, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Iron the toast……….

For a different type of toast, lightly butter a slice of bread on both sides and cook it in a Waffle Iron. The family will love it!

One of America’s Favorites – Finger Steaks

April 5, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A finger steak

Finger steaks consist of 2–3” long by 1/2″ wide strips of steak (usually top sirloin), battered with a tempura-like or flour batter, and deep-fried in oil. Typically they are served with French fries and a buttered piece of thick toast. They are commonly found in restaurants, bars, and fast-food joints (either handmade or of the frozen variety) in Southern Idaho and less frequently in nearby states but are not well known outside the Inland Northwest.

Finger steaks are purported to have been first served in a restaurant setting at Boise, Idaho’s “Milo’s Torch Lounge” (aka The Torch) in 1957. Milo Bybee claimed to have invented finger steaks while wondering what to do with leftover tenderloin scraps when he was working as a butcher for the U.S. Forest Service in McCall. Bybee went to work as a chef at the Torch in 1946. According to a local lifestyle reporter, Milo’s claim of inventing finger steaks is questioned and that it may have been passed onto him by the original owners of The Torch. Either way, their origin is so closely tied to Idaho that one suggestion for the Idaho state quarter design was to “do something with the fact that Idaho is the home of finger steaks” submitted to the state arts commission on a napkin.

Finger steaks were produced as a frozen food by B and D Foods, which was founded in 1972 to supply its Signature Finger steak to a chain of fast food restaurants, the Red Steer, a now defunct chain of fast food burger joints in Idaho.

 

Kitchen Hint of the Day!

December 11, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keep that Rice longer…………

Rice can be stored in the fridge for a longer amount of time if you store a slice of toast on top of it. The toast will absorb excess moisture and keep the rice fluffy and fresh.

One of America’s Favorites – Scrambled Eggs

October 26, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Scrambled eggs with grated cheese.

Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs) stirred or beaten together, typically with salt and butter and variable other ingredients, and then gently heated in a pan while being stirred.

Only eggs are necessary to make scrambled eggs, but nearly always salt is used, and very often other ingredients such as water, milk, butter, cream or in some cases creme fraiche or grated cheese may be added. The eggs are cracked into a bowl; with some salt, and the mixture is stirred or whisked. More consistent and far quicker results are obtained if a small amount of thickener such as cornstarch, potato starch or flour is added; this enables much quicker cooking with reduced risk of overcooking, even when less butter is used.

The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. Unlike pancake or omelette scrambled egg is virtually never browned.

Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs are usually slightly undercooked when removed from heat, since the eggs will continue to set. If any liquid is seeping from the eggs (syneresis), this is a sign of undercooking, overcooking or adding undercooked high-moisture vegetables.

Scrambled eggs with bacon and pancakes

Variations
* English style. In English style the scrambled eggs are stirred very thoroughly during cooking to give a soft, fine texture
* American style – In American style the eggs are scooped in towards the middle of the pan as they set, giving larger curds.
* Scrambled eggs can be made easily sous-vide, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.
* Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).
* Scrambled eggs can also be cooked in a Microwave oven.

 

Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, cob, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.

 

 

Kitchen Hint of the Day!

August 17, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save that Rice………………………………

Rice can be stored in the fridge for a longer amount of time if you store a slice of toast on it. The toast will absorb excess moisture and keep the rice fluffy and fresh.

One of America’s Favorites – Toast

May 4, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A slice of bread, untoasted (left) and toasted (right)

Toast is a form of bread that has been browned by exposure to radiant heat. This browning is the result of a Maillard reaction, altering the flavor of the bread and making it firmer so that it is easier to spread toppings on it. Toasting is a common method of making stale bread more palatable. Bread is often toasted using a toaster, but toaster ovens are also used. Though many types of bread can be toasted the most commonly used is “sliced bread”, referring to bread that is already sliced and bagged upon purchase and may be white, brown, multigrain, etc.

Toast is commonly eaten with butter or margarine, and sweetened toppings, such as jam or jelly. Regionally, savory spreads, such as peanut butter or yeast extracts, may also be popular. When buttered, toast may also be served as an accompaniment to savory dishes, especially soups or stews, or topped with heartier ingredients like eggs or baked beans as a light meal. Toast is a common breakfast food. While slices of bread are most common, bagels and English muffins are also toasted.

Scientific studies in the early 2000s found that toast may contain carcinogens (acrylamide) caused by the browning process.

In a modern home kitchen, the usual method of toasting bread is by the use of a toaster, an electrical appliance made for that purpose. To use a modern toaster, sliced bread is placed into the narrow slots on the top of the toaster, the toaster is tuned to the correct setting (some may have more elaborate settings than others) and a lever on the front or side is pushed down. The toast is ready when the lever pops up along with the toast. If the bread is insufficiently toasted, the lever can be pressed down again.

A classic two-slot toaster

Bread toasted in a conventional toaster can “sweat” when it is served (i.e. water collects on the surface of the cooled toast). This occurs because moisture in the bread becomes steam while being toasted due to heat and when cooled the steam condenses into water droplets on the surface of the bread.

It can also be toasted by a conveyor toaster, which device is often used in hotels, restaurants, and other food service locations. It works by having one heating element on the top and one on the bottom with a metal conveyor belt in the middle which carries the toast between the two heating elements. This allows toast to be made consistently as more slices can be added at any time without waiting for previous ones to pop up.

Bread can also be toasted under a grill (or broiler), in an open oven, or lying on an oven rack. This “oven toast” is usually buttered before toasting. Toaster ovens are special small appliances made for toasting bread or for heating small amounts of other foods.

Bread can also be toasted by holding it near but not directly over an open flame, such as a campfire or fireplace; special toasting utensils (e.g. toasting forks) are made for this purpose. Before the invention of modern cooking appliances such as toasters and grills, bread has been produced in ovens for millennia, toast can be made in the same oven.

Many brands of ready sliced bread are available, some of which specifically market their suitability for toasting.

Left Toast with butter and vegemite. Right With butter and strawberry jam.

In modern days, toast is most commonly eaten with butter or margarine spread over it, and may be served with preserves, spreads, or other toppings in addition to or instead of butter. Toast with jam or marmalade is popular. A few other condiments that can be enjoyed with toast are chocolate spread, cream cheese, and peanut butter. Yeast extracts such as Marmite in the UK, New Zealand and South Africa, and Vegemite in Australia are national traditions. Some sandwiches, such as the BLT, call for toast to be used rather than bread.

Toast is an important component of many breakfasts, and is also important in some traditional bland specialty diets for people with gastrointestinal problems such as diarrhea.

In the United Kingdom, toast is part of a traditional breakfast: it’s often incorporated in a full breakfast or eaten with baked beans. A dish popular with children there is a soft-boiled egg eaten with toast soldiers at breakfast. Strips of toast (the soldiers) are dipped into the runny yolk of a boiled egg through a hole made in the top of the eggshell, and eaten.

In southern Sri Lanka, it is common for toast to be paired with a curry soup and mint tea. In Japan, people like to toast thick slices of bread. Toast became a staple dish in Japan after World War 2, especially after it was introduced in school lunches. Street vendors in South Korea serve toast with a variety of toppings, usually fried eggs, vegetables and slices of meat, topped with sauces. Korean toast is to be eaten as a sandwich.

By 2013, “artisanal toast” had become a significant food trend in upscale American cities like San Francisco, where some commentators decried the increasing number of restaurants and bakeries selling freshly made toast at what was perceived to be an unreasonably high price.

Avocado toast is seen as a symbol of millennial culture.

Cheese and marshmallows are also toasted by exposure to dry radiant heat. A toasted cheese sandwich features toasted cheese and toasted bread. Bagels, English muffins, Pop Tart pastries and crumpets are foods that can be toasted, too.

 

Kitchen Hint of the Day!

January 31, 2020 at 6:00 AM | Posted in Kitchen Hints | 4 Comments
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Pre-toast the bread for Grilled Cheese…………….

Grilled cheese is supposed to be quick and fuss-free and this does add an extra step, but it’s well worth the effort and hardly any trouble. Spread mayo (or butter) on both sides of both slices of bread then add to the pan you’ll cook the grilled cheese in. Briefly toast both sides just until starting to brown. Take the slightly toasted bread out of the pan, assemble your sandwich, and return it to the pan to finish cooking. This takes just an extra minute or two and makes for a sandwich that’s crisper and more flavorful……………………

Breakfast for Dinner w/ Eggs, Hash Browns, Turkey Sausage, and Whole Grain Toast

January 23, 2020 at 6:36 PM | Posted in Aunt Millie's, Eggs, Jennie-O, Jennie-O Turkey Products, Simply Potatoes | Leave a comment
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Today’s Menu: Breakfast for Dinner w/ Eggs, Hash Browns, Turkey Sausage, and Whole Grain Toast

 

 

To start my day off I prepared a Jimmy Dean Scramble Cup – Crumbled Turkey Sausage, Shredded Cheddar Cheese, Egg Whites. Also had my morning cup of Bigelow Decaf Green Tea to get this morning started. A bit warmer out, 45 degrees and cloudy. After Breakfast I went to McDonald’s and picked up Breakfast for Mom and then by Dunkin Donuts and got a couple of Donuts for her. Back home I got the cart out of the shed and took a ride around the yard, just making sure everything okay. Then I pulled it in the shed and got the tarp cover for it out and stored it for the Winter. For dinner tonight its a Breakfast Menu! I prepared Eggs, Hash Browns, Turkey Sausage, and Whole Grain Toast.

Nothing like a hearty, healthy, and delicious Breakfast for Dinner too! I’ll need one Egg, Simply Potatoes Shredded Hash Browns, a couple of Jennie – O Turkey Breakfast Sausage Links, and 2 slices of Aunt Millie’s Light Whole Grain Bread.

 

 

 

 

So I got out a couple of small skillets and got the toaster ready. Heated up both skillets, sprayed with Pam Cooking Spray in both and added Extra Light Olive Oil to one of them. In the skillet with no Oil I started to fry the Jennie – O Turkey Sausage Links. The skillet with Oil, I prepared the Simply Potatoes Hash Browns. When both were cooked I put each one into separate bowls and set aside.

 

 

 

Then I started toasting the Bread. Next in the skillet that had the Hash Browns, I fried my Sunny Side Up Egg. Seasoning the Egg with Morton’s Lite Salt and Ground Black Pepper. When the Toast was done I buttered both slices with I Can’t Believe It’s Not Butter. As the Egg was ready I grabbed a plate and plated everything! And what a Breakfast Dinner! Eggs, Hash Browns, Turkey Sausage, and Toast. For Dessert later a bowl of Breyer’s Car Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

Jennie – O Lean Turkey Breakfast Sausage Links
A delicious way to start the day with no-gluten links that have 65 percent less fat than pork sausage.

Product Features:
* 65% less fat than regular pork sausage
* Gluten Free
* 14-oz package

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place links in hot skillet.
* Turn occasionally and cook approximately 15 to 17 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer in the middle and ends of links.

Nutritional Information
Serving Size 48 g Total Carbohydrates 0 g
Calories 65 Dietary Fiber 0 g
Calories From Fat 30 Sugars 0 g
Total Fat 4.0 g Protein 8 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 35 mg Iron 2%
Sodium 310 mg Calcium 0%
http://www.jennieo.com/products/127-Lean-Turkey-Breakfast-Sausage-Links

 

 

 

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Nutrition FactsSimply Pot
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories 70
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16.0g 5%
Dietary Fiber 2.0g 8%
Sugars 0.0g
Protein 1.0g

http://www.simplypotatoes.com/products/productview.cfm?prid=34

Kitchen Hint of the Day!

August 10, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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No toaster needed…………..

For a different type of toast, lightly butter a slice of bread on both sides and cook it in a waffle iron. Enjoy!

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