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Thread: This should not have been good

  1. #1
    cybercat Guest

    Default This should not have been good

    but it was wonderful.

    I had some chopped broc I had nuked from frozen, drained well, then
    sprinkled a little shredded cheddar over, left over from our ham dinner.

    I had some left over ham and I wanted scrambled eggs.

    Whipped up the eggs with a little cream, put them in a hot buttered pan,
    dumped in the broc, and bits of ham when the eggs were just about done, and
    tossed in just a leetle extra sprinkle of sharp cheddar. Amazing. I don't
    think I have ever had broc with eggs before. W/O the ham I don't think I
    would like it. I sprinkled a bit of dry parm on top, too. Very nice.



  2. #2
    Damsel in dis Dress Guest

    Default Re: This should not have been good

    On Thu, 19 Feb 2009 13:08:33 -0500, "cybercat" <[email protected]>
    wrote:

    >but it was wonderful.
    >
    >I had some chopped broc I had nuked from frozen, drained well, then
    >sprinkled a little shredded cheddar over, left over from our ham dinner.
    >
    >I had some left over ham and I wanted scrambled eggs.
    >
    >Whipped up the eggs with a little cream, put them in a hot buttered pan,
    >dumped in the broc, and bits of ham when the eggs were just about done, and
    >tossed in just a leetle extra sprinkle of sharp cheddar. Amazing. I don't
    >think I have ever had broc with eggs before. W/O the ham I don't think I
    >would like it. I sprinkled a bit of dry parm on top, too. Very nice.


    Cheese and broccoli omelettes are great, too. Gotta agree that almost
    everything is better with ham, though. Maybe not chocolate chip
    cookies.

    Carol

    --
    Change "invalid" to JamesBond's agent number to reply.

  3. #3
    bulka Guest

    Default Re: This should not have been good

    On Feb 19, 1:28 pm, Damsel in dis Dress <carol-56inva...@charter.net>
    wrote:
    > On Thu, 19 Feb 2009 13:08:33 -0500, "cybercat" <cyberpu...@yahoo.com>
    > wrote:
    >
    > >but it was wonderful.

    >
    > >I had some chopped broc I had nuked from frozen, drained well, then
    > >sprinkled a little shredded cheddar over, left over from our ham dinner.

    >
    > >I had some left over ham and I wanted scrambled eggs.

    >
    > >Whipped up the eggs with a little cream, put them in a hot buttered pan,
    > >dumped in the broc, and bits of ham when the eggs were just about done, and
    > >tossed in just a leetle extra sprinkle of sharp cheddar. Amazing. I don't
    > >think I have ever had broc with eggs before. W/O the ham I don't think I
    > >would like it. I sprinkled a bit of dry parm on top, too. Very nice.

    >
    > Cheese and broccoli omelettes are great, too. Gotta agree that almost
    > everything is better with ham, though. Maybe not chocolate chip
    > cookies.
    >
    > Carol
    >
    > --
    > Change "invalid" to JamesBond's agent number to reply.



    Gotta agree that almost
    > everything is better with ham, though. Maybe not chocolate chip
    > cookies.



    Hmm. I think we could do it. Not the usual sweet dough, more of a
    bisquit. Maybe salty, Smithfield ham. slightly bitter chocolate.
    Then currants. Cloves? Not a cookie for the kids.

    I dunno. only thought about this for about ten seconds. Not sure why
    we would want to, but we could.

    Bulka




  4. #4
    Rhonda Anderson Guest

    Default Re: This should not have been good

    Damsel in dis Dress <[email protected]> wrote in
    news:[email protected]:

    Gotta agree that almost
    > everything is better with ham, though. Maybe not chocolate chip
    > cookies.
    >
    > Carol
    >


    Some people might not agree with you about the chocolate chip cookies.
    Check this out - http://www.scrumptiousphotography.co.../12/chocolate-
    bacon-cupcakes-with-caramel.html

    --
    Rhonda Anderson
    Cranebrook, NSW, Australia

    Core of my heart, my country! Land of the rainbow gold,
    For flood and fire and famine she pays us back threefold.
    My Country, Dorothea MacKellar, 1904


  5. #5
    Damsel in dis Dress Guest

    Default Re: This should not have been good

    On Fri, 20 Feb 2009 11:56:08 GMT, Rhonda Anderson
    <[email protected]> wrote:

    >Damsel in dis Dress <[email protected]> wrote in
    >news:[email protected] :
    >
    >>Gotta agree that almost
    >> everything is better with ham, though. Maybe not chocolate chip
    >> cookies.

    >
    >Some people might not agree with you about the chocolate chip cookies.
    >Check this out - http://www.scrumptiousphotography.co.../12/chocolate-
    >bacon-cupcakes-with-caramel.html


    Dang! That person has a way with words. I almost-maybe want to try
    these! If I do, I'll e-mail some of them to Sky. Here's a shortened
    version of the URL:
    http://tinyurl.com/84g5f8

    Carol

    --
    Change "invalid" to JamesBond's agent number to reply.

  6. #6
    Lisa Ann Guest

    Default Re: This should not have been good

    "cybercat" <[email protected]> wrote in message
    news:gnk771$bsc$[email protected]..
    > but it was wonderful.
    >
    > I had some chopped broc I had nuked from frozen, drained well, then
    > sprinkled a little shredded cheddar over, left over from our ham dinner.
    >
    > I had some left over ham and I wanted scrambled eggs.
    >
    > Whipped up the eggs with a little cream, put them in a hot buttered pan,
    > dumped in the broc, and bits of ham when the eggs were just about done,
    > and tossed in just a leetle extra sprinkle of sharp cheddar. Amazing. I
    > don't think I have ever had broc with eggs before. W/O the ham I don't
    > think I would like it. I sprinkled a bit of dry parm on top, too. Very
    > nice.


    One of my "usual" breakfasts that I make is an egg pie: several eggs with
    milk or cream whipped in. Take a cake or pie pan, spray with PAM or
    something like that, toss in a lot of broccoli, shredded Swiss cheese and
    any chopped up meat I have from last night's dinner. Pour the egg/milk
    mixture over, bake for about 30 minutes at 400 deg, eat. Yum.

    Lisa Ann



  7. #7
    Nancy2 Guest

    Default Re: This should not have been good


    > One of my "usual" breakfasts that I make is an egg pie: *several eggs with
    > milk or cream whipped in. *Take a cake or pie pan, spray with PAM or
    > something like that, toss in a lot of broccoli, shredded Swiss cheese and
    > any chopped up meat I have from last night's dinner. *Pour the egg/milk
    > mixture over, bake for about 30 minutes at 400 deg, eat. *Yum.
    >
    > Lisa Ann


    Otherwise known as crustless quiche. If you add a couple T. of flour,
    it will set up better.

    N.

  8. #8
    cybercat Guest

    Default Re: This should not have been good


    "Lisa Ann" <[email protected]> wrote in message
    news:gnmapd$5ku$[email protected]..
    > "cybercat" <[email protected]> wrote in message
    > news:gnk771$bsc$[email protected]..
    >> but it was wonderful.
    >>
    >> I had some chopped broc I had nuked from frozen, drained well, then
    >> sprinkled a little shredded cheddar over, left over from our ham dinner.
    >>
    >> I had some left over ham and I wanted scrambled eggs.
    >>
    >> Whipped up the eggs with a little cream, put them in a hot buttered pan,
    >> dumped in the broc, and bits of ham when the eggs were just about done,
    >> and tossed in just a leetle extra sprinkle of sharp cheddar. Amazing. I
    >> don't think I have ever had broc with eggs before. W/O the ham I don't
    >> think I would like it. I sprinkled a bit of dry parm on top, too. Very
    >> nice.

    >
    > One of my "usual" breakfasts that I make is an egg pie: several eggs with
    > milk or cream whipped in. Take a cake or pie pan, spray with PAM or
    > something like that, toss in a lot of broccoli, shredded Swiss cheese and
    > any chopped up meat I have from last night's dinner. Pour the egg/milk
    > mixture over, bake for about 30 minutes at 400 deg, eat. Yum.
    >


    What, you SC typed can't say "quiche?"

    Just kidding. This sounds great, esp. with Swiss. I'll try it.



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