This is a simple recipe for Fried Noodles that we make to go with our stir fry from time to time. You can add other ingredients to it as you like. Continue reading “Easy Fried Noodles”
Tag: meal
Chinese Fried Rice with Veggies
I love Chinese food but I don’t get the chance to get it very often. I have a few different stir fry recipes but I needed a good recipe for fried rice. Well, it took me a little while but I came up with one that the whole family enjoys. This could almost be a meal in itself.
We like to eat this with the Japanese White Sauce. It’s probably not the healthiest thing in the world but we don’t eat it very often. Also, check out my recipe for Easy Fried Noodles. This is also a great freezer meal!
Bird Nests
I really don’t know what the name for these originally was. My mom would fix them for us every now and then. I’d always get so mad because I had that one sister who would steal all the buttery toasted rounds and eat them for herself.
I usually serve this with some grits and some fresh fruit. Continue reading “Bird Nests”
Breakfast In a Cup
This is pretty much what it’s called. Eggs, sausage, and veggies mixed together and baked in a muffin cup. These could also be made ahead of time and placed in the freezer. Continue reading “Breakfast In a Cup”
Pickled Eggs
I know I’ve said it before but it’s worth saying again, we like eggs and we eat a lot of eggs around here. We have a flock of lazy chickens right now but I’m sure they will start laying again soon. I make these when we have more eggs than we can give away.
I try to keep a couple of large glass gallon size containers with lids for making these in. These are also a favorite treat around Easter. I try to make them a week ahead of time as the longer they sit they better they taste!
Pickled Eggs
Ingredients:
- 4 -15 ounce cans whole beets (I like to use the pickles beets when I can find them)
- 24 hard-cooked eggs, peeled
- 2 c. sugar
- 2 c. water
- 2 c. apple cider vinegar
Directions:
Drain beets, reserving 2 cup juice.
Place beets and eggs in a gallon size glass jar.
Bring the sugar, water, vinegar, and beet juice to a boil.
Pour over beets and eggs; cool.
Add water, if needed, to cover the eggs.
Cover tightly and refrigerate for at least 24 hours before serving.
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