How To make Bionic Breakfast Sausages
1 c Raw bulgur wheat*, cooked
1/4 c Gluten or whole wheat flour
1 1/2 ts Ener-G egg replacer mixed
-well with 2 T. water 1 tb Nutritional yeast
2 tb Tamari
1 ts Dried basil leaves
1/2 ts Poultry seasoning
1/2 ts Paprika
1/2 ts Sage
1/2 ts Garlic powder
1/2 ts Black pepper
1/4 ts Crushed dried red pepper
-flakes To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt. Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes. Remove from hat and let stand for 10 minutes before using. In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well. Add nutritional yeast to egg replacer and water; mix into bulgur mixture. Add tamari and the rest of the seasonings, mixing well. Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.
How To make Bionic Breakfast Sausages's Videos
Big Green EGGASM | Perfect PORK BELLIES Recipe - My Tour Tales
Big Green EGGASM | Larry & Lisa Everson Lake Home - My Tour Tales
I woke a tad hung over and tired after the Route 66 Shrimp Boil Party, so I grabbed some breakfast at Steak & Shake. I eat breakfast there way more than lunch. I like that you can get a steak burger with egg on it. I always cut my burgers into quarters to make my own sliders. (Pubclub.com Travel Tip of the day.) cheaper and more meat than regular sliders.
After breakfast I was headed to Larry & Lisa Everson’s home on Raccoon Lake Indiana, for a visit and some great home cooking! Lisa been on a roll experimenting with all kind of dishes. She’s been making her own pasta, sausage and homemade bread. She said she’s going man try and recreate a Donut Hole Chocolate Angel soon. (Donut Hole is in Destin FL and Chocolate Angels are similar to Dublin Donut’s Chocolate Cream filled donuts, onlybway heavier and way better!)
Larry smoked some pork bellies on his Big Green Egg and layered in some custom bbq sauce he made with grill onions. OMG! It was insane and decadent at the same time. A true Big Green Eggasm!
We tried some Terre Haute Brewing Beer from a growler he bought. It was Chocolate Coffee Stout and was outstanding. After dinner we visited and had desert. Cruzan and Club Soda, my main drink of choice. Cruzan is pronounced Crew-Shun not Crew-Zan, I was taught that by the owner of Cruzan when I lived in the Virgin Islands. Crew-Shuns are the local folks from St Croix. I’m actually writing a song called, “Born Again Cruzan.”
I hit the hay fairly early as I had to drive to Nashville the next day to record a new song for my CD “Chips & Salsa.”
Open roads, open minds - My Tour Tales
Eric Stone
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Big Green EGGASM | Larry & Lisa Everson Lake Home - My Tour Tales
Italian Chef Reacts to PASTA GRAMMAR (An American Cooks for his Italian Wife)
Harper and Eva is the couple behind the wonderful youtube channel @PastaGrammar
He is American and she is Italian (specifically from Calabria) so my question is: Who cooks at home?
In this video I react to Harper's cooking an Italian meal to his Italian wife Eva. It's Eva's birthday and Harper wants to surprise her with a unique dinner menu. He asked me to help me designing the menu so I recommended some of my family favourite recipes. Can Harper recreate these recipes? Is Eva going to order dinner from her favourite restaurant? Let's watch this video and find out
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#pastagrammar #reaction #chefreacts
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Recipes used in this video:
PALLOTE CACIO E UOVA RECIPE -
ABRUZZO-STYLE POLENTA RECIPE -
ZABAGLIONE RECIPE -
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Talking Dog Thinks He is a TOMATO! #shorts #corgi
Hammy has been confused for a lot of things (potato, bread) but this time he thinks he is a TOMATO. Help Hammy survive this identity crisis.
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Bologna Sausage Egg and Cheese Bagel
Hello everyone, on this episode of Cooking With Carter I am making a bologna, sausage, egg, and cheese bagel. My mother used to make these for me as a child and I love them. I hope you all enjoy this episode as much as I did. Please comment and subscribe. Also Feel free to leave any suggestions with your comments or, you can also leave a comment or suggestion on my face book like page facebook.com/cookingwithcarter
Intro/Outro Music: Take The Lead by Kevin MacLeod (incompetech.com)
Credits Music: Deep In Blue by Dan-o (danosongs.com)