Stacy’s Favorite Food Eating in Parts
Published by: Funderburg Books
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Stacy’s Favorite Food
Table of contents I’m Hungry Part 1 Scrambled eggs. . . . . . . .
3
Hard boiled eggs . . . . . . . 34
French toast . . . . . . . . . .
7
Bacon. . . . . . . . . . . . . . . 37
Granola mix. . . . . . . . . . . 11
Cream of wheat. . . . . . . . 41
egg tortilla. . . . . . . . . . . 16
Cinnamon Roll . . . . . . . . . 53
Blue berry waffles. . . . . . 20
Croissants. . . . . . . . . . . . 57
Fruit salad . . . . . . . . . . . 26
Fruit salad . . . . . . . . . . . 64
Banana pan cakes. . . . . . . 29
Banana pan cakes. . . . . . . 68
I’m Hungry Part 2 Peperonie Pizza. . . . . . . . 73
Baked mac & cheese. . . . 103
Noodle bowls. . . . . . . . . . 76
Chicken fingers . . . . . . . 107
Fish sticks. . . . . . . . . . . . 81
Rice and beans. . . . . . . 111
Potato chips. . . . . . . . . . . 86
Corn meal. . . . . . . . . . . 116
20 in. Sub. . . . . . . . . . . . 90
Corn . . . . . . . . . . . . . . 120
Fried chicken. . . . . . . . . . 93
Veggies . . . . . . . . . . . . 126
Guacamole. . . . . . . . . . . . 98
Fries . . . . . . . . . . . . . . . 29
I’m Hungery Part 1
Banana Pancakes
READY IN: 30 mins SERVES: 12 UNITS: US
INGREDIENTS
DIRECTIONS
2 cups flour
Combine flour, sugar, baking powder and salt.
2 tablespoons sugar 4 teaspoons baking powder 1â „2 teaspoon salt 2 eggs, beaten 2 cups milk 4 tablespoons vegetable oil 4 ripe bananas, mashed (leave a few chunks)
In separate bowl, mix together egg, milk, vegetable oil and bananas. Stir flour mixture into banana mixture; batter will be a little lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop batter onto pan, using about 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides.
I’m Hungry Part 2
Peperonie Pizza
READY IN: 45mins SERVES: 4 UNITS: US
INGREDIENTS
DIRECTIONS
2 1 1 1 1 1
In large bowl, mix first 4 ingredients.
1⁄2 cups flour teaspoon salt teaspoon sugar tablespoon fast rise yeast cup water (120*) tablespoon oil
TOPPINGS 1⁄4 cup tomato sauce 1 teaspoon Italian seasoning 1⁄2 teaspoon garlic powder 1⁄2 teaspoon salt 1⁄8 teaspoon pepper 1 1⁄2 cups pepperoni slices 1 cup shredded mozzarella cheese 1 cup shredded Monterey jack cheese 3 tablespoons grated Parmesan cheese
Mix water and oil; add to flour mixture. Turn onto floured surface; Knead for 2 minutes. Place in a greased bowl; turning to grease top. Cover and let rise for 20 minutes. Punch down; place on 12in, greased pizza pan. Pat into a circle. Topping: Mix first 5 ingredients and spread over crust. Put a few pepperoni slices on top of sauce. Sprinkle with 1/2 the mozzarella; 1/2 the Monterey jack, and 1/2 the Parmesan. Put the rest of the pepperoni on. Bake at 400* for 20 minutes or until light brown.
I’m Hungry Pt 2 pg. 73
Noodle Bowls Instructions
Ingredients
2 (3-oz) packages Oriental flavored ramen noodles
In a large saucepan, bring 2 quarts of water to a boil. Slightly break up noodles from both ramen packages and add to water, along with vegetables.
3 cups stir-fry vegetables 1 1/4 cup water 1/4 cup peanut butter
Return to boiling and reduce heat a bit. Boil gently, uncovered for 3 minutes Drain and return to saucepan.
1/4 cup lite soy sauce 1 Tbsp. Light brown sugar 1 Tbsp. Cornstarch 1/4 tsp. Crushed red pepper 2 cups chopped cooked chicken 1 (8-oz) can sliced water chestnuts, drained 1 (8-oz) can bamboo shoots, drained 1/4 cup chopped peanuts, for topping 1/4 cup sliced green onions, for topping
READY IN: 20mins SERVES: 4 UNITS: US
Meanwhile, make your sauce by whisking together water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper and 1 seasoning packet from the ramen. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts and bamboo shoots to sauce. Heat through. Add to noodle and vegetable mixture in saucepan. Toss to combine.
I’m Hungry Pt 2 pg. 76