Breakfast Foods Review

Erin Baker's Breakfast Cookies, Chocolate Chunk Raisin, 3-Ounce Individually Wrapped Cookies (Pack

These cookies are just wonderful! I've eaten them for years and have lost tons of weight, even though they're not a diet cookie. I just substitute one for my breakfast. They are loaded with fiber and satisfy you for hours. They're great to have in an emergency when you can't or don't have time to eat. I haven't had any flavor that I don't like, but the chocolate chunk raisin is my favorite. At Christmas time, there's a wonderful version with cherries in it. They're even great warmed in the microwave for a few seconds. Just love these cookies!

Amazon needs to start checking expiration dates on food products. On my last order of Erin Baker's cookies, both kinds of cookies I ordered were past the pull dates. And being the kind of person that doesn't check these kind of things, I didn't notice until my wife pointed it out after I had ate half of them.

I'll be looking from now on, though!

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A good and filling midday snack. It is just a pity that they go so quickly!!

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These breakfast cookies (which I eat for a fast-carry lunch) are the best of a good product. There is enough chocolate to please the chocoholic in me along with raisins to keep it moist. This is a great lunch.

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My family loves these as a frozen dessert snack. They are chilly, chewy, chunky and a good balance of flavors. Chunks and raisins abundant.

Dorset Cereals Simply Delicious Muesli, 12-Ounce (Pack of 5)

We love Dorset mueslis and have had a few different ones on subscription with Amazon over the last year or two. The Simply Delicious flavor is our favorite, however.

I have enjoyed this style muesli all of my life but have never had one that had such large chunks of nuts in it as the Dorset Simply Delicious. That is my favorite thing about this muesli. The rest of it is great as well not too sweet, hearty, and just so yummy. My husband has his with milk, I prefer it with Greek yogurt. Either way it is a treat for us, not just breakfast.

I love this product. It is excellent with shredded apple and vanilla yogurt. I also add chopped fruit and maple syrup.

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Having read other reviews of the Dorset Simply Delicious Muesli I was looking forward to receiving it. I haven't been able to find a muesli that I really like in our local supermarkets. I was disappointed with the Dorset Simply Delicious muesli's taste. It was more like cardboard than cereal and devoid of much taste. I'm sure it's healthy, but I can imagine eating it daily.

Fortunately, I was able to find a muesli I like on Amazon. The Familia Swiss Crunch with Sunflower and Pumpkin seeds is much tastier than the Dorset and has a better texture. Everyone has his/her own taste, so don't let this review keep you from trying the Dorset product. However, do yourself a favor and give the Familia products a taste, as well.

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Much cheaper than in supermarkets, arrived quickly, no worries about it being close to expiration date, tastes great! Would buy again.

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All of the Dorset cereals are great but the dark blue box is the best. It is not too sweet and has a ton of nuts along with oats & dried fruits. Hardly any grocery stores carry Dorset anymore so it is great that Amazon still sells it!

The Metropolitan Tea Company Irish Breakfast Loose Tea (3.5 oz. pouch)

i owned a coffee shop for 10 years. we roasted our coffee and used loose tea for hot and iced tea. we used this Irish Breakfast Tea as the 'go to tea' for the hot tea customer that didn't really know what they liked in a black tea and we brewed it for the iced tea both sweet and unsweet. our iced tea was more popular than any soda product we had...so much that we quit carrying soda products. we used Metropolitan Tea products exclusively. there is no substitute for good tea.

Gourmet Black Tea Set - Teapot and Four Samples

I got this for myself to use at the office, but in retrospect it would have made an excellent gift for my officemate, who also appreciates tea.

The teas: There's a sizeable sample of each--maybe eight cups?--and I am crazy about the Earl Grey. So fragrant. The Yunnan and English Breakfast are nothing extraordinary, as far as I'm concerned, and I hate the Irish Breakfast, but when you need a cuppa, you need a cuppa. They're all being drunk, teaspoon by teaspoon.

The pot: Everybody wants to know what it is. "It's my teapot," I say, and they're confused. Then I get to demonstrate. It makes about two cups, which is not quite enough if you're sharing it between two typical office mugs but plenty if you're drinking it by yourself. I share with my officemate, usually, so we brew it strong and then top off our mugs with more hot water. It's difficult sometimes to get the last couple of tablespoons out of the bottom, and that problem seems to be growing more pronounced with use, but it's not a serious issue. It doesn't leak if handled properly, and it's pretty easy to clean.

In sum, it's a nice set.

I use this nearly every day and love it. Previously, I'd been using a strainer over a my tea cup. Now I use the ingenuitea brewer and drip it over my stainless to go cup and it makes the perfect amount! My ex boyfriend had one and when he saw how cool I thought it was, he gave me one. I love my black tea quite strong so what I do is, brew it, drip it into my to go cup and then pour it back into the ingenuitea brewer. Now the to go cup is heated up. I then re drip it once more and the strength is perfect! Add my almond milk and stevia and off I go! It is truly ingenious!

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The product works as advertised. However, they size of the container should be a few ounces larger. Because of the space the tea takes up in the container you do not get 2 full cups of tea. Beyond that though it's a great product.

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The tea steeper that comes in this pack is worth the price of admission alone. Brilliant design that actually helps get a cup of tea right without a microwave.

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I bought this set primarily for the Inginuitea teapot. The tea samples are a nice bonus, but this is really all about the teapot. I humbly believe that for loose tea drinkers, this invention is one of the best things ever. To use, you put your loose tea in the pot, then add boiling water. The tea infuses in the pot. To realease, you simply set the pot on top of your cup. The latch that holds everything together releases, and you have a cup of nicely brewed tea. The pot holds approx. 16 oz, and perfectly fills a large much, with room for milk, if desired. The pot is roomy, so your tea leaves have plenty of room to expand and infuse to their full flavor. A few problems I've encountered: I've not had such good luck with this pot in the microwave. The plastic is microwave safe, but when the water starts to boil in this pot it coughs out all over the microwave. If you put your tea leaves and water in the microwave together, you get water and leaves all over the microwave. It's best to use boiled water from another source. I use this pot in my office, and I have a small electric kettle that I keep for boiling tea water. Another thing to watchif there's a bit of tea leaf stuck between the filter and the edge the latch that keeps it closed is not going to hold, and tea will leak out onto whatever surface you're using. As I mentioned above, I use this pot at work, so I've had a few instances of tea on the desk. I'm now vigilant about checking for stray leaves. But despite those problems I still give this product a five, because it's allowed me to brew my own loose tea at the office.

Manuka Newton Snack Bar

I know Manuka honey is good for us and this bar is soft sweet and tasty. Despite its smallish size, it's quite filling, and good addition to my snack drawer at work.

Taylors Earl Grey Tea Box 50 Bags

These Taylor Earl Grey Tea bags are no comparison to the tea's you buy in the U.S. They are strong and are full of flavor. You don't have to wait 10 minutes steeping this bag to get any color or flavor.

Great tea my favorite great taste box not dented wrapped enjoyed the tea. Great shopping experience will order again nice

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The smell of this Earl Grey Tea is so nice~~~so as the taste!!!

Next time I want to try the loose leave one. :)

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Hard to find, I am so glad I found it, it is such good product. Will buy it again and again.

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I decided to try this product after hearing very good things about Taylors of Harrogate. Unfortunately this Earl Grey was very disappointing. I cannot be sure if the tea was inherently bad or that it was due to bad packaging. The tea bags were not individually packaged and when I opened the box, there was absolutely no scent of bergamot. The flavors had all but lost due to exposure to air, assuming the flavors were there when the tea was first blended. After steeping, there was a strong bitter taste and a very faint resemblance of an earl grey. The tea was not expired. In fact the expiration date is three years away. It's interesting to speculate what taste it will have by then.

Nutritious Living Dr. Sears Zone Cereal, Honey Almond, 10-Ounce

I've been eating Kellogg's Special K Protein Cereal since it came out, and frankly, it's boring. I've only been able to find this locally so far in one mega-Publix in town with an expanded Greenwise section. Like the others have said, it really tastes great with many more different textures than boring flakes. It had everything on the label I was looking for low net carbs, low sugar, and a whopping 14g of protein per half cup.

Nutritionally, this is easily the best cereal out there (that I've found). Thankfully, it also tastes great and has many different textures for your palate.

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Nutritious Living Dr. Sears Zone Cereal is great tasting, high in protien , and low carbohydrates. You cannot find a healthier cereal on the market.

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Carolina Plantation Stone Ground Yellow Grits - 2 Lb Bag

Why would anybody pay over $8 per pound for gritsa common item that can be found in abundant supply on mega-mart shelves everywhere (at least here in the South)? And can it make sense to pay a premium for grits that benefit from overnight soaking and still take up to an hour on the stove?

The answer is simple; there is a big difference in grits. The goopy, flavorless blob of quick cooking (or worse, instant) grits justifies the disdain so many hold for grits. And most of the expensive, stone ground, supposedly 'artisanal' products on the market are not much better. As a grits snob I was for years spoiled; a family friend summered in North Carolina and each year brought me several pounds of course ground yellow grits from a grist mill there. They've become the standard for me that thus far no other grits can match, though these came close.

I've bought grits from grist mills all over the nation and they inevitably fall short in one or both of two regards.. The first is flavor. Yes, good grits have a taste of their own for which cheese or gravy are enhancements rather than substitutes. I am pleased to report that Carolina Plantation Stone Ground Yellow Grits do meet the grade here. The subtle but distinctive corn flavor makes the grits incomparably superior to any grocery store brand I have ever experienced.

Unfortunately I can't award five stars because these Carolina Plantation grits fall short in the other critical measure texture/ mouth feel. Now, I'm aware that this is a highly contentious element of 'grits theory' and you may prefer the texture of Carolina Plantation grits. I don't. Like nearly all the grits available today including some prestigious brands labeled 'coarse ground', these are too finely ground. One superior mill even rescued a heritage strain of corn to assure authenticity of flavor but still missed the texture mark on their very expensive "coarse ground grits". Some brands are much closer to corn meal than grits, and that's fine if that's what you want. It's a better texture for some applications like grilled grits/polenta. But served alongside ham and eggs, or slathered with gravy at supper, or even in a cheese grits casserole a much larger grind is, in my opinion, far superior. I know, real grits take a long time to cook and the coarser they're ground the longer they take. Good grits are worth it, which you may not believe until you experience grits done right!

The grist mill that makes the best grits I've ever had doesn't sell online and can't seem to handle telephone sales, so until I make the acquaintance of somebody in or around Linville, NC I'm stuck with what I can find online. I will keep sampling other brands but for now Carolina Plantation is the best of the lot.

I would consider myself a Grits Connoisseur, be from the Carolina's myself. Additionally, I love yellow grits the best due to their texture and the longer grits cook, the better they are. These take a full hour, so make sure you start them before starting anything else in the morning. To me, these are great any time of the day. A little salt, pepper and butter (or margarine), and you are on your way to the best grits around!!!

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Ordered this product to be used with shrimp (shrimp & grits) at a Christmas party. The recipe called for sharp cheddar & parmesan cheeses. The grits do have to be cooked longer than package directions. Resulting product is creamy and delicious. We will certainly order more.

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Had a craving for good stoneground grits and they just don't carry them on the central coast of Oregon. So I went to my go-to source -Amazon -and found Carolina Plantation grits. They are terrific. Fresh, no bugs. Super with a little lactaid-free milk and cheese mixed in.

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Product was delivered quickly and lasted a while. Made some great meals out of it. There are lots of things you can do with grits. My wife has them figured out.

GeniSoy Soy Crisps Rich Cheddar Cheese -- 3.5 oz

I used to LOVE these cheesy soy crisps! They were a must-have before, but they've changed the product and now they're not as good. The old ones had a lighter texture with a great cheese flavor. The new ones are much harder. Not saying the new ones are completely horrible, but I'm disappointed and probably won't buy them again.

I have enjoyed this product for many years. Now they have changed it and it sucks. I bought 12 bags not knowing they changed it and After tasting it I threw them out. Very disappointed.

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We have a very picky eater at our house, who does not eat any meat. He gives these crisps a thumbs up, and we are happy to see that he can pick up some protein from a snack product. It's a win-win for us all!

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Now Foods Steel Cut Oats

They taste fine, cook up well. I bought mine at a really nice discount from Vita-cost, making them very frugal breakfast. I like to add apples, Splenda, and nuts.

Wolferman's Muffin Master

This muffin splitter is a plastic copy of a chromed steel version we used for years before we sold our home in New England. It makes it so easy to "fork-split" your Thomas' English Muffin that you will never really use a fork again. I just wish it were slightly wider so it would split the larger version of these muffins in which case it would rate five stars from us. My order arrived on time as expected with Amazon Prime.

FLAHAVAN'S Pinhead Oatmeal, 35.27-Ounce Bags (Pack of 6)

I eat a bowl of oatmeal for breakfast nearly every day. For me alone these 6 bags will last about a year. These are prepared differently than I am used to, in the US rolled oats are the typical variety.

For those not familiar, pinhead oats are the same as steel-cut oats, oats cut into small pieces rather than being crushed (rolled) in a mill and steamed. The result is that they take longer to cook; rolled oats take about 10 minutes to get mushy all the way through, but steel cut oats can take up to 30 minutes to get soft and will probably never be as mushy as rolled oats. This results in a different texture than rolled oats that a some people like. Also of note, is that steel-cut oats are denser than rolled oats so the ratio of water to oats is closer to 4:1 rather than the 2:1 for rolled.

All that being said, steel-cut oats have a lower Glycemic Index. Plus they seem to retain a bit more oat flavor than typical rolled oats. To help deal with the longer preparation time, I started making my oatmeal in batches for several days. I use small containers, about 1 cup (Rubbermaid 7J59 Easy Find Lid Square 1-1/4-Cup Food Storage Container), and eat one every day for breakfast.

Unlike McCann's, which has been processed here for the lucrative US market for quite a while now (I still have an old can saved from when it wasn't), all of Flahavan's products are actually imported from Eire. These oats are cut and so are a different texture from Scottish (and Macroom) pinhead oats, which are stone-ground. Flahavan's are more uniform in size and appearance and the mouthfeel is somewhat different as well--I personally have no preference. Differences from stone-ground aside, these are delicious oats with a sweet, robust aroma and chewy texture, even when cooked longer than called for in the cooking instructions.

If you've only had rolled oats, you owe it to yourself to give Flahavan's Pinhead Oatmeal a try. If the longer (20 minutes) cooking time is off-putting, try starting them off the night before. Using the instructions on the package and adjusting for the amount you want to make, bring the water to a boil, add the oats (no salt yet), and bring back to a boil, stirring. Turn off the heat, cover the pot, leave overnight, and then heat the next morning, adding a pinch of salt if you're so inclined (I dissolve it in a bit of water first). You might discover that your rolled oats seem a little tame by comparison! :)

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I lived in Ireland for 10 years, and really enjoyed having pinhead (steel-cut) oatmeal for breakfast. The cost of such cereal in the U.S. is prohibitive, so I was glad to see it for sale on Amazon.com, and bought 12 bags! Still has a great taste, and the expiration date is well in the future.

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Said it before, and I'll say it again! Flahavan's pinhead oats cook up very well and bring on that home cooked in the glen Scotland flavor to porridge. Great texture after an overnight in the crock pot. The directions are quite easy to follow although the simmer and stir frequently put the stirring in a milder more gentle tone that it should have. Stir quite a bit as the oats thicken or they will toast using this amount of water.

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This is the best oatmeal I have ever had. This is steel cut oatmeal, yet tastes better than any other steel cut! After the water boils, bring it to simmer, that way it cooks better.

Add nuts (my favourite walnuts), dried fruits (apricots...), cinnamon, and honey or maple syrup. You will love it.

10 Steps: How to Make Breakfast Foods

While there are a variety of foods that may qualify for breakfast, learning how to prepare a few staples can open doors for anyone wanting to eat better, or just to better enjoy the first meal of the day. Many people can cook breakfast, but what about cooking it the way someone else likes it? Perfectly cooked foods can be very personal. Breakfast just the way your diner likes it is a great way to say "I love you."

Steps

Use the eggs. Because eggs can be prepared so many different ways, cooking eggs for breakfast can be a very personal choice. A fried egg cooked "over easy" can be terrific for one person, it can be considered awful to another. Preparing eggs is about learning several different styles of cooking the same main ingredient.
Boil the egg. The simplest is a boiled egg in the shell. Simply cover a few eggs in a pot with water, bring to a boil, cover, remove from heat, and let the leftover heat in the water cook the eggs to desired wellness. 3 minutes for a soft-cooked egg, 5 minutes for a hard cooked egg. For more eggs, just add more water. You can even pull some out early for diners of differing desires! Try several and see how you like eggs cooked.
Make scrambled eggs.The next level in difficulty may be scrambled eggs. Cooking fried eggs (next section) means that you want to keep the yolk intact, some thing most easily done after some practice. Scrambled eggs however, let you not worry about that. Just crack the eggs into a bowl (2-3 is good number for a single eater) and mix with a fork. For seasoning, many people use salt with their eggs, but you can do what you like, it's your egg!
- To cook, pour into a pre-heated skillet that has a small amount of fat. If left alone, the mixed-up eggs will become a single disc of cooked egg. What you want to do is move the firm, cooked egg around the pan a little to move it away from the heat and give the uncooked liquid egg access to the hot skillet. Each time you move the cooked curd around, break it up a little.
- How do you know when it's done? Julia Child remarked about scrambled eggs, "Done in the pan means overdone on the plate." They will keep cooking a little after you take them out of the pan. Practice! Find out what you like. Also, try out other degrees of wellness and curd size for when you have other eaters around you.
Make fried eggs. There are three main factors: 1) Cooking to desired wellness, 2) Keeping the yolk intact when desired, and 3) Seasoning. Seasoning could be accomplished by leftover bacon fat, butter, simple salt and pepper, or anything you find in your spice rack. Wellness, however, can be a little trickier. A cooler pan can give you more wiggle room when getting started, but a hotter pan can give you crisp edges (if desired) and can shorten cooking time.
- For "easy" eggs, where the yolk is still liquid, you want to get the egg up to temperature to kill any bacteria, but not to solidify the yolk. When adding the eggs to the pan, try to separate them early to keep from getting a mutant "three yolk" platter that's impossible to maneuver. To turn over, gently slide a spatula under a single egg and give it a gentle flip. Gentleness is the key to an intact yolk. Slowly count to 10, and turn it back over. Serve with toast, perhaps.
Make omelets. Omelets are really just scrambled eggs that you don't break up. Like scrambled eggs, go ahead and move the curd around with a spatula a little to let the liquid egg get to the hot pan, but don't break up the curd like you would with scrambled eggs. A "shirred" omelet is one that you shake the pan back and forth to make very small curds. And when you're close to running out of liquid egg to cook, top with cheese and pop it under the broiler of your oven to finish cooking and melt the cheese. Fold in half and plate. You can also start with cooking some vegetables or meats in the pan before you add the eggs. Onion, ham, green peppers, olives, hot peppers, tomatoes, even broccoli make great omelet additions. Other variations include adding a small amount of milk, water or cream to the eggs before cooking, something in the order of 1 teaspoon of added liquid for each egg.
Make poached eggs. A poached egg, done correctly, can be very tasty. The trick to good poached eggs is freshness. A fresh egg with hold together better in the water than an old egg. The water should be hot, just under a boil. Gently slide the egg into (salted, if desired) water, and let thermodynamics take over. Like boiled eggs, about 3 minutes for a soft-cooked egg.
Cook the bacon. Bacon is something that perhaps we all enjoy but don't like to cook because of the mess, can be cooked in the oven with little involvement. Place a single layer of bacon on a cookie sheet and cook for 20 minutes at 350 degrees Fahrenheit. This will give you medium wellness. But a hotter oven, like 400 degrees Fahrenheit, for the same amount of time, can give you a very crisp product. Like your bacon on the soft or chewy side? Cool the oven down to 325 degrees.
Make pancakes. There are two keys for good pancakes, and both of them relate to you not doing too much of something. First: don't over-mix the batter, it will make the cakes rubbery. Second, don't over-turn the pancakes on the griddle, once over is all you want. Wait until the edges of the pancake look dry before trying to turn over, then peek underneath to see how done it is. If the bottom is dark, but it falls apart when turning, you have the heat up too high. If the bottom is very light and the cake is nearly cooked through, you may have the heat too low. Practice!
Use up leftovers. What else? Leftovers from the night before can be great breakfast goodies. Last night's baked potato, when cubed and pan-fried becomes fried potatoes! Steak and eggs are good together. Chicken-flavored rice pilaf is a great egg compliment, as well as any kind of cut-up fruit. Melons, grapes, pineapple, mangoes, oranges can all be prepped the night before.
Practice and experiment!

Tips

Pouring an ounce or two of water into a skillet of eggs, then covering quickly, is a good way to steam the tops of the eggs, similar to cooking over-easy, without the hassle of turning the eggs and possibly breaking the yolks.
When cooking fried or poached eggs, crack the egg into a small cup first. This allows you to slide the egg into the pan whole and with less splashing.
For consistently sized pancakes, use a measuring cup to pour the batter onto the griddle. It's got a nice handle, and there are so many to choose from. A 1/3 cup measure will give you about a 4" pancake.
A 12" non-stick skillet is about the right size to omelets up to about 8 eggs. More than that, and you're crowding the pan.
If you want to salt your eggs, do so before you cook them. For fried eggs, add the seasoning right after placing them in the pan.
Keep pancakes or waffles hot by layering them on a plate between paper towels and placing in an warm oven (170 degrees F)

Warnings

Eating undercooked or raw animal/egg products may expose the diner to harmful bacteria.
Be careful working with a hot stove. You may want to keep a fire extinguisher nearby and know how to handle grease fires.

Things You'll Need

Patience
Willingness
Griddle, pan, stove/oven, utensils, measuring cup, etc etc.

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