Love Making Tips - Main dishes | Breakfast Dishes - [1] [2]

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Apple Breakfast Bread

Sift flour, measure, and sift with baking powder, salt, and sugar.
Cut in shortening and add raisins.
Add sufficient milk to which egg has been added to make a stiff dough.
Mix thoroughly.
Pour into well-oiled shallow pan.
Brush dough with melted butter.
Pare, quarter, and core apples and cut in thin slices.
Arrange in rows in the dough, allowing edges to overlap.
Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together.
Bake in moderate oven (400 F) 20 minutes or until apples are tender.
9 servings.

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Basil Breakfast Strata

One day before serving, mix the milk and wine in a shallow bowl.
Dip 1 or 2 slices of bread in the milk mixture.
Gently squeeze as much liquid as possible from the bread without tearing it.
Place the bread in a 12 inch round or oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in olive oil, some slices of basil torta, and a few tomato slices.
Drizzle sparingly with pesto.
Repeat the layering, overlapping the bread slices slightly, until the dish is filled Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish.
Cover with plastic wrap and refrigerate overnight.
The following day remove the dish from the refrigerator and let warm to room temperature.
Preheat oven to 350 degrees Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour.
Serve immediately.
6 portions Basic Pesto 2 cups fresh basil leaves 4 medium size cloves, garlic chopped 1 cup walnut meats (or pine nuts) 1 cup best quality olive oil 1 cup freshly grated imported Parmesan Cheese 1/4 cup freshly grated imported Romano cheese Salt and freshly ground black pepper, to taste.
Process the basil, garlic, and walnuts (or pine nuts) in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped.
With the machine running, pour in the oil in a thin, steady stream.
Add the cheeses, a big pinch of salt, and a liberal grinding of pepper.
Process briefly to combine.
Remove to a bowl and cover until ready to use.
Yield 2 cups.

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Bauernfruhstuck (farmers Breakfast)

Boil unpeeled potatoes 30 minutes.
Rinse under cold water, peel and set aside to cool.
Slice potatoes.
In a large frypan cook bacon until transperent.
Add the potato slices; cook until lightly borwned.
Meanwhile blend eggs with milk and salt.
Stir in the cubed ham.
Cut the tomatoes into thin wedges; add to the egg mixture.
Pour the egg mixture over the potatoes in the frypan.
Cook until the eggs are set.
Sprinkle with chopped chives and serve at once.

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Blender Breakfast

Combine banana, milk, honey and bran in blender or food processor.
Whirl until smooth.
Pour into tall glass.

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Breakfast Burritos

Preheat oven to 325 degrees.
Wrap tortillas in aluminum foil and place in the oven for 5 to 10 minutes to warm.
In a large non-stick skillet, heat oil over medium heat.
Add 1/3 cup scallions and potatoes and saute 1 minute.
Add tomatoes and chilies and saute until heated through, about 2 minutes.
Season with salt and black pepper.
Push the vegetables away from the center of the skillet.
In a small bowl, beat eggs, egg whites and cayenne pepper together with a fork.
Pour the egg mixture into the center of the skillet and cook, stirring the egg mixture with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes.
Sprinkle cilantro over and stir the eggs and vegetables together.
Taste and adjust seasonings.
Divide the egg mixture among the warmed tortillas and roll each one into a log.
Top each one with a spoonful of salsa, a little cheese and some of the remaining chopped scallions.
Serve immediately.
Serves 4.

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Breakfast Cake

Sift dry ingredients together.
Add shortening, milk, and egg.
Spread 1/2-inch think in greased pan.
Add this top mixture: 2 T flour, 1 T cinnamon, 5 T sugar mixed together and 3 T.
butter rubbed in.
Bake about 30 minutes in moderate oven.
NOTE: Exact temperature not give.
Moderate oven 350 - 400 F.

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Breakfast Casserole (pennsylvania Dutch)

* Use either sharp or mild Shredded Chedder Cheese.
Beat eggs, add milk, salt and mustard, mixing well.
Grease bottom of 9 x 13 baking dish.
Place in layer of bread cubes, the sausage, then cheese.
Pour egg mixture over the top.
Refrigerate overnight.
Bake at 350 degrees F.
for 45 minutes.
Let stand about 5 minutes before cutting.
NOTE: For 8 people use 3 slices of bread and 8 eggs.

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Breakfast Castle Casserole

Cut White Castle cheeseburgers in half and place in 13" x 9" baking dish or pan.
Mix all above ingredients in a bowl (except the cheese) until frothy.
Pour over White Castles.
Sprinkle with taco cheese and paprika.
Cover with plastic wrap and refrigerate overnight or until thoroughly chilled.
Bake at 350 deg F.
uncovered for 40-45 minutes or until custard is set.
Serve hot or cold.

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Breakfast Dutch

Combine first 3 ingredients.
Add enough milk to make soupy consistency like eaten eggs.
Put enough cooking oil in cast iron skillet so batter will not stick.
(Be generous.
Batter will stick while baking.
) Pour batter into skillet.
Bake on top of stove,stirring and chopping as for scrambled eggs,until it looks like scrambled eggs and is baked through.
Serve immediately with butter and syrup.

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Breakfast Fruit Chimichangas

* Flour Tortillas should be 8-inches in diameter and be warm.
Prepare apricot basting sauce; set aside.
Heat oven to 500 degrees F.
Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly.
Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves.
Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others.
Brush the edges with egg to seal.
Brush each with margarine.
Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.
Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes.
Serve with apricots and Apricot Basting Sauce.

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Breakfast Muffins

1 Egg
2 tb Sugar
1 c Sour cream
1 tb Shortening,melted
1 ts Prepared mustard
1 1/3 c Sifted flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 pk (2 1/2 oz) Carl Buddig Ham,
Finely chopped
1/2 c Shredded Wisconsin Swiss
Cheese

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Breakfast Pancakes

Put a frying pan on a low to medium heat and melt the butter.
Whilst the butter is melting, measure the flour and sift into a large mixing bowl.
Add the salt, sugar and baking powder.
Measure the milk in a measuring jug.
Separate the eggs and place the whites in a cup, adding the yolks to the milk.
Add the melted butter from the frying pan.
Remove as much from the pan as you can, but don't be too particular.
The remaining butter in the frying pan will be used to cook the pancakes in.
I use a rubber spatula to get most of it off the pan.
Leave the ring on, but don't put the pan back on it.
(I have an electric cooker which takes a long time to heat up).
In this way you can start cooking the pancakes as soon as the batter is ready.
When the butter has coagulated, add the liquid mixture to the dry ingredients and mix them up.
I use a metal spoon.
It is at this stage you can judge whether the mixture has the right consistency.
Wash the measuring jug and dry it thoroughly.
Pour the egg whites into it and whisk with an electric hand-held whisk.
I whisk them until they are quite hard.
(If there are lumps in the batter, you can user the whisk to get rid of them.
) Using the spatula (from the butter, right?), transfer all the egg whites into the big bowl.
Fold the egg whites into the batter with the metal spoon until they are all incorporated.
The batter is now ready.
Put the frying pan back on the heat and wait until it is to a reasonable temperature.
I can't be more specific because it depends on your cooker and the frying pan that you are using.
Make the pancakes one at a time, turning them over when the underside is cooked.
Eat immediately with butter and maple syrup.
NOTES: * Light and fluffy breakfast pancakes -- The formula comes from "The Joy of Cooking" by Irma S.
Rombauer and Marion Rombauer Becker.
I bought the book when I was visiting California a few years back.
The pancakes are to my liking, but my wife has had to endure vast quantities of failures before I got the right technique.
These pancakes are amazing for their stupefying ability.
No more than three can be eaten in one day.
A slow and painful death will result from exceeding these guidelines.
Yield: 8-10 6-inch pancakes.
* The order that I do things is the result of much experimentation.
I have a Creda Cavalier and use a Fissler German-made corrugated-bottom frying pan.
With this combination I set the ring to 2.
75-3.
0.
One way to test is to place a small dollop of batter in the frying pan.
It should take about 1-2 minutes to brown.
As the underside is browning, bubbles should be forming on the top surface.
The consistency of the batter and the temperature of cooking are correct when the bubbles fail to burst when the underside is fully cooked.
* Now that I know what I'm doing, they're easy, but I had a awful lot of failures to start with.
Don't expect success the first time.
You won't be disappointed.
The effort is worth it in the long run.
What is important is to get the moisture content of the batter correct.
If it is too sloppy; then the pancakes will be flat and stodgy.
If the batter is too dry; then the pancakes will burn before they are cooked.
: Difficulty: moderate until you learn the technique.
: Time: 30 minutes preparation, 30 minutes cooking.
: Precision: measure the ingredients.

Ingredients   |   Category: Breakfast Dishes
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Breakfast Patties

COMBINE ALL INGREDIENTS except butter.
If using a meat grinder, fit it with a medium die.
If using a food processor, put only a small quantity in the work bowl at a time and pulse carefully so the mixture doesn't turn into a paste.
Repeat until all mixture is ground; then mix the separate batches together well.
Form the ground meat into patties.
To cook the sausage, melt the butter in a large skillet over medium heat on the stove and cook the patties 2-to-3 minutes on each side.
Makes 12 to 16 Patties

Ingredients   |   Category: Breakfast Dishes
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Breakfast Pizza

Prepare your favorite pizza crust and get ready to bake, as a regular pizza.
Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery.
Pugliese bread dough works very well for a crust.
Beat eggs lightly.
Add cheese, onion and salt and pepper.
Mix gently.
Lightly brush olive oil over the pizza base.
Pour mixture over the crust.
Place rings of green pepper over the top.
You can also include onion rings, mushrooms, or other favorite Pizza toppings.
Color contrast helps here, as the mixture is rather plain looking.
Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set.
I got the recipe from a TV show about how to make Pizzas, on PBS.
People that won't eat Pizza or Eggs with even go for this!

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Breakfast Potato Casserole

*substitute: 3 c Frozen shredded hash brown Potatoes.
(do not thaw.
) Heat oven to 350 degrees.
Cover potatoes with water and drain as directed on package except omit salt.
Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches.
Top with onion, bell pepper, bacon, corn and cheese.
Mix remaining ingredients except paprika.
Pour over cheese.
Sprinkle with paprika.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
6 SERVINGS; 350 CALORIES PER SERVING.

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Breakfast Sandwiches

In small bowl, mix mayonnaise and mustard.
Set aside.
Preheat grill for 5 minutes.
Generously season egg rings or screw bands from wide mouthed canning jars.
Season griddle or skillet.
Place griddle on one half of cooking grid.
Arrange egg rings on one half of griddle.
Preheat grill for 5 minutes longer.
Break one egg into each ring.
Grill at high with hood open until yolks are slightly set, about 3 minutes.
Arrange bacon on other half of griddle.
Grill with hood open 1-2 minutes, turning over once.
Spread each English muffin half with mayonnaise mixture.
Place 1 egg on each of 4 muffing halves.
Layer with bacon and cheese.
Top with remaining muffin halves.
Place sandwiches on griddle.
Grill with hood closed until cheese melts.
4-5 minutes.
Makes 4 servings.

Ingredients   |   Category: Breakfast Dishes
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Breakfast Sausage With Potato And Red Pepper

Heat oil in large nonstick skillet over medium-high heat.
Add sausage and cook for 5 minutes or until beginning to brown.
Remove and discard as much oil as possible.
Add potatoes, red pepper, fennel, red onion, salt, and pepper.
Cover, reduce heat to medium-low, and cook, stirring frequently and spooning out any excess oil, for 45 minutes or until potatoes are tender and sausage is cooked through.
Remove cover, turn heat to medium-high, and cook for a few more minutes until potatoes are golden and lightly crisped.

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Breakfast Tacos

Combine hash browns, water, and 3/4 teaspoon salt; mix well.
Let stand 15 minutes, uncovered.
Drain hash browns.
Wrap tortillas securely in aluminum foil; bake at 350 degrees for 10 minutes or until thoroughly heated.
Combine hash browns, eggs, sausage, 1/2 teaspoon salt, and pepper; mix well.
Melt butter in a large skillet.
Add egg mixture to skillet; cook over low heat, stirring gently, until eggs are done.
Spoon egg mixture evenly into tortillas; fold tortillas in half.
Spoon picante sauce over tortillas, if desired.

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Candy Bar breakfast Bar

Mix all together; place on plastic wrap.
Shape into a log.
Freeze.
Cut in slices.

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Farmers Breakfasts

In a frying pan,melt butter over medium heat.
Saute vegetables,ham, and seasonings for 3 minutes.
Cover,cook over low heat until the potatoes are tender,about 30 minutes.
Pour eggs over vegetables.
Do not stir.
Cover and cook until eggs are set,about 10 minutes.
Sprinkle with cheese.
Heat only until the cheese melts.
Cut into wedges and serve.

Ingredients   |   Category: Breakfast Dishes
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