Chili Rellenos Quiche presented by Canyon Villa Bed & Breakfast Inn 10 eggs, beaten 1/2 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 2 (4-ounce cans) chopped green chilies 1 pint cottage cheese 4 cups grated Cheddar or Jack Cheese 1/2 cup (1 stick) butter, melted Preheat the oven to 400°. Grease a 9 x 13-inch glass baking dish. In a large mixing bowl, mix the ingredients together in the order in which they are listed here. Pour the mixture into the prepared pan. Bake for 15 minutes; reduce heat to 350° and continue baking for 20 minutes or until a knife inserted in the center comes clean. Yield: 10-12 servings.
Crab Cakes Benedict presented by Sault Falls Inn At Sault Falls Inn, we like to serve this on cold winter mornings. Something about the rich and filling nature leaves one full and satisfied. An old favorite with a new twist! 4 pre-made Crab cakes (prepare according to package's instructions or make your own with your favorite crab cake recipe) 4 fresh eggs For Hollandaise Sauce: 3 egg yolks 1 tablespoon cold water 16 tablespoons butter, chilled and finely diced salt, cayenne and white pepper 1 tsp. fresh lemon juice Prepare Hollandaise Sauce: In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point. In the top of the double boiler, add egg yolks and 1 tablespoon cold water. With a whisk, beat the egg yolks and combine them with water. Continue to whisk until they are creamy. Add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture. Add remaining cubes, a few at a time until all the butter is absorbed into the mixture. Continue whisking the sauce until the sauce is thick and creamy, about 10 minutes. Season to taste with white pepper, pinch of cayenne and salt. Finish off the sauce with a few drops of fresh lemon juice. Keep warm over double boiled until ready to use. Poach Eggs: In a shallow saute pan, bring 2-3 inches of lightly salted water to a boil. Turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.) Cover the pan with a tight-fitting lid in order to retain heat. Allow the eggs to cook undisturbed for about threee minutes. Then lift off the lid. When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready. Lift out of water onto a damp kitchen towel and trim ragged edges. To Assemble: Place one heated, cooked, crab cake on plate. Place one poached egg on top. Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon. Serve immediately!
Melt in Your Mouth Pancakes The Inn at Monticello Ingredients: 2 cups self-rising flour 1 Tablespoon sugar 1/4 teaspoon baking soda 2 eggs 1 cup sour cream 1/4 cup melted butter 2 cups milk In large bowl, mix dry ingredients together. In a smaller bowl, beat eggs, add sour cream and mix well, then add milk and melted butter. Add liquid ingredients to dry, mixing lightly. Mixture will be very thin. Bake on 375-degree griddle. Serve with fresh fruit (hot or cold). Add whipped cream just before serving. Makes: 20 to 24 three-inch pancakes
mexican breakfasts: Scrambled Eggs with Chorizo serves 2 about 4 to 6 ounces of chorizo 1 medium size yellow onion, chopped 4 to 6 cloves of garlic, minced ½ a red pepper, seeded and chopped 4 to 5 large eggs, lightly beaten ¼ cup chopped cilantro or to taste salt and coarse ground black pepper to taste grated cheese salsa Gently sauté the chorizo in a heavy skillet, breaking it apart as you work. Drain off about half of the resulting fat and add the onion, garlic and pepper. Sauté until the vegetables are soft and just beginning to brown. Pour in the beaten eggs and sprinkle with the cilantro, salt and pepper. Stir gently until the eggs are done to your liking. Remove to a serving plate, sprinkle lightly with grated cheese and top with a generous dollop of salsa. Garnish with a sprig of fresh cilantrol. Breakfast Burritos 1 T. butter 1 medium potato, finely diced 1 green bell pepper, seeded and finely diced 4 slices bacon, cooked and crumbled 8 eggs, lightly beaten Salt and freshly ground pepper to taste 4 flour tortillas warmed 4 oz. cheddar cheese, shredded 1/2 C. Mexican-style salsa 2 scallions, finely chopped Melt the butter in a skillet over moderate heat and saute the potato and pepper until tender, about 5 minutes. Add the bacon and eggs and cook, stirring frequently, until set. Divide the egg mixture between the tortillas and top with the cheese, salsa, and scallions. Roll up, tucking the ends under. Serves 4.
here's an unusual italian breakfast: Italian Breakfast Having breakfast for dinner was a tradition in my family. When I was a kid we enjoyed it quite a bit. This recipe is great for a variety of times of the day. Pete Trower advocates it for an evening meal. In my house we occasionally have some unusual meal-times. Some people like to have "brunch" instead of breakfast and lunch, no doubt the Italian Breakfast recipe would serve well here. However, if you have a busy day planned, you might want to consolidate all the meals of the day, breakfast, lunch and supper in to one meal...at my house we call this "blupper"! Ingredients 4 eggs - scrambled 4 sausages - cooked & cut into 1inch pieces 1 tin tomatoes - chopped 1 tin baked beans 6/8 rashers bacon 6/8 mushrooms 4/6 handfuls of pasta Red sauce Brown sauce Method: Cook bacon, sausages and eggs and cut up into 1-inch pieces. Half cook the pasta, then add beans tomatoes and mushrooms and simmer. Add the cooked bacon, sausages and eggs. Turn up the heat and mix well. Serve hot and enjoy as evening meal. and here is another one: Italian Breakfast Cobbler FILLING 1 lb. bulk Italian sausage 1 tablespoon oil 1 large onion, coarsely chopped 1 large red bell pepper, coarsely chopped 1 (8-oz.) pkg. fresh whole mushrooms, sliced 2 (9-oz.) pkg. frozen spinach in a pouch, thawed, drained 2 cups (8 oz.) shredded mozzarella or provolone cheese TOPPING 1 1/2 cups Martha White® Self-Rising Flour 1/2 cup grated Parmesan cheese 1 1/4 cups milk 1/2 cup butter or margarine, melted 5 eggs, beaten 1 . Heat oven to 400 degrees F. Grease 13x9-inch (3-quart) baking dish. In large skillet, cook sausage over medium-high heat for 8 minutes or until browned. Remove from skillet; drain on paper towels. 2 . Heat oil in same skillet over medium-high heat until hot. Add onion and bell pepper; cook 5 minutes. Add mushrooms; cook 3 minutes or until vegetables are tender. 3 . Stir in spinach and cooked sausage. Pour into greased baking dish. Sprinkle with cheese. 4 . In medium bowl, combine all topping ingredients. With wire whisk, beat until smooth. Pour over filling in baking dish. 5 . Bake at 400 degrees F. for 35 to 40 minutes or until golden brown. 10 servings
French Toast a La Bagel Ingredients : 2 x day-old plain bagels 2 x eggs 1/4 cup milk 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 1/2 tbl butter Method : Carefully slice bagels in thirds, horizontally. Beat eggs, milk, cinnamon and nutmeg together in a shallow baking dish. Add the bagels, turning to coat evenly; set aside 30 minutes to 1 hour. To fry, melt butter in a large skillet over medium heat. Add the bagels slices and fry until golden brown and crisp on both sides. This recipe yields 2 servings. French Toast Casserole Ingredients : 8 slc white bread 2 pkt cream cheese - (8 oz ea) cubed 12 lrg eggs beaten 2 cup milk 1/3 cup maple syrup Method : Remove crusts from bread, cut bread into 1-inch cubes. Place bread cubes in a well-greased 13- by 9- by 2-inch baking dish; top with cream cheese cubes. Combine eggs, milk, and syrup in a large bowl, stirring with a wire whisk until blended; pour over bread/cheese mixture in baking dish. Bake, uncovered, at 350 degrees for 45 to 50 minutes or until set and golden. Serve immediately. This recipe yields 8 servings
Fried Doughnuts Ingredients : 3 cans buttermilk biscuits cooking oil sugar cinnamon Method : Heat 1 in cooking oil in large skillet. Fry biscuits in oil until golden brown. Mix sugar & cinnamon together and dredge doughnuts in mixture. Serve warm. Fried Grits Ingredients : 4 cup water 1 tsp salt (optional) 1 cup quick grits Method : Bring water and salt to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Pour grits into 9- by 5-inch or 8- by 4-inch loaf pan; refrigerate for 1 hour, or until firm. Remove from pan and cut into 1/2-inch thick slices. Grease large skillet. Fry slices over medium heat for 4 to 5 minutes on each side or until lightly browned. This recipe yields 6 servings. Description: "This makes a great side dish. Try it the next time you want something different."
Frozen Bread Caramel Rolls Ingredients : 2 x Loaves froz bread (16 oz ea) 4 oz Butterscotch or vanilla Pudding mix NOT instant 1/2 cup To 1c brown sugar, packed 2 tbl Milk 1/2 cup Butter or margerine 1 tsp Cinnamon Method : Thaw frozen bread. Break up one loaf in bottom of 9x13 pan. Melt butter and add brown sugar, pudding mix, and cinnamon. Mix all together and pour half over bread. Bread second loaf on top, cover and pour remaining mixture over. Let rise in warm place until doubled in bulk, or overnight in the frig. When risen, dough should reach the top of the pan. Bake 30 mins at 350. Cinnamon Raisin French Toast Soufflé presented by Autumn Pond Bed & Breakfast 1 large loaf Cinnamon Raisin Bread (chopped -- enough to fill 13 x 9 in. pan) 12 oz. Cream Cheese, softened 6 oz. Butter, softened 3/4 cup Maple Syrup (divided) 10 eggs 3 cups Half & Half Cinnamon Sugar Buttered Maple Syrup (50:50 mix of butter and maple syrup) Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan. Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread on top of bread, leaving some openings through which to pour egg mixture. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50 to 55 minutes at 350°. Cut into squares and sprinkle with powdered sugar. Serves 8 - 12
Tuna Melt on English muffins for 2 also can be a fantastic lunch, even dinner with a bowl of soup. 1/2 cup drained canned artichoke hearts, , finely chopped (optional) 1/4 cup sliced green onions 1 tablespoon lemon juice 1 teaspoon olive oil 1/2 teaspoon dried oregano 1/8 teaspoon cayenne pepper (or to taste) 1 (6.00 ounces) can albacore tuna in water, lightly drained and flaked 2 English muffins, split and toasted 6 tablespoons grated, shredded provolone cheese or sharp cheddar cheese 1. Preheat broiler. 2. Combine first 7 ingredients in a medium bowl. 3. Divide evenly among muffin halves, sprinkle with cheese. 4. Place on a baking sheet, broil 4 minutes or until golden.
Baloney Gravy by lisa I was raised on this recipe, my grandmother made it, my mother made it, and I make it at least twice a month. Back in my grandmothers time, feeding 8 children, you made due. To this day, my children could have sausage, or bacon gravy for breakfast. They want baloney gravy every time. Don't let the name scare you off, This is very good. 6-7 slices of good bologna 1/4 cup oil, approximately flour 1/2 glass milk 1/2 glass water salt and pepper 1. Take your Bologna and cut all 6-7 pieces at the same time, in about 1 inch squares. 2. Put oil in pan and lightly brown Bologna. 3. Add flour to thicken the oil, it is really hard to say exactly how much flour, it is just like making any other gravy. 4. I also add the pepper, we like alot of pepper in ours, it just depends on your taste. 5. I take the milk and water in the same glass and slowly pour it into the pan, stirring constantly until you have gravy. 6. Serve over bisquits, with a couple of fried eggs on the side, and you got yourself one good breakfast.
