Recipe: Breakfast and Brunch Recipes (12)

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December 5, 1999 Breakfast and Brunch Recipes part 1

Becky,.LA (10:46:16) :

ROCK'S SKILLET EGGS
Recipe By : EMERIL

ROCK'S SKILLET EGGS

6 ounces bacon, chopped
1/2 cup chopped onions
1/2 cup chopped green peppers
Salt freshly ground black pepper
1 teaspoon chopped garlic
2 cups small diced Idaho potatoes, peeled and blanched
1 cup fresh tomatoes, peeled, seeded and chopped
4 ounces Cheddar cheese
8 large eggs

In a large nonstick pan, over medium heat, render the bacon until crispy, about 6 minutes. Add the
onions and peppers. Season with salt and freshly ground black pepper. Add the garlic, potatoes, and
tomatoes. Saut for 3 to 4 minutes. Sprinkle the top of the potatoes with the cheese. Drop whole
cracked eggs into the pan a couple of inches apart. Cover and allow the eggs to poach to desired
doneness. Remove the pan from heat and cut into pie-shaped pieces. Serve with hot French bread.

Yield: 4 servings

Becky,.LA (10:44:10) : Hearty Breakfast Casserole
Yield: 4 -5 servings

1 lb. russet variety potatoes
salt & pepper to taste
8 oz bulk sausage, cooked & crumbled (or 6 oz finely
diced lean ham, or 6 oz turkey bacon, cooked &
crumbled)
1/3 cup julienne sliced roasted red pepper
3 eggs
1 cup milk (low fat OK)
3 tbsp chopped chives or green onion tops (or 3/4
tsp dried thyme or oregano leaves)
optional: salsa and low fat yogurt

Heat oven to 375 . Butter an 8 - 9 " square baking
dish (for each 5 servings) Peel the potatoes & slice
very thin. arrange 1/2 in the baking dish. Sprinkle with
salt & pepper. Cover with 1/2 the sausage or ham..
Arrange the remaining potatoes on top; sprinkle with
salt & pepper. Top with remaining sausage & red
peppers. Beat eggs, milk & chives until blended. Pour
over potatoes. Cover baking dish(es) with tin foil and
bake for 35 - 45 minutes or until potatoes are tender.
Uncover & bake 5 -10 minutes more. Serve with
salsa of choice & sour cream, if desired.Becky,.LA (10:42:25) :

BECKY'S CHEESE GRITS
Recipe By : BECKY
Serving Size : 8

1 cup grits
2 cups water
1 teaspoon salt
3 eggs -- separated
2 cups cheddar cheese -- shredded
1 tablespoon Worcestershire sauce
1/4 cup butter -- melted
cayenne pepper/garlic powder -- to taste

Cook grits in salted water until thick.
Beat eggs, slowly beat in butter.
Stir in cheeses, Worcestershire sauce, garlic powder and cayenne. Stir into grits.
Turn into buttered casserole, and bake at 350 degrees for 45 minutes.

KellyWA (06:52:27) : Very Berry Cheese Blintzes
Yield: 12 blintzes

--CREPES--
4 Egg whites; OR...
1/2 c -Egg substitute
1 c Skim milk
1/8 ts Salt, optional
1 tb Granulated sugar
1/2 c Wheat germ
1/2 c All-purpose flour
2 tb Margarine; melted

--FILLING--
Vegetable cooking spray
1 c Nonfat ricotta cheese-OR- cottage cheese
1/2 c Nonfat cream cheese
1/4 c Nonfat sour cream
1/4 c Wheat germ
2 tb Granulated sugar
1 ts Vanilla extract
1 tb Margarine; melted
2 c Mixed berries-(strawberries, blueberries, or raspberries) fresh or frozen
Additional nonfat sour cream (optional)

Prepare crepes: In blender or food processor, combine all crepe ingredients. Cover and blend about 1 minute, or until smooth. Pour batter into bowl; let stand 10 minutes to thicken slightly.

Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly. For each crepe, pour scant 1/4 cup batter into hot skillet. Immediately tilt pan to coat bottom evenly with thin layer of batter. Cook 45 seconds, or until top looks dry. Turn crepe; continue cooking about 20 seconds longer.

Stack cooked crepes between sheest of waxed paper. (Crepes may be wrapped securely and frozen up to 3 months. Thaw overnight in the refrigerator.)

Preheat oven to 400 F. Lighty spray 13- by 9-inch baking dish with cooking spray or grease lightly.

Prepare filling. In medium bowl, combine ricotta cheese, cream cheese, sour cream, wheat germ, sugar and vanilla; mix well. Spoon about 2 tablespoons filling onto center of each crepe. Fold two sides of crepe over filling; fold up ends to form rectangle.

Place blintzes in prepared baking dish; brush lighty with melted margarine. Bake 10 to 15 minutes, or until heated through. To serve, top each blintz with fresh berries and additional sour cream; sprinkle with wheat germ.

NOTE: Blintzes may be covered tightly and refrigerated several hours or overnight until ready to bake. Uncover; proceed as recipe directs.

KellyWA (06:50:26) : CREPE PANCAKES WITH FILLING
Yield: 20 servings

1 1/2 c All purpose flour
6 tb Sugar
1/4 ts Salt
5 Eggs
1 1/2 c Milk
1 1/2 ts Grated orange rind,optional
3 tb Melted butter

--FILLING--
1 pt Cottage cheese
3 tb Sugar
1 ts Cinnamon

Sift flour, sugar and salt; set aside. Beat eggs until thick. Slowly, beat in milk, butter and grated orange peel, if desired. Stir in flour mixture until smooth. Prepare filling: Stir together cottage cheese, sugar and cinnamon; set aside. Cook crepes: Heat a well seasoned 10" cast iron skillet, add a small amount of oil or butter, if necessary so crepes do not stick. Tip skillet to one side, pour 1/4 cup batter and quickly tip skillet to opposite direction so batter spreads over bottom of pan. Cook 30 seconds to 1 minute or until golden brown and crepe peels easily off the bottom of the pan. Remove from pan and cool. To serve; Fill each crepe with 2 tbsp. of the filling, spreading evenly across one edge; roll up and serve immediately. Makes 20 crepes.

KellyWA (06:49:00) : STRAWBERRY-CREAM CREPES
Yield: 6 servings

4 c Sliced fresh Strawberries
2 tb Sugar
14 oz Can Sweetened Condensed Milk
1/4 c Lemon Juice
1/2 c Heavy cream, whipped
12 x Dessert Crepes
12 x Whole Strawberries to garnish

Sprinkle sliced strawberries with sugar; set aside.
Beat milk with lemon juice until thick. Fold in
strawberries and whipped cream. Divide among crepes;
fold. Garnish with additional whipped cream and a
strawberry centered on the cream. Yields 6 servings.

KellyWA (06:45:58) : QUICK CREPES

-----CREPES-----
2 c Biscuit Baking Mix
1 1/2 c Milk
4 Eggs

-----BLINTZES-----
2 c Biscuit baking mix
1 1/2 c Milk
2 tb Sugar
1 t Vanilla
4 Eggs

*Filling*
1 c Cream Cheese
1/4 c Sour cream
2 tb Sugar
1 t Vanilla

Making crepes can be easy if you already have a batch of baking mix in the pantry. Flipping and filling takes some practice, but you'll get it down. Make sure your pan is hot enough to bounce a drop of water, and has no rough spots.

Crepes can be filled with various meat stuffings for a quick brunch or dinner, or they are great with fruit for dessert. You can make a batch of them and freeze them with wax paper or plastic wrap between each one.

QUICK CREPES: Combine ingredients and beat until smooth in a blender, food processor or shaker container. Mixture will be thin.

~To Use

For each crepe, pour about 1/4 cup of batter into a hot, greased pan. Turn pan until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, turn over and cook the other side until golden brown.

To reheat frozen crepes: either thaw, still wrapped, at room temp for 1 hour before warming in an oven set at 350, or wrap and place in a microwave on medium for 1 or 2 minutes.

~Ideas
For dinner or brunch crepes, try filling with a spoonful of finely ground tuna, chicken, or turkey salad and top with white sauce.

For dessert, fill with spiced apples, sweetened cherries or berries; top with sweetened whipped cream and dust with cinnamon.

BLINTZES:

Mix batter and cook, as for crepes. Fill the crepe while still warm with sweetened cream cheese, top with sour cream, and dust with more sugar.

Yields: 12 crepes Source

Sandy,.TX (03:19:27) : Dump Cake

1 box yellow cake mix
1 can cherry pie filling (or your favorite fruit pie filling)
1 (20oz.) can crushed pineapple
2 sticks margarine, melted
1 cups chopped pecans( or fav. nuts)

Grease a 9x 13 pan. Drain pineapple and spread along bottom of pan. Spoon cherry over top of pineapple, but do not mix. Sprinkle the dry cake mix over the fruit. Drizzle melted margarine over cake mix. Sprinkle nuts over top. Bake at 350 degrees for 30 to 40 minutes. If you want to make it a Black Forrest Dump Cake, just substitute a chocolate mix for yellow.

Patti/Dnvr (12:04:31) : Huevos Monterey

8 tsps. softened butter
4 corn tortillas
4 dried hot red chilies, stemmed, seeded and crumbled
2 garlic cloves, chopped
2 tsps. salt
1 lb. 12 oz. can whole tomatoes
1 tsp. dried oregano
1/2 tsp. cumin
10 oz. package frozen artichoke hearts, defrosted and sliced into 1/4" rounds
8 eggs
2 cups grated Monterey Jack cheese
1 cup chopped onion

1. Spread 4 tsps. butter on bottom of 4 individual baking dishes about 6" in diameter. Place a tortilla on top and brush each with remaining 4 tsps. butter.
2. Combine tomatoes and their liquid, garlic, chilies and salt in a saucepan. Bring to a boil and cook briskly, stirring, until mixture is thick.
3. Arrange artichoke hearts around edge of tortillas. Pour tomato sauce over all. Sprinkle with chopped onions.
4. Break 2 eggs on top of each tortilla and bake at 400 degrees for 3 minutes. Sprinkle with cheese and bake another 5 minutes.

Patti/Dnvr (12:00:02) : Cherry Clafoutis

1-1/2 cups milk
4 eggs
1/2 cup flour
1/4 cup sugar
2 tsps. vanilla
2 to 3 cups drained, canned, pitted Bing cherries
confectioners' sugar

1. Make the batter in a blender by combining milk, eggs, flour, sugar and vanilla and mix at high speed for several seconds. Scrape down and blend at low speed about 30 seconds. Or you can mix in a bowl with a whisk.
2. Pat the cherries dry with paper towels and spread them evenly in a shallow, buttered baking dish about 2 inches deep. Pour batter over cherries and bake at 350 degrees about 1-1/2 hours, or until top is golden brown and firm to the touch.
3. Dust lightly with confectioners' sugar and serve while warm.

Patti/Dnvr (11:56:48) : Spinach Pancakes

1-1/2 cups milk
1 tsp. salt
1/8 tsp. nutmeg
1 cup flour
2 Tbs. melted butter
2 eggs
1/2 tsp. sugar
1/2 lb. freshly cooked spinach, squeezed dry
1 to 2 Tbs. butter, softened

1. In a blender combine milk, salt, nutmeg, flour, melted butter, eggs and sugar. Blend well. Gradually add spinach.
2. Melt a tsp. of butter in a skillet and when very hot, drop 2 Tbs. batter into skillet. Spread out evenly to form a 3" disk. Cook pancakes for 2 to 3 minutes, then flip and cook on other side. Keep warm until all are made. Add more butter to skillet as needed.

Patti/Dnvr (11:55:43) : Bacon and Egg Cake

1/2 lb. bacon
6 eggs, lightly beaten
1 Tbs. flour
1/2 tsp. salt
1/2 cup milk
3 Tbs. chopped chives

1. Cut bacon strips in 1/2 and fry until not too crisp. Drain on paper towels. Keep warm in a 200 degree oven. Remove all but 1 Tbs. fat from pan.
2. Beat eggs, flour and salt together and add milk. Pour egg mixture into hot fat and cook over very low heat without stirring. This will take about 20 minutes to form a firm custard.
3. Arrange bacon strips on top and sprinkle with chives.