Recipe: Breakfast for Dinner (14) 1999-09-20

BREAKFAST FOR DINNER - 14 RECIPES
Recipelink.com Chat Room Recipe Swap - 9-20-99

MOM'S SKILLET FRIED POTATOES
From: Becky,LA
Recipe by: MOM

7 large potatoes -- sliced 1/4 in. thick
4 tablespoons oil (or bacon drippings if you dare)
1 medium onion (optional) -- chopped
salt (to taste)
pepper (to taste)

Add oil or bacon drippings to heavy skillet over medium high heat.
Add sliced potatoes and onion if using. Sprinkle with salt and pepper.
Cook uncovered for three to four minutes, turning occasionally.
Lower heat, cover skillet to cook another 10 to 15 minutes or until potatoes are brown and tender.
Turn often so potatoes are brown on both sides.

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JIM'S BEER PANCAKES
From: Becky,LA
Recipe by : JIM

2 cups pioneer pancake/biscuit mix
6 pack Bud Light

Place pancake mix in large mixing bowl.
Pour in one beer and mix until smooth (omitting milk).
Cook in cast iron skillet sprayed with Pam.
Consume other 5 beers while cooking.

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COUNTRY BREAKFAST
From: Annie,.TX
Source: The American Country Inn and Bed & Breakfast, Kitty Maynard
Makes 6 servings

6 slices bacon -- sliced
4 cups potatoes -- cooked & cubed
1/2 cup green pepper -- chopped
2 tablespoons onion -- chopped
6 eggs
1 cup Cheddar cheese -- shredded

Cook the bacon in a skillet until crisp; remove from the skillet and pour off the excess fat. Add the potatoes, green pepper and onion to the skillet. Cook until lightly browned. Break the eggs over the potato mixture. Cover and cook until the eggs reach the desired firmness. Sprinkle with cheese and bacon. Cover and heat until the cheese is melted.

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QUICKIE BISCUITS
From: Becky,LA
Recipe by: BECKY

4 cups Pioneer Buttermilk baking mix
8 ounces sour cream
1 can regular 7-up -- room temperature

1 1/2 cups cheddar cheese -- grated

In large mixing bowl mix baking mix with sour cream.
Stir in cheese if you want cheese biscuits.
Stir in 7-up just until all is blended.
You may make drop biscuits by dropping large tablespoonfuls of dough on greased cookie sheet.
Or you may place dough on waxed paper, press into a circle about 3/4 inch thick.
Cut into rounds with cutter or glass. Place on cookie sheet.
Bake at 400 degrees for 15 minutes or until brown.

NOTES : *RED LOBSTER BISCUITS- MAKE WITH CHEESE-BRUSH WITH GARLIC BUTTER WHILE HOT.

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BANANAS FOSTER
From: Becky,LA
Recipe by: BECKY

4 tablespoons butter
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup 151 rum
1/4 cup banana liqueur
1/2 tablespoon cinnamon
1/2 cup water
3 bananas -- quartered
6 (1/2 cup) scoops vanilla ice cream

Put butter, light brown sugar, and dark brown sugar in a pan.
Melt until everything is dissolved and almost like a paste.
Flame with the rum and add the banana liqueur.
Add cinnamon and water and cook until it becomes a semi-thick sauce.
Cook the bananas in the sauce until almost soft.
For each serving, in a deep dish, use 1 scoop vanilla ice cream, top with pieces of banana, and serve hot.

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BANANA CINNAMON WAFFLES
From: Kelly,WA

1 3/4 Cups flour
1 Tbsp baking powder
3/4 Tsp cinnamon
1/4 Tsp salt
2 egg whites -- whipped
1 1/2 Cups skim milk -- at room temperature
2/3 Cup banana -- mashed
1/2 Cup applesauce -- at room temperature

Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. In another mixing bowl, combine egg whites, milk, banana, and applesauce. Add dry ingredients to wet ingredients just until moistened.
Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.

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CREPES (BATTER)
From: Kelly,WA
Yield: 20 crepes

1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter -- melted and cooled, plus some for the pan
1/2 teaspoon salt

In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.

Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter.

Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate.

Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

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CHEESE & HAM STRUDEL
From: Judy/AZ

This is an easy recipe and is very tasty, very light and an excellent summertime dish.

4 ounces of ham, finely chopped
1 cup shredded Gruyere or Swiss cheese
1/2 cup crumbles blue cheese
1/2 cup chopped celery
1/8 tsp white pepper
1 sheet of frozen puff pastry, thawed
2 tbls butter, melted

Preheat oven to 425. Grease or spray your baking sheet. Mix together the ham, cheeses, celery and pepper. To prepare pastry, unfold onto a 20 inch sheet of waxed paper. Using a floured rolling pin, roll pastry into a 15 x 9 rectangle. Spread filling lengthwise in a 5 inch strip down the center of the pastry sheet to within 2 inches of the edge. Fold pastry over filling to enclose, starting with the short sides first. Place strudel seam side down on the baking sheet. Remove waxed paper. Brush strudel with melted butter.

Bake until lightly golden, about 10 minutes. Reduce oven temperature to 375 or 350 and bake another 30 minutes more. Transfer to a wire rack to cool slightly.

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CHOCOLATE WAFFLES WITH ICE CREAM
From: Kelly,WA
Makes 4 large waffles

1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup sugar
2 cups buttermilk
1/2 cup vegetable oil or melted butter
2 large eggs -- separated
1 teaspoon vanilla extract
Pinch cream of tartar
1 cup chopped pecans (optional)
Ice cream -- for accompaniment

Sift together flour, cocoa, baking powder, baking soda, and sugar. Make a well in center of sifted dry ingredients.

In a separate bowl mix buttermilk, oil, egg yolks, and vanilla. Pour into the well and mix with dry ingredients.

Beat egg whites with cream of tartar until soft peaks form. Gradually fold into batter, one third at a time. Fold in pecans (if used).

Cook in waffle iron according to manufacturer's instructions. Top with ice cream. This is also great with berries of any kind.

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MUSHROOM AND LEEK CREPES
From: Dawn,NY

3 cups Sliced leeks
1/2 cup Dry white wine
2 1/2 cups Thinly sliced mushrooms (any variety)
2 1/4 oz Fresh shiitake mushrooms
1 tsp Balsamic vinegar
Salt, black pepper to taste
1 tbsp Italian parsley

Crepe Batter:
1/2 cup Unbleached all-purpose flour
3/4 cup Pastry flour
2 cups Water

Sauce:
4 large Onions, roughly chopped
4 cups Mushrooms
6 cups Water
2 cups Dry red wine
6 tbsp Pastry flour
Freshly chopped parsley

For filling, braise leeks in white wine for 20 minutes. Add domestic and fresh shiitake mushrooms. Add balsamic vinegar to mushrooms and cook until all liquid has been released and is mostly reduced. Add salt and pepper to taste before mushrooms have been completely cooked. Toss with parsley.

For the crepe batter, sift flours together. Mix in water until batter forms light cream that can coat wooden spoon. If batter is lumpy, you can blend it in food processor. Ladle about 1/4 cup of batter onto nonstick skillet. Cook until golden on both sides. The crepe should be wafer-thin and malleable; if not, add more water and mix again. There should be enough for about 14 crepes.

For sauce, add mushrooms and onions to water. Cook for 30-45 minutes, until onions become soft and some of liquid is reduced. Use slotted spoon to remove onions and mushrooms, reserving
liquid. There should be about 1 1/2 cups remaining. Add 2 cups red wine to stock and cook for a few minutes on high flame to reduce alcohol. Gradually whisk flour into simmering hot stock until thickened but still pourable

Preheat oven to 375 [degrees] F. For each crepe, fill with 1/3 cup filling and top with 1 1/2 tablespoons sauce. Roll and place in baking pan. Repeat until all 14 crepes are made. Ladle more sauce over crepes in baking dish and bake 10 minutes, or just until hot. Use chopped parsley or chopped fresh herbs as garnish.

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PEACH COBBLER
From: Dawn,NY

1 large can sliced peaches
1 butter brickle or butter pecan cake mix
1/2 c. melted margarine or butter
1 c. coconut
1/2 c. nuts

Pour fruit with juice in a 13x9" pan. Sprinkle cake mix evenly over top. Dribble melted margarine over this. Sprinkle coconut and nuts evenly on top. Bake at 325 degrees for 55-60 minutes. Serves 12.

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HUEVOS CON QUESO
(MEXICAN EGGS WITH CHEESE)
From: Terrytx
Makes 6 servings

Reminiscent of chile con queso (melted cheese with chiles), cheese sauce is blended with eggs and spooned over tortillas. Serve with sliced tomatoes and beer or iced tea.

Tortilla Strips (see below)
3 tablespoons butter or margarine
1 small onion, minced
1/2 teaspoon ground cumin
1 tablespoon all-purpose flour
1/2 cup sour cream
6 eggs, lightly beaten
1/2 cup diced tomatoes
1 large tomatillo, husked, rinsed and chopped (optional)
1 large Anaheim or other mild green chile, stemmed, seeded and chopped

Prepare Tortilla Strips. Distribute evenly among 6 dinner plates and keep warm in an 150 degree oven.

In a 10- to 12-inch frying pan, melt butter over low heat. Add onion and cumin; cook, stirring occasionally, until onion is soft (about 5 minutes). Mix in flour; cook, stirring, until bubbly. Remove from heat and blend in sour cream. Return to heat and cook, stirring, over low heat until smooth and bubbly. Add jack and cheddar cheeses and continue to cook, stirring, until melted. Stir in eggs; cook until eggs are lightly set and mixture looks like soft scrambled eggs (about 10 more minutes).

Dividing equally, spoon egg mixture over tortilla strips and sprinkle with tomatoes, tomatillo (if desired) and chile.

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SOUTHWESTERN EGGS BENEDICT
From: Terrytx
Source: Sunset magazine - Summer Entertaining, 1999
Makes 4 servings

1/4 cup minced onion
1/4 cup white vinegar (wine or distilled)
7 tablespoons butter or margarine
2 tablespoons ground chili powder
1/4 teaspoon cumin seed
1/2 cup fat-skimmed chicken broth
4 pieces cornbread (each about 4" square), split,
buttered and toasted
1 ripe avocado (about 1/2 lb), pitted,
peeled and thinly sliced
4 to 8 large eggs, cooked to taste

In an 8-10-inch frying pan, combine onion, vinegar, 1 tbls. butter, chili, and cumin. Stir over high heat just until sizzling, 2-3 min.

Add broth and boil until reduced to about 1/2 cup, 3-4 min.

Scrape mixture into a blender. Whirl until very smooth, then whirl in remaining butter, in chunks.

Place cornbread, toasted sides up, on plates and garnish equally with avocado slices. Put eggs on top and spoon chili sauce over them.

NOTES: Cook the eggs as you like-poached, fried, or scrambled. Serve with hot black beans and crisp bacon. If use make cornbread with a mix, use a 14-15 oz pkg.

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BREAKFAST PIZZA
From: Terrytx
Source: Taste of Home - Quick Cooking magazine
Makes 6 servings

1 (8 oz) tube refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes -- thawed
1 cup (4 oz) shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Unroll crescent dough and place on a greased 12" pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over med. heat; drain and cool slightly. Sprinkle sausage, hash browns, and cheddar over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan. Bake at 375 degrees for 28-30 min. or until golden brown. Let stand 10 min. before cutting.

NOTES: This is good, but I increased the eggs to 5. I used the same amount of everything else.