Recipe: Breakfast For Dinner (25)

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03-22-2000 - 25 Breakfast for Dinner Recipes

Becky,LA (2000-03-22 22:08:24) :

BEIGNETS AND CAFE AULAIT
Recipe By : EMERIL

1 package active dry yeast
1/2 cup granulated sugar
2 tablespoons vegetable shortening
1 1/4 cups warm milk (110 degrees)
1 egg, beaten
4 1/2 cups all-purpose flour
Pinch of salt
Oil for frying
Powdered sugar for dusting
5 cups of Chicory Coffee, hot
5 cups whole milk, hot

Preheat the fryer to 360 degrees F. In the bowl of an
electric mixer, fitted with a dough hook, add the
yeast, sugar, shortening, and milk, mix for 2
minutes. Add the egg. Mix well. Add 4 cups of the
flour and salt. Beat at low speed until all of the flour
is incorporated, about 1 minute. Then beat at
medium speed until the mixture forms a ball, leaves
the sides of the bowl, and climbs up the dough hook.
Remove the dough from the bowl. Using your hands,
form the dough into a smooth ball. Lightly oil a bowl.
Place the dough in the bowl and turn it to oil all sides.
Cover with plastic wrap and set aside in a warm,
draft-free place until it doubles in size, about 2 hours.
Turn the dough out onto a floured surface and pat the
dough into a rectangle about 1-inch thick. Lightly dust
the surface of the dough. Roll out the rectangle to 12
1/2 inches long by 10 inches wide and about 1/4-inch
thick. With a sharp knife, cut the dough into twenty 2
1/2-inch square beignets. Fry the beignets, a couple
at a time until golden brown and crispy on all sides,
about 3 to 5 minutes. Remove and drain on a paper
towels. Sprinkle the beignets with powdered sugar
and serve. Fill each cup with 1/2 cup of coffee and
1/2 cup of the hot milk. Stir well.

Serve the coffee with the beignets.

Yield: 10 servings

Becky,LA (2000-03-22 22:04:22) :

ROCK'S SKILLET EGGS
Recipe By : EMERIL

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. Saute 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 (2000-03-22 21:57:14) :

BECKY'S SPINACH TART
Recipe By : BECKY
Serving Size : 6

1 package chopped spinach -- thawed and drained
3 large egg -- beaten
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons onion -- chopped fine
1 cup Romano cheese -- grated
1/4 cup butter -- melted

1 pie crust

Heat oven to 350.
Combine all ingredients. Pour into pie crust.
Sprinkle with Romano.
Bake 30-35 minutes.
Serve warm.

Becky,LA (2000-03-22 21:54:58) :

MOM'S SKILLET FRIED POTATOES
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.

Kelly~WA (2000-03-22 21:50:54) : Breakfast Pizza

Serving Size : 6

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
3-4 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.

Becky,LA (2000-03-22 21:47:33) :

BECKY'S MILK GRAVY
Recipe By : BECKY

3 tablespoons oil -- bacon,sausage grease
3 tablespoons flour
3 cups milk
salt and pepper

Place about 3 tablespoons fat in skillet. Heat to high temperature.
If you have cooked meat/chicken etc. drain excess fat but leave brown crumbs.
Stir in flour. using whisk stir constantly until flour is medium brown.
Pour in milk. Whisking as gravy boils and thickens.
Add salt and pepper.

NOTES : *SERVE WITH BISCUITS AND EGGS OR WITH MASHED POTATOES OR RICE.

Becky,LA (2000-03-22 21:45:27) :

MOM'S GRANOLA
Recipe By : MOM

6 cups old fashion oats
1 cup wheat germ
1 cup powdered milk
1 cup raw sunflower seeds
1 cup sesame seeds
1 cup coconut
1/2 cup almonds -- slivered
1/2 cup pumpkin seeds
1/3 cup oil
1/3 cup honey
1 cup apple juice

heat oil. honey, and juice.
Mix with other ingredients until moistened.
Spread in 2 9x13 cake pans.
Bake at 325 degrees for 30 minutes or until light brown.
Stir often.
After mixture is cooled add any of the following: raisins, peanuts, dried fruit, chocolate chips.

Becky,LA (2000-03-22 21:44:25) :

BISCUITS
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.

Kelly~WA (2000-03-22 21:43:43) : Chocolate Waffles with Ice Cream

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

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

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

3. 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).

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

Makes 4 large waffles.

Kelly~WA (2000-03-22 21:42:02) : Cheese & Ham Strudel

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.

Kelly~WA (2000-03-22 21:40:03) : Banana Cinnamon Waffles

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

Kelly~WA (2000-03-22 21:35:17) : Fresh Mushroom, Bacon and Egg Puff
Originally posted on TKL by Gina,.Fla

serves 8-10

(Must be made 1 day ahead)

4 c. day old white or French bread
2 c. shredded Cheddar
10 eggs, slightly beaten
4 c. milk
1 t. dry mustard
1 t. salt
1/4 t. onion powder
dash of black pepper
10 slices cooked crisp bacon, crumbled
1/2 c. fresh sliced mushrooms
1/2 c. tomatoes, chopped
1/2 ,ed. onion, chopped
2 garlic cloves, minced

Generously butter a 9x13" pan and arrange the bread cubes in it and
sprinkle the cheese all over it.

Saute the chopped onion, mushrooms and garlic in some butter till limp. Cool and set aside.

Beat together the eggs, milk, mustard, salt, onion powder and pepper.
Blend in the onion mixture and pour all this on top of the bread and
cheese.Sprinkle with the bacon bits and tomatoes. Cover and chill overnight.

Preheat oven to 325. Bake uncovered, until set, 1 hour. Tent with foil if
top gets too brown.

Kelly~WA (2000-03-22 21:31:59) : Apple Puffed Pancake
Originally posted on TKL by Gina,.Fla
serves 6

6 eggs
1 1/2 c. milk
1 c. flour
3 T. sugar
1 t. vanilla
1/2 t. salt
1/4 t. cinnamon
1/2 c. butter
2 Granny Smith apples, peeled and sliced very thin
2-3 T. brown sugar

warm maple syrup

Preheat oven to 425

Blend eggs, milk, flour, sugar, vanilla, salt and cinnamon in a large
bowl. Batter may remain lumpy. Add butter to a fluted 12 inch quiche
or tart pan and melt in oven.

Add apple slices to pan and return to oven until butter sizzles BUT
DOES NOT BURN.

Remove from oven and immediately pour in batter. Sprinkle with brown
sugar and bake for 20 mts. until all puffed and brown. Serve with
warmed maple syrup.

Kelly~WA (2000-03-22 20:31:52) : OverNight French Toast
Serves 6

1/4 cup butter, room temperature
12 3/4 inch thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
powder sugar

Spread butter over bottom of heavy large
baking pan with 1 inch high sides.
Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.

Preheat oven to 400F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 5 minutes longer.

Transfer cooked toast to plate and sprinkle with powdered sugar. Serve immediately with favorite syrup.

Kelly~WA (2000-03-22 20:28:18) : Breakfast Lasagna

1 bag frozen hash browns
1 and 1/2 lb Canadian Back Bacon, sliced
1 onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 to 2 cups mushrooms, sliced
4 to 5 eggs
1 cup milk
1 and 1/2 to 2 cups sharp cheese, grated
salt and pepper
seasonings

Layer frozen hash browns in a 9x11 inch lasagna pan; season very
well with salt and pepper. Layer green pepper, yellow pepper and
onion over hash browns; layer mushroom slices on top. Cook back
bacon until crispy; place over mushroom layer. Beat eggs and milk;
add salt. Pour egg mixture over bacon; spread grated cheese on top.
Bake at 350 degrees F. for about 30 to 40 minutes.

Kelly~WA (2000-03-22 20:27:20) : BREAKFAST CASSEROLE

8 slices cubed white bread, crusts trimmed off
1/2 c. butter or margarine
6 eggs
2 c. milk
1 c. grated cheddar or jack cheese
options: 1 c. of any of these - crumbled bacon, dices ham, crumbled
cooked sausage, flaked crab meat

Melt butter in oblong baking dish. Place cubed bread to cover bottom
of dish. Spread cheese over the bread layer. Spread any optional
ingredient over cheese layer. Beat eggs with milk. Pour over the layers
already in the cassarole. Cover with foil and refrigerate over night.

When ready to bake, preheat oven to 375 degrees. Bake covered for
20 minutes; remove cover and continue to bake for 10-15 minutes or
until brown and puffy. Serve immediately. Serves 6-8 generously.

Note: I have used seasoned croutons in place of the bread cubes with
much success.

Kelly~WA (2000-03-22 20:26:30) : SCRAMBLE EGG CASSEROLE

1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon peter
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beated
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tablespoons butter.
Add flour, salt and pepper; cook and stir until
mixture begins to bubble. Gradually stir in
milk; cook until thickened and bubbley, stirring
constantly. Remove from the heat. Add cheese;
mix well and set aside. In a large skillet,
saute ham and onions in 3 Tablespoon butter
until onions are tender. Add eggs; cook and
stir until they begin to set. Add the
mushrooms and cheese sauce; mix well. Pour in
a 7x11 1/2-in. dish. Melt remaining butter;
toss with bread crumbs. Sprinkle over top of
casserole. Cover and refrigerate for 2-3 hours
or overnight. Bake, uncovered, at 350 for
25-30 minutes or until top is golden brown.
Sprinkle with onions if desired.
Yield: 6-8 servings.

chiqui,.new.orleans (2000-03-22 14:15:16) : POTATO OMELET

2 LARGE IDAHO POTATOES, UNPEELED
6 LARGE EGGS
1/4 CUP MILK
1/8 TEASP. GARLIC SALT
1 TABSP MINCED FRESH PARSLEY
3/4 TEASP LEMON-PEPPER SEASONING
4 GREEN ONIONS AND TOPS, THINLY SLICED
1 SMALL HAM STEAK, CUBED
4 TABLESPOONS BUTTER OR MARGARINE

Scrub potatoes and cut up into tiny cubes. Keep in cold water until ready to cook. Drain well and dry with a paper towel. Saute in a little vegetable oil or margarine until well browned. Set aside. In a large, non-stick skillet melt the 4 tabsp. Butter. Add onions and chopped ham. Saute 2 minutes. Add cooked potatoes and mix well. In a medium bowl mix eggs with all remaining ingredients and beat well. Pour over potato mixture and cook over medium heat until set.(tilt and lift mixture as it cooks). When eggs are set, invert onto a buttered dish and slide back into skillet to brown the other side. Place on a heat-proof dish and keep warm. Note: this actually re-heats beautifully in the microwave.

CHEESE GRITS

Cook grits according to package (please don't use instant for this dish) quick grits are good. Substitute milk for 1/3 of the water called for in the directions. When the grits are almost ready stir in shredded cheddar cheese and sliced jalepenos to your desired taste.

BUTTER PECAN WAFFLES

Use your favorite waffle or pancake mix (i prefer pioneer buttermilk mix) add 2 tabsp. Crisco oil, 1 teasp. Butter flavoring, and 1 cup finely chopped pecans to the batter. Cook as directed. Serve with the following syrup:

BUTTER PECAN SYRUP

1 stick butter (not margarine)
2 cups favorite syrup
2 cups pecan halves or coarsely chopped

Combine all ingredients in a saucepan and bring to a slow boil. Reduce heat and keep warm until serving.EGGS PORTUGAL

1 1/2 pounds brown and serve sausages, cut up, browned and well drained
8 slices sandwich bread of choice (whole wheat, rye, sourdough, etc. or any combination you like)cubed.
3/4 lb. sharp cheddar cheese or swiss cheese, shredded
(or cheese of your choice)

6 large eggs, beaten
3/4 teasp. creole mustard
2 cups half and half cream
1/2 teasp. lemon-pepper seasoning
1 bunch green onions, thinly sliced

butter a 3 qt. Casserole dish (rectangular) sprinkle in bread cubes, cheese and browned and drained sausage cubes. Mix eggs with remaining ingredients and beat well. Pour over bread mixture. Cover tightly with plastic wrap and chill at least 4 hours, preferrably overnight.

When ready to bake make a sauce using the following:

1 can cream of mushroom soup
1 cup sliced mushrooms sauteed in butter
1/4 cup dry vermouth

Place ingredients in a small bowl and mix until well blended. Pour over the chilled casserole. Bake at 375* for 25-30 minutes.

Serve with mini croissants and a variety of southern preserves such as strawberry, peach or pineapple of course lots of hot coffee and chicory and fruit juices, even bloody marys

mimosas are also a great beverage with this meal
mimosas equal parts of chilled freshly squeezed orange juice and champagne

a bowl of fresh fruit ambrosia would also be nice along with some mini dainsih!!

Hope these help

CHIQUI

chiqui,.new.orleans (2000-03-22 14:11:16) : Butter Pecan Waffles

To your favorite waffle batter add 1 teasp. butter flavor and 1 cup coarsely chopped pecans. Bake in waffle iron as usual (I have made waffles from scratch, but I still prefer good old Bisquick mix)

Butter Pecan Syrup
In a small saucepan combine 1/2 cup light Karo syrup, 1 cup Maple syrup, and 1/2 stick butter. Heat just until melted. Stir in 1/ cup coarsely chopped, toasted pecans. Serve warm.

chiqui,.new.orleans (2000-03-22 14:07:03) : Our family's favorite Breakfast for Dinner is:

Butter Pecan Waffles with praline syrup
Jimmy Dean's Pork Sausage Patties
OR Blueberry pancakes and Crip Thick Sliced Bacon

Second:

Potato Omelets, Cheese Grits, Crispy bacon
Hot Biscuits, Strawberry Preserves from Louisiana

Shelby,IA (2000-03-22 11:00:05) : Chicken Brunch Bake

9 slices day-old bread, cubed
3 cups chicken broth
4 cups cubed cooked chicken
1/2 cup uncooked instant rice
1/2 cup diced pinientos
2 Tbsp minced fresh parsley
1-1/2 tsp salt, optional
4 eggs, beaten

In a large bowl, toss bread cubes and broth. Add chicken, rice, pimientos, parsley and salt; mix well. Transfer to a greased 13x9x2 baking dish. Pour eggs over all. Bake uncovered at 325 for 1 hour or until knife inserted near the center comes out clean. Yield: 8 servings.

Shelby,IA (2000-03-22 10:51:51) : Breakfast Pizza Skillet

1 lb bulk Italian sausage
5 cups frozen has brown potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 to 1/2 tsp salt
Pepper to taste
1/2 cup sliced mushrooms
4 eggs
1 med tomato, thinly sliced
1 cup(4oz) shredded cheddar cheese
Sour cream and salsa, optional

In a large skillet, cook sausage until no longer pink. Add potatoes, onion, green pepper, salt & pepper. Cook over med-high heat. for 18-20 min. or until the potatoes are browned. Stir in mushrooms. Beat eggs; pour over the potato mixture. Arrange tomato slices on top. Sprinkle w/cheese. Cover and cook over med-low heat for 10-15 min. or until eggs are completely set(do not stir). Serve w/sour cream and salsa if desired. Yield: 6 servings.

Shelby,IA (2000-03-22 10:44:55) : Ham 'n' Cheese Potatoe Bake

1 pkg(24oz) frozen O'Brien has brown potatoes
2 cups cubed fully cooked ham
3/4 cup shredded cheddar cheese, divided
1 sm onion, chopped
2 cup(16oz) sour cream
1 can(10-3/4oz) condensed cheddar cheese soup, undiluted
1 can(10-3/4oz) condensed cream of potatoe soup, undiluted
1/4 tsp pepper

In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 60-65 min. or until bubbly and potatoes are tender. Let stand for 10 min. before serving. Yield: 10-12 servings.

Shelby,IA (2000-03-22 10:37:53) : Ole Omelet

3 eggs
1/8 tsp salt
dash of pepper
2 slices American chees, halved
2 Tbsp salsa
2 Tbsp chopped green chilies, optional
2 Tbsp chopped mushrooms,optional
Additional salsa & sour cream, optional

In a small bowl, beat eggs, salt & pepper. Coat a 10-in skillet w/nonstick cooking spray and place over med. heat. Add egg mixture. As the eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, place cheese, salsa and green chilies and mushrooms if desired over half of the eggs; fold in half. Cover and let stand for 1-2 minutes or until cheese is melted. Serve w/additional salsa and sour cream if desired. Yield: 1-2 servings.

calliope,.NY (2000-03-22 10:25:13) : FOR BRUNCH....AND OTHER MEAL IDEAS by CALLIOPE

Crepes or quesadillas made with ham, cheddar and a cooked, spiced apple filling, drizzle with a light bechamel sauce. Serve it with quiche Lorraine.
Start with a cold pea and zucchini buttermilk soup End with pound cake and vanilla ice cream

Or try crepes filled with a spiced pear filling with walnuts and stilton and maybe drizzle it with a avgelemono suace.

Or try filling crepes with tomatos, scallions and goat or cream cheese and maybe even some black olives, top with a creamy spinach sauce with lemon

Smoked Salmon Hash with a fruit salad drizzled with Grand Marnier and topped with a small scoop of lemon sherbet and Popppy-filled sour cream coffee cake.

Fog Chicken Hash or Emeril's Creamy Cajun Chicken with Cheesey Rice with fancy applesauce (like cranberry and apple-sauce...see recipe for roasted applesauce in the ETC. file )some kind of vegetable and/or salad and zucchini bread with cream cheese...juice

Chestnut soup, cold rosemary marinated shrimp, risotto with artichoke hearts, lemon/butter carrots, salad (? maybe a pear and greens salad with a warm shallot dressing), cooked parsley/leek pesto to decorate, frozen lemon pie in gingersnap crust or Martha's pound cake with ice cream. Brie baked with a fruit chutney and green been and walnut pate for appetizers.

Cream of Spinach and Artichoke soup, Olive paste bruschetta, Lydia's rosemary,sausage,chicken,honey and raspberry vinegar sautee,oven roasted potatos or risotto, carrots or yellow summer squash......pistachio pudding
ice cream, homemade, for dessert!