Recipe: Breakfast Recipes (14)

recipelink.com Chat Room Recipe Swap
08-30-2000 - 14 Breakfast Recipes

rhonda.tn (09:40:34) : French Banana Pancake

Use any pancake recipe that you have the important part is the delicious sauce. If I am in a rush, I use bisquick

1/2 c butter
1/2 c brown sugar
1/2 c heavy cream
1/4 t cinnamon
1/4 t nutmeg
2 bananas peeled and quartered

melt butter, add brown sugar and spices.
stir until melted and combined. add cream and cook 2-3 min until thickened
add bananas, spooning sauce over them.
cook 2-3 min

lay pancake flat on plate, spoon one banana in center, roll like a crepe or burrito, spoon sauce over top - delicious, breakfast, lunch dinner or my favorite - dessert!

KellyWA (10:45:32) : (One of my personal favorites)

Chocolate Strawberry Waffles

3 Eggs, Separated
1/3 Cup Chocolate Syrup
1 1/2 Cups all-purpose Flour
1/4 Cup Vegetable Oil
2 tsp Baking Powder
1/4 Cup Butter, Melted
1/2 tsp Baking Soda
2 Cups Strawberries, Sliced
1 Tbls Granulated Sugar
1 Cup Whipping Cream
1/2 Cup Sour Cream
3/4 Cup Milk

NOTE: Use a Belgian Waffle Maker or reduce batter portion to 1/4 cup per
waffle and cooking time to 2 1/2 to 3 1/2 minutes per waffle.

Beat egg whites until stiff. Set aside.

Mix the flour, baking powder, baking soda and sugar together.

Beat the egg yolks with the sour cream, milk and chocolate syrup. Mix the oil with the melted butter, using a small bowl.

Add the sour cream mixture - alternate with the oil and butter mixture - to
the dry ingredients. Mix until smooth.
Fold in the egg whites.

Pour 1/2 cup of batter into a lightly greased waffle maker (see NOTE above).

Bake for 4 or 5 minutes or until the steaming stops. Repeat for the remainder of the batch of waffles.

Whip the whipped cream until stiff and fluffy but not dry.

Top hot waffles with sliced strawberries and whipped cream.

Serve at once.

KellyWA (10:43:05) :

Chicken Enchilada Crepes

-- Sauce:
1/4 C. finely chopped onion
1 Tbsp. margarine
1 Can tomato sauce -- (15 oz.) with tomato bits
1 Can green chili -- (7 oz.) salsa
1 Tsp. chili powder
1/4 Tsp. garlic salt

-- Filling:
3 C. finely chopped -- cooked
chicken or turkey
2 C. sour cream
2 C. grated Cheddar cheese
18 cooked crepes

-- Garnish:
1 Large ripe avocado or sliced green onions
sour cream

Sauce: Saute onions in butter or margarine in small saucepan until tender. Add remaining ingredients, simmer 15 minutes, uncovered.

Filling: Combine the chopped chicken, sour cream and cheese. Use about 1 1/2 tablespoons for each crepe.

To fill the crepes, place them flat and in the middle of the crepe, place the filling in a line across the crepe. Roll up the crepe jelly roll style and place open edge down in a 9 x 13-inch baking dish. Bake the filled crepes in a 350 degrees oven for about 20 minutes or until hot and bubbly.

The crepes can be filled and baked immediately or filled and frozen. Defrost the filled crepes slightly and bake as directed adding a few minutes.

To serve, spoon the hot sauce over the crepes and garnish with a slice of avocado or a sprinkle of green onion and a spoon of sour cream.

KellyWA (10:42:05) :

Belgium Waffles

Yield: 3 Servings

2 c Flour; sifted
2 tsp Baking Powder
3/4 tsp Salt
3 Egg Yolks; beaten
1 3/4 c Milk
1/3 c Oil
3 Egg Whites; slightly beaten

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and
milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in
egg whites. Do not overmix. Pour approximately 7/8 cup batter into the
preheated grid. Close and bake about 4 minutes. Serve hot with butter and
syrup, or as a base for various creamed dishes (vegetables, fish, or meat)
or top with ice cream and a dessert sauce. Makes 5 -6.

WAFFLE VARIATIONS:

Pecan Waffles. Stir into plain waffle batter before
folding in the beaten egg whites, 3/4 cups chopped pecans or sprinkle a few
chopped pecans over batter, before closing waffler.

Cinnamon Waffles. Sift 1 1/2 tsp. cinnamon with the dry ingredients when
preparing plain waffle batter.

Apple Waffles. Stir into plain waffle batter, before folding in the beaten
egg whites, 2 cups peeled, diced apples.

Lemon Waffles. Add 2 tsp. grated lemon rind to egg yolk, milk mixture in
waffle recipe.

Bacon Waffles. Stir into plain waffle batter before folding in the beaten
egg whites, 8 slices pan-fried crumbled bacon.

Corn Waffles. Reduce milk to 1 cup; add 2 cups canned cream-style corn and
1-2 tsp sugar, depending Upon sweetness of corn. Bake until thoroughly dry.

Cheese Waffles. Stir into plain waffle batter before folding in the beaten
egg whites, 1 cup grated processed cheese.

Ham Waffles. Sprinkle 2 tb. finely diced cooked ham over batter, before
closing waffler.

Chocolate Waffles. Substitute 3 tb. cocoa for 3 tb. of the flour when
preparing plain waffle batter.
Chocolate Chip Waffles. Stir into plain
waffle batter before folding in the beaten egg whites, 3/4 cup chocolate
chips.

KellyWA (10:41:29) :

Cornmeal Waffles With Chili Topping

Yield: 4 servings

3/4 c Whole wheat flour
1/2 c Cornmeal
1 t Salt
2 t Baking powder
1 c Lowfat soy milk
1 T Oil

-CHILI TOPPING-
x Vegetable cooking spray
1 lg Onion, chopped
1 Green pepper, chopped
1 T Chili powder
2 c Cooked pinto or kidney Beans

This chili topping can be made in advance and reheated once the waffles are hot.

Mix flour, cornmeal, salt, and baking powder. Add soy milk and oil and stir
gently until well blended. Heat waffle iron, pour in the appropriate amount
of batter for your specific model, and spread to the edges of the waffle
iron. Close and cook until gently browned. Serve immediately.

For Chili Topping: Spray nonstick skillet with vegetable cooking spray and
saute onion and pepper over medium heat for 3-4 minutes or until
translucent. Add chili powder and beans and cook 5 minutes over medium
heat. Pour chili topping over cornmeal waffles.

Total Calories Per Serving: 332 Fat: 6 grams

KellyWA (10:40:43) :

Nutty Maple Waffles

Serving Size: 8

1 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs -- separated
1 can (12 oz.) evaporated skim milk
3 Tablespoons vegetable oil
1/2 teaspoon maple flavored extract
1/2 cup finely chopped pecans

In medium bowl, combine flour, sugar, baking powder, and salt; set aside. In
large mixer bowl, combine egg yolks, evaporated skimmed milk, oil and maple
extract; beat well. Gradually add dry ingredients, beating well after each
addition until smooth. In small mixer bowl, beat egg whites until stiff
peaks form. Fold into batter. Preheat waffle iron according to
manufacturer's instructions. Pour 1/2 cup batter onto hot iron; sprinkle with
1 tablespoon chopped pecans. Bake 3 to 4 minutes or until steaming stops.
Repeat with remaining batter and nuts.

For Nutty Maple Pancakes:
Pour 1/2 cup batter onto preheated greased griddle or electric skillet.
Sprinkle with 1 tablespoon chopped pecans; bake and turn. Repeat with
remaining batter and nuts.

KellyWA (10:40:00) :

BERRY CREPE FILLING WITH ORANGE SAUCE

Yield: 4 servings

1 c Fresh blueberries
1 c Sliced strawberries
1 tb Sugar
3 pk Cream cheese, softened (3oz)
1/4 c Honey
3/4 c Orange juice
8 Crepes (6 1/2")

Combine blueberries, strawberries and sugar in small bowl; set aside.

To prepare sauce, beat cream cheese and honey until light; slowly beat in orange juice.

Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon about 1 tablespoon sauce over berries. Roll up; place on serving plate. Repeat with remaining crepes.

Pour remaining sauce over crepes.

KellyWA (10:38:51) :

BLINTZAS
Yield: 6 servings

--BLETLACH: (CREPES) --
1/4 tsp Salt
2 c Flour
1 c Water
3 eggs

--FILLING--
1 lb Cottage cheese
1 Egg yolk
1 tb Sugar

Sift flour and salt. Beat eggs well, add water.

Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Let set for at least one hour.

Heat a small non-stick frying pan and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth or paper towels. Continue until all the batter is used. Should make 10 or 12 circles.

Mix the filling ingredients well. Put some filling off center on each circle.
Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the top down.

At this point you can store them in
the fridge, or freeze them. They freeze well.

To finish, just fry them in a small amount of butter, until browned Great, served with sour cream.

KellyWA (10:37:24) :

STRAWBERRY-CREAM FOR 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 (10:36:37) :

Sausage Crepes

-- Crepe Batter:--
6 beaten eggs
2 C. milk
2 Tbsp. oil
2 C. flour
1 Tsp. salt

-- Sausage Filling: --
2 Lb. bulk hot smoked sausage
1 C. onion -- chopped
1 C. shredded processed cheese
2 Pkg. cream cheese -- (3 oz.)

-- Topping: --
1 C. sour cream
1/2 C. melted and cooled
butter

Crepe Batter: Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch preheated skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes.

Place 2 tablespoons sausage filling down center of each crepe and roll up.

Layer rolled crepes in large baking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer.

Sausage Filling: Remove casing and crumble in skillet.

Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended.

Topping: Mix butter and sour cream together. Recipe may be frozen after crepes are filled. Makes 10 servings.

KellyWA (10:35:02) :

PEACH CREPES

--FOR THE CREPES--
1/2 c All-purpose flour
1 Egg, lg
3 tb Amaretto-flavored nondairy creamer
1/8 tsp Ground nutmeg
1 tsp Pure vanilla extract
Light vegetable oil cooking Spray

--FOR THE FILLING--
2 c Fresh orange juice
2 tb Orange liqueur
8 Peaches, peeled and thinly sliced
1 tsp Honey
1 tsp Ground cinnamon
1 tsp Orange zest

Put the flour into a mixing bowl. Make a well in the center of the flour and add the egg. While whisking, pour in the nondairy creamer and then the skim milk. Continue to whisk until the batter is smooth and free of lumps, then whisk in the nutmeg and vanilla. Cover the batter and set it aside for 30 minutes.

Preheat an 8-inch nonstick crepe pan or a small, heavy nonstick frying pan for about 1 minute over medium-high heat. Spray it twice with the vegetable oil. Spoon just enough batter into the pan to form a thin layer over the bottom,
about 3 tablespoons, and tilt the pan to spread the batter evenly.

Cook the crepe for 1 to 2 minutes, just until the edge is firm and begins to separate from the bottom. Flip the crepe with a spatula and cook for 1 to 2 minutes more on the other side, until golden brown.

Remove the crepe to a sheet of waxed paper. Continue the process, stacking the cooked crepes on the waxed paper, until 8 crepes have been made.

For the filling, combine the orange juice, liqueur, peaches and honey in a medium frying pan. Cook for about 10 minutes, until the liquid turns thick and syrupy. To assemble, lay a crepe on an individual serving plate. Mound 1/3 cup of the peach slices on the bottom half of each and flip the top half over.

Spoon a tablespoon of the peach syrup over each and dust with cinnamon and orange zest.

KellyWA (10:33:22) :

Potatoes With Bacon & Zucchini

1 md Zucchini -- sliced fairly thin
2 tablespoon Butter
6 lg Potatoes -- boiled and skinned
4 tablespoon Olive oil
6 Slices bacon
Salt and pepper to taste

In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop
the bacon and return to pan. Add sliced zucchini, butter and oil. Saute
until slightly soft. In a large serving bowl, slice the potatoes about
1/2" thick. Add bacon-veggie mixture, salt and freshly ground pepper
and mix well. Serve hot or warm.

KellyWA (10:32:05) :

"CAMPFIRE" POTATOES

5 medium Potatoes, peeled, thinly sliced
1 medium Onion, sliced
6 tablespoons Butter or margarine
1/3 cup Cheddar cheese, shredded
2 tablespoons Fresh parsley, minced
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup Chicken broth

Place the potatoes and onion on a large piece of heavy-duty foil with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium coals for 35 to 40 minutes or until potatoes are tender.

KellyWA (10:30:25) :

SPINACH CREPES

1/2 t Salt
1 pinch Nutmeg or mace
2 pk Frozen spinach
3 T Minced onion
1 Egg, beaten slightly
1 T Flour
1 T Butter
2 T Milk

Make a roux with onion, butter & flour. Stir in milk & egg. Add spinach, salt and nutmeg. Heat through. Fill crepes, and bake 10-15 min. at 350.