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| | From:  KeenPatty12 (Original Message) | Sent: 2/4/2003 1:34 PM |
Easy Eggs Bernaise This is sooo easy and soooo yummy. Makes a nice impression on guests too. 1 package Grands biscuits, (1 lb. 13 oz. size), baked and split
16 slices Canadian bacon or 1 pound bacon cooked and crumbled
12 ounce shredded sharp cheddar cheese
16 eggs, scrambled in butter with salt and pepper
1 package Knorr Bernaisè sauce - prepared as directed. Set aside and kept warm.
Place halved biscuits on a large platter. Layer with Canadian bacon or sprinkle with crumbled bacon. Sprinkle with cheese. Place in a 200° oven to keep warm. Scramble eggs until set. Cover biscuits with eggs and Bernaisè sauce. Garnish with fresh parsley and sprinkle with paprika. Serves 8-12 |
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Oven Omelet This is really nice to make for a large family gathering or brunch with friends. Very tasty! Serves 12 ¼ cup butter or margarine
18 large eggs
1 cup sour cream
1 cup milk
2 teaspoons salt, (optional)
1 cup cheddar cheese, shredded
½ cup Swiss cheese, shredded
½ cup Monterey Jack cheese, shredded
½ cup green bell peppers, finely chopped
3 green onions, very thinly sliced
2 ounces pimientos, jar, diced, (optional)
Heat butter in baking dish, 13" x 9" x 2" inches, in 325° oven until melted. Tilt dish to coat bottom with melted butter. Beat eggs, sour cream, milk and salt in large mixer bowl until well blended. Stir in cheeses, green pepper, green onion and pimiento. Pour into baking dish. Cook uncovered until omelet is set put still moist, 40 to 45 minutes. Cut into squares and garnish with additional pimiento or green pepper. Note: After pouring into baking dish, you can cover and refrigerate, but no longer than 24 hours. Cook uncovered in 325° oven 40 to 55 minutes. You can also use low fat milk, sour cream, margarine and cheeses for a lower fat version. |
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Baked Oatmeal Serves 4 I mix it together, cover it and refrigerate overnight, then bake it in the morning. Every time I serve it to guests, I'm asked for the recipe. 2 cups oatmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 eggs, beaten
1/2 cup chunky or regular applesauce
1/2 cup brown sugar Topping
1 cup vanilla yogurt Preheat oven to 325o F In a large bowl combine the oatmeal, baking powder and salt. Mix in milk, eggs, applesauce, brown sugar. Stir and pour into a greased casserole dish. Bake at 325 for 45 minutes. Serve hot, topping each with vanilla yogurt. |
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Baked Eggs and Cheese This is my favorite breakfast dish! 7 eggs
1 cup milk
2 teaspoons sugar
1 pound Monterey Jack Grated Cheese (or Muenster cheese)
4 ounces Cream Cheese Cubed (room temperature)
1 16-ounce Container of Small Curd Cottage Cheese
6 tablespoons Butter (room temperature)
1/2 cup All Purpose Flour
1 teaspoon Baking Powder Beat together the eggs, milk and sugar. Add the cheeses and butter. Mix well then add the flour and baking powder. Pour into a greased 9x13 glass baking dish. Bake in a 325 degree oven for 45 minutes or until a knife inserted in the center comes out clean. This may be made ahead of time and refrigerated. If the pan goes from the refrigerator to the oven, bake 60 minutes. |
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| | (1 recommendation so far) | Message 5 of 8 in Discussion |
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Heart Healthy Pancakes 1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites
Combine dry ingredients in large bowl. Add milk, corn oil, and mix until just moistened. Beat egg whites in small bowl until stiff peaks form. Fold into batter. Place greased teflon heart shaped molds on greased griddle (medium high). Pour batter into molds. When bubbles begin to form, remove mold and flip pancakes. When done, trim pancakes with knife, if necessary, for perfect shapes. Serve with strawberry garnishes and warm real Vermont maple syrup. Note: These are low fat, low cholesterol, but very tasty, light and fluffy pancakes! |
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|  0 recommendations | Message 6 of 8 in Discussion |
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| This message has been deleted due to termination of membership. |
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bumping for more breakfast recipes! |
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Brunch Omelet Torte This do ahead recipe requires some time to prepare, but it is sensational for a special breakfast or brunch. This can be prepared, then chilled overnight and baked the next morning. Bring to room temperature before baking though. 17 1/4 ounces frozen pre-rolled sheets of puff pastry, thawed, (2 sheet) 1/4 cup butter or margarine 3 cups red potatoes, sliced 1/8 inch (6 medium potatoes) 1 cup onions sliced 1/8 inch, separated into rings (1 medium onion) 1/4 teaspoon salt 1/4 teaspoon pepper For The Omelet: 2 tablespoons butter or margarine 6 eggs 1/4 cup chopped fresh parsley 1 pinch salt 1 pinch pepper 2 tablespoons water For The Filling: 1/2 lb. thinly sliced cooked ham 2 cups shredded cheddar cheese 1 egg, slightly beaten 1 tablespoon water - On lightly floured surface roll each sheet of puff pastry into a 12" square.
- Lay 1 sheet puff pastry into a 10" pie pan; set aside.
- In 10" skillet melt 1/4 cup of butter until sizzling.
- Add potatoes, onion, 1/4 tsp salt and 1/4 tsp pepper.
- Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes), then set them aside.
- In cleaned skillet, melt 1 Tbsp butter until sizzling.
- Meanwhile in a small bowl, stir together all omelet ingredients except the remaining 1 Tbsp of butter.
- Pour half the omelet mixture (3/4 cup) into skillet with the sizzling 1 Tbsp of butter.
- Cook over medium heat.
- As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
- Continue cooking until set (2 to 3 min).
- Slide omelet onto cookie sheet.
- Repeat with remaining 1 Tbsp of butter and omelet mixture.
- Layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 pound ham, half of fried potatoes, 1 cup Cheddar cheese, remaining potatoes, ham, cheese and omelet.
- Top with remaining sheet of puff pastry.
- Press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry.
- Cover; refrigerate overnight or heat oven to 375 degrees.
- In small bowl stir together 1 egg and 1 Tbsp water; brush over puff pastry.
- Bake for 30 to 35 minutes, or until golden brown.
- Let stand 5 minutes; cut into wedges.
- If torte is refrigerated overnight, let stand at room temperature 30 minutes before baking, then bake as directed above.
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