Feeds:
Posts
Comments

Archive for the ‘Breakfast’ Category

Makes 4 servings

  • 6 eggs
  • 3/4 tsp salt
  • 3 tbsp water
  • 1/4 cup butter or margarine
  • 1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
  • 1 small zucchini, chopped (1 cup)
  • 1 medium tomato, seeded and chopped (3/4 cup)
  1. Beat eggs, salt and water. 
  2. Melt butter in 10″ skillet over medium heat.  Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot. 
  3. Pour egg mixture over vegetable mixture.  As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom.  Do not stir.  Cook 3-5 minutes or until eggs are thickened throughout but still moist. 

Read Full Post »

Serves 4

  • 1 avocado, pitted and peeled
  • 1 tsp fresh lime juice
  • salt
  • 4 (7″) flour tortillas
  • 2 cups black-bean or regular salsa
  • butter, for cooking eggs
  • 8 large eggs
  • 2-3 oz shredded sharp cheddar (about 8 tbsp)
  • grape tomatoes and cilantro sprigs for garnish
  1. In a small bowl, combine avocado and lime juice.  Mash together with a fork and season with salt.  Set aside. 
  2. Heat each tortilla in a dry nonstick skillet until hot and starting to crisp. about 1 minute per side.  Set aside and keep warm. 
  3. Warm the salsa and remove from heat. 
  4. Melt 1-2 tbsp butter in a large nonstick skillet (or 2 smaller ones) over medium heat.  Crack two eggs at a time into heated pan and cook until set, 1-2 minutes. 
  5. Place a tortilla on each of the flour plates, spoon about 1/2 cup salsa on each tortilla and top with 2 tbsp cheese and 2 eggs.  Garnish with the tomatoes, mashed avocado and a couple of cilantro sprigs. 

Read Full Post »

Serving size unknown

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 pkg vanilla pudding (not instant)
  • 2 loaves frozen bread dough
  • 1 tbsp cinnamon
  1. Rip 1 loaf of bread dough into 13×9″ pan.  Combine above ingredients into saucepan.  Heat just until bubbly. 
  2. Pour sauce over dough.  Rip 2nd loaf of dough into pan.  Let rise. 
  3. Bake at 375°F for 30 minutes. 

Read Full Post »

Makes 4 servings

  • 1 medium-size all-purpose potato, diced
  • 2 tbsp butter
  • 2 cups packed baby spinach
  • 2 scallions, trimmed and chopped
  • 6 eggs
  • 4 egg whites
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz pepper-Jack cheese, shredded
  • 1/2 cup roasted red peppers, chopped
  • 1 bag (10 oz) fresh broccoli flowerets, steamed
  1. Heat oven to 350°F.  Place potatoes in a glass bowl or dish.  Add 1/4 cup water; cover with plastic wrap, venting a side.  Microwave on HIGH power for 5 minutes. 
  2. Melt butter in a 10 inch ovenproof nonstick skillet over medium heat.  Add spinach and scallions; cook 4 minutes, until most of the liquid has evaporated. 
  3. In a large bowl, whisk eggs, egg whites, salt, pepper and half the cheese. 
  4. Add red pepper and cooked potato to skillet; heat through.  Add egg mixture to skillet and cook 7 minutes, until edge is just set; stir softer mixture in center halfway through cooking. 
  5. Remove skillet from heat and sprinkle with remaining cheese.  Transfer to oven.  Bake at 350°F for 20 minutes or until set.  Carefully remove from oven (handle will be hot).  Divide in wedges.  Serve with cooked broccoli. 

Read Full Post »

Makes 4 servings

  • 6 large eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp freshly grated Parmesan cheese
  • 2 tbsp finely chopped Italian flat-leaf parsley
  • 1/2 tsp grated lemon zest
  • 1 tsp fresh lemon juice
  • 10 medium shrimp, shelled and deveined, half roughly chopped
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 tsp hot red pepper flakes
  1. Preheat oven to 425°F. 
  2. In a medium bowl, whisk eggs, salt, and pepper.  Add cheese, parsley, lemon zest, and lemon juice; add whole and chopped shrimp to egg mixture. 
  3. In a small, heavy nonstick ovenproof skillet, heat butter and oil over medium-high heat; add egg mixture.  Stir eggs slowly for 1 minute, then place pan in oven and cook 9-10 minutes, until frittata is slightly set in the middle.  Remove pan from oven; sprinkle with red pepper flakes. 

Read Full Post »

Makes 6 servings

  • 1 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp sugar
  • 1 tbsp vegetable oil
  • 2 large egg whites
  • 1 large egg
  • 1 pint chocolate frozen yogurt
  • 1/2 cup prepared fudge sauce
  • fresh fruit for garnish (optional)
  1. In a medium bowl, whisk the milk, flour, cocoa, sugar, oil, egg whites and egg. 
  2. Coat a nonstick 8-inch skillet with cooking spray; place over medium heat until very hot.  Pour 1/4 cup of batter into pan; quickly tilt so batter covers bottom.  Cook crepe 1 minute or until bottom is dry.  Turn over; cook for 1 minute more. 
  3. Transfer crepe to a plate.  Repeat with remaining batter, stacking crepes with a sheet of waxed paper between each. 
  4. Place 2 crepes on each of 6 plates.  Spoon some frozen yogurt on each crepe; roll up over filling.  Turn seam side down.  Drizzle with sauce and garnish with fresh fruit. 

Read Full Post »

Serves 6

  • 1 1/2 cup milk
  • 1/2 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp sugar
  • 1 tbsp vegetable oil
  • 2 large egg whites
  • 1 large egg
  • 1 pint chocolate frozen yogurt
  • 1/2 cup prepared fudge sauce
  1. In medium bowl, whisk the milk, flour, cocoa, sugar, oil, egg whites and eggs.  Coat a nonstick 8″ skillet with cooking spray; place over medium heat until very hot. 
  2. Pour 1/4 cup of the batter into pan; quickly tilt so batter covers bottom of skillet.  Cook crêpe 1 minute or until bottom is dry.  Turn over, cook for 1 more minute.  Transfer crêpe to plate.  Repeat with remaining batter, stacking crêpes with sheets of waxed paper between each. 
  3. Place two crêpes on each of 6 plates.  Spoon some frozen yogurt on each crêpe; roll up over filling.  Turn seam side down.  Drizzle with sauce and garnish with fresh fruit. 

Read Full Post »

Older Posts »