Baked French Toast

Baked French Toast

Ingredients for 8 servings

¼ teaspoon kosher salt
½ cup heavy whipping cream
1 tablespoon brown sugar
1 teaspoon maple extract
2 cups whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
4 large eggs
8 ounces day-old French bread, unsliced

Topping:

¼ cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons brown sugar
3 tablespoons unsalted butter, cut into ¼-inch cubes
confectioners' sugar
fresh blueberries or raspberries
freshly grated nutmeg, optional

Directions

Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next six ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight.

Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread.

Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.
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Chiles Rellenos Breakfast Bake

Chiles Rellenos Breakfast Bake

Ingredients for 15 servings

¼ teaspoon ground cumin
½ cup 2% milk
1 can (27 to 28 ounces) whole green chiles
1 cup chunky salsa
1 package (20 ounces) refrigerated shredded hash brown potatoes
1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled
2 cups shredded Mexican cheese blend
6 large eggs
salt and pepper to taste
Optional ingredients: warm flour tortillas (8 inches), sour cream and salsa

Directions

Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Cover with remaining potatoes, sausage and cheese.

Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture.

Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.
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Caramel Nut Breakfast Cake

Caramel Nut Breakfast Cake

Ingredients for 18 servings

¼ cup canola oil
½ cup all-purpose flour
2/3 cup water
1 package white cake mix (regular size)
2 large eggs

Topping:

¼ cup butter, melted
¾ cup chopped pecans
1 cup packed brown sugar

Drizzle:

1 cup confectioners' sugar
1 tablespoon light corn syrup
1 tablespoon water

Directions

Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan.

In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. In a small bowl, mix confectioners' sugar, corn syrup and water until smooth; drizzle over warm cake. Serve warm.
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Vegetable Strata

Vegetable Strata

Ingredients for 12 servings

½ cup chopped pecans
½ teaspoon pepper
½ teaspoon salt
1 cup fresh or frozen corn
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1-¾ cups 2% milk
2 medium zucchini, quartered and sliced
2 shallots, chopped
3 cups shredded Gruyere or Swiss cheese
3 garlic cloves, minced
3 teaspoons olive oil, divided
4 teaspoons each minced fresh sage, basil and parsley
5 large eggs

Directions

Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl.

Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes.

Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour.

Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
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Amish Breakfast Casserole

Amish Breakfast Casserole

Ingredients for 12 servings

1 medium sweet onion, chopped
1 pound sliced bacon, diced
1-¼ cups shredded Swiss cheese
1-½ cups 4% cottage cheese
2 cups shredded cheddar cheese
4 cups frozen shredded hash brown potatoes, thawed
6 large eggs, lightly beaten

Directions

Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
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Pecan Coffee Cake

Pecan Coffee Cake

Ingredients for 15 servings

1/3 cup canola oil
1/3 cup sugar
½ cup confectioners' sugar
2/3 cup chopped pecans
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 package yellow cake mix (regular size)
2 tablespoons orange juice
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
4 large eggs

Directions

In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.

Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.
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Creamy Strawberry French Toast Bake

Creamy Strawberry French Toast Bake

Ingredients for 8 servings

½ cup confectioners' sugar
1 cup half-and-half cream
1 loaf (1 pound) cinnamon bread, cut into 1-in. pieces
1 package (8 ounces) cream cheese, softened
1 tablespoon grated orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
2 tablespoons sugar
3 cups sliced fresh strawberries, divided
5 large eggs
sweetened whipped cream

Directions

Toss 2 cups strawberries with sugar. In another bowl, beat the next five ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight.

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, about 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining strawberries.
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Chicken With Onion And Herb Stuffing

Chicken With Onion And Herb Stuffing

Ingredients for x servings

1 large onion, thinly sliced
1tbsp olive oil
1 x 1·5kg chicken
2 garlic cloves, chopped
20g (¾oz) flat-leaf parsley
25g (1oz) butter, softened
50g (2oz) bread (2 slices)
Elfe potatoes, to serve
Mixed veg, to serve

zest of an unwaxed lemon
Directions

Preheat oven to Gas Mark 6, 200˚C, fan180˚C. Heat oil and sweat onion and garlic until softened. Decant to a bowl and cool.

Whizz the bread in a food processor with parsley. Add to onion and garlic mix, along with zest, and season. Spoon the stuffing into the chicken neck cavity.

Place in a roasting tray, smother over butter, season, add ½ cup of water and roast for 1hour 20 minutes. To test, insert a skewer into thickest part of thigh. It is cooked through when juices run clear; if not, cook 10 minutes more.

Scatter chicken with some chopped parsley, leave to rest for 10 minutes, then carve. Bubble down juices in pan and serve along with new potatoes and vegetables.
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Pea And Pesto Risotto

Pea And Pesto Risotto

Ingredients for 4 servings

1 small onion, diced
1tbsp olive oil
1½ litres hot vegetable stock
4tbsp pesto sauce
100g (3½oz) frozen garden peas or petit pois
375g (12oz) risotto rice
a little grated Parmesan
few basil leaves, to serve

Directions

Heat the oil in a large saucepan and fry the onion until softened, but not browned. Add rice and stir until coated with oil.

Gradually add the hot stock, a cupful at a time, stirring, until the liquid has been absorbed. Add the peas just before the end of cooking and heat through.

Just before serving, stir in the pesto sauce and then serve with a few shavings of Parmesan and basil leaves.
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Roast Gammon With Citrus Glaze

Roast Gammon With Citrus Glaze

Ingredients for 4 servings

½tsp black peppercorns
1 bay leaf
1.3kg (2 ½lb) smoked gammon joint

For the glaze:

½ pink grapefruit, zested and squeezed
1 clove garlic, crushed to a paste
15g (½oz) fresh root ginger, peeled and finely grated
150g (5oz) fine shred orange marmalade
new potatoes (optional)

To serve:

green beans (optional)

Directions

Place the gammon in a large pan, cover with water and add the peppercorns and bay leaf. Bring to the boil, cover partially with a lid and simmer gently for 1 hour 10 minutes.

While the meat cooks, mix together the glaze ingredients in a small pan. Cook over a low heat for a few minutes to melt the marmalade then bring to the boil, turn down slightly and allow to simmer gently for 8-10 minutes. The glaze should become clear and a little thicker (it will thicken even more as it cools).

When the meat is cooked, let it cool a little in the liquid, then remove. Reserve the liquid to use for soups or stock. Using a small sharp knife cut away the skin of the gammon, leaving a layer of fat. Score the fat in a criss-cross pattern and brush over some of the glaze to cover just the fat.

Preheat the oven to gas 7, 220°C, fan 200°C. Put the glazed gammon in a roasting tin and roast for 10 minutes, then add more glaze and return to the oven for another 5-10 minutes. Leave to cool for a few minutes before carving. Serve with boiled new potatoes, green beans and any extra glaze on the side.

Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.
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Smoked Salmon And Scrambled Eggs

Smoked Salmon And Scrambled Eggs

Ingredients for 4 servings

1 tbsp butter
1 x 100g pack smoked salmon
4 slices bread, such as brioche or sourdough
4 spring onions, washed and thinly sliced
6 eggs
75ml (3fl oz) milk
small bunch fresh chives, chopped

Directions

Crack the eggs into a large jug or mixing bowl. Add the milk and a little seasoning, then whisk until pale yellow – the kids will love helping with this part. Stir in most of the chives.

Melt the butter in a frying pan set over a medium heat. Add the spring onions and fry for 3-4 minutes, until softened.

Turn up the heat slightly and add the beaten egg. Leave it to cook for 20 seconds, then gently mix it with a spatula, or wooden spoon. Cook for another 20 seconds and then mix again. Repeat until cooked through.

Meanwhile, toast the bread and ask the kids to butter it. Cut into triangles and arrange 2 on each plate.

To serve, divide the eggs between the 4 plates. The kids can then top with the smoked salmon and remaining chives.
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Hazelnut Asian Lettuce Wrap

Hazelnut Asian Lettuce Wrap

Ingredients for 2 servings

¼ cup cilantro leaves - packed
1/3 cup hoisen sauce
1/3 cup orange juice
½ cup green onions - sliced
½ Tbsp soy sauce
1 cup hazelnuts - toasted
1 Tbsp ginger - fresh, minced
1 Tbsp rice wine or white vinegar
1 Tbsp vegetable oil
2 romaine leaves - trimmed
2 tsp garlic - fresh, minced
4 cups coleslaw mix - cabbage and carrot blend
750 gm chicken - minced

Directions

Heat oil in large frying pan over medium high heat.

Add chicken and garlic and saute for 8 to 10 minutes until cooked. Drain and set aside.

Mix orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup of hazelnuts in a blender to form a puree.

Pour sauce over chicken and add coleslaw, green onions, cilantro and remaining hazelnuts.

Mix until blended. Spoon on romaine leaves and serve.
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Fiery Chipotle Deviled Eggs

Fiery Chipotle Deviled Eggs

Ingredients for 12 servings

½ cup mayonnaise
1 Tbsp. spicy mustard
1 tsp. celery salt
2 Tbsp. chipotle hot sauce (I like Tabasco)
2 ½ Tbsp. sweet pickle relish
12 large eggs
Cilantro leaves

Directions

Place eggs in a single layer in a saucepan; add cold water to cover by 3 inches. Bring to a boil; cover, remove from heat and let stand 9 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until it forms a web of cracks and peel under cold running water.

Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a medium bowl with mayonnaise and add relish, mustard, hot sauce and celery salt and mash until smooth

Spoon yolk mixture into egg white halves. Garnish each with a cilantro leaf.
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Paneer Tikka Kathi Roll

Paneer Tikka Kathi Roll

Ingredients for 5 servings

½ cup finely chopped onions
1 tsp salt yogurt - to knead the dough
2 cups maida (refined flour)
2 tsp lemon juice
4 eggs-slightly beaten
Dry flour to help rolling
Ghee for frying the paranthas
Green chillies to taste, chopped
Green chutney
Paneer tikkas for filling (You can also saute paneer cubes with some spices for filling)
Salt to taste

Directions

Mix maida and salt, and knead into a soft, sticky, dough (quite wet), with the yogurt.

Cover and keep aside for 2-3 hours.

Mix the onions, green chillies, salt and lemon juice and keep aside.

Place a tawa over the burner, and heat it over high heat.

While it is heating, roll a piece of dough into a 1/8" thick round, using dry flour if it sticks.

Keeping the heat high, place the dough round over the tawa.

When bubbles start appearing, flip it over and pour a generous helping of egg over it. Dribble some ghee around the edge and lower the heat.

When brown on the underside, flip over for just a few seconds.

Take the parantha off the heat, keep egg side up, smear with some chutney, place tikkas in a line in the center, cover with the onion mixture, roll and serve.
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Crab Cakes

Crab Cakes

Ingredients for 4 servings

¼ cup chopped fresh flat-leaf parsley leaves
½ cup bread crumbs
¾ lb. fresh, frozen or canned lump crabmeat
1 small chili pepper, seeded and finely chopped (optional)

1 Tbsp. cold water
1 Tbsp. fresh lime juice
1 Tbsp. oil
1 tsp. grated fresh ginger
1 tsp. grated lime peel
1 ½ Tbsp. reduced sodium soy sauce,divided
1 ½ tsp. fish sauce, divided
2 Tbsp. mayonnaise
3 eggs, lightly beaten
3 green onions, finely chopped
3 Tbsp. all-purpose flour
3 Tbsp. chopped fresh cilantro
3 Tbsp. sweet red chili sauce

Directions

Combine red chili sauce, mayonnaise, 1 Tbsp. soy sauce, lime juice, water and ½ tsp. fish sauce in small bowl. Stir in cilantro; set aside.

Combine bread crumbs, eggs, parsley, green onions, remaining ½ Tbsp. soy sauce, lime peel, ginger, remaining 1 tsp. fish sauce and chili pepper in medium bowl; gently stir in crabmeat. Shape into 8 patties, then dust lightly with flour.

Heat oil in large nonstick skillet and cook crabcakes over medium heat, turning once, until done, about 10 minutes. Serve crabcakes with cilantro dipping sauce.
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