Home Breakfast (Page 20)

Breakfast

Showing 595 Result(s)
Breakfast

Pizza Triangles

Save Print
Pizza Triangles
By popular request we bring you pizza triangles. After the huge success of our Philly Cheesesteak Triangles, we had a number of people clamouring in the comments section for a pizza version; we're only too happy to oblige. Cheesy, tangy from the tomato sauce, spicy from the pepperoni with an amazing garlicky dip perfect for pizza, these are potentially the best snack the world has ever seen.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 400ml pizza sauce
  • 100g pepperoni, diced
  • 150g mozzarella, grated
  • 1 tsp pepper
  • 1 tsp salt
  • 6 tortillas
  • Groundnut oil, for frying
  • 2 tbsp flour
  • 2 tbsp water
  • Dip
  • 200g mayonnaise
  • 100ml buttermilk
  • 1 tbsp oregano
  • 1 tsp chilli flakes (optional)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 clove garlic, crushed
Instructions
  1. Mix together the pizza sauce, grated mozzarella, diced pepperoni, salt and pepper.
  2. Cut the tortillas in half. Whisk together the flour and water and carefully paint this mixture along one half of the flat edge of the each tortilla, folding them up and sticking the edges together to make a triangle shape.
  3. Carefully spoon the pizza mixture into the pouch, then brush along the top and press together to seal.
  4. Preheat the oil to 170°C/340°F, then fry in batches until golden.
  5. While they're cooling a bit whisk together all the ingredients for the dip.

Watch the recipe video here:

Pizza Triangles

Pizza Triangles

Posted by Twisted on Monday, June 25, 2018

Breakfast

Cheesy BBQ Chicken Shooters Sandwich

Save Print
Cheesy BBQ Chicken Shooters Sandwich
1 loaf bread 2 chicken breasts, cooked and shredded 1 cup bbq sauce Sliced mozzarella 14 rashers bacon, cooked crispy ¼ cup garlic butter
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 loaf bread
  • 2 chicken breasts, cooked and shredded
  • 1 cup bbq sauce
  • Sliced mozzarella
  • 14 rashers bacon, cooked crispy
  • ¼ cup garlic butter
Instructions
  1. Mix together bbq sauce and chicken.
  2. Cut out the top of the loaf of bread and remove the filling
  3. Brush garlic butter around the inside. Layer with cheese followed by bbq chicken and bacon. Repeat with remaining ingredients pressing down as you go. Finish with cheese. Place the lid on top and wrap tightly in foil.
  4. Place a a heavy bottom skillet or two on top and let the weight press the sandwich down for abut 1-2 hours. Place in the fridge.
  5. Remove weights and bake for 30-40 minutes at 180ºC (350ºF).
  6. Enjoy!

Watch the recipe video here:

Cheesy BBQ Chicken Shooters Sandwich

Cheesy BBQ Chicken Shooters Sandwich

Posted by Twisted on Monday, June 25, 2018

Breakfast

Frank’s RedHot Buffalo Ribs

Save Print
Frank’s RedHot Buffalo Ribs
Fire up the grill and slather on some sauce as we kickstart your summer with Frank’s RedHot. Taking tender, pull-apart ribs to a whole new level, this recipe is a sure-fire way to put pork on your July 4th menu!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 racks baby back ribs
  • 1 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 1½ tbsp fine salt
  • 2 tbsp black pepper, coarsely ground
  • 1 Cup Frank’s Original Hot Sauce
  • ¼ cup unsalted butter
  • 1 cup Stubb’s BBQ Sauce
Instructions
  1. In a small bowl, mix your salt, pepper, sugar, paprika and garlic powder. Rub all over your ribs in a large baking dish. Turn so the ribs are curved downwards.
  2. Cover tightly with foil and bake for 2 hours at 155°C/310°F.
  3. Meanwhile, mix together the BBQ sauce, Frank's and butter.
  4. Brush this liberally over your baked ribs.
  5. Preheat your BBQ grill to 260°C/500°F. Place, glazed flesh-side-down, on the bars of the grill. Cover liberally with the glaze. Flip a few times, glazing copiously each time, until lovely, sticky and charred. Remove from the heat to rest for 10 minutes.
  6. Cut your ribs into portions and serve with slaw and fries.
  7. Destroy!

Watch the recipe video here:

Frank’s RedHot Buffalo Ribs

Frank’s RedHot Buffalo Ribs

Posted by Twisted on Tuesday, June 26, 2018

Breakfast

Cabbage Burritos

Save Print
Cabbage Burritos
Prefer a smaller burrito? Use one leaf instead of two! (You'll get 8 smaller burritos instead of 4 big ones!)
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 large green cabbage leaves (from 1 head)
  • 1 tbsp. extra-virgin olive oil
  • ½ onion, chopped
  • 1 lb. ground beef
  • 2 cloves garlic, minced
  • 1 tbsp. taco seasoning mix
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can black beans
  • 1½ c. chopped cherry tomatoes
  • 1 c. corn, canned and drained or frozen
  • 1 c. shredded Monterey Jack
  • ½ c. shredded cheddar
Instructions
  1. Preheat oven to 350º and line a small baking sheet with parchment paper. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.
  2. In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes, then stir in ground beef and garlic. Cook, stirring often, until beef is no longer pink, about 5 minutes. Drain excess fat, then season with taco seasoning mix, salt, and pepper. Stir in black beans, cherry tomatoes, and corn.
  3. Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixer, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a cylinder — like a burrito! Repeat with remaining beef mixture.
  4. Place on baking sheet and bake until cheese is melted, about 10 minutes.

Watch the recipe video here:

How To Make Cabbage Burritos

These low-carb burritos are so good, you won't even miss the tortilla. Full recipe: http://dlsh.it/5KXpOOe

Posted by Delish on Monday, June 25, 2018

Breakfast

French Fry Corn Dog

Save Print
French Fry Corn Dog
All your favorite fair foods in one delicious package!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 jumbo beef hot dogs
  • 2 string cheese, cut in half longways
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 2 cups cornmeal batter
  • 2 cups crinkle-cut frozen french fries, halved longways and thawed
  • Oil, for frying
To garnish:
  • Ketchup
  • Mustard
  • Ranch dressing
Instructions
  1. In a large heavy bottomed stock pot, preheat oil to 320 degrees.
  2. Use a chopstick or metal straw to hollow out the hot dog. Slide cheese into cavity. If cavity is too small push cut cheese in half and place in both ends of hot dog.
  3. Dredge stuffed hotdog in flour, then generously coat with cornmeal batter. Place halved crinkle fries all over the battered dog.
  4. Fry in preheated oil for 4-6 minutes or until golden brown and crispy. Allow to cool slightly before eating. Dip in condiments and enjoy!

Watch the recipe video here:

French Fry Corn Dog

What feels so wrong, yet tastes so right?Taste for Yourself: taste.md/2MLaVeE

Posted by Tastemade on Sunday, June 24, 2018

Breakfast

Caprese Steak

Save Print
Caprese Steak
Is making us totally capr-azy!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tbsp. honey
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. dried thyme
  • 1 tbsp. dried oregano
  • 4 steak fillets, such as sirloin
  • 2 beefsteak tomatoes, sliced
  • kosher salt
  • 4 slices mozzarella
  • Fresh basil leaves, for serving
  • In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
  • Pour over steak and let marinate 20 minutes.
  • Season tomatoes with salt and pepper.
  • Heat grill to high. Grill steak 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
  • Top with basil before serving.
Instructions
  1. In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
  2. Pour over steak and let marinate 20 minutes.
  3. Season tomatoes with salt and pepper.
  4. Heat grill to high. Grill steak 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
  5. Top with basil before serving.

Watch the recipe video here:

How To Make Caprese Steak

Caprese Steak will make you feel like you’re eating out even when you’re not ?Full recipe: http://dlsh.it/25xSjto

Posted by Delish on Thursday, June 21, 2018

Breakfast

Quesadilla Burger

Save Print
Quesadilla Burger
No longer do you have to choose between a quesadilla or a burger.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. ground beef
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 tsp. chili powder
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. vegetable oil, divided
  • 8 Small flour tortillas
  • 1½ c. shredded Cheddar
  • 1½ c. Shredded Monterey Jack
  • 1½ c. Shredded lettuce
  • 1 c. Pico de Gallo
  • Sour cream, for drizzling
Instructions
  1. In a large bowl, combine ground beef, garlic, jalapeño, and chili powder. Season with salt and pepper and mix until just combined.
  2. Shape mixture into four large, thin patties. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the pan is hot, add the patties and cook until cooked to your desired doneness, about 4 minutes per side.
  3. Set aside burgers and wipe skillet clean. In the same skillet over medium heat, heat remaining tablespoon oil. Add one flour tortilla and top with cheddar, Monterey Jack and lettuce.
  4. Place one cooked burger on top then sprinkle more cheese and top with pico de gallo. Drizzle with sour cream then place a second tortilla on top. Cook until the bottom tortilla is golden, about 2 minutes.
  5. Carefully flip quesadilla and cook until the other side is golden, about 2 more minutes. Repeat with remaining ingredients and burgers. Serve immediately.

Watch the recipe video here:

How To Make A Quesadilla Burger

How have we NEVER thought to combine a quesadilla and burger?! ?Full recipe: http://dlsh.it/7fQSS0g

Posted by Delish on Thursday, June 21, 2018

Breakfast

Reese’s Cones

Save Print
Reese's Cones
Who says waffle cones are just for ice cream?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 waffle cones
  • mini marshmallows
  • Reese's miniature cups
  • Reese's pieces
  • peanut butter
Instructions
  1. Stuff cones with marshmallows, Reese's cups, Reese’s pieces and peanut butter.
  2. Wrap cones with foil and throw on the campfire until the candies are melted, about 5 minutes.
  3. Remove from heat and let rest until cool enough to handle.

Watch the recipe video here:

How To Make Reese's Cones

Reese’s lovers, who knew you could do this with an ice cream cone?!Full recipe: http://dlsh.it/3nM7f2k

Posted by Delish on Friday, June 22, 2018

Breakfast

Hashbrown Egg in a Hole

Save Print
Hashbrown Egg in a Hole
Newsflash! Breakfast just got a hole lot more interesting!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups shredded potatoes
  • 5 large eggs, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • ½ yellow onion, finely diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped chives
  • 1 tablespoon large flake salt
Instructions
  1. Wrap shredded potatoes in cheesecloth and wring out until dry, approximately 2 minutes. Place in a large bowl and add one egg, salt, pepper, garlic and onion.
  2. Heat a nonstick skillet on medium-high heat and add oil. Place ½ cup of the shredded potato mixture in an even layer and cook for approximately 2 minutes until golden. Flip and use a 2-inch round cookie cutter to remove the center of the patty. Drop a single egg in the patty and cook until whites are set. Remove patty from pan and repeat until all potatoes are used. Top with chives and large flake salt.

Watch the recipe video here:

Hashbrown Egg in a Hole

BREAKING NEWS: Breakfast just got a hole lot more interesting.Taste for Yourself: taste.md/2yjhthnTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Wednesday, June 20, 2018

Breakfast

Chicken Pot Pie Cups

Save Print
Chicken Pot Pie Cups
Bite size chicken pot pies are life giving.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • ½ large onion, chopped
  • 2 tsp. fresh thyme leaves
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • ⅔ c. chicken broth
  • ½ c. heavy cream
  • 2 c. diced chicken
  • ½ c. frozen peas
  • ½ c. frozen corn
  • 1 tube crescent dough
Instructions
  1. Preheat oven to 375° and grease a muffin tin with cooking spray. In a large skillet over medium heat, melt butter. Add carrots, celery, onion and thyme and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
  2. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in chicken, corn, and peas and simmer until warmed through. Remove from heat and set aside.
  3. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 12 squares. Place squares into muffin tin slots. Spoon heaping spoonfuls of chicken mixture into each crescent cup.
  4. Bake until the crescent is golden, about 15 minutes. Let cool slightly, pop out of muffin tray and serve.

Watch the recipe video here:

How To Make Chicken Pot Pie Cups

Chicken Pot Pie Cups are the smartest way to use crescent rolls for dinner.Full recipe: http://dlsh.it/JM8nKQV

Posted by Delish on Sunday, February 25, 2018