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Breakfast

Sweet Macaroni Salad

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Sweet Macaroni Salad
A sweet out-of-the-ordinary dressing makes this homemade macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it ... and it still tastes great.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package (16 ounces) elbow macaroni
  • 4 medium carrots, shredded
  • 1 large green pepper, chopped
  • 1 medium red onion, chopped
  • 2 cups mayonnaise
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup cider vinegar
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Cook macaroni according to package directions. Drain and rinse in cold water; drain well.
  2. In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

Watch the recipe video here:

A sweet out-of-the-ordinary dressing makes this homemade macaroni salad extra special.Get the full recipe here –> https://trib.al/VuJft26

Posted by Taste of Home on Tuesday, September 3, 2019

Breakfast

Fish Fingers With Avocado Dip

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Fish Fingers With Avocado Dip
Dip that fish in the avo and have a good time!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Fish Fingers
  • 1½ pounds white fish fillets
  • 1½ cups bread crumbs
  • 2 tablespoons chopped parsley
  • 1 lemon, zested
  • ⅓ cup all-purpose flour
  • 3 large eggs, whisked
Avocado Dip
  • 2 avocados
  • 1 cup plain Greek yogurt
  • ¼ cup lime juice
  • ¼ cup olive oil
  • ¼ cup cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. Cut white fish fillets into 3x4-inch long strips. Set aside.
  3. In a small bowl, combine bread crumbs, parsley, and lemon zest.
  4. Place the flour and eggs in two separate bowls.
  5. Coat each fish strip with the flour, then eggs, and then bread crumbs.
  6. Transfer strips to baking sheet and bake for 15 minutes, flipping halfway and until golden brown.
  7. Combine the avocados, yogurt, lime juice, olive oil, cilantro, salt, and pepper in a food processor and blend until smooth.
  8. Serve with baked fish fingers.
  9. Enjoy!

Watch the recipe video here:

Fish Fingers With Avocado Dip ?FULL RECIPE: http://bzfd.it/2tzjYpR

Posted by Proper Tasty on Friday, June 28, 2019

Breakfast

Cookies-and-Cream Stuffed Pound Cake

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Cookies-and-Cream Stuffed Pound Cake
What’s better than pound cake? A stuffed pound cake, that’s what. A rich, cookies-and-cream filling takes a prepared pound cake to the next level. For this recipe, check the supermarket bakery for a pound cake on the larger side; alternatively, if you go with a smaller loaf cake (like a Sara Lee brand pound cake), go ahead and grab two—you’ll have enough filling to go around. For a different spin, swap the Oreo cookies for chopped peanut butter cups or sliced fresh strawberries.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 store-bought pound cake loaf
  • 12 Oreo cookies, divided
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ cup (2 oz.) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1½ cups powdered sugar
Instructions
  1. Use a paring knife to cut a rectangle in top of pound cake, leaving a ¾-inch border; scoop out the center of pound cake down to about 1 inch from the bottom. Reserve 2 tablespoons of the center cake crumbs for the topping, and remainder for snacking.
  2. Chop 10 of the cookies into ¼- to ½-inch pieces; set aside. Finely crush remaining 2 cookies, and stir together with reserved cake crumbs for topping.
  3. Beat together cream cheese, butter, and salt with an electric mixer until smooth and fluffy, about 3 minutes. Gradually beat in powdered sugar. Fold in chopped cookies (don’t overmix so the cream cheese mixture doesn’t get too dark). Fill cut-out center with cream cheese mixture; sprinkle with crushed cookie and crumb topping. Chill 2 to 4 hours. Slice and serve.

Watch the recipe video here:

What’s better than pound cake? A stuffed pound cake, that’s what.GET THE RECIPE: https://trib.al/5Omp0zO (via Well Done)

Posted by MyRecipes on Thursday, May 16, 2019

Breakfast

Hasselback Butternut Squash with Bay Leaves

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Hasselback Butternut Squash with Bay Leaves
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Author:
Cuisine: Italian
Recipe type: Breakfast
Ingredients
  • 1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total)
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 1 Fresno chile, thinly sliced
  • ¼ cup pure maple syrup, preferably grade B
  • 3 tablespoons unsalted butter
  • 2 tablespoons apple cider vinegar
  • 6–8 dried bay leaves
Instructions
  1. Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes.
  2. Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
  3. Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.
  4. Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.
Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.

Watch the recipe video here:

The most photogenic. Make it: http://bonap.it/QmgQtjA

Posted by Bon Appétit Magazine on Monday, May 6, 2019

Breakfast

Plum-Rosemary-Crisp with Oat-Spelt Topping

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Plum-Rosemary-Crisp with Oat-Spelt Topping
Double up on the topping and save half for later. Baked on its own, it’s great with yogurt. As an alternative, try the topping with an oat-quinoa flour mixture here. This recipe is from Tandem in Portland, ME.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Filling
  • 1 tablespoon unsalted butter, melted
  • 3 pounds ripe plums, cut into wedges
  • 2 teaspoons finely chopped rosemary
  • 1 tablespoon plus ⅓ cup raw sugar or (packed) dark brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons finely grated lemon zest
  • Pinch of kosher salt
  • 3 tablespoons all-purpose flour
Topping and Assembly
  • 1 cup old-fashioned oats
  • ¾ cup spelt flour
  • ¼ cup raw sugar or (packed) dark brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cardamom
  • 6 tablespoons unsalted butter, melted, slightly cooled
Instructions
Filling
  1. Brush inside of a shallow 2-qt. baking dish with butter. Toss plums, rosemary, and 1 Tbsp. raw sugar in a large bowl. Let sit, tossing once or twice, until plums release their juices, 15–20 minutes.
  2. Add vinegar, zest, salt, and remaining ⅓ cup raw sugar to plums and toss to combine. Sprinkle flour evenly over top and toss until flour is no longer visible.
  3. Transfer filling to prepared baking dish and spread out to make an even layer; set aside.
Topping and Assembly
  1. Preheat oven to 350°. Whisk oats, spelt flour, raw sugar, salt, cinnamon, and cardamom in a medium bowl. Drizzle butter over mixture, tossing with a fork to incorporate. As soon as all the butter has been added, work with your hands until no dry spots remain and mixture holds together in clumps. Scatter over a rimmed baking sheet and let sit uncovered at room temperature until slightly dried out (this will help it crisp in the oven when baking), 10–15 minutes.
  2. Scatter topping evenly over reserved filling. Bake crisp on a foil-lined rimmed baking sheet until topping is golden and crisp and fruit juices are bubbling around the edges, 35–45 minutes. Let cool at least 15 minutes before serving.
Do Ahead:
  1. Topping can be made 2 days ahead; after drying out, cover and chill. Crisp can be baked 8 hours ahead; let cool, then tent with foil. Reheat, uncovered, in 350° oven 10–15 minutes.

Watch the recipe video here:

It isn't summer without a fruit crisp. We checked. RECIPE: http://bonap.it/kFgYIQ4

Posted by Bon Appétit Magazine on Saturday, July 6, 2019

Breakfast

Sausage Stuffed Jalapenos

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Sausage Stuffed Jalapenos
Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound ground pork sausage
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded Parmesan cheese
  • 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) bottle Ranch dressing (optional)
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
  3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Watch the recipe video here:

Sausage Stuffed Jalapenos: https://trib.al/hlBUPpW

Posted by Allrecipes on Monday, June 3, 2019

Breakfast

Coconut Bread Pudding

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Coconut Bread Pudding
The classic bread pudding is enhanced with coconut flakes and coconut milk.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons butter
  • ⅓ cup confectioners' sugar
  • 1 cup white sugar
  • 4 eggs
  • 1 egg yolk
  • 2 (14 ounce) cans coconut milk
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons coconut extract
  • 1½ cups flaked coconut, divided
  • ½ cup fresh coconut
  • 1 (1 pound) loaf French bread, cut into 1 inch cubes
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
  2. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and ½ cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
  3. Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining ½ cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Watch the recipe video here:

"WOW! The best bread pudding I have ever had!"Coconut Bread Pudding: https://trib.al/vPj1T71

Posted by Allrecipes on Tuesday, April 23, 2019

Breakfast

Beet Gnocchi

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Beet Gnocchi
Beet Gnocchi recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 medium beet, greens trimmed
  • 1 large russet potato
  • 1 large egg
  • ½ cup grated parmesan cheese, plus more for serving (55 g)
  • 1 teaspoon kosher salt, plus more for boiling
  • 1 ½ cups whole wheat flour, plus more for dusting (190 g)
  • ½ cup salted butter, ½ stick, divided (115 g)
  • 2 tablespoons fresh sage, chopped, divided
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Add the beet to an oven-safe dish and pour in enough water to come ¾ of the way up the beet. Cover the dish tightly with foil and set aside.
  3. Poke the potato all over with a fork and place in the center of a parchment paper-lined baking sheet.
  4. Place both the beet and potato in the oven and roast for 45 minutes, until fork tender. Remove from the oven and let cool until safe to handle.
  5. Gently rub the beet to remove the skin. (If you’d like, wear rubber gloves to protect your hands from being dyed by the beet juice.) Trim any remaining stem from the beet after peeling, then roughly chop.
  6. Transfer the beet to a food processor, along with the egg, Parmesan, and salt. Puree until completely smooth. Set aside.
  7. Peel the skin from potato and grate through the small holes of a box grater, or press through a potato ricer, if you have one.
  8. In a large bowl, combine the potato and the beet mixture. Fold gently to combine, being careful not to over mix.
  9. Add the flour, ½ cup (60 grams) at a time, and fold until the dough comes together. You may not need to use the full 2 cups.
  10. Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed that is tender but not sticky when handled. Divide into 8 portions. Roll a dough portion into a ½-inch (1 ¼ cm) thick rope. Cut the rope into 1-inch (2.5 cm) pieces. Repeat with the remaining dough.
  11. If desired, roll each piece of gnocchi over the tines of a fork to create ridges.
  12. Bring a medium pot of well-salted water to a boil over high heat.
  13. Working in batches, drop 8-10 gnocchi into the boiling water and cook until they begin to float. Once they start floating at the surface, let cook for 30 seconds more, then transfer from the water with a slotted spoon to a plate and set aside.
  14. In a medium pan, melt 2 tablespoons of butter until just beginning to bubble. Add 1 tablespoon of sage and half of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage. Repeat with the remaining butter, sage, and gnocchi.
  15. Serve immediately with Parmesan cheese for garnish.
  16. Enjoy!

Watch the recipe video here:

This red beet gnocchi is BEAUTIFUL!Recipe: https://tasty.co/recipe/beet-gnocchiGet the slotted spoon used in this…

Posted by Tasty on Wednesday, August 28, 2019

Breakfast

Chicken Parmesan Drumsticks

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Chicken Parmesan Drumsticks
Here, chicken Parmesan is transformed into a one-pan meal you can eat out of hand. The drumsticks are oven-fried, then topped with marinara sauce and mozzarella and baked until the cheese is gooey.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups seasoned Italian breadcrumbs
  • 5 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 8 chicken drumsticks (about 2 pounds), skin on, at room temperature
  • 1½ cups jarred marinara sauce, warmed, plus more for serving
  • ⅓ cup grated Parmesan (about 1 ounce)
  • 6 ounces part-skim mozzarella, thinly sliced into ⅛-inch pieces
Instructions
  1. Position an oven rack on the lowest shelf and preheat the oven to 450 degrees F. Combine the breadcrumbs, oil, ½ teaspoon salt and ¼ teaspoon pepper in a large resealable plastic bag. Put the drumsticks in a large bowl and toss to coat with 1 tablespoon water. Place the drumsticks in the bag with the breadcrumbs and shake well to coat, pressing the breadcrumbs firmly into the meat. Arrange the drumsticks in a circle on a 9-inch pie dish with the tips facing out (they may rest on the rim of the dish). Bake until the breadcrumbs are dark golden and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 30 to 35 minutes.
  2. Divide the sauce evenly over the drumsticks. Sprinkle the Parmesan over the top and lay 1 slice of mozzarella on top of each drumstick. Return the drumsticks to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve.

Watch the recipe video here:

Holy Chicken Parmesan Drumsticks! ?Save the recipe: https://foodtv.com/30F6E2M!

Posted by Food Network on Friday, August 30, 2019

Breakfast

Spinach Pesto Pasta

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Spinach Pesto Pasta
You'll be eating pasta before you can say presto.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Pesto
  • 4 cups spinach
  • ½ cup walnuts
  • 4 garlic cloves
  • ¼ cup parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon lemon juice
  • ½ cup olive oil
  • 1 chicken breast
  • Salt, to taste
  • Pepper, to taste
  • 8 ounces spaghetti
Instructions
  1. In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
  2. In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
  3. Cook the spaghetti or your choice of pasta.
  4. Combine the chicken and sauce into spaghetti and mix until the sauce fully coats the pasta.
  5. Top it off with parmesan cheese and enjoy!

Watch the recipe video here:

Spinach Pesto Pasta ?FULL RECIPE: http://bzfd.it/2m9TBkQ

Posted by Proper Tasty on Tuesday, August 27, 2019