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Breakfast

Roasted Potato Croque Madame

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Roasted Potato Croque Madame
A carved out baked potato filled with ham, cheese and topped with a fried egg is perfect for dipping thick-cut French fries.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large Yukon gold potatoes
  • Extra-virgin olive oil
  • Kosher salt & freshly ground black pepper
  • 1 quart canola oil, room temperature
  • 2 tablespoons unsalted butter
  • 4 tablespoons finely chopped ham steak
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ¼ teaspoon ground nutmeg
  • ½ cup shredded Gruyere or Emmental cheese
  • 4 large egg yolks
  • 1 tablespoon finely chopped chives, for garnish
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.
  2. Trim off one-fourth from both ends of each potato (reserving them for French fries), leaving only the middle sections. Brush each potato with olive oil and season with salt and pepper. Place onto the prepared baking sheet and bake for 50 minutes to 1 hour until the flesh is tender and the tops and bottoms are browned.
  3. To make the French fries: Cut the trimmed ends of the potatoes into short, fat sticks (so they hold up to dipping without breaking). Place into a bowl of ice water.
  4. Remove the potato sticks from the ice water and completely dry using a clean towel. Put the sticks into a medium saucepan and cover with the oil, adding more if needed. Turn the heat on to medium and fry until golden, stirring occasionally, about 20 to 25 minutes.
  5. To make the ham & cheese sauce: In a medium saucepan over medium heat, add the butter until melted. Add the ham. Season with salt and pepper and cook for 2 minutes. Add the flour and stir to combine. Cook for another 1 to 2 minutes. Gradually add the milk while whisking. Cook until slightly thickened. Add the nutmeg and stir to combine. Add the cheese. Stir until melted. Season with salt and pepper. Remove from the heat.
  6. Remove the roasted potatoes from the oven and increase the heat to a high broil.
  7. Carefully scoop out the flesh of each roasted potato (save for mashed potatoes), being careful not to pierce the bottom. Drizzle olive oil into each cavity and season with salt and pepper. Fill each of the cavities two-thirds of the way with the ham and cheese sauce. Top each with an egg yolk and one more spoonful of the ham and cheese sauce. Season with salt and pepper and a drizzle of olive oil.
  8. Broil for 2 to 3 minutes for a runny yolk. Remove from the oven and garnish with chives.
  9. Remove the French fries onto a cooling rack and season with salt and pepper. Dip the French fries into the cheesy potatoes.

Watch the recipe video here:

Roasted Potato Croque Madame

ATTENTION: Breakfast has officially reached new heights. Full Recipe: bit.ly/2FqXPji

Posted by Tastemade on Sunday, February 25, 2018

Breakfast

Omelet Stuffed Peppers

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Omelet Stuffed Peppers
Bonus: they're perfect for a crowd.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 bell peppers, halved (seeds removed)
  • 8 eggs, lightly beaten
  • ¼ c. milk
  • 4 slices bacon, cooked and crumbles
  • 1 c. shredded Cheddar
  • 2 tbsp. finely chopped chives, plus more for garnish
  • kosher salt
  • Freshly cracked black pepper
Instructions
  1. Preheat oven to 400°. Place peppers in a large baking dish and bake 5 minutes.
  2. Meanwhile, beat together eggs and milk. Stir in bacon, cheese and chives and season with salt and pepper.
  3. When peppers are done baking, pour egg mixture into peppers. Place back in the oven and bake 35 to 40 minutes more, until eggs are set. Garnish with more chives and serve.

Watch the recipe video here:

How To Make Omelet Stuffed Peppers

Omelet Stuffed Peppers are the low-carb breakfast you never knew you needed. Full recipe: http://dlsh.it/jjI2LkC

Posted by Delish on Sunday, February 25, 2018

Breakfast

Buttermilk Cheddar Biscuits

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Buttermilk Cheddar Biscuits
Buttermilk Cheddar Biscuits
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 12 tablespoons (1½ sticks) cold unsalted butter, diced
  • ½ cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1 cup grated extra-sharp Cheddar
  • 1 egg, beaten with 1 tablespoon water or milk
  • Maldon sea salt, optional
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
  3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
  4. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Watch the recipe video here:

How to Make Ina's Buttermilk Cheddar Biscuits

Recipe of the Day: Ina Garten's Buttermilk Cheddar Biscuits ?Save this recipe: http://bit.ly/2o4goSO.

Posted by Food Network on Sunday, February 25, 2018

Breakfast

Peanut Butter Cookie Stuffed Brownies

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Peanut Butter Cookie Stuffed Brownies
This is seriously the best way we've ever combined peanut butter and chocolate.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE BROWNIES
  • 1 box brownie mix, plus ingredients called for on box
FOR THE COOKIE DOUGH
  • 1½ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • ½ c. (1 stick) butter, softened to room temperature
  • ½ c. sugar
  • ½ c. packed brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 c. smooth peanut butter
FOR THE TOPPING
  • ¼ c. peanut butter, microwaved until pourable
  • ¼ c. chopped Reese's pieces
Instructions
  1. Preheat oven to 350° and line a 8”x8” baking pan with parchment paper. Prepare brownie batter according to package directions and pour into prepared pan. Set aside.
  2. Make peanut butter cookie dough: In a medium bowl, stir together flour, baking soda and salt.
  3. In another large bowl, cream butter and sugars together until light and fluffy. Add the egg, vanilla and peanut butter and beat until combined. Add the dry ingredients to the wet and mix until just combined.
  4. Using a small ice cream scoop, scoop dough on top of brownie batter and bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes.
  5. Let cool slightly, then drizzle with peanut butter and top with Reese’s Pieces. Slice into squares and serve.

Watch the recipe video here:

How To Make Peanut Butter Cookie Stuffed Brownies

These brownies are STUFFED with peanut butter cookies ?Full recipe: http://dlsh.it/leVIx9P

Posted by Delish on Thursday, February 22, 2018

Breakfast

Italian-style Bolognese (Ragù)

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Italian-style Bolognese (Ragù)
Italian-style Bolognese (Ragù)
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon olive oil
  • 50 g (¼ cup) butter
  • 1 medium onion, finely diced
  • 1 large carrot, finely diced
  • 1 stalk celery, finely diced
  • 100 g (4 oz) pancetta, diced
  • 200 g (7 oz) lean beef, minced
  • 150 g (5 ⅓ oz) lean pork, minced
  • 200 mL (¾ cup) red wine
  • 2 tablespoons double concentrated tomato puree
  • 500 mL (2 cups) chicken stock
TO SERVE
  • 400 g (2 cups) tagliatelle, cooked
  • parmesan cheese, grated
Instructions
  1. Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
  2. Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
  3. Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
  4. In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
  5. Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
  6. Cook desired pasta and toss in the bolognese.
  7. Top with parmesan cheese and serve.
  8. Enjoy!

Watch the recipe video here:

Italian-Style Bolognese (Ragù)

Italian-style bolognese (Ragù). Yum! ?RECIPE: https://tasty.co/recipe/italian-style-bolognese-ragu

Posted by Proper Tasty on Saturday, February 24, 2018

Breakfast

Neapolitan Swiss Roll

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Neapolitan Swiss Roll
Neapolitan Swiss Roll
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 eggs
  • ¼ cup water
  • ¼ cup oil
  • 1 package vanilla cake mix
  • ¼ cup sour cream
  • 1 tablespoon cocoa powder
  • 3 tablespoons strawberry instant gelatin
  • 3 cups vanilla frosting
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, whisk the eggs until light yellow and frothy. Add the water, oil, cake mix, sour cream, and stir until combined.
  3. Separate the batter into three bowls. Add the cocoa powder to one of the bowls of batter, and stir until combined. Pour the chocolate batter into a piping bag, cut off the tip off of the piping bag.
  4. Add the strawberry gelatin powder to one of the bowls of batter, and stir until combined. Pour the strawberry batter into a piping bag, cut off the tip off of the piping bag.
  5. Pour the rest of the vanilla batter into a piping bag, cut off the tip off of the piping bag.
  6. Pipe the strawberry onto a parchment paper-lined baking sheet, starting in the upper left corner. Pipe 3 1-inch (2 cm) lines of batter diagonally across the pan, beginning with the strawberry, following with the chocolate, then the vanilla. Continue this pattern until you have filled the entire baking sheet. Tap pan on the counter 3 times to release any air bubbles.
  7. Bake for 7 minutes.
  8. While warm, flip cake carefully onto a large dish towel. While still warm, roll with the towel tightly but carefully. Set aside to cool for at least 30 minutes.
  9. Unroll the cake carefully, and peel away the parchment paper.
  10. Spread the vanilla frosting evenly on the cake.
  11. Gently roll the cake up making sure not to roll too tight or the frosting will come out of the sides of the cake roll.
  12. Enjoy!

Watch the recipe video here:

Neapolitan Swiss Roll

This Neapolitan Swiss roll is so beautiful ?!FULL RECIPE: https://tasty.co/recipe/neapolitan-swiss-rollNeed a couple of supplies to get started? Click HERE: http://bit.ly/2EPN895 – We may make some $$ if you buy!

Posted by Tasty on Thursday, February 22, 2018

Breakfast

Slow-Cooker Garlic-Parmesan Chicken

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Slow-Cooker Garlic-Parmesan Chicken
This recipe is taking over Pinterest. Find out why.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 tbsp. extra-virgin olive oil, divided
  • 2 lb. bone-in chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. baby red potatoes, quartered
  • 2 tbsp. butter
  • 5 cloves Garlic, Chopped
  • 2 tbsp. freshly chopped thyme
  • Freshly chopped parsley, for serving
  • 2 tbsp. Freshly Chopped Parsley
  • 2 tbsp. freshly grated Parmesan, plus more for serving
Instructions
  1. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
  2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, parsley, thyme, and Parmesan and season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
  3. Garnish with Parmesan and parsley and serve.

Watch the recipe video here:

How To Make Slow-Cooker Garlic-Parmesan Chicken

This Slow-Cooker Garlic-Parmesan Chicken is exploding on Pinterest.Full recipe: http://dlsh.it/MY9w3FW

Posted by Delish on Wednesday, February 21, 2018

Breakfast

Egg Cups and Bacon Soldiers

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Egg Cups and Bacon Soldiers
Egg Cups and Bacon Soldiers
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 slices pre-sliced sandwich bread
  • 12 slices streaky bacon
  • 50 g (¼ cup) butter, melted
  • salt, to taste
  • pepper, to taste
Instructions
  1. Preheat the oven to 190°C (375°F).
  2. Cut the crusts off the bread.
  3. Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray.
  4. Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.
  5. Bake the bacon soldiers for 10 minutes til they are about halfway cooked and starting to render their fat.
  6. At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown.
  7. Flip the bacon. Crack an egg into each bread cup. Season with salt and pepper.
  8. Bake the bacon soldiers for another 10-12 minutes until the bacon is crispy. At the same time, bake the eggs for another 10-12 minutes until they are just cooked.
  9. Dip and Enjoy!

Watch the recipe video here:

Egg Cup and Bacon Soldiers

Egg cup and bacon soldiers to kick-start your morning ?RECIPE: https://tasty.co/recipe/egg-cups-and-bacon-soldiers

Posted by Proper Tasty on Thursday, February 22, 2018

Breakfast

Frozen Margarita Pie

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Frozen Margarita Pie
It's always happy hour with this sweet and creamy tequila-infused margarita custard pie topped with fluffy toasted meringue.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Margarita Filling
  • 1 cup lime juice about 10 limes - depending on the size
  • 2 tbsp lime zest
  • 6 egg yolks leave aside 2 egg whites for the meringue
  • 1 ½ tbsp cornstarch cornflour
  • 200 g / 1 cup sugar
  • 6 tbsp unsalted butter softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla
  • ⅓ - ½ cup tequila
  • ¾ cup half and half
Pretzel Crust
  • 7 oz pretzels
  • 1 tsp kosher salt
  • 4 - 6 tbsp melted unsalted butter
Meringue Topping
  • 2 egg whites (pasteurised)
  • 3 oz / 85 g white sugar caster sugar is better
  • 1 tsp vanilla extract
Instructions
Pretzel Crust
  1. Place the pretzels and salt in a food processor. Process until they resemble bread crumbs. Add melted butter and salt. Pulse until well combined. Press these crumbs into the bottom of a long tart tin using the back of a tablespoon. Chill the crust in the freezer until completely hardened.
Margarita Filling
  1. Place the lime, zest, egg yolks, cornstarch, sugar, butter, vanilla, tequila, half and half and salt in a large microwave safe bowl. Whisk to combine. Microwave for 5 minutes. Whisk and microwave for another 2 minutes, mixing each time until thick. Pour into the tart tin. Use a small offset spatula or tablespoon to even out before. Add fresh lime zest on top before placing in the freezer for at least 3 hours.
Meringue Topping
  1. Place the egg whites into a large bowl and whip to soft peaks. Slowly add the sugar until it’s all in there. Mix on high speed for a couple minutes then add vanilla extract. Continue mixing for another 5minutes until meringue is thick and glossy.
  2. Fit the end of a piping bag with a large open star tip and pipe meringue onto the tart. Add fresh lime zest before slicing up and serving.

Watch the recipe video here:

Frozen Margarita Pie

When life hands you limes, make frozen margarita pie. #MargaritaDayFull Recipe: bit.ly/2CBvZ0L

Posted by Tastemade on Thursday, February 22, 2018

Breakfast

Avocado Hummus

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Avocado Hummus
It's like the best of hummus and guacamole combined.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 c. canned chickpeas
  • 2 ripe avocados, cored and peeled
  • ⅓ c. tahini
  • ¼ c. lime juice
  • 2 cloves garlic
  • 3 tbsp. olive oil, plus more for serving
  • ¼ tsp. cumin
  • kosher salt
  • 1 tbsp. Chopped cilantro, for garnish
  • Red pepper flakes, for garnish
Instructions
  1. Combine chickpeas, avocados, tahini, lime juice, garlic, olive oil and cumin in the bowl of a food processor and season with salt. Blend until smooth.
  2. Pour mixture into serving bowl and garnish with cilantro and red pepper flakes. Drizzle with more olive oil if desired and serve.

Watch the recipe video here:

How To Make Avocado Hummus

Avocado lovers, THIS is your new favorite. Full recipe: http://dlsh.it/4s9d4Bd

Posted by Delish on Wednesday, February 21, 2018