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Breakfast

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Breakfast

Croque Monsieur

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Croque Monsieur
Croque Monsieur
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
BÉCHAMEL SAUCE
  • 250 mL (1 cup) milk
  • 150 mL (⅔ cup) double cream
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2 tablespoons butter
  • 25 g (¼ cup) flour
  • 1 teaspoon dijon mustard
  • 1 pinch ground nutmeg
  • 4 slices white bread
  • 2 tablespoons butter, melted
  • dijon mustard, to spread
  • 100 g (1 cup) grated gruyere cheese
  • 6 slices ham
Instructions
  1. In a saucepan, combine the milk, double cream, onion, garlic and bay leaves and heat over a medium heat until it just starts to boil.
  2. Take off the heat and leave to infuse for 10 minutes.
  3. Pour the milk mixture through a sieve into a jug.
  4. Then, in a saucepan, gently melt the butter and add the flour. Stir together over a low-medium heat for 1 -2 minutes.
  5. Gradually add the milk in three parts whilst continually stirring.
  6. Continue to stir and bring the sauce to a gentle boil.
  7. Take off the heat and stir in the dijon mustard and ground nutmeg.
  8. Next, brush the two slices of bread with the melted butter and grill for about 5 minutes until golden brown.
  9. Take out of the grill and preheat the heat the oven to 180°C (350°F).
  10. Flip the slices of bread over and spread one slice with a thin layer of dijon mustard, followed by another layer of the béchamel sauce, followed by the cheese and then the ham.
  11. Place the other slice of bread on top and coat with more béchamel sauce and cheese.
  12. Bake for about 15 minutes, until the cheese is bubbling.
  13. Serve with fresh salad!
  14. Enjoy!

Watch the recipe video here:

Croque Monsieur

How to make the perfect Croque Monsieur ?FULL RECIPE: https://tasty.co/recipe/croque-monsieur

Posted by Proper Tasty on Thursday, December 21, 2017

Breakfast

Pigs In A Blanket Stadium

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Pigs In A Blanket Stadium
Pigs In A Blanket Stadium
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 sheets puff pastry, chilled
  • 2 eggs, beaten
  • 25 hot dogs
  • spinach artichoke dip, to serve
  • chili dip, to serve
  • queso dip, to serve
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Roll out the puff pastry into a square shape and brush the surface with egg wash.
  3. Cut the puff pastry sheet into 6 equal rectangles.
  4. Place a hot dog on the bottom of each pastry rectangle, then roll it up tightly.
  5. Slice each rolled hot dog into 3 equal segments.
  6. Repeat with the remaining puff pastry and hot dogs.
  7. In a large springform pan, place a circular wall of the hot dog pieces around the circumference of the edge. Stack a second row of rolled hot dogs on top, so that they go up the entire side of the pan.
  8. Build a 3-way wall with more hot dogs that all meet in the center to create 3 holes for the dips.
  9. Carefully place each dip into each open space, spreading them out evenly and making sure the walls don’t move.
  10. Cover with foil and bake for 1 hour and 45 minutes.
  11. Remove the foil and bake uncovered for another 30 minutes until the pastry is crispy.
  12. Cool until warm to the touch. Unclasp the springform pan.
  13. Enjoy!

Watch the recipe video here:

Pigs In A Blanket Party Dip Ring

Check out this pigs in a blanket stadium that can hold 3 different dips! It's the perfect party snack while you watch Minnesota Vikings vs Green Bay Packers duke it out on Saturday on Sunday Night Football on NBC?!FULL RECIPE: https://tasty.co/recipe/pigs-in-a-blanket-stadium

Posted by Tasty on Saturday, December 23, 2017

Breakfast

Sour Cream Noodle Bake

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Sour Cream Noodle Bake
Sour Cream Noodle Bake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1¼ pounds ground chuck
  • One 15-ounce can tomato sauce
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 8 ounces egg noodles
  • ½ cup sour cream
  • 1¼ cups small curd cottage cheese
  • Pinch red pepper flakes
  • ½ cup sliced green onions (less to taste)
  • 1 cup grated sharp Cheddar
  • Crusty French bread, for serving
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, ½ teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
  3. Cook the egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
  6. Serve with crusty French bread.
  7. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
  8. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Watch the recipe video here:

Sour Cream Noodle Bake

Sour Cream Noodle Bake, made famous by The Pioneer Woman – Ree DrummondGet the recipe: https://foodtv.com/2FlU8f7!

Posted by Food Network on Sunday, December 24, 2017

Breakfast

Ham Cheese Egg In The Hole Layered Bake

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Ham Cheese Egg In The Hole Layered Bake
Ham Cheese Egg In The Hole Layered Bake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 18 slices bread, white sandwich bread
  • 3 tablespoons butter
  • 18 slices swiss cheese
  • 12 slices ham
  • 4 cups spinach
  • 6 eggs
  • chives, chopped, to serve
BÉCHAMEL
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 pinch ground nutmeg
  • 2 cups grated gruyere cheese
  • 2 cups grated parmesan cheese
Instructions
  1. Preheat oven broiler to high.
  2. On a cutting board, butter all the toast and transfer to parchment paper-lined baking tray.
  3. Using a glass, cut a center hole out of 6 slices of bread.
  4. Broil bread for 5 minutes or until toasted.
  5. Preheat the oven to 350˚F (180˚C).
  6. For the Bechamel sauce, melt butter in a saucepan and add in flour, whisking until color slightly darkens.
  7. Add in milk and simmer on low heat until reduced by half.
  8. Remove from heat and add salt, pepper, nutmeg, gruyere, and parmesan and stir until fully incorporated.
  9. In a 9 x 13-inch baking tray lay out 6 pieces of toast.
  10. Top with a layer of 9 slices of cheese, then 6 slices of ham and 2 cups of spinach.
  11. Cover spinach with another layer of toast and top with a layer of 9 slices of cheese, then 6 slices of ham and 2 cups of spinach.
  12. Top the spinach with the 6 hollowed out bread slices.
  13. Crack an egg into each slice and cover the top layer with bechamel, leaving only the yolks exposed.
  14. Cover and bake for 35 minutes, or for an addition 10 minutes uncovered.
  15. Enjoy!

Watch the recipe video here:

Egg-In-Hole Layered Breakfast Bake

The ultimate breakfast bake ?!FULL RECIPE: https://tasty.co/recipe/ham-cheese-egg-in-the-hole-layered-bake

Posted by Tasty on Wednesday, December 20, 2017

Breakfast

Salami Chips

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Salami Chips
Potato who?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ lb. sliced salami
  • ½ c. mayonnaise
  • 2 tbsp. red wine vinegar
  • 1 tbsp. parsley, finely chopped
  • 2 tsp. Dijon mustard
  • 1 tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 325° and line a medium baking sheet with parchment paper. Place salami in a single layer on baking sheet and bake until crisp, 20-25 minutes.
  2. Meanwhile, make sauce: in a medium bowl, combine remaining ingredients. Whisk until smooth. Serve salami chips with sauce on side.

Watch the recipe video here:

How To Make Salami Chips

If you love bacon, you'll be obsessed with this low-carb snack. Full recipe: http://dlsh.it/hufGFc4

Posted by Delish on Wednesday, December 20, 2017

Breakfast

Philly French Dip Sliders

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Philly French Dip Sliders
PHILLY FRENCH DIP SLIDERS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tsp vegetable oil
  • 1kg thinly sliced sirloin steak
  • 2 green peppers, diced small
  • 1 large white onion, diced small
  • 150g white mushrooms, sliced
  • 1 ltr beef stock
  • 1 tsp Worcestershire sauce
  • 12 slider buns
  • 24 slices provolone cheese
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat a little oil in a deep sided frying pan with a lid and brown the steak all over, then remove from the pan with a pair of tongs.
  3. Add the onions and peppers and fry until soft, then add the mushrooms and keep cooking until a little of their moisture has evaporated. Add the garlic and stir until fragrant.
  4. Pop the beef back in and add the flour, salt and pepper.
  5. Pour over the beef stock and the Worcestershire sauce and bring to a simmer, then cover with a lid and cook until the beef is soft and the gravy nice and thick, around an hour.
  6. Arrange the bottom halves of all the slider rolls on a tray and top with cheese, then use a slotted spoon to add the beef mixture, followed by more cheese. Top with the top of the rolls and spoon gravy all over them.
  7. Bake for around 10 - 15 minutes until they are cooked through and the cheese has melted.

Watch the recipe video here:

Philly French Dip Sliders

Cheesesteak French Dip Sliders

Posted by Twisted on Thursday, December 21, 2017

Breakfast

Reindeer Bait

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Reindeer Bait
Reindeer Bait
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 c. corn chex
  • 2 c. wheat chex
  • 2 c. mini pretzels
  • 2 c. mini marshmallows
  • 1 c. red and green M&Ms
  • 20 oz. white chocolate
  • Red and green sprinkles, for garnish
Instructions
  1. In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
  2. Melt white chocolate and pour over mixture. Stir until fully coated.
  3. Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.
  4. Break up into bite-size pieces and serve.

Watch the recipe video here:

How To Make Reindeer Bait

Put out this Reindeer Bait on Christmas Eve if you want to catch Santa in action.Full recipe: http://dlsh.it/go3ECrm

Posted by Delish on Tuesday, December 19, 2017

Breakfast

Rigatoni Pie

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Rigatoni Pie
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 9 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • One 28-ounce can whole peeled tomatoes in juice
  • One 15-ounce can whole peeled tomatoes in juice
  • 1 cup loosely-packed fresh basil leaves
  • Kosher salt and freshly ground pepper
  • 1 pound rigatoni
  • 1 pound part-skim mozzarella, grated
  • ⅔ cup grated Parmesan cheese
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1½ cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
  3. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
  4. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
  5. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

Watch the recipe video here:

How To Make Rigatoni Pie

Rigatoni Pie is real, and you need it. ? ? ?

Posted by Food Network on Monday, December 18, 2017

Breakfast

Rigatoni Pie alla Vodka

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Rigatoni Pie alla Vodka
Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1 large shallot, finely chopped
  • ½ teaspoon crushed red pepper flakes
  • One 28-ounce can whole peeled tomatoes, with their juices
  • One 15-ounce can whole peeled tomatoes, with their juices
  • 1 cup vodka
  • ½ cup heavy cream
  • 1 cup loosely packed fresh basil leaves, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 pound rigatoni
  • 1 pound part-skim mozzarella, grated
  • ⅔ cup grated Parmesan
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Heat ¼ cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and ½ cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
  3. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
  4. Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
  5. Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
  6. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.

Watch the recipe video here:

How To Make Vodka Rigatoni Pie

Recipe of the Day: Rigatoni Pie alla VodkaSave this recipe: http://bit.ly/2jkVCfm.

Posted by Food Network on Saturday, December 16, 2017

Breakfast

Laminated Pasta Dough

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Laminated Pasta Dough
Give your pasta an additional kick of color and flavor by "laminating" herbs like parsley and sage into the pasta.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Butternut squash ravioli with brown butter sauce
  • 1 cup butternut squash purée
  • 2 tablespoons mascarpone
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup grated Parmesan cheese
  • ¼ cup unsalted butter
  • Parmesan cheese, shaved
Laminated Pasta Dough
  • 3 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • Pinch of salt
  • 1 large bunch sage, leaves picked
  • 1 large bunch flat leaf parsley, leaves picked
  • Semolina flour, for dusting
Instructions
Butternut squash ravioli with brown butter sauce
  1. In a large bowl, add the butternut squash purée, mascarpone, salt, pepper, nutmeg and Parmesan and mix until combined. Set aside until ready to use.
  2. Fill a deep pot with heavily salted water and bring to a boil.
  3. Place 1 tablespoon of filling onto half of a rolled out pasta sheet. Repeat with 2 more tablespoonfuls. Fold the other half of the pasta sheet over to cover the filling. Lightly press down around each mound of the filling to seal the ravioli. Using a pastry cutter or knife, cut around each mound of filling to make 1½-inch squares. Crimp the edges to seal.
  4. In a small saucepan over medium heat, warm the butter until melted, stirring constantly. Continue cooking the butter, until all of the milk solids turn golden and the butter has a nutty fragrance.
  5. Gently drop the ravioli into the boiling water and cook for 3 to 5 minutes. Using a spider or slotted spoon, transfer the ravioli to a serving dish.
  6. Drizzle the brown butter over the ravioli, garnish with shaved Parmesan and serve immediately. Enjoy!
Laminated Pasta Dough
  1. In the bowl of a stand mixer, combine eggs, flour, oil and salt with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest in the refrigerator for at least 30 minutes.
  2. Divide the dough into 4 equal portions. Attach the pasta roller attachment to the stand mixer and place it on setting 1.
  3. Lightly dust one portion of the dough with flour, then form it into a rectangle. Pass the pasta through the rollers on setting 1 and repeat the rolling and flouring process so that the pasta passes through setting 1 a total of 4 times.
  4. Change the rollers to setting 2, lightly flour the pasta, then pass it through the rollers. Change the rollers to setting 3, lightly flour the pasta and then pass it through the rollers. Continue with the flouring and rolling until the pasta is passed through setting 6. Repeat the rolling and flouring process with the remaining pieces of dough, placing the rolled out sheets of pasta on the floured baking sheet.
  5. Once you've rolled out all of the dough, lay one sheet of pasta flat on your work surface. Place the sage and parsley leaves on the dough, spacing them in an artistic fashion. Very lightly dab the edges of the sheet of pasta with water and then carefully lay a second sheet of pasta dough on top of the herbs, enclosing them between the two sheets of dough. Using your hands, lightly press the two sheets together so that they stick.
  6. Turn the stand mixer speed to level 2. Pass the pasta sheet through the rollers on setting 3 to seal the two sheets together. Repeat the layering and rolling process with the remaining sheets of dough.

Watch the recipe video here:

How To Make Laminated Pasta

Herb laminated pasta? It's called fashion, Brenda. Look it up.Full Recipe: taste.md/2AEyfoF

Posted by Tastemade on Monday, December 11, 2017