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Breakfast

Stuffed Pickle Egg Rolls

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Stuffed Pickle Egg Rolls
Crab salad meets crab rangoon in these stuffed fried pickles.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (6 ounce) can fancy crabmeat, drained
  • 4 ounces cream cheese, softened
  • ½ stalk celery, diced
  • 1 green onion, chopped
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon seafood seasoning (such as Old Bay®)
  • 8 whole dill pickles, halved lengthwise
  • 8 egg roll wrappersvegetable oil for frying
Instructions
  1. Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
  2. Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
  3. Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

Watch the recipe video here:

Crab salad meets crab rangoon in these stuffed fried pickles!Stuffed Pickle Egg Rolls: https://trib.al/9AoBUv7

Posted by Allrecipes on Wednesday, May 29, 2019

Breakfast

Veggie-Packed Chickpea Pot Pie

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Veggie-Packed Chickpea Pot Pie
Veggie-Packed Chickpea Pot Pie recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 medium potatoes, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 cup frozen corn (175 g)
  • 1 cup broccoli (150 g)
  • 2 carrots, diced
  • 1 cup mushroom, quartered (75 g)
  • 1 cup canned chickpea, drained and rinsed (165 g)
  • ½ cup fresh parsley, chopped (20 g)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons flour
  • 2 cups vegetable stock (480 mL)
  • ¼ cup nutritional yeast (15 g)
  • 2 tablespoons soy milk, or almond milk
  • 1 refrigerated pie crust
Instructions
  1. Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
  2. Drain the potatoes in a colander.
  3. Divide the potatoes into two medium bowls and mash half of them. Set aside.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
  5. Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
  6. Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
  7. Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
  8. Remove the rosemary and thyme sprigs.
  9. Sprinkle the flour over the vegetables and mix well.
  10. Pour in half of the vegetable stock and stir.
  11. Add the nutritional yeast and stir well.
  12. Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
  13. Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
  14. Add the diced potatoes and stir.
  15. Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
  16. Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
  17. Brush the outside edges of the baking dish with the mix using a brush or your fingers.
  18. Preheat the oven to 350°F (180°C).
  19. Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
  20. Brush the top of the dough lightly with the oil-soy milk wash.
  21. Make a small X-shaped incision on the top of the crust.
  22. Bake for about 45 minutes or until the pie crust is golden.
  23. Enjoy!

Watch the recipe video here:

If you're looking for a hearty dinner, try this veggie-PACKED chickpea pot pie! ?FULL RECIPE: https://tasty.co/recipe/veggie-packed-chickpea-pot-pie

Posted by Proper Tasty on Tuesday, May 28, 2019

Breakfast

Mexican Street Corn Mac ‘N’ Cheese

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Mexican Street Corn Mac 'N' Cheese
Mexican Street Corn Mac 'N' Cheese
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Mexican Street Corn Mac 'N' Cheese
  • 2 corn on the cob
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of chilli powder
  • 60g butter
  • 2 cloves of garlic
  • 60g flour
  • ½ tsp chilli powder
  • ½ tsp cayenne pepper
  • 800ml whole milk
  • 130g cheddar
  • 130g mozzarella
  • 195g can of sweetcorn, drained
  • 4 spring onions, finely sliced
  • 400g macaroni
  • 100g cheddar and mozzarella mix
  • 200ml sour cream
  • 100g feta, crumbled
  • 2 tbsp chopped coriander
  • 3 spring onions, finely sliced
  • 1 tsp chilli powder
Pineapple Jalapeno Margarita
  • 1 cup tequila
  • ½ cup triple sec
  • 1 jalapeño, sliced
  • 3 cups pineapple juice
  • ½ cup lime juice
Instructions
  1. Shave your corn to obtain your corn kernels. Spread them on a tray, coat with vegetable oil and grill on a high heat for 2 mins until they are toasted and starting to char.
  2. Heat your butter in a large saute pan. Add your garlic and cook for 1 min until fragrant before adding your flour, chilli powder and cayenne pepper. Gradually add your milk in small increments, stirring constantly to prevent lumps from forming. Simmer for 2 mins, then remove from the heat. Add the mozzarella, cheddar, sweetcorn and spring onions.
  3. Pour into a baking dish and top with 100g cheddar and mozzarella mix. Grill for 5 mins on a high heat until golden and bubbly.
  4. Top with sour cream, feta, the charred corn, coriander and spring onions. Serve immediately and enjoy!
Pineapple Chilli Margarita
  1. Add your tequila, triple sec and jalapeños to a pitcher and stir, and leave to infuse for a couple hours
  2. Add 2 scoops of ice, your pineapple juice and your lime juice. Stir again and serve!

Watch the recipe video here:

https://www.facebook.com/1045035215535674/posts/2434469603258888/

Breakfast

Grilled Wings with Pineapple-Ginger Glaze

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Grilled Wings with Pineapple-Ginger Glaze
Not to brag, but these wings are incredible. The marinade is nice and the char from the grill is perfect. These wings have some heat to them, but not too much. Wings often come in one piece, but don’t fret: Cutting whole wings is easy, just make sure you cut through the joints.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2¼ pounds chicken wings, cut into drumettes and flats (about 24 wings)
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon granulated sugar
  • 1 teaspoon kosher salt, divided
  • 1 (12-oz.) can ginger ale
  • ½ cup pineapple preserves
  • ½ cup pineapple juice
  • 1 tablespoon fresh lime juice (from 1 lime)
  • Cooking spray
Instructions
  1. Combine chicken, oil, oregano, cayenne, paprika, sugar, and ½ teaspoon of the salt in a large bowl, stirring well to coat chicken.
  2. Combine ginger ale, pineapple preserves, pineapple juice, lime juice, and remaining ½ teaspoon salt in a small saucepan.
  3. Preheat grill to medium-high (400°F to 450°F). Place saucepan on the grill, and bring to a boil. Cook, stirring often, until reduced by half, about 10 minutes. Remove from grill; reserving half of sauce for serving.
  4. Coat grill rack with cooking spray. Place chicken on rack, and grill, turning often, until slightly charred and cooked through, brushing often with pineapple sauce, about 15 minutes. Remove from grill, toss with reserved sauce. Serve immediately.

Watch the recipe video here:

Not to brag, but these wings are incredible. ?GET THE RECIPE: https://trib.al/v0NMIY4

Posted by MyRecipes on Friday, May 24, 2019

Breakfast

Ruffles Krispie Treats Are the Latest Salty-Sweet Spin on Rice Krispie Treats the Whole Family Will Love!

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Ruffles Krispie Treats Are the Latest Salty-Sweet Spin on Rice Krispie Treats the Whole Family Will Love!
My whole family can’t get enough of Rice Krispie treats, so when we thought up Ruffles Krispie Treats, it just brought things to a whole new level of deliciousness. Replace your usual Rice Krispies with Ruffles chips for a salty-sweet factor that you won’t be able to get enough of. This treat is so easy to throw together in no time for lunch treats or those last minute bake sales!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup butter
  • 4 cups mini marshmallows
  • ½ teaspoon vanilla extract
  • 5 cups Ruffles chips, crushed to coarse pieces
Instructions
  1. Prepare an 8x8-inch baking dish with nonstick spray.
  2. Melt down butter and marshmallows in a microwave-safe bowl until everything has melted down fully, about 1 minute.
  3. Add in the vanilla extract and potato chips, folding together until chips are evenly coated.
  4. Press the mixture firmly and evenly into the prepared baking dish, then let set on the counter or in the refrigerator.
  5. Once set, cut into squares and serve. Enjoy!

Watch the recipe video here:

Check out this latest salty-sweet spin on Rice Krispie treats Recipe: http://sha.red/6uNLl

Posted by Shared Food on Monday, May 6, 2019

Breakfast

Deep Dish Pizza Bread Bowl, the Easiest Pizza You’ll Ever Make!

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Deep Dish Pizza Bread Bowl, the Easiest Pizza You'll Ever Make!
Deep dish pizza is not the easiest way to make pizza but can be extremely delicious. I had to figure out a way to make one at home but on the other hand be super easy and I think I figured it out! Pizza dough from scratch, no thank you. I don’t have the time or the know how to do it. Instead grab a large french bowl and hollow it out. Now it’s as simple as filing your giant deep dish crust with all your favorite pizza toppings! But in this case pizza Fillings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 cups mozzarella cheese (grated)
  • ½ cup pepperoni
  • 1 cups canned plum tomatoes, drained well
  • 1 teaspoon oregano
  • 2 garlic cloves, peeled and crushed
  • ½ cup grated parmesan cheese, for topping
  • 3 tablespoons olive oil
Instructions
  1. Preheat oven to 350.
  2. Slice top off of bread and remove most of the insides.
  3. Layer ¼ of the cheese on the bottom of bread bowl and a pinch of oregano, then a single layer of pepperoni, then ⅔ cup crushed tomatoes and garlic. Repeat 3 times with mozzarella being the top layer.
  4. Sprinkle with parmesan and drizzle with olive oil, wrap in tinfoil.
  5. Bake for 30 minutes, remove tin foil and bake for an additional 20-30 minutes.
  6. Cool for 10 minutes, slice and serve.

Watch the recipe video here:

Doesn't this look amazing?Recipe: http://sha.red/KvsYO

Posted by Shared Food on Sunday, May 5, 2019

Breakfast

Chocolate Fondue Bread Boat

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Chocolate Fondue Bread Boat
Chocolate Fondue Bread Boat
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large loaf bread
  • 4 tablespoons butter
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 10 oz dark chocolate (285 g)
  • 10 oz milk chocolate (285 g)
  • 10 oz white chocolate (285 g)
  • 3 ¼ cups heavy cream, divided (780 mL)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
  3. Take the 3 bread cut outs and slice them into 6 strips each.
  4. On a parchment paper-lined baking sheet place bread and cut out bread strips.
  5. Combine butter and sugar and brush onto loaf.
  6. Add cinnamon to the sugar butter mixture and brush onto strips.
  7. Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
  8. In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
  9. In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
  10. In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
  11. Place loaf on serving tray and fill each hole with one of the three fondues.
  12. Enjoy!

Watch the recipe video here:

You have NEVER had fondue like this before ?FULL RECIPE: https://tasty.co/recipe/chocolate-fondue-bread-boat

Posted by Proper Tasty on Saturday, April 20, 2019

Breakfast

Instant Pot Fabulous French Onion Soup

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Instant Pot Fabulous French Onion Soup
This version of the classic is gorgeously cheesy with a silky texture.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 large yellow onion, quartered and sliced onion “quarter moon” shaped slices
  • 4 smaller sweet onions, quartered and sliced onion “quarter moon” shaped slices
  • 2 tsp brown sugar
  • 3 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ cup brandy
  • ¾ cup red wine
  • 4 cups beef broth, warmed
  • Salt and pepper to taste
  • 4 thick slices of french bread, toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks–or use croutons instead)
  • 4 slices gruyere (or swiss) cheese
  • 4 slices provolone cheese
  • Paprika for garnish
Instructions
  1. Add butter and oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
  3. Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
  4. Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  5. Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  8. When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
  9. Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
  10. Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

Watch the recipe video here:

This version of the classic is gorgeously cheesy with a silky texture.RECIPE: http://chopsecrets.com/instant-pot-fabulous-french-onion-soup/

Posted by Chop Secrets on Wednesday, April 17, 2019

Breakfast

Peach Cobbler Stuffed ‘Beignets’

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Peach Cobbler Stuffed ‘Beignets’
Peach Cobbler Stuffed ‘Beignets’
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons unsalted butter
  • 1 lb jar peaches, chopped (455 g)
  • ⅓ cup brown sugar (75 g)
  • ½ teaspoon cinnamon
  • 1 tablespoon all-purpose flour, plus additional for dusting
  • ¼ teaspoon nutmeg
  • 2 lb pizza dough (905 g)
  • oil, for frying
  • ½ cup powdered sugar (60 g)
Instructions
  1. Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
  2. In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
  3. On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
  4. Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
  5. Heat oil in a large pot to 350°F (180°C).
  6. Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
  7. Transfer beignets to a paper towel-lined plate or wired rack to drain.
  8. Dust with powdered sugar.
  9. Enjoy!

Watch the recipe video here:

Here's a short-cut with how to make the most amazing peach cobbler beignets ?FULL RECIPE: https://tasty.co/recipe/peach-cobbler-stuffed-beignets

Posted by Tasty on Saturday, April 13, 2019

Breakfast

Mango-Stuffed Sticky Rice Balls

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Mango-Stuffed Sticky Rice Balls
Mango-stuffed sticky rice balls are a delicious spin on the traditional dessert! ? ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 cups sweet glutinous rice, rinsed (600 g)
  • 3 ¾ cups water (900 mL)
  • 3 mangoes
  • 1 ¼ cups coconut cream, unsweetened (300 mL)
  • 4 tablespoons sugar
  • 1 teaspoon salt
Instructions
  1. In a large pot over high heat, combine the rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
  2. On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Put pressure on the skin side of the mango so the mango cubes pop out. Cut off all of the cubes of mango. Repeat with the rest of the mangoes. Set aside until ready to use.
  3. In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened slightly, remove from the heat and set aside.
  4. Line a small bowl with plastic wrap. Scoop about 2 tablespoons of rice onto the plastic wrap. Push the rice against the sides of the bowl to create an even layer. Place 3 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Unwrap and repeat with the rest of the rice and mango.
  5. Arrange the rice balls in a pile and pour the coconut cream sauce over them. Serve immediately.
  6. Enjoy!

Watch the recipe video here:

Mango-stuffed sticky rice balls are a delicious spin on the traditional dessert! ? ?FULL RECIPE: https://tasty.co/recipe/mango-stuffed-sticky-rice-balls

Posted by Tasty on Wednesday, April 10, 2019