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2016-05-01 18:44:56
Exported from MasterCook II * A Texas Breakfast Casserole Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Casseroles Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Crescent Rolls 1 Pound Sausage -- cooked and drained Fresh Mushrooms -- sliced 3/4 Pound Monterey Jack Cheese -- grated 6 Eggs -- beaten 1 Can Cream Of Onion Soup Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage. From Texas Celebrity Cookbook

2016-05-01 18:47:04
* Exported from MasterCook * AEBLESKIVER Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Ethnic Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Buttermilk 1/2 ts Salt 2 c Flour 1 t Soda 3 Eggs 2 ts Sugar 1 t Baking powder Applesauce Beat egg yolks. Add sugar, salt and buttermilk; then flour, soda and baking powder which have been sifted together. Last, fold in stiffly beaten egg whites. Place small amount of fat in each cup of the aebleskiver pan and fill 2/3 full of dough. Place a small teaspoon of apple sauce on top of dough, then barely cover apple sauce with a few drops of dough. Cook until bubbly, turn carefully with fork and finish baking on other side. Serve with butter and maple syrup or jam. NOTE: AVOID spilling apple sauce in cups, as this will cause the aebleskiver to stick.

2016-05-01 18:48:38
* Exported from MasterCook * AEBLESKIVER (DANISH PANCAKE BALLS) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c Flour 6 tb Sugar 1 1/4 ts Salt -- optional 8 ts Baking powder 8 Eggs -- (separated) 1 1/2 c Cream 2 c Milk Sift together the flour, sugar , salt and baking powder (set aside). In a mixing bowl beat the egg yolks well, then add the cream and milk. Mix into this the dry ingredients that have been sifted together. Beat egg whites till stiff, and carefully fold into batter. In hot Aebleskiver pan put 1 1/2 tsp. oil in each cup. Then spoon or pour in batter just to the top of each cup. Bake (fry) until delicately brown underneath, loosen around edges with fork, quickly turn and brown other side. Use cake tester to determine when done. Be careful not to get your pan too hot as the aebleskiver burn easily. Serve dipped in sugar or syrup, or good quality jam or jelly. Makes about 50. Recipe can be easily halved. NOTES : The basic recipe came from the “Danish Favorites” cookbook, Fredsville Lutheran Church, Grundy County Iowa. -- Recipe By :

2016-05-01 18:49:51
* Exported from MasterCook II * All-In-One-Breakfast Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice Whole wheat bread -- toasted 3 Tomato slices 1 tsp Butter 2 tbsp Grated parmesan cheese 3 Fresh mushrooms -- thin sliced 1 slice Bacon; crisp -- drain/crumble Place toast on baking sheet. Spread with butter if desired. Cover with mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top. Bake in 350 degree oven until cheese melts. 1 serving - 147 cal or 1 bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1 bread, 2 fat and 1 lean meat exchange (with butter).

2016-05-01 18:50:29
* Exported from MasterCook * Almond Breakfast Round Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads & Rolls Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/3 cup warm water (105 to 115) 2 1/2 cups flour 1 cup whole wheat flour 1/4 cup brown sugar -- packed 1/2 teaspoon salt 1/2 teaspoon ground nutmeg or cardamom 1/2 cup cold butter 2 eggs -- beaten 1/2 cup milk 1/2 teaspoon almond extract 1/2 cup ground almonds 3 tablespoons brown sugar 2 tablespoons sugar 1/2 teaspoon allspice or cardamom 2 tablespoons butter -- melted Milk -- optional Coarse sugar -- optional In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar, salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle. For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar, and 1/2 teaspoon allspice (or cardomom); set aside. Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10″ circle. Place one circle on a 12″ pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter. Sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1″ of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2 to 24 hours before baking. Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on a rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges.

2016-05-01 18:51:01
* Exported from MasterCook * Almond Brunch Loaf Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads & Rolls Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup orange juice 1 egg 2 tablespoons butter 1/2 teaspoon salt 2 1/4 cups bread flour 1 tablespoon sugar 1 1/2 teaspoons active dry yeast 2/3 cup almond cake & pastry filling (not paste) 3 tablespoons toasted almonds -- chopped 1 teaspoon orange peel -- grated orange juice sugar Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to a bread machine according to manufacturer’s directions. Select dough cycle. When dough cycle is complete, remove dough from machine. Cover and let rest for 10 minutes. On a lightly floured surface, roll dough into a 24″ x 8″ rectangle. In a small mixing bowl, stir together the almond filling, almonds, and orange peel. Spread filling over dough to within 1/2″ of the edges. Fold dough loosely from a short side, making about eight 3″ wide folds. (This is similar to making a jelly roll, except you make folds 3″ wide, instead of rolling it.) Transfer to a lightly greased baking sheet. On one of the long sides, make eleven 2 1/2″ cuts from the edge toward the center at about 3/4″ intervals. Flip every other strip of dough over to the alternate side. Slightly twist each strip, exposing the filling. (The loaf will look braided when you are done flipping and twisting!) Bake in a 350 oven for 25 to 30 minutes of until golden brown. If necessary, cover loosely with foil during the last 5 to 10 minutes to prevent overbrowning. Lightly brush the bread surface with orange juice. Sprinkle with sugar. Serve warm. - - - - - - - - - - - - - - - - - -

2016-05-01 18:51:35
* Exported from MasterCook * Almond Cream Cheese Stuffed French Toast Recipe By : Blue Diamond Growers Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Gourmet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb French bread (wide loaf) -- un 4 oz Almonds, dry-roasted -- diced 8 oz Cream cheese -- softened 1/2 c Raspberry preserves 24 Eggs 1 1/2 qt Milk 1 t Almond extract 1 t Vanilla extract 1 t Cinnamon Butter, maple syrup, powdere Cut bread into 1-inch slices and cut a pocket into each side. Combine almonds, cream cheese and preserves and stuff into bread pockets. Beat together eggs, milk and flavorings. Soak bread and saute in butter until browned on both sides. Serve 2-4 slices per person.

2016-05-01 18:51:55
* Exported from MasterCook * Amaretto Butter & Amaretto Syrup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----AMARETTO BUTTER----- 2 tablespoons Amaretto 1/2 cup Butter or margarine -- soften -----AMARETTO SYRUP----- 1/4 cup Amaretto 1 cup Maple syrup AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool before serving.

2016-05-01 18:52:47
* Exported from MasterCook * Amaretto French Toast Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Amaretto 4 Eggs -- well beaten 1/2 cup Milk 12 slices French bread Amaretto butter (see recipe) Amaretto syrup (see recipe) In shallow bowl mix all ingredients except bread. Soak bread in mixture. In large skillet, melt some butter. Drain bread. Cook in buttter until both sides are golden brown. Serve immediately with Amaretto butter and Amaretto Syrup. NOTE: For a change, try Irish Cream instead of Amaretto.

2016-05-01 18:53:32
* Exported from MasterCook * American-Style Strata Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 sl Sourdough bread -- or 6 sl Whole-grain bread -- halved 1 3/4 cups Mozzarella or Monterey Jack -- shred 1 1/2 cups Cooked beef, lamb or pork cut bite-size 1 cup Carrot or zucchini -- shred 4 Eggs 2 cups Milk 1/2 teaspoon Salt 1/2 teaspoon Dry mustard 1/4 teaspoon Ground black pepper 1 teaspoon Worcestershire 1 teaspoon Dried thyme leaves -- crumble 1 teaspoon Dried basil leaves -- crumble In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. Sprinkle cheese, meat and veggies over bread. In a bowl, stir togeteher the eggs, milk and seasonings till well mixed. Pour carefully over ingredients in baking dish. Cover. Let stand 1 hour at room temperature or in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is nearly set. Let stand 10 minutes. Cut into squares.

2016-05-01 18:55:09
---------- Recipe via Meal-Master (tm) v8.03 Title: APFELPFANNKUCHEN (GERMAN APPLE PANCAKES) Categories: Fruits, Penndutch, Breakfast Yield: 6 servings 2 lg Cooking apples (Yellow -Delicious, or Granny Smith) 1/4 c Butter 1 c Flour 1 c Milk 1 ts Vanilla extract 1/2 ts Salt 1/4 ts Nutmeg, grated Confectioners sugar Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter. Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375 and bake 10 min longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner’s sugar, then cut in wedges and serve with maple syrup. Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet. From Cooking From Quilt Country Submitted By LISE WARING On TUE, 19 DEC 1995 093841 GMT -----