Brunch Recipes

• 4 large Golden Delicious apples (about 3 pounds)
• 1/4 cup sugar
• 1 lemon, juiced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 cup walnuts or pecans, roughly chopped
• 1 cup all-purpose flour
• 1 1/4 cups rolled oats
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch fine salt
• 8 tablespoons (1 stick) cold butter, cut into small pieces
• Vanilla ice cream, for serving, optional

Apple Crumble

Desserts , Food & Cooking , Dessert & Treats Recipes , Dessert , Dessert , Breakfast , Dinner , Crisps and Crumbles Recipes , brunch , Apple Crisps and Crumbles Recipes

Author: Dave Lieberman

Try This Comforting Apple Crumble With A Crunchy, Nutty Topping From Food Network.

Time: 2h5m

Yield: 6 to 8 recipes

Number Of Ingredients: 13

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

• prime rib roast (at least 4 ribs)
• salt and pepper
• 2 garlic cloves, halved
• 1 teaspoon hot horseradish
• 1 cup sour cream
• 1 teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch sugar
• Tabasco sauce (optional)

Prime Rib Roast

Food & Cooking , Dinner , Lunch , Ingredients , Meat & Poultry , roasts , Beef Recipes , easy , Roast Beef , Brunch

Author: Miss Annie

Make And Share This Prime Rib Roast Recipe From Food.com.

Time: 2h5m

Yield: 4-6 serving(s)

Number Of Ingredients: 9

• On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
• Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
• May be served with Horseradish sauce.

Calories 114, Fat 11.4, SaturatedFat 6.6, Cholesterol 29.9, Sodium 89, Carbohydrate 2.3, Fiber 0.1, Sugar 2.1, Protein 1.3

• cooking spray
• ½ pound breakfast sausage
• 1 small onion, diced
• ½ cup milk
• 5 large eggs
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 (12 ounce) package shredded Cheddar cheese, divided
• 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)

Tater Tot® Breakfast Casserole

100+ Breakfast and Brunch Recipes , Potatoes

Author: Shannon Kimmich Kenny

Easy Tater Tot® Breakfast Casserole For A Lazy Sunday Morning.

Time: 1h25m

Yield: 8

Number Of Ingredients: 11

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 2-quart baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and cool.
• Meanwhile, whisk milk, eggs, onion powder, salt, garlic powder, and pepper together in a bowl.
• Spread sausage mixture over the bottom of the prepared baking dish. Pour egg mixture over the top. Layer with 1/2 of the Cheddar cheese and all of the potato nuggets. Cover with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove foil and sprinkle with the remaining cheese. Bake until melted, about 20 minutes more. Remove from the oven and let stand for 5 minutes before serving.

Calories 394.6 calories, Carbohydrate 16.7 g, Cholesterol 177.8 mg, Fat 28.8 g, Fiber 1.5 g, Protein 20.2 g, SaturatedFat 13.1 g, Sodium 935.8 mg, Sugar 1.9 g

• cooking spray
• 1 pound bacon
• 1 pound bulk pork sausage
• 3 ½ cups frozen bite-sized potato nuggets (such as Tater Tots®)
• ½ cup unsalted butter, melted
• 3 cups grated Colby-Jack cheese, divided
• 8 large eggs
• 2 cups milk
• 1 small onion, chopped
• 1 ½ tablespoons prepared yellow mustard
• salt and ground black pepper to taste

Cheesy Tater Tot® Breakfast Casserole

100+ Breakfast and Brunch Recipes , Eggs

Author: Heidi Hawkeye

This Is A Recipe For A Cheesy Tater Tot® Breakfast Casserole We Whipped Together For The Family With Both Our Hearts And Tummies On Christmas Morning. It Is Amazing! Enjoy!

Time: 1h45m

Yield: 10

Number Of Ingredients: 11

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x12-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
• Heat the same skillet over medium-high heat and add sausage. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove from heat. Crumble cooled bacon.
• Place potato nuggets in the bottom of the prepared baking dish, distributed evenly. Drizzle evenly with melted butter. Sprinkle with 1 1/2 cups of Colby-Jack cheese.
• Mix eggs, milk, onion, 1/2 of the bacon and sausage, mustard, salt, and pepper together in a bowl. Pour into the baking dish. Add remaining Colby-Jack cheese, bacon, and sausage.
• Bake in the preheated oven until set and cheese is melted, about 1 hour. Let cool for 15 minutes before serving.

Calories 586.7 calories, Carbohydrate 14.8 g, Cholesterol 258.7 mg, Fat 47 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 23 g, Sodium 1338 mg, Sugar 3.1 g

• 4 ounces cream cheese, room temperature
• 1/2 cup grated sharp cheddar
• 6 large jalapenos, halved and seeded
• Coarse salt and ground pepper

Stuffed Jalapenos

Food & Cooking , Appetizers , Brunch

Author: Martha Stewart

These Stuffed Jalapenos Make A Great Party Appetizer. The Recipe Can Easily Be Doubled For A Crowd.

Number Of Ingredients: 4

• Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

Calories 108 g, Cholesterol 6 g, Fat 10 g, Protein 4 g

• 1 banana
• ½ cup frozen mango pieces
• ⅓ cup plain yogurt
• ½ cup orange-mango juice blend

Mango-banana Smoothie

Breakfast and Brunch , Drinks

Author: Sixx

I Love Mangoes And Fresh Fruit. This Is Awesome To Make And Pack To Have With You Around Town In A Bottle, Or Just Have For Breakfast Anytime.

Time: 5m

Yield: 2

Number Of Ingredients: 4

• Combine the banana, mango, yogurt, and juice in a blender; blend until nearly smooth.

Calories 135 calories, Carbohydrate 30.4 g, Cholesterol 2.5 mg, Fat 0.9 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 38.7 mg, Sugar 21.7 g

• 1 very ripe peeled banana (preferably frozen)
• 2 pitted Medjool dates
• 1 cup frozen mango chunks
• 3/4 cup coconut water
• 1/2 cup frozen blackberries or blueberries
• 1/4 cup plain yogurt
• 1 tablespoon ground flaxseeds

Mango, Berry & Banana Smoothie

Breakfast , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Date , Wheat/Gluten-Free , Bon Appétit , Small Plates , No Sugar Added , Yogurt , Mango , Healthy , High Fiber , Low Cholesterol , Smoothie , Non-Alcoholic , Brunch , Blackberry , Blueberry , Banana , Drink , Quick and Healthy

Author: Janet Taylor Mccracken

Tasty, And Healthy, Too: Coconut Water Is High In Potassium And Other Electrolytes. And Flaxseeds Are A Good Source Of Beneficial Omega-3s.

Yield: Makes 2 servings

Number Of Ingredients: 7

• Purée 1 very ripe peeled banana (preferably frozen), 2 pitted Medjool dates, 1 cup frozen mango chunks, 3/4 cup coconut water, 1/2 cup frozen blackberries or blueberries, 1/4 cup plain yogurt, and 1 tablespoon ground flaxseeds in a blender until smooth.

• ingredients
• 2 tablespoons vegetable oil
• ½ pound ground chicken gizzards
• ¼ pound ground pork
• 2 bay leaves
• 2 tablespoons, plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic®
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• ½ cup finely chopped diced onions
• 2 teaspoons minced fresh garlic
• 2 tablespoons unsalted butter
• ¾ cup uncooked rice
• 2 cups chicken or pork stock
• ⅓ pound ground chicken livers

Paul Prudhomme's Real Cajun Dirty Rice

Dinner , Side , Christmas , Brunch , New Year's Eve , Sausage , Buffet

Yield: 8 servings

Number Of Ingredients: 14

• how to prepare Place the oil, gizzards, pork and bay leaves in a large, heavy skillet, preferably nonstick, over high heat and stir well. Cook, stirring occasionally, until the meat is thoroughly browned, about 7 to 10 minutes. Stir in the Poultry Magic®, mustard and cumin, then add the onions, celery, bell peppers and garlic. Stir thoroughly, scraping the skillet bottom well, and add the butter and stir until melted. Reduce the heat to medium and cook, stirring constantly and scraping the skillet bottom well, for 4 minutes. Add the rice and cook, constantly stirring and scraping the skillet bottom, for 4 minutes, when the rice should start to crackle and pop. Add the stock and stir to loosen any bits stuck to the bottom of the skillet, then cook over high heat, stirring occasionally, for 4 minutes. Stir in the chicken livers, cover the skillet, and reduce the heat to very low. Cook for 10 minutes, remove from the heat, and leave covered until the rice is tender, about 10 minutes. (The rice is finished this way to preserve the delicate flavor of the livers by not overcooking them.) Remove the bay leaves and serve immediately.

• 1 (12 pound) bone-in ham, rump portion
• ½ cup whole cloves
• 1 cup packed brown sugar
• 4 cups water, or as needed

Baked Ham

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Main Dish Recipes , Pork , Dairy Free , Christmas , Christmas Eve , Brunch , Ham , Whole

Author: Auntie Kk

My Family Loves Ham Like This. Sweetly Seasoned Ham Roasted With Moist Heat Is A Delicious Way To Celebrate Special Occasions. If Using A Pre-cooked Ham, Follow The Directions On The Package For Baking Times.

Time: 5h35m

Yield: 18

Number Of Ingredients: 4

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Calories 635 calories, Carbohydrate 13.5 g, Cholesterol 148.1 mg, Fat 40.2 g, Fiber 0.8 g, Protein 51.7 g, SaturatedFat 14.3 g, Sodium 2847.6 mg, Sugar 11.9 g

• 3 cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• ⅛ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup butter, softened
• 1 ¼ cups packed brown sugar
• 1 egg
• ½ cup sliced almonds

Speculaas

Dessert , World Cuisine Recipes , European , Brunch , Belgian

Author: Icecats

I Believe Another Name For Windmill Cookies Is Speculaas. The Spices "speculaaskruiden" Make This Cookie So Distinctive And Were Imported Centuries Ago From The Far East.

Yield: 12

Number Of Ingredients: 10

• In a medium-sized bowl, mix the flour with spices, baking powder and salt.
• In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
• Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
• Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
• Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
• Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
• Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
• Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
• Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.

Calories 367.9 calories, Carbohydrate 47.6 g, Cholesterol 56.2 mg, Fat 18.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 10.1 g, Sodium 151.6 mg, Sugar 22.5 g