14388 shakshuka filling cal breakfast Recipes

breakfast sausage links (turkey or pork), sheets 6 x 6 puff pastry sheets, ice water, yellow mustard, flour for dusting

breakfast sausage (we like the hot stuff, eggs, cream cheese, softened, green onions, chopped, red pepper, finely diced, fresh ground black pepper, wonton wrappers (you won tsp need them all, peanut oil for frying(set at about 360 degrees ), dipping sauce, all fruit spread (i used mango), water

scrambled eggs or 6 cups fried potatoes or 6 cups hash browns or 6 cups chorizo sausage or 6 cups refried beans or 6 cups crumbled spicy breakfast sausage or 6 cups bacon or 6 cups leftover meat (assorted hot and cooked fillings of your choice), dozen 6-inch flour tortillas, heated (fresh if you can find them), shredded cheese , such as mild cheddar,pepper jack or monterrey jack,or a combination, salsa , of your choice, chopped cilantro

breakfast sausage links, crescent roll dough (8 oz each), deli cheese, cut into thirds

unbaked pie shells, apple pie filling, hot sausage, grated sharp cheddar cheese, soft butter, brown sugar, flour

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

biscuits (refrigerated type or home made), bulk breakfast sausage, eggs, shredded cheddar cheese, milk, flour, unsalted butter, kosher salt, black pepper

breakfast potatoes , recipe follows, fry bread , recipe follows, eggs, ground beef, blackening spice , or curry spice and fennel seeds, black beans, roasted red pepper, sliced, red onion, chopped, salsa, monterey jack cheese

breakfast sausage - regular beef or pork or 50% less fat, poultry seasoning, bread cubes (sourdough works well) or croutons, shredded sharp cheddar cheese, reduced fat or not ;), whole eggs, egg whites or 1/2 cup egg substitute, milk, bell peppers , chopped zucchini... whatever you like.

breakfast sausage your choice ( i like sage for this 1), shredde potatoes drained ( the kind you find in a bag will work), butter melted, cottage cheese, sheddar cheese shredded, jumbo eggs

breakfast sausage, frozen hash browns, shredded cheddar, bisquick, milk, eggs, pepper

light italian herb flatout bread (90 cal), pizza sauce , litre.e. roselli s (20 cal), baby spinach (5 cal), chicken breasts , boar s head deli slices (30 cal), reduced-fat italian cheese blend , sargento 4-cheese (100 cal), ricotta cheese , sorrento fat-free (25 cal), red pepper flakes , to taste, garlic powder , to taste, onion powder , to taste

mission brand extra thin corn tortillas (80 cal., 16 g carbs), ham (bacon or sausage would also work), egg, scant tsp. cold water, tabasco sauce, shredded cheese (your choice of flavor), pam spray, options : crumbled french-fried onions, chopped fresh onions, green chiles, olives, chopped tomatoes, or, p.s.- i don tsp add any salt because the ham & cheese already has enough for us.

defrosted frozen fruit (aldi s), high fiber cereal (fiber 1 or total, low fat/low cal yogurt

sour cream, frozen french toast (12 slices), sliced boiled deli ham, gourmet shredded cheddar cheese (sargento has a 3-cheese gourmet that is great), granola with raisins, brown sugar, apple pie filling

milk, flour, salt, eggs, butter, ingredients - filling, onion, chopped, seeded roma tomatoes (optional), yellow, red, orange , or green peppers (optional), eggs (1-1/2 per person ), butter, oil, fresh halibut , cut into sugar cube-sized cubes (or seafood of your choice), crumbled tortilla chips (optional), chopped chives or minced green onion tops, grated pepper jack cheese, rinsed capers, lemon pepper to taste, salt to taste, salsa (optional), hollandaise sauce, egg yolks, warm lemon juice, boiling-hot water, cayenne pepper, salt, clarified butter, i never seed my tomatoes - love it all ., prep time with the advent of all these new tools tend to cut down on the time.

biscuit/baking mix, milk, eggs, instant french vanilla pudding mix, cold milk, fresh strawberries, sliced or 1 can (21 oz) blueberry or cherry pie filling, topping and strawberries or pie filling, optional

biscuit/baking mix, milk, eggs, instant french vanilla pudding mix, cold milk, fresh strawberries, sliced or 1 can (21 oz) blueberry or cherry pie filling, topping and strawberries or pie filling, optional