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60 Recipes Brunch and Dinner Book

60 Recipes Brunch and Dinner Book

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60 Recipes Brunch and Dinner Book

Lunghezza:
98 pagine
1 ora
Pubblicato:
Nov 3, 2015
ISBN:
9781311314413
Formato:
Libro

Descrizione

60 Recipes Brunch and Dinner Book Is something I would like to share with you.
These are some of my family's favorite recipes that we have been enjoying for years.
There are a lot new ideas for planning your family gatherings with these easy recipes.
I spent quite a few hours researching and compiling a variety of 60 Brunch and Dinner
Recipes.

If you have as many get-together as I do, you will try out all 60 Recipes.
Let your family, friends or guests enjoy your great meals! You have the power in
your hands to make them all smile. So keep your 60 Recipes Brunch and Dinner Book
handy for quick brunch or dinner meals.

Pubblicato:
Nov 3, 2015
ISBN:
9781311314413
Formato:
Libro

Informazioni sull'autore

Richard Porter has been involved with birds in the Middle East since 1966 and is an adviser on bird conservation for BirdLife International. He is the author or co-author of several books on the Middle East and the groundbreaking Flight Identification of European Raptors.

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60 Recipes Brunch and Dinner Book - Richard Porter

Dinner

Xmas Brunch Casserole

This is the best way to fix a brunch on Christmas Eve and then cook it the next the morning.

Servings: 4-6 Prep. Time: 40 mins.

Cook Time: 1 hr. Total Time: 1 day, 1 hr. & 40 mines.

Ingredients:

1 lb. Bacon

2 chopped onions

2 cups sliced fresh mushrooms

1 tbsp. Butter

4 cups hash brown potatoes (frozen), defrosted

1 tsp. Salt

¼ tsp. Garlic salt

½ tsp. Black pepper (ground)

4 eggs

1½ cups milk

1 pinch of

Parsley (dried)

1 cup Cheddar cheese (shredded)

Directions:

-- put the bacon in a huge skillet. Cook with a medium-high temperature until it becomes equally brown. Drain it and set it apart. You can now add the onion and mushrooms to the huge skillet. Cook and mix it up for about 5 minutes until the mushrooms and onions are soft and tender.

-- Use a tablespoon of butter, you have to grease the 9x13 inch casserole dish. Into the bottom of the ready casserole dish, put the potatoes. Sprinkle it with the pepper, salt, and the garlic salt. Top it with the crushed bacon and then place the cooked mushrooms and onions.

-- I want you to beat the milk, eggs, and the parsley in a bowl. You can pour the mixture into the casserole and put grated cheese on top of it. Cover it and refrigerate the whole night.

-- Preheat the oven until 200C or 400F and then bake it in the preheated oven until set or for 1 hour.

Brunch Enchiladas

Servings: 3

Ingredients:

2 tbsp. Olive oil

1 cup diced Ham

2 Eggs

1 small diced Onion

2 tbsps. Butter

¼ cup White Flour

½ cup Colby Jack Cheese (shredded)

¾ cup Milk

Salsa

Salt

Pepper

Directions:

-- into a pan put the olive oil and then sauté the onion and the ham. Add the eggs and then scramble it.

-- Heat the butter in a small pan and then whisk in with a flair.

-- Please add the milk whisking it slowly. Cook it until it becomes

-- Add a little pepper and salt t

-- You have to heat the tortillas into a grill until it becomes soft and do not allow toughening.

-- Now divide the mixture (egg) into three nice looking tortillas and then roll.

-- Over the tortilla roll, pour or drizzle it with the white sauce and topped it with cheese.

-- Put the salsa on the sides and then serve.

Elegant Brunch Chicken Salad

This is very delicious with small bread crackers.

Servings: 6-8 Prep. Time: 30 mins.

Total Time: 30 mins.

Ingredients:

1 lbs. Chicken breast halves (boneless and skinless)

1 egg

¼ tsp. Dry mustard

½ tsp. Salt

2 tsp. Hot water

1 tbsp. White wine vinegar

1 cup olive oil

2 cups seedless red grapes (halved)

1 cup pecans (coarsely chopped)

1 cup blue cheese (coarsely crumbled)

Directions:

-- Boil the water in a huge pot then put the chicken into the boiling water and let simmer until it is cooked or cook it for about 10 minutes. You have to drain; let cool before cutting it into cubes.

-- While you are boiling the chicken, you have to make the mayonnaise, beat the salt, egg, vinegar, mustard and water until light and foamy by using an electric mixer or a blender.

-- now add the tablespoon of oil at the same time, thoroughly beating it after adding. When the mixture begins to thick, you add more oil quickly. You have to continue beating the mixture until it reaches the creamy stability.

Note: The more you add oil, the thicker it gets. You should cut down on the 1 cup of olive oil.

-- Toss the chicken, 1 cup mayonnaise, grapes, the blue cheese and the pecans into a huge bowl. Mix it until it is coated evenly, you can add more mayonnaise when it is needed.

-- Refrigerate before serving.

Heath Bar

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