INGREDIENTS (Nutrition)
* 225 g bulk pork sausage
* 210 g Pepperidge Farm® White Sandwich Bread cut in cubes
* 170 g shredded Cheddar cheese
* 255 g Pace® Picante Sauce OR Pace® Thick & Chunky Salsa
* 4 eggs
* 180 ml milk
DIRECTIONS
1. Cook the sausage in a 10-inch skillet over medium heat, stirring frequently to break up meat. Pour off any fat.
2. Arrange sausage in a 2-quart shallow baking dish. Top with bread cubes and cheese. Mix picante sauce, eggs and milk and pour over all. Cover and refrigerate for 2 hours or overnight.
3. Bake uncovered at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean.
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Monday, July 20, 2009
Hash Brown and Egg Casserole Recipe
INGREDIENTS (Nutrition)
* 896 g frozen hash brown potatoes, thawed
* 455 g pork sausage
* 1 small onion, diced
* 5 eggs
* 120 ml milk
* 1 g onion powder
* 0.3 g garlic powder
* salt and ground black pepper to taste
* 340 g shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
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* 896 g frozen hash brown potatoes, thawed
* 455 g pork sausage
* 1 small onion, diced
* 5 eggs
* 120 ml milk
* 1 g onion powder
* 0.3 g garlic powder
* salt and ground black pepper to taste
* 340 g shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
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Breakfast Tortilla Recipe
INGREDIENTS (Nutrition)
* 30 g refried beans
* 30 ml salsa
* 3 eggs, beaten
* 15 ml mayonnaise
* 4 (6 inch) flour tortillas
* 80 g shredded lettuce
DIRECTIONS
1. Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
2. Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.
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* 30 g refried beans
* 30 ml salsa
* 3 eggs, beaten
* 15 ml mayonnaise
* 4 (6 inch) flour tortillas
* 80 g shredded lettuce
DIRECTIONS
1. Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
2. Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.
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Spicy Strawberry Salad Recipe
INGREDIENTS
* 180 ml vegetable oil
* 100 g white sugar
* 8 g poppy seeds
* 4 g garlic powder
* 3 g mustard powder
* 80 ml balsamic vinegar
* 105 g fresh sliced mushrooms
* 440 g mixed salad greens
* 180 g chopped pecans
* 665 g sliced fresh strawberries
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DIRECTIONS
1. Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
2. In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.
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* 180 ml vegetable oil
* 100 g white sugar
* 8 g poppy seeds
* 4 g garlic powder
* 3 g mustard powder
* 80 ml balsamic vinegar
* 105 g fresh sliced mushrooms
* 440 g mixed salad greens
* 180 g chopped pecans
* 665 g sliced fresh strawberries
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DIRECTIONS
1. Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
2. In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.
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Thursday, April 23, 2009
New Recipe Text Service in the UK - Text WITCH2U to 63336
If you're in the UK, try out the excellent new recipe text service from RecipeWitch.com
Text WITCH2U to 63336 to receive amazing recipes direct to your mobile phone
(only 98p to subscribe, 25p per message, max £3.50 per month, text STOP WITCH2U to unsubscribe)
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Text WITCH2U to 63336 to receive amazing recipes direct to your mobile phone
(only 98p to subscribe, 25p per message, max £3.50 per month, text STOP WITCH2U to unsubscribe)
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Wednesday, January 28, 2009
Roman Army Bread Recipe www.recipewitch.com
Yield: 1 Servings
INGREDIENTS:
1 lb Doves Farm Spelt flour
1 ts Salt
3 tb Olive oil
15 g Fresh yeast
400 ml Warm water (35-40C)
1 ts Honey
DIRECTIONS:
Here is a recipe for bread using Spelt flour taken from a packet of this
flour sold by Doves Farm. I have not tried it yet. On the packet it says:
"Spelt grain (Triticum Spelta) is an ancient precursor of modern wheat
varieties. It was once widely grown from Europe to Asia until it fell from
popularity". I would be interested to know more about Spelt if anyone has
some information.
1. Place the flour in large mixing bowl.
2. Blend the yeast and honey into half the water and roughly mix into the
flour
3. Dissolve the salt in the remaining warm water and add to the flour. Also
add the oil.
4. Mix the soft dough vigorously for four minutes using a wooden spoon.
5. Grease a large baking tray and dust with flour. Turn out the dough in
one piece onto the baking tray and dust with flour.
6. Leave to rise in a warm place for 20-30 minutes until the dough has
risen to about twice its size.
7. Cook in an oven pre-heated to 180C, 370F for 35 minutes. A fully cooked
loaf will sound hollow underneath.
8. Cool loaf on a wire rack.
For more great recipes, visit the following sites:
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INGREDIENTS:
1 lb Doves Farm Spelt flour
1 ts Salt
3 tb Olive oil
15 g Fresh yeast
400 ml Warm water (35-40C)
1 ts Honey
DIRECTIONS:
Here is a recipe for bread using Spelt flour taken from a packet of this
flour sold by Doves Farm. I have not tried it yet. On the packet it says:
"Spelt grain (Triticum Spelta) is an ancient precursor of modern wheat
varieties. It was once widely grown from Europe to Asia until it fell from
popularity". I would be interested to know more about Spelt if anyone has
some information.
1. Place the flour in large mixing bowl.
2. Blend the yeast and honey into half the water and roughly mix into the
flour
3. Dissolve the salt in the remaining warm water and add to the flour. Also
add the oil.
4. Mix the soft dough vigorously for four minutes using a wooden spoon.
5. Grease a large baking tray and dust with flour. Turn out the dough in
one piece onto the baking tray and dust with flour.
6. Leave to rise in a warm place for 20-30 minutes until the dough has
risen to about twice its size.
7. Cook in an oven pre-heated to 180C, 370F for 35 minutes. A fully cooked
loaf will sound hollow underneath.
8. Cool loaf on a wire rack.
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www.recipewitch.com
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Italian Raisin Bread Recipe
Yield: 1 Servings
INGREDIENTS:
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Sugar
1 ts Salt
1/3 c Pignolia (pine) nuts
1 1/2 ts Rosemary;fresh/minced OR
3/4 ts Crushed, dried rosemary
1 Egg;or 1/4 c Egg Beaters
2 tb Olive oil
1 c Very warm water
3/4 c Golden raisins
DIRECTIONS:
Place all ingredients (EXCEPT RAISINS) into the inner pan in the order
listed, select white bread and push "Start." Add raisins when the Auto
Bakery "beeps," 88 minutes into the cycle. (33 min.with DAK Turbo II) This
exotically flavored high-rising raisin-nut bread uniquely "world class,"
and definitely irresistible. Shared by Barb Day
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
INGREDIENTS:
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Sugar
1 ts Salt
1/3 c Pignolia (pine) nuts
1 1/2 ts Rosemary;fresh/minced OR
3/4 ts Crushed, dried rosemary
1 Egg;or 1/4 c Egg Beaters
2 tb Olive oil
1 c Very warm water
3/4 c Golden raisins
DIRECTIONS:
Place all ingredients (EXCEPT RAISINS) into the inner pan in the order
listed, select white bread and push "Start." Add raisins when the Auto
Bakery "beeps," 88 minutes into the cycle. (33 min.with DAK Turbo II) This
exotically flavored high-rising raisin-nut bread uniquely "world class,"
and definitely irresistible. Shared by Barb Day
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
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