Breakfast Casserole

Posted by jerseyjan at recipegoldmine.com 8/1/2001 4:04 pm

6 slices bacon, cut into 1-inch pieces
1 small green pepper, chopped
2 tablespoons chopped onions
Salt and pepper
1/2 cup shredded Cheddar cheese
3 large potatoes, cooked and cubed
6 eggs

Preheat oven to 375 degrees F.

Fry bacon till crisp. Drain and set aside bacon, reserving 3 tablespoons of drippings. Add peppers, onions and potatoes to drippings. Cook 5 minutes till brown. Sprinkle cheese over mixture and stir gently till cheese melts.

In a separate bowl beat eggs and pour over potato mixture. Cook over low heat stirring gently. Season with salt and pepper. Pour mixture into a greased casserole dish, crumble bacon over the top and bake for 30 minutes.

Blender Breakfast

Posted by FootsieBear at recipegoldmine.com May 27, 2001

1 ripe banana, peach, or nectarine, peeled, cut up
1/2 cup milk or 1/2 cup low-fat yogurt
1 teaspoon honey, sugar or maple syrup
1 tablespoon natural bran

Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass.

Enchiladas

1 1/2 pounds ground beef
1 package taco seasoning
1 onion, chopped
1 clove garlic cut up
1 package shredded Cheddar cheese
1 package corn tortillas

Brown ground beef with 1/4 of the chopped onion and garlic; drain fat. Add taco seasoning, using as directed on package.

Heat tortillas in hot grease while meat is simmering. Heat each side for about 5 seconds. Do not over-heat or they will be too hard to roll.

Put meat mixture on the tortilla and roll up. You can add some extra chopped onion and cheese at the time you roll them up. Put rolled tortillas into a baking pan. Sprinkle any leftover meat mixture on top of the rolls. Sprinkle onions and cheese on top and bake at 350 degrees F for about 30 minutes or until bubbling and cheese is melted.

Benedict Strata

Posted by MaryEllen29 at recipegoldmine.com 3/29/02 11:37:16 am

1 (12 ounce) package English muffins
6 slices (4 ounces) Canadian bacon, chopped
6 eggs
1 1/2 cups skim or low-fat (1 percent) milk
2 tablespoons reduced-fat mayonnaise
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Chives, optional
Halved lemon slices, optional

Split muffins and cut into cubes. Alternate even layers of muffin cubes and ham in lightly greased 8-inch square baking dish. In medium bowl, beat together eggs, milk, mayonnaise, lemon peel and lemon juice until well blended. Pour evenly over muffin-ham mixture. Cover. Refrigerate several hours or overnight.

Uncover. Bake in preheated 350 degree F oven until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes. Garnish with chives and lemon slices, if desired.

Ultimate Enchilada Bake

6 skinless chicken breasts
8 ounces cream cheese, softened
1 medium onion, minced
6 pasilla or poblano chiles
1 (16 ounce) can (or equivalent fresh) tomatillos
3 sprigs fresh cilantro
1 cup heavy cream
1 egg, slightly beaten
Salt and pepper to taste
24 small corn tortillas
Lard or shortening for frying
1/4 cup parmesan cheese
Shredded lettuce
Chopped ripe olives
Sour cream

Poach chicken, keeping water at a bare simmer, until cooked through. Remove from poaching liquid, cool slightly and remove/discard bones. Shred meat.

Stir onions into cream cheese, then add shredded chicken. Set aside.

Boil the chiles until soft, then puree with the tomatillos and cilantro until smooth. Add cream, egg, salt and pepper, and continue to puree.

One at a time, dip the tortillas into the chile/tomatillo sauce, then fry in lard to soften. Place chicken filling on tortilla and roll up. Sprea d some of the chile/tomatillo sauce in the bottom of a baking dish and lay the rolled/filled enchiladas seam side down in a single layer. Pour remaining sauce over these, top with parmesan and bake at 350 degrees F until bubbly.

Top with shredded lettuce and olives.

Serve sour cream in a dish on the side.

Longhorn Cheese Enchiladas

Yields 12 enchiladas.

12 corn tortillas, warmed
2 tablespoons olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1 cup tomato puree
1/2 cup beef or chicken stock
1 teaspoon cumin
Raw onion, finely minced
Longhorn cheese, shredded
Cooked ground beef or shredded chicken (optional)

Preheat oven to 350 degrees F.

Heat the olive oil in a heavy saucepan and saut? the garlic and chopped onion until golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and shredded longhorn cheese in the center of each tortilla. At this point, you may add cooked ground beef or shredded chicken at the center of each tortilla.

Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Bake about 15 minutes.

Serve hot accompanied by salad, beans and Mexican rice.

Bacon And Egg Bake

Posted by wizard4 at recipegoldmine.com May 13, 2001

6 slices bacon
2 medium onions, sliced
1 can cream of mushroom soup
1/4 cup milk
5 hard cooked eggs, sliced
2 cups (8 ounces) shredded Cheddar cheese
Dash of salt and pepper
English muffins, split and toasted

Heat oven to 350 degrees F.

Fry bacon until crisp. Remove from skillet. Drain fat, reserving 2 tablespoons. Saut? onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Pour into 10 x 5-inch baking dish. Top with crumbled bacon. Bake 20 minutes.

Serve on muffin halves.

Yield: 6 to 8 servings

Southwestern Pork And Beans

Serves 4.

1/2 pound pork tenderloin, cut into 12 equal slices
1/2 teaspoon ground coriander
2 tablespoons vegetable oil, divided
1/2 small yellow onion, thinly sliced (about 1/4 cup)
2 cups canned pinto beans, drained and rinsed
2 cups canned crushed tomatoes
2 cloves garlic, minced
2 tablespoons minced jalapenos
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt

Lay pork slices on a cutting board. Using a meat mallet or the flat side of a heavy knife, pound each slice to an even 1/8-inch thickness. Sprinkle both sides of pork with coriander, lightly pressing into meat.

In a large skillet, heat half the oil over high heat. Add some pork slices to skillet; cook in batches until browned, about 2 minutes per side. Place pork on a plate. Repeat with remaining pork slices. Add remaining oil to skillet and heat over medium heat. Add onion and saute until soft, about 5 minutes.

Reduce heat to medium-low. Stir in jalapeno pepper, tomato paste, oregano, and salt. Cook, partially covered, until tomatoes soften, about 20 minutes.

Return pork to skillet; cook, covered, until heated through, about 3 to 4 minutes. Serve immediately.

Bacon And Cheese Breakfast Pizza

Posted by kdipaolo at recipegoldmine.com 6/26/01 8:29:16 am

1 (9-inch) single-crust pastry
1/2 pound bacon, cooked and crumbled
8 ounces Swiss cheese, shredded
4 eggs
12 ounces sour cream
2 tablespoons fresh parsley, chopped

Roll pastry to fit into a 12-inch pizza pan. Bake at 425 degrees F for 5 minutes.

Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned.

Yields 6 main-dish or 18 appetizer servings

Chicken And Mushroom Enchiladas

Source: Bon App?tit - March 1993

2 tablespoons corn oil
3/4 pound mushrooms, sliced
1 (10 ounce) can enchilada sauce
8 (8-inch) corn or flour tortillas
1/2 cup low-fat sour cream
2 cups diced cooked chicken
1 (7 ounce) can diced mild green chiles
2 cups grated sharp Cheddar cheese

Preheat oven to 350 degrees F. Brush a 13 x 9 x 2-inch glass baking dish with oil.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and saut? until golden, about 10 minutes.

Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chiles and 1/4 cup Cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down.

Repeat dipping an d filling with remaining tortillas, sour cream, chicken, mushrooms, chiles and Cheddar cheese.

Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)

Bake until enchiladas are heated through, about 30 minutes.

Serves 4.

Cranberry Holiday Strata

Make this the day before, then take it out of the refrigerator the next morning. Put it in a cold oven, and have a very impressive dish ready to serve in just a little over an hour. It tastes just like a truly rich fruit-and-cheese pastry, with a far superior nutritional profile.

4 slices whole wheat bread, cut into 1/4-inch cubes
3 ounces (1 cup) dried cranberries
6 ounces (1 1/4 cup) reduced-fat Monterey jack cheese, cut into 1/4-inch cubes
1 (12 ounce) can evaporated skim milk
1 cup fat-free liquid egg substitute
1/2 cup fat-free cherry yogurt
2 tablespoons granulated sugar
2 teaspoons vanilla extract

Spray a 7 x 11-inch baking dish with nonstick spray. Arrange half of the cubed bread on the bottom of the baking dish. Sprinkle half of the cranberries evenly over the top of the bread. Sprinkle half of the cheese over the cranberries. Repeat layers with remaining bread, cranberries and cheese. Set aside.

Comb ine the milk, egg substitute,  yogurt, sugar and vanilla extract in a large bowl and mix well. Pour the mixture over the top of the bread, cranberries and cheese in the baking dish. Press down on the top with the back of a large spoon until the liquid covers the surface. Cover and refrigerate overnight.

Remove the strata from the refrigerator 1 hour before baking.

Uncover the baking dish and place it in the center of a cold oven. Turn the oven on to 300 degrees F and bake for about 1 hour and 10 minutes, or until all of the liquid is absorbed and the top of the strata is lightly browned.

Allow to stand for a few minutes before cutting into 6 servings.

Makes 6 servings.

Each serving has about: 271 calories; 4g fat; 17 mg cholesterol; 425mg sodium; 27g carbohydrates; 20g protein; 2g fiber

Chiles Rellenos Casserole

1 pound roasted Hatch green chiles, seeds
    and skin removed, or 2 (7 ounce) cans
    whole green chiles, seeded
1/2 pound Cheddar cheese, grated
1/2 pound Monterey jack cheese, grated
2 cups evaporated milk
4 eggs
1/3 cup all-purpose flour
1 teaspoon salt

Preheat oven to 350 degrees F. In a 12 x 8-inch baking dish, layer green chiles, Cheddar cheese and Monterey Jack cheese.

Put the evaporated milk, eggs, flour, and salt in a blender; blend thoroughly. Pour over the chiles and cheeses. Bake for 45 minutes.

Chili Cheese Rice

4 cups cooked rice
2 cups sour cream
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (4 ounce) can chopped green chiles
8 ounces (2 cups) shredded Cheddar cheese

Preheat oven to 350 degrees F.

In a large bowl, combine rice, sour cream and seasonings. Fold in chopped green chiles and cheese. Pour mixture into a 9 x 13-inch baking dish which has been sprayed with nonstick spray. Bake for 20 to 30 minutes, until heated through.

Makes 8 servings.

NOTE: Can be prepared ahead and refrigerated or frozen. If frozen, thaw in refrigerator overnight before baking.

Cinco De Mayo Casserole

Serves 8.

1 1/2 cups yellow cornmeal
1 teaspoon salt
4 cups cold water
2 tablespoons butter or margarine
1 cup shredded sharp Cheddar cheese
5 cups chili, heated

Garnishes
1 (8 ounce) container sour cream
2 cups shredded romaine or iceberg lettuce
1 cup shredded sharp cheddar cheese
2 plum tomatoes, diced
2 green onions, sliced
1/2 ripe avocado, diced
1/2 pitted sliced ripe olives

This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up veggies.

Cornmeal layer: Whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted. Immediately pour cornmeal mixture into shallow 3-quart casserole. Cool until firm, 30 minutes (Can be made ahead. Cover and refrigerate chili and cornmeal layers se parately.) Assemble casserole, cover and bake in preheated 375 degree F oven 1 hour or until heated through).

Preheat oven to 375 degrees F. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through.

Garnish with toppings (last seven ingredients).

Green Chile Tortilla Casserole

Yield: 3 servings

3 tablespoons vegetable oil
12 corn tortillas
1 pound ground beef
1 1/2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup chopped onion
1 (8 ounce) can green chiles
1 small can chopped ripe olives
1 1/2 cup grated Cheddar cheese

Heat oil over medium-high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside.

Pour off oil from skillet; brown meat with seasonings over medium heat.

Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with 1/4 of the the meat, soup, chopped onions, chiles, olives and cheese. Repeat, ending with cheese on top. Bake at 325 degrees F until bubbling.