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mexican breakfast
at recipeseasy.com
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MEXICAN BREAKFAST QUESADILLAS - MARTHA STEWAR
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Yield: 6 Servings
-JUDI M. PHELPS
1 Egg
1/4 c Milk
1 Stick (4 oz) butter; melted
4 c Stale French bread cubes;
-3/4-inch
3 oz Cheddar cheese cut into
-1/4-inch dice (about 2/3
-cup)
1/2 c Walnuts; chopped
1 ts Ground cinnamon
3/4 c Dark brown sugar; packed
1/2 c Raisins
1 md Apple; peeled, cored, and
-cut into 3/8-inch dice
1/2 ts Vanilla extract
Poor Man's Rum and Butter
Sauce (see separate recipe)
Whipped cream or
Vanilla ice cream
Preheat oven to 350 degrees F. In a large bowl, beat together egg,
milk, and melted butter. Add bread cubes and toss to moisten evenly.
Add cheese and nuts and sprinkle on cinnamon. Stir gently to combine.
In a medium saucepan, combine brown sugar, raisins, apple, and 1 cup
water. Cook over medium heat until apple is just softened, about 3
minutes. Remove from heat and stir in vanilla.
Place half of bread mixture in bottom of a buttered 1-1/2 quart
casserole. Spread evenly. With a slotted spoon, lift raisins and
apples from syrup and distribute over bread. Cover with remaining
bread mixture. Pour syrup evenly over surface. With back of a wooden
spoon, press bread mixture to soak with syrup.
Bake 30 to 35 minutes, or until top is lightly browned and pudding is
set. Serve warm with rum sauce, whipped cream, or vanilla ice cream.
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Mexican Breakfast Casserole
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Yield: 6 Servings
1 c Brown sugar -- packed
1 1/2 c Water
2 tb Margarine
1 ts Ground cinnamon
1 ts Orange peel -- grated
5 c French bread slices --
Toasted and cubed
1/2 c Almonds -- blanched
1/2 c Raisins
1 Tart apples -- chopped
1 c Shredded Cheddar cheese
Use Monterey Jack cheese if you prefer. Heat brown sugar, water, margarine,
cinnamon and orange peel to boiling; reduce heat. Simmer, uncovered, for 5
minutes. Layer half the bread cubes, almonds, (or walnuts) raisins,
apple and cheese into ungreased 1 1/2-quart casserole; repeat. Pour hot
syrup over top. Bake uncovered in 350 degree oven until syrup is absorbed,
30-40 minutes.
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Mexican Breakfast Quesadillas - Martha Stewart Living
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Yield: 1 Servings
9 Eggs; beaten
1 sm Onion; chopped
1 c Shredded cheddar cheese or
-Monterey Jack cheese
1 c Buttermilk
1 c Diced ham or bulk sausage;
-browned and drained
5 Corn tortillas; cut into
-quarters
Jalapeno peppers; (optional)
From: HallieByrd HallieByrd@aol.com
Preheat oven to 350 degrees. In a 12x8 inch greased baking dish, line the
bottom with tortillas. In a bowl, add the beaten eggs and buttermilk and
beat again. Add cheese, ham (or sausage), and onion and mix thoroughly.
Pour mixture over tortillas. Bake 35-40 minutes, until firm. Cut into
serving squares. Garnish with jalapeno peppers. This casserole is delicious
and easy - serve with plenty of picante sauce, refried beans with cheese
and hot flour tortillas.
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New Mexican Breakfast Corn Casserole
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Yield: 50 Servings
8 pk Lemon Jello
3 3/4 qt Hot water
3/4 c Vinegar
1 1/2 ts Salt
1 1/4 qt Tart apples; chopped
3/4 qt Walnuts
1 qt Celery
Dissolve Jello in hot water, add vinegar and salt. Chill until slightly
thickened. Then fold in apples, chopped walnuts meats and celery, finely
shredded. Pour in pan and chill until firm. Serve with mayonnaise dressing.
Serves 50.
busted by sooz
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3 Bean Salad - Mexican Style
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Yield: 1 servings
5 Sliced bacon
1 Onion; chopped
2 tb Mustard
1 c Ketchup
1/2 c Vinegar
1/3 c Dark molasses
1/2 c Water
1 cn Red kidney beans; drained
-(18 oz)
1 cn Black beans; drained (18 oz)
1 cn White kidney beans; drained
-(18 oz)
Tabasco sauce; to taste
Cook bacon in heavy skillet until crisp. Transfer to paper towels to
drain. Crumble. Saute onion in drippings until tender. Stir in
mustard, ketchup, vinegar, molasses and water. Season with salt and
pepper. Stir in all beans and mix well. Pour mixture into baking
dish. Sprinkle with bacon. Cover and bake 45 minutes at 350 degrees.
Serve with Tabasco sauce. Yield: 4 to 5 servings.
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Aaron Tippin's Mexican Casserole
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Yield: 4 servings
1/2 kg Rice flour; sievedc 1 slice
-of
; bread
1 1/2 c Coconut water; about (360
-ml.)
Salt to taste
1 ts Sugar; (5 g.)
2 tb Toddy; (30 ml.)
3 c Coconut milk; extracted from
-1
; grated coconut (720
; ml.)
Oil for cooking
SOAK the bread in coconut water. Mix the rice flour, salt, sugar,
toddy and bread soaked in coconut water to obtain a soft dough. Cover
the dough with a muslin cloth and leave overnight (for 12 hours) to
rise. Add sufficient coconut milk to the dough and mix it to make a
thick batter.
Heat a small iron pan with side handles or a kadai. Grease it well
with oil. Pour in about five tablespoonfuls of the batter. Lift the
pan with the side handles and give it a circular twist till the pan
is coated right around with the batter. (Break an egg at this stage
into the centre of the hopper to make an egg hopper). Cover with a
tight fitting lid and cook on low heat till the sides or border is
crisp brown and lacy with a soft and cooked centre.
Serve with any of the sambols and hoddha. To prevent the hoppers from
sticking to the pan, fry the yolk of an egg in the pan before
preparing the hoppers.
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American Breakfast Cake
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Yield: 1 servings
4 tb Light olive oil
2 tb Malt vinegar
2 tb Worchester sauce
2 Cloves garlic
Pepper and salt
2 tb Tomato sauce
1 ts Dry mustard
1 ts Salt
1 lg Chopped onion
Blend until smooth and pink. Use as a basting sauce for all BBQ meats.
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Banana-Kiwi Breakfast Shake (Or Snack)
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Yield: 1 servings
1 lg Ripe banana; (about 8
-ounces)
2 Eggs
1/2 c Milk
1/2 ts Ground cinnamon
4 sl Whole wheat bread
3 tb Butter
Maple syrup
Blend first 4 ingredients in processor until smooth. Transfer to
13x9-inch pan. Place bread in milk mixture and soak until all liquid
is absorbed, turning bread occasionally, about 20 minutes.
Melt butter in heavy large skillet over medium heat. Add bread and
cook until golden brown, about 3 minutes per side. Serve; pass syrup
separately.
Serves 2.
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Basic Cheese Puff Breakfast
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Yield: 1 servings
16 oz Dry white wine
16 oz Chicken stock
2 oz Kirshwasser
3 Cloves garlic; minced
1 lb Gruyere cheese; grated
1 lb Swiss cheese; grated
3 tb Cornstarch
Heat wine, stock, kirshwasser and garlic to a simmer. Once brought to
a simmer, allow to simmer for 5 minutes.
Mix Gruyere cheese, Swiss cheese and cornstarch together.
Reduce heat to low and using a wooden spoon, sprinkle some of cheese
mixture into liquid and continue to stir in small amounts of mixture
until all cheese is incorporated and fondue is smooth and melted.
Keep warm and serve warm.
Yield: 1 quart
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Basil Breakfast Potatoes
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Yield: 4 servings
4 tb Olive oil
375 g Arborio rice; (12oz)
1 md Onion; roughly chopped
1 Clove garlic; finely chopped
1 l Vegetable stock; (1 3/4
-pint)
1 Red pepper; deseeded and
; roughly chopped
1 md Aubergine; roughly chopped
-and
; salted to extract
; the bitter juices
1 400 gram pac frozen seafood
-salad; defrosted
5 tb Fresh basil; roughly chopped
2 tb Fresh parsley; finely
-chopped
Salt and freshly ground
-black pepper
25 g Unsalted butter; (1oz)
Preheat 1 tablespoon of the oil and add the rice, onion and garlic,
heat for 2 minutes, stirring to prevent the rice from burning.
Add the hot vegetable stock gradually allowing the rice to absorb the
liquid slowly. Reduce the heat, simmer the rice adding more liquid
when necessary.
Rinse and dry the aubergine.
In another pan, heat the remaining 3 tablespoons of oil and fry the
pepper and aubergine for 3-4 minutes, then add these to the rissotto.
Add the seafood 2-3 minutes before the rice is cooked (see pack for
length of cooking time).
Just before serving add the herbs, butter and season to taste.
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