2011
11
07

COOKING LIGHT BRUNCH RECIPES : BRUNCH RECIPES


Cooking light brunch recipes : Vegetarian vegetarian cooking vegetarian cooking vegetarian : Cobb cooking recipes



Cooking Light Brunch Recipes





cooking light brunch recipes






    cooking light
  • Cooking Light is an American food and lifestyle magazine founded in 1987. Each month, the magazine includes approximately 100 original recipes as well as editorial content covering food trends, fitness tips, and other culinary and health-related news.





    recipes
  • Something which is likely to lead to a particular outcome

  • A set of instructions for preparing a particular dish, including a list of the ingredients required

  • A medical prescription

  • (recipe) directions for making something

  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

  • (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.





    brunch
  • combination breakfast and lunch; usually served in late morning

  • eat a meal in the late morning; "We brunch in Sundays"

  • A late morning meal eaten instead of breakfast and lunch

  • Brunch is an EP by alternative pop/rock band Self released in 1998.











Mediterranean Brunch Braid




Mediterranean Brunch Braid





INGREDIENTS
1/4 cup Crisco® Light Olive Oil
1 1/2 cups chopped green onions (about 24 small)
2 cloves garlic, finely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh basil leaves
1 cup part-skim ricotta cheese
1/4 cup crumbled feta cheese (1 oz)
2 tablespoons Fisher® Chef's Naturals® Pine Nuts, toasted*
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 1/2 cups shredded Italian five-cheese blend (6 oz)
4 plum (Roma) tomatoes, thinly sliced
Fresh basil sprigs, if desired

DIRECTIONS
1. Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
2. In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach, salt, pepper and chopped basil. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside.
3. In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside.
4. Unroll pizza crust dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down center of dough. Spoon spinach mixture over cheese. Spread ricotta mixture over spinach. Layer tomato slices, overlapping, on ricotta mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese.
5. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid.
6. Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from cookie sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.

*To toast pine nuts, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.











Sweet Breakfast Trifle Recipe




Sweet Breakfast Trifle Recipe





INGREDIENTS:

Pancakes:
2 cups Original Bisquick® mix
1 cup milk
2 eggs

Fruit Filling:
4 cups fresh strawberries, cut into quarters
1/2 cup red currant jelly, melted

Cream Cheese Filling:
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 cup whipping cream

DIRECTIONS:

1. Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary.

2. In large bowl, mix Bisquick mix, milk and eggs until blended. For each pancake, pour slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Cool completely.

3. Meanwhile, in large bowl, toss strawberries with melted jelly to coat.

4. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high and beat until light and fluffy.

5. In 3 1/2-quart glass trifle bowl, arrange half the pancakes in bottom. Set aside 1 cup of the cream cheese mixture. Spoon half of the remaining cream cheese mixture over pancakes; top with half of the strawberry mixture. Repeat with remaining pancakes, cream cheese and strawberry mixture. Top with reserved 1 cup of cream cheese mixture. Garnish with additional berries and mint, if desired.









cooking light brunch recipes







See also:

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