Breakfast - BrunchView Our Alphabetical Recipe Index for Breakfast - Brunch
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You cannot believe how good a strong black tea is when coupled with chocolate notes and a sweep of orange! This is dessert in a cup. An extravagant, outrageously, decadent cuppa tea. You could vary this by using white chocolate instead of the milk chocolate. This is a great tea to bring in a cannister or pretty cello bag and a colored tie as a gift or for serving to guests with spice cake, butter cookies, or a delicate pastry.
This is lovely to look at and handy, as it is made ahead (up to three days). It is refreshing and unique, and easy enough to serve a crowd. If you want to avoid the eggs, simply leave them out. Canned or jarred prepared beets, as well as roasted red peppers are two ways to speed up the preparation of this salad. A sweet and sour version is another variation: chopped cabbage, lettuce, apples, pears, raisins, and carrots would be the layers. You also vary it in with canned black beans and crushed tacos - almost any variety of layered things would work. The trick with this is finely chopped everything so the final result is a pretty, marinated salad.
This unique presentation of a buttery and rich bread pudding will have you thinking you are tasting cheesecake - it is that rich and good.The use of a spring-form mold (or 9-inch tart or quiche pan) dramatically changes the presentation to a dense lovely torte. The use of heavy cream makes for a thick and smooth interior. A great way to turn leftover egg bread, brioche or challah into a deluxe affair.
Cinnamon sticky buns made with a velvety, buttermilk sweet dough which puffs up into moist, huge, sticky buns. Not everyone is mad for chocolate; some of us swoon for cinnamon.
Double or up the recipe as you need. This is wonderful for Passover, Easter, brunches or wedding day luncheons. A Fiestaware egg dish is perfect for this.
A dense, dark spicy bread.
Another recipe inspired by Commander’s Palace of New Orleans. Puffy, fried hominy (cream of wheat or use cornmeal) croquettes topped with a spicy sausage and scrambled egg crown. We recommend Trappey’s Red Devil hot sauce with all our New Orlean’s recipes.
The Brennan family, like many landmark New Orlean restaurants has vowed to stay open and continue their family’s restaurant legacy. This is a coffeecake such as they serve at Commander’s Palace. It is rich, buttery and typical of our favorite American style sour cream coffeecakes. Serve with www.ThanksgivingCoffee laced with a dash of chicory. This is a sumptuous, golden, moist sour cream coffeecake to beat the band. If you collect sour cream coffeecakes, you have to try this one. Visit www.CommandersPalace.com in New Orleans.
These very special recipes were commissioned for Costco for their 2011 Cooking the Costco Way Cookbook. The cookbook was free but disappeared like hotcakes. Some recipes of mine, and other chefs such as Jamie Oliver were posted online at Costco. And Ebay copies of this fabulous cookbook did a fast trade - who doesn't like Costco? Enjoy!
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Take a cornbread base, add El Paso style taco filling, top with Monterey Jack and serve with a side of salsa, avocado slices, and sour cream and diced chilies. Whoa Nellie. This is best served in small hunks of chili and cornbread base - on a gorgeous Santa Fe style ceramic plate or Fiesta ware, alongside a mixed green salad and ice-cold iced tea and lime wedges.