Breakfast bars 2.0 recipe - Simply Nigella: Episode 2 - BBC Two
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Full recipe here: This is my new, improved breakfast bar recipe: gluten-free, dairy-free and enough seeds to make you start sprouting. I’ve used no sugar, but before you start thinking this is virtuously sugar-free (which I could claim it to be), remember that the sweetness that comes from the dates is, in essence, sugar, though certainly it’s unprocessed and full of fibre at the same time. Make these bars at the weekend, and you’ll be set up for the week if you’re someone who needs to grab-and-go in the morning.
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Why didn't I know this easy recipe before! Super fluffy and soft puff pastry butter Bread! No mixer
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???? Recipe (Ingredients)
300g (2 cups) Bread flour/Wheat flour
1 Egg
38g (3 tbsp) Sugar
150ml (0.62 cup) Milk
3g (1 tsp) Instant yeast
3g (1/2 tsp) Salt
28g (2 tbsp) Unsalted butter
Butter
Egg wash
* Mold size : 8.9x4.4x2.2/22.8x11.3x5.8cm
* 170°C (340°F) bake for 22 minutes
???? Important tips
1. If you don't want egg, you can substitute with 35-40ml of milk.
2. The dough does not need to be fermented, just let it rest for about 20 minutes and then roll it into a large sheet.
3. You can use either salted or unsalted butter to spread the dough sheet.
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How to make The Best Baked Mexican Breakfast Casserole Recipe
Hello & welcome to the Views Kitchen! Happy Sunday friends! In today's recipe, I’ll be showing you how I transform breakfast classics into on easy to make the casserole the whole family/ friends will love. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Bake temp: 380 degrees (F) for 15 to 20 minutes
Ingredients
Oil
1 1/2 Tbs butter
8 eggs + 1/2 cup heavy whipping cream (salt pepper to taste)
8 oz of chorizo of choice + 2 medium potatoes
11 Corn tortillas
1/2 8oz can tomato sauce
3/4 cup water
2 tomatoes
2 medium Anaheim pepper or can of Hatch green chili
1/2 chopped white onion
2 garlic cloves
1 tsp chicken bouillon (salt pepper to taste)
1 can pinto beans
3 cups of cheese (mozzarella + Mexican cheese blend)
If you refrigerated your casserole for next day use
Bake at 350 degrees
Cover with foil and bake for 30 minutes- then remove foil and continue to bake for another 15 to 20 minutes, until you see all cheese has melted, you know the bubbling.
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Martha Stewart's 13-Recipe Family Breakfast Special
Family home for the holidays? Kids on their Winter Break? Martha Stewart has all the ideas you need to serve a fun and delicious family breakfast! In this hour-long special, Martha serves up 13 incredible breakfast dishes, including her famous Oven Baked French Toast. Inspired by her travels to the Arabian Gulf, Martha also presents four wonderful breakfast ideas from that region, like a phenomenal skillet-baked Shakshouka. Finally, Martha takes us back to the basics, teaching us how to cook eggs a variety of ways. Chat live with your fellow cooks during this hour-long special, only at YouTube.com/MarthaStewart!
Get the Full Recipes:
Oven-Baked French Toast -
Pea and Ham Quiche -
Dutch Baby Pancake -
Fontina, Speck, and Onion Strata -
Khameer -
Shakshouka -
Buckwheat Jebabs -
Balaleet -
Soft- and Hard-Cooked Eggs -
Scrambled Eggs -
Fried Egg -
Frittata -
Herb-Filled Omelet -
#Breakfast #Cooking #Recipe #Food #Holiday #MarthaStewart
0:00 Introduction
1:15 Oven-Baked French Toast
7:59 Pea and Ham Quiche
14:07 Dutch Baby Pancake
17:53 Fontina, Speck, and Onion Strata
24:42 Khameer
33:02 Shakshouka
38:05 Buckwheat Jebabs
42:44 Balaleet
47:50 Soft- and Hard-Boiled Eggs
55:17 Scrambled Eggs
57:25 Fried Egg
1:00:57 Frittata
1:08:06 Herb-Filled Omelet
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 13-Recipe Family Breakfast Special
How to Make the Perfect MENEMEN? ???? Best Turkish Egg Recipe for Breakfast with Sausage and Cheese!
Today, we're bringing you the perfect Turkish breakfast recipe: Menemen! ???? Learn how to create the best egg dish combined with sausage and cheese. This delicious, easy-to-make meal will make your mornings unforgettable. Join us for an eggcellent adventure in the kitchen, and start your day with a burst of flavor!
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MENEMEN
Servings: 2-3
Difficulty: Medium
Prep Time: 7 minutes
Cooking time: 12 minutes
2 medium tomatoes, peeled and diced (alternatively, use tomato puree)
2 tablespoons butter
2 green peppers, thinly sliced (a finely chopped large bell pepper would do great as well)
2 eggs
6 slices of sucuk, sliced into stripes (60 gr, sucuk is a dry, spicy and fermented Turkish meat. Alternatively, you can use chorizo)
2 slices of pastırma, finely sliced (20 gr, pastırma is a very spicy, air-dried cured beef. Bacon, prosciutto works good as well.)
5 tablespoons grated kaşar cheese (70-75 gr, any kind of fresh melting cheese that works like mozzarella, young cheddar or gouda)
½ teaspoon red pepper flakes
• Heat a small frying pan on low heat and add the butter.
• Add in the green peppers when the butter is barely browned.
• Fry the peppers for about two minutes.
• Stir in the tomatoes and simmer for 7-8 minutes with the lid on until tomatoes are soft.
• Then, mash the tomatoes with a masher.
• Add in the sucuk, pastırma and a tablespoon of grated kaşar cheese.
• Give it a stir and add salt to your taste, unless you are using a salty cured meat.
• Mix in the eggs. Place the rest of the kaşar cheese on top.
• Sprinkle the red pepper flakes and cook for another minute until the cheese melts.
• Dip in your crispy bread and enjoy it with a glass of Turkish tea!
Breakfast Casserole Recipe - Laura Vitale - Laura in the Kitchen Episode 1001
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