Swedish Pancake Recipe

To make Swedish Pancake, here is the recipe:

ingredients:

     175 grams of wheat flour
     225 ml of liquid milk
     4 chicken eggs
     3 tablespoons granulated sugar
     1/4 tsp salt
     Toppings to suit your taste, can be melted chocolate, blueberry jam, strawberry pieces or whipped cream

How to Make Swedish Pancake :

   -  Whisk the flour, milk, eggs, sugar and salt until well blended.
   -  Heat a griddle pancake, pour the batter to form a circle, wait until the top of the compact, then turn and cook until all the pieces done.
   - Repeat the process until the dough runs out number 2.
   -You can fold the pancakes a few times, then pour topping you like.
   - You could also serve with pancake-shaped pile up several layers and then give the toppings on it.
     Serve while warm.

Mashed Potato Mushroom Sauce

ingredients:

500 g peeled potatoes
1 liter chicken stock (can also use chicken broth powder, then pour the hot water)
100 ml heavy cream
1/2 tsp salt
4 tablespoons unsalted butter
2 cloves bw.putih, grated / finely chopped
1/2 bw hump. bombay, cut crosswise

Mushroom Sauce Ingredients:

Canned mushrooms, cut
2 tablespoons unsalted butter
1 clove bw. white, finely chopped
1/2 tablespoons flour
150 ml of liquid milk
chicken bouillon powder
salt to taste
cheddar cheese, grated

Additional (Optional):

Peas & Carrots Frozen box (ready to buy at the supermarket)
Frozen corn kernels (ready to buy at the supermarket)
Broccoli florets 1

How to make Mushroom Sauce:

1. Melt butter, saute bw. until fragrant white
2. Enter the mushrooms and saute until cooked, add chicken broth powder and salt
3. Enter the flour, aduk2
4. Add milk gradually, stirring until evenly viscosity, enter grated cheddar cheese, aduk2. Remove and set aside.

How to make Mashed Potato Mushroom Sauce:

1. Boil carrots, frozen peas and corn, until tender, set aside.
2. Boil broccoli (but not for too long ), set aside.
3. Boil broth, add bw.bombay & potatoes into the broth. Boil the potatoes until tender, remove from heat.
4. mashed potatoes
5. Heat the butter on a low heat, saute bw.putih, put heavy cream, salt and pepper. Stir until the fumes, lift
6. Pour stir into potato mixture little by little, while in stir until blended.
7. Place the mashed potato on a plate, coat with mushroom sauce. Serve with carrots, peas, corn and broccoli.
8. Mashed potato ready to eat.

Cheese Omelet Recipe

ingredients:

     2 tablespoons cooking oil
     3 eggs
     1/4 tsp salt
     1/4 teaspoon pepper
     3 tablespoons of liquid milk
     4 pieces of button mushrooms, sliced
     20 grams of cheddar cheese, grated
     50 grams of mozzarella cheese


Complement:

     French fries


How to make Cheese Omelet:

1.  Heat cooking oil in non-stick skillet.
2. Shake off the eggs, add salt, pepper, and milk, mix well. Enter the grated cheese and mushrooms.
3. Pour batter into hot skillet, good mozzarella cheese slices on top and make a fried until cooked, remove from heat.
4.  Serve warm with fries.

Food Recipes Breakfast Casserole

Ingredients and Instructions for Breakfast Casserole

2 tablespoons vegetable oil

1 pound ground turkey sausage

4 tablespoons chopped green onions

6 cups cubed French bread

2 cups shredded mild cheddar cheese

2 2/3 cups skim milk

1 1/4 cups frozen egg substitute -- thawed

or 5 eggs -- beaten

2 teaspoons prepared mustard

1 teaspoon ground black pepper

This Breakfast Casserole recipe can be prepared the night before in the removable Crock-Pot, refrig erated and then turned on in the morning for an excellent tasty brunch.

In a skillet brown turkey sausage and green onions in vegetable oil. Drain meat. coat Crock-Pot wiht cooking spray and place bread cubes in bottom. Layer s ausage mixture and cheese over bread. Combine milk, egg substitute, prepared m ustard, and pepper. Pour over sausage and cheese. Cover and cook on High for 3 to 4 hours.

(this was prepared in a 4-quart Crock-Pot)

Breakfast Burritos Recipe

4 ounces Jimmy Dean™ breakfast sausage
1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for these)
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese
On the side: Pace® Picante Sauce

COOKING your Breakfast Burrito:
1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the
sausage and onion for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.
7. Drop on the floor, and serve. (more authentic flavor)

Rye Bread Dip

1 ½ cups Mayo 16 oz. Sour Cream 1 tbsp Dill Weed 1 pkg. Dried beef 2 tbsp diced onion Mix ALL ingredients- make sure to cut up beef. Let sit overnight or at least a few hours before serving. Serve with rye bread.

Perfect Oatmeal

Prep and Cook Time: 15 minutes

Ingredients:
* 2¼ cups water
* dash salt
* 1 cup regular rolled oats
* ½ tsp cinnamon
* ½ cup raisins
* ¼ cup chopped walnuts
* soy milk, or skim milk
* sweetener such as molasses, or honey

Directions:
1. Combine the water and salt in a small saucepan and turn the heat to high.
2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener.
Serves 2

Mushroom, Tomato, Basil Frittata

prep and Cook Time: 15 minutes

Ingredients:
* ½ medium onion, minced
* 1+1 TBS chicken broth
* 3 medium cloves garlic, pressed
* 1 cup thinly sliced crimini mushrooms
* ½ medium tomato, seeds removed, and diced
* 3 large eggs
* 3 TBS chopped fresh basil
* salt and black pepper to taste

Directions:
1. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat 3 minutes, stirring frequently.
2. Add garlic, mushrooms and continue to sauté for another 2 minutes.
3. Add 1 TBS broth, tomato, salt, pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.
4. Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.

Serves 2

source:whfoods

Healthy Breakfast Frittata

Prep and Cook Time: 20 minutes
Ingredients:
½ medium onion, minced
4 medium cloves garlic, chopped
¼ lb ground lamb or turkey
2 + 1 TBS chicken broth
3 cups rinsed and finely chopped kale, (stems removed)
2 whole free range chicken eggs
3 egg whites
salt and black pepper to taste

Directions:
Preheat broiler on low.
Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Healthy Sauté onion over medium heat, for about 3 minutes, stirring often.
Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered about 5 more minutes. Season with salt, pepper and mix.
Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.
Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.
Serves 2

Healthy Cooking Tips: It is important to chop kale fine so it cooks in a shorter amount of time and integrates with the other flavors. Also, make sure you break up the clumps of meat with a spoon while sautéing. This will also allow the flavor of the meat to seep into the other ingredients. Use a stainless steel skillet as close to 9-10 inches as possible so the vegetables don't over cook and you have some height to your finished frittata.

source:whfoods

Granola with Fresh Fruit

Granola is a favorite healthy breakfast for many. Adding the fruit and sliced almonds makes this a special treat with extra nutrition that will sustain you for hours, and it can be done in just 10 minutes.

Prep and Cook Time: 10 minutes

Ingredients:
3 cups prepared granola
1 cup fresh blueberries
1 cup fresh raspberries
2 sliced bananas
2 TBS sliced almonds
2 cups low fat milk or soy milk

Directions:
Divide granola into 4 bowls. Top with fruit and milk.
Serves 4

from:whfoods

Poached Eggs Over Sauteed Greens

Prep and Cook Time: 20 minutes

Ingredients:
4 free range chicken eggs
1 tsp light vinegar (rice, apple cider, or white wine)
about 4 cups water
1 cup thinly sliced leeks, about 1 large leek, white part only
6 medium cloves garlic, sliced
4 cups chopped kale
3 +1 TBS chicken broth
2 TBS fresh lemon juice
salt and black pepper to taste

Directions:
-Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
-While water is coming to a simmer, heat 1 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Saute sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute stirring constantly for another minute.
-Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
-When done season with salt and pepper.
-Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.
-Serves 4

Healthy Cooking Tips:
Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and it won't dilute the flavor of your greens

SURCE:WHFOODS

Yogurt with Fruit

This recipe is great for breakfast and as a dessert.
Yogurt with Fruit Prep and Cook Time: 15 minutes

Ingredients:
* 1 apple chopped
* ½ cup raisins
* 1 cup seedless grapes
* 2 sliced bananas
* 1 cup berries, whatever is in season
* 2 cups plain or vanilla low fat yogurt

Directions:
1. Mix all the fruit together and either top with yogurt, or mix all together.

from:WHfoods

Breakfast Bagel

This healthy version of an egg sandwich is just great. Not only is the egg cooked in a healthy way, the tomato and arugula add extra healthy benefits along with a wonderful combination of flavors.

Ingredients:
* 2 whole wheat bagels
* 4 large free-range chicken eggs
* 1 tsp apple cider vinegar, or any light vinegar
* 1 large tomato, sliced
* 1 bunch arugula
* 2 TBS extra virgin olive oil
* 2 medium cloves garlic, pressed
* salt and black pepper to taste

Directions:
1. Bring water and 1 tsp vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
2. While water is coming to a boil, slice bagels in half and toast. Press garlic into oil and brush on cut side of toasted bagels.
3. Garnish bagel with arugula and sliced tomato.
4. To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over. Remove with slotted spoon. Place on top of bagel and vegetables. Season with salt and pepper to taste. Serve open faced.

Serves 4

SOURCE:WHfoods
Healthy Cooking Tips:

Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and it won't end up on your bagel.