Recetas En Ingles

Breakfast Enchiladas

Ingredients

• 1 (16 ounce) package frozen hash brown potatoes

• 1 cup diced cooked ham

• 1 tablespoon vegetable oil

• 1 (4.5 ounce) can diced green chile peppers

• 1 1/2 cups shredded Cheddar cheese, divided

• 1 (28 ounce) can green chile enchilada sauce

• 8 (10 inch) flour tortillas

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.

3. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.

4. Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

Apple Breakfast Bread

Ingredients

• 1/2 cup butter

• 1 cup sugar

• 2 eggs

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 2 apples - peeled, cored and chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

2. In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.

3. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.

4. Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Zesty Breakfast Burritos

Ingredients

• 1 pound ground pork

• 2 tablespoons vinegar

• 1 tablespoon chili powder

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1 garlic clove, minced

• 6 eggs

• 1/4 cup milk

• 1 tablespoon cooking oil

• 6 (8 inch) flour tortillas, warmed

• taco sauce

Directions

1. Combine pork, vinegar, chili powder, oregano, salt and garlic; mix well. Cover and chill overnight. In a skillet over medium heat, cook pork mixture until no longer pink. Drain; keep warm. Beat eggs and milk. In another skillet, heat oil. Cook eggs over low heat until set, stirring occasionally. Spoon about 1/4 cup pork mixture and 1/4 cup eggs down the center of each tortilla. Top with taco sauce and roll up.

Campfire Breakfast Sandwich

Ingredients

• 2 tablespoons butter

• 2 slices bread

• 1 egg

• 1 slice Cheddar cheese

Directions

1. Place a Hobo Pie toaster in the hot coals of a campfire to preheat for a few minutes.

2. Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up.

3. Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

French Breakfast Puffs

Ingredients

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon nutmeg

• 1/2 cup white sugar

• 1/3 cup shortening

• 1 egg

• 1/2 cup milk

•

• 1/2 cup white sugar

• 1 teaspoon ground cinnamon

• 6 tablespoons margarine, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.

2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.

3. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.

4. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Breakfast Crisp

Ingredients

• 1 1/2 cups quick cooking oats

• 1/2 cup unbleached all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 cup brown sugar

• 1/4 cup margarine, softened

• 1 egg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan.

2. In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.

3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.

Breakfast Cake

Ingredients

• 1 cup white sugar

• 2 tablespoons shortening

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 cup milk

• 1/4 cup brown sugar

• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.

2. In a large bowl, cream together sugar and shortening. Stir in vanilla. Sift together flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into prepared pan and sprinkle with brown sugar and cinnamon.

3. Bake in preheated oven until a toothpick inserted into center of the pan comes out clean, about 35 to 45 minutes.

Breakfast Burritos de Frank

Ingredients

• 1 (15 ounce) can black beans, drained

• 2 tablespoons vegetable oil

• 8 eggs

• 8 (10 inch) flour tortillas

• 1 1/2 cups shredded Cheddar cheese

• 1 (16 ounce) jar salsa

Directions

1. Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.

2. While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.

3. Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.

MEALS(15)

Beef and Irish Stout Stew

Ingredients

• 2 pounds lean beef stew meat, cut into 1-inch cubes

• 3 tablespoons vegetable oil, divided

• 2 tablespoons all-purpose flour

• 1 pinch salt and ground black pepper to taste

• 1 pinch cayenne pepper

• 2 large onions, chopped

• 1 clove garlic, crushed

• 2 tablespoons tomato paste

• 1 1/2 cups Irish stout beer (such as Guinness®)

• 2 cups chopped carrot

• 1 sprig fresh thyme

• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Oat Applesauce Muffins

Ingredients

• 1 cup rolled oats

• 1 cup buttermilk

• 1 cup whole wheat flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup brown sugar

• 1/2 cup applesauce

• 1 egg

Directions

1. Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature.

2. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

3. In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture,

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