Delicio Recipe List

The ideal romantically intimate breakfast for two (utilizing a 'real' potato)... Servings: 2 Prep: 10 Mins. Bake 30 Minutes Stand: 5 Minutes Special Equipment: --2 Individual Ceramic Dishes INGREDIENTS Base: 1 large russet potato, peeled, grated and par-baked Vegetables and seasoning: 1 teaspoon Mazola oil 1/4 cup diced yellow onion 2 tablespoons diced orange bell pepper Pinch of kosher salt Pinch of pepper 1/4 teaspoon garlic powder Filling: 4 large eggs, beaten 2 tablespoons 2% milk 1/4 cup Mexican blend shredded cheese Topping: 1/4 cup Mexican blend shredded cheese 6 sliced grape tomatoes Garnish: 2 basil leaves, julienned METHOD Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside. Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.   Top with a damp paper towel; microwave on high for 3 minutes.   Place par-baked potatoes, evenly disbursed, in...

I was looking for a picture today and ran across this one. I know what some people will say, but I don't make this one often. My hubby loved it and would love one every week! I dusted off the waffle maker and used tater tots to make a waffle bun**. Thus the Bacon, Egg and Cheeseburger on a Tater Tot Bun was born... at my house at least! Here's a good, but different burger mix to incorporate some sausage into your burger. Beef and Pork Burger Patties 1lb Italian Sausage, de-cased 1lb ground beef Salt, Pepper and Garlic Powder 16 small  slider buns, dinner rolls or Tater Tot Waffle Bun Onion, diced very small 2 cups cheddar cheese, grated In a large bowl, combine sausage and beef. Using your hands, blend the two meats together.* Spread the onions on a heavy duty cookie or baking sheet. Using your hands, crumble and spread the meat mixture over the onion and press down. If you try to spread it by pushing the meat, the onions move and gather on the ends. Sprinkle generously with ...

I am participating in a year long  Food In Jars Mastery Challenge  hosted by Marisa from  Food in Jars , and the February challenge was Salt Preserving! There were a host of ways to use salt. I have several ways that I used it, including this method of salt curing egg yolks! Salt curing egg yolks, solidifies and preserved the yolk. There is no definite "shelf" life, but in the recipe/instructions I followed, the author commented that he had some he had stored up to a year. The yolks were still good. There really isn't a need for a recipe. You just need a container, eggs, salt and cheesecloth. I followed the instructions provided by Hank Shaw of Hunter~Angler~ Gardener~Cook . It is a very simple process. The hardest part is waiting which takes patience, something I am short on sometimes!  Separate the yolks from the whites. (Save the whites for another recipe.) Pour a bed of salt, and nestle the yolk in the salt. Cover completely with salt, cover loosely and refrigera...

This pie is wonderful to use up leftover biscuits and ham. You can substitute your favorite biscuits, meats and cheeses! The combinations are endless! You can even change the savory flavors to sweet ones! The choice is yours! 1 package Bisquick Garlic Cheese Biscuits,    (prepared following package directions) 10 slices Ham, chopped 1 cup Cheddar Cheese � cup Parmesan Cheese 1 cup milk 2 eggs, beaten 2 T butter, melted � tsp garlic powder � tsp Worcestershire sauce Preheat oven to 350 degrees. Spray a 9inch pie pan with cooking spray. Cut biscuits in half and line the pan with the bottom slices. Fill in gaps with pieces of the tops. Sprinkle hams pieces over the top, then sprinkle with cheddar and parmesan cheeses. Mix milk and eggs and pour over the pie. Crumble the tops of the biscuits and spread over the pie. Bake for 20-30 minutes or until the egg mixture is set. (or until a knife inserted in the center comes out clean) Mix butter, garlic and Worcestershire sauce. Drizzle ...

You put this dish together the night before, so it's a great choice for a leisurely breakfast because all you have to do is bake it. The recipe comes from Becky Ririe, a former neighbor and friend. 6 slices white bread 2-3 cups shredded mild or medium cheddar cheese 3 eggs 2 cups milk 1/4 teaspoon seasoning salt 1 teaspoon dry mustard 1/2 of 4-oz can of diced green chilies Cut bread into small cubes. Layer bread and cheese in a buttered 7 x 10-inch baking dish. Beat together eggs, milk, salt, and mustard; mix in green chilies. Pour over cheese and bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes or until light and fluffy. Serve immediately. Homemade chili sauce is perfect with this. Serves 6.

1 lb Mild Sausage 1/3 cup Onion, chopped 1 Garlic Clove, minced 1/4 cup Italian Bread Crumbs 5 Eggs 3 tsp Dijon Mustard 1/2 tsp Sweet Basil, dried 2 cups Mozzarella Cheese � cup Parmesan Cheese, grated Salt & Black Pepper, to taste Preheat the oven to 350 degrees.  Cook sausage, onion and garlic in a heavy skillet over medium heat until meat is brown; drain. In a large bowl, combine bread crumbs, meat mixture, egg, 3 tsp mustard, parsley, cheeses, salt and pepper. Spoon meat mixture into mini muffin pans. Baked for about 15 to 20 minutes or until golden brown and cooked through. Note: Serve with your favorite hot mustard or horseradish�

Very easy breakfast for supper!  1 cup stone-ground grits 4 cups beef stock 1 cup sharp cheddar cheese 6 sausage patties, cooked and chopped 1 egg, fried over easy, per bowl Make the grits in a large heavy saucepan. Bringing 4 cups of beef stock to a boil. Whisk in the grits a 1/4 cup at a time. When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end. When done, taste and add salt and pepper to taste. Stir in cheese and sausage. Place each portion in a bowl and top with a soft fried egg.

This is a Nigella Lawson-inspired dish that couldn't be simpler, but it's also creamy and delicious. A quick and easy breakfast. Comfort food. 6 eggs 6 tablespoons cream Salt (a pinch of each for each ramekin) Dill weed (a pinch for each ramekin) Preheat oven to 350 degrees and put a kettle or pan of water on the stove to boil. Brush six ramekins with butter. Crack one egg into each ramekin. Then add a tablespoon of cream and a pinch of salt and dill weed to each egg. Place ramekins in a baking dish and fill the baking dish with boiling water so that it reaches about halfway up the side of the ramekins. Put in the oven and bake for 15 minutes. After baking, carefully remove the ramekins from the baking dish. Serve warm with buttered toast.

I tried this Baked French Toast recipe this morning and found myself in breakfast heaven! So delicious! And this would be great to serve to a larger group because you could make it ahead. Instead of cooking over a skillet, you could just pull this out of the oven and serve it, thereby giving you more time to chat with your guests. This breakfast dish is wonderful as is, but I intend to experiment with different breads and maybe trying to incorporate fruit into the French toast prior to baking. This recipe, slightly modified, comes from The Pioneer Woman Cooks . FRENCH TOAST 1 loaf crusty sourdough or French bread (I actually used a loaf of "cinnamon burst" bread from Great Harvest Bakery, which was great, but I'm sure a variety of breads would work) 8 whole eggs 2 cups milk 1/2 cup heavy cream 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons vanilla extract TOPPING 1/2 cup flour 1/2 cup firmly packed brown sugar 1 teaspoon cinnamon 1/4 teaspoon salt 1 stick cold butter, cu...

Just tried something I found on Pinterest the other day. When you are making hard boiled eggs, add 1/2 teaspoon baking soda to the water. Apparently, doing so changes the PH level, so the shells won't stick to the eggs when you peel them. I tried five eggs this morning, and the shells were all very easy to peel except one of them (not sure why). I had no idea! Give this a try.

I like breakfast foods almost any time of the day, and this is a nice change up from traditional breakfast foods. I especially like the mix of sweet and savory in this hearty dish. Adapted from Mel's Kitchen Cafe . 2 russet potatoes, peeled and cut into 1/2-inch chunks 2 small sweet potatoes, peeled and cut into 1/2-inch chunks 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 onion, minced 1 red bell pepper, seeded and diced 2 tablespoons light cream 10 ounces ham, cut into 1/2-inch pieces 4 large eggs In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt, and pepper. Cover the bowl with plastic wrap or a tight-fitting lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked (stir the potatoes halfway through cooking). Afterwards, drain off any excess liquid and set the potatoes aside. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot. Add the onion and bell pe...