Pistachio Crusted Vanilla French Toast (cs3)

This is the second breakfast recipe and this is more easy and simple then the previous....You guys might go for this or make a few choice of your breakfast menu...

Ingredients

4 large eggs, beaten

2 cups milk

1 tablespoon sugar

1 teaspoon vanilla extract

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

2 cups shelled pistachios, finely ground in a food processor fitted with the steel blade, or 2 cups of slivered almonds

8 slices white bread, 1-inch thick (or brioche, or egg bread such as challah)

2 to 3 tablespoons unsalted butter

Powdered sugar for dusting

Cooking Directions

Preheat the oven to 350 degrees F. Butter 1 or 2 baking dishes, large enough to accommodate the bread in one layer. In a large, wide bowl, whisk together the eggs, milk, sugar, vanilla, nutmeg, and salt.

Heat a large, heavy, nonstick skillet over medium-high heat. One by one, dip the bread into the egg mixture, turning it and making sure it is completely saturated. Carefully dip the slices into the ground pistachios or almonds, coating them evenly on both sides.

Add the butter to the hot pan and swirl the pan. When the butter foams, carefully transfer as many slices of bread as will fit in the pan without crowding. Brown on each side, about 2 minutes per side, and transfer to the baking dish. When all of the slices have been browned, place the baking dish in the oven and bake 15 minutes.

To serve, cut each slice diagonally in half and arrange the triangles on heated serving plates. Spoon powdered sugar into a fine-meshed sieve and tap the sieve over each serving to dust it attractively with sugar. Serve hot, with jam, maple syrup, brandied dried apricot jam or fresh berry compote.

Roast Chicken and Sweet Potato Hash With Fried Eggs (cs3)

Have to tell you guys out there, that this is one of my favourite^^!!!
every morning i will make meat and egg as my breakfast and what you see here is the breakfast meal which is healthy and provide lot of protein..... But what you need to know is every nice tasty food come with lot of steps and preparation so i will give a few breakfast recipe after this because you can't make one recipe for your daily breakfast right? What i will going to do is prepare few more breakfast recipe so you guys can pick which to prepare for your breakfast every morning^^........

Ingredients

2 tablespoons olive oil

1 cup yellow onions, diced

1/2 teaspoon garlic, minced

1/2 cup red bell peppers, diced

2 sweet potatoes (3 cups), baked for 40 minutes at 400° F, cooled, peeled and diced

2 cups roasted turkey breast, diced

2 1/2 teaspoons salt, plus more for seasoning eggs

1 teaspoon fresh ground black pepper, plus more for seasoning eggs

1/4 cup chicken broth

1/4 cup heavy cream

2 tablespoons chives

2 tablespoons butter

4 large eggs

Salt

Freshly ground black pepper

Mesclun greens, for serving

2 tablespoons extra virgin olive oil

Cooking Directions

In a large sauté pan, heat the oil over moderately high heat. Add the onion, garlic and red pepper and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 6 to 8 minutes longer. Add the broth, heavy cream and chives, cook for another 2 to 3 minutes, scraping up any brown bits that may have formed on bottom of pan. Keep warm while frying eggs.

In a large, nonstick sauté pan, melt the butter over medium high heat. When the butter is foamy, carefully crack the eggs into the pan and season lightly with salt and pepper. Reduce the heat to medium low, cover and cook until the whites are firm, 2 to 3 minutes.

Divide the hash equally between 4 warm plates, remove the eggs from the pan, and divide the eggs between the plates. Serve with mesclun greens drizzled with olive oil.

Gulf Coast Fish House Shrimp and Grits (cs3)

Ingredients

Shrimp:

2 pounds medium shrimp, peeled

2 1/2 teaspoons Essence

3/4 teaspoons salt

2 tablespoons olive oil

4 tablespoons butter, room temperature

1 recipe Smoked Cremini Mushrooms and Rendered Bacon

1 recipe Lazy Magnolia BBQ Sauce

1 recipe Smoked Cheddar Grits

1 recipe Citrus Buerre Blanc

1 recipe Creole Tomato Glaze

1 recipe Grilled Green Onions

Cooking Directions

In a large bowl, combine the shrimp with the Essence and salt and toss to blend. Set aside as you prepare the skillet. Place a large, 14-inch skillet over high heat and add the olive oil and heat until very hot. Add 1 tablespoon of the butter to the pan.

Swirl to melt, and then add the shrimp to the pan, being sure that the shrimp are in 1 layer in the pan. Sear the shrimp until well caramelized on the first side, about 1 minute. Turn the shrimp over and add the Smoked Mushrooms and Bacon and Lazy Magnolia BBQ Sauce to the pan.

Continue to cook, stirring occasionally, until the shrimp are well coated with the sauce and just cooked through, about 3 minutes. Add the remaining butter to the pan and swirl until melted into the sauce.

To serve, divide the grits between 8 entree-sized shallow bowls. Drizzle about 2 tablespoons of the Citrus Beurre Blanc and Creole Tomato Glaze around the edge of the grits near the rim of the bowl. Divide the shrimp-mushroom mixture evenly between the bowls, and place a grilled green onion on top of the grits in a circle. Serve immediately.

Emeril's Mexican Casserole (cs3)

Ingredients

2 tbsp olive oil

1 lb. ground chicken

1 1/2 tbsps cumin

1 tbsp chili powder

1 med onion, chopped

2 garlic cloves, chopped

3 med tomatoes, diced

1/2 cup ketchup

1/2 cup water

8 six-inch flour tortillas

1 lb. American cheese, shredded

1/2 cup potato chips, crushed

2 7.5-ounce packages of canned buttermilk biscuit dough

drizzle of olive oil

chili powder for garnish

cumin for garnish

1/2 cup Parmesan cheese

Cooking Directions

Heat olive oil in a large skillet over high heat.

Add ground chicken and brown thoroughly, 5-7 minutes.

Add onion, garlic, cumin, chili powder and tomatoes and saute until softened.

Add ketchup and water and simmer for about 6 minutes, until chicken is cooked through and the liquid has reduced by half.

Layer flour tortillas, overlapping, in the bottom of a 9x13" glass baking dish.

Pour chicken mixture over tortillas.

Sprinkle American cheese over the mixture, and then follow with the crushed potato chips.

Place biscuits over the top, to cover the casserole. Drizzle with olive oil.

Sprinkle with chili powder, cumin, and Parmesan cheese over top of biscuits.

Bake in oven for 20-25 minutes, until casserole is bubbling and biscuits are golden brown.

Let sit for 10-15 minutes before serving.

Wolfgang Puck's Pan-Roasted Chicken With Lemon and Whole-Grain Mustard (cs3)

This is one of the first culinary recipe at this far.....After thinking that there a lot of pastry recipe i post so i think is time for me to share a bit of culinary recipe with you guys^^ You can tell me this is easy to do in the picture but if you really doing this recipe yourself then you will find out that it's kind of hard....so here is the recipe..... Hint: just follow the steps and measure the ingredient properly also temperature control^^ Good Luck!!

Ingredients

1 whole organic frying chicken, 3 to 4 pounds, butterflied

1 sprig fresh flat-leafed Italian parsley, 2 fresh basil leaves or 1 small sprig rosemary

Salt and freshly ground white pepper

2 tablespoons extra-virgin olive oil

1 cup organic chicken stock

Juice of 2 large lemons (6 to 8 tablespoons)

2 tablespoons whole-grain mustard

4 tablespoons unsalted butter, cut into several pieces

1/4 cup fresh parsley, minced or fresh basil, finely shredded

Cooking Directions

Preheat the oven to 450 degrees F.

Meanwhile, prepare the chicken. From the neck opening, gently ease your fingertips between the skin and the meat to loosen the skin all over the breast, taking care not to tear the skin.

Insert the parsley sprig, basil leaves, or rosemary sprig under the skin.

Season the chicken generously on all sides with salt and pepper.

Heat an ovenproof skillet large enough to hold the chicken over high heat.

Add the olive oil and swirl it.

As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down.

Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. With tongs, carefully turn the chicken skin side up.

Put the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more depending on its size.

When the chicken is done, remove it with tongs and transfer it to a cutting board.

Pour off all but a thin glaze of fat from it.

Return to high heat, add the chicken stock and the lemon juice, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil the liquid until it has reduced by half its volume, 3 to 4 minutes.

Turn down the heat, add the mustard, and, stirring briskly with a wire whisk, add the remaining butter a piece at a time, to make a creamy sauce. Make sure each piece has been incorporated completely before adding the next.

Season the sauce to taste with salt and pepper and stir in half of the parsley or basil.

To serve, spoon the sauce into the centers of two to four heated serving plates.

With a large, sharp knife, cut the chicken into two halves or four equal pieces.

Place the chicken on the plates, sprinkle with the remaining parsley or basil, and serve.

Notes:

If making this for two people, using a small chicken, halve the quantities of ingredients in the sauce (the chicken stock, lemon juice and butter).

You can butterfly the chicken yourself if you don't have a butcher who will do it. It's easy with poultry shears. Working slowly and deliberately, use poultry shears to cut along each side of the backbone from neck to tail, and remove it. Turn the bird breast-up, spread it open and flatten it with a firm blow from the heel of your hand.

Miranda Walters' Caramel Pecan Apple Pie(cs3)

Ingredients

7 cups tart apples, sliced and peeled

1 teaspoon lemon juice

1 teaspoon vanilla extract

3/4 cup pecans, chopped

1/3 cup brown sugar, packed

3 tablespoons sugar

4-1/2 teaspoons cinnamon, ground

1 tablespoon cornstarch

1/4 cup caramel ice-cream topping, room temperature

1 pastry shell, unbaked (9 inches)

3 tablespoons butter, melted

For Streusel Topping:

3/4 cup flour, all-purpose

2/3 cup pecans, chopped

1/4 cup sugar

6 tablespoons butter, cold

1/4 cup caramel ice-cream topping, room temperature

Cooking Directions

In a large bowl, toss apples with lemon juice and vanilla.

Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat.

Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned.

Immediately drizzle with caramel topping. Cool on a wire rack.

Make sure this recipe is carefully done because as you guys can see here, it need a lot of ingredient that need a proper measurement and also during mixing.......Hope you guys enjoy^^