Granola Breakfast Recipe

Granola Breakfast Recipe

In a Rush?

Granola Restaurant Recipe Saves the Day!

Use my Granola Recipe to make a really great

tasting and nutritious breakfast.

It’s perfect for when you are short of time but want to

eat healthy. Make the recipe ahead and store the

cereal in an air-tight container.

Granola Breakfast Recipe

Preparation time: about 20 minutes. 10-12 servings.

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Ingredients:

5 cups oats

1 cup bran

3/4 cup sunflower seeds

1/4 cup wheat flakes

1 cup toasted almonds

1/2 cup vegetable oil

1/2 cup honey

1 teaspoon vanilla

1 cup craisins

Instructions:

Preheat oven to 325 degrees F

In a large bowl, combine the first 5 ingredients and set aside

In a small pan, heat the vegetable oil and honey over medium heat (DO NOT BOIL)

Remove from heat and add vanilla

Pour warm honey mixture over the dry ingredients, stir to coat

Grease a 9 X 13 inch baking pan

Pour granola into the pan and bake for 20 minutes or until toasted, stirring occasionally

Remove from oven and cool, stirring frequently to prevent sticking

Add the craisins

Serve with milk

Add yogurt or fresh fruit for a tasty, nutritious and quick breakfast!

Sourdough Breakfast Sandwich

Sourdough Breakfast Sandwich

This is a hearty breakfast sandwich, even without any meat. Of

course, you could add bacon, sausage or ham and it would be a

great breakfast with any of those additions. But I have included

this recipe for those who choose not to eat (or cannot eat) meat,

for whatever reason. Add the hash browns or cottage fried

potatoes or fruit for a wonderfully nutritious meal.

Sourdough Breakfast Sandwich

Preparation time: 8 minutes. Servings: 1

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Ingredients:

2 slices sourdough bread

1 1/2 teaspoons each of butter and peanut oil or vegetable oil

2 tablespoons chopped onions

2 tablespoons chopped green peppers

2 tablespoons sliced mushrooms

2 eggs

1-2 slices Cheddar cheese

Butter

Instructions:

Butter sourdough bread and grill in a pan or on a griddle over low heat until golden brown

Heat butter or oil over low heat in an egg pan

While the pan is heating, beat the eggs in a small bowl with a wire whip until blended but not

frothy

When fat in egg pan is hot enough to sizzle a drop of water, add vegetables and sauté until

mushrooms stop giving off moisture, stirring or shaking the pan often

Pour in the beaten eggs and let sit on heat until eggs begin to cook around the edges

Stir the eggs occasionally with a rubber spatula until eggs are cooked but still soft and moist

(don’t forget to read my article on “How To Cook An Egg.”

Top mixture with cheese and cover briefly to melt

Place on grilled sourdough bread, cut corner to corner and plate

Breakfast Burrito with Egg, Sausage and Potatoes

Breakfast Burrito with Egg, Sausage and Potatoes

Breakfast Burrito with Egg, Sausage and Potatoes

Preparation Time: 20 minutes. Servings: 1-2.

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Ingredients:

1 large flour tortilla

1/4 – 1/2 cup each of Cheddar and Mozzarella cheese

1 1/2 teaspoon each of butter and peanut oil or vegetable oil

2 eggs

Dash of hot pepper sauce

1/4 cup cooked sausage

l/2 cup cooked potatoes

2 tablespoons green or red peppers

2 tablespoons chopped onion (white, red or green)

1 teaspoon minced garlic or to taste

Salsa

Guacamole

Sour cream

Instructions:

Warm the tortilla in low oven or in pan on low heat & top with cheese

Heat butter and oil over low heat in a 7-8 inch egg pan

While the pan is heating, beat the eggs and a dash of pepper sauce in a small bowl with a wire

whip until blended but not frothy

When the fat the in egg pan is hot enough to sizzle a drop of water, add sausage, potatoes,

peppers, onions and garlic, and sauté 2-3 minutes stirring or shaking the pan often (do not burn

garlic)

Pour in eggs and let sit on heat until eggs begin to cook around the edges

Stir occasionally and continue this process until the eggs are cooked but still soft and moist

Place egg mixture on lower third of the warm tortilla

Salt and pepper the mixture if desired

Fold up the bottom over the filling, fold in sides and roll up tightly

Divide in half for two servings and slide onto plates or plate whole for one serving

Serve with salsa, guacamole &/or sour cream on the side or on top of the tortilla

A wonderful breakfast sandwich!

As an alternative, use this same recipe to make a scramble topped with cheese and serve warm

tortillas on the side.

Breakfast Burrito with Scrambled Egg, Potatoes & Green Chilies

Breakfast Burrito with Scrambled Egg, Potatoes & Green Chilies

Breakfast Burrito with Scrambled Egg, Potatoes & Green Chilies

Preparation time: 10 minutes. Serves: 1.

Cooking Conversion Table

Ingredients:

1 large flour tortilla

1 1/2 teaspoons each of butter and peanut oil or vegetable oil

4 ounces diced potatoes

2 ounces green chilies, drained

2-3 eggs

Salt and pepper to taste

Salsa, if desired

Instructions:

Warm the tortilla in a large skillet over low heat

Heat butter and oil over low heat in a 7-8 inch egg pan

While the pan is heating, beat the eggs in a small bowl with a wire whip until blended but not

frothy

When the fat in the egg pan is hot enough to sizzle a drop of water, add the potatoes and cook

until they are beginning to brown

Add the green chilies, stir and pour in the eggs

Let sit on the heat until the eggs begin to cook around the edges

Stir occasionally with a rubber spatula until eggs are cooked but still soft and moist

Salt and pepper if desired

Place the mixture on the lower third of the warm tortilla

Fold up the bottom of the tortilla over the filling, fold in sides and roll up tightly

Slide onto plate and serve with salsa, if desired

Ole! You have just created a wonderful breakfast sandwich using a flour tortilla

French Toast With Strawberry Butter

French Toast With Strawberry Butter

French Toast With Strawberry Butter

Preparation time: 45 minutes. Number of servings: 20

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Ingredients For Butter:

For Strawberry Butter

1 pound butter, softened

1/4 cup Strawberry Jam

Instructions For Strawberry Butter:

Mix all ingredients until well combined

Shape into a log 2 inches in diameter and chill until ready to use

Ingredients For French Toast:

40 slices French bread slices, 1/4 inch thick each

11/2 cups Strawberry Jam

2 quarts milk

12 eggs

Instructions For French Toast:

Spread bread slices with jelly and make 20 sandwiches

Arrange in hotel pan

Combine milk and eggs, and pour over sandwiches. Let soak 1 hour.

Final Cooking Instructions:

Heat butter in a frying pan or on grill as needed

Cook sandwiches on both sides until brown

Dust with powdered sugar and top with 1/2-inch thick slices of Strawberry Butter

Garnish with fresh fruit and Enjoy!

Buttermilk Pancakes

Buttermilk Pancakes

These pancakes were a favorite in my home before I started

the restaurant

Make them small and stack or large enough to fill a plate.

Delightful flavor, moist and tender

Buttermilk Pancakes

Preparation time: 5-10 minutes. Serves: 6 large pancakes.

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Ingredients:

2 eggs

2 cups buttermilk

1 1/2 cups flour

3/4 teaspoon baking powder

1 1/4 teaspoon baking soda

1 teaspoon salt

2 tablespoons melted butter

Instructions:

Put eggs and buttermilk into a bowl and whisk together

Combine dry ingredients and sift

Add dry ingredients to buttermilk mixture and fold together

Do not over mix

Batter will be lumpy

Stir in melted butter

Cook on greased griddle or in pan, dish …serve …Enjoy!

Smoked Salmon Quiche

Smoked Salmon Quiche

Smoked Salmon Quiche

Preparation time: 25 minutes. Serves: 4.

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Ingredients:

2 whole eggs

2 egg yolks

1 1/2 cups half and half cream

1/4 teaspoon black pepper

1/2 teaspoon dried dill

4 ounces shredded Swiss cheese

3 ounces smoked wild salmon

2 tablespoons chopped green onions

1 tablespoon drained capers

6 spears asparagus, blanched or steamed 2 minutes and cut into 1 inch pieces

12-16 pencil thin asparagus, blanched or steamed and left whole for topping quiche

One 8-9 inch unbaked pie shell

Instructions:

Beat the eggs, egg yolks, cream, dill, and pepper in mixing bowl with a wire whip until blended

but not frothy

Place crust on sheet pan lined with wax or parchment paper

Layer with Swiss cheese, smoked salmon, green onions and asparagus

Pour egg mixture over all and then place whole pencil asparagus on top, fanning them from the

center of the quiche (see picture above)

Bake at 350 degrees for 35-40 minutes or until quiche is puffed up and browning on top

Let sit few minutes before cutting and plating.

May be refrigerated and reheated later in microwave oven

I serve this with fresh fruit or a salad and my Bran Muffins.

Sausage & Cheese Strata

Sausage & Cheese Strata

Sausage & Cheese Strata

Preparation time: About 40 minutes. Serves 12.

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Try my delicious restaurant breakfast casserole

recipe. It can be made ahead and baked the next

morning. I have used this breakfast recipe

successfully for banquets many times.

Ingredients:

10 cups French bread cubes (1/2-3/4 inch pieces)

3/4 pound cooked sausage (your choice) cut into 3/4 inch pieces

3 to 4 ounces sautéed mushrooms, drained

1 1/2 cups cheddar cheese (6 ounces shredded)

1 cup Pepper Jack cheese (4 ounces shredded)

7 beaten eggs

3 1/2 cups milk

4 to 6 ounces chopped red and green onions

1 teaspoon dry mustard

salt and black pepper

Instructions:

Divide half the bread cubes between 2 greased 2 quart baking dishes

Top with sausage and mushrooms

Sprinkle with cheeses, then the remaining bread

Combine eggs, milk, onions, mustard, 1/2 teaspoon salt,

1/4 teaspoon black pepper in a large bowl

Pour egg mixture over layers in baking dishes and cover

Refrigerate for 2 to 48 hours (will not affect quality)

To serve…bake uncovered in a 325 degree oven for 50-55 minutes (or until a knife inserted near

the center comes out "clean")

Let stand about 10 minutes before serving

Chicken & Mushroom Quiche

Chicken & Mushroom Quiche

Chicken & Mushroom Quiche

Preparation time: 30 minutes: Serves: 4.

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Ingredients:

6 ounces diced cooked chicken

6 ounces grated Swiss cheese

6 ounces sautéed sliced mushrooms, drained

1 tablespoon fresh chopped basil

2 eggs

2 egg yolks

1 1/2 cups half and half cream

1 unbaked pie shell

Instructions:

Place chicken, Swiss cheese, mushrooms and basil in an unbaked pie shell

Combine eggs, egg yolks, and cream with whip or put in blender briefly

Pour over mixture in pie shell

Bake in 350 degree oven for 35-40 minutes or until quiche is set, puffed up and browning on top

Let set a few minutes before cutting

May be refrigerated and heated later in microwave oven

restaurant recipes book - Cooking Terms …Easy To Understand Cooking Dictionary

Cooking terms can be a little confusing so I have provided these pages of definitions for

frequently used terms found in recipes.

Cooking Definitions Starting With "A"

• adobo - a dark red sauce made from ground chilies, herbs and vinegar

• aging - what we all do but in cooking it means keeping meats or cheeses in a controlled

environment for a certain amount of time to improve tenderness and flavor

• al Dente' - describes pasta cooked firm to the bite (not "mushy")

• au jus - the natural drippings or juice from a pan after cooking beef and deglazing

Cooking Terminology Starting With "B"

• bard - to wrap thin sheets of fat or bacon around lean meat or poultry to prevent it from

drying out while roasting

• baste - to brush, squirt or pour drippings, fat or liquid, over food while broiling, roasting

or baking to prevent drying out; develops a crusty exterior and improves flavor and

appearance of product being cooked

• bind - to thicken a hot liquid or sauce by stirring in a roux, flour, cornstarch, egg yolks,

cream or butter

• bisque - a shellfish soup with cream

• blackened - method of cooking that uses spices (sometimes butter) to coat fish or steak

or chicken and then cooked in a very hot cast iron skillet

• blanch - to partially cook vegetables by plunging them into boiling water (often salted)

for up to one minute and then cooling them quickly in cold or ice water

• boil - to cook at the boiling point keeping water or other liquids bubbling; rapid

penetration of heat

• bok choy - a Chinese cabbage with long white stalks and narrow green leaves - also

called Chinese cabbage

• Bouillabaisse - a fish soup made from several varieties of fish, tomatoes, saffron, fennel

and wine (Mediterranean origins)

• bouillon - simmering lean meat, bones, seasonings and vegetables and removing all food

particles leaving a clear soup

• Bouquet Garni - a bouquet of fresh herbs (frequently bay leaf, thyme and parsley) tied

together and immersed in a liquid; used to season stocks and braised foods

• braise - a method of cooking that involves browning meat with vegetables in fat, oil or

butter first, then slowly cooking the food in a small amount of liquid; a pot roast is often

cooked this way

• break - the separation of fat from a liquid content of a sauce or soup; appears curdled

• bread - to coat the food with bread crumbs (usually the food is first dipped in flour and

then beaten eggs, then bread crumbs)

• broil - a method of cooking where the food is placed directly underneath or above the

source of high heat

• broth - a liquid made by simmering meats or fish or poultry or vegetables or their byproducts

in water with herbs (also "stock")

• brown - quickly searing food to enhance flavor; most often done at the beginning of the

cooking process

• brush - to coat food with a liquid such as melted butter or a glaze using a brush designed

for this process

• butterfly - to cut food down the center but not all the way through; done to spread the

food apart for quicker cooking without burning