Brunch Ideas?

Question

Do you have a favorite?

Maybe something special you only make when you have company!

Something easy please?

No potatoes please!

Answer 1

CANAPES

Canape Toast Bases
Remove crust from bread and cut each slice into 4 squares or cut with cookie cutter shapes. Melt small amount of butter in skillet toast bread over low heat until brown on one side. Just before serving, spread untoasted side with desired spreads.

Smoked Salmon canapes
2 pack (3 oz each) cream cheese
2 tsp prepared mustard
canape toast
1 can (3 1/2 oz) smoked salmon, drained ( or fresh, cooked)
parsley
Blend cream cheese and mustard, spread part of mixture thinly on untoasted side of canape bread. Place piece of salmon on each canape, top with dot of remaining cream cheese mixture. and top with a sprig of parsley.

Caviar Canapes
Divide 2 jars (2 oz each) red cavair among canape bread (about 20) spreading evenly.
Cut lemon wedges by cutting lemons into 1/8 inch slices and then cutting along the membrane.
Place a small lemon wedge on each canape.

Gree Leaf Canapes
1 package cream cheese
1 oz blue cheese, crumbled
1 tsp light cream
1 -2 drops green food color

Blend cheeses, cream and food color in blender until smooth. Spoon mixture into a decorators tube with a leaf point attached.
Form about 3 leaves on each canpe toast base .
garnish with capers or tiny pearl onions.

Rosette Canapes

1 package softened cream cheese
1 1/2 tsp anchovy paste
1-2 drops red food color
canape toast

In blender, blend cheese, anchovy paste and food color until smooth. Spoon mixture into a decorators tube with rosette point attached. Form a rosette on each canape toast. Garnish with a srig of mint.

Now alternate the salmon, caviar, green leaf and rosette canapes on a platter .

Answer 2

Honeyed Pork Chops
Cook Time: 1 Hour 10 Minutes. Ready In: 1 Hour 25 Minutes
Yields: 2 servings

"This recipe has been enjoyed by our family for several years now. Between the honey, ginger, and the soy sauce you will find a delicious flavor."
INGREDIENTS:
 2 teaspoons vegetable oil
 2 boneless pork chops
 1 tablespoon honey
 2 tablespoons and 2 teaspoons water
 1 tablespoon and 1 teaspoon soy sauce
 1/3 small onion, chopped
 1/8 teaspoon ground ginger
 1/8 teaspoon ground black pepper

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish.
3. In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish.
4. Bake pork chops 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).

Answer 3

I am not a big fan of omelette's but I had the best one ever a couple of weeks ago and I certainly am a fan now. They are relatively easy and rather quick to make too and is a delicious brunch idea. Per individual omelet; whip/whisk several eggs and blend with spoonfuls each of chopped smoked salmon, chopped green onion, sliced mushrooms, chopped tomato, chopped green and/or red pepper and some cheddar cheese crumbles. Cook in a skillet with extra virgin olive oil until done and you are ready to go. Serve with some great chilled champagne sit back , enjoy, and let the love flow! Absolutely elegant!

Answer 4

Almond Berry Muffins

Prep: 20 min
Bake: 20 min

Ingrediants

1-1/4 c sliced almonds, divided
1 egg white, lightly beaten
1-1/2 c sugar, divided
1/4 c shortening
1/4 c butter, softened
2 eggs
1 teas. vanilla extract
1/2 teas. almond extract
2 c all-purpose flour
1 teas. baking powder
1/2 teas. salt
1/4 teas. baking soda
3/4 c buttermilk
1-1/4 c fresh strawberries, chopped

In a bowl, combine 1 cup almonds and egg white. Add 1/2 c sugar; toss to coat. Spoon into a greased 15x10x1 in baking pan. Bake at 350 for 9-11 min or until golden brown, stirring occasionally.

In a large mixing bowl, cream shortening, butter and remainging sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a seperat bowl combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk. Fold in the strawberries and remaining almonds.

Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350 for 20 to 25 min or until a toothpick comes out clean. Cool for 5 min before removing from the pans to wire racks.

Makes 1-1/2 dozen.

Answer 5

one of our favorite brunch things is bacon cheese bake
1 can grands buttermilk bisquits
5 slices crisp bacon
5 eggs
1/4cup milk
1 tablesp dried chives
1 cup shredded cheese( I used colby jack)
Separate bisquits and cut into 4ths
place in 9X11 baking pan sprayed with butter flaced spry
I put some up and some sideways ^>^> It makes a prettier dish
Break bacon in to tiny bits
Whip eggs add milk, chives,cheese and bacon bits
pour over bisquits
bake at 350 for 25 mins or until lightly golden

Answer 6

Cheesy Brunch Casserole:

Because herb-seasoned stuffing mix is the base of this casserole, you have to add only a touch of seasoning. If you'd prefer a bit of heat, substitute hot turkey Italian sausage.

1 pound turkey Italian sausage
5 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, melted
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 cups 2% reduced-fat milk
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2 (8-ounce) cartons egg substitute

Preheat oven to 325°.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place sausage in a large bowl; add stuffing mix, tossing to combine.

Place stuffing mixture in a 13 x 9-inch baking dish coated with cooking spray. Drizzle stuffing mixture with broth and butter; sprinkle with cheese. Combine milk and remaining ingredients, stirring with a whisk; pour milk mixture over stuffing mixture.

Bake at 325° for 40 minutes or until set. Let casserole stand 5 minutes before serving.


Yield: 9 servings

NUTRITION PER SERVING
CALORIES 298(29% from fat); FAT 9.6g (sat 4g,mono 3.6g,poly 1.3g); PROTEIN 19.8g; CHOLESTEROL 50mg; CALCIUM 284mg; SODIUM 986mg; FIBER 2.9g; IRON 2.8mg; CARBOHYDRATE 31.5g

Answer 7

Eggs Benedict with scrambled eggs! Get a pack of McCormick hollendaise sauce and prepare that. Scramble some eggs, fry some canadian bacon, and toast some english muffins. Assemble like this: english muffin, canadian bacon, scrambled eggs, hollendaise. Tasty!

Answer 8

Veggie eggs benedict!
If you have an egg poacher, use that. Otherwise, boil water, add some vinegar, stir water around in brisk circular motion, add egg.

add to top of english muffin with sauteed spinache, sauteed tomato, avocado, and cover with hollandaise!

YUM!

Answer 9

Fried chicken (fillets with bread crum, fried) or fish
Syrian kebab
Bread or Garlic bread
Chinese style vegie rolls
Spanish omellete
Indian Pratha (prata?) or Pita bread
Caramel custurd or rice pudding as a sweet dish