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need Easter recipe ideas...brunch or dinner
Topic Started: Apr 2 2010, 05:31 AM (337 Views)
MayaTy02
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I never cook Easter dinner/brunch etc...never, my family growing up was not religious so it wasn't a big deal for us, just a visit from the bunny brining candy :). Last year we were on vacation and did a brunch at our hotel, this year we're away from family and can't afford to spend $100+ on a fancy brunch for our family of 4. SO...hubby has asked if we can cook something.

I want to do something special for my kids and hubby, but have no ideas other than a ham that no one is excited about. Hubby wants to do brunch. Anything you guys suggest?
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MyGiantPony
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How about a fritatta and a french toast casserole?

Baked French Toast Casserole
Ingredients
• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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Delia
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We're taking my mom out to brunch on Sunday 'cause it's family tradition, but tomorrow it's supposed to be so beautiful and my sis also is visiting, so we're going to marinate and grill a leg of lamb, and I'm going to make pan-fried sweet potatoes with cumin and coriander, and a kale/eggplant/roast pepper and feta casserole. I didn't realize it until now, but I guess it will have sort of a greek vibe to it.
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Corey94
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OMG, MGP, that french toast sounds awesome, and kinds easy. I'm going to give it a try...

D, we're doing lamb on Sunday too!!

Maya, I would do just what you're doing if I had to plan a dinner, and have no great ideas!! Sorry! Good luck!
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Delia
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I have a savory version of MGP's french toast casserole. Brown a "log" of ground pork sausage with diced onion. Then put one layer of bread down in the casserole, then the sausage/onion mixture on top of that. Season the egg mixture with garlic powder and black pepper, to taste, and pour over the bread and sausage. Top with shredded cheddar cheese and bake for about 40 minutes -- until it's puffy and a knife doesn't come out runny. You can make any number of variations by using different veggies too. Once I threw in red pepper and asparagus and it was delish.
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Corey94
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Yum!! Very creative!
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Kikki
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Shrimp and grits is the perfect southern brunch food. make the day before and bake the morning of! This recipe is FANTASTIC. The grits are good without the shrimp or with sausage too.

Shrimp and Grits Casserole


• 3 cups chicken broth
• 1 cup cream
• 1/2 teaspoon salt
• 1 cup regular grits
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese with jalapeno peppers
• 2 tablespoons butter
• ½ cup green onions, chopped
• 1 red bell pepper, chopped
• 1 clove garlic, minced
• 1 ½ pounds shrimp, peeled and cooked
• 1 can of Rotel tomatoes
Bring chicken broth and cream to a boil. Add salt and grits. Cover, reduce heat and simmer 20 minutes.
Stir together grits, ¾ cup Cheddar cheese, and Monterey Jack Cheese.
Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
Stir together green onion mixture, grits mixture, and shrimp and tomatoes. Pour into a lightly greased 2-quart baking dish. Sprinkle with ¼ cup of Cheddar cheese.
Bake at 350-degrees for 30 to 45 minutes.
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MyGiantPony
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I just saw that MSN has an article up about Easter brunch:

http://www.delish.com/entertaining-ideas/holidays/easter/brunch-casseroles-recipes?GT1=47034
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FlashGordon
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OMG I LOVE BRUNCH. I have been craving (and eating) breakfast foods for months. Yum. MGP I am totally going to try that french toast casserole!

Maya we usually just do good old bacon, sausages, eggs, potatoes, pancakes, fruit, things like that. Mimosas for the grown ups. ;)
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MayaTy02
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great ideas! thanks guys...I bought a bone in ham for Sunday night and will make a scalloped potatoes dish with a veggie. For brunch I'm going to make pancakes and sausage for husband who has been begging for them and a bacon and cheese fritatta :) yum!!
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Corey94
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Kikki
Apr 2 2010, 11:49 AM
Shrimp and grits is the perfect southern brunch food. make the day before and bake the morning of! This recipe is FANTASTIC. The grits are good without the shrimp or with sausage too.

Shrimp and Grits Casserole


Kikki, I made the shrimp and grits over the weekend. I have a question; mine came out really soupy. The grits, prior to casserole assembly, were the correct texture, but adding everything together got it too watery. The flavor was really good....

Was it the shrimp? Is it supposed to be soupy? I didn't leave it over night prior to baking, maybe that's why? Just interested...
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MayaTy02
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I made a bacon and cheese fritatta for brunch and it was divine!! Made a ham, roasted asparagus and sweet potatoes for dinner and my family couldn't stop raving about it. (they're easy to please). Thanks for the suggestions all :)
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Kikki
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Corey94
Apr 5 2010, 05:02 AM
Kikki
Apr 2 2010, 11:49 AM
Shrimp and grits is the perfect southern brunch food. make the day before and bake the morning of! This recipe is FANTASTIC. The grits are good without the shrimp or with sausage too.

Shrimp and Grits Casserole


Kikki, I made the shrimp and grits over the weekend. I have a question; mine came out really soupy. The grits, prior to casserole assembly, were the correct texture, but adding everything together got it too watery. The flavor was really good....

Was it the shrimp? Is it supposed to be soupy? I didn't leave it over night prior to baking, maybe that's why? Just interested...
Definitely not supposed to be soupy! Did you drain the tomatoes? Only thing I can think of. I don't think the shrimp would cause that as they really don't add any liquid to the mixture. Letting it sit overnight isn't a must at all - just makes it nice if you are going to want it early in the morning and we like the taste better after the flavors had a chance to really develop.

Definitely try again - let me know what you did and I'll try to help! We get more requests those darn shrimp and grits - both my mom and I get SICK of making them because we do them so much! I recently did that recipe times 15 for a wedding luncheon and we do it for the farm Christmas party every year for like 150 people or more! Not to mention the many other times one of us is whipping up a few batches for this or that!
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Corey94
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Ok, I figured I had something off. I drained the Rotel, but probably could have done a better job (just drained it thru the opened lid).

My uncle was saying the shrimp could have had extra water (I bought prepackaged, cooked and frozen) from the packaging process so the weight would be more....I did thaw obvi, but maybe they needed a few more minutes to drain, they were still pretty cold...

Again, the flavor was really good, and for a kitchen rookie like myself, it was easy. Thanks for the feedback!! I will try again!
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Kikki
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Ah, that will do it then! Frozen shrimp do have lots of liquid in them. If you use frozen shrimp, try to get the peeled uncooked and cook them yourself or we have even cheated with the peeled cooked shrimp by sauteing them for a couple minutes in a little butter and garlic just to give them a little more flavor.
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