Easter is arrives during the spring season and is celebrated on a Sunday. The Sunday after the full moon is a great time to celebrate Easter. The people attend church services and also observe fast during the Lent season. After a gap of fasting anyone is sure to feel hungry and this brings a wonderful chance to have lip smacking Sunday brunch recipes.
The kids are the most thrilled in relishing these alluring recipes. They enjoy having recipes like pizzas, burgers and the like that comprise of the junk food for their Easter brunch. The spring season has all kinds of recipes to tickle your taste buds. One of the unique kinds of recipes is the Easter Sunday Brunch recipe. So this Easter gear up to have the most tempting brunch recipes and make your occasion simply fantastic.
Lemon – Curry Deviled Eggs Recipe:
Ingredients:
16 hard-cooked eggs
1/3 to 1/2 cup sour cream
2 tablespoons lemon Juice
1/2-teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
Dash Worcestershire sauce
Method:
Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.
By – Cooking
Sunday Brunch Souffle:
Ingredients:
- 1 pound smoked sausage, sliced
- 12 slices Sara Lee® Soft and Smooth 100% Whole Wheat Bread
- 6 slices American cheese
- 1/4 cup green onion, chopped
- 1/4 cup green bell pepper, chopped
- 1 teaspoon dry mustard
- 1 (10 ounce) package spinach, thawed and drained
- 3 eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup corn flakes, crushed
Directions:
Place 6 of the 12 slices of bread across bottom of oblong 2-quart casserole. Cover each bread slice with slice of American cheese. Layer each slice of cheese with green onions, green pepper, half of spinach and smoked sausage slices. Top with remaining 6 slices of bread. Slice each "sandwich" section in half diagonally. Combine eggs and milk thoroughly and season with salt and pepper. Pour liquid over the "sandwiches." Cover and let stand several hours or overnight, refrigerated. Sprinkle with crushed corn flakes and remaining spinach and bake at 350 degrees for 40 - 45 minutes or until puffed and set. Let stand 5 - 10 minutes before serving.
By – Sara Lee.
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