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Brunch doesn't have to break the budget. This casserole lets you easily prepare the brunch classic for your friends or family without the cost of tipping a waiter.
By The Casserole Queens

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Nutritional Information

Calories640
Total Fat49g
Saturated Fat26g
Cholesterol467mg
Sodium1077mg
Total Carbohydrate28g
Dietary Fiber1g
Sugars--
Protein23g
Calcium--
eggs benedict casserole
Antonis Achilleos
Serves: 8
Total Time: 1 hr
Prep Time: 25 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) olive oil, plus more for the pan
6 English muffins, split and cut into 1-inch pieces
1 large leek, white and light green part only, cut into 1/4-inch-thick half-moons
12 ounce(s) Canadian bacon, chopped
6 large eggs, at room temperature
8 large egg yolks, at room temperature
2 1/2 cup(s) whole milk
1 1/2 teaspoon(s) dry mustard
2 tablespoon(s) chopped fresh chives, plus more for serving
2 cup(s) heavy whipping cream
3/4 teaspoon(s) cayenne pepper
Kosher salt
Pepper
1/2 cup(s) (1 stick) unsalted butter
1 tablespoon(s) fresh lemon juice
1 teaspoon(s) Dijon mustard
Directions
Heat oven to 425 degrees F. Coat a 9- by 13-inch baking dish (or eight 16-ounce baking dishes) with oil. Place the English muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12 to 15 minutes; transfer to the prepared baking dish (or dishes). Reduce the oven to 350 degrees F.
Meanwhile, heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown, 4 to 5 minutes more. Spoon the mixture over the English muffins.
In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream, and 1/2 teaspoon each cayenne, salt, and pepper. Pour the egg mixture over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40 to 45 minutes (about 25 minutes for individual dishes).
Ten minutes before the casserole is finished, ielts writing make the hollandaise sauce. Melt the butter in the microwave. In a metal or glass bowl, whisk together the egg yolks, lemon juice, Dijon mustard, remaining 1/2 cup cream, 1/4 teaspoon cayenne, and 1/2 teaspoon salt. Place the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Reduce heat to electric motor ac low. Still whisking constantly, gradually add the melted butter. Sprinkle the casserole with additional chives, if desired, and serve with the hollandaise.
  

Panna cotta is always an impressive dessert — adding roasted grapes gives the dish a hint of fruity flavor and makes for an appealing presentation.

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Nutritional Information


Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
panna cotta with roasted grapes

Courtesy of Martha Stewart

Serves: 6-8

Total Time: 5 hr 25 min ac motor

Prep Time: 15 min

Oven Temp: 425

Ingredients
U.S. Metric Conversion chart

1 cup(s) heavy cream
1/2 vanilla bean, seeds scraped and pod reserved
1 1/2 teaspoon(s) gelatin
2 tablespoon(s) cold water iaas
1/2 cup(s) packed dark-brown sugar
1 1/2 cup(s) low-fat buttermilk
8 ounce(s) seedless red grapes

Directions

Place cream and vanilla seeds and pod in a small pot,Accountancy BBA
and bring to a simmer over medium-high heat. Turn off heat, cover, and let steep 10 minutes.
Meanwhile, sprinkle gelatin over water in a small bowl; let soften 5 minutes. Whisk softened gelatin mixture and sugar into cream mixture until sugar dissolves. Pour through a fine sieve into a bowl. Let cool until lukewarm, stirring occasionally. Stir in buttermilk, then pour into a shallow 1-quart baking dish or ceramic pie plate. Refrigerate until set, at least 4 hours or overnight.
Preheat oven to 425 degrees. Place grapes on a parchment-lined rimmed baking sheet, and roast until just bursting, about 10 minutes. Transfer grapes to a wide, shallow bowl, and let cool. Serve panna cotta topped with grapes and any accumulated juices from the bowl.  

From Martha Stewart Living Omnimedia
Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.)



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Nutritional Information


Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
pepper crusted filet mignon

Courtesy of Martha Stewart

Serves: 2

Total Time: 15 min

Prep Time: 15 min

Ingredients
U.S. Metric Conversion chart

2 (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper QV Baby
2 teaspoon(s) olive oil

Red Wine Sauce (optional):

1 cup(s) red wine
2 tablespoon(s) cold butter, cut up dc motor gear
Coarse salt

Directions

Season filets very generously on both sides with salt and Massage Chair pepper (especially pepper), patting in firmly.
Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
Remove strings from filets, and serve with Red Wine Sauce, if desired.
To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.
  

Add flavor and a holiday touch to your traditional cheese spread with this blend of Asiago, mozzarella and cream cheese that’s topped off with pine nuts, sun-dried tomatoes and parsley.
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Nutritional Information

Calories139
Total Fat11g
Saturated Fat7g
Cholesterol32mg
Sodium356mg
Total Carbohydrate1g
Dietary Fiber0
Sugarsn/a
Protein7g
Calcium--
Shaffer Smith
Serves: 12
Total Time: 15 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
1/4 cup(s) sun-dried tomatoes packed in oil, blotted dry
1 1/2 (12 oz) bricks 1?3-less-fat cream cheese (Neufchatel), softened
1 package(s) (7 oz) shredded mozzarella and University network Asiago cheese with roasted garlic
1/2 teaspoon(s) freshly ground pepper
Bell decorations: sun-dried tomatoes, chopped parsley and toasted pine nuts (see Note)
Serve with: assorted crackers
Directions
Put sun-dried tomatoes in a food processor; pulse until chopped. Add cream cheese, shredded cheese and pepper; process, scraping down sides occasionally, until well blended.
Line a baking sheet or flat tray with nonstick Loop Hong Kong foil. Remove 1 Tbsp cheese mixture, spoon rest onto the foil and spread with a small metal spatula into a 1-in.-thick bell shape, about 6 in. from top to bottom and about 6 in. wide at the base. Put reserved cheese at base; shape into clapper. Cover and refrigerate at least 24 hours, or until firm and
to blend flavors.
To serve: Peel cheese bell from foil; place on serving surface.
  

From Sargento
Honey mustard and bacon bits give this chicken salad sandwich a kick!

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Nutritional Information


Calories440
Total Fat21.0g
Saturated Fat7.5g
Cholesterol93mg
Sodium632mg
Total Carbohydrate28g
Dietary Fiber1g
Sugars--
Protein30g
Calcium--
sweet n savory chicken salad sandwiches

Serves: 2

Total Time: 10 min

Prep Time: 10 min

Ingredients
U.S. Metric Conversion chart

1 cup(s) chopped cooked chicken or turkey
1 1/2 tablespoon(s) light mayonnaise
1 tablespoon(s) honey mustard
1 tablespoon(s) real bacon bits macallan whisky
2 soft bagels or onion rolls, split, lightly toasted if desired
2 large lettuce leaves
2 slice(s) Sargento? Deli Style Sliced Muenster Cheese

Directions

Combine chicken, mayonnaise, mustard, and bacon, mixing well.
Top bottom halves of bagels with lettuce leaves. Spoon Dump bin chicken mixture over lettuce; top with cheese and close sandwiches.

Serving size is 179 grams. Each serving: 4.8 g monounsaturated fat,brushless motor 1.9 g polyunsaturated fat, 35 RE vitamin A, 0 mg vitamin C, 212 mg calcium, and 2 mg iron.

  

From Woman's Day

By Stephanie Grozdea

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Nutritional Information


Calories469
Total Fat23g
Saturated Fat0
Cholesterol77mg
Sodium477mg
Total Carbohydrate60g
Dietary Fiber0
Sugarsn/a
Protein7g
Calcium--

Serves: 20

Total Time: 4 hr 50 min

Prep Time: 1 hr 15 min

Ingredients
U.S. Metric Conversion chart

Stars

1 package(s) (8-serving size) or 2 packages (4-serving size) any flavor red gelatin
1 package(s) (8-serving size) or 2 packages (4-serving size) berry-blue gelatin

Cake

3 1/3 cup(s) plus 1 tablespoon all-purpose flour
2 1/4 cup(s) granulated sugar
5 1/4 teaspoon(s) baking powder
1 1/2 teaspoon(s) salt
2 stick(s) (1 cup) butter, softened
1 3/4 cup(s) milk
1 1/2 teaspoon(s) vanilla extract
8 whites of large eggs, at room temperature (save yolks for another use)

Whipped Cream Frosting

3 teaspoon(s) unflavored gelatin
3 tablespoon(s) cold water
3 cup(s) cold heavy (whipping) cream
1/2 cup(s) confectioners’ sugar
Extra decorations: tubes of red and blue decorating gel, ielts writing red and blue sprinkles, fresh raspberries, fresh mint

Directions

Stars: Have ready two 13 x 9-inch pans (disposable foil is fine) and star-shape cookie cutters in various sizes.
Up to 1 day before serving: Place red and blue gelatin in separate bowls. Add 11?4 cups boiling water to each and stir until dissolved. Pour into separate pans and refrigerate until firm, at least 3 hours.
To unmold Stars: Line a cookie sheet with plastic wrap. Dip pans into warm water 10 to 15 seconds to loosen gelatin. Invert onto work surface. Cut out stars with each size cutter from both colors gelatin (you'll have more than needed to decorate cake). Lift stars to lined cookie sheet, cover with plastic wrap and refrigerate until ready to assemble cake.
Cake: Position racks to divide oven in thirds. Heat oven to 350°F. Generously grease, then flour two 8 x 1 1?2-inch-round cake pans and two 6 x 1 1?2-inch-round cake pans (see Cook's Tips).
Place all Cake ingredients except egg whites into a large bowl. Beat with an electric mixer on low speed 1 minute until blended. Increase mixer speed to high mortgage calculator and beat 2 minutes until fluffy. Return speed to low, add egg whites and beat just until blended. Increase speed to medium-high and beat 1 minute longer or until whites are thoroughly blended. Don't overbeat.
Immediately pour batter into prepared pans, filling each 2?3 full. Smooth tops.
Stagger pans on oven racks so no pan sits directly above another. (Pans can remain in same position during baking.) Bake 28 to 32 minutes or until a wooden pick inserted in center of each layer comes out clean (smaller layers may finish baking first).
Cool cakes in pans on wire racks 5 minutes before inverting on racks to cool completely.
Thirty minutes before assembling cake: Place a large bowl and beaters of an electric mixer in freezer 15 minutes.
Frosting: In a small saucepan, sprinkle gelatin over water Loop app and let stand 1 minute. Place over low heat and stir with a rubber spatula until completely dissolved. Pour into small bowl and cool about 5 minutes (mixture should still be warm).
Using chilled bowl and beaters, beat cream on high speed until soft peaks form when beaters are lifted, about 2 minutes. Reduce speed to low, add confectioners' sugar and beat 30 seconds until blended. Add gelatin mixture, increase mixer speed to high and beat until stiff peaks form, 2 to 3 minutes. Use immediately. Makes 6 cups.
To assemble cake: Place one 8-inch cake layer on serving plate. Spread top with 1 cup frosting. Top with remaining 8-inch layer. Center a 6-inch layer on top. Spread top with 3?4 cup frosting. Top with second 6-inch layer. Frost top and sides.
Gently press some Stars onto cake. Pipe stripes with piping gels; add sprinkles. Garnish with berries and mint.
To serve: Cut top tier in wedges down to bottom tier, then cut bottom tier. Add 1 or 2 of the extra Stars to each serving.
  

f we must have an Internet of Things, it makes no sense to leave clothes out of the party. But clothes must be worn, washed, bunched up and folded — it’s hard to make electronics that can survive all that. Plenty are trying, though; the latest attempt is from Harvard’s Wyss Institute, which uses a simple but effective layering method to make a durable, customizable flex sensor .
It’s quite basic, in a way: a material sandwich with layers of conductive fabric above and below a filling of silicone. When the fabric stretches, the silicone gets thinner and the conductive layers get closer together, changing their capacitance and producing a different electrical signal.
The way the layers are assembled, with the fabric laid on the liquid silicone and allowed to cure, physically locks the layers together. So the signal is more predictable and the fabric always returns to a base capacitance — meanwhile, even slight bending or stretching instantly produces a measurable change. It also works when chopped into arbitrarily sized and shaped pieces .
The team put together a glove using multiple pieces of the material, and found that fine movements of the fingers could be detected easily.
“Our sensor’s greater sensitivity means it has the ability to distinguish smaller movements, like slightly moving one finger side-to-side rather than simply whether the whole hand is open or clenched in a fist,” explained graduate student Vanessa Sanchez, co-author of the paper describing the material, in a Harvard news release offshore company.
That could be a boon for all kinds of industries, from sports to virtual reality. Many current solutions for body tracking are rigid and weird, like exoskeletons that fit onto your knuckles or stopwatch-sized trackers mounted inside athletic garb.
This material is still in its early days, however. Because the signal is so simple, it can’t be fundamentally directional without some careful tweaking — meaning the system could only tell that a piece is bending, not that it’s bending to the right or left. I have faith that clever engineers will solve that problem, though, whether by signal processing or different ways of cutting and attaching the material.
The team details their process in the latest issue of Advanced Materials Technologies. If you’re interested in trying it yourself, it’s also documented at Harvard’s Soft Robotics Toolkit.  

From Woman's Day
This hearty fall stew is packed full of protein, fiber, and colorful cold-weather root veggies.
By Woman's Day Kitchen
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Nutritional Information

Calories414
Total Fat15g
Saturated Fat5.5g
Cholesterol51mg
Sodium1,189mg
Total Carbohydrate39g
Dietary Fiber11g
Sugars--
Protein34g
Calcium--
sausage and root vegetable stew
Con Poulos; Food styling by Vivian Lui; Prop styling by Marina Malchin
Serves: 4
Yields: 4 servings (cost per serving of $2.51)
Total Time: 6 hr 20 min
Prep Time: 20 min
Ingredients
U.S. Metric Conversion chart
1/2 small (about 10 ounces) rutabaga, peeled and cut into
1-inch pieces
2 clove(s) garlic, finely chopped
2 medium parsnips, cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch-thick wedges
1 stalk(s) celery, sliced
Black pepper
1/2 cup(s) dry white wine
6 sprig(s) thyme
8 small (about 1 1/2 pounds) sweet Italian sausages, halved crosswise
1 can(s) (15-ounce) pink beans, rinsed krug champagne

Directions
In a 5- to 6-quart slow cooker, combine the rutabaga, garlic, parsnips, onion, celery, and 1/2 teaspoon pepper. Add the wine.
Using kitchen twine, tie the thyme sprigs together. Nestle the thyme
and sausages into the vegetable mixture and cook until the vegetables are tender and the sausages are cooked through, 5 to 6 hours on low or 3 to 4 hours on high.
Five minutes before serving, remove the thyme, gently fold the beans into the sausage and vegetable mixture and cook, covered, until heated through, about burgundy wine 2 minutes
  

From Martha Stewart Living Omnimedia
Packed with antioxidants, this dish is as healthy as it is flavorful. It uses a lightened-up bechamel sauce, so you get the richness without the butter. And the fancy sage garnish couldn't be easier: All you need is 10 seconds to flash-fry the fresh leaves in some vegetable oil.

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Nutritional Information


Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
sweet potato cauliflower gratin with crispy sage leaves

Courtesy of Martha Stewart

Serves: 6-8

Total Time: 2 hr

Oven Temp: 350

Ingredients
U.S. Metric Conversion chart

2 tablespoon(s) extra-virgin olive oil
3 tablespoon(s) all-purpose flour
1 cup(s) whole milk
1/4 cup(s) freshly grated Parmesan
1 tablespoon(s) freshly grated Parmesan
20 fresh sage leaves
1 tablespoon(s) fresh sage, chopped
Coarse salt
Freshly ground pepper
2 pound(s) sweet potatoes, peeled and sliced 1/4-inch thick
1 head(s) cauliflower, quartered and sliced 1/4-inch thick pora wigs
Vegetable oil, for crisping sage

Directions

Heat oven to 350 degrees F. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees F. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 china work visaminutes before serving.
Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Mice Travel
Season with salt. Top gratin with leaves.
  

From Country Living

This recipe has been tested by Country Living
Oven management on the big day can be hectic, but don’t stress. Bake your sides once the bird comes out of the oven. The turkey will stay warm for about an hour, leaving you plenty of time to finish cooking the meal.

By Marian Cooper Cairns and Mary Allen Perry

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Nutritional Information


Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
herb and citrus butter roasted turkey

Johnny Miller

Yields: 10 to 12 servings

Total Time: 4 hr

Prep Time: 30 min

Oven Temp: 425

Ingredients
U.S. Metric Conversion chart

1 lemon
1/2 cup(s) butter, softened
1/2 shallot, chopped
8 large sage leaves, torn
2 tablespoon(s) fresh thyme leaves
1 tablespoon(s) rosemary leaves
1 clove(s) garlic
1 (12- to 14-pound) fresh whole turkey
1 medium onion, cut into wedges
2 carrots, chopped
2 celery ribs, chopped
Kitchen string
1 cup(s) dry white wine
1 cup(s) low-sodium turkey or chicken broth
1/4 cup(s) all-purpose flour

Directions

Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced.thermal tea mug
Reserve and chill 1/4 cup herb butter.
Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck travel industry research wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
Transfer turkey to a serving platter. Pour drippings through Straight Wigsa fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.