Honey Apple Noodle Kugel by Mirj One of the most simple and delicious kugels around. 12 ounces wide egg noodles, cooked 6 eggs 1/2 cup sugar 1 cup raisin 1/2 cup honey 1 can apple pie filling 2 teaspoons lemon juice 1. Mix everything together. 2. Bake in sprayed 9"x13" pan at 350°F for 1 hour. Sticky Bun Noodle Kugel by Mirj Very sticky, very delicious. This makes a great presentation. It really does taste like a sticky bun. 1 lb medium egg noodles, cooked and drained 1/2 cup margarine 1 cup brown sugar 1 cup pecan halves 4 eggs, beaten 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon vanilla 5 tablespoons margarine, melted 1 cup sugar 1. Melt the whole stick of margarine and add 1 cup brown sugar to it. 2. Pour in the sugar mixture into the bottom of a bundt pan, and press pecan halves into the mixture. 3. Mix together all the remaining ingredients except for the noodles, then add them to the cooked noodles. 4. Carefully spoon everything into the bundt pan. 5. Bake for 1 hour at 350°. 6. Invert to serve.
bloody mary recipe (supposedly from the four seasons hotel): Four Season's Bloody Mary Mix 1 46 oz can tomato juice 1/4 cup prepared horseradish 1/4 cup worcestershire sauce 1/4 cup fresh lemon juice 5 oz beef consomme (or beef stock) 1Tbsp freshly grated black pepper 1 Tbsp celery salt Stir all ingredients together in a large container, chill, serve 3/4 cp mix to 1 oz vodka (or more if you like).
Hot Jam Breakfast Sandwiches Yield: 6 Servings 1/4 c Butter; softened 1/4 c Coconut 1/2 c Apricot jam 1/2 ts Cinnamon 12 sl Raisin bread 1. Combine butter & coconut; stir in jam and cinnamon. Spread between slices of bread. 2. Grill until toasted on both sides on a greased griddle. Peanut Butter Breakfast Sandwiches Ingredients: 1/2 c. your favorite peanut butter 8 1/2-inch slices French bread 2 Tbsp. honey 2 medium bananas 2 beaten eggs 1/2 c. milk 1/4 tsp. cinnamon 1 Tbsp. butter or margarine 1/2 c. jam or preserves, any flavor Directions: Spread peanut butter evenly onto one side of each slice of bread. Drizzle honey over the peanut butter. Cut each banana in half lengthwise and then cut in half crosswise (8 pieces total). Arrange 2 banana pieces on 4 of the prepared bread slices. Top with remaining bread slices, peanut butter sides down. In a shallow bowl, combine eggs, milk and cinnamon. Carefully dip sandwiches into egg mixture, coating both sides. Melt butter in a large skillet or on a large griddle over medium heat. Cook sandwiches in hot butter about 2 minutes on each side or until golden. Meanwhile, in a small saucepan, heat fruit preserves over medium-low heat until melted, stirring frequently. To serve, cut warm sandwiches in half crosswise. Drizzle with warm preserves. Serves 8 and here are a bunch more ideas (and a recipe) on what to put on a good breakfast sandwich (and the word breakfast means exactly that "to break the fast" between going to bed and rising in the morning): An Italian pepper-and-egg sandwich in the inspiring cookbook calls for sweet pepper strips sautéed in lots of garlicky olive oil, scrambled eggs and split hard rolls. A Denver Sandwich is described as having mile-high flavor: sourdough bread grilled in butter and stuffed with an omelet that includes Tabasco sauce, minced ham, chopped tomato, onion and green bell pepper. Lettuce is optional. Kentuckians in the Derby mode will appreciate the authors' Southern Ham Biscuits, split and filled with brown mustard, butter, thin-sliced country ham, freshly grated horseradish and peach or mango chutney (the latter two eye-openers being optional). Building on the ham idea, concoct a Maple-Glazed Ham, Cheese and Leek Sandwich using city ham, raisin bread or rye, sautéed sliced leeks and a little brie or St. Andre cheese ("creamy with character," the authors plead). Breakfast tacos demand a well-spiced sausage-and-diced potato filling, lots of Cheddar or Jack cheese and soft flour tortillas ("forget corn-tortilla shells," say the authors, if you want to please a Texan). Rounding out the breakfast authors' ideas: • Bagels With Salmon Spread -- meaning lox. • The Breakfast BLT is built on toasted English muffins, fried eggs included. This makes sense because both fried eggs and red-ripe tomato slices are as round as an English muffin. Why use square bread? Switch the crisp streaky bacon to round slices of Canadian bacon, and you're in business. • Mississippi Bacon Sandwich with Milky Tomato Gravy is a Gulf Coast creation (not at all like a BLT) using white toast, fried red tomatoes and the ever-popular Southern tomato gravy served open-face. • Sunrise Quesadillas are plumped up with scrambled egg, cheese, bacon and hash browns. • Sausage on Sweet Potato Biscuits use two North Carolina farm commodities: pigs and sweet potatoes. • Avocado Mash on Sourdough Toast is more California in style. Finally, in small-type notes at the end of the chapter, the authors list other breakfast-sandwich ideas. Notably, a New England original is mentioned -- the Boston baked-bean sandwich. Translated to the American West, it would be refried pinto beans, Manchego cheese and pickled jalapenos on a crusty roll. Banana Breakfast Club Sandwich Peanut Streusel: ¼ cup light brown sugar, packed ¼ cup old-fashioned oats 2 tablespoons flour 2 teaspoons cinnamon ¼ cup creamy peanut butter Sandwiches: 8-oz. package cream cheese, softened ¼ cup sugar 1 teaspoon grated lemon peel 2 tablespoons fresh lemon juice 1 tablespoon vanilla extract 6 eggs, beaten to blend 1/3 cup milk 12 slices firm white or egg bread 3 to 4 bananas, sliced ¼-inch thick Ground cinnamon Maple syrup, optional Yield: 12 (half-sandwich) servings For streusel, combine brown sugar, oats, flour and cinnamon. Add peanut butter. Work into mixture using two forks or your fingers, until blended and crumbly. Set aside. Blend cream cheese, sugar, lemon peel, lemon juice and vanilla in a medium bowl. Beat together the eggs and milk in a large, flat dish. Spread 1 ½ tablespoons cream cheese mixture on each bread slice. Top one slice of bread with sliced bananas. Place second slice of bread with cream cheese side down on bananas. Repeat for remaining bread slices. Spray two 13x9-inch glass baking dishes with nonstick cooking spray. Dip a sandwich in the egg mixture, turning to coat each side. Repeat. Place 3 sandwiches in each dish; sprinkle with cinnamon. Have oven heating to 375 degrees. Sprinkle about 2 ½ tablespoons streusel topping over each sandwich, pressing lightly to make it adhere to the bread slice. Bake at 375 degrees for 25 minutes. Let stand 5 minutes. Slice in half, corner to corner, for each serving and serve with maple syrup, if desired. -- From Banana Assn. and Peanut Board.
uh oh. burger king's been unwrapped: for other "reverse engineered" food secrets, you can go here: http://www.topsecretrecipes.com/ Top Secret Recipes version of Burger King® Breakfast Sandwiches by Todd Wilbur You can have your eggs and sausage and biscuits sitting next to each other on the plate like all the traditional folks out there, or you can get vertical with this top secret breakfast-in-sandwich from the world's number two fast food chain. And if you prefer a croissant to a biscuit, I've got that version for you, too (along with the special way to get bigger, circular croissants). A great way to make the eggs for these breakfast sandwiches is to pour the beaten egg into a well-greased mold made from an empty pineapple can. Just cut both ends off an 8-ounce pineapple can - you know, the short cans that have crushed or sliced pineapple inside. Oh, and take the pineapple out. Then, before you know it, you'll be making perfectly round eggs like the fast food pros. Biscuit Sandwich 1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits melted butter Non-stick cooking spray 5 eggs salt ground black pepper 10 ounces ground breakfast sausage (such as Jimmy Dean) or 10 slices of bacon 5 slices American cheese 1. Prepare biscuits following instructions on the can (bake at 350 degrees for 15 to 18 minutes). When you remove the biscuits from the oven brush the top of each with melted butter. 2. Spray a skillet over medium heat with non-stick cooking spray. Open both ends of a clean, small, sliced pineapple can. Spray the inside of the empty can with the non-stick spray, and then place the can in the pan to heat up. Use more than one can if you'd like to speed up the cooking process. 3. Beat an egg, then pour it into the empty can mold, add a bit of salt and pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape a knife around the edge of the egg to release it. Remove the can, then turn the egg over and cook it for another minute or two. Repeat with the remaining eggs. 4. If using sausage, form 2-ounce portions of sausage into patties with the same diameter as the biscuits. Cook the sausage in another hot skillet over medium heat until brown. If using bacon, cook the bacon and drain on paper towels. 5. Slice a biscuit in half through the middle. Build each sandwich by first stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2 slices of bacon) on the egg, then a slice of American cheese. Top off each sandwich with the top biscuit half, then zap it in the microwave for 15 to 20 seconds to help melt the cheese. Repeat with the remaining ingredients. Makes 5 sandwiches. Croissan'wich® 1 8-ounce can Pillsbury Original Crescent Rolls 4 eggs salt ground black pepper 8 ounces ground breakfast sausage (such as Jimmy Dean) or 8 slices of bacon 4 slices American cheese 1. Prepare the rolls by first unrolling the dough out of the can. Separate the dough into four sections, each made up of two triangles. Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle. This will make one bigger triangle. Loosely roll the dough, from the wide end, all the way up. Now, bring the ends around so that they overlap and the roll is in the shape of a circle. Press the ends together and place the roll onto a baking sheet. Repeat with the remaining dough, then bake following the directions on the package (bake at 375 degrees for 11 to13 minutes). 2. When the rolls are done baking build the sandwich using the above steps 2 through 5 in the recipe for the biscuit sandwich clone. Makes 4 sandwiches.
waffles, pancakes, and toppings. kelly in washington and kim in louisiana have shared some of their waffle and pancake recipes plus some good toppings: From: Kelly~WA Belgian Waffles with variations Yield: 8 waffles 2 egg yolks 2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup oil 2 egg whites, stiffly beaten Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve hot with your favorite topping. VARIATIONS Pecan or Macadamia Nut Waffles: Sprinkle one tablespoon finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed. Bacon Waffles: Cook bacon strips. Pour 1/2 cup batter over waffle grids. Lay one strip bacon, cut in half, over batter and close waffle maker. Bake as directed. Cheese Waffles: Fold in 1-1/2 cups shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entree. Blueberry Waffles: Fold two cups fresh blueberries into batter. Pour 3/4 cup batter over grids. Bake until golden. Chocolate Chip Waffles: Fold 1 cup chocolate chips into batter. Bake as directed. From: Kelly~WA Brownie Waffles 3/4 cup sugar 1 stick unsalted butter, at room temp. 2 ounces unsweetened chocolate, melted 1 tsp. vanilla extract 2 large eggs 1/2 cup milk 1 tsp. baking powder 3/4 cup all-purpose flour 1/2 cup whole-wheat flour pinch of salt Preheat waffle iron, brush lightly with oil if needed. In the bowl of an electric mixer, cream sugar, and butter until light and fluffy. Add chocolate, vanilla, eggs, and milk on medium speed until smooth. Add the baking powder, flours, and salt and mix until just incorporated. Drop one rounded tablespoon onto each quarter of hot iron and bake just until steaming stops, about 2 minutes. The waffle will be soft, but will crisp as it cools. Serve immediately with yogurt cheese, jam or syrup, or allow to cool and dust with powdered sugar. From: Kelly~WA Cornmeal Waffles Makes 4 or 5 servings 1 1/4 cups flour 1/2 cup cornmeal 2 tbsp. sugar 2 tsp. baking powder 1/2 tsp. salt 3 eggs, separated 1 3/4 cups milk or buttermilk 4 tbsp. butter, melted Vegetable oil 1 cup chopped pecans or pinenuts Combine flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. Beat egg yolks with milk; beat in flour mixture and melted butter. Beat egg whites till stiff peaks form. Fold a small amount of the beaten whites into the cornmeal batter, then fold in remaining whites. Heat waffle iron, brushing with oil if needed. Pour batter onto hot waffle maker, sprinkle with chopped nuts, close top and bake about 5 minutes or until steam stops and waffles are golden brown and crisp. Serve immediately. From: Kelly~WA Tutti-Frutti Waffles 2 cups biscuit/baking mix 2 eggs, lightly beaten 1/2 cup vegetable oil 1-1/3 cups club soda 1/4 cup crushed pineapple, drained 1/4 cup chopped pecans 1 pint fresh respberries, optional 2 med. ripe bananas, sliced, optional In a mixing bowl, combine biscuit mix, eggs and oil. Add soda and stir until smooth. Gently fold in the pineapple and pecans. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with raspberries and bananas if desired. Yield: 6-7 servings From: Kelly~WA Basic Waffles with sauce To keep waffles from going to your waist, half of the oil is replaced with applesauce and used fat-free egg substitute in place of whole eggs. 1 1/2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 2 tablespoons canola oil 3 tablespoons unsweetened applesauce 1 1/4 cups buttermilk 1/2 cup fat-free egg substitute or 4 egg whites Coat a waffle iron with no-stick spray. Preheat the waffle iron according to the manufacturer's directions. In a medium bowl, combine the flour, baking powder, baking soda and cinnamon; set aside. In a small bowl, combine the oil, applesauce, buttermilk and egg substitute or egg whites. our the oil mixture into the flour mixture, stirring just until blended. Spoon enough batter onto the bottom grids of the waffle iron to cover two-thirds of it. Close the waffle iron and bake according to the manufacturer's directions. Do not open during baking. Using a fork, carefully remove the waffle from the iron. Transfer to a serving plate to keep warm. Repeat with the remaining batter. Makes 8. Per waffle: 141 calories. 4 g. fat, 5 g. protein, 20.9 g. carbohydrates, 1 mg. cholesterol. 306 mg. sodium. NOTES: Wrap extra waffles in plastic or place in freezer bags and freeze for later use. For waffles and ice cream, sandwich your favorite low-fat ice cream or frozen yogurt between 2 warm waffles. VARIATIONS: Strawberry Waffles: Stir 1/4 cup strawberry all-fruit spread into the wet ingredients. Serve with Berry Sauce. Whole-Wheat Waffles: Replace 3/4 cup of the all-purpose flour with 3/4 cup whole-wheat flour. Pecan Waffles: Sprinkle 2 teaspoons finely chopped pecans over each waffle before closing the waffle iron to bake. BERRY SAUCE: 2 1/4 cups fresh or frozen blueberries, strawberries or raspberries 2 tablespoons water 2 tablespoons honey 1/4 teaspoon freshly grated orange rind or lemon rind (optional) In a small saucepan over low heat, combine the berries, water, honey and orange or lemon rind if using. Cook, stirring occasionally, for 8 minutes, or until the berries are softened and their juices are released. Transfer the mixture to a food processor or blender. Puree until smooth. Pass the mixture through a sieve to remove the seeds. Return the mixture to the saucepan. Cook over medium heat for 3 minutes, or until the sauce is reduced to about 1 cup. Cool slightly before serving. Makes 1 cup. Per 1/4 cup: 78 calories. From: Kim,La. FLUFFY RUM SAUCE 4 egg yolks 1 1/2 c. powdered sugar 1/4 c. rum or 1 tsp. rum extract 2 tbsp. frozen whipped topping, thawed In a medium bowl beat egg yolks with electric mixer on high speed until thickened and lemon-colored, about 5 minutes. Add powdered sugar and continue beating on medium speed until combined. Gradually beat in rum until blended. Fold in whipped topping. Makes about 2 cups. From: Kim,La. STRAWBERRY SYRUP 1 (12 oz.) pkg. frozen sliced strawberries, thawed 2 tsp. cornstarch 1 tsp. lemon juice Drain strawberries, reserving liquid. In medium saucepan, combine 1 tablespoon strawberry liquid and the cornstarch; stir until smooth. Add remaining liquid, the berries and lemon juice; bring to a boil, stirring gently. Sauce will be slightly thickened and translucent. Serve warm. Makes 1 1/2 cups. From: Kim,La. ORANGE-HONEY SYRUP Combine: 1/3 c. butter 1/3 c. honey 1/3 c. orange juice 1/2 tsp. grated orange rind Simmer 5 minutes. Serve warm. From: Kim,La. GOOD GRIDDLE SYRUP 4 c. sugar 1/2 c. light brown sugar 2 tbsp. light corn syrup 2 c. water 1 tsp. vanilla 1 tsp. maple flavor Combine sugars, syrup, and water. Stir until dissolved. Bring to a boil, cover and let boil gently 10 minutes. (Don't stir.) Remove from heat, cool slightly. Add flavoring, stir to dissolve. Let cool if you prefer or serve warm, not hot. From: Kim,La. ROLLUP PANCAKES 1 c. flour 1 egg 1/4 tsp. salt 1/2 tsp. sugar 2/3 to 3/4 c. milk 1 tbsp. oil 1/2 tsp. vanilla Sift dry ingredients together. Add egg and milk and beat. Then add oil and vanilla. Add more milk if the batter is thick, it should be thin. Preheat a round skillet over medium heat. Pour 1/2 cup of batter in skillet and rotate the pan so that the batter covers the bottom of pan to form a large round pancakes. Flip when the edges look dry. Each side only takes a few minutes. They should be light in color. Spread butter or margarine, jam or jellies on the large pancake and roll up. Pour syrup on them and enjoy, they may be made ahead and frozen, reheat in microwave. Makes about 6 roll ups. From: Kim,La. BLUEBERRY PANCAKES 1 1/3 c. all-purpose flour, sifted 2 tbsp. sugar 1 tbsp. baking powder 3/4 tsp. salt 1 egg, slightly beaten 1 1/4 c. milk 3 tbsp. vegetable oil 1 c. frozen blueberries, rinsed & well drained In small bowl, blend together the egg, milk and oil. Mix well. Put dry ingredients into medium mixing bowl. Add liquid ingredients, all at once, to flour mixture. Stir with a spoon until smooth. Carefully stir in the well-drained blueberries. Slowly heat griddle. Spray with Pam. Pour batter by 1/4 cupfuls onto griddle. Don't crowd cakes or they will be difficult to turn. Bake until pancake is puffed, the surface is full of bubbles, and the underside is golden brown. Turn and bake the other side until golden brown. Serve immediately with butter and syrup. VARIATION: Buttermilk Pancakes - Reduce baking powder to 2 teaspoons; add 1/2 teaspoon baking soda and use buttermilk in place of sweet milk. From: Kim,La. FAVORITE BANANA PANCAKES WITH COCONUT SYRUP --BANANA PANCAKES:-- 1 c. pancake mix 3/4 c. milk 1 tbsp. oil 1 egg, whipped 1 ripe banana, chopped --COCONUT SYRUP:-- 1 c. sugar 1/2 c. water 2 tbsp. butter 1 tsp. coconut extract FOR PANCAKES: Mix all ingredients together just until blended. Cook as usual. For syrup; combine sugar,water and butter and bring to a boil; boil 5 minutes. Remove from heat and stir in flavoring. Serve over warm pancakes. From: Kim,La. PINA COLADA PANCAKES 2 c. flour 2 tbsp. baking powder 1/4 c. sugar 1/2 tsp. salt 1 (15 oz.) can crushed pineapple 2 eggs, beaten 1 c. milk 1/4 c. vegetable oil 1 c. flaked coconut Pineapple rings Additional coconut Prepare and refrigerate rum sauce. In a large bowl mix flour, baking powder, sugar and salt. Drain crushed pineapple, reserving syrup. Add water to syrup to make 1 cup liquid. In a medium bowl, combine eggs, syrup-water mixture, milk and vegetable oil. Add to flour mixture. Stir only until combined; batter will be lumpy. In a small bowl, mix pineapple and coconut. Preheat griddle; brush with oil. Using 1/4 cup batter for each pancake, pour batter onto griddle. Sprinkle each pancake with 1 tablespoon pineapple mixture. Cook 2-3 minutes on each side. Top with pineapple rings, more coconut and fluffy rum sauce. Makes 16 pancakes.From: Kim,La. CHOCOLATE BROWNIE WAFFLES 1/4 c. vegetable oil 2 sq. unsweetened chocolate 1 c. packed brown sugar 2 lg. eggs 1 tsp. vanilla 1 1/4 c. flour 1/2 tsp. salt 1/4 tsp. ground cinnamon 1/4 c. finely chopped pecans Sweet cream and shaved chocolate (optional) Heat oil and chocolate in a 1 quart saucepan over medium-low heat. Stir often until chocolate melts; remove from heat. Beat in sugar, eggs and vanilla until smooth. Add flour, salt and cinnamon. Beat on low speed until blended. Stir in nuts (batter will be very thick). Heat waffle iron to medium-high. Spoon on about 3/4 cup of batter. Bake 2 to 3 minutes until no more steam rises. Lift edge of waffle with a fork, then slide spatula under to remove. Repeat with remaining batter. Serve immediately with whipped cream - chocolate. Makes 6 servings. From: Kim,La. PECAN WAFFLES 2 c. sifted all-purpose flour 3 tsp. baking powder 1/4 tsp. salt 3/4 c. Sunnyland pecan pieces 2 eggs, separated 1 1/2 c. milk 6 tbsp. shortening, melted Sift together dry ingredients; add pecans. Beat egg yolks until light; combine with milk and melted shortening; add to dry ingredients, mixing just until smooth. Beat egg whites until stiff; fold into batter. Bake in hot waffle iron. From: Kim,La. --MAPLE SYRUP:-- 2 c. sugar 1/4 tsp. cream of tartar 1 c. water 1/2 tsp. maple flavor Bring sugar, water and cream of tartar to a boil stirring constantly until sugar dissolves. Boil for 3 minutes; remove from heat and add maple flavoring. Ready to serve. From: Kim,La. BLUEBERRY SAUCE 1 lb. can blueberries (including juice) 2 tsp. cornstarch 1 tsp. lemon juice Combine berries (including juice) and cornstarch in saucepan and stir over heat until sauce thickens; add lemon juice. Ready to serve. From: Kim,La. GOLDEN DELIGHT (PANCAKES OR WAFFLES) 1 c. cream style cottage cheese 6 eggs 1/3 c. sifted flour 1/3 tsp. salt 1/3 c. oil 3/4 c. milk 1/3 tsp. vanilla Put all ingredients into blender. Cover and blend at high speed 1 minute stopping to stir down once. Bake on greased griddle using 1/4 cup batter for each pancake. Makes 20 (4 inch) pancakes. Excellent for waffles. Make waffles and freeze. Reheat in toaster. From: Kim,La. RICH COCOA WAFFLES 1 c. unsifted all-purpose flour 3/4 c. sugar 1/2 c. Hershey's cocoa 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 eggs 1 c. buttermilk or sour milk 1/4 c. butter or margarine, melted 1 tsp. vanilla Combine flour, sugar, cocoa, baking powder, baking soda and salt in mixing bowl. Add eggs and buttermilk; beat just until blended. Gradually add melted butter, beating until smooth. Add vanilla. Bake in a waffle iron according to manufacturer's directions. About 10 to 12 inch flour waffles.
this looks like it may be one of the "kings" of the waffle family: Julia's Belgian Bacon Waffles with Pecan-Praline Cream Topping This recipe was featured in Arrington's National Magazine In October 2002. It has become our trademark dish!...Julia Pannell Ingredients - Waffles: 2 cups biscuit mix 1 egg 1/2 cup oil 1-1/2 cups club soda Hormel Real Bacon Bits (tastes like fresh bacon and are always soft) French Pecan-Praline Cream Topping One 8-ounce container Cool Whip dessert topping 2 Tablespoons pecan-praline liquid mix 1/2 cup powdered sugar Pan-fried Apples and Bananas 1/2 apple, cored and sliced into rings 1/2 large banana, sliced middle to tip Maple Peach Syrup Maple syrup Peach jam Waffles: Use 2 waffle irons -- 1 regular and 1 heart-shaped. Spray each waffle iron with non-stick cooking spray before heating. In a large bowl, combine the biscuit mix, egg, oil, and club soda. Sprinkle heavily with bacon bits and bake in waffle irons until golden brown and slightly crispy. Note: The club soda doesn't permit the batter to be stored, but this recipe freezes very well. Also, you can keep one batch hot on top of the iron while preparing a second batch. French Pecan-Praline Cream Topping: Combine dessert topping, pecan-praline liquid mix, and powdered sugar and mix together. Pan-fried Apples and Bananas: Sprinkle both sides of fruit well with cinnamon. Saute over medium heat. Maple-Peach Syrup: To every 1/2 cup of your favorite Maple syrup, add 1/2 cup of homemade or favorite peach jam or preserves. Mix well and heat in microwave until bubbly. Plate Arrangement: Arrange waffles like a butterfly on plate. Top with hot Maple-Peach syrup. Arrange pan-fried bananas and apples at top in "head" area. Top with French-Praline Cream. Create the lower "body" part of butterfly out of heart-shaped waffles and top with fresh bananas. Dribble the strawberries over entire waffles. Using a sifter, sift powdered sugar generously over the entire plate. Yield: 8 to 10 small sections of 3- to 4-inch regular or heart-shaped waffles.
Omelette Francais The traditional French omelette is to be admired. Simple, filling, and tasty. Quick and easy to make by following the instructions, make sure you assemble ALL the ingredients, before you start cooking. Having the ingredients at room temperature makes for a fluffier finished product. You can't make a great omelette by rushing things out of the frig and dumping them into any old frying pan, you have to put it all together with a bit of care and respect for the food itself. Of course the pan itself is an issue. A good omelette pan will allow you to slide the creation out and fold it at the same time, a pan with high sides requires a spatula. And a properly seasoned omelette pan is often any chef's most prized possession. Ingredients for a single-serving: three fresh eggs 1 tablespoon unsalted butter 1/2 cup finely grated cheese herbs and seasonings to taste - dill, tarragon, salt and pepper for example have a warmed serving plate ready herbs and a small amount of grated cheese added to the egg mixture is quite nice Instructions: Heat the omelette pan at a medium setting, add the butter and melt it. Meanwhile, in a bowl, beat the eggs with a fork until mixed. When the butter is spread over the entire pan and has become aromatic, pour in the eggs and swirl around the pan until they spread out evenly across the bottom. Cover the pan, and the omelette should cook to firmness within a minute or two. At this time you can flip it over and add any filling you want, or just slide and fold the omelette off the pan onto the warm plate you have ready. NOTE: Adding salt to the beaten eggs toughens them, consider salting the filling or the top instead. At this time you can glaze the omelette, garnish it or stuff it. Glazing an omelette is done by brushing it with butter, or sugar for a sweetly-filled version, then the omelette is placed under a hot broiler for a minute until glazed. This is a beautiful way to finish off an omelette, but also toughens the eggs. For a way more decadent omelette consider making a mornay sauce on the side, then spreading a thin layer of it on the omelette, and broiling it for two minutes. Fillings for omelettes are great, and can be almost anything. I've had crab-stuffed, cheese-filled and mushroom versions. There are as many varieties as there are people it seems. But generally an omelette this size would require about 1/2 cup of filling, whether it's sauteed mushrooms or grated cheese. Many wonderful dessert-type sweet omelettes are to be found, but you'd generally not want to mix anything like strawberries with onions and garlic. Let's be sensible!!!
a scottish breakfast recipe: Bacon and Egg Pie 14 oz packet of puff or flaky pastry 4 to 6 rashers of bacon 6 eggs ½ cup of frozen peas ½ cup of frozen corn kernels 2 large tomatoes (optional) salt and pepper to taste Preheat the oven to 200°C, 400°F or gas mark 6. Roll out the pastry to fit the bottom of a pie or flan dish and put aside enough to cover the dish. Remove the rind and any excess fat from the bacon. Lay the bacon on top of the pastry in the dish. Break each egg into a cup and pour over the bacon. Pierce each yolk with a fork, spreading the egg around to cover the whole pie base. Sprinkle the frozen vegetables over the egg and slice the tomatoes and arrange neatly. Season and cover securely with the pastry lid, crimping the edges. Pierce the pastry lid with a fork or knife to let any steam escape while the pie is cooking. Bake for 20 minutes or until the pastry is golden brown. Seves 4 to 6.
Maison Louisiane Historic Bed and Breakfast Natchitoches, Louisiana Smothered Cottage Fries Ingredients 6 medium potatoes 4 Tablespoons butter 2 Tablespoons Tony Chachere's Cajun seasoning 1 Tablespoon garlic powder Chop potatoes into 3/4-inch pieces that are about 1/4 inch thick. Deep fry potatoes until golden brown. Remove from oil and place in a large bowl with butter and seasonings and toss until well mixed. If butter does not melt right away, place bowl in a 250-degree oven for 10 minutes and then toss again. Serve and enjoy. and here are some breakfast recipes from the tony chachere's site: Marinated Pork Grillades 2 pound pork steaks 2 Tbsp Tony Chachere's More Spice Seasoning 3/4 cup vinegar All-purpose flour Tony Chachere's Brown Gravy Mix Cut steaks into 2 inch strips. Season well and sprinle with vinegar. Place in a container and chill overnight. When ready to cook, dredge steaks in a little flour. Sear in a little oil on each side. When browned, add onion, enough water to cover and simmer one hour or until very tender. Add a little gravy mix to thicken and extend gravy. Serve with baked grits. Yields 6-8 servings. cajun country breakfast 1/4 lb. lean bulk sausage 2 eggs, beaten 1/2 cup chopped mushrooms Tony Chachere's Dirty Rice Mix 2 1/4 cups water In a large skillet, brown sausage. Drain fat. Add eggs and cook until firm. Add remaining ingredients and stir well to blend. Bring to a boil. Reduce heat, cover and simmer 25 minutes, stirring occasionaly. Yields 6 servings baked grits 1 cup grits 2 cups water 2 cups milk 1 tsp salt 1/2 cup cream 2 eggs In a saucepan, boil grits in water, milk and salt. Cook until the grits are very thick. Remove from heat and allow to cool a little. In a bowl, whisk together eggs and cream. Stir egg mixture into grits and mix thoroughly. Spread mixture into baking dish and bake at 350 degrees for about 40 minutes. Cuts into servings. Ladle grillade gravy over grits. Yields 6-8 servings or creole grits. Pain Perdu Pain Perdu means "lost bread" in French. It is usually made with stale chunks of French bread, thus the term "lost". Today, most people call it French toast. 2 eggs 1 cup sugar 1 teaspoon vanilla extract 2 cups milk 1/4 teaspoon cinnamon 8 thick slices stale bread (French bread or Texas toast works well) Margarine Confectioner's sugar In a large bowl, beat eggs well; add sugar and continue to beat. Add vanilla, milk and cinnamon. Mix well. Soak bread slices in mixture, coating each side thoroughly. Melt a little margarine in a large skillet or griddle over medium heat. Carefully remove bread slices from bowl and place on griddle. Cook on each side until golden brown. Place on platter and dust with confectioner's sugar. Yields 4 servings.
how about some soul food breakfast: smothered pork chops 2tablespoons cornstarch 1 can (14.5 oz.) beef broth 1/4 teaspoon black pepper 1/4 teaspoon salt Garlic flavored vegetable cooking spray 6 pork chops, 1/2 inch thick 2 onions, sliced Mix cornstarch, broth and pepper until smooth and set aside. Spray a skillet with the garlic cooking spray and heat over medium heat. Season chops with salt and pepper and cook chops in 2 batches if necessary for 10 minutes or until well browned on each side. Remove chops and set aside. Remove the skillet from the heat and spray again with cooking spray. Add the onion and cook over medium heat just until tender crisp. Stir cornstarch mixture and add to skillet. Cook until boils and thickens, stirring constantly. Return chops to pan, cover and cook over low heat for 10-12 minutes or until the chops are done. Serves 6. soulful fried pork chops that you can also smother 8 pork chops 1 cup flour 1/2 teaspoon seasoning salt 1/2 teaspoon black pepper 2 cups shortening for frying In large skillet, heat shortening until shimmering but not smoking, about 350 degrees.Wash pork chops and pat dry on paper towel. Mix flour, salt and pepper together. Dredge chops in flour mixture until completely covered. Place chops inskillet. fry until golden brown for 20 minutes. Drain on paper towels. Serves 4 to6 fried grits (you can never have too many fried grit recipes) A treat for breakfast or anytime 2 cups Grits , cooked 1/2 tsp. salt 1/2 tsp. baking powder 1 tsp. flour 2 eggs, beaten 1/3 tsp. pepper 1 tsp. sugar 1/2 cup margarine 1/4 cup milk 3 eggs beaten Canola oil Cook grits according to pkg. directions with 1/2 tsp. baking powder added to the water. Stir in 2 beaten eggs. Add margarine, flour, & sugar. Mix well. Cook 15 minutes more. Pour the grits mixture into a shallow baking dish to a thickness of about 3/4 inch. Cover with plastic wrap. Refrigerator overnight. Cut grits into squares of desired size & Sprinkle with salt & pepper. Beat 3 eggs well & add 1/4 cup milk. Dip squares in egg mixture & fry in hot oil in a large iron skillet until golden brown. Turn only one time. Drain on paper towels and serve immediately. sweet potato biscuits 1 cup mashed, cooked sweet potato* 1/4 cup sugar 1 beaten egg 1 tablespoon margarine or butter, melted 1 cup milk 3 cups self-rising flour 1 teaspoon baking powder 1/2 cup shortening In a medium bowl, mix together sweet potato, sugar, egg, and r butter until smooth. Stir in milk and set aside. Sift together together flour and baking powder into a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet potato mixture and stirt until juscombined. Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet. Bake at 400 degree F for 15 to 20 minutes or until lightly browned. Makes 16 to 18 biscuits. Fried Green Tomatoes Mix half flour and half cornmeal on a plate and season to your liking. Scramble an egg in a bowl, and season it to your taste. Slice the green tomatoes (not too thin) and place them in the scrambled egg. Then, place them on the plate covering both sides with the seasoned flour and cornmeal. Put about an inch of canola oil in a skillet and brown on both sides. About five minutes on each side. I hope you enjoy this delicious recipe for Fried Green Tomatoes!! Aintee's Macaroni & Cheese 1 Can Carnation® Evaporated Milk 1 Large egg Velveeta® Cheese (Preferably Bits) Mild Cheddar Cheese Sharp Cheddar Cheese 1 TBSP sugar Black pepper to taste 1 pinch Cayenne pepper 1 Box Creamettes® Macaroni 1/3 stick butter Blend 1 can of evaporated milk with 1 large egg in a bowl and let set. Boil macaroni for 10 minutes in water with teaspoon of oil.(so it won't stick!) Mix macaroni with pepper, sugar, and cayenne. Melt 1/3 stick of butter and put in bottom of casserole dish. Layer macaroni, sharp cheddar, mild, cheddar, Velveeta® and then pour milk and egg mixture over casserole. Bake in oven at 350 degrees F. until bubbling brown tips. VERY IMPORTANT! Let stand for 40 minutes before serving. Spicy corn bread w/collard greens 1 lb. Ground sirloin 16 oz jar "hot" salsa 2 tsp. Crushed red pepper chilies (optional) 1 tbl. Black pepper 2 cups 3 cheese blend (any) corn bread. (Hot water corn bread, everybody's grandmother had a different recipe.) , Or 4 packs or Gold Medal® corn muffin mix (prepare according to package directions. Doubling the recipe.) Two packs of corn bread will be used for top and two for the bottom. Cook bottom bread completely. Brown ground meat (cooking thoroughly), add pepper, salsa (chunky), chilies, crushed red pepper simmer 6 minutes to let spices cook together. Layer meat, cheeses, spices over completely cooked bread. Cover w/top batter Bake in preheated 375 degree oven for 40 minutes or until golden. Greens: In stock pot w/2 cups of water place the following: 1 large smoked neck bone (must be smoked) 1 piece salt pork Dash salt. 1 hamhock Cover and let simmer 20 minutes. In the meantime, wash and clean 5 bunches of collard greens, after cleaning cut bunches and place into stock pot. Cover and let slow simmer for 30-40 minutes or until desired tenderness. "Serve w/spicy corn bread. I think the soul food flair can be seen in the tastes and aromas."
