Kay Dee's Recipe For Potato Latkes

Ingredients

• Servings: 12
• 3 large potatoes, peeled and shredded
• 1 small onion, shredded
• 3 eggs
• 1 teaspoon salt
• 2 tablespoons all-purpose flour, or as needed
• 1/2 cup vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. with wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
• heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
• line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. serve hot.

eggs n bacon cupcake

Ingredients

• Servings: 4
• 2 red potatoes, peeled and grated
• 2 bulbs shallots, chopped
• 6 slices bacon, chopped
• 1/2 cup grated parmesan cheese
• 8 eggs, beaten
• 1 roma (plum) tomato, thinly sliced
• 1 avocado - peeled, pitted and sliced (optional)

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 12 cup muffin pan with cooking spray.
• in a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. drain off half of the grease. transfer the bacon and remaining grease to a large bowl. stir in the shredded potato, shallot and parmesan cheese. divide this mixture evenly between the muffin cups. pour eggs into each cup, filling to the top.
• bake in the preheated oven until the egg is firm, about 12 minutes. remove from the oven and set the dial to broil. place a slice of tomato each cupcake and return to the oven. broil for about 3 minutes, or until toasted. allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

Coal Miners Pasties

Ingredients

• Servings: 6
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 1/2 cups lard
• 10 tablespoons ice water
• 2 pounds top round steak, cut into 1/4 inch cubes
• 5 red potatoes, peeled and chopped
• 3 turnips, peeled and cubed
• 1 1/2 cups chopped onion
• 1 teaspoon freshly ground black pepper
• 1 tablespoon salt

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• place the flour, 2 teaspoons of salt, and the lard in a bowl. quickly rub the lard into the flour with your fingertips until it resembles small peas. pour in the ice water, and form into a ball. add more water if it feels too dry. divide the dough into 6 balls, and wrap in plastic. chill one hour.
• in a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
• preheat the oven to 400 degrees f (205 degrees c).
• roll out one of the balls on a floured surface to about 1/4 inch thick. using a cake pan, trace a 9 inch circle in the dough; cut out the circle. place about 1 1/2 cups of the meat mixture into the middle of the circle. fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. repeat until all dough is used up. with a spatula, transfer the pasties to an ungreased sheet.
• bake the pasties for 45 minutes, or until golden. serve hot or at room temperature.

eggs n bacon cupcake

Ingredients

• Servings: 4
• 2 red potatoes, peeled and grated
• 2 bulbs shallots, chopped
• 6 slices bacon, chopped
• 1/2 cup grated parmesan cheese
• 8 eggs, beaten
• 1 roma (plum) tomato, thinly sliced
• 1 avocado - peeled, pitted and sliced (optional)

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 12 cup muffin pan with cooking spray.
• in a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. drain off half of the grease. transfer the bacon and remaining grease to a large bowl. stir in the shredded potato, shallot and parmesan cheese. divide this mixture evenly between the muffin cups. pour eggs into each cup, filling to the top.
• bake in the preheated oven until the egg is firm, about 12 minutes. remove from the oven and set the dial to broil. place a slice of tomato each cupcake and return to the oven. broil for about 3 minutes, or until toasted. allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

veggie griddle cakes

Ingredients

• Servings: 2
• 2 eggs
• 1/2 cup vanilla fat-free yogurt
• 1 1/4 cups biscuit baking mix
• 1 tablespoon vegetable oil
• 1 onion, diced
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 teaspoon chopped fresh parsley
• 1 small tomato, diced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium bowl blend eggs, yogurt and biscuit baking mix.
• heat oil in a medium skillet over medium heat. saute onion, green bell pepper and red bell pepper, until tender; stir into batter.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot, garnished with parsley and tomatoes.

bacon potato pancakes

Ingredients

• Servings: 6
• 4 slices bacon
• 4 idaho potatoes, peeled and shredded
• 1/4 cup all-purpose flour
• 2 eggs
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• salt and ground black pepper to taste
• vegetable oil for frying, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. transfer to a paper towel-lined plate to drain; let cool and crumble. reserve bacon drippings in skillet.
• combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
• pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
• gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. cook until browned, about 3 minutes on each side.

wenny's white cake shots

Ingredients

• Servings: 4
• ice
• 2 fluid ounces vanilla-flavored
• 2 fluid ounces hazelnut liqueur

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a shaker with ice. pour vanilla-flavored and hazelnut liqueur into shaker; cover the shaker and shake until chilled. strain into 4 shot glasses.

Dorsey's Fish & Oyster House Crab Cakes

Ingredients

• Servings: 6
• 1 1/2 teaspoons old bay seasoning™
• 2 tablespoons biscuit baking mix
• 1 tablespoon dried parsley
• 2 tablespoons mayonnaise
• 1 tablespoon prepared mustard
• 1 egg, beaten
• 1/4 teaspoon worcestershire sauce
• 1 pound crabmeat
• 2 quarts vegetable oil for frying

Recipe

Preparation Time: 9 mins Cook Time: 6 mins Ready Time: 15 mins


• mix together old bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. stir mayonnaise, mustard, egg, and worcestershire sauce into dry ingredients. mix in crab meat gently. form mixture into 6 to 8 balls.
• heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees f (185 degrees c). place balls in pan, and flatten slightly with a spatula. flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. continue frying until done. drain on paper towels.

Korean Fried Chicken

Ingredients

• Servings: 4
• marinade:
• 1 pound skinless, boneless chicken thighs, quartered
• 1/2 yellow onion, grated
• 4 cloves garlic, minced
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• batter:
• 3/4 cup cornstarch
• 1/2 cup self-rising flour
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 cup very cold water, or as needed
• oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 4 hrs 25 mins


• stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
• heat oil in a deep-fryer or large saucepan to 340 degrees f (171 degrees c).
• whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. transfer chicken to batter and stir to coat chicken completely.
• working in batches, cook chicken in preheated oil for 4 minutes. transfer cooked chicken to a cooling rack.
• increase oil temperature in the deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. transfer to a wire rack to drain.

maple bacon pancake

Ingredients

• Servings: 5
• 4 ounces bacon
• 1 cup baking mix
• 1 1/4 cups shredded cheddar cheese, divided
• 1/2 cup milk
• 1/4 cup maple syrup
• 2 tablespoons white sugar
• 2 eggs

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. spray a 9 inch pie plate with non-stick cooking spray.
• in a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. pour into prepared pie plate.
• bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. sprinkle bacon and remaining 1/2 cup cheese over top of pancake. bake until cheese melts, about 3 to 5 minutes.

ground lamb cake with salty egg (haam daan ju yoke beng)

Ingredients

• Servings: 4
• 1 salted (hard-cooked) duck egg, shelled
• 1 1/2 pounds ground lamb
• 1 egg
• 1 tablespoon soy sauce
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon milk
• 1/2 head broccoli, cut into florets

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• separate the white of the salted egg from the yolk. mash the white with a spoon in a small bowl or blend in a food processor. divide the yolk into four pieces and set aside.
• in a medium heat-proof bowl, mix together the ground lamb, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. the milk will make the texture smoother. let stand for 15 minutes to marinate. in chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice.
• take the pieces of salted egg yolk and push them into the lamb. smooth the top of the lamb until it is flat and even. arrange broccoli florets around the outer edge of the meat.
• place the bowl in a steamer or in a large pot with a couple inches of water in it. set over medium-low heat. steam until the meat is browned throughout, about 30 minutes. serve with rice. the yolk is the most coveted part of the dish. ration it carefully! it is very salty, so it is best to eat the yolk a tid bit at a time with a larger bite of meat, mixed with a mouthful of rice.

fillet pancakes

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast meat - finely chopped
• 1/2 medium onion, finely chopped
• 3 tablespoons mayonnaise
• 1 egg, lightly beaten
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt and pepper to taste
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 6 mins Cook Time: 15 mins Ready Time: 21 mins


• in a large bowl, combine chicken, onion, mayonnaise, egg, flour, salt, and pepper. mix well.
• heat oil in a skillet over medium heat. scoop chicken mixture the griddle, using approximately 1/4 cup for each cake. brown on both sides, and serve hot.

bacon pancake strips with maple-peanut butter sauce

Ingredients

• Servings: 4
• 8 slices bacon
• 1/2 cup maple syrup
• 1/3 cup peanut butter
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons white sugar
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 1 tablespoon olive oil
• 1 tablespoon melted butter, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil.
• arrange bacon slices on the prepared baking sheet.
• bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
• combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. reduce heat to low and keep sauce warm.
• whisk flour, baking powder, sugar, and salt together in a large bowl. whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
• heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
• slowly pour batter over each bacon strip; cook until start to form on top and edges are dry, 2 to 3 minutes. flip pancakes and cook until other side is golden brown, 3 to 4 minutes. serve with warm maple-peanut butter sauce.

super easy salmon cakes

Ingredients

• Servings: 4
• 1 (7 ounce) can salmon, drained and flaked
• 1 egg, beaten
• 1 tablespoon olive oil
• 2 green onions, finely chopped
• 2 cups finely crushed saltine cracker crumbs
• lemon pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. season with lemon pepper. form mixture into 8 patties. coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
• bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

aunt ruth's crab cakes

Ingredients

• Servings: 16
• 16 saltine crackers, finely crushed
• 2 tablespoons water
• 1 pound flaked cooked crabmeat
• 1 egg, beaten
• 1 tablespoon prepared mustard
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons worcestershire sauce
• 1 tablespoon seafood seasoning (such as old bay®) (optional)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup vegetable oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir the cracker crumbs and water together in a mixing bowl. let stand 1 minute to soften the crackers. add the crabmeat, egg, mustard, and mayonnaise. season with worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
• heat the vegetable oil in a large skillet over medium heat. form the crab mixture into patties 3/4-inch thick. cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. drain on a paper towel-lined plate before serving.

plantation ham cakes

Ingredients

• Servings: 12
• 2 cups ground ham
• 1 onion, finely chopped
• 1 (10 ounce) package chopped frozen broccoli, thawed and drained
• 3 eggs, beaten
• 2 teaspoons anise seed
• 2 teaspoons dried basil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 3/4 cup cornmeal
• 1/2 cup grated asiago cheese
• 2 tablespoons olive oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a large bowl combine the ground ham, onion, broccoli and beaten eggs. mix with hands for 1 full minute, or until eggs are evenly absorbed into meat.
• sprinkle anise seed, basil, garlic, salt, pepper, cornmeal and cheese over meat mixture and mix again with hands for 1 full minute, until all ingredients are evenly distributed.
• heat oil in a large skillet over medium heat. scoop about 3 ounces of ham mixture into hands and form patties about 1/2 inch thick. lay patties in skillet and cook for 3 to 5 minutes each side, or until browned. drain on paper towels. repeat until all of the mixture has been used, then serve hot.

whole grain banana pancakes

Ingredients

• Servings: 3
• 3/4 cup whole wheat flour
• 1/4 cup almond meal
• 1/4 cup old-fashioned oats
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 1 ripe banana, mashed
• 1 tablespoon canola oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat griddle to 375 degrees f (190 degrees c).
• mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
• beat an egg in a separate bowl. beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
• pour batter 1/2-cupful at a time the hot griddle; cook until edges become crisp and have formed on the top, 3 to 5 minutes. flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

dark chocolate bacon cupcakes

Ingredients

• Servings: 2
• 12 slices bacon
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 eggs
• 1 cup cold, strong, brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tablespoon unsweetened cocoa powder, for dusting

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
• in a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. make a well in the center and pour in the eggs, coffee, buttermilk and oil. stir just until blended. mix in 3/4 of the bacon, reserving the rest for garnish. spoon the batter into the prepared cups, dividing evenly.
• bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter. frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. dust with additional cocoa powder.

Cheddar Ranch Dip

Ingredients

• Servings: 3
• 1 (16 ounce) container sour cream
• 1 (1 ounce) package dry ranch-style dressing mix
• 1 (3 ounce) can bacon bits
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• in a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. mix in the bacon bits and cheddar cheese. chill in the refrigerator 20 minutes or longer before serving.

my mother's pancakes

Ingredients

• Servings: 10
• 1 tablespoon brown sugar
• 1/2 tablespoon white sugar
• 4 teaspoons baking powder
• 1 cup milk
• 1 egg
• 2 tablespoons olive oil
• 1/8 teaspoon vanilla extract
• 2 cups all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• whisk together the brown sugar, white sugar, baking powder, milk, egg, olive oil, and vanilla extract. stir in the flour 1/2 cup at a time until the batter reaches the desired thickness. the batter should look like cake batter (not too thin, but not too thick).
• heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface, about 3 minutes. flip with a spatula, and cook until browned on the other side.

oh canada maple bacon cake

Ingredients

• Servings: 1
• 1 (15.25 ounce) package white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 6 slices maple-cured bacon, or more to taste
• 1 cup unsalted butter, softened
• 2 1/2 cups confectioners' sugar, or as needed
• 1/3 cup maple syrup, or as needed
• 1/2 teaspoon vanilla extract
• 2 tablespoons red colored sugar, or as needed

Recipe

Cook Time: 40 mins Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch cake pans.
• stir cake mix, water, oil, and eggs together in a large bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. pour cake mixture into prepared pans.
• bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes; cool completely, about 30 minutes.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. drain bacon slices on paper towels. when cool enough to handle, crumble bacon into a small bowl.
• beat butter until creamy with an electric mixer in a bowl; slowly beat in 2 cups confectioners' sugar until well blended. beat maple syrup and vanilla extract into butter mixture until smooth and creamy; beat in remaining confectioners' sugar as needed until frosting mixture is a spreadable consistency. fold crumbled bacon into frosting.
• place one cake layer on a serving plate; spread about 1/2 cup bacon frosting evenly over cake. place second cake layer over the first; spread remaining frosting evenly over sides and top of cake.
• draw or print a maple leaf shape on a piece of paper. fold the page in half down the center of the leaf; cut along the outline so that you will have a hole in the paper in the shape of a maple leaf. center the paper on top of the frosted cake; press down slightly on the cut edges. sprinkle the open area with red sugar; gently remove the paper stencil.

eggnog pancakes

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil, or as needed
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups eggnog

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat vegetable oil in a griddle or shallow frying pan over medium heat.
• whisk flour, sugar, baking powder, baking soda, and salt together in a bowl; stir eggnog into flour mixture until batter is smooth.
• pour enough batter into the heated griddle to make a 4- to 5-inch circle. cook until appear around the edges and bottom is browned, about 5 minutes. flip and cook until other side is evenly browned, about 5 more minutes. repeat with remaining batter.

sourdough buckwheat pancakes

Ingredients

• Servings: 4
• 2 cups sourdough starter
• 2 eggs, beaten
• 1 tablespoon vegetable oil
• 3 tablespoons white sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. mix until just combined. adjust consistency with more flour or some water, depending upon how thick your starter is. the batter should be pourable, but not runny.
• heat a griddle to 400 degrees f (200 degrees c). lightly grease griddle and ladle 1/4 to 1/3 cup of batter hot greased griddle. cook for about 3 to 4 minutes or until top is full of . use a spatula to turnover and cook other side for and additional 2 minutes or so. serve hot!

world's best vegan pancakes

Ingredients

• Servings: 4
• 4 cups self-rising flour
• 1 tablespoon white sugar
• 1 tablespoon custard powder
• 2 cups soy milk

Recipe

Preparation Time: 2 mins Cook Time: 20 mins Ready Time: 22 mins


• in a large bowl, stir together the flour, sugar and custard powder. mix in the soy milk with a whisk so there are no lumps.
• heat a griddle over medium heat, and coat with nonstick cooking spray. spoon batter the surface, and cook until begin to form on the surface. flip with a spatula and cook on the other side until golden.

paleo pancakes

Ingredients

• Servings: 2
• 1/4 cup pumpkin puree
• 2 tablespoons almond milk
• 2 eggs
• 1 teaspoon maple syrup
• 1 tablespoon vanilla extract
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond meal
• 1/2 teaspoon ground cinnamon, or to taste
• 1/4 teaspoon ground ginger, or to taste
• 1/8 teaspoon ground cloves, or to taste
• 2 teaspoons vegetable oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• mix pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract together in a bowl until smooth.
• whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl.
• stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. allow batter to sit for 3 minutes.
• heat vegetable oil in a skillet over low heat. pour silver dollar-sized circles of batter into the hot oil. cook until lightly browned, about 5 minutes per side.

Rhubarb Curry Chicken

Ingredients

• Servings: 4
• 4 cups chopped rhubarb
• 1 large orange, peeled and chopped
• 2 cups white sugar
• 2 teaspoons grated orange zest
• 1/2 cup water
• 1 tablespoon curry powder
• 1 teaspoon salt
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 45 mins


• place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. add sugar and orange zest.
• bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. allow marmalade to cool; ladle into jars. cover jars with lids and refrigerate until ready to use.
• preheat oven to 350 degrees f (175 degrees c). arrange chicken breast halves in a baking dish.
• mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
• bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). serve rhubarb sauce over chicken breasts.

Eastern Shore Soft Crabs

Ingredients

• Servings: 4
• 4 soft shell blue crabs
• 4 slices center-cut bacon
• 2 eggs, beaten
• 1 cup pancake mix
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• wrap each crab with a slice of bacon, then dip it into the eggs followed by the pancake mix.
• heat the oil in a large skillet over medium-high heat. place the bacon-wrapped crab into the skillet, and cook, turning occasionally, until evenly browned, 5 to 7 minutes on each side.

tomato bredie

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 3 1/2 pounds lamb or mutton breast chops, chopped into portions
• 2 tablespoons cake flour
• 1 large onion, chopped
• 2 1/4 pounds fresh tomatoes, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 whole white peppercorns
• 2 bay leaves
• 1 teaspoon brown sugar
• 1 tablespoon white vinegar
• 1 dash worcestershire sauce
• 1 cube beef bouillon cube
• 2 medium potatoes, quartered (optional)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• heat oil over medium-high heat in a large, heavy-bottomed saucepan. dredge meat in flour, and cook in hot oil until well browned.
• stir in onions, and cook until onions are soft, about 5 minutes. mix in tomatoes. season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, worcestershire sauce, and beef bouillon cube. cover, reduce heat, and simmer for 1 1/4 hours. stir occasionally, making sure nothing sticks on the bottom of the pot.
• stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

easy vegan whole grain pancakes

Ingredients

• Servings: 4
• 1/2 cup whole wheat flour
• 1/2 cup rye flour
• 1 tablespoon soy flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon (optional)
• 1/2 teaspoon vanilla extract (optional)
• 1/2 cup water
• 1/2 cup soy milk
• 1/4 cup chopped pecans

Recipe

Preparation Time: 8 mins Cook Time: 8 mins Ready Time: 16 mins


• in a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. make a well in the center, and pour in the vanilla, water and soy milk. mix until all of the dry ingredients have been absorbed, then stir in the pecans.
• heat a large skillet or griddle iron over medium heat, and coat with cooking spray. pour about 1/3 cup of batter the hot surface, and spread out to 1/4 inch thickness. cook until appear on the surface, then flip and brown on the other side. serve warm.

Homemade Pancake Mix

Ingredients

• Servings: 12
• 5 cups all-purpose flour
• 1 1/4 cups powdered milk
• 1/4 cup white sugar
• 1/4 cup baking powder
• 1 tablespoon salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. store mixture in an airtight container and use within 8 months.

Complete Pancake Mix

Ingredients

• Servings: 8
• 6 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon salt
• 1 cup dry milk powder
• 1 cup shortening

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large bowl, mix together flour, baking powder, salt and dry milk. cut in shortening until mixture resembles coarse cornmeal.

quick almond flour pancakes

Ingredients

• Servings: 4
• 1 cup almond flour
• 1/4 cup water
• 2 eggs
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 1 teaspoon oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
• heat oil in a skillet over medium heat; drop batter by large spoonfuls the griddle, and cook until form and the edges are dry, 3 to 5 minutes. flip, and cook until browned on the other side, 3 to 5 minutes. repeat with remaining batter.

jack-o-lantern pumpkin pancakes

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 cup quick cooking oats
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 3/4 cup canned pumpkin
• 2 tablespoons vegetable oil
• 3/4 cup semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. in a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. stir flour mixture into the pumpkin mixture, blending just until moistened.
• heat a lightly greased griddle over medium high heat.
• pour batter, 1/3 cup at a time, the prepared griddle. make a jack-o-lantern face in each pancake with the chocolate chips. cook until appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

Whole Wheat Pancake Mix

Ingredients

• Servings: 9
• 5 cups whole wheat flour
• 3 cups unbleached all-purpose flour
• 1/2 cup white sugar
• 2 1/2 tablespoons baking powder
• 4 teaspoons baking soda
• 4 teaspoons salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.

pancakes ii

Ingredients

• Servings: 5
• 2 eggs
• 2 teaspoons white sugar
• 1 pinch salt
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups milk

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 20 mins


• beat eggs until fluffy; beat in sugar and salt. in a separate bowl, stir flour and baking powder together. stir milk and flour mixture alternately into eggs, starting and ending with milk.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. do not turn pancake until tiny holes appear all over the uncooked side (top) of the pancake in the pan. brown on both sides and serve hot.

Sourdough Pancakes

Ingredients

• Servings: 8
• 3/4 cup sourdough starter
• 1 egg, beaten
• 2 tablespoons water
• 2 teaspoons vegetable oil
• 1/3 cup nonfat dry milk powder
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 tablespoons white sugar

Recipe

• in a large bowl, combine the sourdough starter, egg, water, and oil.
• in a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. stir to blend dry ingredients. add to sourdough starter and mix until batter is smooth.
• bake on a greased 350 degree f(175 degree c) griddle until golden brown on the bottom. flip and bake on opposite side.

williamsburg lamb cake

Ingredients

• Servings: 1
• 1/2 cup
• 2 1/2 cups raisins
• 1 1/2 cups dried currants
• 1/2 pound finely ground salt lamb
• 1 cup boiling water
• 1 cup molasses
• 1/2 cup brown sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon ground allspice
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 3 hrs


• in a medium saucepan, combine , raisins and currants. bring to an boil, then remove from heat. set aside until all liquid is absorbed and mixture is cooled.
• preheat oven to 275 degrees f (135 degrees c). grease and flour a 10 inch tube pan. sift together the flour, baking powder, allspice, cinnamon, nutmeg and cloves. set aside.
• in a large bowl, combine the ground salt lamb, boiling water, molasses and sugar. beat well. add the flour mixture and beat until incorporated. stir in the raisin mixture. pour batter into prepared pan.
• bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool 15 minutes in the pan. remove from pan and cool completely.

twinkie® wiener sandwich

Ingredients

• Servings: 4
• 4 hot dogs
• 4 cream-filled sponge snack cakes (such as twinkies™)
• 4 (4 inch) squirts of pressurized canned cheese (such as easy cheese™), or to taste

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• bring a saucepan of water to a boil over high heat. add hot dogs, and boil until thoroughly hot, about 5 minutes; drain and keep warm.
• meanwhile, unwrap the snack cakes, and place a cutting board, upside-down. cut halfway through the bottoms of the snack cakes with a small, serrated knife to create "buns" for the hot dogs.
• blot the hot dogs with a paper towel to remove excess water and place a hot dog inside each "bun". remove the protective top from the can of cheese, and hold the nozzle close to, but not touching, the exposed side of the hot dog. dispense cheese by decisively pressing the nozzle towards the hot dog and slowly drawing the tip along the hot dog in a straight line, or decorative pattern of your choice.

Rhode Island Red Clam Chowder

Ingredients

• Servings: 8
• 1 (46 fluid ounce) can clam juice
• 1 (10 ounce) can whole baby clams, drained and juice reserved
• 2 onions, chopped
• 3 large carrots, chopped
• 3 large potatoes, peeled and cut into 1/2-inch cubes
• 1 (10.75 ounce) can condensed tomato soup
• 1 (6.5 ounce) can tomato sauce
• 2 tablespoons dried parsley
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• pour clam juice, and the juice from the canned clams into a large pot. bring to a boil. add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. stir in the tomato soup and tomato sauce, and season with parsley and black pepper. add clams last, and cook just until heated through.

super baconator cupcakes

Ingredients

• Servings: 2
• cupcakes:
• 24 slices bacon
• 2 cups whole wheat flour
• 2 cups demerara sugar
• 1 cup dark chocolate chips
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup cold, strong, brewed coffee
• 1 cup buttermilk
• 1/2 cup bacon grease
• 2 eggs
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1 1/2 teaspoons maple-flavored extract
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c). grease 24 muffin cups or line with paper liners.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels and crumble. measure 1 1/2 cups bacon pieces and reserve the rest for garnish.
• stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. stir until batter is just combined; fold in reserved 1 1/2 cups bacon. spoon batter into the prepared muffin cups.
• bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. cool cupcakes in the muffin tin set on a wire rack.
• beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth.
• arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.

blueberry flax pancakes

Ingredients

• Servings: 4
• 1 1/2 cups dry pancake mix
• 1/2 cup flax seed meal
• 1 cup skim milk
• 2 eggs
• 1 cup fresh or thawed frozen blueberries

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• set a nonstick skillet over medium heat.
• in a medium bowl, stir together the pancake mix and flax seed meal. in a separate bowl or measuring cup, whisk together the milk and eggs. pour the liquid into the dry ingredients, and stir just until moistened.
• spoon 1/4 cupfuls of batter the hot skillet. sprinkle with as many blueberries as desired. cook until appear on the surface, then flip and cook until browned on the other side.

gluten-free chocolate-whiskey-bacon cupcakes

Ingredients

• Servings: 24
• cupcakes:
• 12 slices bacon
• 2 cups gluten-free all purpose baking flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 1/4 teaspoons xanthan gum
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup cold strong-brewed coffee
• 1 cup buttermilk
• 2 eggs
• 1/2 cup canola oil
• 1 fluid ounce whiskey
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 fluid ounce whiskey (such as jack daniel's®), divided

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). line 24 muffin cups with paper liners.
• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels.
• mix flour, white sugar, cocoa powder, xanthan gum, baking soda, baking powder, and sea salt together in a bowl. beat coffee, buttermilk, eggs, canola oil, and 1 fluid ounce whiskey together in a separate large bowl. slowly mix dry ingredients into wet until combined into a batter.
• crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• beat cream cheese, confectioners' sugar, and 1 fluid ounce whiskey together in a small bowl; spread over the top of the cooled cupcakes. crumble remaining bacon and sprinkle over the frosted cupcakes.

french toast waffles

Ingredients

• Servings: 6
• 1 cup pancake/waffle mix
• 2 teaspoons white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup cold milk
• 2 eggs
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• preheat waffle iron. in a large mixing bowl, combine waffle mix, sugar and cinnamon. stir in milk, eggs and vanilla extract.
• spray preheated waffle iron with non-stick cooking spray. pour mix hot waffle iron. cook until golden brown. serve hot.

Zucchini Pancakes With Chicken Sauce

Ingredients

• Servings: 4
• 1 tablespoon margarine
• 1/4 cup chopped onion
• 1/4 cup sliced celery
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup milk
• 2 cups diced cooked chicken
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 2 tablespoons shredded parmesan cheese
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• 2 cups shredded zucchini, squeezed dry
• 1 tablespoon margarine

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. stir cream of chicken soup and milk into the skillet until well mixed. add cooked chicken and simmer until hot. cover and keep warm over low heat until ready to use.
• stir eggs, flour, parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. pan-fry until golden brown, 5 to 6 minutes per side.
• spoon chicken sauce over zucchini pancakes to serve.

Southwest Chicken Casserole

Ingredients

• Servings: 4
• 1 (5 ounce) can chicken chunks, drained
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded cheddar cheese
• 2 tablespoons dried minced onion
• salt and pepper to taste
• 1 1/4 cups water
• 2 cups instant rice

Recipe

• in a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
• add the rice. the mixture should be the consistency of soupy pancake batter.
• cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). serve with mexicorn and green salad if desired.

blueberry pancakes

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 tablespoon white sugar
• 1 egg
• 1/2 cup plain yogurt
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 3/4 cup fresh blueberries

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat griddle over medium heat. stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
• in a medium bowl, stir together the egg, yogurt, milk and oil. gradually stir in the flour mixture, then fold in the blueberries.
• pour batter hot greased griddle, two tablespoons at a time. cook over medium heat until pop and stay open, then turn over and cook on the other side until golden.

Extra-yummy Fluffy Pancakes

Ingredients

• Servings: 12
• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 3/4 teaspoon salt
• 1 1/3 cups milk
• 1 egg, lightly beaten
• 3 tablespoons vegetable oil
• 3/4 teaspoon vanilla extract
• 1 teaspoon vegetable oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 55 mins


• whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. let the batter stand for 5 full minutes for extra fluffiness.
• heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. when the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. keep warm until serving.

Enchiladas - New Mexico Style

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 (19 ounce) can enchilada sauce
• 2 cups shredded iceberg lettuce
• 2 cups shredded colby cheese
• 1 (12 ounce) package corn tortillas
• 1 onion, chopped
• 1/2 cup sour cream (optional)
• 6 fried eggs (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the oil in a large skillet over medium heat. add the chicken pieces, and cook until browned. season with cumin and chili powder. pour in the enchilada sauce, and simmer for about 15 minutes. stir occasionally.
• in a separate skillet over medium heat, warm the tortillas. don't fry them, just warm them until they are flexible.
• to assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. top with another tortilla that has been dipped in the sauce. you may repeat the layering as many times as you wish depending on your appetite. make additional stacks for each person. top stacks with a fried egg, if desired.

grandad's pancakes

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk, at room temperature
• 1 egg, at room temperature
• 1 tablespoon oil
• 2 teaspoons oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. pour milk, eggs, and 1 tablespoon oil into the well. mix until well moistened.
• place a griddle over medium-high heat; sprinkle a few drops of water the griddle. if the droplets bounce, the griddle is ready; add 2 teaspoons oil.
• spoon batter the griddle; cook until form and the edges are dry, 3 to 5 minutes. flip and cook until browned on the other side, 3 to 5 more minutes. repeat with remaining batter.

fluffy canadian pancakes

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 cup milk
• 3 egg yolks
• 3 egg whites

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium bowl, combine flour and baking powder. stir in milk and egg yolk until smooth.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. cook until pancakes are golden brown on both sides; serve hot.

German Potato Pancakes

Ingredients

• Servings: 6
• 2 eggs
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 medium potatoes, peeled and shredded
• 1/2 cup finely chopped onion
• 1/4 cup vegetable oil

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 45 mins


• in a large bowl, beat together eggs, flour, baking powder, salt, and pepper. mix in potatoes and onion.
• heat oil in a large skillet over medium heat. in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. press to flatten. cook about 3 minutes on each side, until browned and crisp. drain on paper towels.

pumpkin pancakes

Ingredients

• Servings: 12
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a bowl, mix together the milk, pumpkin, egg, oil and vinegar. combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. stir into the pumpkin mixture just enough to combine.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Thai Fish Cakes

Ingredients

• Servings: 8
• 1 pound boneless fish fillets, cubed
• 1/2 cup all-purpose flour
• 2 tablespoons oyster sauce
• 2 tablespoons sweet chili sauce
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 1/4 cup chopped fresh cilantro
• 4 green onions, sliced
• 1 egg
• all-purpose flour
• oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. process until well combined. refrigerate for 30 minutes.
• shape mixture into patties, and dust with flour.
• pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. heat over medium-high heat until hot. fry fish cakes for 8 minutes, turning once, or until golden brown.

pancakes i

Ingredients

• Servings: 9
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat a lightly oiled griddle over medium-high heat.
• combine flour, sugar, baking powder, baking soda and salt. make a well in the center. in a separate bowl, beat together egg, milk and oil. pour milk mixture into flour mixture. beat until smooth.
• pour or scoop the batter the hot griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

trail mix white fudge

Ingredients

• Servings: 42
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, cut into 1/2-inch dice
• 1/2 cup roasted pistachios, coarsely chopped
• 1/2 cup crystallized ginger, cut into small pieces
• 2/3 cup granulated sugar
• 1 (5 ounce) can evaporated milk
• 1/4 teaspoon salt
• 8 ounces white chocolate chips (or bar, cut into medium dice)
• 1 1/2 cups miniature marshmallows

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs


• like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.
• spray an 8-inch square pan with cooking spray. fit an 8-by-16-inch sheet of foil in the pan so that you can use the foil overhang as a handle to pull fudge from the pan.
• place cranberries, apricots, pistachios and ginger in a medium bowl. then bring sugar, milk and salt to a full rolling boil in a medium heavy-bottomed saucepan over medium heat. simmer, stirring constantly, until mixture thickens and starts to turn a pale caramel, about 5 minutes. remove from heat, quickly stir in marshmallows, then chocolate, and stir vigorously until the marshmallows start to melt.
• pour mixture into bowl with fruit and nuts; continue to mix vigorously (hands work well once mixture has cooled to warm) until fruit and nuts are evenly distributed. press fudge into prepared pan. refrigerate until cool and hard, about 1 1/2 hours.

Taco Pie

Ingredients

• Servings: 4
• 1 (8 ounce) package refrigerated crescent rolls
• 1 pound ground beef
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) container sour cream
• 8 ounces shredded mexican-style cheese blend
• 1 (14 ounce) bag tortilla chips, crushed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
• meanwhile, brown the ground beef in a large skillet over medium high heat. add the taco seasoning and stir together well. when dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
• return to oven and bake at 350 degrees f (175 degrees c) for 10 minutes, or until cheese has melted.

fillet pancakes

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast meat - finely chopped
• 1/2 medium onion, finely chopped
• 3 tablespoons mayonnaise
• 1 egg, lightly beaten
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt and pepper to taste
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 6 mins Cook Time: 15 mins Ready Time: 21 mins


• in a large bowl, combine chicken, onion, mayonnaise, egg, flour, salt, and pepper. mix well.
• heat oil in a skillet over medium heat. scoop chicken mixture the griddle, using approximately 1/4 cup for each cake. brown on both sides, and serve hot.

Kicked-up Potato Pancakes

Ingredients

• Servings: 4
• 2 large potatoes, peeled and shredded
• 3/4 cup shredded deli smoked ham
• 3 eggs
• 3/4 cup shredded mozzarella cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• salt and ground black pepper to taste
• olive oil for frying
• 1 green onion, chopped
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine potatoes, ham, eggs, mozzarella cheese, onion powder, garlic powder, salt, and black pepper in a bowl.
• heat a large skillet over medium-low heat. pour enough olive oil to cover bottom of pan.
• scoop up about 1/2 cup of potato mixture per pancake and form into a patty. repeat, making 8 patties in all.
• place 4 pancakes at time in hot olive oil. cook until browned, about 4 minutes on each side. transfer to paper towel-lined plate.
• sprinkle with green onion and parmesan cheese.

Potato Pancakes Iii

Ingredients

• Servings: 4
• 3 large potatoes, peeled and quartered
• 1/4 cup milk
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup finely chopped cooked ham
• 1/4 cup shredded cheddar cheese
• salt and pepper to taste
• 1/4 cup oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring a large pot of salted water to a boil. add potatoes, and cook until tender but still firm, about 15 minutes. drain, cool and shred.
• in a medium saucepan over medium heat, mix milk, butter and garlic. bring to a gentle boil, then mix in potatoes, ham and cheddar cheese. season with salt and pepper, and cook, stirring occasionally, until the mixture reaches a dough-like consistency.
• heat oil in a large skillet over medium high heat. drop potato mixture by rounded spoonfuls into the oil, and cook, turning once, until lightly browned on both sides.

breakfast sausage cake

Ingredients

• Servings: 12
• 1 cup raisins
• 3 cups boiling water
• 1 pound ground lamb sausage
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 2 eggs, lightly beaten
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon spice
• 1 teaspoon baking soda
• 1 cup cold coffee
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. drain well and dry raisins in cloth, set aside.
• place sausage in a large, deep skillet. cook over medium-high heat until lightly brown. drain, crumble into small pieces and set aside.
• in a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. add eggs and beat well.
• in a separate bowl, sift together flour, ginger, baking powder and spice. stir baking soda into coffee. add flour mixture and coffee alternately to meat mixture, beating well after each addition. fold raisins and walnuts into cake batter. turn batter into well-greased and floured bundt cake pan.
• bake in preheated oven for 75 to 90 minutes until done. cool 15 minutes in pan before turning out serving platter.

cocktail birthday cake

Ingredients

• Servings: 24
• 1 1/2 cups butter, softened
• 1 1/2 tablespoons prepared mustard
• 16 slices rye bread
• 1/2 pound boiled ham, thinly sliced
• 16 slices white bread
• 1/2 pound cooked ham, thinly sliced
• 1/2 pound salami, thinly sliced
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 teaspoons curry powder
• 4 1/2 ounces toasted almonds

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 20 mins


• in a small bowl, mix the butter and mustard.
• remove crusts from the bread slices. on a small cookie sheet, arrange 4 rye slices to form a square. spread slices with a layer of mustard butter. top with 4 slices of boiled ham. top the boiled ham with four slices of white bread arranged in a square. spread with mustard butter. top with 4 slices of cooked ham. top the cooked ham with four slices of rye bread arranged in a square. spread with mustard butter. top with 4 slices of salami. repeat until 8 alternating layers have been created. trim overhanging meat.
• place a small cookie sheet on top of the layers. weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. continue flattening and refrigerate a minimum of 5 hours.
• frost the chilled cake on all sides with cream cheese and curry powder. decorate with almonds. refrigerate until serving.
• to serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.

Gluten-free Impossibly Easy Pizza Bake

Ingredients

• Servings: 8
• 1/3 cup shortening
• 2 cups bisquick™ gluten free pancake and baking mix
• 2/3 cup milk
• 3 eggs
• 1 (14 ounce) jar pizza sauce
• 1 (7 ounce) package sliced gluten-free pepperoni
• 1 (8 ounce) package shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 26 mins Ready Time: 41 mins


• heat oven to 375 degrees f. spray 13x9-inch (3-quart) glass baking dish with cooking spray. in medium bowl, cut shortening into bisquick mix with fork until particles are size of small peas. stir in milk and eggs until soft dough forms. drop half of dough by spoonful* evenly in bottom of baking dish (dough will not completely cover bottom of dish).
• drizzle about 1 cup pizza sauce over dough. arrange half of the pepperoni slices evenly over sauce. top with 1 cup of the cheese. repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
• bake 22 to 26 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.

manicotti pancakes i

Ingredients

• Servings: 14
• 1 cup all-purpose flour
• 4 eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup water

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• combine flour, eggs, olive oil, salt and water in a medium bowl; stir until smooth. heat a 7 inch skillet over medium-high heat and lightly brush with olive oil. ladle enough batter into pan to cover the bottom. cook until top is set and bottom is brown, about 30 seconds. lift pancake parchment paper and repeat. stuff with meat or cheese filling, top with tomato sauce and bake.

chinese new year turnip cake

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 8 ounces chinese dried mushrooms, soaked overnight in water
• 1/3 cup dried shrimp, soaked in water overnight and drained
• 1 pound lamb sausage, sliced
• 1 tablespoon vegetable oil
• 2 slices fresh ginger root
• 3 turnips, shredded
• 1 1/2 teaspoons chinese five-spice powder
• 2 teaspoons salt
• 1/2 teaspoon chicken bouillon granules
• 1 tablespoon ground white pepper
• 2/3 pound white rice flour

Recipe

• heat 2 tablespoons oil in a wok or large skillet over high heat. add mushrooms, shrimp and sausages and saute for 1/2 minute. remove from skillet and set aside. heat 1 more tablespoon oil in wok/skillet. add ginger and saute a bit. add shredded turnips and stir fry for about 3 minutes (do not remove turnip water). add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed. extract ginger slices from mixture.
• turn off heat. top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. add reserved sausage mixture and toss to mix in. remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
• clean wok/skillet, fill with water and bring to a boil. place cake pan on a round wire rack over boiling water. reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (note: you can also use a large bamboo steamer if you have one). when 'cake' is steamed through, slice into pieces and serve hot or cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.

lemon and herb risotto cake

Ingredients

• Servings: 6
• 1 leek, thinly sliced
• 2 1/2 cups chicken stock, divided
• 1 cup uncooked short-grain white rice
• 1 1/2 teaspoons grated lemon zest
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 3/4 cup shredded part-skim mozzarella cheese
• salt and freshly ground black pepper to taste
• 2 sprigs fresh parsley, for garnish
• 1 lemon - cut into wedges, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• place the leek and 3 tablespoons of the chicken stock in a large saucepan. bring to a boil, and cook for about 5 minutes, until leek is tender. add the rice, and the remaining chicken stock, and bring to a boil. reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.
• meanwhile, preheat the oven to 400 degrees f (200 degrees c). lightly grease a 9 inch springform pan.
• when the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. season with salt and pepper. spoon into the springform pan, and spread evenly. cover the top of the pan with aluminum foil.
• bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. run a thin spatula or knife around the outer edge of the pan, and invert the cake a serving plate. serve hot or cold, sliced into wedges. garnish with parsley and lemon wedges.

aunt caroline's christmas pudding

Ingredients

• Servings: 2
• 1 cup ground beef suet
• 1 cup brown sugar
• 1 cup grated carrots
• 1 cup grated raw potatoes
• 1 egg
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 2 tablespoons buttermilk
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup black raisins
• 1/2 cup dried currants
• 1/2 cup candied cherries
• 1/2 cup candied mixed fruit peel
• 1/2 cup brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch salt
• 1 cup water

Recipe

Preparation Time: 45 mins Cook Time: 3 hrs

Ready Time: 3 hrs 45 mins


• in a large bowl, mix together the suet and 1 cup brown sugar until smooth. stir in the carrot, potato, egg, salt and vanilla. mix in enough buttermilk to make a loose batter. sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. stir into the carrot mixture just until blended. fold in the raisins, currants, cherries and mixed fruit.
• grease the inside of two wide mouth pint jars. divide the mixture evenly between the two jars filling about 3/4 full. cover with lids, but only screw the rings on enough so they don't fall off. the cake will need to expand while cooking. place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. fill the pot with enough water to come halfway up the sides of the jars. cover the pot with a lid and bring the water to a boil.
• steam the pudding for 3 hours. carefully remove the jars and adjust the lids and screw on the rings. allow to cool to room temperature. the lids should snap down to seal as they cool. allow the pudding to age for a few weeks before serving.
• before serving, make the sauce: in a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. stir in the water and bring to a boil. simmer over medium heat until thickened, about 5 minutes.
• serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.

Moroccan Salmon Cakes With Garlic Mayonnaise

Ingredients

• Servings: 4
• garlic mayonnaise:
• 1/2 cup mayonnaise
• 1 clove garlic, crushed
• 1/8 teaspoon paprika
• salmon cakes:
• 1/2 cup couscous
• 2/3 cup orange juice
• 1 (14.75 ounce) can red salmon, drained
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 2 egg yolks, beaten
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3 tablespoons olive oil

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• in a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. set aside.
• prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
• in a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. form into patties.
• in a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. serve with garlic mayonnaise.

french toast sausage fluffins

Ingredients

• Servings: 12
• 1 (9.6 ounce) box pre-cooked maple flavored lamb sausage links
• 2 3/4 cups all-purpose flour*
• 1 (.25 ounce) envelope fleischmann's® rapidrise yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup very warm milk (120 to 130 degrees f)
• 1 tablespoon mazola® corn oil
• 1 egg
• 1 teaspoon spice islands® pure vanilla extract
• cinnamon sugar topping:
• 2 tablespoons sugar
• 1/2 teaspoon spice islands® ground saigon cinnamon
• 2 tablespoons butter or margarine, melted
• for dipping (optional):
• pancake syrup

Recipe

• reheat sausage according to package directions (this will remove any excess moisture). cool on paper towels for 5 minutes; pat dry. slice into very thin slices and set aside.
• combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. add milk, oil, egg and vanilla; beat 2 minutes on medium speed. gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. stir in sausage. cover bowl and let rest 10 minutes.
• portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). cover and let rise 35 to 45 minutes. dough will rise, but not double in size. combine sugar and cinnamon for topping in a small bowl; set aside.
• bake in preheated 375 degrees f oven for 20 to 25 minutes until well browned. let cool on wire rack for 2 minutes. brush with butter and sprinkle with cinnamon sugar mixture. run a knife around each roll to remove from pan. serve warm with pancake syrup, if desired. refrigerate any leftovers.