Happy National Waffle Day!!! – True Belgian Waffles

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True Belgian Waffles Recipe

TOTAL TIME: Prep/Total Time: 20 min.

MAKES: 5 servings

Ingredients

2 cups all-purpose flour

3/4 cup sugar

3-1/2 teaspoons baking powder

2 Eggland’s Best Eggs, separated

1-1/2 cups milk

1 cup butter, melted

1 teaspoon vanilla extract

Sliced fresh strawberries or syrup

Directions

  1. In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
  2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).

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French Toast & Bacon Bombs Recipe

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Ingredients

Vegetable oil for deep-frying

1 – can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

1 – package (8 oz) cream cheese

8 – slices bacon, halved

Toothpicks or skewers

1/2 – cup cinnamon-sugar

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Directions

  1. Heat oil in deep-fryer to 350°F.
  2. 
Separate dough into 8 biscuits; split each into 2 rounds. Gently stretch out each biscuit half just a bit; add small scoop of cream cheese in center. Wrap dough around cream cheese; seal edges.
  3. 
Wrap each stuffed biscuit with half slice of bacon; secure with toothpick.
  4. Fry bacon-wrapped stuffed biscuits in oil until puffed and golden brown on all sides.
  5. 
While warm, toss evenly in cinnamon-sugar. If desired, serve with maple syrup.

Credit: Pillsbury

Photo Credit: Oh bite it

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Olympic Games Dishes: Feijoada, Brazilian Black Bean Stew (Go USA Go!!!)

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Feijoada, Brazilian Black Bean Stew Receipe

INGREDIENTS

1 pound (450 grams) dry black beans

4 Tbsp olive oil

1 pound (450 grams) pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 pound (450 grams) carne seca or corned beef, cut into chunks 

1/2 pound (225 grams) fresh sausages, such as chorizo or Italianvsausage

1 pound (450 grams) smoked sausage, such as linguica or kielbasa

1 smoked ham hock or shank

3-4 bay leaves

Water

1 14.5 ounce can (411 grams) of crushed tomatoes

Salt

Directions

1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot…

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Oven-Fried Chicken Chimichangas

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INGREDIENTS

DIRECTIONS

  1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
  2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling.
  4. Roll up from bottom and place seam-side down on a baking sheet.
  5. Brush with melted margarine.
  6. Bake at 400°F for 25 minutes or until golden.
  7. Garnish with additional cheese and green onion and serve salsa on the side.

Credit: Food

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Happy National Rum Day!!! – August 16 (Cable Car Cocktail)

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Jones cable car

Cable Car Cocktail

The Cable Car is an excellent rum drink which was created by Tony Abou-Ganim, the “Modern Mixologist.” It involves Captain Morgan spiced rum and orange curacao, of which the original recipe calls for Marie Bizard.

Also, in Abou-Ganim’s recipe is a fresh lemon sour which is made by mixing 1 part simple syrup with 2 parts fresh lemon juice. A prepared sour mix will work, but his suggestion is strongly preferred.

The name Cable Car was inspired by the tracks near the Starlight Room in San Fransisco where he first created with cocktail.

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Cocktail

Ingredients:

Preparation:

  1. Rim a chilled cocktail glass with sugar.
  2. Pour the ingredients into a cocktail shaker filled with ice.

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Olympic Food – Feijão-Tropeiro

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Brazilian meal Feijão-Tropeiro 

Ingredients

Serves: 5 

  •          500g dried pinto beans
  •          250g smoked bacon
  •          1 onion, peeled and chopped
  •          2 garlic cloves – peeled and chopped
  •          30g butter
  •          4 eggs

                  200g toasted cassava (manioc) flour

Directions

Prep: 5min  ›  Cook: 30min  ›  Ready in: 35min 

  • Add beans to a pressure cooker and cover with water. Bring to high heat and cook the beans for about 20 minutes under pressure. Drain and set aside.
  • Chop the bacon and place it in a large frying pan over medium heat; fry until crisp (approximately 5 minutes). Remove bacon from pan with a slotted spoon and set aside. Discard 2/3 of the fat in the pan and return pan to the heat.
  • Cook onion and add garlic in the bacon fat for about 2 minutes, add the cooked beans and season with salt to…

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Happy National S’mores Day – “You’re Killing me Smalls”

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“Graham crackers with melted marshmallows and chocolate. Prepared over an open flame, this camping favorite is great for the holidays, too. Not recommended for the stove top.”

Ingredients

Original recipe makes 1 serving

  • 
1 large marshmallow
  • 
1 graham cracker
  • 
1 (1.5 ounce) bar chocolate candy bar

Indoor-SMores

Directions

  1. Heat the marshmallow over an open flame until it begins to brown and melt.
  2. Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

The Sandlot

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Tasty Vegan – Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

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Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

Ingredients
  • 1 medium eggplant (or 1/2 large), cut into 3/4 inch cubes
  • 2 medium zucchini, quartered lengthwise and cut into 3/4 inch pieces
  • 1 medium red onion, coarsely chopped
  • 1 head garlic
  • 1 red or yellow bell pepper, sliced
  • 8 ounces mushrooms, quartered
  • 8 ounces grape tomatoes
  • 16 ounces spiral pasta (whole wheat or gluten-free)
  • 1 15-ounce can chickpeas (or 1 1/2 cups cooked), rinsed and drained
  • 1/4 cup kalamata olives, pitted and sliced (optional)
  • 2 cups fresh basil leaves, lightly packed
  • 2 tablespoons chopped walnuts, optional
  • 1 tablespoon nutritional yeast, optional
  • 3/4 cup fat-free vinaigrette such as Fat-Free Balsamic-Raisin Vinaigrette
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 425F. Arrange eggplant and zucchini on a non-stick baking sheet in a single layer and sprinkle the chopped onion over them. Sprinkle with salt and pepper. Put the head of garlic in a corner of the baking…

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Olympic Food – German Schweinebraten (Bavarian Roast Pork)

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OLYMPUS DIGITAL CAMERA

German Schweinebraten (Bavarian Roast Pork)

PREP20 mins

COOK3 hrs

READYIN 3 hrs
20 mins

Ingredients

Original recipe makes 6 servings


2 1/4 pounds boneless pork loin roast


1 teaspoon salt, or more to taste


1 teaspoon ground black pepper, or more to taste


1 teaspoon sweet paprika


1/2 teaspoon caraway seeds


2 teaspoons grainy mustard


1 tablespoon vegetable oil


1 large onion, quartered


2 carrots


1/8 celeriac (celery root), chopped


1 spring onion, chopped


2 cups water, or as needed – divided


2 tablespoons butter, or to taste


2 tablespoons cornstarch

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Directions

.                Preheat oven to 350 degrees F (175 degrees C).

.                Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.

.                Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add…

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Hey you want to get Brunch? – Eggs in Muffin Cups Recipe

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Eggs in Muffin Cups Recipe

Ingredients

  • 12 thin slices deli roast beef
  • 6 slices process American cheese, quartered
  • 12 eggs

Directions

  1. Press one slice of beef onto the bottom and up the sides of each greased muffin cup, forming a shell. Arrange two cheese pieces in each shell. Break one egg into each cup. 
  2. Bake, uncovered, at 350° for 20-25 minutes or until eggs are completely set. Yield: 6 servings (2 each). 

Credit: Taste of Home

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