True Belgian Waffles Recipe
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings
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
- 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.
- 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).
Feijoada, Brazilian Black Bean Stew Receipe
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
1 14.5 ounce can (411 grams) of crushed tomatoes
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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Brazilian meal Feijão-Tropeiro
- 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
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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German Schweinebraten (Bavarian Roast Pork)
READYIN 3 hrs 20 mins
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
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
. 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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- 12 thin slices deli roast beef
- 6 slices process American cheese, quartered
- 12 eggs
- 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.
- Bake, uncovered, at 350° for 20-25 minutes or until eggs are completely set. Yield: 6 servings (2 each).
Credit: Taste of Home
It’s National Ice Cream Sandwich day!!! The original ice cream sandwich sold for a penny in 1900 from a pushcart in the Bowery neighborhood of New York. The vendor, who was never identified in the article printed in papers across the nation, sandwiched the ice cream between milk biscuits. Soon, pushcarts popped up around the city and country during the summer months selling the portable treats.
The modern version of the ice cream sandwich was invented by Jerry Newberg in 1945 when he was selling ice cream at Forbes Field. There are pictures from the early 1900s, “On the beach, Atlantic City”, that show Ice Cream Sandwiches were popular and sold for 1 cent each.
There are alternatives to the classic ice cream sandwich using chocolate cookies, oatmeal cookies or a rice crispy wafer in place of the original chocolate one.
Ice cream sandwiches are known around the world by a variety of names including the Monaco Bar, Giant Sandwich, Maxibon, Cream Between, Vanilla Slice and many more.
Credit: National Day Calendar
Today is National Hot Fudge Sundae Day! A sundae is the perfect treat to enjoy on a summer night. The cold ice cream paired with a warm, chocolate topping is one of the most delicious combinations known to man. Add some nuts, whipped cream, and cherries on top and you’ve got yourself a world-famous dessert!
The Guinness Book of World Records has documented several record-setting sundaes. For example, the most expensive sundae can be ordered at Serendipity 3 in New York City for the hefty sum of $1000. In 2009, the Kids Club in Brunswick, Georgia created the world’s longest sundae. It measured over 130 feet long!
Photo Credit: Cupcake Blog
1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- PREP 15 mins
- COOK 25 mins
- READY IN 40 mins
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with…
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