Jalapeno Corn Cakes
Ingredients:
- Flour - 3/4 cup.
- Masa - 1/3 cup.
- Corn meal - 1/3 cup.
- Sugar - 1/4 cup.
- Baking powder - 1 tsp.
- Salt - A pinch.
- Milk - 1 cup.
- Eggs - 2.
- Oil - 1/4 cup.
- Jalapenos - 2/3 cup, canned and chopped.
- Corn - 1 cup, frozen and thawed/canned and drained.
Instructions:
- In a large bowl, combine all the dry ingredients. Mix milk, eggs and oil in a
small bowl and pour into the large bowl. Mix with a large spoon until blended
totally. Do not mix too much. Lumps are okay, though.
- Fold in the jalapenos and corn.
- Heat a large, lightly oiled griddle over medium heat. After griddle is hot,
pour the cakes on 1/3 cup at a time. Turn each side for 1 or 2 minutes to turn
brown. If you find the cakes browning too quickly, decrease the heat a little.
- Place the hot cakes on a towel lined plate. Cover with an additional towel to
keep them warm. Freeze if you like to serve it cold. Garnish with fresh berries,
apricots or a fried egg atop.
Go to Top
Baked Blueberry French Toast
Ingredients:
- Italian bread - 8 to 9 thick slices(1 to 1 1/2 inches).
- Eggs - 6, large.
- Sugar - 1/2 cup, granulated.
- Cinnamon - 1 tsp, grounded; 1/2 teaspoon extra(not grounded).
- Vanilla - 1 tsp.
- Blueberries - 1/2 to 3/4 cup, dried.
- Milk - 3 cups.
- Brown sugar - 1/4 cup.
- Butter - 4 tsp
- Melted maple syrup.
Instructions:
- Grease lightly a baking dish (Size: 9x13 inch) and arrange bread slices in it.
Sprinkle dried blueberries over the slices.
- Combine eggs, sugar, 1 teaspoon cinnamon, vanilla, and milk in a large bowl.
Whisk to blend well..
- Pour the egg mixture uniformly over bread. Cover and refrigerate all night.
Heat oven to 325 degrees F.
- Uncover the baking dish. Dust each slice of bread with a few teaspoons of
brown sugar and extra 1/2 teaspoon cinnamon. Drizzle with the melted butter.
Bake without cover for 50 - 55 mins, or until browned and set.
- Using a sharp knife, cut around each slice of bread. Lift out with a spatula
then. Serve with maple syrup and orange wedges (or fresh berries). You can also
serve with warm spiced mixed fruit.
Yield: 6 to 8 servings.
Go to Top
Omlette oye
Ingredients:
- Eggs - 2.
- Cream or Milk - 1 tsp.
- Salt - 1/8 tsp.
- Worcestershire sauce - A few drops
- Cajun or Creole seasoning - A dash (optional)
- Pepper - A dash.
- Butter - 2 tsp.
- Cheddar cheese - 2 to 3 tsp, finely shredded.
- Green onion - 1 tsp, chopped.
- Tomato - 1 tsp, diced.
Instructions:
- In a small bowl/container, whip the eggs until frothy. Whisk in the
cream/milk, salt, pepper and Worcestershire sauce.
- Melt butter in a nonstick 8-inch frying pan over low heat. Pour in egg
mixture and cook slowly, lifting gently at edges to stir the uncooked egg and
let it run underneath.
- When omelet is almost cooked but still shiny on top, cover and continue
cooking for about 1 to 2 minutes or until the surface dries. Garnish with the
shredded cheese, tomato, and green onion; fold in half.
Yield: 1 Serving.
Go to Top
Smorgasbord Sandwich
Ingredients:
- White sandwich bread - 1 slice, cut vertically.
- Margarine or butter - 1 pack.
- Whipped cream dill/parsley - 1 to 2 tsp.
- Salmon - 1 slice, smoked.
- Lettuce leaf - 1 small, curved, light green.
- Mayonnaise paprika - 1 tsp.
- Shrimps - 6 to 8, peeled.
- Lemon wedge - 1.
- Liver pate/mushroom paste - 2 tsp.
- Chicken - 2 - 3 large slices, cooked.
- Pimento/tomato wedges - A few, diced.
- Swiss cheese - 1 slice.
- Gorgonzola cheese - 1 small triangular piece.
- Radishes or olives - 2.
- Pretzel sticks - 2.
Instructions:
- Snip the crust and grease the bread with margarine or butter. Mark the bread
in four sections.
- Mix the whipped cream with enough chopped dill or parsley to turn it into a
pale green color.
- Spoon the cream over the first section. Roll up the salmon
and put atop. Garnish with a nice sprig of dill.
- Blanket the second part with lettuce. Season the mayonnaise with paprika and
put atop. Garnish with the shrimps and lemon wedge.
- Spread the third section with liver pate or mushroom paste. Cover with a
layer of sliced chicken. Garnish with pimento or thin tomato wedges and a small
parsley sprig.
- Cover the fourth part with the two kinds of cheese; garnish with lettuce
leaves, radishes or olives and pretzel sticks.
Go to Top
|
|
Recipes Home |
Breakfast Recipes |
Lunch Recipes |
Dinner Recipes | More Recipes |
|
|
