Brilliant breakfast waffles

by Jamie Oliver 

Ingredients

• 150 g self-raising flour 
• 1 teaspoon baking powder 
• 1 teaspoon sugar 
• 1 large free-range egg 
• 240 ml semi-skimmed milk 
• 1 orange , optional 
• vanilla extract , optional

Method

1. Mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get as smooth a batter as possible. 
2. If you’re making sweet waffles, grate in the orange zest and add a few drops of vanilla extract. 
3. Get your waffle machine ready. Once it’s hot, ladle in the batter mixture and seal, following the machine instructions until your waffles are cooked.
4. Serve with whatever takes your fancy! Let the kids invent their own, or see some of our favourite ideas below for inspiration.

* Julie's note: We need to do at least a batch and a half, likely 2 batches. 

Pastina

TikTok Pastina

as seen on erekasfood

2.5 cups chicken broth (low sodium)

1/2 cup small pasta (I like star or orzo)

salt and pepper

Parmesan cheese rind

Cook pasta in chicken broth, season with salt and pepper, add parmesan rind. Slightly overcook pasta.

Remove cheese rind. Mix in 2 eggs, cook for another minute or two.

Serve with butter and freshly grated parmesan cheese.

 

Burst Cherry Tomato Pasta

BY MOLLY BAZ

as seen on bonappetit

A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes. If you can’t find cherry tomatoes, any larger ones will work just as well for this summery pasta sauce recipe. Simply cut them into pieces about the size of cherry tomatoes and proceed.

Ingredients

4 servings

½

cup extra-virgin olive oil, plus more for drizzling

6

garlic cloves, smashed

4

pints cherry tomatoes (about 2½ lb.)

¾

tsp. crushed red pepper flakes

2

large sprigs basil, plus 1 cup basil leaves, torn if large

1½

tsp. kosher salt, plus more

Pinch of sugar (optional)

12

oz. campanelle or other tube pasta

1

oz. finely grated Parmesan (about ⅓ cup), plus more for serving

Preparation

1. Step 1

   Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, basil sprigs, and 1½ tsp. salt. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until a chunky, thickened sauce comes together and about half the tomatoes are completely broken down and half remain in tact, 10–12 minutes. Taste and adjust seasoning, adding sugar if sauce seems tart. Pluck out and discard basil sprigs.

   Step 2

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, add to pot with sauce, and cook over medium heat, stirring, until coated, 1–2 minutes. Remove from heat and stir in 1 oz. Parmesan.

   Step 3

   Divide pasta among bowls. Top with more Parmesan and 1 cup basil leaves. Drizzle with oil.

20 Minute Red Curry Noodles with Fried Coconut Garlic

 

20 Minute Red Curry Noodles with Fried Coconut Garlic

as seen on Half Baked Harvest
All you need are pantry ingredients and about 20 minutes - so delish!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 4

 

Calories: 601kcal

 

Author: Tieghan Gerard

Ingredients

• 8 ounces rice noodles
• 4 tablespoons sesame oil
• 6-8 cloves garlic, finely chopped
• 3 tablespoons finely shredded coconut
• flaky salt
• 2 zucchini or summer squash diced
• 1 tablespoon fresh grated ginger
• 2-3 tablespoons Thai red curry paste
• 1 (14 ounce) can full fat coconut milk
• 1 tablespoon low sodium soy sauce or tamari
• 2 teaspoons honey
• juice from 1 lime
• 1/2 cup fresh basil or cilantro, roughly chopped
• fresno peppers, for serving

Instructions

• 1. Cook rice noodles according to packaged directions. 

  2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt. 

  3. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.

  4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.

  5. To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.

Easy No-Knead Artisan Bread

Easy No-Knead Artisan Bread - from PBS Kids

A simple method for making no-knead bread faster and easier than the original no-knead recipe.

Ingredients

• 3 cups all purpose flour
• 2 teaspoons kosher salt
• ¼ teaspoon instant yeast
• 1½ cup slightly warmer than luke warm water

Directions

1. In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough. Cover the bowl with either plastic wrap, foil, or a clean, wet, kitchen towel. Place the bowl in a warm place.
2. Allow the dough to rest overnight.
3. Cut a piece of parchment paper slightly smaller than the base of the pot. Place the parchment paper inside the pot.
4. Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand without being too sticky. Place the loosely form dough ball in the center of the pot, on top of the parchment paper.
5. Place a oven-safe lid on top of the pot and place it in the cold oven.
6. Turn the oven on to 450 degrees F and set a kitchen timer for 30 minutes.
7. After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot.
8. Allow the bread to rest for 5 minutes before cutting into slices.

Yield: 1 loaf

Broiled Tilapia Parmesan

Broiled Tilapia Parmesan  - from allrecipes.com user Phoebe

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets 

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Tuxedo Brownie Cups

Tuxedo Brownie Cups - from Pampered Chef (via terpblog)

Ingredients:
Nonstick cooking spray with flour
1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 square (1 oz/30 g) white chocolate for baking
2 tbsp (30 mL) milk
8 oz (250 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced

Directions:
1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.

2. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

3. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving. Serve on Large Bamboo Platter; replenish tray with brownie cups as needed.

Yield: 4 dozen brownie cups

Nutrients per serving: (1 brownie cup): Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g

(C)The Pampered Chef, Ltd. 2010

http://www.pamperedchef.com

Marinade for Chicken

Marinade for Chicken - as seen on allrecipes.com, posted by user jillypooh

"This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes."

Ingredients:

1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/3 cup lemon juice

2 tablespoons dry mustard 1 teaspoon salt 1 tablespoon black pepper 1 1/2 teaspoons finely minced fresh parsley

Directions:

1.	In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

Pea and Pesto Soup

Pea and Pesto Soup - as seen on the episode "On the Run" of Nigella Lawson on cookingchanneltv.com

Ingredients

• 3 cups water
• 3 cups frozen peas
• 2 scallions
• 1 teaspoon Maldon salt or kosher salt
• 1/2 teaspoon lime juice
• 4 tablespoons (1/4 cup) fresh pesto (not jarred)

Directions

The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.

Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*

Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Braised Chicken in Sun Dried Tomato Cream

Braised Chicken in Sun Dried Tomato Cream - recipe found on Bella Sun Luci Sun Dried Tomato jar (see mooneyfarms.com)

Ingredients:

• 4 boneless, skinless chicken breast halves
• 3 garlic cloves, thinly sliced (I used my garlic press instead)
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1 - 8.5 oz jar Bella Sun Luci Sun Dried Tomatoes, drained (reserve some of the oil for cooking) julienne cut
• 2 Tbsp olive oil from jar

Directions

1. Heat reserve oil in heavy medium skillet over medium high heat.
2. Add chicken to skillet and saute until golden, about 4 minutes per side.
3. Add garlic and stir 30 seconds.
4. Add white wine, cream, sliced tomatoes and bring to boil.
   
5. Cover skillet, reduce heat to medium low, and simmer until chicken is cooked through, about 3 minutes.
6. Transfer chicken to plates and keep warm.
7. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes.
8. Season sauce to taste with salt and pepper and spoon over chicken and serve.

Notes:

• Next time I'd double the ingredients to make the sauce
• I'd recommend serving with pasta
• I used half-and-half instead of heavy cream
  

Banana Chocolate Bread Pudding

Chocolate Banana Bread Pudding -from allrecipes

Ingredients

• 4 eggs
• 2 cups milk
• 1 cup white sugar (I used 2/3 cup and it was very sweet. Next time I'll try 1/2 cup.)
  
• 1 tablespoon vanilla extract
• 4 cups cubed French bread
• 2 bananas, sliced
• 1 cup semisweet chocolate chips (next time I'll mix in 3/4 and then sprinkle 1/4 over the top)
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I used my casserole dish that is smaller than a 9 x 13.
   
2. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 (to 10) minutes for bread to soak. Pour into prepared pan.
3. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean. It took me 1-1/2 hours.

I served it warm with ice cream and it was delicious!!

5-Minute Individual Potato Gratins

5-Minute Individual Potato Gratins - Melissa d'Arabian as seen on Food Network

Ingredients

* Vegetable spray
* 2 large russet potatoes, roughly peeled and thinly sliced
* 1/2 cup grated Swiss cheese
* 2 green onions, finely chopped
* Salt and freshly ground black pepper
* 3/4 cup heavy cream

Directions

Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Julie's Verdict:
LOVED them - so quick and easy, then just throw them in the oven. I didn't have green onions, so I used shallots and the taste was wonderful; I'm not sure if I want to try green onions or not. I forgot the foil and they ended up a little dry and perhaps burnt. But, both hubby and I loved them and we plan on making them again soon!

Ravioli with Spinach and Bacon

Ravioli with Spinach and Bacon - from RealSimple via dutchgirl


Ingredients


* 1 pound ravioli (fresh or frozen)
* 6 slices bacon
* 2 tablespoons olive oil
* 2 cloves garlic, sliced
* 2 bunches fresh spinach, thick stems removed (about 8 cups)
* kosher salt and black pepper
* 1 tablespoon fresh lemon juice

Directions


* 1 Cook the ravioli according to the package directions. Drain and divide among bowls.

* 2 Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

* 3 Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

* 4 Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.

By Sara Quessenberry, May 2009

Note: Dutchgirl usually adds toasted pine nuts and fresh Parmesan on the top!

Angel Lush

Angel Lush - from Publix recipes

Prep and Chill: 1 hour, 10 minutes

Makes: 12 servings

Ingredients:
- 1 cup frozen nondairy whipped topping
- 1 (4-serving) box vanilla instant pudding mix
- 1 (20 ounce) can crushed pineapple in juice (undrained)
- 1 (15 ounce) bakery round angel food cake
- 1 cup fresh mixed berries (such as strawberries, blueberries, or raspberries, rinsed)

Steps:
1. Measure whipped topping and set aside to soften. Combine in medium bowl, dry pudding mix, and pineapple. Gently stir in whipped topping.

2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers two times.

3. Chill cake at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Caprese Tarts

Caprese Tarts - from Annie's Eats


Ingredients:
2 sheets frozen puff pastry, thawed
Olive oil
Kosher salt
Black pepper
Cherry tomatoes, sliced thinly
Fresh mozzarella cheese, diced
Fresh basil, minced

Directions:
Preheat the oven to 400 degrees F. Using a round biscuit cutter, cut rounds of puff pastry. Transfer them to a parchment-lined baking sheet. Brush the puff pastry rounds lightly with olive oil. Sprinkle with salt and pepper. Top each round with sliced tomatoes, mozzarella, and basil. Bake in preheated oven for 25-30 minutes or until golden. Serve warm.

Source: Annie’s Eats

Babycakes - Food Network

Babycakes

Recipe courtesy Lisa Roman - as seen on Ultimate Recipe Showdown:Desserts on Food Network- aired Feb 15, 2009.

Prep Time:

25 min

Inactive Prep Time:

7 min

Cook Time:

12 min

Level:

Easy

Serves:

8 servings

Ingredients

Cupcake Batter Ingredients:

• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons double-acting baking powder
• 2 1/4 cups all-purpose flour
• 3 eggs
• 1/4 cup clover honey
• 1/2 cup light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 2 teaspoons ground cinnamon
• 1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
• 2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
• 1/2 cup ground pecans

Frosting Ingredients:

• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 4 tablespoons sweetened condensed milk
• 4 ounces cream cheese, softened
• 3/4 cup unsalted butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup ground pecans
• Special equipment: 2 (12-cup) mini muffin pans

Cupcakes:

Directions

Preheat the oven to 350 degrees F.

In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.

Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.

Frosting:

In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.

Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Julie's notes - this looks so quick and easy. The judges would not stop raving about these. I'm excited to try them soon!!

Cheesy Chili Dip

Cheesy Chili Dip - Jan Thomas

• 1 (8 oz.) package cream cheese
• 1 can (about 14 ounces) Rotel chili WITHOUT beans
• Tabasco sauce
  
• shredded Cheddar cheese - enough to cover the top
  

1. Spread the cream cheese in the bottom of an oven-proof dish.
2. Spread the chili on top of the cream cheese.
3. Sprinkle some Tabasco sauce on top (it will be diluted by the cheeses surrounding it).
   
4. Sprinkle the cheddar on top.
5. Bake at 350 for about 20 minutes.
   

Baked Brie (in puff pastry)

Baked Brie - as seen on Good Eats 'n Sweet Treats

Green notes - original author comments
Red notes - my comments

1 Puff Pastry Sheet, thawed
1 round of Brie (I like to remove the white "skin" from my brie using a vegetable peeler but that is optional)
12 ounces fruit preserves (my favorite is cherry) - I (julie) like apricot

Preheat oven to 350F

Unfold the puff pastry into a single layer on a baking sheet. Spread the fruit preserves over the center. Place the brie on top of the fruit preserves.

Fold the pastry dough over the top of the brie and press the edges together to seal tightly.

You can bake the brie as is on the baking sheet, but I prefer to invert it into an oven safe bowl so the seams are on the bottom, and any juices that leak will stay in the bowl.

Bake for 25 minutes. Let cool for 10 to 15 minutes before serving. Serve with your favorite crackers or some sliced apples. Jamie recommends Wheat Thins.

Super Easy Homemade Mac & Cheese

Super Easy Homemade Mac & Cheese - someone on the Grand Rapids Nest board

3/4 box of macaroni
1 pound Colby Cheese (or almost any kind of cheese!)
1 can evaporated milk
1 heaping tablespoon flour
salt and pepper to taste

Cook mac and set it aside. While mac is cooking cut up cheese in cubes (just enough to help it melt fast.)

Pre-heat oven to 350 degrees.

In a saucepan mix flour and milk (remember to keep stirring so it doesn't burn) to thicken. Once you notice that when you stir you can see the bottom of the pan for a split second you're thick enough. Add in cheese a handful at a time until melted. Add in pepper and salt and anything else that sounds good.

Mix cheese mixture in with the pasta. Pour in to sprayed casserole dish. Bake at 350 for about 45-55 minutes (until the top looks nice and browned).

You can add ham, sausage, onions, other seasonings, etc...as liked!

Sautéed Garlic Asparagus

Sautéed Garlic Asparagus - allrecipes.com

3 Tbsp butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well-done, reduce heat and cook an additional 10 minutes.