Great Online Recipe Book Part:2

Pancake Batter Ingrediants:

2 cups all-purpose flour
2 T. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 tsp. vanilla extract

CINNAMON STREUSEL Ingrediants:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 tsp. ground cinnamon
6 T. cold unsalted butter, cut into chunks

Make cinnamon streusel: In a medium bowl, combine flour, brown sugar, cinnamon, butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside. In a large bowl, whisk together flour, sugar, baking powder, soda, salt. In a small bowl, whisk together buttermilk, eggs, oil, vanilla. Add wet ingredients to flour mixture, stir just until combined. Do not over mix, batter will be slightly lumpy. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 cup of batter onto heated skillet. Add 2 T. of cinnamon streusel. Cook on first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over, cover very generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown. Continue this process to make rest of pancakes. Serve warm with maple syrup, butter. Makes 6 very large pancakes.

Ingredients

• 4 eggs
• 4 English muffins
• 1/2 cup tomato chutney
• 4 tasty cheese slices
• 4 slices ham

Method

1 Heat a lightly greased, non-stick frying pan over a medium heat. Lightly grease four egg rings, place in pan. Crack eggs into rings. Cook for about 3 to 4 minutes on each side, or until eggs are cooked. Remove from pan. Remove rings and cool.

2 To assemble burgers, split muffins in half. Spread halves with chutney. Top the bases with cheese, ham, eggs and muffin tops.

3 Cook burgers in a heated sandwich press for about 2 minutes, or until lightly toasted and cheese has melted.

Notes

■ To save time, breakfast muffin burgers can be assembled the day before. Wrap in plastic wrap and place in the fridge so they are ready to toast in the morning.
■ For something different, try replacing the tomato chutney with smoky BBQ sauce or tomato sauce.

 Ingredients:

•2 Tbsp. butter, softened
•2 tsp. paprika
•2 tsp. freshly ground pepper
•1 tsp. salt
•1 (4 to 5 lb.) chicken
•40 baby carrots
•12 cippolini, or 40 pearl onions
•2 ribs celery, cut into 1 inch pieces
•5 garlic cloves
•2 cups dry white wine
Directions:

Mix the butter, paprika, pepper, and salt in a bowl. Pat the chicken dry with paper towels. Loosen the skin of the chicken carefully and place 1/2 of the butter mixture beneath the skin. Rub the remaining butter mixture over the outer surface of the chicken.

Place the chicken, carrots, cippolini, celery and garlic in a roasting pan. Roast at 425 degrees F. for 40 to 50 minutes, or until the chicken is brown and crisp, and a meat thermometer registers 180 degrees F.

Remove the chicken and vegetables to a serving platter, reserving the pan juices in the roasting pan. Let chicken rest for 10 minutes before carving. Add the wine to the reserved pan juices and mix well. Heat over high heat until the liquid is reduced by half, stirring frequently and adding any collected juices from the chicken to the sauce. Serve carved chicken with roasted vegetables and pan juices on a platter.

Ingredients

• 2 tbsp black bean garlic sauce
• 2 tbsp beef stock
• 2 tbsp vegetable oil
• 500g beef stir-fry strips
• 1 onion, thinly sliced
• 1 red capsicum, thinly sliced
• 115g packet fresh baby corn, halved lengthways
• 150g snow peas, trimmed
• Steamed rice, to serve

Method

1. Place sauce and stock in a small jug. Whisk to combine.

2. Heat half the oil in a hot wok. Add beef in two batches. Stir-fry until brown. Remove from wok.

3. Heat remaining oil in same hot wok. Add onion and capsicum. Stir-fry until onion is almost tender. Add corn and snow peas. Stir-fry until they are tender.

4. Return beef to wok. Add sauce mixture. Stir-fry until beef is hot.

5. Serve stir-fry with rice.

Notes

Make sure your wok is very hot before you start stir-frying or the ingredients won't cook quickly enough, which will result in tough meat and soggy vegetables. To extend this dish, add a thinly sliced zucchini or 2 sticks of celery, chopped, with the onion and capsicum. If fresh corn is unavailable, try using a well-drained can of baby corn spears.

Ingredients

• 2kg chat potatoes, halved
• 6 bacon rashers, chopped
• 1 red onion, thinly sliced
• Baby cos lettuce leaves, to serve
• Fresh flat-leafed parsley leaves, to garnish
• Croutons
• 8 slices white bread, crusts removed, cut into 2cm cubes
• 50g butter, melted
• Salt and pepper, to taste
• Caesar Salad Dressing:
• 1 cup bottled caesar salad dressing
• 1 / 2 cup finely grated parmesan
• 1 tblsp apple cider vinegar
• 1 / 4 cup finely chopped fresh parsley

Method

1. Boil, steam or microwave potatoes until tender. Drain. Cool to room temperature.

2. Meanwhile, to make croutons, toss bread with butter in a bowl. Season with salt and pepper. Spread out on an oven tray. 3. Cook in a hot oven (200C) for about 15 minutes, or until golden brown. Cool on tray for 10 minutes.

4. Cook bacon in a heated, non-stick frying pan, stirring occasionally, for about 5 minutes, or until browned and crisp. Drain on absorbent paper towel.

5. To make caesar salad dressing, combine all ingredients in a medium jug. Whisk until thoroughly combined.

6. Just before serving, toss potatoes with bacon, onion and dressing in a large bowl. Season with salt and pepper.

7. To serve, arrange lettuce leaves on a serving plate and top with potato mixture. Sprinkle with croutons and parsley leaves.