WORLD CLASS VALENTINE DISH RECIPE

WORLD CLASS VALENTINE DISH RECIPE

GRILLED SHRIMP  SCAMPI

 

1/4 cup olive o 

• 1/4 cup lemon juice
• 3 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic

• ground black pepper to taste
• crushed red pepper flakes to taste (optional)
• 1 1/2 pounds medium shrimp, peeled and deveined
• Add all ingredients to list

Direction

• Prep
  30 m
• Cook
  6 m
• Ready In
  36 m

1. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
3. Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

WORLD CLASS TOP RECIPES-MAPLE-BACON OVEN PANCAKE

Maple-Bacon Oven Pancake

(12 servings) 

• 1 and 1/2 cups Bisquick baking mix*
• 1 Tablespoon sugar
• 2 eggs
• 3/4 cup milk
• 1/4 cup maple-flavored syrup
• 1 and 1/2 cup shredded Cheddar or process American cheese (about 6 ounces)
• 12 slices bacon (about 1/2 pound) - crisply fried and crumbled

Heat oven to 425 degrees. Grease and flour rectangular baking dish, 13x9x2 inches.

Beat baking mix, sugar, eggs, milk, syrup and 1/2 cup of the cheese with hand beater until smooth; pour into dish. Bake uncovered until wooden pick inserted in center comes out clean, 10 to 15 minutes.

Sprinkle pancake with remaining cheese and the bacon. Bake uncovered until cheese is melted, 3 to 5 minutes longer. Serve with maple-flavored syrup if desired. 12 servings.

High Altitude Directions (3500 to 6500 feet): Heat oven to 450 degrees.

* You can replace the baking mix with 1 and 1/2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1 and 1/2 Tablespoons shortening.

AMERICANS BEST DISH RECIPE COLLECTION-EASY EGGS BENEDICT:STET BY STEP

Easy Eggs Benedict: Step-By-Step

Gently poached eggs over toasted English muffins and grilled Canadian bacon, all topped with creamy, buttery Hollandaise sauce.  Eggs Benedict might sound like a daunting dish to make, but it’s actually quite easy.  This step-by-step picture guide should give you everything you need to know, including directions for making a delicious Hollandaise sauce right in your blender.


These are the ingredients you’ll need.
For the Hollandaise sauce:

• 3 egg yolks
• 1/4 teaspoon Dijon mustard
• 1 Tablespoon lemon juice
• 1/8 teaspoon salt
• 1/2 cup butter
• 1 dash hot sauce (optional)

To assemble:

• 8 large eggs
• 8 pieces of Canadian bacon
• 4 English muffins – split
• finely chopped chives – for garnish
• sprinkle of cayenne pepper

Melt 1/2 cup butter in the microwave for about 30 seconds.

To make the Hollandaise sauce, place the egg yolks, mustard, lemon juice, salt and hot sauce in a blender.  Pulse for 5 seconds.  Slowly stream in the melted butter, pulsing until completely blended.

Keep the Hollandaise sauce warm by placing the blender jar in a pan of hot water.

Heat up and brown the Canadian bacon slices.

Toast the English Muffins.

Using a safety pin, carefully prick a single small hole in each egg. This is a trick I learned from Julia Child.  It will help the poached egg hold it’s shape in water without having to use vinegar as so many other recipes suggest.

Fill a medium pan about 2/3 full of water.  Bring to a rolling boil. Place the eggs in boiling water for only 10 seconds.  Remove from water.  Reduce the heat to a gentle simmer.

Carefully crack the eggs into simmering water.

Allow eggs to poach for 2 1/2 to 3 minutes and remove with a slotted spoon.  Transfer to paper towel to remove excess water and any hanging strands of egg white.

Assemble the Eggs Benedict by layering Canadian bacon and poached egg over each half of English muffin.  (Note:  Some people like to butter their English muffins first.  I usually skip that step since the Hollandaise sauce is primarily made of butter.)

Pour a generous amount of Hollandaise Sauce over each poached egg.

Garnish with freshly chopped chives and a sprinkle of cayenne pepper.

Serve and enjoy!
This post is based on a popular recipe at MrBreakfast.

Celebrate National Eggs Benedict Day on April 16th every year!

WORLD CLASS RECIPES-BACON STRIP PANCAKES

Bacon Strip Pancakes

(4 servings)

• 12 slices of bacon
• 2 cups prepared pancake batter (from a mix or from scratch)
• softened butter
• maple syrup

These are the original instructions from a 1962 magazine ad for Aunt Jemima pancake mix:

"Just about the best breakfast that ever greeted a hungry family! And it's as easy as this: Shake up Aunt Jemima batter according to package directions. Place cooked bacon strips on the griddle and pour batter over each strip. Bake 'em golden brown on both sides. Couldn't be easier - couldn't taste better! How about Aunt Jemima Bacon Strip Pancakes at your house tomorrow!"





For Best Results:

Prepare the pancake batter with slightly less water or milk than instructed. A thicker batter will help prevent the pancakes from flowing into each other.

Set your griddle to medium-high.

Fry the bacon until crispy. Remove the bacon from the griddle and lay slices on stacked paper towels to remove excess grease (and to get more crispy).

Carefully, wipe down the griddle with wadded paper towels, leaving only a very thin layer of grease to cook the pancakes.

Return the cooked bacon to the griddle with at least two inches of space on both sides of the slices. (You'll probably have to work in two batches.)

Slowly pour batter over each bacon slice. After one minute, check the bottom side of the pancakes. Once browned, flip the pancakes and cook the other side to golden brown.

Serve immediately with softened butter and warm maple syrup.









This is a classic recipe that appeared in magazine ads for Aunt Jemima pancake mix in and around 1962.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

WORLD CLASS RECIPE COLLECTION-HOMEMADE PANCAKES

Homemade Pancakes

(8 servings)   

• 2 large eggs - separated
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 cup vegetable or canola oil
• 1 cup milk (plus some for consistency)
• 1 and 1/3 cup all-purpose flour
• 1 teaspoon vanilla (optional)

Beat the egg whites until stiff - set aside. Beat the egg yolks with the sugar and salt until well combined. Add baking powder, beat until just mixed. Add flour, milk, oil and vanilla. Beat until smooth (try not to over-mix).

Gently fold in the beaten egg whites. Let batter sit for 15 to 30 minutes prior to cooking.

In a large frying pan or griddle over medium heat, melt 2 teaspoons butter.

Dollop batter in 1/4 cup to 1/3 portions per pancake. Once the tops are covered with bubbles and the edges appear dry, flip the pancakes and cook the other sides to golden brown. Add additional butter to pan for each batch of pancakes.

Serve hot with your favorite topping.





A reliable, well-reviewed recipe for basic homemade pancakes from scratch. Over 200 breakfast lovers have given this recipe a top rating.

Mr Breakfast would like to thank Violet86 for this recipe.

WORLD CLASS RECIPES-BACON STRIP PANCAKES

Bacon Strip Pancakes

(4 servings)

• 12 slices of bacon
• 2 cups prepared pancake batter (from a mix or from scratch)
• softened butter
• maple syrup

Here's a recommended recipe for.

These are the original instructions from a 1962 magazine ad for Aunt Jemima pancake mix:

"Just about the best breakfast that ever greeted a hungry family! And it's as easy as this: Shake up Aunt Jemima batter according to package directions. Place cooked bacon strips on the griddle and pour batter over each strip. Bake 'em golden brown on both sides. Couldn't be easier - couldn't taste better! How about Aunt Jemima Bacon Strip Pancakes at your house tomorrow!"





For Best Results:

Prepare the pancake batter with slightly less water or milk than instructed. A thicker batter will help prevent the pancakes from flowing into each other.

Set your griddle to medium-high.

Fry the bacon until crispy. Remove the bacon from the griddle and lay slices on stacked paper towels to remove excess grease (and to get more crispy).

Carefully, wipe down the griddle with wadded paper towels, leaving only a very thin layer of grease to cook the pancakes.

Return the cooked bacon to the griddle with at least two inches of space on both sides of the slices. (You'll probably have to work in two batches.)

Slowly pour batter over each bacon slice. After one minute, check the bottom side of the pancakes. Once browned, flip the pancakes and cook the other side to golden brown.

Serve immediately with softened butter and warm maple syrup.









This is a classic recipe that appeared in magazine ads for Aunt Jemima pancake mix in and around 1962.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

WORLD CLASS PROFESSIONAL CHEFS BLUEBERRY WHOLE WHEAT PANCAKES

Blueberry Whole Wheat Pancakes

(4 servings)   

• 2 cups whole wheat flour
• 1/4 cup natural sugar
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 2 large eggs
• 1/2 cup low-fat margarine - melted
• 2 packages (6 ounces each) Driscoll's blueberries

Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs.

Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently.

Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If bounces, sputters or instantly evaporates, your pan is ready.

Pour 1/4 cup of the batter onto the skillet. Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden.

Turn pancakes over, cook 1 minute or until lightly golden.

Place pancakes on heatproof platter and keep warm in a 200 degree preheated oven.

Repeat with remaining batter.

Yield: 12 Pancakes (3 pancakes per serving)

Calories (per pancake): 159.0; Protein: 5.7 g; CHO: 23.8 g; Fat: 5.4 g; Cholesterol: 46.6 g; Sodium: 348.7 mg

About Driscoll's:

Driscoll's is a fourth generation family-owned company that has been involved in berry farming for over 100 years. As the leading provider of fresh and organic berries, Driscoll's works with independent farmers to produce the highest-quality berries in the world in an effort to continually delight all berry consumers.

Driscoll's is the preferred berry partner of some of America's leading chefs and culinary institutions.



A berry delicious pancake recipe courtesy of Driscoll's Berries. Picture perfect, healthier than usual pancakes.