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.

WORLD CLASS BELOVEVED BASIC BLUEBERRY MUFFIN RECIPE

The Beloved Basic Blueberry Muffin

One of America’s most loved baked goods is also one of the easiest to make.  Today, we’re focusing on a basic, reliable blueberry muffin recipe.  It takes about 10 minutes to prepare and 20 minutes to bake.  That’s right.  We’re talking about oven-fresh blueberry muffins in a half hour.
After we examine the basic recipe, I have a few tips and simple adjustments to make this good thing even better.
As shown in the recipe card above, the ingredients are:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 1/2 cup butter – melted
• 1 cup blueberries

The trick to making these muffins tender is mixing the dry ingredients and wet ingredients separately.  When you combine the two mixtures, use a gentle touch and mix only until the dry ingredients are moistened.  Over-mixing will make the muffins slightly tough.  (Although in truth, you can beat the bejesus out the batter and still get decent muffins.)
The same gentle technique goes for folding in the blueberries.  Take your time and mix just until the berries are evenly distributed in the batter.
For dolloping batter in muffin cups, I swear by my trusty ice cream scoop.  It fills the muffin cups almost exactly 3/4 full, which is ideal for this recipe.
Always test for doneness.  After 20 minutes, insert a toothpick in the center of a muffin.  If it comes out clean (no batter), the muffins are done.  If they need a few more minutes, consider covering the tops of the muffins with foil so they don’t get overly browned.

Now that you know the most rudimentary, reliable recipe, here’s few ways to make it even better:

Use vanilla.  I add vanilla to almost every baked good I make.  Even if you don’t notice it directly, it adds a nuance that just makes everything a step better.  One teaspoon of vanilla works great for this recipe.  Just mix it in with the wet ingredients.
Try cake flour.  Mixing a little cake flour in with all-purpose flour gives muffins a somewhat softer texture.  I find that muffins with cake flour are even better the day after they’re made.  The muffins condense more and feel more indulgent.  For this recipe, try replacing 1/2 cup of the all-purpose flour with cake flour.
Sift.  Whether you use straight-up all-purpose flour or the combo suggested above, sifting (or aerating) the flour can make a big difference.  The bit of air that gets mixed into the flour helps the muffins rise to form a beautiful dome.  I’ve kitchen tested this several times and muffins made with sifted flour always have a better shape.  That said, these muffins could turn out flat as pancakes and they’d still be delicious.
Try yogurt.  Before you measure out your cup of milk, consider trying this… empty out one of those single serve yogurt cups into your measuring cup.  Top it off with milk until it reaches the 1 cup mark.  Using a little yogurt as part of the milk component ensures that your muffins will be extremely moist.  A ratio of 1/2 milk to 1/2 yogurt is an equation for success.  I’ll often use vanilla-flavored yogurt (with additional vanilla extract).  Plain yogurt works fine, but do yourself a favor and have fun with it.  For extreme blueberry muffins, use blueberry-flavored yogurt.
Try sour cream.  Treat sour cream the same way that you’d use yogurt above.  It adds a richness to the muffins (due to its fat content) and a slight tanginess that many people enjoy.
Get zesty.  In the world of fruit, blueberries and citrus are terrific buddies.  Adding a mere 1/2 teaspoon of fresh lemon zest or orange zest to the batter dramatically changes the flavor profile of the muffin, making it – for lack of a better word – zesty!  The blueberries taste more lively because they have another fruity flavor to play with.  I like to sprinkle the zest over the dry ingredients right before I mix in the egg and milk mixture.

That concludes our blueberry muffin lesson for the day.  Let me know what you think.  If you have any tips or tricks of your own that you’d like to share, please do so in the comments section below.
May your berries be sweet and your muffins always moist!

WORLD CLASS RECIPE COLLECTIONS-BLUEBERRY MUFFIN

The Beloved Basic Blueberry Muffin

One of America’s most loved baked goods is also one of the easiest to make.  Today, we’re focusing on a basic, reliable blueberry muffin recipe.  It takes about 10 minutes to prepare and 20 minutes to bake.  That’s right.  We’re talking about oven-fresh blueberry muffins in a half hour.
After we examine the basic recipe, I have a few tips and simple adjustments to make this good thing even better.
As shown in the recipe card above, the ingredients are:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 1/2 cup butter – melted
• 1 cup blueberries

The trick to making these muffins tender is mixing the dry ingredients and wet ingredients separately.  When you combine the two mixtures, use a gentle touch and mix only until the dry ingredients are moistened.  Over-mixing will make the muffins slightly tough.  (Although in truth, you can beat the bejesus out the batter and still get decent muffins.)
The same gentle technique goes for folding in the blueberries.  Take your time and mix just until the berries are evenly distributed in the batter.
For dolloping batter in muffin cups, I swear by my trusty ice cream scoop.  It fills the muffin cups almost exactly 3/4 full, which is ideal for this recipe.
Always test for doneness.  After 20 minutes, insert a toothpick in the center of a muffin.  If it comes out clean (no batter), the muffins are done.  If they need a few more minutes, consider covering the tops of the muffins with foil so they don’t get overly browned.

Now that you know the most rudimentary, reliable recipe, here’s few ways to make it even better:

Use vanilla.  I add vanilla to almost every baked good I make.  Even if you don’t notice it directly, it adds a nuance that just makes everything a step better.  One teaspoon of vanilla works great for this recipe.  Just mix it in with the wet ingredients.
Try cake flour.  Mixing a little cake flour in with all-purpose flour gives muffins a somewhat softer texture.  I find that muffins with cake flour are even better the day after they’re made.  The muffins condense more and feel more indulgent.  For this recipe, try replacing 1/2 cup of the all-purpose flour with cake flour.
Sift.  Whether you use straight-up all-purpose flour or the combo suggested above, sifting (or aerating) the flour can make a big difference.  The bit of air that gets mixed into the flour helps the muffins rise to form a beautiful dome.  I’ve kitchen tested this several times and muffins made with sifted flour always have a better shape.  That said, these muffins could turn out flat as pancakes and they’d still be delicious.
Try yogurt.  Before you measure out your cup of milk, consider trying this… empty out one of those single serve yogurt cups into your measuring cup.  Top it off with milk until it reaches the 1 cup mark.  Using a little yogurt as part of the milk component ensures that your muffins will be extremely moist.  A ratio of 1/2 milk to 1/2 yogurt is an equation for success.  I’ll often use vanilla-flavored yogurt (with additional vanilla extract).  Plain yogurt works fine, but do yourself a favor and have fun with it.  For extreme blueberry muffins, use blueberry-flavored yogurt.
Try sour cream.  Treat sour cream the same way that you’d use yogurt above.  It adds a richness to the muffins (due to its fat content) and a slight tanginess that many people enjoy.
Get zesty.  In the world of fruit, blueberries and citrus are terrific buddies.  Adding a mere 1/2 teaspoon of fresh lemon zest or orange zest to the batter dramatically changes the flavor profile of the muffin, making it – for lack of a better word – zesty!  The blueberries taste more lively because they have another fruity flavor to play with.  I like to sprinkle the zest over the dry ingredients right before I mix in the egg and milk mixture.

That concludes our blueberry muffin lesson for the day.  Let me know what you think.  If you have any tips or tricks of your own that you’d like to share, please do so in the comments section below.
May your berries be sweet and your muffins always moist!

AMERICANS BEST BREAKFAST RECIPE COLLECTION-JALAPENO OMELET

Jalapeno Omelet

• 5 large eggs
• 1 fresh medium jalapeno pepper - cored and minced
• 1/3 cup green peppers - diced
• 1/3 cup red peppers - diced
• 1/3 cup onion - diced
• 1/3 cup sharp cheddar cheese - grated
• 1 teaspoon Tabasco
• 1 teaspoon cilantro - finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 or 2 Tablespoon butter - for frying

I was in the mood for something spicy this morning (June 2013), so I decided to finally try this recipe from 'DixieChick' that was submitted way back in 2005. The user comments below are spot on. This is a great omelet. I did adjust it slightly to make a single serving. I used 2 eggs, 1/2 of a jalapeno and about 1/3 of single orange bell pepper. I particularly liked the flavor of the cilantro and the double dose of heat from the jalapeno and the Tabasco. Starting the day with a little fire wakes up the senses.





How To Make A Jalapeno Omelet

Melt butter in a large, heavy frying pan.

Add jalapeno peppers, green peppers, red peppers and onions and saute until onions become transparent. Season with salt, pepper, Tabasco and cilantro. Beat eggs with 1 Tablespoon of water and slowly pour throughout the sauteed mixture.

Simmer covered over low heat until the eggs are set. Add cheese to one side and carefully flip the other side over. Remove from heat and cover for an additional minute to melt the cheese completely.






Fresh and spicy. If you want it mouth-burning hot, don't core the jalapeno. The seeds are the hottest part.

HAM AND CHEESE OMELETTE(EASY)-RECIPE LEARN WITH EXPERTS

Ham & Cheese Omelette (Easy)

INGRIEDIENTS

• 1 medium bowl
• 1 fork
• 1 small frying pan
• 1 Tablespoon butter
• 3 large eggs
• salt and pepper - taste
• ham - cooked and chopped
• cheese - your favorite
• 1 serving plate
• hungry stomach
• hot sauce - if you like it

This is a classic Ham And Cheese Omelette that was submitted to the site by a great person named 'gmuffin99' in 2010. It's now July 2013 and I tested the recipe this morning. Verdict? Success! I used about 1/3 cup cubed ham (which I warmed and browned first) and 1/4 cup shredded Cheddar cheese. That was probably a bit too much ham as the omelette couldn't quite hold all the deliciousness. Overall, I liked this a lot. If you're looking for a very basic Ham And Cheese Omelette, look no further. You just found a winner.





How To Make An Easy Ham & Cheese Omelette

1. Crack the 3 eggs into the bowl and add salt and pepper to taste.

2. Take the fork and whisk.

3. Place frying pan over medium-high heat.

4. Melt butter and tilt pan to coat surface.

5. Pour eggs in pan. When sides of eggs get white flip it.

6. Add ham and cheese.

7. Flip omelette onto your plate. Fold it as you're putting it on the plate. Take pan and press down. (You could also fold the omelette in the pan and slide it onto your plate.)

8. EAT.









The classic American Ham And Cheese Omelet... just eggs, ham and cheese as nature intended.

AMERICANS POPULAR BREAKFAST-MICROWAVE FARMERS OMELET(IN A CUP) RECIPE

Microwave Farmers Omelet (In A Cup)

(1 serving)

• 2 large eggs - beaten
• 2 or 3 Tablespoons shredded Cheddar cheese
• 2 Tablespoons diced fully cooked ham (or cooked and crumbled bacon)
• 1 Tablespoon diced green bell pepper
• salt and pepper to taste

I was shocked that I liked this as much as I did. I'm pretty much a purist when it comes to omelets. I spent weeks finding my perfect frying pan. I've studied the techniques of the famed omelet chef Madame Romaine de Lyon. Realizing I can make a genuinely excellent omelet by throwing stuff in a cup is both exciting and somewhat deflating. The bottom line is that this method works.

I think the trick is filling your mug 2/3 full of ingredients before microwaving. That yields an omelet that rises just slightly over rim of the cup. I added an extra egg and increased the bell pepper to 2 Tablespoons to make that happen for my particular mug. As for cooking time, mine took 1 minute and 40 seconds... stirring twice during that period. I suggest that you serve the omelet directly in the the mug. It's much prettier than if you invert it onto a plate. Thanks to 'Bennett' for sending us this recipe. (Tested and photographed in June 2013)





How To Make A Microwave Farmers Omelet

Prepare a large microwave-safe mug by spraying the inside generously with cooking spray.

Place all ingredients in the mug and stir to mix.

Microwave on high for one minute. Check the omelet. If the egg is not completely set, continue to microwave in 20 second intervals until it is completely set.

Run a knife around the edges of the omelet and slide it onto a serving plate.






Breakfast in under two minutes! And dish washing is a breeze.