justataste.com

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Do you want to try one of the best Mashed Potato Pancakes recipe? Here I found it. You will never get rid of the mashed potatoes leftovers again, as now you will find out how to make something super tasty and even more enjoyable than the mashed potatoes itself! The cheesy leftover mashed potato pancakes are so delish and appetising, you’re likely to make the mashed potatoes specially for them. And that won’t be a wrong decision, we must say. With an additional tastiness of cheddar cheese and chopped green onions the mashed potatoes gain a new, and absolutely delicious life!
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Cheesy Leftover Mashed Potato Pancakes

2015-08-18 06:43:53

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Prep Time

20 min

Cook Time

5 min

Total Time

25 min

Prep Time

20 min

Cook Time

5 min

Total Time

25 min

Ingredients

1. 3 cups chilled mashed potatoes
2. 2/3 cup shredded cheddar cheese
3. 2 tbsp chopped green onions
4. 1 egg, lightly beaten
5. 1/2 cup flour, plus 3 tbsp for dusting
6. vegetable oil, for frying
7. sour cream, for serving

Instructions

1. In a large bowl, combine mashed potatoes, cheddar, green onions, egg and 3 tbsp flour. Divide the mixture into 12 portions using your hands. Make a ball of each portion and flatten it into a round about a 1/2-inch-thick.
2. Fill shallow bowl with the remaining 1/2 cup of flour and gently dredge each pancake in the flour.
3. In a large sauté pan over medium, heat 3-4 tbsp vegetable oil. Use as much oil as you ned to thoroughly cover the bottom of the pan.
4. Working in batches, fry pancakes until they're golden brown and crispy on each side, for about 3-4 minutes. Add more oil to the pan if needed between each batch. Place pancakes on a paper towel-lined plate and immediately sprinkle with salt, to taste.
5. Serve topped with sour cream and sprinkled with chopped green onions.

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theviewfromgreatisland.com

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These baked egg galettes are much better than plain and boring fried egg. These are also loaded with sour cream, bell peppers, onions and savory herbs and spices. The flaky puff pastry filled with all the tastiness of veggies and perfectly baked eggs will bring you tons of palatable tastes. The red pepper and baked egg galettes will be ready in half an hour, which makes them so great for quick breakfast. Pretty easy to share and handy galettes can even serve as a party appetiser or being taken to picnic or potluck.Here you can find more tasty recipes. [/su_column] [/su_row] 

Red Pepper And Baked Egg Galettes

2015-08-28 05:43:42

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Ingredients

1. 2 large red bell peppers, cut into 1/2 inch strips
2. 2 small onions, (red or white) halved and cut into 1/2 inch wedges
3. fresh thyme, leaves removed
4. 1 tsp cumin
5. 1 tsp coriander
6. 6 tbsp olive oil
7. fresh parsley, chopped
8. fresh cilantro, chopped
9. 1 sheet puff pastry, thawed
10. 1 egg, beaten, for brushing the pastry
11. 12 tsp sour cream
12. 4 large fresh eggs
13. salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 400 F.
2. Combine pepper, onions, thyme and spices in a bowl. Add olive oil and toss to combine until vegetables evenly coated.
3. Place bell pepper mixture on a baking sheet and roast for about 30 minutes, stirring occasionally. Sprinkle with half the fresh herbs and set aside.
4. Turn the heat up to 425 F. Unroll the pastry on a surface dusted with flour to a 12x12″ square. Cut into four 6″ squares. Transfer on two baking sheets lined with parchment paper or silicon pat.
5. Using a dull knife, emboss a 1/4″ frame inside of each square of pastry. Do not cut all the way through. Pierce the insides of the frames using a fork. Place into the refrigerator for 30 minutes.
6. Remove from the refrigerator and brush with a beaten egg. Spread with 3 tsp of sour cream.
7. Spread bell pepper mixture evenly atop of each square, keeping within the embossed frame limits, and leave a hollow in the center for the egg.
8. Bake for about 10 minutes until risen and slightly browned.
9. Remove from heat and pour egg into the center of each square.
10. Return into the oven and bake for another 10 minutes, or until the egg is set.
11. Season with salt, pepper, and the remaining herbs. Drizzle with olive oil and serve immediately.

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Who doesn’t love crunches? I would be surprised or even shocked if anybody told that he or she hated crunches. Would you refuse to have crunchy French toasts that are sweet and have fruit-pecan flavor? I couldn’t stand making such ones. It seemed to be fantastic breakfast or wonderful idea for brunch and teatime.

Store-bought pretzels can never be better than a sweet snack, which I make myself. Making these toasts didn’t take me more time than cooking porridge. Moreover, this dish can joy you any time, not only in the morning unlike simple cereals. Well, I have to boast of the process of cooking. It was pretty simple.
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I covered slices of bread with two different mixtures, fried them and added bananas on the top. It was like a breakfast at an expensive French restaurant, but better. It was better, because I was sitting in my favorite armchair in my own kitchen, sipping hot green tea, eating fantastic crunchy toasts.

It was so sweet and comfortable that I wanted to stay at home and imagine that there is no work. But I got together. I was inspired with idea to make the same toast at weekend and stay at home after amazing crunches for breakfast.

Crunchy Pecan Banana French Toast

2016-06-21 05:10:31

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Ingredients

1. eggs – 6 pieces
2. Milk – 2 tablespoons
3. vanilla extract – 1 teaspoon
4. corn flake cereal (crushed) – 1 cup
5. pecans (crushed) – 1 cup
6. hearty bread – 8 thick slices
7. butter – 3 tablespoons
8. bananas – 2 pieces
9. Maple Syrup

Instructions

1. Whisk eggs, milk and vanilla together in a shallow bowl.
2. Take another bowl and mix together corn flakes and pecans in it.
3. In a large skillet heat butter over low heat.
4. Immerse bread into egg mixture then cover with cereal mixture. Put in skillet and fry on each side until light brown.
5. Cover with bananas and maple syrup on the top.

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The post Crunchy Pecan Banana French Toast appeared first on YumExpert.

stillcracking.com

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I am nearly persuaded that somebody would hardly mind to have fast and delicious breakfast. You can prepare a morning party for yourself or make family happy since morning till dinner if you trust me and follow the recipe I faced on this food blog.The necessary ingredients can be found practically in any kitchen.What is unusual in such products as eggs or cheese, ham or especially bread?.
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I do always have most of them at home. This simple set of products I buy just to eat in sandwiches. Is it the same with you? It will be necessary to spend just 5 or 10 minutes more than usually for making breakfast and you will get killing breakfast.When I made these bread bowls for the first time I couldn’t even expect that my children would for fight for the last bowl. They are truly friendly always … What did they do finally? They blamed me for making few portions.Now I make more “bowls” than they are able to eat and they don’t argue at last.You will not regret about the time spent for cooking bread bowls with ham, eggs and cheese.

Ham, Egg and Cheese Bread Bowls

2015-10-01 12:48:22

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Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Ingredients

1. 4 bread rolls (soft or crusty)
2. 4 small slices of ham, or 2 big ones cut in half
3. 4 eggs, at room temperature
4. ½ cup shredded mozzarella cheese
5. 1 tbsp fresh parsley, finely chopped (optional)

Instructions

1. The temperature of the preheated oven - 180C/350F.
2. Cut off the tops of bread rolls.
3. Take the centers of bread rolls out with a scoop.
4. Put a layer of ham on the bread bowl .
5. Crack an egg inside.
6. Cover with mozzarella cheese (2 tablespoons) and a sprinkle with parsley to your taste.
7. Put the bread top back on the roll. Wrap it in foil and put in oven. Bake for about 10 to 15 minutes.
8. Take out from the oven, unwrap and serve immediately.

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jocooks.com

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If you call the dish I am going to describe a snack I won’t be surprised, I will be really disappointed.Here is a short introduction.My leisure time I was spending very trivially – in the internet, but I got proud of myself for it when I faced a great recipe on this amazing blog. I received a perfect idea for my breakfast. Usually we (my husband, son and I) have a kind of sandwich and a cup of some drink in the morning. I know that my husband gets hungry long before his lunch. Ham and cheese pockets were supposed to become the best alternative to those boring and not hearty sandwiches
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Making yeast dough takes an hour, so I decided to surprise my family at weekend. The smell of the pockets awoke my guys after the pocket had spent ten minutes in the oven. They ran into the kitchen to look at the stove and find the reason of that dizzy flavor. Men always feel meat.Chewing the first pocket nobody could say a word, there were only sounds of admire at the table. All the pockets were eaten by my men and they asked to cook the same for dinner. That’s why I wouldn’t call these pockets a snack. It is good as a snack of course but the taste resembles a full meal. I recommend cooking it for any mealtime – no one will go hungry after it.

Ham and Cheese Pockets

2015-09-23 13:25:06

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

1. all purpose flour – 3 cups
2. butter (melted) – 1\2 cup
3. Eggs – 2 pieces
4. Active dry yeast – 1 teaspoon
5. sugar – 1 tablespoon
6. salt – 1 teaspoon
7. water (warm a bit) – 2\3 cup

Ingredients for pockets

1. cheddar cheese (shred it) – 2 cups
2. Parmesan cheese (grate it) – 1\4 cup
3. ham (medium sliced) – 8 slices
4. egg – 1 piece (for egg wash)
5. dried parsley – 1 tablespoon(optional)

Instructions

1. Take the yeast, sugar and water - mix them together in a small bowl and leave it for about 10 minutes to let it dissolve and start bubbling up. Add the flour, eggs, butter, salt to the yeast mixture and stir all these ingredients for about 5 minutes. Dough will be soft though not sticky. Add a little more flour if it is sticky. Put it in a bowl (oiled before), cover with a plastic wrap and leave it to rise to get doubled in size. Warm place is necessary for this process. It will take about 1 hour.
2. Your oven is preheated to 350 F degrees. Put parchment paper on a baking sheet.
3. Make a rectangle of dough - about 14 inches by 18 inches and about ¼ inch thick, rolling it out. Sprinkle all the cheddar cheese on the dough. Put slices of the ham on the cheese. Cover the filling, folding the dough over it. Cut it into 8 pieces. Put the got pockets on the baking sheet.
4. Brush the pockets with egg wash. Strew Parmesan cheese and parsley over each piece. Leave the pockets to rest and rise a little - about half hour.
5. Bake in the oven for about 20 to 25 minutes - until golden brown. The best if served hot.

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juliasalbum.com

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Do you hate crepes? Isn’t it a strange and silly question? It would be puzzling if somebody answered – yes. This dish is loved by all people who ever tasted it. Tastes differ of course and the love to crepes differs towards fillings and toppings. Someone would never imagine eating sweet crepes himself and for somebody salty crepe is a disgusting thing. I love all the kinds of fillings in crepes and I’ve learnt the recipe of crepes from scratch onthis blog. At last know all the details and cook this amazing dish with no problems. Many housekeepers get furious frying crepes and every time it spoils their mood. Time of flipping the crepes on the other side was always a problem for me. Now I can show in the found and practiced recipe that it is quite easy to understand – what and when to do.
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Crepes are always relevant – for a small family or for a big party. They are good for any mealtime. When you have a good stack of this yummy cooked, put different filling inside and everyone will be satisfied. It can be salty fish, meat stuffing and it will be main course or put jam, fruit inside and here you have a dessert. Fantasize surprise and enjoy crepes.

How to Make Crepes in a Regular Frying Pan, from Scratch

2015-09-18 13:08:38

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Ingredients

1. milk – 2 cups
2. flour – 1 1\3 of cup
3. egg – 1 piece
4. vegetable oil – 1 Tbsp.
5. sugar – 2 Tbsp.
6. baking powder – 1\2 tsp.
7. strawberry or raspberry jam/preserves(optional)

Instructions

1. Mix all the ingredients in a large bowl and whisk the mixture to have no lumps.
2. Heat a skillet until very hot, oil it. Use a soup ladle to pour small amount of batter into the skillet and roll the pan from side to side to cover the bottom of the pan evenly with a thin layer of the batter.
3. Cook the crepe for 1 - 3 minutes, it depends on your pan (as the pan heats up, the next crepes will need much less time to cook ), then flip the crepe to the other side and let it cook for one minute on the other side.1-2 minutes will take you to cook each crepe on each side. To know the time to flip the crepe watch the bubbles of the batter - when bubbles are not forming and the batter starts to dry – it’s time.
4. As each crepe is done, replace it to the plate, making a stack of them. Make a filling to your taste and delight!
5. Add 2-3 tablespoons of strawberry or raspberry jam/preserves on top of the open crepe, fold the crepe in half, then fold it one more time to form a triangle. (optional)

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recipegirl.com

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I am not against healthy lifestyle and healthy food as well and porridge for breakfast is my best friend, but sometimes I am out of control. I need nothing on my plate and in my mouth but pastry. I am even desperately ready to bake myself, but my oven is not in love with me, neither am I with it. What was the solution then? Pancakes! They saved my flat from fire(if I baked), and my need in sweets was satisfied.Having cooked pancakes once I lost my head forever. I make pancakes quite often and have them for breakfast or for lunch as a dessert. I tried lots of fillings and toppings for pancakes, for example fruit, vegetables(as a main course for lunch or dinner),nuts, seeds I put inside and jam, honey, cream, condensed milk were used as toppings. After a great deal of experiments I finally found a fantastic recipe on this blog.
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I am fan of cinnamon roll pancakes now and I want to introduce them to you.Follow the recipe of these pancakes and you will get them fluffy and flavored. You will remember my words, cooking them more often than you could suppose

Cinnamon Roll Pancakes

2015-09-09 12:48:58

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Prep Time

25 min

Cook Time

10 min

Total Time

35 min

Prep Time

25 min

Cook Time

10 min

Total Time

35 min

Ingredients

1. 1 egg( beat it lightly)
2. Flour – 1 cup
3. Milk – 1 cup
4. Baking powder – 2 tsp.
5. Salt – 1\2 tsp.
6. Vegetable oil (or canola) – 1 tbsp.

Cinnamon filling

1. Ground cinnamon – 1\2 tbsp.
2. Unsalted butter ( melted out of fridge without heating) – 4 tbsp.
3. Light brown sugar – 1\4 cup + 2 tbsp.

Cream Cheese Glaze

1. Unsalted butter – 4 tbsp.
2. Cream cheese (room temperature) – 2 ounces
3. Powdered sugar – 3\4 cup
4. Vanilla extract – 1\2 tsp.

Cinnamon filling cooking

1. Take a bowl and stir the butter, brown sugar and cinnamon in it.. Draw the filling into a zip baggie and put it aside.

Glaze making

1. Heat the butter in a small pan over low heat, let it melt. Whisk in the cream cheese until it is almost smooth , having stopped heating. Put the sugar into the pan, stir it with vanilla extract. Leave the pan aside and make the pancakes.

The pancake batter

1. Flour, salt and baking powder whisk together in a bowl. Add milk, egg and oil and whisk once more.

Pancake cooking

1. Take a large non-stick skillet and heat over medium heat. Use 1\3 measuring cup to pour the batter into a pan. Spread the batter into a circle (about 4-inches in diameter), using the bottom of a cup or scoop. Make a snip in a bag with cinnamon filling and squeeze it on top of the pancake batter in a swirl( from the center) when you see bubbles on the batter. Cook the pancake until the bubbles popping on top of the pancake and become golden brown on the bottom. Put on the other side quickly but carefully . Cook 2 to 3 minutes more, until the other side gets golden too. Having put the pancake onto a plate, you can see the craters of cinnamon filling. Top your pancake with drizzle of glaze.

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