Pancake Recipes Carnival of the Recipes

Pancake Recipes Carnival of the Recipes

The Pancake Recipes Carnival of the Recipes is up at the Pancake Recipe Blog

SOUR CREAM PANCAKES

SOUR CREAM PANCAKES

Makes approx 10 pancakes

3 eggs
good 3/4 cup milk
good 1/3 cup flour
1/2 tsp salt
2/3 cup sour cream
2 tbs butter or margarine

Filling:
1/2 - 1 small leek
2 - 3 tart apples
5 oz smoked ham
2/3 cup creme fraiche
2/3 cup sour cream
1 - 2 tsp French-type mustard

Beat together eggs, milk and flour to a smooth batter and mix in salt, sour
cream and melted fat.

Heat up a pancake griddle or a frying pan. Grease it for the first pancake,
then you shouldn't have to grease anymore. Pour a THIN layer of batter in
the griddle and bake until the side facing you has set completely and the
"down-side" is nicely colored. Turn over and bake on the other side.

Stack the pancakes on a plate with strips of baking paper between them to
keep them from sticking to each other. Let cool completely.

Trim and finely shred the leek. Peel the apples and finely dice them with
the ham, then mix this with creme fraiche, sour cream and mustard. Put some
filling on each cold pancake, roll up and serve with a green salad.

Black Pepper Beef and Cabbage Stir Fry

Black Pepper Beef and Cabbage Stir Fry


INGREDIENTS
2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper

DIRECTIONS
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic
for about 5 seconds, then add ground beef. Stir-fry until beef is evenly
brown. Stir in cabbage and pepper, and cook until vegetables are tender, and
beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water,
and stir in. Season with pepper. Cook, stirring, until sauce has thickened.

Cogwheels Tortilla Soup

Cogwheels Tortilla Soup

1 bunch cilantro -- washed well, leaves only
4 garlic cloves
1 small onion -- chopped
2 fresh serrano peppers
1 can (10-ounce) tomatoes with green chilies
3 quarts chicken stock
1 can tomato sauce (8 oz)
2 tsp ground cumin
1 tsp salt -- (up to 2)
2 tbs cornstarch dissolved in a small amount of water
20 corn tortillas cut into thin strips
Vegetable oil
2 cups shredded grilled or poached chicken breasts
(about 2 ounces per serving)
1 1/2 cups shredded Monterey jack cheese -- (about 1
ounce per serving)
2 avocados -- peeled, pitted and sliced

Puree cilantro, garlic, onion, peppers and tomatoes
with green chilies in a blender or food processor. Heat
stock and add pureed mixture with tomato sauce, cumin
and salt. Bring to a boil, reduce heat and simmer about
1 hour. Stir dissolved cornstarch into stock. Fry
tortillas strips in oil until crisp; drain well. Divide
tortilla strips among 10 to 12 bowls. Top with chicken
and ladle the stock over top. Garnish with shredded
cheese and 2 or 3 avocado slices. Makes 10 to 12
servings.

Sub Sandwich

Sub Sandwich

1/4 cup light mayonnaise OR Miracle Whip salad dressing *
1/4 cup Kraft® Creamy Italian Dressing
1 loaf (1 lb.) French bread, cut in half lengthwise
1 pkg. (9 oz.) variety package sliced ham and turkey
8 Kraft® 2% Milk Singles cheese
1 large tomato, sliced
1 small green bell pepper, sliced
1 cup shredded lettuce

Mix mayonnaise and dressing. Spread on cut sides of bread.

Layer meat, cheese singles, tomatoes, peppers and lettuce on bottom half
of bread loaf; cover with top of loaf.

Cut sandwich crosswise into 8 pieces to serve.

Lemon Cheese cake

Lemon Cheese cake

Lemon Cheese cake

250 grams of cream cheese
1 small tin of condense milk
2/3 cup of lemon juice (make sure there is no green on the lemons or the cake won't set)
1 packet of granita biscuits (I have also used scotch finger biscuits, gives a slightly
different
taste to the base, but still very nice)
2 tablespoons of butter or marg (this is just rough, sometimes you may need more)
1 chocolate flake for garnish

Method
Base:
1. Crush the biscuits in a food processor and pour into a bowl.
2. Melt the butter, add to the biscuits and mix in well.
3. Press the mixture firmly and evenly into a pie plate. put in the fridge while you
make the
filling.

Filling:
1. Cream the cream cheese in a food processor
2. Add the condense milk and process well.
3. Add the lemon juice little by little, mixing well in between.
4. Pour into base and spread evenly.
5. Refrigerate for a minimum of 12 hours to set before
serving
Serving:
Crush flake and sprinkle over the top. You can also half strawberry's or other fruits
and decorate
with cream, but we don't bother beyond the flake unless for guests! :)

Sauteed Polenta & Butter Beans - Catalan - 3 pts

Sauteed Polenta & Butter Beans - Catalan - 3 pts


@@@@@
Sauteed Polenta & Butter Beans - Catalan
4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
1 clove garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish (see
Note)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar






1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add polenta and cook in a single layer, stirring occasionally,
until beginning to brown, 8 to 10 minutes. Transfer to a plate.
2. Reduce the heat to medium, add the remaining 2 teaspoons oil and
garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add
onion and bell pepper; cook, stirring, until just tender, 3 to 5
minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir
in beans, spinach and broth; cook, stirring, until the beans are
heated through and the spinach is wilted, 2 to 3 minutes. Remove from
the heat; stir in cheese and vinegar. Serve vegetables over polenta.
Sprinkle with paprika, if desired.

Serves: 4
Points: 3


This dish is a satisfying vegetarian meal complete with spinach, beans
and polenta, inspired by classic Spanish flavors. note: Look for
smoked paprika with other specialty spices; it's available in three
varieties: sweet, bittersweet and hot. Sweet is the most versatile,
but if you like a little bit of heat, choose the hot variety. You can
find Spanish products in specialty-foods stores or online at
tienda.com. Make it a Meal: Enjoy with a green salad tossed with
sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone .

Sauteed Polenta & Butter Beans - Catalan - 3 pts

Sauteed Polenta & Butter Beans - Catalan - 3 pts


@@@@@
Sauteed Polenta & Butter Beans - Catalan
4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
1 clove garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish (see
Note)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar






1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add polenta and cook in a single layer, stirring occasionally,
until beginning to brown, 8 to 10 minutes. Transfer to a plate.
2. Reduce the heat to medium, add the remaining 2 teaspoons oil and
garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add
onion and bell pepper; cook, stirring, until just tender, 3 to 5
minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir
in beans, spinach and broth; cook, stirring, until the beans are
heated through and the spinach is wilted, 2 to 3 minutes. Remove from
the heat; stir in cheese and vinegar. Serve vegetables over polenta.
Sprinkle with paprika, if desired.

Serves: 4
Points: 3


This dish is a satisfying vegetarian meal complete with spinach, beans
and polenta, inspired by classic Spanish flavors. note: Look for
smoked paprika with other specialty spices; it's available in three
varieties: sweet, bittersweet and hot. Sweet is the most versatile,
but if you like a little bit of heat, choose the hot variety. You can
find Spanish products in specialty-foods stores or online at
tienda.com. Make it a Meal: Enjoy with a green salad tossed with
sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone .