SWEET MILK AND CORN DRINK: ATOLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 15m
Yield 4 (6-ounce) servings
Number Of Ingredients 7
Steps:
- Add corn, milk, sugar, brown sugar, cinnamon, and salt to a blender and puree until smooth. Heat in saucepan until warm. Serve in mugs with cinnamon sticks.
ATOLE PINON HOTCAKES
Food Network; Diners, Drive-ins and Dives. Recipe courtesy Chris Valdez, Tecolote Cafe in Santa Fe, NM.
Provided by swissms
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix all dry ingredients together.
- In a separate bowl, mix eggs and oil.
- Add milk and dry ingredients to egg and oil mixture.
- Mix until batter is smooth, but still lumpy, being careful not to over mix.
- Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.
Nutrition Facts : Calories 1404.9, Fat 67.3, SaturatedFat 15.2, Cholesterol 157, Sodium 2181.9, Carbohydrate 167.3, Fiber 8.4, Sugar 14.9, Protein 36.7
STUFFING WAFFLES
inspired by Diners drive ins and dives. found on internet You should start this the day before you want to serve it. These can be made ahead very successfully. I baked them early in the day and reheated and served at dinner time.
Provided by kisalarisa01
Categories Breakfast
Time P1DT10m
Yield 6 waffles, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the corn muffin and bread crumbs in a large bowl. Sauté the onion and celery in butter until soft. Add to crumbs along with salt, pepper, parsley and poultry seasoning. Smell and taste to adjust seasoning. Let sit out overnight to dry a bit and for the flavors to blend. Adjust the seasoning again the next day.
- When you want to make the waffles mix the egg into the bread mixture. Add the stock a little at a time and mix well. You want the stuffing mix to be wetter than if you we baking in a pan - about the consistency of thick pancake batter. Bake according to manufacturer's directions using enough 'batter' to cover the cooking plate completely.
- Makes six 4x4.5-inch waffles.
Nutrition Facts : Calories 150.5, Fat 4.2, SaturatedFat 0.9, Cholesterol 40.4, Sodium 309.4, Carbohydrate 23.4, Fiber 1.6, Sugar 3.9, Protein 4.5
FLUFFY MATCHA HOTCAKES
Make and share this Fluffy Matcha Hotcakes recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 17m
Yield 8 pancakes
Number Of Ingredients 9
Steps:
- Combine flour, sugar, matcha and baking soda in a large bowl. Whisk in the wet ingredients (milk, yogurt and egg) until the batter is smooth.
- Heat a saute pan over medium-low heat. Brush the inside of a metal ring mold or cookie cutter (about 3 inches across) with oil. Add remaining oil to pan and place the ring mold in the middle of the pan. Fill the ring mold 2/3 of the way up with the batter and place a lid on the pan. Make sure that the lid does not rest on top of the ring mold.
- Cook for 5 minutes, then remove lid and cook for 1 more minute (or until bubbles start to form on top of the hotcake). Carefully flip the pancake and ring mold and cook the other side for 5 minutes with the lid, then 1 minute without.
- Remove from the pan and and run a knife along the inside of the ring mold to unmold the hotcake. Serve warm with syrup.
Nutrition Facts : Calories 135.7, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.9, Sodium 104.3, Carbohydrate 18.3, Fiber 0.4, Sugar 5.5, Protein 3.6
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