Sausage Broccoli Puff Pancake Food

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
• Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

TERIYAKI PANCAKES WITH BROCCOLI, SAUSAGE AND FRIED EGGS

Steps:

• Preheat the oven to 450 degrees F. Toss the sausage, broccoli, 1 tablespoon vegetable oil and a pinch each of salt and pepper on a baking sheet. Bake, stirring, until the sausage is browned and the broccoli is charred, 25 to 30 minutes.
• Meanwhile, whisk the flour, baking powder, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; make a well in the center. Separate 2 eggs, putting the whites in a large bowl and the yolks in the well in the flour. Whisk the milk, 2 tablespoons vegetable oil and 1/2 tablespoon teriyaki sauce into the yolks, then whisk into the flour; stir in the scallions. Whisk the egg whites until stiff; fold into the batter.
• Heat a large nonstick skillet over medium-high heat; brush with vegetable oil. Ladle ¼ cup batter into the skillet for each pancake. Cook, flipping once, until golden, about 4 minutes. Keep the pancakes warm on a baking sheet in the oven as they are done.
• Heat the remaining 1 tablespoon vegetable oil in the skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. Whisk the remaining 2 1/2 tablespoons teriyaki sauce, the sesame oil, vinegar and 1 teaspoon water in a small bowl.
• Divide the pancakes, broccoli, sausage and fried eggs among plates. Serve with the sauce.

SAUSAGE-APPLE PUFF PANCAKE

Steps:

• In a 10-in. ovenproof skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, cook apples and brown sugar in butter over medium heat until apples are tender., In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth. Pour over apple mixture. Sprinkle with sausage and cheese. , Bake, uncovered, at 425° for 18-23 minutes or until pancake is puffy and golden brown. Cut into wedges. Serve with sour cream and syrup if desired.,

PUFF PANCAKE WITH PEACHES AND SAUSAGE

Steps:

• To make the pancake, heat oven to 400 degrees.
• Place butter in a 9 inch pie pan and heat in oven until melted.
• Whisk together eggs, milk, flour, sugar and salt until smooth. Pour into pan -- do not stir.
• Bake 13 to 15 minutes or until golden brown.
• Meanwhile, cut the sausage links into 1/4's and combine with the other filling ingredients in a large skillet. Bring to a boil and simmer until syrup is thickened and sausage and peaches are glazed. Spoon onto pancake and serve immediately.

BROCCOLI-HAM PUFF PANCAKE

Steps:

• To Make Pancake:.
• Preheat oven to 425°.
• Place butter in 10 pie pan or oven-proof skillet and place in oven for 3 to 4 minutes, or until butter has melted.
• In mixing bowl, beat flour, eggs and milk until smooth.
• Pour into prepared pan.
• Bake at 425° for 22 to 25 minutes, or until puffed and golden brown.
• To Make Filling:.
• While pancake is cooking, melt butter over medium heat in saucepan.
• Stir in flour until smooth.
• Gradually add milk and continue stirring.
• Bring to a boil.
• Cook ans stir for 2 minutes, or until thickened.
• Reduce heat.
• Add remaining ingredients.
• Cook 10 minutes, or until heated thoroughly.
• Spoon into center of pancake.
• Cut into wedges and serve immediately.

BROCCOLI-HAM PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 3-4 minutes. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake at 425° until puffed and golden brown, 22-25 minutes., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add the remaining filling ingredients. Cook until heated through, about 10 minutes. , Spoon into center of puff pancake. Cut into wedges; serve immediately.

SAVORY SAUSAGE PANCAKES

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Set sausage mixture aside to cool.
• Sift flour, baking powder, and salt into a bowl. Beat milk and eggs in another large bowl; stir flour mixture into egg mixture until batter is smooth. Add cooled sausage and onion to batter.
• Heat a non-stick griddle or skillet over medium-high heat. Pour about 1/4 cup portions of batter onto hot skillet. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 more minutes. Repeat with remaining batter.

SAUSAGE AND BROCCOLI BAKE

Steps:

• Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese. , Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, soup and milk. Pour over sausage mixture. , Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted in the center comes out clean.

BROCCOLI SAUSAGE BREAKFAST BAKE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Add 1 in. of water and broccoli to a saucepan; bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until crisp-tender; drain., In a greased 9-in. pie plate, layer with sausage, cheese and broccoli. In a large bowl, combine the eggs, milk and biscuit mix. Pour over broccoli. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

SAUSAGE-BROCCOLI PUFF PANCAKE

Steps:

• Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve.

SAUSAGE-BROCCOLI PUFF PANCAKE

Steps:

• Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve.

SLOW-COOKER BOURBON COCKTAIL SAUSAGES

Steps:

• Heat 12-inch nonstick skillet over medium-high heat; add sausage. Cook about 2 minutes on each side or until browned. Drain on paper towels.
• Spray 3-quart slow cooker with cooking spray. In slow cooker, mix chili sauce, bourbon, brown sugar and onion. Add sausage; stir to coat.
• Cover; cook on Low heat setting 3 hours or until sauce is slightly thickened. Serve sausage with toothpicks.