Best Herbed Waffles With Creamed Beef Recipes

Herbed Waffle with Caramelized Fennel Club image

Provided by Aaron McCargo Jr.

Time 45m

Yield 4 servings

Number Of Ingredients 24

1 cup store-bought pesto
1 cup mayonnaise
1/2 cup grated Parmesan
1/4 cup olive oil
2 bulbs fennel, ends trimmed, split and cored, thinly sliced
1 tablespoon chopped garlic
1 large white onion, thinly sliced
1 large red onion, thinly sliced
Salt and freshly ground black pepper
2 cups spinach
1/2 cup roasted pepper, diced
1/4 cup green olives, sliced
Juice of 1 lemon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs, lightly beaten
2 cups buttermilk
8 tablespoons butter, melted and cooled
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
Nonstick spray

Steps:

Special equipment: waffle iron
Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
For the pesto: Combine all the ingredients in a bowl and set aside.
For the fennel: In a large saute pan over medium heat, add the olive oil, fennel, garlic and onions. Cook until the onions and fennel are browned and caramelized, about 20 minutes, stirring frequently. Season with salt and pepper. Stir in the spinach, set aside or place in the oven to keep warm.
For the tapenade: Combine all the ingredients in a bowl and set aside.
For the waffles: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add in the beaten eggs, buttermilk, butter and herbs. Stir all until well combined.
Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.
To assemble the waffles: Place 1 waffle on a warmed plate. Top with couple of tablespoons of the pesto and some caramelized fennel. Top with another waffle, more pesto and the tapenade. Top with another waffle, more pesto, fennel and tapenade. Top with another waffle. Place a toothpick to hold into place. Cut into 4 pieces and serve immediately.

Creamed Chipped Dried Beef On Toast or Waffles image

Provided by keen5

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 jar dried beef
1 tablespoon flour
1 tablespoon butter or 1 tablespoon margarine
1 1/2 cups milk
4 -6 slices toast, buttered or not or 4 -6 waffles

Steps:

Potato - Herb Waffles image

Provided by YummySmellsca

Categories Breakfast

Time 1h20m

Yield 30 waffles, 10 serving(s)

Number Of Ingredients 13

1 kg potato, cooked and mashed smooth (lukewarm, I used a ricer)
1/4 cup melted butter
2 eggs, beaten
2 1/2 cups flour
2 cups whole wheat flour
1/2 cup rolled oats
1 tablespoon baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
1 tablespoon dried parsley
1 tablespoon minced fresh chives
1 tablespoon minced green onion
1/2 tablespoon fresh thyme leave

Steps:

Preheat the waffle iron and grease well with spray oil.
In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
Cook waffles 6-8 minutes (they take longer than "regular" waffles). Serve hot with sour cream or plain yoghurt.

Nutrition Facts : Calories 351.6, Fat 6.8, SaturatedFat 3.5, Cholesterol 49.4, Sodium 404.4, Carbohydrate 63.8, Fiber 6.1, Sugar 3, Protein 10.3