GARDEN BOUNTY PANCAKES
Add squash, cheese and garlic to pancake batter and top them off with our homemade tomato sauce and Parmesan cheese for an out-of-the-ordinary brunch dish.
Provided by By Deborah Harroun
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Line strainer or colander with paper towels; add squash. Set aside to drain 15 minutes.
- Meanwhile, make tomato sauce. In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until softened. Add 1 garlic clove; cook about 1 minute until fragrant. Stir in tomatoes. Season with salt and pepper. Reduce heat to medium-low; simmer while making pancakes.
- In medium bowl, stir together Bisquick mix, milk, eggs, Monterey Jack cheese and 1 garlic clove just until combined. Season with salt and pepper. Stir in drained squash.
- Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until edges are dry. Turn; cook other side until golden brown.
- Add balsamic vinegar to tomato sauce. Serve pancakes topped with tomato sauce and Parmesan cheese.
Nutrition Facts : ServingSize 1 Serving
TENDER POTATO BISCUITS
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
Provided by LANDERSON6354
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
- Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
- Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 44.1 g, Cholesterol 40 mg, Fat 8.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 730 mg, Sugar 7.6 g
POTATO BUNS
Provided by Food Network
Time 1h22m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Mix together well the sugar, potatoes, lard, eggs, and salt.
- Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
- Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist.
- Let rise until doubled.
- Preheat oven to 325 degrees F.
- Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching).
- Brush with milk. Bake until lightly golden brown, about 12 minutes.
POTATO BOUNTY
Make and share this Potato Bounty recipe from Food.com.
Provided by Alice Snowden
Categories Candy
Time 5m
Yield 50-60 squares
Number Of Ingredients 4
Steps:
- Mash the icing sugar into the potatoes. It looks impossible but it will work! I found it easiest to use my hands, like I was making pastry.
- Add the coconut and the cocoa powder.
- Push into a rectangular dish/pan and flatten out until it's about 1/2 inch thick.
- Chill in the fridge.
- Cut into squares and serve - sparingly! it's very, very sweet.
- I called it Potato Bounty, because the taste reminds me of the Bounty bar you can buy in the uk - don't know if it sells in the States too.
- Next time I might add chopped glace cherries, maybe some nuts too.
- 5 minutes squidging time, about an hour chilling. No cooking.
Nutrition Facts : Calories 73.7, Fat 2, SaturatedFat 1.7, Cholesterol 0.1, Sodium 24.9, Carbohydrate 14.4, Fiber 0.4, Sugar 13.2, Protein 0.3
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