Herbed Waffle With Caramelized Fennel Club Recipes
SAVORY HERB WAFFLES
These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.
Provided by Deb McMeen
Categories Breakfast and Brunch Waffle Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
- In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
- Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 40.6 g, Cholesterol 134.9 mg, Fat 30 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 9.4 g, Sodium 1043.5 mg, Sugar 7.5 g
CARAMELIZED FENNEL FETTUCCINE WITH A POACHED EGG
Steps:
- Preheat the oven to 400 degrees F.
- In a large pot, bring 3 quarts salted water to a boil. Place the fennel wedges in the boiling water and cook until fork tender, about 6 minutes.
- Drain the fennel and transfer to a large baking sheet lined with foil. Brush the fennel with 2 tablespoons olive oil, salt, pepper and 2 tablespoons Parmesan. Bake until lightly browned, about 30 minutes, tossing occasionally.
- Meanwhile, bring 3 quarts water to boil in a large pot and about 3 inches water to boil in a medium saucepan. Add the pasta to the large pot and cook according to package directions. Add the vinegar to the saucepan and reduce the heat to low, bringing the water to a gentle simmer.
- Crack the eggs into two small ramekins and gently place each egg in the simmering water so that they are not touching. Simmer until the egg whites are set, but the yolk is still runny, about 5 minutes. Using a slotted spoon, gently remove the eggs from the water and place on a paper-towel lined plate to drain.
- Drain the cooked fettuccine and toss with the caramelized fennel, the remaining 1 tablespoon olive oil, salt and pepper.
- To serve, divide the pasta between two plates, topping each with half the remaining Parmesan, Manchego cheese, a poached egg, and salt and pepper to taste.
HERBED WAFFLES WITH CREAMED BEEF
Meet the Cook: This is a nice recipe to whip up when you come home from church. I adapted it from one I saw in an old cookbook. It's a little different way to use herbs. We're the parents of two, both now grown, and the grandparents of three. -Lois McCormick, Muncy, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 7 waffles (6 inches).
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; set aside. In a bowl, beat milk, butter, egg yolks, parsley, onion, sage and thyme. Gradually add dry ingredients; mix well. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. , Meanwhile, in a saucepan, melt butter; add flour. Whisk in milk and thyme; bring to a boil over medium heat. Cook and stir for 2 minutes or until thick. Add the beef and heat through. Serve over waffles. Sprinkle with parsley if desired.
Nutrition Facts : Calories 1089 calories, Fat 63g fat (37g saturated fat), Cholesterol 328mg cholesterol, Sodium 2782mg sodium, Carbohydrate 93g carbohydrate (19g sugars, Fiber 3g fiber), Protein 37g protein.
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