NUTRIBULLET® MAYONNAISE
Homemade mayonnaise has never been easier. No laborious whisking in oil drop by drop -- you can add everything at once and still achieve the perfect consistency.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Add the egg yolks, mustard and 2 teaspoons salt to a NutriBullet® small cup (18 ounces). Pour over the oil, vinegar and 1/4 cup water. Attach the extractor blade and blend until thickened and combined. Store in an airtight container in the refrigerator for up to 4 days.
NUTRIBULLET® SALSA
Let the NutriBullet® do most of the chopping in this dump-and-blend tomato salsa. It's just the thing for a healthy snack or appetizer.
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 7
Steps:
- Add the cilantro, tomatoes, garlic, jalapeno, onion and 1 teaspoon salt to a NutriBullet® tall cup (24 ounces). Pour over the lime juice. Attach the extractor blade and pulse until just chopped. Store in an airtight container in the refrigerator for up to 2 days.
PANCAKE BATTER MIX
This recipe uses ingredients we all have on hand, flour,sugar,baking powder,salt,eggs milk and oil,...THAT'S IT! Light and fluffy, the taste is out of this world!
Provided by QueenBof6
Categories Breakfast
Time 15m
Yield 8 6inch pancakes
Number Of Ingredients 7
Steps:
- Combine flour, sugar, baking powder and salt.
- In another bowl combine eggs, milk and oil, whisk.
- Stir wet ingredients into dry, just until mixed, batter will be slightly lumpy.
- You can also added spices if you would like, I have used cinnamon and it was wonderful, or try pumpkin or apple pie spice for a real treat!
- The secret to these pancakes is to preheat your pan on a medium to low setting, this allows them to cook slower and rise higher.
- Pour 1/2 cup of batter at a time and flip when bubbles appear across top of pancake.
- Cook on other side until golden brown.
- Top with favorite toppings and enjoy!
BASIC PANCAKE BATTER
Provided by Food Network
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat a griddle or skillet until hot. Sift together flour, salt and baking powder. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten -- the batter will be lumpy, do not overmix. If too dry, add a few more spoonfuls of milk. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.;
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Reviews 22Servings 4Cuisine AmericanCategory Breakfast
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