thebookworm

 2 eggs 1¾ cups buttermilk 1 stick butter, melted and cooled to room temperature 1¾ cups all-purpose flour or 1½ cups flour and ¼ cup wheat germ 2 tablespoons light brown sugar or 1 tablespoon each white and dark brown sugars 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt Nonstick cooking spray or butter Whisk eggs, buttermilk and melted butter in a large bowl. In another bowl stir dry ingredients together, then add to egg mixture and whisk just until smooth. Let batter rest briefly. Step 2 Heat a waffle iron and butter lightly or spray with nonstick cooking spray (even nonstick waffle irons require this step). Ladle batter onto iron (about ¼ cup for an 8-inch round iron), close, and cook just until light golden brown. Serve immediately.

 1 cup ricotta or cottage cheese 1 cup sour cream or plain yogurt 3 eggs, separated ½ teaspoon baking soda 1 cup all-purpose flour Dash salt 1 tablespoon sugar 2 tablespoons lemon juice 2 teaspoons grated lemon zest Butter or grapeseed or other neutral oil as needed Step 1 Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry. Step 2 Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter. Step 3 Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side.

  Ingredients for 1 serving 6 oz skinless salmon 7 oz asparagus olive oil, to taste salt, to taste pepper, to taste 1 egg PARMESAN CRUST ¼ cup panko breadcrumbs ¼ cup grated parmesan cheese 1 tablespoon fresh parsley, chopped salt, to taste Preparation Preheat oven to 400˚F (200˚C). In a medium bowl, mix the parmesan crust ingredients. In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan. Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper. Bake for 10-12 minutes.

 E xtreme Banana Nut Bread 'EBNB'   This banana nut bread is my mom's recipe: dense, excellent, and definitely indulgent. It's always completely gone in minutes. This is great at parties, but never lasts long at home. Warning: EBNB may be impossible to resist!  By SASEIGEL  Prep: 15 mins  Cook: 1 hr  Additional: 35 mins  Total: 1 hr 50 mins  Servings: 24  Yield: 2 9x5-inch loaves  Ingredients 2 cups all-purpose flour  2 teaspoons baking soda  1 teaspoon salt  2 cups white sugar  1 cup butter, softened  2 cups mashed overripe bananas  4 large eggs, beaten  1 cup chopped walnuts  Directions Instructions Checklist Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Step 2 Sift flour, baking soda, and salt into a large bowl. Step 3 Cream sugar and butter together in a separate bowl. Stir in bananas, eggs, and walnuts until well blended. Step 4 Pour wet ingredients into flour mixture and stir just until blended. Divide the batte

1 med beetroot 3 medium carrots  6 beans  Half jalapeño  All chopper chopped fine  3 russet potatoes microwaved with cup of wTer 12 mins 1/6 red onion chopped  Sauted pink Chopped veggies mixed in and cooked till soft Add the potatoes  N Smash n cook to dry it up a bit Not too dry Just so that they do not burst when being fried Make a slurry of either maida or cornflour n Coat with breadcrumbs  Use one hand for dipping in slurry  And the other hand for coating with breadcrumbs  This way the cutlets can be coated easily without the breadcrumbs turning wet