Cooking Gazette

1/4 C butter, melted
3 eggs
3/4 C flour
3/4 C milk
1 Tbsp of honey

Divide the melted butter into 3 individual ramekins. Place a dozen or so blueberries into each ramekin. Combine the rest of ingredients & beat until fluffy. Divide equally between the 3 ramekins.

Bake at 425 until browned, approximately 20 to 25 minutes. Sprinkle with powdered sugar & serve as quickly as possible. They will deflate after they sit. You may double recipe as needed.

Popularity: 12% [?]

3 Cups Nonfat Dry Milk
2 1/2 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
1 Cup Almonds, Finely Ground
2/3 Cup Baking Powder
1/2 Cup Sugar
1 Tbsp Salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yield about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

To make pancakes: In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4
cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary. Yield about 1 dozen 5-inch pancakes.

Popularity: 12% [?]

2 cups flour
5 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs; slightly beaten
1 cup fruit flavored yogurt
1 cup water
4 Tbsp. melted butter

Combine dry ingredients in large bowl. Whisk together remaining ingredients and add to flour mixture. Preheat griddle, oil lightly, and ladle 1/4 cup batter onto griddle for each pancake. Cook until bubbly, turn and cook until light brown.

Popularity: 12% [?]

3 8-ounce tuna steaks, 1-inch thick
1/3 cup soy sauce
2 cloves garlic, minced
1-1/2 teaspoon packed brown sugar
1-1/2 teaspoon finely shredded fresh ginger
8 10-inch flour tortillas
1 tablespoon cooking oil
3/4 cup fat-free dairy sour cream
3/4 cup bottled honey-mustard salad dressing
2 cups lightly packed arugula leaves
1 large red onion, sliced (1 cup)
1 medium tomato, chopped (1 cup)

Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag. Marinate in refrigerator 1 to 2 hours; turn bag occasionally. Drain; discard marinade. For charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover; grill as above.) Cut tuna into 1/2-inch chunks. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.

In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up. Makes 8 wraps.

Popularity: 20% [?]

2 to 3 small zucchini
6 eggs
8 to 10 large basil leaves, chopped or torn
2 tablespoons chopped fresh parsley
3/4 cup freshly grated Parmesan Salt and pepper
3 slices bacon
1 small, ripe tomato, seeded and diced
4 scallions, chopped
1 tablespoon butter

1. Coarsely grate enough of the zucchini to make 2 1/2 cups and place it in a medium-size mixing bowl. Lightly salt the zucchini and toss it gently to season it evenly. Let it set for 10 minutes, then use clean hands to squeeze the zucchini, pressing out the excess water.

2. In a large mixing bowl, whisk the eggs until they are evenly blended. Whisk in the basil, parsley, about half of the Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set the mixture aside.

3. Heat a 10-inch ovenproof nonstick skillet on the stovetop. Add the bacon and cook it over medium heat until it is crisp, about 6 minutes. Transfer the bacon to a paper towel? lined plate. Spoon all but 1 tablespoon of the bacon fat out of the pan. Heat the broiler.

4. Add the grated zucchini to the skillet and saute it over high heat for 3 minutes, stirring occasionally. While the zucchini is cooking, chop or crumble the bacon into small pieces and add it to the egg mixture.

5. Add the diced tomato and scallions to the skillet and saute the vegetables until they are soft but not mushy, about 2 to 3 minutes. Add the butter to the skillet in pieces and stir it into the vegetables. Use a fork to loosely arrange the vegetables in an even layer in the pan.

6. Whisk the egg mixture again, then slowly pour it over the vegetables, covering the entire surface. Do not stir the mixture. Instead, gently shake the pan to help settle the egg. Cook the frittata over medium heat for 4 minutes without disturbing it.

7. Sprinkle the remaining cheese evenly over the top of the frittata. Place the pan under the broiler about 8 inches from the heat source and broil the frittata for about 2 minutes.

8. Remove the pan from the oven and poke a fork in the center of the frittata to see if it’s done. We covered the hot handle with a heat-resistant silicone sleeve, but you can also use an oven mitt — place it over the skillet handle while the pan is out of the broiler to remind you that it’s hot. If you see liquid egg around the fork, place the pan back under the broiler for another 45 to 60 seconds. When the frittata is done, transfer the pan to a cooling rack.

9. Let the frittata cool in the pan for 5 minutes, then carefully slide a flexible spatula around the edge to loosen it. Once it’s free, gently lift the frittata with the spatula, tilt the pan, and slide it onto a large serving plate. Let it cool at least 5 more minutes, then slice it into wedges and serve.
Makes 6 to 8 servings.

Popularity: 10% [?]

1 pound ground lean beef
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni

Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.

Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6.

Popularity: 19% [?]

1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas, thawed
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 lb. bacon, cooked and crumbled
2 large tomatoes, chopped
2 lbs. shredded cheddar cheese

In a 9×13 inch dish, layer the lettuce, onion, water chestnuts and peas. In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread evenly over the top of the peas. Cover and refrigerate overnight. Remove salad from refrigerator and top with the bacon, tomato and cheese. Serve.

Popularity: 13% [?]