Brunch Recipes: A Breakfast and Lunch Cookbook Filled with Delicious Ideas [2 ed.] 9798374106817

Table of contents :
Table of Contents
South American Pasta Salad
Pepperoni Rotini Pasta Salad
Linguine Romano Pasta Salad
California Mexican Pasta Salad
Easy Corkscrew Pasta Salad
Tri-Color Pasta Salad
Garbanzo Bow-Tie Pasta Salad
Ravioli & Broccoli Pasta Salad
Maggie’s Favorite Pasta Salad
Easy Spicy Eggs
Egg Salad
Buttery Eggs
Breakfast In Texas
Eggs from Ireland
Eggs from Mexico
Eggs from Italy
Mayo, Mustard and Eggs
Vegetarian Eggs
Autumn Acorn Quiche
The New Yorker Frittata
The No-Fry Frittata
The Maine Frittata
Easy Bacon Frittata
Peppers and Mozzarella Frittata
Gouda and Artichoke Frittata
The Greek Style Frittata
The Portuguese Frittata
The Athenian Frittata
Tomato and Grit Fritters
Mais Fritters
Carrot, Zucchini, and Squash Fritters
Autumn Fritters
Spring Fritters
Moon Fritters
Nana Fritters
Restaurant Style Muffins
Buttermilk Apricot Muffins
Healthy Muffins
Best Breakfast Muffins
Autumnal Muffins
Flax Raisin and Vanilla Muffins
Dutch Style Muffins
Buttermilk Blueberry Muffins
Traditional Swedish Pancakes
Easter Brunch Pancakes
3-Ingredient Fruit Banana Pancakes
Turkish Style Pancakes
Healthy Breakfast Pancakes
Apple Cinnamon Pancakes
Peanut Butter Chocolate Pancakes
Chicken Pancakes
Ironbound Ceviche
Halibut and Ceviche
Complex South American Ceviche
Ecuadorian Inspired Ceviche
Cauliflower and Cucumber Ceviche

Citation preview

Brunch Recipes A Brunch Cookbook Filled with Delicious Brunch Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents South American Pasta Salad 7

Pepperoni Rotini Pasta Salad 10 Linguine Romano Pasta Salad 11 California Mexican Pasta Salad 12 Easy Corkscrew Pasta Salad 13 Tri-Color Pasta Salad 14 Garbanzo Bow-Tie Pasta Salad 15 Ravioli & Broccoli Pasta Salad 16 Maggie’s Favorite Pasta Salad 17 Easy Spicy Eggs 20 Egg Salad 21 Buttery Eggs 22 Breakfast In Texas 23 Eggs from Ireland 24 Eggs from Mexico 25 Eggs from Italy 26 Mayo, Mustard and Eggs 27 Vegetarian Eggs 30 Autumn Acorn Quiche 31 The New Yorker Frittata 32 The No-Fry Frittata 33 The Maine Frittata 34 Easy Bacon Frittata 35

Peppers and Mozzarella Frittata 36 Gouda and Artichoke Frittata 37 The Greek Style Frittata 40 The Portuguese Frittata 41 The Athenian Frittata 42 Tomato and Grit Fritters 43 Mais Fritters 44 Carrot, Zucchini, and Squash Fritters 45 Autumn Fritters 46 Spring Fritters 47 Moon Fritters 50 Nana Fritters 51 Restaurant Style Muffins 52 Buttermilk Apricot Muffins 53 Healthy Muffins 54 Best Breakfast Muffins 55 Autumnal Muffins 56 Flax Raisin and Vanilla Muffins 57 Dutch Style Muffins 60 Buttermilk Blueberry Muffins 61 Traditional Swedish Pancakes 62 Easter Brunch Pancakes 63 3-Ingredient Fruit Banana Pancakes 64 Turkish Style Pancakes 65 Healthy Breakfast Pancakes 66

Apple Cinnamon Pancakes 67 Peanut Butter Chocolate Pancakes 70 Chicken Pancakes 71 Ironbound Ceviche 72 Halibut and Ceviche 73 Complex South American Ceviche 74 Ecuadorian Inspired Ceviche 75 Cauliflower and Cucumber Ceviche 76

South American Pasta Salad

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 618 kcal Carbohydrates 46.4 g Cholesterol 68 mg Fat 38.4 g Protein 22.8 g Sodium 980 mg

Ingredients 2 cups spiral pasta 1 pound ground beef 1 (1.25 ounce) package taco seasoning 3 cups shredded lettuce 2 cups halved cherry tomatoes 1 cup shredded Cheddar cheese

1/2 cup chopped onion 1/2 cup French salad dressing 1 (7 ounce) bag corn chips 2 tbsps sour cream

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Cook ground beef in a large skillet for about 10 minutes or until you see that it is no longer pink from the center before stirring in taco seasoning. 3. Coat mixture of pasta and beef with mixture lettuce, French dressing, tomatoes, Cheddar cheese, onion and corn chips very thoroughly before refrigerating for at least 2 hours. 4. Add some sour cream at the top before serving.

South American Pasta Salad

7

PEPPERONI

Rotini Pasta Salad

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 415 kcal Carbohydrates 25.6 g Cholesterol 33 mg Fat 29.1 g Protein 13.9 g Sodium 1518 mg

Ingredients 1 (16 ounce) package tri-color rotini pasta 1/4 pound sliced pepperoni sausage 1 cup fresh broccoli florets 1 (6 ounce) can black olives, drained and sliced

1 (8 ounce) package mozzarella cheese, shredded 1 (16 ounce) bottle Italian-style salad dressing

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, dressing, pepperoni, cheese, broccoli and olives very thoroughly before refrigerating for at least an hour. 3. Serve.

10

Pepperoni Rotini Pasta Salad

Linguine

Romano Pasta Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 275 kcal Carbohydrates 32.2 g Cholesterol 10 mg Fat 12.8 g Protein 9.9 g Sodium 141 mg

Ingredients 1 (8 ounce) package linguine pasta 1 (12 ounce) bag broccoli florets, cut into bite-size pieces 1/4 cup olive oil 4 tsps minced garlic 1/2 tsp red pepper flakes

1/2 cup finely shredded Romano cheese 2 tbsps finely chopped fresh flat-leaf parsley 1/4 tsp ground black pepper salt to taste

Directions 1. Cook linguine in salty boiling water for about 10 minutes until tender before draining it. 2. Steam broccoli for about 5 minutes with the help of steamer insert in a saucepan. 3. Cook garlic and red pepper flakes in hot oil for about 3 minutes before adding this and broccoli to the pot containing linguine. 4. Stir in Romano cheese, salt, parsley and black pepper. 5. Combine thoroughly before serving.

Linguine Romano Pasta Salad

11

CALIFORNIA

Mexican Pasta Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 653 kcal Carbohydrates 66.9 g Cholesterol 63 mg Fat 31.7 g Protein 28 g Sodium 902 mg

Ingredients 1 (16 ounce) package tri-color rotini pasta 1 (15 ounce) can black beans, drained and rinsed 1 (11 ounce) can Mexican-style corn, drained 1 (4 ounce) can chopped green chilies 1/2 cup chopped red bell pepper 1/2 cup Italian-style salad dressing, or more to taste

1/2 cup shredded Mexican cheese blend 3 green onions, thinly sliced 1/3 cup minced fresh cilantro 1 slice onion, minced 2 tbsps taco seasoning mix 1/2 lime, juiced

Directions 1. Cook rotini in salty boiling water for about 10 minutes until tender before draining it. 2. Coat rotini with a mixture of black beans, taco seasoning, corn, Mexican cheese, green chilies, green onions, red bell pepper, Italian dressing, cilantro, onion, and lime juice very thoroughly before refrigerating for at least two hours. 3. Serve.

12

California Mexican Pasta Salad

Easy

Corkscrew Pasta Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 170 kcal Carbohydrates 32.8 g Cholesterol 0 mg Fat 2.5 g Protein 5.3 g Sodium 243 mg

Ingredients 1 (12 ounce) package rotini/corkscrew pasta 1 (16 ounce) package frozen mixed vegetables, thawed 1 (15.25 ounce) can kidney beans, drained 1 1/2 cups finely chopped celery 1 cucumber - peeled, seeded and chopped 1/2 cup finely chopped green bell pepper

1/2 cup finely chopped onion 2/3 cup cider vinegar 2 tbsps margarine 2/3 cup sugar 1 tbsp all-purpose flour 1/2 tsp salt 1 tbsp prepared brown mustard

Directions 1. Bring a mixture of vinegar, flour, margarine, sugar, salt and brown mustard to boil and cook for 5 minutes. 2. Coat mixture of cooked pasta, cucumber, mixed vegetables, kidney beans, celery, green pepper and onion with this dressing very thoroughly before refrigerating it for at least an hour. 3. Serve.

Easy Corkscrew Pasta Salad

13

TRI-COLOR

Pasta Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 483 kcal Carbohydrates 48 g Cholesterol 19 mg Fat 25.2 g Protein 16.2 g Sodium 631 mg

Ingredients 1 (16 ounce) package tri-color pasta 2/3 cup olive oil 3 tbsps white wine vinegar 1/4 cup fresh basil leaves 2 tbsps grated Parmesan cheese 1 1/4 tsps salt 1/4 tsp ground black pepper 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 orange bell pepper, cut into strips

1 medium fresh tomato, chopped 1 (2.25 ounce) can black olives, drained 8 ounces mozzarella cheese, cubed

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Blend olive oil, Parmesan cheese, white wine vinegar, basil, salt, and pepper in a food processor very thoroughly before mixing it with pasta, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. 3. Sprinkle some mozzarella cheese before serving.

14

Tri-Color Pasta Salad

Garbanzo

Bow-Tie Pasta Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 399 kcal Carbohydrates 52.9 g Cholesterol 12 mg Fat 15.3 g Protein 14.6 g Sodium 1042 mg

Ingredients 1 (15 ounce) can garbanzo beans, drained 1 (13.75 ounce) can artichoke hearts, drained and diced 1 1/2 cups frozen green peas 1/2 cup diced black olives 1/2 red onion, diced 1 (16 ounce) package farfalle (bow tie) pasta

1 1/2 cups diced queso blanco cheese 1 (12 ounce) bottle Italian-style salad dressing cracked black pepper to taste

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, garbanzo beans, artichoke hearts, frozen peas, queso blanco cheese, black olives, and red onion with Italian salad dressing very thoroughly before adding cracked black pepper. 3. Set it aside for about 5 minutes before serving.

Garbanzo Bow-Tie Pasta Salad

15

RAVIOLI

& Broccoli Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 653 kcal Carbohydrates 66.9 g Cholesterol 63 mg Fat 31.7 g Protein 28 g Sodium 902 mg

Ingredients 2 (9 ounce) packages Refrigerated Cheese Ravioli, cooked, chilled 1/4 cup extra virgin olive oil 4 large cloves garlic, finely chopped 1/4 cup red wine vinegar 2 medium tomatoes, chopped 2 cups broccoli florets

1 large green bell pepper, chopped 1/2 cup pitted and halved ripe olives 1/2 cup Refrigerated Parmesan 1/4 cup Refrigerated Romano Cheese

Directions 1. Cook garlic in hot oil for about one minute before mixing it with vinegar in a bowl. 2. Stir in tomatoes, Parmesan cheese, broccoli, bell pepper, olives, and Romano cheese before refrigerating it for at least an hour.

16

Ravioli & Broccoli Pasta Salad

Maggie’s

Favorite Pasta Salad

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 178 kcal Carbohydrates 33.6 g Cholesterol 4 mg Fat 2g Protein 6.2 g Sodium 373 mg

Ingredients 1 (12 ounce) package rotini pasta 1 (10 ounce) package frozen peas, thawed 1 (8 ounce) can water chestnuts, chopped 1 (8 ounce) package imitation crabmeat, coarsely chopped - or more to taste 1 cup reduced-fat mayonnaise

2 tbsps chopped fresh chives 1 tbsp chopped fresh dill

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat pasta with a mixture of peas, mayonnaise, water chestnuts, imitation crabmeat, chives, and dill very thoroughly. 3. Serve.

Maggie’s Favorite Pasta Salad

17

EASY

Spicy Eggs

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 46 kcal Fat 3.4 g Carbohydrates 0.4g Protein 3.3 g Cholesterol 108 mg Sodium 33 mg

Ingredients 2 hard-cooked eggs, cut in half lengthwise 1 tbsp cream-style horseradish sauce

Directions 1. Take your eggs and take out the yolks. Put the yolks aside in a bowl. 2. Add horseradish to the yolks and mix everything evenly. 3. Simply fill each egg white with the yolk mix and chill before serving them.

20

Easy Spicy Eggs

Egg

Prep Time: 10 mins

Salad

Total Time: 10 mins Servings per Recipe: 8 Calories 83 kcal Fat 5.3 g Carbohydrates 1.3g Protein 6.8 g Cholesterol 212 mg Sodium 141 mg

Ingredients 8 hard-cooked eggs, chopped 1/4 cup plain fat-free yogurt 1 tbsp parsley flakes 1/4 tsp onion powder

1/4 tsp paprika 1/4 tsp salt

Directions 1. To make this salad get a bowl: and combine all the ingredients until completely smooth and even. 2. Enjoy with toasted bread.

Egg Salad

21

BUTTERY

Eggs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 3 Calories 311 kcal Fat 20.9 g Carbohydrates 12.4g Protein 18.6 g Cholesterol 405 mg Sodium 261 mg

Ingredients 6 eggs 2 tbsps butter 2 tbsps all-purpose flour 2 cups milk

1/8 tsp ground white pepper, if desired salt and pepper to taste

Directions 1. Get a big saucepan and fill it with water. Add your eggs to the water and bring it to a rolling boil. Once boiling for about a minute then remove the pan from the heat and place a lid on it. Let it stand for about 13 mins. 2. After 13 mins take out the eggs, remove the shells, and dice them. 3. Now drain the saucepan of its water and melt some butter in it. Once the butter is melted add some flour and heat it until a ball-like shape begins to form. Then add in your milk and lightly stir until the sauce begins to boil. 4. While boiling add in: salt, white pepper, chopped eggs, and black pepper. Heat everything up then remove it all from the heat. 5. Enjoy with your favorite toasted bread.

22

Buttery Eggs

Breakfast

In Texas

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 799 kcal Fat 58.3 g Carbohydrates 30.8g Protein 36.8 g Cholesterol 392 mg Sodium 2120 mg

Ingredients 1 lb sausage 9 slices white bread, cut into cubes 9 eggs, beaten 1 (11 oz.) can condensed cream of Cheddar cheese soup 3 cups milk

1 1/2 tsps salt 8 oz. shredded Cheddar cheese

Directions 1. Before doing anything else grease a baking dish some butter. 2. Get a frying pan and stir fry your sausage and then crumble it. Cook until it is fully done. Remove oil excess. 3. Get a bowl combine evenly: salt, eggs, milk, and soup. 4. Enter into your baking dish the cubed bread, and sausage. 5. Pour the wet mix over the bread cubes in the baking dish. Then top everything with cheese. 6. Cover the dish with foil and put it in the frig throughout the night. 7. Once 8 hours has elapsed you want to set the oven to 350 degrees. Once the oven is hot bake the casserole for at least an hour. 8. Enjoy.

Breakfast In Texas

23

EGGS

from Ireland

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 425 kcal Fat 13.6 g Carbohydrates 62.6g Protein 15.1 g Cholesterol 294 mg Sodium 297 mg

Ingredients 2 tbsps butter 6 potatoes, peeled and sliced 1 onion, minced 1 green bell pepper, chopped

6 eggs, beaten

Directions 1. In hot oil and in a frying pan cook your onions, potatoes, and peppers until the potatoes are fully browned. 2. Simple add your eggs to the potatoes and continue frying until the eggs are firm. 3. Enjoy.

24

Eggs from Ireland

Eggs

from Mexico

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 12 Calories 541 kcal Fat 42.3 g Carbohydrates 15.7g Protein 24.8 g Cholesterol 98 mg Sodium 1390 mg

Ingredients 24 jalapeno peppers 1 lb sausage 2 cups all-purpose baking mix 1 (16 oz.) package Cheddar cheese, shredded 1 tbsp crushed red pepper flakes

1 tbsp garlic salt 1 (16 oz.) package Monterey Jack cheese, cubed

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 325 degrees before doing anything else. 2. Get a bowl, evenly mix: garlic salt, sausage, red pepper flakes, cheddar, and baking mix. Set aside. 3. Take out the pulp and seeds in all the jalapenos by cutting an incision into each one and using your fingers to remove the insides. 4. Fill the peppers with the Monterey cubes. Cover each pepper with the sausage mix in your bowl and try to shape everything into balls. 5. Enter everything into the casserole dish and cook in the oven for 25 to 30 mins. 6. Enjoy.

Eggs from Mexico

25

EGGS

from Italy

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 154 kcal Fat 11.9 g Carbohydrates 5.3g Protein 7.5 g Cholesterol 186 mg Sodium 374 mg

Ingredients 2 tbsps extra virgin olive oil 4 ripe tomatoes, chopped 4 eggs

salt and pepper to taste

Directions 1. For 6 mins cook your tomatoes in hot oil. Simply break the eggs into the tomatoes and add some pepper and salt. Fry until you reach the firmness that you enjoy the most.

26

Eggs from Italy

Mayo,

Mustard and Eggs

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 12 Calories 57 kcal Fat 4.6 g Carbohydrates 0.8g Protein 3.3 g Cholesterol 93 mg Sodium 158 mg

Ingredients 6 eggs 2 tbsps mayonnaise 1 tbsp spicy brown mustard (such as Gulden's(R)) 1 tsp hot mustard (such as Sweet Hot Mister Mustard(R))

1 tsp white sugar salt and pepper to taste paprika for garnish (optional) 6 pimento-stuffed green olives, cut in half

Directions 1. Get a saucepan and enter your eggs into the pan. 2. Fill the pan with water so that it is 1 inch higher than the eggs. Bring the water to a rolling boil. Turn off the heat. Place a lid on the pan. And let the eggs sit in the water for 16 mins. Remove all the liquid. 3. Remove the shells from the eggs and cut them in half. Put all of the egg yolks in a separate container. 4. Add to the yolks the following: pepper, mayo, salt, spicy brown mustard, sugar, and hot mustard. Mash everything together. 5. Fill each egg half with the yolk mix. Then garnish with some fresh paprika. 6. Enjoy.

Mayo, Mustard and Eggs

27

VEGETARIAN

Eggs

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 182 kcal Fat 15.8 g Carbohydrates 2.4g Protein 8.1 g Cholesterol 192 mg Sodium 159 mg

Ingredients 1/4 cup olive oil 1/4 cup sliced fresh mushrooms 1/4 cup chopped onions 1/4 cup chopped green bell peppers 6 eggs

1/4 cup milk 1/4 cup chopped fresh tomato 1/4 cup shredded Cheddar cheese

Directions 1. Get a bowl mix: milk, eggs, and veggies with tomatoes. 2. Fry onions, mushrooms, and peppers until the onion are see-through in hot olive oil in a frying pan. 3. Then pour in eggs and veggies continue cooking until the eggs are firm. 4. Right before everything is finished top the eggs with your cheese and cook for another minute. 5. Enjoy.

30

Vegetarian Eggs

Autumn

Acorn Quiche

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 165 kcal Carbohydrates 20 g Cholesterol 142 mg Fat 4.8 g Protein 12.6 g Sodium 69 mg

Ingredients 2 acorn squash 1 red onion, chopped 1 cup chopped cooked turkey 4 eggs

1 tbsp pumpkin pie spice salt to taste

Directions 1. Preheat your oven at 350 degrees F and put some oil over the quiche dish. 2. Put squash into a baking dish and then bake it in the preheated oven for one full hour before cutting this in half, removing seeds and scrapping the meat out in a bowl. 3. Combine squash, turkey, eggs, pumpkin pie spice, onion and salt together in a medium sized bowl before pouring this mixture into the quiche dish 4. Bake in the preheated oven for about 45 minutes or until the top of the quiche is golden brown in color.

Autumn Acorn Quiche

31

THE NEW YORKER

Frittata

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 304.2 kcal Cholesterol 306.6mg Sodium 619.5mg Carbohydrates 17.0g Protein 19.2g

Ingredients 4 slices turkey bacon, crumbled 1 1/2 C. potatoes, cubed 1 onion, chopped 6 eggs 1/2 C. water

1/2 tsp salt 1/4 tsp black pepper 2 C. frozen broccoli, thawed 3/4 C. cheddar cheese, shredded

Directions 1. Fry your bacon for 7 mins then combine in the onions and potatoes. Place a lid on the pan and let everything cook for 8 mins. Stir the mix at least twice as it cooks. 2. Now get a bowl and combine: 1/2 C. cheese, eggs, broccoli, 1/2 C. water, 1/4 tsp pepper, 1/2 tsp salt. 3. Whisk the mix until it is smooth then pour it into the pan. Place the lid back on the pan and cook everything with a medium level of heat for 9 mins. 4. Shut the heat and top the mix with the cheese and place the lid back on the pan. 5. Once the cheese has melted serve. 6. Enjoy.

32

The New Yorker Frittata

The No-Fry Frittata

Prep Time: 3 mins Total Time: 6 mins Servings per Recipe: 1 Calories 434.7 kcal Cholesterol 435.5mg Sodium 868.6mg Carbohydrates 13.2g Protein 38.8g

Ingredients 2 eggs 1/4 C. fat-free evaporated milk 1/2 C. fresh spinach leaves, stems removed, cleaned, dried, ribbed into small pieces 1 roma tomato

1 slice turkey bacon 1/3 C. shredded part-skim mozzarella cheese nonstick spray salt and pepper

Directions 1. Get a bowl and coat it with nonstick spray. Then add in your spinach. 2. Now dice your tomatoes and add them in as well then add the bacon and the cheese over everything. 3. Whisk two eggs and the milk in a small bowl then add them to the spinach mix. 4. Now add some pepper and salt. 5. Place everything in the microwave for 3 mins on the highest power setting. 6. Enjoy.

The No-Fry Frittata

33

THE MAINE

Frittata

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 603.0 kcal Cholesterol 531.5mg Sodium 342.7mg Carbohydrates 39.0g Protein 26.1g

Ingredients 5 eggs 1/3 C. cream 1/2 tsp shredded lemon rind 5 drops hot sauce salt and pepper, to taste 3 tbsps shredded sharp cheddar cheese 1 large potato, diced

1 small onion, chopped 1 tbsp oil 1/4 C. chopped bell pepper 1 C. crabmeat, fresh frozen, canned

Directions 1. Get a bowl, combine: pepper, eggs, salt, tabasco, and lemon rind. 2. Place your potato and onions in a separate bowl and put them in the microwave for 4 mins with the highest power setting. 3. Now begin to stir fry the onions and potatoes in oil until they are done then add in the capsicum and continue to cook the mix for 2 more mins. 4. Pour in the egg mix then break the crabmeat over everything. 5. Cook the mix for 6 mins then place it under the broiler for 2 to 3 more mins. 6. Enjoy.

34

The Maine Frittata

Easy

Bacon Frittata

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 297.4 kcal Cholesterol 401.7mg Sodium 317.8mg Carbohydrates 5.5g Protein 16.0g

Ingredients 1 red pepper, chopped 6 green onions, chopped 8 slices turkey bacon, sliced into small pieces 8 eggs

1/2 C. half-and-half 1 tbsp butter salt and pepper

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Now begin to fry your bacon in butter until it is fully done. Then add in the veggies and let them cook until they are soft. 3. At the same time get a bowl, whisk: pepper, salt, half and half, and the eggs. 4. Beat the mix until it is smooth then pour it into the pan once the veggies are soft. 5. Let the frittata cook for about 6 mins until the bottom is set then place everything into the oven for 12 mins. 6. Enjoy.

Easy Bacon Frittata

35

PEPPERS

and Mozzarella Frittata

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 401.5 kcal Cholesterol 216.6mg Sodium 448.7mg Carbohydrates 30.1g Protein 24.3g

Ingredients 1 onion, chopped 1 green bell pepper, chopped 1 red sweet bell pepper, chopped 2 tbsps margarine 1 (7 oz.) box spaghetti, cooked 1 (8 oz.) package shredded mozzarella cheese 5 eggs

1 C. milk 1/3 C. shredded parmesan cheese 1 tbsp dried basil 1 tsp oregano 1 tsp seasoning salt 1/2 tsp white pepper

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Stir fry your peppers and onions in margarine for 7 mins. 3. Get a bowl and toss your spaghetti and onion-pepper mix. Then add in the mozzarella and stir everything. 4. Pour the mix into a casserole dish that has been coated with butter then place a covering of foil over everything. 5. Let the mix cook for 17 mins then remove the foil and cook everything for 4 more mins. 6. Enjoy.

36

Peppers and Mozzarella Frittata

Gouda

and Artichoke Frittata

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 1 Calories 249.0 kcal Cholesterol 272.5mg Sodium 457.6mg Carbohydrates 8.3g Protein 16.8g

Ingredients 2 tbsps butter 1/2 C. chopped shallot 2 C. artichoke hearts, diced 4 C. baby spinach leaves 10 eggs, beaten

1/4 tsp salt 1/4 tsp cayenne pepper 1/2 lb gouda cheese, shredded

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Begin to stir fry your shallots in butter for 60 secs then add in the artichokes and cook them for 60 secs before adding and the spinach and cooking the leaves until they are soft. 3. Now add in your eggs evenly, covering the entire surface of the pan, and let everything cook over a low to medium level of heat for 12 mins. 4. Top everything with the cheese and place the pan in the oven for 17 mins. 5. Enjoy.

Gouda and Artichoke Frittata

37

THE GREEK STYLE

Frittata

Prep Time: 45 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 288.5 kcal Cholesterol 301.7mg Sodium 656.5mg Carbohydrates 5.6g Protein 15.2g

Ingredients 8 pitted kalamata olives, chopped 1 medium zucchini, cut into 1/2-inch cubes 1 sweet red pepper, chopped 1/2 C. onion, chopped 1/4 C. olive oil 9 large eggs, lightly beaten 1 (4 oz.) packages crumbled feta cheese

1/3 C. fresh basil, thinly sliced 1/2 tsp salt 1/2 tsp pepper 1/3 C. freshly shredded parmesan cheese

Directions 1. Stir fry your onions, red pepper, zucchini cubes, and olives in olive oil until everything is soft. 2. Now get a bowl, combine: eggs, feta, basil, pepper, and salt. 3. Whisk the mix until it is smooth then add it to the veggie mix. 4. Place a lid on the pan and let the mix cook for 10 mins then top it with the parmesan and place the pan under the broiler for 4 mins with the broiler door slightly ajar. 5. Enjoy.

40

The Greek Style Frittata

The Portuguese Frittata

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 1 Calories 380.2 kcal Cholesterol 438.2mg Sodium 791.8mg Carbohydrates 14.7g Protein 20.4g

Ingredients 3 tbsps extra virgin olive oil 1/4 lb chorizo sausage, casing removed and chopped, optional 2 large boiling potatoes, cut in half and thinly slice 1 small onion, thinly sliced 4 garlic cloves, chopped 12 eggs

1/3 C. half-and-half 1 tsp salt black pepper 1/4 lb manchego cheese, shredded 1/2 C. flat leaf parsley, chopped

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Begin to stir fry your chorizo in extra virgin olive oil for 4 mins then add in the onions and potatoes. 3. Cook the mix for 6 more mins then add the garlic and cook the garlic for 2 mins. 4. Get a bowl, whisk: pepper, salt, half and half, and the eggs. 5. Whisk the mix until it is smooth. 6. Add the eggs to the chorizo mix and let the bottom set. Lift the edges of the frittata to cook more eggs then top everything with cheese once the bottom of the frittata is fully set. 7. Place the pan in the oven for 14 mins. 8. Top it with some parsley after it has cooled for 7 mins. 9. Enjoy.

The Portuguese Frittata

41

THE ATHENIAN

Frittata

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 411.0 kcal Cholesterol 306.1mg Sodium 553.2mg Carbohydrates 28.5g Protein 23.2g

Ingredients 5 potatoes, sliced 1/4 C. olive oil 1 C. onion, chopped 1/4 C. green pepper, chopped 3 garlic cloves, minced 4 C. frozen chopped broccoli 12 eggs, beaten 3/4 C. parmesan cheese, shredded

1/2 C. water 1 tsp dried basil leaves 1/2 tsp salt 1/2 tsp black pepper 1 1/2 C. Monterey jack cheese, shredded ( 6 oz)

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Stir fry your potatoes in oil for 12 mins then combine in the garlic, onion, and green pepper. 3. Stir the fry the mix until everything is soft then combine in the broccoli, place a lid on the pot, and let everything cook for 7 mins. 4. Layer your veggies into a casserole dish. 5. Get a bowl, combine: pepper, eggs, salt, parmesan, basil, and water. Whisk the mix until it is smooth then pour the eggs into the casserole dish evenly. 6. Top everything with the Monterey and cook the frittata in the oven for 27 mins. 7. Enjoy.

42

The Athenian Frittata

Tomato

and Grit Fritters

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 196 kcal Fat 4g Carbohydrates 35.7g Protein 8g Cholesterol 62 mg Sodium 343 mg

Ingredients 2 lbs fresh okra, sliced in 1/8 inch pieces 1 large tomato, diced 1 onion, diced 6 packets instant grits 2 eggs, lightly beaten

salt and black pepper to taste 1/2 C. oil for frying, or as needed

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: onion, tomato, and okra. Stir the mix then combine in: pepper, grits, salt, and eggs. Work the mix with your hands until it is smooth. Now get your oil hot. Once the oil is hot shape the okra mix into small patties then fry the fritters for 5 mins each side. 6. Place the fritters on some paper towels for a few mins. 7. Enjoy.

Tomato and Grit Fritters

43

MAIS

Fritters

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 133 kcal Fat 7.8 g Carbohydrates 14g Protein 2.7 g Cholesterol 18 mg Sodium 224 mg

Ingredients 3 C. oil for frying 1 C. sifted all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/4 tsp white sugar 1 egg, lightly beaten

1/2 C. milk 1 tbsp shortening, melted 1 (12 oz.) can whole kernel corn, drained

Directions 1. 2. 3. 4. 5. 6.

44

Get your oil hot to 365 degrees before doing anything else. Get a bowl, combine: sugar, flour, salt, and baking powder. Stir the mix a few times then add in: shortening, milk, and eggs. Stir the mix again then add in the corn and stir everything one more time. Fry large dollops of the mix in the oil until browned on all sides. Enjoy.

Mais Fritters

Carrot,

Zucchini, and Squash Fritters

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 258 kcal Fat 12.9 g Carbohydrates 29.7g Protein 7.3 g Cholesterol 94 mg Sodium 1029 mg

Ingredients 2 C. shredded zucchini 1 C. shredded yellow squash 1 C. shredded carrots 1/2 tsp salt 1 C. corn muffin mix 1 tsp baking powder

1/2 tsp sweet paprika 2 large eggs, lightly beaten 2 tbsps vegetable oil, or more as needed

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get a colander and toss: salt, zucchini, carrots, and yellow squash. Let them sit for 15 mins then drain everything. Cover the veggies with a kitchen towel and squeeze out as much liquid as possible. Add the veggies to a bowl. Get a 2nd bowl, combine: paprika, baking powder, and muffin mix. Add in your veggies and the eggs as well. Stir the mix until it is smooth and get 2 tbsps of veggie oil hot in a frying pan. Once the oil is hot begin to fry large dollops of the mix in the oil for 3 mins each side. Enjoy.

Carrot, Zucchini, and Squash Fritters

45

AUTUMN

Fritters

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 24 Calories 350 kcal Fat 37 g Carbohydrates 4.9g Protein 0.9 g Cholesterol 8 mg Sodium 140 mg

Ingredients 1 C. pumpkin puree 1 egg, lightly beaten 1 C. all-purpose flour 1 tsp baking powder

1 tsp curry powder 1 tsp salt 4 C. vegetable oil for frying

Directions 1. Get your oil hot to 325 degrees before doing anything else. 2. Get a bowl, combine: salt, pumpkin, curry, egg, baking powder, and flour. 3. Fry large dollops of the mix for 3 mins then place the fritters on some paper towels to drain. 4. Enjoy.

46

Autumn Fritters

Spring

Fritters

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 346 kcal Fat 29.6 g Carbohydrates 14.5g Protein 6g Cholesterol 53 mg Sodium 183 mg

Ingredients 1 egg 1/2 C. all-purpose flour 1/2 C. milk 1 C. diced clams 1/4 tsp salt 1/8 tsp ground black pepper

2 tbsps diced onion 2 tbsps diced green bell pepper (optional) 1/2 C. vegetable oil

Directions 1. Get a bowl and whisk your eggs in it. 2. Then add in the flour. 3. Stir the mix until it is smooth then combine in the onion, milk, pepper, green pepper, salt, and clams. 4. Use your hands to shape the mix into small patties. 5. Fry your fritters in hot oil until they are browned on both sides then place the fritters on some paper towels to drain. 6. Enjoy.

Spring Fritters

47

MOON

Fritters

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 24 Calories 118 kcal Fat 4.9 g Carbohydrates 17.4g Protein 1.6 g Cholesterol 16 mg Sodium 98 mg

Ingredients 1 quart vegetable oil for deep-frying 1 1/2 C. all-purpose flour 1 tbsp white sugar 2 tsps baking powder 1/2 tsp salt 2/3 C. milk

2 eggs, beaten 1 tbsp vegetable oil 3 C. apples - peeled, cored and chopped 1 C. cinnamon sugar

Directions 1. 2. 3. 4.

Get your oil hot to 375 degrees before doing anything else. Get a bowl, combine: salt, flour, baking powder, and sugar. Stir the mix then add in: oil, milk, and eggs. Stir the mix again then combine in the apples and stir everything one last time to evenly disperse the fruits throughout the mix. 5. Fry large dollops of the mix in the oil for 6 mins turning the fritters once or until they are browned. 6. Place the fritters on some paper towel to drain then top everything with some cinnamon sugar. 7. Enjoy.

50

Moon Fritters

Nana

Fritters

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 408 kcal Fat 19 g Carbohydrates 52.8g Protein 7.5 g Cholesterol 64 mg Sodium 427 mg

Ingredients 1/2 C. milk 2 bananas, mashed 2 C. all-purpose flour 1/2 tsp salt 3 tsps baking powder 2 eggs, beaten

1 tbsp margarine, melted 1 quart vegetable oil for frying 1/2 C. confectioners' sugar

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: bananas and milk. Now add in the baking powder, salt, and flour slowly. Stir the mix then add in the margarine and eggs. Get your oil hot to 365 degrees then fry dollops of the mix until golden on both sides. Place the fritters on some paper towels to drain then top them with confectioners' before serving. 6. Enjoy.

Nana Fritters

51

RESTAURANT STYLE

Muffins

Prep Time: 20 mins Total Time: 8 hrs 40 mins Servings per Recipe: 60 Calories 114 kcal Fat 5.3 g Carbohydrates 14.8g Protein 2.6 g Cholesterol 17 mg Sodium 198 mg

Ingredients 2 C. boiling water 5 tsp baking soda 5 C. all-purpose flour 1 quart buttermilk 4 C. bran cereal (such as Kellogg's(R) All-Bran(R)) 2 C. bran flakes cereal 1 C. chopped walnuts 1 C. white sugar

1/2 C. vegetable oil 1/2 C. butter, melted 4 eggs, beaten 2 tsp ground cinnamon 1 tsp salt 1/2 tsp ground ginger 1/2 tsp nutmeg

Directions 1. In a large bowl, mix together the boiling water and baking soda. 2. Keep aside to cool slightly. 3. Add the flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger and nutmeg in the baking soda mixture and mix till just combined. 4. With a plastic wrap, cover the bowl and refrigerate for at least 8 hours or overnight. 5. Set your oven to 375 degrees F before doing anything else and lightly, grease 60 cups of the muffin pans. 6. Transfer the mixture into the prepared muffin cups about 1/2 of full. 7. Cook in the oven for about 20 minutes or till a toothpick inserted in the center comes out clean.

52

Restaurant Style Muffins

Buttermilk

Prep Time: 15 mins

Apricot Muffins

Total Time: 30 mins Servings per Recipe: 12 Calories 238 kcal Fat 9.2 g Carbohydrates 36.2g Protein 3.8 g Cholesterol 26 mg Sodium 258 mg

Ingredients 1 C. chopped dried apricots 1 C. boiling water 2 C. all-purpose flour 3/4 C. white sugar 1 tsp baking soda 1/2 tsp salt

1/4 C. melted butter 1/4 C. vegetable oil 1 C. buttermilk 1 egg

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, add the apricots and boiling water and keep aside for about 5 minutes. 3. In a bowl, mix together the flour, sugar, baking soda and salt. 4. In another bowl, add the melted butter, oil, buttermilk and egg and beat till well combined. 5. Add the egg mixture into the flour mixture and mix till just moistened. 6. Drain the apricots and fold into the mixture. 7. Transfer the mixture into the prepared muffin cups evenly. 8. Cook in the oven for about 15 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and keep on wire rack to cool completely.

Buttermilk Apricot Muffins

53

HEALTHY

Muffins

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 167 kcal Fat 7.1 g Carbohydrates 25.6g Protein 3.5 g Cholesterol 16 mg Sodium 262 mg

Ingredients 1 1/2 C. wheat bran 1 C. buttermilk 1/3 C. vegetable oil 1 egg 2/3 C. brown sugar 1/2 tsp vanilla extract 1 C. all-purpose flour

1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 C. raisins

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, mix together the wheat bran and buttermilk and keep aside for about 10 minutes. 3. In a second bowl, add the oil, egg, sugar and vanilla and beat till well combined. 4. Add the egg mixture into the bran mixture and mix well. 5. In a third bowl, sift together flour, baking soda, baking powder and salt. 6. Add the flour mixture into the bran mixture and mix till just moistened. 7. Fold in the raisins. 8. Transfer the mixture into the prepared muffin cups evenly. 9. Cook in the oven for about 18-20 minutes or till a toothpick inserted in the center comes out clean.

54

Healthy Muffins

Best

Breakfast Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 18 Calories 194 kcal Fat 4.2 g Carbohydrates 37.3g Protein 3.1 g Cholesterol 10 mg Sodium 175 mg

Ingredients 1 1/2 C. all-purpose flour 1/2 C. whole wheat flour 1 1/4 C. white sugar 1 tbsp ground cinnamon 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 C. grated carrots 1 apple - peeled, cored, and chopped

1 C. raisins 1 egg 2 egg whites 1/2 C. apple butter 1/4 C. vegetable oil 1 tbsp vanilla extract 2 tbsp chopped walnuts 2 tbsp toasted wheat germ

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 18 cups of the muffin pans. 2. In a bowl, add the eggs, egg whites, apple butter, oil and vanilla and beat till well combined. 3. In another large bowl, mix together the flours, sugar, cinnamon, baking powder, baking soda and salt. 4. Add the carrots, apples and raisins and stir to combine. 5. Add the egg mixture and mix till just moistened. 6. Transfer the mixture into the prepared muffin cups about 3/4 full. 7. In a small bowl, mix together the walnuts and wheat germ and sprinkle over the top of muffins. 8. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

Best Breakfast Muffins

55

AUTUMNAL

Muffins

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 18 Calories 249 kcal Fat 8g Carbohydrates 42.6g Protein 2.8 g Cholesterol 23 mg Sodium 182 mg

Ingredients 2 1/2 C. all-purpose flour 2 C. white sugar 1 tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 2 eggs, lightly beaten 1 C. canned pumpkin puree

1/2 C. vegetable oil 2 C. peeled, cored and chopped apple 2 tbsp all-purpose flour 1/4 C. white sugar 1/2 tsp ground cinnamon 4 tsp butter

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 18 cups of the muffin pans. 2. In a large bowl, sift together 2 1/2 C. of the all-purpose flour, 2 C. of the sugar, pumpkin pie spice, baking soda and salt. 3. In another bowl, add the eggs, pumpkin and oil and beat till well combined. 4. Add the pumpkin mixture into the flour mixture and mix till just moistened. 5. Fold in the apples. 6. Transfer the mixture into the prepared muffin cups evenly. 7. In a small bowl, mix together 2 tbsp of the flour, 1/4 C. of the sugar and 1/2 tsp of the cinnamon. 8. With a pastry cutter, cut the butter and mix till a coarse crumb forms. 9. Sprinkle the crumb mixture over the top of muffins. 10. Cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean.

56

Autumnal Muffins

Flax Raisin

and Vanilla Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 15 Calories 272 kcal Fat 11 g Carbohydrates 40.9g Protein 6.7 g Cholesterol 25 mg Sodium 449 mg

Ingredients 1 1/2 C. all-purpose flour 3/4 C. ground flax seed 3/4 C. oat bran 1 C. brown sugar 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 tsp ground cinnamon 3/4 C. skim milk

2 eggs, beaten 1 tsp vanilla extract 2 tbsp vegetable oil 2 C. shredded carrots 2 apples, peeled, shredded 1/2 C. raisins 1 C. chopped mixed nuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 15 cups of the muffin pans. 2. In a large bowl, mix together the flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. 3. Add the milk, eggs, vanilla and oil and mix till just moistened. 4. Fold in the carrots, apples, raisins and nuts. 5. Transfer the mixture into the prepared muffin cups about 2/3 full. 6. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

Flax Raisin and Vanilla Muffins

57

DUTCH STYLE

Muffins

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 312 kcal Fat 10.5 g Carbohydrates 51.1g Protein 4.2 g Cholesterol 42 mg Sodium 306 mg

Ingredients 2 1/4 C. all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 egg 1 C. buttermilk 1/2 C. butter, melted 1 tsp vanilla extract

1 1/2 C. packed brown sugar 2 C. diced apples 1/2 C. packed brown sugar 1/3 C. all-purpose flour 1 tsp ground cinnamon 2 tbsp butter, melted

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together 2 1/4 C. of the flour, baking soda and salt. 3. In another smaller bowl, add the egg, buttermilk, 1/2 C. of the melted butter, vanilla and 1 1/2 C. of the brown sugar and beat till sugar dissolves. 4. Add the egg mixture and apples into the flour mixture and mix till just combined. 5. Transfer the mixture into the prepared muffin cups, filling to the top. 6. In a small bowl, mix together 1/2 C. of the brown sugar, 1/3 C. of the flour and cinnamon. 7. Drizzle in 2 tbsp of the melted butter while mixing with a fork till well combined. 8. Sprinkle the brown sugar mixture over the muffin tops. 9. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean.

60

Dutch Style Muffins

Buttermilk

Blueberry Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 196 kcal Fat 5.8 g Carbohydrates 33.4g Protein 5.1 g Cholesterol 16 mg Sodium 223 mg

Ingredients 3/4 C. all-purpose flour 3/4 C. whole wheat flour 3/4 C. white sugar 1/4 C. oat bran 1/4 C. quick cooking oats 1/4 C. wheat germ 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt

1 C. blueberries 1/2 C. chopped walnuts 1 banana, mashed 1 C. buttermilk 1 egg 1 tbsp vegetable oil 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flours, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. 3. Gently, stir in the blueberries and walnuts. 4. In another bowl, add the mashed banana, buttermilk, egg, oil and vanilla and beat till well combined. 5. Add the egg mixture into the flour mixture and mix till just combined. 6. Transfer the mixture into the prepared muffin cups, filling to the top. 7. Cook in the oven for about 15-18 minutes or till a toothpick inserted in the center comes out clean.

Buttermilk Blueberry Muffins

61

TRADITIONAL

Swedish Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 382 kcal Fat 19.8 g Carbohydrates 34.1g Protein 16.5 g Cholesterol 225 mg Sodium 459 mg

Ingredients 4 extra large eggs, separated 1 C. all-purpose flour 1/2 tsp salt 2 tbsp white sugar 1 C. milk

3 tbsp sour cream 4 egg whites 3 tbsp vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, add the egg yolks and beat till thick. In another bowl, sift together the flour, salt and sugar. Add the flour mixture and milk into the egg yolks alternately and mix till just combined. Stir in the sour cream. In a third bowl, add the egg whites and beat till stiff but not dry. Fold the egg whites into the mixture. In a skillet, heat a small amount of the oil on high heat. Add about 1 tbsp of the mixture into the skillet and tilt the pan to spread the mixture evenly. 9. Cook till the pancake browns from one side. 10. Flip the pancake and cook till browned from the other side. 11. Repeat with the remaining mixture

62

Traditional Swedish Pancakes

Easter

Brunch Pancakes

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 360 kcal Fat 19.5 g Carbohydrates 31.2g Protein 15.1 g Cholesterol 89 mg Sodium 792 mg

Ingredients 2 C. baking mix (such as Bisquick (R)) 2 C. shredded Cheddar cheese, divided 1 C. milk 5 tbsp maple syrup 2 eggs

1 1/2 tbsp white sugar 12 slices cooked turkey bacon, crumbled

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a bowl, add the baking mix, 1 C. of the Cheddar cheese, milk, maple syrup, eggs and sugar and mix till well combined. 3. Transfer the mixture into the prepared baking dish. 4. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 5. Remove from the oven and top the casserole with the bacon and remaining 1 C. of the Cheddar cheese evenly. 6. Cook in the oven for about 5 minutes.

Easter Brunch Pancakes

63

3-INGREDIENT

Fruit Banana Pancakes

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 93 kcal Fat 2.7 g Carbohydrates 14.9g Protein 3.8 g Cholesterol 93 mg Sodium 36 mg

Ingredients 1 banana, mashed 1 egg 1 tsp arrowroot powder

Directions 1. 2. 3. 4.

64

In a blender, add the banana, egg and arrowroot powder and pulse till well combined. Heat a griddle on medium heat. Place half of the mixture into the griddle and cook for about 2-3 minutes per side. Repeat with the remaining mixture.

3-Ingredient Fruit Banana Pancakes

Turkish Style Pancakes

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 86 kcal Fat 3.5 g Carbohydrates 10g Protein 3.5 g Cholesterol 48 mg Sodium 124 mg

Ingredients 2/3 C. water 2/3 C. milk 2 eggs 1 tbsp vegetable oil

1/3 tsp salt 3/4 C. all-purpose flour

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the water, milk, eggs, vegetable oil and salt and beat till well combined. Slowly, add the flour into egg mixture and beat till well combined. Keep the mixture aside for about 1 hour. Stir the mixture again. Heat a lightly greased griddle on medium-high heat. Add the mixture by large spoonfuls into the griddle and cook for about 2-4 minutes per side. 7. Repeat with the remaining mixture.

Turkish Style Pancakes

65

HEALTHY

Breakfast Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 304 kcal Fat 2.7 g Carbohydrates 64.6g Protein 9.6 g Cholesterol 0 mg Sodium 734 mg

Ingredients 2 C. white whole wheat flour 2 tbsp baking powder 2 tbsp ground flax meal

17 fluid oz. orange juice 1 tsp orange extract

Directions 1. 2. 3. 4. 5. 6.

66

In a bowl, mix together the flour, baking powder and flax meal. Add the orange juice and orange extract into flour mixture and mix till well-combined. Heat a lightly greased griddle on medium-high heat. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. Flip and cook for about 2-3 minutes. Repeat with the remaining mixture.

Healthy Breakfast Pancakes

Apple

Cinnamon Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 654 kcal Fat 28.4 g Carbohydrates 86g Protein 16.6 g Cholesterol 421 mg Sodium 525 mg

Ingredients 3 tbsp butter 1 large apple, cored and sliced 1/2 C. white sugar, divided 2 tsp ground cinnamon 4 eggs 1/3 C. milk

1/3 C. all-purpose flour 1 tsp baking powder 1 tsp vanilla extract 1 pinch salt

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In an oven proof skillet, melt the butter on medium heat. 3. Add the apple slices, 1/4 C. of the sugar and cinnamon and cook, stirring for about 5 minutes. 4. Meanwhile in a large bowl, add the eggs, milk, flour, remaining 1/4 C. of the sugar, baking powder, vanilla extract and salt and beat till smooth. 5. Place the mixture over the apple slices evenly. 6. Cook in the oven for about 10 minutes. 7. Remove from the oven and run a spatula around the edges of the pancake to loosen. 8. Invert the skillet over a large plate and serve.

Apple Cinnamon Pancakes

67

PEANUT BUTTER

Chocolate Pancakes

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 484 kcal Fat 23.4 g Carbohydrates 58.2g Protein 13.5 g Cholesterol 77 mg Sodium 737 mg

Ingredients 1 1/4 C. all-purpose flour 1 tbsp baking powder 1/2 tsp salt 2 tbsp brown sugar 1 1/2 C. milk 1 egg, beaten

3 tbsp butter, melted 1 tsp vanilla extract 1/4 C. peanut butter 1/4 C. chocolate chips 1 ripe banana, diced

Directions 1. In a bowl, mix together the flour, baking powder, salt and brown sugar. 2. In another bowl, add the egg and milk and beat till well combined. 3. Add the peanut butter and stir till smooth. 4. Add the milk mixture into the flour mixture and mix till just moistened. 5. Add the melted butter and vanilla extract and beat to combine. 6. Gently fold in the chocolate chips and diced banana. 7. Heat a large nonstick skillet on medium heat. 8. Add about 1/4 C. of the mixture into the skillet and cook for about 2 minutes. 9. Flip and cook for about 2-3 minutes. 10. Repeat with the remaining mixture.

70

Peanut Butter Chocolate Pancakes

Chicken

Pancakes

Prep Time: 6 mins Total Time: 21 mins Servings per Recipe: 4 Calories 321 kcal Fat 17.8 g Carbohydrates 9.6g Protein 29.1 g Cholesterol 116 mg Sodium 441 mg

Ingredients 1 lb. skinless, boneless chicken breast meat - finely chopped 1/2 medium onion, finely chopped 3 tbsp mayonnaise 1 egg, lightly beaten 1/3 C. all-purpose flour

salt and pepper to taste 2 tbsp vegetable oil

Directions 1. In a large bowl, add the chicken, onion, mayonnaise, egg, flour, salt and pepper and mix till well combined. 2. In a skillet, heat the oil on medium heat. 3. Add about 1/4 C. of the chicken mixture into the skillet and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot.

Chicken Pancakes

71

IRONBOUND

Ceviche

Prep Time: 30 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 83 kcal Fat 4.1 g Carbohydrates 5.1g Protein 7.3 g Cholesterol 37 mg Sodium 109 mg

Ingredients 1/2 lb. sea scallops 1/2 lb. shrimp, peeled and deveined 1/2 C. fresh lime juice 2 tbsp fresh orange juice 1 tbsp grated orange zest 1/2 C. halved, thinly sliced red onion 1 finely chopped red bell pepper 1 finely chopped yellow bell pepper 1 C. diced seeded tomato

1 small serrano chili pepper, seeded and minced 1/2 C. coarsely chopped fresh cilantro kosher salt to taste 1/8 tsp ground cumin 1/8 tsp cayenne pepper (optional) 1 avocado, diced 1 tbsp olive oil

Directions 1. Remove the tough side muscles from scallops then slice in half horizontally. 2. In a 1-quart pan of boiling water, poach the scallops for about 1 minute. 3. With a slotted spoon, transfer the scallops into a bowl of ice water to stop the cooking process. 4. Return the same pan of water to a boil and poach for about 2-3 minutes. 5. With a slotted spoon, transfer the shrimp into a bowl of ice water to stop the cooking process. 6. Drain the scallops and shrimp well and with paper towels pat dry. 7. In a glass bowl, place the scallops, shrimp, lime juice and orange juice and refrigerate, covered for about 30 minutes. 8. Drain off most of the juice from the seafood. 9. Add the orange zest, red onion, bell peppers, tomato, chili pepper, cilantro, salt, cumin and cayenne pepper and mix. Refrigerate for 30 minutes. 10. Just before serving, gently mix in the avocado and drizzle with the olive oil. 11. Serve in martini glasses. 72

Ironbound Ceviche

Halibut

and Ceviche

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 8 Calories 78 kcal Fat 1.2 g Carbohydrates 3.6g Protein 12.8 g Cholesterol 21 mg Sodium 37 mg

Ingredients 1 lb. halibut, cut into bite-size pieces 1/2 C. lime juice 1 large tomato, seeded and diced 1 bunch fresh cilantro, chopped 1/3 C. diced green bell pepper (optional) 1/3 C. chopped green onion

1 jalapeno pepper, chopped 4 cloves garlic, minced salt and ground black pepper to taste

Directions 1. 2. 3. 4.

In a flat dish, place the halibut pieces. Cover with the lime juice and refrigerate to chill for at least 3 hours. Drain the lime juice. In a large bowl, mix together the tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper. 5. Stir in fish and stir and refrigerate to chill for about 1 hour.

Halibut and Ceviche

73

COMPLEX

South American Ceviche

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 6 Calories 181 kcal Fat 2.2 g Carbohydrates 12.6g Protein 29.4 g Cholesterol 140 mg Sodium 351 mg

Ingredients 1 lb. peeled and deveined medium shrimp 1 lb. bay scallops 1 bunch cilantro leaves, chopped 3 roma (plum) tomatoes, diced 2 stalks celery, diced 5 green onions, sliced 6 limes, juiced

2 small serrano peppers, seeded and minced 1/4 tsp salt 1/8 tsp white pepper 1/8 tsp ground black pepper

Directions 1. In a glass bowl, mix together the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, Serrano peppers, salt, white pepper and black pepper. 2. Refrigerate, covered for about 3 hours to overnight. 3. Serve the seafood with the lime juice marinade.

74

Complex South American Ceviche

Ecuadorian Inspired Ceviche

Prep Time: 30 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 237 kcal Fat 2g Carbohydrates 28.8g Protein 26 g Cholesterol 107 mg Sodium 168 mg

Ingredients 2 potatoes 2 sweet potatoes 1 red onion, cut into thin strips 1 C. fresh lime juice 1/2 stalk celery, sliced 1/4 C. lightly packed cilantro leaves 1 pinch ground cumin 1 clove garlic, minced

1 habanero pepper, seeded and minced Salt and freshly ground pepper to taste 1 lb. fresh tilapia, cut into 1/2-inch pieces 1 lb. medium shrimp - peeled, deveined, and cut into 1/2-inch pieces 1 bibb or Boston lettuce, separated into leaves

Directions 1. In a pan of water, add the potatoes and sweet potatoes and simmer until the potatoes are done completely. 2. Drain well and keep aside to cool. 3. In a bowl of warm water, place the sliced onion and keep aside for about 10 minutes. 4. Drain well and keep aside. 5. Meanwhile in a blender, add the lime juice, celery, cilantro and cumin and pulse till smooth. 6. Transfer the pureed mixture into a large glass bowl. 7. Add the garlic, habanero pepper, salt and pepper and mix well. 8. Stir in the diced tilapia and shrimp. 9. Keep aside for about an hour, stirring occasionally. 10. Now, peel the potatoes and cut into slices. 11. Stir the onions into the fish mixture. 12. Line the serving bowls with lettuce leaves. 13. Place the ceviche with its juice into the bowls and serve with a topping of the potato slices. Ecuadorian Inspired Ceviche

75

CAULIFLOWER

and Cucumber Ceviche

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 4 Calories 126 kcal Fat 1.2 g Carbohydrates 30.7g Protein 5.6 g Cholesterol 0 mg Sodium 449 mg

Ingredients 1 head cauliflower, finely chopped 1 cucumber, seeded and chopped 1/2 onion, chopped 1 large tomato, chopped 1/2 C. chopped fresh cilantro 4 serrano chili peppers, seeded and finely chopped 1 1/2 C. spicy vegetable juice (such as

V8(R)) 12 small Key limes, juiced 2 tbsp chili powder, or to taste 1 tbsp soy-based liquid seasoning (such as Maggi(R)) 1 tsp Worcestershire sauce salt to taste

Directions 1. In a large pan of lightly salted boiling water, cook the cauliflower for about 5 minutes. 2. Drain well and rinse under cold water. 3. In a large bowl, mix together the cauliflower, cucumber, onion, tomato, cilantro, and Serrano chili peppers. 4. Add the vegetable juice, lime juice, chili powder, soy-based seasoning and Worcestershire sauce, respectively, stirring after each addition. 5. Season with the salt.

76

Cauliflower and Cucumber Ceviche

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/