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2009-10-17 11:54 PM

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On your right
Subject: BT recipe "book"
I've noticed that many of us are really eager to share recipes, and encourage each other to try new foods and tastes.  The only drawback is that the recipes are all over the place in all sorts of different threads.

What I thought we could do here is to list some of our favorite recipes.  I would start us out with one, but being at work I don't have a recipe on me.

Enjoy!


2009-10-18 5:35 AM
in reply to: #2465202

Member
12

Porthcawl
Subject: RE: BT recipe "book"
Hi,
    Yea that's a great idea. I know i'd find it really useful cause i'm hopeless with recipe's.
    Anyone got a recipe for the bread maker (not bread), something like a moist loaf that can be cut up into moist bars for energy thats full of goodness. Any help would be great.
                        Spongy
2009-10-18 8:43 AM
in reply to: #2465202

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Pro
4828
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The Land of Ice and Snow
Subject: RE: BT recipe "book"
Chad you are brilliant. What a great idea!!
2009-10-18 11:56 PM
in reply to: #2465202

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Extreme Veteran
1996
1000500100100100100252525
Halifax, Nova Scotia
Subject: RE: BT recipe "book"

Chicken Provencal

Toss quartered tomatoes, red onions, and sweet/red potatoes, 2 sliced garlic cloves, 1 tbs olive oil, 1 tsp herbes de Provence, 1/4 tsp fennel seeds and salt and pepper in a shallow baking dish. Add a few black olives for true Poulet Provencal. I'm not French, so I pass. 

Stir together 1 clove minced garlic, salt,  pepper, 1/2 teaspoon herbes de Provence, and 1 tablespoon olive oil. Cover 2 breasts (skin on) with mixture and place in baking dish.

Cook at 400 for 1 hour. I move to the top rack and broil for a few minutes at the end to crisp the chicken. Baste the chicken a few times while cooking.

Always gets rave reviews,and pretty darn healthy. Poulet is bone in!!!!

   Try with a white Chateauneuf or Condrieu, or a bargain- La Vieille Ferme from the slopes of Mont Ventoux; perfect cyclists wine.

 

2009-10-19 12:00 AM
in reply to: #2465202

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Extreme Veteran
1996
1000500100100100100252525
Halifax, Nova Scotia
Subject: RE: BT recipe "book"
Ginger Curry Squash Soup
Peel squash then cube and boil.
Puree squash with,
2 Tbs. fresh ginger, 2 clove garlic, 1Tbs. curry powder.
Add to pot squash puree with,
1 can coconut milk
2 cups of vegetable stock

Bring to boil, then simmer for 20 minutes.
Season with salt and pepper (I prefer white pepper) to taste

(stolen from Jon[ny] Darko w)Embarassed
2009-10-20 10:50 AM
in reply to: #2466232

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On your right
Subject: RE: BT recipe "book"

Margarita Cheesecake


Note, you can substitue regular graham crackers, OR pretzels for this crust with great results.  Also, I generally double the booze and lime juice that goes into the cake filling.  Don't be afraid to go full fat on the cream cheese and sour cream, it will make the texture better, and give a more rich flavour, but the low fat options still make a very tasty cake.

CRUST

  • Nonstick vegetable oil spray
  • 1 1/4 cups Vanilla cookie crumbs
  • 1/4 cup (1/2 stick) unsalted butter, melted


FILLING

  • 3 8-ounce low fat cream cheese
  • 1 1/4 cups light sour cream
  • 3/4 cup plus 2 tablespoons sugar
  • 2 1/2 tablespoons triple sec or other orange liqueur
  • 2 1/2 tablespoons tequila
  • 2 1/2 tablespoons fresh lime juice
  • 4 large eggs


TOPPING

  • 3/4 cup light sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sugar


GARNISH

  • Very thin lime slices, cut in half
  • Very thin lime peel strips

Preparation

FOR CRUST:
Position rack in center of oven and preheat to 350°F. Spray 9-inch springform pan with 2 3/4-inch-high sides with vegetable oil spray. Mix cookie crumbs and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Bake for 10-12 minutes and set aside to cool.

FOR FILLING:
Using electric mixer, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs.

Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven.

FOR TOPPING:

Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day.

Run knife around pan sides. Remove pan sides. Place cake on platter. Arrange lime half-slices and peel around top edge of cheesecake.



2009-10-20 12:21 PM
in reply to: #2465202

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Veteran
303
100100100
Subject: RE: BT recipe "book"
This came from the interwebz, so it's not fully mine. But I made it and am devouring leftovers now for lunch so thought I'd share.

Cuban Black Bean Soup

1 pound pkg dried black beans
Water
1/2 cup olive oil
1 onion, chopped
1 green pepper, chopped
3 cloves garlic
1 jalapeno or other hot pepper
1 smoked ham hock or ham bone
salt and pepper
1/2 cup white vinegar
cumin (optional)

The night before, place dried beans in a pot and fill with cold water to 1" over top of beans. Cover and let sit overnight.
The next day, drain the beans and rinse. Pick out any bad looking ones or stones that you find.
Refill with cold water to 1" over the top of the beans. Add olive oil, onion, garlic, green pepper, jalapenos and ham hock. Bring to a boil for about 15 minutes. Transfer to your slow cooker (or if you will be around you can keep it on the stovetop).

Cook on low for 4 to 5 hours, stirring and seasoning with salt, pepper and cumin if you want. Add more water if it looks too dry.

Remove the ham bones (make sure you get them all!) and stir in the vinegar. Keep it simmering (for about 15 minutes after adding the vinegar) and use an immersion blender to puree the soup if you want.

2009-10-26 3:35 PM
in reply to: #2465202

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Champion
6056
500010002525
Menomonee Falls, WI
Subject: RE: BT recipe "book"
... This is, indeed, the Best Chili You Will Ever Taste.

If you make it, all I ask is that you let me know what you think!

The Best Chili You Will Ever Taste

2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14.5oz) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6oz) cans tomato paste
1 can beef broth
½ cup brown sugar
3 ½ tablespoons chili sauce
1 tbsp cumin
1 tbsp cocoa
1 teasp oregano
1 teasp cayenne
1 teasp coriander
1 teasp salt
4 (15oz) cans kidney beans
4 fresh chili peppers, chopped


1. Heat oil.

2. Cook onions, garlic and meat until brown.

3. Add tomatoes, beer, coffee, tomato paste and beef broth.

4. Add spices. Stir in 2 cans of kidney beans and peppers.

5. Reduce heat and simmer for 1.5 hours.

6. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
2009-10-26 4:23 PM
in reply to: #2480242

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Expert
721
500100100
Chenequa WI
Subject: RE: BT recipe "book"
^^^^ That really really looks good, Rich.  Dark beer, strong coffee and cocoa - Who can ask for more?

2009-10-26 5:44 PM
in reply to: #2465202

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Pro
4578
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Vancouver, BC
Subject: RE: BT recipe "book"

Awesome idea. Maybe we can sticky this. ETA: Noticed that it is already stickied.

Here's my contribution (these are really simple and can be whipped up quickly... and they aren't that bad for you, as far a cookies go)

No Bake Cookies/Haystacks/Frogs

Serves18-30 (depending on size)
Prep Time20 minutes
Cooking Timenone, but takes about 1 hour to cool in fridge
v This recipe is suitable for vegetarians
Ingredients
1. 1/2 cup butter
2. 1/2 cup milk
3. 1 1/2 cups of sugar
4. 8 tbsp of cocoa
5. 3 cups of oats
6. 1 cup of coconut

Method
Melt butter in a large saucepan and bring to boil with milk. Add sugar and stir until dissolved. Add cocoa and mix well.

Remove from heat and add oats and coconut. Drop by tablespoonfuls onto a greased cookie sheet and let cool in refridgerator until cookies are hard.

*** Note: The original receipe called for 2 cups of sugar. I find that 1 1/4 to 1 1/2 is plenty.

*** Note: You can substitute splenda or something for sugar.


Edited by jeng 2009-10-26 5:46 PM
2009-10-30 7:51 AM
in reply to: #2465202

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Extreme Veteran
494
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DC Metro area
Subject: RE: BT recipe "book"
Chicken & Gnocchi Soup - An Italian take on the classic chicken and dumplings.

soup:
1/3 cup butter
2 cloves minced garlic
package of chicken cutlets, cut into cubes(shreded chicken meat also goes well with this. Use as much or as little as you want)
1/3 cup flour
1/2 package of baby carrots chopped
3 stalks celery chopped
1 medium yellow onion chopped
1 package frozen spinach
1 1/2 cup heavy cream1 tablespoon chicken base(chicken bouillon)

1 48oz container of chicken broth
salt and pepper to taste
dash of red pepper flakes

gnocchi
1 qt water(might need more to cover potatoes)
3 oz all-purpose flour
1 eggs
1 lbs russet potatoes
1 tsp salt



Soup:
  1. Melt butter
  2. add onions and sweat them out, then add garlic
  3. add chicken
  4. add flour to create a blond roux
  5. add everything else
  6. simmer for 3-4 hours
  7. add gnocchis and cook for another 5 minutes

Gnochi:
  1. Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
  2. Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
  3. Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time).
  4. Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
  5. Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.



Edited by fire34fighter 2009-10-30 8:01 AM


2009-10-30 8:20 AM
in reply to: #2465202

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Extreme Veteran
494
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DC Metro area
Subject: RE: BT recipe "book"
Citrus Chipotle Marinade
1 cup orange juice
1/3 cup Mustard Based BBQ sauce or just yellow mustard
1/4 cup Tequila
2 Tablespoons Lime Juice
1 table spoon of chipotle dry rub(see recipe below) 1.5 teaspoons fresh ground coriander
1 teaspoon white pepper
1/2 teaspoon salt

I took the left over marinade and reduced it adding a 1/2 teaspoon of starch and water to make glaze which I used the last 10 minutes of cook time.

Chipotle Dry Rub
2 dried chipotle peppers
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro leaves
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange peel
*Run all ingredients through a blender or spice grinder if you are using fresn. If they are already pre-ground don't worry about it as long as they are ground finely.

Wing Sauce
1 cup Papaya Pepper Sauce. This was home made but any fruit based pepper sauce would work. Heres a recipe of one online
1 Tablespoon Paprika
2 Tablespoons Lime Juice
1 Tablespoons honey.

  1. marinade chicken over night
  2. cook chicken on a grill. Time will depend on what kind of cuts you are using. I used a whole on mine and did them on a rotisserie, google cooking time for the type of cut you're using to determine temperature and cooking time. My cooking temp was 300 for about an hour and a half. 
  3. For the last 10 minutes use the glaze made from the reduced marinade
  4. Throw corn on grill and baste with some H butter.
  5. Take everything off
  6. Toss chicken with sauce
  7. you're done.



Habanero Butter
1 stick of butter
1/2 deseeded and minced Habanero pepper
2 Tablespoons minced onion
Melt butter in a pan. Pour into a bowl. Add other ingredients and stir as it cools. Goes great on corn.



Edited by fire34fighter 2009-10-30 8:24 AM
2009-11-02 5:24 PM
in reply to: #2465202

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Expert
1210
1000100100
Near Tampa
Subject: RE: BT recipe "book"
i can dig all these hot sauces and rub - will  be trying 'em out very soon.

THX! fire34
2009-11-03 1:36 PM
in reply to: #2465202

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Expert
1027
100025
Subject: RE: BT recipe "book"
Looking good, will post up a few of my recipes shortly, that rub looks awesome!
2009-11-03 10:23 PM
in reply to: #2465202

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Extreme Veteran
494
100100100100252525
DC Metro area
Subject: RE: BT recipe "book"
No problem guys! Heres one of my favorites(quick, easy, and delicious).

Ingredients:
  • 1 lb pasta(I use fettucini)
  • 2 16 Oz jars of alfredo sauce (If I feel like cooking I'll make this homeade, and it definitely makes the dish a lot better, but if you're in a time jam pre-made jars work fine.)
  • 2 16 Oz jars of tomato sauce(again, I make all my sauces from scratch and save them but you can definitely use pre-made suace, I particually like Prego for this)
  • 1lb bacon
  • 1lb chicken
  • 1 Small onion
  • 2 cups chicken broth/stock(or a few buillon cubes)
Steps:
  1. Bring a pot of water to a rolling boil
  2. Add chicken broth/stock/cubes to water
  3. Cook bacon until slightly crispy(not too crispy though, I promise it'll be worth it)
  4. Dice onion and saute in bacon fat
  5. add chicken and brown
  6. add all sauce to pot and simmer over low heat
  7. begin to boil pasta, cooking until al dente about 8 minutes depending on pot size(pasta should not be cooked all the way)
  8. drain and since pasta under warm/hot water then allow excess water to drain off
  9. add pasta to pot and simmer on low for 5-10 minutes.
  10. Wa-La! You're done.
2009-11-03 11:48 PM
in reply to: #2465202

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Extreme Veteran
494
100100100100252525
DC Metro area
Subject: RE: BT recipe "book"
Tea Eggs are a great way to spice up the average hard boiled eggs!


Any time I make eggs I turn them into tea eggs!
  • 6 medium to large eggs
  • 2 tea bags of earl grey tea
  • 1/2 cup soy sauce
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 4 pieces star anise
  • 1 pinch of pepper


  • Put eggs in a medium-sized pot with enough water to cover the eggs.
  • Bring water to boil, then lower heat to simmer for 4 minutes.
  • Remove eggs from heat and allow them to cool(you can put them in an ice bath to speed this up.
  • Take the back of a knife or spoon and crack eggs evenly all around.
  • Return eggs to the pot and add the rest of the ingredients.
  • Bring liquid to boil again, then simmer on very low heat for 1 to 4 hours(longer = more color/flavor), adding water if level gets too low.
  • emove from heat, cool, peel shells and you're done!


2009-11-05 6:34 AM
in reply to: #2480242

Regular
93
252525
NY
Subject: RE: BT recipe "book"

scoobysdad - 2009-10-26 4:35 PM ... This is, indeed, the Best Chili You Will Ever Taste. If you make it, all I ask is that you let me know what you think! The Best Chili You Will Ever Taste 2 teaspoons oil 2 onions, chopped 3 cloves garlic, minced 1 lb lean ground beef 3/4 lb beef sirloin, cubed 1 (14.5oz) can diced tomatoes 1 can dark beer 1 cup strong coffee 2 (6oz) cans tomato paste 1 can beef broth ½ cup brown sugar 3 ½ tablespoons chili sauce 1 tbsp cumin 1 tbsp cocoa 1 teasp oregano 1 teasp cayenne 1 teasp coriander 1 teasp salt 4 (15oz) cans kidney beans 4 fresh chili peppers, chopped 1. Heat oil. 2. Cook onions, garlic and meat until brown. 3. Add tomatoes, beer, coffee, tomato paste and beef broth. 4. Add spices. Stir in 2 cans of kidney beans and peppers. 5. Reduce heat and simmer for 1.5 hours. 6. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.


I made this last night and i've never made chili before - it was really great. Everyone loved it.

After reading some reviews online, I changed the recipe a little according to advice and to make it a bit more healthy:

- instead of 4 cans of kidney beans i used 2 cans of kidney beans and 1 can of black beans
- 1/4 cup brown sugar instead of 1/2 cup (its a sweet chili)
- 1lb ground turkey instead of 1lb ground beef
- chili powder instead of chili sauce

 

2009-11-05 8:13 AM
in reply to: #2466230

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Veteran
239
10010025
Kalispell, MT
Subject: RE: BT recipe "book"
blairrob - 2009-10-18 10:56 PM
Chicken Provencal
Toss quartered tomatoes, red onions, and sweet/red potatoes,
...
Always gets rave reviews,and pretty darn healthy. Poulet is bone in!!!!


I made this last night - or a close version of it.  Had my daughter help me break down a whole fryer chicken - her first chicken!

Awesome dish, and the herb de provence was so pretty and smelled sooo good!  Success!  Thanks!
Mel
2009-11-05 8:19 AM
in reply to: #2465202

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Veteran
239
10010025
Kalispell, MT
Subject: RE: BT recipe "book"
My new favorite chili recipe, made this last weekend and it was so incredibly flavorful:
Ingredients:
32 oz chicken broth
2 Tbsp of olive oil
2 lbs flank steak (fat trimmed) - I used boneless beef and pork ribs, they were on sale...
2 lbs pork chops (fat trimmed)
2 28oz cans of diced tomatoes (with juices)
4 stalks of celery diced
1 4oz can of diced chilis
1 onion diced
1 green pepper diced
4 cloves of garlic diced
1 tsp sugar
1 1/2 tsp of oregano
1 1/2 tsp of cumin
1 1/2 tsp of black pepper
2 tsp. salt
3 Tbs. chili powder
3/4 tsp. of cilantro
3/4 tsp. of thyme
1 can of beer (I used a bottle of Negra Modelo)
(I tossed in a cup of coffee as I was mixing - it was 7:00 a.m...)

Directions
• Cut meat into bite sized chunks. Using a large pot, heat olive oil over medium high heat and add meat to brown on all sides. Set aside.
• Turn stovetop to medium and using same pan, add tomatoes, celery, chilis, onion, green pepper, and garlic. Cook until tender, about 5 minutes.
• Dissolve all spices in beer and mix. Add broth, meat and beer with all spices to pot. Simmer for 4 hours. (we only made it three hours before we dived in)


Next time I'll hold back one of the cans of broth and add a little tomato paste to slightly thicken, add a can of black and a can of kidney beans, and toss in a jalepeno or two for heat.  Meat was very very tender, and the chili - while very mild - had incredible flavor.



Edited by MelH 2009-11-05 8:20 AM
2009-11-07 8:27 PM
in reply to: #2465202

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Expert
721
500100100
Chenequa WI
Subject: RE: BT recipe "book"

Creole Jambalaya

1 pound Italian Sausage, broken-up

1/4 lb Pancetta in 1/4 inch thick slices and then chopped

1 1/2 cups fine-cubed, cooked ham

I pound medium shrimp, peeled and deveined

I cup onion, chopped

3/4 cup green pepper, chopped

Optional -- Favorite pepper (e.g., Serrano, Jalapeno, pasilla, arbol, New Mexico, guajillo,very small cayenne, or a very very small habanera), finely chopped

I clove garlic, finely chopped

3 tablespoons olive oil

1 can Hunts diced tomatoes (28 oz. diced), undrained

1 can chopped green chilies

3 1/4 cups water

2 cups long-grain rice, uncooked

-----------------------------

Spice mix

3 cubes chicken bouillon

2 cubes beef bouillon

1 1/2 teaspoons paprika

1 teaspoon Hungarian paprika

1/4 teaspoon basil leaves

1/4 teaspoon thyme leaves

1/8 teaspoon black pepper

Fresh parsley, chopped

Choice of hot sauces (Franks Red Hot is good)

-----------------------------

The reason for a variety of hot sauces is so that guests can adjust the taste to their liking.  For those who like it spicier right from the start, you can add optional peppers, but be careful. I think its better to add the heat with a hot sauce.

-----------------------------

1. In Dutch oven or other large kettle, cook pancetta over medium heat until its almost crispy.  Add onion, green pepper, garlic, and oil. Saute for a couple of minutes.  Add sausage and ham and optional pepper and cook until sausage is cooked.

2. Stir in remaining ingredients except shrimp and parsley.

3. Bring to a boil.

4. Reduce heat, cover and simmer 20 minutes.  Stir occasionally.

5. Stir in shrimp.

6. Cook uncovered 5 to 8 minutes longer or until liquid is almost absorbed (Don't over-cook shrimp).

7. Garnish with parsley. Serve in bowls and add extra hot sauce to your liking

Makes 8 servings.

2009-11-09 8:56 PM
in reply to: #2465202

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Extreme Veteran
438
10010010010025
Surprise, AZ
Subject: RE: BT recipe "book"

Pizza Crust from scratch

It is better with white flour but I use wheat and it is still really good

Proof yeast
1package rapid rise yeast mix with 1 teaspoon sugar add 1 cup warm water and mix together rise for 20 minutes
-I microwave the tab water for 20 seconds, and I cover the mixture with a towel while it rises. it should be all bubbled on the top after 20 min
After 20 minutes pour in some olive oil around 1/4 cup mix together

While proofing
mix in a bowl
2-1/2 cups wheat or white flour
1/2 Parmassian Cheese
garlic salt to taste
I also do dried basil and Oregeno
Then add yeast mixture

Then knead till the dough is no longer sticky, add some flour if needed.

The I let it rise for 45 minutes in the oven on WARM at 100.

The roll out bake at 400 till it bubbles
then add sauce and toppings
a few more minutes in the oven then add cheese


2009-11-09 9:05 PM
in reply to: #2465202

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Extreme Veteran
438
10010010010025
Surprise, AZ
Subject: RE: BT recipe "book"
Snicker Salad

Best pot luck dessert ever

mix 2 packages instant french vanilla pudding and 2 cups milk
cut up 3 snickers bars into intebittte pieces and add them to the pudding
then add 1 8oz package cool whip
cut up 2 green granny smith apples and add them
crush oreo's and layer on the top.

You will love this and it only takes about 5 minutes to make
2009-11-15 8:07 PM
in reply to: #2465202

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Lafayette, CO
Subject: RE: BT recipe "book"
Obnoxiously easy but good way to do some turkey without the fuss of Thanksgiving.

Crockpot Turkey Breast

1 Frozen turkey breast
1 pkg Dry onion soup mix
1 can cranberry sauce

Place turkey breast (still frozen) in crockpot.  Sprinkle soup mix on top.  Spoon can of cranberry sauce on top.  Cook on low 8-10 hours. 

If you want gravy take meat out and strain the juice when the breast is done.  Either create a roux with equal parts flour and fat (butter or olive oil) then whisk in juices and simmer or pour juices in pan and simmer then add a flour or corn starch slurry with water and add to the juices then simmer to thicken. 

2009-11-20 9:01 PM
in reply to: #2515249

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Champion
6503
50001000500
NOVA - Ironic for an Endurance Athlete
Subject: RE: BT recipe "book"
We need this because of the Eggo Shortage:

Brown Sugar Bacon Waffles

Print this recipe!

For the Bacon

10 slices of bacon

1/4 cup brown sugar

Preheat oven to 375 degrees F.  Spray a baking sheet with non stick cooking spray and line with foil.  Arrange bacon in a single layer on the baking sheet.  Sprinkle generously with brown sugar.  Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes.  Remove from oven.  Immediately remove bacon slices using a pair of tongs.  Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping.  Once cool, chop the bacon into bite size bits and set aside.

For the Waffles

3 cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup brown sugar

2/3 cups canola or grapeseed oil

4 large eggs

2 teaspoons vanilla extract

2 1/2 cups buttermilk

*If you don’t eat bacon for some reason, try adding 1/4 teaspoon nutmeg and 3/4 teaspoon cinnamon to the batter.  Yum!

Set up your waffle iron on a level, clean surface and turn on to preheat.

In a large bowl combine flour, baking powder, baking soda, salt and brown sugar.  Whisk to blend.  In a  medium bowl, whisk together eggs, oil, buttermilk and vanilla extract.  Add the wet ingredients to the dry ingredients and fold.  Once almost fully incorporated, add the bacon bites.  Stir.  Try not to over mix the batter or the waffles will become tough.  It’s ok if a few lumps remain in the batter.

Cook according to your waffle machine instructions.

Serve with maple syrup and strawberries


Brown Sugar Bacon Waffles

Print this recipe!

For the Bacon

10 slices of bacon

1/4 cup brown sugar

Preheat oven to 375 degrees F.  Spray a baking sheet with non stick cooking spray and line with foil.  Arrange bacon in a single layer on the baking sheet.  Sprinkle generously with brown sugar.  Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes.  Remove from oven.  Immediately remove bacon slices using a pair of tongs.  Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping.  Once cool, chop the bacon into bite size bits and set aside.

For the Waffles

3 cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup brown sugar

2/3 cups canola or grapeseed oil

4 large eggs

2 teaspoons vanilla extract

2 1/2 cups buttermilk

*If you don’t eat bacon for some reason, try adding 1/4 teaspoon nutmeg and 3/4 teaspoon cinnamon to the batter.  Yum!

Set up your waffle iron on a level, clean surface and turn on to preheat.

In a large bowl combine flour, baking powder, baking soda, salt and brown sugar.  Whisk to blend.  In a  medium bowl, whisk together eggs, oil, buttermilk and vanilla extract.  Add the wet ingredients to the dry ingredients and fold.  Once almost fully incorporated, add the bacon bites.  Stir.  Try not to over mix the batter or the waffles will become tough.  It’s ok if a few lumps remain in the batter.

Cook according to your waffle machine instructions.

Serve with maple syrup and strawberries

2009-11-21 8:00 AM
in reply to: #2465202

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Elite
3471
200010001001001001002525
Evergreen, CO
Subject: RE: BT recipe "book"
Really simple Butternut Squash Soup.  Great for the weekend when we're out of the house all day.

Cook the squash in the crockpot on low in about an inch or so of water for a day.  When you get home let it cool to peel it, sautee one onion & one leek and add it to the crockpot w/ a box of chicken broth, salt, pepper and nutmeg to taste and put it in the fridge for the night.  Sunday morning put it back in the crockpot on low and it's ready for you when you get home that afternoon.
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