Chinese Egg and Garlic Chive Pancakes
Ingredients: flour, eggs, garlic chives, water, salt, scallions (optional), sesame oil.
Wow, worst translation yet...
Basically, put all of the ingredients in a bowl, mix it up, aim for a very wet consistency like she does in the video then fry some on a flat pan. They will take quite a few minutes to cook, flip a few times if you want.
It's a cheap and delicious meal.
And finally you have something to do with all of those garlic chives.
Thanks for watching Lizzy.
BREAKFAST QUESADILLAS - 3 Easy Ways
Breakfast quesadillas are a one-pan breakfast. We were inspired to make these from a viral TikTok video and our family loved them.
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INGREDIENTS FOR 1 BREAKFAST QUESADILLA:
►1 flour tortilla (8” in diameter)
►2 large eggs
►Pinch of Salt and Pepper
►1/4 cup shredded cheese (Mexican cheese, cheddar or mozzarella)
SELECT YOUR MEAT/PROTEIN:
►3 oz Breakfast Sausage (2 patties)
►2 slices (2 oz) ham, chopped
►2 slices (2 oz) bacon, chopped
►1/4 cup (1 oz) Shredded Cheese
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Cornmeal and Ham Pancakes | Emeril Lagasse
Grab your fork and dig into these savory cornmeal and ham studded pancakes! Served plain or topped with a fried egg, a sprinkling of cheese, and a drizzle of warm syrup, these are southern comfort at its best. In fact, they’re so good you might be tempted to make breakfast for dinner.
CORNMEAL AND HAM PANCAKES
SERVES 6
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon Emeril’s Essence Creole Seasoning
1/4 teaspoon salt
2 cups buttermilk
7 large eggs
2 tablespoons melted unsalted butter
1 cup chopped Smithfield ham, or other cured ham, heated
Vegetable oil, for frying
1 1/2 cups grated white cheddar cheese (optional)
Chives, cut or chopped
Unsalted butter, room temperature, for serving
Cane or maple syrup, for serving (optional)
Preheat the oven to 200 degrees.
In a large bowl, combine cornmeal, flour, sugar, baking powder, Essence, and salt. In a medium bowl, beat to combine buttermilk, 1 egg, and melted butter. Add buttermilk mixture to the dry ingredients and mix until just blended, being careful not to overmix. Fold in the ham.
Preheat a large, heavy griddle or skillet over medium-high heat. Lightly coat with enough vegetable oil to leave a film on the surface, about 1 tablespoon. Working in batches, ladle ¼ cup batter onto the griddle or into the skillet, at a time, being careful not to overcrowd. Cook until pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes. Turn and cook until golden brown on the second side, 1 to 2 minutes. Transfer to a platter and place in the oven to keep warm until ready to serve. Add more oil to the pan as needed and repeat with the remaining batter.
Onto the griddle or into a nonstick saute pan, add just enough vegetable oil to coat the bottom. Carefully crack each of the remaining 6 eggs into a small bowl, one at a time, and then pour onto the griddle or into the skillet cook to desired doneness.
Heat room temperature butter and cane syrup in a small saucepan until butter melts.
To serve, place a pancake on a plate and top with a fried egg and sprinkle with ¼ cup cheese, if desired. Spoon over some of cane syrup mixture and garnish with chives. Repeat process with remaining ingredients. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)
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How to make creamy savory crepes like in France: in today cooking class we look at recreating the authentic savoury crepes filled with a creamy béchamel sauce garnished with a blend of ham and cheese and another delicious vegetarian version with mushroom.
INGREDIENTS AND WRITTEN RECIPE:
for the crepe making tutorial:
The beauty about these savoury crepes is that they are made first then kept frozen for later use. Once frozen the crepes have to be pan fried which gives the crepes a crispy layer outside and a warm creamy filling inside.
They are perfect to be made in advance in big batch so you have them ready for any occasions. In France those crepes have been round for more than 30 years and are loved by adult and children alike. They are simply one of the best form of savoury crepe you will ever try.
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medium size saucepan
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3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre
Hello There Friends, Today I'm making Eggs Benedict with a Hollandaise Sauce! A breakfast that is super to impress your better half which only take 5 minutes to cook! as long as you've got your Mise En Place. Make sure you time your eggs correctly unlike I did and you will perfectly fine! Make this Eggs Benedict and Hollandaise Sauce and let me know how you did in the comments below!
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