Waffle House Waffles

what will we cook today for brakfast? what do you think about waffles like those made in "Waffle House"
i picked this recipe from the e book "americas most wanted recipes" i hop the family will enjoy the breakfast today.
Serves 6

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon backing soda
1/2 cup granulated sugar
1/4 cup butter-flavored shortening
1 egg or equivalent of egg substitute
3/4 cup half and half cream
1/2 cup buttermilk
1/2 teaspoon vanilla extract

1. combine flour, salt, and backing soda; set aside.
2. cream together sugar, shortening, and egg with an electric mixer
3. Gradually mix in half and half, buttermilk, and vanilla.
4. Add the dry flour mixture to the wet mixture while beating and mix until smooth
5. Cover and refrigerate overnight.
6. Pour 1/2 cup of batter into a preheated, greased waffle iron and cook for 3-4 minutes, or until lightly browned.

Mixed Greens with Honey Raspberry Vinaigrette

1/4 cup raspberry vinegar
OR
1/4 cup balsamic vinegar
1/4 cup honey
1 tablespoon olive oil
1/2 teaspoon chopped fresh oregano, basil or thyme
8 cups mixed lettuce greens

Combine vinegar and honey in small bowl; mix well. To serve, drizzle 2 to 3 tablespoons vinegar-honey mixture, oil and oregano over lettuce greens. Toss to coat. Garnish with fruit if desired.

vinegar, lettuce, quick dinner recipes, oregano

Vanilla Cupcakes with Vanilla Buttercream Frosting

i just cooked some cupcake, i found the recipe in http://www.browneyedbaker.com but i used cupcake backer and it was really good

Potato tortilla

The classic tortilla stands on every tapas bar in Spain. The size of a laege cake, it is dense and very satisfying. It can be eaten in wedges with fork - a meal in itself with salad - or cut up into chunks and spread, to be enjoyed as a snack with drinks

Ingredients:

Serves 6 to 8 as a tapa, 4 as a light main dish.
3 medium-sized Yukon Gold potatoes (about 1 1/2 pounds), peeled and quartered lengthwise
Coarse salt (kosher or sea)
1 1/4 cups extra-virgin olive oil
1 small onion, quartered and thinly sliced
6 large, very fresh eggs, preferably organic
2 tablespoons chicken stock or broth

Sopa de Marisco (Seafood Soup)

  This hearty seafood soup contains all the colours and flavours of the mediterranean. It is substaintial enough to serve as a main course, but can also be diluted with stock and water,  to make an elegant eppetizer for six

Ingredients

olive oil

½ onion (or about ½ cup), finely chopped

2 large garlic cloves (or about 1-2 tbsp), minced

¼ fennel bulb (or about 1-2 tbsp), finely chopped

4 large vine ripened tomatoes (or about 2 cups), seeded and chopped

1 tin of peeled plum tomatoes

mixed seafood (prawns, large chunks of cod or any white fish, mussels)

½ cup white wine

seafood stock

1 tsp saffron

pinch of celery salt

1 bay leaf

3 tbsp fresh parsley, chopped
fresh parsley for garnish

Breakfast ensaimada

Originally from Mallorca, these snail-shaped buns, made of the lightest possible dough, are delicious traditional treat. they are now eaten in Madrid and throughout southern and eastern Spain for breakfast. Traditionally lard or saim, as it is known in Spain, brushed over the tops, but nowadays butter is used and adds a delicious richness

Orange Salad with Red Onions & Black Olives

During the winter in the south of spain, when other salad ingredients are in short supply, oranges often form the basis of salads. In this Ensalada de Naranjas they are partnered with thinly sliced red onions and black olives, and flavoured with tow populare middle eastern ingredients - cumin and mint

Ingredients:

• 3 fresh navel oranges
• 1/2 – 1 red onion
• 1 handful of black olives (12 or so)
• 2-3 Tbl. olive oil
• freshly squeezed juice of 1 lime
• sea salt
• 1 t. cumin seeds, roasted
• 1/2 t. Spanish smoked paprika
• 1 small bunch of fresh miçnt, coarsely chopped