ITALIAN PANINI
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf.
- Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches
- Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes.
- Transfer the panini to a cutting board and slice in half. Serve immediately.
PANCAKES
This is really a great recipe! It is fast, simple and you usually have the ingredients on hand. I never use a mix! I got this from my sister years ago, and I have shared it many times.
Provided by Ellen Brody
Categories Breakfast
Time 10m
Yield 9 small pancakes
Number Of Ingredients 7
Steps:
- Beat egg until fluffy.
- Add milk and melted margarine.
- Add dry ingredients and mix well.
- Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
- The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
- Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
- When bubbles appear on surface and begin to break, turn over and cook the other side.
ITALIAN PANCAKES
These are beautiful savoury pancakes. This was cooked by a friend of mine in home economics in high school. I normally just add in quantities by memory so have tried to guess. I hope they are fairly accurate. You can also use flavoured pasta sauces such as red wine, garlic and herbs etc. You can also use left over mince from a spaghetti bolognese.
Provided by PetaBot
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sift 1 cup flour into bowl.
- Make a well in the centre and drop in well beaten eggs.
- Gradually add 1/2 cup milk, water and 1 tablespoon melted butter, beating all the time.
- Beat until smooth then allow to stand for 1 hour.
- Grease frypan very lightly and heat.
- Pour in batter for a fairly large pancake.
- When edges are brown turn over.
- Repeat with remaining pancake batter.
- Cook mince in oil with garlic, onion and carrot.
- Add pasta sauce and cook on low for 30 minutes.
- Meanwhile in a separate saucepan melt 3 tablespoons of butter.
- Add 1/3 cup flour until bubbling.
- Add 2 cups of milk gradually, stirring continuously until thickened.
- Add cheese and set aside.
- Place pancake on plate and fill with meat sauce.
- Roll pancake up and use toothpick to hold in place.
- Repeat with remaining pancakes and mince sauce.
- Arrange on plate and spoon white sauce over pancakes.
- Serve with salad or chips or both.
CANTARELLE ITALIAN PANCAKES RECIPE BY TASTY
There are plenty of pancake recipes out there, but nothing quite like these. In Italy, we fry our pancakes in olive oil and don't use any eggs. That's right - these are eggless pancakes, and trust me, they are going to be a new brunch staple in your house as well. These pancakes are great because they get tons of flavor from instant yeast and are stirred together quickly the night before you need them. All the prep is done in advance, and you can have the BEST pancakes any day of the week.
Provided by Joe Sasto
Time 10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Whisk together dry ingredients
- Warm the milk to 90F and stir together with dry.
- Cover the bowl and place in the refrigerator overnight
- Remove from fridge 1 hour before using and place at room temperature
- Heat a large skillet. Fry these pancakes in olive oil instead of butter and you won't be disappointed.
- Top with mixed macerated berries and a dollop of mascarpone. Enjoy!
Nutrition Facts : Calories 108 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, Sugar 2 grams
ITALIAN POTATO PANCAKE
"Seasoned with basil and oregano and sprinkled with mozzarella cheese, this potato pancake variation is almost like an Italian potato patty," explains Celeste Rossmiller (left), a reader from Denver, Colorado.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- Rinse grated potato in cold water; drain thoroughly. In a bowl, combine potato, onion, flour, egg, basil, oregano, salt and pepper. In a skillet, heat oil; add potato mixture. Cover and cook over medium-low heat for 5-7 minutes or until golden brown. Turn; sprinkle with cheese. Cover and cook over low heat 5 minutes longer.
Nutrition Facts : Calories 378 calories, Fat 19g fat (3g saturated fat), Cholesterol 213mg cholesterol, Sodium 69mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.
ITALIAN VEGETABLE PANCAKES
This savoury "pancake" is another great and simple recipe from Mark Bittman of the New York Times.
Provided by blucoat
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
- Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.
Nutrition Facts : Calories 186.7, Fat 9.4, SaturatedFat 4.9, Cholesterol 124.4, Sodium 269.9, Carbohydrate 15.7, Fiber 2.9, Sugar 4.8, Protein 11.7
ITALIAN POTATO PANCAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. This was one of my Mom's recipes. Crispy, flavorful, pancakes to use as a side dish or as a light meal if served with a salad.
Provided by Mariann Hoydicz
Categories Mashed Potatoes
Time 40m
Yield 24 pancakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed potatoes, garlic, cheese, egg and flour, salt & pepper until blended. Mixture will be thick but spoonable.
- In a skillet, melt 2 tablespoons butter, with spoon, place mixture into skillet, let cook a few minutes until edges start to brown, flip and continue cooking until browned. Similar to pancakes. Continue until all potatoes are cooked. Use additional butter, if skillet dries out.
Nutrition Facts : Calories 78.5, Fat 5.6, SaturatedFat 3.3, Cholesterol 44.9, Sodium 88.3, Carbohydrate 4.2, Fiber 0.1, Sugar 0.1, Protein 2.8
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