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Waffles with....

Basil, chill, mushrooms, and other nonsweets. Try them for brunch or supper

Crisp, golden waffles make an easy-toprepare choice for a light supper or hearty brunch. Here, we've gone beyond the basic waffle, served with butter and syrup, to create more sophisticated herb waffles with nonsweet toppings.

You accompany the first offering with basil, parmesan cheese, and melted butter. Variations include chili and cheese waffles to go with salsa and sour cream, and waffles with tarragon to go with mushrooms and ham. Fruit goes well at the start of the morning meal, or for dessert at dinner.

Basil Parmesan Waffles

4 large eggs

3/4 cup buttermilk

About 1/2 cup melted butter or

margarine

1 cup all-purpose flour

3/4 teaspoon baking soda

2 1/4 cups (about 6 oz.) freshly shredded

parmesan cheese

1/2 cup chopped fresh chives

3 tablespoons chopped fresh basil

leaves

1/2 teaspoon pepper

Fresh basil leaves

In a bowl, whisk eggs to blend; mix in buttermilk and melted butter. In another bowl, stir together flour, baking soda, 1/2 cup cheese, chives, chopped basil, and pepper; pour into egg mixture and stir until moistened but not smooth.

Heat a waffle iron to medium-high heat, or turn an electric waffle iron to mediumhigh or 375 degrees. When iron is hot, open and brush grids lightly With Salad Oil, Pour 2/3 cup batter in the center of the grid; close and cook waffle until golden brown, about 3 minutes. Keep warm on racks in a 200 degrees oven. Repeat to cook remaining batter.

Lay each waffle on a plate and sprinkle each with an equal amount of the remaining parmesan cheese. Garnish with basil leaves. Offer melted butter to add to taste. Makes 4 waffles.

Per waffle: 554 cal; 30 g protein; 29 g carbo.; 35 g fat; 352 mg chol.; 1,265 mg sodium.

Chili Cheddar Waffles

Prepare basil parmesan waffles, preceding, but omit parmesan cheese and basil. Into the flour Mixture, Stir 3/4 cup shredded cheddar cheese, 2 teaspoons chili powder, and 3/4 teaspoon ground cumin. Offer sour cream and purchased salsa to add to taste. Makes 4 waffles.

Per waffle:437cal; 17g protein;28g carbo.; 29 g fat,- 339 mg chol.; 309 mg sodium.

Mushroom Tarragon Waffles

Melt 2 tablespoons butter or margarine in a 10- to 12-inch frying pan over mediumhigh heat. Add 4 cups sliced mushrooms and 1 teaspoon chopped fresh tarragon; stir often until mushrooms are lightly browned, about 15 minutes. Add 1/2 cup very thinly slivered cooked ham; set aside. Make basil parmesan waffles, preceding, but omit parmesan cheese and basil. To the flour mixture, add 2 tablespoons chopped fresh tarragon leaves and 1/4 teaspoon salt.

While last waffle cooks, reheat the mushroom mixture, stirring, on medium beat. Spoon an equal portion of the mixture onto each waffle. Offer melted butter to add to taste. Makes 4 waffles.

Per waffle : 449 cal. ; 17g protein; 30g carbo.; 29 g fat,- 343 mg chol.; 343 mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Sep 1, 1988
Words:503
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