Joespudcake (Bro Joe's potato pancakes, from Grandma Mrazik originally)
one medium idaho spud, shredded
one heaping teaspoon of flour
3 scallions, sliced finely
pepper (Grandma) or marjoram (Czech) to taste
minced garlic to taste (Czech)
salt to taste, AFTER cooked and sprinkled on top after papered
Mix the motley crew together, using only a drizzle of oil in the mix. Fry in oil PRE-heated to med-hi heat. Brown one side and, when the uncooked side has mostly changed color or you can see enough browning on the edges, flip to cook the other. Adjust the heat to brown without burning too quickly; perhaps use a spatula to flatten and shape only a little the 'cakes a bit while frying.
NOTE: add the salt afterward, as the potato will leak a lot more water if the salt is added to the batter prior to frying.
1 cup flour (200 mg)
250ml milk (not skim)
pinch of salt (optional)
vegetable or corn oil
This works well as it is and can be adjusted to your taste: if you want to add one more egg or a bit more flour, it will still work.
Put all ingredients in a blender, turn it on and let go for about 30 seconds or until everything is mixed in well. You should have a fairly runny and smooth batter. Let the batter sit for 5 minutes to get rid of bubbles or break them up with a spoon, if you don't want to wait.
Choose a skillet according to the size of the crepes you want to make. Warm it up over medium heat and put a few drops of oil (half a teaspoon) on it turning around to coat. Pour some of the batter onto the skillet carefully but quickly turning it so that the batter spreads thinly. It should start setting as soon as you drop the batter onto the skillet.
When the batter is set and the egdes start to come loose, do whatever you want to flip the crepe over. You can turn it with the help of a spatula or just toss it up in the air to flip it. Cook the other side for a minute or so. Repeat the procedure until you use up all the batter.
You can spread a little butter on each crepe and:
a. drizzle some honey on it
b. sprinkle it with a little bit of lime or lemon juice and fine sugar
c. spread marmelade or some kind of fruit topping
Or else you can use it to make an entree. Fill each crepe with your favorite filling, roll it up and cover with a good sauce.
2-3 eggs cinnamon (to taste)
nutmeg (to taste)
1/2 cup milk
4-6 slices bread
Mix all of the ingredients in a shallow bowl. Dip bread one at time into the batter/mixture, immediately placing it on a buttered skillet at medium heat. Fry one side at a time, flipping only once and removing when "toasted". When all slices have been made, cut into 1 inch squares and sprinkle sugar over them.
Violeta's Spanish Omelet
1 onion, chopped
3 potatoes, sliced thin
In olive oil over medium heat, cook the chopped onion and the potatoes until soft. Separately in a bowl, beat the eggs together. When the potatoes/onions are cooked, mix with the eggs and then dump into the skillet. When ready to flip a few minutes later, use a plate to help do the job quickly by sliding the omelet from the pan to the plate and then flipping the plate back onto the (newly oiled) pan. Cook until cooked through. Serve with diced pimientos.
West Coast Granola
8 cups rolled oats
1 cup peanut/canola oil
1-3/4 cups honey (or half!)
1/4 cup water
1 tbsp vanilla
1 tbsp kosher salt
2 cups slivered almonds/coconut
2 cups raisins/date pieces
Preheat the oven to 325F, then over medium heat combine the oil, honey, water, vanilla, and salt. Bring this to a boil while stirring, then pour this over the oats in a bowl before mixing. Spread this mix over two rimmed cookie sheets and bake ten minutes before rotating for another five minutes. Now put on the almonds/coconut and bake for five minutes more. Take out to cool and mix in raisins/dates.
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