My late friend, Kevin O’Grady from Beverly, Massachusetts made wonderful buttermilk pancakes. If you want your guests saying, “wow”, try his recipe!
2 eggs at room temperature 2 tbls of melted margarine or butter 2 cups of buttermilk at room temperature 2 cups of flour 2 tsps of baking powder 4 tbls of sugar 1/2 tsp of salt
Preheat your griddle to 400 degrees. Grease with a non-stick substance. Beat eggs, milk, and melted butter, add dry ingredients. Mix just enough to make a creamy batter with some lumps. It is important not to over mix. If the tops of the pancakes bubble but the bottoms don’t brown, the heat is too low. If they brown before they bubble, the heat is too high. Don’t let the batter stand. It will thicken.
Try this recipe if you are looking for an appetizer to have your guests smile broadly.
Buy fresh mushrooms, cut off the stems, and scoop out the innards.
In a large mixing bowl, add Italian Seasoned Bread Crumbs. Add an egg, a little tomato juice, some white vinegar, salt, pepper, a little garlic salt, seasoned salt, and basil. Add a little olive oil. The mixture should be moist.
Cut up some pimento olives and add them to the mix. Take some of the stems, cut them into fine pieces, and add them to the bread crumbs.
Stuff the mushrooms with the bread crumb mix and place in the oven on a baking pan for thirty minutes at 300 degrees. Baste the mushrooms first with extra virgin olive oil.
Here is a dish that is very tasty and easy to make. Buy some thin chicken cutlets at your local grocery store. At home pound your cutlets with a wooden mallet to make them thin and tender. Then set out two large bowls. In one mix two eggs. In another add a cup of Italian seasoned breadcrumbs along with a half cup of parmesan cheese. Add some garlic salt, seasoned salt and basil. Add a little white vinegar (it makes a big difference).
Dip the cutlets in the eggs and then through the breadcrumb mixture.
Place some Extra Virgin Olive Oil in a large frying pan and heat up. When the oil is sizzling, place the cutlets in the pan. They will cook in a few minutes each side.
Serve with Italian potatoes, and you have a great meal!
One can of Genova tuna in olive oil Red onion Fresh tomato White vinegar Salt Seasoned salt Pepper Garlic salt Basil
Put the contents of the tuna in a mixing bowl. Add ample olive oil. Add some white vinegar (key to having a sharp taste). Add salt, pepper, seasoned salt, basil and garlic salt. Slice some small pieces of red onion and then tomato. Add Mayo to bind the mix.
Here is a recipe for spicy Italian potatoes that are wonderful for dinner and then heated up in the morning and served with eggs and bacon.
Bake in the microwave the number of potatoes you need.
Sautee in a frying pan thinly sliced bell peppers and yellow onions.
Cook them in olive oil.
When the potatoes are ready, cut them up into bite-size pieces. Mix them up in a bowl and add the cooked peppers and onions. Add salt, pepper, garlic salt, and seasoned salt. Add olive oil and a teaspoon of white wine vinegar.
Heat the mixture in a large frying pan when ready to serve.
Guacamole dip is a popular food in Southern California. Here is a recipe you won’t find in a restaurant, but which is tasty.
Mash some avocados in a bowl. Leave the mix chunky. Add chopped tomatoes and chopped white onion. Add juice from a fresh lemon. Add a little white vinegar. Add salt, pepper, seasoned salt and garlic salt. Serve with robust chips.