ALL PURPOSE HOUSE SEASONING RECIPE - FOOD.COM
This is my very own all purpose seasoning blend that I use on a daily basis. Will store on the counter up to 2 months. Will keep in the freezer for up to 12 months. Use anyplace you would use regular salt and pepper. Feel free to experiment with your favorite dried herbs and spices. I also keep smaller batches (just split a recipe) on the counter with 1 strip of dried lemon and another with 1 strip of dried lime in it. Simply peel a strip of the zest and leave it on the counter overnight to dehydrate it. I have yet another with dried mint in it.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 1/4 Cups, 52 serving(s)
Number Of Ingredients 6
Steps:
- Crush dehydrated onion and garlic well.
- Combine all ingredients and pour into a glass jar with a tight fitting lid.
Nutrition Facts : Calories 1.2, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2176.6, CarbohydrateContent 0.3, FiberContent 0.1, SugarContent 0, ProteinContent 0.1
ORIGINAL WAFFLE HOUSE WAFFLES RECIPE - THEFOODXP
Waffle House is one of the most famous waffles serving chains in America and their waffles are so popular that I can eat them every morning. That is why I am going to share how I make America's most famous waffles at my home.
Provided by Apurva Sethi
Categories copycat
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Combine flour, salt and baking soda in a medium bowl. Stir to combine.
- Lightly beat the egg in another medium bowl.
- Add the sugar, butter, and shortening and mix well with an electric mixer until smooth.
- Add the half and half milk, buttermilk, and vanilla. Mix well.
- Add the wet mixture to the dry mixture while beating. Mix only briefly. It's okay if there are small lumps in the batter since over-beating could produce too tough waffles.
- Cover and chill overnight (You can use batter right away if you like, but a good 12-hour chill makes a better batter).
- Rub a light coating of vegetable oil on your waffle iron or use a non-stick cooking spray.
- Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
- Spoon 1/3 to 1/2 cup batter in iron. Cook 3-4 minutes or until brown
- Serve it with your favourite topping, be it a Fruit Mix, a Spicy Veggie, or a Great Caramel Syrup. It goes just perfectly with all of it.
Nutrition Facts : Calories 314 kcal, FatContent 13 g, SaturatedFatContent 6.4 g, CholesterolContent 58 mg, SodiumContent 560 mg, CarbohydrateContent 45 g, FiberContent 0.8 g, SugarContent 20 g, ProteinContent 7 g, UnsaturatedFatContent 5.2 g, ServingSize 1 serving
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THE BEST PARKER HOUSE BREAD ROLLS FROM OMNI PARKER HOUSE ...
I am so fond of fresh breads/rolls, just-out-of-the-oven kinda-fresh! Growing up, our meal always included bread of some kind - flat bread, fried bread, yeast bread, or egg bread, one of these were always there to dunk-in curry/stews... by-virtue of those delicious family-meals, my bread adventures are pretty-deep-rooted and seems to be never ending.... stay with me and you will see a lot of unexpected (popular, almost-popular, never heard-before) breads on this blog :)
In June, this year, one of my Stuffed Bread was featured on Parade.com. I am so grateful to Bethany Moncel, contributor at Parade.com for including my recipe in her - 6 Ways to Reinvent the Humble Potato post.
But, Today is no flat or stuffed bread day! Today, we are making a buttery, pillow-y, yeast-y, flavorful, all-american pull-apart bread. hmmm... quiet a mouthful!
These buttery and fluffy rolls are American classic, said to-be originated in 19th-century, by a baker at Boston's Historical Hotel - Omni Parker House.
You will find a lot of recipes of Parker House Rolls all-over the internet. My initial research landed me on recipe of, one of the famous name in culinary world, my all-time favorite, Mr. Bobby Flay, the most experienced and humble man, I have ever seen in food and media industry. hats off!
My version of Parker House Rolls sure have influences from his recipe. I won't say, I have adapted it from his recipe, since I ended-up changing a lot of things to make it my own. It all started with number of eggs. Mr. Flay's recipe needed three eggs and was for 24 rolls. I wanted to use, no more than one egg per 12 rolls. I knew, I have to adjust everything else per my requirement.
Rule of thumb - "Either follow the recipe as-is or if you change something, re-visit every other ingredient." After removing two eggs, I ended up changing almost whole recipe. Plus, I have baked only 12 rolls.
Feel free to follow the link above to check Mr. Flay's recipe for 24 Parker House Rolls. I bet it won't disappoint you. For my version of 12 rolls, read on....
Recently, I have learnt the use of Dry Powdered Milk in baking. Powdered Milk (compared to regular milk) can make cakes/breads moist and rich without increasing the amount of liquid in your recipe. I have added, this little secret ingredient to Parker House Rolls for some extra oomph.
I'm happy with the changes I made. Rolls were fluffy, moist, exceptionally lite, and not egg-y at all!! My major concern was the eggs. I can't eat egg-heavy rolls. Somehow, egg-rich rolls make me full in just one roll and I don't like that. Use of one egg makes roll moist and fluffy yet doesn't overpower the taste and very lite. In next recipe, I am sure going to make Parker House Rolls with Wheat Flour. Won't be classic but healthy!! Let's see how it goes...
PS: Don't forget to make some soup or stew for these delicious rolls. I ended-up making Roasted Garlic and Tomato soup after tasting just one roll! These buttery delicious rolls were demanding company of a soup or curry! (in a good way ;))
Not just soups/stews/curries, Parker House Rolls are great for breakfast with some butter on side and a cup of hot Chai! My all-time favorite!
From chefdehome.com
Total Time 42 minutes
Cuisine American
- Bake for about 18-20 minutes or until golden brown. Remove from the oven and then brush with some more melted butter if you prefer. Makes 12 rolls.
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