More Favorite Recipes

Multigrain French toast with Light Guava/Maple syrup

Multigrain French toast with Light Guava/Maple syrup
Try Sunday morning brunch with this delicious and unique recipe using almonds for additional crunch and a syrup made with guava!
Author:
Cuisine: More Favorite Recipes
Recipe type: Breakfast, Snack, Brunch
Ingredients
  • For French Toast:
  • slivered almonds 1 cup
  • eggs 3
  • milk 1 cup
  • all-purpose flour 3 tablespoons
  • salt ¼ teaspoon
  • baking powder ½ teaspoon
  • almond extract ½ teaspoon
  • vanilla extract 1 teaspoon
  • thick slices of whole wheat or multigrain bread 12
  • light butter (made from canola oil) 3 tablespoons
  • Confectioners’ sugar for dusting
  • For Syrup:
  • reduced sugar (light) maple syrup 1 cup
  • guava marmalade ½ cup
Preparation
  1. Place almonds in a small IMUSA sauté pan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
  2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated.
  3. Heat butter in a large IMUSA skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
  4. In a microwave safe container, combine syrup and guava marmalade whisk until combined and warm.
  5. Serve over French toast.

Easy Lemon, Beet, and Pine Nut Couscous

 
Easy Lemon, Beet, and Butternut Squash Couscous
Did you know you could cook Couscous in a rice cooker? Couscous is a coarsely ground pasta made from semolina - a type of wheat. Use it as a delicious substitution to rice. This recipe includes beets and butternut squash to create a colorful and flavorful side dish.
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Serves: 6-8
Ingredients
  • finely chopped onion 1 cup
  • finely diced raw beets (about 3 medium beets) 2 cups
  • pine cuts ½ cup
  • butternut squash (about 8 oz.) 6 tablespoons
  • cous cous 2 cups
  • chicken stock 2 cups
  • salt 2 teaspoons
  • lemon zest 1 teaspoon
  • lemon juice 1 tablespoon
Preparation
  1. In a large sauté pan melt butter on moderate heat. Once bubbling, sauté onions and beets until soft, about 3 minutes.
  2. Add pine nuts and sauté for 2 more minutes.
  3. Place cous cous inside IMUSA rice cooker and add entire beet mixture with the butter.
  4. Add chicken stock, salt, lemon zest, and lemon juice, and mix with the included rice scoop until well combined.
  5. Cover IMUSA rice cooker and plug it in. Press down on the “Cook” switch and allow to cook until switch flips back up automatically (about 5-7minutes).
  6. Mix and fluff up cous cous with a fork and leave on “warm” until you’re ready to serve.
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Caramelized Plantain-Split Sundae

Caramelized Plantain-Split Sundae
You've never had an ice-cream sundae as delicious as this one -using ripened sweet plantains, chocolate chips, & walnuts!
Author:
Cuisine: More Favorite Recipes
Recipe type: Dessert
Serves: 2
Ingredients
  • unsalted butter 4 tablespoons
  • ends trimmed, peeled, & cut lengthwise ripened plantains 2
  • brown sugar ⅓ cup
  • heavy cream ½ cup
  • semi-sweet chocolate chips 1 cup
  • chopped walnuts, toasted and cooled (optional) ½ cup
  • Vanilla ice cream
Preparation
  1. Melt butter in an IMUSA Caldero or stock pot over medium heat, and then add plantain slices. Sprinkle with brown sugar and cook for about 2 minutes before turning them over and cook for 3 minutes.
  2. Flip plantains once more and cook for another 2 minutes until caramelized. Be careful not to burn the plantains. Remove the plantains and set aside.
  3. Add in heavy cream to IMUSA Caldero or stock pot and whisk until thickened, about 2-3 minutes. Remove from heat, add chocolate and whisk until completely melted.
  4. Serve vanilla ice cream between two plantain halves and top with chocolate sauce and walnuts. Serve extra chocolate sauce on the side if desired.

Braised Short Ribs

Braised Short Ribs
Short ribs are a very popular cut of beef due to being larger and more tender than their pork counterpart. This recipe cooks for 3 hours to give meat that falls right off the bone!
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Ingredients
  • bone in short ribs (trimmed of excess fat) 4 pounds
  • Olive oil
  • chopped carrots 3
  • finely chopped celery ribs 3
  • diced large scallion 1
  • diced large sweet onion 1
  • minced garlic cloves 3
  • bottle of hearty red wine ½
  • beef stock 3 cups
  • springs of thyme 5
  • rosemary ½ teaspoon
  • balsamic vinegar 3 tablespoons
  • tomato paste 3 tablespoons
  • Salt and fresh ground pepper to taste
Preparation
  1. In a large IMUSA Caldero or jumbo cooker heat olive oil over medium high heat.
  2. Season short ribs generously with salt and fresh ground pepper. Brown short ribs evenly on all sides. Do this in two batches as to not overcrowd the pan. Remove short ribs from pot and set aside.
  3. Discard rendered fat and add another 3T of olive oil to the pan.
  4. Reduce heat to medium and add the garlic, onions, celery, carrots, and shallots to the pot. Stir well and cook for 5 to 7 minutes or until the onions are translucent.
  5. Add the tomato paste and cook another 5 minutes stirring constantly. Add all of the remaining ingredients except the short ribs and stir well. Do not add salt and pepper until the end as the stock adds a lot of salt to the dish.
  6. Add the short ribs making sure they are fully submerged in the cooking liquid. Cover and cook over medium low to low heat for 21/2 to 3 hours or until the meat is almost falling off the bone.
  7. Allow the sauce to come to room temperature and skim the fat from the top (this can be done ahead of time by refrigerating the sauce and allowing the fat to solidify at the top).
  8. Remove short ribs from sauce and strain the sauce
  9. Bring the sauce to a boil and reduce by approximately one third. Pour sauce over short ribs and serve with truffle mashed potatoes or creamy polenta.

Apple Turnovers

Apple Turnovers
This recipe uses the IMUSA Empanada Maker to make a deliciously sweet apple turnover using granny smith apples, cinnamon, and glaze!
Author:
Cuisine: More Favorite Recipes
Recipe type: Appetizers, Snack
Serves: 12 Empanadas
Ingredients
  • For Apple Turnover Filling:
  • Granny Smith apples 4 cups (chopped)
  • all-purpose flour 2 tablespoons
  • sour cream ½ cup
  • ground cinnamon 1 teaspoon
  • salt ¼ teaspoon
  • pure vanilla extract 1 teaspoon
  • For Empanada Dough:

  • all-purpose flour 3 cups
  • baking powder 2 teaspoons
  • salt ½ teaspoon
  • shortening ½ cup
  • eggs 2
  • cup milk ½ cup
  • granulated sugar 2 tablespoons
  • ground cinnamon (optional) 1 teaspoon
  • For Glaze:
  • Canned evaporated milk or egg white 1
  • ground cinnamon 1 teaspoon
  • sugar ¼ cup
Preparation
  1. Combine all ingredients for apple turnover filling together in a large mixing bowl and set aside.
  2. Make empanada dough: Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  3. Take out half the dough and split it into 6 equal balls of dough.
  4. On a floured surface, roll out the dough balls into small round circles.
  5. Place a circle on each mold of the IMUSA empanada maker. Place a small dollop of apple filling on one half of each of the dough circles. Fold over the dough to cover filling. The empanadas will be sealed with the empanada maker.
  6. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture.
  7. Preheat the IMUSA empanada maker. Once the green light is on close the lid and bake for 8 to 10 minutes, until golden brown.
  8. Repeat with remaining dough and filling.