Pina Colada Pancakes

 
Pina Colada Pancakes
 
Good old fashioned pancakes can get boring sometimes - so why not get creative with pineapple and coconut milk! This recipe also includes Rum Maple Syrup for topping! Yum!
Author:
Recipe type: Breakfast
Cuisine: More Favorite Recipes
Serves: 10-12
Ingredients
  • For Pancakes:
  • pancake mix 1 cup
  • coconut milk ¼ cup
  • syrup from can of pineapple chunks ½ cup
  • canned chunk pineapple ¼ cup
  • For Rum Maple Syrup (Optional):
  • butter 1 tablespoon
  • rum 1 tablespoon
  • maple syrup ⅓ cup
  • Sweetened coconut flakes, toasted (optional)
Preparation
  1. In a medium bowl make pancake batter by mixing pancake mix, coconut milk, and pineapple syrup until well blended.
  2. Heat your IMUSA NON-STICK GRIDDLE on low heat and once thoroughly heated add about 1⁄3 cup of batter.
  3. Gently press about 8 thin slices of pineapple chunks with your finger throughout the pancake and let cook about one minute.
  4. Carefully flip pancake, making sure that the chunks don’t come off, and cook for another minute.
  5. Keep warm in a toaster oven set at 200oF until ready to serve with warmed rum-maple syrup and toasted coconut flakes.
  6. For Rum Maple Syrup: In a small saucepan melt butter on medium heat. Once it starts to bubble add rum. Mix with a wooden spoon until properly mixed and add maple syrup. Mix and keep warm until ready to serve.

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:
Recipe type: Breakfast, Snack, Brunch
Cuisine: More Favorite Recipes
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:
Recipe type: Lunch, Dinner
Cuisine: More Favorite Recipes
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:
Recipe type: Dessert
Cuisine: More Favorite Recipes
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:
Recipe type: Lunch, Dinner
Cuisine: More Favorite Recipes
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.
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