By Jim Belosic
Over seventy five recipes for loopy pancake concoctions... nice for any party from vacations to daily Sundays!
When Jim Belosic began making pancakes in strange designs, he used to be simply attempting to earn a few cool cred along with his daughter, Allie. Little did he know the way chuffed he'd make her-and the hundreds of thousands of lovers who eagerly anticipate his most recent creations at the Internet.
Pancake unicorns, beehives, or even bridges, Ferris wheels, and building cranes have all risen to lifestyles via Jim's crafty use of squeeze bottles, tasty and nutritious coloring and style concepts, and fearless creativity. OMG Pancakes additionally contains holiday-themed creations like Ghost and Pumpkin for Halloween, Turkey for Thanksgiving, a Christmas Tree, and lots more and plenty more.
Now-with a bit support from Jim-everyone can flip breakfast into paintings. choked with four-color pictures, and step-by- step directions, OMG Pancakes! may be gobbled by means of households and artful foodies alike.
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Additional info for OMG Pancakes!: 75 Cool Creations Your Kids Will Love to Eat
Bring to boil. Add remaining mole, if desired, and salt, pepper, and garlic powder to taste. Simmer 1 hour, stirring occasionally. Saute remaining onions and peppers. Add to pot, along with drained beans. Add final chili powder to taste. Finish heating and serve with favorite fixings. Makes 6 servings. SOUPS AND STEWS 33 CAPE COD FISH CHOWDER * Representative Patrick Kennedy, RHODE ISLAND 2 pounds fresh haddock 2 ounces salt pork, diced (or 2 tablespoons butter or margarine) 2 medium onions, sliced 1 cup celery, chopped 4 large potatoes, diced 1 bay leaf, crumbled 1 quart milk 2 tablespoons butter or margarine 1 teaspoon salt Freshly ground pepper to taste S immer haddock in 2 cups of water for 15 minutes.
Combine cabbage mixture and noodle mixture 2 hours before serving. DRESSING Mix together soy sauce, sugar, vinegar, and oil. Pour over salad 15 minutes before serving. Stir. Serve. Makes 4 servings. SALADS SOUTHWEST POTATO SALAD * Representative John Boehner, OHIO 10 to 14 large red potatoes, washed and unpeeled 2 cups mayonnaise or salad dressing 1 medium ripe tomato, chopped 112 green pepper, chopped 2 green onions, chopped 2 cloves garlic, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon Dijon mustard 2 tablespoons lime juice 1 teaspoon salt 112 teaspoon pepper 112 teaspoon (or more to taste) cayenne pepper 1 pound bacon, fried and chopped (optional) 4 hard-cooked eggs (optional) P lace potatoes in pot and add cold water to cover by about 2".
Drain off and reserve broth. Remove skin and bones from fish. Saute diced salt pork in a large pot until crisp. Remove cooked salt pork. Saute onions in pork fat or butter until golden brown. Add fish, celery, potatoes, and bay leaf. Measure reserved fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer for 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated. Add salt and pepper to taste. Makes 8 servings. Enjoy this hearty New England favorite of mine and my father's!