Gingerbread Waffles with Chocolate Syrup Recipe

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Gingerbread Waffles Ingredients:

1 cup light molasses
1/2 cup butter
1 1/2 teaspoons baking soda
1/2 cup milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Gingerbread Waffles Ingredients:

1.    In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
2.    In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
3.    Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
4.    To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Looking for more holiday recipes? Try our holiday cakes recipes!

For more holiday recipe ideas on Stagetecture, click here.

The Best Charleston Shrimp and Grits

Prep Time:  46 min

Cook Time:  6 min

Total Time:  46 min

Servings:  4

Shrimp and Grits Ingredients

1 ½ Medium Shrimp; peeled, halved (lengthwise), and deveined
1 Lemon
Juice of Tabasco
1 ½ teaspoons of Salt
1 ½ cups of Stone Ground Corn Grits (Not instant or quick-cooking)
6 slices of Bacon, chopped
1 Onion, finely chopped
¼ cup of Green Bell Pepper, finely chopped
1-2 Garlic Cloves, minced
½ cup of Scallion, thinly sliced
2 tablespoons of Unbleached All-Purpose Flour
1 cup of Chicken Stock
1-2 tablespoons of Unsalted Butter
1 cup of Grated Cheddar Cheese

Shrimp and Grits Instructions

1. Take the shrimp and combine it with the lemon juice and a few generous splashes of the Tabasco sauce, and let the mixture sit while you start on the grits.
2. In a large heavy saucepan boil 6 cups of water and 1 teaspoon of salt.  Whisk the grits, handfuls at a time and they will bubble at the initial entry.
3. When all of the grits have been added turned down the heat to a very low simmer and let the grits cook for 35-40 minutes, being sure to stir occasionally at first the constantly towards the end.
4. Now you are going to work on the gravy while you grits are simmering.  Fry the bacon in a skillet over a medium heat until they are brown but still limp, then stir in the onion, green pepper, and garlic and let them cook until the onion and pepper are limp (approx. 5 min).
5. Next, add in the scallions, sprinkle flour over the entrie mixture and continue to sauté it for 5 min longer. 
6. After it is finished sautéing then stir in the chicken stock and remaining salt and cook for another 5 min.  After you have finished cooking the combination then remove it from the heat while you continue on finishing the grits.
7. When the grits become thick and creamy, begin to stir in as much butter as you like along with cheese, then add a splash of Tabasco sauce and more salt if desired.  Cover the grits while you are finishing the gravy.
8. Heat the gravy and stir in the shrimp, cook until the shrimp are opaque throughout which is about 5 min.
9. Then serve immediately mounting the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

For more brunch recipes on Stagetecture, click here.

How to Make Delicious Smoky Deviled Eggs

Deviled Eggs Ingredients:

1 dozen large eggs

Ice cubes

1/4 cup plus 2 tablespoons crème fraîche

3 tablespoons mayonnaise

3 tablespoons finely chopped cornichons

2 tablespoons finely chopped red onion

Salt and freshly ground black pepper

Freshly ground white pepper

1/2 teaspoon pimentón

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Deviled Eggs Directions:

1. In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes.
2. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs.
3. Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
4. Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve.

NOTE: Make Ahead the deviled eggs can be refrigerated overnight. Sprinkle with pimentón just before serving.

Place a couple of Smoky Deviled Eggs on a white plate and sprinkle them with spice.

For more food recipe ideas on Stagetecture, click here.

How to Make a Perfect Thanksgiving Turkey Recipe

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Thanksgiving Turkey Recipe Ingredients:

1 fresh turkey (frozen will do too)

2 sticks of unsalted butter that has been softened

2 tbsp fresh parsley, chopped fine

1 tbsp dried sage

1 tbsp dried thyme

1 tbsp sugar

1/4 tsp paprika

1/8 tsp ground cloves

Freshly ground pepper

Salt

Thanksgiving Turkey Recipe Directions:

1. Remove the neck and giblets from the turkey and rinse it under cold water. Pat dry.
2. In a bowl mix 1/3 cup salt, sugar and pepper.
3. Rub the mixture all over the turkey and in the cavity.
4. Place the turkey overnight in a refrigerator on a rimmed baking sheet.
5. Rinse well and pat dry.
6. Mix butter, paprika, sage, thyme, parsley, ground cloves and a little pepper.
7. Keep aside a little of this butter mix for later.
8. Rub in the mixture under the turkey skin, breast and legs. Let it stand for about 30 mins at room temperature.
9. Preheat the oven to 350°F and place the turkey, breast side up on the lowest rack in a large frying pan. Tie the drumsticks together.
10. Roast until the skin is golden brown and the thermometer reading is 165°F in the turkey thigh.
11. Transfer onto a cutting board and let it rest for about 30 more minutes.
12. Carve it the way you want to serve and top it with the reserved butter mix.

Want more Thanksgiving Turkey Recipes?

Try these delicious twists on your traditional turkey recipe.

We love The Pioneer Woman’s Simple Turkey recipe here.

Country Living’s 25 Best Thanksgiving Turkey Recipes are a must try.

Plan on Thanksgiving Turkey Leftovers!

Try making this Turkey Cobb Sandwich – the perfect way to enjoy leftovers.

This Dry Brined Turkey With Butter & Herbs Recipe can be served with your favorite accompaniments, be it mint chutney or a hung curd and mayonnaise dip or anything else you like. The idea is to relish the subtly infused flavor of herbs with turkey. Do let us know if you have some suggestions to make this recipe more than a meal.

For more Thanksgiving recipes on Stagetecture, click here.

Round Up Ideas: Comfort Food Recipes We Love

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Turkey Pot Pie

For a hearty meal, make this Turkey Pot Pie Recipe, a comforting dish containing cubed turkey, veggies and gravy, wrapped in a buttery pastry dough. With it’s delicious filling and golden brown crust, it will warm you down to your toes. And yes, you can make it ahead and freeze it for later.

Cheesy Onion Casserole

Cheesy onion casserole is so scrumptious that the left overs will be fought for. If you are fond of onions then this recipe will surely tickle your taste buds- more so if you are a cheese lover. With only a few ingredients and 30 minutes of cooking time, this dish can be easily prepared between other complicated dishes.

Spaghetti Squash and Meatballs Recipe

This comfort food recipe is an interesting variation of the classic dish where in the tender strands of spaghetti squash deliciously replace the traditional pasta. This dish will positively lighten up your day with its perfect texture and enjoyable taste of squash and meatballs. Do consider this recipe for your next comfort food cravings.

Guinness Beef Stew

Beef, beer, and bacon add deep, complex flavors to this stew that is at its best when served with fluffy biscuits or a big loaf of crusty bread. You can sure tweak the recipe to your own liking to ensure that you end up using the leftovers if any. We guarantee, one bowl of this delicious Guinness beef stew will leave you feeling cozy inside and out.

If you are craving a hearty meal and little taste of home, try one of these comforting classics tonight. But make sure to whip up a little extra as we can assure that your family will asking for more. Also, do let us know which ones did you try?

For more our favorite round up recipes on Stagetecture, click here.

Fall Brunch: Mac and Cheese with Pumpkin

Image Via: Well Plated

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Ingredients

1 pound whole wheat pasta (penne is great for this one)

2 cups pumpkin puree

2 cups cheddar cheese +1/2 a cup for garnish

1 cup chicken stock

4 tbsp butter

2 cups milk

3 tbsp flour

2 tbsp honey

1/2 tsp whole spice

1 tsp ground mustard

1 tsp white pepper

1/4 tsp ground nutmeg

sweet paprika for garnish

2 tsp chopped parsley for garnish

salt and pepper to taste

Image Via: Bella Limento

Directions

1. Have the pasta boiled, drained and ready. It is a good idea to throw in a bit of salt and cooking oil while it boils to avoid sticking together. After the pasta is soft and cooked run it through cold water and in between your fingers.
2. Pre-heat the broiler.
3. In another saucepan, melt the butter and add the flour. Whisk properly and cook for about a minute on medium heat.
4. Add chicken stock to the saucepan and make a reduction till there is almost nothing left.
5. Now add honey and milk to the saucepan. Mix gently.
6. Its time to add spices now. Add all-spice, white pepper, nutmeg, mustard and salt to the pan. Mix again.
7. Next whisk in the pumpkin puree and cheddar cheese into the saucepan. Cook until the cheese melts properly.
8. Your pasta sauce is ready.
9. Add pasta to it. Mix well.
10. Transfer the contents into a large casserole dish and sprinkle with sweet paprika and the remaining shredded cheese.
11. Broil till the cheese melts and bubbles.
12. Garnish with chopped parsley.

For those of us who prefer vegetarian can replace the chicken stock with vegetable stock. And the other way round, meat lovers can throw in a few chunks of chicken. This fall brunch recipe lets the pumpkin cast its magic spell and you are going to love that little hint of spices in there. So get the kids to some treat and see them finish every last bit of this season special mac and cheese! Do share your views on this recipe.

Click here for more Fall Brunch Ideas on Stagetecture!

Back To School Lunch: Healthy Turkey Wraps

Image Via: Womens Health Mag

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Ingredients

For The Bread

1 cup whole wheat flour

1/2 cup water-to knead the dough

A pinch of salt

1 tbsp cooking oil

Some flour to sprinkle

For The Filling

1 egg, beaten

1 medium onion, sliced

1 cucumber, peeled lengthwise so that it can be rolled

1 tomato, cubed (optional)

Frozen turkey slices

Salt and Pepper for seasoning

Mustard and tomato sauce (optional)

Lettuce (optional)

Image Via: The Kitchn

Directions

For The Bread

1. In a large flat vessel add flour. Mix salt with your hands.
2. Slowly start pouring water. Kneading side by side.
3. Knead well till the dough is smooth and soft. You should be able to roll it out with a rolling pin.
4. Coat your hands with a little cooking oil and knead the dough again for about two minutes.
5. Keep aside for half an hour.
6. Take a small piece of dough and form a one inch ball out of it.
7. Using a rolling pin, flatten it out into a round on a flat surface.
8. If your dough is sticking to the surface or the rolling pin, sprinkle some flour on the flattening surface.
9. Once you have rolled out a 9” Ø circle, its time to bake.
10. Have a flat pan ready on your gas stove. The stove needs to be on medium heat.
11. Carefully pick up the rolled up dough with both your hands and put it on the stove.
12. Once you see tiny bubbles forming on one side, flip it. It will just take about 15 seconds so be vigilant.
13. After 20 seconds on another side, take it off from the stove.
14. What you get is a half baked bread.
15. Beat one egg. Using a brush, coat the 15 second side with some egg.
16. Cook the 15 second side on the flat girdle for another 15 to 20 seconds on medium heat. Cook the other side till tiny brown spots are seen.
17. Take the bread off the girdle.

The Filling

1. The onions need to be sliced, tomatoes cubed and cucumber peeled lengthwise.
2. Defrost the frozen turkey strips.

Putting It Together

1. Lay bread on a flat surface with the egg side up.
2. Spread a leaf of lettuce.
3. Sprinkle some onions and tomatoes. Sprinkle some salt and pepper. Lay the cucumber strips horizontally.
4. Now lay the turkey strips horizontally over the cucumber strips. Sprinkle some salt and pepper if need be.
5. Now roll the bread with the ingredients carefully.
6. Secure with toothpicks at regular intervals if need be.
7. Cut the roll from in between the toothpicks.
8. Pack for lunch.

This back to school lunch recipe is best served with mustard or tomato sauce. You can also pack in chopped carrots and cucumbers in the lunch box. Another point to remember is that the dough for the bread can be prepared the night before and stored in the fridge. You just need to cover it with a plastic wrap. Of course, you can make additions and subtractions as per your taste. One thing I like to do is use a mint spread instead of the lettuce leaf. Mint gives a beautiful punch of flavor and is liked by most kids. Do share with us your views on this recipe!

Click here for more Back To School Recipes on Stagetecture!

Shrimp and Broccoli Stir Fry Recipe

Image via:  Blog Chef

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Ingredients

4 slices of thick cut Bacon, chopped
1 small Onion, chopped
2 cloves of Garlic, chopped
1 cup of Short-Grain White Rice
1 pound of peeled and deveined medium Shrimp (raw)
6 cups of Broccoli Florets
½ cup of Oyster Sauce
5 ounces of Kale, chopped
¼ cup of Rice Vinegar

Image via:  Recipe Great

Directions

1. You want to first begin with cooking the white rice, by either microwave or stove top depending on package directions.
2. While the rice is heating, you can start cooking the bacon. Take out a large skillet and lay the bacon strips side by side, being sure to occasionally turn them over until all four of the strips become crisp (2-3 min). Once they are finished cooking then you can place them on another plate that has paper towels on top of it, but leave the skillet out.
3. Now for your New Year’s dinner, you are going to cook the garlic and onions in the skillet, stir the mixture constantly for again abut 2-3 minutes or until the onions become tender. Add in the shrimp, and cook until it has transformed from the translucent color it was to a more opaque look (2-4 min).
4. After the shrimp, onions and garlic have been thoroughly cooked through then you can set them on the plate with the bacon strips.

Image via:  Cook Smarts

1. Now time for the broccoli; take the broccoli, oyster sauce and a ¼ cup of water and add them to the skillet. While the combination is cooking, be sure to give the combo a few quick stirs while the broccoli is becoming crisp and tender like (3-5 min).
2. When the broccoli combination is complete, now you can bring everything together. The kale, vinegar, shrimp and onions are ready to be blended into the mixture. Keep tossing the mixture until the kale is wilted and the sauce is thickened, which should take about 1-2 minutes.
3. You can go ahead and place some of the white rice on a plate and place the shrimp and broccoli mixture over it and drizzle the sauce over it.

Typically, you can’t go wrong with a stir-fry. It’s just one of those meals that will satisfy everyone’s needs or you can substitute ingredients without changing the entity of the meal. The recipe is at best a 20-minute meal that will give you a break and your family the gratification of an awesome meal. So for a new but overly used recipe, try this New Year’s dinner recipe for your household tonight.

Easy Spring Lunch: Italian Pressed Sandwiches

Image via: The Cilantropist

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Ingredients

Ciabatta Loaf

Pesto sauce

Roasted garlic and herb tomatoes

Prosciutto

Provolone

Spicy Salami

Fresh basil leaves

Image via: Erin McGuire Events

Directions

1. To make these Italian pressed sandwiches is quite simple. Cut the loaf in half lengthwise. Scoop some of the bread out if needed. Assemble all the ingredients layer by layer, starting with the pesto.

2. Once you have finished assembling the ingredients, wrap the whole loaf tightly with some plastic wrap. Put it in the refrigerator overnight. You can apply some weight on top of the loaf to help compress the sandwich.

3. Take the loaf out the next day and cut it into smaller sandwiches. Wrap them individually and your Italian bread sandwiches are ready!

This easy recipe is highly adjustable and you can use any ingredients you like. Why not try some olive salad instead of the pesto, other vegetables like zucchini or roasted red peppers and different cheeses or salami? Just make sure to always use high quality ingredients to make the best Italian Pressed Sandwiches. This easy recipe is the perfect food to take to work or on a trip, too!

For more easy meals on Stagetecture, click here.

Give your sandwich a healthy twist! Try this vegetarian sandwich that combines taste and nutrition into one – Crisp Tofu Sandwich with Peanut-Ginger Sauce. You’ll find it so easy to prepare and make. The Tofu is a great healthy alternative for meat. Tofu is really good for your health and its flavor is just like meat. And when combined with the peanut-ginger sauce, it’s going to be a tasty treat for anyone.

Crisp Tofu Sandwich with Peanut-Ginger Sauce

Image via: Pinterest

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Ingredients

• 1 medium onion, cut into 1/2-inch-thick rounds
• 1 red bell pepper, cut into 4 long panels
• 2 teaspoons olive oil
• 6 ounces Thai-flavored baked tofu, cut into 1/2-inch slices
• 2 tablespoons natural unsweetened peanut butter
• 1/2 teaspoon honey
• 1/2 teaspoon toasted sesame oil
• 3/4 teaspoon grated fresh ginger
• 1 (4 ounces) 8-inch whole-wheat baguette or whole grain baguette, halved horizontally
• Radish sprouts for garnish (optional)

Procedure

1. Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off peppers. Cut pepper into thick strips.
2. In a large skillet, heat olive oil over medium-high heat. Sauté tofu until golden brown and crisp, about 2 minutes on each side.
3. In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil. Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired.

You can make up to two Crisp Tofu Sandwich with Peanut-Ginger Sauce after the whole process. Taste it for yourself and fall in love with its superb blend flavors.

For more healthy meals on Stagetecture, click here.