KitchenAid KPWB100 ユーザーズマニュアル
32
WAFFLES
6
slices bacon
2
cloves garlic, minced
2
cups all-purpose flour
2
⁄
3
cup shredded Parmesan cheese
3
tablespoons chopped fresh
basil or 1 tablespoon dried basil
basil or 1 tablespoon dried basil
1
tablespoon baking powder
2
teaspoons sugar
1
⁄
4
teaspoon salt
1
⁄
4
teaspoon black pepper
1
2
⁄
3
cups milk
2
eggs
1
⁄
3
cup extra virgin olive oil
1
⁄
3
cup chopped sun-dried
tomatoes in olive oil, drained
with 1 teaspoon liquid reserved
tomatoes in olive oil, drained
with 1 teaspoon liquid reserved
BUTTER
6
tablespoons butter or
margarine, softened
margarine, softened
1
teaspoon reserved liquid from
sun-dried tomatoes in olive oil
sun-dried tomatoes in olive oil
1
⁄
4
cup shredded Parmesan cheese
WAFFLES
In medium skillet over medium-high heat, cook bacon until brown. Remove bacon;
crumble. Set aside. Drain all but 1 tablespoon drippings from skillet. Add garlic; cook over
medium-high heat for 1 minute, stirring often. Set aside.
crumble. Set aside. Drain all but 1 tablespoon drippings from skillet. Add garlic; cook over
medium-high heat for 1 minute, stirring often. Set aside.
In large bowl, combine flour, cheese, basil, baking powder, sugar, salt, and pepper. Add
milk, eggs, oil, tomatoes, bacon, and garlic; mix until moistened. Some lumps may remain.
milk, eggs, oil, tomatoes, bacon, and garlic; mix until moistened. Some lumps may remain.
Set preheated waffle baker timer to 3 minutes and 45 seconds. Spread 1 cup batter into
top side of waffle baker. Close top; start timer and rotate baker. Fill second side of baker;
rotate baker again.
top side of waffle baker. Close top; start timer and rotate baker. Fill second side of baker;
rotate baker again.
When signal sounds, remove first waffle. Remove second waffle. Repeat with remaining
batter. Serve with Parmesan Butter.
batter. Serve with Parmesan Butter.
BUTTER
In small bowl, combine all butter ingredients.
Yield:
4 servings (1 waffle with 2 tablespoons butter per serving).
Per serving:
About 820 cal, 24 g pro, 57 g carb, 56 g total fat, 22 g sat fat,
185 mg chol, 1,310 mg sod.
SUN-DRIED TOMATO
CARBONARA WAFFLES
WITH PARMESAN BUTTER