Thursday, June 17, 2010

Father’s Day Recipes

Abuelita® & Banana Pancakes
This Father’s Day, Mom and kids can surprise Dad for breakfast with these delicious chocolate-infused Abuelita® & Banana Pancakes. It’s sure to be a sweet start to his day!
Estimated Times
Preparation Time: 10 mins
Cooking Time: 6 mins
Makes 15 pancakes

1 1/2 cups all-purpose flour
3/4 cup milk
1/2 cup NESTLÉ® ABUELITA® Chocolate Syrup
2 large eggs
2 tablespoons vegetable oil
1 tablespoon baking powder
1/4 teaspoon salt
2 medium bananas, chopped
1 medium banana, sliced

COMBINE flour, milk, Abuelita syrup, eggs, oil, baking powder and salt in large bowl; stir until blended. Stir in chopped bananas.

GREASE large, nonstick skillet. Heat over medium heat. Pour about 1/4 cup pancake batter for each pancake onto hot skillet; cook for 3 minutes or until bubbles appear. Turn over; cook for an additional 3 minutes or until lightly golden. Repeat with remaining batter. Serve warm with sliced banana and additional Abuelita syrup.

Coffee-Spice Rubbed Ribs
Mom can continue to take Dad on a flavorful journey with a delicious meal perfect for the outdoors. Made with a unique coffee rub mixture that features a hint of cocoa, these Coffee-Spice Rubbed Ribs are sure to satisfy Dad’s appetite for lunch or dinner.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 245 mins
Wait Time: Standing 60 mins
Makes 8 servings

INGREDIENTS 2 racks (about 4 pounds total) baby back ribs
2 1/2 teaspoons packed brown sugar
1 1/4 teaspoons NESCAFÉ® TASTER'S CHOICE 100% Pure Instant Coffee Granules or NESCAFÉ® CLÁSICOTM Pure Instant Coffee Granules
1 1/4 teaspoons sea or kosher salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground coriander
3/4 teaspoon freshly ground black pepper
1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon vegetable oil
1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Preheat grill. Grill ribs over medium flame, turning once, for 5 minutes.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

Pictures and recipes are courtesy of Nestle.

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