Fluffy Pancakes. This pancake recipe is the result of mixing and matching different recipes from many different sources.
It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master. But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with. It changes depending on your type of stove (gas or electric), on how hot the skillet is, and on how evenly hot you manage to keep it while frying multiple batches.
But the instructions here are as close as it gets to “perfect,” and the result? Truly fluffy, puffy pancakes that are never heavy or dense and that are flavored with a pleasant vanilla aroma and taste. This recipe makes 16-18 pancakes. Fluffy Pancakes Makes 16-18 pancakes. Dry Ingredients 2 cups all purpose flour 1/4 cup sugar 1 teaspoon salt 1.5 tablespoons baking powder (make sure it’s fresh) Directions 1. Healthy Baked Chicken Nuggets.
Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden.
An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings.
Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Cinnamon Sugar Apple Pie Eggrolls. Is anyone else still holding on to apple season for dear life?
I mean really, apples tend to be more of a fall thing but I just can’t get enough of them right now. And when I say that I think it’s fair to disclose that I can’t get enough cinnamon and sugar either. The thing that I’ve also become recently super obsessed with is eggroll wrappers. Those suckers work great for everything and automatically make it suuuuuuuuuuuper fancy. Ham & cheese sandwich? Or in my case, apple pie? P.S. 2 medium apples (I used Gala apples)3 Tbsp sugar, divided2 Tbsp flour4 eggroll wrappers2 tsp cinnamon, divided2 cups vegetable oil (if frying) OR 1 Tbsp vegetable oil (if baking) Peel and grate both of the apples into a medium bowl. To bake: Preheat oven to 400 and place the eggrolls seam side down on a sheet pan lined with parchment paper or a Silpat. To fry: Gently heat 2 cups of oil over low heat until about 350 degrees. Toss together the remaining 1 Tbsp of sugar and 1 tsp of cinnamon.
Penniesonaplatter. 15 Basic Stir Fry Sauce Recipes (Food and Whine) I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles.
And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. So it occurred to me recently that what I really needed was a stir-fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients I need to make different kinds of stir fry to combine with my collection of ingredients. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry.
Blue-Eyed Bakers - Blue Eyed Bakers. Broccoli parmesan fritters. Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli.
Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. The best new recipes from Framed Cooks — punchfork.com.