***Weekly Cooking/Recipes Ping***
(to be added/deleted from the list please post here or PM me)
Recap of recipes from the Sept 17th thread:
Bread* 70 Easy No Knead Dutch Oven Crusty Bread
Breakfast* 9 German pancakes
Breakfast* 25 Everyday Waffles
Breakfast* 25 Sour Cream Waffles
Breakfast* 73 Microwave Egg Souffle
Dessert* 3 Cranberry Pecan Sandies
Drink* 10 Electric Parrots
Meal* 38 Slow Cooker Swiss Steak
Meal* 41 Pioneer Woman’s Man Pleaser sandwich.
Meal* 53 So-Tender Swiss Steak
Meal* 81 Spicy-Sweet Steaks and Onions
Soup* 8 LOGAN’S POTATO SOUP
(Link to Sept 17th thread)
http://www.freerepublic.com/focus/chat/2779806/posts?page=93#93
Ingredients:
10 1/2 oz can condensed chicken noodle soup
1 1/4 cup broccoli slivers (broccoli hearts, carrots, red cabbage; I use the Mann's brand)
1 1/4 cup shredded lettuce (such as Garden Express)
1 cup chow mein noodles
Directions:
Pour chicken noodle soup into microwave-proof quart bowl. Dilute soup with 1/3 can of water. Add broccoli slivers. Further shred lettuce into pieces not larger than 1/2 inch square. Add lettuce to soup.
Mix soup, broccoli, lettuce well.
Put bowl into microwave oven and heat on high for 2 minutes, 15 seconds. Or, until bowl is hot to the touch and broccoli and lettuce have wilted.
Pound chow mein noodles so that noodles are no longer than 1/2 inch.
Pour chow mein noodles over soup mixture.
Mix well and serve. Makes 4 servings.
Nutritional information per serving:
Total Soup Lettuce/broccoli Chow mein noodles
Calories: 379 37 62 280
Fat calories: 132 12 0 120
Total fat: 15g 1g 0g 14g
Sodium: 1032mg 562mg 50mg 420mg
Cholesterol: 3mg 3mg 0mg 0g
Carbohydrates: 56mg 8g 12g 36g
Protein: 13g 3g 4g 6gI posted this recipe to the MSO board in 2000, and it was gleefully stolen by another cooking show on PBS, and announced on that show as “stolen, and improved”. I don’t know about the “improved” business as I didn’t have the time to watch the rest of the show that day, but here’s the original as I posted at MSO back then.
This recipe is the result of my own experimentation dating back many years ago as I didn’t find other pancake recipes quite to my liking. This I like. I hope you do too.
Buttermilk Pancakes
(griddled in butter)
Ingredients for eight large cakes:
1 cup Softasilk Cake Flour
2 Tbsp Sugar
2 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp cinnamon (optional)
1 egg
1 tsp vanilla extract
1 cup well shaken Buttermilk
(for thinner cakes a TBSP, or + more)
4 Tbsp melted butter
One large mixing bowl place the dry ingredients, and mix thoroughly with a whisk.
In another bowl break the egg, and slightly stir the yolk, and the white. DO NOT BEAT. Add the rest of the liquid ingredients other than the melted butter, and stir lightly. DO NOT BEAT.
Pour, and scrape the bowl of the liquid ingredients into the bowl of dry, and FOLD the liquid ingredients, adding the melted butter at this time to the mix until thoroughly incorporated. FOLD, DO NOT BEAT.
Butter the skillet, griddle whichever you use, and cook your pancakes as you normally would. I specify butter for cooking as I personally did not like them cooked in oil.
Ignore the lumps in the batter as they disappear in the cooking process.