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| sel:
Wheat Free Gluten Free Dairy Free! Pancakes (for those with lots of food allergies like me :( ) Blueberry Pancakes 1 cup garfava flour * 1/4 teaspoon baking soda 2 teaspoons baking powder 1 tablespoon brown sugar 1/2 teaspoon salt Dash cinnamon 1/4 teaspoon xanthan gum 2 eggs 1 teaspoon vanilla flavoring (not extract) 2 tablespoons vegetable oil 1 cup milk or soy milk 1/2 cup blueberries Heat a pancake griddle or skillet to 375 degrees F. In a mixing bowl, combine the flour, baking soda, baking powder, sugar, salt, cinnamon and xanthan gum. In a separate bowl combine the eggs, vanilla flavoring, oil and milk. Add to dry ingredients and mix just until dry ingredients are moistened. Carefully fold in blueberries. On hot griddle, pour batter, making pancakes any size and let cook until bubbles appear across the surface of each pancake. Check to see if they are browned, then flip over and continue cooking one or two minutes longer until pancakes are firm to the touch. |
| SirPeale:
--- Quote from: sel on February 10, 2009, 12:25:41 pm ---1 cup garfava flour * --- End quote --- I noted this was starred, but there was no note. Did you forget something? Speaking of pancakes, in a fit of desperation the other day (we were out of syrup) I turned to Google. 1 C Dark Brown Sugar 1 C White Sugar 1 C Corn Syrup 1 C Water 1 tsp vanilla extract. Combine all except extract. Bring to boil. Boil for three minutes, or until all sugar has dissolved. Remove from heat, stir in extract. |
| Kevin77:
Ingredients * 2 cup (240 mL) elbow macaroni * 1 can (10 oz, 300 g) cream of mushroom soup * 1 can (6 oz, 170 g) chunk tuna in water * 2 cups frozen vegetables, such as peas and carrots * 1 cup crushed potato chips (crisps) Procedure 1. Prepare macaroni according to directions on the package, but without salt. Drain and return to pot. 2. Add cream of mushroom soup. 3. Drain tuna and add. 4. Add frozen vegetables and mix well. 5. For crunchy vegetables, heat five minutes over low heat, stirring frequently. Heat longer for softer vegetables. 6. Serve topped with crushed potato chips (crisps). Notes, tips, and variations This is a recipe with a great deal of room for variation. All the ingredients can be substituted: other small noodles for the macaroni, chopped turkey or chicken for tuna, cream of celery for cream of mushroom, or fresh chopped vegetables for frozen. I've even had it with corn flakes cereal substituted for the chips (crisps). My mother used to make this at least once a week, often substituting a LB of ground beef for the tuna/chicken. Mom would always start with sauteed onions, celery and garlic, then she would add to that whatever meat she had, then the mandatory can of mushroom soup, a half cup milk, a couple of big stirs and WALA!... Glop. She also used flat egg noodles, not macaroni. I am amazed and so pleased that someone else's family would name a dinner meal "Glop". Still I must confess, I have not eaten a plate of it, nor had any desire to cook it since I left home in 1972. |
| Blanka:
--- Quote from: Kevin77 on April 12, 2009, 08:54:53 am ---1 can (10 oz, 300 g) cream of mushroom soup --- End quote --- Arcade builders and food. It's not going to work ;D. All the recipes make me think of the freshman meals from university campus. Soup is soup, no ingredient for a meal! And even as soup you make it from scratch, not by pouring some salty gravy wheaty fluid from a can in a bowl! And vegies don't grow in cans too. So more can-less recipes por favor. The only cans that comes into my house are tomato paste cans and olive cans. Not even beer cans. Beer is supposed to be in a bottle. All the rest in fresh form please. And from another entry: how on earth can you measure fresh mushrooms in cup-size? The amount that fits depends on the way of slicing. |
| Franco B:
I've never understood the cup thing and its the reason I have stayed away from many recipes that use it for measurement. Here's a nice easy, quick and damn right tasty breakfast, especially if your hungover. It not exactly healthy but It doesn't hurt once in a while. BACON and Eggy Crumpets with Chilli. Serves 2 Ingredients * 2 large free-range or organic eggs * Sea salt and freshly ground black pepper * 1 fresh red chilli, deseeded and very finely chopped * 6 rashers good-quality smoked BACON * Olive oil * 4 round crumpets * Brown sauce or maple syrup, to serve 1. Crack your eggs into a bowl and give them a little whisk with a small pinch of salt and pepper and most of the chopped chilli. Then heat a large, non-stick frying pan over a medium heat and fry the BACON in a tiny amount of olive oil. Let it crisp up on both sides. Meanwhile, get your crumpets and really push them into the egg and chilli mixture. Turn them a few times - they’ll soak it up like a sponge. Push the golden BACON to one side and tilt the pan so the fat runs into the middle. Add the crumpets to the pan and fry them for a few minutes until golden, then turn them over and fry them on the other side. 2. Serve the eggy crumpets topped with the crispy BACON, with a dollop of brown sauce or a drizzle of maple syrup. To finish, you can sprinkle over any extra chopped chilli depending on how hot you like it. I've also tried this with Piri Piri & Lime ketchup and that was fantastic too. |
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