Learn how to make chocolate chip pancakes with this new startcooking video. No need to buy a box of pancake mix, making delicious pancakes from scratch is easy. Follow the instructions and get the maple syrup ready. Enjoy! Recipe: * 3/4 cup of white flour * 1 1/2 tablespoons of white sugar * 3/4 teaspoon of baking powder * 1/4 teaspoon of salt * 1 1/2 tablespoons of butter - Melted * 7/8 cup of milk * 1 large egg * 1/4 teaspoon of vanilla * 2 teaspoons of vegetable oil * 4 tablespoons of chocolate chips In a medium size bowl whisk together the dry ingredients: flour, sugar, baking powder and the salt. In another bowl mix together the: melted butter, milk, egg, and vanilla, (wet ingredients). Add these wet ingredients to the dry ingredients and whisk together until just combined. Pre-heat large non-stick frying pan for 3-4 minutes on medium heat and add 1 teaspoon of Vegetable oil. Using a ¼ cup measuring cup, scoop out the batter and pour it into the frying pan. Repeat so there are three pancakes in the pan. Sprinkle on about 1 tablespoon of chocolate chips on each pancake. Cook the pancakes until bubbles appear on the surface and start to pop. Flip the pancakes and cook until golden brown on the flip side. Repeat with remaining batter. Makes six 4-inch pancakes Enjoy!
Sunday, December 25, 2011
Thursday, December 1, 2011
Shore Lunch Fish Recipes For Your Fresh Catch
There is nothing more gratifying than a shore lunch of fresh fish you just caught that morning. With a little planning and preparation, it is very easy to take care of that midday craving. Of course, we completely support catch and release, but it does not hurt to occasionally enjoy a wonderful meal of fish that you caught yourself. A shore lunch is a wonderful way to complete a morning of fishing on your favorite stream, pond or lake.
You will need to have some equipment and supplies with you to make your shore lunch a success. Below are lists of suggested equipment and supplies you should have. Of course, you are not limited to the suggestions. Use your imagination to create some of your own recipes.
EQUIPMENT:
-Coleman Propane Gas Stove and Fuel
-Cast Iron Deep Frying Pan (Cast Iron gives more even heating)
-Medium Sized Pot
-Fillet Knife
-Mixing Bowls
-Slotted Metal Spoons
-Metal Spatulas
-Paper Towels
-Aluminum Foil
-Deep Frying Thermometer
-Silverware
-Plates
-Metal Strainer
-Funnel
I find that you can easily fit all these items in one of those plastic totes with a lid. They make a very simple storage container and keep everything in one location. They are also very easy to transport in your vehicle, boat or RV.
SUPPLIES:
-Vegetable Oil
-Cooking Spray such as PAM
-Pancake Mix
-Eggs
-Salt, Pepper, Various Spices such as Garlic Powder, Onion Powder, etc.
-Onions
-Butter
-Lemon Juice
-Cocktail Sauce
-Tartar Sauce
These are the items that will be needed for the following recipes. Of course, you do not have to bring all the items if you are cooking just one of the recipes. Also, don't be afraid to adjust the recipes to your own tastes. Just using your imagination creates some of the best meals.
Below we have a few basic recipes for your shore lunch.
Mock Shrimp Cocktail
A wonderful appetizer that will have you and your friends thinking you are eating a shrimp cocktail made at your favorite restaurant!
-Chunks (about 1" by 2") of filleted, cleaned Perch, Bluegill, Bass, Walleye or Pike.
-Old Bay Spice
-Salt
-Cocktail Sauce
Fill a pot with about 2 quarts of water. Add about 2 Tablespoons of Salt and 1 Tablespoon of Old Bay Spice. You can adjust as you feel. Bring to a boil on a camp stove. Drop chunks of fish into the boiling water. Return water to a boil and cook the fish for another 2 to 3 minutes. Drain water and chill fish chunks immediately in cold water and ice. Let chill for about 10 minutes and serve with Cocktail Sauce. Enjoy!!!
Beer Battered Deep Fried Fish
How about a Friday night fish fry for lunch right on the shore or campsite? Sounds pretty good doesn't it! Hear is a basic beer batter recipe so you can enjoy a fish fry anytime.
-2-3 Lbs. Fish Fillets, cleaned and cut into smaller sized chunks
-1 Cup Prepared Pancake Mix
-1 Cup Beer
-1 Egg
-1 tsp. Salt and Pepper
-Touch of Garlic Powder
-Touch of Onion Powder
-Vegetable Oil
-Lemon Juice
-Cocktail Sauce
-Tartar Sauce
Mix the pancake mix, beer, salt, pepper and other spices together. Drop fish into the batter. Heat in a deep cast iron frying pan about 2 inches of oil to 375 degrees using a camp stove. Use a deep frying thermometer to check the temperature. Drop about 5 to 6 chunks of battered fish into the hot oil. Do not put too many chunks in at one time, as that will cause the temperature of the oil to drop too much. Turn chunks once and cook until both sides are a golden brown. Remove fish with a slotted metal spoon and place on several layers of paper towel to absorb excess oil. Sprinkle with lemon juice and serve with cocktail sauce, tartar sauce or both if you like.
Fresh Trout Roasted in Foil
There is nothing quite as tasty than fresh caught trout cooked on an open fire after a great morning of fishing. First thing you will need to do is make a hardwood campfire that has burned down to hot coals.
-Whole Trout from about 10 to 14 inches, eviscerated and cleaned
-Butter
-Onion Slices
-Salt and Pepper to taste
-Garlic Powder to taste
-Lemon Juice
-Any additional Spices you wish.
Place whole, cleaned trout on a piece of aluminum foil that has been sprayed with Pam cooking spray. Make sure the foil is large enough to fold over a few times. Fill the cavity of the trout with butter chunks and onion slices. Add salt, pepper and any other spices you want to both sides of the fish. Sprinkle a little lemon juice. Wrap the trout tightly so it is air tight. Place wrapped fish right on the hot coals and turn every 5 minutes. In about 25 to 30 minutes, the trout should be fully cooked. The trout should look opaque and flakes easily. Be careful opening the foil as the steam will be extremely hot. Enjoy your fish!!
So I hope you enjoy these recipes on your next shore lunch. Don't forget some side dishes such as macaroni, potato or tossed salads, pork and beans, bread, etc. to complete your meal. Happy fishing and good cooking!!!
Monday, November 28, 2011
Making Pancake Batter the Night Before (With Recipe)
Mornings are hectic. If you make your pancake batter the night before, that will save you precious minutes. Some pancake batter can be made the night before and stored in the refrigerator and some cannot. Here's how to tell the difference:
Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight. Since the baking powder may lose some of its potency overnight, add a little extra. If the first pancake doesn't rise enough, sift a little more over the batter and gently stir it in. Alternatively, you can add an extra 25 to 50% when you make up the batter.
Pancake and waffle batters leavened with baking soda cannot be stored. These leavenings go to work as soon as they are moistened and will lose their power overnight.
Some pancake and waffle recipes call for whipped egg whites to give them extra volume. If the recipe calls for baking powder and egg whites, you can mix the batter the night before but wait till morning to fold in the egg whites.
Since you may not be familiar with recipes that call for whipped egg whites, we thought we would share one with you.
Extra Light and Fluffy Pancakes
Ingredients:
1 cup sifted all purpose, pastry, or cake flour
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar
Directions:
1. Sift the dry ingredients together.
2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)
4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.
5. Cook as you would other pancakes.
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Thursday, November 24, 2011
Noreen's Kitchen: Pumpkin Pancakes from Food Storage
Greetings! Let's make some pumpkin pancakes! I know that this looks really simple. I also know that we are using a mix. But for your money, I just don't see why we shouldn't use the big bag of pancake mix. I believe that mixes like this are nothing more than pre measured ingredients. I cannot make a bag this size from my own preps for .00. I also cannot make cake mixes for 98 cents from my preps. So I just think that sometimes it is alright to use these convenience items because they have what I would put in them anyway. Now, on to the pancakes. We have added some of our home prepared pumpkin from last fall to this mix along with enough water to make a pourable batter. Then proceed as usual for making pancakes and you will be so happy you did. These were delicious! Variations on this batter would be banana pancakes subbing bananas for the pumpkin. You could add mini chocolate chips or chopped pecans or both to each cake just before flipping and have a serious breakfast treat. The sky's the limit and you could make these to suit your own family. I hope that this inspires you and gets you to try something new in your own kitchen. I hope you try this and I hope you enjoy it. As always Happy Eating!
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Sunday, November 20, 2011
Gulab Jamun Recipe by Manjula, Indian Vegetarian Cooking
View full recipe at www.manjulaskitchen.com INGREDIENTS: Makes about 10 1-Cup nonfat milk powder ¼ Cup all purpose flour 3-Tablespoon room temperature unsalted butter ¼ Cup room temperature whole milk Pinch of baking soda For Syrup 11/4 Cup sugar (cane sugar) 1-Cup water 4-Coarsely grounded cardamom 4-Saffron string optional Oil for deep-frying (canola oil)
Saturday, November 12, 2011
Dirty House Music alloyed by Mic LaRock Part3
Tracklist: 1. Syndicate Of Law - Right On Time / Acapella 2. Jeroenski And Jorn -Total Confusion (Jorn Remix) 3. 666 - Bomba (Vato Gonzalez Dirty House Bootleg) 4. Richy Montana And Funkylicious - Rock The Funky Beat (Original Mix) 5. Emian Ngo And Pablo Vegas - Panya Vibe (Chaosz & Kama Qu Remix) 6. Funk D vs Deepack - Here's Johnny 7. Magvay & Novskyy Feat. Lize - Graf Cox (KLIK KLAK Remix) 8. Philip D feat. Tlb - Fuck Me Boots (Dj Dominique Mix) 9. Major Lazer feat. Afrojack - Pon De Floor (JoeySuki's Simple Mix) 10. Retrick Abigail & Di Rodrique - Get the fuck up & Rock it! (Cappy mash-up) 11. Roger Punario - High Pitch (Rolvario Remix) 12. Rolvario ft. Pablo Vegas - Thats How It Goes (Original Mix) 13. Dave Darell - Hifi Flash 2.9 (Hifi Club Mix) 14. Alvaro ft. Afro Bro's - Dubbelfris (Cappy short Edit!) 15. Clubzound - Din Nana (Original Mix) 16. Funk D - Get Mad (Original Mix) 17. Funkastarz - Things Started (Mark Laurenz Remix) 18. D-Jastic - Dirty (Quintin remix) 19. David Guetta - Sexy Bitch (Afrojack Rmx) 20. Firebeatz & Mell Tierra. Stanford - Hit The Dust (Pancake Dub Mix) 21. David Guetta & Kid Kudi - Memories 22. Mick Kastenholt - Kila (Original Mix)
Wednesday, November 9, 2011
What's Wrong With My Waffles? Here's How to Make Great Waffles
Do you love waffles, but the ones you cook at home are...well...blah and tasteless? Do your waffles turn out limp and chewy? Help is on the way. You can make great waffles. All you need is a good recipe (pretty simple, actually) and a few tips on waffle making procedures.
Most all waffle recipes contain the same basic ingredients. Flour (or pancake/waffle mix), sugar, salt, milk, eggs. The many varieties of waffles comes from the additives to the batter, or toppings added when served. Other than that, they are basically the same.
So what makes some waffles bad, some good...and others great? Technique and a few little secrets. There are only a few tips you need to know. But, they will make a difference in your waffles.
The Batter
Tip 1:
Many recipes call for a little oil in the batter. Some do not. You should always put about 1/2 tablespoon of oil (cooking oil/vegetable oil) in your batter. It helps develop the outer crust. It does not matter if you make your waffles crisp and crunchy or if you like them soft like pancakes, the oil is needed.
Tip 2:
Do Not Beat The Batter Vigorously! This make tough, chewy waffles. Gently stir the batter only long enough to thoroughly moisten the dry ingredients. Do not worry about small lumps in the batter. You will never know they were there after the waffles are cooked.
Your Waffle Iron (Griddle):
Tip 1:
This may seem to be a "no brainer", but I have seen so many people pour their batter in a waffle iron that they turned on 2 minutes earlier. The batter will not rise properly in an iron that is not fully up to temp. You will get heavy, flat waffles. So, always turn on your waffle iron before you start making your batter. Allow at least 10 minutes before you pour in the batter. I once saw the cook at a restaurant (know for it's great waffles) do exactly this. It was right after opening and he chose to serve flat waffles rather than wait for the griddle to get hot).
Tip 2:
Do not use cooking spray on your waffle iron. Yes, I know it is so convenient and it seems to work well to prevent sticking, but every manufacturer of waffle irons I have checked with advises against it. They maintain that it will ruin the non-stick surface of your griddle over time. Instead, you should use a vegetable oil (solid Crisco works best). Just take a basting brush or a paper towel and cover the surface lightly with oil. Your waffle iron will last much longer and, in the end, you will have less problems with sticking. Also, I believe it produces a better crust on the waffle.
Vanilla and Sugar:
Tip 1:
Unless you are making some exotic jalapeno, salsa sauce waffle, always add a touch of sugar and a little vanilla to your batter. Many recipes do not list sugar or vanilla in their ingredients. But it will add that little extra "something" you can not identify...and it is so good.
Tip 2:
No matter what kind of waffles you are making, always add beaten egg whites. You can add the yolks or not, but beaten egg whites are essential to light waffles. The egg whites should be beaten until stiff (like whipped cream). Then gently fold the egg whites into the batter. Your goal is to incorporate the eggs without deflating them.
Here's a simple, basic recipe that will produce good waffles. You can, of course, add ingredients to make blueberry, pecan (like Waffle House), strawberry, peanut butter or a dozen others.
Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk- Plus additional as needed
3 egg yokes, beaten
3 egg whites beaten stiff
2 tablespoon sugar
2 tablespoon cooking oil
1/2 tablespoon vanilla
Directions
1. Heat Waffle Iron and grease liberally with cooking oil (Crisco)
2. Combine all other ingredients except eggs. Mix well
3. Beat egg yolks and pour into flour mix.
4. Beat egg white in separate bowl until stiff peaks form (looks like whipped cream)
5. Gently fold beaten egg white into flour mixture. Do NOT over mix
7. Add additional milk, as needed, to obtain proper thickness of batter. Should pour easily, but not be watery. About like syrup except a little thicker.
8. Pour 1/3 to 1/2 cup of batter into center of hot waffle iron and bake until steam stops coming from edges of iron. Amount of batter depends on the size of your waffle iron (you will have to experiment)
Makes 6 nine inch waffles
Use these tips and watch you're family rave about your great waffles.
Sunday, November 6, 2011
An American Pancake Recipe - Easy For All
Pancakes are a big part of the American breakfast. They are nice and fluffy and are good at any time of the day really! Still too many people nowadays buy the pre-mixed boxes of pancake batter. Why not try your hand at making some from scratch? This will you will also ensure that every ingredient in your recipe is fresh! Here is a simple American pancake recipe for you to try at home:
You will need some basic tools to get started: a mixing bowl, a nice skillet or a flat top, a spatula and a whisk to ensure that your pancake mix is well blended. Make sure you have all the tools and ingredients you need before you start; it makes things a helluva of a lot easier and saves a good amount of time.
Your skillet or flat top should be heated to 375F for at least 10 minutes before you can start cooking. You also should cover it with a thin layer of cooking spray; rub it a little bit with grease, so your pancakes will not stick to it.
The ingredients needed are as simple as you can get: 135g of self-raisin flour, sifted; 1 egg; 125ml of cold milk and 1/4 of a teaspoon of salt. Combine all the ingredients and mix thoroughly with the whisk.
And that is all! You can also add fresh berries if you wish, the most popular choice being blueberries. This is for the easiest simplest original American pancake recipe. Now for the cooking part.
To make pouring easier, you can transfer some of your batter into a smaller cup. Pour equal amounts of batter on your skillet. You can also use a small ladle if it is easier for you. When your pancakes are starting to rise, and you can notice bubbles popping at the top, they need to be turned. If you are adding berries, put a small handful of them on top of the pancake before flipping it.
Let your pancake brown on the second side for a few seconds. You can then re-flip them to make sure they are evenly browned and cooked. Pancakes need to be served right away, nice and warm. To avoid having soggy ones for breakfast, cover a baking sheet with paper towel, stack your pancakes onto it and put them into a 200F oven, until ready to be eaten. This genuine American Pancake recipe will surely make for even better mornings!
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Monday, October 24, 2011
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