3 egg yolks
7 1/2 tablespoons white sugar
2 1/4 teaspoons vanilla extract
3/4 cup butter, melted
2 teaspoons salt
5 teaspoons baking powder
4 1/8 cups flour
3 cups warm milk
3 egg whites
In a large bowl beat together egg yolks and sugar. Beat in vanilla, butter, salt and baking powder. Alternately mix in flour and milk until well blended.
In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter. Let stand for 40 minutes (I'm not so good at this part).
Spray preheated waffle iron with cooking spray. Pour mix into hot waffle iron. Cook until golden brown and fluffy.
Makes nine waffles.
Wednesday, November 25, 2009
Tuesday, November 10, 2009
Shepherd's Pie
I make this when I have leftover mashed potatoes. It also freezes well, so make a double recipe and have a meal ready for a crazy night! I also like to mix in 1/2 cup pureed pumpkin and/or summer squash into my potatoes.
Mashed Potatoes (You can use instant, too, or a mixture of both)
1 onion, chopped
1 green bell pepper, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 cup water
1 beef boullion cube
1-2 tablespoons ketchup or tomato sauce
1 can cream of mushroom soup
2 cups green beans, canned or fresh and steamed
shredded cheese
Brown ground beef with onions and bell pepper. Pour off excess fat, then stir in flour. Add ketchup, boullion, water, and cream soup. Bring to a boil, reduce heat and simmer 5 minutes.
Spread the ground beef on the bottom of a 9x9 pan. Next, sprinkle green beans on top, slightly mashing into beef layer. Spoon on mashed potatoes and spread to cover the entire top of casserole.
Bake in preheated oven (375) for 20 minutes. Sprinkle on shredded cheese and bake a few more minutes until the cheese is melted.
Mashed Potatoes (You can use instant, too, or a mixture of both)
1 onion, chopped
1 green bell pepper, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 cup water
1 beef boullion cube
1-2 tablespoons ketchup or tomato sauce
1 can cream of mushroom soup
2 cups green beans, canned or fresh and steamed
shredded cheese
Brown ground beef with onions and bell pepper. Pour off excess fat, then stir in flour. Add ketchup, boullion, water, and cream soup. Bring to a boil, reduce heat and simmer 5 minutes.
Spread the ground beef on the bottom of a 9x9 pan. Next, sprinkle green beans on top, slightly mashing into beef layer. Spoon on mashed potatoes and spread to cover the entire top of casserole.
Bake in preheated oven (375) for 20 minutes. Sprinkle on shredded cheese and bake a few more minutes until the cheese is melted.
Wednesday, November 4, 2009
Alisha's Chili
1 pound hamburger
1/2 cup chopped onion
2 cans chili beans
3 cans beans of your choice
1 small can tomato sauce
2 cans rotel
1 can green enchilada sauce
1 tablespoon chili powder
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
1/2 teaspoon garlic powder
1 beef bullion cube, crushed
1/4 teaspoon crushed red pepper
1/2 tablespoon cumin seed
1/2 teaspoon ground cumin
2 tablespoons canned jalapenos, finely chopped
dash of jalapeno juice, or to taste
Tony Chechera's Cajun Seasoning, to taste
Brown hamburger and onion in large pot and drain when cooked through. Add remaining ingredients, stirring well (Do not drain the beans or tomatoes!). Let simmer until hot and flavors are mixed together.
1/2 cup chopped onion
2 cans chili beans
3 cans beans of your choice
1 small can tomato sauce
2 cans rotel
1 can green enchilada sauce
1 tablespoon chili powder
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
1/2 teaspoon garlic powder
1 beef bullion cube, crushed
1/4 teaspoon crushed red pepper
1/2 tablespoon cumin seed
1/2 teaspoon ground cumin
2 tablespoons canned jalapenos, finely chopped
dash of jalapeno juice, or to taste
Tony Chechera's Cajun Seasoning, to taste
Brown hamburger and onion in large pot and drain when cooked through. Add remaining ingredients, stirring well (Do not drain the beans or tomatoes!). Let simmer until hot and flavors are mixed together.
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