Welcome to Gaia! ::

I would like to call this.. Darlene Surprise!! Even though it's not really a surprise, really ^^

It's my dad's special pancake mix.. I don't like fluffy big pancakes, I like the kind my dad makes, which are nice and thin, not too thin, and savourable. He's Swedish.. So I guess it's kind of like a crepe, except not stuffed and rolled up. razz

Ingredients:
Milk
Flour
Eggs
Salt

Mixture Directions:
Two cups of flour in a basin, pour in one cup milk and stir while pouring. You might want to pour in more than one cup, since you don't want it to be too thick, but you don't want it too thin either, so be careful! The kind of consistency you want is smoothness, with slight tension in stirring. If you have bubbles in your mixture, that's normal. You don't want it chunky, so pour in more milk if it looks too chunky, I cannot stress this enough! Add two eggs and stir until it's been devoured by the milky flour, mwa hahaha! Then add a pinch of salt, stir s'more, and it should be all ready! It should be smooth with a few small bubbles, and be a nice light light yellow colour.

Remember to butter your pans so that it doesn't stick and make a huge mess @_o.. Should serve at least four people. ^^ Enjoy with jam, or syrup, whatever you prefer. I always like to have it with jam. If you wanna eat it like the Swedes, try lingon berry jam on it! Mmm, mmm. ^^ Or you could just eat it with blackberries.. Eh, I don't know. Just try it! biggrin Best pancakes EVER!! And don't be afraid to edit the mixture however yo u like.. Maybe add cinnamon or something o_O

I always feel elegant when I'm eating daddy's pancakes biggrin

I hope that I've been helpful and not too confusing! I'm not very good at explaining recipes. Hope it was straightforward enough. heart

Be good,

Dar

Dar, your daddy is making plattar! Do you have a plattar pan? The traditional Swedish plattar pan is cast iron, with seven circular depressions - I have one that's now feeding the fourth generation. Do you let the batter sit in the refrig overnight? I don't but I have been told I am doing it wrong if I don't. So we don't have plattar much because I never think of it the night before.
We like plattar with lingon. My grandmother used to let me layer the stacks with butter and sugar - mmmmm. Maybe I'll make some this weekend... thanks for the thought!

And that chicken/bleu cheese recipe sounds good too - I need to get some cornflakes to make that one happen.

ok...ill share some latino cooking with you guys...let me tell you first im from chile, in southamerica, and here we have wonderfull locally dishes i want to share...here it goes..

Chilean Sauce (Salsa Chilena)
Servings
2-1/2 cups

INGREDIENTS:
2 cups beef stock
1 medium onion, finely chopped
2 medium tomatoes, peeled and chopped
2 tablespoons lemon juice
salt, freshly ground pepper
1/4 cup olive or vegetable oil

directions:

1 Put the stock and onion into a saucepan and simmer, uncovered, over moderate heat until the onion is tender. Pour into a blender or food processor and reduce to a puree. Set aside.
2 Put the tomatoes into the blender or food processor and reduce them to a puree. Pour the puree into a small saucepan and cook, stirring, until it is thick. Stir the tomato into the stock and onion mixture. Add the lemon juice and salt and pepper to taste. Allow to cool, then gradually beat in the oil. The sauce should be thick. If necessary, beat in more oil. domokun

Woo, I'm really hungry and about to go eat this, so I thought I would share it with you all. I am warning you right now, it is insanely spicy, so if you don't like spicy foods, don't touch this one.

What you need:
Your favourite cut of beef, about 12-14 ounces of it. I use Chuck Mock Tender steaks.
Roughly 2 teaspoons ground chyenane pepper
Roughly 2 teaspoons Blackend Redfish magic (Look for it on a spice isle, usually towards the bottom with the specialty spices)
1 1/2 teaspoons of hot chili oil
1 1/2 tablespoons of terriayki sauce
1-2 cups of rice

Yields 1 serving.

Preheat a small non-stick skillet to medium heat with the chili oil. Cut your steak into half-inch cubes. Mix the chyanne pepper and Blackend Redfish magic in a small mixing bowl. Toss the steak cubes in the spice untill they are evenly coated on all sides. Once coated, put into your pre-heated skillet. Stir untill browned on all sides. Increase heat slightly and add terriyaki sauce. Stir occasionally, and remove from heat when the sauce is has the same consistancy as syrup. Serve over rice, and make sure you have a BIG glass of water to go with it =D

SOUP! <3 nummy nummy

I love soup! I make it all the time. The tomato is the best of them all. Everyone who's had it agrees. <3


Green Bean Soup

1 bag frozen green beans (or equal parts fresh)
2-4 potatoes
1-2 packages diced ham
1/2-ful vidalia sweet onion
1-2 cans corn
salt and pepper to taste (freshly grinded if possible)(its sorta bland without it)


Fill the pan 3/4 full with water, and add the green beans, chopped onion, ham, salt and pepper. Since this is a soup, you will need to load on the salt and pepper, more than you think. If you use too much (I did once) it turns sorta spicy and with not enough it's sorta bland. You'll have to experiment the first time to get it right for you. As for the veggies, if you like them use more, if you don't as much use less. That's why there are variable amounts listed.

Any how, after about half an hour to an hour add the cut up potatoes. Add the corn about half an hour before its done.

Soup from frozen green beans will cook for one and a half to two hours, and for fresh green beans it will take two to three hours.

It makes 4-5 servings.




Vegetable Soup

1 pound beef stew meat (it comes in large pieces so cut it smaller for more chunks)
2 (one pound) bags of frozen veggies (or equal parts canned or fresh)
1 can diced tomatoes
2 potatoes
1/2 head of cabbage
salt and pepper to taste (once again, freshly ground is best)

Note about the ingredients- you can substitute fresh veggies for any of these, of course. I use canned and frozen with a pit of fresh thrown in, personally. I usually get a can or two of veggies for the juices they include. It helps the broth have more flavour. You can also throw in some beef stock or (as I sometimes do) a bullion cube or two. aAd as I said in the last recipe, if you really like an ingredient, don't be afraid to use more. Veggie soup works well with more veggies. Don't forget that celery and other veggies might be yummy as well.

Anyhow. Here's how to make it.

In a large pot, boil the meat in 8 cups of water. Add any fresh veggies and frozen veggies. Continue to boil for half an hour. Add any canned items and the cabbage. (If you chop the cabbage into a bowl, and physically toss the salt and pepper into the cabbage, then throw that into the soup, it works really well, because the cabbage will get the salt and pepper into all of the soup, rather than it just floating on top. Just make sure you stir it all into the pot.) The soup takes about an hour or two, but it can cook longer. It's done when the fresh veggies are all tender.

Makes about four I guess.




Tomato and Onion Soup

three cans of whole tomatoes
4 medium yellow onions
extra virgin olive oil
3 cups reduced-sodium chicken stock
1 tablespoon thinly sliced garlic (I'd actually reccommend you press it if possible)
1 tablespoon thyme

accessories:
one pieceof french or similar bread
grated parmagan cheese (don't use the powedered kind for spagetti)

Now originally this calls for throwing fresh onions and tomatoes on the grill before cooking. But it takes too long. So I modified it. Add all the tomatoes to a large pan, after you've loosely chopped them all up from being whole (keep the juices tho! and don't worry too much about the seeds. They don't really get in the way when you eat it, and it's a lot harder to get them out.

chop up the onions into thin slices or chunks, and sautee them in a pan with some olive oil before adding them to the soup. Don't let them get all the way done tho. Add the chicken stock, garlic, and thyme, and bring the soup to a boil. Then let it simmer for a while. Cook at least half an hour to an hour, but really, as long as the onions are transparent it's done. It can simmer for hours and it just tastes better, as far as I'm concerned.

If you want to make it pretty, just slice up the bread, and toast them in the oven with some olive oil. Put two in each bowl like crouton garnishes, and sprinkle on the cheese. This soup is delicious. =^_^=

This makes 6 servings.

Oh golly. That sounds so good. ToT
I'm so trying that out this weekend!
^-^

Anywho. So as not to post a comment, and be productive, heres a recipie..

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Chicken Al Diablo
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4 Chicken Breasts
Penne
1 can of Whole Tomatoes
1 Red Bell Pepper
1 tsp of Red Pepper Flakes
1/4 cup of Olive Oil
1 (28 oz) can of Crushed Tomatoes
1 tsp of Oregano (or two fresh sprigs)
4 cloves of Garlic

Boil water. Add a crap load of salt. Cook noodles to al dente. The End.

Chop garlic and juliann the bell pepper. Saute them in the olive oil then set aside. Slice the chicken breasts into strips.(Diagonally works awesome) With some of the oil from the pepper, cook the chicken until barely done. Combine the whole tomatoes, crushed tomatoes, red pepper flakes and oregano in a pot and set on to boil. After the sauce has boiled for a while, transfer to a large frying pan. Fry the sauce until it thickens. (Dunno how long. Fry it till the color deepens and its thick enough for your liking. This part takes a while.) Then throw in the chicken and red bell pepper. Fry a little longer until the red pepper is cooked.

Serve on top of the penne.

Chicken Enchiladas

Sauce
1cup pumpkin seeds
3 small romaine lettuce leaves
Leaves from two radishes
2 cloves garlic
1� cup chicken broth
1 tsp coriander
6-10 sprigs cilantro
� onion
�-� cup olive oil



Filling
1 pkg chicken breast
1 carrot
1 bay leaf
1/2 onion
2 cloves garlic
Salt
1/4 cup sour cream
1 cup shredded Monterey Jack


White corn tortillas
1 can Old El Paso Green Chili sauce
1/2 cup shredded cheese

Mix the first nine ingredients together and puree in a blender. Heat the oil in a heavy frying pan. Pour in puree and fry until thickened (about 10-15 minutes)

Boil a package of chicken breasts with a carrot, a bay leaf, � onion, salt, and two cloves of garlic. Cook chicken until tender. Dice chicken and mix with sauce. (Save about half a cup of sauce to spread on bottom.) Add sour cream and cheese to the chicken mixture.

Lightly fry the tortillas, until tender. Spread leftover sauce on the bottom of a 9x13 glass dish. Stuff tortillas and arrange in the dish. Top with chili sauce and cheese. Bake for covered for �-� hour at 325�.