2 cups flour
3 tablespoons sugar
1 teaspoon salt
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1⁄4 cup butter, melted (1/8 of a pound)
1 3⁄4 cups milk
Mix the dry items first.
Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
Let sit at least 10 minutes while heating the pan.
These will be high, but light and fluffy.
Yields 9 (6″) pancakes
Recipe from Pete Nyhus
For marinating the chicken:
3 boneless, skinless chicken breasts, thinly sliced crosswise
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons vegetable oil
For the rest of the dish:
2/3 cup chicken stock
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound snap peas or sugar snap peas, trimmed and washed
2 tablespoons Shaoxing rice wine or dry sherry
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
Black pepper, to taste
Steamed rice, for serving
Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.
Combine the 2/3 cup chicken stock with 2 tablespoons cornstarch to make a slurry (stir out any lumps) and set aside.
When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 3 tablespoons oil, and sear the chicken just until browned. Remove the chicken from the wok and set aside.
Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir, and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.
Recipe from: http://www.thekitchn.com/recipe-chicken-and-snap-peas-224293
This recipe has always been a family favorite growing up!
- 5 -6 chicken breasts, boneless & skinless (Next time I’d add half the amount of chicken as I like mine a little more “saucy”)
- 1(10 3/4 ounce) can Campbell’s Cream of Mushroom Soup
- 1(10 3/4 ounce) can Campbell’s Cream of Chicken Soup
- 1 cup mayonnaise
- 1 cup chicken broth
- 3 -5 tablespoons curry powder, to taste
- pepper, to taste
- 1 -2 heads broccoli, enough to cover bottom of dish
- 8 ounces monterey jack cheese or asiago cheese, shredded
- 1 sleeve of ritz crackers or saltine crackers, crumbled
- 2 TBSP butter (optional)
- 3 cups of white rice, cooked.
4 boneless skinless chicken breasts
salt and pepper to taste (I used about ½ teaspoon of each)
2 cloves minced garlic
1 cup sliced mushrooms
1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
½ cup water
¼ cup cornstarch
3 TBSP fresh parsley, roughly chopped
Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.
Recipe from: lecremedelacrumb.com