Stuffed Grapevine Leaves
Adapted from Betty Crocker’s International Cookbook recipe by the same name on page 165.
Place about 1 tablespoon of meat (lamb or beef) mixture on doubled leaves and wrap, place in skillet, seam side down.
Using my Kitchenaid Mixer,, i whip the eggs and add the organic lemon juice.
Pour the egg mixture over the stuffed grapevine leaves.
Here are the alternative meatballs only – better for people who have difficulty chewing.
Made these for Sunday lunch when June and Jerry came for a visit. But these are good waffles. Cheers! tauna
Click here for a downloadable and printable recipe: Belgian Waffles
Great recipe for using up my 5 lbs of powdered buttermilk, serve with local butter and maple syrup. yummy!! from Completely Delicious
Easily make homemade pancakes whenever the mood strikes! One batch of pancakes make 10 4-inch pancakes.
- 6 cups (720 grams) all-purpose flour
- 1 1/2 cup (300 grams) powdered buttermilk
- 1/3 cup (65 grams) granulated sugar
- 3 tablespoons baking powder
- 1 tablespoon baking soda
- 3 teaspoons salt
TO MAKE A BATCH OF PANCAKES:
- 1 1/3 cup ( grams) pancake mix, above
- 1 cup (250 ml) water
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
TO MAKE THE PANCAKE MIX:
- In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.
TO MAKE PANCAKES:
- Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
- Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
- Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.
baking tip:PANCAKE MAKING TIPS
- Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
- Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
- I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
- To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
- Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.
Just throwing out this question to my foodie bloggers and others who print them off to use. I don’t make any money with my blog, but enjoy jotting down favourite family recipes which others seem to like. So, not looking to spend a lot of money on a recipe function, but still something user-friendly and print off nicely. What are ya’ll using that you like?
Thanks in advance for any and all help!
Sorry that there are no photos, but have received requests for this recipe, so am publishing ahead of those. Next time i prepare this delicious recipe, i’ll take and add photos to this entry.
|Egg Noodles w/Sausage & Kale*
3 tablespoons olive oil
1 lb lamb or beef sausage
½ lb kale, tough stems and center ribs discarded and leaves coarsely chopped (or spinach)
½ lb dried egg noodles
2/3 cup water
½ cup Parmesan cheese
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
Meanwhile, blanch kale (or spinach) in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet. Sauté, stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and ½ cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired. Serves 6.
Tips: Retain some of the noodle cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour. I make beef sausage a few days ahead and freeze; time allows the spices; salt, sage, black pepper, to meld with the ground beef.
*adapted from recipe in the March 2006 Gourmet magazine.
2 cups unbleached white or whole wheat flour
3 egg yolks
2 teaspoons salt
1/4 to 1/2 cup water
Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.
Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.