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Recipes, Tips, & Reviews from home cooks better than I am.

Gary’s Pioneer Pancakes

Thursday Sep 29, 2011

Submitted by Gary Floyd
Makes 12

Ingredients

1½ c. cake flour t tbsp cake flour, reserved
¼ tsp salt 1 tbsp baking powder
3 tbsp sugar 1½ c. evaporated milk
1 lemon 1 large egg
1½ vanilla extract butter
maple syrup

Pancakes

Directions

  1. Heat griddle or skillet over medium to low heat.  In a large bowl combine flour, salt, baking powder, & sugar.
  2. In another bowl, combine evaporated milk, lemon juice, & lemon zest.  Let rest for 4-5 minutes.  Add egg, vanilla, & melted butter.  Lightly stir to blend.
  3. Gently combine wet & dry ingredients (wet into dry).  Stir to blend ingredients.  Add more milk if batter seems too thick.  Do not make too thin of a batter.
  4. Melt a dab of butter on heated skillet/griddle.  Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side).  Serve with softened butter & syrup of choice.

Chef’s Note: You can substitute buttermilk for the evaporated milk & lemon juice & zest.

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Roasted Bone Marrow

Monday Nov 30, 2009

Submitted by RandallPMcMurphy
Serves 2

a few veal or beef marrow bones parsley
shallots lemon
extra virgin olive oil coarse sea salt
pepper bread

1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste.  Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.

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Crab Cocktail

Tuesday Feb 10, 2009

Submitted by The Crab Place
Serves 4

1 lb. lump crab meat 2 large cucumbers, diced
1 tbsp lemon juice ¼ tsp salt
¼ tsp paprika ¼ tsp tarragon
2 tsp parsley flakes 1 c. sour cream

1. Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
2. Add sour cream to the mixture.
3. Mix well; refrigerate for 20 minutes or until chilled.
4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.

Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.

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Francine’s Famous Salad Dressing

Sunday Sep 7, 2008

Submitted by Tyler Patton

1 egg yolk
1 tsp dijon mustard
2/3 c. canola oil 1/3 c. wine vinegar
garlic, pressed salt & pepper
lemon juice Parmesan cheese
Knorr Aromate seasoning (a dash) Knorr Maggi seasoning (a dash)

Mix all ingredients & blend into your salad just before serving.

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Food Art Friday for August 29th

Friday Aug 29, 2008

Images from WarNet.ws

Submit your food art or found food art photos to info@foodaskew.net!

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