Posts Tagged ‘flour’
Sweet Potato Latkes
Ingredients
- 2 sweet potatoes, peeled & shredded
- 2 eggs, lightly beaten
- 1 tablespoon brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1/4 cup vegetable oil for frying
Instructions
- Place sweet potatoes in a towel and squeeze out as much water as possible. Let sit and the re-squeeze.
- In a large bow, combine sweet potatoes, eggs, brown sugar, flour, cloves, and cinnamon. Mix well.
- Heat oil in a large heavy skillet.
- Form into pancake size cakes, and fry in hot oil. Flip cakes after 2-3 minutes and brown other side.
- Drain on paper towels and serve hot.
Variations
We are going to try this again roasting them.
Cooking time (duration): 30
Number of servings (yield): 8
Kenny’s Perfect Cookie Recipe
Summary: From Kenny
Ingredients
- 1 stick butter melted
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg yolk
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- Raw granulated sugar
Instructions
- Blend sugars and butter.
- Add egg yolk, corn syrup, and vanilla
- cream into butter and sugar mixture for about 15 seconds
- Sift together flour, salt, and baking soda
- Add flour mixture to wet ingredients in 3 increments, blending well with each added increment
- Spoon out small scoops of dough and roll in raw, sugar granules, then chill in refrigerator for 15 minutes or until firm (can use freezer)
- Place on parchment-paper-lined baking sheet and place in 375 degree oven until dark brown on top – 10 to 15 minutes.
- Should come out crunchy/crispy on the edges, bottom and top, yet very ooey-gooey and chewy in the middle :]
Meal type: dessert
Chicken Pot Pie
Ingredients
- 1.5 cups low sodium chicken broth
- 1/2 cup fat free half & half
- 2 tablespoons all purpose flour
- 1 tablespoon dijon mustard
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 3 medium onions chopped
- 3 cloves minced garlic
- 1/4 teaspoon dried thyme
- 2 cups frozen vegetables (corn, carrots, peas, etc.)
- 1.5 cups cooked chicken breast
- 1 package (6 oz) refrigerated buttermilk biscuits
Instructions
- Preheat oven to 425
- Spray 3 quart dish with cooking spray
- Combine broth, half and half, flour, mustard and pepper until well blended and set aside
- Melt the butter in a large skillet over medium high heat
- Add onion and allow to carmelize
- Add garlic and thyme and cook for a minute
- Add mixed vegetables and cook until heated through
- Add broth-half and half mixture and bring to boil
- Allow to thicken slightly
- Pour into baking dish
- Arrange biscuits on top
- Bake 10-15 minutes until biscuits are golden brown
Cooking time (duration): 35
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Microformatting by hRecipe.
Corn Bread
Ingredients:
- 1 cup(s) uncooked cornmeal, yellow
- 1 cup(s) all-purpose flour
- 2 tsp baking powder
- 3/4 tsp table salt
- 1/2 tsp baking soda
- 14 3/4 oz cream-style corn, canned
- 1/2 cup(s) buttermilk
- 2 large egg white(s)
- 2 tsp corn oil
Directions:
- Preheat oven to 400ºF.
- Coat an 8-inch square cake pan with cooking spray.
- Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl.
- Mix well with a fork, then make a well in the center; set aside.
- Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended.
- Fold wet mixture into dry ingredients; mix until blended.
- Pour batter into prepared pan and smooth the top.
- Bake until a wooden pick inserted near the center comes out clean, about 20 minutes.
- Allow to cool in pan on a wire rack for 10 minutes.
- Remove from pan; cool completely before cutting into 8 squares.
- Servings: 8
- Calories:
- Fat:
- Fiber:
- WW Points: 3
Herbed Chicken & Dumplings
Ingredients:
- 8 ounces skinless boneless chicken thighs, cut into bite sized pieces
- 3/4 cup (1/4 inch) diagonally cut celery
- 1/2 cup (1/4 inch) diagonally cut carrot
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 parsley sprigs
- 1 bay leaf
- 3 cups chicken broth
- 2 1/4 ounces all purpose flour (~1/2 cup)
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon baking powder
- 1/4 cup 1% low fat milk
Directions:
- Heat a large saucepan over medium high heat. Coat pan with cooking spray.
- Add chicken to pan and cook 4 minutes, browning on all sides. Remove chicken and keep warm.
- Add celery, carrots, onion, thyme, parsley sprigs, and bay leaf to the pan & saute 5 minutes or until onion is tender.
- Return chicken to pan and cook 1 minute.
- Add broth to pan and bring to boil.
- Cover, reduce heat and simmer for 30 minutes.
- Combine flour, chopped parsley, baking powder, and salt.
- Add milk, stirring until just moist.
- Spoon heaping teaspoons into broth.
- Cover and simmer 10 minutes or until dumplings are done.
- Discard parsley sprigs and bay leaf.
Note: The dumplings are not the best but the chicken and broth mixture are very good.
- Servings: 2 (2 cups each)
- Calories: 285
- Fat: 5g
- Fiber: 3g
- WW Points: 5