Easy and Delicious Thin Pancake Recipe

When it comes to having breakfast, pancakes are the first thing that come to mind. Delicious, nutritious, sweet and packed with energy, pancakes have all of these things, plus they are great tasting. Traditional pancakes are too thick and cannot be rolled with other ingredients. But, what if you can make thin pancakes? Imagine the possibilities? well... the good news is that, you can make thin pancakes quite easily, by following these easy steps. 

How to prepare Thin Pancakes?

First of all you will need to separate the two eggs yolks from the egg white, by crack opening the egg on top of a filter with a container underneath it. You can use a tradition tea filter, which will effectively separate the egg yolk.
Add a 1/4 salt to the egg white, then beat them until they are stiff, you may want to use a portable blender for this one.
Once done, add 70 grams of sugar to the egg yolks, and then use a manual whisk to mix up the sugar and eggs.
Now add 200 milliliters of milk to the mixture of egg yolks and sugar, again mix them well by using a tradition whisk. 
Once done mixing, add 110 grams of sieved flour into the mixture of egg yolk and sugar, now mix it well.
Put the mixture through a sieved filter, to check to see if you have any clumps formed up, if so, stir the clumps up using a whisk.
Add two soup spoons of RUM, that's right you heard it right RUM (optional if you don't want to put alcohol in your food).
Now add the stifled egg white with the mixture, and mix well using a whisk.

Add some salad oil in a small tea plate, or any small bowl, now take a piece of tissue paper, fold it up neatly and place it in the oil, wait, till it the tissue paper soaks up all the oil.
Now take a frying pan, pick up the tissue papers and spread it all around the frying pan. 
Pour the pancake batter into the frying pan, and spread the batter into the frying pan by tilting it evenly, so that the batter spreads evenly in the frying pan. 
Fry the pancake using medium to low heat, so that you don't over cook them.

Remember: don't forget to flip them over, so that they could cook more evenly.


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Easy Picnic Recipes You Need to Try

Picnics are so much fun and you have so many easy picnic recipes out there you can choose from to make your picnic delicious. There is no need to spend all day preparing a huge meal for such a simple day out. You need to forget all that cooking and make something simple but very satisfying. Here are two different recipes you may want to try for your upcoming picnic.

Try the BLT wrap. Here are the ingredients you are going to need to get started making this yummy wrap.

4 flour tortillas- 12 inch
1 cup of shredded cheddar cheese
½ head shredded iceberg lettuce
1 diced tomato
1 pound of bacon

This is one of the easy picnic recipes that doesn't contain much cooking. You are going to want to cook your bacon in a deep pan and cook over medium-high heat until done to your liking. Drain the grease and put aside while you prepare the wrap. Place your tortillas on a microwave safe plate and one by one heat 1/4 cup of shredded cheese until melted on them. Usually one to two minutes. Immediately, top with your lettuce and tomato evenly and add your bacon. Fold over the sides of the tortilla and then roll up. Cut in half and you are all set.

This next recipe is for the vegetable lovers out there looking for easy picnic recipes. This recipe is called the crunchy veggie wrap and it's simple and healthy. Here are the ingredients you are going to need.

1/4 cup cream cheese fat-free
4 flour tortillas- 10 or 12 inch
1 cup of alfalfa sprouts (which are so delicious)
1 cup of shredded red cabbage
1/4 cup crumbled blue cheese
½ cup of chopped tomato
4 curly leaf lettuce
2 tablespoons of finely diced red onion

Spread one tablespoon of cream cheese on top of each tortilla evenly; top each one with a piece of lettuce. Divide your alfalfa sprouts and the remaining ingredients among tortillas to your liking. Roll them and then cut diagonally.

These two easy picnic recipes are just a couple of the many you can choose from. You have no limits to what you can bring on your picnic. Whichever you choose they are going to have you full and very much satisfied without the guilt of eating too much. So plan and prepare the meal of your choice. Enjoy one of these simple yet fulfilling meals and enjoy the time you have out doors.

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For a Tasty Vegetarian Dish Try This Recipe For Chinese Vegetarian Noodles

If you are a vegetarian or are searching for something to make for your vegetarian family member or friends, give this recipe for Chinese Vegetarian Noodles a try. This is a quick and easy dish to make and is sure to impress the vegetarians in your group. The non-vegetarians will be impressed, too. Offer them a chicken breast, a slice of pork loin or something similar with their noodles!


1 1/2 tbsp minced garlic
1 tbsp minced fresh ginger (1 tsp ground ginger)
1 1/2 tbsp curry powder (or less to suit your taste)
1/4 cup vegetable broth
3 tbsp soy sauce
1/2 tsp sugar
3/4 tsp salt
1/4 tsp fresh ground black pepper
1 1/2 tbsp corn oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cups thinly sliced cabbage
1/2 lb rice stick noodles (ethnic food section), softened in hot water and drained

Make a curry seasoning by mixing together the following:, garlic, ginger, curry powder; set aside.

Make a basic Chinese sauce by mixing together the vegetable broth, soy sauce, sugar, salt, pepper; set aside.

Heat a heavy skillet over high heat; add the oil and heat until hot, about 30 seconds. Add the curry seasoning and stir-fry until fragrant, about 10 seconds. Add the onion slices and stir-fry for a minute or until barely tender. Add the red and green peppers; stir-fry for another minute. Add the cabbage and cook for 2 or 3 minutes until everything is crisp tender. Add the Chinese sauce and the noodles. Carefully toss to mix. Cook, stirring, for 30 seconds. Best served hot.


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Risotto Cakes Topped With Bacon, Mushroom and Pea Sauce

This is one of my favorite things to make, it requires a little time and a few steps. However, the end result of flavor and presentation make this dish worth the work.

In my opinion, this dish certainly rivals the best of restaurants. Give it a shot, I'm sure you won't be disappointed.

Difficulty (Scale from 1-10): 7

Serves: 4-6

Prep Time: 30-40 minutes

Total Time: 60 minutes


2 tablespoons salted butter

1 tablespoon of olive oil

1 large Vidalia onion - chopped

1/2 teaspoon crushed red pepper

2 cups of long grain white rice

4 cups of chicken stock

2/3 - 1 cup of parmesan cheese

salt and pepper to taste

non-stick cooking spray

4 slices of bacon - cut into 1/2 slices

1 pound of sliced Portobello mushrooms

2 cubes of chicken bouillon

2 cups of heavy cream

1 cup of frozen peas - thawed

salt and pepper to taste

1/2 cup or more of olive oil

1 cup of all purpose flour

Preparation of Risotto

In a large pot on medium-high heat, add butter and olive oil, once butter is melted add onion and crushed red pepper, sauté until onions are translucent.

Add rice and stir, making sure rice is well coated (2-5 minutes).

Slowly add chicken stock, bring to a boil and then lower heat and simmer for 15-20 minutes or until rice is tender. Remove from heat.

Stir in parmesan cheese, taste and add more cheese if necessary. Add salt and black pepper to taste. Then cool to room temperature.

Take a 1-2 inch deep baking pan and spray with non-stick cooking spray and add risotto to pan. Make sure the risotto is 1 - 1 1/2 inches thick then cover with plastic wrap and chill for 30-45 minutes or until cold.

Preparation of Sauce

While risotto is cooling, over medium heat, add bacon to a sauce pan and cook so fat is rendered (fat should look translucent), making sure that the bacon remains soft and not crunchy.

Add mushrooms to sauce pan and sauté until mushrooms are tender. Add chicken bouillon and dissolve, add cream, and peas then simmer for 15 minutes.

Add salt and black pepper to taste. Remove from heat.

Re-heat prior to serving over risotto cakes.

Preparation of Fried Risotto Cakes

Remove baking pan with risotto from refrigerator. Remove plastic wrap.

Heat a large skillet with 1/4 inch of olive oil in pan over medium-high heat.

Using a knife cut risotto into squares (approximately 4X4 inch), use a spatula to remove from pan. Add flour to a large semi-flat plate.

Take each risotto square and (lightly) coat with flour in plate, flipping over to so both sides are now lightly covered with flour.

Test oil (by dropping a little flour) in frying pan and make sure oil is hot enough.

Fry each risotto cake until both sides are golden brown. (Note: Be careful not to break-up cake while turning over during the frying process).

Remove from skillet.

Serve fried risotto cakes topped with the bacon, mushroom, and pea sauce.

Enjoy your meal!

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Southern Seafood Pizza - Can it Be That Easy to Make?

Southern Seafood Pizza

1 Can Pillsbury French Bread Loaf
1 LB. Snow Crab Legs (Steamed)
1/2 LB. Shrimp (Steamed)
4 Whole Baby Portabella Mushrooms (Sliced)
1 Jar Alfredo Sauce (about half the jar)
Flour All Purpose (just enough to dust your pan)
Cheese (1/2 Cup) Shredded Cheese (what ever you have)
Cheese Parmesan Cheese

This is how pizza is done down south. Well, this is how I did a pizza in the south. It all started with a can of Pillsbury French Bread sitting in my refrigerator. I was looking at it and knew I wanted to make something with it. So I headed down to the store, and looked to see what would jump out at me. Well the Snow crabs were on sale and so were the shrimp, so the stage was set. The Baby Portabella Mushrooms were on sale to, so I snagged a pack of them too and headed home.

The shrimp were already steamed, but the crab legs needed some attention, so I set things up to steam them and smothered them in Old Bay Seasonings before I steamed them. They were done in about 6 minutes and once they sat for about an other 3 minutes I tore into them and got all of the meat out of the shells. While the crab legs were cooking I set up a baking sheet, with a sheet of aluminum foil, but the key here is, I did it upside down. It is, for me anyways, easier to work the dough with the pan upside down. Also get you oven preheated to 350 degrees.

I sprinkled some of the flour on the pan and opened the can of dough and very carefully unrolled it. If you look closely, there is a seam, and you can unroll it so it is a flat piece of dough. I supposed you could just buy a ready made pizza crust and adjust your ingredient sizes to accommodate that size crust. None the less, I used the unrolled French Bread and I stuck the pan with the now flat dough in the oven for about 7 minutes.

After 7 minutes, I pulled the pan out and very carefully flipped the dough over. The bottom, which is now the top is a bit more cooked then the top, now bottom. This works out perfect. I took the crab meat, shrimp and mushrooms and generously placed them everywhere. When I had completed that, I took my jar of Alfredo sauce and poured it on top of everything else, being very careful to make certain I covered everything. I then shoved it back in the over for 6 more minutes.

After 6 more minutes, I pulled it out and proceeded to pour the shredded cheese all over the top, once again, making sure to cover as much as possible. I used a Mexican 4 cheese blend, because it is what I had, but any shredded cheese should work for this recipe. I then stuck it back in the oven and basically watched it from that point. Since all oven are not the same, rather then giving a time limit for the final step, I'll just say, keep an eye on it from this point. You just want the cheese to melt, but not burn. My oven took about 4 minutes for it to get the way I wanted it.

Get it back out, let it cool for about 5 minutes, top it with Parmesan cheese and hot sauce if you like it and have at it. You can cut it into 4 good size pieces. Good Eats and enjoy!

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Necessary Parts of a Successful Baby Shower

Celebrating for an incoming baby is one of the most important events in every family. When planning for the baby shower party, most importantly is to keep in ones mind to help the expectant mother along. It is extremely exciting to plan the party what with so many cute ideas in mind. Here are some tips to make the party as efficient and effortless as ever without sacrificing the energy of the would-be mother.

* Invite people who are closest only to the would-be mother and the family. This will save energy in entertaining people, minimizing the time for introductions and keeping them comfortable around.
* The theme should be the focal point of the party, but work around the budget. The theme that you choose for the baby shower will affect every other aspect of the party. Once the theme has already been established, it is now easy to work on the invitations, decorations, games, favors, cakes, food, gifts and everything else.
* Working on the invitations is the next step. Invitations can be bought from a store then handed or mailed, but making your own invitations can be a lot of fun, can be a test of your creativity and rewarding because you will also get a lot of compliments from the guests. It should be cute, original and full of colors.
* When it comes to decorating for a baby shower, think about atmosphere and "feel" you want by conveying the shower theme throughout the decorations. Make your baby shower decorations colorful and exciting.
* Games to be played should be clearly explained including: what you will need, how the game is played, and for what groups the game would be most appropriate. Every woman who has ever planned a baby shower knows how games really set the tone for the party. Singing sessions are very popular these days so why not include this as part of the party to make it more lively.
* Choose the party favors that best fit the personality and interests of the guests. Baby shower favors are small gifts of appreciation for coming to the party and a lasting memory of how fun and special the baby shower was. So, they are an important part of planning a shower.
* One of the most popular baby shower idea these days is baby shower cakes or diaper cakes. It is not an "essential" item but they do add fun and
a touch of class to the party.
* The food for the party would depend on the people coming, time of the party, theme of the party and the time to prepare the foods. If many people are coming; finger foods, beverages, and appetizers would be perfect. Sandwiches and soups might be a good idea. But if you only have a small group coming, then a full meal might not be too much work. It all depends on how much effort you want to put into the baby shower menu.
* Buy gifts to match the theme of the baby shower. If the would-be mother is a 1st time mother who needs basic baby supplies, a gift for the baby would be best. If the expectant mother already has 1 or more children, she may already have the main baby supplies she needs, and so a gift to pamper herself might be a fun idea.

The key to a beautiful and memorable shower party is not how much you spend for it. Even if it's simple but memorable, then it can be considered a grand baby shower.

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Filling and Closing Spinach Triangles (Fatayer bi Sabanekh),

Chef Kamal demonstrates how to fill and close Spinach Triangles (Fatayer bi Sabanekh), a recipe featured in his cookbook, Classic Lebanese Cuisine, 170 Fresh and Healthy Mediterranean favorites. For additional recipes, please visit: www.cookingwithkamal.com and for specialty ingredients and gifts, please visit: www.shopkamal.com

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Amazing Raw Basil Pesto Sauce

www.therenegadehealthshow.com - In the kitchen today, we have... An amazing raw basil pesto sauce! It's a great raw food recipe for appetizers (to stuff into mushrooms) or to put over julienned vegetables. It's fresh and 100% full of garlic! Check it out... (plus we answer the "why do you have a microwave in the kitchen" question I've gotten from a few of you...)

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