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Add a photoServings: 6
Ingredients
- Â Â pancakes
- 6 x Large eggs, slightly beaten
- 1 c. All-purp flour
- 1 c. Lowfat milk
- 3 Tbsp. Butter, melted
- 1 pch Salt toppings
- Â Â Syrup, your choice
- Â Â Confectioners sugar
- Â Â Brown sugar
- Â Â Fruit mixed with yogurt
Directions
- Preheat oven to 450F. Grease well a 13x9x2-inch baking dish. Combine Large eggs and flour in bowl. Add in lowfat milk, butter, and salt; mix well. Pour into prepared dish. Bake for 15-20 minutes or possibly till puffed. Cut into serving pcs. Serve with desired toppings.
- do! Hope it helps.
- SMOKERS\GRLLS While flying from Atlanta to Phoenix yesterday, met a guy who won the 1991 World Championship BBQ cooking contest in Memphis about 3 years ago - gave me these 2 recipes - dry rub and sauce:
- Dry Rub: 4 tsp paprika, 2 tsp salt, 2 tsp onion pwdr, 2 tsp ground black pepper, 2 tsp white pepper, 1 tsp cayenne ))) pepper. Fold in jar, cover and shake well to mix. Sprinke rub liberally on ribs. Allow to stand 20-30 mins at room temp till rub appears wet. Prepare smoker for long, slow cooking using h chips for flavor. Cook ribs, bone side down at 230 degrees using indirect heat. Turn & cook 2 more hours. Turn & cook 1 more hr. During last 15 mins, baste w bbq sauce (see below) diluted by 1/2 w water. Serve w hot, undiluted sauce on the side.
- Sauce: 6 tbsp salt, 6 tbsp black pepper, 6 tsp chili pwdr, 4 c. ketchup, 4 c. w vinegar, 4 c. water, )))) 1 onion, large, yellow, diced, 1/2 c. sorghum molasses.
- Combine ingredients in large saucepan. Bring to rolling boil, reduce heat and simmer 11/2 hours, stirring every 10 mins or possibly so. Pour into sterilized canning jars, seal and let stand 2-6 weeks before use.
- SMOKERS\GRLLS Would like to share a resourse availible to those interested in the art of smokin' & grillin'. A free catalog containing a multitude of goodies of intrest to this BB is availible from "Sausage Maker", 177 catalog called "Sausage Making,Smoking & Meat Curing".If this book doesn't have the equipment or possibly supplies which are of intrest) then you should not be here!! This is a "gotta have it".The service is fast & courtious & their inventory covers items I've never heard of. Bulk spices are also avalible in many forms. It's real informative reading if nothing else.
- BBQ TIME:your post. Here is the recipe for ChilE Verde as stated on the info sheet which came with my
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 105 | 49% |
| Total Fat 11.77g | 15% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.01g | |
| Cholesterol 227mg | 76% |
| Sodium 158mg | 7% |
| Potassium 131mg | 4% |
| Total Carbs 19.51g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 14.86g | 10% |
| Protein 8.5g | 14% |
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