Try this Oven Baked German Pancakes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450F. Grease well a 13x9x2-inch baking dish. Combine eggs and flour in bowl. Add milk, butter, and salt; mix well. Pour into prepared dish. Bake for 15-20 min or until puffed. Cut into serving pieces. Serve with desired toppings. Source: Apron Strings ----- This is really easy to do! Hope it helps. Karen in S.CA FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME: 03/20 11:18 AM TO: ALL FROM: DAVID BURKS (MFHB39A) SUBJECT: 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 powder, 2 tsp grnd black pepper, 2 tsp white pepper, 1 tsp cayenne >>> pepper. Mix in jar, cover and shake well to mix. Sprinke rub liberally on ribs. Allow to stand 20-30 mins at room temp until 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 hrs. Turn & cook 1 more hr. During last 15 mins, baste w bbq sauce (see below) diluted by 1/2 w water. Serve w warm, undiluted sauce on the side. Sauce: 6 tbsp salt, 6 tbsp black pepper, 6 tsp chili powder, 4 cups ketchup, 4 cups w vinegar, 4 cups water, >>>> 1 onion, large, yellow, diced, 1/2 cup sorghum molasses. Combine ingredients in large saucepan. Bring to rolling boil, reduce heat and simmer 11/2 hrs, stirring every 10 mins or so. Pour into sterilized canning jars, seal and let stand 2-6 weeks before use. Dave/Tempe, AZ FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME: 03/20 12:28 PM TO: ALL FROM: RICK RICHTER (KKTJ99A) SUBJECT: 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 Military Rd. Buffalo, NY 14207. (Yes NY!) This is a 63 pg informative catalog called "Sausage Making,Smoking & Meat Curing".If this book doesnt have the equipment or supplies that are of intrest> then you shouldnt be here!! This is a "gotta have it".The service is fast & courtious & their inventory covers items Ive never heard of. Bulk spices are also avalible in many forms. Its real informative reading if nothing else. Enjoy Rick Richter Lancaster, Ca. FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME: 03/09 8:03 AM TO: MILLIE HENRY (MVXC98A) FROM: DOLORES GILLETTE (SRDS42A) SUBJECT: CHILI Hi, Millie and thanks for your post. Here is the recipe for ChilE Verde as stated on the info sheet that came with my
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 6 | ||
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Calories: 503 | ||
Calories from Fat: 279 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31g | 41 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 1073.6mg | 330 % | |
Sodium 395.5mg | 14 % | |
Potassium 373.9mg | 10 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 21.6g | ||
Protein 33.8g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 503
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