Okay guys, I'm gonna share my absolute favorite recipe. Most people I know don't know to separate the egg yolks from the egg whites and beet the egg whites on high for two minutes when making waffles. This is how you make the waffles light and fluffy. They are so good you can even eat them all by them self. These aren't just any waffles! These are the..
Light 'N Crisp Belgian Waffles!! - seriously its the best I've never dared to share this recipe with anyone so you should feel honored that I'm sharing hehehe
Preheat your waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth.
*note* If you don't know how to separate the egg yolks from the egg whites heres how:
Crack your egg open so you have two egg shell halves. Play "catch" back and forth with the egg yolk between the egg shell halves helping to siphon the egg whites away from the egg yolk, placing the egg whites into its own bowl to be beaten separately. After you have extracted all the egg whites, simply place the egg yolk into your batter mix as stated above.
Why is this important? Because if you don't beat the egg whites like this you wont get light and fluffy waffles, they will taste differently and will look more like pancakes.
By hand, gently fold in egg whites. Pour 1/2 cup batter over center of grids on waffle maker. Close waffle maker, bake until golden for about 2 1/2 minutes. Repeat. They taste great all by them selves or with your favorite topping.
When "folding" the beaten egg whites into the batter, you are not stirring here. If you stir you will lose the consistency of your fluffy batter and your waffles will not be fluffy. Simply take your spatula under your mix and fold the batter over the egg whites using as few strokes as possible.
1 cup (8 ounces) sour cream
1 cup mayonnaise/miracle whip
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped seeded tomatoes (take all the guts out of tomatoes)
6 bacon strips, cooked and crumbles (use real bacon not bacon bits)
1 tablespoon chopped green onion
That is the main recipe. I usually make a few changes to it: ...I use 12 bacon strips and I like a lot more green onion. ...I usually just buy a 6oz bag of shredded cheddar and put it all in.
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Skynight, if I only had a waffle maker! Maybe I can borrow my mother-in-laws.:confused:
Storm, I'll be going to the store tomorrow to get what I need for that one.
2 lbs ground elk, or regular hamburger meat
1 lrg white onion
1 each red bell pepper and yellow bell pepper
5 each whole fresh jalapenos
1 can diced tomatoes in juice(the size of the can is up to you)
1 can kidney beans
2 small cans tomato paste
Garlic powder, cayenne powder, chili powder.
Dice the onion and the bell peppers and put them in a stock pot. Start to simmer in a little canola oil. Cut the jalapenos in half, make sure you cut off the top where the stems are. I take a spoon and scrape out the seeds. If you like a bit of spice, leave the seeds in. DON'T TOUCH YOUR EYES OR GO TO THE BATHROOM WITHOUT WASHING YOUR HANDS AFTER WORKING WITH THE JALAPENOS. IT WILL BURN.
Dice the jalapenos and put them in with the bells and onion. In a separate pan brown off the ground meat. Add the diced tomatoes, juice and all, with the onion and peppers. Bring to simmer. Drain the juice out of the kidney beans and add to stock pot.
Drain the juices from the cooked ground meat and add to the stock pot as well. Add 4 cups warm water and the 2 cans tomato paste.
Adding the spices is up to you. I use about 2 ounces of garlic powder, 5 ounces of chili powder and about 1 ounce of the cayenne powder. If you want add some Tabasco sauce.
Let simmer for about 3 hours, stirring every once in a while.
I prefer to use ground elk. It has a better flavor than regular ground beef. If you can find ground elk cool! If not, then you may want to hunt it or just go with the beef.
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