Cottage Cheese pancake

http://blog.sina.com.cn/s/blog_9aab16e501016con.html

【Chunky Cottage Cheese pancake】 （改自：Weelicious）

称量单位说明：1杯=236毫升，1大勺=15毫升，1小勺=5毫升

原料：

Cottage cheese 1杯

鸡蛋 3只

香精（Vanilla Extrac） 1小勺

枫糖浆(Maple Syrup) 1大勺

中筋面粉（All purpose flour） 60克（约半杯）
盐 1/4小勺
泡打粉（Baking powder） 1小勺

姜味蓝莓糖浆 

做法：

1.在一个小碗中混合Cottage cheese、鸡蛋、香精和枫糖浆并搅打均匀。

2.另取一个小碗放入面粉、盐和泡打粉搅拌均匀，倒入步骤1中的湿料中轻轻翻拌均匀。

3.不粘平底锅或Griddle中火加热，薄薄抹一层黄油，倒入适量面糊，加热2-3分钟至面糊表面开始冒泡泡时翻面，再加热1-2分钟至熟即可。

说明：

同样的配方，把Cottage cheese替换成等体积的Ricotta cheese也一样好吃，Ricotta微甜，口味和质地都稍有差异。因为奶酪本身的香味很突出，我跟薯条爹都觉得不用搭配任何糖浆或者果酱就很好吃了~

红翻天烤鱼头

http://bbs.wenxuecity.com/cooking/1223727.html

步骤图：鲶鱼头请超市师傅劈成四瓣。用料酒，生抽，姜丝腌两小时。两面煎一煎。另起一锅，爆香葱姜蒜和豆豉。加两勺李锦记蒸鱼酱油，小半勺醋，一小勺糖和半碗水烧成汤汁。

煎好的鱼头入烤盘，将汤汁浇在鱼头上。另抹上红翻天剁椒。390华氏度烤半个小时

zucchini bread

大概1/4的糖刚好。 这次用apple sauce完全替代了vegetable oil，蛋糕不是很膨（也忘记加点白醋来促进baking soda反应了）

http://allrecipes.com/recipe/moms-zucchini-bread/

Ingredients Edit and Save

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Original recipe makes 2 loavesChange Servings

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs

• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

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Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Grilled cheese sandwich

用这种方法，抹黄油，另一面抹laughing cow, 夹煎鸡蛋火腿西红柿后一起煎。这么做出来的三明治很好吃

Grilled Cheese Recipe for Picky Eaters

Grilled cheese sandwich recipe for kids, from the Deen Brothers

By Jamie and Bobby Deen

comments (1)

related tags: kid-friendly recipes, picky eaters, Quick - Easy, Recipes--Child, sandwiches, Recipes

You will need:

8 slices white bread
4 tablespoons (1/2 stick) unsalted butter
Four ¾-ounce wedges Laughing Cow cheese or other spreadable mild cheese
½ cup grated mild cheddar cheese (4 ounces)
¼ teaspoon garlic powder
1 large tomato, thinly sliced

Serves: 4 kids or 2 adults

Spread one side of each bread slice with the butter. Flip the slices and spread the other side with the spreadable cheese. Divide the cheddar cheese among 4 slices of the bread and sprinkle with garlic powder. Top with the tomato and cover each sandwich buttered side out with 1 of the remaining slices of bread.

Heat a large skillet over medium heat. Cook the sandwiches, turning once and pressing down with a spatula to help melt the cheese, until golden brown, 2 to 3 minutes per side. Serve warm.

Recipe Courtesy of Ballantine Books, The Deen Bros Take It Easy
Buy the book for more delicious recipes!

韩式牛尾汤

你好牛尾1千克、大葱1根、蒜头10粒、洋葱1/2个、盐、胡椒粉、调料（酱油1大匙、葱花2小匙、蒜泥1小匙、加盐、芝麻粉、辣椒粉）。 1）将牛尾切成5cm长的段，用冷水浸泡去血水。2）大葱，蒜头，洋葱洗 净，大葱切7-8cm长条，洋葱切粗条，调料准备好。3）锅内加10杯水，再依序放入牛尾、蒜头、切好的大葱、洋葱，用武火加热。4）开始排气后改为小火煮25分钟，关火、焖约15分钟，排掉压力，开盖。5）食用时配以葱花、盐、胡椒和调料。注：牛尾需用长时间加热才能酥...[详细]

 [原料/调料] 牛尾 2公斤 水 17杯 (1)葱 1根 蒜末 1又1/2大匙 酱油 3大匙 胡椒粉 1/2小匙 香油 2大匙 白芝麻 2大匙 (2)盐 适量 胡椒粉 适量 [制作流程] (1)将葱切成葱花备用。取一汤锅，加入17杯水煮开。将牛尾剁成小块状，洗净后放入滚水中，煮开后，将浮油仔细捞除，转小火续煮3小时。 (2)用筷子测试牛尾熟透程度，如果筷子已经可以插进去的时候，就将牛尾取出，与调味料(1)拌匀入味备用。 (3)让汤汁再次滚沸后，再将已拌入味道的牛尾放回去，煮沸后，加入调味料(2)调味即可上桌食用。

罗宋汤

来自　　尾巴的厨房

http://www.beitaichufang.com/bbs/topic13140

（1）牛肉洗干净，用刀切成小块（如果觉得自己的刀还没有到刨丁解牛的境界，最好先过一下水再切，不然啊，累死你 :P ）。准备一个汤锅，放大半锅水，将牛肉冷水下锅，开大火煮沸，用勺子去浮沫。等浮沫出干净了，捞起来，重新盛一锅水，烧到温热下肉和拍破的老姜，大火烧开转小火，炖3小时。 
（2）把蔬菜们，土豆、胡萝卜、西红柿去皮切丁，卷心菜切一寸长菱形，洋葱切丝。 
（3）在牛肉汤烧到3小时的时候（也就是牛肉基本上软了就可以），取一口大的炒锅，锅烧热后放入油和黄油，烧热后先放入土豆块，煸炒外面熟了放入其它蔬菜，再放入番茄酱和番茄沙司(按汤的量估算尽量多放)，放入精盐一勺旺火煸炒一两分钟后趁热全部放入汤里，汤继续小火熬制。基本上，尾巴没有这么大的炒锅，所以就一样一样炒，一样一样放，也是可以的。 
（4）喜欢汤稠一点的继续操作这一步，觉得无所谓的可以省略：再把炒锅洗净，擦干，开小火把锅烤干后，把面粉放入锅内，反复炒至面粉发热，颜色微黄就趁热放入汤里，用只大汤勺搅匀。记得炒锅要干啊，不然弄成疙瘩汤可别来找我哟 :P 
（5）再熬制20分钟左右，放盐啊糖啊胡椒粉什么的就可以了。 
（6）尾巴熬了好大一锅，拌米饭面条面包都顶顶美味，当然罗宋人（俄罗斯人？）是吃又黑又硬的列巴的。 

简易pizza

烤箱预热３５０F　（下次试试４００F)

uncooked　tortilla饼皮一张，放进去烤２-３分钟或更久（到微熟）。

饼皮上刷一层pizza酱，铺上toppings（比如蘑菇、西红柿、cheese　等）；　放回烤箱，再烤１０分钟左右，直到cheese都melted，（我会开broil再烤２-３分钟）到cheese略微有点点发棕色时取出来吃。

简单yummy！！

自制橘子果酱

橘子剥皮。

取一部分橘子皮泡一会儿水后用勺子刮去白色的部分，只留橙色的外层皮。　

橘子皮和所有果肉用blender搅碎后倒入锅中；大火加热。

锅里再加入适量冰糖、柠檬皮屑、柠檬汁。　熬吧！！（没有面包机的jam功能，这次用了慢炖锅敞着盖子慢慢来也不错）

不能忍的话还可以加点gelatin帮助凝结。

灰常的yummy！！

简单好吃的biscuits

消灭多余heavy cream的好方子。　可以做好冻起来，要吃时临时拿出来烤。
搭配自制橘子果酱，味道美极了！！！


http://www.kingarthurflour.com/recipes/biscuits-recipe

main ingredients

• 206g King Arthur Unbleached All-Purpose Flour
• 28g cornstarch
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 227 to 283g heavy cream, enough to make a cohesive dough
• 14 to 28g melted butter

1) Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.

2) Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. If you're uncertain about your ability to make a nice freeform 8" round, pat the dough into a lightly floured 8" round cake pan, then turn it out onto a lightly floured surface.

3) Use a sharp 2 ¼" biscuit cutter to cut rounds. Place them on a lightly greased (or parchment-lined) baking sheet.

4) Brush the biscuits with butter, if desired, for extra flavor.

5) Place the pan in the freezer for 30 minutes. This will improve the biscuits' texture and rise.

6) Preheat the oven to 425°F while the biscuits are in the freezer.

7) Bake the biscuits for 20 minutes, till they're golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.

tips from our bakers

• Easiest way to cut biscuits? Pat the dough into a 7" square. Use a sharp knife to divide the dough into nine squares. Hey, nobody said biscuits have to be round!
• Why the cornstarch in this recipe? It lowers the protein of the flour, which in turn produces a more tender biscuit.
• Can you use milk or buttermilk instead of heavy cream? Of course. You'll need to use a bit more, and your biscuits won't be as tender-textured or rich-flavored.
• You don't have to use a 2 ¼" biscuit cutter. Use whatever size you have, understanding that larger biscuits may need to bake a bit longer, and smaller biscuits a bit less time.
• It's important to use a sharp cutter; the sharper the cutter, the cleaner the cut, the higher the biscuits will rise.