Skip instant and make your pancakes at home, from scratch!

Posted by Fizah Onillon | July 12th, 2020 | Food-Bloggers

This breakfast recipe is so easy and family favorite! Try adding chocolate syrup, honey, bananas, strawberries or blueberries!

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Not sure about you, but breakfast is a must for my family!

Frankly I never yet tried pancake mixed, it's because I love from homemade and it's fresh

This recipe came from a friend that I have visited, the taste I can't really tell, so yum and fluffy!

Are you ready?

Ingredients:

• 1 egg -room temperature

• 1 cup purpose flour

• 2 tbs baking powder

• 2 tbsp sugar

• 3 tbsp melted butter

• 1 cup fresh milk

This recipe is ready in these steps:

• In a bowl, whisk together the milk, melted butter and egg

• Combine the dry ingredients and add to egg mixture. Whisk

• Grease a skillet or griddle

• Scoop the batter onto the skillet

• Heat until pancake bubbles and flip, until lightly golden brown

Pancake Tips:

How do you make pancakes from scratch without baking powder?

No baking powder? No problem! For every teaspoon of baking powder in the recipe, combine ½ teaspoon cream of tartar, lemon juice or distilled vinegar, ¼ teaspoon baking soda and ¼ teaspoon cornstarch. Incorporate this quick baking substitution into the batter at the last minute and don’t let the batter rest but use it right away.

Why is the first pancake always bad?

The first pancake doesn't have to be bad if you follow these tips. To avoid a bad first pancake, it is best to first season your skillet or griddle by heating it over medium heat. Then, carefully grease the cooking surface with oil or butter, wiping off any excess with a paper towel. You can also try making a test pancake with a small spoonful of batter to gauge whether your pan is the right temperature.

Would you like to try to make a "Doughnuts"?

Posted by Fizah Onillon | July 09th, 2020 | Food-Bloggers

Frankly, my late mom was a food seller at the booth and It's very sentimental feeling towards through the each day. What I'm going to share with you today...the doughnut its fluffy and soft inside. Every bite you will love it..

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Perfect yeast doughnuts are easy to make at home if you have the right recipe. You now have that recipe in your hands (or on your desk). What are you waiting for?

You can make ring doughnuts, filled doughnuts, or doughnut holes. I just want you to know that one batch of these beauties will disappear within seconds. However, don’t take my word for it, try and experienced yourself..

Ingredients:

• 400 gram flour

• 1 cup water

• 1/4 tbs salt

• 1 spoon sugar

• 2 spoons condense milk

• 1 sachet yeast

• 2 spoons margarine

• Castor sugar to mix with doughnuts

Directions:

• In a cup add dry yeast with warm water until foam. Let aside for 5 minutes.

• In a bowl, add the foam yeast, margarine, sugar, salt, condense milk and flour.

• And now started kicking till become a dough so that it forms to a soft dough and without sticking to the hands, mean your dough are ready, let the dough rest and cover with a cloth until the dough rises 2 times.

• Now your dough is ready to stick to doughnut mold and let rest for 5-10 minutes.

• And ready to fry in hot oil until browned.

How to make "Classic Lasagna" like a pro...

Posted by Fizah Onillon | May 07th, 2020 | Food-Bloggers

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Who created the Lasagna?

Origins and Historic

Lasagna originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery).

Ingredients :

• 9 lasagna noodle

• 3/4 pound ground beef

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 cans crushed tomatoes

• 2 cans tomato paste

• 2/3 cup water

• 2 to 3 tablespoons sugar

• 3 tablespoons plus 1/4 cup minced fresh parsley, divided

• 3/4 teaspoon salt, divided

• 1/4 teaspoon coarsely ground pepper

• 1 carton ricotta cheese

• 4 cups shredded mozzarella cheese

• 3/4 cup grated Parmesan cheese

Directions :

• Cook noodles according to package directions; drain. Meanwhile, in a oven, cook beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.

• Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

• In a small bowl, mix ricotta cheese, and remaining parsley and salt.

• Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).

• Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Test Kitchen Tips

If you want to add veggies to this dish, saute them ahead of time to release some extra moisture. Then layer in with your meat and cheeses.