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Classic Waffles
Ingredients
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 ½ cups warm milk
⅓ cup butter, melted
1 teaspoon vanilla extract
Directions
Step 1
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
Step 2
In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
Step 3
Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Dentist warns his patient, “This might be a bit painful.”
Patient: “That’s OK, I’ll handle it.”
he dentist sighs, “For a while now, I’ve been having an affair with your wife.”
Chicken and Rice Noodle Stir Fry
Ingredients
1 large skinless, boneless chicken breast, cut in bite-sized pieces
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
freshly ground black pepper to taste
1 (8 ounce) package dried rice noodles
4 cups hot water, or as needed
3 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
½ cup white cooking wine, or to taste
¼ cup soy sauce, or to taste
2 tablespoons teriyaki sauce, or to taste
1 (6 ounce) can sweet baby corn, drained
3 green onions, chopped
Directions
Step 1
Sprinkle chicken with garlic powder, onion powder, and black pepper.
Step 2
Soak rice noodles in a bowl with hot water until softened, about 10 minutes; drain and cut noodles in half with scissors.
Step 3
Heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat; cook and stir garlic in the hot oil until fragrant, about 1 minute. Add onion and green bell pepper; cook, stirring constantly, until onion and pepper are softened, about 5 minutes. Add remaining 1 1/2 tablespoons vegetable oil; cook and stir chicken into onion mixture until chicken is no longer pink in the center, 5 to 7 minutes.
Step 4
Stir wine, soy sauce, and teriyaki sauce into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes. Add baby corn and green onions; toss to evenly coat with sauce. Mix rice noodles into stir fry mixture; toss to coat. Cook and stir until heated through, about 2 more minutes.
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