The Best Pancake Mix Recipe for Popeye Pancakes

Pancake Mix RecipePopeye Pancake Mix Recipe

The German Puff Pancake in my family has always been known as Popeye Pancakes.  I don’t know where that name originated from but it’s how I refer to them and what I’ll be calling them from here out. Popeye pancakes are very simple to make; just a few ingredients for this Pancake Mix Recipe in a blender, a hot pan and an oven and within 20 minutes you’ve got a voluptuous mountain range you can’t wait to sink your teeth into.  Thanks to the amount of eggs in this recipe as well as a few other key ingredients, I’ll be showing you how to make a very puffy and sweet melt in your mouth Popeye pancake.

Pancake Mix Recipe Ingredients

1/2 cube butter
1/2 tsp. salt
1/2 banana
1 oz. Triple sec
1 tsp. sugar
1 1/2 cups milk
1 1/2 cups flour
6 eggs
powdered sugar

Directions for The Pancake Mix Recipe

Everything I’ve listed except for the butter will go in a blender or mixing bowl and whipped up until it is evenly portioned.  The butter needs to go in a preheated oven set at 375 degrees f. in order for it to melt before adding the Pancake Mix Recipe.  Use a 11 by 8-ish pan so the batter has room to rise.  Once the butter has completely melted within a few minutes of putting it in the oven, remove the pan and poor all of the Pancake Mix Recipe batter dead center into the middle of the pan.  Place the pan back into the oven and bake for 20 to 25 minutes.  Once the pancake rises and turns a golden brown around the edges of the cake it is ready to be pulled from the oven and served.  Powdered sugar is often sprinkled over the top like French toast or funnel cakes, and often served with syrup.  In this recipe, you do not have to include the banana or the triple sec.  A traditional German Pancake Mix Recipe does not include those 2 ingredients.

Blue Crab and Shrimp Gumbo Recipes

Gumbo RecipesThe Ugly Truth about Shrimp Gumbo Recipes

I’m not even going to lie about these Blue Crab and Shrimp Gumbo Recipes because I really didn’t know what the hell I was doing when I was making it.  I sought out the locals and some of my coworkers to get their take on preparation because I wasn’t raised around it and I had only had Gumbo one time before I moved to South Texas.  What I did know how ever is that I fell in love with it the very first and only time that I had tried it, so I decided when I moved to South East Texas that it was time to learn more about it.  I followed the ideas of a recipe that Emeril Lagasse had a 5 star rating on that even he wasn’t responsible for.  In fact the recipe he provided was originally a Chorizo and Seafood Gumbo that was written by someone else.  Then I not only cut the recipe in half but added a few extra personal taste ingredients that ended up working really well.  So well in fact my wife ate the left overs for almost every meal for the next two days after I made it.  So I definitely lucked out with this one and knocked it out of the park once again.

Shrimp Gumbo Recipes

1/2 cups vegetable oil
1/2 cups bleached all-purpose flour
1 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 1/2 lbs. smoked sausage, finely chopped,

Creole seasoning
1 quarts shrimp stock,  (chicken stock is what I used)
1 cup clam juice
1/2 dozen frozen gumbo crabs, thawed
2 pounds peeled shrimp
2 pounds Louisiana Crawfish tails
2 tablespoons chopped green onions or scallions
2 tablespoons chopped fresh parsley leaves
6 cups cooked long grain white rice
Louisiana File Powder

Directions for Shrimp Gumbo Recipes

In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour.  Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.  Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage.  Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.  Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined.  Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes.  Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.  Taste for seasonings and adjust. Stir in the green onions and parsley and serve the Shrimp Gumbo in individual soup  or gumbo bowls with the rice and pass the file powder at the table.  This concludes this version of the Blue Crab and Shrimp Gumbo Recipes.

Stuffed Beef and Mushroom Fried Ravioli Recipes with Queso

Fried Ravioli Recipes The Best Fried Ravioli Recipes!

That’s right I said it, “The Best”, Hands down, Fried Ravioli Recipes…I made it up,  it was my first time, and they were fantastic; so put that in your book!  By the way, yes I did say with Queso and it doesn’t even matter how these things are usually or traditionally made, if it’s good and everybody loves them, what the hell is the problem?  I put Queso inside with the meat and mushrooms and it makes this recipe pop like a firecracker.  Of course the fact that these were made from scratch from my pasta recipes, bread crumb wash or my marinara might have a little bit to do with it(I know I’m modest); but I’m telling ya the Queso really makes this work!

 Fried Ravioli Recipes Made Easy

Look, I’ve got a step by step tutorial of everything I do to make these succulent Fried Ravioli Recipes.  Even the pasta recipe is completely broke down in another video I have on here if you are really needing to get back to basics so you can roll out a Ravioli dough.  I touch base about making the Ravioli dough here just a little bit but if you’re needing details and you want a recipe, watch half of this five minute video http://poormansgourmetkitchen.com/making-fresh-pasta-from scratch.html and it’ll get you up to speed.  Everything else to make Fried Raviolis is in the video below.  Other than the obvious ingredients you need to make a ravioli dough(eggs, flour and salt), all you need to make this work is a meat filler, some vegetables, bread crumbs and some cheese; in this particular case I use Queso!  I found an off brand of that Velveta cheese that makes a Chili Con Queso version of their cheese and it is awesome win you mix it with beef.  Though I suppose any cheese will do if you are looking for substitutions.  In fact, the most important thing I can offer in this recipe truly is the break down of the actual ravioli itself and how to make it so it’s the right texture and consistency of any great Fried Ravioli recipe you’ve ever had.  Isn’t that what we’re all really after?  So really, you’re welcome to put anything in these pockets you feel you’d like to have in them because the bottom line is really how the Ravioli itself truly turns out once you’ve fried it right?  Right!  So follow these easy steps and you will have a fantastic turn out with everything you want this recipe to be.

Fried Ravioli Recipes

Ravioli Dough

1 cup all purpose flour
1 cup bread flour
1 egg
1/2 cup water (tbls’s more if needed)
1 pinch of salt

Filling

2 Tbs Olive Oil
1 cup of hamburger
1 tsp chopped garlic
1 scallion stock
1/2 cup finely chopped mushrooms
1/2 Tbs Italian Seasoning (Thyme, Rosemary, Marjoram, Sage, Basil, Savory)
1/2 cup of Queso cheese
Salt and Pepper to taste

Frying

2 eggs
1  1/2 cups bread crumbs
Canola oil(1/2 inch in the bottom of a skillet)

The video is self explanatory but I’d like to mention a few tips here that will help these Fried Ravioli Recipes really turn out great.  First off, always taste what you’re putting together.  This means, after you’ve prepared and cooked the filling, taste it and make sure it’s everything you want it to be.  If it’s not, adjust it to your particular tastes, simple right!  Second, make sure you’re throwing down some flour on your counter top before you start rolling out your dough and pressing these things together.  It’s quite difficult to keep from tearing the pockets apart if you have to literally peal them off of a sticky counter top, and after applying the necessary pressure to keep these things together and keep the filler inside it’s really easy to do if you haven’t laid down enough flour to keep the dough from sticking; kapeesh?!  Third, try to find a light fluffy bread crumb if you aren’t making them your self.  For these I like to buy the Japanese style breading used for fried shrimp.  The fourth and final step is simple, fry with a high heat; 350 plus.  The reason you want it hot is so the outside crisps, and the inside stays moist.  Just don’t turn it up too high in a skillet before you are ready cause you don’t want a flaming skillet.  Marinara, ranch, or more Queso cheese goes great as a final topping or dipping sauce.  That being said, enjoy you’re Fried Ravioli Recipes with Queso.