tag:blogger.com,1999:blog-38934106805476508612023-11-16T03:46:16.611-08:00the experimental cook 101Don't be afraid of cooking new recipes. There is a whole world of flavor out there and you won't know until you try.Unknownnoreply@blogger.comBlogger91125tag:blogger.com,1999:blog-3893410680547650861.post-15178339210365130192015-02-20T16:32:00.000-08:002015-02-20T16:32:49.160-08:00No Bake Chewy Chocolate Bars<div class="MsoNormalCxSpFirst">
These bars are wonderful to have around in the
house and are a great alternative to the traditional granola bars that you buy
from the store. They are a cross between
a no bake cookie and rice crispy treats.
If you plan on keeping these around for a few weeks (they never last that
long at our house) you can cut into individual bars and wrap in wax paper and
store in an air tight container.<o:p></o:p></div>
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2/3 C. light Corn Syrup<o:p></o:p></div>
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3/4 C. creamy Peanut Butter<o:p></o:p></div>
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1/4 C. light Brown Sugar<o:p></o:p></div>
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1/4 C. Cocoa Powder<o:p></o:p></div>
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1 Tbsp. Vanilla Extract<o:p></o:p></div>
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1/2 tsp. Salt<o:p></o:p></div>
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2 C. quick cook Oats<o:p></o:p></div>
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2 C. rice Crispy cereal <o:p></o:p></div>
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Spray a 8 x 8 pan with non-stick spray. Combine syrup, peanut butter cocoa and sugar
in a medium saucepan over low medium heat.
Heat until sugar is dissolved and peanut butter is melted. Stir frequently to combine. Remove from heat and add vanilla and salt. Stir.
Add oats and cereal. Stir well
until everything is evenly coated. Spoon
into the prepared pan. Using the back of
the spoon, (or greased hands <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span>
) press firmly into the pan. Cool
completely before cutting. <o:p></o:p></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-24826111552082085542015-02-08T17:46:00.000-08:002015-02-08T17:46:46.154-08:00Raspberry Crumb Bars<div class="MsoNormalCxSpFirst">
Very quick and easy dessert. Use a small baking dish to make these (a 9 x
13 will be too big) The one I use is a metal 7 x 11 and they turn out just the
right thickness. Heating the jam up
briefly in the microwave will help in spreading it over the oat crust. Change up the flavor of the jam depending on
what you like best, (strawberry jam is delicious!).<o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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1 C. all-purpose flour<o:p></o:p></div>
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¼ tsp. baking soda<o:p></o:p></div>
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¼ tsp. salt<o:p></o:p></div>
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1 C. old fashioned oats <o:p></o:p></div>
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½ C. packed light-brown sugar<o:p></o:p></div>
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½ C. unsalted butter, softened<o:p></o:p></div>
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1 C. seedless raspberry jam<o:p></o:p></div>
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Directions<o:p></o:p></div>
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Preheat oven to 350 degrees. <o:p></o:p></div>
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Whisk together flour, baking soda and salt. Add
oats and brown sugar and stir to incorporate.
Cut in butter until evenly moistened and clumps are no bigger than a
pea.<o:p></o:p></div>
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Pour 2/3 cups of the oat mixture into a small
baking dish and press onto the bottom to form the crust. <o:p></o:p></div>
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Spread the raspberry jam over oat layer. Sprinkle
the remaining oat mixture over the jam. Press the crumb mixture lightly into
jam layer.<o:p></o:p></div>
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Bake in preheated oven until golden brown, about
35 - 40 minutes. <o:p></o:p></div>
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Remove the pan from oven and cool completely on a
rack before cutting into squares. <o:p></o:p></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-21384464220176389642014-11-12T04:26:00.000-08:002014-11-12T04:26:00.670-08:00Throat Lozenges<div class="MsoNormalCxSpFirst">
These lozenges are quick and easy to make and are a
good alternative from the ones you get from the store. Substitute in different flavorings for an endless
variety of combinations.<o:p></o:p></div>
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4 Tbsp. Honey</div>
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½ C. Sugar</div>
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½ tsp. Cayenne Pepper, ground</div>
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1 tsp. Ginger, minced</div>
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1/8 tsp. Salt</div>
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Zest from one Orange</div>
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In a small saucepan, combine sugar, honey and cayenne. Bring to a boil. Cover with a lid and continue to cook on a low boil for about 4 minutes. Remove lid and check temperature with a candy thermometer until temperature reaches 295 degrees. Remove from heat and stir in ginger, salt and zest. Let cool for 1 minute. Drop by teaspoons onto parchment paper or you can use a small candy mold. Cool until hardened. </div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-79178708179570267122014-08-09T15:34:00.000-07:002014-08-09T15:34:15.106-07:00Polenta Rounds with Black Eyed PeasQuick easy weeknight dish. If you can not find the tube of already made polenta, you can easily make it yourself. Bring 3 cups of water to a boil in a saucepan. Reduce heat to low. Add 1 tsp. Salt, 1 C. yellow cornmeal. Cook, stirring regularly, until mixture is thick about 40 minutes. Spoon mixture into a lightly greased pan. Cover and refrigerate overnight. Cut into thin slices. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5xq78zSuZ59Jjx8QXgWPXie-DdgkRjqkUWg8F-Br8Y-mryjgRgZpqG2WFrNB5B6GsjMNaJePi5YD4qyhpPlDMzNNlq5eGMZUzeChLfXF63iN66F6gJyDCLx3wA7ZfSiGXBhl64G5HNc/s1600/Polenta+rounds+with+black+eyed+peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5xq78zSuZ59Jjx8QXgWPXie-DdgkRjqkUWg8F-Br8Y-mryjgRgZpqG2WFrNB5B6GsjMNaJePi5YD4qyhpPlDMzNNlq5eGMZUzeChLfXF63iN66F6gJyDCLx3wA7ZfSiGXBhl64G5HNc/s1600/Polenta+rounds+with+black+eyed+peas.jpg" height="300" width="400" /></a></div>
<br /><br />
16 oz. Tube Polenta<br />15 oz. Black Eyed Peas<br />15 oz. Tomatoes, diced<br />4 Tbsp. Cilantro, fresh, chopped<br />½ C. Onion, minced<br />¼ C. Water<br />¼ tsp. Red Pepper Flakes<br />¼ tsp. Salt<br />Sour Cream<br />Vegetable Oil<br /><br />Cut polenta into ¼ inch rounds. Heat a small amount of oil in large non-stick skillet. Cook polenta in batches until golden brown on both sides. Remove to a baking sheet. Keep warm in the oven while you make the sauce. In a skillet, saute onion until translucent. Add water, peas, tomatoes and spices. Cook over medium heat, stirring frequently until thickened. Season with salt and pepper. Spoon over rounds and top with sour cream. <br />
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-56604561763154554742014-05-18T04:53:00.000-07:002014-05-18T04:56:41.316-07:00Tofu with Spicy Orange Sauce A great sauce that goes well with tofu, grilled
chicken or pork.<span style="mso-spacerun: yes;"> </span>Vary the intensity of
the heat by adjusting the amount of red pepper flakes that you use.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_urD-iZNaX1ULYzoCJqWLbZFtsW447-KQ5UunOuN9U6Clcig1GK8aqjvzeKqOx_HJY5p_DUnXxht_hYY9sLBWHEYXIYGmsOyhYWR7zUuQhjFpJYfx9rNAungKLo106T9KkRcVH5eROQw/s1600/Tofu+with+Spicy+Orange+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_urD-iZNaX1ULYzoCJqWLbZFtsW447-KQ5UunOuN9U6Clcig1GK8aqjvzeKqOx_HJY5p_DUnXxht_hYY9sLBWHEYXIYGmsOyhYWR7zUuQhjFpJYfx9rNAungKLo106T9KkRcVH5eROQw/s1600/Tofu+with+Spicy+Orange+Sauce.JPG" height="300" width="400" /></a></div>
<br />
Sauce:<br />
3/4 C. Orange Juice<br />
3 Tbsp. Soy Sauce<br />
1 Tbsp. Cornstarch<br />
2 tsp. Orange Peel, finely grated<br />
1/2 tsp. Ginger, minced<br />
1 tsp. Sesame Oil<br />
½ tsp. Crushed red pepper<br />
<br />
Tofu Extra firm<br />
Cornstarch<br />
Vegetable oil<br />
<br />
Slice tofu into 1 x 1 ½ inch cubes. Place on paper towels. Cover with additional paper towels. Press gently but firmly to remove moisture. Replace the wet towels with dry towels. Place a large heavy plate on top of the towels and place in the fridge to continue to press the tofu.<br />
In a small saucepan, combine all ingredients for the sauce. Bring to a simmer, stirring to combine all ingredients. Turn the heat to low and allow the sauce to thicken slightly. Press the tofu again with dry towels to remove as much moisture as you can. Place tofu in large zip lock bag. Add roughly ¼ C. of cornstarch to bag. Shake to coat tofu pieces. Shake off excess cornstarch. Heat several cups of oil in a large heavy deep pan to around 350 degrees. In batches, carefully place tofu in the oil, avoiding overcrowding. Fry until tofu is golden and floats to the top of the oil. Remove with a slotted spoon and let drain on paper towels.<br />
Once all of the tofu is cooked, toss with the sauce.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-36608536800307494952014-05-14T13:58:00.000-07:002014-05-14T13:59:01.882-07:00Drink - Strawberry Slushies<div class="separator" style="clear: both; text-align: left;">
Nice fruity summer drink without being overly sweet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21euy2U4SOcd5zanr1QkdvsGcnoa5cO60PJQUxJAaZcflLQgte5NtUVTdZlX4eiy5U5JmNjAkJa9nPHUhgx0Shyphenhyphen-zJ_gmF14LQWhPWdb9nH4PkFmMKlzd_cbJwK66HeL05ZPekqoiG1I/s1600/Drink+-+Strawberry+Slushy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21euy2U4SOcd5zanr1QkdvsGcnoa5cO60PJQUxJAaZcflLQgte5NtUVTdZlX4eiy5U5JmNjAkJa9nPHUhgx0Shyphenhyphen-zJ_gmF14LQWhPWdb9nH4PkFmMKlzd_cbJwK66HeL05ZPekqoiG1I/s1600/Drink+-+Strawberry+Slushy.jpg" height="400" width="300" /></a></div>
<br />
<br />
2 C. Strawberries, hulled<br />
750 ml. Dry Riesling<br />
½ tsp. Fresh Lemon Juice<br />
4 Tbsp. Sugar<br />
<br />
Chill 1 cup of the Riesling in the refrigerator. Pour remaining wine in a blender. Add the strawberries, lemon juice and sugar. Puree. Pour mixture in a glass dish and place in freezer. Let the mixture sit in the fridge until frozen. Add back to the blender along with the chilled wine and puree. <br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-20930103565369974462014-05-13T15:12:00.003-07:002014-05-13T15:12:59.110-07:00Ramp Pasta with MorelsThe recipe below is a good basic Alfredo sauce that is excellent as is, or can be altered by adding chopped fresh herbs, red pepper flakes or try adding grilled chicken and steamed vegetables with the pasta. You can also replace some of the mozzarella with pepper jack cheese for a little more heat.<br /> The pasta we used in the photo was a gift. It is made with ramps and tofu from a company called Integration Acres. It truly has a unique flavor and texture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVqtIHx7MQKLZ1_Pldv_IF-3SX7VVW0gIMdhs5MKjvMsVSgVpxji8uH_3UwcjCk1YTMzariTefpRF_xFGAe3MFxmBkpqEGs_v0NJ3kum1ZIpzK-xEsysEr5Dua7dpwzaCdJeNPu2LUJg/s1600/Ramp+Pasta+with+Morels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVqtIHx7MQKLZ1_Pldv_IF-3SX7VVW0gIMdhs5MKjvMsVSgVpxji8uH_3UwcjCk1YTMzariTefpRF_xFGAe3MFxmBkpqEGs_v0NJ3kum1ZIpzK-xEsysEr5Dua7dpwzaCdJeNPu2LUJg/s1600/Ramp+Pasta+with+Morels.jpg" height="300" width="400" /></a> </div>
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<br />Sauce:<br />½ C. Butter<br />2 Garlic cloves, minced<br />½ C. Parmesan<br />2 C. Heavy Cream<br />¼ tsp. White Pepper<br />¾ C. Mozzarella, shredded<br /><br />Melt butter in medium saucepan over medium heat. Add garlic, cream and pepper. Bring to a low simmer. Add Parmesan and stir until smooth. Add mozzarella. Stir constantly until smooth. Season sauce with additional pepper and salt to taste. Serve over cooked noodles.<br /> <br />For the Morels:<br />Morels<br />Butter<br />Flour<br /><br />Slice the morels in half lengthwise. Soak overnight in salted water in a large bowl in the refrigerator. Drain and pat dry on paper towels. Melt butter in a large skillet. Dredge morels in flour and fry in batches in the skillet over medium heat until crispy. Flip and fry the other side. Drain on paper towels.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-5713346131907877202014-05-12T05:27:00.000-07:002014-05-12T05:27:09.509-07:00Tofu and Vegetables with Stir Fry SauceOver the past few years, I have really come to
appreciate tofu.<span style="mso-spacerun: yes;"> </span>It is a great source of
protein, low in calories and fat and does not contain any cholesterol.<span style="mso-spacerun: yes;"> </span>It is available in many different textures,
from silken, soft, firm, or extra firm.<span style="mso-spacerun: yes;">
</span>For a crispy exterior for this recipe, make sure you buy the extra firm
variety and press as much water out of it as you can.<span style="mso-spacerun: yes;"> </span>Tofu has very little taste on its own, so it
soaks up the flavor of whatever sauce you put on it.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7y-ALci-GxrCnPJ8IHTjy7CQM7LLmivaXWa9df2mMolBtsgIIr40r5MSL2rfldKNsvHu9swC_ltII65eM-cqAjmS8xY89itRiQwP4NSWNCpjv2i18w0CmIKNluvcxV_BwBpOmtpf088/s1600/Tofu+with+Stir+Fry+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7y-ALci-GxrCnPJ8IHTjy7CQM7LLmivaXWa9df2mMolBtsgIIr40r5MSL2rfldKNsvHu9swC_ltII65eM-cqAjmS8xY89itRiQwP4NSWNCpjv2i18w0CmIKNluvcxV_BwBpOmtpf088/s1600/Tofu+with+Stir+Fry+Sauce.jpg" height="300" width="400" /></a> </div>
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Sauce:<br />
2/3 C. Soy Sauce<br />
1/2 C. Chicken Broth<br />
1/3 C. Rice Vinegar<br />
3 1/2 Tbsp. Sugar<br />
1/2 Tbsp. Sesame Oil<br />
1 Tbsp. Garlic, minced<br />
1 Tbsp. Ginger, minced<br />
2 Tbsp. Cornstarch<br />
<br />
1 pkg. Extra Firm Tofu<br />
1 Onion, Chopped<br />
2 – 3 Carrots, peeled and sliced<br />
2 C. Broccoli Florets<br />
Cornstarch<br />
Vegetable oil<br />
<br />
Slice tofu into 1 x 1 ½ inch cubes. Place on paper towels. Cover with additional paper towels. Press gently but firmly to remove moisture. Replace the wet towels with dry towels. Place a large heavy plate on top of the towels and place in the fridge to continue to press the tofu while you chop the vegetables and make the sauce.<br />
In a small saucepan, combine all ingredients for the sauce. Bring to a low boil, stirring to dissolve the sugar. Turn the heat to low and allow the sauce to simmer and thicken slightly. Add the vegetables to a large skillet. Add 3 -4 Tbsp. of water and cover with a tight fitting lid. Heat the skillet to medium high heat and steam the vegetables until crisp tender adding more water as necessary.<br />
While the vegetables are cooking prep the tofu. Press again with dry towels to remove as much moisture as you can. Place tofu in large zip lock bag. Add roughly ¼ C. of cornstarch to bag. Shake to coat tofu pieces. Shake off excess cornstarch. Heat several cups of oil in a large heavy deep pan to around 350 degrees. In batches, carefully place tofu in the oil, avoiding overcrowding. Fry until tofu is golden and floats to the top of the oil. Remove with a slotted spoon and let drain on paper towels.<br />
Once all of the tofu is cooked, add to the skillet with the vegetables. Pour in the sauce and toss to coat everything.<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-52819042882537216962014-03-10T16:22:00.000-07:002014-03-10T16:22:49.932-07:00Pork potstickers
Not the prettiest dumpling out there, but oh what a
taste! <span style="mso-spacerun: yes;"> </span>You can make the round pleated
dumplings if you prefer, but I like the no fuss triangles.<span style="mso-spacerun: yes;"> </span>The taste will be the same.<span style="mso-spacerun: yes;"> </span>I like to use a non-stick skillet when making
these.<span style="mso-spacerun: yes;"> </span>You’ll still get a nice browned
side, but won’t have to worry about tearing the bottoms off when removing from
the pan. Serve with wonton dipping sauce, steamed rice and veggies.<o:p></o:p><br />
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<br />1 Pd. Ground Pork<br />3 Garlic Cloves, minced<br />1 egg, beaten<br />½ Onion, minced<br />2 Tbsp. Soy Sauce<br />½ Tbsp. Sesame Oil<br />1 Tbsp. Ginger, minced<br />Wonton Wrappers<br />Vegetable Oil<br /><br />Mix all ingredients in large bowl. Let sit for 20 minutes. Heat a small amount of oil in skillet over medium high heat. Place about 8 wrappers (or what will fit comfortably in the skillet) on work surface. Place the unused wrappers under a towel to keep from drying out. Place 1 Tbsp. of pork filling in center of each wonton wrapper. Lightly moisten two edges of each wrapper. Fold over to form a triangle, pressing down on edges to seal seams. Cook until browned on each side. Pour in ½ cup of water in skillet and cover with lid. Cook for about 5 minutes until filling is cooked through. Repeat with remaining wrappers. Serve with Wonton dipping sauce.
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-36769319097744031172014-03-10T16:17:00.000-07:002014-03-10T16:17:26.999-07:00Wonton dipping sauce
Excellent complement for wontons, it really
enhances the flavor of this delicious dish.<span style="mso-spacerun: yes;">
</span>Equally good when drizzled over chicken, tofu or veggies.<span style="mso-spacerun: yes;"> </span>Add more Sriracha to increase the heat to the
level you prefer.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<br />½ C. Soy Sauce<br />1 Tbsp. Rice Vinegar<br />1 Tbsp. Chives, minced<br />1 Tbsp. Sesame Seeds<br />1 tsp. Sriracha<br /><br />Mix all ingredients together. <br /><br /> Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-28953788162033080292014-03-03T06:47:00.000-08:002014-03-03T06:47:55.656-08:00Bierocks
Every culture seems to have some version of a meat
and bread pocket sandwich.<span style="mso-spacerun: yes;"> </span>I think these
originated in Germany.<span style="mso-spacerun: yes;"> </span>Easily taken and
eaten on the run, these make for a no fuss breakfast or lunch option.<span style="mso-spacerun: yes;"> </span>They also freeze well.<span style="mso-spacerun: yes;"> </span>Just reheat in a low oven to warm through.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<br />Filling:<br />1 pd. Ground Beef<br />1 Onion, minced<br />½ Head of Cabbage, diced<br />Hot Sauce, optional<br />Dough:<br />¼ C. Warm Water<br />¾ C. Milk<br />¼ C. Canola Oil<br />¼ C. Sugar<br />1 Egg, beaten<br />2 ½ tsp. Dry Active Yeast<br />½ tsp. Salt<br />4 C. Flour + more for kneading<br /><br />Make the filling:<br />In skillet, brown ground beef, breaking up into pieces. Add the onion and cabbage. Cover and cook until cabbage is tender. Season with salt, pepper and hot sauce. Set aside to cool.<br />Make the dough:<br />In small bowl, dissolve the yeast in water. In saucepan, heat milk, sugar, oil and salt over low medium heat. You want to scald the milk but be careful not to let it simmer. Stir to completely dissolve the sugar into the milk. Pour milk in large bowl and cool to lukewarm. Temper the egg by pouring a small amount of the milk mixture into the egg whisking constantly. Add the yeast and egg to the milk mixture and stir to combine. Add about 2 cups of the flour. Mix until smooth. Continue adding the rest of the flour until dough leaves the sides of the bowl. Turn out on floured surface. Knead until dough is smooth and elastic, incorporating as much flour as needed. Form into a ball and place in a lightly oiled bowl. Lightly brush the top of the dough with additional oil. Cover with a towel and place in a warm spot to double in size. Punch down. Take a small amount of dough and on a floured work surface, form a disk about 6 inches in diameter. Place around 1/3 of a cup of filling in the center. Pull up edges of dough to the center and twist to seal. Place seam side down on baking sheet. Cover baking sheets with towel and let rise again. Bake at 350 degrees for 12 – 15 minutes or until golden brown. Immediately brush the tops of rolls with melted butter. Let cool on rack. <div class="separator" style="clear: both; text-align: left;">
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-81443331572904927392014-03-03T05:27:00.000-08:002014-03-03T05:27:16.136-08:00Poppy seed honey Cookies (Pirishkes)
These cookies are very light and crumbly, reminds
me of a traditional shortbread cookie.<span style="mso-spacerun: yes;">
</span>The subtle taste of the poppy seed and honey make these an excellent pairing
with coffee or tea.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<br /><br />3 C. Flour<br />¼ C. Poppy Seeds<br />2 tsp. Baking Powder<br />1 ½ tsp. Vanilla<br />2 Eggs<br />½ tsp. Salt<br />¾ C. Sugar<br />8 Tbsp. Butter, softened<br />1 C. Honey<br /><br />Preheat oven to 350. In bowl, whisk flour, poppy seed, baking powder and salt. Set aside. Beat sugar, butter and vanilla in bowl until light in color. Add eggs, one at a time, mixing well after each addition. Mix in dry ingredients. Dough will be very dry and crumbly. Turn out on work surface. Roll out to ¼” thick. Cut dough into diamond shapes. Bake on ungreased baking sheet for 12 – 15 minutes or until golden brown. While cookies are baking, bring the honey and ½ C. water to boil. Remove from heat. Place cookies on a rack to cool. Brush cookies with the honey mixture several times. Cool completely on rack then store in an air tight container.<br /><br /> </div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-3558015221706273952014-02-23T08:49:00.000-08:002014-02-23T08:49:41.829-08:00Banana Nut Blondies
Good way to use up those remaining bananas that are
slightly past their prime.<span style="mso-spacerun: yes;"> </span>Once you
taste these little delicacies, you may end up buying more bananas than you need
just as an excuse to make them.<span style="mso-spacerun: yes;"> Use the type of nut that you like best. I prefer the taste of black walnuts, but pecans work nicely too. </span><o:p></o:p><br />
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<br />3 C. All-purpose Flour<br />1 tsp. Baking Powder<br />½ tsp. Baking Soda<br />½ tsp. Salt<br />½ C. Butter, softened<br />3 ripe Bananas, mashed<br />1 ½ C. Brown Sugar<br />½ C. White Sugar<br />2 egg, lightly beaten<br />2 tsp. Vanilla<br />1 C. Nuts<br /><br />Preheat oven to 325. Butter a 9 x 13 baking pan. Whisk dry ingredients together. Set aside. In separate bowl, beat together the butter and sugars until well combined. Add banana, eggs and vanilla. Beat until well incorporated. Add dry ingredients. Mix until just combined. Stir in nuts. Bake for 40 minutes or until a toothpick inserted in the middle of the Blondies comes out dry. Cool completely in pan before cutting into squares.<br />
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-8556999209512376462014-02-22T17:50:00.000-08:002014-02-22T17:50:03.909-08:00Buffalo Chicken Sloppy Joes
It’s been a tough battle, but I finally have my
husband eating ground chicken.<span style="mso-spacerun: yes;"> </span>Don’t
understand why he put up a fuss with this when he doesn’t have a problem with
other ground meat,( i.e. pork).<span style="mso-spacerun: yes;"> </span>Just
another little mystery of life. <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="mso-spacerun: yes;"> </span>Add as much hot sauce as you want.<span style="mso-spacerun: yes;"> </span>I like to use Texas Pete Buffalo Wing Sauce.<o:p></o:p><br />
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<br />1 tsp. Vegetable Oil<br />½ Onion, chopped<br />1 C. Carrots, diced<br />1 lb. Ground Chicken<br />8 oz. Tomato Sauce<br />¼ - ½ C. Hot Sauce<br />1 Tbsp. Worcestershire<br />½ tsp. Celery Seed<br /><br />In large skillet, heat oil over medium heat. Saute onion, carrot and celery seed until softened. Add ground chicken. Cook until browned and cooked through, breaking up into small pieces. Stir in tomato sauce and Worcestershire. Simmer on low until thick. Serve on buns or over rice.<br /><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-54272108901966345012014-02-21T16:14:00.000-08:002014-02-21T16:14:39.078-08:00Red Curry Beef
One of the best curry dishes I’ve tasted outside of
an authentic meal.<span style="mso-spacerun: yes;"> </span>Don’t be afraid of
the pungent aromas of the fish sauce. <span style="mso-spacerun: yes;"> </span>It
has a very strong unique smell, but tastes like heaven when it has time to
incorporate with the dish and mellow out, and a necessary ingredient for the
dish.<o:p></o:p><br />
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<br />2 Pd. Cubed beef <br />1 lg. Onion, minced<br />4 Garlic Cloves, minced<br />2 Tbsp. Fish Sauce<br />15 oz. Coconut Milk<br />2 C. Baby Spinach, rough chopped<br />1 C. Beef Broth<br />1 Tbsp. Brown Sugar<br />1 ½ Tbsp. Red Curry Paste<br />2 Tbsp. Lime Juice<br />2 Tbsp. Vegetable Oil<br />Fresh Basil leaves, chopped<br /><br />In a crockpot, combine broth, fish sauce, coconut milk, brown sugar, curry and lime. In a large skillet, heat oil over med-high heat. Cook beef in batches until browned. Place in slow cooker. Saute onions and garlic in skillet until translucent and tender adding more oil if necessary. Place in the crockpot. Stir to evenly coat the beef with the liquid mixture. Cook on low for about 8 hours or until the beef is tender. Add spinach. Cook about another hour until spinach is wilted. Serve with jasmine rice. Sprinkle with basil if desired.<br /><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-82572754436758108782014-01-30T17:00:00.000-08:002014-01-30T17:00:35.996-08:00Meatball Tortellini Soup
When the temperature drops, there’s nothing like
curling up on the couch with a bowl of hot, comforting soup.<span style="mso-spacerun: yes;"> </span>This one fits the bill.<span style="mso-spacerun: yes;"> </span>As an extra bonus, this soup is pretty
healthy and great as a leftover meal the next day.<span style="mso-spacerun: yes;"> </span>Add extra heat with the red pepper
flakes.<span style="mso-spacerun: yes;"> </span>If you are not a fan of ‘heat’
in your foods, than leave that ingredient out altogether.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<br />Meatball:<br />½ Pd. Hamburger<br />¼ C. Parmesan, grated<br />3 Garlic Cloves, minced<br />2 Tbsp. Parsley, minced<br />1 Egg, beaten<br /><br />Soup:<br />¼ C. Parsley, minced<br />1 tsp. Celery Seed<br />2 Carrots, diced<br />1 Onion, diced<br />2 Garlic Cloves, minced<br />4 C. Spinach, chopped<br />1 tsp Italian Seasoning<br />6 C. Beef Broth<br />16 oz. Cheese Tortellini<br />1 tsp. Red Pepper Flakes (optional)<br />Vegetable Oil<br /><br />Combine all ingredients for meatballs. Season with salt and black pepper. Form into balls. Heat oil in stock pot. Fry meatballs in batches until cooked through. Set aside. Add more oil if necessary to the pot. Add carrots, onions, garlic. Saute until softened. Add spinach. Cook about 5 minutes until wilted. Add broth. Bring to a boil. Add meatballs, parsley and tortellini. Simmer until tortellini float to the top and meatballs are heated through. Season with salt and pepper and red pepper flakes. Simmer for about 15 minutes.
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-495294498200882222014-01-30T16:54:00.000-08:002014-01-30T16:54:48.512-08:00Chipotle Turkey Chili
Is this a soup or a chili?<span style="mso-spacerun: yes;"> </span>I don’t really know, but I do know that it
tastes really good.<span style="mso-spacerun: yes;"> </span>Especially on a cold
day.<span style="mso-spacerun: yes;"> </span>I like to have corn bread with
this, but cheese quesadillas are also nice.<span style="mso-spacerun: yes;">
</span>Don’t confuse the chipotle Mexican cooking sauce with the can of chipotles
in sauce.<span style="mso-spacerun: yes;"> </span>The latter is much stronger in
taste.<span style="mso-spacerun: yes;"> </span>The chipotle sauce I like is made
by Herdez.<o:p></o:p><br />
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1 Pd. Ground Turkey</div>
<div style="text-align: left;">
1 Onion, minced</div>
<div style="text-align: left;">
4 oz. Green Chilis</div>
<div style="text-align: left;">
1 C. Chipotle Mexican Cooking Sauce</div>
<div style="text-align: left;">
15 oz. Black Beans, drained and rinsed</div>
<div style="text-align: left;">
1 ½ C. Frozen Corn</div>
<div style="text-align: left;">
15 oz. Diced Tomatoes</div>
<div style="text-align: left;">
4 C. Chicken Broth</div>
<div style="text-align: left;">
8 oz. Sour Cream</div>
<div style="text-align: left;">
Vegetable Oil</div>
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Saute onion in vegetable oil over medium-low heat until softened and translucent. Add ground turkey and chilis. Cook until completely done breaking up into small pieces. Add remaining ingredients except the sour cream. Simmer on low for about an hour to let the flavors develop. Stir in sour cream. Heat through. Serve with lime and/or cilantro if desired.</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-50611702254335267892014-01-01T17:25:00.000-08:002014-01-01T17:25:57.941-08:00Sticky Cranberry Sweet RollsA great recipe to use up the leftover cranberry sauce from the holidays. Make sure the sauce is of good quality, since it is the foremost taste of these rolls. The glaze makes these rolls super sticky.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVwEs3pBgbZoALNxeMOTzKcrzbRWf78Jd9PcA46qhG_yk6bNezaraWDC6Tfop2xHuebcjyHjOwVOWHC82dbiG-IfobdEy6uIHQv23Za1qioOcbXGjb80TJmBkecZ80KgMI-YfaJ14NPs/s1600/cranberry+sweet+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVwEs3pBgbZoALNxeMOTzKcrzbRWf78Jd9PcA46qhG_yk6bNezaraWDC6Tfop2xHuebcjyHjOwVOWHC82dbiG-IfobdEy6uIHQv23Za1qioOcbXGjb80TJmBkecZ80KgMI-YfaJ14NPs/s1600/cranberry+sweet+rolls.jpg" height="298" width="400" /></a></div>
<br />
<br />2 ½ C. Flour<br />1 ½ tsp. Yeast<br />½ tsp. Salt<br />1/3 C. Sugar<br />2 Tbsp. Butter<br />1 Egg<br />½ C. Milk<br />1 C. Cranberry Sauce<br />1 tsp. Cinnamon<br />1 Orange<br /><br />In bowl combine flour, yeast, salt and sugar. In separate bowl, combine butter and egg. Beat until light in color. Add milk. Make a well in the flour mixture. Add the liquid. Stir until dough comes together, adding more milk if needed. Turn dough out on lightly floured surface. Knead the dough until elastic and smooth. Place in bowl and lightly coat all sides with oil. Cover and let rise until doubled. In bowl combine cranberry sauce and cinnamon. Set aside. On floured surface, roll out the dough into a rectangle about half an inch thick. Spread the sauce mixture evenly across the dough. Zest the orange over the sauce. Roll the dough into a log. Cut the log into 1 ½ inch slices. Spray a 9 x 13 glass pan with non-stick spray. Arrange rolls in pan, spacing evenly. Cover with a towel and let rise for about an hour. Pre heat oven to 375. Bake for about 20 minutes until lightly browned. Brush with glaze.<br /> <br />Glaze<br />½ C. fresh squeezed Orange Juice<br />½ C. Sugar<br />¼ tsp. Vanilla<br /><br />Combine all ingredients in a saucepan over low medium heat. Stir until sugar is completely dissolved. Bring to boil, then simmer until glaze is slightly thickened, about 7 – 10 minutes. Let cool.
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-4063959898642091672013-11-15T16:40:00.000-08:002014-01-30T16:48:44.668-08:00Hickory Nut CakeThis recipe came from my grandmother Cozeta Webb and is one of
my favorite cakes.<span style="mso-spacerun: yes;"> </span>The hickory nuts were
collected from our farm but just about any nut could be substituted.<span style="mso-spacerun: yes;"> </span>My husband likes this made with black walnuts.<span style="mso-spacerun: yes;"> </span>The icing is a bit touchy to make but is well
worth the effort.<span style="mso-spacerun: yes;"> </span>Follow the boil times
exactly.<span style="mso-spacerun: yes;"> </span>If you cook it too long then
the icing will be crumbly, not long enough and it will not set up.<span style="mso-spacerun: yes;"> </span>The taste however, is better than anything
you could buy from the store.<span style="mso-spacerun: yes;"> </span>If you
find that you overcooked it slightly, then taking it off the heat and whisking
in a little bit more milk might save it.<span style="mso-spacerun: yes;">
</span>This will make one 9 x 13 sheet cake or 2 round 9 inch pans.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<br />
2 C. Sugar<br />
2/3 C. Butter, softened<br />
3 Eggs<br />
2 ½ C. Flour<br />
1 C. Hickory nut pieces<br />
1/8 tsp. Salt<br />
2 tsp. Baking Powder<br />
1 C. Milk<br />
1 tsp. Vanilla<br />
<br />
In large bowl, beat butter and sugar with mixer until light in color. Add eggs one at a time. In separate bowl, combine dry ingredients. Add to butter mixture alternating with the milk. Mix well after each addition. Stir in vanilla and nuts. Pour in greased and floured pans. Bake at 325 for 45 minutes or until done .<br />
<br />
Frosting<br />
<br />
½ C. Butter<br />
1 C. packed Brown Sugar<br />
2 C. Powdered Sugar<br />
¼ C. Milk<br />
1 tsp. Vanilla<br />
½ C. Hickory nut pieces<br />
<br />
Melt butter in saucepan. Add brown sugar. Boil 2 minutes. Add milk. Bring to boil, then remove from heat. Cool to lukewarm. Beat in sugar and vanilla. Add nuts.
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-58870070441671791682013-10-25T17:18:00.000-07:002013-10-25T17:20:21.162-07:00Carrot Cake with Cream Cheese IcingOne of my favorite cakes. <span style="mso-spacerun: yes;"> </span>It has carrots, so it has to be healthy
right?<span style="mso-spacerun: yes;"> </span>This can be made as an 9” x 13”
pan or as a 2 round <span style="mso-spacerun: yes;"> </span>9” layer cake.<span style="mso-spacerun: yes;"> </span>This cake is very heavy and rich.<span style="mso-spacerun: yes;"> </span>You won’t need a big piece.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPXZmensZfrLUpTYtTfKaRIpmv05tKNYq2g-G5sJ24twiUFW5rd3o5xYvCxfxKyWGmmwox0Ipo4GV0VWvKJcgUkaQqS9hyDb9FhwpQxrX7Rd5Tyhl-N6R6RgS-MqrbX1j-T49FqrKxvI/s1600/Carrot+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPXZmensZfrLUpTYtTfKaRIpmv05tKNYq2g-G5sJ24twiUFW5rd3o5xYvCxfxKyWGmmwox0Ipo4GV0VWvKJcgUkaQqS9hyDb9FhwpQxrX7Rd5Tyhl-N6R6RgS-MqrbX1j-T49FqrKxvI/s1600/Carrot+Cake.JPG" height="300" width="400" /></a></div>
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<br />
2 C. Flour<br />
2 tsp. Cinnamon<br />
2 tsp. Baking Powder<br />
2 C. Carrots, shredded<br />
2 C. Sugar<br />
4 Eggs<br />
1 tsp. Salt<br />
1 C. Vegetable Oil<br />
1 C. Pecans, chopped<br />
<br />
In a bowl, sift together flour, cinnamon, baking
powder and salt.<span style="mso-spacerun: yes;"> </span>In a large mixing bowl,
beat sugar and oil for 2 minutes.<span style="mso-spacerun: yes;"> </span>Beat
in eggs, one at a time.<span style="mso-spacerun: yes;"> </span>Add flour mixture
, beating just until blended.<span style="mso-spacerun: yes;"> </span>Mix in
carrots and pecans.<span style="mso-spacerun: yes;"> </span>Batter will be very
thick.<span style="mso-spacerun: yes;"> </span>Pour batter into greased cake
pans.<span style="mso-spacerun: yes;"> </span>Bake in preheated 350 degree oven
for 35 – 40 minutes until toothpick inserted in middle of cake comes out clean.<span style="mso-spacerun: yes;"> </span>Cool completely on rack before icing.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
<o:p> </o:p>Cream Cheese Icing<o:p></o:p></div>
1 stick Butter, softened at room temp.<o:p></o:p><br />
16 – 24 oz. Powdered Sugar<o:p></o:p><br />
2 tsp. Vanilla<o:p></o:p><br />
8oz. Cream Cheese, at room temp<o:p></o:p><br />
1 C. Pecans, chopped<o:p></o:p><br />
<br />
In large mixing bowl, mix all ingredients except
pecans until well blended.<span style="mso-spacerun: yes;"> </span>Stir in nuts.<o:p></o:p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-91245247471323805812013-10-24T18:36:00.000-07:002013-10-24T18:36:00.642-07:00Vodka Sauce<div class="separator" style="clear: both; text-align: left;">
One of my husband’s favorite pasta sauces. If you can’t find the prosciutto, you can substitute a good quality thinly sliced ham. However, it won’t have quite the same taste. As for the parsley, I prefer the curly leaf over the flat leaf variety. Just make sure to finely mince it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHRIX9JkneHLASTyvmsgaUSQ42djh63beOwjS2cKYL44sv47JNDpDGerkpNOJMln19rbBlUznLDAiZTMz79s48Elq5rqsvXYMdaGsfuT37jDap5a6cVWizkC_4F9_3n_wAKd1kvIxlZs/s1600/Vodka+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHRIX9JkneHLASTyvmsgaUSQ42djh63beOwjS2cKYL44sv47JNDpDGerkpNOJMln19rbBlUznLDAiZTMz79s48Elq5rqsvXYMdaGsfuT37jDap5a6cVWizkC_4F9_3n_wAKd1kvIxlZs/s1600/Vodka+Sauce.jpg" height="300" width="400" /></a></div>
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<br /> 4 Tbsp. Olive Oil<br />2 Tbsp. Butter<br />1 Large Onion, Chopped<br />6 Garlic Cloves, minced<br />1 bunch Parsley, minced<br />6 oz. Prosciutto, minced<br />56 oz. Crushed Tomatoes<br />¼ to ½ C. Vodka<br />1 C. to 1- ½ C. Heavy Whipping Cream<br />Red Pepper Flakes to taste<br /> Large Rigatoni Shells, Cooked and drained<br /><br />In large stockpot, melt butter in the olive oil over medium heat. Sauté onions, garlic, ham, parsley and red pepper flakes until onion turns translucent. Add crushed tomatoes and vodka. Bring to low boil then simmer over low-medium heat with lid off for 45 minutes, stirring occasionally. Add cream. Simmer until slightly thickened. Serve over pasta. Sprinkle with additional parsley.<br /><br /> </div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-79756699103864525542013-10-18T17:20:00.000-07:002013-10-18T17:20:32.159-07:00Cheesy Sausage Hash
A good one dish recipe that comes together quickly.<span style="mso-spacerun: yes;"> </span>This recipe makes a lot.<span style="mso-spacerun: yes;"> </span>However, it can be easily halved. <span style="mso-spacerun: yes;"> </span>Or double it if feeding a large crowd.<span style="mso-spacerun: yes;"> </span>The addition of carrots and spinach are a
sneaking way of adding some vitamins to an otherwise meat and potatoes dish.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTApbFvu3Q8tIlZ4zRWvL21yDNtq5GR6Luldf7htesyYQOf8at-OfT04tujOLYUxuuxZ18pjUtx2LZS-8zl-72emP4HOwQLJUUVNivbPVKvunDAYH1YEFQCgI5WJgYs5zt_7OJtDN1BVg/s1600/cheesy+sausage+hash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTApbFvu3Q8tIlZ4zRWvL21yDNtq5GR6Luldf7htesyYQOf8at-OfT04tujOLYUxuuxZ18pjUtx2LZS-8zl-72emP4HOwQLJUUVNivbPVKvunDAYH1YEFQCgI5WJgYs5zt_7OJtDN1BVg/s1600/cheesy+sausage+hash.jpg" height="300" width="400" /></a></div>
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<br />
1 lb. Ground Sausage<br />½ C. Onion, chopped<br />
6 C. frozen Potatoes, cubed<br />2 C. Monterey Jack Cheese<br />½ tsp. Celery Seed<br />1 C. frozen Spinach, chopped<br />3 Carrots, shredded<br />Red Pepper Flakes, (optional)<br /><br />In large skillet cook sausage with onion, carrots and celery seed over medium heat until sausage is browned. Add potatoes and spinach. If you want a spicier dish, add the red pepper flakes. Cook until potatoes are tender and starting to brown. Top with the cheese. Cover with a lid 3 – 5 minutes to help the cheese melt.<br /><br /> Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-49861523653406178872013-10-18T16:57:00.000-07:002013-10-18T16:57:43.804-07:00Pear and Walnut Pizza
A good alternative to traditional style pizza.<span style="mso-spacerun: yes;"> </span>Pears should be ripe, yet firm.<span style="mso-spacerun: yes;"> </span>If they are soft they will be mushy when
cooked.<o:p></o:p><br />
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<br />2 Tbsp. Butter<br />1/3 C. Dry White Wine<br />1/3 C. Heavy Cream<br />
1 C. Fontina cheese, shredded<br />1 Pear, thinly sliced<br />½ Cup Walnut pieces<br />
Honey<br />
Heat butter and 1 Tbsp. Water in saucepan on low until melted. Add wine. Simmer 5 minutes. Add cream. Simmer on low until thickened. Season with freshly ground black pepper. Spread on your favorite pizza crust, (I like the Boboli thin crust style). Top with Fontina. Arrange the pear slices on top. Scatter with the walnut pieces. Bake at 375 until crust is well melted and starting to bubble in places. Take out of oven and let cool 5 – 10 minutes. Drizzle lightly with honey.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-33250800634022735592013-09-07T18:10:00.000-07:002013-09-07T18:10:43.026-07:00Sandwich Spread - (Tail of the Garden)
An old recipe handed down from my mother, which she
received from my grandmother.<span style="mso-spacerun: yes;"> </span>Excellent on
burgers, hotdogs, or really any sandwich.<span style="mso-spacerun: yes;">
</span>Can also stand alone or eaten on crackers.<span style="mso-spacerun: yes;"> </span>You can substitute any relish type condiment
with this spread.<span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGk8dqD77kK3CHxRl7IFRHgZRSOR79Z39-CbP7chNFPJbrFa5CXr70hI1ZZMDd2Tn8OgFP_iwyh3o_vStlznqzDozZ_iK3VjP6FpkzZpRNGk1lQwticWjZ_CmeAlXpOf_Ew-3Zrmk-e4A/s1600/Sandwich+Spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGk8dqD77kK3CHxRl7IFRHgZRSOR79Z39-CbP7chNFPJbrFa5CXr70hI1ZZMDd2Tn8OgFP_iwyh3o_vStlznqzDozZ_iK3VjP6FpkzZpRNGk1lQwticWjZ_CmeAlXpOf_Ew-3Zrmk-e4A/s1600/Sandwich+Spread.jpg" height="300" width="400" /></a></div>
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<br /><br />1 Doz. Green Peppers<br />1 Doz. Red Peppers<br />1 Doz. Green Tomatoes<br />5 Lg. Onions<br />1 Tbsp. Salt<br />3 C. Sugar<br />1 C. Cider Vinegar<br />½ C. Corn Starch<br />6 – 8 oz. Yellow Mustard<br />1 Qt. Miracle Whip</div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px;">
Finely grind peppers, tomatoes and onions.<span style="mso-spacerun: yes;"> </span>Place in large bowl and cover with boiling
water.<span style="mso-spacerun: yes;"> </span>Let stand 10 minutes.<span style="mso-spacerun: yes;"> </span>Add salt.<span style="mso-spacerun: yes;">
</span>Let sit 5 minutes, then drain.<span style="mso-spacerun: yes;"> </span>In
a very large saucepan, combine sugar and vinegar.<span style="mso-spacerun: yes;"> </span>In separate bowl, combine cornstarch with
enough water to make a paste.<span style="mso-spacerun: yes;"> </span>Add to the
vinegar mixture.<span style="mso-spacerun: yes;"> </span>Bring to a boil.<span style="mso-spacerun: yes;"> </span>In sauce pan, stir in mustard and cooked vegetables.<span style="mso-spacerun: yes;"> </span>Cook until blended, stirring frequently abut
20 minutes.<span style="mso-spacerun: yes;"> </span>Remove from heat and add
Miracle Whip.<span style="mso-spacerun: yes;"> </span>Pour into clean canning
jars.<span style="mso-spacerun: yes;"> </span>Hot water bath jars for 15 minutes
for jars to seal.<span style="mso-spacerun: yes;"> </span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3893410680547650861.post-1389975767840712692013-09-05T17:09:00.000-07:002013-09-05T17:09:17.541-07:00Marinated Tomatoes
There is nothing like the taste of tomatoes fresh
from the garden.<span style="mso-spacerun: yes;"> </span>The marinade for these
tomatoes only accentuates their taste.<span style="mso-spacerun: yes;">
</span>Very good as a side dish or serve with crusty bread and some good cheese
for a meal.<span style="mso-spacerun: yes;"> </span>Vary the spices for your own
personal preference.<span style="mso-spacerun: yes;"> </span>Leftover marinade
is also excellent as a salad dressing.<o:p></o:p><br />
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<br />¼ C. Fresh Parsley, chopped<br />1 Tbsp. Sugar<br />1 ½ tsp. Garlic Powder<br />1 ½ tsp. Seasoned Salt<br />1 ½ tsp. Ground Black Pepper<br />¾ C. Vegetable Oil<br />½ C. Red Wine Vinegar<br />¼ C. Onion, chopped<br />3 – 5 Tomatoes, sliced<br /><br />Blend all ingredients, except tomatoes, in a large sealable container. Add tomatoes. Marinate in refrigerator overnight. <span style="mso-spacerun: yes;"> </span><o:p></o:p><br />
Unknownnoreply@blogger.com