tag:blogger.com,1999:blog-24036952330343703392024-02-07T14:58:02.114-08:00Gingerbread Men- Recipe BlogFavorite Recipes From My KitchenAnonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.comBlogger349125tag:blogger.com,1999:blog-2403695233034370339.post-17978326551895973742015-06-24T03:44:00.000-07:002015-06-24T03:44:21.325-07:00<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Thank You for your donations, Jessica's family are closer to paying the nearly $8,000.00 funeral expenses. These wonderful people spent months right by that little angel's side in the hospital, giving up their jobs, to be with her in her last hours. Their funds are wiped out with the repeated trips to St. Louis, and the expense of caring for Jessica.These people have huge hearts, and have helped everyone around them.They are the ones who need help now. we still need to raise over 5.000 dollars. Here is the gofundme donation link</span><br />
<a href="http://www.gofundme.com/xpb3kb3g">http://www.gofundme.com/xpb3kb3g</a>Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-70081724647811573242012-11-23T11:45:00.002-08:002012-11-23T11:45:32.127-08:00Roast a Perfect Turkey at 200*F. OvernightWell, looks like I ran out of storage on blogger. I'll still post here, without photos, but I'm moving <a href="http://mygingerbreadmen.wordpress.com/">http://mygingerbreadmen.wordpress.com/ </a><br />
Where my photo tutorials can be visible.<br />
<br />
I started using Reynolds oven bags, for my turkeys, not long after they appeared, on the grocer's shelves. I was hooked immediately. Tender, juicy, and flavorful, the best roasted turkey, I ever tasted. There is no need for seasonings, or butter. Just stuff it, and pop it in a bag. If that wasn't enough, to sell me, I also wound up with a lot more, of turkey's rich broth, still in the bag, to make, The Best, noodles, and gravy.<br />
Then, about 10 years ago, a friend told me, she bakes her turkeys at 200*F. overnight, and wakes in the morning, to a fully cooked turkey. I was a bit skeptical, at first, but I crossed my finger's, and gave it a try. Perfect!<br />
Plus at that temperature, you don't have to worry about it burning, it could probably stay in the oven, for several more hours. <br />
Now I have plenty of room, to bake the ham, breads, and sides, and have dinner ready before noon.<br />
If you're like me, and cook for a humongous family. This is a life-saver! After I have been baking, all week, I'm ready to get this over with.Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com1tag:blogger.com,1999:blog-2403695233034370339.post-35090455757934803692012-11-18T09:41:00.001-08:002012-11-18T09:41:35.173-08:00Chewy Brownies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJI2eJXhyerc1EmTGkhIaTBjghiWL1-mBMveJ1YP8oqwwtx7yH9L_PiyKXY-fYr0M0TjTs4ROGkWm6i9FbZdM5DBipFx7dKl3S-TZ15ltOraPluCYh3UXvGywg3AEUNvF38qqlPhL3e5U/s1600/DSCF1843.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJI2eJXhyerc1EmTGkhIaTBjghiWL1-mBMveJ1YP8oqwwtx7yH9L_PiyKXY-fYr0M0TjTs4ROGkWm6i9FbZdM5DBipFx7dKl3S-TZ15ltOraPluCYh3UXvGywg3AEUNvF38qqlPhL3e5U/s320/DSCF1843.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chewy Brownies</td></tr>
</tbody></table>
<br />
These are so good! But the recipe makes a lot. I only make brownies when I have a crowd to feed. I'm guessing, you could halve this, But I haven't tried it.<br />
I've tried using butter, instead of oil, but they don't turn out as well. <br />
<br />
Ingredients:<br />
1cup flour<br />
3cups sugar<br />
1cup dark chocolate cocoa powder<br />
1/2 cup cocoa powder<br />
1tsp. baking powder<br />
1tsp. salt<br />
4eggs<br />
2tsp. vanilla<br />
1cup vegetable oil (I use corn oil)<br />
<br />
Preheat the oven to 350*F. <br />
Thoroughly whisk together the dry ingredients. Set aside.<br />
In another bowl, whisk together the eggs, oil, and vanilla.<br />
Pour the egg mixture, into the cocoa mixture. Combine, using a fork, until no longer dry. Don't overmix.<br />
Pour into a greased 11x15x2 baking pan.<br />
Bake until the center is set, about 40-minutes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvY9JkaVK_W_gBGTkY1_6UMczyhqzt7AR9g6sDtVWjA2vAQe9H5hEpKwV1Lp6Q847JL0MR6yHtI9YHFgr1nQ8OMqtEV0jDmWgBeCSuhU9NX60wvVGj_XgqRFW65PcEDMo4QEXMxZNF9s/s1600/DSCF1842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvY9JkaVK_W_gBGTkY1_6UMczyhqzt7AR9g6sDtVWjA2vAQe9H5hEpKwV1Lp6Q847JL0MR6yHtI9YHFgr1nQ8OMqtEV0jDmWgBeCSuhU9NX60wvVGj_XgqRFW65PcEDMo4QEXMxZNF9s/s320/DSCF1842.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com2tag:blogger.com,1999:blog-2403695233034370339.post-56983082678347486282012-11-15T15:55:00.000-08:002012-11-16T07:12:34.365-08:00Peppermint Thumbprints<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkZy7F9sBJ9fNpovb0W8vxhnd4oaDB736SJHdqdVym7OO2JxjUxanbankEzzP4LftEP2IhSgFtsfbJVAqmUbiyM5ZTcE0kpcKZBryG0m0SHNP9sura0eJ-pCtMp83Mxx0Q7P5TeK-Boo/s1600/DSCF1834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkZy7F9sBJ9fNpovb0W8vxhnd4oaDB736SJHdqdVym7OO2JxjUxanbankEzzP4LftEP2IhSgFtsfbJVAqmUbiyM5ZTcE0kpcKZBryG0m0SHNP9sura0eJ-pCtMp83Mxx0Q7P5TeK-Boo/s320/DSCF1834.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppermint Thumbprints<br />
<br /></td></tr>
</tbody></table>
<br />
<br />
My first cookie experiment, of the Holidays. I was looking for a way to make a soft, cake-like peppermint cookie. The flavor is great, with a soft, almost marshmallow-like texture, but the shape is not really uniform. Maybe I'll try these again, near Christmas, and pipe the cookie dough, for a better shape.<br />
<br />
Cookie ingredients:<br />
1/2cup strong coffee-cooled<br />
2tsp. molasses<br />
1tsp. vanilla<br />
1egg<br />
1-3/4cups flour<br />
1/4cup dark chocolate cocoa<br />
1/2tsp. baking soda<br />
1/4tsp. salt<br />
1/4cup brown sugar<br />
4Tbl. cold butter<br />
<br />
Peppermint layer:<br />
1cup confectioners sugar<br />
1tsp. mint extract<br />
2Tbl. light corn syrup<br />
<br />
You'll also need:<br />
1cup dark chocolate chips<br />
<br />
Preheat the oven to 350*F. <br />
Combine the ingredients, for the mint layer, stir or knead until smooth. Set aside.<br />
For the cookies, whisk together the coffee, molasses, vanilla, and egg. Set aside.<br />
Whisk together, the dry ingredients, then cut in the butter, working it in with your fingers, until there are no more large particles.<br />
Stir the coffee mixture, into the flour mixture, until well combined.<br />
Line a baking sheet with parchment.<br />
Spoon dough, 1-teaspoon at a time, 2-inches apart.<br />
Bake about 7-minutes, or until just set. Immediately, press the center of the cookie, with a spoon, or your finger, to make a depression, for the mint layer.<br />
While still warm, roll 1/2-inch ball, of the mint mixture, and press it into the center of the cookie. Set aside to cool.<br />
Melt the chocolate, in the microwave, until melted and smooth.<br />
Dip the top of the cooled cookies into the chocolate, and set aside, to harden.<br />
Makes 3 dozen.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPmYcL1kQNhsdPrxkUxIyL7QWxGbcnNCTcE-F25JJ_YdL6ZVRzIcF7Ek9xirx-N0iLra1UPnh29O0vnfCcBI2_WOJc_1qx40Wt_CXG8gZxH9AEvKEdNM41WJRBzSFyRu5K25H0DJ0E_E/s1600/DSCF1831.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPmYcL1kQNhsdPrxkUxIyL7QWxGbcnNCTcE-F25JJ_YdL6ZVRzIcF7Ek9xirx-N0iLra1UPnh29O0vnfCcBI2_WOJc_1qx40Wt_CXG8gZxH9AEvKEdNM41WJRBzSFyRu5K25H0DJ0E_E/s320/DSCF1831.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll the mint mixture, into 1/2-inch balls, while the cookie is baking. While the cookie is still warm, press a depression, into the center, then set one of the mint balls, in the depression. Flatten the mint layer. Cool completely.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qIoJ8xj0Ao6S1MT9KEDXa83V4Ah1ICk-B8HDbXLjqpk2yhZ4S_iipy7Ln97NqxYgfW3gMGq65P1Al80Hof-fnpaDYQWixz7IDjp62uACAskk7IkGT2uaOwQITOB1uqKEWTH0xZrlLLI/s1600/DSCF1833.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qIoJ8xj0Ao6S1MT9KEDXa83V4Ah1ICk-B8HDbXLjqpk2yhZ4S_iipy7Ln97NqxYgfW3gMGq65P1Al80Hof-fnpaDYQWixz7IDjp62uACAskk7IkGT2uaOwQITOB1uqKEWTH0xZrlLLI/s320/DSCF1833.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After they have cooled, dip the top of the cookie, in melted dark chocolate. Cool until the chocolate hardens.</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-76253096646877663012012-11-12T19:38:00.001-08:002012-11-13T07:43:53.766-08:00Milan Cookies/ Lengua de Gato<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGPNeRhsYpqgiWEveak8U0ViWgZFY58qWf9W5FPijNMWFFqfr-h5BSDZdY3B4_3W19A6JC3NVEQtP-7XdsNT-TxNbgSSEW-FGVanyqJSQM3VpxbYGZMTc4kGz1M3KgoH1ijLpzrW82xQ/s1600/New_1_DSCF1823.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGPNeRhsYpqgiWEveak8U0ViWgZFY58qWf9W5FPijNMWFFqfr-h5BSDZdY3B4_3W19A6JC3NVEQtP-7XdsNT-TxNbgSSEW-FGVanyqJSQM3VpxbYGZMTc4kGz1M3KgoH1ijLpzrW82xQ/s320/New_1_DSCF1823.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milan Cookies</td></tr>
</tbody></table>
<br />
I finally found a great recipe for Lengua de Gato, or 'Cat's Tongues' over at <a href="http://panlasangpinoy.com/2010/12/11/lengua-de-gato/">Panlasang Pinoy's site</a>.<br />
They worked perfectly, for Milan cookies. They were not as much of a pain, as I thought they would be, and they turned out even better than, Pepperidge Farms.<br />
It's really important, for the ingredients to be well incorporated, after each addition. This requires the dough to be beaten, for longer periods.<br />
<br />
1/2cup softened butter<br />
1/2cup sugar<br />
2egg whites<br />
1/2tsp. vanilla<br />
1/4tsp. salt<br />
1cup flour <br />
<br />
Filling:<br />
1/4cup milk chocolate chips<br />
1/2tsp. shortening <br />
1/4cup chopped walnuts<br />
<br />
Preheat the oven to 375*F.<br />
Beat the butter, until fluffy.<br />
Gradually add the sugar, and beat 2-minutes.<br />
Add the egg whites and beat 3-minutes. <br />
Beat in the salt and vanilla.<br />
Gradually add the flour, and beat 3-minutes more.<br />
Line baking sheets with parchment. <br />
Using a decorating bag, fitted with a large round tip, pipe 2-1/2 to 3-inch lengths of the dough, for each cookie.<br />
Bake 8 to10-minutes, or until they are set, and just beginning to brown.<br />
Slide the parchment onto a surface, to cool completely.<br />
<br />
Pulse the walnuts, in a spice grinder, or food processor, until they are finely chopped. Set aside.<br />
Heat the chocolate and shortening, in a small bowl, in a microwave, until melted, and smooth.<br />
Using the back of a teaspoon, spread a layer of chocolate on the bottom of one cookie. Dip the chocolate side, into the chopped nuts, set aside.<br />
Spread a layer of chocolate, onto another cookie, and top the first one with it. Press gently.<br />
Repeat for the rest of the cookies. This made 2-1/2 dozen sandwiches. But that will vary, depending on the size you make them.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWUWNyizyDO7FNCqRM58DQKquEf5cLbTH3e7r_2UYNVtSmQ-ba0XxnTakkmod3Qv3Jv8oFeJXqV6AjxxJg3y06D_28j7Y3L6pXZb9sc_IK7wgU_5gHYxBzjjzErVnuIrXc_UQqwCgGCQ/s1600/DSCF1819.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWUWNyizyDO7FNCqRM58DQKquEf5cLbTH3e7r_2UYNVtSmQ-ba0XxnTakkmod3Qv3Jv8oFeJXqV6AjxxJg3y06D_28j7Y3L6pXZb9sc_IK7wgU_5gHYxBzjjzErVnuIrXc_UQqwCgGCQ/s320/DSCF1819.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Process the walnuts, until they are very fine.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAHQHo8iYBYggpHrAYBi7wVgMMK4qn80UGSG_KCzDPT0PeyWxVSnIl9qLW4ll-NmF0eHa4tN4ky3ICS_8T1-KbNKuJix6jslWu4wJVDCArxkgBbs3iYzwua2CTftl-7KwyoVpi6OyAXY/s1600/DSCF1820.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAHQHo8iYBYggpHrAYBi7wVgMMK4qn80UGSG_KCzDPT0PeyWxVSnIl9qLW4ll-NmF0eHa4tN4ky3ICS_8T1-KbNKuJix6jslWu4wJVDCArxkgBbs3iYzwua2CTftl-7KwyoVpi6OyAXY/s320/DSCF1820.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You need a large decorating tip, The largest I had, was a Wilton # 199 open star tip. They still came out smooth.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdb6M7MgTC1S4cKydBJ-bnZqcadx92-YC38kQnc9j7iU0J3phfWQHtsbuy7mSIGluNZBUPperBQXcd0uH7JzyE82_XV_8qQ78cN2FpBPj-ICKIdqEPfnVdNzvXZ5yViK2v5UUQApp9feM/s1600/DSCF1821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdb6M7MgTC1S4cKydBJ-bnZqcadx92-YC38kQnc9j7iU0J3phfWQHtsbuy7mSIGluNZBUPperBQXcd0uH7JzyE82_XV_8qQ78cN2FpBPj-ICKIdqEPfnVdNzvXZ5yViK2v5UUQApp9feM/s320/DSCF1821.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake until the edges, are just beginning to color. Immediately slide the parchment, onto a surface to cool.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxlu3joB1RXv9vqhXjqAl_r2BkRKuGYS4XSzCXOaZhYHTXPo5GDy9HO1Q-6l0N1TE8lUTV_g6b-mLS2QlZY8MC69FiwqOk7x8ofQVoC7geSB_77SynrIKQGk5p4PogETv_KqFGgfnM7Q/s1600/DSCF1822.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxlu3joB1RXv9vqhXjqAl_r2BkRKuGYS4XSzCXOaZhYHTXPo5GDy9HO1Q-6l0N1TE8lUTV_g6b-mLS2QlZY8MC69FiwqOk7x8ofQVoC7geSB_77SynrIKQGk5p4PogETv_KqFGgfnM7Q/s320/DSCF1822.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coat with chocolate and walnuts.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com3tag:blogger.com,1999:blog-2403695233034370339.post-12944556949775886862012-11-11T13:13:00.000-08:002012-11-11T14:44:12.887-08:00Shortbread- Scottish, Irish and English VariationsShortbread is my #1 favorite cookie. I think it's the simplicity of it, with it's crumbly texture, and delicately sweet, buttery flavor.<br />
Shortbread has a long history, dating back to the 12th century. They are very simple to make, from just a few ingredients, But are baked at a lower temperature, over a longer period, to avoid browning. So they are a little more time consuming, but very worth it. I rarely make these, because I cannot leave them alone. I really can't decide which variety, I prefer. They are all wonderful. <br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEWV8x0p16W8Cs6NyQ8rI7jia0Xe9MD27H2-I9rD2xgO1m8ZJb-oL4zNAOimsrkiSj_xe0bX-QsU_8l370HYe2rY_ckxEX4QiePktGTNuGw9H6iWiLEccEjVlynHXoazF8C9e-HXRb_4/s1600/DSCF1815.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEWV8x0p16W8Cs6NyQ8rI7jia0Xe9MD27H2-I9rD2xgO1m8ZJb-oL4zNAOimsrkiSj_xe0bX-QsU_8l370HYe2rY_ckxEX4QiePktGTNuGw9H6iWiLEccEjVlynHXoazF8C9e-HXRb_4/s320/DSCF1815.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scottish Shortbread </td></tr>
</tbody></table>
To make true Scottish shortbread, it must be, one part sugar, two parts butter, and three parts flour, and nothing else. But I like to add, just a little salt.<br />
1/2cup sugar<br />
1-1/2cups flour<br />
1/8tsp. salt <br />
1cup butter<br />
<br />
Preheat the oven to 300*F<br />
Whisk together, the dry ingredients. First, cut in the butter, then work it through with your fingers, until it's well incorporated. Gather the dough into a ball.<br />
Line baking sheets with parchment.<br />
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.<br />
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.<br />
Makes about 2-1/2 dozen.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnAGiNzIyvuadCn1mqbPg_3IzKsZDEY3cQ2sHHoItaud31-peNINH8rd1Fli7OaxJ8rPjxAsGr6nRMcaXZfmGp_Gl3HX3Nzlz-Bm4NOJ-8nT0VRBUUafzRk7pGLzXETZTJPtOLtjC1ic/s1600/DSCF1816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnAGiNzIyvuadCn1mqbPg_3IzKsZDEY3cQ2sHHoItaud31-peNINH8rd1Fli7OaxJ8rPjxAsGr6nRMcaXZfmGp_Gl3HX3Nzlz-Bm4NOJ-8nT0VRBUUafzRk7pGLzXETZTJPtOLtjC1ic/s320/DSCF1816.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Irish Shortbread</td></tr>
</tbody></table>
<br />
Irish shortbread, replaces some of the flour, with cornstarch and adds vanilla. It's slightly less grainy, than Scottish shortbread. I found this recipe at <a href="http://www.davidlebovitz.com/2010/10/irish-shortbread-recipe-ireland-travel-notes/">David Lebovitz site.</a> His recipe called for sea salt, but I used table salt, and halved the amount.<br />
<br />
1-1/4cups flour<br />
1/2cup cornstarch<br />
1/8tsp.salt<br />
1/2cup sugar <br />
1tsp vanilla<br />
1cup cold butter<br />
<br />
Preheat the oven to 300*F. <br />
Whisk together the dry ingredients. Whisk in the vanilla.<br />
First, cut in the butter, then work it through with your fingers, until it's well incorporated. Gather the dough into a ball.<br />
Line baking sheets with parchment.<br />
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.<br />
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.<br />
Makes about 3-1/2dozen. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvC3DJAvMfsHdDBHfIiQGcUI3qND2ukXkdHmPc7OysGGJVCZrJwojD8aQ_WW9k7sD63L8mfDWQar9PUYKJwV-XxOUXjlO81Fi99pi-Lud1Fai13Iyzrf2dGfp_AyttVZZpHZXn_Fku4I/s1600/DSCF1818.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvC3DJAvMfsHdDBHfIiQGcUI3qND2ukXkdHmPc7OysGGJVCZrJwojD8aQ_WW9k7sD63L8mfDWQar9PUYKJwV-XxOUXjlO81Fi99pi-Lud1Fai13Iyzrf2dGfp_AyttVZZpHZXn_Fku4I/s320/DSCF1818.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">English Shortbread</td></tr>
</tbody></table>
English shortbread, increases the amount of flour, replaces the sugar, with confectioner's sugar, and adds a little baking powder. This creates a smoother, less grainy texture.<br />
<br />
1cup softened butter<br />
1/2cup confectioner's sugar<br />
2cups flour<br />
1/4tsp. baking powder<br />
1/4tsp. salt<br />
<br />
Preheat the oven to 300*F. <br />
Whisk together, flour, baking powder, and salt. Set aside.<br />
Beat the butter, until creamy. Beat in the sugar. Add the flour mixture, and beat until well incorporated. Gather the dough into a ball.<br />
Line baking sheets with parchment.<br />
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.<br />
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.<br />
Makes about 3-1/2dozen. <br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-83908444735167807422012-11-10T08:30:00.000-08:002012-11-10T08:30:34.398-08:00The Works-Cookie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFb1MRaeuJZOS57ib6QIsnfiSW8ZFDn_lHL9RrnXtFmqLz-GnEdPwUfZG1ZUYOB0FNTsMD0OhmAIB8bzs83-iSDKJRdo_Gj-UTTJt1YWal3LYCdVsw7CiVcNl3BIkftih24tfqvopMg1s/s1600/DSCF1811.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFb1MRaeuJZOS57ib6QIsnfiSW8ZFDn_lHL9RrnXtFmqLz-GnEdPwUfZG1ZUYOB0FNTsMD0OhmAIB8bzs83-iSDKJRdo_Gj-UTTJt1YWal3LYCdVsw7CiVcNl3BIkftih24tfqvopMg1s/s320/DSCF1811.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Works-Cookie</td></tr>
</tbody></table>
<br />
This has become a favorite Holiday cookie.<br />
It's an altered- Nestles Tollhouse cookie recipe. <br />
It used to be, the chocolate chip cookies were the first to go, until I started making these.<br />
<br />
Ingredients:<br />
2-1/4cups flour<br />
1tsp. baking soda<br />
1/2tsp. salt<br />
1cup softened butter<br />
3Tbl. peanut butter <br />
1-1/2cups brown sugar<br />
2eggs<br />
1-1/2tsp. vanilla<br />
1cup raisins<br />
1/2cup chopped nuts<br />
1cup old fashioned oats<br />
12oz. semi-sweet chocolate chips <br />
<br />
Whisk together, the flour, baking soda, and salt. Set aside.<br />
In a larger bowl, cream together the butter, peanut butter and sugar. Beat until fluffy.<br />
Add the eggs and vanilla, and beat until well combined.<br />
Add the flour mixture, a little at a time, and beat to combine.<br />
Stir in the raisins, nuts, oats, and chocolate chips.<br />
Drop by the tablespoon, 2-inches apart, on a lightly greased cookie sheet. <br />
Bake until they are set, and just beginning to brown.<br />
Cool a few minutes, then remove them from the pan, and cool completely. <br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-91922046891617894442012-11-09T13:49:00.000-08:002012-11-09T14:01:07.720-08:00Turkish Delight Biscotti<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5wP8sWt11hzFlOHCyxNYBoM-7OAOznEMpOY_E5yCnQ3EY2rWQtNoaDZrVWdQKcrZaMuZ-iGLyfFbW6pEqft5UyWbcPtSyJ2h36ZePYiuj-soVBKoUBqEZkzgafBGvRKll9SS_XkqhGE/s1600/DSCF1806.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5wP8sWt11hzFlOHCyxNYBoM-7OAOznEMpOY_E5yCnQ3EY2rWQtNoaDZrVWdQKcrZaMuZ-iGLyfFbW6pEqft5UyWbcPtSyJ2h36ZePYiuj-soVBKoUBqEZkzgafBGvRKll9SS_XkqhGE/s320/DSCF1806.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkish Delight Biscotti</td></tr>
</tbody></table>
<br />
Turkish delight candy, is a bit too sweet for me, but I love its combination, of honey-almond-rose-vanilla... sheer poetry.<br />
This biscotti captures it nicely, without being overly sweet.<br />
The smell of these baking, is heavenly.<br />
<br />
Ingredients:<br />
1/2cup sliced almonds-toasted and chopped<br />
1/2cup dried cherries-chopped<br />
2cups flour<br />
1/2cup sugar<br />
1-1/2tsp. baking powder<br />
1/8tsp. salt<br />
2eggs<br />
1/4cup honey <br />
2Tbl. melted butter<br />
1tsp. almond extract<br />
1Tbl. rosewater <br />
1/2tsp. vanilla<br />
<br />
Preheat the oven to 350*F.<br />
Line a baking sheet with parchment paper. <br />
In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.<br />
In a larger bowl, add the eggs, honey, melted butter, and flavorings. Beat, with an electric mixer, until well combined.<br />
Stir in the cherries and almond. The dough will be very soft.<br />
Spoon the dough, onto the lined baking sheet, into a 2-inch wide log, and shape it with wet hands, to make it uniform.<br />
Bake until golden, about 30-minutes. Don't turn the oven off.<br />
Cool a few minutes, then pick up the parchment, and move the loaf to a wire rack.Cool completely, about 20-30 minutes.<br />
Using a serrated knife, cut the loaf into 1/2-inch slices.<br />
Place them back on the cookie sheet-no parchment.<br />
Bake until they are beginning to brown slightly, 10-minutes, the time will vary.<br />
They brown from the bottom, so you'll need to, flip them over, and bake an additional 5-minutes, or are beginning to brown, on the bottom. Cool completely. Makes about 22 Biscotti.<br />
Try these with a cup of <a href="http://mygingerbreadmen.blogspot.com/2012/10/rose-water-tea.html">Rose-water Tea</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5O2pPf3kVyA08s5vaI4gQArqMzbBb97BVrEG26ay_Yon7U8kTnt9qiXDUBoJdg6uD7IYPegRGKfm1UcKILEerWDuzQW-IPdnYKPyu_A8bbLMT8Ee2w7nmU0_5PlDEaucXCay8LAaCkOg/s1600/DSCF1802.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5O2pPf3kVyA08s5vaI4gQArqMzbBb97BVrEG26ay_Yon7U8kTnt9qiXDUBoJdg6uD7IYPegRGKfm1UcKILEerWDuzQW-IPdnYKPyu_A8bbLMT8Ee2w7nmU0_5PlDEaucXCay8LAaCkOg/s320/DSCF1802.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shape the dough, into an elongated loaf. Shape it as narrow or wide as you like, the dough will spread out somewhat.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAahChDfQQZBCCxA0Pjwg6JQk7O1fSicvIYfulR2X9xHKyBu0dWhc9KnvthONlx0lRb2kTUX-p3n46nZ1UXmQccc58LO-X6eRtMDPks3dy5RAYibtksvh87c1wMRKNB-WeB74IHpdmQY/s1600/DSCF1803.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAahChDfQQZBCCxA0Pjwg6JQk7O1fSicvIYfulR2X9xHKyBu0dWhc9KnvthONlx0lRb2kTUX-p3n46nZ1UXmQccc58LO-X6eRtMDPks3dy5RAYibtksvh87c1wMRKNB-WeB74IHpdmQY/s320/DSCF1803.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake until the loaf is lightly browned. Cool completely.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qJSnKdKoqPw3PoOfmI28HVjRX4DxuZ54xCzEvXgB_kuol3auYBD4wZFZVD_ZPJcXmMC_eMcmjM5sji3yW1h95vXc2gTwAuqB-Z8oHyrWV1RDA0cbnjGqVoYC7funKUSk13-rZzVb6KA/s1600/DSCF1804.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qJSnKdKoqPw3PoOfmI28HVjRX4DxuZ54xCzEvXgB_kuol3auYBD4wZFZVD_ZPJcXmMC_eMcmjM5sji3yW1h95vXc2gTwAuqB-Z8oHyrWV1RDA0cbnjGqVoYC7funKUSk13-rZzVb6KA/s320/DSCF1804.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut into 1/2-inch slices, and bake until they are just beginning to color. They brown from the bottom, so when you flip them over...(next photo}</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYPgkfN8d1DYLJTBcyU6zpZ4YQXJohhnSCd5geaIexc7mVb4kiU7E0n_Xh0PrRCJAovqroLw72eXqjmX0cxQqqJR_DdIDMuDGsa8m5MlOEJ2dTRRkQMKhW6Tt_SSLr1aFGJ00ceTVNcg/s1600/DSCF1805.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYPgkfN8d1DYLJTBcyU6zpZ4YQXJohhnSCd5geaIexc7mVb4kiU7E0n_Xh0PrRCJAovqroLw72eXqjmX0cxQqqJR_DdIDMuDGsa8m5MlOEJ2dTRRkQMKhW6Tt_SSLr1aFGJ00ceTVNcg/s320/DSCF1805.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You'll see they are a nice golden brown, bake until the other side has browned. Remove them from the baking pan, and cool completely.</td></tr>
</tbody></table>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com1tag:blogger.com,1999:blog-2403695233034370339.post-62454439102754684452012-11-07T15:06:00.000-08:002012-11-07T15:06:27.033-08:00Shanghai Stir-Fry Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyLbM8My57mJtJiLt264BxMZxoThSZSbvCYtBjS-MLsXMvYNvlZyLV-T74iiI-9EdkfqrmWomq0Di2qURtiFNQU2FKlPI8g-OOLuIqe4FOLalaB4R1kQV15PYUJ9Cl8QWJDZL2a-MTo8/s1600/DSCF1796.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyLbM8My57mJtJiLt264BxMZxoThSZSbvCYtBjS-MLsXMvYNvlZyLV-T74iiI-9EdkfqrmWomq0Di2qURtiFNQU2FKlPI8g-OOLuIqe4FOLalaB4R1kQV15PYUJ9Cl8QWJDZL2a-MTo8/s320/DSCF1796.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shanghai Stir-Fry Sauce</td></tr>
</tbody></table>
<br />
I make a lot of stir fry. Mostly because we love them, but they're also quick to throw together, and a great way to incorporate lots of vegetables, in our diet.<br />
A while back, I tried a recipe for <a href="http://mygingerbreadmen.blogspot.com/2012/10/shanghai-braised-pork-with-bok-choi-and.html">Shanghai braised pork</a>, that had a wonderful braising sauce, but it took a while to prepare. So, I came up with a stir-fry sauce, that reflects the flavor. I think next time, I'll reduce it a bit more, to about 1/4-cup.<br />
Love it! Make the sauce the day before, and you can put a stir-fry together, quickly. I think this would be great with beef too.<br />
<br />
Ingredients: <br />
peel of 1 orange- removed with a vegetable peeler<br />
1/8tsp ground star anise or 1 pod<br />
1/4tsp. cinnamon<br />
1/8tsp. ground cumin<br />
1 crushed bird chili<br />
1/4cup rice wine<br />
1Tbl. rice vinegar <br />
1-1/2cups water with 1tsp chicken base dissolved in it<br />
2Tbl. soy sauce<br />
1/4cup brown sugar<br />
2Tbl. molasses<br />
2 chopped green onions<br />
1tsp. minced garlic<br />
1/4tsp pureed ginger<br />
1/2tsp. salt<br />
1/4tsp pepper<br />
<br />
Combine all ingredients, in a saucepan. Simmer on lowest flame, until the liquid is reduced to about 1/4-cup.40-45 minutes. Cool completely, and strain.<br />
Stir in 1Tbl. cornstarch, before adding it, to a stir-fry. <br />
<br />
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Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-28945919546505384492012-11-06T15:24:00.000-08:002012-11-06T15:24:24.924-08:00Cheesy Tuna ala King on Toast<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8CpD4BZYso0VYNMuO82F3uGLK1H9YRzBpnlhoL3LFSVLcP4wTUwnLsrKfqvd7jiVLMJ9lVc7poeaFjHo96e5l-dJaFBcNNC_n1TSOIpzcvdKB-kpbmHu7EVI_1aJnFQ4gTm2BygxKbY/s1600/DSCF1766.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8CpD4BZYso0VYNMuO82F3uGLK1H9YRzBpnlhoL3LFSVLcP4wTUwnLsrKfqvd7jiVLMJ9lVc7poeaFjHo96e5l-dJaFBcNNC_n1TSOIpzcvdKB-kpbmHu7EVI_1aJnFQ4gTm2BygxKbY/s320/DSCF1766.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesy Tuna ala King on Toast</td></tr>
</tbody></table>
<br />
Mom made, creamed tuna on toast, occasionally. It was a fairly popular dish, back in the 60's, but fell out of favor, I guess. It was pretty good, but needed a little work.<br />
In my house, it evolved, an alfredo-like sauce, with vegetables, like 'chicken ala king', another popular dish, from the 60's. I love it on toast, but it's great on biscuits, or served with noodles too.<br />
<br />
<br />
Ingredients:<br />
1Tbl. oil <br />
1 red bell pepper-diced<br />
8oz. fresh mushrooms -chopped<br />
2ribs celery-chopped<br />
1 onion-diced<br />
2tsp. minced garlic<br />
1 can evaporated milk<br />
4 cans of tuna-drained<br />
1tsp. cornstarch <br />
1/2 cup processed cheese (like velveeta) cubed<br />
1/4cup grated Parmesan cheese<br />
can of sweet peas- drained<br />
<br />
Heat the oil, in a 3quart pan. Add the bell pepper, mushrooms, celery, onion, and garlic. Cook until the vegetables are tender.<br />
Add everything, except the peas to the pan, and bring to a boil, stirring.<br />
Add the peas, and allow to cook until it thickens, somewhat.<br />
Serve on toast points. <br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-79035136573047514022012-11-06T14:58:00.000-08:002012-11-06T15:48:27.910-08:00Shortcut Beef Bourguignon<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKj-xblNwqkTYTSv4DavOJFWhyezeMbvhPg0pAxzdK66mn_KJhMuFT8SwlHqGojEInIgs_sl5HTr6g4Erqipmf9b1diz_oonnteoEObgKSb-RY4359zpBrE-VR_Ugi5WS1zbPY5O0zRSk/s1600/DSCF1786.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKj-xblNwqkTYTSv4DavOJFWhyezeMbvhPg0pAxzdK66mn_KJhMuFT8SwlHqGojEInIgs_sl5HTr6g4Erqipmf9b1diz_oonnteoEObgKSb-RY4359zpBrE-VR_Ugi5WS1zbPY5O0zRSk/s320/DSCF1786.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shortcut Beef Bourguignon</td></tr>
</tbody></table>
<br />
This is a stove-top version, of Julia Child's famous dish. It's a little faster, but still, fairly time consuming. It's worth it.<br />
My son Aaron, loves this. He once said " This is so good, it makes you wonder, what else is out there" It's comments like these, that keeps me, trying classic recipe's.<br />
<br />
For the Beef: <br />
2lbs. sirloin-cubed<br />
3Tbl. flour <br />
4slices of bacon-cut into lardons<br />
1 onion-sliced<br />
2Tbl. oil<br />
2cups robust red wine- like burgundy, pinot noir<br />
2cups beef broth<br />
1Tbl. tomato paste <br />
1/2tsp. thyme<br />
1 bay leaf<br />
1/2tsp. salt<br />
1/4tsp. pepper<br />
<br />
For the vegetables:<br />
1 potato per person-cubed<br />
8 to 16oz. fresh mushrooms-quartered<br />
1 onion-sliced <br />
1tsp. oil<br />
1slice of bacon-chopped<br />
salt and pepper to taste<br />
pinch of thyme<br />
4Tbl. of sauce from the cooked beef.<br />
<br />
Coat the beef with the flour, set aside.<br />
Fry the bacon,in a 4quart pot, until crisp.<br />
Reserving the drippings, remove the bacon, and set aside.<br />
Heat the bacon drippings, caramelize the onion in it.<br />
With a slotted spoon, add the onion, to the bowl of bacon, reserving the pan drippings.<br />
Add 2Tbl. oil to the pan, and heat on a high flame until very hot.<br />
Brown the beef, a little at a time, and add them to the bacon and onion.<br />
Deglaze the pan with 1cup of the wine, scraping the bottom, as you simmer, a few minutes.<br />
Add the remaining cup of wine, the broth, tomato paste, herbs, the reserved beef, onion, and bacon.<br />
Cook on high, until the liquid reduces to a semi-thick sauce.<br />
<br />
While the beef is cooking, boil the potatoes, until they are just beginning to soften. Drain and chill them, with cold water. (as if making potato salad) drain.<br />
In a skillet, fry the bacon and onion, over a low flame, until the onion has browned.<br />
Add the mushrooms, and cook until they sweat.<br />
Add the potatoes, and all other vegetable ingredients, and cook, gently stirring, until heated through. <br />
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwCgxCVq9nfSkpSmd202bSkY_jp0IognMLtQTPnt7duE4WixcEy6TS2_x0jKKAJREfg0m2A5jwEczcrqLat_-3NnkhUVVoTkIMRM6LsU3CztfpGEGGVFuOqphClAqYU08Uor1yah-o9I/s1600/DSCF1771.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwCgxCVq9nfSkpSmd202bSkY_jp0IognMLtQTPnt7duE4WixcEy6TS2_x0jKKAJREfg0m2A5jwEczcrqLat_-3NnkhUVVoTkIMRM6LsU3CztfpGEGGVFuOqphClAqYU08Uor1yah-o9I/s320/DSCF1771.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toss the beef, in the flour, and set aside.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_6YhYlEu_kznl6aC_l-iUoZISL7yEfq8Pt6yunRzg_0BESCtIfN_2rlmhSQ6oHea-jh_HHptsQIHXZ3MQri3ohW1XqtasN8fc8yNNuR3d5EVylk7OORWIuhjZ62WCEhLi2EAq12Wz_M/s1600/DSCF1772.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_6YhYlEu_kznl6aC_l-iUoZISL7yEfq8Pt6yunRzg_0BESCtIfN_2rlmhSQ6oHea-jh_HHptsQIHXZ3MQri3ohW1XqtasN8fc8yNNuR3d5EVylk7OORWIuhjZ62WCEhLi2EAq12Wz_M/s320/DSCF1772.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry the bacon, until crisp. Remove it with a slotted spoon, and set aside.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0mja_Ve9PusGQQh9cC2NqiOQHidNYF7Z0DhykvoyuQUzCQI1fKZ3Ejb1TFdwn5X9mYB-dJfgPl3eGIW_HxAp8wklFU1htsTVpiRgkvuZXqoi1NojdWdXbmehZgWkJBpZDcGrI21LSrE/s1600/DSCF1773.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0mja_Ve9PusGQQh9cC2NqiOQHidNYF7Z0DhykvoyuQUzCQI1fKZ3Ejb1TFdwn5X9mYB-dJfgPl3eGIW_HxAp8wklFU1htsTVpiRgkvuZXqoi1NojdWdXbmehZgWkJBpZDcGrI21LSrE/s320/DSCF1773.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelize the onions, in the bacon drippings. Remove with a slotted spoon, and add to the bacon.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLAeBrkFRqUc1Fa7-uzDEgUGhb-GNnwcEW4YdQPjQWOF_FkT55qVgX7fmDJZf7tB1Tg5mFG8R05NDlUMBfJO2AbBhyphenhyphenCx-CPlpe1Jw7bns5vmWmbh5re7p2ISBWv9gq5mpm7LGvqdq22uU/s1600/DSCF1774.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLAeBrkFRqUc1Fa7-uzDEgUGhb-GNnwcEW4YdQPjQWOF_FkT55qVgX7fmDJZf7tB1Tg5mFG8R05NDlUMBfJO2AbBhyphenhyphenCx-CPlpe1Jw7bns5vmWmbh5re7p2ISBWv9gq5mpm7LGvqdq22uU/s320/DSCF1774.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add 2Tbl of oil to the drippings, brown the beef, a little at a time, remove it from the pan, and add it to the bacon and onion.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkh74f5iEzjD8e7EpQ_PwWTCuRmHXRC-c-yJ7hKhJh4wTzRa2CsxsJ36xKUXmK6bKFLZcgqDLXVBAK1x7SXnf_TI1zflDMTCErPI4rNESJ7TEcgKmcBYV9_0Umhi0_8-7hAv8jKAFQmw/s1600/DSCF1775.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkh74f5iEzjD8e7EpQ_PwWTCuRmHXRC-c-yJ7hKhJh4wTzRa2CsxsJ36xKUXmK6bKFLZcgqDLXVBAK1x7SXnf_TI1zflDMTCErPI4rNESJ7TEcgKmcBYV9_0Umhi0_8-7hAv8jKAFQmw/s320/DSCF1775.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You'll have a lot of browned flour, and drippings, in the bottom of the pan, but that's a good thing.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_ChH4So9-UqYE_jAkt2wzGZZvNkBcxQkkWEAFnX6ko8KMegAv_6nzngaubdjSIclQaW3Tenu28Gan9FLqYLNIAqPdgQI3AEBp-ePqHE_s5graPa5lJKHxBanEZNSfsAckl24uRC6Wq4/s1600/DSCF1776.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_ChH4So9-UqYE_jAkt2wzGZZvNkBcxQkkWEAFnX6ko8KMegAv_6nzngaubdjSIclQaW3Tenu28Gan9FLqYLNIAqPdgQI3AEBp-ePqHE_s5graPa5lJKHxBanEZNSfsAckl24uRC6Wq4/s320/DSCF1776.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add 1-cup of the wine, and cook on a high flame, for a few minutes, while scraping the bottom of the pan, to loosen. Add all other beef ingredients, and cook on high heat, until it reduces to a semi-thick sauce.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSW1dJZJhT0J7Ex2KQ7qrRtnEcNRV6tNrBZLTvtsaZOJtHEXxWqlW0bjdPtDYjaDiiyp6LNX0QB74xvNUCwWg3sl6DXnr-AN0uwOPhqrP35gdcVT-bXAwEKPLCFejtUREOzoG8vjW_k5U/s1600/DSCF1778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSW1dJZJhT0J7Ex2KQ7qrRtnEcNRV6tNrBZLTvtsaZOJtHEXxWqlW0bjdPtDYjaDiiyp6LNX0QB74xvNUCwWg3sl6DXnr-AN0uwOPhqrP35gdcVT-bXAwEKPLCFejtUREOzoG8vjW_k5U/s320/DSCF1778.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM-5g78HZR4HjPhH_Wfcfws8PSpu01Gj6GjOWkGsn67N_KS_9yIr3o4KxOgoWQFkZlB-vBy23_tU64ZQsyLeGoUE4_7JsmwHTA0ZPnmaqX5nO009vFOGtntKPG8FgGlHqiieB7xaRpvU/s1600/DSCF1779.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span id="goog_1899177550"></span><span id="goog_1899177551"></span><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM-5g78HZR4HjPhH_Wfcfws8PSpu01Gj6GjOWkGsn67N_KS_9yIr3o4KxOgoWQFkZlB-vBy23_tU64ZQsyLeGoUE4_7JsmwHTA0ZPnmaqX5nO009vFOGtntKPG8FgGlHqiieB7xaRpvU/s320/DSCF1779.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For the vegetables: boil the potatoes, until they are just beginning to soften. Drain, and run cold water over them, until cold. Drain and set aside.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZfgJ6oAdC-xY3iSK2gsp1wPtl-85yWtfKLd9oi7xYjrjkKU0p_TrS5eTYRrBrgwCbglBvo5uNinzlz0EMrclYYTYSSAsLJoD0zTQqfZTYAoLG5yMgLu-N4PZuxItz9tLM96pKRozNRk/s1600/DSCF1781.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZfgJ6oAdC-xY3iSK2gsp1wPtl-85yWtfKLd9oi7xYjrjkKU0p_TrS5eTYRrBrgwCbglBvo5uNinzlz0EMrclYYTYSSAsLJoD0zTQqfZTYAoLG5yMgLu-N4PZuxItz9tLM96pKRozNRk/s320/DSCF1781.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In a skillet, add the bacon and onions, brown the onion, over a low flame. Add the mushrooms, and cook until they sweat.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhib33Maff0B9dvWIBti6X6dRkQcPN-z0Tlr4pE2GF_SStFBgPnoaWzzUcGAvn6dNP86d3kUI5yH_pjtuf8nV21cFpzvPjM81F4Xf6XulV0fo0LkCUkgskWYN5ygE4NLdE3nNcceA2rqT0/s1600/DSCF1783.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhib33Maff0B9dvWIBti6X6dRkQcPN-z0Tlr4pE2GF_SStFBgPnoaWzzUcGAvn6dNP86d3kUI5yH_pjtuf8nV21cFpzvPjM81F4Xf6XulV0fo0LkCUkgskWYN5ygE4NLdE3nNcceA2rqT0/s320/DSCF1783.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the potatoes, and all other vegetable ingredients. Heat until cooked through.</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-86568674676699670192012-11-05T06:47:00.000-08:002012-11-05T06:47:27.911-08:00Spicy Jambalaya with Andouille, Shrimp and Bacon<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Jrs6kEc-IxxyAf5unMpuWACnUgLWtd6bOcVLiQgu97HCs1RBSQEgOvea61nefEMXnGWsTb-DufhS9rmECUGAlvd3RwrR1_Obl89aSblK13_w0X4iE-PgyLuLwM_m21ZWAELE6cjTP2k/s1600/DSCF1764.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Jrs6kEc-IxxyAf5unMpuWACnUgLWtd6bOcVLiQgu97HCs1RBSQEgOvea61nefEMXnGWsTb-DufhS9rmECUGAlvd3RwrR1_Obl89aSblK13_w0X4iE-PgyLuLwM_m21ZWAELE6cjTP2k/s320/DSCF1764.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Spicy Jambalaya </td></tr>
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<br />
I did a little research on this dish, and found my version, is a hybrid between, Creole and Cajun Jambalaya. The use of a roux, and shrimp, is a Cajun influence... The use of tomatoes, is strictly Creole.<br />
The name of the dish, comes from the French word jambalaia, a word used for pilaf of rice, which is, in turn, derived from, Spanish paella. <br />
To make my husband (The chili-head) happy, I use jalapeno, in place of green bell pepper, and add a little hot sauce to the mix, further corrupting this dish. But the end result, is a dish, my family is absolutely crazy about.<br />
<br />
Ingredients:<br />
3 strips of bacon-chopped<br />
2Tbl. flour<br />
2Tbl. dry white wine - I use Pinot Grigio<br />
2 ribs of celery- chopped<br />
4 jalapenos- chopped<br />
1 onion-diced<br />
2tsp. minced garlic<br />
29oz. can of petite diced tomatoes<br />
2cups chicken broth<br />
1Tbl. tomato paste<br />
1Tbl. sriracha or any hot sauce<br />
1/2tsp. oregano<br />
1/2tsp. thyme<br />
1 bay leaf<br />
1lb. Andouille sausage-sliced<br />
1lb. raw peeled shrimp-whole or chopped<br />
3-4cups cooked rice<br />
<br />
Fry the bacon, in a 4-quart pot, until crisp.<br />
Stir the flour into the bacon drippings, and cook until the roux, becomes golden brown.<br />
De-glaze the pan with a little white wine. Cook about 1-minute, scraping the pan.<br />
Add the celery, jalapeno, onion, and garlic, to the roux, and cook a few minutes, until the onion softens, a bit.<br />
Add all other ingredients, except the rice, to the pot, and cook on high heat, until it reduces to a semi-thick sauce. About 30-minutes. I don't usually cook shrimp, this long, but it lends a great flavor, to the broth.<br />
Turn the burner off, and add the rice. Serve. I think this is even better, the next day.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJ6-9gFsdRL4lwdbzam3qhXCmFsn9MzOdI8X_GqcaKjNnZenRg954M1wUKQ7fsrNXQ0d_fp4EGCweC6KF8VuRs4eyAd20X15pNvc7V1A8EDsCm3oDaxL6I5K2ZCj2-LNDG5cfecn8Hmo/s1600/DSCF1761.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJ6-9gFsdRL4lwdbzam3qhXCmFsn9MzOdI8X_GqcaKjNnZenRg954M1wUKQ7fsrNXQ0d_fp4EGCweC6KF8VuRs4eyAd20X15pNvc7V1A8EDsCm3oDaxL6I5K2ZCj2-LNDG5cfecn8Hmo/s320/DSCF1761.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook the roux, to a deep golden brown, then saute the vegetables in it.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLAmnBWR-OOPIsxsdccWQZjBIEikGqY-c0xFn0L6hBzz9JgxiwswFN9A7ruULnv0Z1zd750NxMrvvc86y8Zynl0V5rtbioIJzs3yn0BiP6Zx1bcCc163t_d7YCyKXGMFv0dG6X-EOAuk/s1600/DSCF1762.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLAmnBWR-OOPIsxsdccWQZjBIEikGqY-c0xFn0L6hBzz9JgxiwswFN9A7ruULnv0Z1zd750NxMrvvc86y8Zynl0V5rtbioIJzs3yn0BiP6Zx1bcCc163t_d7YCyKXGMFv0dG6X-EOAuk/s320/DSCF1762.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add everything, except the rice, and cook until it becomes a semi-thick sauce. Add the rice and serve.</td></tr>
</tbody></table>
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<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com2tag:blogger.com,1999:blog-2403695233034370339.post-88199518577134256232012-11-03T14:26:00.000-07:002012-11-03T14:26:31.296-07:00Red wine- Beef Stroganoff with Fideo<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE42GIYUoSkiz4MBpz7jjnmyUc6Jfs9x6Kr6ml-4VR2gg8EhBY8n01beZYOOQBcD1sKlxYaF7CvSj6cOTgzHU9sPB0wIat5akWRUZovIXXkXQ3A9f4_KMs2tKGost0ggxYIPg8pwyy_-Y/s1600/DSCF1760.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE42GIYUoSkiz4MBpz7jjnmyUc6Jfs9x6Kr6ml-4VR2gg8EhBY8n01beZYOOQBcD1sKlxYaF7CvSj6cOTgzHU9sPB0wIat5akWRUZovIXXkXQ3A9f4_KMs2tKGost0ggxYIPg8pwyy_-Y/s320/DSCF1760.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red wine- Beef Stroganoff with Fideo</td></tr>
</tbody></table>
<br />
I love the addition of red wine in this sauce, it really compliments the other ingredients. <br />
I don't really care for packaged egg noodles, so I try a different pasta, every time I make this dish, trying to find the perfect one. Still looking.<br />
<br />
Ingredients:<br />
2lbs. sirloin-sliced very thin<br />
2tbl. oil<br />
1 onion- diced<br />
2tsp. minced garlic<br />
8oz. fresh mushrooms- thin sliced- then cut<br />
1/2cup dry red wine-like merlot or pinot noir<br />
1/4tsp. black pepper<br />
1tsp. salt<br />
2cups beef broth <br />
2Tbl. prepared mustard<br />
2cups sour cream<br />
1Tbl. cornstarch<br />
1-1/2lbs. cooked pasta <br />
<br />
Heat the oil, over a high flame, in a 4-quart pot.Add the onion and garlic, saute 1-2minutes.<br />
Add the beef, and cook until it's a little browned, about 5-minutes.<br />
Remove the beef from the pot, set aside.<br />
Add the mushrooms to the pot, and cook in the pan juices, until they sweat.<br />
Add the wine, salt, and pepper, cook until most of the liquid has evaporated.<br />
Add the beef, back to the pot, along with the beef broth and mustard. Stir to combine.<br />
Cook over a high flame, until most of the liquid has evaporated, about 30 minutes.<br />
This is when I start cooking the pasta. <br />
Stir together the sour cream and cornstarch, and add it to the pot. Mix to combine.<br />
Turn off the burner, and add the cooked pasta. Serve Hot.<br />
<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrdCeCnsJuvdIaqT8V-uCIVn253fOHCRzKiECUqGCtl93H-FP3_fkpR_6LvzxSsIipO9270UYjZBEa_9sw3LbqvfKf1KyajTmd1bIgjRFI7D8_5mTenZ8Sjqks5F5HkRn_BkM4DpDVwo/s1600/thin+sliced+beef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrdCeCnsJuvdIaqT8V-uCIVn253fOHCRzKiECUqGCtl93H-FP3_fkpR_6LvzxSsIipO9270UYjZBEa_9sw3LbqvfKf1KyajTmd1bIgjRFI7D8_5mTenZ8Sjqks5F5HkRn_BkM4DpDVwo/s320/thin+sliced+beef.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's easier to thin slice, if it's partially frozen.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBZ_kwAAqnvfovSNLoDhSGop56e7K9jtFbB1hUsS_ui14dw9EKa4GC_N8dcT9cT4W1XBeuFD7bOiSfJv9S9XXiexaDwzaR6hl7Gof8yE-2tqlVi5JpZ57SAr1kZoZnvxGWQ69Avi-ds4/s1600/DSCF1748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBZ_kwAAqnvfovSNLoDhSGop56e7K9jtFbB1hUsS_ui14dw9EKa4GC_N8dcT9cT4W1XBeuFD7bOiSfJv9S9XXiexaDwzaR6hl7Gof8yE-2tqlVi5JpZ57SAr1kZoZnvxGWQ69Avi-ds4/s320/DSCF1748.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heat the oil, in a 4quart pot. Add the garlic and onion, saute 1-minute. Add the beef, and brown a few minutes.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBj7rX4HBr6oY7hzU41V2YTa8Ud24fYpkPo8xns2OKdnbLpQKy1q_BwIsetvsyYk3Zhjxy98v5cR6p4JUhJLZawu32sWViMt7pD6FWAB9z2cRm2ju7-iGXXwQcLbwrfxObhOfBkyqRpk/s1600/DSCF1749.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBj7rX4HBr6oY7hzU41V2YTa8Ud24fYpkPo8xns2OKdnbLpQKy1q_BwIsetvsyYk3Zhjxy98v5cR6p4JUhJLZawu32sWViMt7pD6FWAB9z2cRm2ju7-iGXXwQcLbwrfxObhOfBkyqRpk/s320/DSCF1749.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the beef, from the pan. Add the mushrooms, to the pan, and cook in the pan drippings, until they sweat.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMx-PxFZq0PialLUCPkR8z2bNk4Qruy_rVd6olLuKKMo19G-Vq685e5BhwH5yHk0eEz8Rg9lPtWg2EIUMT_l06uAJ1N0WysyfJroJXda1Uj1ti-tiJKLf5DgM1htMPaMAGCnewndn9m8/s1600/DSCF1753.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMx-PxFZq0PialLUCPkR8z2bNk4Qruy_rVd6olLuKKMo19G-Vq685e5BhwH5yHk0eEz8Rg9lPtWg2EIUMT_l06uAJ1N0WysyfJroJXda1Uj1ti-tiJKLf5DgM1htMPaMAGCnewndn9m8/s320/DSCF1753.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the wine, salt, and pepper. Cook until most of the wine has evaporated.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWzkFIxqlefb6MR3ceZVUlA0rtW_bJh-7M-LYVWXgj1nfjJoSr0jp2AnpnBsIIsdbAQHH9L5QmfWFF8W4yPvdnhzpwMEeFj_RoDfPY3NxgnYk7wKvcuIg6vb3x3pLya-kRo1dNRP8_1E/s1600/DSCF1755.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWzkFIxqlefb6MR3ceZVUlA0rtW_bJh-7M-LYVWXgj1nfjJoSr0jp2AnpnBsIIsdbAQHH9L5QmfWFF8W4yPvdnhzpwMEeFj_RoDfPY3NxgnYk7wKvcuIg6vb3x3pLya-kRo1dNRP8_1E/s320/DSCF1755.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the beef, back to the pot, along with the beef broth, and mustard.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPG3qHUKppgXmaZpajhhShKnv6YrD_MMpJMTOPN8VqoQwEpqGvE97lpFF4Ly-xTacn8nHZ7-l9XuV6hlo6nIiKQxBLyoFsQX_fv4XvGlGml5xZ283vRfiFu0utU9hcsNc7iMluxO90Ug/s1600/DSCF1757.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPG3qHUKppgXmaZpajhhShKnv6YrD_MMpJMTOPN8VqoQwEpqGvE97lpFF4Ly-xTacn8nHZ7-l9XuV6hlo6nIiKQxBLyoFsQX_fv4XvGlGml5xZ283vRfiFu0utU9hcsNc7iMluxO90Ug/s320/DSCF1757.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Cook on a high flame, until most of the liquid has evaporated.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXVHEgPUTAe29B71UYlcnhjdteby0axJZ89OOHo_xxreT4CXX61RVbWuO9OyNZFhss4hGqDC1Uqrulj1IfD0BP1BVspDbgKFluYtEWxV9h1OmP8XStkunEa9hht4RQoaUjM2FbXVrGj0/s1600/DSCF1756.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXVHEgPUTAe29B71UYlcnhjdteby0axJZ89OOHo_xxreT4CXX61RVbWuO9OyNZFhss4hGqDC1Uqrulj1IfD0BP1BVspDbgKFluYtEWxV9h1OmP8XStkunEa9hht4RQoaUjM2FbXVrGj0/s320/DSCF1756.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir together, the sour cream and cornstarch.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHDZrJYg5R5vwRtf9IFXz9awVeGyShcFiDk0zZN7ROHhV3q2qVSX6QdyAtuOWbQneq8cnUmFBgwvelTR8urZ1uidx9fjKtWKnxgbx85pz_bUotGSMKwrSb2QVM5J4Q5_80fyJ8CXMgq4/s1600/DSCF1758.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHDZrJYg5R5vwRtf9IFXz9awVeGyShcFiDk0zZN7ROHhV3q2qVSX6QdyAtuOWbQneq8cnUmFBgwvelTR8urZ1uidx9fjKtWKnxgbx85pz_bUotGSMKwrSb2QVM5J4Q5_80fyJ8CXMgq4/s320/DSCF1758.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add it to the sauce. Stir to combine. turn off the heat, and add the cooked pasta. Serve hot.</td></tr>
</tbody></table>
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<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com2tag:blogger.com,1999:blog-2403695233034370339.post-71014096096864513832012-11-01T15:49:00.000-07:002012-11-01T15:49:39.402-07:00Pull-Apart Brioche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBqERkmVGjrCbFCMG-dYHCFZH4yQzoQRUCSssajIl-POU9XK3VQMTdf7sodOVEYd-FOW4IPxSRYBDDBbRvMkFhxM5oPBu87hOkk29_X47B5cGvjl6AmvXXxsqcbQBUWoMxCVprBtLvqQ/s1600/DSCF1745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBqERkmVGjrCbFCMG-dYHCFZH4yQzoQRUCSssajIl-POU9XK3VQMTdf7sodOVEYd-FOW4IPxSRYBDDBbRvMkFhxM5oPBu87hOkk29_X47B5cGvjl6AmvXXxsqcbQBUWoMxCVprBtLvqQ/s320/DSCF1745.jpg" width="320" /></a></div>
<br />
Eric, over at <a href="http://happyvalleychow.blogspot.com/2012/10/braided-brioche.html?showComment=1350335344705#c7951655897246807550">Happy valley chow</a>, posted this beautiful photo, of a braided brioche, he made. I've made only one attempt, to make brioche, from one of Michel Roux's recipes, with disastrous results. (I'm always botching Chef Roux's recipes, lol) I decided to give Eric's recipe a try... one word... Euphoria! Thank you Eric!!!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8ICVHCx34wbFAu6t-6deBJQKcJn1J09bq6mxESW6URUG1f0WjPE5-BFhZ7PdTmRcH8f9W8LsVk3aiZ7H-AGKPDf31WNv2X9aYZ879b7bvMo0lrw8PWQfXKtL6h5ZHHPTnmxE3fCLGRM/s1600/DSCF1747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8ICVHCx34wbFAu6t-6deBJQKcJn1J09bq6mxESW6URUG1f0WjPE5-BFhZ7PdTmRcH8f9W8LsVk3aiZ7H-AGKPDf31WNv2X9aYZ879b7bvMo0lrw8PWQfXKtL6h5ZHHPTnmxE3fCLGRM/s320/DSCF1747.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This has such a delicate, buttery texture. I made this to go with Chicken Fettuccine Alfredo, but skipped dinner and ate a few of these instead.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Ingredients:<br />
1 packet of dry yeast<br />
1/3cup very warm water<br />
2-1/3cups <a href="http://deblanegoingbacktobasics.blogspot.com/2012/11/make-cake-flour-from-all-pupose-flour.html">cake flour</a><br />
2cups all-purpose flour<br />
1/3cup sugar<br />
2-1/2tsp. fine sea salt<br />
6 large eggs- room temperature<br />
20Tbl. (2-1/2 sticks) real butter- cut into cubes and brought to room temperature<br />
<br />
Preparation:<br />
Dissolve the yeast, in the water. let stand 15-minutes.<br />
Whisk together, the flours, salt and sugar, in a large bowl.<br />
Using a mixer, fitted with dough hooks, add the eggs and yeast mixture to the flour, and and mix about 5 minutes, until well combined.<br />
Add the butter (1/4 at a time) Beating 1-minute after each addition.<br />
After the final addition, beat 10-minutes, until smooth.<br />
Cover and let rise until double, about 3-hours.<br />
Turn the dough out, onto a lightly floured surface, and knead out the air bubbles. (this dough is very soft, I cheated, and stirred it down)<br />
Return the dough, to a bowl, cover and refrigerate overnight.<br />
The next day:<br />
Heavily butter two loaf pans.<br />
On a floured surface, with floured hands, divide the dough, into 16-equal pieces, and shape them into balls.<br />
Place eight pieces, in each loaf pan, and let rise 1-hour.<br />
Preheat the oven to 350*F.<br />
Beat an egg, and lightly brush the tops of the dough.<br />
Bake about 40-minutes, or until browned.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7F9O_72E72O8jhf6jEfKIURkkJxllMJShmFZhgc6BSZ6RjbhwYdfsiFpjfd_xPlz3rJ1LPajeM22PDu-1C5eDUlB9Q1G6RjYAFULAZ1orehH6milOfnkZQU8TXSKHy794t8um8yTuZo/s1600/DSCF1738.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7F9O_72E72O8jhf6jEfKIURkkJxllMJShmFZhgc6BSZ6RjbhwYdfsiFpjfd_xPlz3rJ1LPajeM22PDu-1C5eDUlB9Q1G6RjYAFULAZ1orehH6milOfnkZQU8TXSKHy794t8um8yTuZo/s320/DSCF1738.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the eggs, and yeast mixture, to the flour mixture. Beat 5-minutes.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsglNrI4LxKif7M80Wfz_FKhd_r4jK9u3oK8CarCj-Ph7uggbsAr_Xc4Ni2dNE5i01_1AEWA0sZFd-DiF_0z0QmwGhYtXD9QkiVeGIPr2Cf9gkH4Q3GeV2GTQZTiy4CFElMrtAe_WSXP8/s1600/DSCF1740.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsglNrI4LxKif7M80Wfz_FKhd_r4jK9u3oK8CarCj-Ph7uggbsAr_Xc4Ni2dNE5i01_1AEWA0sZFd-DiF_0z0QmwGhYtXD9QkiVeGIPr2Cf9gkH4Q3GeV2GTQZTiy4CFElMrtAe_WSXP8/s320/DSCF1740.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the butter (1/4 at a time)Beating 1-minute, after each addition.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLx0UmiqqMk_WRBxVLolayObcFx4hbVez2cDDbHd9fFsqIjVrXHt4fQGJCcf9CcPgwM4v6cGGmsTKnOwPmma-Q0oAK4jDx74xdCwQnpkEUrHI9ZVeGrEn9CCgHBPWh-tG5d-vKGQCbEQ/s1600/DSCF1742.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLx0UmiqqMk_WRBxVLolayObcFx4hbVez2cDDbHd9fFsqIjVrXHt4fQGJCcf9CcPgwM4v6cGGmsTKnOwPmma-Q0oAK4jDx74xdCwQnpkEUrHI9ZVeGrEn9CCgHBPWh-tG5d-vKGQCbEQ/s320/DSCF1742.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After all of the butter has been added. Beat an additional 10-minutes, until smooth.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT69_gm8mTu2rZeuV6vg6EV0A5bAUMC2nBoGLO6PGdlMSZF6puIxj5gaANwPQZlfy5p8pnVPd-MnhYSJzOREb83FtQrQbbz5oRFi9YsA2DMnqM48DsneimJtTD1FemKc9uXzeZxccbuEk/s1600/DSCF1743.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT69_gm8mTu2rZeuV6vg6EV0A5bAUMC2nBoGLO6PGdlMSZF6puIxj5gaANwPQZlfy5p8pnVPd-MnhYSJzOREb83FtQrQbbz5oRFi9YsA2DMnqM48DsneimJtTD1FemKc9uXzeZxccbuEk/s320/DSCF1743.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover and let rise, 3-hours. Turn onto a floured surface, and knead out the air bubbles. Cover, and refrigerate overnight.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJAMk1VUosI8Psds1SHwTamysd-LaQyMvl2ypgApDYx9fqTlyx2Z8aMqRtT1_NnnENKP0vQe_IseiMZ3coaW6pD2ZV20D09hIZrXOv-FHhGx8-YdOe-5v3Kfa-HpVadhKdPHRr4ojrK0/s1600/DSCF1744.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJAMk1VUosI8Psds1SHwTamysd-LaQyMvl2ypgApDYx9fqTlyx2Z8aMqRtT1_NnnENKP0vQe_IseiMZ3coaW6pD2ZV20D09hIZrXOv-FHhGx8-YdOe-5v3Kfa-HpVadhKdPHRr4ojrK0/s320/DSCF1744.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shape into 16-equal pieces, and place into 2 heavily oiled loaf pans, let rise 1-hour.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBqERkmVGjrCbFCMG-dYHCFZH4yQzoQRUCSssajIl-POU9XK3VQMTdf7sodOVEYd-FOW4IPxSRYBDDBbRvMkFhxM5oPBu87hOkk29_X47B5cGvjl6AmvXXxsqcbQBUWoMxCVprBtLvqQ/s1600/DSCF1745.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBqERkmVGjrCbFCMG-dYHCFZH4yQzoQRUCSssajIl-POU9XK3VQMTdf7sodOVEYd-FOW4IPxSRYBDDBbRvMkFhxM5oPBu87hOkk29_X47B5cGvjl6AmvXXxsqcbQBUWoMxCVprBtLvqQ/s320/DSCF1745.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake about 40-minutes. Remove them from the pan, and cool.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com3tag:blogger.com,1999:blog-2403695233034370339.post-47795321023844772362012-10-30T09:10:00.000-07:002012-10-30T09:10:52.983-07:00Apple-stuffed Pork-chops with Mascato/Cranberry glaze<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaS4WgOpHC34TnOKjOod6m6br0PbmrPj3XsoiKGsbv278WS6a3FiFE7Ihv544wW5p-n5N1Fruqg97ZJRq637kzvq-Yq5AVEqtcsiKHM6bk-FiBKck4cAF4BSX_9nmKMlrGM7b4UxnUnI/s1600/DSCF1727.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaS4WgOpHC34TnOKjOod6m6br0PbmrPj3XsoiKGsbv278WS6a3FiFE7Ihv544wW5p-n5N1Fruqg97ZJRq637kzvq-Yq5AVEqtcsiKHM6bk-FiBKck4cAF4BSX_9nmKMlrGM7b4UxnUnI/s320/DSCF1727.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple-stuffed Pork-chops with Mascato/Cranberry Glaze</td></tr>
</tbody></table>
I usually make homemade dressing, and lay 1/4-inch chops over it, and bake. But I cheated this time, and turned out great.<br />
<br />
Ingredients:<br />
A boneless pork-loin roast-sliced into 1-inch chops, then butterflied<br />
1cup mascato wine <br />
1 package Stove-top stuffing (I used turkey)<br />
1apple-peeled and diced small<br />
1/4cup dried cranberries- chopped<br />
<br />
For the glaze: <br />
1/4cup dried cranberries<br />
1/4cup boiling water <br />
1/4cup Mascato wine <br />
<br />
Marinade the chops in 1 cup mascato wine, at least a few hours, or overnight.<br />
Make the stuffing mix according to directions, adding the diced apple and cranberries.<br />
Stuff the chops with the dressing, and bake at 375*F. for about 1-1/2 hours, or until cooked through.<br />
Serve drizzled with the glaze. <br />
<br />
For the glaze, Soak the cranberries in boiling water for 5-minutes. Dump them into a blender, along with the mascato, process until pureed. Pour the puree, into a saucepan, and cook on low a few minutes, until thickened. Use hot or cold.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-71123343155077152922012-10-29T15:07:00.000-07:002012-10-30T08:12:36.346-07:00Poutine- Montreal's Specialty<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLMVV8GEfXlj5Tkec8gycHJLFoD5RNxn0S44Clw1j_QERNTNCiWCz5nDGlerczt9mlyyYBS4vlmMATm7UBnIO0h8wUHENE41XbSLSu9ejrzvUvUbBps0an75M65dwGcHcQWhMoXnI25Q/s1600/DSCF1733.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLMVV8GEfXlj5Tkec8gycHJLFoD5RNxn0S44Clw1j_QERNTNCiWCz5nDGlerczt9mlyyYBS4vlmMATm7UBnIO0h8wUHENE41XbSLSu9ejrzvUvUbBps0an75M65dwGcHcQWhMoXnI25Q/s320/DSCF1733.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poutine</td></tr>
</tbody></table>
<br />
My sister lives in Montreal, and is married to a French-Canadian. One day, they posted a picture of their baby, on Facebook, eating this strange looking dish. Of course I had to inquire, and found that it is a widely loved dish, all over Canada, but 'Poutine' originated in Montreal. It can be found on the menu of most restaurants there, and even their local McDonald's, has a version of it. Well if it's good enough for Ronald, it's good enough for me. I was going to try it. I found there are, beef and chicken versions of the sauce. Alexandre said the chicken veloute (sauce) is best, I decided to make both.<br />
<br />
If, like me you have never heard of Poutine, before. Basically, it's French fries, covered with cheddar cheese curds, then covered with a gravy- like sauce, which should be thin enough, to dribble between the fries, to the bottom of the plate. The fries and sauce have to be hot, to melt the cheese curds. Ideally, your going for a gooey mess. I can see from the description, this will become well loved guy-dish, in my house.See <a href="http://mygingerbreadmen.blogspot.com/2012/01/horseshoes.html">Horseshoes. </a><br />
I chose to make everything from scratch, but pre-packaged is just fine.<br />
<br />
Ingredients:<br />
<a href="http://mygingerbreadmen.blogspot.com/2012/10/homemade-french-fries.html">French Fries</a><br />
Brown gravy or <a href="http://mygingerbreadmen.blogspot.com/2012/10/veloute-sauce.html">velouté sauce</a><br />
1Lb. cheddar cheese curds or <a href="http://deblanegoingbacktobasics.blogspot.com/2012/09/homemade-cheddar-cheese-curds.html">homemade cheddar cheese curds</a><br />
<br />
Fry the french fries.<br />
Make the sauce. <br />
Warm the cheese curds, in the microwave for 30 seconds.<br />
Top the fries, with the warm cheese, then top with the sauce. Let stand 5-minutes. Serve.<br />
This was really good, I'd consider this a comfort dish, and preferred the beef sauce. I think it would be a great side dish, for a hamburger. <br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-137666807435616042012-10-29T14:52:00.001-07:002012-10-29T14:52:49.855-07:00Homemade French Fries<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsmxjiXx-MN8FWww6UVSQT6UPrqOtYa4EN9o3XvbluTd-QFi8xXhMkQeXVWEEaOrKMKd6x-szSkKBiAv8Jtww7WduSKVSscJzGieFfj0Wjs7Bgm3S8M5s5u6M9Qxv-ja1LkwogP9cd_c/s1600/DSCF1731.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsmxjiXx-MN8FWww6UVSQT6UPrqOtYa4EN9o3XvbluTd-QFi8xXhMkQeXVWEEaOrKMKd6x-szSkKBiAv8Jtww7WduSKVSscJzGieFfj0Wjs7Bgm3S8M5s5u6M9Qxv-ja1LkwogP9cd_c/s320/DSCF1731.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade French Fries</td></tr>
</tbody></table>
<br />
When I was a very little, my Dad cooked for a restaurant, that made it's own fries, and later became a large, renown, fast food chain. This is how he taught me to make restaurant-style crispy fries.<br />
<br />
potatoes-peeled, sliced into fries<br />
1tsp. salt<br />
1tsp. sugar<br />
cold water<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iMIPC8KFvIrcRH-Pssp5qop1yspwg_Ef5m-1TkImCUHYUhq793njKrWwHqdAyHHXkBMzKI7VF4mUZM-yghmHbhX-e8-t0lHfcL9rif5oh_lF-lXNmtVbpKkd05Ox9_vIE88kz-nduaM/s1600/DSCF1725.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iMIPC8KFvIrcRH-Pssp5qop1yspwg_Ef5m-1TkImCUHYUhq793njKrWwHqdAyHHXkBMzKI7VF4mUZM-yghmHbhX-e8-t0lHfcL9rif5oh_lF-lXNmtVbpKkd05Ox9_vIE88kz-nduaM/s320/DSCF1725.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peel and cut the potatoes. Cover them with cold water, and let stand 30-minutes. This removes a lot of starch, which will make them more crispy. Since I'm using these for Poutine, I cut them larger.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP66EZKb9vr7zqA2QQaXvdjJhII-ldKPOjr5H21WaGfXhVnKOIE2ZoAagMbnMswxw3rwbzMomtO-KgK7j9FbOm8qwtHKBGM8vACURtYFgrIX2L7X0GF-hYYefkpqz7Uh0n4ABbJKnAKdg/s1600/DSCF1726.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP66EZKb9vr7zqA2QQaXvdjJhII-ldKPOjr5H21WaGfXhVnKOIE2ZoAagMbnMswxw3rwbzMomtO-KgK7j9FbOm8qwtHKBGM8vACURtYFgrIX2L7X0GF-hYYefkpqz7Uh0n4ABbJKnAKdg/s320/DSCF1726.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dump the potatoes in a colander, and rinse well. Add 1tsp. salt and
1tsp. sugar, to a bowl, add the rinsed potatoes, and cover with cold water.
Give it a stir, and refrigerate. A few hours would probably be enough,
but I'm soaking them overnight. I'm not sure what the purpose of the salt and sugar are, but I'm guessing it has something to do with browning. Dad made great fries, I remember his saying, the longer they soak, the better they are.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNrjjtucPtIkJO3GQ-d4aTW-qQ6bmQMf8QYutYMSN2xK0jnsVCuYMUa-eQiYMtoWrfpUSeH2nl-WOqiM6o1cLlS0YZrfXRtq7pAv4RfXF3pUraxvrbucDRH8nyiZmIviejmy9yJuKgUQ/s1600/DSCF1728.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNrjjtucPtIkJO3GQ-d4aTW-qQ6bmQMf8QYutYMSN2xK0jnsVCuYMUa-eQiYMtoWrfpUSeH2nl-WOqiM6o1cLlS0YZrfXRtq7pAv4RfXF3pUraxvrbucDRH8nyiZmIviejmy9yJuKgUQ/s320/DSCF1728.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drain them and pat dry. I let them stand about 30-minutes, then dried them again, before frying in corn oil, on a medium flame.</td></tr>
</tbody></table>
<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-47301009570490605842012-10-29T14:52:00.000-07:002012-10-29T14:52:14.354-07:00Velouté Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlueWSisLANDlLhBpUSAr4W4If0EllsARGgCgUXyyTAcuWMttl9f4dhcytB1rYO9pIE0FA-mEyf-8URq_XUevucDMwbEsJMoc2HdDxHXfzsqm_TNW3S-XQFxTVciBv8bne5wLwdmqANWI/s1600/DSCF1732.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlueWSisLANDlLhBpUSAr4W4If0EllsARGgCgUXyyTAcuWMttl9f4dhcytB1rYO9pIE0FA-mEyf-8URq_XUevucDMwbEsJMoc2HdDxHXfzsqm_TNW3S-XQFxTVciBv8bne5wLwdmqANWI/s320/DSCF1732.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Velout<span class="st"><em>é</em></span> Sauce</td></tr>
</tbody></table>
This is one of the five "Mother" sauces, used in french cooking. It's basically broth, thickened with a roux.<br />
<br />
1/4cup real butter<br />
1/4cup flour<br />
2cups broth- (chicken, beef, veal, fish, etc.)<br />
<br />
Melt the butter on a low flame, in a saucepan.<br />
Add the flour and cook, whisking constantly, about one minute.<br />
Add the beef broth, and increase the flame to medium.<br />
Whisk constantly, until the sauce thickens, and almost comes to a boil. Serve warm.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tuHwFPWWyB_8Bx1VvJwO4rHkuUqD5FxcTKN7V8wlvidtHE_9TOxXJRVSl-CCOrI4gJnHYRk9Qgx_dRnXq03s9jQBgBsR8Bqsaxy4p4qVN3SVC6GMNT2AuFIfDbhqVGjtozaKLD_E5os/s1600/DSCF1730.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tuHwFPWWyB_8Bx1VvJwO4rHkuUqD5FxcTKN7V8wlvidtHE_9TOxXJRVSl-CCOrI4gJnHYRk9Qgx_dRnXq03s9jQBgBsR8Bqsaxy4p4qVN3SVC6GMNT2AuFIfDbhqVGjtozaKLD_E5os/s320/DSCF1730.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Velout<span class="st"><em>é</em></span> Sauce</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-88439749002471529612012-10-29T14:24:00.001-07:002012-10-29T14:24:51.073-07:00Yucatan shrimp<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLfmfqhKkFvu81y3bNg8qg9eED1qwY_5w3jtF0QDRFUf1mSaOsrQkc9PZflC6AZxRyZYk58rdk043BaRJivsPc8Me76eDKfzUXUrh_YGw0HSBwNBjNCIxbMI5OXIRr34ftGdvs9k3czo/s1600/DSCF1719.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLfmfqhKkFvu81y3bNg8qg9eED1qwY_5w3jtF0QDRFUf1mSaOsrQkc9PZflC6AZxRyZYk58rdk043BaRJivsPc8Me76eDKfzUXUrh_YGw0HSBwNBjNCIxbMI5OXIRr34ftGdvs9k3czo/s320/DSCF1719.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yucatan shrimp with <a href="http://mygingerbreadmen.blogspot.com/2012/10/easy-red-rice.html">red rice</a> and <a href="http://mygingerbreadmen.blogspot.com/2012/01/guacamole.html">guacamole</a></td></tr>
</tbody></table>
<br />
Yucatan shrimp<br />
I love the flavors of <a href="http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg">sambal oelek</a> and <a href="http://www.huyfong.com/images/sriracha.jpg">sriracha. </a><br />
These are both fiery hot sauces, but used in moderation, they add amazing flavors, to a dish.<br />
I found this recipe at <a href="http://www.nytimes.com/2010/05/16/magazine/16food-t-001.html?_r=0">N.Y. Times</a> ,that either of these sauces are great in.<br />
But combine it with red rice and guacamole, Wow, each perfectly compliments, the other. I like to drizzle any leftover sauce, over the top of it, but this really kicks up the heat. If you don't mind the heat, you could add even more hot sauce. Quick and easy.<br />
<br />
Ingredients:<br />
1/4cup real butter<br />
1Tbl. minced garlic <br />
2lbs. raw peeled shrimp<br />
juice of two limes<br />
2Tbl. sambal oelek or sriracha<br />
1/2tsp. salt<br />
1/4tsp. pepper <br />
1tsp. dried, or 1Tbl. fresh chopped cilantro<br />
<br />
Melt the butter, in a saucepan, stir in the garlic.Cook, stirring 2-minutes.<br />
Add the lime juice and sriracha, salt and pepper.Turn off the heat, and let stand, while making the shrimp.<br />
Add the shrimp, to a pot of boiling water, with a tsp. of salt, added to it. Cook until the shrimp turn bright pink.<br />
Quickly drain the shrimp. Add them to the sauce. Sprinkle with cilantro and toss. Serve.Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-313675871608558782012-10-29T14:22:00.002-07:002012-10-29T14:22:39.947-07:00Easy Red Rice<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLfmfqhKkFvu81y3bNg8qg9eED1qwY_5w3jtF0QDRFUf1mSaOsrQkc9PZflC6AZxRyZYk58rdk043BaRJivsPc8Me76eDKfzUXUrh_YGw0HSBwNBjNCIxbMI5OXIRr34ftGdvs9k3czo/s1600/DSCF1719.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLfmfqhKkFvu81y3bNg8qg9eED1qwY_5w3jtF0QDRFUf1mSaOsrQkc9PZflC6AZxRyZYk58rdk043BaRJivsPc8Me76eDKfzUXUrh_YGw0HSBwNBjNCIxbMI5OXIRr34ftGdvs9k3czo/s320/DSCF1719.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a my quick version of Yucatan red rice.</td></tr>
</tbody></table>
<br />
Ingredients:<br />
1tsp. oil<br />
1 diced onion<br />
1tsp. minced garlic<br />
1/4tsp. ground cumin<br />
1/4tsp. oregano<br />
1tsp. salt <br />
1tsp ground annatto seed or achiote (This doesn't add flavor, but adds coloring)<br />
1 chipotle in adobo sauce<br />
10oz. can tomatoes with green chilies<br />
1tsp. chicken bullion powder, or base<br />
4cups instant rice<br />
3cups boiling water <br />
<br />
Heat the oil in a saucepan. Saute the onion, and garlic, until the onion is soft and beginning to caramelize. Cool.<br />
In a blender, add the cooled onion mixture, and all other ingredients, except he rice and water. puree into a thin sauce.<br />
In a 4quart pan. Heat the water to boiling, turn off the heat. Stir in the sauce and rice, cover and let stand 5-minutes. It's ready to serve.<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-89596586727992109722012-10-25T17:52:00.000-07:002012-10-25T17:52:40.490-07:00Strawberries and Cream - Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuDyfV5NKpQ64Bq4q-47ZrMvJiKiyeP9RPoQEG-OtTktGgtSu98U6Hg_gkPT3iNOz-AWPARsgKFzVxFPtm3LJKmfbFcApaixI0UQtsETr9VZhIEAsvk24raKWcgYoZO_QYOuEPddm4C4/s1600/DSCF1689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuDyfV5NKpQ64Bq4q-47ZrMvJiKiyeP9RPoQEG-OtTktGgtSu98U6Hg_gkPT3iNOz-AWPARsgKFzVxFPtm3LJKmfbFcApaixI0UQtsETr9VZhIEAsvk24raKWcgYoZO_QYOuEPddm4C4/s320/DSCF1689.jpg" width="320" /></a></div>
<br />
I really like the, almost over-ripe, taste of frozen sliced strawberries. But a few crushed, fresh strawberries are almost as good, in this. 2 Servings.<br />
<br />
1cup old fashioned oats<br />
1-3/4cups water<br />
3-4Tbl. frozen sliced strawberries and juices- thawed <br />
1/8tsp. salt<br />
1Tbl. butter<br />
1-2Tbl. sugar<br />
milk<br />
Add everything except the milk to a pan. Cook, stirring occasionally, 5 minutes. Stir in the milk, to taste.
Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com1tag:blogger.com,1999:blog-2403695233034370339.post-90520518017591984092012-10-25T16:42:00.000-07:002012-10-25T16:42:15.201-07:00Cabbage Patch Stew<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_amEPR7NeSepSBjnN8zI-5wHWmEqz58iUH5YHALIQVzFNVlpQ-PQg8mgAnK9a2arKNm-6hBG0HzMarHk-VrJJlvCtm_MPk1mtT0k1bo-JLnjzeskia8W4eznf5Qap8VcPPZIggFuTE1Y/s1600/DSCF1716.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_amEPR7NeSepSBjnN8zI-5wHWmEqz58iUH5YHALIQVzFNVlpQ-PQg8mgAnK9a2arKNm-6hBG0HzMarHk-VrJJlvCtm_MPk1mtT0k1bo-JLnjzeskia8W4eznf5Qap8VcPPZIggFuTE1Y/s320/DSCF1716.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbage Patch Stew</td></tr>
</tbody></table>
<br />
I love brussel sprouts, when I was a little girl, I thought they were cute little, baby cabbages. They're not a very popular vegetable. I can't understand why, they go great with almost anything, steak dinner, Italian meatloaf, in a pot of soup.<br />
I'm always trying to find ways, to use these little super-veggies (<a href="http://www.nutrition-and-you.com/brussel-sprouts.html">nutrients</a>).<br />
Combining brussel sprouts,and tomatoes, (Both are very high in vitamin-C) Makes this a highly nutritious meal, loaded with several anti-oxidants. <br />
<br />
For the meatballs:<br />
2lbs. ground chuck<br />
1cup Italian style bread crumbs<br />
2eggs<br />
Combine and roll into small meatballs. Drop them in boiling water for 15-minutes. Drain, set aside. <br />
<br />
For the stew:<br />
1tsp. oil <br />
1 diced onion<br />
1tsp. minced garlic<br />
1 rib celery-diced<br />
1 green bell pepper-diced <br />
Two-29oz. cans of petite diced tomatoes <br />
2tsp. salt<br />
1/4tsp. pepper<br />
1tsp. basil<br />
1tsp. sugar<br />
2 bags of frozen brussel sprouts-( I cooked them whole, but I'll halve them next time.)<br />
cooked meatballs <br />
2cups cooked rice<br />
<br />
Make the meatballs, drain and set aside. <br />
Heat the oil, on medium, in a 4quart pot.<br />
Add the onion, garlic, celery, and bell pepper. Cook until the onions are soft.<br />
Add the tomatoes brussel sprouts, salt, pepper, basil,and sugar. Simmer about 25-30 minutes, until the sprouts are tender. stir in the cooked rice, then fold in the meatballs. cook 5 minutes more, and serve.<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-22859751555417150452012-10-25T16:17:00.000-07:002012-10-25T17:52:07.672-07:00Green Tomato Crisp- A great dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqLGmgDtIM3upi8hgZpAPQX-FcAoeXWQYWGMgUhNDtbrhBHuub1ZlMsRqIBDKlKZILuTHOtZ8XR8nT3AygQA0OkDNkL640NCfilRYWRFzmMVhYXdMTxjXp4dOvodPbzuUnMpT0tDN3pg/s1600/DSCF1714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqLGmgDtIM3upi8hgZpAPQX-FcAoeXWQYWGMgUhNDtbrhBHuub1ZlMsRqIBDKlKZILuTHOtZ8XR8nT3AygQA0OkDNkL640NCfilRYWRFzmMVhYXdMTxjXp4dOvodPbzuUnMpT0tDN3pg/s320/DSCF1714.jpg" width="320" /></a></div>
<br />
Most years, my tomato plants are just, plain worn out, by the time a good frost, comes along. So I don't usually have an over-abundance, of green tomatoes. This year, I have tons. What to do, with all these tomatoes...<br />
I'm not in the mood for, <a href="http://mygingerbreadmen.blogspot.com/2012/07/fried-green-tomatoes-and-okra-with.html">fried green tomatoes</a>. It's apple season, so why waste them on, mock apple pie. I already made <a href="http://www.foodnetwork.com/recipes/emeril-live/green-tomato-chow-chow-recipe/index.html">chow-chow</a>.<br />
Then, I thought of the <a href="http://mygingerbreadmen.blogspot.com/2012/09/rhubarb-strawberry-crisp-work-in.html">rhubarb recipe</a> I'm working on. This turned out, just as good, my new favorite green tomato recipe.<br />
<br />
Ingredients:<br />
4-5cups diced green tomatoes<br />
1package strawberry jello<br />
In an 8x8-inch baking dish, stir together the green tomatoes and dry jello. Spread the topping over it, and bake at 375* for about 45-minutes, or until, crisp and bubbly. Cool and serve.<br />
<br />
For the topping:<br />
1-1/2cups flour<br />
1/2cup brown sugar<br />
1tsp. cinnamon<br />
3/4cup cold butter<br />
Whisk together, the flour, sugar and cinnamon. Cut in the butter, with a pastry cutter, until crumbly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOC70qet48baP6BysZ2XQ9xNhBiulC9PELB9aQt0WkWWN9aMAa5oi17yQz82FbGJuSOD1b-rUfM36fRjRc50LMy5Ie5opRVK4tzJwGAYB_p62-SXxA2w0IcOZoRWRiauRqgFMtggd0NIg/s1600/DSCF1710.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOC70qet48baP6BysZ2XQ9xNhBiulC9PELB9aQt0WkWWN9aMAa5oi17yQz82FbGJuSOD1b-rUfM36fRjRc50LMy5Ie5opRVK4tzJwGAYB_p62-SXxA2w0IcOZoRWRiauRqgFMtggd0NIg/s320/DSCF1710.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir together, the green tomatoes and jello.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2F_g5BRwOb2XDjkemPSe4dhV36kwqC_XV3bs2oab5fbI8zSEsnAGo0lca-3gMBJ2x8YDbVSDvT8wXgNysJVIa61IG9_KpF9tAwebPFHZbSpvGHu_x4RAhO7YI7iaAxu2E5mH0VW5G47U/s1600/DSCF1712.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2F_g5BRwOb2XDjkemPSe4dhV36kwqC_XV3bs2oab5fbI8zSEsnAGo0lca-3gMBJ2x8YDbVSDvT8wXgNysJVIa61IG9_KpF9tAwebPFHZbSpvGHu_x4RAhO7YI7iaAxu2E5mH0VW5G47U/s320/DSCF1712.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread the topping over it and bake 45-minutes.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6CKAba0eVNExwG_9H8IfsTA_GoVmOsIWbJkx8CgMSPdB23DuU5fWGZbD3LDpiqMbNMZXFKqvMKbSi4gXqUgjaI_d0Usl6SbGWYtXeVC9gf3gHc7sJS_8ODlvaz63jUh36Qn0SXnPofk/s1600/DSCF1713.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6CKAba0eVNExwG_9H8IfsTA_GoVmOsIWbJkx8CgMSPdB23DuU5fWGZbD3LDpiqMbNMZXFKqvMKbSi4gXqUgjaI_d0Usl6SbGWYtXeVC9gf3gHc7sJS_8ODlvaz63jUh36Qn0SXnPofk/s320/DSCF1713.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The last rose of the year.</td></tr>
</tbody></table>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0tag:blogger.com,1999:blog-2403695233034370339.post-82433315847749086932012-10-24T19:53:00.000-07:002012-10-24T19:53:12.521-07:00Trinidad Stewed Chicken - Caribbean Green Seasoning<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndaU8wEkMhITRQ60X7QW6opld6QugmMwbiJBx48mprI6Kfa3PQR8uxx22fqPb48XuygHEzF9xzt2XzcPBuwFK0q1l_dqgGLBfe-Wxn-bTfg39uz2naroqlHNCAbUaC-Fh3CuA6t35ZiM/s1600/DSCF1702.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndaU8wEkMhITRQ60X7QW6opld6QugmMwbiJBx48mprI6Kfa3PQR8uxx22fqPb48XuygHEzF9xzt2XzcPBuwFK0q1l_dqgGLBfe-Wxn-bTfg39uz2naroqlHNCAbUaC-Fh3CuA6t35ZiM/s320/DSCF1702.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trinidad Stewed Chicken with <a href="http://mygingerbreadmen.blogspot.com/2012/10/trinidad-fry-rice.html">Trinidad fry rice</a></td></tr>
</tbody></table>
Green seasoning is a very popular sauce, used throughout the Caribbean, for all types of meats. It has a wonderfully, unique taste, that cannot be substituted. It's reminds me of salsa verde, but much more complex. Traditionally, you should use fresh herbs, for the green seasoning, but I have used dried herbs, and it was still awesome. This is even better, if you make the green sauce, a day or two ahead, and let it blend in the fridge.<br />
Called browning, caramelized sugar is widely used in Caribbean cooking, and adds yet another distinct flavor. If you try just one Caribbean dish, this would be my pick.<br />
<br />
Ingredients:<br />
1 cut up chicken<br />
2Tbl. oil<br />
2Tbl. brown sugar <br />
1Tbl. ketchup<br />
1Tbl. soy sauce<br />
<br />
For the green seasoning: (Exchange 1tsp.dried herb for 1Tbl. fresh.)<br />
1/2tsp. pureed ginger<br />
1Tbl. minced garlic<br />
ripe hot pepper (1/2 of a scotch bonnet, if you can take the heat, or 2-jalapenos)<br />
1/4cup sliced green onion<br />
1 diced tomato ( I use a green tomato, if possible)<br />
1 rib celery-sliced<br />
1 diced onion- in addition to the green onions <br />
1Tbl. cilantro<br />
2tsp.thyme<br />
2tsp.tarragon <br />
1Tbl. basil <br />
1Tbl.parsley<br />
1tsp.salt<br />
1Tbl. ketchup <br />
1/2tsp. black pepper <br />
1Tbl. vinegar<br />
1Tbl olive oil<br />
shot of spiced rum<br />
a little water if needed<br />
Combine everything in a blender, and pulse several times, to make a coarse sauce. I usually don't need to add water, but if it's too thick to come out of the blender, just add 1or2-Tbl.<br />
<br />
Make the green seasoning, pour it into a large dish. Toss the chicken in it, and let it marinate, at least 2 hours. (overnight is better)<br />
Heat a skillet on high heat, add 2Tbl. oil, and 2Tbl. brown sugar, and cook it until the sugar caramelizes, to a deep golden brown.<br />
Stir in 1Tbl. each of ketchup soy sauce.<br />
Remove the chicken from the green seasoning, shaking off the excess. Reserve the green seasoning.<br />
Add the chicken To the skillet. Turn to coat.<br />
Lower the heat, and simmer, turning often, to keep it from sticking, and the sugar from burning, until, most of the chicken juices have evaporated, and there is a thick sauce in the bottom.<br />
Pour off as much oil, as you can. <br />
Add the reserved green seasoning.<br />
Simmer 30-minutes, turning often. Serve drizzled with the sauce.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDW6jb_uha3CkEjwBbften3LRNoVhAIEQCrM8BE4apmWC6uOqcFX4uMgS7BJQeijwYyigny-oRWmkmIG-qOg9TVlE83qbHBJ1kmR8LB227cu8Jmv6aGTGinXll0ZgVPf0-Jp-f_eXxUb8/s1600/DSCF1691.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDW6jb_uha3CkEjwBbften3LRNoVhAIEQCrM8BE4apmWC6uOqcFX4uMgS7BJQeijwYyigny-oRWmkmIG-qOg9TVlE83qbHBJ1kmR8LB227cu8Jmv6aGTGinXll0ZgVPf0-Jp-f_eXxUb8/s320/DSCF1691.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marinate the chicken, in the green seasoning, at least a couple of hours.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQRB9Y-noXwV3qp6PJpY4Fq-WQe-pMHTXBZgiLRiEVSeT4GQfFRIvR_9_6WLWLahMii4DYMTEWC-vaQ4CaoKFHggDft-wC9Nb5xoeydMt5CL5WRJDHvgrbWpxapZfVHz4F1iVTuDHVjQ/s1600/DSCF1695.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQRB9Y-noXwV3qp6PJpY4Fq-WQe-pMHTXBZgiLRiEVSeT4GQfFRIvR_9_6WLWLahMii4DYMTEWC-vaQ4CaoKFHggDft-wC9Nb5xoeydMt5CL5WRJDHvgrbWpxapZfVHz4F1iVTuDHVjQ/s320/DSCF1695.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heat 2Tbl. oil and 2Tbl. brown sugar, in a skillet, on high heat.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCqzuQVAMJfK9K-y2cb4e26HJ_3XpOoO9cwLGeKLwPv0OQWWE9dcENzrNEfR3Eor0xvkHJPqqB8zE_w-BHJPdaU-AmmGZtniaKJ_R-WwSz4dfpl14jifxZZDMyOkwfpTLEZBx7n83nTo/s1600/DSCF1696.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCqzuQVAMJfK9K-y2cb4e26HJ_3XpOoO9cwLGeKLwPv0OQWWE9dcENzrNEfR3Eor0xvkHJPqqB8zE_w-BHJPdaU-AmmGZtniaKJ_R-WwSz4dfpl14jifxZZDMyOkwfpTLEZBx7n83nTo/s320/DSCF1696.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisking constantly, let the sugar become a deep golden brown. It will smoke a bit. Please use caution, the worst burn I ever had, came from caramelized sugar.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWxNWCgPr_ZMjAXe3plaAms0QgQxWIiV5-_5yjtE2s-_dk0WxpR4rse6fJtci1DQicVWLWPmOcGoBZLwtuyGdT3n1BIHtrpHCqttAVlg8Y4z3CVaKtDq-K3tNSr0o4tHgz3yV_zMihEc/s1600/DSCF1698.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWxNWCgPr_ZMjAXe3plaAms0QgQxWIiV5-_5yjtE2s-_dk0WxpR4rse6fJtci1DQicVWLWPmOcGoBZLwtuyGdT3n1BIHtrpHCqttAVlg8Y4z3CVaKtDq-K3tNSr0o4tHgz3yV_zMihEc/s320/DSCF1698.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in the ketchup, and soy sauce. Add the chicken, and turn to coat. reduce the heat to low, and simmer
until most of the juices from the chicken, have evaporated. About 1
hour, or more.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJxPNOybA-91McR9VNOZHlo9syRrh_51hUAqtD7pTP-mIFy7EzEPmQLhV0tm7z1qtvqMtK_Nail9QnxsBLfd9qmRbt-x6LvlPbmc27AyLmfnWj1nFxG6Qf_HtlZF8aP4N8aaEImPeMNY/s1600/DSCF1699.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJxPNOybA-91McR9VNOZHlo9syRrh_51hUAqtD7pTP-mIFy7EzEPmQLhV0tm7z1qtvqMtK_Nail9QnxsBLfd9qmRbt-x6LvlPbmc27AyLmfnWj1nFxG6Qf_HtlZF8aP4N8aaEImPeMNY/s320/DSCF1699.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This sauce is a bit deceptive. There is a thick layer of oil, that forms over the top, making it appear that there is still a lot of liquid. When I begin to smell sugar caramelizing again. I remove the pan from the heat, and drain off as much oil as I can. What's left, is a syrupy sauce.</td></tr>
</tbody></table>
Stir in the reserved green seasoning, and cook an additional 30-minutes, on low heat. It's ready to serve.<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com1tag:blogger.com,1999:blog-2403695233034370339.post-83870536212546993852012-10-24T19:50:00.002-07:002012-10-24T19:55:09.033-07:00Trinidad Fry Rice<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndaU8wEkMhITRQ60X7QW6opld6QugmMwbiJBx48mprI6Kfa3PQR8uxx22fqPb48XuygHEzF9xzt2XzcPBuwFK0q1l_dqgGLBfe-Wxn-bTfg39uz2naroqlHNCAbUaC-Fh3CuA6t35ZiM/s1600/DSCF1702.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndaU8wEkMhITRQ60X7QW6opld6QugmMwbiJBx48mprI6Kfa3PQR8uxx22fqPb48XuygHEzF9xzt2XzcPBuwFK0q1l_dqgGLBfe-Wxn-bTfg39uz2naroqlHNCAbUaC-Fh3CuA6t35ZiM/s320/DSCF1702.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trinidad Fry Rice with <a href="http://mygingerbreadmen.blogspot.com/2012/10/trinidad-stewed-chicken-caribbean-green.html">Trinidad stewed chicken</a></td></tr>
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I was looking for a simple Caribbean rice dish, to accompany Trinidad Stewed Chicken. This was perfect.<br />
Although I was concerned about using that much sesame oil, it was not a bit overpowering. I will never make stewed chicken without it, again. I found the recipe at <a href="http://www.simplytrinicooking.com/2008/01/trini-fry-rice.html#axzz2AFmYN0lW">Simply Trini cooking</a>.<br />
<br />
Ingredients:<br />
1Tbl. oil<br />
1/4tsp. pureed ginger<br />
1Tbl. minced garlic<br />
1 shredded carrot<br />
1rib of celery- minced<br />
1onion diced<br />
1 sweet pepper-chopped (I used 1 red and one green jalapeno)<br />
1tsp. black pepper<br />
2Tbl. soy sauce<br />
2Tbl. sesame oil<br />
2 cups cold cooked rice<br />
scallions from 2 green onions<br />
(optional) 1/4cup frozen peas <br />
<br />
Heat the oil, in a skillet, fry the garlic and ginger for 1-minute.<br />
Add the celery and carrot, and fry 2-minutes<br />
Add the onion and peppers along with the black pepper. Cook until the onion has softened.<br />
Stir in the soy sauce and sesame oil, stir to coat.<br />
Add the rice and scallions, and peas-if your using them, and toss to coat the rice, with the oil.<br />
Stir-fry a few minutes longer, until the rice starts sticking to the pan.Anonymoushttp://www.blogger.com/profile/05698366808026625506noreply@blogger.com0