tag:blogger.com,1999:blog-35370411439536760522024-03-12T21:07:38.355-07:00Easy to Cook RecipesA collection of easy recipes you and your guests will love.Unknownnoreply@blogger.comBlogger242125tag:blogger.com,1999:blog-3537041143953676052.post-89706301351706559922016-11-12T23:59:00.001-08:002016-11-12T23:59:12.346-08:00Recipe for Classic Florentine Cookies<!--[if gte mso 9]><xml>
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Yummy, crumbly, sweet, fruity, and chocolatey, the
Florentine biscuits are a delight both for the eyes and the palate. You can
make these delectable treats that originally came from Italy. Bake these
cookies as lovely snacks or gifts for the holidays or just for any occasion.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-4kQkyzeYlLs/WCgcqJrdXtI/AAAAAAAADg8/oluAOGTvqp45RshoqMB0fvd5HPYyk12xwCLcB/s1600/Florentine%2Bbiscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://3.bp.blogspot.com/-4kQkyzeYlLs/WCgcqJrdXtI/AAAAAAAADg8/oluAOGTvqp45RshoqMB0fvd5HPYyk12xwCLcB/s320/Florentine%2Bbiscuits.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<h3 class="MsoNormal">
Ingredients:</h3>
<div class="MsoNormal">
¾ cup raisins</div>
<div class="MsoNormal">
2 cups crushed cornflakes</div>
<div class="MsoNormal">
¾ cup nuts (peanuts/ almonds/ or other nuts) </div>
<div class="MsoNormal">
½ cup glazed cherries<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal">
½ can condensed milk</div>
<div class="MsoNormal">
3 oz. sweet baking chocolate</div>
<div class="MsoNormal">
<br /></div>
<br />
<ul>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>Grease the baking sheets and lightly dust with
cornstarch.</li>
<li>In a mixing bowl, mix the cornflakes, raisins,
glazed cherries, and condensed milk until well blended.<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";">
</span></span></span>Spoon cookie mix into small heaps onto the
baking sheets. </li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Bake in a preheated oven of 375F<span style="mso-spacerun: yes;"> </span>for 15 minutes.</li>
<li>Let it cool in room temperature.</li>
<li>Melt chocolate using a double boiler. Remove
from heat and keep stirring until you get a thick consistency.</li>
<li>Brush the melted chocolate onto the flat part of
the cookie and set aside until it completely cools. </li>
</ul>
<br />
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal">
Yields 30 cookies</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-37086986569377712332015-03-09T03:24:00.004-07:002015-03-09T03:24:59.710-07:00Oven Baked Fish With White WineAn easy and elegant way to cook fish fillet that requires the least amount of attention is by baking. This is another one for any lazy city folk who only has access to frozen fish fillet, hurriedly bought from the local supermarket.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-i6Hi4veFaus/VP1z0bxWYHI/AAAAAAAADBs/KdA9EAJhfXc/s1600/Baked%2Bsalmon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-i6Hi4veFaus/VP1z0bxWYHI/AAAAAAAADBs/KdA9EAJhfXc/s1600/Baked%2Bsalmon.jpg" height="191" width="320" /></a></div>
<br />
Dry white wines add a delightful acidity to counteract the fishy fatty smell of seafood. Go for Italian or Spanish wines like Pinot or Vinho.<br />
<br />
If you only have about 45 minutes to spare, including preparation and cleanup, this baked fish dish is a good choice. <br />
<br />
Ingredients:<br />
<br />
1 pound fish fillets, thawed<br />
1 medium tomato, chopped<br />
1 scallion chopped<br />
1 Tbsp coarsely chopped parsley<br />
1/4 cup butter, softened<br />
1/4 cup dry white wine<br />
<br />
Arrange fish fillet pieces on a rectangular baking dish. <br />
Add the the herbs and vegetables evenly on top.<br />
Dot the top with butter.<br />
Pour the wine over all the ingredients. <br />
Bake in preheated oven at 350 F for 20 minutes or until the fish can be easily flaked with a fork.<br />
<br />
Serves 4<br />
<br />
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<a href="http://www.amazon.com/gp/offer-listing/B00IIVE9JG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00IIVE9JG&linkCode=am2&tag=httpwwwtrionc-20&linkId=WJDGB2K4BCFTERS2"><img border="0" src="http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00IIVE9JG&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=httpwwwtrionc-20" /></a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=httpwwwtrionc-20&l=as2&o=1&a=B00IIVE9JG" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
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image by David Castillo Dominici / Freedigitalphotos.net Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-31782059465287213742015-03-02T01:28:00.003-08:002015-03-02T01:30:02.637-08:00Baked Chicken With Green Apples RecipeAside from apple salads, green apples are also great for chicken recipes. A nice blend of savory meat and the tartness that comes from this fruit will make an exciting dish that’s simple to make.<br />
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<a href="http://3.bp.blogspot.com/-qRkKABq69lg/VPQr7d_DY-I/AAAAAAAAC_s/fhsuaycide0/s1600/baked%2Bchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qRkKABq69lg/VPQr7d_DY-I/AAAAAAAAC_s/fhsuaycide0/s1600/baked%2Bchicken.jpg" height="256" width="400" /></a><br />
<br />
<b>Ingredients: </b><br />
8 cuts of chicken parts (thighs, breasts, wings, or legs)<br />
1 cup butter<br />
1 pound of green apples, cored and thinly sliced<br />
half cup of salted roasted cashews<br />
1/4 cup of fresh apple juice<br />
2 Tbps washed brown sugar<br />
<br />
<b>cooking materials needed:</b><br />
12" x 8" x 2" baking dish with cover<br />
frying skillet<br />
convection oven<br />
<br />
<ul>
<li>Melt 4 tablespoons of butter in a skillet.</li>
<li>Brown the chicken pieces and set aside.</li>
<li>Arrange the sliced apples in a baking dish.</li>
<li>Spread the remaining butter pieces on the the apples.</li>
<li>Sprinkle the nuts and sugar.</li>
<li>Arrange the chicken pieces on top of the apples.</li>
<li>Pour apple juice over all the ingredients.</li>
<li>Cover and bake in preheated oven at 375 F for 15 minutes.</li>
<li>Remove the cover and continue baking for another 20 minutes or until the chicken turns tender.</li>
</ul>
<br />
Serves 4<br />
<br />
Other chicken dishes:<br />
<br />
<a href="http://myrecipecookbook.blogspot.com/2015/01/savory-four-flavor-chicken.html" target="_blank"><b>Savory Four Flavor Chicken </b></a><br />
<br />
<b><a href="http://dailytwocents.com/low-calorie-lunch-chicken-adobo-without-fat/">Low Calorie Lunch: Chicken Adobo Without Fat</a></b><br />
<br />
<a href="http://www.amazon.com/gp/offer-listing/B00BQA5LKM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BQA5LKM&linkCode=am2&tag=httpwwwtrionc-20&linkId=G5N2W327OQKY3AZL"><img border="0" src="http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00BQA5LKM&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=httpwwwtrionc-20" /></a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=httpwwwtrionc-20&l=as2&o=1&a=B00BQA5LKM" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
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<i>image by <a href="http://www.freedigitalphotos.net/images/view_photog.php?photogid=3578">rakratchada torsap</a>/ freedigitalphotos.net</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-45077152503712419962015-02-11T00:42:00.000-08:002015-02-11T00:42:20.796-08:00Recipe for Sweet Ham Cooked with Wine or Beer <br />
Serving sweet ham during festivities is a popular and pleasant tradition among many families. You'll be surprised to know cooking that sumptuous ham isn't that complex. If you are craving for some festive food or if you feel the need to impress someone with a nice-looking dish worthy of being a centerpiece, try cooking this version of sweet ham. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-SdCvx5MUAoY/VNsUEYeoqjI/AAAAAAAAC9g/7pL8xcOxV9g/s1600/sweet%2Bham.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SdCvx5MUAoY/VNsUEYeoqjI/AAAAAAAAC9g/7pL8xcOxV9g/s1600/sweet%2Bham.jpg" height="240" width="320" /></a></div>
6 pounds pork ham shoulder<br />1 cup vinegar<br />1/2 teaspoon dried oregano<br />1/2 teaspoon thyme<br />1 piece crushed dried laurel leaf<br />1/2 teaspoon cloves<br />1 teaspoon cinnamon powder<br />1 head garlic, crushed<br />1 cup brown sugar<br />1 cup Anizado wine or 1/8 cup black beer<br />1/2 cup brown sugar for topping<br /><br />
<ul>
<li>In a large pot, immerse the ham in just enough water to cover the meat.</li>
<li>Add vinegar and boil for at least twenty minutes.</li>
<li>Remove ham from the pan and scrape the meat to clean it from the excess dirt.</li>
<li>Immerse the meat in enough water to cover the ham and add the rest of the ingredients except the 1/2 cup of brown sugar.</li>
<li>Cook until meat is tender.</li>
<li>Remove the skin to reveal the fat.</li>
<li>Sprinkle the ham with brown sugar.</li>
<li>Place on a baking dish and broil the ham until the top turns brown.</li>
</ul>
<br />Serves 7 <br />
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Other pork recipes:<br />
<br />
<strong style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; color: #555555; display: block; font-family: 'Open Sans', sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 600; letter-spacing: normal; line-height: 19.5px; margin-bottom: 0.2em; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; word-wrap: break-word;"><a href="http://dailytwocents.com/easy-pork-binagoongan-recipe/" target="_blank">Easy Pork Binagoongan Recipe</a></strong><strong style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; color: #555555; display: block; font-family: 'Open Sans', sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 600; letter-spacing: normal; line-height: 19.5px; margin-bottom: 0.2em; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; word-wrap: break-word;"><a href="http://myrecipecookbook.blogspot.com/2011/07/how-to-cook-applebees-baby-back-ribs.html" target="_blank">Applebee's Baby Back Ribs </a><span id="goog_1219323746"></span><span id="goog_1219323747"></span></strong>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-75852158285839779192015-01-13T05:18:00.002-08:002015-01-13T05:18:17.707-08:00Savory Four-Flavor ChickenAny meat can have a sophisticated flavor. It's quite simple. Cook with wine. This savory chicken recipe is so easy to cook yet it is wonderful enough to serve as a dish to impress guests and loved ones during the festive seasons. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qMsuWaQ6gSM/VLUYl85bjtI/AAAAAAAAC8I/ALdImLJj1Dw/s1600/baked%2Bchicken.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qMsuWaQ6gSM/VLUYl85bjtI/AAAAAAAAC8I/ALdImLJj1Dw/s1600/baked%2Bchicken.jpg" height="240" width="320" /></a></div>
<br /><br />Ingredients:<br /><br />2 lbs chicken, cut into serving sizes<br />3 T raw honey<br />3 T soy sauce<br />3 T fresh orange juice<br />1 t ginger, grated<br />3 T dry white wine or sherry <br /><br />
<ul>
<li>Place the chicken pieces in a bowl.</li>
</ul>
<ul>
<li>Mix the rest of the ingredients well and pour this sauce over the chicken pieces as a marinade.</li>
</ul>
<br />
<ul>
<li>Let the mixture stand for at least 4 hours in the refrigerator. Turn the pieces occasionally during this marinating time. </li>
</ul>
<br />
<ul>
<li>When it is time to bake, arrange the meat in a single layer in a <a href="http://amzn.to/1xWSlo6" target="_blank">shallow bake ware</a> or a<a href="http://amzn.to/1xWSpUP" target="_blank"> ceramic baking dish</a>. Do not throw the sauce away, for you will be using this for basting.</li>
</ul>
<br />
<ul>
<li>Bake in a preheated oven at 400°F for about 50 minutes or until the meat is tender, while occasionally basting the chicken pieces with the sauce as it cooks.</li>
</ul>
<br />Serve hot or cold.<br /><br />This is good for 3 - 4 persons. <br />
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Other Chicken Recipes:<br />
<a href="http://dailytwocents.com/low-calorie-lunchchunky-chicken-soup/" target="_blank"><strong style="-webkit-text-stroke-width: 0px; background-color: #f9f9f9; color: #555555; display: block; font-family: 'Open Sans', sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 600; letter-spacing: normal; line-height: 19.5px; margin-bottom: 0.2em; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; word-wrap: break-word;">Low Calorie Lunch: Chunky Chicken Soup</strong></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-10724878816758696792014-03-26T06:17:00.000-07:002014-03-26T06:17:15.219-07:00Camarones a la Crema (Shrimps in Cream)<div dir="ltr" id="docs-internal-guid-ecafba8e-fe82-1abc-6d9e-7378edad382d" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">I love shrimps. Thankfully nobody in our family is allergic to shrimps. This is one of the dishes we prepare when the shrimp craving comes. It's easy to cook and it doesn't require too many ingredients. This is perfect to pair with rice, a staple food item in Asia. It can also be paired with pasta.</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">Ingredients:</span></div>
<br />
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;"></span>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">half kilo medium-sized shrimps, shelled and deveined</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">2 Tbps butter</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">4 garlic cloves, minced</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">½ tsp salt</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">1/2 parsley, chopped</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">½ cup heavy cream, warmed</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;"></span>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">Heat the heavy skillet to a high temperature.</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">Melt the butter on a skillet and saute the garlic until slightly golden. </span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">Add the shrimps and continue stirring until the color changes.</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">Add salt and parsley and continue stirring.</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">Pour in the cream and remove from heat on the first sign of boiling.</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">Serve immediately.</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline;">The cooking time must not be longer than 5 minutes.</span></div>
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photo credit: <a href="http://www.flickr.com/photos/gregpc/576511571/">GregPC</a> via <a href="http://photopin.com/">photopin</a> <a href="http://creativecommons.org/licenses/by-nc-sa/2.0/">cc</a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-44732744644407160852012-07-11T20:42:00.002-07:002012-07-11T20:42:30.924-07:00Piroshki Recipe: Russian Turnovers<br />
These little Russian turnovers called Piroshki are sensational finger foods perfect for any occasion.<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="http://1.bp.blogspot.com/-s9qcqSrSdTM/T_5HP4n2CsI/AAAAAAAABmY/9IczifoQeKI/s1600/Piroshki.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-s9qcqSrSdTM/T_5HP4n2CsI/AAAAAAAABmY/9IczifoQeKI/s1600/Piroshki.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://redir.su/17342">image via Wikipedia</a></td></tr>
</tbody></table>
<br />
Ingredients<br />
<br />
1/4 cup minced onion<br />
1 cup chopped, cooked fish<br />
2 Tbsp minced parsely<br />
2 Tbsp margarine<br />
1/4 teaspoon crushed dill seed<br />
<br />
<br />
<ul>
<li><span style="background-color: white;">Sauté minced onion in the margarine, add the other ingredients</span></li>
<li><span style="background-color: white;">you may add a little water if the mixture is too dry for your liking</span></li>
<li><span style="background-color: white;">Place it in the middle of the prepared piroshki pastry, fold over and carefully press the edges together to ensure they stay attached.</span></li>
</ul>
<br />
<br />
<b> <span style="background-color: white;">Pastry Recipe</span></b><br />
2 cups flour<br />
1 teaspoon salt<br />
2/3 cup margarine<br />
2/3 cup water<br />
<br />
<br />
<ul>
<li><span style="background-color: white;">Roll out thin and cut in 3-inch rounds;</span></li>
<li><span style="background-color: white;">put in filling</span></li>
<li><span style="background-color: white;">dampen the edges and press together firmly</span></li>
<li><span style="background-color: white;">Brush lightly with melted margarine and bake in a 400 - degree oven until nicely browned</span></li>
</ul>
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-25324899603516554252012-06-03T18:50:00.000-07:002012-06-03T18:52:25.469-07:00Simple Guacamole Recipe<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="http://1.bp.blogspot.com/-iypgcWC31_g/T8wT0XoUq5I/AAAAAAAABlA/IvcCCIdN_B8/s1600/Guacamole_IMGP1289.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://1.bp.blogspot.com/-iypgcWC31_g/T8wT0XoUq5I/AAAAAAAABlA/IvcCCIdN_B8/s320/Guacamole_IMGP1289.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #f6b26b; font-size: xx-small;"><a href="http://redir.su/16621">image via Wikimedia commons</a></span></td></tr>
</tbody></table>
<br />
Whip up an easy appetizer dip with this easy guacamole recipe.<br />
<br />
Ingredients:<br />
<br />
1 large, ripe avocado<br />
1/3 teaspoon salt<br />
3 teaspoons onion, minced or grated<br />
<br />
Mix ingredients well and serve alongside tortillas or with raw vegetables such as crudites.<br />
<br />
<b><a href="http://myrecipecookbook.blogspot.com/2012/06/crudites-recipe.html">Get Crudites Recipe</a></b><br />
<br />
<br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-73576641201777313332012-06-03T00:03:00.000-07:002012-06-03T18:52:22.702-07:00Crudites Recipe<br />
Try this low calorie and healthy appetizer made of raw vegetables. Modify and add vegetables as you wish.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1bepE1eAKjU/T8sLXTCIKUI/AAAAAAAABk0/Td88SpLGz_M/s1600/crudites.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-1bepE1eAKjU/T8sLXTCIKUI/AAAAAAAABk0/Td88SpLGz_M/s320/crudites.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">image via<a href="http://redir.su/16608"> wikimedia </a></span></td></tr>
</tbody></table>
Cauliflower, broken into flowerettes<br />
green pepper, sliced<br />
carrot sticks<br />
radishes, peeled back to flowers<br />
green onions<br />
button mushrooms, raw and fresh<br />
<br />
<br />
<ul>
<li>Soak the raw vegetables in salted water and refrigerate. </li>
<li>When ready to serve, arrange the vegetables in mounds on a large serving dish or place them in small shot glasses.</li>
</ul>
<br />
Place a dip on a separate bowl. <br />
<br />
<br />
<br />
<br />
Dip and serving suggestions:<br />
<br />
<ul>
<li>Make a dip using safflower oil mayonnaise mixed with soy sauce with some chopped chives and parsley.</li>
<li>Serve alongside guacamole and tortillas. Get <b><a href="http://myrecipecookbook.blogspot.com/2012/06/simple-guacamole-recipe.html">Guacamole Recipe</a></b></li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
<br />
<br />
<br />
<br />
<div>
<br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-68780602394582081552012-05-09T03:27:00.001-07:002012-05-09T03:27:19.426-07:00Cooking Ideas for Food Leftovers<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-J3ePSkH3Gzc/T6pFD2xlP8I/AAAAAAAABjI/h7PtboP4I7k/s1600/Vegetarian+meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-J3ePSkH3Gzc/T6pFD2xlP8I/AAAAAAAABjI/h7PtboP4I7k/s320/Vegetarian+meal.jpg" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
Don't throw your leftover food yet. Of course, you should
check for food safety. If they are
recently cooked these can be recycled. Here are some tips on recycling leftover food.
In the long run, you will save hundreds of dollars yearly on food if you follow
these tips! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Pound cake or pieces
of sponge cake <o:p></o:p></b></div>
<div class="MsoNormal">
- Soaked in sweet wine or liqueur or topped with custard or
fruit sauce, these can be excellent desserts. You may also crumble them as
toppings for ice cream. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Broken cookies<o:p></o:p></b></div>
<div class="MsoNormal">
- Crush cookie pieces into coarse crumbs then mix melted
chocolate and coconut and for a pie topping.</div>
<div class="MsoNormal">
- Crumbled cookies between ice cream layers gives that
surprise "crunch." They may
also be sprinkled on top of puddings and parfaits.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Leftover Bread<o:p></o:p></b></div>
<div class="MsoNormal">
- Combine bread cubes with orange juice and rind to create a
savory citrus-bread pudding.</div>
<div class="MsoNormal">
- Almost-stale or day-old bread slices can be slathered with
butter or margarine, sprinkled with grated cheese, toasted, and topped with
egg.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Cooked Vegetables<o:p></o:p></b></div>
<div class="MsoNormal">
- Top with blue cheese or Italian dressing and serve
chilled.</div>
<div class="MsoNormal">
- Slice them and use as an added ingredient for omelets and
frittatas.</div>
<div class="MsoNormal">
- Preserve the vegetable stock by freezing and use it for
making stews, soups and casseroles. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Heavy cream<o:p></o:p></b></div>
<div class="MsoNormal">
Heavy cream can be frozen for future in tart fillings,
quiches, cream soups and sauces. However, be aware that cream, once frozen,
can't be whipped anymore. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Coffee <o:p></o:p></b></div>
<div class="MsoNormal">
- Freeze <b><a href="http://www.bukisa.com/articles/449952_ways-to-use-leftover-brewed-coffee-or-espresso">unused coffee</a></b> in ice cube trays. These can be used
for iced coffee later. If you prefer blended iced coffee, spin them in the
blender mixed with ice cream for a delightful frappe.</div>
<div class="MsoNormal">
- Add some coffee to meat gravies to give a robust flavor.</div>
<div class="MsoNormal">
- Add coffee to cake frostings to achieve a luscious mocha
cream taste.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Pieces of Cheeses<o:p></o:p></b></div>
<div class="MsoNormal">
- Shred <a href="http://myrecipecookbook.blogspot.com/2011/10/how-to-make-homemade-cheese-hard-cheese.html">cheese</a> or slice them thinly for use in tacos, grilled cheese sandwiches, salad,
chili, or potato toppings.</div>
<div class="MsoNormal">
- Use them as fillings for stuffed fish, poultry, or
vegetables. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Flat beer<o:p></o:p></b></div>
<div class="MsoNormal">
- Flat beer can be used for simmering pot roasts or other
cuts of meat to achieve an excellent taste.</div>
<div class="MsoNormal">
- To add zest to boiled shrimp, use flat beer instead of
water.</div>
<div class="MsoNormal">
- Use for making beer batter for clams, fish fillets, and
other seafood dishes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Fresh mushrooms going
brown<o:p></o:p></b></div>
<div class="MsoNormal">
- Sauté mushrooms with garlic and parsley. Add thyme and
wine and use as a sauce for flank steak, pork chops, or chicken.</div>
<div class="MsoNormal">
- Use them to create an antipasto appetizer by marinating
mushrooms in vinaigrette dressing.</div>
<div class="MsoNormal">
- Mix the mushrooms into a sherried mushroom soup. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Wine<o:p></o:p></b></div>
<div class="MsoNormal">
- Perk up bland tomato sauces by adding a little <b><a href="http://myrecipecookbook.blogspot.com/2011/06/tips-on-serving-and-pairing-wine-with.html">wine</a></b>. </div>
<div class="MsoNormal">
- Use wine as a marinade to tenderize tough meats. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Egg whites <o:p></o:p></b></div>
<div class="MsoNormal">
Beat egg whites to be used for meringue tarts and for baking
crusts. Use them as fillings for fruits or pastries. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Egg yolks <o:p></o:p></b></div>
<div class="MsoNormal">
- Use beaten egg yolks for making custard, pastry cream for
eclairs, and cream puffs.</div>
<div class="MsoNormal">
-Beat yolks and mix with confectioners' sugar and almond
paste to create excellent almond macaroons.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: orange; font-size: x-small;"><i>© 2012 Athena Goodlight</i></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-27166246550639395312012-04-02T04:35:00.000-07:002012-04-02T04:39:52.310-07:00Teriyaki Chicken Wings RecipeA tasty Japanese dish inspired version of chicken wings.<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="http://farm3.staticflickr.com/2132/2053952963_c3856d51c4_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm3.staticflickr.com/2132/2053952963_c3856d51c4_n.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://farm3.staticflickr.com/2132/2053952963_c3856d51c4_n.jpg" style="color: orange;">flickr image by blue.tofu</a></td></tr>
</tbody></table>
<br />
<span style="background-color: white;"></span><br />
Ingredients<br />
<br />
1 cup soy sauce<br />
1 cup water<br />
1/4 cup cooking wine<br />
3 Tbps sugar<br />
1 Tbsp ginger, grated<br />
20 chicken wings<br />
<br />
<ul>
<li>Mix first 5 ingredients and pour over wings.</li>
<li>Marinate in refrigerator overnight.</li>
<li>Preheat oven to 325 F.</li>
<li>Bake at 325 F for 1 1/4 hour.</li>
</ul>
Serves 6-8Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-78309126741906056302012-03-22T03:47:00.000-07:002012-03-22T04:00:49.506-07:00Kaparah Chicken Soup RecipeA religious ritual known as <i>shlugen kaporos</i> is practiced by many religious Jews of Eastern
European origin practice on the morning preceding the Day of Atonement. A fowl
(or, in its place, money) is used as a <i>kaparah</i>
(an expiatory ransom offering). Prayers petitioning God for a year of life are
recited. The value of the fowl (or the money used) is given to charity, and the
owner utilizes the fowl by making chicken soup for the forthcoming holiday.<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="http://cdn2.wn.com/pd/b3/09/6c3e8cf93e4717434a5c9c8c79e7_grande.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://cdn2.wn.com/pd/b3/09/6c3e8cf93e4717434a5c9c8c79e7_grande.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://redir.su/13302">image credit</a></td></tr>
</tbody></table>
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<br /></div>
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1 chicken (4 to 5 pounds), quartered</div>
<div class="MsoNormal">
4 quarts cold water</div>
<div class="MsoNormal">
Chicken giblets (except liver), cleaned</div>
<div class="MsoNormal">
1 large onion</div>
<div class="MsoNormal">
1 parsnip, peeled</div>
<div class="MsoNormal">
1 parsley root, peeled</div>
<div class="MsoNormal">
1 small celery knob, peeled </div>
<div class="MsoNormal">
3 carrots, scraped</div>
<div class="MsoNormal">
2 to 3 celery stalks, including leaves </div>
<div class="MsoNormal">
Salt and white pepper to taste</div>
<div class="MsoNormal">
A few sprigs of fresh parsley (optional) </div>
<div class="MsoNormal">
A few sprigs of fresh dill (optional)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Scald the chicken and clean it very well. Place the
quartered chicken into a large soup pot with the cold water. Add the cleaned
giblets. Bring the water to the boiling point, reduce the heat, and simmer uncovered.
Skim off the scum from the top as it rises. When no more scum seems to appear,
cover the pot and simmer for 1 hour. Add all of the prepared vegetables along
with the salt, pepper, and optional herbs. Simmer covered for an additional 1 1/2 hours or until the chicken is fork-tender. With a slotted spoon remove the
chicken and vegetables. Set aside. Strain the soup and chill to degrease. To
serve, return the chicken and vegetables to the broth and bring it slowly back
to simmer.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Variation:</div>
<div class="MsoNormal">
For a gilded-lily kind of chicken soup, discard the greens
and puree the vegetables in a blender. Return to the soup, which will now take
on a creamy consistency.</div>
<div class="MsoNormal">
Note: Goldena yoich came to be used as an appellation for</div>
<div class="MsoNormal">
chicken soup because of the golden globules of fat often
seen</div>
<div class="MsoNormal">
floating on top of the broth. If you degrease your soup, you
can</div>
<div class="MsoNormal">
still enjoy a goldena yoich by adding a few drops of pure
yellow</div>
<div class="MsoNormal">
food coloring to the cooked broth. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 2 ½ to 3 quarts</div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<span style="color: orange; font-size: xx-small;"><i>Source: Kosher Cookery</i></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-20105746204671237262012-03-21T19:02:00.000-07:002012-03-21T19:02:54.475-07:00Passover Recipe: Nahit (Chickpeas)<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="http://2.bp.blogspot.com/-PoXLyvSNrz0/T2qHab_8zcI/AAAAAAAABc0/SZregctHuHk/s1600/chickpeas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-PoXLyvSNrz0/T2qHab_8zcI/AAAAAAAABc0/SZregctHuHk/s320/chickpeas.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;">flickr image by <a href="http://redir.su/13289">veganbaking.net</a></span></td></tr>
</tbody></table>
<div class="MsoNormal">
Chickpeas, known as <i>Nahit</i> among the Jews, is called
<i>garbanzos</i> in <st1:country-region w:st="on">Spain</st1:country-region> and <st1:country-region w:st="on">Mexico</st1:country-region>, and <i>ceci</i> in <st1:country-region w:st="on"><st1:place w:st="on">Italy</st1:place></st1:country-region>. Nahit is a traditional dish served during
family celebrations. The nut-like flavor
and crunchy texture makes them an excellent substitute of nuts or popcorn. As a
savory snack or appetizer, sprinkle the chickpeas liberally with salt, pepper,
and onion or garlic powder.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 lb dried chickpeas</div>
<div class="MsoNormal">
2 Tbsp salt</div>
<div class="MsoNormal">
2-3 qrts water</div>
<div class="MsoNormal">
Salt and black pepper to taste</div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">Place
the dried chickpeas in a large saucepot and cover with cold water by 3 to
4 inches. </li>
<li class="MsoNormal"> Soak the beans overnight, adding in more
water as needed during the soaking period.
Drain well in the morning. </li>
<li class="MsoNormal">Cover
the beans with cold water and bring to a boil. </li>
<li class="MsoNormal">Remove
the scum, lower the heat, add the salt and cook uncovered until the beans
are almost done (approximately 1 hour).</li>
<li class="MsoNormal">Cover
and cook until tender</li>
<li class="MsoNormal">Drain
well.</li>
<li class="MsoNormal">Sprinkle
with salt and pepper to taste.</li>
<li class="MsoNormal">Serve
hot or cold.</li>
</ul>
<div>
<span style="color: orange; font-size: x-small;"><i><br /></i></span></div>
<div>
<span style="color: orange; font-size: x-small;"><i>ref: Kosher Cookery</i></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-27768038431026299342012-02-05T19:41:00.000-08:002012-02-06T01:29:13.951-08:00Chocolate Fountains and Chocolate Supplies for Your Party!<div class="separator" style="clear: both; text-align: center;">
<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Chocolate_fountain_in_hk.jpg/800px-Chocolate_fountain_in_hk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Chocolate_fountain_in_hk.jpg/800px-Chocolate_fountain_in_hk.jpg" width="320" /></a></div>
<span style="font-size: 12pt;"><br /></span><br />
<span style="font-size: 12pt;"><br /></span><br />
<span style="font-size: 12pt;">No
matter what the event, the chocolate fountain easily becomes the favored
gathering place at the table.</span><br />
<span style="font-size: 12pt;"><br /></span><br />
Whether you're a party host or a caterer, there's a chocolate fountain that can suit your needs. Get creative with the different styles and shapes serving as a centerpiece for you party. Healthy option? Try the Gluten - Free chocolate desserts and still enjoy the chocolate fountain experience. Aside from chocolate fountains, there are several candy-making products also offered. Free shipping and delivery is offered.>>> <b><a href="http://j.gs/Zoo">READ MORE</a></b><br />
<br />
<b><a href="http://mylifesmagnumopus.blogspot.com/2011/07/party-idea-chocolate-themed-party.html">Ideas for a Chocolate Themed Party</a></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-35175527810969688412011-11-14T04:10:00.001-08:002011-11-14T04:19:03.589-08:00Some Tips on Wine Drinking<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Pouk-0oFpgQ/TsEFn_iX_LI/AAAAAAAABQE/ekTlE_VC8hw/s1600/6037483_blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Pouk-0oFpgQ/TsEFn_iX_LI/AAAAAAAABQE/ekTlE_VC8hw/s320/6037483_blog.jpg" width="213" /></a></div>
Wine is an sprituous intoxicating grape juice. It is the perfect party and entertaining beverage, offered in white, red or rose. It is also an investment and, like a jewel, it really does get better with age. This is the reason behind bottles turning into collectors' items and vintage orchards are <i>tout le rage.</i><br />
<br />
Buying wine is one thing, appreciating wine is an art but once you've got the knack of it you won't mind adding 40 per cent to your meal expense to have the beverage.<br />
<br />
<b>Some basic rules:</b><br />
<br />
NEVER drink prior to eating anything. If you do, and you're with a man, it suggests that your date did not take you dinner and considers you a cheap date, or only wants you to get drunk, which is definitely not a good sign, but this is a totally different issue.<br />
<br />
NEVER mix and match. You must not mix styles and particular labels, and the same rule must apply with alcoholic beverages. Go for beer, hard spirits, or wine. Choose one type of beverage and stick with it.<br />
<br />
NEVER go past the tipsy, light-headed stage. At the vomiting and passing-out phase you cease to appear even remotely charming, and the hangover will thwart any pleasure.<br />
<br />
DON'T try to compete with a man drink for drink if you don't know your limits. A woman's capacity is typically lower.<br />
<br />
Don't take the challenge of drinking contests, except if it is your intention either to collapse, or be dragged home.<br />
<br />
<br />
<b>Appreciating Wine Tasting Events</b><br />
<b><br /></b><br />
Wine tasting, sniffing and spitting may hit you as exaggerated but, before you mock, there is a sense of style in this hobby. A wine-tasting event is resembling a trip to a shoe store, with plenty of different designs and brands offered. You want to try a few to work out what best fits you, your taste, and your mood. That said, the spitting part should not be done in restaurants, bars and any non-wine-tasting gatherings.<br />
<br />
Carry the open wine bottle and pour a small sample into the glass. Bring the glass to your lips. Close your eyes. Gradually move the glass under your nose and inhale deeply. Allow your mind to transport you on a journey to that aroma: to the rich terracotta of the wide landscape, the rolling terrain, the women's shirtsleeves pushed up, and their skirts trailing along the winding path . . . Wine tells a tale, you have to listen and indulge it to experience it at its best.<br />
<br />
A really fine bottle can tickle your taste buds and mind. This is why wine it is so intoxicating and addictive, and so potentially expensive.<br />
<div>
<br /></div>
<br />
<br />
<b><a href="http://myrecipecookbook.blogspot.com/2011/06/beginners-guide-to-wine-tasting-events.html">A Beginner's Guide to Wine Tasting Events</a></b><br />
<span class="Apple-style-span" style="color: #999999; font-size: x-small;">© Athena Goodlight</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-66024920728344033832011-11-07T01:34:00.000-08:002011-11-07T02:10:16.676-08:00How to Cook Pumpkin<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-T7HEWTQwuxE/TrelJA9t5UI/AAAAAAAABPA/J5JzzXNJlm4/s1600/3594375_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="240" src="http://4.bp.blogspot.com/-T7HEWTQwuxE/TrelJA9t5UI/AAAAAAAABPA/J5JzzXNJlm4/s320/3594375_blog.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Large pumpkins are perfect for carving faces and
Jack-O-Lanterns. For cooking, however,
smaller pumpkins are most preferred because they are less stringy, smoother
textured, darker colored, and sweeter.
Pumpkins can be used for just about everything – soups, muffins, pies,
or purée for winter use.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COOKING PUMPKIN</div>
<div class="MsoNormal">
• To bake:
Cut in half and scoop out seeds. Place cut side down in greased pan and bake in
375F (190C) oven for about 1 hour or until tender.</div>
<div class="MsoNormal">
• To
microwave: Cut in half, scoop out seeds and prick skin with fork. Place cut
side down in microwavable dish, cover with vented plastic wrap and cook at High
for 10 to 15 minutes or until tender.</div>
<div class="MsoNormal">
• To steam or
boil: Cut into 2-inch (5 cm) chunks and cook in boiling water for 10 to 15
minutes or steam over boiling water for 15 to 20 minutes or until tender.</div>
<div class="MsoNormal">
• To make
pumpkin puree: If cooked pumpkin looks watery, drain in sieve for 10 minutes.
Puree in food processor or blender until smooth. Store, covered, in
refrigerator for up to 5 days or freeze in airtight containers for up to 1
year.</div>
<div class="MsoNormal">
• Canned
pumpkin may be substituted for homemade pumpkin puree in recipes; be sure to
buy plain pumpkin, not pumpkin pie filling.<br />
<br />
<br />
Pumpkin Recipes:<br />
<br />
<a href="http://adf.ly/3boR8">Pumpkin Bisque </a><br />
<br />
<a href="http://j.gs/90929/curryshrimp">Curried Shrimp Recipe-Shrimp and Pumpkin Curry</a></div>
<div class="MsoNormal">
<br /></div>
<a href="http://j.gs/90929/pmpkinsoup">Thanksgiving Side Dishes and Pumpkin Soup</a><br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="color: #999999; font-size: xx-small;">© Athena G</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-73897746043275190872011-10-24T05:28:00.000-07:002011-10-24T07:24:29.662-07:00How to Store Jerky and Other Dried Meats<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://wiki.fflow.org/images/thumb/d/dd/IMG_0141.JPG/200px-IMG_0141.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://wiki.fflow.org/images/thumb/d/dd/IMG_0141.JPG/200px-IMG_0141.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: orange; font-size: xx-small;"><a href="http://wiki.fflow.org/images/thumb/d/dd/IMG_0141.JPG/200px-IMG_0141.JPG">image credit</a></span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
Home-dehydrated meats such as jerky don't store well for
extended periods of time because of the high fat content; they turn rancid
after several weeks. However, meats could be dried and stored in the freezer
till you're ready to set off on a trip and could stay good for a week or so.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Types of meat to dry</b></div>
<div class="MsoNormal">
Lean beef, chicken, turkey, rabbit, fully cooked boneless
ham, venison, and other lean game meats may all be dried.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Preparation for drying</b></div>
<div class="MsoNormal">
Fully cook the meat or poultry and remove any excess fat.
It's also possible to use leftover meat that has been cooked to a tender state.
Cut the meat into 1/2-inch cubes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Storage</b></div>
<div class="MsoNormal">
Store dehydrated meats in airtight containers or plastic
bags in the freezer until ready to use.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Reconstituting Dried Meats</b></div>
<div class="MsoNormal">
Allow meat to soak in broth or bouillon until plump; can be
cooked with other ingredients.</div>
<br />
<br />
<a href="http://j.gs/NdW"><b>How to Make Jerky</b></a><br />
<br />
<b><a href="http://myrecipecookbook.blogspot.com/2011/10/jerky-marinade-recipes.html">Jerky Marinade Recipes</a></b><br />
<br />
<br />
<span class="Apple-style-span" style="color: orange; font-size: x-small;">© Athena G</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-21679204635309821692011-10-24T03:58:00.000-07:002011-10-24T07:22:41.328-07:00Jerky Marinade Recipes<br />
<div class="MsoNormal">
Marinate the sliced meat in one of the following recipes
overnight in the refrigerator in a tightly covered container. You may also
decide to smoke it if you have a meat and fish smoker, but generally, you
marinate it first. If you are new to making homemade jerky, you may wish to read the detailed instructions for jerky making HERE>>> <b><span class="Apple-style-span" style="color: red;"><a href="http://j.gs/NdW">How to Make Jerky</a></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Marinade Recipes for Jerky</b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
The following recipes are given for 2 pounds of sliced lean
meat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Spicy</b></div>
<div class="MsoNormal">
2 tablespoons water</div>
<div class="MsoNormal">
1 tablespoon A-1 steak sauce</div>
<div class="MsoNormal">
1 tablespoon Worcestershire sauce</div>
<div class="MsoNormal">
2 tablespoons soy sauce</div>
<div class="MsoNormal">
1/2 teaspoon hickory-flavored liquid smoke </div>
<div class="MsoNormal">
1/4 teaspoon pepper</div>
<div class="MsoNormal">
1 teaspoon salt</div>
<div class="MsoNormal">
1/2 teaspoon onion powder</div>
<div class="MsoNormal">
1 clove crushed garlic</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Teriyaki</b></div>
<div class="MsoNormal">
1/2 cup soy sauce </div>
<div class="MsoNormal">
1/4 cup brown sugar</div>
<div class="MsoNormal">
1 teaspoon ground ginger</div>
<div class="MsoNormal">
2 cloves crushed garlic </div>
<div class="MsoNormal">
1/4 teaspoon pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Hot 'n' Spicy</b></div>
<div class="MsoNormal">
2 tablespoons water </div>
<div class="MsoNormal">
2 tablespoons Worcestershire sauce </div>
<div class="MsoNormal">
2 tablespoons A-1 steak sauce </div>
<div class="MsoNormal">
1/2 teaspoon liquid smoke VA teaspoon pepper</div>
<div class="MsoNormal">
1 teaspoon salt</div>
<div class="MsoNormal">
1/4 teaspoon cayenne</div>
<div class="MsoNormal">
1/2 teaspoon onion powder</div>
<div class="MsoNormal">
2 cloves crushed garlic</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Sweet 'n' Sour</b></div>
<div class="MsoNormal">
1 tablespoon soy sauce</div>
<div class="MsoNormal">
1/2 cup vinegar</div>
<div class="MsoNormal">
1/2 cup pineapple juice</div>
<div class="MsoNormal">
1/3 cup brown sugar</div>
<div class="MsoNormal">
3/4 teaspoon salt</div>
<div class="MsoNormal">
1/4 teaspoon pepper</div>
<div class="MsoNormal">
1 teaspoon onion powder</div>
<div class="MsoNormal">
1 clove crushed garlic</div>
<div class="MsoNormal">
<br />
<span class="Apple-style-span" style="color: orange; font-size: x-small;">© Athena Goodlight</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-33190368788124123702011-10-19T20:47:00.000-07:002011-10-19T21:32:47.765-07:00How to Make Homemade Cheese (Hard Cheese)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YOJ9xu56qjs/Tp-ZwCbtL3I/AAAAAAAABOA/tqd115ln0Bk/s1600/yellow+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://4.bp.blogspot.com/-YOJ9xu56qjs/Tp-ZwCbtL3I/AAAAAAAABOA/tqd115ln0Bk/s320/yellow+cheese.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 gallons fresh milk (preferably raw)</div>
<div class="MsoNormal">
1 cup cold water</div>
<div class="MsoNormal">
3/4 Hansen's cheese rennet tablet, or 8 junket rennet
tablets</div>
<div class="MsoNormal">
2 tablespoons sea salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Allow 1 gallon of the milk to ripen overnight in a cool
place (50 to 60F). The next morning, add the other gallon. In a big, enamel or
stainless-steel pot, warm the milk to 86F. Add tablet to the cold water, and
stir until dissolved. Set the pot in a bigger vessel of warm water (88 to 90F),
away from drafts. Add rennet solution, and stir well. Let stand undisturbed
until a firm curd forms—about 30 to 45 minutes. Test the firmness by delicately
putting a finger into the curd at an angle and lifting it. If curd breaks
neatly over your finger, it is ready to cut. If not, let it set 15 to 20
minutes longer.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Take out pot from larger vessel, and cut curd into 3/8-inch
cubes. Use a knife with a blade long enough to cut through to the bottom of pot
without the handle's touching the curd. Stir curd cubes carefully but
thoroughly using a wooden spoon for about 15 minutes; use long, slow movements
so curds are not crushed. Put the pot in a larger pot with water (forging a
double-boiler effect), and heat gradually, raising curds' temperature about 1
1/2 degrees every 5 minutes until it reaches 102F. Stir with a wooden spoon to
hold on the curds from sticking together. Remove from heat when curds start to
hold their shape and easily fall apart when held, but not squeezed, together.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stir every 5 minutes for about 1 hour (you read that right!)
to keep curds from sticking. Leave them in the whey till the mass becomes so
firm that a handful of pieces, when pressed together, will shake apart easily.
Place the curds on a double layer of 3-foot-square cheesecloth, and pull
corners of cloth together. Swing gently, allowing curds roll back and forth so
whey drains without squeezing. Sprinkle curds with half of sea salt, and mix
thoroughly with wooden spoon. Sprinkle on remaining sea salt, and mix in by
hand.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tie the cheesecloth so curds form a ball; hang up, and allow
the whey to drip for 45 minutes. Remove cheesecloth; fold it into a rectangular
bandage, 3 inches by 3 feet, and wrap tightly around the ball. Using your
hands, press down on ball until top and bottom are flat. Put three or four
layers of cheesecloth under and over the cheese. Place in press; adjust pieces
of wood; put a heavy object on the press; let it sit overnight. Turn, then
press overnight once more.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Take out the cheese from the press, and remove cheesecloth
wrapping. Allow to stand in a warm room (70 to 75F) for 6 hours while rind
forms and dries out. Then coat using hot, melted paraffin. Holding the cheese
with tongs, dip one half and then the other half. Or paint on paraffin with a
basting brush. An alternate to paraffin coating is rubbing vegetable oil into
the cheese. Ripen in a cool place (50 to 65F) 3 to 4 weeks; turn two or three
times each week.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes about one pound of cheese</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: orange; font-size: x-small;">© Athena Goodlight</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-70267785038650804382011-10-19T06:12:00.000-07:002011-10-19T06:44:02.303-07:00Cottage Cheese Dip Recipe<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="http://farm4.static.flickr.com/3448/3727885950_1632f412d0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://farm4.static.flickr.com/3448/3727885950_1632f412d0.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #783f04; font-size: xx-small;"><a href="http://farm4.static.flickr.com/3448/3727885950_1632f412d0.jpg">image credit: Elaine Eppler</a></span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 cups <b><a href="http://www.blogger.com/goog_103592652">homemade cottage cheese</a></b><b><a href="http://q.gs/V0hY"> </a></b> </div>
<div class="MsoNormal">
1 teaspoon minced parsley</div>
<div class="MsoNormal">
1 teaspoon celery seeds </div>
<div class="MsoNormal">
1 teaspoon minced chives</div>
<div class="MsoNormal">
1 teaspoon dill seeds </div>
<div class="MsoNormal">
Pinch paprika</div>
<div class="MsoNormal">
1 teaspoon caraway seeds</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ul>
<li>Blend cottage cheese with celery, dill, and caraway seeds. </li>
<li>Add the parsley and chives. </li>
<li>Chill for a few hours. </li>
<li>Before serving, sprinkle
lightly with paprika. </li>
<li>Serve with crackers or bread rounds.</li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 2 cups.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-40895959015743390762011-10-19T04:32:00.000-07:002011-10-19T06:43:12.135-07:00Cheese-Based Dessert: Coeur a la Creme<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://images.wikia.com/recipes/images/1/1b/CoeuralaCreme.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://images.wikia.com/recipes/images/1/1b/CoeuralaCreme.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: orange; font-size: xx-small;"><a href="http://images.wikia.com/recipes/images/1/1b/CoeuralaCreme.jpg">image credit</a></span></td></tr>
</tbody></table>
A delicious and simple dessert known as Coeur a la
Creme—Heart of Cream—can be made using <b><a href="http://adf.ly/2W139">Yogurt </a></b>Cream Cheese or <b><a href="http://q.gs/V0hY">Basic Cottage Cheese. </a></b>Any fresh fruit may be used to garnish it. It's molded in a heart-shape
basket<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Coeur a la Crème<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4 cups homemade cream cheese or cottage cheese </div>
<div class="MsoNormal">
2 tablespoons granulated sugar</div>
<div class="MsoNormal">
1 pint fresh berries, sliced</div>
<div class="MsoNormal">
1 cup Basic Yogurt</div>
<div class="MsoNormal">
Granulated sugar to taste</div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">Stir
the cheese, at room temperature, with yogurt and 2 tablespoons sugar until
smooth. </li>
<li class="MsoNormal">Line
your heart-shape basket with cheesecloth; set on soup plate. </li>
<li class="MsoNormal">Pack
the mixture into basket; drain and chill several hours, or overnight. </li>
<li class="MsoNormal">To
serve, unmold; garnish with berries; sprinkle with sugar to taste. </li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 8 servings.<br />
<br />
<span class="Apple-style-span" style="color: orange; font-size: x-small;">© Athena G</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-51062894970524789732011-10-18T07:00:00.000-07:002011-10-19T06:41:03.398-07:00Basic Cottage Cheese Recipe<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="http://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Cottagecheese200px.jpg/754px-Cottagecheese200px.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="254" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Cottagecheese200px.jpg/754px-Cottagecheese200px.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: orange; font-size: xx-small;">image via Wikipedia</span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1/6 Hansen's cheese rennet tablet, or 2 junket rennet
tablets </div>
<div class="MsoNormal">
1/2 cup cold water</div>
<div class="MsoNormal">
2 quarts skim milk</div>
<div class="MsoNormal">
1/8 cup commercial cultured buttermilk</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ul>
<li>Dissolve the rennet tablet in the cold water. </li>
<li>Combine the skim milk
and buttermilk. </li>
<li>Heat the milk mixture to 70F. Add rennet solution, and stir
thoroughly. </li>
<li>Cover with a towel, and allow to stand at room temperature 12 to 18
hours, or until a smooth curd builds up. </li>
<li>Using a long knife cut the curd into
1/2-inch pieces. </li>
<li>Slowly heat the curds using a double-boiler top over hot
water, until temperature reaches 110F. </li>
<li>Maintain this temperature 20 to 30
minutes, stirring around every 5 minutes so curds heat uniformly. </li>
<li>When the
curds are firm, pour into a colander lined with cheesecloth, and let the whey
drain off. </li>
<li>Shift the curds around by slowly lifting the corners of the cloth. </li>
<li>After whey has drained off, get corners of cloth together, and soak up for
about 2 seconds in cold water. </li>
<li>Work the curds using a wooden spoon to free them
of any excess whey. </li>
<li>Stir; chill.</li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 8 servings<br />
<br />
<br />
<span class="Apple-style-span" style="color: orange; font-size: x-small;">© Athena G.</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-26232358783654418572011-10-18T06:45:00.000-07:002011-10-19T06:40:23.965-07:00Cheese Making and Homemade Cottage Cheese<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="http://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Cottage_Cheese_homemade.jpg/800px-Cottage_Cheese_homemade.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Cottage_Cheese_homemade.jpg/800px-Cottage_Cheese_homemade.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: orange; font-size: xx-small;">image via Wikipedia</span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
There are numerous legends regarding the discovery of
cheese-making, most of them having elements in common: Somebody sets out on
horseback on a journey, bringing along some milk in a pouch made from a calf s
stomach. After a while, the traveler finds out that the milk has turned into a
palatable sour curd.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Rennin, an enzyme present in the lining of a calf s stomach,
turns milk into curds and whey and is used almost universally in cheese-making.
The primary milk protein, casein, is curdled, or coagulated, by the enzyme
action of rennet or pepsin, or by lactic acid manufactured by bacterial action,
or by a combination of these.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheese is produced from the milk of various animals,
including cow, buffalo, camel, ass, sheep, goat, mare, llama, reindeer, yak,
and zebu. Like with yogurt, the flavor and consistency of cheese are dictated
by the type of milk and the conditions under which it is transformed. And like
wine, cheese has a myriad of varieties. Essentially, it is either soft or hard.
Soft cheeses normally contain more moisture than hard cheeses. The homemaker
can readily make soft cheeses, many of which have a <b><a href="http://q.gs/V0hY">cottage-cheese base</a></b>.<br />
<br />
<b><span class="Apple-style-span" style="color: red; font-family: Times, 'Times New Roman', serif;"><a href="http://q.gs/V0hY">Basic Cottage Cheese Recipe </a></span></b><br />
<b><a href="http://j.gs/NEc">Coeur a la Creme Recipe</a></b><br />
<b><a href="http://q.gs/VMfn">Cottage Cheese Dip Recipe</a></b><br />
<b><br /></b><br />
<b><a href="http://q.gs/V0kA"><span class="Apple-style-span" style="color: red; font-family: Times, 'Times New Roman', serif;">Recipe for Cheese Sauce in 20 Minutes or Less</span></a></b><br />
<span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="background-color: white;"></span></span><br />
<div class="gs-title" style="height: 1.4em; line-height: 1.5em; overflow-x: hidden; overflow-y: hidden; position: static; text-decoration: underline;">
<span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="cursor: pointer; font-family: Times, 'Times New Roman', serif; height: 1.4em; line-height: 1.5em; overflow-x: hidden; overflow-y: hidden; text-decoration: underline;"><b><a class="gs-title" href="http://myrecipecookbook.blogspot.com/2010/07/muenster-leek-and-tomato-grilled-cheese.html" style="cursor: pointer; height: 1.4em; line-height: 1.5em; overflow-x: hidden; overflow-y: hidden; text-decoration: underline;" target="_blank">Muenster, Leek, and Tomato Grilled <span style="text-decoration: underline;">Cheese</span></a></b></span></span></div>
<span class="Apple-style-span" style="color: red;"><a href="http://myrecipecookbook.blogspot.com/2010/07/grilled-ham-and-cheese-sandwich-melt.html"><b> Grilled Ham and Cheese Sandwich Melt</b></a></span><br />
<br />
<span class="Apple-style-span" style="color: orange; font-size: x-small;"> © Athena Goodlight</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-49210498802450323542011-10-09T00:53:00.000-07:002011-10-09T00:53:53.457-07:00Jerusalem Artichoke Soup<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="http://www.opensourcefood.com/public/images/cached/567x/recipe_images/5785d8cd14714f89482ea0a3e2c6d9b4agimolto_arti.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://www.opensourcefood.com/public/images/cached/567x/recipe_images/5785d8cd14714f89482ea0a3e2c6d9b4agimolto_arti.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.opensourcefood.com/public/images/cached/567x/recipe_images/5785d8cd14714f89482ea0a3e2c6d9b4agimolto_arti.jpg"><span class="Apple-style-span" style="color: orange;">image credit</span></a></td></tr>
</tbody></table>
<br />
<br />
4 tablespoons unrefined oil<br />
1 pound Jerusalem artichokes, sliced thin<br />
2 onions, sliced thin<br />
2 cups hot water or vegetable stock<br />
1/2 teaspoon sea salt or to taste<br />
2 cups hot milk<br />
1/8 teaspoon nutmeg<br />
<br />
<br />
<ul>
<li>Heat a large saucepan. </li>
<li>Add the oil, Jerusalem artichokes, and onions.</li>
<li>Cover and saute on low heat, stirring often until vegetables are almost tender. </li>
<li>Add the water or stock and salt. </li>
<li>Cover and simmer until vegetables are soft. </li>
<li>Mash the vegetables or blend in a blender. </li>
<li>Add the hot milk and nutmeg. </li>
<li>Heat through. Jerusalem artichokes are mild and sweet. They make a delicate creamy soup.</li>
</ul>
<br />
<br />
SERVES 4<br />
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3537041143953676052.post-59215356855498844732011-10-09T00:23:00.000-07:002011-10-09T00:23:43.712-07:00Easy French Onion Soup Recipe<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="http://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Woodsoup.jpg/300px-Woodsoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Woodsoup.jpg/300px-Woodsoup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-size: xx-small;">image via Wikipedia</span></td></tr>
</tbody></table>
<br />
<br />
2 tablespoons unrefined corn germ oil<br />
2 large onions, thinly sliced<br />
1 tablespoon whole wheat flour<br />
4 cups hot tamari broth or vegetable stock<br />
sea salt<br />
Garnish: toasted croutons, grated cheese<br />
<br />
<br />
<ul>
<li>Heat a large saucepan. </li>
<li>Add the oil and onions and saute until tender and golden brown.</li>
<li>Add the flour and cook over low heat for about 2 minutes, stirring constantly. </li>
<li>Add the hot broth and simmer 5 to 10 minutes. </li>
<li>Season to taste with sea salt. </li>
<li>Serve hot with the garnish.</li>
</ul>
<br />
<div>
<br /></div>
Unknownnoreply@blogger.com