tag:blogger.com,1999:blog-43553818941257729432024-03-05T17:24:22.682-08:00Food CornerAdminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.comBlogger1063125tag:blogger.com,1999:blog-4355381894125772943.post-30155056500062077332010-10-23T22:29:00.000-07:002010-10-23T22:31:33.843-07:00Chicken Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCbeChwNCI1LBxgVaK8dBKvkg53uj4cJk58PdomqjGlKkC7mSFnjonUgPLT9XyA9eZDvbHj07dZYbv598L4ski-QmcAueWeo115oLLvToJY-wMMYPpw8Tl51K1gff5098nXcMXrULEl0r/s1600/Chicken+Curry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCbeChwNCI1LBxgVaK8dBKvkg53uj4cJk58PdomqjGlKkC7mSFnjonUgPLT9XyA9eZDvbHj07dZYbv598L4ski-QmcAueWeo115oLLvToJY-wMMYPpw8Tl51K1gff5098nXcMXrULEl0r/s320/Chicken+Curry.jpg" border="0" alt="Chicken Curry" id="BLOGGER_PHOTO_ID_5531480950376235602" /></a><div style="text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal; "><b>Chicken Curry</b></span></b></div><div><b><br /></b></div><div><b>Chicken Curry</b> Here’s a simple yet delicious chicken curry recipe that’ll fit nicely into the low-carb portion of your bodybuilding lifestyle.</div><div><br /></div><div>Ingredients of <b>Chicken Curry</b></div><div>1/2 pound Boneless Raw Chicken Breasts</div><div>2 tablespoons Olive Oil</div><div>1/2 can (7 ounces) Diced Tomatoes</div><div>1/2 cup Chicken Broth</div><div>1/2 cup White Wine (or just water if you don’t want to con</div><div>1 tablespoon Curry Powder</div><div>1/4 cup cream</div><div><br /></div><div>Mehtod of<b> Chicken Curry</b></div><div>Heat the olive oil in a pan on medium-high heat.</div><div>Add your chicken until the ‘pinkness’ is gone</div><div>Now add the tomatoes, broth, wine (water) and curry powder</div><div>Bring it all to the boil, then reduce heat.</div><div>Cover and let simmer for 20 minutes (the mixture will reduce in size)</div><div>Now add your cream and simmer for a further 5 minutes. This thickens up the sauce</div><div>I like easy recipes.</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-74180879576072022612010-10-23T22:24:00.000-07:002010-10-23T22:29:35.248-07:00Fabulous French Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0jjjYoAXBFE64DsES4GTCmaDvuZPCK3kFBrPvRnOPRJS4mgW_xfJT_hjhC7z11mqM3RrLF-m9jB3BKhW8fXfhd3EPHfmSs1evkzOwB-Yk73J-UAlTwbiMOATu6-IlfgG8gNYZhZwPosR/s1600/Fabulous+French+Bread.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 256px; height: 256px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0jjjYoAXBFE64DsES4GTCmaDvuZPCK3kFBrPvRnOPRJS4mgW_xfJT_hjhC7z11mqM3RrLF-m9jB3BKhW8fXfhd3EPHfmSs1evkzOwB-Yk73J-UAlTwbiMOATu6-IlfgG8gNYZhZwPosR/s320/Fabulous+French+Bread.jpg" border="0" alt="Fabulous French Bread" id="BLOGGER_PHOTO_ID_5531479901660428082" /></a><div style="text-align: center;"><b>Fabulous French Bread</b></div><div><br /></div><div>Ingredients of <b>Fabulous French Bread</b></div><div>2 tb Yeast (2 packages)</div><div>1/2 c Warm water</div><div>2 c Hot water</div><div>3 tb Sugar</div><div>1 tb Salt</div><div>5 tb Shortening, melted (or vegetable oil)</div><div>6 c Flour, unsifted</div><div>3 Egg whites, beaten</div><div>1/2 c Sesame seeds optional</div><div><br /></div><div>Method of <b>Fabulous French Bread</b></div><div>Dissolve yeast in warm water. In a large bowl, combine hot water, sugar, salt, shortening, and 1/2 3 cups of the flour. Beat well with wooden spoon, or in a large mixer using a dough hook attachment. Stir in dissolved yeast. Add remaining 3 cups of flour, mixing well until blended.</div><div><br /></div><div>Leave spoon/dough hook in batter, allowing dough to rest for 10 minutes. Stir again vigorously, allowing dough to rest another 10 minutes. Repeat until dough has been stirred 5 times.</div><div><br /></div><div>On floured board, turn out dough and knead once or twice until it is lightly covered with flour. Divide dough in half. Roll each half into rectangles, about 9x12 inches. Starting at the long edge, roll loosely, like a jelly roll, sealing the edge.</div><div>Place roll, lengthwise, seam down on a large baking sheet, arranging so both loaves will fit on one sheet.</div><div><br /></div><div>Gash top of each loaf diagonally with sharp knife, 3-4 times, then brush with beaten egg white and sprinkle with sesame seeds.</div><div><br /></div><div>Allow loaves to rise 30 minutes. Bake at 400 degrees for 35 minutes, or until golden brown.</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com1tag:blogger.com,1999:blog-4355381894125772943.post-46554511061327577022010-10-19T19:26:00.000-07:002010-10-19T19:29:17.655-07:00Pork with Moorish Seasonings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xtGxVbSew6LrGy863y_8OL22rXf39p88XYzFJByxyNikoj1cLxMwtcUL6Rp8pi9_l-56QO2-RsslCLBv5dgT9-fs_7r_vPwn-qxJpZF0tmw_QMYb9Ro0UdgOq7f780DSXU2gm_K1P294/s1600/Pork+with+Moorish+Seasonings.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xtGxVbSew6LrGy863y_8OL22rXf39p88XYzFJByxyNikoj1cLxMwtcUL6Rp8pi9_l-56QO2-RsslCLBv5dgT9-fs_7r_vPwn-qxJpZF0tmw_QMYb9Ro0UdgOq7f780DSXU2gm_K1P294/s320/Pork+with+Moorish+Seasonings.jpg" border="0" alt="Pork with Moorish Seasonings" id="BLOGGER_PHOTO_ID_5529949679773537106" /></a><div style="text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal; "><b>Pork with Moorish Seasonings</b></span></b></div><div><b><br /></b></div><div><b>Pork with Moorish Seasonings</b> Muslim would prepare this dish with what is probably Spain's most popular meat: pork. Here, then, is a dish born of two cultures and continents. Serve with Spanish Grilled Vegetable Salad and Catalan Tomato Bread </div><div><br /></div><div>Ingredients of <b>Pork with Moorish Seasonings</b></div><div>2 pounds boneless pork loin or tenderloin</div><div>1 medium onion finely diced</div><div>3 cloves garlic minced</div><div>3 tablespoons minced fresh Italian (flat-leaf) parsley</div><div>1 tablespoon paprika preferably Spanish</div><div>1/2 teaspoon hot red pepper flakes</div><div>1/2 teaspoon ground cumin</div><div>1/2 teaspoon ground coriander</div><div>1/2 teaspoon dried oregano</div><div>4 tablespoons extra-virgin olive oil</div><div>2 tablespoons red wine vinegar</div><div>2 tablespoons Lemon juice , fresh</div><div>1 teaspoon salt</div><div>1/2 teaspoon freshly ground black pepper</div><div><br /></div><div>Method of <b>Pork with Moorish Seasonings </b></div><div>1. Cut the pork into 1-inch cubes. Combine all the remaining ingredients except 2 tablespoons oil in a large non-reactive baking dish. Add the meat and toss thoroughly to coat, then marinate, covered, in the refrigerator for 4 to 6 hours or as long as overnight.</div><div><br /></div><div>2. Preheat the grill to high.</div><div><br /></div><div>3. When ready to cook, thread the pork cubes onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate. Grill until the pork is browned on all sides and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all, brushing occasionally with the reserved 2 tablespoons oil. Serve immediately.</div><div>Serves 8 as an appetizer, 4 as an entr?e</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-38888034584817907612010-10-19T19:24:00.002-07:002010-10-19T19:26:42.340-07:00Country Fried Steak with White Gravy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLcndiId0ECUzioDXy75IeMyO-O1f2nd8-FuSzLZc0CRG2RZ_lcpip_6-i894h8odeq6JoKkq8whMNpMKcLAEYdcx71LKFV7PU5FfxKn1V5VGQHqWe3MQLT48HEemS-SRQqavKbEWKTMn/s1600/Country+Fried+Steak+with+White+Gravy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLcndiId0ECUzioDXy75IeMyO-O1f2nd8-FuSzLZc0CRG2RZ_lcpip_6-i894h8odeq6JoKkq8whMNpMKcLAEYdcx71LKFV7PU5FfxKn1V5VGQHqWe3MQLT48HEemS-SRQqavKbEWKTMn/s320/Country+Fried+Steak+with+White+Gravy.jpg" border="0" alt="Country Fried Steak with White Gravy" id="BLOGGER_PHOTO_ID_5529948987747323970" /></a><div style="text-align: center;"><b>Country Fried Steak with White Gravy</b></div><div><br /></div><div><b>Country Fried Steak with White Gravy</b> True Southern Comfort nice and very yummy yummy</div><div><br /></div><div>Ingredients of <b>Country Fried Steak with White Gravy</b></div><div>1 cup Vegetable oil</div><div>1 pound Cubed steak cut into 4 four ounce pieces</div><div>Salt</div><div>Black pepper freshly ground</div><div>1 Egg beaten</div><div>3 cups plus 3 tablespo Milk</div><div>1 1/2 cups Flour</div><div>Gravy Ingredients</div><div>1 1/2 tablespoons Ground beef lean</div><div>1/4 cup Flour</div><div>2 cups Chicken broth</div><div>2 cups Milk low fat okay</div><div>1/4 teaspoon Black pepper</div><div>1/4 teaspoon Salt</div><div><br /></div><div>Method of <b>Country Fried Steak with White Gravy</b></div><div>Heat the oil in a heavy 9 inch cast iron skillet, to 360 degrees F.</div><div>Season the steak with salt and pepper</div><div><br /></div><div>Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper.</div><div>Dredge the steaks in the flour, coating each piece evenly and tapping off any excess.</div><div>Dredge again in the flour, shaking off any excess.</div><div><br /></div><div>Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels.</div><div>Season with salt and pepper.</div><div>Gravy Instrucions</div><div><br /></div><div>Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour over steak</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-37894002985499133882010-10-19T19:24:00.001-07:002010-10-19T19:24:54.768-07:00Alaska Bbq Salmon with Zesty Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCJ0VO-YflMY22vXfJA9uYmerrA5QVHkqT-dHLyGywPS6EsoXCmmqXtu18-gyGFS4zF15GJ0TiZ6UcU761LDYsXFMxl8doRSnFZ38dMqTBKjoYUIUf1halYeubHJLNn4qx9r7P58_5wKo/s1600/Alaska+Bbq+Salmon+with+Zesty+Sauce.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCJ0VO-YflMY22vXfJA9uYmerrA5QVHkqT-dHLyGywPS6EsoXCmmqXtu18-gyGFS4zF15GJ0TiZ6UcU761LDYsXFMxl8doRSnFZ38dMqTBKjoYUIUf1halYeubHJLNn4qx9r7P58_5wKo/s320/Alaska+Bbq+Salmon+with+Zesty+Sauce.jpg" border="0" alt="Alaska Bbq Salmon with Zesty Sauce" id="BLOGGER_PHOTO_ID_5529948545952946770" /></a><div style="text-align: center;"><b>Alaska Bbq Salmon with Zesty Sauce</b></div><div><br /></div><div><b>Alaska Bbq Salmon with Zesty Sauce </b>Try this Alaska Bbq Salmon with Zesty Sauce recipe, or post your own recipe for Alaska Bbq Salmon with Zesty Sauce</div><div><br /></div><div>Ingredients of<b> Alaska Bbq Salmon with Zesty Sauce</b></div><div>1 Whole dressed salmon (5-8 lb)</div><div>Salt & pepper</div><div>2 tablespoons Softened butter</div><div>1/2 Sliced med onion</div><div>1/2 Sliced lemon</div><div>Several sprigs parsley</div><div>Corn oil</div><div>ZESTY SAUCE</div><div><br /></div><div>Method of<b> Alaska Bbq Salmon with Zesty Sauce</b></div><div>Wash fish & pat dry. Sprinkle with salt & pepper & dot with butter. </div><div><br /></div><div>Arrange overlapping slices of onion, lemon & parsley in cavity of fish; brush fish with oil. Wrap in heavy duty aluminum foil, sealing edges with double folds. Place on grill over med hot coals; cook, carefully turning salmon every 10 minutes. </div><div><br /></div><div>Test for doneness after 45 minutes by inserting meat thermometer into thickest portion. Cook to internal temperature of 160. To serve, transfer fish to heated platter; fold back foil. Cut between bone & meat with wide spatula; lift off each serving. Serve with Zesty Sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-35386458803992324042010-10-19T19:20:00.000-07:002010-10-19T19:23:09.367-07:00Chicken Marsala with Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLENbsg2fEZA61q_hXY7IshenLDhC34pIWcTsVPxAwkkVeJjdyWpDYjh-nN_kh2HV5YbKOEho4Pcqm3L-5iPVvdgudnuMXvKK97tWZspykHs1HsuevziQ7AM1RH1R5OCkodIjZTVzLbZLG/s1600/Chicken+Marsala+with+Mushrooms.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLENbsg2fEZA61q_hXY7IshenLDhC34pIWcTsVPxAwkkVeJjdyWpDYjh-nN_kh2HV5YbKOEho4Pcqm3L-5iPVvdgudnuMXvKK97tWZspykHs1HsuevziQ7AM1RH1R5OCkodIjZTVzLbZLG/s320/Chicken+Marsala+with+Mushrooms.jpg" border="0" alt="Chicken Marsala with Mushrooms" id="BLOGGER_PHOTO_ID_5529947907627194098" /></a><div style="text-align: center;"><b>Chicken Marsala with Mushrooms</b></div><div><br /></div><div><b>Chicken Marsala with Mushrooms </b>Try this Chicken Marsala with Mushrooms recipe, or post your own recipe for Chicken Marsala with Mushrooms</div><div><br /></div><div>Ingredients of <b>Chicken Marsala with Mushrooms</b></div><div>1/4 c Flour</div><div>4 Chicken breast cutlets; (up</div><div>Margarine</div><div>Oil</div><div>1/2 sm Onion; chopped</div><div>2 Garlic cloves</div><div>1/2 lb Mushrooms; sliced</div><div>3 tb Dry MArsala or sem-dry white</div><div>2/3 c Beef stock</div><div><br /></div><div>Method of <b>Chicken Marsala with Mushrooms</b></div><div>Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Abby Kaplan Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet. </div><div><br /></div><div>Cook chicken over medium heat until lightly browned. Remove and keep warm. Add onion and garlic; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned. Return chicken to pan; stir in wine and beef stock. </div><div><br /></div><div>Bring to boli and reduce heat. Simmer until liquid is reduced a bit. Great with "buttered" (use pareve margarine) or rice. Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 17, 1998, converted by MM_Buster v2.0l.</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-49701814431681104062010-10-19T19:16:00.000-07:002010-10-19T19:20:43.231-07:00Chicken Parmesan for Two<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYFwEY-p66eQP35cVIfaGnHCXEam1MZBhyphenhyphenUCQTIBby1BW_xxSvVigcBIKFhswR4pm_X-5mKaG97VNPNO84lOilGUPgOVOqbWOJ7guQQ4oZPO8a7sdDgdKZhqFvOCAXVgXMFbc41c-bw-d/s1600/Chicken+Parmesan+for+Two.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYFwEY-p66eQP35cVIfaGnHCXEam1MZBhyphenhyphenUCQTIBby1BW_xxSvVigcBIKFhswR4pm_X-5mKaG97VNPNO84lOilGUPgOVOqbWOJ7guQQ4oZPO8a7sdDgdKZhqFvOCAXVgXMFbc41c-bw-d/s320/Chicken+Parmesan+for+Two.jpg" border="0" alt="Chicken Parmesan for Two" id="BLOGGER_PHOTO_ID_5529946806477784818" /></a><div style="text-align: center;"><b>Chicken Parmesan for Two</b></div><div><br /></div><div>Ingredients of <b>Chicken Parmesan for Two</b></div><div>2 Chicken breast boneless and halved</div><div>1/3 cup parmesan cheese grated</div><div>1 teaspoon oregano</div><div>1/2 teaspoon paprika</div><div>1 tablespoon butter</div><div>1/2 tablespoon olive oil</div><div><br /></div><div>Method of <b>Chicken Parmesan for Two</b></div><div>Preheat oven to 350 degrees. In a bowl, combine Parmesan, oregano, paprika,</div><div>and salt and pepper to taste. Line shallow baking pan with foil. On a dinner plate melt the butter in the microwave and add the oil, now dip the chicken in the oil mixture and </div><div>then dredge in the cheese mixture. Bake for 30 minutes or until chicken is completely cooked.</div><div><br /></div><div>NUTRITION per serving: 276 Calories; 15g Fat; 33g Protein; 1g Carbohydrate; trace Dietary Fiber; 94mg</div><div>Cholesterol; 384mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 2 Fat.</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-33401539486160867032010-10-19T19:15:00.001-07:002010-10-19T19:16:06.301-07:00Green Chicken Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5zm_JbC1OHCjFe1Yqjr7uBOB6ktT6zzSsAZyJY5pvJQHvG6lqnx30H-cPUuSWVu9wz7ZMJDngo2O05KYBNtVhHHNqcKVjyBUeeIQZ1hl21KFrgYOFmgvxbbVfIozEv0gexED3gGjQcPS/s1600/Green+Chicken+Curry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5zm_JbC1OHCjFe1Yqjr7uBOB6ktT6zzSsAZyJY5pvJQHvG6lqnx30H-cPUuSWVu9wz7ZMJDngo2O05KYBNtVhHHNqcKVjyBUeeIQZ1hl21KFrgYOFmgvxbbVfIozEv0gexED3gGjQcPS/s320/Green+Chicken+Curry.jpg" border="0" alt="Green Chicken Curry" id="BLOGGER_PHOTO_ID_5529946247817134754" /></a><div style="text-align: center;"><b>Green Chicken Curry </b></div><div><br /></div><div><b>Green Chicken Curry </b>This recipe takes about 15 minutes of preparation and it serves four.</div><div><br /></div><div>Ingredients of <b>Green Chicken Curry </b></div><div>4 breasts Chicken cubed</div><div>4 teaspoon sesame oil</div><div>3 cloves Garlic crushed</div><div>2 medium White onions diced</div><div>2 small Chillies chopped</div><div>4 teaspoon Lemon Grass finely diced</div><div>4 tablespoon Green curry paste</div><div>1 cup Chicken stock</div><div>1 cup Coconut milk</div><div>2 teaspoon Brown sugar</div><div>1 teaspoon root Ginger chopped fine</div><div><br /></div><div>Method of<b> Green Chicken Curry </b></div><div>1. Heat oil in a wok and fry onions and add chicken.</div><div>2. Add chile, Garlic and lemon grass, ginger and curry paste.</div><div>3. Lower heat and cook until chicken is tender.</div><div>4. Mix in brown sugar and add chicken stock and simmer gently.</div><div>5. Add coconut cream and serve.</div><div>6. If the curry is too thick add more stock or coconut cream.</div><div>7. You may add peas, carrots and bell peppers if wished.</div><div>8. Serve with Vegetable Rice or Fried Rice, Prawn Crackers etc</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-29646572505317041262010-10-19T19:12:00.000-07:002010-10-19T19:15:03.456-07:00Deviled Eggs with Bacon and cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RqH6fDaHz3MeaxFmboFyDOGZuiRVMRu04QcsVmm680rp0LqGTriiTnn8QgoPAjzxI6fclCIgpG3zm4qbjAtXWI8ICW3teeXkOB5DaBcMGpW45bsfZeDOMhlvh66iqXa1Ul0Zehq9LR8E/s1600/Deviled+Eggs+with+Bacon+and+cheese.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RqH6fDaHz3MeaxFmboFyDOGZuiRVMRu04QcsVmm680rp0LqGTriiTnn8QgoPAjzxI6fclCIgpG3zm4qbjAtXWI8ICW3teeXkOB5DaBcMGpW45bsfZeDOMhlvh66iqXa1Ul0Zehq9LR8E/s320/Deviled+Eggs+with+Bacon+and+cheese.jpg" border="0" alt="Deviled Eggs with Bacon and cheese" id="BLOGGER_PHOTO_ID_5529945842421222482" /></a><div style="text-align: center;"><b>Deviled Eggs with Bacon and cheese</b></div><div><br /></div><div><b>Deviled Eggs with Bacon and cheese</b> This is a version of deviled eggs that people love due to the bacon!</div><div><br /></div><div>Ingredients of <b>Deviled Eggs with Bacon and cheese</b></div><div>12 eggs (over a week old - easier to peel)</div><div>5 strips of bacon</div><div>0.5 cup of mayonnaise</div><div>2 tablespoon of mustard</div><div>2 tablespoon of horseradish</div><div>4 tablespoon of finely grind cheddar cheese</div><div>1 pepper to taste</div><div>1 paprika to decorate</div><div>1 chives to decorate</div><div><br /></div><div>Method of<b> Deviled Eggs with Bacon and cheese</b></div><div>Place eggs in a saucepan, cover with cold water about 1 inch above eggs. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool by rinsing eggs under cold running water.</div><div><br /></div><div>Meanwhile, place bacon in a skillet and cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute. Crumble and set aside in a bowl.</div><div><br /></div><div>Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to the bacon bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and horseradish. Fill egg white halves with the yolk mixture, sprinkle paprika and chives and refrigerate until serving.</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-70048055422693062022010-10-19T00:17:00.000-07:002010-10-19T00:19:21.433-07:00Lynn's Pumpkin Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANT27O6j6ShasuM8gcnpJ6r2g_lNZIJitC5YWBL7QqH9utrivUl67rzX9DNjOzFQ5lPw4u-ET03CT-lUl0GGag9JbsYJBqKMjbqI0aTD0ATnDKfUM2nvOmlNQFbsuXNDtpBkIkpIQZsaa/s1600/Lynn's+Pumpkin+Bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANT27O6j6ShasuM8gcnpJ6r2g_lNZIJitC5YWBL7QqH9utrivUl67rzX9DNjOzFQ5lPw4u-ET03CT-lUl0GGag9JbsYJBqKMjbqI0aTD0ATnDKfUM2nvOmlNQFbsuXNDtpBkIkpIQZsaa/s320/Lynn's+Pumpkin+Bread.jpg" border="0" alt="Lynn's Pumpkin Bread" id="BLOGGER_PHOTO_ID_5529653275608327426"></a><div><b>Lynn's Pumpkin Bread</b> This moist and flavorful pumpkin bread is perfect for the holidays.</div><div><br /></div><div>Ingrediets of <b>Lynn's Pumpkin Bread</b></div><div>3 1/3 cups Flour</div><div>4 teaspoons Cinnamon</div><div>2 teaspoons Baking soda</div><div>1 teaspoon Baking Powder</div><div>1 1/2 teaspoons Salt</div><div>2 2/3 cups Sugar</div><div>2/3 cup Vegetable Oil</div><div>4 Eggs</div><div>1 can (15 oz) Pumpkin</div><div>2/3 cup Water</div><div>0.5 cup Pecans chopped (optional)</div><div><br /></div><div>Method of <b>Lynn's Pumpkin Bread</b></div><div>Sift dry ingredients together. Beat sugar and vegetable oil together until blended (mixture will still look dry). Add eggs, 1 at a time, until blended. Add pumpkin and mix thoroughly. Add dry ingredients a little at a time, alternating with water. Mix in pecans Pour batter into 2 9x5x3 loaf pans. </div><div><br /></div><div>Sprinke tops of loaves with cinnamon sugar before baking.</div><div><br /></div><div>Bake at 325 for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pans.</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-87892452729869940602010-10-19T00:15:00.000-07:002010-10-19T00:19:21.436-07:00Kartoffel Latkes (Potato Pancakes)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O-JdW-jr2GCL2Nh0_TV7QU0WTMpyf41WgG1JiffTD_a_tjv6cG_svZLDS5csJ7L_wwESMo0ah3zlVmTxPcGtu-ILVqNN-nCXpoRziclfqjdMtpXvGfd8dmjKZaJoaq6ZiF03O859CXRY/s1600/Kartoffel+Latkes+(Potato+Pancakes).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O-JdW-jr2GCL2Nh0_TV7QU0WTMpyf41WgG1JiffTD_a_tjv6cG_svZLDS5csJ7L_wwESMo0ah3zlVmTxPcGtu-ILVqNN-nCXpoRziclfqjdMtpXvGfd8dmjKZaJoaq6ZiF03O859CXRY/s320/Kartoffel+Latkes+(Potato+Pancakes).jpg" border="0" alt="Kartoffel Latkes (Potato Pancakes)" id="BLOGGER_PHOTO_ID_5529652734625903490"></a><div><b>Kartoffel Latkes (Potato Pancakes)</b> Starchy baking potatoes such as russets are ideal for latkes. </div><div><br /></div><div>Ingredients of <b>Kartoffel Latkes (Potato Pancakes)</b></div><div>4 each Potato</div><div>1 tablespoon Onion grated</div><div>1 large Egg</div><div>1/3 cup Flour</div><div>3/4 teaspoon Salt</div><div>Oil or oil</div><div><br /></div><div>Method of <b>Kartoffel Latkes (Potato Pancakes)</b></div><div>Squeeze out some of the moisture in the grated potatoes. Add onion, egg, flour and salt. Beat until well blended.</div><div><br /></div><div>Put 1/2 inch of oil in the skillet. Drop batter by heaping tablespoonfuls into hot fat and fry until crisp and brown on both sides.</div><div><br /></div><div>Remove pancakes and drain on absorbent paper. Serve hot with sour cream, hot applesauce, cream cheese or apricot or prune puree, if desired.</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-36051502138716214602010-10-19T00:13:00.000-07:002010-10-19T00:19:21.439-07:00Quicky Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbfE33dolOkG4CNU3C6-QcDHC_10mogywoxWobUdZNciM-Qnslza_D7ctR8Hy3dD0R40sQH990T2pzT7z-MDoklZPhSKfuL_D-QPMCxqMvDQvNyuSPjY7xkAWZGrh61a0n1y4YYXsXC_5/s1600/Quicky+Salsa.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbfE33dolOkG4CNU3C6-QcDHC_10mogywoxWobUdZNciM-Qnslza_D7ctR8Hy3dD0R40sQH990T2pzT7z-MDoklZPhSKfuL_D-QPMCxqMvDQvNyuSPjY7xkAWZGrh61a0n1y4YYXsXC_5/s320/Quicky+Salsa.jpg" border="0" alt="Quicky Salsa" id="BLOGGER_PHOTO_ID_5529652228541239666"></a><div><b>Quicky Salsa</b> After working very long hours the kitchen staff would whip this recipe up and serve it with warm tortilla chips and icy cold margaritas. It was a great way to bond with co-workers and put the long days work behind you.</div><div><br /></div><div>Ingredients of<b> Quicky Salsa</b></div><div>1 large can Whole tomatoes</div><div>1 bunch Green onions coarse chopped</div><div>1 bunch Cilantro coarse chopped</div><div>Lime Juice to taste</div><div>Jalapeno peppers (sliced & pickled) to taste</div><div>Salt to taste</div><div><br /></div><div>Method of <b>Quicky Salsa</b></div><div>Put all the ingredients in the food processor and process till desired consistency. The flavors really meld after and hour or so.</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-8270778658970291292010-10-19T00:11:00.000-07:002010-10-19T00:13:23.356-07:00Grandma's Pound Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOyi1b5DLxsh7u6Voh-RimvGxMPbZs8l3w4X1JzDYIoU2X93A76rEnvFeiOEjq0Un7NVr5_nmfWQq21cNnlJEwpUtekwKFGIJup2YHCo_oaCwz_3bbN4yPyUlLEJA01G6xeiKtF7Hp2Q0/s1600/Grandma's+Pound+Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOyi1b5DLxsh7u6Voh-RimvGxMPbZs8l3w4X1JzDYIoU2X93A76rEnvFeiOEjq0Un7NVr5_nmfWQq21cNnlJEwpUtekwKFGIJup2YHCo_oaCwz_3bbN4yPyUlLEJA01G6xeiKtF7Hp2Q0/s320/Grandma's+Pound+Cake.jpg" border="0" alt="Grandma's Pound Cake" id="BLOGGER_PHOTO_ID_5529651757559866594" /></a><div><b>Grandma's Pound Cake</b> My grandma used to make this pound cake nearly every week. It's still my favorite cake.</div><div><br /></div><div>Ingredients of <b>Grandma's Pound Cake</b></div><div>3 cups flour</div><div>1/2 tsp baking soda</div><div>1/2 tsp. baking powder</div><div>3/4 tsp salt</div><div>1 cup shortening</div><div>2 cups sugar</div><div>4 eggs</div><div>1 tsp vanilla</div><div>1 tsp lemon extract</div><div>1 cup buttermilk (or 1 cup milk w/ 1 tblsp vinegar)</div><div><br /></div><div>Method of <b>Grandma's Pound Cake</b></div><div>Preheat oven to 350.</div><div>Mix flour, baking soda, baking powder and salt.</div><div>Add shortening, sugar, eggs, vanilla and lemon extract.</div><div>Mix.</div><div>Add buttermilk.</div><div>Mix well.</div><div>Grease and flour bundt or tube pan.</div><div>Add batter to pan.</div><div>Bake for 1 hour, 10 minutes.</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-1489619881449488602010-10-19T00:10:00.001-07:002010-10-19T00:11:14.778-07:00Crockpot Pot Roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyZYj9sjoqLyiPgcoFigGr31dMO-g-ZSm6yOkgNriRHDiLFP3Q_HoGOlqSyqKIs-vgvvPUGNnKR44jX64qePHKF6hb3ky6yZeK41U0x74k9I6LU90tyOFHPkjM286NX0QGgtoOIdXOb0H/s1600/Crockpot+Pot+Roast.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyZYj9sjoqLyiPgcoFigGr31dMO-g-ZSm6yOkgNriRHDiLFP3Q_HoGOlqSyqKIs-vgvvPUGNnKR44jX64qePHKF6hb3ky6yZeK41U0x74k9I6LU90tyOFHPkjM286NX0QGgtoOIdXOb0H/s320/Crockpot+Pot+Roast.jpg" border="0" alt="Crockpot Pot Roast" id="BLOGGER_PHOTO_ID_5529651195161302898" /></a><div><b>Crockpot Pot Roast</b> This fall apart pot roast recipe is fantastic comfort food, and cooking it in the crockpot really simplifies the process. Slow cooking an inexpensive pot roast both tenderizes the meat and infuse it with great flavor...the results are amazingly good.</div><div><br /></div><div>Method of <b>Crockpot Pot Roast</b></div><div>1 (3-pound) boneless beef chuck roast - trimmed and cut in half</div><div>1/4 cup low-sodium soy sauce</div><div>2 large garlic cloves - minced</div><div>1 cup beef stock (preferably homemade), or low-sodium broth, or consomme</div><div>1 package (.35-oz) dried mushrooms (such as shiitake or morels)</div><div>1 tablespoon cracked black pepper</div><div>3 tablespoons sun-dried tomato paste or regular tomato paste</div><div>2 medium onions (about 3/4 pound) - quartered</div><div>1 package (16-oz) carrots - cut into 2-inch pieces</div><div>16 small red potatoes (about 2 pounds) - halved</div><div>1 tablespoon olive oil</div><div>1 1/2 tablespoons all-purpose flour</div><div>3 tablespoons water</div><div><br /></div><div>Method of <b>Crockpot Pot Roast </b></div><div>Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.</div><div>Bring stock to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a cheesecloth-lined colander over a bowl, reserving broth mixture.</div><div><br /></div><div>Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato past; stir well, and set aside.</div><div><br /></div><div>Place mushrooms, onion, carrot and potato in a 6-quart crockpot; toss gently.</div><div><br /></div><div>Heat oil in a large skillet over medium-high heat, and add roast, browning well on all sides. Place roast over vegetables in cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. </div><div><br /></div><div>Cover and cook on low for 10 hours or until roast is tender. Place roast and vetegables on a serving platter; keep warm. Reserve cooking liquid in cooker; increase heat to high.</div><div><br /></div><div>Place flour in a bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to cooking liquid in cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.</div><div>Makes 6 to 8 servings.</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-73529965420667817832010-10-19T00:06:00.000-07:002010-10-19T00:08:58.894-07:00Chickamauga Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LUfGhLxeS_L7y0AI5rWbAMUNdqE5HLjSA_5_mEgdCu1IwcsTjwh-MhyIKeakTHyipvWYs2o-hZauenSMerQTAEUgzSoVuiMxAN-97zWKLq6ESAVrhyphenhyphenC5Z8lBLIpF4UWay2CYbezGBV3x/s1600/Chickamauga+Chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LUfGhLxeS_L7y0AI5rWbAMUNdqE5HLjSA_5_mEgdCu1IwcsTjwh-MhyIKeakTHyipvWYs2o-hZauenSMerQTAEUgzSoVuiMxAN-97zWKLq6ESAVrhyphenhyphenC5Z8lBLIpF4UWay2CYbezGBV3x/s320/Chickamauga+Chicken.jpg" border="0" alt="Chickamauga Chicken" id="BLOGGER_PHOTO_ID_5529650601162939986" /></a><b>Chickamauga Chicken</b> this recipe comes from any of those. But to be honest, my son Trevor named this dish in March 2007 when we first made it. He just liked the sound of it and it stuck.<br /><br />Ingredients of <b>Chickamauga Chicken</b><br />4 ea Corn tortillas sliced as directed<br />1 teaspoon Salt<br />3 ounce Ranch dressing<br />1 ounce Bbq sauce<br />1/4 teaspoon Black pepper ground<br />1/2 teaspoon Salt<br />1/4 teaspoon Red pepper ground<br />1 teaspoon Paprika smoked if available<br />3/4 teaspoon Cumin<br />1/4 teaspoon Onion powder<br />4 ea Chicken breast halves, boneless, skinless pounded to 1/4 inch thin<br />1/2 cup Cheese shredded, (like mexican blend)<br />2 ounce Black olives sliced<br />2 ea Green onion julienned sliced<br /><br />Method of <b>Chickamauga Chicken</b><br />Cut a tortilla in half and place halves on top of each other. Then slice into 1/4" slices sideways into strips (your final pieces should be 1/4" thick by 2-3"). Heat vegetable oil over medium high heat in a skillet so that the oil is about 1/4" deep. Fry the tortilla pieces in batches until all are golden brown.<br /><br />Set aside on a paper towel on a plate. Season each batch with a little salt. I like to use a mix of blue and yellow tortillas if possible.<br /><br />Mix the "mauga sauce" by combining ranch dressing & bbq sauce together and set aside.<br />You can do this on the grill or indoors.<br /><br />Live Fire/Grill Instructions:<br />Grill over DIRECT heat for 4-5 minutes per side over a medium hot grill (350f). Top with cooked tortilla strips, green onion, black olives, and cheese. Place back in<br />cooker at 350-400f over INDIRECT heat for 10-15 minutes until breasts hit 160f internal temp.<br />Range Top Instructions:<br /><br />Dredge in flour. Saute about 4-5 minutes per side in 1.5 tablespoons of butter and 1.5 tablespoons of olive oil until golden brown. You want the chicken to be cooked through and ready to eat at this point. Top with cooked tortilla strips, green onion, black olives, and cheese.<br /><br />Place under broiler for about a minute until cheese melts.<br /><br />Drizzle with the 'Mauga Sauce (bbq sauce/ranch) and serve.Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-67466148190829147952010-10-19T00:03:00.000-07:002010-10-19T00:06:24.350-07:00Quintuple Chocolate Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6whbJlu2moKNd-tJm41JOuA5EStsyG3jiUYtkUVZX_iVF3nelH9EmPW1uA9V8Y3KaAIWgzDpr0BC5Lq_6KyHlOKtIIxdWPfJygidQjs5UfNO9k64RodjGee3Ex9pKRnu1rhbVqU24Ift/s1600/Quintuple+Chocolate+Brownies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6whbJlu2moKNd-tJm41JOuA5EStsyG3jiUYtkUVZX_iVF3nelH9EmPW1uA9V8Y3KaAIWgzDpr0BC5Lq_6KyHlOKtIIxdWPfJygidQjs5UfNO9k64RodjGee3Ex9pKRnu1rhbVqU24Ift/s320/Quintuple+Chocolate+Brownies.jpg" border="0" alt="Quintuple Chocolate Brownies" id="BLOGGER_PHOTO_ID_5529649896048360034" /></a><div><b>Quintuple Chocolate Brownies</b> still be delicious but you won't get as even of a distribution of white chocolate glaze on top.</div><div><br /></div><div>Ingredients of <b>Quintuple Chocolate Brownies</b></div><div>For the Brownies</div><div>1/2 cup all purpose flour</div><div>1/4 cup unsweetened cocoa powder</div><div>1/2 teaspoon salt</div><div>1 stick (8 tablespoons) unsalted butter, cut into 8 pieces</div><div>3 ounces unsweetened chocolate coarsely chopped</div><div>3 ounces bittersweet or semisweet chocolate coarsely chopped</div><div>2 tablespoons strong coffee</div><div>1 cup sugar</div><div>3 large eggs</div><div>1 teaspoon pure vanilla extract</div><div>6 ounces premium-quality milk chocolate chopped into chips, or 1 cup store-bought milk chocolate chips</div><div>1/2 cup chopped nuts</div><div>For the Glaze</div><div>6 ounces premium-quality white chocolate finely chopped, or 1 cup store-bought white chocolate chips</div><div>1/3 heavy cream</div><div><br /></div><div>Method of <b>Quintuple Chocolate Brownies</b></div><div>Getting Ready: Center a rack in the oven and preheat oven to 325 degrees F. Line a 9-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.</div><div>Sift together the flour, cocoa and salt.</div><div><br /></div><div>To Make the Brownies: Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and the chocolates are melted? you don?t want the ingredients to separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.</div><div><br /></div><div>Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don?t beat too vigorously? you don?t want to add air to the batter? and don?t be concerned about any graininess. Next, stir the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter. If your not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and nuts. Scrape the batter into the pan.</div><div><br /></div><div>Bake for 35 minutes, or until a think knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes. (You can wait longer if you?d like.)</div><div>Turn the brownies out onto a rack, peel away the foil and place it under another rack?it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.</div><div><br /></div><div>To Make the Glaze: Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted.and the glaze is smooth.</div><div><br /></div><div>Hold a long metal icing spatula in one hand the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don?t worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for about 20 minutes to dry the glaze.</div><div>Cut into 16 squares, each roughly 2 1/4 inches on a side</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-86983347650895698802010-10-19T00:00:00.000-07:002010-10-19T00:03:22.240-07:00Grilled Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpjkv7wb-NQibMpWZsH4WVsR6h7W6YHolEIF9PfKUTwuNYOiYFAT7zw7J4T16-4Whj1jP9Hqvd7S12ujCcN6MS3-Al7GtKqCEoJ3SyJmlzQb0NltJ4cecUaRagQlK0qi3tFPIX5C1Wb_X/s1600/Grilled+Salmon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpjkv7wb-NQibMpWZsH4WVsR6h7W6YHolEIF9PfKUTwuNYOiYFAT7zw7J4T16-4Whj1jP9Hqvd7S12ujCcN6MS3-Al7GtKqCEoJ3SyJmlzQb0NltJ4cecUaRagQlK0qi3tFPIX5C1Wb_X/s320/Grilled+Salmon.jpg" border="0" alt="Grilled Salmon" id="BLOGGER_PHOTO_ID_5529648961446312114" /></a><div><b>Grilled Salmon </b>Do not overcook it, however! Remember that all meat continues to cook even when removed from a heat source.</div><div><br /></div><div>Ingredients of<b> Grilled Salmon</b></div><div>2 each Salmon filets about 1 pound</div><div>1/2 cup Vegetable oil</div><div>1/2 cup Lemon juice</div><div>4 each Green onion thinly sliced</div><div>3 tablespoon Fresh parsley minced</div><div>1 1/2 teaspoons Fresh rosemary minced</div><div>1/2 teaspoon Salt</div><div>1/8 teaspoon Pepper</div><div><br /></div><div>Method of <b>Grilled Salmon</b></div><div>Place salmon in a shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon.</div><div><br /></div><div>Cover and refrigerate for 30 minutes. Drain, discarding marinade.</div><div><br /></div><div>Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-73957402934855211012010-10-18T23:57:00.000-07:002010-10-19T00:00:26.170-07:00Easy Low Country Boil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWNG9kt_DF49ibnEIEK9wgw48k9jovKSdORw9E6xFjAupi4zRr5KWYHgfRI59N4XmqZTa0vn2kna4OZljOZ7Ufrn6k9U3-tsLO5iJvW9V3wrnVG0TGAGz52rJWXUpEJPuU00mNq4OamiO/s1600/Easy+Low+Country+Boil.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWNG9kt_DF49ibnEIEK9wgw48k9jovKSdORw9E6xFjAupi4zRr5KWYHgfRI59N4XmqZTa0vn2kna4OZljOZ7Ufrn6k9U3-tsLO5iJvW9V3wrnVG0TGAGz52rJWXUpEJPuU00mNq4OamiO/s320/Easy+Low+Country+Boil.jpg" border="0" alt="Easy Low Country Boil" id="BLOGGER_PHOTO_ID_5529648299999289330" /></a><div><b>Easy Low Country Boil </b>Most low country boils call for seafood, generally shrimp. I don’t care for too much shrimp, so I omitted it in my version.</div><div><br /></div><div>Ingredients of<b> Easy Low Country Boil</b></div><div>1 Old Bay seasoning to taste</div><div>1 lb new potatoes</div><div>1 1 1 lb package Polish or smoked sausage cut into 2 inch pieces</div><div>4 ears sweet corn cleaned and sliced into thirds</div><div>1 butter</div><div><br /></div><div>Method of <b>Easy Low Country Boil</b></div><div>In a large pot, add potatoes and sausage. Cover by about 4” with water. </div><div><br /></div><div>Add Old Bay seasoning to taste. Heat over high heat, and bring to a boil.</div><div><br /></div><div><br /></div><div>Cover and cook for 15 minutes. Add the corn; cook for another 5-10 minutes.</div><div>Drain and serve with additional Old Bay and a dollop or two of butter if desired.</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-49366400760744456632010-10-18T23:56:00.000-07:002010-10-18T23:57:45.497-07:00Irish Soda Bread 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vZDm1mzGTjccNvsaMxeLE1Je55mWmg2Vuv3l0y6T2pg7kKSRtvxxTAd0hS-n_GwaeyIgxwmaKI4Lx1ttKPZMnSx89ErUQK9r7cKVLQ3Nftv2CMcQpMnuOBtWf1u_Y4FtdMOPnEk5HiWp/s1600/Irish+Soda+Bread+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vZDm1mzGTjccNvsaMxeLE1Je55mWmg2Vuv3l0y6T2pg7kKSRtvxxTAd0hS-n_GwaeyIgxwmaKI4Lx1ttKPZMnSx89ErUQK9r7cKVLQ3Nftv2CMcQpMnuOBtWf1u_Y4FtdMOPnEk5HiWp/s320/Irish+Soda+Bread+1.jpg" border="0" alt="Irish Soda Bread 1" id="BLOGGER_PHOTO_ID_5529647766754569490" /></a><div><b>Irish Soda Bread 1</b> This is mine, hope it will be yours.</div><div><br /></div><div>Ingredients of <b>Irish Soda Bread 1</b></div><div>4 cups flour</div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1 teaspoon baking soda</div><div>4 tablespoons butter</div><div>1 cup raisins</div><div>1 each egg, lightly beaten</div><div>2 cups buttermilk</div><div><br /></div><div>Method of <b>Irish Soda Bread 1</b></div><div>1. Preheat oven to 425?. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.</div><div><br /></div><div>2. Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.</div><div><br /></div><div>3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, sprinkle in a little more flour. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf.</div><div><br /></div><div>4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2' deep in an "X" shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes. </div><div><br /></div><div>5.Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.</div><div><br /></div><div>Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.</div><div>Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.</div><div>Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-50479226638842236852010-10-18T23:53:00.000-07:002010-10-18T23:55:27.338-07:00Hi Fiber Oatmeal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2JKdfRcFPl_mfTOZ1Q5V3Uganl6causmuz0exqgxXuSwTO4GxOnrCJVcvl7vBkJ4AXF38M0UrmAw-e1eRQdkfCRYkACoJP8JtYczN5KvrBTBGmtLybzS_n1QwJXV2VfTRHOcgfrb4iwJ/s1600/Hi+Fiber+Oatmeal.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2JKdfRcFPl_mfTOZ1Q5V3Uganl6causmuz0exqgxXuSwTO4GxOnrCJVcvl7vBkJ4AXF38M0UrmAw-e1eRQdkfCRYkACoJP8JtYczN5KvrBTBGmtLybzS_n1QwJXV2VfTRHOcgfrb4iwJ/s320/Hi+Fiber+Oatmeal.jpg" border="0" alt="Hi Fiber Oatmeal" id="BLOGGER_PHOTO_ID_5529647113138354482" /></a><div><b>Hi Fiber Oatmeal</b> nice recipe and special</div><div><br /></div><div>Ingredients of <b>Hi Fiber Oatmeal</b></div><div>1 3/4 cups Water</div><div>1 pinch Kosher salt</div><div>1 cup Oatmeal</div><div>1 tablespoon Maltodextrin</div><div>1 tablespoon Flax meal</div><div>1 tablespoon Soy protein powder</div><div><br /></div><div>Method of <b>Hi Fiber Oatmeal</b></div><div>Bring water and salt to a boil. Add oatmeal while stirring then add remaining ingredients. Reduce heat to medium low and cook for at least 5 mins, stirring frequently. </div><div>Remove from heat and allow to cool for 2-3 minutes.</div><div><br /></div><div>Serve with brown sugar, Splenda, or your choice of toppings.</div><div>Each (1 cup) exclusive of any topping, serving contains an estimated:</div><div>Cals: 202, FatCals: 37, TotFat: 4g</div><div>SatFat: 1g, PolyFat: 2g, MonoFat: 1g</div><div>Chol: 0mg, Na: 203mg, K: 175mg</div><div>TotCarbs: 35g, Fiber: 10g, Sugars: 1g</div><div>NetCarbs: 25g, Protein: 9g</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-35569996735243872742010-10-18T23:49:00.000-07:002010-10-18T23:52:38.485-07:00All-Star Pork Meatballs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmN6XjzBrCaQR29CEHJcx9WyO9OOkb_zGWzhusF_UHRU5OGl_FN4Su7X4cgPST2edFlFm6h6a839N3Anh6dl2Kfg1zvIxTS53FbwBs9v2vsBB9tsAuwMZDLTatbvXJMEXsI3T17Ic0-crX/s1600/All-Star+Pork+Meatballs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmN6XjzBrCaQR29CEHJcx9WyO9OOkb_zGWzhusF_UHRU5OGl_FN4Su7X4cgPST2edFlFm6h6a839N3Anh6dl2Kfg1zvIxTS53FbwBs9v2vsBB9tsAuwMZDLTatbvXJMEXsI3T17Ic0-crX/s320/All-Star+Pork+Meatballs.jpg" border="0" alt="All-Star Pork Meatballs" id="BLOGGER_PHOTO_ID_5529646116065872178" /></a><div><b>All-Star Pork Meatballs</b> Scalloped potatoes and buttered green beans make the meal complete. Republished with permission from National Pork Board.</div><div><br /></div><div>Ingredients of <b>All-Star Pork Meatballs</b></div><div>1 pound ground pork</div><div>1 tablespoon onion flakes</div><div>3/4 cup crushed corn flakes</div><div>1/2 teaspoon salt</div><div>1/8 teaspoon ground black pepper</div><div>1 egg</div><div>1/4 cup ketchup</div><div>3 tablespoons brown sugar</div><div>1 teaspoon dry mustard</div><div><br /></div><div>Method of <b>All-Star Pork Meatballs</b></div><div>Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. </div><div><br /></div><div>Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. </div><div><br /></div><div>Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F until nicely browned and glazed.</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-16698083179483252582010-10-18T23:46:00.000-07:002010-10-18T23:49:08.781-07:00Oatmeal Scotchies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUK6bzh-ymX3Sv6WBGgYPyonB5r0F-t7anWL4C_x4lvmoKco5M5Nfr7zWp73gfFyK0NF8jZtcgvNEfz_HiIUtJNCi7pzjjWhTozEicO7BfuLR4MA5VgkmDjnusHWo1RFTAdrbCGFXg1fg/s1600/Oatmeal+Scotchies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUK6bzh-ymX3Sv6WBGgYPyonB5r0F-t7anWL4C_x4lvmoKco5M5Nfr7zWp73gfFyK0NF8jZtcgvNEfz_HiIUtJNCi7pzjjWhTozEicO7BfuLR4MA5VgkmDjnusHWo1RFTAdrbCGFXg1fg/s320/Oatmeal+Scotchies.jpg" border="0" alt="Oatmeal Scotchies" id="BLOGGER_PHOTO_ID_5529645535767473330" /></a><div><b>Oatmeal Scotchies</b> When preparing this recipe, it may seem like too many oats at first -- but don't worry, the cookies come out perfect and all those oats give the cookies a great flavor and texture.</div><div><br /></div><div>Ingredients of <b>Oatmeal Scotchies</b></div><div>1 cup unsalted butter chopped</div><div>3/4 cup granular sugar</div><div>3/4 cup brown sugar, firmly packed</div><div>2 large eggs</div><div>1 teaspoon vanilla extract</div><div>1 1/4 cups all-purpose flour</div><div>1 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div>1/2 teaspoon ground cinnamon</div><div>3 cups rolled oats (I use Quaker Old Fashioned or Quick. Do NOT use instant.)</div><div>1 package (11 oz) butterscotch chips</div><div><br /></div><div>Method of <b>Oatmeal Scotchies</b></div><div>Adjust oven rack to middle position and heat oven to 375 degrees F.</div><div>In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. </div><div><br /></div><div>Beat in eggs and vanilla; beat until well combined.</div><div>In a separate small bowl combine flour, baking soda, salt and cinnamon. Gradually mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in oats and butterscotch chips.</div><div><br /></div><div>Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2-inch gap between each mound. Place one baking sheets at a time onto center rack of preheated 375 degree F oven. For soft chewy cookies; bake until very lightly browned, about 7 to 8 minutes. For crisper cookies; bake until golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely.</div><div><br /></div><div>Makes about 48 cookies.</div><div><br /></div><div>To make Bar Cookies: Grease a 10- by 15-inch jelly-roll pan. Spread cookie dough in prepared pan. Bake until light golden brown, about 18 to 22 minutes. Cool completely in pan on wire rack before cutting into bars.</div><div>Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.</div><div><br /></div><div>*Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-90168219602289463642010-10-18T23:44:00.000-07:002010-10-18T23:46:17.271-07:00Spinach and Cheese Souffle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHAd3CXRPHewb2KwWS-9KpSUbyqfeBQf505HnOM6RoPq7uLokcWSJUbMJBUOgHVzb7MqVA3n1NjnZDDZr42H471UAY7ddZYN0E3_KTD1R_sSNOS91EtsnwCcjnwTbBzyNS-ZR0GVOaE7Y/s1600/Spinach+and+Cheese+Souffle.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHAd3CXRPHewb2KwWS-9KpSUbyqfeBQf505HnOM6RoPq7uLokcWSJUbMJBUOgHVzb7MqVA3n1NjnZDDZr42H471UAY7ddZYN0E3_KTD1R_sSNOS91EtsnwCcjnwTbBzyNS-ZR0GVOaE7Y/s320/Spinach+and+Cheese+Souffle.jpg" border="0" alt="Spinach and Cheese Souffle" id="BLOGGER_PHOTO_ID_5529644745064572754" /></a><div><b>Spinach and Cheese Souffle</b></div><div><br /></div><div>Ingredients of <b>Spinach and Cheese Souffle</b></div><div>1 container Nonstick Cooking Spray Enough to line pan</div><div>1/4 cup Parmesan grated</div><div>4 tablespoon Butter (or Margarine) melted</div><div>1 small Onion diced</div><div>4 tablespoon Flour</div><div>1 package Frozen chopped Spinach thawed</div><div>1 cup Milk</div><div>1/2 cup Cheddar cheese grated</div><div>8 large Egg separated</div><div>1/4 teaspoon Salt</div><div>1/4 teaspoon Black pepper</div><div>1/4 teaspoon Baking Soda</div><div><br /></div><div>Method of <b>Spinach and Cheese Souffle</b></div><div>A-1) Heat oven to 400</div><div>2) Spray inside surfaces of 8 inch x 8 cup souffl dish or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffl traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height. If using foil, treat as the pan sides. Souffl will double in volume!</div><div>B) In saucepan, melt butter, add the diced onion, and cook until translucent.</div><div>2) Gradually stir in flour.</div><div>3) Allow butter-flour mixture to cook for a few minutes.</div><div>4) Add the chopped spinach, no need to drain, as water will be part of the liquid additions.</div><div>5) Slowly stir in milk and cook until thickened.</div><div>6) Reduce heat and stir in grated cheddar cheese.</div><div>7) When cheese is melted. Turn off heat and allow to start cooling</div><div>8) Add egg yolks one at a time stirring to keep thick, add salt, and pepper to taste. When all yolks are added, start whipping the egg whites, this will allow for more cooling time.</div><div>C-1) Add the baking soda to the egg whites and whip until stiff, they should form and hold peaks.</div><div>2) Slowly fold stiff egg whites into cheese mixture.</div><div>3) Pour mixture into prepared souffl pan.</div><div>D) Place on middle rack of oven and turn oven down to 350</div><div>1) Bake 30-40 minutes. DO NOT OPEN OVEN for first 25 minutes! 2) Souffl will hold in oven for about 5 minutes, but ideally should be served immediately.</div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-46399970919899170722010-10-18T23:42:00.001-07:002010-10-18T23:44:04.157-07:00Baked Ham with Honey Apricot Glaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8mhcOrGP3Yo0zwLM3yucaHl_7x8GqxSGvCHOzNDadqTAMqYS0OpT7yt9ZTgp6_hzIt5EP0dyetJLKa4K0kbPmIEcmk5rXkbFLN_jvNazq2mEfBaJubsZ5yqDVWbtKNDV3Jvh1eY11fg9/s1600/Baked+Ham+with+Honey+Apricot+Glaze.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8mhcOrGP3Yo0zwLM3yucaHl_7x8GqxSGvCHOzNDadqTAMqYS0OpT7yt9ZTgp6_hzIt5EP0dyetJLKa4K0kbPmIEcmk5rXkbFLN_jvNazq2mEfBaJubsZ5yqDVWbtKNDV3Jvh1eY11fg9/s320/Baked+Ham+with+Honey+Apricot+Glaze.jpg" border="0" alt="Baked Ham with Honey Apricot Glaze" id="BLOGGER_PHOTO_ID_5529644049016176306" /></a><div><b>Baked Ham with Honey Apricot Glaze </b></div><div><br /></div><div>Ingredients of <b>Baked Ham with Honey Apricot Glaze</b> </div><div>10 -14 pound spiral-sliced fully-cooked smoked ham</div><div>1 cup honey</div><div>1 6-oz. orange juice concentrate thawed</div><div>1/3 cup soy sauce</div><div>1/3 cup apricot jam</div><div>1/2 teaspoon ground nutmeg</div><div>1/4 teaspoon ground cloves</div><div><br /></div><div>Method of <b>Baked Ham with Honey Apricot Glaze </b></div><div>Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Stir together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 2 1/2 hours. (about 15-18 minutes per pound.)</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0tag:blogger.com,1999:blog-4355381894125772943.post-80697529695104871832010-10-18T23:37:00.000-07:002010-10-18T23:41:35.722-07:00Soft and Chewy Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqgn11VfrwPODDLMkDjPOc6g8ucoubEfJA1WpvM2oBGhhZKOKeS15mJOwg2yqihMMzMw1A4nWtso8WDIaSp9zpTFyRWnMpNv7rQHrhUnlEa1X521wR2kvHZkxVeyEUZOelMUSjE0OcLLK/s1600/Soft+and+Chewy+Chocolate+Chip+Cookies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqgn11VfrwPODDLMkDjPOc6g8ucoubEfJA1WpvM2oBGhhZKOKeS15mJOwg2yqihMMzMw1A4nWtso8WDIaSp9zpTFyRWnMpNv7rQHrhUnlEa1X521wR2kvHZkxVeyEUZOelMUSjE0OcLLK/s320/Soft+and+Chewy+Chocolate+Chip+Cookies.jpg" border="0" alt="Soft and Chewy Chocolate Chip Cookies" id="BLOGGER_PHOTO_ID_5529643510811042930" /></a><div><b>Soft and Chewy Chocolate Chip Cookies</b> The recipe also has more brown sugar than white sugar which gives the cookies a more caramel flavor. The cookie dough is easy to work with -- however, you may need to chill the dough before baking as the dough has a tendency to sometimes be soft because of all the butter.</div><div><br /></div><div>Ingredients of <b>Soft and Chewy Chocolate Chip Cookies</b></div><div>2 1/4 cups unbleached all-purpose flour</div><div>1/2 teaspoon baking soda</div><div>1 teaspoon table salt</div><div>1 cup unsalted butter (2-sticks) - softened but still firm</div><div>1/2 cup granulated sugar</div><div>1 cup light brown sugar - firmly packed</div><div>2 teaspoons pure vanilla extract</div><div>2 large eggs - cold, straight from the refrigerator</div><div>1 package (12 oz) semi-sweet chocolate chips - frozen, straight from the freezer (I use Ghirardelli)</div><div><br /></div><div>Method of<b> Soft and Chewy Chocolate Chip Cookies</b></div><div>Preheat oven to 350 degrees F with oven rack in center position. Line two baking sheets with parchment paper or silicon baking pads, e.g., Silpad, if desired (*see note); set aside.</div><div>In a small bowl, whisk together flour, baking soda and salt; set aside.</div><div><br /></div><div>In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy, about 1 minute. Add granulated and brown sugars and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary. Reduce speed to medium-low and add in eggs, one at a time, beating after each addition until well incorporated. Add vanilla and beat until incorporated.</div><div><br /></div><div> Reduce speed to lowest setting (or gently stir by hand); gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated; don't overmix. Fold in chocolate chips. (If you find that the dough is very soft, cover and refrigerate until firm, about 30 minutes.)</div><div><br /></div><div>Using one heaping tablespoon of batter per cookie, drop cookies 2-inches apart, in staggered rows of 3-2-3-2-3 (**see note), on ungreased or prepared baking sheets. Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)</div><div><br /></div><div> Remove from oven, and let cool on baking sheet for at least two minutes before transferring to wire rack to cool completely. If you used parchment paper, remove baking sheet from oven and immediately slide cookies on parchment directly onto cooling racks. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.</div><div>Makes about 3 dozen.</div><div><br /></div><div>*Note: Parchment paper or silicon baking pads are not a necessity but does make for easy cookie removal and cleanup.</div><div>**Note: By staggering the rows of cookie batter, it's easy to fit 13 cookies (2-inches apart) on a single large cookie sheet.</div><div>Make Ahead Note:</div><div><br /></div><div>You can freeze this dough. If you want to have ready-to-bake cookies, form the dough into balls and place on a parchment lined baking sheet and place in the freezer until the dough is frozen firm. Then, place frozen cookie dough in a plastic bag, seal, and keep frozen until ready to bake. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed -- expect the frozen cookies to take a few minutes longer to bake than normal.</div><div><br /></div>Adminhttp://www.blogger.com/profile/11963308721476366672noreply@blogger.com0