tag:blogger.com,1999:blog-28029019322424463552024-03-14T03:08:03.740-07:00Taste BudsFood for thought or thought of foodMissy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-2802901932242446355.post-46579718049937427272014-01-01T08:41:00.001-08:002014-01-01T08:43:07.954-08:00Broccoli Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNz3btOxHHOIUJ-pMl-KCZfwnUvmzN5elbejOnlh_BRzUE-ydUcTXnC-ewTvamv7vi49w6xLnz5fGKJPozkcAkSzltgXXQEKNxGgOZgU201xwjswaKGxgknYhl4_4_ipk-pp8DBZjym9I/s1600/brocsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNz3btOxHHOIUJ-pMl-KCZfwnUvmzN5elbejOnlh_BRzUE-ydUcTXnC-ewTvamv7vi49w6xLnz5fGKJPozkcAkSzltgXXQEKNxGgOZgU201xwjswaKGxgknYhl4_4_ipk-pp8DBZjym9I/s1600/brocsoup.jpg" /></a></div>
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Hearty Fall Soup</h3>
<span style="font-family: Arial; font-size: 13px;">You can add a variety of leafy greens to this simple soup to kick up your vitamins A and K. I always chop the broccoli stems and boil them in the soup and save the crowns for the very end to maintain that bright green colour. </span><br />
<br style="font-family: Arial; font-size: 13px;" />
<strong style="border: 0px; font-family: Arial; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cream of Broccoli Soup Ingredients:</strong><br />
<em style="border: 0px; font-family: Arial; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Makes 6 servings</em><br />
<ul style="border: 0px; font-family: Arial; font-size: 13px; margin: 0px 0px 18px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp. butter (30 ml)</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 onion, chopped</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 celery stalks, chopped</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 carrots, chopped</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 fresh sprigs tarragon</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 bay leaf</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 head broccoli, florets reserved</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 1/4 cups vegetable or chicken stock (810 ml)</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/3 cup basmati rice(80 ml)</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup 10 % cream (125 ml)</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">sea salt and freshly cracked black pepper</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pinch freshly grated nutmeg</li>
<li style="border: 0px; line-height: 24px; list-style: square inside none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4 oz Grated aged cheddar , optional (120 gm)</li>
</ul>
<strong style="border: 0px; font-family: Arial; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Method:</strong><span style="font-family: Arial; font-size: 13px;"></span><br />
<ol style="border: 0px; font-family: Arial; font-size: 13px; margin: 0px 0px 18px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a large pot, heat the butter on medium and sauté onion, celery and carrots for 3-4 minutes, until just soft. </li>
<li style="border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add the tarragon sprigs, bay leaf and sliced broccoli stems and chicken stock. Bring to a boil on medium-high heat.</li>
<li style="border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add the basmati rice and reduce to low, cover and simmer for about 20 minutes or until broccoli stems are tender. </li>
<li style="border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Remove lid add the broccoli florets and simmer uncovered for 2 minutes, just until broccoli is tender. </li>
<li style="border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Purée soup in a blender or with a hand want. Return back to heat and add cream and heat through.</li>
<li style="border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Adjust seasoning and add nutmeg.</li>
<li style="border: 0px; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Serve into bowls and sprinkle with freshly grated aged cheddar, if desired and serve hot.</li>
</ol>
Barbhttp://www.blogger.com/profile/00385619814096259442noreply@blogger.com1tag:blogger.com,1999:blog-2802901932242446355.post-52673110338676865002013-07-02T17:48:00.001-07:002013-07-02T17:48:36.335-07:00Tuna and pasta bake<div class="MsoNormal">
<span style="font-family: "Georgia","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">2 big spoons
margarine big pot<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">½ cup flour strainer<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">¾ cup grated
cheese small
pot<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">One 250 gram can
of tuna spoon for stirring<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">5 hand full’s of
pasta can
opener<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">Milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip72N2SVfKfcpHr1obtEi579fNU-5Im5M-7w5vcf7aicxE66UBnZU0GMFnQEU8kECYf31MdvQz-GVltRsZksuJJeKaD5SWGbRQyQUtGlxanDIAr2tMLCHhdn7Zbq0nO55xhe_Huk1G5B_2/s877/032.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip72N2SVfKfcpHr1obtEi579fNU-5Im5M-7w5vcf7aicxE66UBnZU0GMFnQEU8kECYf31MdvQz-GVltRsZksuJJeKaD5SWGbRQyQUtGlxanDIAr2tMLCHhdn7Zbq0nO55xhe_Huk1G5B_2/s877/032.2.jpg" height="240" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";"><br /></span></div>
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<span style="font-family: "Georgia","serif";">In the big pot
on high heat, heat up the water which you’ve added the water from the tuna can
and throw in at least 5 handfuls of pasta the pasta will cook while you are
making the sauce.<o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";"> </span><span style="font-family: Georgia, serif;">To make the
sauce place flour and margarine in the smaller saucepan,</span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">heat on low till
marg is melted, stir into four and add milk slowly while stirring, you may want
to turn up the heat slightly as you want this to thicken up a little first
before you add cheese.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_m3l-JWbNnXxLv6h0al4Y2pUi76yp4dj7q05IfZIHatyw42lUrjwEvTiP3Hu4JR9v39aFpdfF4LYP5w4yFi0_v0jGDswZg2jhym2awPnvNWaq8S4G5uSw_N2ZR0fNMmPjNIrN8C25bsf/s814/033.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_m3l-JWbNnXxLv6h0al4Y2pUi76yp4dj7q05IfZIHatyw42lUrjwEvTiP3Hu4JR9v39aFpdfF4LYP5w4yFi0_v0jGDswZg2jhym2awPnvNWaq8S4G5uSw_N2ZR0fNMmPjNIrN8C25bsf/s814/033.2.jpg" height="218" width="320" /></a></div>
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<br /></div>
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Add cheese and
keep stirring , stir till your hand is sore and cheese is melted.<o:p></o:p></div>
<o:p></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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</div>
<span style="font-family: "Georgia","serif";">Add in the
drained tuna and mix it in.</span><br />
<span style="font-family: "Georgia","serif";"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOfzrypvj002-f9A0vQwIv-f29500tkBSGqxyJkR_gPEplJY5dT4CVBftrSUbhMoZL_xijPLmGkUvS11QKTUC42z-SSmroL0hvEBtc-Aw0IuTeHCLCZttwyMaIkodqE6I8Vz9VE7X4AlM/s859/040.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOfzrypvj002-f9A0vQwIv-f29500tkBSGqxyJkR_gPEplJY5dT4CVBftrSUbhMoZL_xijPLmGkUvS11QKTUC42z-SSmroL0hvEBtc-Aw0IuTeHCLCZttwyMaIkodqE6I8Vz9VE7X4AlM/s859/040.2.jpg" height="304" width="320" /></a></div>
<br />
<o:p></o:p></span><br />
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">Remove sauce
from heat before you drain pasta or it <b>WILL</b> stick.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdseSqUfOwrmyvAXMYq3bklhoNkblqgQDCU7kjPwgdgoU7RRkJ3pPO6HabPDU8eBDmsETGwOd-x3k73Xc0CeHPoVUtzsRDH7rlJx8JlEXm2Kd2ymCX6zQOp7Ge5rOoAvX-cP5KQJjdpEju/s820/042.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdseSqUfOwrmyvAXMYq3bklhoNkblqgQDCU7kjPwgdgoU7RRkJ3pPO6HabPDU8eBDmsETGwOd-x3k73Xc0CeHPoVUtzsRDH7rlJx8JlEXm2Kd2ymCX6zQOp7Ge5rOoAvX-cP5KQJjdpEju/s820/042.2.jpg" height="320" width="312" /></a><span style="font-family: "Georgia","serif";">By this time
pasta will be cooked,<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">drain pasta off
over the sink and put the drained pasta into an oven proof<o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";"> casserole dish</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, serif; font-size: 12pt;">pour your sauce over the top of the pasta.</span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">Bake in oven at
around 200 or so for 15-20 minutes to brown <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, serif;">Serve with
tomato sauce !</span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">You can use a
packet of cheese sauce if you like but you’ll still have to cook it on the stove in order for it to thicken up<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">I added <b>bacon</b> to
this one as we just happened to have some already cooked, you can add mushrooms
canned (drained) or fresh or corn if you like those.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">I use homebrand
canned and milk, its cheap and tastes the same as name brand.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">Some may say I
cook pasta wrong I don’t cook it wrong I cook it differently, two handfuls per
person and one for extra, thrown into warm water and brought up to the boil.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, serif;">I don’t use
salt either, never use it in cooking let folks assault their own food, less salt is
better for you anyway.</span><span style="font-family: "Georgia","serif";"> <o:p></o:p></span></div>
Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com0tag:blogger.com,1999:blog-2802901932242446355.post-35144479844705215512013-06-24T18:30:00.000-07:002013-06-24T18:31:08.606-07:00Ham and Cheese on Crumpet<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Californian FB","serif"; font-size: 22.0pt;">Ham and Cheese on
Crumpet<o:p></o:p></span></div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8x7cvo-G-M7HlJdXabCxROmtZ9-AZIQmjMAyhOqIxViab7UAme7AIbbf9x3XPKn5-AqzOgorw8g2MzZueZ_95WkX_atx1i7n2j9V3Ui55R5CPECr2pPh8HiVHOVR3hhojnXI2eAnFLTVq/s1600/009.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8x7cvo-G-M7HlJdXabCxROmtZ9-AZIQmjMAyhOqIxViab7UAme7AIbbf9x3XPKn5-AqzOgorw8g2MzZueZ_95WkX_atx1i7n2j9V3Ui55R5CPECr2pPh8HiVHOVR3hhojnXI2eAnFLTVq/s320/009.2.jpg" width="320" /></a></div>
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<b><span style="font-family: "Californian FB","serif";">You will need:<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Californian FB","serif";">1
pack of crumpets<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Californian FB","serif";">6
small slices of ham<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Californian FB","serif";">Cheese
(block preferably) <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Californian FB","serif";">A
sharp knife <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Californian FB","serif";">A
cutting board<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Californian FB","serif";">Griller
or oven<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Californian FB","serif";">Oven
tray if browning inside oven<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Californian FB","serif";">A
plate for serving<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Californian FB","serif";">Time:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Around 5
-10 minutes<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Californian FB","serif";">Serves:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">2-3
people<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Californian FB","serif";">Cost:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">I managed
to get my hands on packets of crumpets for 49 cents each<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Normally
they are $2.50 a packet<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">A 250
gram block of cheese is around $3.50.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">A 350
gram packet of ham is around the $6 range.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">So this
might cost around $12 <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">but if
you shop around for a bargain it may only cost you $10 <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Californian FB","serif";">Method :<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Remove
crumpets from packaging<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Cut thin
slices of cheese off block<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Place
small pieces of cheese on the bumpy side<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Place ham
on top of cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Place
more cheese on top of ham<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Use the
griller or your oven to melt/brown cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Remove
from griller, cut crumpets in half<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Californian FB","serif";">Notes:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">I used
block cheese for this as it melts better, you can use already prepared grated
cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";"> but I find that it just ends up everywhere.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">You could
use processed cheese but it just doesn’t melt, it will burn before it melts.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Do NOT
use the toaster for this recipe <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";">Do NOT
brown inside oven unless on an oven tray.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Californian FB","serif";"><span style="color: red;"><b>Yes that
is my thumb on the picture.</b></span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Californian FB","serif"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Warning! Melted cheese can be very hot<o:p></o:p></span></b></div>
Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com0tag:blogger.com,1999:blog-2802901932242446355.post-56258899144792874402011-09-21T06:21:00.000-07:002011-09-21T06:26:46.503-07:00Food greetingsHello from a seldom updated blog about food, kinda forgot all about this one whoops ..you may crack eggs on my head or steal my spoon.<div><br />Think I've gotten rid of all the spammy yucky comments ..didn't taste so good when I ate them but spam is spam and what else can you do with it <div><br /></div><div>Hey now there is a good question ......</div><div><br /></div><div><span class="Apple-style-span" >What can you do with spam??</span> ,</div><div> the canned kind that is, tell us here in the comments section </div></div>Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com1tag:blogger.com,1999:blog-2802901932242446355.post-26892184937513581902009-03-08T03:31:00.000-07:002009-03-08T07:32:11.111-07:00Any of these belong to you ? <!-- multiply:no_crosspost --><p class='multiply:no_crosspost'></p>Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com1tag:blogger.com,1999:blog-2802901932242446355.post-4955580370208294192008-12-29T01:01:00.000-08:002008-12-29T06:01:33.105-08:00like this <!-- multiply:no_crosspost --><p class='multiply:no_crosspost'></p>Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com0tag:blogger.com,1999:blog-2802901932242446355.post-80998786669545357842007-08-26T07:45:00.000-07:002012-11-09T18:53:02.591-08:00Grandma Erna's Potato SoupMy grandma Erna makes the best potato soup. So I took the recipe from her.<br />I cook to feed a small army all the time and I think most of you can figure out proportions on your own. You're all grown. lol<br />First you need about this much potatoes, peeled, cleaned and chopped.<br /><a href="http://www.flickr.com/photos/83295104@N00/1240140165/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1036/1240140165_a74b5181fe.jpg" width="500" height="375" alt="SANY0089" /></a><br /><br />I cook my bacon a little to render most of the fat out. <br /><a href="http://www.flickr.com/photos/83295104@N00/1240140005/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1421/1240140005_ad76f8ef29.jpg" width="500" height="375" alt="SANY0090" /></a><br /><br />I use a big pot for my soup because I have a large family<br /><a href="http://www.flickr.com/photos/83295104@N00/1241004970/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1276/1241004970_460b2aaa6b.jpg" width="500" height="375" alt="SANY0091" /></a><br /><br />This is two onions, diced<br /><a href="http://www.flickr.com/photos/83295104@N00/1240139585/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1423/1240139585_f67efe222c.jpg" width="500" height="375" alt="SANY0092" /></a><br /><br />While my onions and potatoes were boiling, I chopped two celery hearts. I let the potatoes and onions boil until the potatoes were just tender and then I tossed in the celery and bacon.<br />Then I added a can of evaporated milk.<br /><a href="http://www.flickr.com/photos/83295104@N00/1241004336/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1192/1241004336_c98f17aae2_m.jpg" width="240" height="180" alt="SANY0098" /></a><br /><br />I let it all boil until the potatoes were tender all the way through.<br /><br />Here is the end result.<br /><br /><a href="http://www.flickr.com/photos/83295104@N00/1241004172/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1178/1241004172_9f213c2ee0.jpg" width="500" height="375" alt="SANY0099" /></a><br /><br />YUMMY...now go to the store, buy the crap you need to make some, and tell me how it was.Dana Danehttp://www.blogger.com/profile/06065942935259619884noreply@blogger.com4tag:blogger.com,1999:blog-2802901932242446355.post-65291387981867475852007-08-20T22:10:00.000-07:002007-08-20T05:53:45.222-07:00Damper<span style="font-size:130%;"><span style="font-weight: bold;"> Damper, it's an Aussie thing </span></span><br /><p><span style="font-size:100%;"><span style="color: rgb(255, 127, 0);"><strong> We don't cook it on the BBQ but in a camp fire<br /><br />I found a site about it </strong></span><br /><span style="color: rgb(0, 0, 255);"><br /><a href="http://www.roebourne.wa.edu.au/culture/picturedamper.htm">Roubourne</a></span> <span style="color: rgb(255, 127, 0);"><strong>Aboriginal School<br /></strong></span><strong></strong></span><br /><br /><span style="font-size:100%;"><span style="color: rgb(255, 127, 0);"><strong><br /><img alt="Image" src="http://www.roebourne.wa.edu.au/images/pebble.gif" height="19" width="20" /></strong></span><span style="color: rgb(0, 0, 0);"> <span style="color: rgb(255, 127, 0);"><strong>3<br />cups of plain flour</strong><br /></span><br /><img alt="Image" src="http://www.roebourne.wa.edu.au/images/pebble.gif" height="19" width="20" /> <span style="color: rgb(255, 127, 0);"><strong>3<br />teaspoons of baking powder</strong><br /></span><br /><img alt="Image" src="http://www.roebourne.wa.edu.au/images/pebble.gif" height="19" width="20" /> <span style="color: rgb(255, 127, 0);"><strong>Corn<br /><br /></strong></span><br /><img alt="Image" src="http://www.roebourne.wa.edu.au/images/pebble.gif" height="19" width="20" /> <span style="color: rgb(255, 127, 0);"><strong>Onions</strong><br /><br /></span><br /><img alt="Image" src="http://www.roebourne.wa.edu.au/images/pebble.gif" height="19" width="20" /> </span><span style="color: rgb(255, 127, 0);"><strong>Water<br /></strong></span></span></p> <p><strong><span style="color: rgb(255, 127, 0);">S</span></strong><span style="font-size:100%;"><strong><span style="color: rgb(255, 127, 0);">tep<br />one :Build a fire in a clear area.</span></strong></span></p><br /><p><span style="font-size:100%;"><a href="http://www.roebourne.wa.edu.au/images/damper_fire.gif" style="color: rgb(255, 249, 249);"> <img alt="Damper Fire" src="http://www.roebourne.wa.edu.au/images/damper_fire.gif" border="0" height="180" width="224" /></a></span></p><br /><p><span style="font-size:100%;"><strong><span style="color: rgb(255, 127, 0);">Mix Ingredients</span></strong><br /></span></p> <p><span style="font-size:100%;"><br /><img alt="Add baking powder" src="http://www.roebourne.wa.edu.au/images/Add_baking_powder.jpg" height="160" width="150" /> <img alt="Mix ingredients" src="http://www.roebourne.wa.edu.au/images/mix_ingredients.jpg" height="150" width="200" /></span></p><br /><p><span style="color: rgb(255, 127, 0);font-size:100%;" ><strong>make into balls</strong></span></p> <p><span style="font-size:100%;"><br /><img alt="Image" src="http://www.roebourne.wa.edu.au/images/Add_water.jpg" height="180" width="150" /></span></p><br /><p><span style="color: rgb(255, 127, 0);font-size:100%;" ><strong>Place in fire</strong></span></p><p><span style="font-size:100%;"> <img alt="Image" src="http://www.roebourne.wa.edu.au/images/Dig_holes_in_fire.jpg" height="224" width="250" /><br /><img alt="Image" src="http://www.roebourne.wa.edu.au/images/waiting_for_damper.jpg" height="225" width="300" /></span></p> <p><span style="color: rgb(255, 127, 0);font-size:100%;" ><strong>Cook for about 30 minutes and eat<br />with honey and or butter</strong></span></p><p><span style="font-size:100%;"> <img alt="Image" src="http://www.roebourne.wa.edu.au/images/Bang_ashes_off_damper.jpg" height="190" width="150" /></span></p><p><span style="font-size:100%;"><span style="color: rgb(255, 153, 0); font-weight: bold;">Eat </span><br /><img alt="enjoying damper" src="http://www.roebourne.wa.edu.au/images/enjoy_damper.jpg" height="215" width="260" /></span></p>Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com0tag:blogger.com,1999:blog-2802901932242446355.post-9769850572777153952007-08-13T13:07:00.000-07:002007-08-13T13:16:55.956-07:00Fruit Roll-ups<a href="http://4.bp.blogspot.com/_-QWiGZ1dx-o/RsC7lAgxP1I/AAAAAAAAAHs/Cjh6fOGVvoQ/s1600-h/Rollups200x.jpg"><img id="BLOGGER_PHOTO_ID_5098281022650400594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_-QWiGZ1dx-o/RsC7lAgxP1I/AAAAAAAAAHs/Cjh6fOGVvoQ/s200/Rollups200x.jpg" border="0" /></a><br /><blockquote><br /><blockquote><p>Sorry this took a while for me to get around to. I have not made these yet. Maybe when my grand daughter is older we will make them together. Sure looks like a fun thing to do with children.</p><p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p><p>Fruit RollupsCopyright 2001 by Kathryn Martinez</p><p><br />Making your own fruit roll ups is easier than you would think. Fruit Roll-Ups is actually a commercial name for a disappearing practice of food preservation called fruit leather. You might ask, if I can save time and energy by buying them ready made in the store why bother? <br />The answer is that most fruit leathers that you buy in the store are more candy than anything else and have very little nutritional value. You can change that by making your own. It’s a great activity for using with a study on pioneering or nutrition, a way to avoid the junk food habit, or a simple trail snack for your nature hikes … or maybe your just looking for a way to use up that over ripe fruit.<br /> <br />SUPPLIES:<br />Fresh, canned, or frozen fruitBlenderNon-stick baking sheets*Non-stick baking spray (e.g. PAM is a commercial brand) </p><p><br />DIRECTIONS:<br />1. Wash and prepare fruit.<br />2. Puree fruit in blender until it is very smooth. To make a leather that is 18 inches x 14 inches x ¼ inches, you will need about two and a half cups of puree.<br />3. Add as little water or juice as possible when pureeing.<br />4. You may now add any sweetening or spices … but beware, the more liquid in your puree, the longer it will take to dry. You don’t have to use processed sugar for sweetening; try honey, cane syrup, molasses, maple syrup, brown sugar, etc. (See below for more ideas on flavorings and spices).<br />5. Lightly spray the baking sheet with non-stick spray.<br />6. Pour the puree onto the prepared sheet.. Slightly tilt the tray to spread the puree around evenly. You could also make 4 to 6 inch size pancake shapes instead of one huge sheet.<br />7. At this point, you make garnish your leather if you desire (see below for variations).<br />8. Preheat your oven to about 150 degrees (no higher as you will cook the fruit rather than dry it). Note: below is an option if your fruit leather dries too long that is really good.<br />9. Put your baking sheet in the oven and prop the oven door open. The drying is going to take a long while … the time depends on how much moisture is in your puree.<br />10. Remove the leather from the sheet while it is still warm and roll it up. Or, before you roll it up you could spread a filling on the leather and then roll it, this makes for a great variation and suggestions can be found below. </p><p><br />STORAGE: For very short term storage of about a week, cut the rolled leather into bite sized pieces, lightly dust with cornstarch, and wrap in plastic wrap. And then store the plastic wrapped bites in air tight storage containers. Store in a cool, dry, dark place such as a pantry. For longer storage, store the prepared bite-sized rolls in air tight storage containers and store in refrigerator or freezer. Rolls that contain nuts or coconut need to be stored in the freezer. </p><p><br />FRUIT LEATHER CHIPS: If your fruit leather dried too long it may become brittle and crack as you try to peel it off the baking sheet. Don’t despair about wasted effort and wasted fruit … this can be turned into a good thing! You can crush this and use it as toppings for ice cream, yogurt, milk shakes, or hot breakfast cereals … even cold breakfast cereals get a tasty boost from this. These chips can also be reconstituted and used as baby food or in baby cereal … just make sure that you’ve soaked or crushed the chips enough so that there are no sharp edges left.</p><p><br />VARIATIONS: Spices – allspice, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg, pumpkin or apple pie spice blends.Flavorings – almond extract, lemon extract or juice or peel, lime juice or peel, orange extract or juice or peel, vanilla flavoring, etc.Garnishes – shredded coconut, chopped dates, chopped dried fruit, granola, miniature marshmallows, chopped nuts, chopped raisins, sunflower or poppy or sesame seeds, etc.Fillings – melted chocolate, softened cream cheese, processed cheese spreads, fruit fillings made from jams or jellies, marmalade, marshmallow cream, peanut butter, etc.<br /><br />*I’ve given you directions for drying fruit in an oven; however, you can sun dry fruit as well (just figure out a way to keep the insects off of it until it is completely dried. Or, you can use a dehydrator. Not too long ago, people would get these as wedding gifts as often as they used to get fondue pots. You can sometimes find these at yard sales when people get tired of them taking up cabinet space. I have one myself and have found it very useful that was inexpensively purchased from a major discount store chain. The plus of using a dehydrator is that your foods will dry quicker thereby retaining more nutrients … and you are less likely to over dry them.</p></blockquote></blockquote>Barbhttp://www.blogger.com/profile/00385619814096259442noreply@blogger.com0tag:blogger.com,1999:blog-2802901932242446355.post-18354872288418740412007-08-02T17:38:00.000-07:002007-08-02T17:39:46.787-07:00Raspberry Jam<div style="TEXT-ALIGN: center"><font face="Comic Sans MS" size=3>The berries - we bought a box of 6 little boxes - just over $6.00 <br /><br /></font><br /><br /></div> <center><a href="http://photobucket.com" target=_blank><img alt="Photo Sharing and Video Hosting at Photobucket" src="http://img.photobucket.com/albums/v285/oo_ps100/Food/IMG_1499.jpg" width=440 border=0></a> </center> <center><font face="Comic Sans MS" size=3></font></center> <center><font face="Comic Sans MS" size=3>All the tools and Certo, ready to go</font> <br /><br /><a href="http://photobucket.com" target=_blank><img alt="Photo Sharing and Video Hosting at Photobucket" src="http://img.photobucket.com/albums/v285/oo_ps100/Food/IMG_1501.jpg" width=440 border=0></a> </center> <center><br /><br /><font face="Comic Sans MS" size=3>Sugar, measuring cups all handy <br /><br /></font><a href="http://photobucket.com" target=_blank><img alt="Photo Sharing and Video Hosting at Photobucket" src="http://img.photobucket.com/albums/v285/oo_ps100/Food/IMG_1502.jpg" width=440 border=0></a> <br /><br /><br /><br /><br /><br /><font face="Comic Sans MS" size=3>Exactly 4 cups of crushed berri</font>es <br /><br /><a href="http://photobucket.com" target=_blank><img alt="Photo Sharing and Video Hosting at Photobucket" src="http://img.photobucket.com/albums/v285/oo_ps100/Food/IMG_1505.jpg" width=440 border=0></a> <br /><br /><br /><br /><font face="Comic Sans MS" size=3>Add[mixed] the Certo and ¼ sugar, let sit 30 minutes <br /><br /></font><a href="http://photobucket.com" target=_blank><img alt="Photo Sharing and Video Hosting at Photobucket" src="http://img.photobucket.com/albums/v285/oo_ps100/Food/IMG_1506.jpg" width=440 border=0></a></center> <center><br /><br /><font face="Comic Sans MS" size=3>Then add 3 cups of sugar and stir for 3 minutes <br /><br /></font><a href="http://photobucket.com" target=_blank><img alt="Photo Sharing and Video Hosting at Photobucket" src="http://img.photobucket.com/albums/v285/oo_ps100/Food/IMG_1508.jpg" width=440 border=0></a></center> <center><br /><br /><font face="Comic Sans MS" size=3>Carefully, using a special funnel, fill 6 jars <br /><br /></font><a href="http://photobucket.com" target=_blank><img alt="Photo Sharing and Video Hosting at Photobucket" src="http://img.photobucket.com/albums/v285/oo_ps100/Food/IMG_1509.jpg" width=440 border=0></a></center> <center><br /><br /><font face="Comic Sans MS" size=3>Wash-up as you go <br /><br /></font><a href="http://photobucket.com" target=_blank><img alt="Photo Sharing and Video Hosting at Photobucket" src="http://img.photobucket.com/albums/v285/oo_ps100/Food/IMG_1510.jpg" width=440 border=0></a></center> <center><br /><br /><font face="Comic Sans MS" size=3>Result, 6 jars of yummy raspberry jam to freeze and give away <br /><br /></font><a href="http://photobucket.com" target=_blank><img alt="Photo Sharing and Video Hosting at Photobucket" src="http://img.photobucket.com/albums/v285/oo_ps100/Food/IMG_1511.jpg" width=440 border=0></a> </center> <center></center> <center><font face="Comic Sans MS" size=3>Having Jam on my toast tomorrow <img src="http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/36.gif"></font></center>Barbhttp://www.blogger.com/profile/00385619814096259442noreply@blogger.com0tag:blogger.com,1999:blog-2802901932242446355.post-66619156595478969752007-07-17T19:22:00.000-07:002007-07-17T19:48:45.797-07:00Twice Baked Potatoes<span style="font-family: verdana;">Alright, first off, you need to bake your potatoes the first time. Clean you potatoes well, poke holes in them, and then bake them. Baking times and temps may vary but I bake at 350 for about an hour and a half.</span><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcl5vCaweAgTpua2cQx2LY40_s_oRzqQ2uMK46ahK_GspiC0Yw8kCvb1YzzN4VFsQOXii5WItVEJ_ExbA1jFh6CUKPbYlRDJD3jenUZGNNZyzlN2aPLLTAe-biEnZvSvfj9F03bny6WzU/s1600-h/100_1735.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcl5vCaweAgTpua2cQx2LY40_s_oRzqQ2uMK46ahK_GspiC0Yw8kCvb1YzzN4VFsQOXii5WItVEJ_ExbA1jFh6CUKPbYlRDJD3jenUZGNNZyzlN2aPLLTAe-biEnZvSvfj9F03bny6WzU/s320/100_1735.jpg" alt="" id="BLOGGER_PHOTO_ID_5088360177316874530" border="0" /></a><br /></div><br /><span style="font-family: verdana;">When they are done baking, pull them out of the oven and allow them to cool for a few minutes.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthGyNjNXqPXoZDtTYunZhE3NDoiKfVJAd76pioYturwdTKkG92A22DQgeql4V5wX5cDNClj3Ca21WEPlUHrC_bulmLT1f8W83KNbsA-qYMOu4d80SopWdVZyK-HGP8w7ZIdmghSYKn7I/s1600-h/100_1739.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthGyNjNXqPXoZDtTYunZhE3NDoiKfVJAd76pioYturwdTKkG92A22DQgeql4V5wX5cDNClj3Ca21WEPlUHrC_bulmLT1f8W83KNbsA-qYMOu4d80SopWdVZyK-HGP8w7ZIdmghSYKn7I/s320/100_1739.jpg" alt="" id="BLOGGER_PHOTO_ID_5088359911028902162" border="0" /></a><br /></div><br /><span style="font-family: verdana;">When they have cooled enough that you can bare to touch them, cut a hole in the top. Be sure not to cut too deep.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDFrXzpZfRMWnFXR2-inqW-OM2xnSoWEWurLMIo5kiedlcOuLAYOmuR6lSpC7Jg6FOTfLdLsa52dUrcT_H0PVIhJFX4Kq639LE0DXTo1LdUgFSj5p1nYGJ7BG3U0Jfaje5tR5Ch-Dv5o/s1600-h/100_1736.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDFrXzpZfRMWnFXR2-inqW-OM2xnSoWEWurLMIo5kiedlcOuLAYOmuR6lSpC7Jg6FOTfLdLsa52dUrcT_H0PVIhJFX4Kq639LE0DXTo1LdUgFSj5p1nYGJ7BG3U0Jfaje5tR5Ch-Dv5o/s320/100_1736.jpg" alt="" id="BLOGGER_PHOTO_ID_5088359717755373826" border="0" /></a><br /></div><br /><span style="font-family: verdana;">Peel off the potato skin and scoop out the insides into a bowl.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8OvPEEu9yqGgFYUa0-0iDYrySfFk_eBP8NM8KlC6uSd9o4donHnLHXQ1h-cl-tKYEkkZ6X0SJlGglT9V8vBFx-a7PsH67oVugAaACFhmq-HHSWMRccW5J37dZWIz_GnAO2F1kI7L4-4/s1600-h/100_1737.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8OvPEEu9yqGgFYUa0-0iDYrySfFk_eBP8NM8KlC6uSd9o4donHnLHXQ1h-cl-tKYEkkZ6X0SJlGglT9V8vBFx-a7PsH67oVugAaACFhmq-HHSWMRccW5J37dZWIz_GnAO2F1kI7L4-4/s320/100_1737.jpg" alt="" id="BLOGGER_PHOTO_ID_5088359369863022834" border="0" /></a><br /></div><br /><span style="font-family: verdana;">Add milk, butter, salt and pepper to taste, as though you were making mashed potatoes. You don't want it too runny, though. Go for creamy, yet a little thick.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAyiYKhex9npXQe2YWBPMGNE-Y880mFsGTCDnolsozJiFNv-q-QEWx4Q1ArCKoSekBgYGjhiTTGSp2E4ZvWZAISob6pNCBS5zRvq4v7WC0D-lTvSza5DrnGX7L4zflTWFhyphenhyphenyf0qg5zvo/s1600-h/100_1740.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXAyiYKhex9npXQe2YWBPMGNE-Y880mFsGTCDnolsozJiFNv-q-QEWx4Q1ArCKoSekBgYGjhiTTGSp2E4ZvWZAISob6pNCBS5zRvq4v7WC0D-lTvSza5DrnGX7L4zflTWFhyphenhyphenyf0qg5zvo/s320/100_1740.jpg" alt="" id="BLOGGER_PHOTO_ID_5088359146524723426" border="0" /></a><br /></div><br /><span style="font-family: verdana;">Mix well with a hand mixer, or however you do it. I really don't know any other way to do it, but I'm sure there's some tribe in Africa that mashes their potatoes some other way...</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRJ3fjCo-cuhw4ncar9Q3YF1fwnyqPJ7GWyO3L_tokjNo1_dn02XJM0Ois4e71ArKTyb2ClwJV4uiMXPwfDT1mhVETT8fRY6Lg9DWKcPU5x_cgNiVNXgiD7V4PxcnW-CWiNGBZye_SoY/s1600-h/100_1741.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRJ3fjCo-cuhw4ncar9Q3YF1fwnyqPJ7GWyO3L_tokjNo1_dn02XJM0Ois4e71ArKTyb2ClwJV4uiMXPwfDT1mhVETT8fRY6Lg9DWKcPU5x_cgNiVNXgiD7V4PxcnW-CWiNGBZye_SoY/s320/100_1741.jpg" alt="" id="BLOGGER_PHOTO_ID_5088358854466947282" border="0" /></a><br /></div><span style="font-family: verdana;"><br />When the potatoes taste right, add cheese and mix it again. This is the best part!<br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5PFDYhTVKxfMeu5jb2eJd2l7DbmE4FxorKUaV06L9US8LbihrqjjZ3-ZQ1LINYp5wh64clm14pdKP-ev-0mwhr-hdr3t-Cho34wSnqSHPVAIqjjHsUv08RM5M-F7ZshgcdVZbwtYLeo/s1600-h/100_1742.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5PFDYhTVKxfMeu5jb2eJd2l7DbmE4FxorKUaV06L9US8LbihrqjjZ3-ZQ1LINYp5wh64clm14pdKP-ev-0mwhr-hdr3t-Cho34wSnqSHPVAIqjjHsUv08RM5M-F7ZshgcdVZbwtYLeo/s320/100_1742.jpg" alt="" id="BLOGGER_PHOTO_ID_5088358596768909506" border="0" /></a><br /></div><br /><span style="font-family: verdana;">Then scoop the mixture back into the potato skins, ever so carefully. If the skins ripped, it's ok, this mixture kind of sticks things back together...</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoa1xFTRtwXkxH6BJ0niGB6nrg65fWL7kLULdNdCfRUJAI85GnbToZ7M6K7Uux9usM_Gq78OWb8saOSE7zBTv5D34c5ogdEMSMDzRV9ed85HDP_7xiUuvs0JwTErlRGIYvc6CbqapiQ-8/s1600-h/100_1744.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoa1xFTRtwXkxH6BJ0niGB6nrg65fWL7kLULdNdCfRUJAI85GnbToZ7M6K7Uux9usM_Gq78OWb8saOSE7zBTv5D34c5ogdEMSMDzRV9ed85HDP_7xiUuvs0JwTErlRGIYvc6CbqapiQ-8/s320/100_1744.jpg" alt="" id="BLOGGER_PHOTO_ID_5088358416380283058" border="0" /></a><br /></div><br /><span style="font-family: verdana;">Then top with cheese and back into the oven again. The temp and time depend on what else you've got cooking. This can go in and cook along with anything. Just watch it until the cheese is melted and beautiful...</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIldmj46Sk0RwnQLv2iAgTrknjw2Nsmp-kBmrkU90SNaii443OcAKXP_9KlUm_-OC8tBQHW_pv_sbhNk6jTJUqEstaV2CvVvLVatGqwsAGZ_-AHvvbcU2E3prTgjM2C0HuVTZKeqdFZvc/s1600-h/100_1745.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIldmj46Sk0RwnQLv2iAgTrknjw2Nsmp-kBmrkU90SNaii443OcAKXP_9KlUm_-OC8tBQHW_pv_sbhNk6jTJUqEstaV2CvVvLVatGqwsAGZ_-AHvvbcU2E3prTgjM2C0HuVTZKeqdFZvc/s320/100_1745.jpg" alt="" id="BLOGGER_PHOTO_ID_5088357956818782370" border="0" /></a><br /></div><br /><span style="font-family: verdana;">And if you are under 2, this is how you eat it..."Show me how the piggies eat..."</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUD9Z65XCoNUj5jjCxM4w6FJ8_9JnmHmKxsdIULdDQOurHQfopaP1Ty8OCy4EmRoVJbz7LrjQr4mc4IYBytBwRbSu2n_eqHmtLp1B6JGON252G_-XJZOCo2G5_ZOWlWjKZLz6E72USWhU/s1600-h/100_1747.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUD9Z65XCoNUj5jjCxM4w6FJ8_9JnmHmKxsdIULdDQOurHQfopaP1Ty8OCy4EmRoVJbz7LrjQr4mc4IYBytBwRbSu2n_eqHmtLp1B6JGON252G_-XJZOCo2G5_ZOWlWjKZLz6E72USWhU/s320/100_1747.jpg" alt="" id="BLOGGER_PHOTO_ID_5088357630401267842" border="0" /></a><br /></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2802901932242446355.post-35194027061227163072007-07-10T10:23:00.000-07:002007-07-12T08:54:47.070-07:00Biscuits<a href="http://2.bp.blogspot.com/_-QWiGZ1dx-o/RpPBnCZYn7I/AAAAAAAAAHU/bzNOOnCIVX0/s1600-h/biscuitDSC_1305.jpg"><img id="BLOGGER_PHOTO_ID_5085621280633823154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_-QWiGZ1dx-o/RpPBnCZYn7I/AAAAAAAAAHU/bzNOOnCIVX0/s320/biscuitDSC_1305.jpg" border="0" /></a><br /><div>OK - for those who wanna try making your own here is a classic recipe. No need to use a muffin.</div><br /><div></div><br /><div>Biscuits Ingredients:</div><br /><div></div><br /><div>Two cups of flour </div><br /><div>1 tablespoon of baking powder </div><br /><div>1 teaspoon of sugar (can add more to taste)</div><br /><div>1/2 teaspoon of salt</div><br /><div>1 stick of butter, cold (8 tablespoons)</div><br /><div>3/4 cup of buttermilk, cream or half-and-half</div><br /><div><br />Method:Preheat the oven to 450 degrees.</div><br /><div>Mix all the dry ingredients together. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Add the liquid, mixing until a bit loose and sticky. Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. </div><br /><div>You can sprinkle more flour on the surface if you find it’s sticking. Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.</div><br /><div>Roll out dough until it’s 1/4 of an inch thick, and then fold it in half. Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.Makes 10-12 biscuits.<br />If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.</div>Barbhttp://www.blogger.com/profile/00385619814096259442noreply@blogger.com1tag:blogger.com,1999:blog-2802901932242446355.post-65480178077786895842007-07-09T18:11:00.000-07:002007-07-09T18:49:43.703-07:00Golden Rod Eggs<span style="font-family:verdana;">This is my ultimate comfort food-and all the pictures are mine! This was a favorite breakfast item from my childhood, that I just figured out how to integrate it into my dinner menu, cause that's how I roll...</span><br /><br /><span style="font-family:verdana;">First you need to get some eggs boiling. The number depends on how many you are feeding and how big their appetites are. In my family of 4, I cook 4 eggs. Most people know how to hard boil eggs, but for those with questions, I boil for 15 minutes. Works every time.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6AI3ZqzXCNlCJTZqx4eBKqtkGv5AM1mcZNOqtoMLwaAVe5x570gwFV_N-vZ-LnaC0AfJVIAIEAPOxiOJxsPHsbGM80UMyhbhBB1WSCWl7oNLMVw0sOwESMTzYDr1TqK4CiyDNlMfjWs/s1600-h/100_1723.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6AI3ZqzXCNlCJTZqx4eBKqtkGv5AM1mcZNOqtoMLwaAVe5x570gwFV_N-vZ-LnaC0AfJVIAIEAPOxiOJxsPHsbGM80UMyhbhBB1WSCWl7oNLMVw0sOwESMTzYDr1TqK4CiyDNlMfjWs/s320/100_1723.jpg" alt="" id="BLOGGER_PHOTO_ID_5085370781033447106" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-family:verdana;">Next you need to get your biscuits in the oven. The eggs and the biscuits take the longest to cook. I cheat and use the store bought, put in the oven kind...<br /><br />(Watch out they POP!)</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_AN2I8bQhLyiPgO1p17de0PX6HsHrrf5q0i1C4605cK2it4RrTceEDmzVW2KKyt2z5iRq_a1D77lxKEGsX6xnX6hVDapiaJ4rzZPpBA6cj22yvgi3320gjz94HhtIDYgnPBAKKYU6EY/s1600-h/100_1726.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_AN2I8bQhLyiPgO1p17de0PX6HsHrrf5q0i1C4605cK2it4RrTceEDmzVW2KKyt2z5iRq_a1D77lxKEGsX6xnX6hVDapiaJ4rzZPpBA6cj22yvgi3320gjz94HhtIDYgnPBAKKYU6EY/s320/100_1726.jpg" alt="" id="BLOGGER_PHOTO_ID_5085371725926252242" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-family:verdana;">For you over achievers, I'm sure you can make biscuits homemade, you just won't find those instructions here...<br /><br /></span><div style="text-align: center;"><div style="text-align: left;"><span style="font-family:verdana;">Next we'll work on the gravy. I cheat here too. I know that white gravy is simple to make, but I've never mastered gravy at all, so when my sister told me about packets you can buy, I'm thinking why not...</span><br /></div><span style="font-family:verdana;"><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8AMGbsgET0HY5XecBuk85kfdzLtp9dC_JqEF3yIu8DMQ77YqSlgdGHMAbnifxBzBZzZ_oDxpP-q5Nuef22YRl0G36_rIZGj68c0kqkx2eFNHea5FvUM_oOJZfvH4kGS3KnzEQc1w5gs/s1600-h/100_1725.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8AMGbsgET0HY5XecBuk85kfdzLtp9dC_JqEF3yIu8DMQ77YqSlgdGHMAbnifxBzBZzZ_oDxpP-q5Nuef22YRl0G36_rIZGj68c0kqkx2eFNHea5FvUM_oOJZfvH4kGS3KnzEQc1w5gs/s320/100_1725.jpg" alt="" id="BLOGGER_PHOTO_ID_5085372632164351714" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-family:verdana;">You do have to be sure to stir well, so you don't burn the bottom and I do add salt and pepper to taste. When I was done with it, it tasted just like my dad used to make...<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxeO5-bYQUoNsORyG9AjW_xkC4FZiVnXZxAfnSLOKcC8FiL9HDt3HEQsh7kNS83fkUIn7s9cVOzIAu1tt1w3L8PGzeF56CBghbE0Lz1zU4B3UPOeArJVO8InJRG-_hOCAya5FwMfujUU/s1600-h/100_1724.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxeO5-bYQUoNsORyG9AjW_xkC4FZiVnXZxAfnSLOKcC8FiL9HDt3HEQsh7kNS83fkUIn7s9cVOzIAu1tt1w3L8PGzeF56CBghbE0Lz1zU4B3UPOeArJVO8InJRG-_hOCAya5FwMfujUU/s320/100_1724.jpg" alt="" id="BLOGGER_PHOTO_ID_5085373469682974450" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-family:verdana;">Next after checking that your biscuits aren't burning, your eggs should be done. When they are, after enough time has elapsed, run cold water over them so you can shell them. When you shell them, separate the yolk into a bowl, and the whites get cut up and mixed unto the gravy.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjXkTIcmxnU_vH6Yx7MEuh2QK6zbmP2kengT6idmXKX2CmiVqYGgjFrBqRMlvfUd8P13BtGj7NGn4k-0fcdYw3cUCLS4BNzf4cGkrTF1qyupEqegYQ8fpXOGK1dTkioTh1M0DW3sfPms/s1600-h/100_1727.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjXkTIcmxnU_vH6Yx7MEuh2QK6zbmP2kengT6idmXKX2CmiVqYGgjFrBqRMlvfUd8P13BtGj7NGn4k-0fcdYw3cUCLS4BNzf4cGkrTF1qyupEqegYQ8fpXOGK1dTkioTh1M0DW3sfPms/s320/100_1727.jpg" alt="" id="BLOGGER_PHOTO_ID_5085374960036626210" border="0" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOL6-8md5NdACQczUdlru2LORY3fMsuEm6pnJuoWovuB8G2pj9k-9lqeX8D3NtU-TEN89BcGl0DBfiOcqSWtJOnbyDU3BpS9Og1epg7TEXdWQJUFkBwitJe2bzlP53ohBWzfEe5eDUCJM/s1600-h/100_1728.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOL6-8md5NdACQczUdlru2LORY3fMsuEm6pnJuoWovuB8G2pj9k-9lqeX8D3NtU-TEN89BcGl0DBfiOcqSWtJOnbyDU3BpS9Og1epg7TEXdWQJUFkBwitJe2bzlP53ohBWzfEe5eDUCJM/s320/100_1728.jpg" alt="" id="BLOGGER_PHOTO_ID_5085374607849307922" border="0" /></a><br /><br /></div><div style="text-align: left;"><span style="font-family:verdana;">Smash up yolks with a fork and get cheese. As I've admitted a few times I'm a cheater, I buy my cheese already grated, if this isn't the case at your house, then you've got more work to do...<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaO-7EN20WsHNMoc-9KzOjbL8f0eVR1p3KamJ7UosYZOPY2FdGTas_upCqn8HDUuJPh5hw3cB2LtHh9uGW21uYbjBL5miQ_d1ruGyUBxH-bM0KOae8ev6u800hWhtMcD0KjBThtk5B5mc/s1600-h/100_1729.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaO-7EN20WsHNMoc-9KzOjbL8f0eVR1p3KamJ7UosYZOPY2FdGTas_upCqn8HDUuJPh5hw3cB2LtHh9uGW21uYbjBL5miQ_d1ruGyUBxH-bM0KOae8ev6u800hWhtMcD0KjBThtk5B5mc/s320/100_1729.jpg" alt="" id="BLOGGER_PHOTO_ID_5085375995123744578" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdACC7i3aiRkeN5TWrzSTJLSXK-rcXrqbtdmoSvDHaDsfizdAD5chN7GHd0ZArJuRo2V51ZU_c2npL0UFQIRE-sSqe8ZZLnwcwrGuJwBgqJX75kilchabOK3GVvwK5NuCaTntbXHcv-IU/s1600-h/100_1731.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdACC7i3aiRkeN5TWrzSTJLSXK-rcXrqbtdmoSvDHaDsfizdAD5chN7GHd0ZArJuRo2V51ZU_c2npL0UFQIRE-sSqe8ZZLnwcwrGuJwBgqJX75kilchabOK3GVvwK5NuCaTntbXHcv-IU/s320/100_1731.jpg" alt="" id="BLOGGER_PHOTO_ID_5085379151924707202" border="0" /></a><br /><br /><br /><div style="text-align: left;"><span style="font-family:verdana;">Now comes the best part of all and that's assembly... Take a biscuit, split it in half and set it on your plate. Put some gravy on each side. Put some cheese on that, and sprinkle some egg yolk on that, and you get the finished product...</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02PocHX0Qb-b3-NbftfkGWnrR7ORcdAPRmW5up41AubVkDLJsmHZKgo1xPH6HIO4vnCfzVsO6B78ZvU3v1oXCH5QjY3VAai-S16PhkKfYh5ELUZ3Z6fraChtssGW9-t6onRkbdoPeQ_4/s1600-h/100_1733.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02PocHX0Qb-b3-NbftfkGWnrR7ORcdAPRmW5up41AubVkDLJsmHZKgo1xPH6HIO4vnCfzVsO6B78ZvU3v1oXCH5QjY3VAai-S16PhkKfYh5ELUZ3Z6fraChtssGW9-t6onRkbdoPeQ_4/s320/100_1733.jpg" alt="" id="BLOGGER_PHOTO_ID_5085377571376742242" border="0" /></a><br /></div><br /><div style="text-align: center; font-family: verdana;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlAF1Yqq8Jcq4hV-5OlORLaNT7Y-SgWnZL_DIjTx0T_RZ8aZjuzstfmqVZDcMy1zF6ylMyZIe7DJ46Idacu2gye1tHAirmFf5W2GClUmRnWJkK4XckEh63TdcmY_v6F2uDopEIoCYS40/s1600-h/100_1732.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlAF1Yqq8Jcq4hV-5OlORLaNT7Y-SgWnZL_DIjTx0T_RZ8aZjuzstfmqVZDcMy1zF6ylMyZIe7DJ46Idacu2gye1tHAirmFf5W2GClUmRnWJkK4XckEh63TdcmY_v6F2uDopEIoCYS40/s320/100_1732.jpg" alt="" id="BLOGGER_PHOTO_ID_5085377236369293138" border="0" /></a><br /><br /></div><div style="text-align: left;"><span style="font-family:verdana;">My husband said this was the happiest I've looked at dinner time in a long time...</span><br /></div><br /></div><div style="text-align: left;"><br /></div></div></div></div></div></div></div></div></div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-2802901932242446355.post-77494958595820659172007-07-08T17:35:00.000-07:002007-12-10T13:48:13.131-08:00Iron Chef RamenThe following is a blog I did on 360 called Iron Chef, which was basically a recipe sharing blog. this is the first one I did.<br /><br /><br /><p><span style="font-size:130%;">Ok...by now everyone knows my love for reality TV...even if some of you HATE it! But this is my little, tiny tribute to my favorite cooking show.</span></p><br /><p><span style="font-size:130%;">I would like to know if anyone has any recipes they would like to share with my secret ingredient</span>. <span style="font-size:130%;">Now being a single mother, you won't find any Alaskan King Crab here in my stadium kitchen.(also a seafood hater!) But please if you have a recipe to share I would appreciate it.</span></p><br /><p> </p><br /><div style="text-align: center;"><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/176510294/"><img alt="kitchen-stadium" src="http://static.flickr.com/60/176510294_b5ec29ecc6.jpg" height="390" width="500" /></a> </div> <p><span style="font-size:130%;">Now this ingredient is loved by college students and single moms nationwide, what else can you buy by the case for under $4.00. My mom gave me this kick ass recipe and I am not sure if it is Thai...I do know it is vegetarian and delicious. So first I will reveal my secret ingredient...and then my mom's recipe. </span></p><br /><p><span style="font-size:130%;">My secret ingredient is:</span></p><br /><p><span style="font-size:130%;"></span> </p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/176501894/"><img alt="180px-Ramen-packet2" src="http://static.flickr.com/59/176501894_44017bbffb_o.jpg" height="143" width="180" /></a> </p><br /><p><span style="font-size:180%;"><strong><em>Ramen Noodles!!</em></strong></span></p><br /><p><strong><em><span style="font-size:180%;">Allez Cuisine!</span></em></strong></p><br /><p><strong><em><span style="font-size:180%;">Now Here Is My Mom's Recipe:</span></em></strong></p><br /><p><strong><em><span style="font-size:180%;">Spicy Peanut Sauce and Ramen</span></em></strong></p><br /><p><strong><em><span style="font-size:100%;">2 pkgs. Ramen (throw the spice packets away)</span></em></strong></p><br /><p><strong><em><span style="font-size:100%;">1 pkg tofu (don't ask me what size...I am assuming small, I never buy it...my mom makes it and I eat it.</span></em></strong></p><br /><p><strong><em><span style="font-size:100%;">Peanut butter. (to taste)</span></em></strong></p><br /><p><strong><em><span style="font-size:100%;">Cayenne pepper (to taste)</span></em></strong></p><br /><p><strong><em><span style="font-size:100%;">Just a little soy sauce (to make it more "saucy", or you can use water)</span></em></strong></p><br /><p><strong><em><span style="font-size:100%;">chopped cucumbers and green onions (to serve as a topping)</span></em></strong></p><br /><p>I am sure you all know how to cook the noodles, so I will leave that alone. (Just remember to drain them :)</p><br /><p>In a sauce pan on medium heat you add the tofu and half a jar of peanut butter...let cook , adding the soy sauce or water to break it down a little and let simmer.</p><br /><p>While simmering add peanut butter and cayenne pepper to taste. Remember this is to be kind of spicy. </p><br /><p>When it's saucy baby, pour over cooked noodles and sprinkle on the chopped cucumber and green onion. <span style="font-size:180%;">YUMM!<img alt="Image" src="http://us.i1.yimg.com/us.yimg.com/i/mesg/tsmileys2/09.gif" /></span></p><br /><p>Ok, if you don't think this sounds good, just try it. I am not a vegetarian...just a wannabe but hey, I love this. I'm so cheap I eat it at my mom's house! </p><br /><p>If you have a creative, original Ramen noodle recipe give me a holla...cuz times is hard! Times is hard! lol</p><br /><p><strong><em><span style="font-size:100%;"></span></em></strong> </p><br /><p><strong><em><span style="font-size:180%;">PS-if you post it on your blog let me know, so I can link it or you can post it in the comments.</span></em></strong></p><br /><p><strong><em><span style="font-size:130%;">Wow! You people are awesome, so here is a list of the recipes in the comments so far;</span></em></strong></p><br /><ul> <li><span style="font-size:130%;color:#c00000;">Rala with Ramenroni and Cheese </span> </li><li><span style="font-size:130%;">Kimmie with Top Ramen Pizza<br /><br /><br /></span> </li><li><span style="font-size:130%;"><span style="color:#c00000;">AL with Chopped Hot Dog and Ramen Stew, of course!</span> </span> </li><li><span style="font-size:130%;">Mrs. K with Cheesy Ramen with Chicken and Veggies </span> </li><li><span style="font-size:130%;"><span style="color:#c00000;">Alissa with her brother's Secret Ramen Omelette</span> </span> </li><li><span style="font-size:130%;">bigdaddycc with Better Than Sex Homemade Brownies (Sans Ramen Noodles mind you!) </span> </li><li><span style="font-size:130%;"><span style="color:#c00000;">Janelle with Oriental Salad...it looks good.</span> </span> </li><li><span style="font-size:130%;">Jeff with Ramen Noodles, with Veggies and Scallops </span> </li><li><span style="font-size:130%;color:#c00000;">I knew if I begged Joe he would come up with a masterpiece so here is the chef of 360's Ramen Frittata with Ham and Cheese</span> </li><li><strong><span style="font-size:100%;">Miss T with an Unnamed Authentic Greek Noodle Recipe</span></strong> </li><li><span style="font-size:100%;"><strong><span style="color:#bf005f;">Karin, "Miss 12 steps Ahead of Me"...already posted one in her blog so click on it to try -</span><a href="http://blog.360.yahoo.com/blog-GNH4Xo86erTCGMAinOO0K8wlRw--?cq=1&p=90"><span style="font-size:100%;color:#0000bf;"><strong>Poor Folk Recipe #1, Ramen with Assorted Goodies.</strong></span></a></strong></span><span style="color:#0000bf;"> </span> </li><li><span style="color:#0000bf;"><strong><span style="font-size:100%;color:#c00000;">Eddo's Famous Lazy Noodles with poached egg and milk (in comments)</span></strong></span> </li><li><span style="color:#0000bf;"><strong><span style="font-size:100%;color:#c00000;">And check out whip's link to 101 recipes.</span></strong><br /><br /><br /><br /></span> </li><li><strong><em><span style="font-size:130%;">Any in blogs I will link.</span></em></strong></li></ul> <div style="text-align: center;"><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/174820267/"><img alt="dana" src="http://static.flickr.com/77/174820267_5d3ec59c02_o.gif" height="76" width="180" /></a> </div> <div align="center"><a href="http://www.simplehitcounter.com/" target="_blank"><img alt="free hit counters" src="http://simplehitcounter.com/hit.asp?uid=30847&f=16777215&b=0" border="0" height="18" width="83" /></a><br /><br /><a href="http://www.simplehitcounter.com/" target="_blank"><span style="font-size:-3;">free hit counters</span></a></div> <div align="center"><span class="snippet"><a href="http://www.glitter-graphics.com/graphics/878"><span style="font-size:130%;"><strong><img alt="Ny" src="http://66.98.131.167/pub/1/1756ln4jj8wh24.gif" border="0" height="60" width="61" /></strong></span></a></span></div><br /><a href="http://blog.360.yahoo.com/blog-VuzIKSk8er.QK0ou3paAdng-?cq=1&l=11&u=15&mx=387&lmt=5&p=4362#comments">See the recipes here</a>Dana Danehttp://www.blogger.com/profile/06065942935259619884noreply@blogger.com2tag:blogger.com,1999:blog-2802901932242446355.post-17909987875933770132007-07-07T14:19:00.000-07:002007-07-07T23:34:46.006-07:00Braised Lamb Shanks with fresh Rosemary<a href="http://4.bp.blogspot.com/_-QWiGZ1dx-o/RpADlSZYn6I/AAAAAAAAAHM/iVubsGCFXsA/s1600-h/braisedLambShank.jpg"><img id="BLOGGER_PHOTO_ID_5084567918429642658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_-QWiGZ1dx-o/RpADlSZYn6I/AAAAAAAAAHM/iVubsGCFXsA/s320/braisedLambShank.jpg" border="0" /></a><br />O how I love Lamb in all it's incarnations. Any serious thought to becoming a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">vegetarian</span> goes out the window at the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">prospect</span> of giving up Lamb. I buy frozen New Zealand shanks and in some places you can find fresh ones. They are expensive.<br /><br />Here is a simple but O so yummy way to make shanks.<br /><br />Browning and braising lamb shanks renders this delightful piece of lamb into a tender meal. The slow roasting tends to remove the lamb aroma some find offensive. Serve with rice or mashed potato to soak up the wonderful sauce.<br /><br />4 lamb shanks (about 1kg)<br />salt and pepper<br />flour for dredging<br />oil for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sautéing</span><br />2 onions chopped<br />10 cloves of garlic, halved, sprout removed and chopped<br />3 carrots, peeled and chopped<br />750 ml red wine<br />1 large can whole peeled tomatoes with juice<br />1 can each chicken and beef stock<br />3 stalks fresh rosemary, chopped<br />2 tsp chopped fresh thyme<br /><br />Salt and pepper the lamb shanks and dredge in the flour, shaking off the excess. Heat oil in heavy bottom Dutch oven. <br />Brown shanks on all sides and remove .<br />Add onion, carrots and garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">sauté</span> until browned and softened. <br />Add wine tomatoes and stocks. <br />Add in rosemary and thyme.<br />Add shanks back into Dutch oven.<br />Bring to boil, cover and transfer into a 300 degree oven.<br />Slow roast in oven for 2 hours<br />Remove shanks from pot and keep warm.<br />Bring sauce to boil and reduce for 10 to 15 minutes (this will intensify the flavour and thicken the sauce)<br />Spoon sauce over lamb shanks and serve with rice or mash potato.<br /><br />Some people hate Lamb.. all I can say is "all the more for me"!Barbhttp://www.blogger.com/profile/00385619814096259442noreply@blogger.com1tag:blogger.com,1999:blog-2802901932242446355.post-7772443400371977872007-07-05T10:04:00.000-07:002007-07-07T23:35:06.266-07:00Bannock<a href="http://2.bp.blogspot.com/_-QWiGZ1dx-o/Ro0lRiZYn0I/AAAAAAAAAGc/dE19-fLowj4/s1600-h/bannock2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_-QWiGZ1dx-o/Ro0lRiZYn0I/AAAAAAAAAGc/dE19-fLowj4/s320/bannock2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5083760537592438594" /></a><br />This is a huge resource of many Native versions of Bannock plus some other interesting tid-bits. Pictures and everything.<br /><a href="http://www.for.gov.bc.ca/rsi/fnb/FNB.htm">Bannock Awareness<br />Printed In Celebration of National Aboriginal Day</a>Barbhttp://www.blogger.com/profile/00385619814096259442noreply@blogger.com0tag:blogger.com,1999:blog-2802901932242446355.post-20074284993175671822007-07-04T15:57:00.000-07:002007-07-05T06:27:43.757-07:00Indian Tacos from the lil Indian GirlSorry to repost this on yet a third blog, but I really feel the need to contribute something here.<br /><br /><br /><p><strong>Before I start...let me say this. If you are on a diet, don't attempt. If you don't eat meat..don't attempt. If you avoid carbs...bye. If you don't eat beans...see you later. If you are watching your cholesterol level...keep blog hopping.</strong></p><br /><p><strong>Now because I blogged my whole blog yesterday and it went poof in thin air...bear with me and try not to comment. I am blogging this is pieces. I also have to warn, I don't use measuring cups. I have some, but I just make my bread, tha way I do. So...this is very untraditonal for a very tradional recipe. Ok that was a lie, it's not traditional at all. Fry Bread was invented after Indians were forced on to reservations and were issued rations of flour, lard, etc. And the taco part, c'mon...not traditional. Just the most wonderful invention ever (besides Derek S. Jeter.)</strong></p><br /><p><strong>OK Neddy, I will shut up and get on with it.</strong></p><br /><p><strong>First this pic is everything you need for the bread part of the recipe. This is what makes the Indian in Indian taco.</strong></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263869179/"><img height=375 alt=IMG_1018 src="http://static.flickr.com/100/263869179_d07f1238e5.jpg" width=500></a> </p><br /><p><strong>See how easy that was...I didn't have to write down anything.</strong></p><br /><p><strong>Now this is everything you need for the Taco part. Note the avacado, not needed, I love them. The sour cream, black olives and hot sauce, are up to the eater. The 6 pack was just mine to make the experience more enjoyable. Also there was some game on at the time. I forget who was playing though.</strong></p><br /><p></p><br /><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263869186/"><img height=375 alt=IMG_1023 src="http://static.flickr.com/108/263869186_9831ac5ba7.jpg" width=500></a> <p><strong>First off you mix half the bag of flour, 4 palmfuls of instant milk, 2 palmfuls of sugar (forgot that in the pic) and 2 pinches of salt. Mix it well then make a well in the center of the flour mix. I use the bottom of a glass to do this. </strong></p><br /><p><strong>Next pour warm water in the well. I don't know what temperature, if you work with yeast you should know. I just know really warm not too hot. something you would bathe in. I added 2 and 1/2 coffee cups which 1 coffee cup equals 1 1/4 cup in your world...do the math.</strong></p><br /><p></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263869182/"><img height=375 alt=IMG_1020 src="http://static.flickr.com/82/263869182_1deecaa606.jpg" width=500></a> </p><br /><p><strong>Next you mix 2 packet of yeast in the well of water. Stir this carfully as to not get any flour from the sides into this. I also put a capful of vegetable oil in this, a sort of FryBread Softener. <img alt=Image src="http://l.yimg.com/us.yimg.com/i/mesg/tsmileys2/03.gif"> Stir the yeast well. then you wait for it to activate.</strong></p><br /><p></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263869183/"><img height=375 alt=IMG_1021 src="http://static.flickr.com/95/263869183_28ce228b5f.jpg" width=500></a> </p><br /><p><strong>It took one whole inning of the baseball game for me to wait until the yeast activated. If you don't know how it looks activated just think of the foam on top of beer when it is poured in a glass. Next you mix in the flour slowly from around the side. There will not be enough water to make a good dough, so you have to add more warm water. this part always ends up different, every time i make it. So I add more water to make the mixture more sticky at first. When it gets to the point of being too sticky you can then add flour. Don't add too much, but just enough to make it look like this. (This pic was kneaded a little and put in a bowl that I coated with veggie oil.)</strong></p><br /><p></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263869185/"><img height=375 alt=IMG_1022 src="http://static.flickr.com/109/263869185_f957cf704a.jpg" width=500></a> </p><br /><p><strong>Too much flour will not allow the dough to rise correctly so remember less is more. And yes your hand will be full of the dough. this is where the beer comes in. I watched about 5 and 1/2 innings of baseball before my dough was ready. I covered the above pic with a dish towel and put it in my oven (the oven was not on.) After 5/12 innings of baseball, it looked like this.</strong></p><br /><p></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263909394/"><img height=375 alt=dough src="http://static.flickr.com/93/263909394_032e5bd8cf.jpg" width=500></a> </p><br /><p><strong>You will need to add more flour as you knead this time. you can choose to let it rise again, i don't know what that does but my kids were hovering and I had to cook them. Now I rolled mine out pretty thin, because I trusted my dough. I knew they would fry up thicker. I don't know if you can see in the pic, but the dough looks bubbly, that is when you know you have good bread and it will fry thicker. I make mine plate size and will show a pic of one frying. Remember your shortening has to be hot before you start. As for how much let me show you a pic. It is alot, if you think it's gross then you never worked fast food.</strong></p><br /><p></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263877430/"><img height=375 alt=IMG_1025 src="http://static.flickr.com/119/263877430_366acac491.jpg" width=500></a> </p><br /><p><strong>You will know it is hot enough when you throw a little flour in and it sizzles and disappears. Here is the bread frying...hence Fry Bread.</strong></p><br /><p></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263877431/"><img height=375 alt=IMG_1028 src="http://static.flickr.com/88/263877431_78cdc55f65.jpg" width=500></a> </p><br /><p><strong>I don't know how long you cook them, to about this color. the hamburger mixture was easy, brown it, add the taco seasoning and chili beans. My kids grandma soaks her beans all night and has them ready the next day...me I don't have time. I add two cans of chili beans.</strong></p><br /><p></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263877435/"><img height=375 alt=IMG_1030 src="http://static.flickr.com/114/263877435_39199b4ad8.jpg" width=500></a></p><br /><p><strong>My sous chefs...uh I mean kids did all the slicing, dicing, and chopping.</strong></p><br /><p></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263877436/"><img height=375 alt=IMG_1031 src="http://static.flickr.com/107/263877436_3fa5079984.jpg" width=500></a> </p><br /><p><strong>And Alas...there it is....The Infamous Indian Taco</strong></p><br /><p></p><br /><p><a title="Photo Sharing" href="http://www.flickr.com/photos/83295104@N00/263877433/"><img height=375 alt=IMG_1029 src="http://static.flickr.com/116/263877433_1635676794.jpg" width=500></a> </p><br /><p><strong>So not healthy for you...but your family will be nice to you, their bellies full, their faces shiny, greasy and happy! </strong></p><br /><p><strong>It took me years to develop this recipe for the bread, a little of this woman's recipe, a little of my in-laws, a little of my aunt's. But Halleluah I got it right! So if your great grandma who was a Cherokee Princess didn't make it that way, fine stick to your own recipe!</strong></p><br /><p><strong>Thank you and have a good day!</strong></p>Dana Danehttp://www.blogger.com/profile/06065942935259619884noreply@blogger.com3tag:blogger.com,1999:blog-2802901932242446355.post-38665437351649762472007-06-27T02:03:00.000-07:002007-07-05T06:32:03.981-07:00Tortellini(s) with Italian Sausage & SpinachThis comes to you via<br /><a href="http://blog.360.yahoo.com/blog-HGJBjGwjeqrdqwxYm0WksQ--?cq=1&p=9774&n=25480" target="_blank">™ ®å£å</a><br />who will be posting on her own here on Tastebuds very soon. <p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">When I think of<br />comfort foods, many come to mind... too many to name. Truth be told, my number<br />one go to comfort food when in a time of need is Hungry Jack Mashed<br />Potatoes.</span></p><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">Also on my list of<br />comfort foods would have to be most Italian dishes... one being tortellini(s). I<br />never knew if that "s" should be at the end but I have a habit of pronouncing it<br />with it on there.</span></p><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">Back to the<br />tortelline(s)... today I bring you: Tortellini(s) with Italian Sausage &<br />Spinach. </span></p><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">Unless you are<br />going to make your tortellini(s) from scratch, I suggest you use Barilla. They<br />have a very homemade, classic taste & come in several varieties... I prefer<br />the Cheese & Spinach.</span></p><br /><div style="TEXT-ALIGN: center"><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"><img height="400" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i83.photobucket.com/albums/j289/ralais/100_0360.jpg" width="400" border="0" /> </span></div><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">Next comes the<br />sauce. Again I am going to stress, if you are not going to make your sauce from<br />scratch, I suggest Bertolli sauces. I sometimes make my own sauces, & on the<br />Italian side it is customary to make sauces homemade, but when I do not have the<br />time to make my own, I choose Bertolli all the way. It's perfectly made &<br />you do not have to add anything to it like "other" store bought<br />sauces.</span></p><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">I personally keep<br />several jars, of several different varieties in my food pantry at all<br />times.</span></p><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"></span></p><br /><div style="TEXT-ALIGN: center"><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"><img height="400" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i83.photobucket.com/albums/j289/ralais/100_0361.jpg" width="400" border="0" /> </span></div><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">Now that we have<br />established that, it's on to browning the sausage. I use a mild Italian<br />sausage.</span></p><br /><div style="TEXT-ALIGN: center"><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"><img height="400" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i83.photobucket.com/albums/j289/ralais/100_0354.jpg" width="400" border="0" /> </span></div><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">After the sausage<br />is browned thouroly, add fresh spinach. Only add a handful at a time & allow<br />it to wilt down before adding the next handful. This takes only about 10<br />seconds so keep your eyes on it at all times.</span></p><br /><div style="TEXT-ALIGN: center"><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"><img height="400" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i83.photobucket.com/albums/j289/ralais/100_0357.jpg" width="400" border="0" /> </span></div><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">Now it's time to<br />add the sauce. I used the Bertolli Vadilla Onion Sauce.</span></p><br /><div style="TEXT-ALIGN: center"><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"><img height="400" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i83.photobucket.com/albums/j289/ralais/100_0358.jpg" width="400" border="0" /> </span></div><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">Allow the sausage<br />& spinach to simmer in the sauce on low. While that is simmering, begin to<br />boil the tortellini(s). This take aprox. 8 - 10 minutes.</span></p><br /><div style="TEXT-ALIGN: center"><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"><img height="400" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i83.photobucket.com/albums/j289/ralais/100_0359.jpg" width="400" border="0" /> </span></div><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">The tortellini(s)<br />should be prepared el dante (delicate). Drain, but DO NOT rinse. After draining,<br />place the tortellini(s) back into the empty, warm / hot pot that you boiled it<br />in.</span></p><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">Now it's time to<br />pull out that fabulous pasta dish set from Pottery Barn, that is just perfect<br />for the occasion.</span></p><br /><div style="TEXT-ALIGN: center"><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"><img height="400" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i83.photobucket.com/albums/j289/ralais/100_0364.jpg" width="400" border="0" /> </span></div><br /><p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;">Serve the sausage,<br />spinach & sauce over the tortellini(s) with a slice of garlic<br />bread.</span></p><br /><div style="TEXT-ALIGN: center"><img height="400" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i83.photobucket.com/albums/j289/ralais/100_0368.jpg" width="400" border="0" /></div>Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com3tag:blogger.com,1999:blog-2802901932242446355.post-23170282169940520702007-06-22T01:51:00.000-07:002007-07-05T06:29:27.519-07:00Vegemite Cookery<div><a href="http://www.vegemite.com.au/Our_Heritage/Packaging_Evolution/images/jar_1980.jpg"><img style="WIDTH: 320px; CURSOR: hand" alt="" src="http://www.vegemite.com.au/Our_Heritage/Packaging_Evolution/images/jar_1980.jpg" border="0" /></a> </div><br /><br /><div></div><br /><br /><div>Most people think that you can only have Vegemite on toast and of course most non-Australians think Vegemite tastes horrible, well it is if you spread it like peanut butter <em>thick,</em> the trick with vegemite is to spread it <em>thin</em> especially if you haven't tried it before<br /><br />Most australian homes have Vegemite not just for use on sandwiches or toast but for stock and as a drink<br />This recipie comes from the <a href="http://www.vegemite.com.au/index.cfm?fuseaction=Dinner.welcome">Kraft vegemite website</a> and uses Vegemite as stock<br /><br /><strong>Roast Pumpkin And Leek Risotto</strong><br />Serves: 4<br />Preparation: 10-15 mins<br />Cooking: 40 mins<br /><br />500g butternut pumpkin, cut into cubes.</div><br /><div>olive oil spray.</div><br /><div>1 teaspoon butter.</div><br /><div>1 leek, sliced and washed.</div><br /><div>125g rashers bacon, rind removed and chopped.</div><br /><div>1 clove garlic, crushed.</div><br /><div>11/4 cups short grain rice.</div><br /><div>1 tablespoon VEGEMITE.</div><br /><div>1 litre (4 cups) boiling water.</div><br /><div>pepper, to taste.1/4 cup finely chopped parsley.</div><br /><div>40g butter.</div><br /><div>shredded Parmesan cheese. </div><br /><div><br /></div><br /><div>SPRAY pumpkin with olive oil spray and bake at 200ºC for 25-30 minutes or until golden. </div><br /><br /><div>Heat butter in a pan and cook the sliced leek, bacon and garlic for 2-3 minutes or until bacon is browned. </div><br /><br /><div>ADD rice and stir for 2 minutes or until coated in butter mixture. Stir in combined Vegemite and water. Bring to boil, reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally until water is absorbed and rice is cooked. </div><br /><br /><div>REMOVE from heat and stir in pepper, parsley, and butter. Spoon into serving bowls and top with shredded Parmesan. Serve immediately</div><a href="http://www.vegemite.com.au/recipes/Dinner/images/dinner_roast_pumpkin_leek_image.jpg"><img style="WIDTH: 320px; CURSOR: hand" alt="" src="http://www.vegemite.com.au/recipes/Dinner/images/dinner_roast_pumpkin_leek_image.jpg" border="0" /></a><br /><br /><div></div><br /><br /><div><em>photos from the Kraft Vegemite website</em><a href="http://www.vegemite.com.au/recipes/Dinner/images/dinner_roast_pumpkin_leek_image.jpg"></a></div>Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com2tag:blogger.com,1999:blog-2802901932242446355.post-79496250359702900872007-06-20T00:06:00.000-07:002007-07-05T06:29:27.519-07:00White Sauce<u><span style="color:#0000ff;"></span></u><a href="http://members.aol.com/downindaparish2/white_sauce.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://members.aol.com/downindaparish2/white_sauce.jpg" border="0" /></a><br /><br /><div>White sauce was the first thing I ever did in the kitchen, standing on top of the kitchen stool at 5 years old I stood and stirred the sauce on top of the stove<br />Didn't actually make it myself till much later but the stirring is the important part, you have to stir it constantly or it sticks<br />White sauce is a basic thing its the things you add that make the different sauces<br />If you want to make Macaroni Cheese add cheese<br />Or parsley sauce add parsley<br />Or go fancy french like<a href="http://www.reluctantgourmet.com/veloute_sauce.htm"> here</a>, just add the different things<br /></div><br /><div><strong>Basic White Sauce<br /></strong>2 Big spoons of plain flour<br />1 Big spoon of butter or margarine<br />1/2 cup of milk (may need a little more than that, it depends on how big your spoon is)<br /><br />Place margarine and flour in saucepan on low heat, stir till margaine is melted, slowly add milk while stirring constantly keep stirring over low heat till sauce is consistency of condensed milk<br /><br />Thats it, that is all white sause is the same sauce that you use in a fancy chicken dish or on the macaroni cheese or over the roast dinner<br />Or like my favorite parsley sauce and sardines on toast </div>Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com2tag:blogger.com,1999:blog-2802901932242446355.post-17240807448162483972007-06-19T08:34:00.000-07:002007-07-05T10:28:07.537-07:00Nursing Home BBQ - June 15,07<br><br /><a href="http://2.bp.blogspot.com/_-QWiGZ1dx-o/Rnf99JvMrrI/AAAAAAAAAF0/uftWcR5Z9ys/s1600-h/martha.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_-QWiGZ1dx-o/Rnf99JvMrrI/AAAAAAAAAF0/uftWcR5Z9ys/s320/martha.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5077806331911253682" /></a><br />Recently, with much anticipation, our little family took ourselves off to have BBQ at the nursing home where my ML lives. The cost was $20 per person and the invitation said the menu was: Roast beef, Roast chicken, baked potato with fixings, a salad and dessert. Not anything over the rainbow but since ML was there, we thought it would be fun for us to attend on a lovely summer's night in June.<br /><br />We were greatly disappointed. The beef was OK, no gravy - the chicken was dry and overcooked and the salad consisted of a green aspic and an orange aspic (gross) because the plates were hot and the aspic just melted into puddles making a psychedelic gravy for the tater and meat to float in. I won't even tell you about the dessert.<br /><br />Anyway, the next time the NH has this little shindig, we plan to whisk ML out to a nice place and spend the $$ there.<br /><br />Where, you are asking is a recipe, and I will oblige by putting in this one.<br /><br /><a href="http://3.bp.blogspot.com/_-QWiGZ1dx-o/Ro0muyZYn1I/AAAAAAAAAGk/pmo49UAnMZk/s1600-h/IMG_1389.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_-QWiGZ1dx-o/Ro0muyZYn1I/AAAAAAAAAGk/pmo49UAnMZk/s320/IMG_1389.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5083762139615240018" /></a><br><a href="http://4.bp.blogspot.com/_-QWiGZ1dx-o/Ro0nbCZYn2I/AAAAAAAAAGs/STLlhHJMDow/s1600-h/IMG_1388.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_-QWiGZ1dx-o/Ro0nbCZYn2I/AAAAAAAAAGs/STLlhHJMDow/s320/IMG_1388.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5083762899824451426" /></a><br><br /><br /><br />Roasting Chicken on the gas grill<br /><br />1 or 2 chickens for roasting<br />pre-marinade:<br />2tbls extra virgin olive oil<br />juice from1 lemon<br />herbs like - basil, tyme, oregano, marjoram and any others you like<br />2 tbls Dijon mustard<br />my secret ingredient is about ½ cup coffee leftover from the morning pot.<a href="http://3.bp.blogspot.com/_-QWiGZ1dx-o/Ro0nvyZYn3I/AAAAAAAAAG0/zpCkYwpdpY0/s1600-h/IMG_1390.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_-QWiGZ1dx-o/Ro0nvyZYn3I/AAAAAAAAAG0/zpCkYwpdpY0/s320/IMG_1390.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5083763256306737010" /></a><br /><br /><br />Now mix this all together and put it and the chicken in a zip-lock bag. Let sit in the fridge for at least an hour or even overnight. <br><a href="http://1.bp.blogspot.com/_-QWiGZ1dx-o/Ro0oBSZYn4I/AAAAAAAAAG8/S9oDLzZwqE0/s1600-h/IMG_1391.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_-QWiGZ1dx-o/Ro0oBSZYn4I/AAAAAAAAAG8/S9oDLzZwqE0/s320/IMG_1391.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5083763556954447746" /></a><br /><br /><br />Time to cook:<br />1st cooking in the microwave oven<br />Place the chicken and the marinade in a mocrowave safe container that fits the oven; cook on high on one side for about 9 minutes, then turn her over and do it again for another 9 minutes. Toss the marinade after.<br /><br />2nd cooking on the grill<br />Place the chicken on a spit and put on the grill - for about another ½ hour with a drip pan under to catch the fat. Watch carefully so the drippings don't ignite. We use BBQ sauce the last 5 minutes or so to get it all glazed and bbqee. AS usual, the chicken is done when pierced with a fork, the juices run clear.<br /><br />I useally cut it up using big kitchen shears. Easire than a knife and no chance of slicing off a finger.<br /><br />The marinade isn't written in stone, just make up a slurry of savory things to let her sit in for a while. It is all about your tastes.<br /><br />Gve it a try, sorry no photo but I will remember to take one the next time I grill a chicken which will probably be this coming Sunday.<br> <a href="http://3.bp.blogspot.com/_-QWiGZ1dx-o/Ro0ppyZYn5I/AAAAAAAAAHE/prhmhFjZc90/s1600-h/Rotisserie_Chicken_and_Baby_Roasted_Potatoes_003.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_-QWiGZ1dx-o/Ro0ppyZYn5I/AAAAAAAAAHE/prhmhFjZc90/s320/Rotisserie_Chicken_and_Baby_Roasted_Potatoes_003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5083765352250777490" /></a>Barbhttp://www.blogger.com/profile/00385619814096259442noreply@blogger.com0tag:blogger.com,1999:blog-2802901932242446355.post-84935164369996781422007-06-06T15:54:00.000-07:002007-07-05T06:28:15.226-07:00Tips and HintsNot a recipe but a link to a lot of useful information. Of course, there are also recipes on this site as well. I have taken the liberty to post this site here and I am not sure if you want things like this on this "spot". I figure any kind of help we can get to keep our families healthy and happy is cool.<br />Barb<br /><br /><span style="color:#cc33cc;">Edit:</span> This post is linked on the side of this page, if you want to contribute in anyway either links for the usefull links section or your email address so you can post on this blog please feel free to post a comment here .<br />We welcome all contributions and/or feedback even anonymous ones<br />Missy ABarbhttp://www.blogger.com/profile/00385619814096259442noreply@blogger.com4tag:blogger.com,1999:blog-2802901932242446355.post-21056191326450549972007-05-30T12:56:00.000-07:002007-07-05T06:28:15.227-07:00French Baguette<a href="http://2.bp.blogspot.com/_-QWiGZ1dx-o/Rl3XO4bLrwI/AAAAAAAAAFM/3F4vfl_nIrI/s1600-h/baguette.jpg"><img id="BLOGGER_PHOTO_ID_5070445406153584386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_-QWiGZ1dx-o/Rl3XO4bLrwI/AAAAAAAAAFM/3F4vfl_nIrI/s400/baguette.jpg" border="0" /></a>These French bread baguette recipes will make you feel like you've stepped into a French bakery. Delicious, authentic, and easy to make!<br /><br />Preparation Time: about 25 minutes<br />Cooking Time: about 25 minutes<br />Resting Time: about 4 hours, 30 minutes<br /><br />Ingredients for French bread baguette recipes:<br /><br />4 cups Flour<br />1 tbsp. Dry Active Yeast<br />1-2 tsp. Salt<br />2 cups Warm Water<br />Oil for bowl<br /><br />How to make it:<br /><br />1. In a bowl, mix together the flour and the salt.<br />2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.<br />3. Gently incorporate the rest of the flour/salt, using your hands.<br />4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.<br />5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.<br />6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.<br />7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.<br />Voilà!<br /><br />Tip for French Bread Baguette Recipes:<br /><br />Baguettes are particularly crusty and light because they are cooked at extremely high temperatures and are vaporized. Even though domestic ovens can't go as high a real French bakery ovens, you can still make an excellent baguette, by remembering to put a bowl of water in the oven. And, of course by baking at a very high temperature.<br /><br />Variations:<br /><br />Do you like whole wheat baguette recipes? Just use 1 cup White flour and 3 cups Whole Wheat flour!<br /><br />Serving Ideas:<br /><br />French bread baguette recipes can be used in a variety of ways: for breadfast with butter and jam, to accompany soups, for sandwiches, cut in thin slices for foie gras, to serve hors d'oeuvres… or really with anything at all because French bread baguette recipes are just so delicious!!!Barbhttp://www.blogger.com/profile/00385619814096259442noreply@blogger.com7tag:blogger.com,1999:blog-2802901932242446355.post-10055644849798250062007-05-30T07:14:00.000-07:002007-07-05T06:29:27.520-07:00Lamingtons<div>There are many stories about why they are called what they are but they are still Lamingtons.Some of the current dictionaries say that they are probably named after Charles Wallace Baillie, Lord Lamington, who was governor of Queensland 1895 - 1901<br />For many years lamingtons were served on state ceremonial occasions in Queensland and won universal approval. But Baron Lamington himself could by no means abide them. He invariably—and somewhat oddly—referred to them as ‘those bloody poofy woolly biscuits’<br />Do not under any circumstances say that Lamingtons are made with stale cake ,the ladies from the Women’s Guild get mightily upset if you say their Lamingtons are stale , they aren’t stale they just work better if the cake is a day old and taste better if they are mature<br /><br /><span style="font-size:130%;">Lamingtons Recipe</span><br /><br /><strong>Ingredients<br /></strong><br />1 slab sponge cake (one day old)<br /><br />4 cups icing sugar<br /><br />1/3 cup unsweetened cocoa powder<br /><br />2 tablespoons butter<br /><br />1/2 cup milk<br /><br />2 - 3 cups desiccated coconut<br /><br /><strong>To make the icing</strong><br />Cool the cake for at least half an hour in the Fridge or Freezer then cut into squares or fingers<br />Combine the Sugar and Cocoa in a large bowl<br />Heat the milk and butter in a saucepan until the butter is melted.<br />Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency<br /><br /><strong>To put it all together</strong><br />Make a production line of Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath.<br />Using a fork dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the rack to dry.<br />Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.</div><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaT1gzY0MZAmhCI5pFF3YGuqu30iRef6tPzS7a_pWQZw4JhFXpKrFmcOJbRk9zSUVlLEb_2QDASPTpdmyMExplKyxCNpM_w-PzW-wlLtPLVYcdKb4m0UpSX9lNcUyxGoWxK0sJa1kTsCP/s1600-h/lamingtons.jpg"><img id="BLOGGER_PHOTO_ID_5070357605972012834" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaT1gzY0MZAmhCI5pFF3YGuqu30iRef6tPzS7a_pWQZw4JhFXpKrFmcOJbRk9zSUVlLEb_2QDASPTpdmyMExplKyxCNpM_w-PzW-wlLtPLVYcdKb4m0UpSX9lNcUyxGoWxK0sJa1kTsCP/s320/lamingtons.jpg" border="0" /></a></p>Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com0tag:blogger.com,1999:blog-2802901932242446355.post-17610382531143871602007-05-30T06:59:00.000-07:002007-07-05T06:29:27.521-07:00PavlovaSo being the sweet person that I am (don’t believe that coz I don’t) and to continue the Australiana stuff here’s a post about Pavlovas.<br /><br />Pavlovas of course are the main thing at any function in Australia no wedding, no fete, no school function even Tupperware party is complete without the obligatory Pav.<br />I actually dislike Pavs cant stand the meringue part but I will eat the fruit off the top and the cream.<br /><br /><strong><span style="font-size:130%;">Background on Pavlovas<br /></span></strong>In the 1930's an Australian chef, Herbert Sachse, invented this dessert when a soft meringue cake was requested for an afternoon tea at the hotel where he worked. This meringue cake, with its unusual soft sweet marshmallow center and crisp crust is produced by folding a little vinegar and cornstarch (corn flour) into the stiffly beaten egg whites and sugar. Once the Pavlova has been baked and cooled, softly whipped cream and fresh fruit (kiwi (fruit), raspberries, strawberries or passion fruit) are mounded in the center of the cake. The name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who visited Australia in the 1920s. Although Australia is credited with inventing this dessert, New Zealand also lays claim to it as a similar dessert was being served in that country around the same time<br /><br />A little known fact about Anna Pavlova, apart from having a dessert named after her also stopped clocks from striking. During her visit to Adelaide she complained that the Adelaide town hall clock striking the hour was keeping her awake, so the clock was stopped from striking the hour between 9pm and 9 am it remained that way till the year 2000 when it finally struck midnight to bring in the millennium, the first time it had struck 12 since her visit 80 years earlier. If you think about it Y2K actually fixed the clock if it hadn’t been the year 2000 it probably would have remained silent.<br /><br /><strong><span style="font-size:130%;">Pavlova Recipe</span><br /></strong>Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.<br /><br />In the bowl of your electric mixer, with the whisk attachment beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks .The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.<br /><br />Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)<br /><br />Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfvTH2CiKymGbGNqh52dFqgSPgsm_PjLCwP-EuVDdaaoP8Rbqf7V-upFiHs8XmC1t_JwmA2S2lqREJIWgztllD2kxsKvNCjwyaV7t8i7T-TXfXjKBcTU1lPJyKx0FsBENFtY1baX8BPbX/s1600-h/pavlova-1.jpg"><img id="BLOGGER_PHOTO_ID_5070353169270796050" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfvTH2CiKymGbGNqh52dFqgSPgsm_PjLCwP-EuVDdaaoP8Rbqf7V-upFiHs8XmC1t_JwmA2S2lqREJIWgztllD2kxsKvNCjwyaV7t8i7T-TXfXjKBcTU1lPJyKx0FsBENFtY1baX8BPbX/s320/pavlova-1.jpg" border="0" /></a>Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)<br /><br />The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.<br /><br />Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnP_-FNlIZv8Cm6s5A5BOVUBz8IKzpYsQUsOHZDECq7_C5IOg9cTnBcQDG6YCpu1EU8n1tX4Ak00rYvwumB9bXTSGcyxZ-y7TOOkREgsAfqBDL1gmsgUKIjfM-T0ij3DyONRIrAzlK7GJV/s1600-h/Creamy_Vanilla_Raspberry_Pavlova.jpg"><img id="BLOGGER_PHOTO_ID_5070353169270796034" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnP_-FNlIZv8Cm6s5A5BOVUBz8IKzpYsQUsOHZDECq7_C5IOg9cTnBcQDG6YCpu1EU8n1tX4Ak00rYvwumB9bXTSGcyxZ-y7TOOkREgsAfqBDL1gmsgUKIjfM-T0ij3DyONRIrAzlK7GJV/s320/Creamy_Vanilla_Raspberry_Pavlova.jpg" border="0" /></a><br /><br />Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours<br /><br /><br /><br />Obviously these are not my pictures ...<br /><br />I don't realy like pav, made it but I won't eat it<br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div>Missy Ahttp://www.blogger.com/profile/00837378208314586720noreply@blogger.com1