tag:blogger.com,1999:blog-65462946374403957432024-02-07T02:48:59.541-07:00Domestication in ProgressUnknownnoreply@blogger.comBlogger184125tag:blogger.com,1999:blog-6546294637440395743.post-29356672248572568882011-01-14T06:40:00.004-07:002011-01-14T06:42:46.041-07:00Potato Leek Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/danivest/5275185242/" style="margin-left: 1em; margin-right: 1em;" title="Potato Leek Soup by dani4982, on Flickr"><img alt="Potato Leek Soup" height="375" src="http://farm6.static.flickr.com/5203/5275185242_eebaf16874.jpg" width="500" /></a></div><br />
<br />
Winter has finally shown it's frosty face here in Philadelphia and I'm desperately digging out all my comfort food recipes, pulling my blinds shut and hunkering down under a blanket. To be honest, all I really want is a big down comforter, Harry Potter (yes, I know those books are old news and I've already read them 7 times) and a big bowl of steamy soup. My new favorite?<br />
<br />
<strong>Potato Leek.</strong><br />
<br />
I've taken snippets from several recipes and made it my own. It's delish. I highly recommend.<br />
PS - if you want a word document of this, email me..<br />
<br />
<strong><span style="font-size: large;">Dani's Potato Leek Soup</span></strong><br />
<br />
<strong><u>Ingredients</u></strong><br />
1lb Leeks - cleaned and dark green parts removed<br />
2 slices thick cut bacon - chopped<br />
4 TBSP unsalted butter<br />
4 small Yukon gold potatoes, peeled and diced small<br />
3 small Yukon gold potatoes, diced into "bite-size soup pieces" (peel if you want)<br />
1 quart chicken broth (or vegetable)<br />
1 C heavy cream<br />
1/2 tsp white pepper<br />
Snipped Chives - for garnishing<br />
Finely Shredded Sharp Cheddar - for garnishing<br />
<br />
<strong><u>Directions</u></strong><br />
1. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to get rid of any sand. Slice thinly and set aside.<br />
<br />
2. In a 6-quart saucepan over medium heat, melt 3TBSP butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, 25 minutes, stirring occasionally. - They should have cooked down quite a bit and be a golden color. (and smell amazing)<br />
<br />
3. While the leeks are cooking, add 1TBSP butter to frying pan and add the chopped bacon. Cook until crispy. - (You could probably just fry the bacon and then chop it... whatever works best) <br />
<br />
4. Back to the soup - after the leeks have cooked 25 minutes, add the 4 diced, peeled, potatoes and 1quart broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, 45 minutes.<br />
<br />
5. Turn off the heat and puree the soup mixture with an immersion blender until smooth. (If you don't have an immersion blender, pour small batches of the soup into a regular blender and return to pot) <br />
<br />
6. Add the 3 remaining potatoes and cook in soup (on medium low) until potatoes are fork tender.*** About another 30-40 minutes.<br />
<br />
7. Stir in the heavy cream, and white pepper. Taste and adjust seasoning if desired. <br />
<br />
8. Sprinkle with chives, cheese and crispy bacon pieces <br />
<br />
9. Serve immediately with a thick, crusty piece of garlic bread<br />
<br />
<br />
*** If you want to cut down on cooking time you can boil the 3 diced potatoes ahead of time and add them but I think they taste better if they're cooked in the soup!Danihttp://www.blogger.com/profile/02011680900101364602noreply@blogger.com6tag:blogger.com,1999:blog-6546294637440395743.post-778682700333697692010-04-09T15:24:00.002-06:002010-04-09T15:41:38.369-06:00Gourmet Mac n' 5 CheeseSo, I love Mac and Cheese. I love it when it's fancy and gourmet. So, about about a year ago while watching "The Ultimate Recipe Showdown" on the Food Network, this recipe won, and I was hooked. So, I finally decided to spend some money on fancy cheese, and give this a try. It was wonderful! I pretty much ate it all. (I am NOT going to think about the fat . . . ) It was really tasty. If you get the time, the craving, and some dough to spend on specialty cheese (I recommend getting them at Harmons) go for it! Oh, and the picture doesn't do it justice. At all.<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458251913911686386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIqz9pJ7qPpxWEqr_deklI8wHaLDuXM-6QHRcCRX_Jc6WYKxqoAvNExouCUXg57Q7kyi8oUt8huHyl2izB0DFrSV0WzRXIn3WwVCkqVkuPucyd8_ZzJkCtt0_U30YU_No2Jp0ksQQSA/s320/DSC01102.JPG" /></div><br /><p>Gourmet Mac n' Five Cheese</p><p>INGREDIENTS:</p><p>1 package (16 oz) pasta</p><p>1/4 lb. bacon</p><p>1 med. onion, diced</p><p>5 Tablespoons unsalted butter</p><p>6 Tablespoons flour</p><p>1 Tablespoon dijon mustard</p><p>2 and 1/2 cups whole milk (I used 1% and it worked fine.)</p><p>2 cups heavy cream</p><p>1 sprig fresh thyme (didn't have any! worked out ok!)</p><p>1 bay leaf</p><p>1/2 teaspoon salt</p><p>1 and 1/2 cups grated Fontina cheese</p><p>1/2 cup crumbled blue cheese (I only put in like 2 Tablespoons. I'm not a huge fan.)</p><p>3/4 cups grated Gruyere cheese</p><p>3/4 cups grated White Cheddar Cheese</p><p>3/4 cups grated Parmesan Cheese</p><p>1/4 cups bread crumbs</p><p>3 Tablespoons chopped Italian parsley</p><p>INSTRUCTIONS:</p><p>Preheat oven to 450 degrees. Butter a 9 x 13 inch glass baking dish.</p><p>Cook pasta according to package. (I did it a bit less since it will cook more in the oven.) Drain, and set aside.</p><p>In a large dutch oven/pot saute the bacon until crisp. Remove with slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 Tablespoons butter to the onion mixture and melt the butter, stirring with a wooden spoon. Add the flour. Using a whisk, , stir constantly until mixed well with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly. Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 min. Strain the milk mixture and discard the solids. Now mix in 1 cup Fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white cheddar, 1/2 cup Parmesan and the reserved bacon and parsley. Continue to stir until all the cheese is melted. Addt eh cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking sich. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15-20 min. or until golden brown. Remove from overn when done and let rest for 5 min. </p><p>ENJOY!</p>AnnDee http://www.blogger.com/profile/02827276894857079770noreply@blogger.com3tag:blogger.com,1999:blog-6546294637440395743.post-55647730247608066322010-04-03T20:57:00.005-06:002010-04-03T21:08:29.462-06:00Warm Apple Crisp<div style="text-align: center;"><a href="http://www.flickr.com/photos/danivest/3298261555/" title="Apple Crisp Cropped by dani4982, on Flickr"><img alt="Apple Crisp Cropped" height="500" src="http://farm4.static.flickr.com/3323/3298261555_0a6cb880aa.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div>I'm not much of a baker but I love apples, and they're especially divine with a dollop of vanilla ice cream, drizzled in caramel.<br />
<span style="font-size: 85%; font-style: italic;"><br />
Recipe Courtesy of<br />
<a href="http://www.amazon.com/gp/product/0848727797?ie=UTF8&tag=thveli-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0848727797">Essentials of Baking: Recipes and Techniques for Successful Home Baking (Williams-Sonoma Essentials)</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thveli-20&l=as2&o=1&a=0848727797" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
</span><span style="font-size: 130%; font-weight: bold;">Ingredients</span><span style="font-size: 85%; font-style: italic;"><br />
</span><span style="font-size: 100%; font-weight: bold;">Filling</span><span style="font-size: 85%; font-style: italic;"><br />
</span><span style="font-size: 100%;">6 C chopped, peeled apples (doesn't necessarily have to be 6... use your judgment)<br />
2 TBSP sugar<br />
1 TBSP fresh lemon / lime juice<br />
1/2 tsp ground cinnamon<br />
<span style="font-weight: bold;">Topping</span><br />
1 C flour<br />
1/2 C old-fashioned rolled oats<br />
1/3 C granulated sugar<br />
1/3 C firmly packed golden brown sugar<br />
1/2 tsp ground cinnamon<br />
1/4 tsp salt (omit if using salted butter)<br />
1/2 C unsalted butter, melted</span><br />
<br />
<span style="font-size: 130%;"><span style="font-weight: bold;">Directions</span></span><br />
1. Heat oven to 350<br />
2. Stir together filling ingredients, dump into glass pie dish or baking dish (I use a small, 9x9, but you can use a larger dish)<br />
3. Make the topping by stirring the flour, oats, sugars, cinnamon and salt until well blended. Stir in melted butter, until evenly moistened crumbs form.<br />
4. Spoon crumb mixture evenly over the filling.<br />
5. Bake 35-40 minutes, until apples are tender. Let sit for 5-10 minutes.<br />
6. Top with vanilla ice cream and warm caramel.<br />
<br />
Can be stored at room temperature for up to 2 daysDanihttp://www.blogger.com/profile/02011680900101364602noreply@blogger.com0tag:blogger.com,1999:blog-6546294637440395743.post-13746315959135315112009-07-24T15:56:00.002-06:002009-07-24T16:02:24.351-06:0010 minute chocolate cake...literally!You'll need a "Rice Cooker Plus" with Pampered Chef to make this cake. <br /><br />All you need to do is make one box of chocolate cake, and then add about 6 spoonfuls of frosting on top of the cake mix, put it in the microwave for 10 minutes, and it's done! It doesn't look beautiful, but it tastes amazing. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijE2xTlrwCLeS_k7cDPFzRTccDjAF6qMz1M4D18tqpcgNfLU78yqcE4vDxfoKeFSq4l1chPsGIW0citZ3mFZjrxFwKhyIEdab9GEj9XEwB8cyJ9Z8nP7vD2yhvMOfl7hAHeTo69Y5o8YY/s1600-h/P7230013.JPG"><img id="BLOGGER_PHOTO_ID_5362150016042050098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijE2xTlrwCLeS_k7cDPFzRTccDjAF6qMz1M4D18tqpcgNfLU78yqcE4vDxfoKeFSq4l1chPsGIW0citZ3mFZjrxFwKhyIEdab9GEj9XEwB8cyJ9Z8nP7vD2yhvMOfl7hAHeTo69Y5o8YY/s400/P7230013.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wDU54MRqyBanluCcfTTNeHBJNej8CZROYPPmqpoEIzmc0VMaQh6cRiktYMU2NRVqOx46NGaSGEFQzxPp6VU8yhgFNcDjGO5FTlkFMd7WQ3zZiTvSjNRB3ivNc3P9YHjC-0-ARipCV0w/s1600-h/P7230004.JPG"><img id="BLOGGER_PHOTO_ID_5362150012061064098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wDU54MRqyBanluCcfTTNeHBJNej8CZROYPPmqpoEIzmc0VMaQh6cRiktYMU2NRVqOx46NGaSGEFQzxPp6VU8yhgFNcDjGO5FTlkFMd7WQ3zZiTvSjNRB3ivNc3P9YHjC-0-ARipCV0w/s400/P7230004.JPG" border="0" /></a><br /><br /><div></div></div>Losee'shttp://www.blogger.com/profile/12852949809581598831noreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-84710126867792217452009-06-19T17:23:00.000-06:002009-06-19T17:24:08.482-06:00Brown Bag Apple PieBrown Bag Apple Pie<br />Crust: 1 1/2 cups flour, 1 1/2 cups flour, 1 tsp. salt, 1/2 cup oil, 2 T. cold milk. Combine and mix until blended. Pat into the bottom and sides of a 9 inch pie plate.<br />Filling: <br />4 cups slices apples, 1/2 cup sugar, 2 T. flour, 1/2 tsp nutmeg, 1/2 tsp. <br />Cinnamon. Combine dry ingredients and loss them lightly with the apples, Pour into the unbaked pie shell. Add topping (below).<br /><br />Topping: 1/2 cup flour, 1/2 cup butter, room temperature, 1/2 cup sugar. Combine and mix with fingers until crumbly. Put the pie in a large brown paper grocery bag. Fold to seal, staple shut. Bake @ 350& for 1 1/2 hours. <br />Remove from oven and let cool in the bag.Sharon Murphyhttp://www.blogger.com/profile/07425003604148130022noreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-18901849357847782272009-06-09T14:16:00.002-06:002009-06-09T14:17:33.021-06:00Carmel Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBds6MuAEPKaI02drm-Kp4tFR1u5elzGPhUO-bEFr5Ky1ZnHJvxftU3Q5Nk1s8wxDETL8ORXckcFfSU8oAMi1WLczTc3FbKfWfrXjpCTWuV_ZwXCuzxGoIlfiU0ydFHiea400f8G5MNQ/s1600-h/DSC00015.JPG"><img id="BLOGGER_PHOTO_ID_5345424456293546594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBds6MuAEPKaI02drm-Kp4tFR1u5elzGPhUO-bEFr5Ky1ZnHJvxftU3Q5Nk1s8wxDETL8ORXckcFfSU8oAMi1WLczTc3FbKfWfrXjpCTWuV_ZwXCuzxGoIlfiU0ydFHiea400f8G5MNQ/s320/DSC00015.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqF1t9DKIqPxDBf1pxD7zalILMX_qrwcSOfYMGqdl1ZBHs3RWcJaeoxODFyraqVZ3dfhMfgrCPNUb8bYg2EmxlFExvuxEERMvR-atG8LsGtF1O32lvNYDDHSICzLLvi7PFiMd0yr4SLw/s1600-h/DSC00015.JPG"></a><br />So, this is at the request of my great friend, Toni. These are addicting!<br />Ingredients:<br />50 Carmels (one package of Kraft is about 50)<br />1 can of evaporated milk (you'll need 1/2 cup and 1/3 cup)<br />3/4 cup melted butter/margarine<br />1 chocolate cake mix (german, dark, milk, etc.) NOT a brownie mix!<br />1 cup chocolate chips<br />Preheat oven to 350.<br />Unwrap carmels and put in saucepan. Add to that 1/2 cup of the evaporated milk. Melt this over the stovetop. (Stir often!) Meanwhile, make the brownies by mixing the cake mix, melted butter, and 1/3 cup of the evaporated milk. Take half of this dough (maybe a bit more) and press it into the bottom of a 9x13" pan. Bake 6 min. at 350 degrees. After 6 min., take it out, and sprinkle the chocolate chips evenly over the hot batter. Then, drizzle the melted carmel over the top of that. Crumble the rest of the brownie dough over the top. Put back in oven to bake for 15-18 min. Let cool completely before cutting! Put in refrigerater when cool enough to set the carmel. ENJOY! These really are yummy, and can be pretty messy too!</div>AnnDee http://www.blogger.com/profile/02827276894857079770noreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-3854239830999147822009-03-13T18:00:00.000-06:002009-03-13T18:01:18.128-06:00Snickerdoodles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXauwnpXPDaf4RObbNRi5oIwYUCUfkq05rKSAsD2gDOf3vOzZ2wG3w9_DaRnvw-Jai9q-LZ6aehGcP4dag_7wAIc3bbCLnhs8zPdHt8vouetc88_EwZ4vU9vFxWslqVGPfNBab03fReM/s1600-h/SDC14086.JPG"><img id="BLOGGER_PHOTO_ID_5312817639936664226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXauwnpXPDaf4RObbNRi5oIwYUCUfkq05rKSAsD2gDOf3vOzZ2wG3w9_DaRnvw-Jai9q-LZ6aehGcP4dag_7wAIc3bbCLnhs8zPdHt8vouetc88_EwZ4vU9vFxWslqVGPfNBab03fReM/s320/SDC14086.JPG" border="0" /></a> <div><div><div>I have been on a quest to find a recipe that makes soft and chewy <span class="blsp-spelling-error" id="SPELLING_ERROR_0">snickerdoodles</span>. I think I have found “the recipe”. The key to this recipe (and any, really) is that you do not add too much flour and that you do not over bake them. Flour makes cookies more dry and hard as does <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">over baking</span>. </div><div><br />To correctly measure flour, use a spoon to lightly scoop flour out of its container into a measuring cup. Continue until the cup is overflowing. Then use the back side of a knife to level off the flour even with the top edge of the measuring cup. That way you don’t pack too much flour into the measuring cup.</div><div><br />Ingredients:</div><div>1 c. vegetable shortening</div><div>1 1/2 c. sugar</div><div>2 eggs</div><div>2 3/4 c. flour</div><div>1 t. soda</div><div>1/4 t. salt</div><div></div><br /><div>Cream shortening, sugar and eggs together in a bowl. In separate bowl, add dry ingredients together and then mix well into the sugar/shortening mixture. Form dough into balls (about the size of a large walnut) and roll in a mixture of 1 T. sugar and 2 t. cinnamon. Flatten them a little. Bake on an <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ungreased</span> cookie sheet at 350 degrees for 10 minutes. Do not over bake. They don’t look “done” but they will after sitting for a few minutes. Yummy!<br /><br /><img id="BLOGGER_PHOTO_ID_5312817371816674018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIp1MV8DwBEm3KsLOyE1xwjY62Fp279s6XXcHphyAXgN6DOse_Y5ilVDrBm-jm4jyCm1teTG9V8X6tHt0Zb4gd5iEgx7HpyI0X_-2d6YQHKm4TAWOFja2RXNfBqyAqyOPolAV7D_1aQDU/s320/SDC14084.JPG" border="0" /></div></div></div>Ashleighhttp://www.blogger.com/profile/02094855438191462858noreply@blogger.com6tag:blogger.com,1999:blog-6546294637440395743.post-6898189965548471262009-03-13T11:10:00.001-06:002009-03-13T11:12:06.203-06:00Cheesy Chicken Skillet Dinner<em>Ingredients</em><br />1 tsp oil<br />1 1/4 lb chicken cut up into pieces<br />2 cups carrots (sliced)1 medium zucchini (sliced)<br />2 TBSP soy sauce<br />8 med green onions (sliced, 1/2 cup)<br />2 cups cheddar cheese<br /><br /><em>Directions</em><br />Heat 12 inch skillet over med-high heat. Add oil and chicken- stir fry 4-5 minutes or until no longer pink in center. Remove from skillet.<br /><br />Add carrots & zucchini to skillet, stir fry 4-5 minutes or until crisp tender. Add chicken & soy sauce; toss until chicken & veggies are coated with soy sauce.<br /><br />Sprinkle with onions & cheese. Cover skillet until cheese is melted.Kristenhttp://www.blogger.com/profile/05393381350051162501noreply@blogger.com2tag:blogger.com,1999:blog-6546294637440395743.post-90856025000277535262009-02-10T17:01:00.004-07:002009-02-10T23:12:36.770-07:00Help!Although I adore my husband, he's the pickiest eater I've ever met. I need help with new recipes that still have flavor (I love everything!). He doesn't like onions, peppers, tomatoes, or vegetables of any kind for that matter(peas, squash, zucchini, you name it..).<br /><br />Oh, and lately he's doing away with garlic(so his breath isn't terrible).<br /><br />What in the world is a woman supposed to cook? I'm getting bored with our menu, so I'd appreciate any input!<br /><br />Thanks!Emily + Erichttp://www.blogger.com/profile/08008099909843550568noreply@blogger.com6tag:blogger.com,1999:blog-6546294637440395743.post-53400262290847795752009-01-30T21:26:00.000-07:002009-01-30T21:27:04.596-07:00Valentine Red Cake<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CUser%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><o:p> </o:p>½ cup shortening</p> <p class="MsoNormal">(2) 1 oz. bottles red food coloring</p> <p class="MsoNormal">1 tsp. salt</p> <p class="MsoNormal">2 ½ cups cake flour</p> <p class="MsoNormal">1 ¼ cups sugar</p> <p class="MsoNormal">3 tsp. cocoa</p> <p class="MsoNormal">1 tsp. soda</p> <p class="MsoNormal">1 tsp. vinegar</p> <p class="MsoNormal">2 eggs</p> <p class="MsoNormal">1 tsp. vanilla</p> <p class="MsoNormal">1 cup 2 T. buttermilk</p> <p class="MsoNormal">Cream sugar, shortening and add eggs.<span style=""> </span>Make a paste of food coloring and cocoa and add to the mixture.<span style=""> </span>Add vanilla to buttermilk.<span style=""> </span>Sift salt and flour together.<span style=""> </span>Add all to mixture a little at a time.<span style=""> </span>Dissolve soda in vinegar and fold in last.<span style=""> </span>Bake at 375* for 35 minutes.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Icing</p> <p class="MsoNormal">Cream:<span style=""> </span>1 cup butter and 1 cup sugar until fluffy and almost white.<span style=""> </span>Add 1 tsp. vanilla.<span style=""> </span>Blend in the following mixture slowly with a beater:<span style=""> </span>1 cup milk and 3 T. flour.<span style=""> </span>Cook until very thick like a paste on low heat.<span style=""> </span>Cool and put on cake.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> Sharon Murphyhttp://www.blogger.com/profile/07425003604148130022noreply@blogger.com0tag:blogger.com,1999:blog-6546294637440395743.post-77262555075308450172009-01-29T10:19:00.004-07:002009-02-01T15:40:37.446-07:00Martha Stewart's Macaroni & Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Hf6mRgifHmt0YzwU_DIrTeFGobIAAeFAOGZr0CPfufB6lwOM33hQTGxSqxJSNLSOpQExcRwCnx00Ue3X2qFuhr1mkKbFFQm5fWXDV2zS3BckHWWta50ADdjsBiWrfaHBBxAULEJFBWQ/s1600-h/martha+mac+n+cheese"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Hf6mRgifHmt0YzwU_DIrTeFGobIAAeFAOGZr0CPfufB6lwOM33hQTGxSqxJSNLSOpQExcRwCnx00Ue3X2qFuhr1mkKbFFQm5fWXDV2zS3BckHWWta50ADdjsBiWrfaHBBxAULEJFBWQ/s320/martha+mac+n+cheese" alt="" id="BLOGGER_PHOTO_ID_5296768692424543602" border="0" /></a><br />Martha has really outdone herself with this recipe. I was too busy eating to take a picture of the finished product, so here is a photo I found online. I put in my own 2 cents in <span style="font-weight: bold;">bold</span>. Enjoy!<br /><br />You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.<br />Ingredients<br /><br /> * 8 tablespoons (1 stick) unsalted butter, plus more for dish<br /> * 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces<br /> * 5 1/2 cups milk<br /> * 1/2 cup all-purpose flour<br /> * 2 teaspoons salt<br /> * 1/4 teaspoon freshly grated nutmeg<br /> * 1/4 teaspoon freshly ground black pepper<br /> * 1/4 teaspoon cayenne pepper, or to taste<br /> * 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)<br /> * 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) – <span style="font-weight: bold;">(We’ve only used Pecorino Romano – though I love Gruyere. You'll find it in the gourmet cheese section.)</span><br /> * 1 pound elbow macaroni <span style="font-weight: bold;">(we’ve used the really big macaroni & the bigger seashell shapes. Pick whatever shape you want - be sure it's something that will trap the sauce)</span><br /><br /> 1. Heat oven to 375 degrees. Butter a 3-quart casserole dish <span style="font-weight: bold;">(9x13)</span>; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter <span style="font-weight: bold;">(I just microwave the butter to melt it. Let’s save some time, people!)</span>. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.<br /> 2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.<br /> 3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.<br /> 4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.<br /> 5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce<br /> 6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.Emily + Erichttp://www.blogger.com/profile/08008099909843550568noreply@blogger.com2tag:blogger.com,1999:blog-6546294637440395743.post-79259527928395833852009-01-16T14:16:00.002-07:002010-04-03T20:10:09.611-06:00Grilled Vegetable Panini<div style="text-align: center;"><a href="http://www.flickr.com/photos/danivest/3171889089/" title="Grilled Vegetable Panini by dani4982, on Flickr"><img alt="Grilled Vegetable Panini" height="333" src="http://farm4.static.flickr.com/3268/3171889089_1f54379c93.jpg" width="500" /></a><br />
<br />
This panini is a throw-together and we each make our own a little different. So here's our ingredients... make one however you wish. <br />
<u><strong>Ingredients</strong></u>Thick, crusty, artisan bread - sliced<br />
Roasted red pepper (peel the skin off though, after roasting)<br />
Grilled zucchini (you can 'pan grill' these - just use a little olive oil)<br />
Grilled eggplant<br />
Grilled red onion<br />
Basil pesto<br />
Tomato<br />
Fresh mozzarella<br />
Balsamic Vinegar<br />
<br />
** Spread a thick schmear of pesto on both sides of bread, layer with zucchini, eggplant, onion, red pepper and tomato (Kurt adds the mozzarella prior to 'grilling' - I like it cold)<br />
<br />
Grill in panini maker until golden brown, add mozzarella and a splash of balsamic vinegar **<br />
<br />
Serve with kettle chips and a pickle. And a <a href="http://vestlife.blogspot.com/2007/06/kurts-limeade.html">limeade</a>. </div>Danihttp://www.blogger.com/profile/02011680900101364602noreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-36762540688911710192009-01-14T14:05:00.003-07:002009-01-14T14:08:24.198-07:00Chicken Cordon Blue CasseroleLayer the following ingredients in this order in a 9x13 dish:<br />-Chicken breasts<br />-Swiss cheese<br />-Ham<br />-2 cans of cream of chicken mixed with 1/4 C water<br />-Stove top chicken flavor made with 1 1/4 C water<br />-1/3 C butter on top<br /><br />Bake 50-60 minutes at 350 degreesKristenhttp://www.blogger.com/profile/05393381350051162501noreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-74741994273035075532009-01-09T14:27:00.002-07:002009-01-09T14:29:56.910-07:00Chile Verde Chicken<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CUser%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="country-region"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Bookman Old Style"; panose-1:2 5 6 4 5 5 5 2 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><span style=";font-family:";" >6 boneless chicken breasts, flattened<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1 small chopped onion<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1 cup celery<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1/3 cup chopped green chili peppers<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >¼ cup chicken stock or bouillon<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >2 cups dry bread crumbs<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >1 <span style=""> </span>can green salsa verde<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Grated cheddar cheese<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Lightly brown one side of chicken in a small amount of butter<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Remove.<span style=""> </span>Saute onion in butter, add celery, chilies, chicken stock.<span style=""> </span>Simmer about 3 minutes.<span style=""> </span>Toss mixture with bread cubes.<span style=""> </span>Add more stock if necessary to hold together.<span style=""> </span>Divide into portions.<span style=""> </span>Wrap a chicken breast around a portion of stuffing.<span style=""> </span>Secure with skewers.<span style=""> </span>Brush all sides with melted butter. <span style=""> </span>Bake 325* for one hour.<span style=""> </span>Brush with butter and continue to bake another 30 minutes.<span style=""> </span>Remove from oven, cover with salsa and sprinkle with cheese.<span style=""> </span>Bake at 400* for 10 minutes or until cheese melts and sauce is bubbly.<o:p></o:p></span></p> Sharon Murphyhttp://www.blogger.com/profile/07425003604148130022noreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-43541758930712569292008-12-20T14:47:00.002-07:002008-12-20T14:49:39.354-07:00Phyllo Wrapped Asparagus...<div>I saw this recipe from Paula Dean on a friends blog and remembered that someone had asked about Phyllo recipes so thought I'd share: </div><img id="BLOGGER_PHOTO_ID_5281992638316654418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 160px; CURSOR: hand; HEIGHT: 120px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9FROxNLkAF515EwMjfQ91k4bJM3sefOu2X_u2B8K7mTL9x3lkoDpP0IOhCYn7R_h71l6ANaEebZLvO_suu-xFM7_SuglKVEzk4Bj7n4-nzOkLzl5_G4KMajEb4AjlEI9NoqSmtzHHVpN/s400/pa0806_asparagus_med.jpg" border="0" /> <div></div><div>Phyllo Wrapped Asparagus</div><div></div><br /><div>Ingredients8 or 9 asparagus spears, depending on size </div><div>1/2 (16-ounce) package frozen phyllo dough sheets, thawed </div><div>1/4 cup butter, melted </div><div>1/4 cup finely grated Parmesan (I think this would be better with a richer fresh grated cheese like gruyere)</div><div></div><br /><div>Directions: </div><div> </div><div>Preheat oven to 375 degrees F. </div><div>Snap off the tough ends of the asparagus. </div><div>Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy. </div>Amyhttp://www.blogger.com/profile/10310374275928916920noreply@blogger.com0tag:blogger.com,1999:blog-6546294637440395743.post-4576210234072935052008-12-13T14:03:00.000-07:002008-12-13T14:05:24.231-07:00Phyllo/Fillo doughDoes anyone have any good recipes using phyllo dough? I've tried a few things, like salmon wrapped in phyllo and turnover-type desserts, but I would love any other ideas.<br /><br />Also, any hints on how to handle it, or how much butter you <span style="font-style: italic;">really</span> need to use on each sheet, or an easier way to prepare them would be helpful.<br /><br />Thanks!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-5781056966240086182008-11-09T10:36:00.001-07:002008-11-09T10:37:59.641-07:00Sparkling Apple CiderWith the Holidays coming up, at parties, we always enjoy the famous Sparkling Apple Cider. We figured out how to make our own at home, and it tastes the same!<br /><br />2 gallons of apple juice or apple cider<br />3 lbs of dry ice<br /><br />Easy!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtQM4R7-dMOB16ipNxNmI4QOGB_aHhKDNzbK336K7g_tG6wdLR2rtphjir-yuRqThGYNmNv2r6wghEuk8j3n2ZkdTEBAdo2e_TS0_vOfLQwtlaj5pFIrBaQkp0tKy469oCpyxDwL4iuE/s1600-h/P1010050-1.JPG"><img id="BLOGGER_PHOTO_ID_5266713110639509586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtQM4R7-dMOB16ipNxNmI4QOGB_aHhKDNzbK336K7g_tG6wdLR2rtphjir-yuRqThGYNmNv2r6wghEuk8j3n2ZkdTEBAdo2e_TS0_vOfLQwtlaj5pFIrBaQkp0tKy469oCpyxDwL4iuE/s400/P1010050-1.JPG" border="0" /></a><br /><div></div>Losee'shttp://www.blogger.com/profile/12852949809581598831noreply@blogger.com0tag:blogger.com,1999:blog-6546294637440395743.post-26669523605469844642008-11-07T09:34:00.012-07:002009-02-01T15:39:11.301-07:00Chicken & Cashew Stir-Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLlGGi42F7tRVm7Fl1qIjzgFYPrp7j_Fp7VYamnVMQwuajJvVhEHvBKEqoIxiKpRvHzwh9gkjc7m37tzRwQY_5ULtmtakL2oeV4G_gMzpBtVcQ4a0n-4zBDVFHirKv9RVh5iJKFdnUas/s1600-h/P1010066.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLlGGi42F7tRVm7Fl1qIjzgFYPrp7j_Fp7VYamnVMQwuajJvVhEHvBKEqoIxiKpRvHzwh9gkjc7m37tzRwQY_5ULtmtakL2oeV4G_gMzpBtVcQ4a0n-4zBDVFHirKv9RVh5iJKFdnUas/s320/P1010066.JPG" alt="" id="BLOGGER_PHOTO_ID_5265963407182896834" border="0" /></a><br />Hi - I'm Emily & I'm the the new girl here! Thanks for letting me join! This recipe has never let me down. I hope you enjoy it as much as we do! We serve this with rice. If you don't have a wok, I'm sure this could easily be made in a large, non-stick pot.<br />The Ingredients:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9llSlvdIuPKT7OBdHzIpMDlI-XsrofwRROSfkKpmS8GY706oByORyTUV0zms8JulJKfw5CIrDhO5QORNo57ZAXKKsPxG04avKR4_f4OHEtmY6Ha4AL5DPAzmh8pXgmeM_GgjxQKShpk/s1600-h/P1010055.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9llSlvdIuPKT7OBdHzIpMDlI-XsrofwRROSfkKpmS8GY706oByORyTUV0zms8JulJKfw5CIrDhO5QORNo57ZAXKKsPxG04avKR4_f4OHEtmY6Ha4AL5DPAzmh8pXgmeM_GgjxQKShpk/s320/P1010055.JPG" alt="" id="BLOGGER_PHOTO_ID_5265964959218579330" border="0" /></a><br /><br />1 lb. chicken tenders (thawed & cut in bite sized pieces)<br />2 Tbsp. Soy sauce<br />2 Tbsp. Oil<br />1 small onion, sliced thin<br />1/2 lb. mushrooms, sliced<br />2 medium carrots, peeled & sliced<br />1 tsp. sugar<br />cashews (salted tastes better!)<br />2 small zucchini, sliced<br />1 small cabbage, shredded (about 4 cups)<br />1 tsp. sugar<br />1 pkg. frozen pea pods, thawed<br />1/4 cup soy sauce<br />2 1/2 Tbsp. cornstarch<br /><br />1. In a small bowl, marinate chicken and 2 Tbsp. soy sauce for 15 minutes.<br />2. Now is a great time to chop, slice & shred all the veggies! This recipe is much easier if you do this before you start cooking.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIkq4-SKHio6rSshhUxGfXJj02f5WOJ4Cu5uFs724h39lN8yqvaaWuY9gSuOuJLIFl6w1rPo_yWLspNSmC_oudhMjNtBD__bAnFYi1XRrjbxoukp5nYUtNQIxfIN_37Y0yOeINLKAZH8/s1600-h/P1010057.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIkq4-SKHio6rSshhUxGfXJj02f5WOJ4Cu5uFs724h39lN8yqvaaWuY9gSuOuJLIFl6w1rPo_yWLspNSmC_oudhMjNtBD__bAnFYi1XRrjbxoukp5nYUtNQIxfIN_37Y0yOeINLKAZH8/s320/P1010057.JPG" alt="" id="BLOGGER_PHOTO_ID_5265959837478370482" border="0" /></a><br />3. Heat wok to medium-high, about 375 degrees. Add chicken & stir-fry until white & firm. Add onion & mushrooms. Continue stir-frying until vegetables are soft.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoIyKdlO4cVkZmfNK6wPtPJhoy36grOyLt7OUybm3pzhkWx6KnbnvrSuWaaFg8CltYHXVslebzVpZtIkvqvuXkmda83aJzwJdBtVquaoVvt2ahPzByRFwECWp7yCYXWTd-2klcNMxCkM/s1600-h/P1010059.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoIyKdlO4cVkZmfNK6wPtPJhoy36grOyLt7OUybm3pzhkWx6KnbnvrSuWaaFg8CltYHXVslebzVpZtIkvqvuXkmda83aJzwJdBtVquaoVvt2ahPzByRFwECWp7yCYXWTd-2klcNMxCkM/s320/P1010059.JPG" alt="" id="BLOGGER_PHOTO_ID_5265960298309927666" border="0" /></a><br />4. Remove chicken & vegetables from wok and set aside.<br />5. Add 2 Tbsp. oil and stir-fry carrots until bright in color and partly cooked. Sprinkle carrots with 1 tsp. sugar, then add zucchini. Stir-fry until almost tender. Add cabbage and 1 tsp. sugar. Stir-fry all vegetables until cabbage is tender-crisp.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhA3mZqRLGwcAwF4FOG8dvY4jNNIKUWiosN-MlKz3q_4QgOUcX0p6fdQNO_7CDrkf7krskE4mmj6uBTk7I7Li2JiN360-xNrqdJeLlmPRjVftcktYRsDrmUtmuSyO2RoYHPT3QLiQEOM/s1600-h/P1010062.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhA3mZqRLGwcAwF4FOG8dvY4jNNIKUWiosN-MlKz3q_4QgOUcX0p6fdQNO_7CDrkf7krskE4mmj6uBTk7I7Li2JiN360-xNrqdJeLlmPRjVftcktYRsDrmUtmuSyO2RoYHPT3QLiQEOM/s320/P1010062.JPG" alt="" id="BLOGGER_PHOTO_ID_5265961474513570770" border="0" /></a><br />6. Add cashews (to taste - we LOVE them, so I add a couple of big handfuls), pea pods, and toss to combine. Add chicken & onion mixture to wok. Stir soy sauce and cornstarch together to dissolve. Pour into the wok & stir-fry until sauce is thickened, about 1 minute.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbefcxZguM21f_xpT9Rs85XH5IKW-M-h9K855h2EPzDSKVW1E8L5TSMjkSUNAMTVzVMHoTPMxdnxIEheV0K4ow7ODX2r7nIEl2rWBb0vWWEVSsssPOA3TpmxO0RRtn4fFtCCZi0W8ufg/s1600-h/P1010064.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbefcxZguM21f_xpT9Rs85XH5IKW-M-h9K855h2EPzDSKVW1E8L5TSMjkSUNAMTVzVMHoTPMxdnxIEheV0K4ow7ODX2r7nIEl2rWBb0vWWEVSsssPOA3TpmxO0RRtn4fFtCCZi0W8ufg/s320/P1010064.JPG" alt="" id="BLOGGER_PHOTO_ID_5265962969067890866" border="0" /></a><br />7. Toss your chinese take-out menu & dig-in!Emily + Erichttp://www.blogger.com/profile/08008099909843550568noreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-31010615977804163062008-10-18T12:13:00.005-06:002008-10-18T12:17:34.359-06:00Slow Cooker Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7s-37EOowVCsRcmzzhzxMnnScL-24cFKyYMyDqk5Zii2FoszG8zh_HoFpX80FXPF0-G-IWa8f4SHo1qDz4rbb2mPi8U8B_yD8Qeb-zPAJ3p0rD7VXFuyJHE3e5_50UdFCbS7sNuBlA/s1600-h/Slow-Cooker-Hearty-Beef-Chili-55824.jpg"><img id="BLOGGER_PHOTO_ID_5258559212518951346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7s-37EOowVCsRcmzzhzxMnnScL-24cFKyYMyDqk5Zii2FoszG8zh_HoFpX80FXPF0-G-IWa8f4SHo1qDz4rbb2mPi8U8B_yD8Qeb-zPAJ3p0rD7VXFuyJHE3e5_50UdFCbS7sNuBlA/s320/Slow-Cooker-Hearty-Beef-Chili-55824.jpg" border="0" /></a><br />This recipe was quick and easy. It turned out really flavorful, and thick-which I love. Must top with sour cream, too. It was taken from <a href="http://www.kraftfoods.com/">www.kraftfoods.com</a><br /><br /><div>INGREDIENTS:</div><br /><div>1-1/2 lb. lean ground beef<br />1 can (15 oz.) dark red kidney beans, drained, rinsed<br />1 can (15 oz.) light red kidney beans, drained, rinsed<br />1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa<br />1 can (16 oz.) no-salt added tomato sauce<br />2 Tbsp. chili powder<br />1 onion, chopped<br />1 cup frozen corn, thawed, drained<br />1 cup KRAFT Mexican Style Shredded Four Cheese </div><br /><div></div><br /><div>DIRECTIONS:</div><br /><div><br />BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.<br />COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).<br />STIR just before serving. Serve topped with the cheese. </div><br /><div>**I cooked the beef and the onion together. I also added in one clove of garlic to the beef and onion.</div>AnnDee http://www.blogger.com/profile/02827276894857079770noreply@blogger.com2tag:blogger.com,1999:blog-6546294637440395743.post-70441560298189960542008-09-12T12:12:00.002-06:002008-09-25T11:42:47.533-06:00Pumpkin Zucchini Bread3 eggs slightly beaten<br />2 cups sugar<br />1 cup canned pumpkin<br />1 cup butter<br />3 cups flour<br />1 tsp.vanilla<br />1 T baking soda<br />1/2 tsp. each: baking powder, salt,<br />cinnamon, nutmeg, cloves<br />1 cup shredded zucchini<br />1 cup chopped walnuts/ chocolate chips<br />***Combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients to pumpkin ingredients. Stir in zucchini and nuts/chocolate chips. Pour into 2 greased loaf pans. Bake @ 350 for 50 minutes. cool for 10 minutesSharon Murphyhttp://www.blogger.com/profile/07425003604148130022noreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-74120519197019455522008-09-01T20:19:00.005-06:002010-04-03T20:10:53.929-06:00Fresh Lime Salsa<div style="text-align: center;"><a href="http://www.flickr.com/photos/danivest/2819350037/" title="Fresh Lime Salsa by dani4982, on Flickr"><img alt="Fresh Lime Salsa" height="500" src="http://farm4.static.flickr.com/3184/2819350037_371359d702.jpg" width="333" /></a><br />
<br />
All I can say is... my cousin Lauren eats this plain with a fork. For dinner. But I prefer it as a snack with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tostito's</span> Lime Chips.<br />
<br />
You can eat it however you please.<br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
6 Roma tomatoes - chopped<br />
1 avocado - diced<br />
1 small red onion - finely diced<br />
1 can black beans - drained and rinsed<br />
1 can white <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">shoe peg</span> corn - drained<br />
1/4 C chopped, fresh cilantro<br />
Juice of 2 limes<br />
2 TBSP white wine vinegar<br />
<br />
Combine all ingredients in bowl and serve.<br />
<br />
<span style="font-style: italic;">*I suggest you make this a day ahead and store in the fridge because... when the flavors have had time to mingle... oh my. It's heaven.</span></div>Danihttp://www.blogger.com/profile/02011680900101364602noreply@blogger.com3tag:blogger.com,1999:blog-6546294637440395743.post-31203799306974730432008-08-26T11:31:00.002-06:002008-08-26T11:33:42.264-06:00Spanish Rice2 cups white rice<br />2-3 TBS cooking oil<br />3 large <span class="blsp-spelling-error" id="SPELLING_ERROR_0">roma</span> tomatoes<br />1 TBS chicken base<br />2 TBS crushed garlic<br /><br />Combine the rice and the cooking oil in a skillet or large pan. Cook the rice until it starts to brown and smells nutty. Stir frequently so it <span class="blsp-spelling-error" id="SPELLING_ERROR_1">doesn</span>’t burn or over cook.<br /><br />In a blender combine tomatoes, chicken base, garlic. Blend fine. Add water to reach 4 cups of liquid. Poor over cooked rice. Put a lid on and turn down to low. Simmer until the liquid evaporates and the rice is tender.<br /><br />You can play with these <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">proportions</span> to get the amount of rice you want to make.Ashleighhttp://www.blogger.com/profile/02094855438191462858noreply@blogger.com2tag:blogger.com,1999:blog-6546294637440395743.post-30679205312469612302008-08-14T14:29:00.000-06:002008-08-14T14:30:00.891-06:00Zucchini Bars4 eggs<br />1 2/3 C sugar<br />1 C oil<br />2 C grated zucchini<br />2 tsp baking powder<br />2 tsp cinnamon<br />2 C flour<br />1 tsp salt<br />1 tsp baking soda<br />Beat eggs, sugar, oil and zucchini until fluffy. Stir dry ingredients. Add to zucchini mixture. Bake on ungreased 15 x 10 x 1 pan 350 for 25- 30 minutes.<br />ICING<br />(1) 3 oz cream cheese<br />1/2 C butter<br />1 tsp vanilla<br />2 C powdered sugar<br />Blend together and frost.Sharon Murphyhttp://www.blogger.com/profile/07425003604148130022noreply@blogger.com2tag:blogger.com,1999:blog-6546294637440395743.post-69856382683513620642008-07-14T20:43:00.002-06:002008-07-14T21:05:43.246-06:00Yummy Lemon Cakes1 box yellow cake mix<br />16 oz. sour cream<br />2 eggs<br />2 (or more) lemons butter, softened<br />sugar<br />You will need microwave safe coffee cups or little bowls. This makes app. 10 cakes. Mix cake mix, sour cream, and eggs. Zest one lemon (grate the rind on a teeny-tiny grater-do not grate the fruit) and add to the mix. Slice second lemon into thin slices. Grease coffee cups with butter, then pour some sugar in and move around until inside of cup is coated with a thin layer of sugar. Place lemon slice in the bottom of 5 cups. Pour mix on top until cups are half full. Microwave all 5 cups for six minutes. Turn upside-down on plate.<br />*Tap on the sides of the cup to loosen cake.Clean cups and make 5 more.<br />Serve topped with whipped cream or lemon sauce.Sharon Murphyhttp://www.blogger.com/profile/07425003604148130022noreply@blogger.com1tag:blogger.com,1999:blog-6546294637440395743.post-74856068535198877662008-06-30T14:37:00.003-06:002008-07-01T09:53:17.532-06:00Easy French Bread Pizza<strong>Ingredients:</strong><br />Loaf of french bread (I have found the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Walmart</span> french bread in the clear plastic wrap works best!)<br />Pizza sauce (not the same as marinara)<br />Shredded mozzarella cheese<br />Pizza toppings of choice: pepperoni, ham, pineapple, meat, onions, green peppers, mushrooms, etc.)<br /><br />Cut the loaf of bread in half lengthwise. Place bread crust-side down on tin foiled cookie sheet. Broil on high until bread is toasted. Pull out of oven and spoon pizza sauce onto bread. Add toppings of choice onto pizza sauce. Cover with LOTS of mozzarella cheese. Bake at 425 until cheese is melted and bubbly.Ashleighhttp://www.blogger.com/profile/02094855438191462858noreply@blogger.com2