tag:blogger.com,1999:blog-75081805131850112302024-03-06T19:33:53.693-08:00Cooking The AmazingCooking The Amazing is where to go for recipes and cooking techniques for the home cook at all levels of skill. If you love to cook and eat amazing food, you will find recipes that bring out your creative inner chef here.m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-7508180513185011230.post-85036167454327564582012-11-04T14:08:00.003-08:002012-11-06T11:18:55.825-08:00VEGETABLE BEEF SOUP<div class="separator" style="clear: both; text-align: center;">
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<strong><span style="font-family: Georgia; font-size: large;">When there is a chill in the air Soup is the cure for all that ails you. Making your own Soup does take some time but the effort is worth the Amazing flavor that comes of it. Canned Soup, which is in all of our pantries, is loaded with Salt, preservatives and things that just do not taste good. If you can chop a Carrot and brown Beef you can make this Soup. And if you want to feed your family a Soup that is wholesome and beyond delicious, you will be <em>Cooking The Amazing</em>.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1 T Extra Virgin Olive Oil</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 Strips Of Bacon Chopped</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 Anchovy Fillets</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 3/4 lb. Beef Roast (Chuck or Butt) Cubed</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fresh ground Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Extra Virgin Olive Oil (If Needed-See Recipe)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 c Diced Onion Small</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 Cloves Garlic Fine Chopped</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 T Tomato Paste</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Worcestershire Sauce</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 t Dried Thyme</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Paprika</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">5 T Beef Base</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">8 c Water</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 Dried Bay Leaves</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">14.5 oz Can Of Stewed Tomatoes</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Chopped Peeled Carrot</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Chopped Celery</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Sliced White Button Mushrooms</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3/4 c Chopped Seeded Green Bell Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3/4 c Chopped Seeded Red Bell Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Chopped Fresh Trimmed Green Beans</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 c Diced Peeled Potato (Red or Yukon Gold)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Turnips Peeled and Diced</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Butter</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Sea Salt and Fresh Black Pepper to taste</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. I do all of my prep first when I cook anything. I measure all ingredients and check that nothing is left out of the recipe. Use your ingredients on hand to make this Soup your own. If you hate Carrots leave them out and add a Veg you like. Work with the Meat last to reduce contaminating your work area.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Peel, dice, chop all Veg into about 3/4 inch or so pieces. Slice Mushrooms and Carrots and Turnips. Dice Onion small so it dissolves into the Soup as it cooks. Seed and remove the pith from the Peppers. Remove the ends of the Green Beans and chop into 3/4 inch sections. Chop the Bacon into small 1/2 inch pieces. At the market pick a well marbled, with Fat, Beef Roast. Dice the Beef Roast into approximate 1 inch squares, leaving some of the Fat on the cubes which will give great flavor.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. In a large pot or Dutch Oven add 1 T of Extra Virgin Olive Oil and heat to medium. Add the chopped Bacon pieces and cook until they are brown.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">4. Add the 2 Anchovy Fillets and stir them into the Bacon and Fat and break them up with a wooden spoon until they dissolve. <em>Don't let the Anchovy scare you. It will give this Soup great background flavor that does not taste like rotten fish heads like you may think. It is a complex undertone that really make this Soup better.</em></span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmY4lZhIE47qCLp9NHWpr2Y-849bIekqjbZZpTXoBSEiafawrUykzPtCVaC5nZA0mG0pnX2FEhOFiNU0DAfO7jHtZHNE0TG388qyXCCNXpsLe9iOta1F8JeJCSpRUxfvN5qYHGpjzM8V0/s1600/baconfry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmY4lZhIE47qCLp9NHWpr2Y-849bIekqjbZZpTXoBSEiafawrUykzPtCVaC5nZA0mG0pnX2FEhOFiNU0DAfO7jHtZHNE0TG388qyXCCNXpsLe9iOta1F8JeJCSpRUxfvN5qYHGpjzM8V0/s320/baconfry.jpg" width="311" /></a></div>
<strong><span style="font-family: Georgia; font-size: large;">5. Add the cube Beef Roast and add Sea salt and Black Pepper then brown well on all sides. This may take 8-10 minutes.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">6. After the Beef is well browned remove it and the Bacon pieces to a bowl. Leave any Fat in the pot.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">7. Remove all but 1 T of Fat from the pot. If there isn't enough Fat add up to 1 T of Extra Virgin olive Oil to the pot. Add the diced Onions and cook over medium heat until softened and start to brown on the edges, about 7-8 minutes. Then add the finely diced Garlic and cook for 30 secs more.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">8. To the Onions and Garlic add 4 T of Tomato Paste and cook for 2 minutes. This step creates a mellow Tomato flavor. Then add the Worcestershire Sauce, dried Thyme, Paprika and 5 T Beef Base. Stir in well. <em>I use a Beef Base that is in a paste form. NOT the dried powdered form. I use "Organic Better Than Bouillon Base" available in most markets in the Bullion Cubes section. Its made of real Beef and gives a great depth of flavor. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssoupbase.html"><span style="color: cyan;">Penzey's Spices</span></a> (click <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssoupbase.html"><span style="color: cyan;">Here</span></a> for the link) also makes a good one at their Spice stores.</em></span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">9. Add the Beef and Bacon back to this mixture and stir in well coating all the Beef. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">10. Add the Water and Bay leaves and increase heat to medium high bringing to a full boil. Scrape up any brown bits from the bottom of the pot. THIS IS FLAVOR!</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">11. Add the full can of Stewed Tomatoes including the juice from the can and all the prepared Veg and bring back to the boil then reduce heat to medium- low and simmer gently, uncovered, for 50 minutes. Stir often to keep bottom from sticking. Check the Potatoes and if they are tender and cooked through your soup is almost done. Taste the Soup and add Sea Salt and or Black Pepper if needed to your taste. Add the Butter and stir in well and turn off the heat and allow the Soup to rest for 20 minutes before serving. This rest period allows the the flavors to meld and settle. Serve with <a href="http://cookingtheamazing.blogspot.com/2011/07/homemade-croutons.html"><span style="color: cyan;">Homemade Croutons</span></a> or a sprinkle of fresh Celery Leaves from a stalk of Celery chopped. Yes, you can eat them and they are delicious.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2012</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com9tag:blogger.com,1999:blog-7508180513185011230.post-28072822038735957942012-10-18T18:11:00.000-07:002012-11-04T12:59:53.148-08:00PUMPKIN CUPCAKES<div class="separator" style="clear: both; text-align: center;">
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<strong><span style="font-family: Georgia; font-size: large;">Just when I thought I couldn't eat another Pumpkin flavored "anything", I quickly changed my mind as I thought of creating this recipe for Pumpkin Cupcakes. The Pumpkin Puree makes these amazing Cupcakes super moist and flavorful. Pumpkin almost always is accompanied by warm autumn Spices like Cinnamon, Nutmeg and Ginger to make it even more delicious. Just when you thought you couldn't eat another Pumpkin flavored treat this time of year, you were Cooking The Amazing and Pumpkin never tasted so good.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1 1/2 Sticks No Salt Butter Softened</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Sugar</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2/3 c Dark Brown Sugar Packed</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c Sour Cream</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">15 0z. Can Of Pumpkin Puree</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;"> (NOT Pumpkin Pie Mix)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Whole Milk</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 t Vanilla Extract</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 Large Eggs</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 1/2 c All Purpose Flour</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 t Baking Soda</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 t Baking Powder</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 1/2 t Ground Cinnamon</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Ground Ginger</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Ground Nutmeg</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 t Ground All Spice</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/8 t Ground Cloves</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">MAKES approximately 22-24 large Cupcakes.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. A lesson I leaned early on in baking is to measure out all the ingredients before I start. Then I check them off from the ingredients list to be sure nothing is left out. I learned this lesson the hard way... more than once. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. PLAN AHEAD: Soften your Butter at room temperature. Soften the Butter and Cream Cheese for the Icing. Place 22-24 large Cupcake liners in Muffin Tins. Or for layer Cake cut 2 eight inch rounds of parchment paper and spray 2 eight inch pans with Nonstick Cooking Spray (Pam) placing the parchment rounds over the sprayed pan bottom and set aside. I use extra large Cupcake liners from Reynold's brand.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. Preheat your oven to 350 degrees. In a large bowl mix the softened Butter, Sugar and Brown Sugar for 4 minutes with a hand mixer or the paddle attachment of a Kitchen Aid mixer. It will be grainy but it needs to become well mixed to keep the Cupcakes light. 4 minutes of mixing is important.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">4. Add, all at once, the Sour Cream, Canned Pumpkin Puree, Whole Milk, Vanilla Extract and 3 Large Eggs to the mixed Butter and Sugars. Mix until well blended about 2 minutes.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">5. In another large bowl sift together the All Purpose Flour, Baking Powder, Baking Soda, Fine Sea Salt, Ground Cinnamon, Nutmeg, Ginger, All Spice and Cloves. B</span></strong><strong><span style="font-family: Georgia; font-size: large;">e sure it is well mixed and sifted.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">6. Pour the dry sifted ingredients over the wet ingredients all at once and mix well, about 2 minutes. Do not over mix.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">7. FOR CUPCAKES: Scoop the batter using an Ice Cream scoop or spoon into the large Cupcake liners filling <em><u>1/2 way up. Do not overfill or it will over flow during baking</u></em>. Bake at 350 degrees for 22-25 minutes, turning the trays 1/2 way through baking to get even baking. Use a toothpick to test for doneness. The toothpick should come out clean. Do not over bake.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">8. FOR LAYER CAKE: Spray with Nonstick Cooking Spray (Pam) and line with a round of parchment paper, two 8 inch cake pans and divide the batter evenly between the pans. Bake at 350 degrees for 30-35 minutes, turning the pans 1/2 way through baking for even baking. Use a toothpick to test for doneness. The toothpick should come out clean. Do not over bake. Ovens vary so you may need to adjust the time for your oven.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">9. Allow to cool completely in the pans before icing with Cream Cheese Icing.</span></strong><br />
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<strong><span style="color: lime; font-family: Georgia; font-size: large;">CREAM CHEESE ICING</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 Sticks No Salt Butter Softened</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>16 oz. Cream Cheese Softened (2 bars)</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3 c Powdered Sugar</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>4 t Vanilla Extract</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/8 t Almond Extract</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 pinch Fine Grain Sea Salt (very small pinch)</strong></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Allow Butter and Cream Cheese to sit out until it is room temperature and softened, about 2 hours.</strong></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>In a large bowl, place the softened Butter.</strong></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more.</strong></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 cup at a time, add the Powdered Sugar and blend well.</strong></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Add Salt, Vanilla and Almond Extracts and mix well. Taste and add more Powdered Sugar for more sweetness or more Cream Cheese to meet your own taste.</strong></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.</strong></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.</strong></span></li>
<li><strong><span style="font-family: Georgia; font-size: large;">OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.</span></strong></li>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">COPYRIGHT (c) 2012</span>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com2tag:blogger.com,1999:blog-7508180513185011230.post-59723035741757258502012-05-31T21:24:00.002-07:002012-10-18T22:37:21.503-07:00MARSHMALLOW BUTTER CREAM ICING<div class="separator" style="clear: both; text-align: center;">
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">What is it about Marshmallows that we all like? That sticky, sweet, melt in your mouth candy cloud is like no other confection. It is a sweet treat that adults can get away with eating. Use it to fill Cupcakes or ice your favorite Cake. For my Marshmallow Butter Cream Icing all you need is good quality ingredients and a sweet tooth. Both are easy to come by when you are <em>Cooking The Amazing.</em></span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;"></span></strong><strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3 Sticks Softened Butter, No Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 c Powdered Sugar</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Vanilla Extract</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Almond Extract</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 c Marshmallow Cream (about 9 oz)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 Pinch Of Fine Grain Sea Salt</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Allow 3 sticks of Butter to soften at room temperature.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Once softened beat Butter with a hand mixer until whipped, about 1 minute.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. Add Powdered Sugar, one cup at a time, and beat on low speed at first (to prevent a Sugar dust cloud in your face!) then on high until well mixed. </span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4. Add the Vanilla and Almond extracts and mix in well.</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">5. Add the Marshmallow Cream and pinch (a small pinch!) of Sea Salt and mix until well blended, about 2 minutes. Your Icing is ready to use in your recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2012</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com3tag:blogger.com,1999:blog-7508180513185011230.post-42742016665631722552012-04-28T12:06:00.000-07:002012-04-28T12:06:18.854-07:00APPLE COBBLER<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span></strong><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Who doesn't love Apple Cobbler? Especially if it is served warm with Vanilla Ice Cream on top. Apple Cobbler is a dessert that many people make in the autumn when the Apple harvest is at its peak. Of course, Apples can be bought year round from any market so no matter what time of year you can make Apple Cobbler. This recipe can be made with any good cooking Apple that holds its shape and packs a lot of flavor. Golden Delicious, Granny Smith and Cortland are just a few of the great tasting Apples that would work excellent in this recipe. When you are <em>Cooking The Amazing</em> an Apple a day just might happen to be in the form of a Cobbler.</span></strong><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">7 Medium Apples (Golden Delicious, Cortland, etc.)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Dark Brown Sugar Packed</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Ground Cinnamon</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 t Ground Nutmeg</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 1/2 t Vanilla Extract</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 1/4 c All Purpose Flour</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3/4 c Sugar</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Small Pinch Of Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 1/2 t Baking Soda</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 t Vanilla Extract</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Whole Milk</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 Stick Butter, Melted</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Preheat the oven to 350 degrees. Peel and core Apples and slice into large slices placing them into a large bowl.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Add 1 c packed Dark Brown Sugar, Cinnamon, Nutmeg and 1 1/2 t Vanilla Extract and mix with the Apples until well combined. Set aside and allow the natural Juices to develop.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. In another medium bowl add the All Purpose Flour, Sugar, very small pinch of Sea Salt and mix well with a spoon. Then add the Milk and 2 t of Vanilla Extract and mix until smooth. Set aside.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">4. In a large pan over medium heat on the stove top simmer all the Apples and Brown Sugar mixture with any Juices that developed for 6-7 minutes, until the Apples begin to shrink and get soft. Remove from the heat and set aside.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">5. Microwave 1 stick of Butter in a microwave proof bowl. Divide it in half and pour half into the bottom of a 9 x 13 baking dish. Reserve the other 1/2 for the last step.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">6. Pour the Batter you made gently over the melted Butter in the baking dish. DO NOT MIX together.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">7. Spoon the cooked Apples over the Batter in the baking dish gently, distributing them evenly. Then drizzle all of the Syrup left in the pan evenly over the Apples.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">8. Drizzle the reserved 1/2 stick of melted Butter over the top of everything evenly. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">9. Place the baking dish on a Cookie Sheet for safe and easy transport to and from the oven. Bake for 45-50 minutes at 350 degrees until the top is evenly browned. Allow to rest for 30 minutes to set up. Serve warm topped with Vanilla Ice Cream or with my recipe for perfect <a href="http://cookingtheamazing.blogspot.com/2009/10/basics-whipped-cream.html?utm_source=BP_recent">Whipped Cream</a>.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2012</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com0tag:blogger.com,1999:blog-7508180513185011230.post-18048588729245914262012-03-11T20:24:00.000-07:002012-03-11T20:24:12.843-07:00LEMON CURD<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniLlh3LTyu9vq0APyrdjWWk-nU3tVEulj-dLSzV8kGlOkycsgBlDBq7MhrGucXU1KXtsGUZODUc3XSrvF9GiSQuz7jVUkXMGuWCf5X94CDxrNdz_w6oxUH6w8QIL1hoIodEkQcry7wihu/s1600/lemoncurd1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniLlh3LTyu9vq0APyrdjWWk-nU3tVEulj-dLSzV8kGlOkycsgBlDBq7MhrGucXU1KXtsGUZODUc3XSrvF9GiSQuz7jVUkXMGuWCf5X94CDxrNdz_w6oxUH6w8QIL1hoIodEkQcry7wihu/s400/lemoncurd1.jpg" width="392" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Lemon Curd is really the same thing as Lemon Pudding and can be used in many recipes interchangeably. Lemon Curd is best when you use real Lemon Juice and Zest and not that processed Lemon Juice from one of those plastic Lemon things that we all have regrettably used</strong></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>. I use this Lemon Curd in Tarts as the base for fresh Fruit or in Lemon Cakes between the layers or as the filling for Lemon Meringue Pie. They are hard to find but if you can find Meyer Lemons use them in place if regular Lemons for an even more Amazing taste. This Curd has a sweet tart fresh taste that is Amazing on Waffles and Scones. When you are <em>Cooking The Amazing</em> you can make more than Lemonade with Lemons.</strong></span><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 1/4 c Sugar</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/3 c Corn Starch</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/4 t Fine Grain Sea Salt</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>6 Large Egg Yolks, Room Temperature</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 1/2 c Water</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3/4 c Fresh Squeezed Lemon Juice</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>(about 2 1/2 Lemons)</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 T Fine Grated Fresh Lemon Zest</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 T Fresh Orange Juice</strong></span><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 t vanilla Extract</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 T Butter, No Salt</span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1. In a medium pot off of the stove without any heat under it combine the 1 1/4 c Sugar, 1/3 c Corn Starch and 1/4 t Sea Salt. Whisk this mixture in the pot until well mixed. Later you will cook the lemon filling in this pot.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUaHmfk9Ez83a59zpBGXs2UZOtFBGDW1Ib989kMfKb1mB5OelBuE_-arwHQKg8MK2KanBoXEKE7W6dgDXJHFswB84mZcMRHuECCidSu4iXA-q2iw3Q3DcOSRHGWZLtWkRIlC9zOJY6Fu7/s1600/lmp3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUaHmfk9Ez83a59zpBGXs2UZOtFBGDW1Ib989kMfKb1mB5OelBuE_-arwHQKg8MK2KanBoXEKE7W6dgDXJHFswB84mZcMRHuECCidSu4iXA-q2iw3Q3DcOSRHGWZLtWkRIlC9zOJY6Fu7/s400/lmp3.jpg" width="298" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2. Separate 6 large Eggs (use room temperature Eggs). Use a fork and break up the 6 Egg Yolks well in a small bowl.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3. Add the 6 Egg Yolks into the pot of Sugar and Corn Starch mixture and whisk until you see no more Sugar. It will be thick and pasty. The heat is still off at this point.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziEKz745OBKeF_3ZzZnr0bmz2Uj3pMffvHNnRtTsAxl9C12JRWCGCX-ZFzl0Uni6KThUEUQD2CIwTx0_4KMbN-B1dYJeplHsczppLmzxK09XiH1WOU6HrvJt7Cf-M2eBA1CDQNx3d404v/s1600/lmp5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziEKz745OBKeF_3ZzZnr0bmz2Uj3pMffvHNnRtTsAxl9C12JRWCGCX-ZFzl0Uni6KThUEUQD2CIwTx0_4KMbN-B1dYJeplHsczppLmzxK09XiH1WOU6HrvJt7Cf-M2eBA1CDQNx3d404v/s400/lmp5.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZW5KARliflD6jpCe3LwSREGv_xC2cZoJyqKvq6N_CrK61XI1XiqTMRCucXE0i-IFOc8adl96BH8QM3t_umPxcpWsh-jfZVmiq7DN2ZplTUT5fNxMeARh1Xx8DZJLXf5fTACgNKRtexxgs/s1600/lemoncurd2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZW5KARliflD6jpCe3LwSREGv_xC2cZoJyqKvq6N_CrK61XI1XiqTMRCucXE0i-IFOc8adl96BH8QM3t_umPxcpWsh-jfZVmiq7DN2ZplTUT5fNxMeARh1Xx8DZJLXf5fTACgNKRtexxgs/s400/lemoncurd2.jpg" width="341" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>4. Add 1 1/2 c Water to this mixture and whisk well until liquidy. It will foam up some. Turn the stove top heat on to Medium and place the pot over the heat and continuously whisk for 3-5 minutes until it begins to simmer and thicken. </strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPIWkFVhkU2kKUafIK2ogbwy5y5g8CLByhFtcCCQVt8uY-3NTEaryYRcun3Woe7mzIVAkLkGHlagPSNZ-me9beOyD4osz5ftoZxWitOH8AF70AeTzHey2p6SaVYkRy-XhCYMlvTPPS_YR/s1600/lmp7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPIWkFVhkU2kKUafIK2ogbwy5y5g8CLByhFtcCCQVt8uY-3NTEaryYRcun3Woe7mzIVAkLkGHlagPSNZ-me9beOyD4osz5ftoZxWitOH8AF70AeTzHey2p6SaVYkRy-XhCYMlvTPPS_YR/s400/lmp7.jpg" width="298" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>5. Once it starts to thicken reduce the heat to low-medium and continuously whisk for about 5 minutes until it has become thick and uniform and the foam has subsided. This part happens quick and goes from not so thick to thick fast. It may bubble a lot and look lumpy. It is important to simmer and whisk scraping the bottom of the pot continuously so it does not scorch and it thoroughly cooks the Corn Starch. Otherwise, it will have a raw Corn Starch flavor when done. YUK! When done it will look like runny, lumpy Pudding. Remove from the heat and whisk until more smooth. </strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulV3Gx5qS2gE2T9jg7VghiKuqSVbE400A2_WmOBgPvmPjepV7ekTgTQ2p1SI_OCLHeiBOkSbNIG17lnMkttF6eKeOvBioOkJ1RmQbo-9g7xmQz-gXKDbQ1A8vPeX30KU6UlBiUYi7IiQm/s1600/lemonmpie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulV3Gx5qS2gE2T9jg7VghiKuqSVbE400A2_WmOBgPvmPjepV7ekTgTQ2p1SI_OCLHeiBOkSbNIG17lnMkttF6eKeOvBioOkJ1RmQbo-9g7xmQz-gXKDbQ1A8vPeX30KU6UlBiUYi7IiQm/s400/lemonmpie2.jpg" width="350" /></a><strong><span style="font-family: Georgia; font-size: large;"></span></strong></div><strong><span style="font-family: Georgia; font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>6. In a small bowl mix the Lemon Juice, Zest, Orange Juice and Vanilla Extract. Pour this into the pot and whisk well then add 3 T of Butter cut into small pieces. It will look separated and curdled at first then will come together. Whisk until uniform and smooth. There will be some lumpiness to the curd but it should feel smooth and silky despite the look of it. You can strain it for a more refined texture through a fine mesh. I like it unstrained which keeps the Lemon Zest front and center. Refrigerate for at least 4 hours before using in your recipe or serve as a Lemon Pudding topped with fresh <a href="http://cookingtheamazing.blogspot.com/2009/10/basics-whipped-cream.html?utm_source=BP_recent">Whipped Cream.</a></strong></span></span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx0w1fnDyOZI2-0RdUvN5WCKMQD3ckLbsoe3bd5a8PmV3_1oIqxZzq7dom7fQGnAJQJEzyXDXcXveo0221YpZOnh34WyXVIJHGaxHnAArfccS9pUdMuCn7wxL1e3IQNhH7shPZuf7RKx7/s1600/lemoncurd4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx0w1fnDyOZI2-0RdUvN5WCKMQD3ckLbsoe3bd5a8PmV3_1oIqxZzq7dom7fQGnAJQJEzyXDXcXveo0221YpZOnh34WyXVIJHGaxHnAArfccS9pUdMuCn7wxL1e3IQNhH7shPZuf7RKx7/s400/lemoncurd4.jpg" width="381" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtd1KfsnMAj-1JfQa3KeOY2yKcOKGK6s5s_m8tK5lYUZeALrUh47FN6uewAiMTxj0aBcUK1FEMdxdvdk1m3oKrnwuSfEf0i6b0tk3PfY026Pa_1HNGxWCKr7y1OxcSqwL30Zx-P70osEld/s1600/lemonmpie5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtd1KfsnMAj-1JfQa3KeOY2yKcOKGK6s5s_m8tK5lYUZeALrUh47FN6uewAiMTxj0aBcUK1FEMdxdvdk1m3oKrnwuSfEf0i6b0tk3PfY026Pa_1HNGxWCKr7y1OxcSqwL30Zx-P70osEld/s400/lemonmpie5.jpg" width="300" /></a></div><br />
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Copyright (c) 2012</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com1tag:blogger.com,1999:blog-7508180513185011230.post-24818697124271163302012-02-11T10:56:00.000-08:002012-02-11T10:56:44.476-08:00CHICKEN SPRING ROLLS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OdlvCzdmW0t6IOgJI8PE6rFyE9bC3fu1QbGS6CGdYWcLJ1CUivrmWy9OtfYJH25ytLnDxK4Itod-r32xAn_qTWwuu9zDRQNHFoXVdY7vPUm0CfQnYDStASBrZqScB3WuGjLCbWfU9fLP/s1600/springrolls1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OdlvCzdmW0t6IOgJI8PE6rFyE9bC3fu1QbGS6CGdYWcLJ1CUivrmWy9OtfYJH25ytLnDxK4Itod-r32xAn_qTWwuu9zDRQNHFoXVdY7vPUm0CfQnYDStASBrZqScB3WuGjLCbWfU9fLP/s400/springrolls1.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">Delicious Spring Rolls can be made with just about anything like Chicken, Pork, Beef, Shrimp or all Veg. The key to a delicious Spring Roll is to use flavorful ingredients like Chinese 5 Spice (found in most Markets these days) which is a blend of aromatic and spicy flavors like no other. Fresh Ginger is also important because it provides an Amazing background flavor that is unmistakable in Spring Rolls. The secret ingredient in my Chicken Spring Rolls is creamy Peanut Butter. Yes, Peanut Butter. It gives a flavor component that compliments all of the Spices and Veg perfectly without tasting like Peanut Butter. Your guest may ask what is that unique flavor. When you are <em>Cooking The Amazing </em>a secret ingredient will make your Chicken Spring Rolls the best you've ever eaten.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">25 Spring Roll Wraps, Thawed</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">6 c Finely Shredded Green Cabbage</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c Finely Diced Carrot</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c Finely Diced Green Onion</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c Finely Chopped Fresh Cilantro</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 Finely Chopped Cloves Of Garlic</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 T Soy Sauce</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 T Grated Fresh Ginger</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Chinese Five Spice</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c Creamy Peanut Butter</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 lb Ground Chicken</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 T Olive Oil</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fresh Ground Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Vegetable Oil For Frying</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Water For Sealing Spring Roll Wraps</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Makes about 12 Spring Rolls</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Thaw out your frozen Spring Roll wraps , if frozen, in the refrigerator. Finely grate the fresh Ginger after peeling it first. Prep and chop/dice all of your Veg, Herbs and measure all of your Spices, Peanut Butter and Soy before touching the Chicken to avoid contamination. Set all prep aside.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvpx-pQmUgTBm1Jq8Z9fosZ4hjzkkwZ4t8CBegNyXPPXSLVVoHHvG27gmgv20HZQAg5LGfKr_6bLt3Eahk6qXGK9OQVtOTuunQTnlhN-PV1XrOK2ef5w0vzuPGZs4O1qjkmmMm9tzTEYA/s1600/springroll2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvpx-pQmUgTBm1Jq8Z9fosZ4hjzkkwZ4t8CBegNyXPPXSLVVoHHvG27gmgv20HZQAg5LGfKr_6bLt3Eahk6qXGK9OQVtOTuunQTnlhN-PV1XrOK2ef5w0vzuPGZs4O1qjkmmMm9tzTEYA/s400/springroll2.jpg" width="342" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7we-s2dvhYB-6EOGXIzbGy1WAMV_NBi8Qx_J_d-4Bbp6v82M0qD_uZYgesmA1XEsDcbfjqxVYgGxHltfOvGKCKJ8Z6UjuU2TjJO6SEEEdQor08ITqvw7EMRGoLQNU_2qxjlVP3ME0py9/s1600/springrolls3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7we-s2dvhYB-6EOGXIzbGy1WAMV_NBi8Qx_J_d-4Bbp6v82M0qD_uZYgesmA1XEsDcbfjqxVYgGxHltfOvGKCKJ8Z6UjuU2TjJO6SEEEdQor08ITqvw7EMRGoLQNU_2qxjlVP3ME0py9/s400/springrolls3.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">2. Over medium high heat put 2 T Olive Oil in a large pan. Once the Olive Oil is hot add the Ground Chicken and cook all the way through using a spoon to break it up into small pieces. This takes about 7-9 minutes.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1X2-uZNs6l2PaICe_Ih6ZQJQeZBsfKjqqhmwOD3pwkE300hTGarTVysoXyXLRZPgEHoVgpRSBnntreEhtBDPshjgrmOEbDIhvdOfPyaAy53BbQhrE5vzFJbyqa8vfX7GPw_XLt0ivdNng/s1600/springrolls4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1X2-uZNs6l2PaICe_Ih6ZQJQeZBsfKjqqhmwOD3pwkE300hTGarTVysoXyXLRZPgEHoVgpRSBnntreEhtBDPshjgrmOEbDIhvdOfPyaAy53BbQhrE5vzFJbyqa8vfX7GPw_XLt0ivdNng/s400/springrolls4.jpg" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. Once cooked, reduced the heat to medium and add everything but the Cabbage and Spring Roll wraps. Stir well cooking for 3 minutes distributing the Spices, Peanut Butter, Ginger, Veg and Herbs together with the Chicken.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4q923LeRlacJgNoGnoQW6kYyRC4M4aEAEALpI450OeQxLHIZdUYggMWgiAPFoQaXmMv_z2V8tMqMnDNlPK6MyKuYv1I4VlVHjXYG4-5LC_XXPxqRJNswozuI0PBE1lfBKfJXiC0iU5z6/s1600/springrolls6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4q923LeRlacJgNoGnoQW6kYyRC4M4aEAEALpI450OeQxLHIZdUYggMWgiAPFoQaXmMv_z2V8tMqMnDNlPK6MyKuYv1I4VlVHjXYG4-5LC_XXPxqRJNswozuI0PBE1lfBKfJXiC0iU5z6/s400/springrolls6.jpg" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Add all the Cabbage and incorporate with the Chicken and Veg mixture and stir constantly for 5 minutes while the Cabbage cooks down. The Cabbage should still have some crispness to it.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEO1fCq2UVahIHImZITI9EelOWjAlikx62nLsKA5_feYDnAHtVJx1HLwnxiu8SgLcXnmNRW-re_Ggw57rc7tQafj37qTbvyHLvvbn5Edn_8aVmLRX2eL_t1FO_5N201Gd6Z2qNKUnZaKD/s1600/springrolls7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEO1fCq2UVahIHImZITI9EelOWjAlikx62nLsKA5_feYDnAHtVJx1HLwnxiu8SgLcXnmNRW-re_Ggw57rc7tQafj37qTbvyHLvvbn5Edn_8aVmLRX2eL_t1FO_5N201Gd6Z2qNKUnZaKD/s400/springrolls7.jpg" width="362" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMVNHrOagwg1RreHKr9PELdbLqVDqLs6chGPtRyisoQrAFr6d44XOw07yUjiyAx7_7PV8HLjvakvjAui1486JXK_DxrVezGo7s92PP9Jq0AXTC4XcCOlEJYGF-dqfbZ9XjKTgPXE32BbV/s1600/springrolls8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMVNHrOagwg1RreHKr9PELdbLqVDqLs6chGPtRyisoQrAFr6d44XOw07yUjiyAx7_7PV8HLjvakvjAui1486JXK_DxrVezGo7s92PP9Jq0AXTC4XcCOlEJYGF-dqfbZ9XjKTgPXE32BbV/s400/springrolls8.jpg" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. Taste and correct for seasoning adding Salt or more Spices to suit your tastes. Set aside to cool some.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">6. Use 2 Spring Roll Wraps for each Roll because 1 is too thin and not strong enough. Lay 2 Wraps stacked on each other flat on a board or the counter. Have a small dish of cold Water next to where you are working. Dip your fingers into the Water and run it along the entire outer edge of the Wrap. Moisten about a 1 inch border all the way around.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOV3ZV5nnyz9BuNy19OeFoNnf0HO-pdTcWNAkBGv0vn42vBVd1RVmTQzkq0QImYhd5SfO0KlPPrrNfZCoT3rNFdfIOtQIQVURimERa3jcd6KTiF5kD-BfiQ5EleNYo-F-JK8JaZrzoQ7z/s1600/springrolls9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOV3ZV5nnyz9BuNy19OeFoNnf0HO-pdTcWNAkBGv0vn42vBVd1RVmTQzkq0QImYhd5SfO0KlPPrrNfZCoT3rNFdfIOtQIQVURimERa3jcd6KTiF5kD-BfiQ5EleNYo-F-JK8JaZrzoQ7z/s400/springrolls9.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBCo2ma08-s2v8EToNlj3Sf56NqPmdWvayyAqqkjJKeX79_IbfeCmgx0HOiHurpb6Qs0C7FTZGp5Kjt8mLcuRJRq_UUII3LRcnL-lFay8NAnpUtKx_oi-fS6v0nyxp70vmHf7CUKzpvtZ/s1600/springrolls10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBCo2ma08-s2v8EToNlj3Sf56NqPmdWvayyAqqkjJKeX79_IbfeCmgx0HOiHurpb6Qs0C7FTZGp5Kjt8mLcuRJRq_UUII3LRcnL-lFay8NAnpUtKx_oi-fS6v0nyxp70vmHf7CUKzpvtZ/s400/springrolls10.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">7. Spoon about 1/2 c of the cooled (but still warm) Chicken and Cabbage mixture onto the lower 1/2 of the Wrap leaving about 3 inches from the lower edge.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZ0mzIF17twPCNrSjioLVvvAZVtspyUb2DcZofurKVOfL0hOX4GZHNaK7sLH5kV7k6hvMKIWO14panPZFW_VLEh1oRyC31nYTYtfERYsuO9FJbLXrF9_GE8kTLQfUfXVA0g1zuf0baLqk/s1600/springroll11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZ0mzIF17twPCNrSjioLVvvAZVtspyUb2DcZofurKVOfL0hOX4GZHNaK7sLH5kV7k6hvMKIWO14panPZFW_VLEh1oRyC31nYTYtfERYsuO9FJbLXrF9_GE8kTLQfUfXVA0g1zuf0baLqk/s400/springroll11.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">8. Roll up the lower 1/3 rd of the Wrap over the mixture holding it in place with your fingers.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfzzNlhNHb1wNRihiiS1iqT99dyrdSILMk4A000lO0f6PwADLVLnFumIMPOQ4OIZhyphenhyphenwpRGW03uDGkcEAqDX3fZdk0Trxn_vK7LmU3-BS1VzYiCuR7S9fQ2nw3vaiSqqwROquXs0vgMaa4/s1600/springrolls12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfzzNlhNHb1wNRihiiS1iqT99dyrdSILMk4A000lO0f6PwADLVLnFumIMPOQ4OIZhyphenhyphenwpRGW03uDGkcEAqDX3fZdk0Trxn_vK7LmU3-BS1VzYiCuR7S9fQ2nw3vaiSqqwROquXs0vgMaa4/s400/springrolls12.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">9. Fold in both sides about 2 inches toward the middle of the roll and hold them in place. Moisten underneath the folded sides with Water so the sides will stick to the roll.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5IK1tDwSFTbMSVvAp2zzAZEm3EafJalff9Q8Wgdx00bspjnLtr9SgthO_RolS_hpHKKt_knHECs5lfCGFAR4lPsODK75dC7ZK4rwP-i49IRCPm2oVS0d6FBCBmlclh4tI2QMag6xgWnH/s1600/springrolls13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5IK1tDwSFTbMSVvAp2zzAZEm3EafJalff9Q8Wgdx00bspjnLtr9SgthO_RolS_hpHKKt_knHECs5lfCGFAR4lPsODK75dC7ZK4rwP-i49IRCPm2oVS0d6FBCBmlclh4tI2QMag6xgWnH/s400/springrolls13.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">10. Tightly roll towards the top of the Wrap. Use your fingers and dip them into the Water and apply a small amount of Water to the top of the Roll that will meet the end of the Wrap to help form a seal.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujfbMgac4MALLIbkPIBhBwKcOawH2lSwoekhbYKNZXXcsBEFdUxrUJWEAX7-_4iirERf9r8QENmIZEw2h-hhBztizZZZOSF9Ybw9dZTlvL8KKbIyQVYvOrWg-29sthK-CYM5wIu7tTiT2/s1600/springrolls14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujfbMgac4MALLIbkPIBhBwKcOawH2lSwoekhbYKNZXXcsBEFdUxrUJWEAX7-_4iirERf9r8QENmIZEw2h-hhBztizZZZOSF9Ybw9dZTlvL8KKbIyQVYvOrWg-29sthK-CYM5wIu7tTiT2/s400/springrolls14.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MAQXo_lcTG0Gz4fHMPlA5UmFvlJS6r0ld3Vmd2QUk6yRUqcC_gMPOIz04HwXihGUdjZvKb5YhVq64n-lSvlm-ndHKafSqgoqRfb118TcUWwqHwbSKqDTJwIoalIwyTaCSxIKG2hnX87L/s1600/springrolls17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MAQXo_lcTG0Gz4fHMPlA5UmFvlJS6r0ld3Vmd2QUk6yRUqcC_gMPOIz04HwXihGUdjZvKb5YhVq64n-lSvlm-ndHKafSqgoqRfb118TcUWwqHwbSKqDTJwIoalIwyTaCSxIKG2hnX87L/s400/springrolls17.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">11. Complete by rolling to the edge and place sealed edge down on a platter or plate and continue to roll the rest of your Spring Rolls.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFZP6LHrPMeYFbh0ENdaxuWGOT2a7VGivD0snFnRPFeTxfJX8q5okg59GFhlxX1ZIKxpq5866NbIrga8n8CYWugO3io-8-RAue2ii7h-lQTzH8tUoW10NbXQMBx5RFBnSj4chqb307Sy2/s1600/springrolls15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFZP6LHrPMeYFbh0ENdaxuWGOT2a7VGivD0snFnRPFeTxfJX8q5okg59GFhlxX1ZIKxpq5866NbIrga8n8CYWugO3io-8-RAue2ii7h-lQTzH8tUoW10NbXQMBx5RFBnSj4chqb307Sy2/s400/springrolls15.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFC55Dx6YyeXtGpFmRqKi4hMe3vF0jWZAllBoxPoERIjAAaGbO-z50y0Nr-wtNhBiEc0rdgiOJ02zl0Du4spF_KYmc0YslJdVI1MD1lG9ex4ixf52yYetfoWGLv4dIbyE9CNQHEqRtUVY/s1600/springrolls18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFC55Dx6YyeXtGpFmRqKi4hMe3vF0jWZAllBoxPoERIjAAaGbO-z50y0Nr-wtNhBiEc0rdgiOJ02zl0Du4spF_KYmc0YslJdVI1MD1lG9ex4ixf52yYetfoWGLv4dIbyE9CNQHEqRtUVY/s400/springrolls18.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGo0McWBAOllqmWhWb8DQ-PAP0IJ3D8OgeuW3O-HEhtxtwcoQt1YJLz_R9HGJmDx23QXAIxriGeHxBMzcB9N6iPZB916WX_EpAm7DSoxZz92e5tLuab4qWzOiU0379fC_eBnrrWl0yI09/s1600/springrolls20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGo0McWBAOllqmWhWb8DQ-PAP0IJ3D8OgeuW3O-HEhtxtwcoQt1YJLz_R9HGJmDx23QXAIxriGeHxBMzcB9N6iPZB916WX_EpAm7DSoxZz92e5tLuab4qWzOiU0379fC_eBnrrWl0yI09/s400/springrolls20.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">12. Add enough Vegetable Oil to come 3/4 way up the sides of your Spring Rolls to a deep pot or deep fryer. Preheat the Oil to 375 degrees. Be sure your oil is hot before adding Spring Rolls or they will soak up Oil and be greasy not crispy when done. Fry for 3 minutes on one side then flip and fry the other side for 3 minutes more. Don't over crowd the pan or this will reduce the temperature of the Oil. Fry in 2-3 batches depending on the size of your pot or fryer.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFRQjmz77F0hkJtLveDBCKAQQFCfPkKhZa4htr9uHcegqyiBNmJeHu_5jY86LXi7aHPJ647wOfXEEJvCMp3bf9QvFrkkUSccxZktOzLWtLwHI7gYBtHXsQ6ECCbwsUDkOBw7Dc9Gsbh4o/s1600/springrolls21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFRQjmz77F0hkJtLveDBCKAQQFCfPkKhZa4htr9uHcegqyiBNmJeHu_5jY86LXi7aHPJ647wOfXEEJvCMp3bf9QvFrkkUSccxZktOzLWtLwHI7gYBtHXsQ6ECCbwsUDkOBw7Dc9Gsbh4o/s400/springrolls21.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8UC_dVgUginto-RB2gd4zHJZUOPKEMPxPe48FE6ubjsnRWKMG_J-f1lqaK6H-Cm6LM561SzvrSUOTvByg0oq41IPqkKZ_SbxIS40LLu3TOc1HfRTXvsrsw-wzrRETL8gNN8qIT82N1FM/s1600/springrolls22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8UC_dVgUginto-RB2gd4zHJZUOPKEMPxPe48FE6ubjsnRWKMG_J-f1lqaK6H-Cm6LM561SzvrSUOTvByg0oq41IPqkKZ_SbxIS40LLu3TOc1HfRTXvsrsw-wzrRETL8gNN8qIT82N1FM/s400/springrolls22.jpg" width="375" /></a></div><strong><span style="font-family: Georgia; font-size: large;">13. Remove the cooked Spring Rolls and drain on paper towels and allow to cool just a little before eating. </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTUnGtdkl8JZhcr-gfJOSunNXKoPm8jdJ3lhgOKYXBliQcYu_UHBfDGE7eB64EZh9tz_QSrZG08WYsupBjBYNtMCJ7coiUV8J1ygKGFPCoamX_EO9rqaFuu3HNjqGl-IJLNKCCtZO-pQC/s1600/springrolls25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTUnGtdkl8JZhcr-gfJOSunNXKoPm8jdJ3lhgOKYXBliQcYu_UHBfDGE7eB64EZh9tz_QSrZG08WYsupBjBYNtMCJ7coiUV8J1ygKGFPCoamX_EO9rqaFuu3HNjqGl-IJLNKCCtZO-pQC/s400/springrolls25.jpg" width="377" /></a></div><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2012</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com8tag:blogger.com,1999:blog-7508180513185011230.post-76769912087137006412012-02-09T20:58:00.000-08:002012-02-09T20:58:42.777-08:00LEMON GARLIC SAUTEED KALE<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XaVXOpMi490kYjYSWz0EJ6fXmtgQEtUbJfuffU28idW0Wr1aJiWHFHJgAQzcxAz-e9W-G_RAusTPa39l8ZxWd_muFk4zZG7KwfWuU87Ibf90ZCiRzc0cUwH9PqLCNI6Fen7CAkQ7XrM6/s1600/kale1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XaVXOpMi490kYjYSWz0EJ6fXmtgQEtUbJfuffU28idW0Wr1aJiWHFHJgAQzcxAz-e9W-G_RAusTPa39l8ZxWd_muFk4zZG7KwfWuU87Ibf90ZCiRzc0cUwH9PqLCNI6Fen7CAkQ7XrM6/s400/kale1.jpg" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">Kale is one of the super foods that is so good for you and happens to taste delicious especially when sauteed with fresh Lemon and Garlic. A little Bacon doesn't hurt either. Kale can be served with most Meats like a roast Pork Loin or eaten as a main course if pared with a starch to balance it like <a href="http://cookingtheamazing.blogspot.com/2012/01/mashed-potatoes.html?utm_source=BP_recent">Creamy Mashed Potatoes</a> or Polenta. Be sure to use fresh Lemon and Garlic to bring out the best flavor of the Kale because they are the dominate flavor enhancers and that plastic bottle of Lemon Juice or Garlic powder will only make your dish taste dull. You can cook healthy and tasty when you are <em>Cooking The Amazing. </em></span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1 lb. Fresh Chopped Kale</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">5 Strips of Bacon</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 T Bacon Fat</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 Cloves Garlic, Minced</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 T Shallot, Minced</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 c Water</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3/4 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fresh Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Red Wine Vinegar</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Fresh Lemon Zest</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Fresh Squeezed Lemon Juice</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Chop the Kale into 2 inch pieces removing any tough stems. Some tender stems near the leaf top are fine to chop and use. Zest a Lemon and reserve 1 T of Zest and juice 1 T of Lemon Juice to use in the end of the recipe. Set aside.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_Pxet9XqzBiQ0mCnH-XGaJkUrbmgkWZ0UUMhpe6rhCDVYK7dmWbs7QeI41YJcuwDmpdThlnQmLBrVmbhHzNvQIduJB6QCHzVoVBUsOe1xGHawiwuKb-Goz8KNxIpN3BCDAUCIzBxBI5z/s1600/greekdrsg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_Pxet9XqzBiQ0mCnH-XGaJkUrbmgkWZ0UUMhpe6rhCDVYK7dmWbs7QeI41YJcuwDmpdThlnQmLBrVmbhHzNvQIduJB6QCHzVoVBUsOe1xGHawiwuKb-Goz8KNxIpN3BCDAUCIzBxBI5z/s400/greekdrsg2.jpg" width="336" /></a></div><strong><span style="font-family: Georgia; font-size: large;">2. Use a large pot that is big enough to hold all of the Kale. Cook Bacon until crisp over medium heat and reserve 2 T of Bacon fat in the pot. Set the Bacon aside to use later. </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZdJX1FQ8MzQGcdG0GxxWBhUnbWyt4PcMglC8yOtmvua0anTAvJ-I6PIBZn-ntfk_1lS4UTxz95aqbUhgCzN8TBi0AErhw_rAnjDw_jSx0vrMvNspK-rfrenEcXLxucgSypE7kD9wxI19/s1600/kale2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZdJX1FQ8MzQGcdG0GxxWBhUnbWyt4PcMglC8yOtmvua0anTAvJ-I6PIBZn-ntfk_1lS4UTxz95aqbUhgCzN8TBi0AErhw_rAnjDw_jSx0vrMvNspK-rfrenEcXLxucgSypE7kD9wxI19/s400/kale2.jpg" width="376" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. Over medium heat add the minced Garlic and Shallot and cook for 1 minute in the Bacon Fat.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPm7oJLW6rTAUk0DhMbEhQfcfcUPJbKdSqJgLs8Iw6SObY4fITQEupyIeH0SiW6kyjaOC861EabA207HH98MI4siIk7vW0Fac13DiqM_dmD5ixSr8xUGo-pwrUBR1UpsYTsMVFQQTPMJo/s1600/food+1-12-12+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPm7oJLW6rTAUk0DhMbEhQfcfcUPJbKdSqJgLs8Iw6SObY4fITQEupyIeH0SiW6kyjaOC861EabA207HH98MI4siIk7vW0Fac13DiqM_dmD5ixSr8xUGo-pwrUBR1UpsYTsMVFQQTPMJo/s400/food+1-12-12+020.JPG" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Add the Kale, in batches if your pot is too small to take it all at once, to the hot Garlic and Shallot and toss coating with the Bacon Fat and Garlic and Shallot.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI6mWBwSBZclsloB4nl7y3MwZEk3MpWuxcanP-Zk9PqLWFLBNdp1tRxetmPP80SXqDM9IWtrcVbbqh6qF5b88AJDGx_qNpNW4nZLpvumbMq-8Iwo_IuKiZ5qtOcJF31TrV4irEa66arPz/s1600/kale3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI6mWBwSBZclsloB4nl7y3MwZEk3MpWuxcanP-Zk9PqLWFLBNdp1tRxetmPP80SXqDM9IWtrcVbbqh6qF5b88AJDGx_qNpNW4nZLpvumbMq-8Iwo_IuKiZ5qtOcJF31TrV4irEa66arPz/s400/kale3.jpg" width="366" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. Add the Water and cover with a lid and cook over medium heat for 6 minutes. Remove lid after 6 minutes and stir well.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgensw8l8H_tn-vSE1AfMKUFrKt3t34inH68v33J97yreaQIwDNSLzrjDHClmjIdmP9pe4Q5V1T5aWtb4MrXJOvRpVK8oT1WSJI5acrBewrIXD_0iAOshH69w1m3UjzXA0L0Bf-1fGhKnu9/s1600/kale6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgensw8l8H_tn-vSE1AfMKUFrKt3t34inH68v33J97yreaQIwDNSLzrjDHClmjIdmP9pe4Q5V1T5aWtb4MrXJOvRpVK8oT1WSJI5acrBewrIXD_0iAOshH69w1m3UjzXA0L0Bf-1fGhKnu9/s400/kale6.jpg" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">6. Add Sea Salt and Black Pepper and stir well. Allow any Water to evaporate if it is pooling in the bottom of the pan and continue to cook for about 2 minutes more. Move the Kale to one side of the pan and allow the Water to pool and cook off on the cleared side.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_ob0vFQqQ2jtnL8m89EmLcxA6V9jrbKhEOE_puHbmUFVbDq6n9FWMj-p1oObDZpjw6pnzh7-2yOr0dent91yETJJiO4u_MUZojarJgOZ_L-2eTEK0KJD8uupzQcB3TjKmjgqCBsBfLF0/s1600/Kale4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_ob0vFQqQ2jtnL8m89EmLcxA6V9jrbKhEOE_puHbmUFVbDq6n9FWMj-p1oObDZpjw6pnzh7-2yOr0dent91yETJJiO4u_MUZojarJgOZ_L-2eTEK0KJD8uupzQcB3TjKmjgqCBsBfLF0/s400/Kale4.jpg" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">7. Add the Red Wine Vinegar, Lemon Zest and Fresh Lemon Juice and stir in well. Cook for about 1 minute more then taste for seasoning adding Sea Salt or Pepper or more Vinegar or Lemon Juice as needed. Season to your taste. Crumble the reserved cooked Bacon and sprinkle on top and serve immediately.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2012</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com0tag:blogger.com,1999:blog-7508180513185011230.post-79990806375827271012012-02-09T20:55:00.000-08:002012-02-09T20:55:59.093-08:00DECORATED FORTUNE COOKIES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPDnQEjS8-T6FmxSXOzsmH0ZKqXkmb1mx0p1i71cEuWcj5tx1ebQk9aVLb638TzyblxvzwV0pEthpDISD2ahXoGNpkcjy-tuGArdYAHLPY0mWKEqYXepzFu_4D-DBvnCJDvvpM_mhP5QQ/s1600/FCOOKIE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPDnQEjS8-T6FmxSXOzsmH0ZKqXkmb1mx0p1i71cEuWcj5tx1ebQk9aVLb638TzyblxvzwV0pEthpDISD2ahXoGNpkcjy-tuGArdYAHLPY0mWKEqYXepzFu_4D-DBvnCJDvvpM_mhP5QQ/s400/FCOOKIE.jpg" width="400" /></a></div><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Fortune Cookies are an American invention and something you won't find in China. This is not so much a recipe as it is a fun edible project with a lot of possiblities. I've made these and topped Cupcakes with them and also used them as party favors. You simple buy premade Fortune Cookies and remove the message they come with and add your own message. Then dip them in Chocolate or White Chocolate and decorate with Candies or colored Sugars. These would make great wedding favors with special messages inside or for a kid's birthday party. Maybe you could even give one to someone you want to ask to marry? When you are <em>Cooking The Amazing</em> your fortune is only a bite away.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMzhCS9IRmiXhJmwcIfypZAo_TENPxI7QOYAZ0JrnIKNsikqTQjJWEaS6H0AFcZsgF1d1Px3wkwGAYWCGvr-snmCrLGS_mG5AwaxLaHpPq0vFAkYA5-mOU8czTR_6SwuLKVBqi0t-YWLb/s1600/fcook9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMzhCS9IRmiXhJmwcIfypZAo_TENPxI7QOYAZ0JrnIKNsikqTQjJWEaS6H0AFcZsgF1d1Px3wkwGAYWCGvr-snmCrLGS_mG5AwaxLaHpPq0vFAkYA5-mOU8czTR_6SwuLKVBqi0t-YWLb/s320/fcook9.jpg" width="320" /></a></div><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">15 Fortune Cookies</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">12 oz. Chocolate Chips (White or Semi-Sweet)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">15 Custom Fortunes Printed</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Decorating Sugars and Sprinkles</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Use tweezers to remove the fortunes from your Fortune Cookies that were inside already and discard.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32xjxrxfcgHGXt99JHJCe94LCFe_bXqr-ok-XPZs_ZsKjGTGg5G8fDmPpUnA7zfaRErh9ENZb7t5x7w-_QzFWSg8kklssaqE2-_Hc-nOucfHYdBBTJ0O6zDEEZUvvXAuUcKsXFYA36vqT/s1600/fcook1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32xjxrxfcgHGXt99JHJCe94LCFe_bXqr-ok-XPZs_ZsKjGTGg5G8fDmPpUnA7zfaRErh9ENZb7t5x7w-_QzFWSg8kklssaqE2-_Hc-nOucfHYdBBTJ0O6zDEEZUvvXAuUcKsXFYA36vqT/s320/fcook1.jpg" width="320" /></a></div><strong><span style="font-family: Georgia; font-size: large;">2. Print out on your computer your own fortune or sayings and cut them to fit inside.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXzfv0xIiFRZpGPcepzgyVhCYmMgFyD9UI6g4BA8ju0D5gFR84cAkYrMqVtb7iUfBiJbRSYa8egi2bfy4eLa0SxyuW3H1VxON23ftw9Rr9q9980uOVMC4jf5YV8BQqbrdJ-RZLQZ8070I/s1600/fcook3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXzfv0xIiFRZpGPcepzgyVhCYmMgFyD9UI6g4BA8ju0D5gFR84cAkYrMqVtb7iUfBiJbRSYa8egi2bfy4eLa0SxyuW3H1VxON23ftw9Rr9q9980uOVMC4jf5YV8BQqbrdJ-RZLQZ8070I/s400/fcook3.jpg" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. Insert the fortunes you made into the Fortune Cookies.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzciFpojBpP5dh1_eDoc_4UeEQIWAgMv0sJR7gTIhp8YxUZapm8R4MdrKZRHHrXPhgDojcPgdhsZ799Fkla04eZVLSkle6EZHqm_fDqhDA1OeHTMOJzyd8EapkezKPrSVd5wvnCE8KyGT/s1600/fcook8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzciFpojBpP5dh1_eDoc_4UeEQIWAgMv0sJR7gTIhp8YxUZapm8R4MdrKZRHHrXPhgDojcPgdhsZ799Fkla04eZVLSkle6EZHqm_fDqhDA1OeHTMOJzyd8EapkezKPrSVd5wvnCE8KyGT/s320/fcook8.jpg" width="320" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Melt in the microwave in a medium bowl the Chocolate Chips in 30 second intervals stirring with a spoon until melted. Watch for burning. The Chips will melt quickly.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpo2onWN5hZey7MTgH4T0rseSolkgcZQl-5_eOFZrLXa6RyHaGI0BNvsfMcEsT7PUcvVCxW1mH2wi3CFX8_OmjRcFJQkd_QRPNM7MWzQX44zzb_ui11UklXX73erPQdZGdx5lveiQBxit/s1600/fcook5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpo2onWN5hZey7MTgH4T0rseSolkgcZQl-5_eOFZrLXa6RyHaGI0BNvsfMcEsT7PUcvVCxW1mH2wi3CFX8_OmjRcFJQkd_QRPNM7MWzQX44zzb_ui11UklXX73erPQdZGdx5lveiQBxit/s400/fcook5.jpg" width="330" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXOG8cP8BlzORWK7BOFUckcQUK86gQf5Yfq0bM5FyycI4zyPuXs1V-zpPkZNdtUbcndDlho-0C_phvcpdFs6R-nzePevnfwL3808bqond_CSTsbpIS5ljo-KCMpJd0ljfaMKm85G9dUZh/s1600/choccake19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXOG8cP8BlzORWK7BOFUckcQUK86gQf5Yfq0bM5FyycI4zyPuXs1V-zpPkZNdtUbcndDlho-0C_phvcpdFs6R-nzePevnfwL3808bqond_CSTsbpIS5ljo-KCMpJd0ljfaMKm85G9dUZh/s400/choccake19.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<strong><span style="font-family: Georgia; font-size: large;">5. Dip 1/2 of the Fortune Cookie into the melted Chocolate and then sprinkle with decorations of your choice. Allow to dry on wax paper until Chocolate is set.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmv32OJsru9LvDIKVi3aeI3PzfGPunuT1tI-kvoLa49WniYd7DV3RH_oPWnrVjECtq_n2_uVGK8qgWlg9bXi3HaT3L9G6bODqfSRos-L1mFbogk-SRbwQAENkpivo08PVN-9bby8vplrrH/s1600/fcook4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmv32OJsru9LvDIKVi3aeI3PzfGPunuT1tI-kvoLa49WniYd7DV3RH_oPWnrVjECtq_n2_uVGK8qgWlg9bXi3HaT3L9G6bODqfSRos-L1mFbogk-SRbwQAENkpivo08PVN-9bby8vplrrH/s400/fcook4.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdY5r0Ln2r_B1Liw72UD6lwX7qtHhfnciRm55mCqQ9wzLd8Sq2GjgjGjvKWjwq5CyOddfQEkFDHnf40BTAsf__ExH_1FX8WK2R7G87O2Z3XnHL6kiZTEn8MPEFAJv3dFuV2w0rJPx9HgUC/s1600/fcook6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdY5r0Ln2r_B1Liw72UD6lwX7qtHhfnciRm55mCqQ9wzLd8Sq2GjgjGjvKWjwq5CyOddfQEkFDHnf40BTAsf__ExH_1FX8WK2R7G87O2Z3XnHL6kiZTEn8MPEFAJv3dFuV2w0rJPx9HgUC/s320/fcook6.jpg" width="258" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinaJUxOM1xWpWlZjDCF5hlo3dhenafUfKoYRGY8dUw7HdIMh31hgz8DjMo6N4SAjzzL8MynT5RTJQuEqkObeSIV68kc0I1sVnC2uJzi9sU3EkfqVefsX1cTeCv83hd8LR8V80IlIRyZ73r/s1600/fcook7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinaJUxOM1xWpWlZjDCF5hlo3dhenafUfKoYRGY8dUw7HdIMh31hgz8DjMo6N4SAjzzL8MynT5RTJQuEqkObeSIV68kc0I1sVnC2uJzi9sU3EkfqVefsX1cTeCv83hd8LR8V80IlIRyZ73r/s320/fcook7.jpg" width="320" /></a></div><br />
<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2012</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com3tag:blogger.com,1999:blog-7508180513185011230.post-22139622503788082552012-02-09T20:53:00.000-08:002012-02-09T20:53:23.876-08:00PARMESAN POLENTA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqd7FrIkk11z7WIm_xZ1n-xCMGqKQadYKEQ998lEy3G-Y60kryVxObECxUVaxeKIcpWEa_m25Ql5WSHTFRVOVpuacDOen3kcOBB8FpciWgJZeg5n7HoF34fNN0FqvtorQkmvsff2ycykn/s1600/polenta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqd7FrIkk11z7WIm_xZ1n-xCMGqKQadYKEQ998lEy3G-Y60kryVxObECxUVaxeKIcpWEa_m25Ql5WSHTFRVOVpuacDOen3kcOBB8FpciWgJZeg5n7HoF34fNN0FqvtorQkmvsff2ycykn/s400/polenta1.jpg" width="331" /></a></div><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Polenta is an Italian side dish that has become a great American favorite being served along side delicious main courses like <a href="http://cookingtheamazing.blogspot.com/2011/03/italian-pot-roast.html?utm_source=BP_recent">Italian Pot Roast</a>. Parmesan Polenta is creamy and has an earthy taste that compliments other dishes that have heavy Sauces well. Use high quality Cheeses for the best flavored Polenta. Grits and Mush are also basically the same thing as Polenta, boiled Cornmeal. Call it Polenta and you can charge more the Cornmeal makers figured out. Bob's Red Mill brand has a good coarse ground Cornmeal that works well in this recipe. Call it what you want, Polenta is delicious when you are <em>Cooking The Amazing</em>.</span></strong><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">5 c Water</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 1/2 c Coarse Grind Corn Meal (Polenta)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 c Grated Parmesan Cheese</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 1/2 c Grated Sharp Cheddar Cheese</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 oz Cream Cheese</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 Stick Of Butter</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 1/4 c Heavy Cream</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Dried Oregano</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fresh Ground Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Shaved Parmesan To Garnish</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Over high heat bring 5 c of Water to the boil and add 2 t of Sea Salt and stir until dissolved.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Add the Corn Meal and stir immediately to avoid lumps. Turn the heat down to medium-low as soon as you begin to stir. Stir until the Polenta becomes thick, about 5 minutes.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToZc0Qo5EbwCq5C9nD-Xaq2JaSNTOh6GxpomBhniovgR3pFDhi5Pf6tPnyZyXCfHvEeiftgtlJ46UcED_McFfex8Zv8cxDeCw7LmO0vaeXsqyjzKSGWZsRiBX-nWlM1xpw5ZHJ1pjfpzp/s1600/polenta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToZc0Qo5EbwCq5C9nD-Xaq2JaSNTOh6GxpomBhniovgR3pFDhi5Pf6tPnyZyXCfHvEeiftgtlJ46UcED_McFfex8Zv8cxDeCw7LmO0vaeXsqyjzKSGWZsRiBX-nWlM1xpw5ZHJ1pjfpzp/s400/polenta.jpg" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. Continue to cook on medium-low while stirring continuously until the Polenta is soft and cooked, about 7-10 more minutes.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRv3Vm5_AEt8SHJVc3VmwCRrKkrb4gm-5Ef1fEymSBRxpDAcbP7MeZmd_2pw9ccCcLLUiJyQPWHpykzTeXarX_zsm7XLtSUP4AAurTupNy6MgbhkRq060KzyYYx4Z3EzdpWtLFoqYCQjm_/s1600/polenta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRv3Vm5_AEt8SHJVc3VmwCRrKkrb4gm-5Ef1fEymSBRxpDAcbP7MeZmd_2pw9ccCcLLUiJyQPWHpykzTeXarX_zsm7XLtSUP4AAurTupNy6MgbhkRq060KzyYYx4Z3EzdpWtLFoqYCQjm_/s400/polenta2.jpg" width="366" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Once soft turn off the heat and stir in the Cheeses, Cream Cheese, Butter, Heavy Cream, Sea Salt, Black Pepper and Oregano until well combined.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0QuKxldxDk6GGIcQUyIBzRmpQ0m6t5sxAfBPK1mrrKdwTT0ydQS7AaLgeXWOaQMBwV7Fy1_5qu6TLyPqrq1iRS85lygnntqCXsj-Zl0tREwUGXxkOSxpXBjQJat3DERzk0dYVAOFMHH4/s1600/polenta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0QuKxldxDk6GGIcQUyIBzRmpQ0m6t5sxAfBPK1mrrKdwTT0ydQS7AaLgeXWOaQMBwV7Fy1_5qu6TLyPqrq1iRS85lygnntqCXsj-Zl0tREwUGXxkOSxpXBjQJat3DERzk0dYVAOFMHH4/s400/polenta3.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3Pc7sN5ca9hJhFCb4X9TUDO77nfHjUYqPfINULPouQgKicMrKi8OBKX4ATPmgezPA38zOrn4l_v98aEevIPLokBZIv5DznaP-O5K7NZ_ZIRQIy3WIIcm4X98yvibjoZBBEg4JEHxIOzt/s1600/polenta7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3Pc7sN5ca9hJhFCb4X9TUDO77nfHjUYqPfINULPouQgKicMrKi8OBKX4ATPmgezPA38zOrn4l_v98aEevIPLokBZIv5DznaP-O5K7NZ_ZIRQIy3WIIcm4X98yvibjoZBBEg4JEHxIOzt/s320/polenta7.jpg" width="305" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. Taste for seasoning and add more Sea Salt or Pepper as needed. Serve immediately with shaved Parmesan over the top.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2012</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com1tag:blogger.com,1999:blog-7508180513185011230.post-6783145021341009482012-01-14T16:43:00.000-08:002012-01-14T16:47:51.629-08:00ROASTED BRUSSEL SPROUTS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOdrPNN-z5kyFlpzclXoJ-PGHic2BWAPWdXr1DMTfg17SNKLy0yfwUWgC_h0kH_KfBEk9xxKbMTWYocVS-hDnEGDrRNvrCdEnpCmdqF9oMH3kaIvGEgV_xqp6sYHylviqacciKg2oOzdH/s1600/roastBS1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOdrPNN-z5kyFlpzclXoJ-PGHic2BWAPWdXr1DMTfg17SNKLy0yfwUWgC_h0kH_KfBEk9xxKbMTWYocVS-hDnEGDrRNvrCdEnpCmdqF9oMH3kaIvGEgV_xqp6sYHylviqacciKg2oOzdH/s400/roastBS1.jpg" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Most of us didn't like Brussel Sprouts when we were kids. I was one of them. Now that I am an adult with an improved palate, I love them. Of course, the way Brussel Sprouts are cooked will be the deciding factor in how they will taste. Boiled to the point of being gray and dull will make anyone not like to eat Brussel Sprouts. Like most Veg, roasting brings out a lot of true flavor and adds a caramelized nuttiness that boiling can't touch. Finished with a little fresh Lemon Juice, my Roasted Brussel Sprouts will taste so delicious and add a healthy dish to the plate. If only I had Brussel Sprouts like this when I was a kid. When you are <em>Cooking The Amazing, </em>even your kids will want to eat Roasted Brussel Sprouts.</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 lb. Fresh Brussel Sprouts</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">3 T Olive Oil</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 t Fine Grain Sea Salt</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 t Fresh Ground Black Pepper</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 T Fresh lemon Juice</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1. Preheat your oven to 400 degrees. Wash and dry your fresh Brussel Sprouts and then peel off the outer 2-3 dry leaves to reveal the fresh bright inner leaves.</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuT2xxKLe4iVQetDGA6qzaYRn06aos5WA0hTNGoy11lqP85vK6let-4GWXhNh6aS3oCnkCOjlThuo46ONdQQ2upMQg4StqVtnFP74TLok-be_FnCXpfVAclG_2nwIbhRb5obayRXr6pJVJ/s1600/roastbs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuT2xxKLe4iVQetDGA6qzaYRn06aos5WA0hTNGoy11lqP85vK6let-4GWXhNh6aS3oCnkCOjlThuo46ONdQQ2upMQg4StqVtnFP74TLok-be_FnCXpfVAclG_2nwIbhRb5obayRXr6pJVJ/s400/roastbs2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2. Cut the Brussel Sprouts in half through the stem and toss on the lined Cookie sheet. Sprinkle with the Olive Oil, Sea Salt and Black Pepper and toss with your hands until all sides are covered well. Then turn the Brussel Sprouts cut side down and space about an inch apart. Roast at 400 degrees for 30-40 minutes or until a fork easily can pierce them. Squeeze the Juice from a Fresh Squeezed Lemon over the hot Roasted Brussel sprouts just before serving immeidately.</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaNS6rMFHzI24oukNACBnvIwcunyavYs_kJomEwSYHax__HSMwSbN70-aICxIkaa83okVmVYIob5_Ev90kUo9Ju0MfOpaPTVPEVlFqNfGohmNXCYvu5NwKGhF0k_BEKl9t5C2xye3pQZW/s1600/roastbs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaNS6rMFHzI24oukNACBnvIwcunyavYs_kJomEwSYHax__HSMwSbN70-aICxIkaa83okVmVYIob5_Ev90kUo9Ju0MfOpaPTVPEVlFqNfGohmNXCYvu5NwKGhF0k_BEKl9t5C2xye3pQZW/s400/roastbs3.jpg" width="368" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMYNR14J2o3nLvH25ni9IBkaQE70qyfNe2YPdH6FgIFiJT1tWbVp7MSe5ZqMt739aTg_k-2bl5POEd5x_o5q0XI1G6-U7890kLvmHM-20CvTHJkildjxZJN8WqS5-dCqO_rdnAirgEZpQ/s1600/greekdrsg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMYNR14J2o3nLvH25ni9IBkaQE70qyfNe2YPdH6FgIFiJT1tWbVp7MSe5ZqMt739aTg_k-2bl5POEd5x_o5q0XI1G6-U7890kLvmHM-20CvTHJkildjxZJN8WqS5-dCqO_rdnAirgEZpQ/s400/greekdrsg2.jpg" width="336" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjre3W5UT7yAQCucItnXGZ_o80ybE8ixeem7uw5p-zgio5CX7PVNsfujPZsLESZEFb_PTopLlXLyd7ShqVA2rotBZ4g8S6YDFtdCDtMvzbX0NYVlcn5Gug3aoELU4VRoHkXi1U2fQnLxmJg/s1600/roastbs5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjre3W5UT7yAQCucItnXGZ_o80ybE8ixeem7uw5p-zgio5CX7PVNsfujPZsLESZEFb_PTopLlXLyd7ShqVA2rotBZ4g8S6YDFtdCDtMvzbX0NYVlcn5Gug3aoELU4VRoHkXi1U2fQnLxmJg/s400/roastbs5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><strong>COPYRIGHT (c) 2012</strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com1tag:blogger.com,1999:blog-7508180513185011230.post-87573401082132060202012-01-09T20:06:00.000-08:002012-01-09T20:06:16.307-08:00SOUR CREAM PANCAKES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAh2Iv7EX47xQmntpkTOnk70eMeZomuClFobpVAllWqyNJZufKXCkpXiOtDJzSfePmiCQ0Z1wZC2mEivfQvE9dRg-Q0BwlqwR8-wCNfzjJ7QTXhx16_9-JdNdqgerEfPLH_MRBeb37EfD/s1600/pancakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAh2Iv7EX47xQmntpkTOnk70eMeZomuClFobpVAllWqyNJZufKXCkpXiOtDJzSfePmiCQ0Z1wZC2mEivfQvE9dRg-Q0BwlqwR8-wCNfzjJ7QTXhx16_9-JdNdqgerEfPLH_MRBeb37EfD/s400/pancakes1.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">When it comes the breakfast, Pancakes are a favorite weekend choice because we usually have more time to linger at the kitchen table and enjoy these fluffy and sweet treats. They are perfect when they are drizzled with hot Maple Syrup and melting Butter or with fresh Berries tossed between the layers of a stack a mile high. Or for a really special breakfast top them with my <a href="http://cookingtheamazing.blogspot.com/2010/12/banana-pineapple-foster.html?utm_source=BP_recent">Banana Pineapple Foster</a> recipe. I use Sour Cream in these Pancakes to make them tender and add a little extra creaminess to the texture. These are very light and fluffy Pancakes that are easy to make and will disappear as fast as they are made when you are<em> Cooking The Amazing!</em></span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2-6 T Butter (For The Pan)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 1/2 c All Purpose Flour</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 c Sugar</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Corn Starch</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Baking Powder</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Baking Soda</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 pinch Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 Large Egg</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Whole Milk</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 c Sour Cream</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Vanilla Extract</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 T Melted Butter</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Makes About 7 Five Inch Pancakes.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Use a non stick pan or griddle for best results. Have 2 T of Butter in the cold pan and ready to go.</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Don't heat up your pan until just ready to make Pancakes.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. In a medium bowl whisk together the All Purpose Flour, Sugar, Corn Starch, Baking Soda and Powder and Sea Salt until well blended. Set aside.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUbXF7TKmGMs4vnzvDCxiDon_RBMP1iBBrO_XZ9XG27B_wJXVS0afQBlNOYaG5T1jhJ7th3Oqzo6x4bziYQf5Zk185jxUwwFfgE82Jkx9ULrTojlUu_kEG_XIeyloqzSLBRLvllAHSMeM/s1600/panck1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUbXF7TKmGMs4vnzvDCxiDon_RBMP1iBBrO_XZ9XG27B_wJXVS0afQBlNOYaG5T1jhJ7th3Oqzo6x4bziYQf5Zk185jxUwwFfgE82Jkx9ULrTojlUu_kEG_XIeyloqzSLBRLvllAHSMeM/s400/panck1" width="335" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. In another bowl use a fork and break up the Egg and add the Milk, Sour Cream, Vanilla Extract and mix well until Sour Cream lumps are gone.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZTpoJ2s5GTQiP6W_UxNmyHF-_C_3JPtrjP3M6KOoCnnDb5gbyY2AUohZnMDy_IGhIe0ZTMzl9bzjwJ6p6UReWhwXfe3bbmtneSUIQpjwuWIUDj9My6i0wOTGxZC7qX5RMlqncWWx7HCm/s1600/iphone33+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZTpoJ2s5GTQiP6W_UxNmyHF-_C_3JPtrjP3M6KOoCnnDb5gbyY2AUohZnMDy_IGhIe0ZTMzl9bzjwJ6p6UReWhwXfe3bbmtneSUIQpjwuWIUDj9My6i0wOTGxZC7qX5RMlqncWWx7HCm/s400/iphone33+011.JPG" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Melt 2 T of Butter in microwave for 25 seconds on high and add to the wet ingredients and mix well.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">5. Now heat up your pan or griddle with the Butter in it over medium high heat. Have a spatula ready to flip and a plate to stack the finished Pancakes.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">6. Add all of the wet ingredients to the dry ingredients and using a large spoon mix well until no Flour is seen. A few lumps are OK. As soon as the Butter has melted swirl the pan to distribute the Butter all over or use the spatula on your griddle to spread Butter all over cooking surface. </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAm8yMAxd6FOiLNjx44lM7rbRCbq3l2kvq7CXZY6vwKAHWSWpan0SYXOriemB4QiEEtJl6sog4g56fLaRIfJYOzJfwcJrqzz2rWJY3ntnZy3V3T6QABN5Zfc8k4SAvu5ZPncWfV14G_McA/s1600/iphone33+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAm8yMAxd6FOiLNjx44lM7rbRCbq3l2kvq7CXZY6vwKAHWSWpan0SYXOriemB4QiEEtJl6sog4g56fLaRIfJYOzJfwcJrqzz2rWJY3ntnZy3V3T6QABN5Zfc8k4SAvu5ZPncWfV14G_McA/s400/iphone33+013.JPG" width="300" /></a></div><strong><span style="font-family: Georgia; font-size: large;">7. Using a ladle or measuring cup pour about a 5 inch round of Batter onto the hot pan and continue to add more rounds of batter. Space about 2-3 inches between Pancakes to allow for room to flip them. Cook until the center starts to bubble and edges are beginning to brown and when you peek under the bottom is well browned. This takes about 2-3 minutes. Flip and cook on the other side checking by peeking for even browning, about 1 to 2 minutes. Stack on a plate and serve immediately or cover with a dish towel to keep warm. Serve with warm Maple Syrup, Butter, and/or fresh Berries or Fruit.</span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>TIP: For t</strong></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>he Ultimate Pancakes top them with </strong></span><a href="http://cookingtheamazing.blogspot.com/2010/12/banana-pineapple-foster.html?utm_source=BP_recent"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Banana Pineapple Foster</strong></span></a><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong> Sauce.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAP_fAaATWrF3CoF1dT0D36FYS-4eZg0tAeoHweihrkhMzUgvcKkTySH1TPmn-4WZxElYRTXjZ_zl7Jq3O1ArE7jzxcwBRxv974xR7Sa_f5Ua-5hnYQPrQKOOamJxBIqYd1djJR1XgoSz/s1600/bf10+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAP_fAaATWrF3CoF1dT0D36FYS-4eZg0tAeoHweihrkhMzUgvcKkTySH1TPmn-4WZxElYRTXjZ_zl7Jq3O1ArE7jzxcwBRxv974xR7Sa_f5Ua-5hnYQPrQKOOamJxBIqYd1djJR1XgoSz/s400/bf10+%25282%2529.jpg" width="298" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><br />
</strong></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>COPYRIGHT (c) 2012</strong></span>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com2tag:blogger.com,1999:blog-7508180513185011230.post-40377305829115402262012-01-03T22:11:00.000-08:002012-01-17T15:52:26.312-08:00MASHED POTATOES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EyFZrAi9vXOnFoBBYR6T-mw88IdnEsXAg9Q780vVBNDQL8t221y_wArWPxO5UfNTY7Hs3Ghn_wi8P84JyXl3cqX5MdJ3nKixe24cDoNBHQMwC9q3uSuhstAgdgiNVysZiIjmlGFaaXXW/s1600/mashedpots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EyFZrAi9vXOnFoBBYR6T-mw88IdnEsXAg9Q780vVBNDQL8t221y_wArWPxO5UfNTY7Hs3Ghn_wi8P84JyXl3cqX5MdJ3nKixe24cDoNBHQMwC9q3uSuhstAgdgiNVysZiIjmlGFaaXXW/s400/mashedpots.jpg" width="325" /></a></div><strong><span style="font-family: Georgia; font-size: large;">Preparing Mashed Potatoes sounds easy enough but how many times have you eaten pasty thick under seasoned Mashed Potatoes? Mashed Potatoes must be the ultimate of American Comfort foods. They go with almost anything and if prepared right are flavorful and silky and often are the star of the meal, outshining the main dish. Topping Mashed Potatoes with <a href="http://cookingtheamazing.blogspot.com/2010/11/homemade-gravy.html?utm_source=BP_recent">Homemade Gravy</a> can only improve on perfection. Mashed Potatoes go perfect with <a href="http://cookingtheamazing.blogspot.com/2010/03/butter-roasted-chicken.html?utm_source=BP_recent">Butter Roasted Chicken</a> and the ultimate classic </span></strong><strong><span style="font-family: Georgia; font-size: large;"><a href="http://cookingtheamazing.blogspot.com/2012/01/meatloaf.html">Meatloaf</a> . The key to a great Mashed Potato is not over mixing and using a ricer or food mill to mash the Potatoes. Lots of Butter and Cream don't hurt either. When you are <em>Cooking The Amazing</em> your Mashed Potatoes will be perfect and delicious every time.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2 1/2 lbs Yukon Gold Potatoes</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Water For Cooking</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 T Cold Butter</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fresh Ground Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c - 1 c Heavy Cream or Half and Half</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Get a large pot of cold Water and set aside. As you peel your Potatoes and dice them, place them in the cold Water. Potatoes will be less mealy if you start them in cold Water.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Peel and dice your Potatoes into about 2 inch chunks. Place them into the cold Water off heat.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDfv3iOH3O1vBuK2MwWk3VIBy0BOlqUWCXUPO4t5t58HPnhxDPvQ_igL1G-8Kwl7K_J9l3FgWgDy8O1-0JyInbURSHFS0eZPGpEyYK-Kc7gFh7O60347lw-xMqDV85nnXuB281cmQDGGa/s1600/masahedpots3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDfv3iOH3O1vBuK2MwWk3VIBy0BOlqUWCXUPO4t5t58HPnhxDPvQ_igL1G-8Kwl7K_J9l3FgWgDy8O1-0JyInbURSHFS0eZPGpEyYK-Kc7gFh7O60347lw-xMqDV85nnXuB281cmQDGGa/s400/masahedpots3.jpg" width="340" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. Place the pot of cold Water and Potatoes on the stove and bring to a boil on high heat. Once boiling add 1 T Sea Salt to the pot and stir and reduce the heat to a rolling simmer. Simmer for approximately 15-20 minutes or until the Potatoes are tender and easily pierced with a fork. Remove from the heat and allow the Potatoes to set aside in the hot Water while you heat the Cream.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZbzVFzvVc2jKGANaCsB6tVc_qffaBjK-RMaIdtHxqt1VjhcVsMX3fWCWuUxKbq7dLefCBO96MuENLde0AhOFlv-t2hQFattOhtJp-3GKycA3WbsFznaOo-DhX7OJUatFZ0dO1OWZiRDl/s1600/mashedpots5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZbzVFzvVc2jKGANaCsB6tVc_qffaBjK-RMaIdtHxqt1VjhcVsMX3fWCWuUxKbq7dLefCBO96MuENLde0AhOFlv-t2hQFattOhtJp-3GKycA3WbsFznaOo-DhX7OJUatFZ0dO1OWZiRDl/s400/mashedpots5.jpg" width="332" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Dice 4 T of cold Butter into small cubes and set aside. In a small pot bring the Cream or Half and Half to a gentle simmer and remove from the heat. </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVFS6tWy0e2QoFmG_Acw-aSiT2e_TgHH4aNwjKPzDP0RtoWWU5Ft2EYmIyi2mTiqLxMP-PVzQZivo6XoRGaagtQ908u8LU0VZycpIQRGrzXai6ZvCSxgbqlRnIddkNtJrpn-XEymdj21x/s1600/milkcookiing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVFS6tWy0e2QoFmG_Acw-aSiT2e_TgHH4aNwjKPzDP0RtoWWU5Ft2EYmIyi2mTiqLxMP-PVzQZivo6XoRGaagtQ908u8LU0VZycpIQRGrzXai6ZvCSxgbqlRnIddkNtJrpn-XEymdj21x/s400/milkcookiing.jpg" width="348" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. Drain the Potatoes well and place through a ricer or food mill or use an old fashioned hand Potato masher and mash the Potatoes then place them back into the original pot off heat.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0r9rGXWd4oQdGoWMdAymAzc9alfO2TiA3kig7E2ZFo8Nz7DvVd-tbfZHJl5rWEFVWiscKmXne5-6iyboQtrrzJLCo2q1W2IFTKVqouHvQKkisVldUHsCgiko7ZPkV_lUOg6qeQfrd4oS/s1600/mashedpots2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0r9rGXWd4oQdGoWMdAymAzc9alfO2TiA3kig7E2ZFo8Nz7DvVd-tbfZHJl5rWEFVWiscKmXne5-6iyboQtrrzJLCo2q1W2IFTKVqouHvQKkisVldUHsCgiko7ZPkV_lUOg6qeQfrd4oS/s400/mashedpots2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNU4o90Vd75-1aJc5lyBCDSfgs4agc9M6TRcmsfdr93qe3XerFdAyDDGn58yxI-FSHJ4P2ucek9rM33_wCjyKZK8NnyHOdHBf7BMBNqqD-zsuWW0OdAsgPqie0K90qc8V032F2lxp3q8TH/s1600/mashedpot6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNU4o90Vd75-1aJc5lyBCDSfgs4agc9M6TRcmsfdr93qe3XerFdAyDDGn58yxI-FSHJ4P2ucek9rM33_wCjyKZK8NnyHOdHBf7BMBNqqD-zsuWW0OdAsgPqie0K90qc8V032F2lxp3q8TH/s400/mashedpot6.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">6. Add the cold Butter and 1 t Sea Salt and 1 t Black Pepper and 1/2 c hot Cream and mix with a large spoon gently. Be careful to avoid over mixing or the Mashed Potatoes will be gummy. Lightly mix until just incorporated. Add more hot Cream if needed in small amounts until you get the desired consistency you prefer. Taste and add more Sea Salt or Black Pepper if needed. Serve immediately with <a href="http://cookingtheamazing.blogspot.com/2010/11/homemade-gravy.html?utm_source=BP_recent">Homemade Gravy</a> or a just a pat of Butter.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCnOeUcSI27tzuKgXgLX0gpskaRjKUJfmKMN_SEcU5BD6-RmXWCKw8Sh2MoC3bY_3dUDZrwpzvmh91cd-1VI2ruUIZWtnWmR8n7o31KBu_4HhfDDcbKGYdmlJnNXtB1zEfFjjWbVAL-hR/s1600/mashedpots7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCnOeUcSI27tzuKgXgLX0gpskaRjKUJfmKMN_SEcU5BD6-RmXWCKw8Sh2MoC3bY_3dUDZrwpzvmh91cd-1VI2ruUIZWtnWmR8n7o31KBu_4HhfDDcbKGYdmlJnNXtB1zEfFjjWbVAL-hR/s400/mashedpots7.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJK5Y9GDKFq2ySj-Sysi40bMaeV5HG1HExMuy62msQx70hUYXgRKBj34Pcggamxr28yQiMD5j6OsbxaoILpZXvegoc_zUMIxGKhu8i0N6Ie7wlSF6lFiBJGhBCls_E7GYjFXlq9Gi24Hal/s1600/mashedpotsgravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJK5Y9GDKFq2ySj-Sysi40bMaeV5HG1HExMuy62msQx70hUYXgRKBj34Pcggamxr28yQiMD5j6OsbxaoILpZXvegoc_zUMIxGKhu8i0N6Ie7wlSF6lFiBJGhBCls_E7GYjFXlq9Gi24Hal/s400/mashedpotsgravy.jpg" width="350" /></a></div><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Serve your Mashed Potatoes with <a href="http://cookingtheamazing.blogspot.com/2010/03/butter-roasted-chicken.html?utm_source=BP_recent">Butter Roasted Chicken</a> for the perfect compliment or the classic <a href="http://cookingtheamazing.blogspot.com/2012/01/meatloaf.html">Meatloaf</a>.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuK3JsRg62l-4PU61mlOz_x23YczHccxC1_B7bhS7sFw8FqdemyUNOP-3DDlIp_yTxaXHFFo2ohU4SCb-S6LHXNVVobfO2MbHIYuWHLvRTt1HEfF6oKhyKfBFvKHWOClBlDn73eBye5QL/s1600/chickenbutter1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuK3JsRg62l-4PU61mlOz_x23YczHccxC1_B7bhS7sFw8FqdemyUNOP-3DDlIp_yTxaXHFFo2ohU4SCb-S6LHXNVVobfO2MbHIYuWHLvRTt1HEfF6oKhyKfBFvKHWOClBlDn73eBye5QL/s400/chickenbutter1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WSsHPYj8WiSGYPp3lZ-F9f0Hx6Pa8Pg_TDHb8KlwrdXyN2MU5bDiKPvdI2FgDwyhyoSoeQqpgmBFK2_qrryyf9YSJ5Srh0vglzkVmvTGDH0wD6ZMhXEMTX3rcbFxzaEj_N09JnCREoNG/s1600/meatloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WSsHPYj8WiSGYPp3lZ-F9f0Hx6Pa8Pg_TDHb8KlwrdXyN2MU5bDiKPvdI2FgDwyhyoSoeQqpgmBFK2_qrryyf9YSJ5Srh0vglzkVmvTGDH0wD6ZMhXEMTX3rcbFxzaEj_N09JnCREoNG/s400/meatloaf.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2012</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com3tag:blogger.com,1999:blog-7508180513185011230.post-37675989140977688272012-01-03T18:02:00.000-08:002012-01-03T18:02:52.313-08:00MEATLOAF<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4V0p_gY2zjXvxaAGdfrACXe3mf33n_SdAeCrTEbkeiP_0IvBWF9Y32w98yU8-E8o7SC8t6yECQs0ukMScT1DM0LOiAAGITOsuadB-OYtxJ5771kZoreaXT3LPH12zKUNef5muk4K3Xi_k/s1600/meatloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4V0p_gY2zjXvxaAGdfrACXe3mf33n_SdAeCrTEbkeiP_0IvBWF9Y32w98yU8-E8o7SC8t6yECQs0ukMScT1DM0LOiAAGITOsuadB-OYtxJ5771kZoreaXT3LPH12zKUNef5muk4K3Xi_k/s400/meatloaf.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">Meatloaf is one of those easy to prepare but not so easy to make taste so good recipes. It is usually lacks flavor and is dry and dense, to say the least. We all want easy to prepare recipes that taste Amazing and satisfy everyone in the family. To make this Meatloaf very tasty I've added lots of flavor with savory Thyme, Oregano and sauteed Onions simmered in Worcestershire and traditional Ketchup. A tangy Glaze on top that is lightly sweetened with Brown Sugar tops it, making it even more Amazing. My secret, that I learned after a few dense Meatloafs while I was testing this recipe, is to not pack it in the loaf pan. Meatloaf must be treated gently and it will be light and delicious. None of a good Meatloaf will ever go to waste. I mean, who can resist a cold Meatloaf sandwich slathered with a little extra Ketchup the next day? Nobody can when you are <em>Cooking The Amazing!</em></span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 T Olive Oil</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 T Butter</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 1/2 c Onion, Diced Medium</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 Cloves of Garlic, Finely Chopped</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/2 c Ketchup</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/4 c Worcestershire Sauce</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3 T A1 Steak Sauce</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3/4 t Fine Grain Sea Salt</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 t Fresh Ground Black Pepper</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 t Cumin</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 1/2 t Dried Thyme</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 t Dried Oregano</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 t Paprika </strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 lbs Ground Beef Chuck 80-81% Fat</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/4 lb Ground Mild Italian Sausage</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3/4 t Fine Grain Sea Salt</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/2 t Fresh Ground Black Pepper</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/2 c Grated Parmesan Cheese</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 c Crushed Ritz Crackers (20 Crackers)</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/2 c Whole Milk</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 Large Eggs</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>FOR THE GLAZE:</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 c Ketchup</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>5 T Dark Brown Sugar</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 T Worcestershire Sauce</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/2 t Fresh Ground Black Pepper</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1. Prepare your Meatloaf pan. Use a large loaf pan approximately 8 1/2" x 4 1/2" x 2 3/4" high. Lining the loaf pan with aluminium foil and then make a sling of aluminum foil to lay over the lined part which will help remove your Meatloaf in one piece once cooked. To make a sling tear off about 20 inches of foil and fold it in half long ways and mold it into the prelined pan. Fold the ends down that stick out leaving a handle to use to remove the Meatloaf. Also, line a rimmed baking sheet with aluminum foil to catch all the fat that cooks out. These steps will save you cleaning up a lot of mess because there is a lot of fat that renders as the Meatloaf cooks. If you do not have a loaf pan you can free form the Meatloaf and circle it in a ring of foil to hold it's shape and place it on a lined rimmed baking sheet.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tpCItu0INtNUkh3FnBteErTssLq6S-PEMVLBz9C7JMPClE4UOc2eBRHpPrsdKsWxkfodx18iGOGAJRHeUm2BxljX8zPAamQbAsKIhujByL-ktK9idZlMxSP5H9PRBexz30Bfz3xuxohs/s1600/meatloaf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tpCItu0INtNUkh3FnBteErTssLq6S-PEMVLBz9C7JMPClE4UOc2eBRHpPrsdKsWxkfodx18iGOGAJRHeUm2BxljX8zPAamQbAsKIhujByL-ktK9idZlMxSP5H9PRBexz30Bfz3xuxohs/s400/meatloaf2.jpg" width="400" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2. Preheat oven to 350 degrees. Prep all of the chopping of the Onions and Garlic and measure all ingredients out and set aside, leaving the meat for last to avoid contamination.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchG1-I3pvXO-dYWUK8malJwdAwoR63s65vtxD1pQxUAfnWbBIXt0hel61KzR6V9ElOFsvLZ7CM5tY4_ksD2qwT0mNK0910JvWRF8pJXHAH1WFjXCWuTCgJD7fX1qQvOlKj6HXPj0mefHL/s1600/greekdrsg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchG1-I3pvXO-dYWUK8malJwdAwoR63s65vtxD1pQxUAfnWbBIXt0hel61KzR6V9ElOFsvLZ7CM5tY4_ksD2qwT0mNK0910JvWRF8pJXHAH1WFjXCWuTCgJD7fX1qQvOlKj6HXPj0mefHL/s320/greekdrsg1.jpg" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3. In a medium pan over medium heat on the stove, heat Olive Oil and Butter then add diced Onion and Garlic and saute until Onions just begin to soften.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJED26oaFEECt8cd4dUPY3ReBrEW4DL-_uWtlFg4UULA6lipe34FBFlp6SoyGjJsOEIKdZVsFR58G-fSIK9uY6_7aR5tYnm_BS-BFUIeN-LZIeEjGxfTGABoalrTTpcl83aUVHDHpJt8XR/s1600/escpot10+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJED26oaFEECt8cd4dUPY3ReBrEW4DL-_uWtlFg4UULA6lipe34FBFlp6SoyGjJsOEIKdZVsFR58G-fSIK9uY6_7aR5tYnm_BS-BFUIeN-LZIeEjGxfTGABoalrTTpcl83aUVHDHpJt8XR/s400/escpot10+%25282%2529.jpg" width="298" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>4. Add to the Onion: 1/2 c Ketchup, 1/4 c Worcestershire Sauce, 2 T A1 Steak Sauce, 3/4 t Fine Grain Sea Salt, 1 t Fresh Ground Black Pepper, </strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 t Cumin, 1 t Dried Thyme, 1 t Dried Oregano, 1 t Paprika. Stir in well and cook over medium heat for 2 minutes. It will bubble and thicken. Set aside to cool some.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaFkQ6gBcufj2P6LoA3SJOdLbwOPyofYICc8EHg5Y9Wq_kJ7F-xligywQfn3yYVdDTRxlJjDrVTn28hY4cyx3Bia3n_5xxWwC1QRHWcRcg5oTlG0PyR3JJOaJ3-E3JRYcxbFsGyrHAh-C/s1600/meatloaf1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaFkQ6gBcufj2P6LoA3SJOdLbwOPyofYICc8EHg5Y9Wq_kJ7F-xligywQfn3yYVdDTRxlJjDrVTn28hY4cyx3Bia3n_5xxWwC1QRHWcRcg5oTlG0PyR3JJOaJ3-E3JRYcxbFsGyrHAh-C/s400/meatloaf1.jpg" width="325" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>5. Place 20 Ritz Crackers in a zip lock bag and seal it tight with all the air out. Use a rolling pin or a big can and crush the Crackers into fine crumbs. A few big chunks won't hurt anything. Set aside. In a medium bowl (or the measuring cup you use for the Milk), add 2 large Eggs to 1/2 c Milk and mix well with a fork and set aside.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEGv_ImcuTEb0yDU3z9qHXR1Qwk8YLHqSlHOUPHpARPb3dLJl0mB-nUxiQmZyk-ToGdbIQ_5IQpH7Mfp8Ci40bP9_cYvFA4NCRrPGIsyf_p6TeYygM-sghh4TKCIk-anwEZVOV8Lt9UB1/s1600/meatloaf4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEGv_ImcuTEb0yDU3z9qHXR1Qwk8YLHqSlHOUPHpARPb3dLJl0mB-nUxiQmZyk-ToGdbIQ_5IQpH7Mfp8Ci40bP9_cYvFA4NCRrPGIsyf_p6TeYygM-sghh4TKCIk-anwEZVOV8Lt9UB1/s400/meatloaf4.jpg" width="381" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2RTnX0-MogE5KI_36OiZ9Hhc3o01wGz49YvBn0Yq19NwYSyyXgHgImP01qsuQrcqUKnH5DwbDB2YnteEL4e1QSBpdvX_qaWxS651C3BXtdDaf4ArjVi-AZljt6BolUOreK-NnFK6KZJS/s1600/meatloaf5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2RTnX0-MogE5KI_36OiZ9Hhc3o01wGz49YvBn0Yq19NwYSyyXgHgImP01qsuQrcqUKnH5DwbDB2YnteEL4e1QSBpdvX_qaWxS651C3BXtdDaf4ArjVi-AZljt6BolUOreK-NnFK6KZJS/s400/meatloaf5.jpg" width="400" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>6. In a large mixing bowl add all of the Ground Beef Chuck and Italian Sausage. You want high fat Meats in your Meatloaf to prevent dry Meatloaf. Add the 3/4 t Sea Salt and 1/2 t Black Pepper, 1/2 c grated Parmesan Cheese, crushed Ritz Crackers, Milk and Eggs mixture and the cooked Onion and Ketchup/Worcestershire mixture. Use a large wooden spoon and "cut" across several times mixing everything together. The goal is to not compact the Meat but to keep it "light and fluffy" and not dense. I used to use my hands but I find it compacts the Meatloaf making a hard dense loaf that doesn't have a good mouth feel. After you "cut" across a few times use the wooden spoon and mix everything well, still keeping the Meat "light and fluffy".</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8F_05cQAQiQgVm2biPRSwDEhPYkh0m6zys1hYK6ZgiDV61rjpForiypxIA13pHasjwRWXiUbIzoLiaAE_Nug3M2IYRHHxTJsrXLAD4SJQxAgs7hNm5T8fae9853NbTBsfMLIzjSTrq0Ch/s1600/meatloaf6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8F_05cQAQiQgVm2biPRSwDEhPYkh0m6zys1hYK6ZgiDV61rjpForiypxIA13pHasjwRWXiUbIzoLiaAE_Nug3M2IYRHHxTJsrXLAD4SJQxAgs7hNm5T8fae9853NbTBsfMLIzjSTrq0Ch/s400/meatloaf6.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgSjzQoF8cVTB26Oz19LDQwsk5neNgcYf9YFNSwVAuXKH-qdhOXiKtbqVi7AlEjH0gkyf3-OYDt09CA4VIMJlL8BIVsYgeobU1I7Askt9qYYf0l7Ak4UbEOpnDRldK1033Prn1neegbHN/s1600/meatloaf7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgSjzQoF8cVTB26Oz19LDQwsk5neNgcYf9YFNSwVAuXKH-qdhOXiKtbqVi7AlEjH0gkyf3-OYDt09CA4VIMJlL8BIVsYgeobU1I7Askt9qYYf0l7Ak4UbEOpnDRldK1033Prn1neegbHN/s400/meatloaf7.jpg" width="300" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>7. Once mixed, scoop spoonfuls into the loaf pan gently. Add scoops of the mixture filling the bottom but do not press it into the pan. Lightly tap the mixture into the corners. Once the bottom is covered begin layering the mixture by the spoonful until you have a mound and all the mixture is in the loaf pan. Resist pressing the mixture down with the spoon because this is what makes a dense, tough Meatloaf. Use the back of the spoon to lightly smooth the top and shape it into a loaf shape.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0q4QFU_QY7rOofjDxFmeiLGMIyHVGEUllNYpfPsk_mrBJ1wKUB_QZk5O5wIPStaP5-OGHZgGJ-Dxwr5EwsYU96rs9lAc17BKh0px6NoQBCsmTOusvmYCBzJNCpoUKdifj_klAgsQBAiQ/s1600/meatloaf8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0q4QFU_QY7rOofjDxFmeiLGMIyHVGEUllNYpfPsk_mrBJ1wKUB_QZk5O5wIPStaP5-OGHZgGJ-Dxwr5EwsYU96rs9lAc17BKh0px6NoQBCsmTOusvmYCBzJNCpoUKdifj_klAgsQBAiQ/s400/meatloaf8.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq5MDZQEMqXbPEAwZtbXBzJtQFu-UUMdZd2ewfhSiicf-2aaLnsh67nzjjPnOh8QTVOBWdwTpO2gwOhw-BQ-oEOSOqrm18GQmjhLvFx24i3snofVXAp6BsZwbEiIZuyk7CV4YbWxmcP7L/s1600/meatloaf9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq5MDZQEMqXbPEAwZtbXBzJtQFu-UUMdZd2ewfhSiicf-2aaLnsh67nzjjPnOh8QTVOBWdwTpO2gwOhw-BQ-oEOSOqrm18GQmjhLvFx24i3snofVXAp6BsZwbEiIZuyk7CV4YbWxmcP7L/s320/meatloaf9.jpg" width="290" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>8. In a small bowl make the Glaze by mixing the 1 c Ketchup, 5 T Brown Sugar, 1 T Worcestershire Sauce and 1/2 t fresh ground Black Pepper. Spoon 1/3 of this mixture over the entire top of the Meatloaf. Reserve the other 2/3 for later in the recipe. Place the Meatloaf pan on the lined Cookie sheet and bake for 1 hour 15 minutes at 350 degrees.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPtWFvUH-fsC1BL1hjSjlVk_66eq92zwt-Qu1Qx9sHn97PL-2iOYcYb0j7FZwNR198tKCBqwTdulyVeNHmS5oXLX4eEormwH6qjP_j1ZHrhjvhaqm6sSJ79AZSln7jWvfEiOvSZg6Cged/s1600/meatloaf10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPtWFvUH-fsC1BL1hjSjlVk_66eq92zwt-Qu1Qx9sHn97PL-2iOYcYb0j7FZwNR198tKCBqwTdulyVeNHmS5oXLX4eEormwH6qjP_j1ZHrhjvhaqm6sSJ79AZSln7jWvfEiOvSZg6Cged/s320/meatloaf10.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYxUdQj69oHZp3AJDl0WWEx1cconolt2KJI11Yru5Z5T5BbKHTbHqseVMOGby62fmF670ogQBKJKVo8RzaKN7HzeVVUcy4p2J_HuBALSdWcu0w75Vk1FXAaHS2bxVjxFxrV0-yi7YEKMo/s1600/meatloaf11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYxUdQj69oHZp3AJDl0WWEx1cconolt2KJI11Yru5Z5T5BbKHTbHqseVMOGby62fmF670ogQBKJKVo8RzaKN7HzeVVUcy4p2J_HuBALSdWcu0w75Vk1FXAaHS2bxVjxFxrV0-yi7YEKMo/s320/meatloaf11.jpg" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>9. After 1 hour and 15 minutes of cooking, spoon and spread another 1/3 of the Glaze over the Meatloaf and return to the oven and cook at 350 degrees for 15 minutes more. You will see all of the fat that has cooked out of the Meatloaf at this point and will be thankful when clean up time comes that you lined everything with foil. Who's got time to scrub pots and pans all day? Not me!</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLR9MuF6f1qGOds2KIWX8vxhSnc5C8THt7HK9ZHQyyd15ElV0azUJExVVCOxxPQixiqSIvjosxuUEz3QWLb8yYK9dEqqgSLRX9l3G56b7SINDziAXL6ktflQgqNDjyzfHSYAWCFpnSyPm/s1600/meatloaf12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLR9MuF6f1qGOds2KIWX8vxhSnc5C8THt7HK9ZHQyyd15ElV0azUJExVVCOxxPQixiqSIvjosxuUEz3QWLb8yYK9dEqqgSLRX9l3G56b7SINDziAXL6ktflQgqNDjyzfHSYAWCFpnSyPm/s400/meatloaf12.jpg" width="300" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>10. After 15 minutes remove from the oven and check the temperature using a Meat thermometer in the center of the Meatloaf. It should register at least 165 degrees when done. If not, place back into the oven at 350 degrees and recheck in 10 minutes or until it is 165 degrees in the center. Once done, let the Meatloaf rest in the pan for 15 minutes on the counter before removing by the aluminum sling and allowing any fat to drain off before serving. While it is resting, microwave the last 1/3 of the glaze for 45-60 seconds on high and use as extra Sauce to spoon on the Meatloaf for those that like more glaze when serving.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TYW_5zfSj2nVGKUsIE96DzJZeBbCZCIGPV0WHy_ncyPEyHZkwIY5yeLtTWNj913Yu-oQ0HoW_qmquQldE45Etjp5F1mqtNoOTbjm0p_Nawi5our70rbmrwO4ucwqCV9jpm9yZKbxxfeJ/s1600/meatloaf13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TYW_5zfSj2nVGKUsIE96DzJZeBbCZCIGPV0WHy_ncyPEyHZkwIY5yeLtTWNj913Yu-oQ0HoW_qmquQldE45Etjp5F1mqtNoOTbjm0p_Nawi5our70rbmrwO4ucwqCV9jpm9yZKbxxfeJ/s320/meatloaf13.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GE2ZkN3RQx08FvDqK10Wc5_dwFQpYpBP6oSLcFuayRINt3JJJLFBsQxj1QjWdSh6HlZx95GQTuifQ1RK2bNLhkYT5Q-AKq2WNuQoK9din5ZtIRTSTwPeUVlJ3MUEndZCeqWhBnInyFPH/s1600/meatloaf14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GE2ZkN3RQx08FvDqK10Wc5_dwFQpYpBP6oSLcFuayRINt3JJJLFBsQxj1QjWdSh6HlZx95GQTuifQ1RK2bNLhkYT5Q-AKq2WNuQoK9din5ZtIRTSTwPeUVlJ3MUEndZCeqWhBnInyFPH/s400/meatloaf14.jpg" width="400" /></a></div><span style="font-size: large;"><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>COPYRIGHT (c) 2012</strong></span>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com1tag:blogger.com,1999:blog-7508180513185011230.post-82284661105356639932011-12-18T20:15:00.000-08:002011-12-22T03:21:25.583-08:00BACON BLUE CHEESE SPIRALS<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsxDCPSz1pro932tqR8Ek89T66JS06cgUoieoQZYR3j5LSbivTPQSIxxSh4BgiXuYUZFqn02xTjXhMlTODkrdXCR35cHXSYYT-GfpuMlCdbIRplM0udcqveSx1565NnAgprFHBHsn-qcK/s1600/baconbluech.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsxDCPSz1pro932tqR8Ek89T66JS06cgUoieoQZYR3j5LSbivTPQSIxxSh4BgiXuYUZFqn02xTjXhMlTODkrdXCR35cHXSYYT-GfpuMlCdbIRplM0udcqveSx1565NnAgprFHBHsn-qcK/s400/baconbluech.jpg" width="356" /></a></div><strong><span style="font-family: Georgia; font-size: large;">Bacon is one of those foods many of us can not live without. Bacon is in a class of it's own especially when it is combined with Blue Cheese and Puff Pastry in this easy to prepare appetizer. Serve this delicious and savory appetizer warm or room temperature. It makes a great and unique Salad topping, used much like you would Croutons. Be sure to use a good quality Blue Cheese cut from the wheel and not a prepackaged tub of "crumbles" which will lack taste and make these appetizers boring and nothing like their full potential. Good ones like Maytag, Gorgonzola or Stilton are easy to find these days and worth the search. When you are <em>Cooking The Amazing,</em> something as simple as Bacon and Blue Cheese can come together and be incredible.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3 oz. Blue Cheese (A Good Quality One)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 c Cream Cheese</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 c Sour Cream</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Fresh Ground Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">10 Strips of Cooked Bacon</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 of a 17.3 oz Package of Frozen Puff Pastry</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;"> (Like Pepperidge Farm Brand)</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. PLAN AHEAD day before: Allow Puff Pastry to thaw in the refrigerator over night. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. PLAN AHEAD day of: Allow the Blue Cheese and Cream Cheese to sit out for 2 hours to soften up and make spreading easier. You will be making the filling and spreading it on the Puff Pastry then refrigerating for 3 hours before baking later.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. Fry 10 strips of good quality Bacon until crisp and place on paper towels to drain. Set aside to cool then crumble and refrigerate while Blue Cheese softens. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">4. Once your Blue Cheese and Cream Cheese has softened add them to a medium bowl and break it up using a fork or your fingers.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdm-9IpmgCrCAIINQ4ZgXrtiEwEMZz03eFl78EZl2CU05-JnStUDax8JVAU7phq4QnGoWVWC5DiwplHSCeyybmo_Lm1E1OBRTXHHtT22Y2yNdyq2iv5K11bN6OgRCpqjSK76VLE6IMo6J/s1600/bluecheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdm-9IpmgCrCAIINQ4ZgXrtiEwEMZz03eFl78EZl2CU05-JnStUDax8JVAU7phq4QnGoWVWC5DiwplHSCeyybmo_Lm1E1OBRTXHHtT22Y2yNdyq2iv5K11bN6OgRCpqjSK76VLE6IMo6J/s400/bluecheese.jpg" width="397" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. Add Sour Cream, Black Pepper and Bacon crumbles and mix well with a spoon. It will be thick. Set aside.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90MrzkFUYTH9ItphGD3uLH7It8jaWof6AZxm5I3WTE-3oCCOQQ61g8Y0r05I7GBlG75t5IpLBZcBJQaVMlihzecx1OC6ien2mzF0-JPxjSPLgRYP3_YwrvA8dr1ciFgn6iaOK1mUdxnvS/s1600/bluecheesespiral.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90MrzkFUYTH9ItphGD3uLH7It8jaWof6AZxm5I3WTE-3oCCOQQ61g8Y0r05I7GBlG75t5IpLBZcBJQaVMlihzecx1OC6ien2mzF0-JPxjSPLgRYP3_YwrvA8dr1ciFgn6iaOK1mUdxnvS/s400/bluecheesespiral.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">6. Dust a board or work surface with a little flour to keep the Puff Pastry from sticking. Use only one of Puff Pastry sheets that come in a package for this recipe. Roll it out slightly using a rolling pin.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiCUCLaA2o4gTL8ngeKFWMKLtdXj4T6RiFF81O5Uy1CVKLWIuyQlJIkrhJ9Tk_ObLKM4NNotpeSoRjyrGnxMaxkN6tv_BQp88L5mZyuPLcai0YVcEpPkcYEyzsTZW3qrisS7tUMdmuLCq/s1600/puffpastry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiCUCLaA2o4gTL8ngeKFWMKLtdXj4T6RiFF81O5Uy1CVKLWIuyQlJIkrhJ9Tk_ObLKM4NNotpeSoRjyrGnxMaxkN6tv_BQp88L5mZyuPLcai0YVcEpPkcYEyzsTZW3qrisS7tUMdmuLCq/s400/puffpastry.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6VdKx14DdaQv4BG2hIZJH2HlOEhKGWpj30qkF7puD0UkQFcJH4_DLKQwxLVrKmNBqP482xIs9smh7YcQ_si2kl9xvVhFWIcV3O4oN7za727DRmCvBxyB0rhhct3z4p29t8698op_wAGs/s1600/pufffpastryy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6VdKx14DdaQv4BG2hIZJH2HlOEhKGWpj30qkF7puD0UkQFcJH4_DLKQwxLVrKmNBqP482xIs9smh7YcQ_si2kl9xvVhFWIcV3O4oN7za727DRmCvBxyB0rhhct3z4p29t8698op_wAGs/s400/pufffpastryy.jpg" width="361" /></a></div><strong><span style="font-family: Georgia; font-size: large;">7. Spread the Blue Cheese mixture evenly almost to the edges of the Puff Pastry.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEBpy4zfxdaKCxzPJGxYxqcpXiZ9mhPJcTiFZY9veKGb8SsWI0xMfN7tehJKsCyrZGpNTtJzbhky8D6W5YYkUgrD0IAqtui3QrINpXdGb2pm0MtU-yekqMBpB5HPvs55JKcCZ8GAzy6JL/s1600/bluecheesespiral11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEBpy4zfxdaKCxzPJGxYxqcpXiZ9mhPJcTiFZY9veKGb8SsWI0xMfN7tehJKsCyrZGpNTtJzbhky8D6W5YYkUgrD0IAqtui3QrINpXdGb2pm0MtU-yekqMBpB5HPvs55JKcCZ8GAzy6JL/s400/bluecheesespiral11.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">8. From the widest end start rolling the Puff Pastry to the middle then roll the other side to meet it in the middle. Wrap tight in plastic wrap and refrigerate for 3 hours minimum and up to over night if needed.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi_StsWGUVwcm30UELsqmgizFRWIswPApc9NzWOfX9saEqotaQR1w37zUnJS5ERWHzQPxT14r3IsxVo7PGTBHLMDGubFc3E58GwEBAzxU80L0p8zMjopIRd6ZE8jHqlwI_ld3i_2caWiD/s1600/bluechees.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi_StsWGUVwcm30UELsqmgizFRWIswPApc9NzWOfX9saEqotaQR1w37zUnJS5ERWHzQPxT14r3IsxVo7PGTBHLMDGubFc3E58GwEBAzxU80L0p8zMjopIRd6ZE8jHqlwI_ld3i_2caWiD/s400/bluechees.jpg" width="350" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-idMSTEIpmnxoxRXwldKLYh2EQ2xS_OyXNCcX1uMRyTMO2QXsZkMOTuajRGQuYHuGD9K5xkxYjCuYFGlB7LPigWHNQMl54sAaw_WAmMfdkZkd0uKbkdV4fe2EjqDpECncsv2weN59vqpx/s1600/bluecheese12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-idMSTEIpmnxoxRXwldKLYh2EQ2xS_OyXNCcX1uMRyTMO2QXsZkMOTuajRGQuYHuGD9K5xkxYjCuYFGlB7LPigWHNQMl54sAaw_WAmMfdkZkd0uKbkdV4fe2EjqDpECncsv2weN59vqpx/s400/bluecheese12.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvNTXQdKJfru8Z3fvRCCkEVPb3Fl0Vn-4bMbA-CFdD4rwKTYQV6M6B0YB5TQ8XwAYSVJgIz7ZQxniED96H47EQ1X8uQ1Hm_TdgyvE-FVJmYkm4n3xwq8QkwFpJpfm94j20JatNQzXzPOA/s1600/bluechee6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvNTXQdKJfru8Z3fvRCCkEVPb3Fl0Vn-4bMbA-CFdD4rwKTYQV6M6B0YB5TQ8XwAYSVJgIz7ZQxniED96H47EQ1X8uQ1Hm_TdgyvE-FVJmYkm4n3xwq8QkwFpJpfm94j20JatNQzXzPOA/s320/bluechee6.jpg" width="320" /></a></div><strong><span style="font-family: Georgia; font-size: large;">9. After chilling, preheat oven to 375 degrees. Place a parchment sheet or spray a Cookie Sheet with Vegetable Spray (Like Pam) and set aside.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">10. Remove from the refrigerator and cut the two rolls in half. Then cut each roll into 1/2 inch wide spirals and place on the Cookie sheet. </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3T_Dq4rRFia6O4RljlW6fX2uLlzPdCE3KpOPL94JocbecA7vTWoO0_Etkx1_dipVVAHV458n2x9WlpyiJ2UfMTJBnCywXtO3EHEHCplS87GfathQEFZJ3buyka5_eW0GXJjC7jtKjmcP/s1600/blueche111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3T_Dq4rRFia6O4RljlW6fX2uLlzPdCE3KpOPL94JocbecA7vTWoO0_Etkx1_dipVVAHV458n2x9WlpyiJ2UfMTJBnCywXtO3EHEHCplS87GfathQEFZJ3buyka5_eW0GXJjC7jtKjmcP/s400/blueche111.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_1YVNKVujk0aQfvubo96Sq6wLeeZlsEtuA_Qv0aPFbu7xZlmFIE9yaxmA_qRv6QXXRKgTmgg9XEDoX4wdv1ecdanjPocUW1-A61L0pgIHtN2Tz_R5e9K7CvIztFkdDL6z5iiMaj6bUxa/s1600/bluech123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_1YVNKVujk0aQfvubo96Sq6wLeeZlsEtuA_Qv0aPFbu7xZlmFIE9yaxmA_qRv6QXXRKgTmgg9XEDoX4wdv1ecdanjPocUW1-A61L0pgIHtN2Tz_R5e9K7CvIztFkdDL6z5iiMaj6bUxa/s400/bluech123.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xnWCybDXcMWvn3qN32IFxeRi9H5ayLyYNjQtRoOPeMStfHfd6LnZGgx-XPM-ii2JDXydjD-hn0ibzAR7e-LEAhWzMCScApNXkG9jn0FN0yZWhlxlCBIIR3KrDz1mYQsgy9spZwOKUtiK/s1600/bluechee133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xnWCybDXcMWvn3qN32IFxeRi9H5ayLyYNjQtRoOPeMStfHfd6LnZGgx-XPM-ii2JDXydjD-hn0ibzAR7e-LEAhWzMCScApNXkG9jn0FN0yZWhlxlCBIIR3KrDz1mYQsgy9spZwOKUtiK/s320/bluechee133.jpg" width="281" /></a></div><strong><span style="font-family: Georgia; font-size: large;">11. Bake at 375 degrees for 18-20 minutes or until the Puff Pastry if puffed and just starts to brown. Over cooking will make the Cheese filling run out and burn. Remove them before they look "done" and look a little under baked. Sever warm or at room temperature.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Other great appetizers that you could serve along side these are <a href="http://cookingtheamazing.blogspot.com/2010/12/ham-and-cream-cheese-hor-doeuvres.html">Ham And Cream Cheese Appetizers</a> or </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ntvwbJ1IKdfJD1kQ2oCxuX-x9Vow6bYTlvteThXVr08RJPCi5zpvmoxkAB4hqpvL5jgb3GnVYL-5DCwjRGS4c_LZ6OP2qVHzzwV1-TJ-GfUiUsqhx-2aNyK6iLAZAtsOXt3HeJpvZTKI/s1600/hamroll10+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ntvwbJ1IKdfJD1kQ2oCxuX-x9Vow6bYTlvteThXVr08RJPCi5zpvmoxkAB4hqpvL5jgb3GnVYL-5DCwjRGS4c_LZ6OP2qVHzzwV1-TJ-GfUiUsqhx-2aNyK6iLAZAtsOXt3HeJpvZTKI/s320/hamroll10+%25282%2529.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">easy to prepare </span></strong><a href="http://cookingtheamazing.blogspot.com/2010/12/stuffed-mushrooms.html?utm_source=BP_recent"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Stuffed Mushrooms</strong></span></a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxjNoriT6FcpB2nGy56xrGHzVMWG4fkkwhE13tesLgbrtyrp1bRfdA2aTRMTPG5oSXBbCBLAt4PQ5bo0r_6-4yIBW5tbThj0qbabIe97NfDI6X9IELoSBL8e_vCwIY9UuOf0yt5h3I1zE/s1600/stuffedmush7+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxjNoriT6FcpB2nGy56xrGHzVMWG4fkkwhE13tesLgbrtyrp1bRfdA2aTRMTPG5oSXBbCBLAt4PQ5bo0r_6-4yIBW5tbThj0qbabIe97NfDI6X9IELoSBL8e_vCwIY9UuOf0yt5h3I1zE/s400/stuffedmush7+%25282%2529.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<strong><span style="font-family: Georgia; font-size: large;">Copyright (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com1tag:blogger.com,1999:blog-7508180513185011230.post-59493683619327685812011-12-03T21:11:00.000-08:002011-12-03T21:11:27.241-08:00CHICKEN STOCK<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpu2Qp6f8-sZXo-PCeopcolz0k0kjYQkeER32j3_hM8kRZCxJTxWhik7f_0pQNabb9-UkcwlhfSiwOYIRlJYHt5YyN4k7723HhYCsDFEZj4oceyYfDUGvRMZ8g4V15JqmKhZLMkvxMwo3C/s1600/roast+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpu2Qp6f8-sZXo-PCeopcolz0k0kjYQkeER32j3_hM8kRZCxJTxWhik7f_0pQNabb9-UkcwlhfSiwOYIRlJYHt5YyN4k7723HhYCsDFEZj4oceyYfDUGvRMZ8g4V15JqmKhZLMkvxMwo3C/s400/roast+015.jpg" width="301" /></a></div><strong><span style="font-family: Georgia; font-size: large;">We have all used canned Chicken Broth and have had great successes in our cooking. I use the boxes of Broth and can turn out delicious results, but when I use homemade Chicken Stock it elevates the flavors dramatically of whatever I am cooking. Soups with homemade Stock are incredible when you make the effort. Like my <a href="http://cookingtheamazing.blogspot.com/2010/10/roasted-butternut-squash-soup.html?utm_source=BP_recent">Roasted Butternut Squash Soup</a>. The truth is Chicken Stock is easy to make, but it is time consuming regardless of what the cookbooks say. Prep time is not much, maybe 20 minutes, but you will be baby sitting the Chicken Stock for 5 hours as it simmers. It's best to make it in the morning of a day you will be home all day. It is all worth it in the end when you are <em>Cooking The Amazing</em> and make everything taste so much better.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">8 Quarts Cold Filtered Water</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 1/2 lbs. Chicken Parts With Bones </span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 Large Onions, Quartered</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 Medium Carrots, Peeled and Large Chopped</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 Stalks Celery, Large Chopped</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 Whole Cloves Garlic Peeled</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Whole Black Pepper Corns</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 Bay Leaves</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 t Dried Thyme</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">10 Fresh Flat Leaf Parsley Sprigs</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 Roma Tomatoes Quartered</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Prep all of your Vegetables before you touch the raw Chicken to keep from spreading bacteria. Peel the Carrots, Onions and Garlic. Rough chop the Carrots and Celery in 3 inch pieces. Cut the Carrot pieces in half. Quarter the peeled Onions and peel the Garlic leaving the Cloves whole. Cut the Tomatoes in quarters leaving skin on. Set aside with all the other ingredients except the Chicken.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QH086gjw6S6onwjKVfJJF93ADpiWuaN0mmDYGxrp9RR-n8QIpa-DLNF98YTJRz32pkY3xNazxi9qs4wRz4z04a_Gq_W2mGTkUkThc1QfdPT3Xm1N_ugIRrJGb4QbCv9Ls95_z0H00Yog/s1600/ckstock1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QH086gjw6S6onwjKVfJJF93ADpiWuaN0mmDYGxrp9RR-n8QIpa-DLNF98YTJRz32pkY3xNazxi9qs4wRz4z04a_Gq_W2mGTkUkThc1QfdPT3Xm1N_ugIRrJGb4QbCv9Ls95_z0H00Yog/s400/ckstock1.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">2. Use a very large Stock pot. I use a 12 quart. Fill it with 8 quarts of cold filtered Water. Bad tasting Water gives you an odd tasting Stock. Starting your Stock in cold Water is important to develop the collagen (the jelly stuff in good Stock) which provides body to the Stock.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. Wash your Raw Chicken well under cold Water in the sink. I use chopped Chicken parts from the butcher or prepackaged cut up whole Chickens in the Meat section of the market. Be sure you have bone in and skin on Chicken. Legs, thighs, backs, and wings are the best parts to use. Don't use giblets. Once washed place the Chicken parts in the cold Water in the Stock pot.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">4. Add all the prepped Veg and Black Pepper Corns, Bay Leaves, Sea Salt, Thyme and Parsley to the Stock pot and make sure all is covered in Water. Turn the burner to high and bring to a rolling simmer. Do not boil. Once at a rolling simmer reduce heat to low medium to a gentle slow simmer. Do not cover and allow to simmer for 5 hours. Every hour use a skimmer and remove any floating white-gray scum and discard it. Do not stir the Stock as it simmers but keep all the ingredients submerged as much as possible.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrbLa8ZEXUqgawqNCi5-pOvkzEqxS6y4Bf5qBZZ39wTCCO6H0hnDxlxfk_UINjTAFnJz4LUAtoQ4XICQtxGsff-lCN8qyL_3H1A1noNyqE-E2tk6B2BJJTKidqDlhbsKFL9uPHNOktiX2/s1600/ckstock2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrbLa8ZEXUqgawqNCi5-pOvkzEqxS6y4Bf5qBZZ39wTCCO6H0hnDxlxfk_UINjTAFnJz4LUAtoQ4XICQtxGsff-lCN8qyL_3H1A1noNyqE-E2tk6B2BJJTKidqDlhbsKFL9uPHNOktiX2/s400/ckstock2.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTD_wagxyb3pNcC1nPPtTZGz2279Qpt0XlD1QrGKn4SR5PNKGrcILEh_YomDF2BhmJLQ3JMLcO38M4iFMX4dBtRmgr7hqCKBMnt3UmZ4msgBufC0P0SxOLmW-5rMJbjZh8y5XtFZb45Ae/s1600/ckstock3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbTD_wagxyb3pNcC1nPPtTZGz2279Qpt0XlD1QrGKn4SR5PNKGrcILEh_YomDF2BhmJLQ3JMLcO38M4iFMX4dBtRmgr7hqCKBMnt3UmZ4msgBufC0P0SxOLmW-5rMJbjZh8y5XtFZb45Ae/s400/ckstock3.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. After 5 hours, turn off the heat. Skim any scum off the top and discard. Remove all the Meat and Veg as much as possible with tongs or a big slotted spoon and strain what is left through a fine mesh strainer or Cheese cloth for the clearest, purest Stock. I use only a fine mesh strainer for my style of rustic home cooking. Your Chicken Stock is now ready to use. Or if you want to freeze it or use it tomorrow allow the Chicken Stock to sit for 1 hour at room temperature </span></strong><strong><span style="font-family: Georgia; font-size: large;">and then refrigerate. </span></strong><strong><span style="font-family: Georgia; font-size: large;"> Store in air tight freezer containers. Freeze for up to 3 months in a sealed container or refrigerate and use over the next 2 days. If I am making Chicken Noodle Soup or a Cream Soup like Cream of Potato I use it right after straining. I don't remove the fat. A lot of flavor is in that fat. This Chicken Stock is purposefully under seasoned with Salt because when you use it in your final recipe you will adjust the Salt for that particular recipe. This yields 6-7 quarts of prepared Chicken Stock.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAja5Au1lm2Caj-MuKy115b8X26BD8nnMj5I9TVUnulyjW0XHB87K_SAqj7wPphLbvoS9-3bQpS5M5oN4UqBSqS9lDWt8inaaZP_IqYLfdV7ay325hz-Dy6Svn_eVjwb_80LCde_JCn5D/s1600/ckstock4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAja5Au1lm2Caj-MuKy115b8X26BD8nnMj5I9TVUnulyjW0XHB87K_SAqj7wPphLbvoS9-3bQpS5M5oN4UqBSqS9lDWt8inaaZP_IqYLfdV7ay325hz-Dy6Svn_eVjwb_80LCde_JCn5D/s320/ckstock4.jpg" width="316" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4i2J3yC0DonPorbdqDasIcZ9gPntuI5YR4Drbhuitk-rvTD8A10I3G11yPtcXbm9gWMrEWLJMWgYKwKRQnSWFXZrox8EZVwdudajYAd-mavPwKuTezjsU2pVEVfeOBgFwKQ_YE0LxLZF/s1600/ckstock5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4i2J3yC0DonPorbdqDasIcZ9gPntuI5YR4Drbhuitk-rvTD8A10I3G11yPtcXbm9gWMrEWLJMWgYKwKRQnSWFXZrox8EZVwdudajYAd-mavPwKuTezjsU2pVEVfeOBgFwKQ_YE0LxLZF/s400/ckstock5.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswCQbT-zTheVZBlIS4yqSB8ZTlcGLe7aXlnsud7K_Yg52iyyqBufvnFXH-kbrBbpp7tAbZemKKH5zMhhH7aVaiA7qMqN07mM1ytuL63p1HDf8Y9Ut1NxlRRAL0ADhknH4tXPV57gZ_SVJ/s1600/ckstock6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswCQbT-zTheVZBlIS4yqSB8ZTlcGLe7aXlnsud7K_Yg52iyyqBufvnFXH-kbrBbpp7tAbZemKKH5zMhhH7aVaiA7qMqN07mM1ytuL63p1HDf8Y9Ut1NxlRRAL0ADhknH4tXPV57gZ_SVJ/s400/ckstock6.jpg" width="353" /></a></div><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">*Try this delicious Chicken Stock in my recipe for <a href="http://cookingtheamazing.blogspot.com/2010/10/roasted-butternut-squash-soup.html?utm_source=BP_recent">Roasted Butternut Squash Soup</a>.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OJKtlQjjY75MgBqVh4W7fAz9_0tTIwW2F8K-unggFphQplKH5eqdBg5lT16NLPHBp_AQ760Q6eza-JkCqaQWcn4pfI10oqQBZX0wmrQJuRAO4CbBaBVdceELcwL_0hxFYII9WybVnird/s1600/butternut5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OJKtlQjjY75MgBqVh4W7fAz9_0tTIwW2F8K-unggFphQplKH5eqdBg5lT16NLPHBp_AQ760Q6eza-JkCqaQWcn4pfI10oqQBZX0wmrQJuRAO4CbBaBVdceELcwL_0hxFYII9WybVnird/s400/butternut5.jpg" width="298" /></a></div><br />
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COPYRIGHT (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com0tag:blogger.com,1999:blog-7508180513185011230.post-24210523854929145722011-12-03T21:01:00.000-08:002011-12-03T21:01:07.303-08:00ROASTED CABBAGE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLEb7D57rnNanA8rCpq6Vt77rHlXF5IXoebydhWzzCBJ741mdOB-nNyJzPVm2eRqGxt09qQoq40L_5lenM_q0PQozCkZkPf8c3_JLlgnAt78fxRoRY-g03mgkIJq7Q9zt17waaonnqbRk/s1600/roastedcabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLEb7D57rnNanA8rCpq6Vt77rHlXF5IXoebydhWzzCBJ741mdOB-nNyJzPVm2eRqGxt09qQoq40L_5lenM_q0PQozCkZkPf8c3_JLlgnAt78fxRoRY-g03mgkIJq7Q9zt17waaonnqbRk/s400/roastedcabbage.jpg" width="400" /></a></div><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">No more gray over boiled Vegetables that taste just like they look...nasty. I have really come to love roasting Veg because it is easy and brings out the Amazing caramelized flavor that boiling can not. When you roast Cabbage the natural sweetness prevails and all you taste is deliciousness. Roasted Cabbage makes a great side dish to Pork Chops, <a href="http://cookingtheamazing.blogspot.com/2011/04/baked-ham-with-maple-cherry-glaze.html?utm_source=BP_recent">Maple Cherry Glazed Ham</a> or <a href="http://cookingtheamazing.blogspot.com/2010/03/butter-roasted-chicken.html?utm_source=BP_recent">Butter Roasted Chicken</a>. It is healthy and delicious and so easy to make. When you are <em>Cooking The Amazing</em> eating your daily Veg is easy and when you are roasting Cabbage for dinner.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1 Large Head of Cabbage</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 T Olive Oil</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Fresh Ground Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 T Butter, Softened</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil to make clean up easy. You will thank me later.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Remove the bruised and dry outer leaves of a head of Cabbage. Cut the head into 6-8 equal wedges leaving the core and stem in place which will hold the leaves together. Trim the stem with a paring knife. You can use Green Cabbage or Red Cabbage or Napa Cabbage.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUmbe2fEb6ZtEafbRzLh2TZSQMpE29v8AcDXCs826oLgIQmZ9r3UPq5EUv5_78BLvPhWund-TXKt8sUsYG8unCdV0evDzlsU-Arl7M_-QFyqbWIL_A_T3AD0EzUpFW8zl_xNH4VvR9D6C/s1600/roast+094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUmbe2fEb6ZtEafbRzLh2TZSQMpE29v8AcDXCs826oLgIQmZ9r3UPq5EUv5_78BLvPhWund-TXKt8sUsYG8unCdV0evDzlsU-Arl7M_-QFyqbWIL_A_T3AD0EzUpFW8zl_xNH4VvR9D6C/s400/roast+094.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. Drizzle the Cabbage wedges with Olive Oil and rub it all over the surface using your hands. Sprinkle Sea Salt and Black Pepper over both sides.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">4. Bake at 400 degrees for 35-45 on the center rack of your oven turning over with a spatula half way through roasting. It is done when edges are browned and it is fork tender. Napa cabbage will cook faster so check it at 30 minutes. When roasted and done spread softened Butter over hot Cabbage and serve immediately.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com1tag:blogger.com,1999:blog-7508180513185011230.post-192984136162106672011-12-03T20:37:00.000-08:002011-12-03T20:37:47.951-08:00HOT CHOCOLATE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQenguyNk8wARqS_ZA5gT3BsYORwgyvZo3VMSFc_7SPUXHrDe1ZizZdqYp5V6jaLNaJrx-xlhCXZk7xgP3vRrknvTrnuPmfRtI7DqejtwaVn3HOfNOyDG78BrA9Z_hDiKyKsyTk8QbZkJY/s1600/hot+choc+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQenguyNk8wARqS_ZA5gT3BsYORwgyvZo3VMSFc_7SPUXHrDe1ZizZdqYp5V6jaLNaJrx-xlhCXZk7xgP3vRrknvTrnuPmfRtI7DqejtwaVn3HOfNOyDG78BrA9Z_hDiKyKsyTk8QbZkJY/s400/hot+choc+008.jpg" width="338" /></a></div><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>A cup of steaming Hot Chocolate can literally warm your insides on a cold winter's day</b></span></span><b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">. Coming inside from the blowing wet snow to a warm fire and cup of creamy Hot Chocolate sounds romantic and can be easily achieved in less than five minutes (assuming you have a gas fireplace that turns on with a switch.) I'm talking about real Hot Chocolate. The kind that is made from real Chocolate with rich Half and Half and Cocoa to deepen the Chocolate flavor. You can up the flavor by adding Peppermint Extract or serve Hot Chocolate over a scoop of cold Vanilla Ice Cream as a dessert. When you are <em>Cooking The Amazing </em>Hot Chocolate is as Amazing as it can get.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Her</span></span></b><b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">e is the recipe for 1 serving.</span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">1 c Half and Half</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T Dutch Processed Cocoa</span></span></b><br />
<strong><span style="font-family: Georgia; font-size: large;">3 T Sugar</span></strong><br />
<b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t Vanilla Extract</span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 t Ground Cinnamon </span></span></b><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 c Semi Sweet Chocolate Chips</span></strong><br />
<b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Whipped Cream Or Marshmallows To Top</span></span></b><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. This recipe is per serving. So, double or triple it, etc. as needed.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. In a pot over medium heat bring Half and Half just to a simmer. Stir in Cocoa, Sugar, Vanilla Extract and Cinnamon. Allow to simmer for 1 minute constantly stirring.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduXU_q1bcaUyi0wjilojDkhQAM_3gkCI7IfaA6vbgABR2Xfst6dHUzwdP3KwgrbSuErM-QQkn3U0-Y-sh1_PVYnUTz8Y4vBnaTexdZ4A3g0SNDmUKsrGDqTv_sKVeXsK5gwQk5slayShu/s1600/hot+choc+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduXU_q1bcaUyi0wjilojDkhQAM_3gkCI7IfaA6vbgABR2Xfst6dHUzwdP3KwgrbSuErM-QQkn3U0-Y-sh1_PVYnUTz8Y4vBnaTexdZ4A3g0SNDmUKsrGDqTv_sKVeXsK5gwQk5slayShu/s400/hot+choc+001.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. Pour 1/4 c of Semi Sweet Chocolate Chips into bottom of a large mug. Use good Chocolate like Ghirardelli brand. I use Ghirardelli 60% Cocao Bittersweet Chips found at most markets.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHG3lOU7y151634nsTtERFU98uekmtl7Ej8Pg3ElCuDd59XYlaKDVivobUncnrZ9jX5x-10MDPd7BAoEw4-xopp9KiW88tH7wC0gxWumbfubUAQD1bXQqpxE_GSKtoA9U0nKWGEE5iSBCH/s1600/hot+choc+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHG3lOU7y151634nsTtERFU98uekmtl7Ej8Pg3ElCuDd59XYlaKDVivobUncnrZ9jX5x-10MDPd7BAoEw4-xopp9KiW88tH7wC0gxWumbfubUAQD1bXQqpxE_GSKtoA9U0nKWGEE5iSBCH/s400/hot+choc+003.jpg" width="361" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Pour the hot Milk mixture over the Chocolate Chips and stir until the Chocolate Chips have melted and are well mixed into the hot Milk mixture.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDc_le29hn_CMG1kqrPqbLSmuYKg6ArYT-dHXAz1BhRdztekhUQtYB-4FjJ3J6RLAJzH198sY5lQkN4kBE1yBQrS-CIvbP6Pv_SNgi9RI9Yjz5jPeZ-WpbV0jlRX6fbpC0ZB6U-7aHCZqs/s1600/hot+choc+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDc_le29hn_CMG1kqrPqbLSmuYKg6ArYT-dHXAz1BhRdztekhUQtYB-4FjJ3J6RLAJzH198sY5lQkN4kBE1yBQrS-CIvbP6Pv_SNgi9RI9Yjz5jPeZ-WpbV0jlRX6fbpC0ZB6U-7aHCZqs/s400/hot+choc+006.jpg" width="340" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. Top with Whipped Cream or Marshmallows and serve immediately.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng2RKBMvUSmLVjg3hVOUEpyj2ZLy6k5aHbAd019eUqU-1PZM-kJwSuiIM5u_XVJrGMqyNhiS5BDgbMmYZ8kVQex3gmX-aCzVNUaowSzuWIx15XAFrPBgaghP-FSqzG7fd6kAUYJs-jGMI/s1600/hot+choc+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng2RKBMvUSmLVjg3hVOUEpyj2ZLy6k5aHbAd019eUqU-1PZM-kJwSuiIM5u_XVJrGMqyNhiS5BDgbMmYZ8kVQex3gmX-aCzVNUaowSzuWIx15XAFrPBgaghP-FSqzG7fd6kAUYJs-jGMI/s400/hot+choc+009.jpg" width="400" /></a></div><br />
<strong><span style="font-family: Georgia; font-size: large;"><span style="color: lime;"><em>TIP: Add 1/2 t of Peppermint Extract for Hot Mint Chocolate</em>.</span></span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com0tag:blogger.com,1999:blog-7508180513185011230.post-9036425171073514152011-11-06T16:55:00.000-08:002011-11-23T20:29:26.656-08:00PUMPKIN PIE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOT_COWojTMtFJ6NArpWaqnF-mNPKkyov9Dc2yBg8NHfR0vTNy4jXCAlndLSEpRZ_1wdM7KB3iA9Hefx3R-5R6yjdYyQRdJti8r32Dyg2aM4gmgGWomdQjTFdwA5GTJKG3S564U6cMndT/s1600/pumpkinpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOT_COWojTMtFJ6NArpWaqnF-mNPKkyov9Dc2yBg8NHfR0vTNy4jXCAlndLSEpRZ_1wdM7KB3iA9Hefx3R-5R6yjdYyQRdJti8r32Dyg2aM4gmgGWomdQjTFdwA5GTJKG3S564U6cMndT/s400/pumpkinpie.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Pumpkin Pie is always on the Thanksgiving table usually next to the overlooked Cranberry Sauce. Bad Pumpkin Pie made with over baked dry Crust and thick and pasty Pumpkin Pie filling is usually what we all eat for dessert during the holidays. It's usually store bought from the frozen section and we eat it because we think we are supposed to. If frozen store bought Pumpkin Pie was delicious I would be all for it and buying them myself, but it just isn't. Once you have had real homemade Pumpkin Pie in a flaky homemade <a href="http://cookingtheamazing.blogspot.com/2011/11/homemade-pie-crust.html">Pie Crust</a> you can never go back to nasty Pie again. And it is so easy to make. If you can use a hand mixer you can make this Pie. If the homemade <a href="http://cookingtheamazing.blogspot.com/2011/11/homemade-pie-crust.html">Pie Crust</a> is scaring you then make it with a Graham Cracker Crust. You can make Pumpkin Pie all year round not and just for the holidays especially when it is this easy and you are <em>Cooking The Amazing</em>. </span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 <a href="http://cookingtheamazing.blogspot.com/2011/11/homemade-pie-crust.html">9 inch Deep Dish Homemade Pie Crust</a>, Prebaked</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">or Graham Cracker Crust (recipe below)</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">2 Large Eggs, Room Temperature</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 Large Egg Yolk, Room Temperature</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1/2 c Dark Brown Sugar</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1/4 c Sugar</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1/2 t Fine Grain Sea Salt</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 t Ground Cinnamon</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1/4 t Ground Nutmeg</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1/4 t Ground Cloves</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1/2 t Ground Ginger</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 can Pumpkin (15 oz.) (NOT PIE FILLING MIX)</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 1/2 c Half And Half</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 t Vanilla Extract</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1 T Maple Syrup</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1. Plan Ahead: Use my prebaked 9 inch deep dish <a href="http://cookingtheamazing.blogspot.com/2011/11/homemade-pie-crust.html">Homemade Pie Crust</a> or a very good store bought prebaked Pie Crust or for a twist use a Graham Cracker Pie Crust. See the recipe for Graham Cracker Crust at the bottom. Whatever you use make sure it tastes good. Bad tasting Pie Crust will make a not so good Pie regardless how good the filling is. Have your 9 inch Pie Crust (or Graham Cracker Crust recipe below) baked and cooled and ready to go before proceeding to the Pie filling. Have your 3 Eggs at room temperature before making the Pie filling. This makes a 9 inch deep dish Pie.</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">1. Preheat your oven to 425 degrees. Have a Cookie Sheet ready to place your 9 inch deep dish Pie pan on for ease of transfer and catch overflow in oven. Bake in the center of your oven.</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">2. In a large bowl place 2 large room temperature Eggs and 1 large room temperature Egg yolk. Add the Brown Sugar, Sugar, Sea Salt and all the Spices.</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">Mix with a hand mixer on high until well incorporated.</span></strong></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JghwwGm3Z2EXeWYRrmfntVfH_oHNDzX0hbFV9XTU8_nlLbESUaBS9YR2KkNWu-dDvYzBfxzU-TmOvCFGA4xXEW6dL_qV0gDS2vgJlGTtuX5vjB-bbMf3H34KU7xkxKXoGxnqaITCobDT/s1600/pumpkp1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JghwwGm3Z2EXeWYRrmfntVfH_oHNDzX0hbFV9XTU8_nlLbESUaBS9YR2KkNWu-dDvYzBfxzU-TmOvCFGA4xXEW6dL_qV0gDS2vgJlGTtuX5vjB-bbMf3H34KU7xkxKXoGxnqaITCobDT/s400/pumpkp1.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-2oLntDRLAZ5j31PMYhPlQNSn3ACg6VLUGI-_TnIuNi7uPuz2HQdHLLJKXFuNza_LrImR-n8_WPRvLDrWzttk-N8bxlC4gtYgzOkApB3Qc5Y_NHTQsPwc8dusMfHB6toZqUP0krSBSSG/s1600/pumpie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-2oLntDRLAZ5j31PMYhPlQNSn3ACg6VLUGI-_TnIuNi7uPuz2HQdHLLJKXFuNza_LrImR-n8_WPRvLDrWzttk-N8bxlC4gtYgzOkApB3Qc5Y_NHTQsPwc8dusMfHB6toZqUP0krSBSSG/s400/pumpie2.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">3. To this mixture add the 1 can Pumpkin and mix well with the hand mixer on high until well incorporated.</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrL2GQhgM7eMdKUsa3iJ6dSqFalKNsnH0sdqjDsA3Q2tC6jWKN_Tg7dl_UYRCc0zox9XLd-T7B1Ezinbgth8IQuErT43BITCiLKq5pzEISoorYKP88I-Kd0fP5aEEdIZ-T1uglfmRQXx2N/s1600/pumpkpie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrL2GQhgM7eMdKUsa3iJ6dSqFalKNsnH0sdqjDsA3Q2tC6jWKN_Tg7dl_UYRCc0zox9XLd-T7B1Ezinbgth8IQuErT43BITCiLKq5pzEISoorYKP88I-Kd0fP5aEEdIZ-T1uglfmRQXx2N/s400/pumpkpie4.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">4. Add the Half and Half, Vanilla Extract and Maple Syrup and mix well with the hand mixer on high.</span></strong></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UYHC7Qb3yBEDG9KK8Po2EjNeJDlIlfFX-UXgN-FTR_ZYeO0Z2FQJOq-J25iuQDmoOanECiUbWqGqySRsnbpRH43UB7stRbXTmNSf8UEUGqLd4buvoPs4i-1S4-IkqxS-nmRwHF0tJrPe/s1600/IMG_7202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UYHC7Qb3yBEDG9KK8Po2EjNeJDlIlfFX-UXgN-FTR_ZYeO0Z2FQJOq-J25iuQDmoOanECiUbWqGqySRsnbpRH43UB7stRbXTmNSf8UEUGqLd4buvoPs4i-1S4-IkqxS-nmRwHF0tJrPe/s320/IMG_7202.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">5. Place the Pie plate with the prebaked <a href="http://cookingtheamazing.blogspot.com/2011/11/homemade-pie-crust.html">Pie Crust</a> on a Cookie sheet for ease of transfer near your oven. Pour the Pie filling into the prebaked Pie Crust. Cover the Pie Crust edges with aluminum foil to protect it from burning while the Pie bakes. <em>Place in a 425 degree oven on the center rack. Set timer for 15 minutes. After baking for 15 minutes at 425 reduce the oven temperature to 350 degrees and continue to bake for 45-50 minutes or until the center is set. </em></span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHg9rFmrywbLdiq-lrw32Dt7v_zumchMPDMM4zuPn4Hldz01oP2x98sciXcinXl7o2VZ3qVxqhJ-iKLff3D4Xdv83EfEehkSfudYxfPdHRC461fjieW63btOsRWIu4Uia6SctDQ4qzdtv/s1600/pumpkinpi6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHg9rFmrywbLdiq-lrw32Dt7v_zumchMPDMM4zuPn4Hldz01oP2x98sciXcinXl7o2VZ3qVxqhJ-iKLff3D4Xdv83EfEehkSfudYxfPdHRC461fjieW63btOsRWIu4Uia6SctDQ4qzdtv/s400/pumpkinpi6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Georgia; font-size: large;">6. Remove from the oven and allow to come to room temperature setting the Pie pan on a cooling rack for about 1 1/2- 2 hours. Serve with my homemade <a href="http://cookingtheamazing.blogspot.com/2009/10/basics-whipped-cream.html?utm_source=BP_recent">Perfect Whipped Cream</a> for the most Amazing dessert anytime of the year.</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyxc8T8yWtqZwhp5rCazcDMKWfIqaPSwhiFKBhx79EcwW9YNmQm70W2CrIUa3Cy0mLBC7f38y61Mk9lU7D_3P0jZeoobfUHQN4avk5Jq0vd_RykuvWu1Yk2MnUuPWJLzgX5JclFVM68Xe/s1600/pumpkinpie8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyxc8T8yWtqZwhp5rCazcDMKWfIqaPSwhiFKBhx79EcwW9YNmQm70W2CrIUa3Cy0mLBC7f38y61Mk9lU7D_3P0jZeoobfUHQN4avk5Jq0vd_RykuvWu1Yk2MnUuPWJLzgX5JclFVM68Xe/s400/pumpkinpie8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>GRAHAM CRACKER CRUST</strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>9 whole Graham Crackers, Honey Flavor (1 sleeve from a box of Graham Crackers)</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 T Sugar</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 T Brown Sugar </strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>5 T Unsalted Butter, Melted</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Pinch of Fine Grain Sea Salt (omit Salt if you only have Salted Butter)</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1/4 c Pecans, Chopped </strong></span><br />
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<span style="color: lime; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>TIP: Use 1 1/2 c of finely crushed Ginger Snaps in place of the Graham Crackers as another tasty option for the Crust.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1. Preheat oven to 350 degrees.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2. Place Graham Crackers in a large zip lock bag and close tight with all air out. Using a rolling pin or large heavy can, roll over the bag of Graham Crackers crushing them. Flip the bag over several times and crush until finely crushed and there are no large pieces.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3. Pour crushed Crackers into a medium bowl. Remove any big pieces you missed while crushing and crush them and add them back.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>4. Add Pecans, Sugars and Salt and mix well with a fork until combined.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>5. Microwave Butter in a small bowl until melted, about 45 secs.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>6. Pour the melted Butter over the Graham Cracker mixture and with a fork combined, mixing well but keep it crumbly.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>7. Pour the Graham Cracker butter mixture into an 9 inch Pie pan and using your fingers, press it into the bottom of the pan going up the sides of the pan. Pack it firm against the pan.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>8. </strong></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Bake Crust in a 350 degree oven for 5-7 minutes or until browned. Remove and cool on the counter while you prepare filling.</strong></span><br />
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<span style="font-family: Georgia;"><span style="font-size: large;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">COPYRIGHT (</span>c) 2011</strong></span></span>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com2tag:blogger.com,1999:blog-7508180513185011230.post-8973266683985710232011-11-03T16:43:00.000-07:002013-12-08T15:58:33.090-08:00HOMEMADE PIE CRUST<div class="separator" style="clear: both; text-align: center;">
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Whenever I eat a slice of Pie and the Pie Crust is dry and brittle and hard, it doesn't matter how good the Pie filling is, I don't want to finish it. If a Pie Crust is flaky and tender with lots of Buttery flavor then that's the Pie I want to eat. The secret to any flaky delicious Pie Crust is <u><em>very cold</em></u> Pastry Dough. The Butter must stay cold until the second it hits the oven because it is the steam from the cold Butter that will cause the Crust to be Flaky and delicious.</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">This recipe is for a double 9 inch Pie Crust and uses a food processor. You can also use a Pastry blender by hand as long as you follow the rule of keeping the Butter cold and not allowing the Butter to be broken down too small. ALWAYS keep the Butter cold and in big pieces that you can see. That is where the flavor is and Pie Crust perfection that follows. And where there is flavor there is always <em>Cooking the Amazing</em>!</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2 1/2 c All Purpose Flour</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3/4 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 t Sugar (for Sweet Crust)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">or </span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Sugar (for Savory Crust)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 Sticks Frozen Butter, No-Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c Water with Ice Cubes Added</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1 Egg (For Egg Wash)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 T Water</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Sugar To Sprinkle</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Prepare ahead. This Pie Crust is easy to make when you use your food processor and takes about 5 minutes to make the Dough. The Dough <em><u>must</u></em> be very cold when you bake it to get it to be flaky and tender. Freeze the Butter ahead of time and take it out at the last minute. Work the Dough in a cool area if possible. If the Butter melts the Pie Crust will be less flaky. Pour 1/2 c Water into a measuring cup then add 4-5 ice cubes and place in the freezer 5 minutes before needed.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. In the bowl of your food processor with the blade attachment put 2 1/2 c All Purpose Flour, 3/4 t fine grain Sea Salt and 3 t Sugar. Use 1/2 t of Sugar if you are making a savory dish like a Pot Pie or 3 t if you are making a sweet dish like Pumpkin Pie. Pulse 10 times to combine well.</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP02ZwXZX3ULT4dvqPSMm6vqMCsQh6GI6VOOvbaW4uHZzppwz0Iu3EcXglzdxwS9g0zUbjFBzJiiatz6piqz71mJBbwV7-oEB-c1hOtPHUQ2nidM8HVMPnyM5FKWezet8Tm2q9LoxtqPiW/s1600/piecr1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP02ZwXZX3ULT4dvqPSMm6vqMCsQh6GI6VOOvbaW4uHZzppwz0Iu3EcXglzdxwS9g0zUbjFBzJiiatz6piqz71mJBbwV7-oEB-c1hOtPHUQ2nidM8HVMPnyM5FKWezet8Tm2q9LoxtqPiW/s400/piecr1.jpg" width="298" /></a></div>
<strong><span style="font-family: Georgia; font-size: large;">3. Remove the Butter from the Freezer and cut each stick into small approximately 1/2 inch cubes using a sharp large knife. Be careful because frozen Butter is hard to cut. Take your time. Place Butter cubes back into the freezer for 3 minutes until very cold again. Remove from the freezer and place directly into the food processor over Flour mixture and pulse 6 times for 1 second each pulse. Don't be tempted to pulse more.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">4. The Flour Butter mixture should look like there are small lumps in it and look coarse.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">5. Remove the Ice Water from the freezer and take out the Ice cubes. Pour the cold Water through the shoot on top. At the same time pulse for approximately 10-15 times 1 second each pulse. The Dough will look coarse and like picture below. You should be able to pinch a small amount and it holds together with your fingers. If not, add 1 T more of Ice Water and pulse 1-2 seconds more. Repeating this as needed until it does pinch together and hold.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">6. Pour out the Dough mixture onto a lightly Floured surface and mound together pressing with both hands and gathering into one large lump. It will be crumbly and will be loose in areas. It won't look right, but it is. You should see Butter pieces in the Dough. This should take about 15 seconds. If it looks like the Butter in the Dough is melting place it in the freezer for 5 minutes and then remove and begin where you left off. (Warm melted Butter leads to an unflaky crust.)</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">7. Once in a big lump, cut in half. Mold each half into a flat disc about 5 inches across using your hands and fingers (takes about 10 secs.) and wrap tight with plastic wrap. If you plan on using the Dough today refrigerate for 2 hours before using. Or freeze in a freezer bag over the plastic wrap for up to 60 days. Thaw over night in the refrigerator before using for frozen Dough.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">8. When ready to roll out your Pie Crust and use it, remove from the refrigerator and place the cold disc of Dough on a lightly Floured surface. Roll with a lightly Floured rolling pin in one direction turning the Dough a quarter turn with each pass of the rolling pin. DO NOT STRETCH THE DOUGH which will cause shrinkage of your Crust during baking. Be gentle and keep it Floured to move it easily at all times. Roll out in a rough circle approximately 1/8 th inch thick. You want it about 2 inches larger than your Pie pan's top. It is ok if the edges are rough as long as it is larger than your Pie pan and can overlap by 3 inches. For a 9 inch Pie roll out at least 11 inches diameter. Brush off excess Flour before placing the Dough onto the Pie Pan to shape.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">9. Use your rolling pin to roll up the Pie Dough at one end. Placing it on the edge of one end of the Pie pan and roll it out. Adjust the Dough so it covers the entire Pie pan with overlap. Allow the dough to fall into the well of the Pie Pan and gently press it in to form the shape of the pan. Don't press too hard and DO NOT STRETCH IT. If it tears or cracks do not worry. Pinch or press together any tears in the Dough with your fingers to repair. Use your thumb and forefinger to crimp the edge of the Dough and the forefinger of your other hand to make an indention in the crimp for the edges. Use a fork to dock the bottom Crust so it won't puff up when baking. Refrigerate the shaped Crust for 40 minutes before baking. This helps the Dough relax and reduces shrinking.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">10. SINGLE CRUST PIE: Blind bake the crust by placing a sheet of aluminum foil in the well of the cold Pie Crust after docking the bottom with a fork, Add uncooked dried Beans as a weight. Bake at 450 degrees for 10 minutes and remove the foil and dried Beans (save dried Beans to use again for another Pie Crust over and over). Prick the sides and bottom again with a fork if any puffiness is noted and return to the oven for 5 more minutes. Remove and brush the entire Crust with 1 Egg beaten with 1 T Water. Sprinkle with Sugar all over and bake continue to bake at 450 until golden brown, about 4-7 more minutes. Watch it closely, ovens vary so yours may brown sooner. Remove and allow to cool before using in a recipe. Follow your recipe's directions and bake with the filling from your recipe but cover the crimped Crust edges with a ring of aluminum foil to prevent a burnt or dark edges. Use this for my delicious recipe for <a href="http://cookingtheamazing.blogspot.com/2011/11/pumpkin-pie.html">Pumpkin Pie</a>.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">11. DOUBLE CRUST PIE: If you are using a top and bottom Crust Pie, fill your Pie with filling after the bottom Pie Crust is in place then place the top Crust over the filling and crimp edges of the bottom and top Crust together. Cut 4 vent slits in the center of the top crust. The last 20 minutes of baking: Beat 1 Egg with 1 T Water with a fork and brush the entire top surface with the Egg wash. If it is a sweet Pie you are baking, sprinkle with Sugar. Bake as directed by your recipe at whatever oven temperature is called for. To prevent the edges from browning faster than the rest of the Pie, cover the crimped edges with a ring of aluminum foil during baking, leaving the center Pie Crust exposed, until the last 15 minutes and remove the aluminum foil ring and finish baking as directed by your recipe.</span></strong><br />
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<strong><span style="color: lime; font-family: Georgia; font-size: large;"><em>TIP: Use left over Pie Crust Dough to make decorative leaves by cutting out a leaf shape with a small knife and using the back of the knife to make the leaf veins as in the main picture at the top.</em></span></strong><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Click here for my amazing <a href="http://cookingtheamazing.blogspot.com/2011/11/pumpkin-pie.html">Pumpkin Pie</a> recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com1tag:blogger.com,1999:blog-7508180513185011230.post-60921768527700094482011-11-02T19:13:00.000-07:002011-11-10T05:27:50.209-08:00LINGUINE WITH PROSCIUTTO AND MINT<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77xHtCHxd8WuhxFl2jzTc-b57hdWBp36HNtNtcC22lrEXP5e4i2EKNxS31t6vztXtNcsjjfQlbyDFL0kHv4TGw8pLRI-fY3WOqEbh6Krz3hGeJEECfXdAhSZlTc0gJbf8BFftD_MQ9p-w/s1600/Pastapeas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77xHtCHxd8WuhxFl2jzTc-b57hdWBp36HNtNtcC22lrEXP5e4i2EKNxS31t6vztXtNcsjjfQlbyDFL0kHv4TGw8pLRI-fY3WOqEbh6Krz3hGeJEECfXdAhSZlTc0gJbf8BFftD_MQ9p-w/s400/Pastapeas.jpg" width="353" /></a></div><br />
<strong><span style="font-family: Georgia; font-size: large;">On my last visit to Italy I ate one of the most delicious Pasta dishes of my life. That is saying a lot having been to Italy many times over the years and eating my way across the country and back. It was one that I had to recreate a recipe for when I came home because I could not get that Amazing flavor combination of Linguine in a Cream Sauce of Spring Peas, Mushrooms, Prosciutto and Mint out of my mind. The Mint was, at first, something that I thought would not be good in a savory dish, but it works. The Mint gives a great fresh bright taste to the Cream Sauce and rounds out the flavors of the Prosciutto, Mushrooms and Peas well. This is a quick cooking dish that requires all of your prep work to be done ahead of time. Being able to eat the best dishes from Italy is easy when you are <em>Cooking The Amazing</em>. </span></strong><br />
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<tr><td class="tr-caption" style="text-align: center;">Antica Trattoria Tritone in Rome. An amazing restaurant where we ate this delicious Pasta.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The real dish from Italy that insptired this recipe. This one uses Tagliatelli Pasta.</td></tr>
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1 lb. Fresh Linguine</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 T Butter</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 T Extra Virgin Olive Oil</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 T Finely Diced Onion</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Fresh Mushrooms Sliced</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 Clove of Garlic, Peeled </span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Fresh Ground Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Heavy Cream</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 oz. Prosciutto, Sliced In Strips</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Parmesan Cheese, Grated Fine</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 c Fresh Peas (or Frozen Thawed)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c Reserved Pasta Water </span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">40 Mint Leaves, Chopped Fine</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Fine Grain Sea Salt To taste</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Parmesan Cheese To Finish</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Plan ahead and prepare all of the chopping, dicing, slicing etc. and set aside. This dish cooks fast and everything needs to be ready to go. Finely dice 4 T of Onion (approximately 1/2 of a medium onion). Slice fresh Mushrooms thin to equal 1 c. Peel one clove of Garlic and make a slice with a knife in the end. Later you will be pulling the Garlic out so keep it whole to find it easily. Slice the Prosciutto into 2 inch strips. It will get sticky and ball up as you slice it, don't worry. Grate 1 c of Parmesan Cheese finely. Parmigiano Reggiano is the best choice for the cheese but it is expensive and worth it for the flavor it provides. (Whole Foods Market sells it by the chunk.) Measure out 1 c of Fresh Peas (or Thawed frozen Peas works well, too). Chop finely 45 Fresh Mint leaves (see below). Put a large pot of Salted Water on high heat on the stove to boil for the Pasta.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xKHTVwzUEu7Q0MyQYHhwefkwo1KH7Eptwb0B8rCEKvzhMwIXqaAr8titr91SO5mO2WPvwXjped_4NYQm7mz78Ys2gVzjNQR9pZiTzZ63CamQq3zU7bkU5LwzQBOJCrWlW6CvcRQ2Vnl4/s1600/pastapea3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xKHTVwzUEu7Q0MyQYHhwefkwo1KH7Eptwb0B8rCEKvzhMwIXqaAr8titr91SO5mO2WPvwXjped_4NYQm7mz78Ys2gVzjNQR9pZiTzZ63CamQq3zU7bkU5LwzQBOJCrWlW6CvcRQ2Vnl4/s400/pastapea3.jpg" width="327" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2p1IUFQ2NzdOMUZXe81VBYSqz9uz4eBGlvB2H-owxqIyoYNKksjkM3Wecr1rewMupv040Kp03SIgDOqisaDrWtKomuAqLGpoAIw-c5jPgG81RV2uyISC_KNsLQYA8s1dqyqyi3GNcn0G/s1600/pastapea12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2p1IUFQ2NzdOMUZXe81VBYSqz9uz4eBGlvB2H-owxqIyoYNKksjkM3Wecr1rewMupv040Kp03SIgDOqisaDrWtKomuAqLGpoAIw-c5jPgG81RV2uyISC_KNsLQYA8s1dqyqyi3GNcn0G/s320/pastapea12.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92RKF_TJmyAfLWnw4AMkeL0FvGCykZdldkqK-3eYocHe9na81QWddBPQom3QjZ7Qc5V0O9Bs1ZHyfKO9g3T7MEawJf-c8O8hQg8lkwPaK2UBCRGi9MxA9vdlFrawzAQeszejfhPeCd3OB/s1600/pastapea1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92RKF_TJmyAfLWnw4AMkeL0FvGCykZdldkqK-3eYocHe9na81QWddBPQom3QjZ7Qc5V0O9Bs1ZHyfKO9g3T7MEawJf-c8O8hQg8lkwPaK2UBCRGi9MxA9vdlFrawzAQeszejfhPeCd3OB/s400/pastapea1.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyO7FG73wWuECTiPEMrKvxiivCHap1PrfVbGL4_e8sBdDrfPLN3E8aNpcd7ofWcafrAkxttw5lwyNOiYh2NP_5bzkeAcvluJjedndk5vIAQBpjtPvrOdZeYIfFgQ4meYMWamWwbzbmBd2/s1600/pastapea7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyO7FG73wWuECTiPEMrKvxiivCHap1PrfVbGL4_e8sBdDrfPLN3E8aNpcd7ofWcafrAkxttw5lwyNOiYh2NP_5bzkeAcvluJjedndk5vIAQBpjtPvrOdZeYIfFgQ4meYMWamWwbzbmBd2/s400/pastapea7.jpg" width="297" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnszTMV6JKeOSD1YzOFgdJgHYLX9FyBvlR9GFJfUOqL20S0_ZkX3YsX8JKN3aWQaEsu8B14lrIp9SDEvwfOAvTvvmR22_ICFBwfeG56Y1ZSonEA1AVN18mHZ3dGaZOg_ShGFeS20hOXuZQ/s1600/pastapea4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnszTMV6JKeOSD1YzOFgdJgHYLX9FyBvlR9GFJfUOqL20S0_ZkX3YsX8JKN3aWQaEsu8B14lrIp9SDEvwfOAvTvvmR22_ICFBwfeG56Y1ZSonEA1AVN18mHZ3dGaZOg_ShGFeS20hOXuZQ/s320/pastapea4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stack 10 of the Mint Leaves in a pile. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVYSdLzTJv1MyX-maL1EHEuCr6RsDRj_DPmqRtjdbEKX-BarmIvgwQL4kYVPDNvLDqxsXWiTpzgNsukNTRrlTX6Gb9ilbddyuGhm8L5IcnCV3UYnF5200ItRsUsH7Gjfj5EB8Ex4tnTVY/s1600/pastapea5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVYSdLzTJv1MyX-maL1EHEuCr6RsDRj_DPmqRtjdbEKX-BarmIvgwQL4kYVPDNvLDqxsXWiTpzgNsukNTRrlTX6Gb9ilbddyuGhm8L5IcnCV3UYnF5200ItRsUsH7Gjfj5EB8Ex4tnTVY/s320/pastapea5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold the stacked leaves over in half and cut crosswise into thin ribbons.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1Bo0vH0gDrTnaJ_aJ_Mj5rnTb5dYnRyHhF9dpRfzUaTial98Bz70qryCC7nygVtNDtM3t2d5vPcD_IAmYKv9GrEiAMRLD2eWw7OPgBs7DjLtBdG7iXVnB6heTcjiZzYfw0zUfNkY1hKz/s1600/pastapea6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1Bo0vH0gDrTnaJ_aJ_Mj5rnTb5dYnRyHhF9dpRfzUaTial98Bz70qryCC7nygVtNDtM3t2d5vPcD_IAmYKv9GrEiAMRLD2eWw7OPgBs7DjLtBdG7iXVnB6heTcjiZzYfw0zUfNkY1hKz/s320/pastapea6.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut the ribbons into smaller pieces. Repeat with the remaining Mint leaves.</td></tr>
</tbody></table> <strong><span style="font-family: Georgia; font-size: large;">2. In a large pan over medium heat add the Extra Virgin Olive Oil and Butter. Once the Butter has melted add the finely diced Onions and Mushrooms, the whole Garlic clove and the fresh ground Black Pepper. Saute for 4-5 minutes until the Onions and Mushrooms are softened with just a little brown color beginning to emerge. </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbuluohUfqtI__VuXIQtWYTEXMdIic6VksxmJpNIudyIbThE9FpPIx1PG_rm1ETnLAYt_SrobL8spQrP1E6lBXAPztXrqQIibAEva1YqA1CHrgvP0fEGyWQEObQcaaFZMnCzMVmVnikxi/s1600/pastapea8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbuluohUfqtI__VuXIQtWYTEXMdIic6VksxmJpNIudyIbThE9FpPIx1PG_rm1ETnLAYt_SrobL8spQrP1E6lBXAPztXrqQIibAEva1YqA1CHrgvP0fEGyWQEObQcaaFZMnCzMVmVnikxi/s400/pastapea8.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. Your Pasta water should be well Salted and boiling now. Add your Linguine and cook until almost soft and cooked (al dente). Later you will use 1/2 c of the Pasta Water after the Pasta is done in the Sauce so do not pour it all down the drain. Cook the Pasta while you finish the Sauce.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">4. Add 1 c of Heavy Cream to the sauteed Onions and Mushrooms and stir in well. Simmer for 2 minutes stirring constantly. Remove the Garlic Clove and discard after simmering.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERbsxfPhvsQei_zpmcXngQewFyR5gLCrGEttJodWVZPjBX4fPVcmCQ6aSpgPmrd72BMIu-k31Oou0ZdcV1012W_xOMNIbIhyqIrMfMdI4sFCT05J0LbtE5pfElpVjaWtno9RxfYh9Vc1d/s1600/pastapea9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERbsxfPhvsQei_zpmcXngQewFyR5gLCrGEttJodWVZPjBX4fPVcmCQ6aSpgPmrd72BMIu-k31Oou0ZdcV1012W_xOMNIbIhyqIrMfMdI4sFCT05J0LbtE5pfElpVjaWtno9RxfYh9Vc1d/s400/pastapea9.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. Add the Prosciutto and Peas and stir in well and turn off the heat. </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjLca1dSC2jowB8NwS1ezZDTbv_5B7gkmL6MRICOJVbbNVV3m-yoiXCAdIMit9FvE33Kt-RwZRyuu5EnOdMMdWyYvnjDA8UmHAgbMyMoMS4GTKLBkAAfy5uer2PETCcwSVCDXk6NcvSyc/s1600/pastapea11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjLca1dSC2jowB8NwS1ezZDTbv_5B7gkmL6MRICOJVbbNVV3m-yoiXCAdIMit9FvE33Kt-RwZRyuu5EnOdMMdWyYvnjDA8UmHAgbMyMoMS4GTKLBkAAfy5uer2PETCcwSVCDXk6NcvSyc/s400/pastapea11.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">6. With the heat remaining off, add the Parmesan Cheese and stir in well then add 1/2 c of Pasta Water direct from the pot of boiling Pasta. This is a very Italian cooking technique that binds the Sauce using the starches from the Pasta. Stir until the Parmesan Cheese incorporates into the Sauce.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">7. Keep the heat off. To the Sauce add all of the cooked Pasta immediately at once. Do not strain it, just pull it out directly from the boiling pot and toss it in the Sauce, dripping wet and all. Quickly stir in well and then add the chopped Mint and stir well. Taste the Sauce and add Sea Salt if needed. Serve immediately and sprinkle with Parmesan Cheese on top.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOeVvwrbh845MhazGVmLbR9zvB6R4c-gSrWwowy_EPpEWkxEggpYHlpxTW5-UYs4vHnZpFl6CeODheyrgswR8Oxa5SuWDa3kfLdPQiijq41CIPTVbVhxWmFUptXB3w5rtrZoW7mXnrs04/s1600/pastapeas10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOeVvwrbh845MhazGVmLbR9zvB6R4c-gSrWwowy_EPpEWkxEggpYHlpxTW5-UYs4vHnZpFl6CeODheyrgswR8Oxa5SuWDa3kfLdPQiijq41CIPTVbVhxWmFUptXB3w5rtrZoW7mXnrs04/s400/pastapeas10.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com1tag:blogger.com,1999:blog-7508180513185011230.post-59313118678109160152011-11-02T14:00:00.000-07:002011-11-02T14:00:38.547-07:00MAPLE ROASTED ACORN SQUASH<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9cZ2QlJRkFRHMusKpL_YmL4Qz85il2ipHMdISwMU_mDXJGKE40zzNSFbkQrLIYO-NV29gbTVZQr6Ftaosz6S6nbn91xbsuKZBkQxc-yAUi0R2TxZSApECzEjLJfhCKoG8HAHHoSw5n_G8/s1600/acorn+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9cZ2QlJRkFRHMusKpL_YmL4Qz85il2ipHMdISwMU_mDXJGKE40zzNSFbkQrLIYO-NV29gbTVZQr6Ftaosz6S6nbn91xbsuKZBkQxc-yAUi0R2TxZSApECzEjLJfhCKoG8HAHHoSw5n_G8/s400/acorn+squash.jpg" width="340" /></a></div><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">There are many different types of nutritious Squash that can be used for this easy to prepare recipe. Use your favorite like Butternut or Sugar Pie Pumpkin or what ever looks best at the market. I grew this Acorn Squash in my garden and thought it would make a great side dish in place of traditional Sweet Potatoes for a holiday dinner. It can be served sweet with the Maple glaze or savory by using just the Butter, Olive Oil and Sage or Cayenne to really Spice it up. The leftovers can be pureed into my recipe for <a href="http://cookingtheamazing.blogspot.com/2010/10/roasted-butternut-squash-soup.html?utm_source=BP_recent">Roasted Squash Soup</a> by adding Chicken Stock and a touch of heavy Cream. Serve this along your holiday <a href="http://cookingtheamazing.blogspot.com/2010/11/roast-turkey.html?utm_source=BP_recent">Roast Turkey</a> and your family table will look Amazing with a delicious side dish that even Aunt Pearl will love. Maple Roasted Acorn Squash is a nutritious and easy dish to prepare. When you are <em>Cooking The Amazing</em> even the good for you food can be the best tasting food, too!</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2 Acorn Squash</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2-3 T Olive Oil</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 t Fresh Ground Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 c Dark Brown Sugar</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 T Maple Syrup</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 T Butter</span></strong><br />
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<span style="color: lime; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em>TIP: This can also be made savory without the sweet Maple glaze and roasted with just Olive Oil, Butter, Salt and Pepper. Make as directed and add 1/4 t Cayenne Pepper or 1 t Sage to the melted Butter for a kick of flavor.</em></strong></span><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Preheat oven to 400 degrees. Prepare a Cookie sheet by covering it with aluminum foil or parchment paper for easy clean up. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Using a large knife cut the Acorn Squash in half and remove all the seeds using a large spoon and place flesh side up on a Cookie sheet. Brush Olive Oil over the entire top surface then sprinkle with 1/2 t of Sea Salt and 1/2 t fresh ground Black Pepper.</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Roast in the oven on middle rack at 400 degrees for 45 minutes. Later you will add the Maple glaze and roast again.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Nw7mlvk48W7x60KFQCfHldzFY3GKEWspBjHFdmhwvh81d94-VGTe_PdwSiDWjpTm7376zWVNvv5ZjvZII8WyspeD6Vsd_SlqCLcAz8JE-jD8dpE5fpHvDENOFgfh0lDxre9NocM7aXJI/s1600/roastedacorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Nw7mlvk48W7x60KFQCfHldzFY3GKEWspBjHFdmhwvh81d94-VGTe_PdwSiDWjpTm7376zWVNvv5ZjvZII8WyspeD6Vsd_SlqCLcAz8JE-jD8dpE5fpHvDENOFgfh0lDxre9NocM7aXJI/s400/roastedacorn.jpg" width="298" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisnvn7xDBntM8RPa22ciV1-x7SepTwYnVg8jakDYoB6H7A5DkpAlm836I686f-cAIKptDcEXO1P440ST59NgGuGw7ip9j6y4_egqlqejeXpm7YbqcSgv00H2G0NIcyH1Jnp-6HTQKYfLDK/s1600/roastedacorn1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisnvn7xDBntM8RPa22ciV1-x7SepTwYnVg8jakDYoB6H7A5DkpAlm836I686f-cAIKptDcEXO1P440ST59NgGuGw7ip9j6y4_egqlqejeXpm7YbqcSgv00H2G0NIcyH1Jnp-6HTQKYfLDK/s400/roastedacorn1.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">3. Remove from the oven after 45 minutes of roasting. In a small pot over medium low heat add the Dark Brown Sugar, Maple Syrup and Butter and simmer for 2 minutes or until the Butter and Brown Sugar have melted and combined. Mix well with a spoon and brush evenly on the Acorn Squash. Pour any left over into the well of the Squash.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEic5VjbqQBNNFZR8Qzx5tQnWlO89bL_5jWPpfwWXXMeDuY0fGoHEE4toP4mWgcKPP08Lndpa3p72xsD14f2klZqZ0eTgyvH7COGK-LTE-eAoP0Z0fvyXgAhE2tDqidgnCJ78k9C7Gh4Iv/s1600/acornsqa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEic5VjbqQBNNFZR8Qzx5tQnWlO89bL_5jWPpfwWXXMeDuY0fGoHEE4toP4mWgcKPP08Lndpa3p72xsD14f2klZqZ0eTgyvH7COGK-LTE-eAoP0Z0fvyXgAhE2tDqidgnCJ78k9C7Gh4Iv/s400/acornsqa.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUuyDkwJy1QRAZOZIYZ_nVCA16vd3utGXd_OlFcH42knMhm7Jul_FnHMGCvldCjQ3lyCJOrG-_rjAAEpdyYy722ngFQk3-tjWt56HwM0zyOPGfj8Kz-Y1Xot2cSDYFWhPZWNh03e3J-ds/s1600/roastedacorn3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUuyDkwJy1QRAZOZIYZ_nVCA16vd3utGXd_OlFcH42knMhm7Jul_FnHMGCvldCjQ3lyCJOrG-_rjAAEpdyYy722ngFQk3-tjWt56HwM0zyOPGfj8Kz-Y1Xot2cSDYFWhPZWNh03e3J-ds/s400/roastedacorn3.jpg" width="298" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKP86HjFaLukl08067B1zBQ37_Hi18JmYhgobxx7fpKJkBnmTMGP98gc7AF74fJwuKlVSLb1rACDesbODISc1ID1HU_LcIVYQVdMv4ozCpR2AGaR7dax6sPm0Io0IVDrO6DQZYw6yl2d6/s1600/roastedacorn4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKP86HjFaLukl08067B1zBQ37_Hi18JmYhgobxx7fpKJkBnmTMGP98gc7AF74fJwuKlVSLb1rACDesbODISc1ID1HU_LcIVYQVdMv4ozCpR2AGaR7dax6sPm0Io0IVDrO6DQZYw6yl2d6/s400/roastedacorn4.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Place back into the oven and continue roasting at 400 degrees for 12-25 more minutes or until the Acorn Squash is soft and a fork easily pierces the flesh and it has well browned areas on the surface. The outer skin should be soft and pliable. Remove from the oven and brush any Syrup that has collected in the well of the Squash over the surface again and serve immediately.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mAV5BSPMlxbdQ-y63Ds43UBuhXQ9yQTHzXb-IWUrBHofnH6mx4VJFZa-TPlpG5OWjrcV1J2clAD9vAFrYvHLsrvC6jvGsaFmgkJo2Xd5QxnoAxHsNUzunQElOuNdrMZC-LJJRryDXz6l/s1600/acornsq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mAV5BSPMlxbdQ-y63Ds43UBuhXQ9yQTHzXb-IWUrBHofnH6mx4VJFZa-TPlpG5OWjrcV1J2clAD9vAFrYvHLsrvC6jvGsaFmgkJo2Xd5QxnoAxHsNUzunQElOuNdrMZC-LJJRryDXz6l/s400/acornsq.jpg" width="298" /></a></div><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">*Click here for my Amazing <a href="http://cookingtheamazing.blogspot.com/2010/10/roasted-butternut-squash-soup.html?utm_source=BP_recent">Roasted Squash Soup recipe.</a></span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYyFAGneNmIgX4cgBjwMJ-qFmfmpNPIWnBjCAkO1MF4A7B6HxXL2y25CmWINsUHdT_5ffBPfnjGvCrDiaY79h-V7vKqZs-9FId11D2GdfR_2zfgus6WKDhTFJaPO85wRudz3zlBZFKVhc/s1600/butternut7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYyFAGneNmIgX4cgBjwMJ-qFmfmpNPIWnBjCAkO1MF4A7B6HxXL2y25CmWINsUHdT_5ffBPfnjGvCrDiaY79h-V7vKqZs-9FId11D2GdfR_2zfgus6WKDhTFJaPO85wRudz3zlBZFKVhc/s320/butternut7.jpg" width="315" /></a></div><strong><span style="font-family: Georgia; font-size: large;">Click here for my Amazing <a href="http://cookingtheamazing.blogspot.com/2010/11/roast-turkey.html?utm_source=BP_recent">Roast Turkey</a> recipe.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxSUYuH3HzZTFFRZjqJNQom5MaqPA4X77d07Ma4F4qnY_fyryF0WA-kEXLQzatHr-NwbgAGDyh9SlGfQpguZPz-bs0PZTZKcj6bE_XsVWG-D4af92s4snocqf7APjiyYe-UjizanhMuj2/s1600/turkey5+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxSUYuH3HzZTFFRZjqJNQom5MaqPA4X77d07Ma4F4qnY_fyryF0WA-kEXLQzatHr-NwbgAGDyh9SlGfQpguZPz-bs0PZTZKcj6bE_XsVWG-D4af92s4snocqf7APjiyYe-UjizanhMuj2/s320/turkey5+%25282%2529.jpg" width="320" /></a></div><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com0tag:blogger.com,1999:blog-7508180513185011230.post-8843436464145227212011-10-30T20:43:00.000-07:002011-10-30T20:43:24.222-07:00ROASTED CURRY CAULIFLOWER<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXd36ykROCYSq1lY0Uke6qzbtUDttggVf4ZTDpPuhyphenhyphenD2sI25Y0oJ-uci4TmFl6U-JQfkA3DiFq82Sqf7t-OsE9yVk63iV32vts6-sQxKCWJZOA4kondjDEnUgtmDp_7_x1AULOYvC7w6CZ/s1600/roastedcauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXd36ykROCYSq1lY0Uke6qzbtUDttggVf4ZTDpPuhyphenhyphenD2sI25Y0oJ-uci4TmFl6U-JQfkA3DiFq82Sqf7t-OsE9yVk63iV32vts6-sQxKCWJZOA4kondjDEnUgtmDp_7_x1AULOYvC7w6CZ/s400/roastedcauliflower.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">Even if you think you don't like Curry, but like roasted Vegetables, you will really love this Amazing Roasted Curry Cauliflower. The flavor of the Curry and Spices brings out the best of the Nutty roasted Cauliflower. It is subtle but at the same time really elevates the flavor of the Cauliflower. Forget the boring boiled-to-flavorless Cauliflower you are used to eating and try roasted Cauliflower with just enough Spice to make it dance on your tongue. Serve this with my <a href="http://cookingtheamazing.blogspot.com/2010/03/butter-roasted-chicken.html?utm_source=BP_recent">Butter Roasted Chicken</a> for an Amazing dinner. While the <a href="http://cookingtheamazing.blogspot.com/2010/03/butter-roasted-chicken.html?utm_source=BP_recent">Butter Roasted Chicken</a> rests after baking, reduce the oven temperature to 400 degrees and roast the Cauliflower. Roasted Curry Cauliflower never tasted so good when you are <em>Cooking The Amazing</em>.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1 Head of Fresh Cauliflower</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">4 T Olive Oil</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Fresh Ground Black Pepper</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3 t Garam Masala</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 t Curry Powder</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Preheat the oven to 400 degrees.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Prepare a Cookie sheet with aluminum foil or parchment paper to cover for easy clean up. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. Wash and dry a head of fresh Cauliflower. Make sure it is dried well with paper towel before roasting or it will steam and not brown in the oven.</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Cut the Cauliflower in half and using a sharp knife cut the connections of the florets creating large sections that will fall off. Cut the individual florets off and place on the Cookie sheet.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhbHhOvNHEXngAzeLEeTfc7ySape4s8h8KFSyLBXl-hGaMWPnRE9yZspkzkNRClS5xVCXqiB97oWSuFIAyWlFADwPR9ejfJhAT6jlghREpL9SWUb0mbQTU4SFI8MSNt5o6l-4TY2ePhff/s1600/rocol.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhbHhOvNHEXngAzeLEeTfc7ySape4s8h8KFSyLBXl-hGaMWPnRE9yZspkzkNRClS5xVCXqiB97oWSuFIAyWlFADwPR9ejfJhAT6jlghREpL9SWUb0mbQTU4SFI8MSNt5o6l-4TY2ePhff/s400/rocol.jpg" width="298" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMJObskiBKSUBFai2JUarPmKJiuPy_lpZ_3RvRZFBhgqvRpIl5evrzsT8zS3e2gXJ16E6eB0ZY9S2jZ8b8PxYrJkex5o4lVFzPNJArqlREKRwGYc2P2sFXT02ATJs5V1SjSc1cZghcWvb/s1600/rocol2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMJObskiBKSUBFai2JUarPmKJiuPy_lpZ_3RvRZFBhgqvRpIl5evrzsT8zS3e2gXJ16E6eB0ZY9S2jZ8b8PxYrJkex5o4lVFzPNJArqlREKRwGYc2P2sFXT02ATJs5V1SjSc1cZghcWvb/s400/rocol2.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Drizzle about 4 T of Olive Oil over the cut florets of Cauliflower and toss them with your hands to get as much surface area covered. Spread them out so they do not touch on the Cookie Sheet.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RbY9mLO8iaH0k60okrs4bS1O3stD2qpkR__ovq7HWdHD2XCYmX6STQUMXyOp6Wvn8S9jMdWuyDZCpdLk0npJGfk1WN0CHpOl0f6rforXl2Iv_k4Hi7u3cSuG1vqE_HpLbvh3Amt_N0qS/s1600/rocol3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RbY9mLO8iaH0k60okrs4bS1O3stD2qpkR__ovq7HWdHD2XCYmX6STQUMXyOp6Wvn8S9jMdWuyDZCpdLk0npJGfk1WN0CHpOl0f6rforXl2Iv_k4Hi7u3cSuG1vqE_HpLbvh3Amt_N0qS/s400/rocol3.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. In a small bowl mix all the Sea Salt, Black Pepper, Garam Masala and Curry Powder. Sprinkle the Spice mixture with your fingers over all the Oil tossed Cauliflower evenly.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwy5WfJs6LJN9bW_RKMxZGTpozVBd0yMAVQmxSRd3YUozMrtwuzMCo2QiNx9v0LzPtDtJAhWnHT9lEJ9L4spxHyvG3rdLjLDrcQEgUs5r00KIcT4giajbxAjLMGFVlv2FfsO4lePatxAI/s1600/rocol4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwy5WfJs6LJN9bW_RKMxZGTpozVBd0yMAVQmxSRd3YUozMrtwuzMCo2QiNx9v0LzPtDtJAhWnHT9lEJ9L4spxHyvG3rdLjLDrcQEgUs5r00KIcT4giajbxAjLMGFVlv2FfsO4lePatxAI/s400/rocol4.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">6. Roast on the center rack of the oven 400 degrees for 15 minutes and turn over with a spatula and roast 15 minutes more. When done the Cauliflower should be browned and tender. Not mushy and limp. Test for doneness by piercing with a fork or better yet pull one out and eat it. Taste it for seasoning and adjust to your taste by adding more Salt or Pepper or Spices as needed. If it needs more time place back in the oven for 3 minutes and recheck. When done serve immediately.</span></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjet74Rii8QNwt1jUVCf7YgZp6DD2NdsPv-8FudQlTi6BncIeKVLKSFdEd7MDt1iuyHQjgHg_at1mKCr6IIffd8DKsF_Wr7VFvT3jlFFRVM_BA0G4VpxrjTINUddMfAl_irzZZPAzhawsLM/s1600/rocol5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjet74Rii8QNwt1jUVCf7YgZp6DD2NdsPv-8FudQlTi6BncIeKVLKSFdEd7MDt1iuyHQjgHg_at1mKCr6IIffd8DKsF_Wr7VFvT3jlFFRVM_BA0G4VpxrjTINUddMfAl_irzZZPAzhawsLM/s400/rocol5.jpg" width="298" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBPsbZwdroJV_SGNS5GI07ODvQUSi3rjzXiJ5BZeBiNCo5jOEHCVugVqu2OKTNwmzRtBhD1quDYD3MECAsqMG_S3eN3U7jGJQRmjUoC4daJUp2_c8bA9504SdKmMieQVqJA7MY1B17l_L/s1600/chickenbutter1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBPsbZwdroJV_SGNS5GI07ODvQUSi3rjzXiJ5BZeBiNCo5jOEHCVugVqu2OKTNwmzRtBhD1quDYD3MECAsqMG_S3eN3U7jGJQRmjUoC4daJUp2_c8bA9504SdKmMieQVqJA7MY1B17l_L/s400/chickenbutter1.jpg" width="400" /></a></div><strong><span style="font-family: Georgia; font-size: large;">* Click here for my Amazing <a href="http://cookingtheamazing.blogspot.com/2010/03/butter-roasted-chicken.html?utm_source=BP_recent">Butter Roasted Chicken</a> recipe for the perfect dinner. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com1tag:blogger.com,1999:blog-7508180513185011230.post-5518163837839072852011-10-24T13:54:00.000-07:002011-10-24T13:54:54.585-07:00PEACH COBBLER<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgia5Rh5U3Bty_dHHjAdYvyszZDM1OAOx6YuHUe2RP-wxoWTYX5BdB3AyibeyIAyXMbtwzi4qyOWgzpE-ajy1GEdbz8u1IcvpA2xRjSy778D-hJ9mDWqNLuzR9NP3nEQtZ3CgmBwLmM1zdx/s1600/Peachcob1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgia5Rh5U3Bty_dHHjAdYvyszZDM1OAOx6YuHUe2RP-wxoWTYX5BdB3AyibeyIAyXMbtwzi4qyOWgzpE-ajy1GEdbz8u1IcvpA2xRjSy778D-hJ9mDWqNLuzR9NP3nEQtZ3CgmBwLmM1zdx/s400/Peachcob1.jpg" width="298" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>My Mom made Peach Cobbler often when I was a kid with a recipe that used canned Peaches and Butter. It was great with Vanilla Ice Cream when the Cobbler was still warm. </strong></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>I looked at several Peach Cobbler recipes when I developed this one and wanted to stay true to how my Mom made it by putting the Peaches over the Batter before it was baked. Many of the Old Southern recipes begin that way and so do I. </strong></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>I've never been a dry-crumbly-Biscuit-baked-over-Fruit fan so I avoided any spoon Batter topping recipe. The result is a very flavorful moist Peach Cobbler that combines the Spiced Syrup you make with the Cobbler as is bubbles when it bakes. The addition of Dark </strong></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Brown Sugar and Cinnamon make it a cozy and comforting Dessert. Make sure you use good sweet fresh Peaches or in a pinch good quality canned Peaches and serve it warm topped with Vanilla Ice Cream and you will be <em>Cooking The Amazing!</em></strong></span><br />
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<strong><span style="font-family: Georgia; font-size: large;">Here is the recipe. </span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>7 Ripe Fresh Peaches, Peeled and Pitted</strong></span><br />
<strong><span style="font-family: Georgia; font-size: large;"><em>or</em> 1 Can (28 oz) Cling Sliced Peaches </span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 c Dark Brown Sugar, Packed</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2/3 c Water</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 1/2 t Vanilla Extract</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 t Ground Cinnamon</strong></span><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 t Ground Nutmeg</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 1/4 c All Purpose Flour</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3/4 c Sugar</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 Pinch Sea Salt, Fine Grain</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 1/2 t Baking Soda</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 c Whole Milk</strong></span><br />
<strong><span style="font-family: Georgia; font-size: large;">1 t Vanilla Extract</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1 Stick Butter, Melted</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Cinnamon To Sprinkle On Top</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. You can use fresh Peaches or canned Peaches in this recipe. Fresh Peaches need to be ripe and sweet for the best flavor. If using canned Peaches drain them and discard the canned juice (syrup).</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Preheat oven to 350 degrees. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. For fresh Peaches peel and pit them with a paring knife and cut them in half and then slice into large wedges, about 8 wedges per Peach. </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp3qsGDVpzKx3CNeRQBomzy51p8_AuPEeJsys7_SIgYo_fUrWNC4BPDMe0vsbPgfWzyRN1MDUp4z_zDjP7bjfUAuMMjR3BSGNH-ihvrqZl6qrjLv5hhCqw1qS9pNCDUmtaaF8WAFYkuAf/s1600/peachcob2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp3qsGDVpzKx3CNeRQBomzy51p8_AuPEeJsys7_SIgYo_fUrWNC4BPDMe0vsbPgfWzyRN1MDUp4z_zDjP7bjfUAuMMjR3BSGNH-ihvrqZl6qrjLv5hhCqw1qS9pNCDUmtaaF8WAFYkuAf/s400/peachcob2.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">4. Place the sliced fresh Peaches or the drained canned Peaches in a large bowl and add Dark Brown Sugar, Water, 1 1/4 t Vanilla Extract, Cinnamon and Nutmeg and stir gently. Allow to sit for 5 minutes on the counter so the Juices develop. Then pour all the Peaches and Juices into a large pot over medium heat on the stove top. Stir gently and bring to a simmer and simmer for 8-10 minutes then remove from the heat. Set aside.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcyLdW9-SaLsJElIj7iG6k2Bo4D-xKmD2aBCv17ZONjJFaKc1fxfc7-SJCUAcyzW2YdBpFNNe9NtYwnk6sUMOfMuYCyhEGuNq6wbpLeRV2Ed9Xtk6ZbYD5cQPyN-z5rYfFe9seKqIAb3S/s1600/peachcob3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcyLdW9-SaLsJElIj7iG6k2Bo4D-xKmD2aBCv17ZONjJFaKc1fxfc7-SJCUAcyzW2YdBpFNNe9NtYwnk6sUMOfMuYCyhEGuNq6wbpLeRV2Ed9Xtk6ZbYD5cQPyN-z5rYfFe9seKqIAb3S/s400/peachcob3.jpg" width="298" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZL6hTHkfqn3B0VSO7IATv4Rfq8-ew10bDOc6n3GRkqSAhqDICMAmdLLWQ7RprQHCF7pWjtMeFPZmJRERr5Kcxr7pUs-bawbRFJ_GizqtnpZX4ts_dFWpcM-pe0TQtYqr1lbg0gnnTCLsd/s1600/peachcob4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZL6hTHkfqn3B0VSO7IATv4Rfq8-ew10bDOc6n3GRkqSAhqDICMAmdLLWQ7RprQHCF7pWjtMeFPZmJRERr5Kcxr7pUs-bawbRFJ_GizqtnpZX4ts_dFWpcM-pe0TQtYqr1lbg0gnnTCLsd/s400/peachcob4.jpg" width="298" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwmcbHOxbtVILjYvHF6d0NP33XwJNOCOHZhbhmxGldVriz8_Xu4HJoM8V3yMvNTMSdfN4Je1gGyrhrDCGGR-lYZlcLGGahYQUN8l8bE-zOHnSozX_X_Z4V2ncivFzy3ufFm4pJtGRNEuU/s1600/peachcob7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwmcbHOxbtVILjYvHF6d0NP33XwJNOCOHZhbhmxGldVriz8_Xu4HJoM8V3yMvNTMSdfN4Je1gGyrhrDCGGR-lYZlcLGGahYQUN8l8bE-zOHnSozX_X_Z4V2ncivFzy3ufFm4pJtGRNEuU/s400/peachcob7.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">5. In a medium bowl mix with a large spoon the All Purpose Flour, Sugar, Sea Salt and Baking Soda. Then add the Milk and 1 t Vanilla Extract and mix well until smooth. Set aside.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUHjjIVzrZM3hdI4V9rlY5GEWUNALAi60qdcgAq9N6rBcGdoVWIhQFNUpD3CGbLw76asXUNQmb5mcg8SRTHCzdZPeUD93g0ZKJtQotilQO8g13vQmnGDTdMyKKNx9tx_kqZ_LBPN5xcHG/s1600/peachcob9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUHjjIVzrZM3hdI4V9rlY5GEWUNALAi60qdcgAq9N6rBcGdoVWIhQFNUpD3CGbLw76asXUNQmb5mcg8SRTHCzdZPeUD93g0ZKJtQotilQO8g13vQmnGDTdMyKKNx9tx_kqZ_LBPN5xcHG/s400/peachcob9.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">6. Melt 1 stick of Butter in the microwave and pour 1/2 of it into the bottom of a 9 x 13 baking pan. Reserve the other 1/2 of melted Butter for the last step.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTluccVx870F8ktG66FiLCinuPwWUpM4vVtQ51h1AE8iY2mOS6fRcBjVbDBo-n2dyXAyZV_oSHtp0UCIhm6cLntWNW5ID1lGRgYadHEsXM5609OUC1h0VczWAUfcAUK6zj9_x3iqmGW3m/s1600/peachcob5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTluccVx870F8ktG66FiLCinuPwWUpM4vVtQ51h1AE8iY2mOS6fRcBjVbDBo-n2dyXAyZV_oSHtp0UCIhm6cLntWNW5ID1lGRgYadHEsXM5609OUC1h0VczWAUfcAUK6zj9_x3iqmGW3m/s400/peachcob5.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">7. Pour the Batter mixture over the melted Butter. DO NOT MIX with the Butter. The Butter may ooze out the sides and over the Batter, that's ok. </span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53sGyooW1WrxVXUl-i8ySdDz1EHVorT8eTaNru70zh9HiaDoWAdpJWjoNwjDQKw9SNFFoPYi0PXCPlTkUsMu90RK0-izLgezr9aHTP-_siIoE_HIiC_bJd2iOWExF0sovvKLJ_o7dQ91q/s1600/peachcob10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53sGyooW1WrxVXUl-i8ySdDz1EHVorT8eTaNru70zh9HiaDoWAdpJWjoNwjDQKw9SNFFoPYi0PXCPlTkUsMu90RK0-izLgezr9aHTP-_siIoE_HIiC_bJd2iOWExF0sovvKLJ_o7dQ91q/s400/peachcob10.jpg" width="310" /></a></div><strong><span style="font-family: Georgia; font-size: large;">8. Spoon the Peaches, very gently, with all the juices over the Batter and spread evenly allowing them to sink into the Batter. DO NOT MIX into the Batter. Drizzle any Juice left in bowl over the Peaches. Drizzle the 1/2 stick of melted Butter you reserved all over the top. Sprinkle with a few dashes of Cinnamon over the top evenly.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-Oo3wl7fYQ11LJWhbkhM6j8-1LnoUjnpcyZtEeu_k9wZrHcMDBpIfa0ZzzpjYpa0N_6OBfJWsibOjp1XGZgJCTpR0140v_o7Vc4ZTIXrTePuNpyZ5FWr5FiOVa8_Ra4lzZvkpJjakbsc/s1600/peachcob11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-Oo3wl7fYQ11LJWhbkhM6j8-1LnoUjnpcyZtEeu_k9wZrHcMDBpIfa0ZzzpjYpa0N_6OBfJWsibOjp1XGZgJCTpR0140v_o7Vc4ZTIXrTePuNpyZ5FWr5FiOVa8_Ra4lzZvkpJjakbsc/s400/peachcob11.jpg" width="298" /></a></div><strong><span style="font-family: Georgia; font-size: large;">9. Place the baking dish on a Cookie Sheet and bake at 350 degrees for 40-50 minutes or until the top is browned evenly. The Batter will puff up and bake around the Peaches during baking. After removing from the oven allow to sit uncovered for 45-60 minutes to cool and for the Cobbler to set. Otherwise it will be soupy. The longer it sits the thicker the Cobbler Juices become. Serve warm with cold Vanilla Ice Cream or top with my recipe for perfect <a href="http://cookingtheamazing.blogspot.com/2009/10/basics-whipped-cream.html?utm_source=BP_recent">Whipped Cream</a>. </span></strong><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">COPYRIGHT (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com2tag:blogger.com,1999:blog-7508180513185011230.post-29573811527748841052011-10-23T16:42:00.000-07:002013-03-10T13:55:59.879-07:00HUMMUS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxjb7VfWpRRrMU8uPu7bakpjem_wAVuOeajus3NdmdYcVLBVm8guS-O0nPnxknPlHgZWyBVOdd7fW5QswwmpUX_OE7BTTXE-H8byUr6Azhm-6MzGr9O67I3laHSjmPV8r0YFGZ6gQjJMT/s1600/humus14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxjb7VfWpRRrMU8uPu7bakpjem_wAVuOeajus3NdmdYcVLBVm8guS-O0nPnxknPlHgZWyBVOdd7fW5QswwmpUX_OE7BTTXE-H8byUr6Azhm-6MzGr9O67I3laHSjmPV8r0YFGZ6gQjJMT/s640/humus14.jpg" width="451" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Hummus used to be exotic and found only in specialty markets and in big cities outside of the Middle East. Today, you can buy it at the local Piggly Wiggly and in a variety of flavors. I first ate Hummus in the early 90's while traveling in the Middle East. I couldn't get enough of it and would eat it everyday for lunch and with dinner. I started making my own when the supermarket varieties I tried were grainy and not flavorful. It was nothing like the real thing that I ate in Syria, Jordan or Egypt which was silky smooth and tasted Amazing. Over the years I sometimes have added nontraditional Tomatoes and Cilantro to mine to change up the flavor. The secret to smooth Hummus is to use skinned Chick Peas. Canned Chick Peas are OK but if you soak your own and cook them the taste is a little better and more traditional. </strong></span><span style="font-family: Georgia; font-size: large;"><strong>I use canned because of convenience and ease. Just use a good Tahini which is the other dominant taste of Hummus. Tahini is a paste made from Sesame Seeds and can be bought almost anywhere these days (find it for sure at Whole Foods) usually near the Peanut Butter or in the international foods aisle. Fresh Lemon Juice is a must. Hummus is traditionally served with a drizzle of Olive Oil and a dash or two of Cumin and a few whole Chick Peas on top and is eaten with Pita Bread. Of course, we adapted to Hummus well in the US and use it in Sandwich Wraps, to dip Veggies in and on Crackers for a quick snack. No matter how you eat it, make your own Hummus and it will taste like no other because you are</strong> <em><strong>Cooking The Amazing.</strong></em></span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Here is the recipe.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2 Cans (15 oz each) Garbanzo Beans (Chick Peas)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">or 3 c Cooked Chick Peas </span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;"> (from 1 1/2 c soaked </span></strong><strong><span style="font-family: Georgia; font-size: large;">dried Beans)</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">3/4 t Fine Grain Sea Salt</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">2 1/2 Cloves Garlic crushed fine</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c Fresh Squeezed Lemon Juice</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/2 c Tahini</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 t Paprika</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1/4 t Cumin</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">1-2 T Reserved Cooking Water</span></strong><br />
<strong><span style="font-family: Georgia; font-size: large;">Olive Oil to drizzle</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Drain 2 cans of Garbanzo Beans (Chick Peas) and rinse well under cold water removing as much of the skins as possible with your fingers and discarding the skins. Place the drained Chick Peas in a pan with enough Water to cover and simmer for about 20-30 minutes until very soft and tender. Drain Water from the pan and reserve it.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;"><em>FOR SOAKED DRIED CHICK PEAS: Soak about 1 1/2 c of dried Chick Peas in lots of cold water over night for at least 12 hours at room temperature on the counter in a large pot covered with a lid. Drain the soaked Beans and rinse well. Cook Chick Peas in fresh cold Water by bringing to a rolling boil then reduce heat to a simmer and cook until very soft and tender about 1 1/2 - 2 hours. Drain Water and reserve it and remove any skins with your fingers and discard the skins.</em></span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Place in a food processor the Sea Salt, crushed fresh Garlic, fresh squeezed Lemon Juice, Tahini, and Paprika and Cumin and process until smooth. Use a rubber spatula and scrape down the bowl often. Add the skinned Chick Peas and process until smooth. Add 1-2 T of the reserved Chick Pea cooking Water then process in food processor about 2-3 minutes. Add more cooking Water if needed to achieve a very smooth consistency. Keep processing until very smooth. This may take 5 minutes or more. Taste and adjust with more Sea Salt if needed.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. Serve at room temperature or chilled from a tightly wrapped bowl with a drizzle of Olive Oil and garnish with Paprika and or Cumin, Sea Salt and Black Pepper if desired. The Hummus improves in flavor after refrigerating for 4 hours or even better over night. Consider fresh chopped Parsley, fresh Mint, fresh Cilantro, Red Onion thinly sliced, tiny Pickles, Olives or Tomato Slices. Use your own taste buds to guide you. Serve with Pita Bread or Crackers or Tortilla Chips for an international twist.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">COPYRIGHT (c) 2011</span></strong>m. a. rhodeshttp://www.blogger.com/profile/10354300108044928897noreply@blogger.com0tag:blogger.com,1999:blog-7508180513185011230.post-5604722240467842652011-10-23T14:43:00.000-07:002013-12-11T19:41:12.245-08:00IRISH GUINNESS STEW<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP02FLa32f4XkRojoM2eo9poitdLSH-fNFQ0PM8DtbbQwPCrnk_-qZarhOz0eQn9sCcGvkMS3ovnE1iDG4prQ9ToLz5m16_OSqUBTM8aBDr0fe-aUJm4F3LdD4EI3SED_SzvLUDtQQnXpi/s1600/guinness+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP02FLa32f4XkRojoM2eo9poitdLSH-fNFQ0PM8DtbbQwPCrnk_-qZarhOz0eQn9sCcGvkMS3ovnE1iDG4prQ9ToLz5m16_OSqUBTM8aBDr0fe-aUJm4F3LdD4EI3SED_SzvLUDtQQnXpi/s640/guinness+stew.jpg" width="356" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Guinness Stout Beer is an Irish institution that is almost a meal in itself. After a recent trip to Ireland and eating real Irish Guinness Stew for the first time, I knew when I came home I had to develop my own recipe for it. My </strong></span><a href="http://cookingtheamazing.blogspot.com/2010/01/classic-beef-stew.html?utm_source=BP_recent"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Classic American Beef Stew</strong></span></a><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong> is where I started adding rich Guinness and using Lamb instead of Beef. Lamb is the traditional Irish Meat used in most Irish Stews but Beef is a perfect substitute. The Guinness and flavors of the Vegetables and caramelized Lamb create an amazing taste like no other. Use either Beef or Lamb and the Stew will be incredible either way. When you are cooking with Guinness you will be cooking with the luck of the Irish and <em>Cooking The Amazing</em>.</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"> <strong>A common sign in Ireland.</strong></span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Here is the recipe. </strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>4 lbs Lamb Shoulder or Beef Chuck Roast</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 T Olive Oil</strong></span><br />
<strong><span style="font-family: Georgia; font-size: large;">3/4 c All Purpose Flour</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 t Fine Grain Sea Salt</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 t Fresh Ground Black Pepper</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 Can Of Guinness (14. </strong></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>9 Oz)</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>6 T Tomato Paste</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>1 T Worcestershire Sauce</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 t Fine Grain Sea Salt</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 t Fresh Ground Black Pepper</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 t Dried Thyme</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3 t Fresh Rosemary, finely chopped</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>4 Cloves of Peeled Garlic</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 Bay Leaves</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>6 T Beef Base</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>5 Large Potatoes Peeled, Quatered</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3 Large Yellow Onions Peeled, Quartered</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3 Medium Carrots Peeled, Chopped</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>3 Stalks Celery Chopped Large Chunks</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>2 c Water (more if needed)</strong></span><br />
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<strong><span style="font-family: Georgia; font-size: large;">1. Prepare all of the Vegetables ahead before you touch the Meat. Peel the Potatoes and quarter them, peel the Carrots and cut into large 2 inch pieces, peel and quarter the Onions, Peel the Garlic and cut each clove in half and cut the Celery into large 2 inch pieces. Big pieces of Veg will stay large and will not shrink up to nothing while it stews. Set all aside. Measure out all of the other ingredients and set aside ready for use later.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">2. Use a large heavy bottomed pot for this recipe like a Dutch Oven that is at least 6 qts. A flimsy thin pot will burn your stew and not allow the Meat to brown (where all the flavor starts) properly. Have a Cookie sheet ready to help transfer the pot to and from the oven safely.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">3. Preheat the oven to 325 degrees.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">4. Pat dry the Lamb or Beef Roast using paper towel and then cut off excess fat and reserve it. Leave a small amount of fat on the Meat because this will give the Stew some flavor. Cut the Lamb or Beef into large chunks about 2 inches square. The Meat shrinks while it stews so you want big pieces and not look like baby food when it's done.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">5. Place all the chunked Meat into a big zip lock bag and pour in 3/4 c All Purpose Flour. Seal the bag after removing any air and shake until the Meat is all covered with Flour. The Flour will thicken the Stew as it cooks.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">6. Place a large heavy bottomed pot (like a Le Creuset Dutch Oven) over medium heat with 2 T Olive Oil. Add all the removed fat you trimmed to the Olive Oil and brown it for 5 mins. This will melt the fat and give the Stew lots of flavor. After the fat has rendered remove the pieces of browned fat and disgard.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">7. Brown the Lamb or Beef in 2 batches. Add 1/2 of the Flour covered Lamb or Beef chunks to the pot keeping them well spaced so they carmalize. Putting them too close together and crowding the pot will make them steam and not brown. Add 1/2 t of Salt and 1/2 t of Black Pepper, fresh ground to each batch as it browns. Brown the Lamb or Beef to a dark color on all sides, turing frequently and watching closely to avoid burning. This step is critical to the final Stew's flavor, don't lightly brown the Meat.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">8. Remove the well browned Lamb or Beef and set aside on a platter or plate. The bottom of the pot will have a lot of browned cooked on bits. This is full of Meat flavor. Turn the heat up to high and slowly add a 14.9 oz. can of Guinness Beer. Using a large wooden spoon scrape up all the cooked on brown bits on the bottom of the pot as the Guinness deglazes it. Be agressive with the wooden spoon and work to scrape it up into the Guinness. Bring to a boil.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">9. Reduce the heat to medium and add the Tomato Paste, Worcestershire Sauce, 2 t Sea Salt, 2 t Black Pepper, fresh ground, 2 t dried Thyme, 3 t Rosemary that has been finely chopped, 4 cloves of fresh Garlic, peeled and cut in half, 2 Bay Leaves, 6 T Beef Base (such as Better Than Boullion brand found near the Boullion cubes at the market) and 2 c water. Simmer for 2 minutes then add back all of the browned Lamb or Beef including any juices that accumulated on the platter. Stir well.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">10. Add all the prepped Veg on top. Use a large spoon and push the Veg down into the Meat and Sauce. Add up to 1 c of Water if needed to have enough Sauce almost, but not completely, cover the Veg. Some Veg and Meat should stick out above the Sauce. Turn up the heat to High and bring to a boil with the lid off. Once at a boil cover with the lid and place on the Cookie sheet and place in the preheated oven. Cook for 2 1/2 hours at 325 degrees undisturbed. </span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;">11. After 2 1/2 hours remove from the oven and remove the lid and allow to sit for 20 mins. Any excess fat will rise to the top. Spoon this off and disgard. As it sits the Sauce will thicken. Taste the Sauce for seasoning and add more Salt or Black Pepper if needed and stir in well. <em><u><span style="color: red;">REMOVE THE BAY LEAVES so no one chokes on them</span></u></em>. Serve with Irish Soda Bread with Butter or any dark Bread like the Irish do with a pint of ice cold Guinness.</span></strong><br />
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<strong><span style="font-family: Georgia; font-size: large;"><em>Here is a bowl of real Irish Guinness Stew I had in Ireland that was this inspiration to this recipe.</em></span></strong><br />
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