tag:blogger.com,1999:blog-83924807263088215972024-03-05T08:53:43.772-08:00Tommy CooksTommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-8392480726308821597.post-10508952898969484862018-04-25T08:31:00.003-07:002018-04-25T08:34:02.255-07:00Chocolate Toffee Sea Salt Pretzel Bark<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXk6vXnEvMNDVrL3kVV0oU2UKkoU83HpeI3rRHXpgQ5FzH8CuB5kTnyt3kuquQVCQtPUtQutxrKXYLI0sZJYIB1nutZE7ymMWOVLMnwZjU6UmceCNcOkHuiR9Y6mma6ePnfJtsvZ31ubJy/s1600/fullsizeoutput_829b.jpeg" imageanchor="1"><img border="0" data-original-height="1385" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXk6vXnEvMNDVrL3kVV0oU2UKkoU83HpeI3rRHXpgQ5FzH8CuB5kTnyt3kuquQVCQtPUtQutxrKXYLI0sZJYIB1nutZE7ymMWOVLMnwZjU6UmceCNcOkHuiR9Y6mma6ePnfJtsvZ31ubJy/s320/fullsizeoutput_829b.jpeg" width="320" /></a><br />
<br />
Chocolate Toffee Sea Salt Pretzel Bark<br />
<br />
(taken from www.melskitchencafe.com)<br />
<br />
Yield: 1 large half sheet pan full<br />
<br />
8 oz. mini pretzel twists<br />
1 c. butter<br />
1 c. light brown sugar, packed<br />
12 oz. semi sweet chocolate chips<br />
3/4 c. chopped pecans<br />
sea salt<br />
<br />
Preheat oven to 375º.<br />
<br />
Line half sheet pan with foil.<br />
<br />
Crumble pretzels and spread on the sheet pan.<br />
<br />
Combine butter and sugar stirring over heat to blend evenly. Bring to a boil over medium heat. Keep the heat low but still bubbling and cook until it reaches 255º on a candy thermometer. Do not stir during this time (about 6 to 8 minutes).<br />
<br />
Pour hot toffee over pretzel pieces. Put in oven for 5 minutes.<br />
<br />
Sprinkle chocolate chips on top. After 5 minutes spread. Add sea salt and pecans.<br />
<br />
After cooling, place in refrig. Break apart and freeze.<br />
<br />Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com2tag:blogger.com,1999:blog-8392480726308821597.post-13698457551302743382018-01-25T10:57:00.000-08:002018-01-25T10:57:00.946-08:00Egg Foo Young (with Shrimp) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_P9fk6yEbmKzxb5t9yEoONnEPAjO9Qg7ixO3Qz7Db02Pwx69U1xIOssJQh8_Q3hNQwW6y37AIcfKMakX7DP35IOPvX53QWmOXcV03vY7YDuxfOl-B8MWQEjIX6xjNPMh3v4-YITrUKeM/s1600/fullsizeoutput_81b4.jpeg" imageanchor="1"><img border="0" data-original-height="1195" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_P9fk6yEbmKzxb5t9yEoONnEPAjO9Qg7ixO3Qz7Db02Pwx69U1xIOssJQh8_Q3hNQwW6y37AIcfKMakX7DP35IOPvX53QWmOXcV03vY7YDuxfOl-B8MWQEjIX6xjNPMh3v4-YITrUKeM/s320/fullsizeoutput_81b4.jpeg" width="320" /></a><br />
<br />
4 eggs<br />
8 ounces fresh bean sprouts<br />
1/3 cup thinly sliced green onions<br />
1 cup small cooked shrimp<br />
1/4 t. garlic powder<br />
2 T. vegetable oil<br />
<br />
4 cups chicken stock<br />
1/2 t. pepper<br />
1T. corn syrup<br />
1T. oyster sauce<br />
3T soy sauce<br />
1 t. dried ginger<br />
<br />
1/2 c. cold water<br />
5 T. corn starch<br />
<br />
Beat together the eggs, sprouts, green onion, shrimp and garlic powder until well combined. Heat oil over medium heat and scoop about 1/2 cup of the mixture into the skillet to form a patty. Fry until golden brown, about 4 minutes per side. Set patties aside.<br />
<br />
Whisk together the stock, pepper, oyster sauce, soy, corn syrup and ginger and bring to a boil . Add corn starch to cold water and stir or shake until all lumps are gone. Add to boiling sauce and simmer for five minutes. Spoon over patties.Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-9278860110515996362016-05-11T09:13:00.001-07:002016-05-11T09:15:37.540-07:00Guacamole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSdcAQkgKv8gAa-HQUuAN1nSV9sfCDVmB2uyJL1W-BKNHNCw5cg9jWrsIc0QxjCKkMOsIWIZoyZZBAy84TEiKR5yy-CliNZI6q-xQ5ef4lfKmtOEvahUs7DLsGwclKCibxuPUaS15h1lO/s1600/IMG_4057.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSdcAQkgKv8gAa-HQUuAN1nSV9sfCDVmB2uyJL1W-BKNHNCw5cg9jWrsIc0QxjCKkMOsIWIZoyZZBAy84TEiKR5yy-CliNZI6q-xQ5ef4lfKmtOEvahUs7DLsGwclKCibxuPUaS15h1lO/s320/IMG_4057.jpg" /></a><br />
<br />
<br />
1 c. finely chopped, seeded tomatoes<br />
1/4 c. finely chopped red onion<br />
3 cloves garlic, minced<br />
3 T. fresh lime juice<br />
2 T. olive oil<br />
s and p<br />
3 avocados, mashed<br />
<br />
Mix and store with avocado seed in refrig.Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-39731425187666476852015-05-03T08:12:00.006-07:002015-05-03T08:12:58.612-07:00Portillo Chopped Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSC2tBRc_H_VphCwBzG3lzA5A_UoPpC7_5k_uxVgN8nWWydp9pO5jN72RWkqZvZyWHKz6e7umDVs0b2wpV-Wps8wWK3gQq_rxVqPsydRYTFvBQONo862fAJt7ZURYTS7ARL0FsE6jFPIN9/s1600/DSC_0068.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSC2tBRc_H_VphCwBzG3lzA5A_UoPpC7_5k_uxVgN8nWWydp9pO5jN72RWkqZvZyWHKz6e7umDVs0b2wpV-Wps8wWK3gQq_rxVqPsydRYTFvBQONo862fAJt7ZURYTS7ARL0FsE6jFPIN9/s320/DSC_0068.JPG" /></a><br />
<br />
Portillo Chopped Salad<br />
<br />
Yield: 10 servings<br />
<br />
4 cups cooked Ditalini pasta<br />
1 cup cooked and crumbled bacon<br />
3 cups chopped romaine lettuce <br />
3 cups chopped iceberg lettuce<br />
2-1/2 cups chopped red cabbage<br />
2 fresh tomatoes, seeded and diced<br />
1 cup sliced green onions<br />
4 ounces crumbled gorgonzola cheese (about 1 cup) <br />
2 cups cooked and diced chicken<br />
I also add genoa salami instead of bacon, about a cup of salami or a bunch of crumbled bacon<br />
<br />
<br />
Sweet Italian Dressing:<br />
<br />
1/4 cup balsamic vinegar<br />
2 cloves garlic, peeled and minced<br />
1 teaspoon sugar<br />
1/2 teaspoon dried oregano<br />
1/4 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
1/2 cup olive oil
I<br />
<br />
Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside<br />
<br />
For the Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.<br />
<br />
If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the fridge for some time it adds a whole lot of flavor.Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com1tag:blogger.com,1999:blog-8392480726308821597.post-73523574508851683452015-03-26T09:53:00.001-07:002015-03-26T09:53:51.565-07:00Texas Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOe-uDppV7oP2rAso2aEPqp0oPuLR3CqvAqd19gEv4_w23HChGZKKL0DtgbqZ_qe5s14msweoHclz43EVaHy_u0mqc8ySfqlKhBX553mRXvYy-RCOisTVU8VOHbccj6IDCn0OY9flfppg/s1600/DSC_0114.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOe-uDppV7oP2rAso2aEPqp0oPuLR3CqvAqd19gEv4_w23HChGZKKL0DtgbqZ_qe5s14msweoHclz43EVaHy_u0mqc8ySfqlKhBX553mRXvYy-RCOisTVU8VOHbccj6IDCn0OY9flfppg/s320/DSC_0114.JPG" /></a><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-outline-level: 1; mso-pagination: none; text-autospace: none;">
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;"><br /></span></div>
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<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-outline-level: 1; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">Texas Cake<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">2 c. flour<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">2 c. sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1 t. baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1/2 t. salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1/2 c. sour cream<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1 c. water<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1 c. butter <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">5 T. unsweetened cocoa<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-outline-level: 1; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">Grease and flour jellyroll pan.
Preheat oven to 350º.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">Combine flour, sugar, soda and salt. Beat
in eggs and sour cream. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">Melt butter in a sauce pan. Add water and 5 T
cocoa and bring to a boil. Remove from heat and cool slightly.
<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">Stir into egg mixture until blended.
Pour into pan and bake for 20 min. or until toothpick placed in the
center comes out clean. Spread frosting on warm cake.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-outline-level: 1; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">Frosting<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1/2 c. butter, melted in a large saucepan<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1/2 c. unsweetened cocoa<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1/3 c. milk<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1 lb. pkg. powdered sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">1/4 t. salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 18.0pt;">Stir in cocoa, milk and vanilla to butter.
Remove from heat.<span style="mso-spacerun: yes;"> </span>Beat sugar
and salt in until smooth.<o:p></o:p></span></div>
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Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-80479393710649963202015-03-26T07:32:00.002-07:002015-03-26T07:32:58.209-07:00Walking Taco<div class="MsoNormal" style="mso-outline-level: 1;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #1a1a1a; mso-bidi-font-family: Arial; mso-bidi-font-size: 18.0pt;">Walking Taco<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; mso-bidi-font-family: Arial; mso-bidi-font-size: 18.0pt;">Cook hamburger and add taco seasoning.<span style="mso-spacerun: yes;"> </span>Gently smash chips while bag is still
closed.<span style="mso-spacerun: yes;"> </span>Cut off top of bag.<span style="mso-spacerun: yes;"> </span>Add meat, cheese, lettuce, picante
sauce, sour cream or whatever you like.<span style="mso-spacerun: yes;"> </span>Serve with plastic forks.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a; mso-bidi-font-family: Arial; mso-bidi-font-size: 18.0pt;">No clean up whatsoever.<o:p></o:p></span></div>
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Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com4tag:blogger.com,1999:blog-8392480726308821597.post-20962487263131178002014-08-04T10:34:00.003-07:002014-08-04T10:37:41.267-07:00Cauliflower and Caramelized Onion Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbq4pFIyXP9xvTHTLisUBt0nFEqZ1h-1kdzHLxdWE-PsfsTBihY2v7cPuRkLpz593I7oyZ2OR2kf-oLEmubzVcEDqms1XmtQXKk5APydLhKPLHMUA8F-J1nWiE1DWZnefmhrAVwaA-BZr/s1600/DSC_0298.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbq4pFIyXP9xvTHTLisUBt0nFEqZ1h-1kdzHLxdWE-PsfsTBihY2v7cPuRkLpz593I7oyZ2OR2kf-oLEmubzVcEDqms1XmtQXKk5APydLhKPLHMUA8F-J1nWiE1DWZnefmhrAVwaA-BZr/s320/DSC_0298.jpg" /></a><br />
Cauliflower and Caramelized Onion Tart<br />
<br />
1 small head of cauliflower florets, about 1”<br />
2 ½ T. olive oil, divided<br />
1 T. truffle oil (I didn’t use it)<br />
1 refrigerated pie crust<br />
1 large onion, halved lengthwise and sliced thin<br />
2 large eggs<br />
1 T. Dijon mustard<br />
1- 8 oz. mascarpone cheese<br />
½ c. whipping cream<br />
1/4 t. white pepper<br />
Pinch ground nutmeg (I used fresh)<br />
1 c. grated gruyere cheese<br />
¾ c. grated parmesan<br />
<br />
Position rack in center of oven and pre heat to 425º. Toss cauliflower with 1T. oil in large bowl. On a half sheet pan place florets, spreading out. Sprinkle with s and p. Roast 15 min, then turn and finish cooking for 25 more minutes. Cool and then thinly slice. Reduce oven to 350º.<br />
<br />
<br />
Press piecrust into a 9” pie tin (I used ceramic). Line the crust with foil and pie weights (I use garbanzos that have been cooked a long time ago; I use them over and over). Bake for 20 min and remove foil and weights. Bake until crust is golden, about 5 to 8 minutes.
Heat remaining 1½ T. oil over medium heat. Add onions and sprinkle with s and p. Cook until deep brown, stirring a bit (about 40 minutes). Cool slightly.<br />
<br />
Brush bottom and sides of crust with mustard. Spread the onions in crust and cauliflower evenly over onions. Whisk eggs mascarpone, cream pepper and nutmeg. Stir in gruyere. Pour over filling in tart pan. Sprinkle top with parmesan. Bake until tart is golden and center is set, about 40 minutes. Cool on a rack for 15 minutes.<br />
<br />
You can make the piecrust and cauliflower and onions the day before. Store the crust at room temp and the vegetables chilled.
Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com1tag:blogger.com,1999:blog-8392480726308821597.post-31456658746719357922014-07-15T06:12:00.001-07:002014-07-15T06:12:46.197-07:00Sweet and Sour Sauce<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtigmMJpz4j5mhkjNarIZBJ_qUfSaPdP2mDhOMyHsKgOSFHcaY8DpWKWvqkVgHYTNahYNZz6bYtSTm-zRuEtjMVjuTa0ovUf6-wj8iJf8ZOv1P3RrNPzRiep5xx1EThb-7klbYLFz598UJ/s1600/DSC_0130.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtigmMJpz4j5mhkjNarIZBJ_qUfSaPdP2mDhOMyHsKgOSFHcaY8DpWKWvqkVgHYTNahYNZz6bYtSTm-zRuEtjMVjuTa0ovUf6-wj8iJf8ZOv1P3RrNPzRiep5xx1EThb-7klbYLFz598UJ/s320/DSC_0130.JPG" /></a>
<br />
<br />
<br />
<br />
Sweet and Sour Sauce<br />
<br />
3/4 c. sugar (I used Splenda)<br />
1/3 c. white vinegar<br />
2/3 c. water<br />
1/4 c. soy sauce<br />
1 T. ketchup<br />
2 T. cornstarch<br />
<br />
Place ingredients in a medium saucepan and bring to a boil.<br />
Stir continuously until the mixture thickens.Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-13856149514875943052014-06-17T07:18:00.001-07:002014-06-17T07:18:25.482-07:00Double Chile Queso Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Q4nu2L40goVvBHjZ_beWiWYo9GWZwmKdGLOMaGg0352R3cmx_-Bg8eLiHcC8MspOmeS5KyF0vCWp7rSk1_dA9Th2fQBmi9ykmO2kR7zhJnX3TnbnPr_eDtH9qkl9U3AMGgzjsmrdhL5D/s1600/DSC_0129.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Q4nu2L40goVvBHjZ_beWiWYo9GWZwmKdGLOMaGg0352R3cmx_-Bg8eLiHcC8MspOmeS5KyF0vCWp7rSk1_dA9Th2fQBmi9ykmO2kR7zhJnX3TnbnPr_eDtH9qkl9U3AMGgzjsmrdhL5D/s320/DSC_0129.JPG" /></a>
Double Chile Queso Dip<br />
<br />
1 shallot, finely diced<br />
2 small vine ripened tomatoes, diced<br />
¼ c. roughly chopped cilantro<br />
2 jalapeno pepper with seeds and white inside part removed and sliced thinly<br />
salt to taste<br />
1 T. flour<br />
1 c. milk<br />
1 c. ea., grated colby jack and sharp cheddar cheese<br />
Tortilla chips for serving.<br />
<br />
<br />
Combine 1 T. diced shallot, the tomatoes and half the cilantro in a small bowl and set aside.
Melt butter in a saucepan over medium heat and add remaining shallot, peppers and ½ t. salt and cook, stirring, until the shallots are tender, about 3 minutes.
Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about a minute. Whisk in the milk and bring to a simmer, cook stirring occasionally, until slightly thickened, about 4 minutes. Stir in the cheeses until melted, and then remove from heat. Add 1/8 c. chopped cilantro. Transfer to bowls and top with the tomato mix.Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-7181045048580340772014-06-16T17:53:00.004-07:002014-06-16T17:57:07.622-07:00Lemon Blueberry Layer Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMuApxeGCcnEvOmCY1_bh8G3TXqffNPTWOqIvfNMD0SwHbe5CbXoC3W0lXkTpOd1WxJh5gU02JFrjtgAIbcLaUqicngy8FIFZcPFQP-7q8jWW9wHJVSv-GttHOtLvmqDnehaKnOHmXJdf/s1600/DSC_0129.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMuApxeGCcnEvOmCY1_bh8G3TXqffNPTWOqIvfNMD0SwHbe5CbXoC3W0lXkTpOd1WxJh5gU02JFrjtgAIbcLaUqicngy8FIFZcPFQP-7q8jWW9wHJVSv-GttHOtLvmqDnehaKnOHmXJdf/s320/DSC_0129.JPG" /></a><br />
Lemon Blueberry Layer Cake<br />
<br />
cake<br />
<br />
1 c. unsalted butter, softened to room temp<br />
1 ¼ c. granulated sugar<br />
½ c. light brown sugar<br />
4 large eggs, at room temp<br />
1 T. vanilla extract<br />
3 c. flour (DO NOT OVERMEASURE)<br />
1 T. baking powder<br />
½ t. salt<br />
1 c. buttermilk<br />
zest and juice of 3 lemons<br />
1 ½ c. fresh or unthawed frozen blueberries (I bought fresh and did a quick freeze so they wouldn’t cause the cake to become blue)<br />
1 T. flour<br />
<br />
Preheat oven to 350º. Spray with nonstick spray and flour three cake pans.
Using paddle attachment beat the butter on high until creamy , about 1 minute. Add sugars and beat at medium speed until creamed, about 2-3 minutes. Scrape down sides and bottom of bowl as needed. Add eggs and vanilla. Beat about 3 full minutes. Set aside.
Combine flour, baking powder and salt together in a bowl. Slowly add to wet ingredients. Beat on low for 5 seconds, then add milk, zest and juice. Remove from mixer and stir lightly until everything is just combined. Toss the blueberries in 1 T. of flour and fold into batter. Batter is thick. Do not overmix.<br />
Spoon batter evenly into the prepared pans. Bake for 26 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.<br />
<br />
Cream Cheese Frosting<br />
8 oz. cream cheese, softened to room temp<br />
½ c. unsalted butter, room temp<br />
3 ½ c. confectioners sugar<br />
1 – 2 T heavy cream<br />
1 t. vanilla<br />
pinch salt<br />
<br />
Cream butter and cream cheese until lump free, about 3 minutes. Add sugar and 1 T. cream, vanilla and salt, with the mixer running on low. Increase to high speed and beat 3 minutes. Add 1 more T. cream if needed to thin out.<br />
<br />
<br />
Trim the tops of the cake layers to create a flat surface. Frost one and add another, frost, add another and frost top and sides, just enough frosting for a light coating. If desired garnish with blueberries and lemon (I didn’t). Refrigerate at least 45 minutes before cutting. Keep in refrigerator.
Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com4tag:blogger.com,1999:blog-8392480726308821597.post-22296277382610387902014-06-16T17:46:00.000-07:002014-06-16T17:56:43.129-07:00Corn Crab Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_HYOgk_PDm1ccxbIhWvGVHFJg3FMe7Rq6HJ1w0Kgh9BtS1zAAChfybpFsN-ccQTJXFjpRfowShfVAi6K_m8KJh4Kga_G67GAMiGHNk4zcoyWar4vrq1W0_lnatcTMM3VpPNI9hwy5jMF/s1600/DSC_0125.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_HYOgk_PDm1ccxbIhWvGVHFJg3FMe7Rq6HJ1w0Kgh9BtS1zAAChfybpFsN-ccQTJXFjpRfowShfVAi6K_m8KJh4Kga_G67GAMiGHNk4zcoyWar4vrq1W0_lnatcTMM3VpPNI9hwy5jMF/s320/DSC_0125.JPG" /></a><br />
<br />
Kickin’ Corn and Crab Chowder<br />
<br />
<br />
1 T. oil (one turn of the pan in a slow stream)<br />
2 T. butter<br />
2 potatoes, peeled and sliced<br />
2 ribs celery, diced<br />
1 medium yellow onion diced<br />
1 small red bell pepper, seeded and diced<br />
1 bay leaf<br />
s and p<br />
1 T. old bay seasoning<br />
3 T. flour<br />
2 c. chicken or seafood broth or stock<br />
2 pts. milk (I used fat free evaporated milk)<br />
2 c. corn kernels<br />
8 oz. cooked lump crab meat<br />
<br />
Heat a deep pot over medium heat. Add oil and butter. Add as you chop them, potatoes, celery, onion and red pepper. Add bay leaf and season vegetables with s and p and old bay. Saute veggies 5 minutes, then sprinkle with flour. Cook flour 2 minutes stirring constantly. Stir in broth and milk. Bring chowder to a bubble. Add corn and crab and simmer 5 minutes. Adjust seasoning and remove bay leaf. Top with hot sauce, scallions and oyster crackers.Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com1tag:blogger.com,1999:blog-8392480726308821597.post-44964803064421851132013-10-27T11:01:00.001-07:002013-10-27T11:01:21.840-07:00Brie Puffs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o_p5E-u_-UXGN3vbBk6E7jfRtZ00k4fdYwkj_msS1-NLdZuw8WEiCFB88qXJvi9PJ6eVsny5lMvF2_fC7rCO7twwydsPj1Wop0ckWJlZALpaOn0UErKU752JH3jVs9p8IPlKWdb9Vj6c/s1600/DSC_0113.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o_p5E-u_-UXGN3vbBk6E7jfRtZ00k4fdYwkj_msS1-NLdZuw8WEiCFB88qXJvi9PJ6eVsny5lMvF2_fC7rCO7twwydsPj1Wop0ckWJlZALpaOn0UErKU752JH3jVs9p8IPlKWdb9Vj6c/s320/DSC_0113.JPG" /></a>
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<br />
<div class="MsoNormal">
Brie Puffs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes about 36</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 sheets puff pastry, thawed</div>
<div class="MsoNormal">
1 jar strawberry jam</div>
<div class="MsoNormal">
8 oz. brie, trimmed of outer coating and softened</div>
<div class="MsoNormal">
(just nuke it for 30 sec. or so)</div>
<div class="MsoNormal">
2 T. sherry</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 350º.
On a floured surface open up the puff pastry and with your finger, try
and close up the seams. Using a 1 ½”
biscuit cutter cut out rounds of pastry.
You don’t have to roll it out at all. On parchment lined sheet pan, place the rounds for 15 to 20
minutes or until lightly golden.
Transfer to a wire rack to cool completely. Carefully slice the tops off the puffs. Using a small spoon, break some of the
pastry bottom so there is enough room to put filling. Spoon about a teaspoon of
jam in the bottom. Mix the cheese
and sherry together until well blended and spoon on top of jam. Replace lids.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I freeze them on trays and then, because they are a bit
delicate, I don’t bag then when frozen but put in a glad ware container. You can put parchment on the top of the
bottom layer and place another layer on top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Right before serving take out to thaw. It doesn’t take long.</div>
<!--EndFragment-->Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com1tag:blogger.com,1999:blog-8392480726308821597.post-89979389939232513402013-09-24T06:58:00.000-07:002013-09-24T06:59:36.933-07:00Buffalo Chicken Cups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4WFXEg1derF1U9QFzBPto4nTcVBWpsIsVRVoDVVHflc-PpJ0rzQ3FDb6EsvOLN066bsNuJMUN5xgJEO4L211X2L2DUc2Qam8fwO_8rdgJlxIYwloQPoXBjrBeZh0HwFLAej3Wjrbsg8_/s1600/DSC_0119+-+Version+2.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4WFXEg1derF1U9QFzBPto4nTcVBWpsIsVRVoDVVHflc-PpJ0rzQ3FDb6EsvOLN066bsNuJMUN5xgJEO4L211X2L2DUc2Qam8fwO_8rdgJlxIYwloQPoXBjrBeZh0HwFLAej3Wjrbsg8_/s320/DSC_0119+-+Version+2.JPG" /></a><br />
Buffalo Chicken Cups<br />
<br />
12 oz. shredded chicken<br />
1 (8 oz) package cream cheese, softened<br />
½ c. ranch dressing<br />
½ c. buffalo wing sauce (I use Frank’s)<br />
1 c. shredded cheddar cheese, divided<br />
24 wonton wrappers<br />
¼ c. crumbled blue cheese<br />
<br />
Preheat oven to 375º. Spray mini muffin tin with cooking spray.
In a bowl, combine softened cream cheese, dressing wing sauce and ¾ c. cheddar (save remaining ¼ c. for topping). You can soften the mixture slightly in the micro wave if you needed to do it to make it come together. Stir in chicken.<br />
<br />
Cut wonton wrappers and press into the muffin cups. Spoon mix into each muffin. Top off with cheddar and a little blue cheese.<br />
<br />
Bake 18 minutes or until edges are brown. Check cups after 10 minutes and if edges are browning, cover with foil for remaining cooking time.
Remove from oven and let cool for 5 minutes. Pop them out of each cup and let rest until firm.
Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com2tag:blogger.com,1999:blog-8392480726308821597.post-57103035820304444932013-08-24T07:34:00.000-07:002013-08-24T07:34:11.214-07:00Frogmore Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HX8RQaMqMkbe99RN_-l396pnv4cTVNaSRjmcSDNo5ZlRpVpsSOU6OH7gfjuVS2FOmj8HIhGOSQqQJpkYlqA7KLqoLRFFD_CtqVDx2dFXSo7svf5aAeJC0-Gql_gDQgSrRzw01GJ_QmYa/s887/DSC_0080.jpg" imageanchor="1"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HX8RQaMqMkbe99RN_-l396pnv4cTVNaSRjmcSDNo5ZlRpVpsSOU6OH7gfjuVS2FOmj8HIhGOSQqQJpkYlqA7KLqoLRFFD_CtqVDx2dFXSo7svf5aAeJC0-Gql_gDQgSrRzw01GJ_QmYa/s400/DSC_0080.jpg" width="400" /></a><br />
<br />
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<!--StartFragment-->
<br />
<div class="MsoNormal">
Frogmore Stew </div>
<div class="MsoNormal">
(also known as Low Country Boil)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3# kielbasa, cut up</div>
<div class="MsoNormal">
Corn on the cob, cut up</div>
<div class="MsoNormal">
3# frozen shell on shrimp</div>
<div class="MsoNormal">
3# new potatoes</div>
<div class="MsoNormal">
Old Bay Seasoning (lots; you can’t use too much)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Try and have your various components about the same size.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fill pot ¾ water and add Old Bay Seasoning. Bring to a boil
and cook for 10 minutes. Add
potatoes and cook for 15 min (check for almost doneness). Reduce to a slow boil and add corn and
cook another 5 to 7 minutes. Add
kielbasa half way through the corn time.
All the above remain in the pot.
Add shrimp </div>
<div class="MsoNormal">
at the end and cook for two minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Total cooking time after the water comes to a boil is around
37 minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Drain and serve on newspaper. Serve with cocktail sauce, yellow mustard, stone ground
mustard, and saurkraut . Serve
with crusty slices of bread.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Use pie tins as plates and ball jars for beverages.</div>
<!--EndFragment-->Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-81893902444928761252013-08-24T07:29:00.001-07:002013-08-24T07:32:35.475-07:00S'Mores Mini Cups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVF8aif1EbZDitZ6qrVvUd_6T7xxVIpGbnNupLZp11Mb1AWBiPICepp8_B_ZANzjtM8Qz4mcfjqAsn5iqPbDNsR2bnDSlHmyWXnEnLSY6_69Fo0Ph0RgtSqFp0gdFXQaZAqw_DEZdu690L/s1600/DSC_0112.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVF8aif1EbZDitZ6qrVvUd_6T7xxVIpGbnNupLZp11Mb1AWBiPICepp8_B_ZANzjtM8Qz4mcfjqAsn5iqPbDNsR2bnDSlHmyWXnEnLSY6_69Fo0Ph0RgtSqFp0gdFXQaZAqw_DEZdu690L/s320/DSC_0112.JPG" /></a><br />
S'Mores Mini Cups<br />
<br />
14 whole graham crackers, crushed<br />
1/2 c. powdered sugar<br />
12 T. melted butter<br />
<br />
4 Hershey bars, separated - no nuts<br />
12 large marshmallows, cut in half<br />
<br />
Preheat oven to 350º. Combine crumbs, sugar and butter and mix with a fork. Press into the bottom and up the sides of a mini muffin pan that has been sprayed with cooking spray. I used a level tablespoon to measure the crust filling evenly. Bake for 5 minutes. Remove from oven and place one chocolate rectangle (broken in half) in each cup and top with a cut marshmallow (cut side down). Return to oven for 2 minutes. Remove and cool. Carefully remove from pan. They are a bit fragile but the still look fine even after a little crumbling. Melt remaining chocolate in micorwave for 1 to 2 minutes, checking after each 30 second interval. Put into ziplock or pastry bag and drizzle on top of the cooled minis. It works best if you hold the bag up high; the drizzle is more delicate that way. Let set up for an hour. Makes 24 (but that won't be enough!)Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-8246265338519059262013-07-01T07:48:00.002-07:002013-07-01T07:48:51.224-07:00Mrs. Field's Banana Nut Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8ruELucyIl-lehbfdfAnZpS4227tiEyxu5IQmEjuEhZWYFkEcgr1L6-oBKY1FNsxh5V9-PD2Q5-9RRr0xqpkSZZConz-mV4mR7J4kabipME70hq7096AXhziit0ffR6aQ20vKSKatfbW/s1600/DSC_0069.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8ruELucyIl-lehbfdfAnZpS4227tiEyxu5IQmEjuEhZWYFkEcgr1L6-oBKY1FNsxh5V9-PD2Q5-9RRr0xqpkSZZConz-mV4mR7J4kabipME70hq7096AXhziit0ffR6aQ20vKSKatfbW/s320/DSC_0069.JPG" /></a><br />
Mrs. Field’s Banana Nut Bread<br />
2 ½ c. flour<br />
1 ½ t. baking soda<br />
½ t. salt<br />
¾ c. salted butter, softened<br />
1 ½ c. light brown sugar, packed<br />
2 large eggs<br />
3 c. ripe bananas (about 7 medium), mashed<br />
1 t. vanilla<br />
1 cup chopped walnuts or pecans<br />
<br />
Preheat oven tot 325º. Grease two 9 x 5 loaf pans.<br />
<br />
In medium bowl combine flour, soda and salt with whisk.<br />
<br />
In a large bowl cream butter and sugar with a mixer. Add eggs, vanilla and bananas, and beat at medium speed until thick. Scrape.<br />
<br />
Add flour mix and walnuts and blend at low speed just until combined. Do not over mix.<br />
<br />
Pour batter into pans and bake in center rack of oven for 60-70 minutes or until toothpick in center comes out clean and bread should pull away from the sides.
Cool in pans for 10 minutes. Turn pans on sides; cool to room temp before removing and slicing.
Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com3tag:blogger.com,1999:blog-8392480726308821597.post-48358936947069997562013-04-23T06:34:00.001-07:002013-04-23T06:34:32.504-07:00Salad With Stuffed Campari Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dQKUPtERLdvXwnRbtgsXMHnu7hQEvpDtY0w1oWSj318f7D4xdRmOPkwmcNRioTHE7aY6h7VUxYLlDbZ-K3-mu9WBq2ZYUHNN7bHVtD8YBoF8oHoHMROj8AIfhG2A09iyuDmJ6PTiBEgv/s1600/DSC_0061.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dQKUPtERLdvXwnRbtgsXMHnu7hQEvpDtY0w1oWSj318f7D4xdRmOPkwmcNRioTHE7aY6h7VUxYLlDbZ-K3-mu9WBq2ZYUHNN7bHVtD8YBoF8oHoHMROj8AIfhG2A09iyuDmJ6PTiBEgv/s320/DSC_0061.JPG" /></a><br />
Salad With Stuffed Campari Tomatoes<br />
<br />
(stuffing for 8+)<br />
1 pkg cream cheese (softened)<br />
1 heaping tbs mayo<br />
1 T. horseradish<br />
8 slices of bacon (crumbled)
2 green onions (chopped finely)<br />
8 tomatoes<br />
<br />
Slice top of tomatoes and take out seeds.<br />
Place upside down on paper towels.<br />
Slice bottom of tomatoes so they sit upright when filled.<br />
Fill tomatoes and refrigerate.<br />
<br />
Per plate:<br />
Greens<br />
3 asparagus sautéed for three minutes in a touch of olive oil that is screaming hot.<br />
Avocado slice, drizzled with fresh lemon juice to avoid discoloration<br />
Dress lightly with oil & vinegar, s & p.....not to take away from tomato filling<br />
<br />
I cut around the tomato top the place where the stem was attached (the shoulder)and minced it up and added it to the stuffing. Waste not, want not.<br />
Enjoy......I like making sandwiches with the cream cheese mixture. Millie gave me a whole container of the tomato stuffing mix and I had it for dinner on Ritz
crackers. I still dream about that meal.Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com2tag:blogger.com,1999:blog-8392480726308821597.post-39106997332174955942013-03-12T06:45:00.001-07:002013-03-12T06:45:03.597-07:00Brown Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62utHhsOtJogLx602HYPZtMa3Ug_en8n5OoLd0B_8agnKV28lATbXbM6eX65Uj_mtvCbXMQnOxWaF0K8r-OcWZD_AXzDsrWLIE8m5Wa5XYhz70L2HG7lR6UIGxvjYK4rEno7W1g0SLd8d/s1600/DSC_0074.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62utHhsOtJogLx602HYPZtMa3Ug_en8n5OoLd0B_8agnKV28lATbXbM6eX65Uj_mtvCbXMQnOxWaF0K8r-OcWZD_AXzDsrWLIE8m5Wa5XYhz70L2HG7lR6UIGxvjYK4rEno7W1g0SLd8d/s320/DSC_0074.JPG" /></a><br />
2# stew meat<br />
2 t. olive oil<br />
2 c. water<br />
2 c. beef stock<br />
1 t. lemon juice<br />
1 t. worchestershire sauce<br />
dash of cloves or allspice<br />
1 med onion, sliced<br />
2 bay leaves<br />
1/2 lb. small white onions<br />
1/2 t. pepper
1/2 t. paprika<br />
2 cloves garlic, minced<br />
1 t. sugar<br />
6 carrots, cut up<br />
6 potatoes, cut up<br />
<br />
Brown meat on all sides in oil. Add water, stock, lemon juice, worchestershire sauce,
garlic, sliced onion, bay leaves and seasonings. Simmer for 2 hours, stirring occasionally to avoid sticking. Add vegetables and continue cooking until veges are done, about 30 minutes.<br />
<br />
Remove meat and vegetables and thicken liquids with a slurry to thicken; then return meat and vegetables. Remove bay leaves.Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-45640885067668372212013-02-27T08:50:00.001-08:002013-02-27T08:50:33.146-08:00Bacon Wrapped Chicken Bites<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4yWEDi3AZQDZkV3NMHayOb9ctsuycUKp4vngNNAo-jvJS5XwnP6GZvXduaGLBv2Wi8BM-_nT70hOs4gDArvhyuOFzf5bZ419nvyJ8MV1yZ58ukxcZRBAeztsT2VgDtO_1jo-EytraNud/s1600/DSC_0064.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4yWEDi3AZQDZkV3NMHayOb9ctsuycUKp4vngNNAo-jvJS5XwnP6GZvXduaGLBv2Wi8BM-_nT70hOs4gDArvhyuOFzf5bZ419nvyJ8MV1yZ58ukxcZRBAeztsT2VgDtO_1jo-EytraNud/s320/DSC_0064.jpg" /></a><br />
<br />
Bacon Wrapped Chicken Bites<br />
<br />
Chicken tenders<br />
Thin sliced bacon<br />
Cayenne<br />
Chili powder<br />
Brown sugar<br />
<br />
Cut tenders in bite size pieces. Wrap with one half piece bacon and secure with toothpick. Toss with a mixture of cayenne, chili powder and brown sugar. Bake on rack in a 375º oven until brown; around 20 to 30 minutes.<br />
<br />
<br />Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-72642562412663934052012-12-04T07:30:00.002-08:002012-12-04T07:30:22.231-08:00Thin Mints<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaHa2oP7tGThTbwvTQI5e8fAoO3hFAKC5wRwkZHHQZS_hl-VSvpGNedJ8BkTVcm_a-Q8oD_w34BPqFRGlo8kTeE3e-FQLdhOSF0J9gXav12Rt0D-ytIAFzDVY9IH-l5jYshU1EJF4n4ZQ/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaHa2oP7tGThTbwvTQI5e8fAoO3hFAKC5wRwkZHHQZS_hl-VSvpGNedJ8BkTVcm_a-Q8oD_w34BPqFRGlo8kTeE3e-FQLdhOSF0J9gXav12Rt0D-ytIAFzDVY9IH-l5jYshU1EJF4n4ZQ/s400/DSC_0064.JPG" width="400" /></a></div>
Thin Mints<br />
<br />
8 oz. baking chocolate, cut up<br />
1/4 t. peppermint extract<br />
a couple of candy canes smashed up<br />
36 ritz crackers<br />
<br />
<br />
Melt chocolate along with extract. I did it in a stainless steel pan over a pot of boiling water (with the water and bowl not touching). You could probably microwave it too; I didn't try. Prepare sheet pans with either parchment paper or foil. Dip crackers in chocolate trying to get off excess chocolate. Place on pan and dust top with candy canes.<br />
<br />
These will get sticky. I left them out to air dry for three days, turning to expose all sides. They are a little time consuming in that you can't just put them in a tin right away but they taste wonderful so the dry time is worth it!Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-28070047775575753342012-12-02T14:55:00.001-08:002012-12-02T14:55:47.464-08:00Stuffed Pepper Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ijgYOO9iC4HI_Y4jsgXIbRVrDpUT5JcvHyQypGKuELHFTT2SFY4WOlxJa8l8PfOecEZQhCbU2v6JToTTnwIRJkYHcpN6sdZdQXDi3gUMTCYPXG0L-n6kfWxeoX9oRl0lQlm5m7GvsDFo/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ijgYOO9iC4HI_Y4jsgXIbRVrDpUT5JcvHyQypGKuELHFTT2SFY4WOlxJa8l8PfOecEZQhCbU2v6JToTTnwIRJkYHcpN6sdZdQXDi3gUMTCYPXG0L-n6kfWxeoX9oRl0lQlm5m7GvsDFo/s400/DSC_0062.JPG" width="400" /></a></div>
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<br />
<div class="MsoNormal">
Stuffed Pepper Soup</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 lb. ground beef</div>
<div class="MsoNormal">
1 green bell pepper, chopped </div>
<div class="MsoNormal">
1 c. finely diced onion</div>
<div class="MsoNormal">
1 (29 oz.) can diced tomatoes</div>
<div class="MsoNormal">
1 (15 oz.) can tomato sauce</div>
<div class="MsoNormal">
1 (14 oz.) can chicken broth, + 2
cups</div>
<div class="MsoNormal">
¼ t. dried thyme</div>
<div class="MsoNormal">
¼ t. dried sage</div>
<div class="MsoNormal">
s and p</div>
<div class="MsoNormal">
1 cup barley</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In large stock pot brown meat. Drain fat and add pepper and onion and
cook until onion is translucent, not letting them brown. Add tomatoes, sauce, broth, herbs and
cover and simmer for 30 to 45 minutes, until pepper is tender. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In another saucepan boil 2 c.
water, add barley and cook until barley is tender. Add to soup and heat through.</div>
<!--EndFragment-->Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-3919780980380084592012-09-16T06:55:00.004-07:002012-09-16T06:55:51.749-07:00Thai Chicken Soup<div class="separator" style="clear: both; text-align: center;">
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Thai Chicken Soup with spicy wontons<br />
<br />
1 t. evoo
3 T. minced shallots<br />
2 T. minced garlic<br />
1 T. grated peeled fresh ginger<br />
1 14.5 oz. low sodium chicken broth<br />
3 pieces peeled fresh lemongrass, crushed<br />
2 c. water<br />
2 c. cubed or shredded chicken (the recipe called for rotisserie chicken but I cooked my own)<br />
2 c. chopped bok choy<br />
¼ c. cilantro leaves<br />
¼ c. small fresh basil leaves<br />
2 T. fresh lime juice<br />
¼ t. salt<br />
2 c. hot cooked whole grain rice noodles ( such as Annie Chun’s)<br />
1/8 t. crushed red pepper<br />
<br />
Heat oil in medium saucepan. Add shallots and cook 1 minute. Add garlic and ginger and cook stirring for 30 seconds. Add broth and bring to a boil. Add lemongrass (I tied them together to remove easier after I smashed them with the back of my knife) and water and bring to a boil. Reduce heat and simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass and remove from heat. Stir in cilantro, basil lime juice and salt. Place noodles in bowl and top with soup. Sprinkle with red pepper.<br />
<br />
Spicy Wontons<br />
<br />
8 wonton wrappers cut corner to corner in half.<br />
1 egg white<br />
2 t. water<br />
2 t. sesame seeds<br />
1/8 t. salt<br />
1/8 t. cayenne pepper<br />
<br />
Combine all ingredients to brush on wontons.
Place wontons on parchment lined or cooking sprayed sheet pan. Brush with mix and bake at 425º
for five minutes or until golden. Yum.
Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-59558108574002952232012-08-30T06:11:00.000-07:002012-08-30T06:11:58.212-07:00Swedish Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiJCFEwcsMe4IIglOFZ_i61p3Z3wDw0jdNSo-TGD0Z9NHCq_7_v8a9AGmEflYUa3gXgm9XFufrUyM8UWl3vsXDJ_iSB3vzzCgUrqaeHrbYR-tC4X2jQZefT0R5Kev-mBrhHnC3cmj2UHE/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiJCFEwcsMe4IIglOFZ_i61p3Z3wDw0jdNSo-TGD0Z9NHCq_7_v8a9AGmEflYUa3gXgm9XFufrUyM8UWl3vsXDJ_iSB3vzzCgUrqaeHrbYR-tC4X2jQZefT0R5Kev-mBrhHnC3cmj2UHE/s400/DSC_0060.JPG" width="400" /></a></div>
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<br />
<div class="MsoNormal">
Swedish Meatballs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meatballs</div>
<div class="MsoNormal">
1 c. breadcrumbs</div>
<div class="MsoNormal">
2 T. unsalted butter</div>
<div class="MsoNormal">
½ c. minced white onion</div>
<div class="MsoNormal">
2 cloves garlic, minced</div>
<div class="MsoNormal">
¼ t. ground allspice</div>
<div class="MsoNormal">
2 t. salt</div>
<div class="MsoNormal">
1 t. white pepper</div>
<div class="MsoNormal">
½ c. milk</div>
<div class="MsoNormal">
1 t. Worcestershire sauce</div>
<div class="MsoNormal">
¾ lb. ground beef</div>
<div class="MsoNormal">
½ lb. ground pork</div>
<div class="MsoNormal">
1 large egg plus 1 egg white, beaten</div>
<div class="MsoNormal">
Vegetable oil, for brushing</div>
<div class="MsoNormal">
Put breadcrumbs in a large bowl. Heat butter and add onion, garlic, allspice, salt and pepper
and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a
simmer. Pour this mixture over
breadcrumbs and stir to make a thick paste. Let cool. Add
meat, and eggs and mix until well combined. </div>
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Brush baking sheet with vegetable oil. Roll into 1 inch balls and arrange on
the prepared baking sheet. Cover
with plastic wrap and refrigerate at least one hour. </div>
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Preheat oven to 400º
Bake the meatballs until cooked through, about 20 minutes.</div>
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Swedish Meatball Gravy</div>
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<br /></div>
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2 T. unsalted butter</div>
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2 T. flour</div>
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1 ½ c. low sodium beef stock</div>
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1 t. Worcestershire sauce</div>
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¼ c. heavy cream</div>
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s and p</div>
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2 T. chopped fresh parsley (optional)</div>
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Melt butter.
Add flour and cook, whisking until smooth. Whisk in stock and Worcestershire sauce and bring to a
simmer. Add cream and meatballs.</div>
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Reduce heat to medium low and simmer until the gravy
thickens, about 10 minutes. Season
with salt and pepper and sprinkle with parsley. Serve over egg noodles.</div>
<!--EndFragment-->Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com1tag:blogger.com,1999:blog-8392480726308821597.post-58757543645428549992012-06-16T07:51:00.000-07:002012-06-16T07:52:50.259-07:00Spinach and Ricotta Gnudi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwCjIxy98yfhwvJ_iWojlgmLIrQsOJacaMTofs8KS2fOCPuVY1HVACS5IHn2-5xnGW5Slk5Dt0lY1Eq9cKkDMBYkfrrqUzn9YQJYQCR3hl_agBEIp1YbsT41ASilJn_qL_fNr90Vmzxeh/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwCjIxy98yfhwvJ_iWojlgmLIrQsOJacaMTofs8KS2fOCPuVY1HVACS5IHn2-5xnGW5Slk5Dt0lY1Eq9cKkDMBYkfrrqUzn9YQJYQCR3hl_agBEIp1YbsT41ASilJn_qL_fNr90Vmzxeh/s400/DSC_0002.JPG" width="400" /></a>
<span class="Apple-style-span" style="font-size: 21px;"><br /></span><br />
<span class="Apple-style-span" style="font-size: 21px;">Gnudi </span><br />
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<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">15
oz. ricotta, drained in a strainer for at least two hours </span></span></div>
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<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">1/2 c. spinach,
sauteed in a little chicken broth and finely chopped 1/2 c. grated parmesan,
plus some more for serving</span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"> 4 T. flour </span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">3 T. panko breadcrumbs </span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">1/4 t. pepper </span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">Pinch
grated nutmeg</span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"> 2 egg yolks </span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">olive oil, for coating</span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"> 4 T. melted butter, for
reheating</span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"><br /></span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"> Mushroom Puree </span><o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">Olive oil </span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">3
shallots, thinly sliced</span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"> 3 oz. fresh porcini mushrooms, sliced</span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"> 1 oz.
dried porcini mushrooms, hydrated and squeezed dry, sliced with
liquid reserved </span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">1 oz. brown beech mushrooms, sliced</span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"> 1/4 t. salt</span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"> Pinch crushed
chili flakes</span><o:p></o:p></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;"><br /></span></span></div>
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<span style="font-family: Tahoma; font-size: 16pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczWsCTrsluC7v3SKFuAOba9rS_-qcn8vE6LwyD8T3hcb2ddKl_7ED3F4BbGTkIWTIaf1vu4G3TSmGGrLYA2ckx_Qiue3Nkv5E5ZWmtGdCkcEN_3yx9OvE-1JN3tqYTiDesN0cL5ZtMeMH/s1600/DSC_0002.JPG"><span style="color: windowtext;"><o:p></o:p></span></a></span></div>
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<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">For the Gnudi</span></span><br />
<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">Mix ricotta,
spinach, parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together.
Make two small balls and test cook by placing them in boiling water until
they float and then shock in iced water. Taste. If they are too
soft and don't hold together, add more flour or breadcrumbs and test again.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">Portion all the gnudi and
roll into balls. Cook in boiling water until they float, about two
minutes, and then shock in iced water. Coat with olive oil and reserve
until ready to serve.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 16pt;">For the puree</span><br />
<span style="font-family: Tahoma; font-size: 16pt;">Caramelize shallots in a few
tablespoons of evoo, until soft and sweet, about five minutes. Add the
mushrooms until lightly colored and tender, about 4 minutes. Season with salt
and chili flakes and sweat for an additional 3 minutes. Pour the liquid from
the hydrated porcini mushrooms in the pan and cook for about 15 minutes. Transfer
contents into a blender and puree until the consistency is smooth. Add water if
the mixture gets too thick and it stops moving. Add a drizzle of olive oil
while blending and taste for seasoning. Reserve until ready to serve.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczWsCTrsluC7v3SKFuAOba9rS_-qcn8vE6LwyD8T3hcb2ddKl_7ED3F4BbGTkIWTIaf1vu4G3TSmGGrLYA2ckx_Qiue3Nkv5E5ZWmtGdCkcEN_3yx9OvE-1JN3tqYTiDesN0cL5ZtMeMH/s1600/DSC_0002.JPG"><u style="text-underline: #0000EC;"><span style="color: windowtext; text-decoration: none;"> <o:p></o:p></span></u></a></span></div>
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<span style="font-family: Tahoma; font-size: 16pt;"><br /></span></div>
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<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">To serve: warm the puree.
Reheat the gnudi in a pan with salted simmering water with the melted butter.
Plate the puree and place the gnudi on top with a sprinkle of parmesan.</span></span></div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 16pt;"><span style="color: windowtext;">I changed the recipe by
cutting the salt and adding lots more mushrooms. You don't have to use
what it calls for, but some rehydrated mushrooms are a must. Rehydrate in
lots of water so you can use it to thin down if needed. I also added
twice as much spinach. This is a wonderful tasting dish and it is
completely do ahead. I plan on making gnudi and seeing if it freezes well.</span></span></div>
<br />
<br />Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com0tag:blogger.com,1999:blog-8392480726308821597.post-51882822389785642002012-01-26T04:53:00.000-08:002012-01-26T05:00:06.799-08:00Lasagna Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-qdf8mQCsuvfxI39y6tvJw6Cs2CZ7XtZZpcbJtjrxdB3AkAFVOkblKQ5ovDTo3d2hfTVEUADw3tpPQNDSXn7aGNDyXFjWC08IvLnjLvS8QSdz2z37jVP7rcisCv7-_G2uUGdfq2RmcMX/s1600/DSC_0009.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-qdf8mQCsuvfxI39y6tvJw6Cs2CZ7XtZZpcbJtjrxdB3AkAFVOkblKQ5ovDTo3d2hfTVEUADw3tpPQNDSXn7aGNDyXFjWC08IvLnjLvS8QSdz2z37jVP7rcisCv7-_G2uUGdfq2RmcMX/s400/DSC_0009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701923159084488338" /></a><br /><br /> 2 1/2 cups marinara sauce<br /> 3/4 pound ground beef<br />wonton wrappers<br /> 8 ounces shredded mozzarella<br /> 3 ounces Parmesan cheese<br /> 4 ounces Ricotta cheese<br /> (optional) basil for garnish<br /><br />Preheat oven to 375 degrees. Spray muffin tin with cooking spray. (I used teflon liners and made mini muffin tins because they were for an app)<br /><br /><div>Brown beef and season with salt and pepper. Drain. Mix cheeses together.<br /><br /></div><div>Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.<div><br />Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.</div><div><br />Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.<br /><br /></div><div>Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.<br /><br /><div><br /></div><div><br /><br /></div></div></div>Tommyhttp://www.blogger.com/profile/12648012410321780203noreply@blogger.com2