tag:blogger.com,1999:blog-188128242024-03-07T15:13:06.924-08:00Serrano Sistah's Scintillating SavoriesWhen you have a fridge stock full of food and yet, can't make heads or tails of it... and dinnertime is knocking down the door... it's time to ask your girlfriends... what they got cookin'QueenScarletthttp://www.blogger.com/profile/02270993732115125040noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-18812824.post-4223861902005817642011-12-23T08:28:00.001-08:002011-12-23T14:44:31.076-08:00Who-Knows<br />
My Auntie Bev always made these yummy treats for Christmas. I finished up my batch for this year. If you're looking for one more little something to fill up your goody plates give these a try. I promise you won't be sorry.<br />
<br />
<br />
WHO-KNOWS<br />
Mix together in (very) large bowl:<br />
2 cups Peanut Butter Cap'n Crunch<br />
2 cups Rice Krispies<br />
2 cups shelled, salted peanuts<br />
2 cups mini marshmallows<br />
<br />
Melt 2 lbs. almond bark and pour over contents of bowl. Mix until coated. Drop spoonfuls onto wax paper and let harden. Enjoy!cabeshhttp://www.blogger.com/profile/11331933729883582763noreply@blogger.com1tag:blogger.com,1999:blog-18812824.post-72122336711178428162011-11-26T11:17:00.001-08:002011-12-23T08:58:16.898-08:00Leftover Turkey Pot PieIf you're starting to get a little tired of Thanksgiving leftovers, but don't want to be wasteful, I've got an idea for you. I'm not sure why turkey pot pie never occurred to me before last year....maybe because my mom never made it. It's easy, and really yummy.<br />
<div>
<br /></div>
<div>
Ingredients</div>
<div>
1 cube butter</div>
<div>
1 lb baby carrots</div>
<div>
1 small onion</div>
<div>
1/2 lb frozen peas</div>
<div>
1.5 cups leftover turkey, cubed (the pieces that are getting a little dry work wonderfully)</div>
<div>
2 cups leftover gravy</div>
<div>
1 egg white, slightly beaten</div>
<div>
1 package phyllo dough or 4 pre-made pie crusts</div>
<div>
<br /></div>
<div>
Melt butter in a large frying pan. Add carrots and onions, sautė until tender. Meanwhile, warm gravy in a small sauce pan.</div>
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<br /></div>
<div>
Add peas and turkey to carrots and onions. Reduce heat to warm and stir together. Let sit while preparing crust.</div>
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<br /></div>
<div>
Line the bottom of a 9x13 pan with half of the phyllo dough*. Brush egg white onto phyllo dough every 2nd or 3rd sheet. Cover the dough, filling the pan with the veggie/turkey mixture. Pour gravy over top. Layer remaining phyllo dough on top, brushing with egg white as you did on the bottom.</div>
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<br /></div>
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Bake at 350° until gravy bubbles up on the sides.</div>
<div>
<br /></div>
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*If using pre-made pie crusts line two pie pans with crust, then top with remaining crusts.</div>cabeshhttp://www.blogger.com/profile/11331933729883582763noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-85616797414274089222011-08-24T17:25:00.000-07:002011-08-24T17:33:09.150-07:00Make-Ahead Lettuce Wraps<span style="font-style: italic;font-size:78%;" ><span style="font-family: arial;">**adapted from Once-A-Month Cooking Family Favorites</span></span>
<br />
<br />These were so easy to make, and it was really wonderful to have dinner ready in, literally, three minutes tonight. I would suggest that you have your older kids make the freezer meals so you don't even have to do that. If you buy a whole rotisserie chicken and a bag of green onions, you could probably make two or three meals out of it. I think it would be great with a few dashes of Sriracha, but the foetus would not like that. This will serve four. More if you add rice and sides.
<br />
<br />1 C teriyaki sauce
<br />1/3 C honey
<br />1/2 C chopped green onions
<br />2 C deboned and shredded rotisserie chicken
<br />1 C cashews, blended for a few seconds
<br />1 head lettuce
<br />
<br />Put the teriyaki, honey, and chopped green onions in a quart freezer bag. Put the shredded chicken in a labeled gallon freezer bag. Put the cashews in another sandwich bag. Put the little bags into the big chicken bag. Freeze.
<br />
<br />Thaw this the morning of your busy day and then, at dinner time, pour all the stuff into a bowl. Microwave the whole thing for about three minutes to heat through. Wrap with lettuce. Bingo.
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<br />
<br />La Yenhttp://www.blogger.com/profile/15044092297673361855noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-7250529271984075582011-03-17T14:18:00.000-07:002011-03-17T14:27:28.962-07:00How to Cook RiceMayhaps you find yourself wanting some rice. Mayhaps with some of the <a href="http://serranosavories.blogspot.com/2006/05/not-abuelas-black-beans-and-rice.html">best black beans</a> you have ever eaten. Mayhaps you need to know the easiest, best, most Cuban way to cook said rice? May. Haps.<br /><br />1. Ignore directions on rice bag.<br /><br />2. Put rice, oil, water, salt in large pot, and bring to boil over high, UNCOVERED, until water has been absorbed and rice has small craters on top (about 15 minutes.)<br /><br />3. Cover the rice and reduce heat to low, for about 8-10 minutes. <br /><br />4. Fluff and serve.<br /><br />Here are some quantities--this doubles, triples, quadruples.<br /><br />For about 3 cups of cooked white rice:<br /><br />2 C rice<br />2 T oil<br />2 t salt<br />4 C water<br /><br />Our rice cooker broke years ago--and I have never replaced it because this is SO much easier and more consistent (sorry, Yan. Your cooker was not this good.)La Yenhttp://www.blogger.com/profile/15044092297673361855noreply@blogger.com3tag:blogger.com,1999:blog-18812824.post-56444730407747412102011-02-08T13:25:00.000-08:002011-02-08T13:25:42.705-08:00Darlene's Cheesy Potato SoupThis is my mom's recipe. It's a quick and easy "pantry" recipe (things I already have on hand). I love it in a bread bowl with a little bit of crumbled bacon on top.<br />
<br />
Stir together in large pot:<br />
5-6 potatoes, peeled and cut into 1" cubes (I prefer Yukon Golds, but Russets work too)<br />
5 chicken bullion cubes<br />
1.5 - 2 cups water (this will make a very thick soup. Increase to 4 cups for a more traditional consistency)<br />
1/4 cup dried onions<br />
<br />
Boil until potatoes are tender. Stir with a whisk to break cubes up just a bit.<br />
<br />
Add 1 cup shredded cheddar cheese.<br />
Add parsley and pepper to taste.cabeshhttp://www.blogger.com/profile/11331933729883582763noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-41028715244163593802011-01-20T20:15:00.000-08:002011-01-20T20:16:39.055-08:00The Perfect BaguetteFor some reason I got it in my head that I wanted to uncover the secret to making the perfect baguette. After weeks of working on it I think I am approaching my goal. As I've gotten much advice over the past few weeks on Facebook and I figured I'd share the recipe as it currently stands. My next big batch of bread will be cooked tomorrow. I'm going to play with the rise time and the gluten content on the next batch. I'll let you know how that goes in a subsequent post.<br /><br /><br />I started off my quest using the cookbook "Artisan Bread in Five Minutes a Day" as the base for this quest. Their recipe calls for the standard white bread configuration:<br /><br /><br />3 Cups Lukewarm Water<br />1 1/2 Tbs Yeast<br />1 1/2 Tbs Kosher Salt<br />6 1/2 Cups Unsifted All-Purpose Flour<br /><br /><br />These ingredients provide a good starting point but in my first successful batch I switched all-purpose flour with its more expensive organic cousin, Bob's Red Mill Bread Flour. If I were new to bread baking I'd start with the all-purpose variety as it is a good start and much cheaper.<br /><br /><br />The water should be about 100 F and feel warm to the touch. Place it in a large plastic mixing bowl with a lid. Add the yeast. Let it rest for five minutes or so. Add the first two or three cups of flour. Stir these in by hand or with a wooden or plastic spoon. Add your salt (don't put the salt in directly with the yeast as it renders the yeast less effective). Mix in the rest of your flour until you have a sticky slightly moist dough. DO NOT KNEAD. This should yield between 4-6 loaves so make sure you're hungry for bread.<br /><br /><br />I'm working on variations right now, but in my first successful baguette I put this dough directly in the fridge with the lid resting on top of the bowl but not secured. Let it rise in the fridge overnight. I know this seems counter-intuitive but it worked so trust me.<br /><br /><br />Remove the bowl from the fridge about two hours prior to cooking to let it rise to room temperature. Cut, pull, or otherwise remove a grapefruit size piece of dough. This is your first loaf of bread. Sprinkle a light dusting of flour over the remaining dough and put it back in the fridge (unless you're going to make more loaves in which case knock yourself out).<br /><br /><br />With floured hands and on a LIGHTLY floured surface lightly work the dough into a baguette shape. I did this simply by folding the dough on itself and stretching it at the ends. I haven't quite mastered the shaping technique but I'm working on it. I made my baguette about 24" long and about 2" in diameter. Once formed, let it rest for 25-30 minutes on the lightly floured surface.<br /><br /><br />While the dough is resting preheat your oven to between 480-500. You'll want a pizza stone in the oven along with a broiler tray. Position the stone on a high rack I did mine two down from the elements. The rack with the broiler tray goes on the lowest shelf. Start the pre-heating around the time you let your dough start proofing.<br /><br /><br />Shortly before the 25 minutes are up brush your dough with water using a pastry brush. After it's brushed make three to five (depending on the length of the baguette) slashes on the baguette using a serrated blade or exacto knife. The cut should go in a diagonal line across the width of the bread. They should be about 1/2 inch deep. Fill a liquid measuring cup with 1 1/2 cups of water.<br /><br /><br />Turn your oven down to 475. Transfer the dough onto the hot pizza stone (use a pizza peal if you have one if not just don't burn yourself). Keep the cut side up. Pour the water into the broiler pan. Close the oven quickly. Allow the bread to cook for 25-30 minutes depending on your oven. Your bread should be a golden brown heading toward dark brown and sound hollow when you tap it. Transfer to a wire rack and let it cool a bit before eating it. When you do cut into it you should have a light and fluffy crumb with lots of little air pockets in it. Please note if you leave it in the fridge to rise for three to four days you'll get a very pleasant sourdough tang to the bread. It's like San Francisco hooked up with Paris and had a delicious baby.<br /><br /><br />For my next variant I'm starting with a warm rise before I refrigerate and I added some gluten supplement to the dough. I'll let you know how that goes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-47267440610029547832010-12-08T13:29:00.000-08:002010-12-08T13:29:59.669-08:00Yummy Meatloaf1.5 lbs low fat ground beef<br />
1 cup oats (preferably "Old Fashioned" or "regular")<br />
1 egg<br />
1 small onion, chopped<br />
1/2 cup ketchup<br />
1.5 teaspoon salt<br />
dash pepper<br />
<br />
Mix together until well blended. Pat into loaf pan. <br />
<br />
Bake @ 350° for 45-60 minutes. With ~5 minutes to go top with ketchup swirls.<br />
<br />
I serve with mashed potatoes or cabbage.cabeshhttp://www.blogger.com/profile/11331933729883582763noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-47946888270493666762010-12-02T15:17:00.000-08:002010-12-02T15:17:24.784-08:00Food Storage ChiliI love this chili because it's quick and helps me use up my stored canned foods. All cans are 15 oz unless otherwise specified.<br />
<br />
1 lb lean ground beef<br />
1 large onion<br />
1 can kidney beans<br />
1 can pinto beans<br />
1 can refried beans<br />
1 can corn<br />
1 can chopped tomatoes<br />
1 can tomato sauce<br />
1 cup water<br />
1 4 oz can green chilis<br />
1 pkg taco seasoning<br />
1 pkg Hidden Valley Ranch dressing (NOT buttermilk) dry mix<br />
<br />
Chop onion and brown with ground beef. Add remaining ingredients (don't drain anything). Bring to boil over medium heat. Cook for 15 minutes, stirring occasionally.cabeshhttp://www.blogger.com/profile/11331933729883582763noreply@blogger.com1tag:blogger.com,1999:blog-18812824.post-56124331307773523962010-10-05T21:20:00.000-07:002010-10-05T21:39:28.946-07:00OyakodonSorry for so much Japanese food, but really it's the only exciting thing I make. Otherwise it's spaghetti and food of that ilk. I'm trying to make sure I can make Japanese food so that my kids will have a taste of 'home' when we move to the US one day. Plus, Edamame tends to eat favor Japanese food over American.<br /><br />Here goes!<br /><br />Oyakodon literally is Mother/child rice bowl. It is egg and chicken. I wonder if that wouldn't be kosher.<br /><br />Step 1: cook some short grain rice up, I prefer brown rice. I plead with you not to use Uncle Ben's<br /><br />Step 2: Make magical Japanese sauce.<br />1 1/2 cups soup stock(preferably kelp or mushroom...not american style please)<br />3 Tbsp. sugar<br />2 Tbsp soy sauce<br />3 Tbsp. mirin(sweet japanese cooking wine)<br /><br />Then heat up and disolve the sugar<br /><br />Step 3: Add an onion that has been cut into 1/4 vertical strips. Let that cook until the onions are clear and tender<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufc5dSqqjk2M0T5gzBIRn_IJCcWUvJ7G290YmdgZAw1XTxtEi78QVQza5adS8CD0yiAwZAyzXrZlUPnhLQJ9I8yrkzbShtTT8wFRvNhLGNMn9VeAhKRBNWqhpED5v15dALRFb/s1600/IMG_0695.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufc5dSqqjk2M0T5gzBIRn_IJCcWUvJ7G290YmdgZAw1XTxtEi78QVQza5adS8CD0yiAwZAyzXrZlUPnhLQJ9I8yrkzbShtTT8wFRvNhLGNMn9VeAhKRBNWqhpED5v15dALRFb/s400/IMG_0695.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524784243903203394" /></a><br /><br />Step 4: Add 3/4 ~ 1 lb. of deboned chicken thigh cut into bite sized pieces and let cook covered. Check after a few minutes and flip the chicken pieces over and cook a tad bit longer.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1HT83i6Ae6DsJZxxM2wf7bYzhU7L33UJidGPvcxaDxR_bU9IvhSqVIHtRuzU2u6tgvSyMlmyOuxrrEQpJr9XWSWOMEJRb63nhVwvABZljNQjbtOKf2ihEQci7VUlZKubRCrb/s1600/IMG_0694.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1HT83i6Ae6DsJZxxM2wf7bYzhU7L33UJidGPvcxaDxR_bU9IvhSqVIHtRuzU2u6tgvSyMlmyOuxrrEQpJr9XWSWOMEJRb63nhVwvABZljNQjbtOKf2ihEQci7VUlZKubRCrb/s400/IMG_0694.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524784239951222594" /></a><br /><br />Step 5: Lightly beat 4~6 eggs. Don't over do it, you need to still be able to distinguish the yolk for the white. Pour 3/4 of the eggs over the onions and chicken and cover for a bit. When it is almost cooked add the last little bit and cook just a bit more. Turn off the heat just before it is completely cooked. You serve it still slightly runny and let the hot rice cook it the rest of the way. Same egg caution as before, know where your eggs are from. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsYQiZXBB2Gq9TySq334T4L2PTmT6Fvm-T6W5FVuuP0j8XHhClQComNOLeUsJwoJ6uGauw6Et-Ga72TByZAXe42p_TF-DGSKDtL2y84WbfHeMkC_0zbrbsRX_7qqxIolNkzgW/s1600/post.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsYQiZXBB2Gq9TySq334T4L2PTmT6Fvm-T6W5FVuuP0j8XHhClQComNOLeUsJwoJ6uGauw6Et-Ga72TByZAXe42p_TF-DGSKDtL2y84WbfHeMkC_0zbrbsRX_7qqxIolNkzgW/s400/post.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524784251991691106" /></a><br /><br />Step 6: Eat up!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMljx2sNHP0hsm7N-NHWZZCEVkUHhMw0Oytsacq-Z6JKS4EdnJKgVpOUSpYclR2a6XO-IqbuhJHWA3eWyARmGfdjDrW6bWYR5fuBLIGlRPqugZVAtgx_Zikw8uYQP6NBnbPQIv/s1600/eddinner.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMljx2sNHP0hsm7N-NHWZZCEVkUHhMw0Oytsacq-Z6JKS4EdnJKgVpOUSpYclR2a6XO-IqbuhJHWA3eWyARmGfdjDrW6bWYR5fuBLIGlRPqugZVAtgx_Zikw8uYQP6NBnbPQIv/s400/eddinner.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524784245842403826" /></a><br /><br />We had it with miso soup and a salad, I need to tweak the dressing recipe before I share it. The kids had seen the Cooking with Dog video about Omu-rice before hand and begged for ketchup on it. They loved it, but that's because we all know that ketchup has chemicals in it that are highly addictive to children under 10. I have no idea what it is, but Ed will put ketchup on anything almost.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-49790053827437277312010-10-01T04:41:00.000-07:002010-10-01T05:02:02.477-07:00SukiyakiYet another installment of crazy Japanese food hour. Sukiyaki is one of my favorite dishes, but tends to be considered fancier(at least on the restaurant scale). It's also a bit dangerous with kids around, open flame at the table and 20 month olds don't typically mix. Nonetheless I had to fulfill this craving, and found out how to make it. First a big thanks to <a href="http://www.youtube.com/watch?v=aVWPH0C_17c&feature=channel">Cooking with Dog</a>(poor grammar not the crazy side of asian cuisine).<br /><br />For the sukiyaki sauce you will need<br />3 tablespoons sugar<br />1/2 cup soy sauce<br />1/2 cup mirin or saké<br />1 tablespoon vegetable or beef stock powder(not bullion...the flavor is way too different)<br /><br />You bring it to a boil and turn the heat down<br /><br />then add<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hXJBgQ-PjQitAMa12sqoeyZo1IsFsqqPAmhyrijw4321DhrKXTxWt1Cb8jlp33BcevXFXGOcsO5WYiyuG2dg7wvp4uqlmz4RAO71I1KmTjpd2vlwU5ixZS309a-vCGTrSzCy/s1600/stuff.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hXJBgQ-PjQitAMa12sqoeyZo1IsFsqqPAmhyrijw4321DhrKXTxWt1Cb8jlp33BcevXFXGOcsO5WYiyuG2dg7wvp4uqlmz4RAO71I1KmTjpd2vlwU5ixZS309a-vCGTrSzCy/s400/stuff.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5523044516916813586" /></a><br /><br />thinly slice beef(1/2 to 1 lbs.)<br />wide chopped napa cabbage<br />diagonally cut leek<br />a few cross sections of a yellow onion<br />seared tofu cut into large cubes(just plain firm if you can't find seared tofu)<br />diagonally sliced carrot(about 1/4 inch)<br />Komatsuna(Japanese mustard spinach) wide chopped...I couldn't fit it in the pan.<br />Shiitake mushrooms(6-12, stems off, cut a pretty star in the top if you want to)<br />Maitake mushrooms(1 bunch, bottom cut off, break it up into small clumps...I might add more next time)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB__0VX1xSb0sdmiCWCAx3fP9C2euGq1yCHB2N8VCZs1XKyiGWEzxTfYZUwa4K6ecwQE5ZSZMFuCdKweyhp8KHIAM3Nd09_Ko9Nc9cxJgd43JSb7RoKEIuvicKZKvG0ni0EFm_/s1600/inpan.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB__0VX1xSb0sdmiCWCAx3fP9C2euGq1yCHB2N8VCZs1XKyiGWEzxTfYZUwa4K6ecwQE5ZSZMFuCdKweyhp8KHIAM3Nd09_Ko9Nc9cxJgd43JSb7RoKEIuvicKZKvG0ni0EFm_/s400/inpan.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5523044512899201202" /></a><br /><br />This usually calls for Konjak noodles, but I put udon noodles in later.<br /><br />let it boil and simmer for 10-15 minutes. I ended up adding a few cups of water so that the broth wouldn't be too thick.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrbzWijhYKAR_3iya7SJM6364xj0-IFzbPhqTbKmpBOcnuHEG3h_tYomJ4YlIKeNvojBInOyNUONGD7roUAZdW09FqZwFoVkvRusX3WrY0qY2ELvqU6GrqXlQNEZE1G5opZ_6/s1600/cooked.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrbzWijhYKAR_3iya7SJM6364xj0-IFzbPhqTbKmpBOcnuHEG3h_tYomJ4YlIKeNvojBInOyNUONGD7roUAZdW09FqZwFoVkvRusX3WrY0qY2ELvqU6GrqXlQNEZE1G5opZ_6/s400/cooked.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5523044504982913842" /></a><br /><br /><br />Then you can eat it, and if you KNOW where the eggs are from, dip it in a raw beaten egg. It seems freaky, but tastes soooooo good. Only do this if you are absolutely sure of where the eggs are from, like your hippie, chicken raising neighbor.<br /><br />We dig noodles, so once everything was cooked, we added some precooked udon noodles, and then ate up.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GonrfqIqVl1BhM-8Cuz_eRFxd9bSvv4jkkztJI0Fio6nXeKDOVErvXOUMlHRmIhGRf5p6QzdP6r74MtWRRucD_2JlfkaN2wRruSOUFEOJ8x-A8R9g-G03D60IKBwFys6_yLj/s1600/withnoodles.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GonrfqIqVl1BhM-8Cuz_eRFxd9bSvv4jkkztJI0Fio6nXeKDOVErvXOUMlHRmIhGRf5p6QzdP6r74MtWRRucD_2JlfkaN2wRruSOUFEOJ8x-A8R9g-G03D60IKBwFys6_yLj/s400/withnoodles.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5523044513680262482" /></a><br /><br /><br />Dish it out, and enjoy. This way you don't burn your small child at a fancy restaurant, and still get to enjoy this great flavor. I used a normal deep sauce pan. It does need to be deep though.<br /><br />Good luck, and feel free to ask questions.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-18812824.post-48613246984197275392010-09-15T10:00:00.000-07:002010-09-15T10:00:48.024-07:00Pumpkin Chocolate Chip Cookies<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">Let me start by saying that I don't like pumpkin. I don't like pumpkin pie, fudge, ice cream, shakes, soup..... I don't like pumpkin in any form. Except, these cookies. I love them. I want to eat them for breakfast. And all day long.</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">PUMPKIN CHOCOLATE CHIP COOKIES</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1 cup shortening</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">2 cups white sugar</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">2 eggs</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">2 teaspoons vanilla</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1 (15 oz) can pumpkin puree</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1.5 teaspoons baking soda</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1.5 teaspoons baking powder</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1 teaspoon salt</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1 teaspoon ground cinnamon</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">4 cups flour</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1.5 cups chocolate chips (or more if you like extra chocolate)</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1. Preheat oven to 375 degrees. Grease cookie sheets.</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">2. In a large bowl, cream together shortening and sugar until smooth. Beat in eggs, one at a time. Stir in the vanilla and pumpkin until well blended. Add remaining ingredients as listed. Drop by tablespoonfuls onto cookie sheet.</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">3. Bake for 12 minutes or until edges begin to brown. Let cool slightly before removing from cookie sheet.</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">4. ENJOY!</span>cabeshhttp://www.blogger.com/profile/11331933729883582763noreply@blogger.com2tag:blogger.com,1999:blog-18812824.post-87964336732975546302010-08-27T12:24:00.000-07:002010-08-27T12:26:25.551-07:00Queen Scarlett's foil packet dinnerSo I made this today, and mentioned it on <a href="http://aloneontop.blogspot.com/2010/08/wilderness-foiled.html">my post here</a>. Hope you all enjoy! Also - please send in your favorite camping recipes! Cheers!<br /><br /><br /><div style="text-align: center; font-style: italic;"><span style="font-size:130%;">Queen Scarlett's foil packet dinner<br /></span></div><span style="font-size:130%;"><br />ingredients:<br />Organic ground beef<br />Garlic flavored olive oil<br />Freshly ground black pepper<br />Onions, diced<br />Carrots, sliced<br />Celery, sliced<br />Potatoes, sliced<br />Tomatoes, diced<br />Cream of mushroom<br />Worcestershire sauce<br />Packet of Lipton onion<br />Sour cream<br /><br />Mix one can of cream of mushroom soup with about one tablespoon of Worcestershire sauce (I just swish the bottle in a circle for measurement sake), and one packet of the Lipton onion. Stir well. Set aside.<br /><br />Chop, dice, slice all the veggies.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihew9xHdFAdSlw8vTS-d8F5vBqbj8CRZ3raY_m7YoRaEUBan4p7-BIkabdRq8Mp65aoi3j0VbYXdP6ZscPcXOxXZjx8jqwKdl2oLjDV_X7vJbBEZmyyUdfC6MAegfOr66CJg/s1600/IMG_3737.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihew9xHdFAdSlw8vTS-d8F5vBqbj8CRZ3raY_m7YoRaEUBan4p7-BIkabdRq8Mp65aoi3j0VbYXdP6ZscPcXOxXZjx8jqwKdl2oLjDV_X7vJbBEZmyyUdfC6MAegfOr66CJg/s800/IMG_3737.jpg" alt="" id="BLOGGER_PHOTO_ID_5510168815958685186" border="0" /></a></span><span style="font-size:130%;">Brush garlic olive oil over foil. Add freshly ground black pepper then organic ground beef.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7wixtJapU5FSHMc4gUUR3AhHPbrog3jGi2SZcbd1hHPHby0ISOZXP6AZHgdR5Xd_qBNpkqWyzllDd4Wm71ZKCldKYgKRFo1tHQBHAekYN_EOOBOwCk7jqpsiVZ-UI8FcUg/s1600/IMG_3738.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7wixtJapU5FSHMc4gUUR3AhHPbrog3jGi2SZcbd1hHPHby0ISOZXP6AZHgdR5Xd_qBNpkqWyzllDd4Wm71ZKCldKYgKRFo1tHQBHAekYN_EOOBOwCk7jqpsiVZ-UI8FcUg/s800/IMG_3738.jpg" alt="" id="BLOGGER_PHOTO_ID_5510168824892888402" border="0" /></a></span><span style="font-size:130%;">Top the beef with onions.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIDQA-tWqU5e9o1IfmVFwqN_eMb4SIMcjlMb1A7HIfyfsoGIbk0kWWNFFl6PazqQfCQkPJYfRPEgXFxe8b7HyGGZeovixHKK-Mmc9uiL4Z01wUu9O9ce_Qkfs8jaWqVfpHw/s1600/IMG_3745.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIDQA-tWqU5e9o1IfmVFwqN_eMb4SIMcjlMb1A7HIfyfsoGIbk0kWWNFFl6PazqQfCQkPJYfRPEgXFxe8b7HyGGZeovixHKK-Mmc9uiL4Z01wUu9O9ce_Qkfs8jaWqVfpHw/s800/IMG_3745.jpg" alt="" id="BLOGGER_PHOTO_ID_5510168840726772930" border="0" /></a></span><span style="font-size:130%;">Then add potatoes, carrots, celery and tomatoes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jTYmMuMxuQmY3y60ZJFDpAqtIJhbU1WU-OMNuHXY0SJkC0LDaeL_STfqVao5d-dSQv7tXi-Jf_WVJvgMGwxRFAIdCsC0L0iRsu4ZHfwUlfWv4gfRtERwk_Mmf0hsc8_4Hg/s1600/IMG_3746.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jTYmMuMxuQmY3y60ZJFDpAqtIJhbU1WU-OMNuHXY0SJkC0LDaeL_STfqVao5d-dSQv7tXi-Jf_WVJvgMGwxRFAIdCsC0L0iRsu4ZHfwUlfWv4gfRtERwk_Mmf0hsc8_4Hg/s800/IMG_3746.jpg" alt="" id="BLOGGER_PHOTO_ID_5510169125318687458" border="0" /></a></span><span style="font-size:130%;">Then top with the cream of mushroom mixture, with a dollop of sour cream, and little more ground pepper.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG0TEtcNm3jpH1TCluQTOAAOqkKU73trQv14Quk-wsn_1LVBveeAqJtjO8z5r64TEzlgRP997PXE4YlYhTDak5CTBKtnrq-MWLGTFdHVky1wZQVN5b5P7wuteUGbsTMU9aw/s1600/IMG_3747.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG0TEtcNm3jpH1TCluQTOAAOqkKU73trQv14Quk-wsn_1LVBveeAqJtjO8z5r64TEzlgRP997PXE4YlYhTDak5CTBKtnrq-MWLGTFdHVky1wZQVN5b5P7wuteUGbsTMU9aw/s800/IMG_3747.jpg" alt="" id="BLOGGER_PHOTO_ID_5510169138300311634" border="0" /></a></span><span style="font-size:130%;">Wrap the packets, label and wait with bated breath to find out how it all turns out. I think they'll need to cook it on hot coals for 20-30 min.... or whenever they are cooked.<br /><br /></span>QueenScarletthttp://www.blogger.com/profile/02270993732115125040noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-44475602919399419652010-08-16T05:29:00.000-07:002010-08-16T05:54:26.645-07:00Grandpa's BBQ sauceThis is my grandpa's BBQ sauce recipe and it is great. I've been using it to fulfill cravings, and it's been doing a great job. We usually use it for chicken, but my aunt uses it for hamburgers and steaks, and I've started using it on salad(after I've cooked the sauce).<br /><br />1 C. Apple Cider Vinegar<br />1 C. cooking oil(I use olive oil because I have a TON from Costco)<br />1 tbsp. Worchestershire sauce(soy sauce is a good substitute)<br />1 tsp. salt<br />2 tsp. paprika<br />3 tbsp. mustard<br />15 dashes Tabasco sauce<br />1 bulb Garlic, minced (yes, a whole bulb. It blends well with time.)<br />1/4 to 1/2 Medium Onion, chopped fine<br />2 to 3 tbsp. Ketchup<br /><br />Mix well and store for several hours before using.<br />A variation that my father likes is to use a blender to mix all the ingredients.<br /><br />I also make a huge batch and freeze individual bags of chicken in the sauce, it marinates as it defrosts.<br /><br />Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-77434539731081276222010-06-30T16:14:00.000-07:002010-06-30T16:25:05.976-07:00Killer Oreo Faux CheesecakeI did not make this up. I got it from some random magazine that does not put their name in a footer. So when I tore the page out, I had no idea from whence it came. Way to fail, random magazine!<br /><br />Oreo pie crust (you can buy them at the grocery store next to the graham cracker crusts. You could make one, but then you would have to buy Oreos, and then they would get eaten before you made the crust, thus starting a vicious Oreo circle that culminates with you just going and purchasing a crust ready-made.)<br /><br />10 oz chocolate chips<br />1 pkg cream cheese. (8 oz. Don't cheap out and get the low-fat kind. You are fooling no one.)<br />1/2 c powdered sugar<br />2 C heavy cream<br />2 t vanilla<br /><br /><ol><li>Melt the chocolate chips. <br /></li><li>Beat the cream and 1/4 C powdered sugar at medium speed until firm peaks (not stiff) form. <br /></li><li>In separate bowl, beat cream cheese and remaining powdered sugar until smooth. Add in melted chocolate at low speed.</li><li>Fold 1/2 of cream mix into chocolate mix. Spread into crust. <br /></li><li>Spread remaining cream mixture onto top of the pie.</li><li>Refrigerate 4 hours.</li></ol>If you, like me, have very little brain power in the summer-time and don't read recipes correctly sometimes, then you can also make it like this:<br /><br />Steps 1 & 2 are the same<br />Pour everything else in the bowl and beat.<br />Smash it into the crust<br />Refrigerate 4 hours.La Yenhttp://www.blogger.com/profile/15044092297673361855noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-53731473000513007782010-04-08T09:05:00.001-07:002010-04-08T09:44:13.893-07:00Tilapia with Green Beans, Spinach and Tomatoes and QuinoaSo I follow the Food Network tweets and they had this <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/tilapia-with-green-beans-recipe/index.html">Tilapia with Green Beans</a> recipe one day.<br /><br />I luckily had a few items and whipped it up...with some variation.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Tilapia with Green Beans, Spinach and Tomatoes and Quinoa<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoi-_5e2KLMxShpgDGYAjf0Ui5a6f0b_hr5MsbeoG4F4wmKCRZj4ebhl6_okUyOM8Gkm-XkDv1XyOw48vJK0GcighkEJ4iRP8YaXWPKHLcYXAHMDL6Tj8N5g4nE47UOIzjkEskw/s1600/IMG_1945.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoi-_5e2KLMxShpgDGYAjf0Ui5a6f0b_hr5MsbeoG4F4wmKCRZj4ebhl6_okUyOM8Gkm-XkDv1XyOw48vJK0GcighkEJ4iRP8YaXWPKHLcYXAHMDL6Tj8N5g4nE47UOIzjkEskw/s800/IMG_1945.jpg" alt="" id="BLOGGER_PHOTO_ID_5457807552269840594" border="0" /></a><br />2 Tbl flour<br />2 tsp chopped fresh oregano (I used my ground and flakes in the pantry)<br />Kosher salt and freshly ground pepper<br />Bay Seasoning<br />Paprika<br />4, 6oz tilapia fillets<br />4 Tbl unsalted butter<br />1/2 lb thin green beans or haricots verts (I had a handful of green beans in the fridge)<br />2-3 handfuls of spinach (because I didn't have enough green beans)<br />2-3 cloves of garlic, diced<br />1 cup tomatoes - grape or cherry, halved (I just had hot house...so I sliced them to bite-size)<br />Juice of 1 lemon<br /><br />Combine flour, oregano in a shallow dish, season with salt and pepper, bay seasoning, paprika.<br /><br />Place a large skillet over med-high heat. Dredge the fish in the flour mix, shaking off excess. Melt 3 Tbl butter in the skillet, add 2 fillets (mine is big enough I did all three) and cook until golden brown on the bottom, about 4 min. Flip and cook through, 1-2 more min. Transfer to a plate and keep warm, Repeat with remaining fillets.<br /><br />Add the green beans and garlic to the skillet and cook about 1-2 min. Add in the spinach, season with salt and pepper, then add the tomatoes and cook until just softened/wilted, about 1 min. Stir in the lemon juic and d1/4 cup water, then cover and cook until the beans are tender, about 3 min. REmove from heat and stir in the remaining 1 Tbl butter until just melted.<br /><br />Meanwhile I boiled some organic chicken broth (I love<span style="font-size:100%;"><span id="btAsinTitle" style=""> Pacific Natural Foods Organic Free Range Chicken Broth</span></span>) and added in the Quinoa and simmered for about 10-15 min. Perfect accompaniment to this meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEh0wHO5eQ9NyQoCCq252G6mmyoLpGEtcHqHWEmZb3PQicSdfY3rO9pcJaPaZdzzVNIR3QsCB_tcY3cxGjJTexRoTvhlcfj5hLX7NPWFHS_HSyx-65ma69xoXuaasT8F6GxajHw/s1600/IMG_1947.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEh0wHO5eQ9NyQoCCq252G6mmyoLpGEtcHqHWEmZb3PQicSdfY3rO9pcJaPaZdzzVNIR3QsCB_tcY3cxGjJTexRoTvhlcfj5hLX7NPWFHS_HSyx-65ma69xoXuaasT8F6GxajHw/s800/IMG_1947.jpg" alt="" id="BLOGGER_PHOTO_ID_5457807565675064610" border="0" /></a><br />Dish up the fish and veggies and enjoy.QueenScarletthttp://www.blogger.com/profile/02270993732115125040noreply@blogger.com3tag:blogger.com,1999:blog-18812824.post-67499695270893954502010-04-08T08:53:00.000-07:002010-04-08T09:04:49.126-07:00Spaghetti SauceThis is a recipe I got from my friend Tracy.<br /><br />I love it...and I have made some adjustments to it. You'll see my adjustments in (parentheses).<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Savory Sweet Spaghetti Sauce</span><br /></span></div><br />10 cloves of garlic<br />1 large onion diced<br />1-2 shallots (I love shallots so I like to add them in)<br />1 large bottle of Prego (I like Barilla - with mushrooms)<br />1-2 lbs ground beef, turkey or chicken (your preference)<br />6 SPICY Italian sausages, remove casing (I use the spicy sausage already crumbled and ready to cook from Nugget)<br />1 can diced Italian seasoned tomatoes<br />4 Tblsp Worcestershire (I always add more - base it on your taste buds - I can never get enough of Worcestershire)<br />3 Tbsp Beef Base (Minor's beef base - you can find it at Costco or your grocer)<br />1 cup Ketchup (I tend to add a bit more... I don't measure...)<br />4-6 Bay Leaves<br />3-5 sprigs of Rosemary (I added this...love rosemary)<br />1-2 Tblsp Italian Seasoning<br />1-2 Tblsp freshly ground black pepper (I also add white pepper)<br />1/2 cup sugar (more or less depending on you)<br /><br />Saute the garlic, onions and shallots - add in the meat (ground meat and sausages) and cook until the meat is brown.<br /><br />Add in the italian seasoning, worstershire, beef base, bottle of Barilla sauce, can of diced tomatoes, ketchup, bay leaves, rosemary pepper, sugar. Heat to boiling, then reduce heat to simmer for 1.5 hours, stirring occasionally.<br /><br />Taste and add more Worcestershire/beef base if you need more savory flavors. Add more cans of tomatoes if it is too sweet... and more sugar/ketchup if it's not sweet enough.<br /><br />I like to serve this with mini farfalle, rotini, or spaghetti noodles.<br /><br />Have fun!!!!QueenScarletthttp://www.blogger.com/profile/02270993732115125040noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-89950683956375909372010-04-08T08:51:00.001-07:002010-04-08T08:53:12.192-07:00Penne with Spicy Tomato Cream Sauce<div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Penne with Spicy Tomato Cream Sauce<br /></span></div><br />This is a variation on a recipe that included vodka.<br /><br />1/4 cup extra virgin olive oil<br />4 cloves garlic (I always add a couple cloves more)<br />1/2 teaspoon crushed red pepper flakes<br />1 28oz can crushed tomatoes<br />3/4 teaspoon salt<br />1 lb penne pasta (I liked the mini-penne) cooked/drained al dente<br />1/2 cup heavy whipping cream<br />2 (3.5 oz) links sweet Italian sausage (or I like to get the Italian sausage at my local Nugget that is already crumbled and ready to go) [you could also substitute shrimp instead of sausage - note you will not need to cook the shrimp as long - do the garlic/red pepper and oil first - then add the shrimp]<br /><br />In a large skillet, heat oil over med-high heat. Remove the casing from the sausage and cook, breaking up the meat until brown. Add garlic, red pepper and stir until garlic is golden brown.<br /><br />Add the tomatoes, salt and bring to a boil. Reduce the heat to low and simmer 15 min.<br /><br />Add the cream and bring to a boil, reduce to low and add the pasta, toss and serve.<br /><br />Enjoy!QueenScarletthttp://www.blogger.com/profile/02270993732115125040noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-65413109332231775372010-03-06T08:48:00.000-08:002010-03-06T09:41:54.446-08:00Oatmeal CakeThis is an easy, super delicious cake. <div><br /></div><div><div>CAKE</div><div>Mix together:</div><div>1 1/2 cups very hot water</div><div>1 cup oatmeal (better if you DON'T use quick oats)</div><div>1/2 cup cooking oil</div><div>2 eggs</div><div><br /></div><div>Add:</div><div>1 cup white sugar</div><div>1 cup brown sugar</div><div>1 1/3 cups flour</div><div>1 tsp cinnamon</div><div>1 tsp baking soda</div><div>1 tsp salt</div><div><br /></div><div>Bake in greased & floured pan at 350 degrees for 30 minutes.</div><div><br /></div><div>FROSTING</div><div>Stir over warm heat until melted & bubbly:</div><div>3/4 cup brown sugar</div><div>1/4 cup butter</div><div><br /></div><div>Add:</div><div>2 Tbsp milk</div><div>1/2 cup chopped nuts (I prefer walnuts)</div><div>1/2 to 1 cup either coconut or small marshmallows (I like the coconut)</div><div><br /></div><div>If using marshmallows, stir until melted and blended well.</div></div>cabeshhttp://www.blogger.com/profile/11331933729883582763noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-7117773445344405182010-02-03T13:03:00.000-08:002010-02-03T13:16:28.630-08:00One-pot Chicken and Brown Rice<div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:small;">Everyday Food Magazine, Jan/Feb 2010, p.112</span></div><div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-size:medium;">Serves 4</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Prep Time: 15 min</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Total Time: 65 min</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">1 Tbsp olive oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">4 bone-in chicken thighs (6-8 oz each)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">coarse salt and ground pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">1 large yellow onion, cut into 8 wedges</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">2 celery stalks, cut into 1.5 inch pieces</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">2 medium carrots, cut into 1.5 inch pieces</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">1 bay leaf</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">1.75 cups water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">1 cup brown rice</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 Tbsp fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">2. Add carrots, bay leaf, and 1.75 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.</span></div><div><br /></div></div>cabeshhttp://www.blogger.com/profile/11331933729883582763noreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-56282423664396436812009-11-25T12:45:00.001-08:002009-11-25T12:45:58.443-08:00Cinnamon Rolls<span style="font-size: small;"><strong>Making these again for Thanksgiving... thought it deserved it's own post.</strong></span><br />
<strong> <br />
</strong><br />
<strong>Leann Bertoch's Cinnamon Rolls</strong> <br />
My Mom used to make these all the time... and they're so good.<br />
<br />
1 cup milk<br />
½ cup sugar<br />
1 cube butter<br />
1 tsp salt<br />
Put into a saucepan and bring to almost a boil – take off stove and let cool<br />
<br />
In a small bowl combine ¼ cup warm water, 1Tbsp yeast and a pinch of sugar and flour<br />
<br />
In a large bowl<br />
4 cups flour<br />
½ cup (or more) raisins<br />
<br />
Beat three eggs into milk and add all ingredients together. Stir well. Let raise 2 hours.<br />
<br />
Roll out on floured board 1/4” thick to a large circle (I’ve been making it a rectangle because it makes the rolls more even)<br />
<br />
Pour ¼ cup melted butter on top. Sprinkle sugar on top (about 1 cup). Sprinkle with cinnamon on top of the sugar. Bake at 350 degrees for 12-13 minutes. <br />
<br />
Glaze with 2 cups powdered sugar, ¼ cup milk, 1 tsp vanilla and approx. ¼ cup butter.QueenScarletthttp://www.blogger.com/profile/02270993732115125040noreply@blogger.com1tag:blogger.com,1999:blog-18812824.post-10295222732450099032009-09-20T17:35:00.001-07:002009-09-20T17:42:14.381-07:00The Greatest Waffles Ever MadeDon't doubt me.<br /><br /><span style="font-size:78%;">From <span style="font-style: italic;">It's All American Food</span> by David Rosengarten</span><br /><br />2 C flour (I have used all-purpose and pastry, both are good)<br />1/4 c + 2 T sugar<br />2 t baking powder<br />3/4 t baking soda<br />3/4 t salt<br />4 large eggs, separated<br />1 1/2 C milk<br />1 C sour cream<br />1/4 lb (1 stick) butter, melted and cooled slightly<br />1 1/2 t vanilla<br /><br />Preheat waffle iron.<br /><br />Sift dry ingredients (except for 2 T sugar) and set aside.<br /><br />In mixing bowl, beat egg whites on low speed until foamy, then add the 2 T sugar and increase speed to medium and beat until soft peaks form.<br /><br />In another bowl, whisk together yolks, milk, sour cream, butter, vanilla. Add flour mixture and stir until just combined. Fold in egg whites. DO NOT OVER STIR.<br /><br />Spray waffle iron, pour about 3/4 c onto iron and close. Cook until almost crispy (steam will stop coming out of iron when they are just about done.)<br />Makes about 10-12 waffles, depending on the size of your iron.<br /><br />These freeze well, but you really and truly won't have any leftover. We eat them for dinner at least once a week, lately. The egg white and sour cream make the texture almost like a souffle. So freaking awesome.La Yenhttp://www.blogger.com/profile/15044092297673361855noreply@blogger.com1tag:blogger.com,1999:blog-18812824.post-14400671512467061342009-07-28T18:22:00.000-07:002009-07-28T18:34:58.912-07:00CrepesThis was a Sunday night favorite when I was a missionary in France.<br /><br /><span style="color: rgb(102, 0, 0); font-weight: bold;">Ingredients</span>:<br /><blockquote>4 Cups Milk<br />3 Cups Flour<br />Pinch of Salt<br />3 Large Egg<br />6 Tbsp Oil<br />1 Cup Sugar<br />2 Tbsp Vanilla</blockquote>Usually I just mix this all together in a kitchen aid until blended. Best to add flour gradually to liquid so as to avoid clumps. You might need to add more or less sugar depending on your taste preferences. <br /><br />Heat a skillet to medium high heat. Melt about 1 Tbsp of unsalted butter on the pan, add excess melted butter from pan to mixture and beat in. Ladle in enough batter to cover the entire pan, move the pan around to spread the mixture thinly over the entire pan. Should be slightly thinner than tortillas. Once the crepe begins to bubble pry the edge from the pan and with turner and flip crepe (about 15 seconds on a well heated pan). Cook second side briefly until begins to bubble (about 10 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">seconds</span> on well heated pan).<br /><br />If crepe sticks lower heat and add more butter to pan. It takes a few tries to get the technique down.<br /><br />Serve with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">nutella</span>, strawberries, and cream. Ice cream is also acceptable.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-18812824.post-20322033562812972452009-07-28T14:44:00.000-07:002009-07-28T18:18:52.526-07:00Bacon Garlic RoastThis is a variant on a Williams Sonoma "Savoring France" recipe that I absolutely love.<br /><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">Ingredients:</span><blockquote>3 1/2 lbs Rib Roast or Veal Loin<br />3 TBS Extra Virgin Olive Oil<br />1 TSP Salt<br />1 TSP Freshly Ground Pepper<br />2-4 Bay Leaves<br />4 Fresh Thyme Sprigs<br />6-10 Slices Thick Sliced Bacon (depending on size of roast)<br />6 Heads Garlic<br />4 Chopped Garlic Cloves</blockquote><br /><br />Preheat an oven to 425 F<br /><br />Rub the roast with 1 tablespoon olive oil followed by salt and pepper. Place bay leaves, chopped garlic cloves, and thyme springs on the top of the roast. Wrap roast with bacon slices, usually I lay the bacon along the longer dimension of the roast. Tie up bacon with kitchen string to hold bacon in place. Cut 1/4 inch off top of garlic heads. Rub the heads with the remaining oil. The roast bacon side up on a rack in a roasting pan. Wedge garlic heads around the roast.<br /><br />Roast uncovered, basting roast and garlic with pan juices, until 145 F at thickest part (this will leave the center rare and the edges medium well) about 1 hour. Transfer roast and garlic to platter and cover loosely with foil. Let rest 10 minutes before carving. <br /><br />Remove twine. Set aside pan juices for use as gravy. Smear garlic cloves from garlic heads on sliced meat for extra flavor. (The bacon is usually eaten by the carver as a special bonus.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-18812824.post-61878790318593162462009-07-09T14:43:00.001-07:002009-07-09T14:50:07.739-07:00Fourth of July Fare<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-B0QSGcHEa79GNTxe0LOQ-iXimVGHKz3-DzKSdPqRFCC2go8IzdnfY2IWGkvY9cU0K1bTx2M64MQvODrDjzJe-xDRkbIQ5jmfP5rv5gPHXN0Tss0idmXQ5-pWaZk543rAEQzIA/s1600-h/IMG_5554.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-B0QSGcHEa79GNTxe0LOQ-iXimVGHKz3-DzKSdPqRFCC2go8IzdnfY2IWGkvY9cU0K1bTx2M64MQvODrDjzJe-xDRkbIQ5jmfP5rv5gPHXN0Tss0idmXQ5-pWaZk543rAEQzIA/s320/IMG_5554.jpg" alt="" id="BLOGGER_PHOTO_ID_5356579926368529410" border="0" /></a><br />1lb. Organic, lean ground beef<br />Gorgonzola Cheese<br />Feta Cheese<br />Goat Cheese<br />1/4 of an onion<br />Worcestershire Sauce<br />A1<br />Williams Sonoma Slow Cooker sauce<br />Freshly ground pepper<br /><br />Mix (in my case - got my hubby to do the hand mixing for me), and form into patties - I was able to make six patties total.<br /><br />Cook the patties however you prefer - stove-top, grill, etc.<br /><br />We used onion buns, romaine lettuce, tomatoes, pickles, ketchup and mustard.<br /><br />Next time I make these burgers I'm going to sauté the onions with the mushrooms before adding them into the burger mixture.<br /><br />I might add avocados and bacon if I think ahead of time...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFVUE83Jpki6gaKQxnloXKeIJPy1f5dox69v4SfRYni_uvjZcBLsUAWTiXxJ8x3RR-Sbwtr-eCvyVNrqL9a6ztur2TowIE8FXs-svoA5VuQX3pF-wIMnusFIROPlV3cn0VumKzA/s1600-h/IMG_5565.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFVUE83Jpki6gaKQxnloXKeIJPy1f5dox69v4SfRYni_uvjZcBLsUAWTiXxJ8x3RR-Sbwtr-eCvyVNrqL9a6ztur2TowIE8FXs-svoA5VuQX3pF-wIMnusFIROPlV3cn0VumKzA/s320/IMG_5565.jpg" alt="" id="BLOGGER_PHOTO_ID_5356579937876121282" border="0" /></a><br /><br />For the corn - this is my hubby's creation.<br />I steam the corn for 7 min.<br />He butters them in unsalted butter.<br />Sprinkles freshly ground black pepper on them - we love pepper.<br />Grates parmesean cheese and covers the corn.<br />Grill.<br />Enjoy!QueenScarletthttp://www.blogger.com/profile/02270993732115125040noreply@blogger.com2tag:blogger.com,1999:blog-18812824.post-14868508816891004682009-06-24T18:47:00.000-07:002009-06-24T18:49:42.355-07:00Mayo and Salmon Are My New Best FriendsSo, I wanted to make some fried Tilapia. But then realized I was out of Tilapia. So I grabbed some Salmon. <br /><br />Then I realized I was out of eggs to bread the salmon.<br /><br />So I grabbed some mayo.<br /><br />Smeared the mayo on the salmon.<br /><br />Breaded in panko, garlic seasoning, and parmesan.<br /><br />Fried quick.<br /><br />A.Maz.Ing.<br /><br />That is all.La Yenhttp://www.blogger.com/profile/15044092297673361855noreply@blogger.com1