tag:blogger.com,1999:blog-38407519268708398252024-03-12T15:30:44.101-07:00Recipe With PicturesSince I was little I loved to look at photos. A picture is worth a million words. This is the reason I named my blog “Recipe with Pictures”. I will post the recipe and I will take pictures of each dish I prepare so you can see the final result.
Thank you for visiting my blog. I hope you enjoy it.
AnitaUnknownnoreply@blogger.comBlogger160125tag:blogger.com,1999:blog-3840751926870839825.post-18489570846060789752013-07-22T15:59:00.001-07:002013-07-22T16:08:46.201-07:00Baked Mushroom Gnocchi with Marinara Sauce and RicottaDinner for two in about 15 minutes? Is this possible? Oh yeah. <br />
But how? <br />
OK, ok, I will tell you. I buy the gnocchi and the marinara sauce. <br />
Now you know the secret. Don't tell anyone.<br />
Here is how I make this easy baked mushroom gnocchi.<br />
<br />
<a href="http://3.bp.blogspot.com/-nDWUOFhvJkM/Ue24E903e2I/AAAAAAAABa0/O2DwjqDE9Mg/s1600/mushroom+gnocchi+recipe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-nDWUOFhvJkM/Ue24E903e2I/AAAAAAAABa0/O2DwjqDE9Mg/s320/mushroom+gnocchi+recipe.jpg" width="320" /></a><strong>Ingredients: </strong><br />
1 lb potato gnocchi<br />
1 lb mushrooms, sliced<br />
1cup marinara sauce<br />
ricotta cheese<br />
parmesan cheese, grated<br />
2 tablespoons oil<br />
salt<br />
pepper<br />
<br />
<br />
<strong>Directions:</strong><br />
<br />
Sautee the mushrooms in 2 tablespoons of oil until golden brown. Season with salt and pepper. Set aside.<br />
Pour the marinara sauce in the same skillet and simmer 5 minutes. Taste and adjust seasoning. <br />
In a large pot bring water to a boil, add salt. Boil the gnocchi until they float (follow the instruction on the package).<br />
Turn on broiler.<br />
Divide cooked gnocchi among 2 shallow baking dishes.<br />
Top gnocchi with the sautéed mushrooms.<br />
Add the marinara sauce.<br />
Add dollops of ricotta cheese.<br />
Sprinkle with grated parmesan cheese.<br />
Broil until golden brown 3-4 minutes.<br />
<br />
Garnish with basil leaves.<br />
<br />
Enjoy it!<br />
<br />
<span style="font-size: xx-small;">Tags: Baked Mushroom Gnocchi with Marinara Sauce and Ricotta recipe, Baked Mushroom Gnocchi casserole recipe, gnocchi with mushrooms with marinara sauce recipe with pictures</span><br />
<br />
<br />
<br />Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-3840751926870839825.post-611122400227824562013-06-10T18:44:00.002-07:002013-06-10T19:41:56.626-07:00Apple Ginger ShotI’ve totally fallen in love with juicing! <br />
Last night I made my first apple ginger shot. The first sip felt like all my taste buds exploded! The ginger has a strong kick. Woooow, first you feel the apple and then the ginger. Soooo good, ohhh. Don't sip it, just drink it like a shot that is the best way to drink it. <br />
Next time I will try pure ginger juice. Wish me good luck :-)<br />
<br />
<strong>Ingredients:</strong><br />
<strong>(for 2 shots)</strong><br />
<strong></strong><br />
1 large apple<br />
1 piece of ginger (size of thumb)<br />
<br />
<br />
<strong>Directions:</strong><br />
<div style="text-align: center;">
</div>
<div style="text-align: left;">
Process the ginger root through the juicer than the apple. <br />
Pour into a glass and serve immediately. </div>
<div style="text-align: left;">
The amount of ginger root you use will depend on your individual taste.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-IToBbt-iYhk/UbZ56xsGIOI/AAAAAAAABaM/2tTTtdZeFro/s1600/Apple+ginger+shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-IToBbt-iYhk/UbZ56xsGIOI/AAAAAAAABaM/2tTTtdZeFro/s320/Apple+ginger+shot.jpg" width="320" /></a></div>
<strong></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-82vtYEqUfeU/UbZ6IPfMu-I/AAAAAAAABaU/sMxjToJnt30/s1600/Apple+ginger+shot+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-82vtYEqUfeU/UbZ6IPfMu-I/AAAAAAAABaU/sMxjToJnt30/s320/Apple+ginger+shot+recipe.jpg" width="320" /></a></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: xx-small;">Tags: Apple Ginger Shot recipe, Apple Ginger Shot, Ginger Shot, apple ginger juice recipe</span></div>
Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-3840751926870839825.post-47636829298734996642013-05-23T21:01:00.000-07:002013-05-24T19:45:56.384-07:00Orange and Ginger JuiceSince I received my Breville Juicer I am juicing every day. I try everything: fruit juice, vegetable juice, green juice .... so good. I want to drink something healthy and fresh and good.<br />
<br />
<a href="http://1.bp.blogspot.com/-oGZNcV37naE/UZ7joQZIUfI/AAAAAAAABZs/D4wfsGk7jYs/s1600/Orange+Ginger+Juice+(425x640).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-oGZNcV37naE/UZ7joQZIUfI/AAAAAAAABZs/D4wfsGk7jYs/s320/Orange+Ginger+Juice+(425x640).jpg" width="212" /></a>I am crazy about ginger lately. I make ginger tea, I put it in juice, it is good for cold, tummy pain, nausea .... it has a lot of health benefits.<br />
<br />
Spice up your juice with ginger root. <br />
<br />
<strong>Ingredients:</strong><br />
<strong></strong><br />
3-4 orange, peeled<br />
1 inch ginger root, peeled<br />
<br />
<strong>Directions:</strong><br />
<br />
Process the ginger root through the juicer than the oranges. <br />
Pour into a glass and serve immediately. <br />
<br />
<br />
The amount of ginger root you use will depend on your individual taste.<br />
<br />
<span style="font-size: xx-small;">Tags: fresh orange and ginger juice, breville juicer recipe, healthy juice recipe, healthy juice orange ginger root</span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3840751926870839825.post-67477423477656504802013-03-13T16:12:00.001-07:002013-03-13T16:12:52.363-07:00Goat Cheese, Olive and Pistachio Cake<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">How about a savory cake today? <span style="mso-spacerun: yes;"> </span>I know I know it sounds weird, but you have to
give it a try. It is fantastic. Just imagine a slice of soft crumbly bread with all these great ingredients. I know ... delicious.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Have you seen the Little Paris Kitchen with Rachel Khoo? I
love that show. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">I watched one of her shows and I knew I have to try her
recipe. She made a <span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><a href="http://www.bbc.co.uk/food/recipes/cheese_pistachio_and_85849" target="_blank">Cheese,pistachio and prune cake</a>. You have to watch this <a href="http://www.youtube.com/watch?v=lvTgyplQiws" target="_blank">episode</a> it's only 4 minutes. You will fall in live with her and her adorable kitchen. <span style="mso-spacerun: yes;"> </span></span></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"></span></span></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"></span>I knew I don’t want the sweet and savoury cake
so I adapted her recipe. It is perfection …. Hmmmm<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="font-family: inherit;">I made a goat cheese, olive and pistachio cake. </span></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PMYs8mmgg3Y/UUEG2g3YDMI/AAAAAAAABYo/-jNTjUnfoss/s1600/Goat+Cheese,+Olive+Pistachio+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-PMYs8mmgg3Y/UUEG2g3YDMI/AAAAAAAABYo/-jNTjUnfoss/s320/Goat+Cheese,+Olive+Pistachio+Cake+Recipe.jpg" width="320" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="font-family: inherit;"><o:p></o:p></span></span> </div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">The
cheese I used is a mild semi hard goat cheese called <a href="http://www.jarlsberg.com/products/sn%C3%B8frisk/semi-hard-white-cheese" target="_blank">Snofisk</a>. I loved the texture; it is a
little chewy so the cake was really interesting: moist and crumbly cake, chewy
cheese, crunchy pistachios and creamy olives… heaven.<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="font-family: inherit;">It is to die for. <span style="mso-spacerun: yes;"> </span>Perfect at room
temperature with yogurt or a glass of kefir.<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xMuoOErIj-o/UUEHCliPHcI/AAAAAAAABYw/JfXaxmCVJZg/s1600/Goat+Cheese,+Olive+and+Pistachio+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="http://1.bp.blogspot.com/-xMuoOErIj-o/UUEHCliPHcI/AAAAAAAABYw/JfXaxmCVJZg/s320/Goat+Cheese,+Olive+and+Pistachio+Cake.jpg" width="320" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><o:p><span style="font-family: inherit;"> </span></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="font-family: inherit;"><strong>Ingredients:<o:p></o:p></strong></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">2 cups
flour</span></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">1
tablespoon baking powder<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">4 oz soft
goat’s cheese, cut into small pieces (I used Snofrisk)<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">1/3 cup
pistachios – raw unsalted<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">1/2 cup dried
pitted olives, chopped – I used Cerignola olives<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">4 eggs<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">2/3 cup
olive oil<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">1/2<span style="color: black;"> cup milk</span><o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="font-family: inherit;">4 tablespoons plain yogurt<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="font-family: inherit;">1 teaspoon salt<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="font-family: inherit;">1/4 teaspoon black pepper<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><o:p><span style="font-family: inherit;"> </span></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="color: black; mso-ansi-language: EN-GB;"><span style="font-family: inherit;"><strong>Directions:<o:p></o:p></strong></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">Preheat
the oven to 350F.<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">Line a
loaf pan with baking paper. <o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">Mix the
flour, baking powder, goat’s cheese, pistachios and olives in a bowl.<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">Using a
hand mixer, whisk the eggs until fluffy and pale. Gradually add <span style="mso-spacerun: yes;"> </span>oil, milk and yogurt. Add salt and black
pepper.<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">Lightly
fold the flour mixture into the egg mixture without overbeating.<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">Pour the
batter into the prepared loaf pan. <o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Bake for 30-40 minutes (when cooked a toothpick inserted
in the center will come out clean.) <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;">Leave to
cool in the pan.<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><o:p><span style="font-family: inherit;"> </span></o:p></span></div>
<span style="font-family: inherit; font-size: xx-small;">
Tags: goat cheese, olive and pistachio cake recipe, savoury cake recipe</span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3840751926870839825.post-4193585097117733422012-10-24T19:37:00.001-07:002012-10-25T07:48:57.636-07:00My photos on the web - without my permission<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mJl865LRfrM/Te_IS2sxzLI/AAAAAAAABO8/ic2dKnn6pVw/s1600/DSC_7861.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-mJl865LRfrM/Te_IS2sxzLI/AAAAAAAABO8/ic2dKnn6pVw/s320/DSC_7861.JPG" width="320" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: inherit; mso-ansi-language: EN;">Not a happy post today I’m afraid.</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">It has come to my
attention that my photos are being stolen and used around the web without my
knowledge or approval.<o:p></o:p></span></span></div>
<br />
<span style="font-family: inherit;">Don't ever think that the photos you take are not good enough. One day you will find your pictures on othe websites, just like I did. And it hurts.</span><br />
<br />
<a href="http://1.bp.blogspot.com/-17aWGZ_BxJk/TmQN1rEvwmI/AAAAAAAABPM/E12hvn7Tbrg/s1600/DSC_9284.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-17aWGZ_BxJk/TmQN1rEvwmI/AAAAAAAABPM/E12hvn7Tbrg/s320/DSC_9284.JPG" width="320" /></a><span style="font-family: inherit;">Images are an important aspect of blogging. <span lang="EN" style="mso-ansi-language: EN;">If you're placing your photographs on the Internet, you'll want to make sure you protect your rights to those images. I learned my lesson. Unfortunately we learn from our mistakes. I will copyright my photos, I will watermark them I will do whatever it takes. I am not a pro, but I love to take pictures and I don’t want anybody to use them without my permission.</span></span><span style="font-family: "Times New Roman","serif";"><o:p></o:p></span><br />
<br />
<span style="font-family: inherit;">I have 3 blogs, one of them is </span><a href="http://scarsdaledietrecipes.blogspot.com/" target="_blank"><span style="font-family: inherit;">Scarsdale Diet Recipes</span></a><span style="font-family: inherit;">. Pictures from my blog are on different sites.</span><br />
<br />
Here is my post: <a href="http://scarsdaledietrecipes.blogspot.com/2011/06/tuna-salad.html">http://scarsdaledietrecipes.blogspot.com/2011/06/tuna-salad.html</a><br />
<br />
Here is one website that used my photo: <a href="http://www.de-slabit.com/2012/04/dieta-scarsdale.html">http://www.de-slabit.com/2012/04/dieta-scarsdale.html</a><br />
Another website is <a href="http://cieloalatierra.wordpress.com/2012/08/31/viernes-de-dietas-dieta-scarsdale/">http://cieloalatierra.wordpress.com/2012/08/31/viernes-de-dietas-dieta-scarsdale/</a><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif";"></span><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><o:p>It is easy to steal a photo to rotate it to crop it and to post it on your blog. That doesn't make it yours. </o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><o:p></o:p></span><br />
Another one: <a href="http://www.guidaconsumatore.com/diete/dieta-scarsdale.html">http://www.guidaconsumatore.com/diete/dieta-scarsdale.html</a><br />
<br />
Another one: <a href="http://www.dietascardale.net/3/menu-semanal-de-la-dieta-scarsdale">http://www.dietascardale.net/3/menu-semanal-de-la-dieta-scarsdale</a><br />
<br />
Another one: <a href="http://it.paperblog.com/la-dieta-scarsdale-927010/">http://it.paperblog.com/la-dieta-scarsdale-927010/</a><br />
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: inherit; mso-ansi-language: EN;"><o:p>I took those photos and it drives me crazy to see them on somebody elses site.</o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"> </span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">So I now need to rethink what I’m doing, and whether to
keep doing the blog or not. I didn’t post anything for a while because I was
sad and upset. I am sure many of you are working hard to prepare the material
for a blog. Me too. I prepare all the food, I take the photos, I spend time
writing the recipes and when I find my photos on websites or blogs without my
permission, well it hurts. And they don’t even bother to give me credit for my
work with a link to my blog.<o:p></o:p></span></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: inherit; mso-ansi-language: EN;">I don’t mind that my photos be shared as long as I am
credited, but I have not been credited.</span><o:p></o:p></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">I will contact everyone and I will ask for the photos to
be taken down or to mention my blog by posting a link with my blog.<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><o:p> </o:p></span></div>
<br />
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<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Any thoughts on the matter would be appreciated.<o:p></o:p></span></span></div>
<span style="font-family: inherit;"></span><br />
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<o:p><span style="font-family: inherit;">Thanks. Anita</span></o:p></div>
Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-3840751926870839825.post-58038312415625154102012-09-23T18:56:00.003-07:002012-09-24T08:48:54.489-07:00Hungarian Chicken Soup<span style="font-family: inherit;">OK. I promised you my Hungarian chicken soup recipe. This is my mom's recipe. I think every family has its own recipe.</span><br />
<span style="font-family: inherit;"><br />Growing up my family used food as a way to share stories, memories and love. Even now, when I eat certain foods I feel like I am that little girl sitting at the table with my brother and my paretnts. It is such a great feeling. </span><br />
<span style="font-family: inherit;">In winter this was the soup I wanted. <span class="st">Nothing beats the winter chill like a steaming bowl of chicken soup.</span></span><br />
<span style="font-family: inherit;"> </span><br />
<a href="http://1.bp.blogspot.com/-xtCkqab_ozk/UF-8TUojxMI/AAAAAAAABN0/4txpiLIVPZw/s1600/hungarian+chicken+soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-xtCkqab_ozk/UF-8TUojxMI/AAAAAAAABN0/4txpiLIVPZw/s320/hungarian+chicken+soup.jpg" width="320" /></a><span style="font-family: inherit;"> <strong>Ingredients:</strong></span><br />
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;">2 1/2 lb Stewing Hen </span></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;">(Mature Chicken) </span></span><br />
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;">5 quarts water </span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;">1 onion, unpeeled</span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;">3-4 cloves garlic</span><o:p></o:p></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;">3 large carrots</span></span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;">3 parsley roots </span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;">1 small celery root</span></span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;">1 small kohlrabi</span></span></span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;"> small savoy cabbage</span></span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;">1 green pepper</span></span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;">1 teaspoon peppercorns</span></span></div>
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<a href="http://4.bp.blogspot.com/-f1vK5fl3vAw/Tq3Fr6RIBnI/AAAAAAAABHg/oXMgJ2sNuxU/s1600/galuska+Husleves.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-f1vK5fl3vAw/Tq3Fr6RIBnI/AAAAAAAABHg/oXMgJ2sNuxU/s320/galuska+Husleves.JPG" width="320" /></a><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;">1 tbsp salt</span></span></span></div>
<br />
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: inherit;"> </span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><strong>Directions:</strong></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;">Fill up your stock pot with water (about 5 qt). Just make sure there's enough room to add all of the ingredients. </span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;">Cut up the hen and
place cleaned pieces into the cold water (I used chicken breast and neck). Add salt, peppercorns and bring to a simmer.</span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;">Don't let it boil. If you want a nice and clear soup you need to simmer it not to boil it. Skim foam from top with a spoon as soon as
it appears. Let it simmer for about 1 hour.</span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Meanwhile clean the vegetables and cut them in large pieces.</span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Add all the vegetables and continue to simmer for another 2 hours on the lowest heat.</span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;">Adjust the seasoning, add chicken bulion if wanted to enhace the flavor.</span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span> </div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Remove the meat and carrots into a bowl and strain the soup through a fine sieve. The soup should be clear and golden. Semolina dumplings, thin noodles or small dumplings are also added to the soup. </span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span> </div>
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Serve soup hot with fresh ground pepper.</div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;"><i><o:p></o:p></i></span></span> </div>
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;"></span><br />
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<span style="font-family: inherit;"><span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";"><strong>Notes</strong>:</span></span></div>
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<span style="font-family: inherit;"><span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">An unpeeled yellow onion will make the soup golden.</span></span></div>
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<span style="font-family: inherit;"><span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Never boil the soup, just simmer. Don't put a lid on the pot, cook it uncovered.</span></span></div>
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<span style="font-family: inherit;"><span lang="EN-CA" style="mso-ansi-language: EN-CA; mso-fareast-font-family: "Times New Roman";">Cook the dumplings or noodles in water and add it to the soup. If you cook them in the soup, you will end up with cloudy soup.</span></span></div>
<span style="font-family: inherit;"></span><br />
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<o:p><span style="font-family: inherit;"> Tags: hungarian chicken soup recipe with pictures, clear chicken soup recipe, hungarian soup recipe, hungarian recipes, chicken soup recipes, husleves recipe, csirke leves recipe</span></o:p></div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3840751926870839825.post-85031044796503565592012-02-06T15:27:00.000-08:002012-06-03T19:50:40.109-07:00Asparagus Wrapped in Prosciutto and Puff Pastry<div class="separator" style="clear: both; text-align: left;">
<strong>Ingredients:</strong></div>
<div style="text-align: right;">
<div style="text-align: right;">
<a href="http://2.bp.blogspot.com/-wleKRWQofEo/TzBgCVvLqqI/AAAAAAAAAuw/fiiQFC8nzDs/s1600/asparagus+wrapped+in+prosciutto+and+puff+pastry.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="212" sda="true" src="http://2.bp.blogspot.com/-wleKRWQofEo/TzBgCVvLqqI/AAAAAAAAAuw/fiiQFC8nzDs/s320/asparagus+wrapped+in+prosciutto+and+puff+pastry.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
</div>
asparagus spears, washed, dried and trimmed<br />
paper thin prosciutto cut in half lengthwise<br />
thawed puff pastry<br />
olive oil<br />
<br />
<strong>Directions:</strong><br />
<br />
<span class="plaincharacterwrap break">Remove puff pastry from freezer and allow to sit for 10 mins</span><span class="plaincharacterwrap break">Preheat the oven to 400 degrees F. Line a baking sheet with parchement paper.</span><br />
<br />
<span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Wrap half sloce of prosciutto around each asparagus spear. </span></span><br />
<span class="plaincharacterwrap break"><span class="plaincharacterwrap break">With a pizza cutter, slice the puff pastry into 1/2 wide strips.</span></span><br />
Wrap puff pastry around the asparagus.<br />
<span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Arrange wrapped spears in a single layer on a baking sheet. </span></span><br />
<span class="plaincharacterwrap break">Bake for about 25 minutes in the preheated oven, or until asparagus is tender, prosciutto is crisp and puff pastry is golden brown. Serve immediately. </span><br />
<br />
<br />
Note: Prosciutto is salty enough, so you don't need to season with salt.<br />
You can brush the puff pastry with egg wash and sprinkle with garlic powder and parmesan cheese.<br />
<br />
<span style="font-size: xx-small;">Tags: asparagus wrapped in prosciutto and puff pastryrecipe, puff pastry prosciutto wrapped asparagus, asparagus prosciutto recipe, asparagus prosciutto appetizer</span>Unknownnoreply@blogger.com47tag:blogger.com,1999:blog-3840751926870839825.post-42141561546484813552012-02-02T11:17:00.000-08:002012-02-26T16:41:23.228-08:00Liebster Blog Award nr. 2This is unbelievable: another Liebster Blog award from <span style="font-family: Georgia;">Prathibha -</span> <a href="http://cook-ezee.blogspot.com/">http://cook-ezee.blogspot.com/</a><br />
<br />
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What can be better than one Liebster award??? the correct answer is 2 Liebster awards. Yes I got two in a week.</div>
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Actually this was the first award I got, but I didn't see it on Prathibha's blog, only after a few days. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
So I have to nominate another 5 blogs. I will choose 5 bloggers with no Liebster blog awards. This is what I did yesterday when I got the first award. </div>
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<a href="http://3.bp.blogspot.com/-GlBcFUYUpm0/TymFdP2A8II/AAAAAAAAAuc/2AOk91d9oZE/s1600/Liebster-Blog.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GlBcFUYUpm0/TymFdP2A8II/AAAAAAAAAuc/2AOk91d9oZE/s1600/Liebster-Blog.png" /></a></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; font-size: 13px; line-height: 18pt; margin: 0in 0in 10pt;">
<span style="font-family: Times, "Times New Roman", serif;"><span class="apple-style-span"><span style="font-size: 12pt;">'Liebster' means favourite
or dearest in German. Rules for accepting the award: </span></span><span style="font-size: 12pt;"><br /><span class="apple-style-span">- Thank the person who
gave the award and link back to their blog.</span><br /><span class="apple-style-span">- Copy and paste the award to your blog.</span><br /><span class="apple-style-span">- Reveal the 5 blogs you have chosen to award and let
them know by commenting on their blog.</span><br /><span class="apple-style-span">-
Hope they pass it forward by accepting and awarding it to bloggers they would
like to honour</span></span></span></div>
Here are the 5 blogs I follow and recommend to everybody:<br />
<br />
Travelling and Cooking - <a href="http://helengrtravelling.blogspot.com/">http://helengrtravelling.blogspot.com/</a><br />
<br />
My Food Affair - <a href="http://myfoodaffair.blogspot.com/">http://myfoodaffair.blogspot.com/</a><br />
<br />
Tested and Tasted - <a href="http://testedandtasted.blogspot.com/">http://testedandtasted.blogspot.com/</a><br />
<br />
Holly goes Lightly - <a href="http://www.goeslightly.com/">http://www.goeslightly.com/</a><br />
<br />
Cooking Manu - <a href="http://cookingmanu.blogspot.com/">http://cookingmanu.blogspot.com/</a><br />
<br />
<span style="font-family: Georgia;">Prathibha thank you again for the nomination. </span>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-3840751926870839825.post-85736995947502514912012-02-01T08:33:00.000-08:002012-02-01T09:06:23.998-08:00Liebster Blog Award<div style="text-align: center;">
<em>Yesterday I received a wonderful surprise from Stephanie </em><a href="http://www.rodeobucket.com/"><em>http://www.rodeobucket.com/</em></a><em>.</em></div>
<div style="text-align: center;">
<em>First of all I want to thank you for including my blog in your favorites.</em></div>
<div style="text-align: center;">
<em>This is my first nomination and award and it really made my day. Thank you so much.</em></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
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<a href="http://2.bp.blogspot.com/-uJmmpEeq4X8/TyltquTvGsI/AAAAAAAAAuU/nifs7lOOOVE/s1600/Liebster-Blog.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uJmmpEeq4X8/TyltquTvGsI/AAAAAAAAAuU/nifs7lOOOVE/s1600/Liebster-Blog.png" /></a></div>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<em>Liebster is German and translates to the English word“dearest”or” favorite”.</em></div>
<div style="text-align: center;">
<em> It’s meant for up-and-coming blogs with less than 200 followers.”</em></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<em>Here are the rules<br />•Thank your Liebster Blog Award presenter on your blog.<br />•Link back to the blogger who presented the award to you.<br />•Copy and paste the blog award on your blog.<br />•Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve<br />to be noticed. (Some say just 3 or more blogs of less than 200 followers each).<br />•Let them know they have been chosen by leaving a comment at their blog.</em></div>
<div style="text-align: left;">
<em></em> </div>
<em>One of the responsibilities that goes with accepting the Liebster Blog Award is an amazingly difficult one, that of choosing five blogs to nominate for the Award, in turn. </em><br />
<br />
<em>After much head-scratching, I finally narrowed it down to five blogs to pass the honors on to. In no particular order:</em><br />
<br />
Discovering in the Kitchen - <a href="http://my-greek-cooking.blogspot.com/">http://my-greek-cooking.blogspot.com/</a><br />
<br />
The Saucy Gourmet - <a href="http://www.thesaucygourmet.net/">http://www.thesaucygourmet.net/</a><br />
<br />
Una Semplice Passione - <a href="http://unasemplicepassione.blogspot.com/">http://unasemplicepassione.blogspot.com/</a><br />
<br />
Simple Cookery - <a href="http://simplecookery.blogspot.com/">http://simplecookery.blogspot.com/</a><br />
<br />
Mumsfilibaba - <a href="http://mumsfilibaba-mumsfilibaba.blogspot.com/">http://mumsfilibaba-mumsfilibaba.blogspot.com/</a><br />
<br />
<em>The hardest part was to choose only 5!</em><br />
<br />
<br />
<em>Please visit Stephanie's blog </em><a href="http://www.rodeobucket.com/"><em>http://www.rodeobucket.com/</em></a><em>.</em><br />
<br />
<em>Thank you for the award!</em>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-3840751926870839825.post-75120309531558965322012-01-23T18:56:00.000-08:002012-06-03T19:52:45.422-07:00Manitou's Cake - Caramel Cake<div class="MsoNormal" style="border: currentColor; margin: 0in 0in 0pt;">
<a href="http://4.bp.blogspot.com/-4nd7JPDfpso/Tx4a0lQZv2I/AAAAAAAAAs0/E4cwtTDqGS0/s1600/Manitou%2527s+cake.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" nfa="true" src="http://4.bp.blogspot.com/-4nd7JPDfpso/Tx4a0lQZv2I/AAAAAAAAAs0/E4cwtTDqGS0/s320/Manitou%2527s+cake.JPG" title="Anita B - all rights reserved" width="320" /></a>We had an Alaskan Malamute and every time my mom made this cake Manitou was present. When she caramelized the sugar he showed up and he didn’t leave the kitchen until the cake was done. He knew that smell, he knew something good is cooking, and I think he knew the recipe <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>. He watched my mom making this cake, he wouldn’t leave the kitchen for a second. This was his favorite dessert, and because we don’t know the name of this cake, we named it Manitou’s cake. Now he is watching us from heaven, and every time I make this cake I know he is there with me, waiting for a little piece. I loved him with all my heart.</div>
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<a href="http://4.bp.blogspot.com/-evdHBvKQHOI/Tx4a6QC7MGI/AAAAAAAAAs8/h4FwNZ5i9zE/s1600/caramel+cake.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" nfa="true" src="http://4.bp.blogspot.com/-evdHBvKQHOI/Tx4a6QC7MGI/AAAAAAAAAs8/h4FwNZ5i9zE/s320/caramel+cake.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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You can make icing for this cake, we like it with a cup of milk and this is how Manitou would like it too ;-) </div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<br /></div>
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1 cup sugar<br />
1 cup water (to stop the caramelization process)</div>
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<a href="http://1.bp.blogspot.com/-kxSaD46Yaqc/Tx4bOofpr8I/AAAAAAAAAtE/-x-Mni9MPf8/s1600/caramelized+sugar+cake.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" nfa="true" src="http://1.bp.blogspot.com/-kxSaD46Yaqc/Tx4bOofpr8I/AAAAAAAAAtE/-x-Mni9MPf8/s320/caramelized+sugar+cake.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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<br />
Put sugar in a small saucepan, with tall sides, and cook over medium heat until it is dark amber.<br />
When color is achieved, very carefully pour in one cup of water. </div>
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Whisk over medium heat, for about 10 minutes, until it has reduced slightly and feels sticky. </div>
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Set aside, let it cool.</div>
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<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 cup sugar</div>
<div class="MsoNormal" style="border: currentColor; margin: 0in 0in 0pt;">
100 g oil (I used sun flower oil)</div>
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2 cups flour</div>
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5 eggs</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-b5-8TYnF6Ho/Tx4bc1TnR2I/AAAAAAAAAtM/PHSELlE4dJI/s1600/Manitou.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Anita B - all rights reserved" border="0" height="214" nfa="true" src="http://3.bp.blogspot.com/-b5-8TYnF6Ho/Tx4bc1TnR2I/AAAAAAAAAtM/PHSELlE4dJI/s320/Manitou.jpg" title="Anita B - all rights reserved" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">He is Manitou. Look at that big smile :-) <br />
He loved to play in the snow.</td></tr>
</tbody></table>
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1 teaspoon baking powder</div>
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1 cup walnuts + 1 teaspoon flour</div>
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<br />
Preheat oven at 350F.</div>
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In a stand mixer fitted with a paddle or whisk attachment, add the sugar and the egg yolks, and mix until thick, fluffy and forms a ribbon. Add caramel syrup, flour, oil and the baking powder to the egg yolk mixture, little by little mixing well.</div>
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Beat egg whites in a separate bowl and then fold it in very gently in the mixture.</div>
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Pour it in a lined baking sheet. In a small bowl add the walnuts and 1 teaspoon of flour, and shake it well until the walnuts are coated. Shake off excess flour. This will keep the walnuts on top of the cake.</div>
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Bake it in a preheated oven for about 25-30 minutes (when cooked a toothpick inserted in the center will come out clean).<br />
<br />
Note: If you want the cake to be super moist, reserve about 3-4 tablespoon of syrup and when the cake is baked make some holes in the cake with a toothpick, and pour the caramel syrup with a spoon over the cake.</div>
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<span style="font-size: xx-small;">Tags: Caramel Cake recipe, Caramelized Sugar Cake recipe, prajitura cu zahar ars recipe</span></div>
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<br /></div>Unknownnoreply@blogger.com26tag:blogger.com,1999:blog-3840751926870839825.post-8560689502397186642012-01-13T21:18:00.000-08:002012-06-03T19:53:40.984-07:00Creamed Spinach<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I could eat this every day, it is one of my favorites. If I don't have time to cook I just take a box of frozen spinach from the freezer and in 10 minutes I have a great lunch or dinner. I always have frozen spinach, eggs and milk at home. You can use cream or milk for this recipe, I usually make it with milk.</div>
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<a href="http://1.bp.blogspot.com/-li6BwechuO8/TxEOu56tGuI/AAAAAAAAAsI/wPrT3vwOcuQ/s1600/Creamed+spinach.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" kba="true" src="http://1.bp.blogspot.com/-li6BwechuO8/TxEOu56tGuI/AAAAAAAAAsI/wPrT3vwOcuQ/s320/Creamed+spinach.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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1 lb fresh spinach cooked, well drained and chopped or 1 box frozen spinach</div>
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2 tablespoons oil</div>
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1 garlic clove, crushed</div>
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2 tablespoons flour</div>
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1/4 teaspoon salt</div>
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1/8 teaspoon black pepper</div>
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3/4 cup milk</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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<a href="http://1.bp.blogspot.com/-9JnM3F9Ve6U/TxEP3UGPSOI/AAAAAAAAAsQ/vxm0c9eVCug/s1600/Hungarian+spinach.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="213" kba="true" src="http://1.bp.blogspot.com/-9JnM3F9Ve6U/TxEP3UGPSOI/AAAAAAAAAsQ/vxm0c9eVCug/s320/Hungarian+spinach.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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Heat oil in a small saucepan over low heat; add the crushed garlic and sauté garlic in butter for about 1 minute. Do not let garlic burn or it will be bitter.</div>
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Add the flour to make a roux.</div>
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Add salt and pepper and heat until mixture bubbles, stirring constantly.</div>
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Gradually add the milk stirring constantly until the mixture is smooth and thick.</div>
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Add the chopped spinach into sauce and season with extra salt or pepper if needed, or add more crushed garlic.</div>
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Serve with eggs and fresh bread.</div>
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<br /></div>
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<span style="font-size: xx-small;">Tags: creamed spinach recipe, hungarian creamed spinach recipe, spenot recipe, spenot recipes, spanac recipe</span></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3840751926870839825.post-17884159260356390952012-01-13T20:28:00.000-08:002012-06-03T19:55:16.148-07:00Mushroom Stew - Hungarian<div class="MsoNormal" style="margin: 0in 0in 0pt;">
We love mushroom stew over polenta or mashed potatoes. So easy to make and super cheap, you have to try it. You can make it without sour cream, but I think that the sour cream makes the sauce super creamy and tasty. This is a hungarian recipe my mom used to make a lot. </div>
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<a href="http://4.bp.blogspot.com/-f391ZGNH36Q/TxECoTIoisI/AAAAAAAAAsA/po-9GnQjCz8/s1600/hungarian+mushroom+stew.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" kba="true" src="http://4.bp.blogspot.com/-f391ZGNH36Q/TxECoTIoisI/AAAAAAAAAsA/po-9GnQjCz8/s320/hungarian+mushroom+stew.JPG" title="Anita B - all rights reserved" width="320" /></a><strong>Ingredients:</strong></div>
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2 lb mushrooms, sliced</div>
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1 large onion </div>
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2 large tomatoes, chopped</div>
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2 teaspoon paprika</div>
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4 tablespoon oil</div>
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2-3 cloves garlic</div>
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1 cup sour cream</div>
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salt</div>
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black pepper</div>
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2 tablespoon flour</div>
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chopped parsley</div>
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<br /></div>
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<strong>Directions:</strong></div>
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Pour oil into a large pan and sautee onions on a low heat until soft and translucent.</div>
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Add paprika and chopped tomatoes and stir well.</div>
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Add the mushrooms and cook for about 5 minutes.</div>
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Season with salt and black pepper and than cover the mushrooms with water.</div>
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Cook on low heat with cover for about 30 minutes.</div>
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In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.</div>
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Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes. </div>
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Taste and adjust the seasonings.</div>
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Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.<br />
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<span style="font-size: xx-small;">Tags: Mushroom Stew, hungarian Mushroom Stew recipe, Mushroom Stew recipe, gombaporkolt recipe, tocanita de ciuperci recipe, tejfolos gombaporkolt recipe</span></div>
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<br /></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3840751926870839825.post-91150753704714249472012-01-07T13:55:00.000-08:002012-06-03T19:55:46.467-07:00Arugula Apple Pomegranate SaladThis salad is super easy to make and it's ready in no time. Sometimes I put all the ingredients on the table and we make our own salad at the table, it's a lot of fun. <br />
Delicious and refreshing salad, and soooo pretty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3-OhVaEDPj0/Twi9oQGX5CI/AAAAAAAAArY/1TggBUI5idA/s1600/Arugula+Apple+Pomegranate.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" rea="true" src="http://3.bp.blogspot.com/-3-OhVaEDPj0/Twi9oQGX5CI/AAAAAAAAArY/1TggBUI5idA/s320/Arugula+Apple+Pomegranate.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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<strong>Ingredients:</strong></div>
<br />
<div style="border: currentColor;">
1 apple, thinly sliced (Gala, Jonagold, etc)</div>
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baby arugula</div>
pomegranate seeds<br />
feta cheese or blue cheese<br />
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roasted almonds</div>
raspberry vinaigrette<br />
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<br /></div>
<strong>Directions:</strong><br />
<br />
<div style="border: currentColor;">
Arrange baby arugula on a large plate, transfer the apple slices on the plate, sprinkle pomegranate seeds on top, crumble feta or blue cheese on top and drizzle with raspberry vinaigrette. Toss to combine.</div>
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Enjoy it.</div>
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<span style="font-size: xx-small;">Tags: Arugula Apple Pomegranate Salad recipe, Arugula Apple Pomegranate Salad recipes, Baby Arugula Apple Pomegranate Salad with almonds and cheese, arugula salad with pomegranate, apple, feta and almonds</span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3840751926870839825.post-29619061994398945592012-01-07T13:16:00.000-08:002012-06-03T19:57:25.867-07:00Hungarian Cabbage SaladMy mama used to make this salad for us a lot. It goes well with any meat and potato dish. I love it and it's a very simple and cheap salad.<br />
This makes 2 servings.<br />
<br />
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<a href="http://4.bp.blogspot.com/-a4ifHuPFRso/Twi4HlaeAfI/AAAAAAAAArQ/7cDuQxVa3Fk/s1600/Cabbage+salad.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" rea="true" src="http://4.bp.blogspot.com/-a4ifHuPFRso/Twi4HlaeAfI/AAAAAAAAArQ/7cDuQxVa3Fk/s320/Cabbage+salad.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
<div style="border: currentColor;">
<strong>Ingredients:</strong></div>
<div style="border: currentColor;">
1 medium cabbage, shredded</div>
<div style="border: currentColor;">
1 teaspoon salt</div>
<div style="border: currentColor;">
1 cup water</div>
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1 tablespoon sugar</div>
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2 tablespoon oil</div>
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2 tablespoon white vinegar</div>
<div style="border: currentColor;">
pinch of caraway seeds, (optional)</div>
salt, black pepper to taste<br />
<br />
<strong>Directions:</strong><br />
<br />
Put shredded cabbage in a large strainer, sprinkle salt, let stand. When cabbage softens drain out the liquid.<br />
In a large salad bowl add the water, vinegar, sugar and a pinch of salt. Mix until sugar is dissolved and put the cabbage in the salad bowl over the vinegar mixture. Add black pepper and caraway seeds<br />
Mix well, taste for seasoning, and leave it in the fridge for a few hours before tossing again and serving. <br />
<br />
<strong>Note:</strong><br />
You can add more or less vinegar, or more sugar, make your dressing tangy or sweet, add garlic to it, go crazy. Perfect salad to go with meat and mashed potatoes.<br />
<br />
<span style="font-size: xx-small;">Tags: hungarian cabbage salad recipe, cabbage salad with vinegar recipe, white cabbage salad recipe</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3840751926870839825.post-23295221937271387592011-12-24T20:04:00.000-08:002012-07-30T10:47:11.667-07:00Cream Cheese Penguins<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Here is one of the appetizers I made for Christmas. I invited some friends to join us for dinner and when I put the penguins on my table they started to laugh and to take photos to post them on facebook, it was a big hit. The only problem is that nobody wanted to eat them because they are too adorable. </div>
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<a href="http://4.bp.blogspot.com/-jfn4EixwpHs/TvadfoRFeuI/AAAAAAAAAq8/nWlwfLzaQB4/s1600/Penguin+appetizer.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" rea="true" src="http://4.bp.blogspot.com/-jfn4EixwpHs/TvadfoRFeuI/AAAAAAAAAq8/nWlwfLzaQB4/s320/Penguin+appetizer.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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Jumbo or large black olives, pitted</div>
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Small black olives </div>
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1/2 package cream cheese (4 ounce), room temperature </div>
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1 large carrot</div>
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With a sharp knife cut a slit from top to bottom, lengthwise, into the side of each jumbo/large olive. </div>
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Using a teaspoon carefully insert cream cheese into each olive. Smooth the surface with wet finger.</div>
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<a href="http://4.bp.blogspot.com/-AsBBtJrpMvA/T_zmFK5b6tI/AAAAAAAABNc/2IMx0uJY8ko/s1600/cream+cheese+penguins.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AsBBtJrpMvA/T_zmFK5b6tI/AAAAAAAABNc/2IMx0uJY8ko/s1600/cream+cheese+penguins.JPG" /></a></div>
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Slice the carrot into eighteen 1/4 inch thick rounds. Cut a small triangle out of each carrot slice. Insert the carrot triangle in a small olive to make the beak</div>
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Cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak. </div>
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Set the stuffed olive, large hole side down, onto a carrot slice. </div>
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Set the small olive with the beak onto the large olive.</div>
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Secure with a toothpick. </div>
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They are super cute, easy to make and a lot of fun. It takes maybe 20-30 minutes first time, after that it's a piece of cake. </div>
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Note:</div>
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You can make scarf from roasted bell pepper if you still have patience :-) just cut long strips or pepper and put them around the neck. </div>
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Use goat cheese or add herbs or garlic salt to the cream cheese if you want more flavor.</div>
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<span style="font-size: xx-small;">Tags: Cream Cheese Penguins recipe, Cream Cheese Penguins appetizer, Cream Cheese Penguin recipe, Cream Cheese Penguin recipes, Cheese Penguins recipe</span></div>
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<br /></div>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-3840751926870839825.post-67685216958468622182011-12-24T19:28:00.000-08:002011-12-24T20:20:29.742-08:00Merry Christmas!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-onK4XGAkUIM/TvaRa_XrFiI/AAAAAAAAAqk/nrpil_UvAQQ/s1600/christmas+tree.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rea="true" src="http://2.bp.blogspot.com/-onK4XGAkUIM/TvaRa_XrFiI/AAAAAAAAAqk/nrpil_UvAQQ/s320/christmas+tree.JPG" width="152" /></a></div>
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Hope you all have a wonderful Christmas!<br />
<br />
Well, this is Santa’s big day. He’s leaving the North Pole for his journey around the world bringing gifts to everyone who has been good this year. </div>
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There are a lot of gifts under our Christmas tree this year.</div>
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I received a lot of gifts already, I got a Kitchen Aid stand mixer this year, I call it "my Sous chef" " :-), I received a butcher block last week so I think I received my gifts already. Let's see if there are more under the tree. </div>
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I hope you all baked some good cookies for Santa, you know he loves them. Oh yeah don't forget the carrot for Rudolph :-)</div>
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Merry Christmas!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3840751926870839825.post-87371868571633652812011-11-16T19:59:00.001-08:002012-06-03T20:00:47.859-07:00Ham and Mushroom Stuffed Turkey Breast<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I make this dish often, not only for Thanksgiving and Christmas. We love it, it is sooo good. Sometimes I use chicken breast or turkey, you can add cranberries or sausage into the stuffing. Serve it with roasted vegetables, mashed potatoes, just use your imagination. <br />
<br />
<strong>Ingredients:</strong></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-M6qt_vSocUM/TsSG791HLuI/AAAAAAAAAl8/6wxv6d7Rij4/s1600/Stuffed+turkey+breast+with+roasted+veggies.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" hda="true" height="213" src="http://4.bp.blogspot.com/-M6qt_vSocUM/TsSG791HLuI/AAAAAAAAAl8/6wxv6d7Rij4/s320/Stuffed+turkey+breast+with+roasted+veggies.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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1 turkey breast, removed from the bone, about 2-3 pounds</div>
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12-15 slices bacon</div>
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2 carrots, peeled and cut into 1/2-inch dice</div>
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2 ribs celery, cut into 1/2-inch dice</div>
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½ lb mushrooms, whole</div>
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1 cup chicken stock</div>
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1 cup dry white wine</div>
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Thyme bundle</div>
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Kosher salt</div>
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Black pepper</div>
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<strong>For the stuffing:</strong></div>
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2 tablespoon extra-virgin olive oil</div>
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1 large onion, diced</div>
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2 cloves garlic, crushed</div>
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1 cup ham, diced</div>
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1 cup small button mushrooms, diced or cut in quarters</div>
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6-7 sage leaves, finely chopped</div>
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½ teaspoon fresh thyme</div>
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2 cups bread crumbs</div>
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2 eggs</div>
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1/2 cup water</div>
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<strong>Directions:</strong></div>
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Add oil in a large sautee pan, add chopped onion, salt and sautee on medium heat until they are soft and translucent, about 10 minutes. Add garlic and cook for another 2-3 minutes.</div>
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<a href="http://3.bp.blogspot.com/-wVEu6resrF8/TsSHSP-uZsI/AAAAAAAAAmE/C1OAuNf9FNs/s1600/Stuffing+for+turkey+brest.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anita B - all rights reserved" border="0" hda="true" height="212" src="http://3.bp.blogspot.com/-wVEu6resrF8/TsSHSP-uZsI/AAAAAAAAAmE/C1OAuNf9FNs/s320/Stuffing+for+turkey+brest.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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Add ham, mushrooms, black pepper, sage and thyme and cook until mushrooms are nicely browned.</div>
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Turn off the heat</div>
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Add the seasoned stuffing and water or chicken broth. Taste and adjust seasoning.</div>
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Set aside and let it cool. When the mixture is cool add 2 eggs and mix well.</div>
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While the mixture is cooling prepare the turkey breast.</div>
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Remove bones and skin and place it onto a cutting board. Butterfly each half. Season with salt and black pepper. Set aside.</div>
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<a href="http://4.bp.blogspot.com/-7OGvmSBL8J4/TsSH-qnKcjI/AAAAAAAAAmU/sIMpKGrxnGA/s1600/stuffing+turkey+breast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anita B - all rights reserved" border="0" hda="true" height="212" src="http://4.bp.blogspot.com/-7OGvmSBL8J4/TsSH-qnKcjI/AAAAAAAAAmU/sIMpKGrxnGA/s320/stuffing+turkey+breast.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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Lay about 5-6 pieces of butcher twine on your cutting board. Lay bacon slices on top of them, slightly overlapping. Arrange the turkey breast on top of the bacon. Lay the stuffing mixture in the middle of the flatten turkey breast and lift the 2 sides of the breast to form a log. Wrap the bacon slices around the meat and tie with the twine.</div>
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Preheat the oven to 375 degrees F.</div>
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Put the stuffed turkey breast, seam side down, into the skillet and sear until the bacon is crisp and the turkey is lightly browned, about 4 minutes on each side. </div>
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Transfer the turkey breast to a baking sheet.</div>
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<span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">In the same skillet sautee a medium onion, 2 carrots and 2-3 stalk of celery until nice and soft, about 7-8 minutes. Season with salt. Put the vegetables around the turkey breast in the baking sheet. </span><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></div>
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Arrange the whole mushrooms around the stuffed turkey breast. Add the thyme bundle, chicken stock and the whine and put it in the oven. </div>
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<a href="http://3.bp.blogspot.com/-MybUvf_HSoQ/TsSJR2MBt5I/AAAAAAAAAm0/J4iP3ypt4CY/s1600/stuffed+turkey+breast+with+mushrooms.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anita B - all rights reserved" border="0" hda="true" height="212" src="http://3.bp.blogspot.com/-MybUvf_HSoQ/TsSJR2MBt5I/AAAAAAAAAm0/J4iP3ypt4CY/s320/stuffed+turkey+breast+with+mushrooms.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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Roast the stuffed turkey breast for about 1 hour or until the turkey is cooked through and the internal temperature register 160 degrees F on an instant-read thermometer. The cooking time depends on how big is the turkey breast. Baste with the chicken stock and wine mixture every 20 minutes.</div>
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Place the turkey breast onto a cutting board, cover with aluminum foil and let it rest for about 15 minutes before slicing.</div>
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Remove the twine and slice into medallions. Arrange on a serving platter and serve with roasted vegetables or mashed potatoes. Drizzle with the juice from the pan.</div>
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<span style="font-size: xx-small;">Tags: Ham and Mushroom Stuffed Turkey Breast recipe, Ham and Mushroom Stuffed Turkey Breast, Stuffed Turkey Breast recipe, turkey recipes, turkey roulade recipe, turkey roulade recipe for thanksgiving, christmas recipes</span></div>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-3840751926870839825.post-37700997330662785322011-11-05T06:30:00.000-07:002012-06-03T20:02:30.896-07:00Stewie Salad<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<span style="font-family: inherit;">I posted this recipe a long time ago. I will post it again, just because I think this deserves a separate post. Just look at that face. It makes me laugh when I see it.</span><br />
I have this oval baking dish and every time I use it I think "this lookes like Stewie's head", so this is how the idea was born. I made this beef salad and decorated with 2 slices of potatoe, peas and pickles. The result is awesome.<br />
You can make it with anything as long as you have an oval serving or baking dish. It's even funnier if it has handles. So next time you make potato salad, chicken salad, pasta salad or tuna salad... maybe you will see Stewie in your dish :-)<br />
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<a href="http://1.bp.blogspot.com/-Ti5Hr760mzU/TrU5Q1Qb9bI/AAAAAAAAAk8/_gwDSj7aqPA/s1600/Stewie+Griffin+Salad.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" ida="true" src="http://1.bp.blogspot.com/-Ti5Hr760mzU/TrU5Q1Qb9bI/AAAAAAAAAk8/_gwDSj7aqPA/s320/Stewie+Griffin+Salad.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
<strong><span style="font-family: inherit;">Ingredients:</span></strong></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">4-5 potatoes</span></em></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">2-3 carrots</span></em></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">1 parsley root</span></em></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">1 can green peas</span></em></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">2 pickles</span></em></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">1/2 lb poultry breast or beef sirloin</span></em></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">½ cup mayo</span></em></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">1 tablespoon mustard</span></em></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">Salt</span></em></div>
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<em><span style="font-family: inherit; font-style: normal; mso-bidi-font-size: 12.0pt; mso-bidi-font-style: italic;">Black pepper</span></em></div>
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<a href="http://2.bp.blogspot.com/-4RH4RtnjHwQ/TrU6JVXmKDI/AAAAAAAAAlE/ZQBsDrjUHuc/s1600/Salata+de+boeuf.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Anita B - all rights reserved" border="0" height="212" ida="true" src="http://2.bp.blogspot.com/-4RH4RtnjHwQ/TrU6JVXmKDI/AAAAAAAAAlE/ZQBsDrjUHuc/s320/Salata+de+boeuf.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
<span style="font-family: inherit;"><strong>Directions:</strong><br />Boil the vegetables with the meat in a large pot. When cool enough to handle, cube the meat, potatoes, pickles and all other vegetables. Place all in a bowl, add the peas and salt. </span></div>
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<span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">In a separate bowl, mix mayo and mustard. Season with salt and black pepper. Add 3/4 of the mayo mixture to the meat and vegetables and mix well. Arrange on a serving platter. </span></div>
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<span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Smooth with a knife and then cover with the rest of the mayo mixture. (optional)</span><br />
<span style="font-family: inherit;">Serve on a slice of fresh bread.</span><br />
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<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit; font-size: xx-small;">Tags: salata de boeuf recipe, boeuf salata recipe, beef salad recipe, french salad recipe, boeuf salata recipes, stewie salad, stewie recipe, stewie griffin face food, recipe with pictures, cartoon face food recipe</span></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-3840751926870839825.post-10983700729775615802011-10-31T15:36:00.000-07:002012-06-03T20:03:48.301-07:00Halloween Chocolate Marshmallows<div style="border: currentColor; clear: both; text-align: center;">
Happy Halloween everyone!</div>
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Nothing easier than melted chocolate and some marshmallows. Take a toothpick and go crazy. The result: cute little monsters. I love them on my hot chocolate. It makes my day :-)</div>
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<a href="http://3.bp.blogspot.com/-mHzhViI0Cfk/Tq8hPXbJX8I/AAAAAAAAAks/gmzWIyME-PA/s1600/Marshmallow+Frankenstein.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Anita B - all rights reserved" border="0" height="213" ida="true" src="http://3.bp.blogspot.com/-mHzhViI0Cfk/Tq8hPXbJX8I/AAAAAAAAAks/gmzWIyME-PA/s320/Marshmallow+Frankenstein.JPG" title="Anita B - all rights reserved" width="320" /></a></div>
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<span style="font-size: xx-small;">Tags: halloween treats. easy halloween treats, quick halloween treats, halloween marshmallow treats, frankenstein marshmallows, halloween marshmallows treat, Halloween Chocolate Marshmallows, halloween recipes, halloween desserts, hot chocolate with marshmallows</span></div>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-3840751926870839825.post-15810612918034392892011-10-30T14:48:00.000-07:002013-05-03T13:22:21.923-07:00Semolina Dumplings - Griz Galuska<div class="MsoNormal" style="margin: 0in 0in 0pt;">
One of my readers, Andrea asked me to put this recipe on the blog. This is how I make semolina flour dumplings for hungarian chicken soup. They are super fluffy and easy to make. This is the "formula": make sure you use 4 tablespoon of semolina per 1 large egg (not medium or jumbo). You can cook them in the soup, my mother cooks the dumplings in simmering water and when they are done she transfer them to the soup. It's up to you. Good luck</div>
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<a href="http://1.bp.blogspot.com/-x2zPXWDwv9c/Tq3Dt50hCQI/AAAAAAAAAjs/LAnQ4WKAopQ/s1600/Semolina+dumplings.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" ida="true" src="http://1.bp.blogspot.com/-x2zPXWDwv9c/Tq3Dt50hCQI/AAAAAAAAAjs/LAnQ4WKAopQ/s320/Semolina+dumplings.JPG" width="320" /></a><br />
<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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1 large egg</div>
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4 tablespoons semolina flour</div>
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a pinch of salt</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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Bring water to a boil in a large pot.</div>
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Beat egg with salt in a bowl.</div>
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<a href="http://4.bp.blogspot.com/-0il8RZ79Cys/Tq3EfmbYd8I/AAAAAAAAAj8/1EIsMY-Ahgk/s1600/Galuste+gris.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" ida="true" src="http://4.bp.blogspot.com/-0il8RZ79Cys/Tq3EfmbYd8I/AAAAAAAAAj8/1EIsMY-Ahgk/s320/Galuste+gris.JPG" width="320" /></a></div>
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Add the semolina flour all at once and mix well. The mixture should be thick (like sour cream).</div>
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Let it rest for about 15 minutes. The semolina flour will absorb the egg.</div>
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Turn the heat to low. Using a teaspoon form dumplings and put them in the simmering water.</div>
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Don’t overcrowd. Cover with lid and cook dumplings on medium heat for about 5 minutes, flip them on the other side, put the lid back and cook for another 5-10 minutes, depending on the size of the dumplings. </div>
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Turn off heat and let them stay in the hot water for 10 more minutes.</div>
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<a href="http://1.bp.blogspot.com/-f1vK5fl3vAw/Tq3Fr6RIBnI/AAAAAAAAAkM/aEvNVo7WWrU/s1600/galuska+Husleves.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" ida="true" src="http://1.bp.blogspot.com/-f1vK5fl3vAw/Tq3Fr6RIBnI/AAAAAAAAAkM/aEvNVo7WWrU/s320/galuska+Husleves.JPG" width="320" /></a></div>
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Add cooked dumplings to the soup.</div>
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Note:</div>
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I don’t like to cook the dumplings in the soup because they will absorb the soup.</div>
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Some recipes call for butter, or oil, or you have to beat egg whites and then add the rest of the ingredients.</div>
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Use 1 large + 4 tablespoon of semolina to achieve the right consistency. Use measuring spoon.</div>
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You can measure the eggs and the semolina flour, so for a 70-75 g egg add about 50 g semolina.<br />
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<span style="font-size: xx-small;">Tags: semolina dumplings for Hungarian chicken soup recipe, semolina dumpling recipe, grizgaluska recipe</span></div>
Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-3840751926870839825.post-28816125469626539092011-10-27T11:17:00.000-07:002011-11-20T20:40:31.299-08:00White Chocolate Strawberry Ghosts<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Is this creepy or sweet? I don't know but they put a smile on my face. First of all they are easy to make, they are pretty healthy and super cute. No trick here, just treat :-) Happy Halloween everyone!</div>
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<a href="http://1.bp.blogspot.com/-WPQH12BRfgc/TqmdVSGeIPI/AAAAAAAAAjc/EJdqVpGnBV8/s1600/strawberry+ghost.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" ida="true" src="http://1.bp.blogspot.com/-WPQH12BRfgc/TqmdVSGeIPI/AAAAAAAAAjc/EJdqVpGnBV8/s320/strawberry+ghost.JPG" width="320" /></a><strong>Ingredients:</strong></div>
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6 oz white chocolate chips</div>
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1 oz semisweet chocolate chips</div>
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1 pound strawberries with stems (about 20), washed and dried very well</div>
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<strong>Directions:</strong><a href="http://4.bp.blogspot.com/-9_KvEDC16OM/TqmhwFx5bUI/AAAAAAAAAjk/ZeCn8ABvQSg/s1600/halloween+recipes.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" ida="true" src="http://4.bp.blogspot.com/-9_KvEDC16OM/TqmhwFx5bUI/AAAAAAAAAjk/ZeCn8ABvQSg/s320/halloween+recipes.JPG" width="320" /></a></div>
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Line a sheet pan with parchment of wax paper. </div>
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Melt white chocolate chips in the microwave according to package directions in a small, deep microwave resistant mug or bowl. Stir until smooth.</div>
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Make sure the strawberries are dry.</div>
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Holding the strawberry by the stem, dip it into the melted white chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Place on wax paper to dry.</div>
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Repeat with the rest of the strawberries.</div>
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Set the strawberries aside until the chocolate sets, about 30 minutes.</div>
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Once dry, warm dark chocolate in the microwave and pour it in a ziploc bag. Close bag and cut off the bottom corner off the bag and pipe on ghost eyes and mouths. Set on wax paper until dry.</div>
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Cut off stem and arrange on a platter.</div>
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<br /></div>
<span style="font-size: xx-small;">Tags: White Chocolate Strawberry Ghosts, White Chocolate Strawberry Ghosts recipe, White Chocolate Strawberry Ghost recipes, halloween treats, healthy halloween recipes, healthy halloween treats, easy halloween recipes, quick and easy halloween recipes, halloween recipes, halloween treats recipe</span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-3840751926870839825.post-66377729192470402312011-10-25T15:44:00.000-07:002011-10-25T15:45:12.344-07:00Diplomat Cake<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">
<strong>Ingredients:</strong></div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-poj0uNjG9OY/Tqc3zeth6xI/AAAAAAAAAjM/BmBWnsydw2k/s1600/Tort+diplomat.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" ida="true" src="http://1.bp.blogspot.com/-poj0uNjG9OY/Tqc3zeth6xI/AAAAAAAAAjM/BmBWnsydw2k/s320/Tort+diplomat.JPG" width="320" /></a><strong>For the cake:</strong></div>
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<br /></div>
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8 large eggs at room temperature</div>
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8 tablespoon fine granulated sugar</div>
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8 tablespoon flour</div>
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1/8 teaspoon baking powder</div>
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</div>
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<strong>For the filling:</strong></div>
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6 eggs</div>
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6 tablespoons sugar</div>
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250 ml milk</div>
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30 g gelatin </div>
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500 ml heavy cream</div>
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<a href="http://4.bp.blogspot.com/-aM04Do_VwtQ/Tqc4HftuGBI/AAAAAAAAAjU/TA0wVJGYiYI/s1600/Diplomat+cake.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" ida="true" src="http://4.bp.blogspot.com/-aM04Do_VwtQ/Tqc4HftuGBI/AAAAAAAAAjU/TA0wVJGYiYI/s320/Diplomat+cake.JPG" width="320" /></a></div>
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1 can pineapple chunks (like Dole), drained – reserve juice</div>
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1 can peach halves in syrup (like Del Monte)</div>
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100 g raisins soaked in rum</div>
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<strong>To decorate:</strong></div>
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whipped cream</div>
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2-3 Kiwis, thinly sliced</div>
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Peaches, thinly sliced</div>
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Pineapple, chopped</div>
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Raspberries</div>
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Directions:</div>
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Preheat oven to 350°.</div>
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Grease a round baking pan, line sides and base with paper. Grease the paper.</div>
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In a bowl, mix the egg yolks with the sugar. Beat on high speed until pale, thick and fluffy, about 5-7 minutes. Sift the flour over the egg mixture. </div>
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In a large bowl, beat egg whites with an electric mixer until thick and creamy.</div>
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Using a rubber spatula, fold the whites into the yolk mixture, add the flour and the baking powder and mix gently until no streaks remain.</div>
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Spread the mixture into the prepared pan.</div>
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Bake for 20 to 25 minutes until just golden brown (when cooked a toothpick inserted in the center will come out clean).</div>
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Remove the cake from the oven and turn immediately on to wax paper or a towel. Pull off the parchment paper gently.</div>
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Let the cake cool in the pan for about 10 minutes, take it out and let it cool completely on a cooling rack. When cool, cut it in 2 layers.</div>
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The filling:</div>
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In a bowl, mix the egg yolks with the sugar until light yellow, fluffy and the sugar is dissolved. Add the milk to the egg yolk mixture slowly and mix well. Put it in a double boiler and cook until becomes thick, whisking constantly for about 5 minutes.</div>
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Dissolve gelatin in cold water or pineapple juice and whisk the gelatin into the warm pastry cream. Let it cool.</div>
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If you are using heavy cream, beat the cream in a bowl until stiff, then add it to the pastry cream. If you have whipped cream from the store just fold it in the pastry cream, adding it gradually.</div>
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Whip egg whites. Add the egg whites, raisins and drained pineapple chunks, peaches to the cream and mix it gently.</div>
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Assembling: </div>
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Line the baking pan with parchment paper on the bottom and on the side.</div>
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Drizzle the cake with pineapple juice.</div>
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Place the first half of the cake on the bottom of a spring form pan, cut side up.</div>
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Pour the pastry cream over the cake.</div>
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Place the second half of the cake on top of the cream, cut side down.</div>
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The cake has to stay for at least 4 hours in the refrigerator, or overnight, then the cream will be set.</div>
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After about 4 hours (or in the morning), remove the side of the spring pan, take the cake out, place it on a platter, and decorate it with whipped cream and fruits.</div>
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Note: </div>
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You can buy a vanilla cake and make just the filling if you want to save time.</div>
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You can make it with ladyfingers also. Sprinkle them with pineapple juice and place them on the side of the spring pan and on the bottom. Pour half of the cream on the first layer of ladyfingers, place another layer of ladyfingers on the cream and pour the remaining cream on top. Refrigerate for at least 4 hours.</div>
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<span style="font-size: xx-small;">Tags: diplomat cake recipe, diplomat recipe, tort diplomat recipe, fruit cake recipe, diplomata recipe </span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3840751926870839825.post-34877201610110366472011-10-23T21:05:00.000-07:002011-10-23T21:05:43.277-07:00Baked Jalapeno Peppers with Mozzarella Cheese<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<a href="http://3.bp.blogspot.com/-wW2SJJfvATw/TqThHJi4msI/AAAAAAAAAi8/YPX83pojkSI/s1600/DSC_9350.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" rda="true" src="http://3.bp.blogspot.com/-wW2SJJfvATw/TqThHJi4msI/AAAAAAAAAi8/YPX83pojkSI/s320/DSC_9350.JPG" width="320" /></a><a href="http://4.bp.blogspot.com/-2JOt0-AgguA/TqTdbWxud2I/AAAAAAAAAis/O1rRW23sffA/s1600/DSC_9349.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" rda="true" src="http://4.bp.blogspot.com/-2JOt0-AgguA/TqTdbWxud2I/AAAAAAAAAis/O1rRW23sffA/s320/DSC_9349.JPG" width="320" /></a><strong>Ingredients:</strong></div>
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<br /></div>
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jalapeno peppers</div>
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mozzarella cheese</div>
salt<br />
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black pepper</div>
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<br /> </div>
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<strong>Directions:</strong></div>
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<br /></div>
Preheat oven at 350F.<br />
Place a cooling rack in a baking tray and lay a piece of aluminum foil on top of the cooling rack (for easy cleaning). I use the cooling rack to keep the jalapeno peppers from moving.<br />
Cut each jalapeno lengthwise, and remove seeds and membranes. Wear rubber disposable gloves when you clean the jalapeno chiles.<br />
Cut Mozzarella in long pieces and fill the jalapeno halves with cheese. <br />
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Season with salt and black pepper.</div>
Bake in preheated oven for about 25-30 minutes.<br />
Serve hot.<br />
<br />
<span style="font-size: xx-small;">Tags: jalapeno poppers baked recipe, jalapeno poppers recipe with photo, jalapeno poppers recipe, baked jalapeno poppers </span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3840751926870839825.post-33676673186713725052011-10-19T18:59:00.000-07:002011-10-22T16:59:34.542-07:00Baked Acorn Squash with Maple Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-esqLwvJopuE/Tp95huTucfI/AAAAAAAAAh8/ktT6zmTWobk/s1600/DSC_0033.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" rda="true" src="http://4.bp.blogspot.com/-esqLwvJopuE/Tp95huTucfI/AAAAAAAAAh8/ktT6zmTWobk/s320/DSC_0033.JPG" width="320" /></a></div>
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Quick and easy recipe for fall.</div>
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You might serve this as a side dish, but for me this is dessert :-) </div>
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I made it with butter and maple syrup, but you can use cinnamon, or brown sugar, thyme, salt, black pepper the sky is the limit. Super easy and super delicious.</div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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1 acorn squash</div>
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2 teaspoon good quality Maple Syrup </div>
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2 teaspoon unsalted butter, melted</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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<br /></div>
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Preheat oven to 400ºF.</div>
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Melt the butter in the microwave and allow it to cool slightly. Add the maple syrup to the butter mixture and stir it together well. Set aside.</div>
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Cut the squash in half. Using a spoon, scoop out the seeds and stringy inside in the center of the squash. </div>
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Score each half several times with a knife. Place the 2 halves in a baking dish on aluminum foil.</div>
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<a href="http://2.bp.blogspot.com/-y99_EDey9tw/Tp95noOeiZI/AAAAAAAAAiE/DeRBoQKUPbE/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" rda="true" src="http://2.bp.blogspot.com/-y99_EDey9tw/Tp95noOeiZI/AAAAAAAAAiE/DeRBoQKUPbE/s320/DSC_0013.JPG" width="320" /></a></div>
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Evenly divide the butter mixture amongst each squash half.</div>
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Using a brush rub the inside of the squash cavity and the entire cut side. </div>
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Roast in a baking dish for about 1 hour, or until squash is easily pierced with a fork. Brush the butery maple syrup on the squash 2 or 3 times while baking.</div>
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Remove from oven. Cool and serve. </div>
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Enjoy it!</div>
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<span style="font-size: xx-small;">Tags: Baked Acorn Squash with Maple Syrup recipe, Roasted Acorn Squash with Maple Syrup, Acorn Squash with Maple Syrup recipes, Baked Akorn Squash recipe</span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3840751926870839825.post-19635595325090998582011-10-16T19:55:00.000-07:002011-10-17T13:52:13.478-07:00French Bread<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Today is World Bread Day. This is the 5th Annual World Bread Day. Click <a href="http://kochtopf.twoday.net/stories/announcing-5th-world-bread-day-2010">here</a> to read more about this event.</div>
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I invite you to talk about bread, to bake a bread, to eat a slice of bread. </div>
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If you baked a loaf of bread today, october 16, please leave a comment and put a link with your bread recipe on my blog. Let's show the world how much we love bread. </div>
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I bought a nonstick baguette pan and I decided to bake French Bread. I used my bread machine to knead the dough and I baked the baguettes in the oven. Here is the recipe I used from the instruction manual of my Welbilt bread machine. It was so good with a crunchy crust, soft inside..... and it was gone within minutes of being pulled from the oven.</div>
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<a href="http://2.bp.blogspot.com/-XfoRPs7XCSU/TpuXoD_i0PI/AAAAAAAAAhc/mmbnzBtmsxM/s1600/FrenchBread.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" oda="true" src="http://2.bp.blogspot.com/-XfoRPs7XCSU/TpuXoD_i0PI/AAAAAAAAAhc/mmbnzBtmsxM/s320/FrenchBread.JPG" width="320" /></a><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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<b style="mso-bidi-font-weight: normal;">Dough:</b></div>
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1 cup + 2 tablespoon water</div>
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1 teaspoon salt</div>
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2 teaspoons sugar</div>
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3 cups bread flour</div>
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2 teaspoons active dry yeast</div>
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<b style="mso-bidi-font-weight: normal;">Glaze:</b></div>
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1 egg white</div>
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2 teaspoons sesame seeds, toasted (optional)<a href="http://4.bp.blogspot.com/-XTAAhVHHYKE/TpuYbSWgpLI/AAAAAAAAAhk/ds17v6G2IdY/s1600/French+Bread+Recipe.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" oda="true" src="http://4.bp.blogspot.com/-XTAAhVHHYKE/TpuYbSWgpLI/AAAAAAAAAhk/ds17v6G2IdY/s320/French+Bread+Recipe.JPG" width="320" /></a></div>
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Place ingredients in bread machine in the order listed. All ingredients must be at room temperature.</div>
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Start machine on dough setting.</div>
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When dough cycle is complete, remove it with floured hands and place it on floured surface.</div>
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Let it rest for 5 minutes and then cut in half.</div>
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Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.</div>
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Place on greased baking sheet and glaze each baguette with egg white.<br />
<a href="http://1.bp.blogspot.com/-bgRm8yOIWDk/TpuYhox1MqI/AAAAAAAAAhs/KIcUrURg5yM/s1600/French+Bread.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" oda="true" src="http://1.bp.blogspot.com/-bgRm8yOIWDk/TpuYhox1MqI/AAAAAAAAAhs/KIcUrURg5yM/s320/French+Bread.JPG" width="320" /></a>Slash 5 times diagonally with a very sharp knife or a pair of scissors.</div>
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Place in a warm place and let rise until doubled in size, about 1 hour.</div>
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Preheat oven to 400°.</div>
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Glaze uslashed portions again with egg white.</div>
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Bake on the middle rack for 20 to 25 minutes or until golden brown.</div>
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Remove baked loaves to wire racks to cool.</div>
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<span style="font-size: xx-small;">Tags: French Bread recipe, French Bread kneaded in machine baked in the oven, French Bread recipes, French Bread recipes with photos, French Bread recipe with pictures</span></div>
</div>Unknownnoreply@blogger.com5