tag:blogger.com,1999:blog-5501210382299162842024-02-18T23:24:10.488-08:00New Recipes TriedWe have always said we want to try a new recipe a week, but get stuck on deciding what type - well watching The Amazing Race has solved that problem for us. Wherever The Amazing Race's Pit Stop is - that is the region we cook from . These are the recipes we have tried so far (plus others that come up during the rest of the week). Our personal cookbook. Enjoy.Unknownnoreply@blogger.comBlogger114125tag:blogger.com,1999:blog-550121038229916284.post-45647870068957922682013-01-09T15:41:00.000-08:002013-01-09T15:41:55.933-08:00Lasagna Soup (Campbell's Recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWxxDu7kJArqIP5mijBamjhdBLckEuwap28IlsdnblMdQFukyaJ25MnFkd7dWXpZDvq_fHpVacPUJlqAnBLxUDLEBf8V9g1MpsfmQ2cszl_dyYhocyg_sxbKvbGaSojyz5ZsoFbvvGOY/s1600/I-phone+09-Jan-2013+724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWxxDu7kJArqIP5mijBamjhdBLckEuwap28IlsdnblMdQFukyaJ25MnFkd7dWXpZDvq_fHpVacPUJlqAnBLxUDLEBf8V9g1MpsfmQ2cszl_dyYhocyg_sxbKvbGaSojyz5ZsoFbvvGOY/s320/I-phone+09-Jan-2013+724.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglowmWhk4V9xgtE5ux2chCQSnq2NgmbgK8w7Xo7-Zp2z9TqKlApF-jKQG-zoVLDf0QPULtL-26r7K1y86zLHzXh58nimwPzji50yOdXVasnmukQq322HwKGfuFmsMMaa5V4Jc6lRLynGU/s1600/I-phone+09-Jan-2013+725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglowmWhk4V9xgtE5ux2chCQSnq2NgmbgK8w7Xo7-Zp2z9TqKlApF-jKQG-zoVLDf0QPULtL-26r7K1y86zLHzXh58nimwPzji50yOdXVasnmukQq322HwKGfuFmsMMaa5V4Jc6lRLynGU/s320/I-phone+09-Jan-2013+725.jpg" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">prep time 10 min </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">cooking time 30 min </span><br />
<span style="font-family: Verdana, sans-serif;">makes 8 servings</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><strong><span style="color: blue; font-family: Verdana, sans-serif;">What you Need:</span></strong><br />
<span style="font-family: Verdana, sans-serif;">1 pound (454 g) extra lean ground beef </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 box (900 ml) CAMPBELL'S® Ready To Use 30% Less Sodium Beef Broth </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 can (284 ml) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 cups (500 ml) water </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 cloves garlic, finely chopped </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons (7 ml) dried oregano leaves, crushed </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/2 teaspoon (2 ml) ground black pepper </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 cup (250 ml) diced fresh tomato </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 cups (500 ml) whole wheat short lasagna-noodle-shaped pasta (mafalda corta) </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">3 tablespoons shredded Parmesan cheese </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="color: blue; font-family: Verdana, sans-serif;"><strong>Make It:</strong></span><br />
<span style="font-family: Verdana, sans-serif;">1.Spray large heavy-bottomed saucepan or Dutch oven lightly with cooking spray. Brown beef well at medium-high heat.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2.Add broth, soup, water, garlic, oregano, pepper and tomato. Heat to a boil, stirring occasionally. Stir in pasta and reduce heat.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">3.Cover and cook at gentle boil until pasta is tender - about 15 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle with cheese and serve.</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;"><strong>Tips and other notes:</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Courtesy of CookWithCampbells.ca™</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Tip: If you cannot find mafalda pasta, it can be replaced by any short pasta - rotini, fusilli, bowties or even broken fettuccine or long mafalda.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Tip: Garnishing with a few sprigs of fresh oregano, right before serving, gives this dish an enticing appearance and aroma.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Tip: It is fun to shred Parmesan cheese straight from a block but for extra convenience, buy it preshredded in tubs or replace it with grated Parmesan from a shaker.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><strong><span style="color: blue;">Other Ideas:</span></strong></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Seen from other Lasagna soup recipes.</span><br />
<span style="font-family: Verdana, sans-serif;">- add 6 oz fresh spinach to the last 10 minutes</span><br />
<span style="font-family: Verdana, sans-serif;">- put out fresh ricotta cheese (on the table)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Original Recipe from: campbell's recipe card, but can also find here: </span><a href="http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=13136"><span style="font-family: Verdana, sans-serif;">http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=13136</span></a> <span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">My Rating: Groceries expense very reasonable </span><br />
<span style="font-family: Verdana, sans-serif;">Very Easy to make, tastes just like Lasagna.<br />5 out of 5 </span><br />
<span style="font-family: Verdana, sans-serif;">Would I make again? Yes, and I have. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-31815499818428164442013-01-09T15:07:00.000-08:002013-01-09T15:07:13.910-08:00Chicken Roll<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5TjZCl-yho5dDjWzj0j6a810oeyEBVifFQ7sja6-MxgyWcodAcPxP3zEepbgH4jCrlPiPA0poZbdqhJGLHWxqBMObMrani_h6f6yCzKgHBfP-xtFINzCPoAmkNu-xFyv1AZ3Cu1Tp1Q/s1600/chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5TjZCl-yho5dDjWzj0j6a810oeyEBVifFQ7sja6-MxgyWcodAcPxP3zEepbgH4jCrlPiPA0poZbdqhJGLHWxqBMObMrani_h6f6yCzKgHBfP-xtFINzCPoAmkNu-xFyv1AZ3Cu1Tp1Q/s320/chicken.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">(picture from Cookbook)</span></div>
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<span style="font-family: Verdana, sans-serif;">makes 4 servings</span><br />
<strong><span style="color: blue; font-family: Verdana, sans-serif;">What you Need:</span></strong><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 oz / 115 g ground veal</span><br />
<span style="font-family: Verdana, sans-serif;">4 skinless, boneless chicken breast portions, about 4½oz/125g each</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Boursin or other cream cheese flavored with garlic and herbs</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbs honey</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">salt and pepper</span><br />
<span style="font-family: Verdana, sans-serif;">fresh sage leaves, to garnish (optional)</span><br />
<strong><span style="color: blue; font-family: Verdana, sans-serif;">Make It:</span></strong><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Put the ground veal in a pan and cook over medium-low heat, stirring frequently, for 5 minutes until evenly browned and broken up.</span><br />
<span style="font-family: Verdana, sans-serif;">Season with salt and pepper and remove the skillet from the heat. Let cool.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Preheat the oven to 375°F/190°C. Spread out a sheet of plastic wrap and place the chicken portions on top, side by side. Cover with another sheet of plastic wrap and beat gently with a meat mallet until the portions form a continuous sheet about ½ inch/1cm thick.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Remove the chicken from the plastic wrap and spread the cheese over one side of it. Spoon the ground veal evenly over the top. Roll up the chicken from one short side and brush with the honey.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Place the chicken roll in a roasting pan and cook for 1 hour, or until tneder and cooked through. Transfer the chicken roll to a cutting board and cut into thin slices. Serve immediately garnished with sage leaves.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><strong>Original Recipe from</strong></span>: My Cookbook: Just 4 things (Page 96)</span><br />
<span style="font-family: Verdana, sans-serif;">My Rating: Groceries expense not too bad<br />Not hard to make - originally made for 22-Dec-2012 My Christmas Party</span><br />
<span style="font-family: Verdana, sans-serif;">4 out of 5 (pretty good, need practice with rolling to make it look prettier, don't over do the cheese - keep a lighter hand, I added to much the first time)</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Would I make again? Yes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-36154288239005798412013-01-09T14:48:00.001-08:002013-01-09T14:48:22.362-08:00Roasted Beets and Carrots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpePO_DYOWD76aD4M0Zk-Ng_SwBICIawfhvzzLiIIC5hrvMKUzZFEBrFKVO9Hee__nw-Jp0XR-KJ7sMU-T9M_FTVKgH8scAq3TAP6AV-l0rVlHtM2GXGRi2lWbu5OoiyzR8exeZaKjSQ/s1600/beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpePO_DYOWD76aD4M0Zk-Ng_SwBICIawfhvzzLiIIC5hrvMKUzZFEBrFKVO9Hee__nw-Jp0XR-KJ7sMU-T9M_FTVKgH8scAq3TAP6AV-l0rVlHtM2GXGRi2lWbu5OoiyzR8exeZaKjSQ/s320/beets.jpg" width="320" /></a></div>
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<span style="color: black; font-family: Verdana, sans-serif;">prep time 15 min </span><br />
<span style="color: black; font-family: Verdana, sans-serif;"></span><br />
<span style="color: black; font-family: Verdana, sans-serif;">total time 1 hr 45 min </span><br />
<span style="color: black; font-family: Verdana, sans-serif;">makes 10 servings, about 3/4 cup each </span><br />
<span style="font-family: Verdana, sans-serif;"><br /><span style="color: black;"></span></span>
<span style="color: blue; font-family: Verdana, sans-serif;"><strong>What you Need:</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><span property="v:amount">4 </span> fresh <span class="ingredientNodeInner" property="v:name">beet</span>s, trimmed</span><br />
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<span rel="v:ingredient"><span typeof="v:ingredient"><div class="amount">
<span property="v:amount">6 </span> <span property="v:name">carrot</span>s, peeled, cut diagonally into 3/4-inch-thick slices</div>
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<span rel="v:ingredient"><span typeof="v:ingredient"><div class="amount">
<span property="v:amount">2 </span>tsp. <span class="ingredientNodeInner" property="v:name">olive oil</span></div>
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<span rel="v:ingredient"><span typeof="v:ingredient"><div class="amount">
<span property="v:amount">1/2 </span>cup <span property="v:name">KRAFT Classic CATALINA Dressing</span></div>
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<span rel="v:ingredient"><span typeof="v:ingredient"><div class="amount">
<span property="v:amount">2 </span>tsp. <span class="ingredientNodeInner" property="v:name">ground ginger</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><span style="color: black;"></span></span><span style="color: blue; font-family: Verdana, sans-serif;"><strong>Make It:</strong></span><br />
<span style="font-family: Verdana, sans-serif;">HEAT oven to 425°F.</span><br />
<br />
<br />
WRAP beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min. <br />
<br />
UNWRAP beets; remove skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat. <br />
<br />
BAKE 15 min. or until vegetables are tender. <br />
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<span style="color: blue;">kraft kitchen tips</span><br /><span style="color: black;"></span><br />
<span style="color: black; font-family: Verdana, sans-serif;"><div class="tipTitle">
<u>Make Ahead</u></div>
<div class="tipText">
The beets can be roasted and peeled in advance. Store in refrigerator up to 3 days before cutting into wedges and baking with carrots as directed. </div>
<div class="tipTitle">
<u>How To Prevent Beet Stains</u></div>
<div class="tipText">
When handling cooked or canned beets, it's easy to stain your hands and cutting board a bright pink from the juices. To prevent this, wear disposable latex gloves when handling cooked beets and cut them on a large glass or ceramic plate rather than a cutting board. </div>
</span><span style="font-family: Verdana, sans-serif;"><br /><span style="color: black;"></span></span><span style="color: black; font-family: Verdana, sans-serif;">Original Recipe from: <a href="http://www.kraftrecipes.com/recipes/roasted-beets-carrots-70436.aspx">http://www.kraftrecipes.com/recipes/roasted-beets-carrots-70436.aspx</a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /><span style="color: black;"></span></span>
<span style="color: black; font-family: Verdana, sans-serif;">My Rating: Groceries expense very reasonable </span><br />
<span style="color: black; font-family: Verdana, sans-serif;">Very Easy to make - originally made for 22-Dec-2012 My Christmas Party</span><br />
<span style="color: black; font-family: Verdana, sans-serif;">5 out of 5 (empty plate - must be good)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /><span style="color: black;"></span></span>
<span style="color: black; font-family: Verdana, sans-serif;">Would I make again? Yes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DlfhxWChKrHJrzLYJXY_x-5WC0qLGyvcoiXXKayOamjsodKD1oDiPPGZXmgSXGGsogOiSiHIyKCvl6aoO-1m336lUtTVsx9dKdP07NM_PWkVNKd3Ciwek6CRd-iNOnbfkj5n1yOBi3I/s1600/beet+nutrition.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DlfhxWChKrHJrzLYJXY_x-5WC0qLGyvcoiXXKayOamjsodKD1oDiPPGZXmgSXGGsogOiSiHIyKCvl6aoO-1m336lUtTVsx9dKdP07NM_PWkVNKd3Ciwek6CRd-iNOnbfkj5n1yOBi3I/s320/beet+nutrition.jpg" width="320" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-19828334344752388522013-01-09T14:35:00.001-08:002013-01-09T14:49:21.653-08:00Lazy Cabbage Roll Casserole<div class="prepTimeLabel">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BLZNqALmFmKtqAFV7XE99DZ_mpZGeE00jfscqEHp5lBdpPrGumVsTZvW6rA5mqQw7AvL8_GBDFiQUw2MY2kUuvjTbEklx3D2dQK-FeQCKIQn-DItMjQZOpxmu6IzcFyMz5dThUO04ig/s1600/cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BLZNqALmFmKtqAFV7XE99DZ_mpZGeE00jfscqEHp5lBdpPrGumVsTZvW6rA5mqQw7AvL8_GBDFiQUw2MY2kUuvjTbEklx3D2dQK-FeQCKIQn-DItMjQZOpxmu6IzcFyMz5dThUO04ig/s320/cabbage.jpg" width="320" /></a></div>
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<span style="color: black; font-family: Verdana, sans-serif;">prep time <span content="PT15M" property="v:prepTime">15 min</span> </span></div>
<div class="totalTimeLabel">
<span style="color: black; font-family: Verdana, sans-serif;">total time <span content="PT1H40M" property="v:totalTime">1 hr 40 min</span> </span></div>
<div class="makesLabel">
<span style="color: black; font-family: Verdana, sans-serif;">makes <span property="v:yield">8 servings, 1-1/4 cups (300 mL) each</span> </span></div>
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<span rel="v:ingredient"><span typeof="v:ingredient"><span property="v:amount"><span style="color: blue; font-family: Verdana, sans-serif;"><strong>What you Need:</strong></span></span></span></span><br />
<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">5 large</span> <span property="v:name">savoy cabbage</span> leaves </span></span></span></span><br />
<div class="table-row">
<div class="textarea">
<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1 lb.</span> (450 g) <span property="v:name">lean ground beef</span> </span></span></span></span></div>
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<div class="table-row-gray">
<div class="textarea">
<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1 </span><span property="v:name">onion</span>, chopped </span></span></span></span></div>
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<div class="textarea">
<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1 </span><span property="v:name">parsnip</span>, shredded </span></span></span></span></div>
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<div class="textarea">
<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1 </span><span property="v:name">carrot</span>, shredded </span></span></span></span></div>
</div>
<div class="table-row">
<div class="textarea">
<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1 stalk</span> <span property="v:name">celery</span>, thinly sliced </span></span></span></span></div>
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<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1 Tbsp.</span> <span property="v:name">tomato paste</span> </span></span></span></span></div>
</div>
<div class="table-row">
<div class="textarea">
<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1 cup</span> <span property="v:name">instant white rice</span>, uncooked </span></span></span></span></div>
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<div class="table-row-gray">
<div class="textarea">
<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1/4 cup</span> <span property="v:name"><i>Kraft</i> Extra Virgin Olive Oil Tuscan Italian Dressing</span> </span></span></span></span></div>
</div>
<div class="table-row">
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<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1 L</span> (4 cups) <span property="v:name">tomato sauce</span>, divided </span></span></span></span></div>
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<span rel="v:ingredient"><span typeof="v:ingredient"><span style="color: black;"><span style="font-family: Verdana, sans-serif;"><span property="v:amount">1 cup</span> <span property="v:name"><i>Kraft</i> Mozza-Cheddar Shredded Cheese</span>, divided</span></span></span></span></div>
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<span style="color: black;"><br /><span style="font-family: Verdana, sans-serif;"></span></span><span style="color: blue; font-family: Verdana, sans-serif;"><strong>Make It:</strong></span><br />
<span style="color: black; font-family: Verdana, sans-serif;">PLACE cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min. </span><br />
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<span style="color: black; font-family: Verdana, sans-serif;">MEANWHILE, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese. </span><br />
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<span style="color: black; font-family: Verdana, sans-serif;">HEAT oven to 375ºF. Drain cabbage; pat dry. Carefully remove vein from centre of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-L round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover. </span><br />
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<span style="color: black; font-family: Verdana, sans-serif;">BAKE 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving. </span><br />
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<span style="color: black; font-family: Verdana, sans-serif;"><strong>kraft kitchens tips</strong></span><br />
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<span style="color: black; font-family: Verdana, sans-serif;">Substitute</span></div>
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<span style="color: black; font-family: Verdana, sans-serif;">Prepare using ground pork.</span></div>
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<span style="color: black; font-family: Verdana, sans-serif;">Substitute</span></div>
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<span style="color: black; font-family: Verdana, sans-serif;">Prepare using <i>Kraft</i> Mozza-Cheddar Light Shredded Cheese.</span></div>
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<span style="color: black; font-family: Verdana, sans-serif;">Note</span></div>
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<span style="color: black; font-family: Verdana, sans-serif;">For best results, use a serrated knife to cut the casserole into wedges to serve.</span></div>
<span style="color: black;"><br /><span style="font-family: Verdana, sans-serif;"></span></span><span style="color: black; font-family: Verdana, sans-serif;"><strong><span style="color: blue;">Original Recipe from:</span></strong> </span><a href="http://www.kraftcanada.com/en/recipes/lazy-cabbage-roll-casserole-124924.aspx"><span style="color: black; font-family: Verdana, sans-serif;">http://www.kraftcanada.com/en/recipes/lazy-cabbage-roll-casserole-124924.aspx</span></a> <span style="color: black;"><br /><span style="font-family: Verdana, sans-serif;"></span></span><span style="color: black; font-family: Verdana, sans-serif;">My Rating: Groceries expense very reasonable </span><br />
<span style="color: black; font-family: Verdana, sans-serif;">Very Easy to make - originally made for 22-Dec-2012 My Christmas Party</span><br />
<span style="color: black; font-family: Verdana, sans-serif;">5 out of 5 (friends asked for the recipe - must be good)</span><br />
<span style="color: black;"><br /><span style="font-family: Verdana, sans-serif;"></span></span><span style="color: black; font-family: Verdana, sans-serif;">Would I make again? Yes. Bonus - Mine came out looking like the recipe picture.</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: blue;">nutritional information</span> serving size = 1-1/4 cups (300 mL)per serving </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Calories 260 Total fat 10 g Saturated fat 4.5 g Cholesterol 40 mg Sodium 900 mg Carbohydrate 24 g Dietary fibre 4 g Sugars 8 g Protein 19 g Vitamin A 20 %DV Vitamin C 40 %DV Calcium 10 %DV Iron 25 %DV </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-4856915486141352132012-10-31T20:00:00.000-07:002013-02-05T14:31:01.602-08:00Pumpkintini<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvsJppWxovtWCyKqaUqSrMs4Z2KPAG0NurHxUlwL75VKcfVAucTbAoig2TodKeCXIJOinFIWxhfnOSagPkhT8ln_8sNvBWg1fRnfA-D9ZvNRlZ73hqvPwWTrZbadUv2YyOK8XrZ8Tp6k/s1600/281436_10151267837250901_596561556_n.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvsJppWxovtWCyKqaUqSrMs4Z2KPAG0NurHxUlwL75VKcfVAucTbAoig2TodKeCXIJOinFIWxhfnOSagPkhT8ln_8sNvBWg1fRnfA-D9ZvNRlZ73hqvPwWTrZbadUv2YyOK8XrZ8Tp6k/s1600/281436_10151267837250901_596561556_n.jpg" height="320" jea="true" width="240" /></a><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
- 2 shots Vanilla or Whipped Cream vodka</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
- 1 shot Kahlua (or other coffee flavored liquor)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
- 2-3 Tablespoons pumpkin puree</div>
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- 1/2 cup of milk</div>
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- honey</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
- crushed graham crackers (food processor works best!)</div>
- ice<br />
- pinch pumpkin pie spice (<em><span style="color: blue;">I used ground cinnamon</span></em>)<br />
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- cinnamon stick (for garnish)</div>
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Start by prepping your martini glass. Rim the glass with honey and dip into crushed graham crackers for a pumpkin “pie” effect.</div>
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Combine pumpkin puree and milk in a cocktail shaker and shake until “frothy” (like a latte!)<br />
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Next, pour in vodka, kahlua and add ice.<br />
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Shake well, then strain into prepared martini glass.<br />
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Sprinkle with pumpkin pie spice and garnish with a cinnamon stick. <br />
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Original post has detailed pictures of instructions.<br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Original Recipe from: <a href="http://www.brit.co/presenting-the-pumpkintini-a-tipsy-take-on-the-pumpkin-spice-latte/">http://www.brit.co/presenting-the-pumpkintini-a-tipsy-take-on-the-pumpkin-spice-latte/</a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">My Rating: Groceries expense ok, I even ended up seeing whipped cream vodka when I went to pick up the vodka - so gave that a try.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Very Easy to make</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">5 out of 5 </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
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<span style="font-family: Georgia, "Times New Roman", serif;">Would I make again? Yes - it was perfect for Halloween Night!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-81026195412309839862012-08-24T19:32:00.000-07:002012-08-24T19:32:15.462-07:00Parmesan Pearl Onions<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAe_ybZcu3hIGVrfZNcseY9xzgwPD6swXEqiMmgM4tdIfK2_8NmcS6ExEOLvqqddVmP0UQxqRuFTSJIgaH5ksgHKYBvE5ITUT2wdxNlsH5eRWDA-SoLbnVPYTACgmLlvUf5qXjYAprkQ/s1600/DSC_8593.JPG"><br /></a></div>
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Servings: Makes 4 bowls of onions</div>
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<h1>
ingredients</h1>
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<div id="ingredients">
1 (10-oz.)pkg. pearl onions<br />1/2 cup grated fresh Parmesan cheese (We used Kraft Parm, probably would try with fresh - dish was a bit salty)<br />1/2 cup half-half<br />1 tbsp. flour<br />1/2 tsp. salt (WE WOULD OMIT THIS)<br />1/4 tsp. Worcestershire sauce<br />1/8 tsp. pepper<br />1/8 tsp. paprika
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preparation</h1>
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First, cook the onions in boiling water to cover 1 minute, then remove
the onions from the water and put them into ice water, while in the ice
water, peel.<br /><br />Second, arrange the onions in a lightly greased 1-quart baking dish, and sprinkle with Parmesan cheese.<br /><br />Lastly,
combine the half-and-half, flour, salt,Worcestershire sauce, pepper.
Stir them well, then pour it on top of the onions. Sprinkle it then with
paprika. Cover and bake at 300 degrees Fahrenheit for 15 minutes or
until tender. Serve with a slotted spoon. </div>
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</div>
<br />Original Recipe from: <a href="http://www.epicurious.com/recipes/member/views/PARMESAN-PEARL-ONIONS-1240698#ixzz24WN6ZG6m" style="color: #003399;">http://www.epicurious.com/recipes/member/views/PARMESAN-PEARL-ONIONS-1240698#ixzz24WN6ZG6m</a><a href="http://www.kraftcanada.com/en/recipes/shrimp-snow-pea-bites-109824.aspx?pf=true"><span style="text-decoration: underline;"></span></a><br />
<br />
<div>
OUR Rating: Groceries expense very reasonable </div>
Very Easy to make<br />
5 out of 5 <br />
<br />
Would we make again? Yes. Completely omit the salt, try again with fresh parm.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-84919461968937305352010-11-26T22:32:00.000-08:002010-11-27T11:05:21.065-08:00Shrimp and Snow Pea Bites with Peanut Sauce<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAe_ybZcu3hIGVrfZNcseY9xzgwPD6swXEqiMmgM4tdIfK2_8NmcS6ExEOLvqqddVmP0UQxqRuFTSJIgaH5ksgHKYBvE5ITUT2wdxNlsH5eRWDA-SoLbnVPYTACgmLlvUf5qXjYAprkQ/s1600/DSC_8593.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAe_ybZcu3hIGVrfZNcseY9xzgwPD6swXEqiMmgM4tdIfK2_8NmcS6ExEOLvqqddVmP0UQxqRuFTSJIgaH5ksgHKYBvE5ITUT2wdxNlsH5eRWDA-SoLbnVPYTACgmLlvUf5qXjYAprkQ/s320/DSC_8593.JPG" alt="" id="BLOGGER_PHOTO_ID_5544304693179672642" border="0" /></a><br /></div><br /><div id="prepItemsEN"> <div class="prepTime"> prep time10 min </div> <div class="totalTime"> total time10 min </div> <div class="makes"> makes 8 </div> </div><br /><div id="recipeGradHeading" class="recipeGradHeading"> <div class="head"> <h1>what you need</h1> </div> </div> <div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 16 fresh snow peas </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/3 cup <i>Kraft</i> Light Smooth Peanut Butter </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 3 Tbsp. water </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 2 tsp. soy sauce </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/2 tsp. sesame oil </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 16 cooked cleaned (with tails left on) medium shrimp (about 1/2 lb/225 g) </div> </div> </div> </div> <div id="recipeGradHeading" class="recipeGradHeading"> <div class="head"> <h1>make it</h1> </div> </div> <div class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <p><strong></strong></p> <p> <strong>MICROWAVE </strong>snow peas in microwaveable bowl on HIGH 2 min. or just until crisp-tender. Immediately rinse under cold water. Drain. </p> <p> <strong>MEANWHILE, </strong>beat peanut butter, water, soy sauce and oil with wire whisk until well blended. </p> <p> <strong>WRAP </strong>1 snow pea around each shrimp; secure with wooden toothpick. Serve as dippers with the peanut sauce. </p> </div> </div> </div> <div id="recipeGradHeading" class="recipeGradHeading"> <div class="head"> <h1>kraft kitchens tips</h1> </div> </div> <div class="stdContBlock"> <div class="textArea"> <div class="tipTitle">Food Facts</div> <div class="tipText">When purchasing snow peas, look for firm pea pods without any blemishes. </div> <div class="tipTitle">Special Extra</div> <div class="tipText">For added flavour, add 1 minced clove garlic and 1 Tbsp. minced gingerroot to the prepared sauce. </div> </div> </div><br /><br />Original Recipe from: <a href="http://www.kraftcanada.com/en/recipes/shrimp-snow-pea-bites-109824.aspx?pf=true"><span style="text-decoration: underline;">http://www.kraftcanada.com/en/recipes/shrimp-snow-pea-bites-109824.aspx?pf=true</span></a><br /><br /><div>OUR Rating: Groceries expense very reasonable </div>Very Easy to make<br />5 out of 5 for the shrimp, 4 out of 5 for the dip (next time we will try the added garlic and ginger root)<br /><br />Would we make again? Yes.<br /><br /><h4>nutritional information <img id="ctl00_SPWebPartManager1_g_8427dac8_5b8f_474b_a0dc_602a11cc2a85_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl00_KFUSRecipeNutritionClassificationHL1_rep_ctl00_imgHL" src="http://www.kraftcanada.com/assets/images/icon/icon_hl_nutritioninfo.png" /> serving size = 2 wrapped shrimp (21 g) and 1 Tbsp. sauce (15 mL)</h4><div id="Showhide" style="display: block;"> <div class="title">per serving</div> <div class="row"> <div class="item1"> <div class="amount"> Calories 90 </div> </div> <div class="item1"> <div class="amount"> Total fat 4.5 g </div> </div> <div class="item1"> <div class="amount"> Saturated fat 1 g </div> </div> </div> <div class="row"> <div class="item1"> <div class="amount"> Cholesterol 45 mg </div> </div> <div class="item1"> <div class="amount"> Sodium 160 mg </div> </div> <div class="item1"> <div class="amount"> Carbohydrate 4 g </div> </div> </div> <div class="row"> <div class="item1"> <div class="amount"> Dietary fibre 1 g </div> </div> <div class="item1"> <div class="amount"> Sugars 1 g </div> </div> <div class="item1"> <div class="amount"> Protein 8 g </div> </div> </div> <div class="row"> <div class="item1"> <div class="amount"> Vitamin A 2 %DV </div> </div> <div class="item1"> <div class="amount"> Vitamin C 6 %DV </div> </div> <div class="item1"> <div class="amount"> Calcium 2 %DV </div> </div> </div> <div class="row"> <div class="item1"> <div class="amount"> Iron 8 %DV </div> </div> </div> <div id="ctl00_SPWebPartManager1_g_8427dac8_5b8f_474b_a0dc_602a11cc2a85_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_pnlExchange"> <div class="HLtitle"><span id="ctl00_SPWebPartManager1_g_8427dac8_5b8f_474b_a0dc_602a11cc2a85_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_lblDietExchange">Diabetes Food Choices</span></div> <div class="HLitem"><span id="ctl00_SPWebPartManager1_g_8427dac8_5b8f_474b_a0dc_602a11cc2a85_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_lblExchange">1 Meat & Alternatives</span></div> </div> <div id="ctl00_SPWebPartManager1_g_8427dac8_5b8f_474b_a0dc_602a11cc2a85_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_pnlBonus"> <div class="HLtitle"><span id="ctl00_SPWebPartManager1_g_8427dac8_5b8f_474b_a0dc_602a11cc2a85_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_lblNutritionBonus">Nutrition Bonus</span></div> <div class="HLitem"><span id="ctl00_SPWebPartManager1_g_8427dac8_5b8f_474b_a0dc_602a11cc2a85_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_lblBonus">This tasty shrimp dish can be part of a healthy eating plan.</span></div> </div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-60824129930309632112010-11-26T22:17:00.000-08:002010-11-27T11:05:42.496-08:00Angel Hair Puttanesca with Chicken<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hpcpYMQKAGgMr7Cqlhn38oC2rkJzPOZ2r8ab6IgqN6swmu8ohztPC490KgAygBN0tSgCblKyj1FxAp4xvwCFXrfisgs-poPiC4jMWbzDg3ZYj90gmkpO2DlUIWanV1XJ5ZgL3G__d4E/s1600/DSC_8598.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hpcpYMQKAGgMr7Cqlhn38oC2rkJzPOZ2r8ab6IgqN6swmu8ohztPC490KgAygBN0tSgCblKyj1FxAp4xvwCFXrfisgs-poPiC4jMWbzDg3ZYj90gmkpO2DlUIWanV1XJ5ZgL3G__d4E/s320/DSC_8598.JPG" alt="" id="BLOGGER_PHOTO_ID_5544298808874876034" border="0" /></a><br /></div><div id="prepItemsEN"> <div class="prepTime"> prep time<span> 10 min</span> </div> <div class="totalTime"> total time<span> 25 min</span> </div> <div class="makes"> makes<span> 4 servings</span> </div> </div><br /><div id="recipeGradHeading" class="recipeGradHeading"> <div class="head"> <h1>What You Need</h1> </div> </div> <div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/2 lb. (8 oz.) angel hair pasta, uncooked </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 2 Tbsp. KRAFT Light Zesty Italian Dressing </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 lb. boneless skinless chicken breasts, cut into strips </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 3 cloves garlic, minced </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/2 tsp. crushed red pepper </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 2 cups tomato-basil spaghetti sauce </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/4 cup chopped pitted kalamata olives<span style="font-style: italic; color: rgb(204, 102, 0);"> (Seriously don't over do the olives - this adds the saltiness to the dish)</span><br /></div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 2 Tbsp. capers </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 2 Tbsp. KRAFT Grated Parmesan Cheese<br /><div id="recipeGradHeading" class="recipeGradHeading"> <div class="head"> <h1>Make It</h1> </div> </div> <div class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <p><strong></strong></p> <p> <strong>COOK </strong>pasta as directed on package. </p> <p> <strong>MEANWHILE, </strong>heat dressing in large nonstick skillet on medium-high heat. Add chicken, garlic and red pepper; cook 3 min., stirring frequently. Stir in spaghetti sauce, olives and capers; cook on medium heat 10 min. or until chicken is done, stirring occasionally. </p> <p> <strong>DRAIN </strong>pasta; transfer to serving plates. Top with sauce mixture and Parmesan. </p> </div> </div> </div><br /></div></div></div></div>Original Recipe from: <a href="http://www.kraftrecipes.com/recipes/angel-hair-puttanesca-chicken-115995.aspx">http://www.kraftrecipes.com/recipes/angel-hair-puttanesca-chicken-115995.aspx</a><br /><br /><div>OUR Rating: Groceries expense very reasonable </div>Very Easy to make<br />4 out of 5 (G. rates it a 3 due to the sauce)<br /><br /><div>Would we make again? Yes. Perhaps a change in the pasta sauce, or adding mushrooms, etc., E. recommends halving the olives due<br /><br /></div>nutritional information <img id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl00_KFUSRecipeNutritionClassificationHL1_rep_ctl00_imgHL" src="http://www.kraftrecipes.com/assets/images/icon/icon_hl_nutritioninfo.png" /> per serving<div id="Showhide" style="display: block;"> <p> </p><div class="row"> <div class="item1"> <div class="amount"> Calories 460 </div> </div> <div class="item1"> <div class="amount"> <a id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl02_lnkRecipeNutritionDescription" href="http://www.kraftrecipes.com/healthy-living-ideas/articles/nutrition-basics/fatcholesterol.aspx?cm_re=1-_-1-_-RecipeNutPanel">Total fat </a> 9 g </div> </div> <div class="item1"> <div class="amount"> <a id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl03_lnkRecipeNutritionDescription" href="http://www.kraftrecipes.com/healthy-living-ideas/articles/nutrition-basics/fatcholesterol.aspx?cm_re=1-_-1-_-RecipeNutPanel">Saturated fat </a> 1.5 g </div> </div> </div> <div class="row"> <div class="item1"> <div class="amount"> <a id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl04_lnkRecipeNutritionDescription" href="http://www.kraftrecipes.com/healthy-living-ideas/articles/nutrition-basics/fatcholesterol.aspx?cm_re=1-_-1-_-RecipeNutPanel">Cholesterol </a> 70 mg </div> </div> <div class="item1"> <div class="amount"> <a id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl05_lnkRecipeNutritionDescription" href="http://www.kraftrecipes.com/healthy-living-ideas/articles/nutrition-basics/sodium.aspx?cm_re=1-_-1-_-RecipeNutPanel">Sodium </a> 1080 mg </div> </div> <div class="item1"> <div class="amount"> <a id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl06_lnkRecipeNutritionDescription" href="http://www.kraftrecipes.com/healthy-living-ideas/articles/nutrition-basics/carbsandfiber.aspx?cm_re=1-_-1-_-RecipeNutPanel">Carbohydrate </a> 57 g </div> </div> </div> <div class="row"> <div class="item1"> <div class="amount"> <a id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl07_lnkRecipeNutritionDescription" href="http://www.kraftrecipes.com/healthy-living-ideas/articles/nutrition-basics/carbsandfiber.aspx?cm_re=1-_-1-_-RecipeNutPanel">Dietary fiber </a> 5 g </div> </div> <div class="item1"> <div class="amount"> <a id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl08_lnkRecipeNutritionDescription" href="http://www.kraftrecipes.com/healthy-living-ideas/articles/nutrition-basics/carbsandfiber.aspx?cm_re=1-_-1-_-RecipeNutPanel">Sugars </a> 10 g </div> </div> <div class="item1"> <div class="amount"> Protein 35 g </div> </div> </div> <div class="row"> <div class="item1"> <div class="amount"> Vitamin A 10 %DV </div> </div> <div class="item1"> <div class="amount"> Vitamin C 15 %DV </div> </div> <div class="item1"> <div class="amount"> <a id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl12_lnkRecipeNutritionDescription" href="http://www.kraftrecipes.com/healthy-living-ideas/articles/nutrition-basics/dairyfoodscalcium.aspx?cm_re=1-_-1-_-RecipeNutPanel">Calcium </a> 15 %DV </div> </div> </div> <div class="row"> <div class="item1"> <div class="amount"> Iron 20 %DV </div> </div> </div> <div class="HLtitle"><span id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_KFUSRecipeClassificationAll1_rep_ctl00_lblHealthyLivingInformation">Healthy Living Information</span></div> <div class="HLitem"><span id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_KFUSRecipeClassificationAll1_rep_ctl01_lblClassification">Low fat</span></div> <div class="HLitem"><span id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_KFUSRecipeClassificationAll1_rep_ctl02_lblClassification"></span></div> <div id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_pnlExchange"> <div class="HLtitle"><span id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_lblDietExchange">Diet Exchange</span></div> <div class="HLitem"><span id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_lblExchange">3 Starch + 2 Vegetable + 3 Meat (L) + 1-1/2 Fat</span></div> </div> <div id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_pnlBonus"> <div class="HLtitle"><span id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_lblNutritionBonus">Nutrition Bonus</span></div> <div class="HLitem"><span id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipeNutrition_repNutritionInfo_ctl14_GWSRecipeNutritionBonus1_repNutritionalExtra_ctl01_lblBonus">Delight your family with this low fat version of a classic Italian pasta dish! </span></div> </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-79977027673706250222010-07-19T16:41:00.000-07:002010-07-19T16:45:04.682-07:00Mâche Salad with Grapefruit and Avocado<div class="black-headline">My new favorite salad....<br /><br />Mâche Salad with Grapefruit and Avocado </div> <i>This salad combines both the tart and fresh taste of grapefruit with the milder avocado and nutty taste of Mâche.</i><br /><br /> 1 clove shallot, finely chopped<br /> 1 tablespoon fresh lime juice<br /> 1/4 cup crème fraîche<br /> 2 tablespoons extra-virgin olive oil<br /> Sea salt and black pepper<br /> 4 ounces Epic Roots Mâche, rinsed<br /> 1 large ripe avocado, cut into wedges<br /> 1 grapefruit, peeled and sectioned<br /><br /> Combine shallot, lime juice and crème fraîche in a small bowl; whisk in olive oil and season to taste with salt and pepper. In a large bowl, toss the Mâche with half the dressing and arrange on plates. Divide avocado and grapefruit between each salad and drizzle with remaining dressing.<br /><br />I just mix it all in one bowl instead of arranging on the plate - still very very tasty.<br /><br />Original Recipe from: <a href="http://www.epicroots.com/recipes/index.cfm?Fuseaction=Detail&ID=89">http://www.epicroots.com/recipes/index.cfm?Fuseaction=Detail&ID=89</a><br /><br /><div>OUR Rating: Groceries expense very reasonable </div>Very Easy to make<br />5 out of 5<br />Would I make again? Yes and I have numerous times.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-73785200383890191212010-03-28T18:19:00.000-07:002010-03-29T18:25:29.211-07:00Fricase of French Beans<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5vuaI8BZ2iLLSlgMWtrsF7jG9LPkBnBik6f_0BTT4v0FYhDGWp70kMkynqxLXGVbmqf27UGARwaj-U77Y6LkwzjXquOieofT0ptbcASm8Gp2s6st86mDR1vKcq7reslzHJAfgOcCfKg/s1600/DSC09452.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5vuaI8BZ2iLLSlgMWtrsF7jG9LPkBnBik6f_0BTT4v0FYhDGWp70kMkynqxLXGVbmqf27UGARwaj-U77Y6LkwzjXquOieofT0ptbcASm8Gp2s6st86mDR1vKcq7reslzHJAfgOcCfKg/s320/DSC09452.JPG" alt="" id="BLOGGER_PHOTO_ID_5454231549216994258" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5_Nvp5nLtWD8s8hOlVlJi4VMa5t6z_ymC0XlA9UtYrjri4ujKWJXEsa8xlx1k_wSTmDzg94hA7t9l0LaMKG5eMObOvto-EEe4xMW3T9kcpC9xUlpiumAuT8wyIJ1bqM74XJ_ASgOubQ/s1600/DSC09444.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5_Nvp5nLtWD8s8hOlVlJi4VMa5t6z_ymC0XlA9UtYrjri4ujKWJXEsa8xlx1k_wSTmDzg94hA7t9l0LaMKG5eMObOvto-EEe4xMW3T9kcpC9xUlpiumAuT8wyIJ1bqM74XJ_ASgOubQ/s320/DSC09444.JPG" alt="" id="BLOGGER_PHOTO_ID_5454231530758250242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVVlWrsBxJvrSL_ogym7CLBvj9ZTow2F3EP3waF97mO9mTZu5r5cUrmb-7P7rSRtynPIACZGZF0v3J2txWPI4CsyH0vEY_I9AEioTYZu4LzSVFQ9uE1jCO_3VMLwUlrU4RIDxgCJl43s/s1600/DSC09449.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVVlWrsBxJvrSL_ogym7CLBvj9ZTow2F3EP3waF97mO9mTZu5r5cUrmb-7P7rSRtynPIACZGZF0v3J2txWPI4CsyH0vEY_I9AEioTYZu4LzSVFQ9uE1jCO_3VMLwUlrU4RIDxgCJl43s/s320/DSC09449.JPG" alt="" id="BLOGGER_PHOTO_ID_5454231536563522274" border="0" /></a><br /></div><p>1 pkt frozen French beans<span style="font-style: italic;"> (we used fresh)</span><br />1 tsp Ginger paste<br />1 cup coconut milk<br />4 tablespoons <a class="fw_link_page" href="http://www.freewebs.com/creolecuisine/productpage.htm">coconut oil</a><br />Salt<br />Pepper<br />Chilli (optional)<br />1lemon</p><p>Heat the oil in a pan.<br />Pour in ginger paste and beans; cook until soft.<br />If using chilli add it now.<br />Add the coconut milk and let simmer until the beans are cooked.<br />Do not cover the pan.<br />Season with salt and pepper to taste. <span style="font-style: italic;">(we added the juice of the lemon here)</span><br /></p><p>You can substitute beans with spinach for preference. Follow exact recipe.</p>Original Recipe from: http://freewebs.com/creolecuisine/creolefoodrecipes.htm<br /><br />OUR Rating: Groceries expense very reasonable<br />Very Easy to make,<br />4 out of 5<br />Would we make again? Yes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-36471565069518611302010-03-28T18:13:00.000-07:002010-03-29T18:25:46.527-07:00Meatballs in Coconut Milk<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1eGx8WTulffBHFdSaA5GMltfFP9cl3BPpEM4ekITSSp7EjBbLoaAYzLzv1imU5oX3XUfW6FP0KiUCEbfUjF1V2MBvyNX6Hvq1XxnkyF5g6zmeBiaZZtEE19g2sVonudb8W43j9lPdXo/s1600/DSC09453.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1eGx8WTulffBHFdSaA5GMltfFP9cl3BPpEM4ekITSSp7EjBbLoaAYzLzv1imU5oX3XUfW6FP0KiUCEbfUjF1V2MBvyNX6Hvq1XxnkyF5g6zmeBiaZZtEE19g2sVonudb8W43j9lPdXo/s320/DSC09453.JPG" alt="" id="BLOGGER_PHOTO_ID_5454230037638695538" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Mt5i1_P3aODmTRslk6R97kjPO_sY07rGp8S7nGLbaxv6sr4UXLgAMDVC4bVAyvjIcOjzErM8vsgx1F_6Ctt_ivSdRreTqEP2zhKk_tk5_Xehw84YwgrxoI-u4FEkWGH9QF95-8bZxuY/s1600/DSC09450.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Mt5i1_P3aODmTRslk6R97kjPO_sY07rGp8S7nGLbaxv6sr4UXLgAMDVC4bVAyvjIcOjzErM8vsgx1F_6Ctt_ivSdRreTqEP2zhKk_tk5_Xehw84YwgrxoI-u4FEkWGH9QF95-8bZxuY/s320/DSC09450.JPG" alt="" id="BLOGGER_PHOTO_ID_5454230027947328962" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9zdAk_nrKATWYO7sjdOzkdjpTtpxRb0hmT71SHcc0aLG7bAukIgtmnCjvVVR4XLR2rZQvmieD8hsq6MsFoMjJjg6HRpQaMKmrhhW-cjeA6x9SJ6P1g9GxzSzQEXSX-sZpHYOjwLSGes/s1600/DSC09446.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9zdAk_nrKATWYO7sjdOzkdjpTtpxRb0hmT71SHcc0aLG7bAukIgtmnCjvVVR4XLR2rZQvmieD8hsq6MsFoMjJjg6HRpQaMKmrhhW-cjeA6x9SJ6P1g9GxzSzQEXSX-sZpHYOjwLSGes/s320/DSC09446.JPG" alt="" id="BLOGGER_PHOTO_ID_5454230019597557330" border="0" /></a><br /></div><p><strong>FISH OR MEAT BALLS IN COCONUT MILK</strong></p><p>6 Fish or meat balls<br />1 tsp Garlic paste<br />1 tsp Ginger paste<br />2 cups coconut milk<br />2 tsp saffron<br />2 bay leaves<br />1 onion (optional)<br />2 tsp coconut oil<br />Salt<br />Pepper</p><p>Heat the oil in a pan.Add the onion if using, the ginger and garlic and stir until golden. Add the saffron and continue to stir. Put the meat or fish ball in the pan until golden and turn once. Pour in the coconut milk. Add the bay leaves cover the pan and let simmer for 20 mins on low heat. Add pepper and salt to taste.Remove from heat and serve with steamed rice and salad or chutney.</p>Original Recipe from: http://freewebs.com/creolecuisine/creolefoodrecipes.htm<br /><br />OUR Rating: Groceries expense very reasonable - due to having saffron at home.<br />Very Easy to make, G didn't like the flowery taste with the saffron though<br />4 out of 5<br />Would we make again? Yes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-3038606084057635982010-03-28T18:07:00.000-07:002010-03-29T18:26:00.143-07:00PAWPAW Chutney<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhAih3DicQowUDQITUQhQrgxQPIhw2S66tZ9GbQbe359teqWGo3OJ5TubGl6TS6a4Qw_OKDbC-1qlwI3cBiqoYL9mnBe0P5h7J2H-Lk7gPf57dTzWo-KGXetm13rg22d2fa6rk7T9qmM/s1600/DSC09447.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhAih3DicQowUDQITUQhQrgxQPIhw2S66tZ9GbQbe359teqWGo3OJ5TubGl6TS6a4Qw_OKDbC-1qlwI3cBiqoYL9mnBe0P5h7J2H-Lk7gPf57dTzWo-KGXetm13rg22d2fa6rk7T9qmM/s320/DSC09447.JPG" alt="" id="BLOGGER_PHOTO_ID_5454228674016390466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQx5N-ItPXqC1NjB9MdDhcOQQD4wFydIQWTCE0c8wxEAu3V7q6Y4OZlwYdxtSmpXfpexjonh5jbwGOU00x2nE0_9ss8V6YmjB5J6u06LucM3GcJBcq4bSGOxLhmSUir7nkAbfEwOWwE4/s1600/DSC09451.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQx5N-ItPXqC1NjB9MdDhcOQQD4wFydIQWTCE0c8wxEAu3V7q6Y4OZlwYdxtSmpXfpexjonh5jbwGOU00x2nE0_9ss8V6YmjB5J6u06LucM3GcJBcq4bSGOxLhmSUir7nkAbfEwOWwE4/s320/DSC09451.JPG" alt="" id="BLOGGER_PHOTO_ID_5454228662114525218" border="0" /></a><br /></div><div><br /></div><br /><p>1 green pawpaw/papaya<br />1 onion<a class="fw_link_page" href="http://www.freewebs.com/creolecuisine/productpage.htm"><br />Coconut oil</a><br />Salt<br />Pepper<br />Chilli (optional)<br />Juice of 1 lemon </p><p>Peel the pawpaw/papaya. Cut in lengthwise and remove the seeds. Wash the pawpaw/papaya well in water. Grate the pawpaw/papaya. Slice the onions and crush the chilli. Heat oil in a pan and fry the onions, next add the grated pawpaw/papaya and stir well now. Add chilli and continue stirring for another 5 mins. Squeeze in the lemon juice and season with salt and pepper. Remove from heat.</p>Original Recipe from: http://freewebs.com/creolecuisine/creolefoodrecipes.htm<br /><br />OUR Rating: Groceries expense very reasonable<br />Very Easy to make, the taste of onions overpower the taste of the papaya<br />4 out of 5<br />Would we make again? Yes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-5157252450324685692009-03-08T18:00:00.003-07:002010-03-29T18:26:26.120-07:00Parjoale - Romanian Meatballs<p>From the Original Site: <span style="font-style: italic;">"Parjoale really means 'burger', but they are perfect made as meatballs. This recipe comes from the Moldovan region of Romania, where virtually every household will have a slightly different recipe for this dish.</span></p> <p style="font-style: italic;">Parjoale are very tasty and since they can be eaten both hot and cold, they are ideal for parties and picnics. As a hot dinner, they go nicely with mash potatoes (Romanians love mash!) and homemade tomato sauce."</p> <p>For 3-4 people, you will need:</p> <ul class="simple"><li>400g minced beef</li><li>½ onion, grated</li><li>½ carrot, grated</li><li>½ pepper, finely chopped</li><li>1 stock cube (or 1 tsp Knorr or other powdered condiment)</li><li>1 egg</li><li>1 tablespoon flour</li><li>2 garlic cloves, crushed</li><li>parsley and dill, either freshly chopped or dried</li><li>Pepper</li></ul> <p>In a small pan place the onion, carrot, pepper and 3 spoons of water, cover and let them sweat for about 10 minutes on a very low heat.</p> <p>When the vegetables are soft, take them off the heat and leave them to cool down for a while, before adding them to the meat together with the egg, flour, crushed garlic, herbs, crushed stock cube and pepper. Combine everything well and then divide the mixture into small ball shapes.</p> <p>Heat 3-4 spoons of oil in a frying pan and cook the meatballs on medium heat for 10-12 minutes, turning them a few times to get them brown all around.</p>Original Recipe from: <a href="http://www.theotherdelia.co.uk/parjoale-meatballs.html">http://www.theotherdelia.co.uk/parjoale-meatballs.html</a> <h4><a href="http://www.retro-housewife.com/artisho-cu-parmezan-recipe.html"> </a></h4> OUR Rating: Groceries expense reasonable<br />Easy to make.<br />5 out of 5<br />Would we make again? Yes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-60588747694034102212009-03-08T18:00:00.002-07:002010-03-29T18:26:44.121-07:00Romanian Vitamin Salad - Salata Vitamina<h2><span class="mw-headline">Ingredients</span><o:p></o:p></h2> <ul type="disc"><li class="MsoNormal" style="">1 <a href="http://recipes.wikia.com/wiki/Carrot" title="Carrot">carrot</a>, <o:p></o:p></li><li class="MsoNormal" style="">1 medium <a href="http://recipes.wikia.com/wiki/Celery_root" title="Celery root">celery root</a>, <o:p></o:p></li><li class="MsoNormal" style="">2 small <a href="http://recipes.wikia.com/wiki/Cucumbers" title="Cucumbers">cucumbers</a>, <o:p></o:p></li><li class="MsoNormal" style="">1 big <a href="http://recipes.wikia.com/wiki/Apple" title="Apple">Apple</a>, <o:p></o:p></li><li class="MsoNormal" style="">3 nice <a href="http://recipes.wikia.com/wiki/Tomatoes" title="Tomatoes">tomatoes</a>, <o:p></o:p></li><li class="MsoNormal" style="">5-6 ripe plums (or 2-3 tablespoons of pitted <a href="http://recipes.wikia.com/wiki/Sour_cherries" title="Sour cherries">sour cherries</a>), <o:p></o:p></li><li class="MsoNormal" style="">1/2 cup <a href="http://recipes.wikia.com/wiki/Sour_cream" title="Sour cream">sour cream</a>, <o:p></o:p></li><li class="MsoNormal" style="">juice from 1/2 <a href="http://recipes.wikia.com/wiki/Lemon" title="Lemon">lemon</a>, <o:p></o:p></li><li class="MsoNormal" style="">1 teaspoon <a href="http://recipes.wikia.com/wiki/Confectioner%27s_sugar" title="Confectioner's sugar">confectioner's sugar</a>, <o:p></o:p></li><li class="MsoNormal" style=""><a href="http://recipes.wikia.com/wiki/Salt" title="Salt">salt</a> <o:p></o:p></li></ul> <h2><a name="Directions"></a><span class="mw-headline">Directions</span><o:p></o:p></h2> <ol start="1" type="1"><li class="MsoNormal" style="">Clean the <a href="http://recipes.wikia.com/wiki/Carrot" title="Carrot">carrot</a> and <a href="http://recipes.wikia.com/wiki/Celery_root" title="Celery root">celery root</a>, julienne, place in a salad bowl, add thinly sliced <a href="http://recipes.wikia.com/wiki/Cucumbers" title="Cucumbers">cucumbers</a> and <a href="http://recipes.wikia.com/wiki/Apple" title="Apple">Apple</a>, peeled, seeded and sliced <a href="http://recipes.wikia.com/wiki/Tomatoes" title="Tomatoes">tomatoes</a>, sliced plums or pitted <a href="http://recipes.wikia.com/wiki/Sour_cherries" title="Sour cherries">sour cherries</a>. <o:p></o:p></li><li class="MsoNormal" style="">Mix everything with the <a href="http://recipes.wikia.com/wiki/Sour_cream" title="Sour cream">sour cream</a> to which you added <a href="http://recipes.wikia.com/wiki/Lemon_juice" title="Lemon juice">lemon juice</a>, <a href="http://recipes.wikia.com/wiki/Sugar" title="Sugar">Sugar</a> and <a href="http://recipes.wikia.com/wiki/Salt" title="Salt">salt</a>, just before serving. <o:p></o:p></li></ol><br />Original Recipe from: <span style="font-family:Arial;"><a href="http://recipes.wikia.com/wiki/Vitamin_salad">http://recipes.wikia.com/wiki/Vitamin_salad</a><o:p></o:p></span> <h4><a href="http://www.retro-housewife.com/artisho-cu-parmezan-recipe.html"> </a></h4>OUR Rating: Groceries expense okay<br />Super Super Easy to make.<br />5 out of 5<br />Would we make again? Yes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-52133041454453252562009-03-01T18:00:00.003-08:002010-04-11T16:34:05.882-07:00Apple and Leek Salad<div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKnxhR2tLyZwvlWpjbuDnN3Um3FDV62X4pMaXutNooE6EqXnvaYcrOgbAcYPu24njrGnbheM6bSF388J5yElSMlVHYcaThRzEl94FC0_oloi-R1LXUDxQIxOoLTuhNUo0oU7N1zDR9K0/s1600-h/2009-03-01+German+Night+008.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5310557852942071058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKnxhR2tLyZwvlWpjbuDnN3Um3FDV62X4pMaXutNooE6EqXnvaYcrOgbAcYPu24njrGnbheM6bSF388J5yElSMlVHYcaThRzEl94FC0_oloi-R1LXUDxQIxOoLTuhNUo0oU7N1zDR9K0/s320/2009-03-01+German+Night+008.jpg" /></a><br /></div><br /><p>From Original Site: <span style="FONT-STYLE: italic">"Leeks store well through the winter and are a very popular German vegetable. Used instead of onions in many recipes, they are a bit milder than onions, although they can still bite when raw. Try them in this salad with apples and cream."</span></p><p style="font-family:arial;"><span style="font-size:85%;">Makes 4 servings</span></p><h3 style="FONT-WEIGHT: normal;font-family:arial;" ><span style="font-size:85%;">Prep Time: 15 minutes</span></h3><h3 style="FONT-WEIGHT: normal;font-family:arial;" ><span style="font-size:85%;">Cook Time: 0 minutes</span></h3><h3>Ingredients:</h3><ul><li>2 apples, cored and chopped, about 2 cups</li><li>1 medium leek, cleaned and chopped, about 1 cup</li><li>2 tsp. lemon juice</li><li>1 tsp. sugar, or to taste</li><li>1/4 tsp. salt</li><li>1 T. neutral salad oil (walnut or canola, etc.)</li><li>2 T. cream</li><li>Freshly ground black pepper to taste</li></ul><h3>Preparation:</h3><p>Mix apples and leeks in a bowl and sprinkle with lemon juice to keep the apples from browning.</p><p>Whisk together sugar, salt, oil, cream and pepper until sugar dissolves and salad dressing is thick. Pour over salad and toss. Taste salad and season, if necessary (more sugar or salt).</p><p>Let salad sit for 10 minutes before serving.</p><br />Original Recipe from: <span style="TEXT-DECORATION: underline"><a href="http://germanfood.about.com/od/saladsandsides/r/apple-leeksalad.htm">http://germanfood.about.com/od/saladsandsides/r/apple-leeksalad.htm</a><br /></span>OUR Rating: Groceries expense very reasonable<br />Easy to make although time consuming.<br />5 out of 5<br /><p><br />Would we make again? Yes. </p><p>Made Again on 11-Apr-2010</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-52289105389144327532009-03-01T18:00:00.002-08:002009-03-07T13:14:57.631-08:00Spaetzle (Noodles)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFO5Dkcfflbj5SDvjXAsaKWV9dtntGNsGABNdFLjuUNjuBIg5bpmF686rhTDna_O7RDPBRCaITS0wlVxp1XmKl-jXERwiqLjQpz7HUsQw6yndoQx7SPKbqqA5BWe8l-14gTlnR8qDCt8/s1600-h/2009-03-01+German+Night+007.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFO5Dkcfflbj5SDvjXAsaKWV9dtntGNsGABNdFLjuUNjuBIg5bpmF686rhTDna_O7RDPBRCaITS0wlVxp1XmKl-jXERwiqLjQpz7HUsQw6yndoQx7SPKbqqA5BWe8l-14gTlnR8qDCt8/s320/2009-03-01+German+Night+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5310556337495451282" border="0" /></a><br /></div><div style="text-align: center;"><p><strong><span style="color: rgb(255, 74, 74);">Ingredients:</span></strong><br /> *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*</p> <p>3 cup flour -- unbleached<br /> 1 tsp salt<br /> 1/4 tsp nutmeg<br /> 4 eggs -- beaten<br /> 1/4 cup butter</p> <p><strong><span style="color: rgb(255, 74, 74);">Cooking:</span></strong><br /> *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*</p> <p>Sift flour, salt and nutmeg together in a bowl.<br /></p><p>Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon.<br /></p><p>Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.<br /></p><p>Using a spaetzle machine or a colander with medium holes,<br /></p><p>press the noodles into a large pot full of boiling salted water.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNtcwvSwYXSbXicnCpzmm1GSLjfsLGyH57RP4DAjw0hDeVu-QFJvk9YFp4Mow2aBATbKslUIRev0b4O6JTKACTTsuWqhasM4nXTMQylEDJy9z2wpBUZbQRBZ8ae_cOcPHk6Op3LcGryw/s1600-h/2009-03-01+German+Night+004.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNtcwvSwYXSbXicnCpzmm1GSLjfsLGyH57RP4DAjw0hDeVu-QFJvk9YFp4Mow2aBATbKslUIRev0b4O6JTKACTTsuWqhasM4nXTMQylEDJy9z2wpBUZbQRBZ8ae_cOcPHk6Op3LcGryw/s320/2009-03-01+German+Night+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5310556316288678994" border="0" /></a></p><p>Cook noodles in the water about 5 minutes or until they rise to the surface.<br /></p><p>Lift noodles out and drain on paper towels.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1nyeAIw7QKHmy7Nl5JcSbQ6_8XaLanzxomiXxfp4lRIVTHnOR-Zo1PwFi8WxAMWl3o6bGJ61l0JEf0bcErNtUCgy_FnIgFmQsK-FekZzksd-FbIDQcGuEq6OAywbGQZvglIXoIS_ZRA/s1600-h/2009-03-01+German+Night+005.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1nyeAIw7QKHmy7Nl5JcSbQ6_8XaLanzxomiXxfp4lRIVTHnOR-Zo1PwFi8WxAMWl3o6bGJ61l0JEf0bcErNtUCgy_FnIgFmQsK-FekZzksd-FbIDQcGuEq6OAywbGQZvglIXoIS_ZRA/s320/2009-03-01+German+Night+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5310556324932353394" border="0" /></a><br /></p><p>Brown noodles in melted butter over low heat.</p></div>Original Recipe from: <span style="text-decoration: underline;"><a href="http://http//www.germanculture.com.ua/recipes/blmain9.htm">http://www.germanculture.com.ua/recipes/blmain9.htm</a><br /></span>OUR Rating: Groceries expense very reasonable<br />Easy to make although time consuming.<br /><div>5 out of 5 </div><br /><div>Would we make again? Yes.<br /><br /><div style="text-align: center;">We did half the batch browned in melted butter (left side below)<br /></div></div> <div style="text-align: center;"><span style="text-decoration: underline;"></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7XJErCuhHc31XBnJ0psEDFp2uuRorBzqUEKoU26E6IpfGmvHxeMJ7-SoIu-hW-ueaH8YJUR4lZpCqSZMAeGvLMAhzcEBnKH-QgbkOnQnRTapXGtmQMi4-e11Vw9LGIFwSQSSVQ2XG6o/s1600-h/2009-03-01+German+Night+010.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7XJErCuhHc31XBnJ0psEDFp2uuRorBzqUEKoU26E6IpfGmvHxeMJ7-SoIu-hW-ueaH8YJUR4lZpCqSZMAeGvLMAhzcEBnKH-QgbkOnQnRTapXGtmQMi4-e11Vw9LGIFwSQSSVQ2XG6o/s320/2009-03-01+German+Night+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5310556350355796530" border="0" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-23996546196437461892009-03-01T18:00:00.001-08:002009-03-07T13:03:52.319-08:00Jagerschnitzel<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3AtGHHbVXF9V52dw1Nwa__R78MqfauWyzXBHWx_DcHBOpe_dEmafUQS2s-E9HZgDpOOzU4aX7GJ9etAB6w1wzZi3RoFi-zsrxQisZI7MmvRDjOxj7lk95hz_QGrP9SH6u7ugo2Wh_qA/s1600-h/2009-03-01+German+Night+009.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3AtGHHbVXF9V52dw1Nwa__R78MqfauWyzXBHWx_DcHBOpe_dEmafUQS2s-E9HZgDpOOzU4aX7GJ9etAB6w1wzZi3RoFi-zsrxQisZI7MmvRDjOxj7lk95hz_QGrP9SH6u7ugo2Wh_qA/s320/2009-03-01+German+Night+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5310553107738221714" border="0" /></a><br /></div><table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td style="padding-right: 10px;" valign="top"><div><span style="font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:11;" >Prep Time: </span>15 Minutes</div><div><span style="font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:11;" >Cook Time: </span>25 Minutes</div></td> <td style="border-left: 1px solid rgb(236, 233, 216); padding-left: 10px;"><div><span style="font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:11;" >Ready In: </span>40 Minutes</div><div><span style="font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:11;" >Servings: </span>4</div></td> </tr> </tbody></table> <div style="padding-top: 12px; padding-bottom: 4px;">"This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad."</div><div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;" >Ingredients:</span></div><table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 cup bread crumbs</div><div style="margin: 0px 8px 4px 0px;">1 tablespoon all-purpose flour</div><div style="margin: 0px 8px 4px 0px;">salt and pepper to taste</div><div style="margin: 0px 8px 4px 0px;">2 tablespoons vegetable oil</div><div style="margin: 0px 8px 4px 0px;">4 pork steaks or cutlets, pounded thin</div><div style="margin: 0px 8px 4px 0px;">1 egg, beaten</div></td> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 medium onion, diced</div><div style="margin: 0px 8px 4px 0px;">1 (8 ounce) can sliced mushrooms</div><div style="margin: 0px 8px 4px 0px;">1 1/2 cups water</div><div style="margin: 0px 8px 4px 0px;">1 cube beef bouillon</div><div style="margin: 0px 8px 4px 0px;">1 tablespoon cornstarch</div><div style="margin: 0px 8px 4px 0px;">1/2 cup sour cream</div></td> </tr> </tbody></table> <div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;" >Directions:</span></div><table border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">1.</td> <td style="padding-bottom: 8px;" valign="top">In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">2.</td> <td style="padding-bottom: 8px;" valign="top">Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.</td> </tr> </tbody></table> <table style="margin-top: 14px; color: rgb(102, 102, 102); font-family: Arial,Helvetica,sans-serif; font-size: 9px;" border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td>ALL RIGHTS RESERVED © 2009 Allrecipes.com</td> <td align="right">Printed from Allrecipes.com 3/7/2009</td></tr></tbody></table><div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSDJnGB9Ka8iDea4hKhyphenhyphenELolVvZ0AgFBFlrZuezuulZeqg0XLNvpxUs6b8t7dYrgj8FOajR1eUBaovtereXU8b0tGTuosm913xegx0gmrVGQZ_3gku0CNNX6rIVU0oAgFeArKD_6Z_Pc/s1600-h/2009-03-01+German+Night+006.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSDJnGB9Ka8iDea4hKhyphenhyphenELolVvZ0AgFBFlrZuezuulZeqg0XLNvpxUs6b8t7dYrgj8FOajR1eUBaovtereXU8b0tGTuosm913xegx0gmrVGQZ_3gku0CNNX6rIVU0oAgFeArKD_6Z_Pc/s320/2009-03-01+German+Night+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5310553122343618786" border="0" /></a><br /></div></div> Original Recipe from: <span style="text-decoration: underline;"><a href="http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=60708&servings=4">http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=60708&servings=4</a><br /></span>OUR Rating: Groceries expense very reasonable<br />Very Easy to make<br /><div>5 out of 5 </div><br /><div>Would we make again? Yes.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicgcuJ9l-m4UNGJqlaDSks1rA8_N3LzxEC12vDiwSPcetbgL36sdfP95xGZ2-g3juycRQxU35HLdNkwjdgdcH-q_xeLUTWaCorWN-RHFdHSRxEv7oN3MJP7qIZcH8gyp8KYNM0FJZAno/s1600-h/2009-03-01+German+Night+011.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicgcuJ9l-m4UNGJqlaDSks1rA8_N3LzxEC12vDiwSPcetbgL36sdfP95xGZ2-g3juycRQxU35HLdNkwjdgdcH-q_xeLUTWaCorWN-RHFdHSRxEv7oN3MJP7qIZcH8gyp8KYNM0FJZAno/s320/2009-03-01+German+Night+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5310553133251473250" border="0" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-92188725527943405712009-03-01T17:59:00.000-08:002009-03-07T13:28:26.329-08:00German Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AVhTyITekCwUwfHT6EMnTrOoBXxeO56nOPl0h7QrGA3xkOPqlxe7mpCnCYVi-_a5vS9sphpFOliFNNIMiejHXGtqmKfkKtboEihZeYFS6aBAyjHC9lQ8igbLYqiNr_gaeJH1Ro2GDP0/s1600-h/2009-03-01+German+Night+013.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AVhTyITekCwUwfHT6EMnTrOoBXxeO56nOPl0h7QrGA3xkOPqlxe7mpCnCYVi-_a5vS9sphpFOliFNNIMiejHXGtqmKfkKtboEihZeYFS6aBAyjHC9lQ8igbLYqiNr_gaeJH1Ro2GDP0/s320/2009-03-01+German+Night+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5310560787856896130" border="0" /></a><br /></div>Ingredients:<br />Whatever looks good.<br /><br />Instructions:<br />Go to local grocery store, head towards the bakery department, look for a German cake, purchase and take home. Enjoy.<br /><br />Original Recipe from: N/A<span style="text-decoration: underline;"><br /></span>OUR Rating: Groceries expense okay<br />Super Super Easy to make.<div>5 out of 5 </div><br />Would we make again? Yup.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-63089601291864367692009-02-22T18:00:00.004-08:002009-03-03T20:28:14.238-08:00Swiss Chard with Garlic and Oregano<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4pdECc9Xw8ZEu3TNTDdWVmtVx5480OxvMZeO2A7D3UzwK_vbvzdm2JoDyCZMkRVA3KySoDLOWElIkhpCbpi0LLKF7OE7raBo2jJ3dIFdM_XnEjzcz_3jxzRM7NwSV6m0s4zZ_kOqY94/s1600-h/2009-02-22+Sweden+Night+017.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4pdECc9Xw8ZEu3TNTDdWVmtVx5480OxvMZeO2A7D3UzwK_vbvzdm2JoDyCZMkRVA3KySoDLOWElIkhpCbpi0LLKF7OE7raBo2jJ3dIFdM_XnEjzcz_3jxzRM7NwSV6m0s4zZ_kOqY94/s320/2009-02-22+Sweden+Night+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5309184045968742098" border="0" /></a><br /></div><br />From the original site:<br /><div><span style="font-size:85%;"><span style="font-style: italic;">After you rinse and drain the chard, there should be just enough water clinging to the leaves for it to wilt.<br /><br />Yield 2 servings (serving size: about 1/2 cup)<br /><br /></span><span style="font-size:100%;">Ingredients<br />10 cup coarsely chopped Swiss chard (about 10 ounces)<br />1 teaspoon olive oil<br />1 garlic clove, minced<br />1/4 teaspoon dried oregano<br />1/8 teaspoon salt<br />Dash of black pepper<br />2 teaspoons red wine vinegar<br /><br />Preparation<br />Rinse Swiss chard with cold water; drain chard well.<br /><br />Heat oil in a large nonstick skillet over medium-high heat.<br /><br />Add garlic, and sauté 1 minute or until slightly golden. Add chard.<br /><br />Cover and cook 1 minute or until chard begins to wilt.<br /><br />Stir in oregano, salt, and pepper.<br /><br />Cover and cook 5 minutes or until tender, stirring occasionally.<br /><br />Remove from heat; stir in vinegar.</span><span style="font-style: italic;"><br /></span></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ltg20yYbHgQIOS5X3CfJ1UzglbXzJHcFk0tNxL8HcvWDEUpdte8plIGwf2JigZ-K2unQqwQS2MJSm_UfzcHSAKsBT61UN3sLMEK51qXkmLfDL_OfUKtk9mJLoYufzCRZWtHQbIfoAxk/s1600-h/2009-02-22+Sweden+Night+007.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ltg20yYbHgQIOS5X3CfJ1UzglbXzJHcFk0tNxL8HcvWDEUpdte8plIGwf2JigZ-K2unQqwQS2MJSm_UfzcHSAKsBT61UN3sLMEK51qXkmLfDL_OfUKtk9mJLoYufzCRZWtHQbIfoAxk/s320/2009-02-22+Sweden+Night+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5309184094003367986" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vFgd-qfAOX4X74HGdFYnGLF1gWUZzGUMZnW40qzH4Xtjnm2abk8bMtjgEq4EsJ4KKx0luk3eKILob15VtBc-wZivdtJa60ivRwZxdHv82XHRy_nnAdX6_JVJdbKDjZTzvRp8WiEte6g/s1600-h/2009-02-22+Sweden+Night+011.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vFgd-qfAOX4X74HGdFYnGLF1gWUZzGUMZnW40qzH4Xtjnm2abk8bMtjgEq4EsJ4KKx0luk3eKILob15VtBc-wZivdtJa60ivRwZxdHv82XHRy_nnAdX6_JVJdbKDjZTzvRp8WiEte6g/s320/2009-02-22+Sweden+Night+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5309184051703477970" border="0" /></a><br /></div><br /><br /></div> Original Recipe from: <span style="text-decoration: underline;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=385305">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=385305</a><br /></span>OUR Rating: Groceries expense very reasonable<br />Very Easy to make<br /><div>5 out of 5 </div><br /><div>Would we make again? Yes. Surprisingly this was very tasty.<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-59693715894943165112009-02-22T18:00:00.003-08:002009-03-03T20:30:22.105-08:00Chocolate Cream Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6utUOmZ0Yrz7PnCvzbFpbg6ScX2YVREyqlDvJ4Wm1EsZIuJvuKpDuN2c52V_hFtWkizseKb5QWqTGvBBpPrNgG37aN0pRwdzyfjMBcmDdJWqVIzQmPpTVJWSOJa5yZDt7QLDwJ-sMc4/s1600-h/2009-02-22+Sweden+Night+023.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6utUOmZ0Yrz7PnCvzbFpbg6ScX2YVREyqlDvJ4Wm1EsZIuJvuKpDuN2c52V_hFtWkizseKb5QWqTGvBBpPrNgG37aN0pRwdzyfjMBcmDdJWqVIzQmPpTVJWSOJa5yZDt7QLDwJ-sMc4/s320/2009-02-22+Sweden+Night+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5309185006127632514" border="0" /></a><br /></div><div><br /><br />From the original site:<br /><span style="font-size:85%;"><span style="font-style: italic;">This is a wonderful recipe to have in your repetoire because you can vary it to make </span><span style="font-style: italic;">many classic cream pies, including chocolate, banana, butterscotch, eggnog or </span><span style="font-style: italic;">coconut. Of course, you can always get un-traditional and start coming up with new </span><span style="font-style: italic;">variations. How about tropical flavors like fresh pineapple and mango, or perhaps a </span><span style="font-style: italic;">Peaches and Cream Pie, or maybe a Chocolate Banana Cream? Once you read the</span> <span style="font-style: italic;">basic instructions, you'll get endless ideas of how to vary them. Have fun!</span></span><br /><br />The Basic Recipe<br />3/4 Cups sugar<br />1/3 Cups flour<br />1/4 tsp. salt<br />2 Cups whole milk<br />2 eggs or 3 egg yolks<br />1 T. butter<br />1 tsp. vanilla<br />1 baked and cooled 9 in. pie shell<br />whipped cream to top pie<br /><br />The Basic Instructions<br />In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth,<br />and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth<br />and thickened, about 2 minutes, then remove from heat.<br /><br />Beat the eggs or egg yolks with the remaining cup of milk. Temper the egg mixture<br />with a small amount of the slightly cooled milk mixture then blend this into the larger<br />saucepan with the cooling milk mixture.<br /><br />Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat<br />and simmer until mixture thickens a bit more, about 1 minute.<br /><br />Remove from the heat and stir in butter and vanilla. Cool slightly and pour into the<br />baked pie shell.<br /><br />Cool completely then cover top of pie with sweetened whipped cream or whipped<br />topping.<br /><br /><span style="font-weight: bold;">Cream Pie Variations</span><br /><span style="color: rgb(204, 0, 0);">Chocolate Cream Pie</span><br /><span style="color: rgb(204, 0, 0);">Make basic filling and add 1/2 cup semi-sweet chocolate chips to hot filling in pan. Stir</span><br /><span style="color: rgb(204, 0, 0);">until chocolate melts completely.</span><br /><br />Banana Cream Pie<br />Make basic filling, cool. Slice 2 or 3 bananas into bottom of pie shell. Pour cooled basic<br />filling (or chocolate filling) on top.<br /><br />Coconut Cream Pie<br />Stir 1 cup flaked coconut into basic filling just before pouring into pie shell. Sprinkled<br />toasted coconut on top of the whipped cream for a beautiful and tasty presentation.<br /><br />Butterscotch Cream Pie<br />Substitute 3/4 cup firmly packed brown sugar instead of white sugar in basic filling<br />recipe, and increase the butter to 3 tablespoons. Cook in the same manner as the<br />basic filling.<br /><br />Eggnog Cream Pie<br />Stir in 1/4 tsp. nutmeg into the basic mixture. Sprinkle a small amount of nutmeg on the<br />whipped cream.<br /><br /><span style="font-size:78%;">About the Author<br />Cheri Sicard is a self confessed dessert-a-holic and the editor of FabulousFoods.com, where you can find lots of other great recipes, cooking articles, holiday and entertaining ideas, celebrity chef interviews and free cooking newsletters. Visit her at Fabulous Foods.com</span><br /><br /></div> Original Recipe from: <span style="text-decoration: underline;"><a href="http://www.oldfashionedliving.com/creampie.html">http://www.oldfashionedliving.com/creampie.html</a><br /></span><a href="http://www.theworldwidegourmet.com/recipes/rosti-basic-recipes/"></a>OUR Rating: Groceries expense very reasonable<br />Easy to make<br /><div>5 out of 5 </div><br /><div>Would we make again? Yes. A chocolate pie that is not overly sweet.<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-53079639901069885102009-02-22T18:00:00.002-08:002009-03-03T20:34:17.840-08:00Rösti - Basic recipe<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWNHtaNX27ZuRjGtm1kBZWv3AuuS41zJOLjT3JqMQxUtSFH3QYhpVnOZYtbM-QNw9itxxIeRuG9w0Gp-7Jm5y08UcJM6TPqtEDSzSFOkeYNzgIiEYrOLOJ5g5pggLpjFm0NC8U6d6mMI/s1600-h/2009-02-22+Sweden+Night+008.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWNHtaNX27ZuRjGtm1kBZWv3AuuS41zJOLjT3JqMQxUtSFH3QYhpVnOZYtbM-QNw9itxxIeRuG9w0Gp-7Jm5y08UcJM6TPqtEDSzSFOkeYNzgIiEYrOLOJ5g5pggLpjFm0NC8U6d6mMI/s320/2009-02-22+Sweden+Night+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5309185858181106898" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJC37dfU9s8OiKIkjw2BZT-zgorApGHyOkH-i7pWydbTnEceW3RH01NlMUlHVEfW6JUi0siD9iSH2yTmXRqpe4C1XUq-hLdN10D5K4OJefY8rExC7VpbabuXdpO4XFNPWZTzPkiKIoA8/s1600-h/2009-02-22+Sweden+Night+022.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJC37dfU9s8OiKIkjw2BZT-zgorApGHyOkH-i7pWydbTnEceW3RH01NlMUlHVEfW6JUi0siD9iSH2yTmXRqpe4C1XUq-hLdN10D5K4OJefY8rExC7VpbabuXdpO4XFNPWZTzPkiKIoA8/s320/2009-02-22+Sweden+Night+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5309185866707049426" border="0" /></a><br /></div><div><br />From the original site:<br /><br />Flavors of Switzerland<br />Total time: 30 to 60 minutes<br />Preparation time using cooked potatoes: 30 minutes<br />Preparation time using raw potatoes: 1 hour<br />Difficulty: Easy<br />Chef's Note<br /><span style="font-style: italic;font-size:85%;" >Tips<br />There are 2 ways of making rösti<br />- with cooked potatoes<br />- or with raw potatoes.<br />Both are delicious, with a slight difference in flavor between the two. When you use potatoes cooked the day before, making rösti at dinnertime become very quick.<br />I confess I made numerous unsuccessful attempts at making them. During a trip to Switzerland, seated on a terrace, I asked a local woman near me if she had any secrets that cookbooks generally don't provide.<br />She asked if I had a good "Kartofell" - the grater should have large holes, because if the grated potatoes are too fine, you'll end up with mashed potato.<br />Secondly, if you're using cooked potatoes, cook them a day ahead in boiling water, with their skins on, and remove when only three-quarters cooked. Once cooled, peel them at the last minute and they'll grate easily. Otherwise they turn to mush... farewell, rösti.<br />With these two tips, I've never been unsuccessful in making rösti again!</span><br /><br />Ingredients<br />- 1 kg (2 1/4 lb.) Potatoes<br />- 4 tbsp. fat or oil<br />- A pinch of salt<br /><br />DIRECTIONS:<br />Preparation with cooked potatoes - 30 minutes<br />1. peel the boiled potatoes (see notes above); grate them with a rösti grater with large holes; sprinkle each layer with salt;<br />2. heat the fat in a skillet; add the potatoes; sauté over low heat for 20 minutes, stirring occasionally with a spatula;<br />3. reform the potatoes and flatten into a cake; continue cooking for 10 minutes longer until a crust forms;<br />4. flip like a pancake if you're Swiss and have the knack - otherwise, turn out onto a plate and return to the skillet.<br /><br />Preparation with raw potatoes - 1 hour<br />1. peel the raw potatoes; grate them with a rösti grater with large holes;<br />2. melt the fat in a skillet; add the potatoes, season with salt; stir a few times to coat the potatoes with the fat;<br />3. reduce the heat and cook, covered, for 30 minutes;<br />4. reform the potatoes and flatten into a cake; continue cooking for 20 minutes over high heat to form a crust;<br />5. flip like a pancake if you're Swiss and have the knack - otherwise, turn out onto a plate and return to the skillet.<br /><br /></div> Original Recipe from: <a href="http://www.theworldwidegourmet.com/recipes/veal-scaloppini-zurich-style/"></a><a href="http://www.theworldwidegourmet.com/recipes/rosti-basic-recipes/">http://www.theworldwidegourmet.com/recipes/rosti-basic-recipes/</a><br />OUR Rating: Groceries expense very reasonable<br />A bit of skill and time required to make<br /><div>4 out of 5 </div><br /><div>Would we make again? Yes. Although a lot of work. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-12845646270635932492009-02-22T18:00:00.001-08:002009-03-03T20:39:42.995-08:00Veal Scaloppini Zurich-Style Recipe<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExAJK8VvsWNbtxFUESazUmtWqCalMcivV0e1MmdvkFbxZqvqy8BvTA7s1NXAFXwwW6quJg2l13o3te7-yYH6uxInHAj9W_PPHrgU-8ZRA7XNvApfjS1cClvdzq3_zG_GX11yEi6erGHc/s1600-h/2009-02-22+Sweden+Night+019.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExAJK8VvsWNbtxFUESazUmtWqCalMcivV0e1MmdvkFbxZqvqy8BvTA7s1NXAFXwwW6quJg2l13o3te7-yYH6uxInHAj9W_PPHrgU-8ZRA7XNvApfjS1cClvdzq3_zG_GX11yEi6erGHc/s200/2009-02-22+Sweden+Night+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5309187273158735730" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHbG4kX9Dd2aPSfmKxo5hPLSgSvN4Yr17r64E8ppIeuk3sXZuOAIdncZm8bGXckEnjsnCXl-3RruZ9lA_c2Rs-34XITq1jHy0z_HQ3m5SnSJaAMjE44WRJ9YEIkAye5JabajHAuj9JRE/s1600-h/2009-02-22+Sweden+Night+015.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHbG4kX9Dd2aPSfmKxo5hPLSgSvN4Yr17r64E8ppIeuk3sXZuOAIdncZm8bGXckEnjsnCXl-3RruZ9lA_c2Rs-34XITq1jHy0z_HQ3m5SnSJaAMjE44WRJ9YEIkAye5JabajHAuj9JRE/s200/2009-02-22+Sweden+Night+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5309186663527165458" border="0" /></a><br /></div><div>From the original site:<br />Flavors of Switzerland<br />Total time: 15 to 30 minutes<br />Preparation time: 10 minutes<br />Cooking time: 15 minutes<br />Difficulty: Easy<br />Chef's Note<br />A classic explained by Chef Karl Rodekirchen of Le Jardin Restaurant in the Arabella Sheraton Neues Schloss in Zurich.<br />Serve with Zurich-style rösti, naturally.<br /><br /></div> <div>Ingredients for 4 servings<br />- 600 g (1 lb. 5 oz.) Veal, thinly sliced by hand<br />- 250 g (9 oz.) fresh Mushrooms, sliced<br />- 1 onion, thinly sliced<br />- 1 tbsp. oil<br />- 200 ml (3/4 cup) white wine<br />- 200 ml (3/4 cup) heavy cream<br />- 20 g (4 tsp.) butter and 20 g (8 tsp.) flour<br />- Salt and pepper<br /><br /><br />DIRECTIONS:<br />1. Sauté the meat in very hot oil and brown on both sides;<br />2. add the mushrooms and onion; season with salt and pepper; sauté everything;<br />3. add the wine and cream, blend in the beurre manié (the butter combined with the flour);<br />4. bring to a boil and remove from the heat once the sauce has thickened.<br /><br /><br /></div> Original Recipe from: <a href="http://www.theworldwidegourmet.com/recipes/veal-scaloppini-zurich-style/">http://www.theworldwidegourmet.com/recipes/veal-scaloppini-zurich-style/</a><br />OUR Rating: Groceries expense very reasonable<br />Very Easy to make<br /><div>5 out of 5 </div><br /><div>Would we make again? Yes. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-14630671559855589262009-02-22T18:00:00.000-08:002009-03-03T19:47:49.124-08:00Cheese Ramkin<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYQzRuQRmIK4OwYamKL-gw3_yXW68ZA27w-alNDzGdO70lWQNv8I8USnsDo-N9hz30v-sn4S4pUKYJ78s8NcTdjsWfsRJDbXzsCPHbJdnJv-FADBpS7FhtCyPXTqb7OILeG5EhYfXA4Y/s1600-h/2009-02-22+Sweden+Night+004.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYQzRuQRmIK4OwYamKL-gw3_yXW68ZA27w-alNDzGdO70lWQNv8I8USnsDo-N9hz30v-sn4S4pUKYJ78s8NcTdjsWfsRJDbXzsCPHbJdnJv-FADBpS7FhtCyPXTqb7OILeG5EhYfXA4Y/s320/2009-02-22+Sweden+Night+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5309173939126742546" border="0" /></a><br /></div><div><br />From the original site:<br />"This is a recipe from my ninety three year old grandmother from Switzerland. She is still<br />making these cheesy bite sized puff pastry appetizers that can be served at room temperature<br />or hot out of the oven. Once you have had one, good luck stopping."<br /><br />Servings: 12<br /><br /></div><div>INGREDIENTS:<br />1 (17.25 ounce) package frozen puff pastry, thawed <span style="font-style: italic; color: rgb(255, 102, 0);">(we used pre-made frozen puff pastry tarts)</span><br />1 tablespoon all-purpose flour<br />1/8 teaspoon ground black pepper<br />1 egg<br />1 pinch ground nutmeg<br />1 cup milk<br />2 cups shredded Gruyere cheese<br /><br />DIRECTIONS:<br />1. Preheat the oven to 400 degrees F (200 degrees C).<br />2. Roll out the puff pastry sheets to 1/4 inch thickness on a lightly floured surface. Cut into 3<br />inch squares. Press the squares into the cups of two 12 cup muffin tins to make pastry cups.<br />3. In a medium bowl, whisk together the egg, milk, flour, pepper and nutmeg. Stir in cheese<br />until evenly blended. Distribute the mixture evenly amongst the pastry cups.<br />4. Bake for 12 to 15 minutes in the preheated oven, until the pastry is golden brown and the<br />filling has puffed up. Cool in the pans until you can touch them before removing. Serve warm<br />or at room temperature.<br /><br /></div>Original Recipe from: <a href="http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=148005&servings=12">http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=148005&servings=12</a><br />OUR Rating: Groceries expense very reasonable<br />Very Easy to make<br /><div>5 out of 5 </div><br /><div>Would we make again? Yes. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-30025327288465301012009-02-20T18:00:00.000-08:002009-02-21T11:50:46.483-08:00Black Pasta in Shrimp Garlic Cream Sauce<div><div style="text-align: center;">So, the other day we stopped in an Italian Market and I saw Black Squid Ink Pasta and thought I would give it a try, found the below recipe from www.finedining.com and I had a bottle of Casasole Orvieto 2007 White Wine that I got from friends at Christmas that was excellent with the meal. I really enjoyed this one. It reminded me of sitting at a restaurant next to the Adriatic Sea, very fresh tasting, creamy, garlic, with an underlining taste of seafood. The black squid ink pasta is a bit on the salty/seafood taste, but I think it added to the dish - I loved it.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyp8mirl5IcFic70J3uYRISL2OD0xU8kR1b0AfIZ8fHScu4QdBnz5JjmpBbmC2z3gBrv8KpSGbEJyQnh0tPVHw3eMJhr4P1k1atFkuetGmi4Y8eZFNopmv24mnqaI6gulD4OF-ed2hG8/s1600-h/2009-02-20+Black+Squid+Ink+Pasta+005.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyp8mirl5IcFic70J3uYRISL2OD0xU8kR1b0AfIZ8fHScu4QdBnz5JjmpBbmC2z3gBrv8KpSGbEJyQnh0tPVHw3eMJhr4P1k1atFkuetGmi4Y8eZFNopmv24mnqaI6gulD4OF-ed2hG8/s320/2009-02-20+Black+Squid+Ink+Pasta+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5305339775280955810" border="0" /></a><br /></div><br /><span style="color: rgb(0, 0, 0);font-family:Verdana;font-size:130%;" ><span style="color: rgb(0, 0, 0);font-family:Verdana;font-size:85%;" >Serves 2<br /><br />Ingredients:<br />4 ounces Black Squid Ink Pasta<br />2 cloves garlic, minced<br />1 tablespoon shallots, minced<br />2 teaspoons butter<br />1/4 cup dry white wine<br />1/4 cup chicken broth<br />1/2 cup heavy cream<br />Nutmeg, freshly grated to taste<br />1 teaspoon fresh lemon juice<br />Salt and pepper, to taste<br />6 frozen cooked Shrimp thawed, tails intact (61 - 70 count)<br />2 tablespoons Parmesan Cheese, finely grated<br />4 chive stems for </span> </span> <a href="http://www.finedinings.com/Garnishes.htm"><b> <span style="color: rgb(0, 0, 255);font-family:Verdana;font-size:85%;" > garnish</span></b></a><span style="color: rgb(0, 0, 0);font-family:Verdana;font-size:130%;" ><span style="color: rgb(0, 0, 0);font-family:Verdana;font-size:85%;" ><br /><br />Prepare black pasta according to package directions.<br /><br />In a skillet over medium high heat melt butter, sauté garlic and shallots for 2 minutes; add wine; simmer until reduced by one half. Add broth and cream, lower the temperature and simmer until sauce thickens. Remove from heat; add nutmeg, lemon juice, salt and pepper.<br /><br />Twirl black squid ink pasta with a long-tined fork, slip pasta off the fork onto a serving plate spoon garlic cream sauce around the pasta, add shrimp, cheese, chives and serve.<br /><br />Wine recommendation: Pinot Grigio; Pinot Noir</span></span><span style="font-size:85%;"><span style="font-size:100%;"></span><span style="font-style: italic;"><br /></span></span><br /></div> Original Recipe from: <span style="text-decoration: underline;"><a href="http://www.finedinings.com/black_pasta.htm">http://www.finedinings.com/black_pasta.htm</a><br /></span>MY Rating: Groceries expense very reasonable<br />Very Easy to make<br /><div>5 out of 5 </div><br /><div>Would I make again? Yes. It reminded me of eating by the Adriatic Coast - Yummy.<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-550121038229916284.post-56685544508833255512009-01-31T18:00:00.002-08:002009-02-22T10:01:08.236-08:00MAI TAI<div> <div style="text-align: left;"><span style="color: rgb(255, 153, 0);font-size:100%;" ><span style="color: rgb(0, 0, 0);">Mom and Dad went to Hawaii for 2 weeks - so we decided to have a Hawaiian Night Feast.</span></span><span style="font-size:100%;"><br /></span><span style="color: rgb(255, 153, 0);font-size:100%;" > </span><span style="font-size:100%;"><br /></span><span style=";font-size:100%;color:black;" ><span style="color:black;">There are a lot of variations on this basic recipe for a Hawaiian favorite. A word to the wise, don’t have one mai tai after another, with almost 4oz. of liquor and that fruity flavor you might be dancing a hula to the pounding in your head!<br />2 oz. light rum<br />1 oz. Triple sec orange liquor<br />1 tbsp. Orgest almond liquor or almond flavored syrup<span style="font-style: italic;"> (we used Amaretto)</span><br />1 tbsp. Grenadine<br />1 tbsp. lime juice<br />1 dash 151prf. rum or dark rum <em><i><span style="font-family:Times New Roman;">(optional)</span></i></em></span></span> <p><span style=";font-family:Times New Roman;font-size:100%;color:black;" ><span style="color:black;">Shake ingredients (except the dark rum) and strain into a large glass about 1/3 full with crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple. Top with a dash of dark rum for that reddish color, or for sure inebriation 151 proof rum. Put an orchid in each drink for the full Hawaiian effect.</span></span></p></div> <span style="font-size:100%;">OUR Rating: Groceries expense reasonable<br /></span></div><span style="font-size:100%;"> Easy to make<br /></span> <div><span style="font-size:100%;">5 out of 5 </span></div> <span style="font-size:100%;"><br /></span> <div><span style="font-size:100%;">Would we make again? Yup<br /></span> </div>Unknownnoreply@blogger.com0