tag:blogger.com,1999:blog-2047069953575888492024-02-06T20:58:34.086-06:00Mmm, Food.Food festivals, bizarre foods, recipes, and a few things in between...Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-204706995357588849.post-75475317233963637422012-11-12T17:30:00.000-06:002012-12-07T20:50:29.272-06:00Turkey Injection & Rub<!--[if gte mso 9]><xml>
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Here's what I came up with for the turkey this year. This is in addition to the special brine and baking tricks...... well, what do you think? We like our turkey to be all juiced up, so I increased the recipe just a bit after trying it out, and my best recreation is in the below.</div>
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<br /></div>
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<br />
Suggestion: wash and brine turkey first.
Place turkey on lifting rack in roasting pan. Stuff rub under the skin, then
inject turkey.<br />
<br />
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Injection:</b></div>
<div class="MsoNormal">
<u>Wet ingredients</u><br />
1/4 cup butter<br />
3 tbsp olive oil<br />
1/2 cup chicken broth (use the whole boullion cube)<br />
1 tbsp Cooking Sherry or White Wine<br />
2 tbsp Worcestershire sauce –OR– <span style="mso-spacerun: yes;"> </span>Liquid
Smoke<br />
<br />
<u>Spices</u><br />
2 tbsp minced garlic –OR– <span style="mso-spacerun: yes;"></span>1 tbsp garlic
powder <br />
1 tsp fine ground black pepper<br />
3/4 tsp ground allspice <br />
1 tsp cayenne pepper<br />
1 tsp onion powder<br />
1 tsp ground sage<br />
2 bay leaves<br />
(If not brining turkey in advance, add 1 tsp salt)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Rub:</b></div>
<div class="MsoNormal">
1 tbsp cup olive oil<br />
1 tsp balsamic vinegar<br />
1 tsp white wine<br />
1 tsp Worcestershire sauce<br />
1/2 tsp garlic powder –OR– 1 tsp minced garlic<br />
1/2 tsp onion powder<br />
1/2 tsp paprika<br />
1/4 tsp cayenne pepper<br />
1/4 tsp fine ground pepper, black or white</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Preparation:</b></div>
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Thaw turkey in advance. Remove giblets and neck from turkey: reserve to cook for pets or gravy.<span style="mso-spacerun: yes;"> </span>Brine the turkey the day before.</div>
<div class="MsoNormal">
Bring the injection ingredients to a boil, then reduce heat to low and
simmer for just a few minutes.<span style="mso-spacerun: yes;"> </span>Cool. Strain so that only liquid will be sent through your injector needle. Inject turkey in many, many spots so the juice will cook through the meat during baking. <br />
<br style="mso-special-character: line-break;" /></div>
<div class="MsoNormal">
Put rub under turkey skin prior to baking.<br />
<br />
If using the Alton Brown method, now you will rub oil over the outside of the turkey and bake it on 500 degrees for 30 minutes to lock those juices in, before turning down the heat to continue baking for the duration of the required time for your size turkey. </div>
Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-82659435443206130482012-11-01T10:47:00.002-05:002012-12-07T22:57:24.828-06:00Bread Recipe<u>Dennis taught me how to make bread at Fall Crown List! I saved the notes from my head down to paper on how I was doing it, so that I could be sure and do it again later...... here ya go......</u> <br />
<br />
Scald about a cup and a half of cup of milk. Make it 105 degrees; measure with a meat/kitchen thermometer. It must not be over 110, else it will kill your yeast!<br />
<br />
Take 1 cup of flour, 2 tbsp sugar, a pinch of salt, and 1 packet of quick activate yeast. Add about 1 cup of scalded milk, stir until combined (ok if lumpy) and set aside until it rises into a "sponge." Add 2 1/2 cups flower, and stir to combine until you get a nice dough. Add milk as needed for consistency. It should not be runny but should be... putty-like. Once it all sticks together, knead the dough on a flat surface adding flour if necessary so that the dough is not sticky. <br />
<br />
Work the dough into a nice ball, making sure you don't have any breaks or splits on the sides or top so that it will rise smoothly. One complete place the dough ball in a bowl with a cloth over the top and set in a warm place until it rises.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gLlZQwBf1NNs6BEWwnFzbH-YwWqaebk18JNwc5EwRS0ILEAx-K1wiKNvjM3mJp8JfYdPHC_EUYbgLcZORyw6vRPxLbwXoPLt6OxtTYzu6qhrUw51LW4tBXd7BHoo0-926hwRyuWtgCbz/s1600/74732_10151217930508405_1405036889_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gLlZQwBf1NNs6BEWwnFzbH-YwWqaebk18JNwc5EwRS0ILEAx-K1wiKNvjM3mJp8JfYdPHC_EUYbgLcZORyw6vRPxLbwXoPLt6OxtTYzu6qhrUw51LW4tBXd7BHoo0-926hwRyuWtgCbz/s1600/74732_10151217930508405_1405036889_n.jpg" height="320" width="240" /></a></div>
<br />
<br />
Take it out and knead it again and then set back in covered bowl aside to rise again. If you want you can divide the bread and place multiple smaller balls of dough aside to rise on your pan at this point.<br />
<br />
Once the second rise is achieved, spray your baking tray with non-stick spray and then bake at 400 degrees for about 20-30 minutes, until it starts to turn brown. Turn it halfway through so that it cooks evenly on both sides, if the oven is prone to not heat evenly (like a big one in a site kitchen might not).<br />
<br />
It will have a soft crust. If you want to have a hard crust you can brush the bread with egg wash before baking.<br />
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------------------------------------------------------------------------<br />
<br />
<u>Some more notes I looked up about ways to do the crust, though I prefer it soft, as is!</u><br />
<br />
Crackly, shiny crust: This is brought about by steam. If you don’t have a steam injector in your oven, you are not alone. I’ve heard of lots of different ways to get a really good steamy, humid atmosphere in your oven: boiling water in a cast iron skillet in the bottom of the oven, throwing ice chips into a cast iron skillet in the bottom of your oven, spraying the dough with water before putting it in the oven—I’m sure you can think of more ways.<br />
<br />
For optimum crackliness, spray the dough and use one of the other methods. The water gelatinizes the starches on the outside of the dough, and this helps result in a crackly crust. You can also use a wash of water with a little cornstarch mixed in during the last five minutes of baking.<br />
<br />
Soft crust: This is as easy as not introducing extra steam or water. Don’t spray the dough, and don’t make steam. Another way of getting a soft crust and also imparting some flavor is to brush the crust with butter when you remove it from the oven.<br />
<br />
Golden, shiny crust: Apply an egg wash (egg and a little water beaten together) before baking, being careful not to let the egg wash get on the rim of the baking pan as this could, in essence, glue the bread down and inhibit a full rise.<br />
<br />
Soft, sweet crust: brush with milk with a little sugar dissolved in it before baking.<br />
<br />
Sweet, sticky crust: brush the crust with simple syrup or honey right when it comes out of the oven<br />
<br />
Shiny, soft crust: brush the bread with olive oil before and after bakingMermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-17218538060373338222012-09-26T22:30:00.000-05:002012-09-26T22:33:30.852-05:00Veggie Cooking Cheat Sheet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUA0LUtq7hUGjQKys-QQWCQbalJUuM6ISkJKjUGRrygLRr9oyUxBaeltYKhWTjWR39D-oA_8T1twWSG30RJa4-CI3Jr6VYx9PGk4huQoW0TyLYVjdUdfbsa304Nb3pfJa9OzJBgGWm05gg/s1600/IMG_4218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUA0LUtq7hUGjQKys-QQWCQbalJUuM6ISkJKjUGRrygLRr9oyUxBaeltYKhWTjWR39D-oA_8T1twWSG30RJa4-CI3Jr6VYx9PGk4huQoW0TyLYVjdUdfbsa304Nb3pfJa9OzJBgGWm05gg/s1600/IMG_4218.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXJYTXTXub9XRHIMZa1Jkv5gt9dCD-LJ4ruN2xpn12NDphZyh5Tvmwh1oa6iNKw3IG08BLF27gUPPGBG2ypzmqt_LPAm4gY9feq8ZCpUZBAsdubIknmRAxJUf87-NGQ2CLNSxmMM537ck/s1600/IMG_4218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<a href="http://theberry.com/2012/06/28/daily-motivation-16-photos-45/get-fit-3-36/" target="_blank">found</a>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-68915343589556079102012-09-25T14:43:00.000-05:002012-09-25T14:43:45.850-05:00Aromatic Melting Pork<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
<span class="messageBody" data-ft="{"type":3}"><span class="userContent">This dish is very simple to prepare and cook, but it delivers tender<br /> pork and vegetables with a succulent sauce all from one pot.<br /> <br /><div class="text_exposed_show">
Serves 8<br />
Takes 2 1/4 hours<br />
<br />
900 ml (1 1/2 pints) milk<br />
1.5 kg (3 lb 5 oz) boned and rolled shoulder of pork<br />
6 onions, peeled and quartered<br />
6 carrots, peeled and halved<br />
4 garlic cloves, crushed and peeled<br />
4 celery sticks, halved<br />
3 bay leaves<br />
2 sprigs of marjoram<br />
3 sprigs of thyme<br />
5 strips of unwaxed lemon zest<br />
sea salt<br />
freshly ground black pepper<br />
<br />
1. Preheat the oven to 170°C/325°F/gas mark 3. Heat the milk in the<br />
oven in an ovenproof casserole that has a lid. Just before it boils,<br />
add all the other ingredients. Cover with a circle of baking parchment,<br />
then with a tightly fitting lid.<br />
<br />
2. Cook in the oven for 1 hour, reduce the temperature to<br />
150°C/300°F/gas mark 2 and cook for a further hour until cooked through<br />
and tender. Carve the pork and serve with tagliatelle, spooning over<br />
the juices and vegetables.</div>
<div class="text_exposed_show">
</div>
<div class="text_exposed_show">
The recipe is from _Ginger Pig Meat Book_ by Tim Wilson and Fran Warde. </div>
<div class="text_exposed_show">
<br /></div>
<div class="text_exposed_show">
Doesn't it sound tasty!!!</div>
</span></span></h5>
Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-42308329485702070042011-06-13T09:43:00.000-05:002011-06-13T09:43:13.061-05:00Food for Thought<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">If you are committed to staying hydrated, then you already know that drinking 8 cups of water a day helps you fight disease, increase your metabolism, and make you look younger. But did you know that you can also significantly increase your fluid intake with food? Vegetables, for example, range from 85 to 95 percent water by weight. Fruits and veggies are also rich in the healing antioxidants your body needs for cell repair and healthy skin, and they contain trace minerals that your body needs to make new cells. </span></div><div style="margin: 0in 0in 0.0001pt;"><br />
</div><div style="margin: 0in 0in 0.0001pt;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">The vegetables with the most color (think bright oranges, yellows and reds) provide the most nutrients. </span></b></div><div style="margin: 0in 0in 0.0001pt;"><br />
</div><div style="margin: 0in 0in 0.0001pt;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">(Info courtesy of <a href="http://www.cnpp.usda.gov/Publications/KnowYourFarmer/Strawberries.pdf">Shape Up The Nation</a>) </span></div>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-67008435290315583622011-02-17T23:56:00.000-06:002011-02-17T23:56:33.658-06:00Making CheeseI've been so excited to get started making cheese since the class at the SCA event on Jan 29th. The only reason I haven't yet is I've had so much trouble finding cheesecloth! Believe it or not, it's actually not so easy. The stuff you see in all the stores is unfortunately not FOOD grade. It's CRAFT grade. I finally gave up and ordered some online. Hopefully it will be here soon. I have everything else all ready and waiting!Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-45368513660616034092010-12-01T11:16:00.000-06:002010-12-01T11:16:05.431-06:00Organic Vegetables & Fruits<a href="http://articles.mercola.com/sites/articles/archive/2010/11/29/recommended-vegetable-list.aspx">http://articles.mercola.com/sites/articles/archive/2010/11/29/recommended-vegetable-list.aspx</a> <br />
<br />
If you were to get all of your vegetables from conventionally farmed sources, this would be better for your health than eating no fresh vegetables at all. However, conventionally farmed vegetables are not your best choice. Organic vegetables are a much better option.<br />
<br />
Of the 43 different <a href="http://articles.mercola.com/sites/articles/archive/2008/08/12/12-foods-you-don-t-have-to-buy-organic.aspx">fruit and vegetable categories tested by the Environmental Working Group</a> and included in their <em>Shoppers' Guide to Pesticides in Produce</em>, these 12 fruits and vegetables had the <strong>highest pesticide load</strong>, making them the most important to buy or grow organic:<br />
<ul><li>Peaches </li>
<li>Apples </li>
<li>Sweet bell peppers </li>
<li>Celery </li>
<li>Nectarines </li>
<li>Strawberries </li>
<li>Cherries </li>
<li>Lettuce </li>
<li>Grapes (imported) </li>
<li>Pears </li>
<li>Spinach </li>
<li>Potatoes </li>
</ul>In contrast, these foods were found to have the lowest residual pesticide load, making them the safest bet among conventionally grown vegetables:<br />
<ul><li>Broccoli </li>
<li>Eggplant </li>
<li>Cabbage </li>
<li>Banana </li>
<li>Kiwi </li>
<li>Asparagus </li>
<li>Sweet peas (frozen) </li>
<li>Mango </li>
<li>Pineapple </li>
<li>Sweet corn (frozen) </li>
<li>Avocado </li>
<li>Onion </li>
</ul>So if you need to work within a certain budget, use this information to help guide you to the best choices when it comes to lowering your overall pesticide exposure.<br />
<br />
<b>Why?</b> <br />
<br />
The Environmental Protection Agency (EPA) considers 60 percent of herbicides, 90 percent of fungicides, and 30 percent of insecticides to be carcinogenic, and most are damaging to your nervous system as well. In fact, these powerful and dangerous chemicals have been linked to numerous health problems such as:<br />
<ul><li>Neurotoxicity </li>
<li>Disruption of your endocrine system </li>
<li>Carcinogenicity </li>
<li>Immune system suppression </li>
<li>Male infertility and reduced reproductive function </li>
<li><a href="http://articles.mercola.com/sites/articles/archive/2001/02/28/pesticides-miscarriage.aspx">Miscarriages</a> </li>
<li><a href="http://articles.mercola.com/sites/articles/archive/2005/06/21/pesticide-exposure-part-two.aspx">Parkinson's disease</a> </li>
</ul>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-34307996504163895562010-11-25T16:09:00.000-06:002010-11-25T16:09:10.287-06:00Stuffed<span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: 'Times New Roman'; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; font-size: 13px; text-align: left;">Well, I only had to send David to the store twice (I thought I had bought it all!), and everything came out as planned... the brined, injected, spice rubbed 12 pound turkey who roasted over the open pan of gravy - in the oven for 2 solid hours with NO opening the oven - turned out maybe even juicier than last year. Definitely more tasty, since the recipe has been improved upon! The oiling and searing at 500 for 30 minutes really locks in the moisture so basting is NOT needed. The gravy in the pan retains humidity in the oven so basting serves no purpose. </span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: 'Times New Roman'; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; font-size: 13px; text-align: left;"><br />
</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: 'Times New Roman'; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; font-size: 13px; text-align: left;">So I went with everything linked in <a href="http://yumstrangefood.blogspot.com/2010/11/turkey-time.html">the previous blog entry</a>, and I intend to repeat exactly the same again next time. <br />
Om nom nom.</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: 'Times New Roman'; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; font-size: 13px; text-align: left;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1133.snc4/149528_472522578404_659558404_5578939_1637832_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1133.snc4/149528_472522578404_659558404_5578939_1637832_n.jpg" width="240" /></a></div><span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: 'Times New Roman'; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande',tahoma,verdana,arial,sans-serif; font-size: 13px; text-align: left;"><br />
</span></span>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-649928578477852322010-11-15T14:21:00.011-06:002010-11-16T09:11:58.068-06:00Turkey Time!I know, I know, I have to wait 1 more week. But just remember to get all your ducks in a row THIS week, so that NEXT week you won't be stressing and fretting. :-) Get your recipes out, start your shopping list, and all that good stuff, NOW! <br />
<br />
As for my holiday cooking plans, well, they're not much different from last year, though the turkey gets a few tweaks:<br />
<br />
The Bird: <br />
<b>-<a href="http://springpadit.com/wisteareia/recipe/altonbrownsgoodeatsroastturkey">Alton Brown's Good Eats: Roast Turkey</a></b> is the base plan since it has been SO DELICIOUS the past few times now! But I am going to make use of the gravy and wet rub sections from <b><a href="http://sprng.me/270">The Ultimate Turkey</a></b>. I wish I could incorporate the smoking wood but I'm doing it all in the oven. It will still get injected though, bwahaha. I believe I am going to try this <b><a href="http://sprng.me/jsr">Turkey Injection Recipe</a></b> unless I can come up with anything better. This one sounds good.<br />
<br />
-<b><a href="http://sprng.me/1hlej">Butternut Squash Casserole</a></b> - It's so good you won't ever make sweet potato casserole ever again after trying this. Seriously. I have to make a whole casserole separate for my dad every year!<br />
<br />
-<b><a href="http://sprng.me/1gtoh">Cranberry Apple Pear Chutney</a> </b>- A step up from the canned gel glop garbage. So good you can eat it on the side with a spoon! ;D<br />
<br />
-<b><a href="http://sprng.me/1ovhl">Chicken & Dressing</a></b> - my family has always done the "stuffing" on the side like this. (<a href="http://amazingribs.com/recipes/other_side_dishes/bread_butter_sage_stuffing.html">Here's a decent recipe</a>, minus the apples and raisins, eww.. Plus, you need to use cornbread, not loaf bread! Just a few slices for consistency.)<br />
<br />
-<b><a href="http://sprng.me/tssr">Green Bean Casserole</a> </b>- a requested staple.<br />
<br />
And for dessert:<br />
-<b><a href="http://sprng.me/te88">Fat Man's Pie</a></b> - Another annual prerequisite.<br />
Maybe some of you would prefer the <a href="http://sprng.me/1k1np">Mystery Pecan Pie</a>. I might save that one for Christmas.<br />
<br />
-Maybe I will mull some <b><a href="http://simplyrecipes.com/recipes/hot_mulled_cider/">apple cider</a></b>, too. Mmm...<br />
<br />
<br />
<br />
<b>Refrigerator thawing.</b> This is the easiest method. Leave the meat in its packaging in a pan deep enough to catch drips. Allow one day for every four pounds, so if you have a 20 pound turkey to cook on Thursday, you need to start thawing it on Sunday.<br />
<br />
8-12 lbs. 1-2 days <br />
12-16 lbs. 2-3 days <br />
16-20 lbs. 3-4 days <br />
20-24 lbs 4-5 days<br />
<br />
<b>Cooking Time:</b><br />
<br />
At 325°F, a 15-pound bird will be done in about 3 to 3.5 hours. A 20-pound bird should take a total of about 4 to 4.5 hours. The total time depends on how well you control the oven temp, and how often you open the lid.Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-72041703681825217572010-10-10T22:43:00.000-05:002010-10-10T22:43:27.307-05:00A Lemony Caper Alfredo Chicken Dinner<u>Mix together in bowl:</u> <br />
mushrooms, quartered<br />
capers<br />
artichoke hearts (marinaded; including the sauce)<br />
lemon juice<br />
minced olives<br />
<br />
<u>boil:</u><br />
linguine<br />
<br />
<u>Cook until done, in olive oil:</u><br />
chicken breast chunks<br />
chopped onions<br />
minced garlic<br />
fresh ground pepper<br />
salt, to taste<br />
<br />
Reduce sauce.<br />
Reduce heat.<br />
<br />
Drain pasta and put on plates.<br />
<br />
add butter<br />
alfredo sauce<br />
sour cream<br />
<br />
Cook over low heat, until heated. <br />
Serve over pasta.Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-60251888696232949262010-05-15T22:03:00.003-05:002010-08-15T18:18:37.633-05:00Mad scientist timeWe decided this one was worth saving some notes on so we can make it again later :) <br />
I don't know what to call it. Chicken a'la Tina?<br />
<br />
Boil noodles.<br />
<br />
Fry in skillet 2 slices of bacon. [drain when bacon approaches mostly done; return bacon to skillet] Add about a quarter of an onion sliced to skillet and fry, along with about 1 tsp garlic, 1 pat butter. When this has had time to soften, add 4-5 sliced mushrooms, 1 tbsp diced black olives, and about 2 tbsp pesto sauce. If bacon begins to overcook, push to outsides of skillet. Remove it when it's done and cool, and crumble and set aside.<br />
--Do NOT do a taste test at this point. You'll think that I'm crazy and that I have ruined your dinner. LOL Trust me, it will come together in the end. The flavor combination is NOT there yet by this point!-- <br />
Add 1 more butter pat. Cut up one large chicken breast into chunks and add to skillet along with fresh ground black pepper; cook until done. Stir in bacon, alfredo sauce, parmesan cheese, and sour cream. <br />
<br />
Serve over noodles.Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-88241395444990978292010-05-08T23:03:00.005-05:002010-05-17T13:03:52.188-05:00Best. Ramen. Ever.<div class="mobile-photo"></div><div class="mobile-photo">At about a buck a pack, they're the best ramen noodles I can find yet.<br />
Get them at the <a href="http://www.yelp.com/biz/super-oriental-market-and-red-pearl-restaurant-birmingham">Super Oriental Market!</a></div><div class="mobile-photo"></div><div class="mobile-photo"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5472298904455676130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZzLSxXDJi718X4qKjNOfDS9k6rgCz91OyOPlQ2Risl9e3FuKL6KF0iJEcbEJvEbR-uh5WJ62mNBhITf4UGTz5ovAvMwKnXjuGU4F4TQEuXFYi9HfqoA-kFbI83SJtq5zzr4fFYg4iP_S/s320/photo-776357.jpg" /></div>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-68985444662494193892010-04-05T16:41:00.000-05:002010-04-05T16:41:49.405-05:00Lebanese Food Festival<div style="margin-bottom: 6px; margin-top: 0pt;"><small><span><small><b> <span style="font-size: 20pt;">Twelfth Annual</span></b><span style="font-size: 20pt;"> </span> <br style="font-family: book antiqua;" /> <b><span style="color: #cc0000; font-size: 20pt;">Lebanese Food & Cultural Festival</span></b></small></span></small> </div><b><i><span style="font-family: Times New Roman,Times,serif;"><span style="color: red;"><span>(No Admission Charge)</span></span></span></i></b> <br />
<small><small><small> </small> </small></small><br />
<small><span><small><b><span style="font-family: Arial,Helvetica;">FRIDAY, APRIL 9<sup>th</sup> and SATURDAY, APRIL 10<sup>th</sup>, 2010</span></b></small></span> </small> <br />
<div style="margin-bottom: 0pt; margin-top: 0pt;"><small><span><small><b><span style="font-family: Arial,Helvetica;">10:00 A.M. - 9:00 P.M.</span></b></small></span> </small></div><br />
<a href="http://www.stelias.org/festival_2009.htm">http://www.stelias.org/festival_2009.htm</a><br />
<a href="http://www.stelias.org/festival_flyer.pdf">http://www.stelias.org/festival_flyer.pdf</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.stelias.org/images/festival_map.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.stelias.org/images/festival_map.bmp" /><b><span style="font-family: Times New Roman,Times;"><span style="color: navy;"><span> </span></span></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: Times New Roman,Times;"><span style="color: navy;"><span>Saint Elias</span></span></span></b> <br />
<b><span style="font-family: Times New Roman,Times;"><span style="color: navy;"><span>Maronite Catholic Church</span></span></span></b> <br />
<b><span style="font-family: Times New Roman,Times;"><span style="color: navy;"><span>836 8th Street South</span></span></span></b></div>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-53822290498630552522010-03-17T20:46:00.000-05:002010-03-17T20:46:42.853-05:00Mmm, corned beef & taters!<div class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjU6VcjNp9FiATAyVAKnf5PVkfJ9BIJx0b4oQ7VvFIKpXOWSsKwW4wxBSrWrISJp0DLFadt7HoeCILOH5COadr2ZcQ68fszF87sO5xLXs8iiJqSuXlj989gwizjhnY8bWp-K0gMpLLWCN/s1600-h/photo-741671.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5449775947063766322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjU6VcjNp9FiATAyVAKnf5PVkfJ9BIJx0b4oQ7VvFIKpXOWSsKwW4wxBSrWrISJp0DLFadt7HoeCILOH5COadr2ZcQ68fszF87sO5xLXs8iiJqSuXlj989gwizjhnY8bWp-K0gMpLLWCN/s320/photo-741671.jpg" /></a></div>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-7970625947986975752010-03-10T22:31:00.000-06:002010-03-10T22:31:55.323-06:00How To Keep Bananas FreshWant to keep your bananas from getting brown and mushy? <a href="http://www.boston.com/business/articles/2007/03/06/yes_we_have_one_banana/">Here</a> is how Chiquita does it:<br />
<br />
Typically, green bunches of bananas are packaged in temperature-controlled boxes of 58 degrees, which delays ripening.<br />
<br />
But once they are in the perfectly ripe yellow state, the single bananas are laid on top of one another in boxes that are c<b>overed with a semipermeable membrane that allows oxygen to pass through but controls the flow of carbon dioxide</b> to delay ripening until the box is opened.<br />
<br />
Once your bananas are nice and ripe, <br />
<b>Don't store them in a bag that will impede the airflow and trap other gas inside.</b><br />
<b>Don't store them in the sun.</b><br />
<b>Don't store them in the refrigerator. </b><br />
<br />
<span style="font-size: small;">Storing bananas on a banana hanger or hook is the best way to preserve the overall quality of a ripe banana as it avoids "resting bruises."</span>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-53190182002186622882010-03-07T18:16:00.001-06:002010-03-07T18:19:44.731-06:00The Classic Waffle<b>The Recipe for a Classic Waffle.</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.bigoven.com/pics/rs/256/classic-waffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.bigoven.com/pics/rs/256/classic-waffle.jpg" /></a></div><br />
<div class="ingreds" style="clear: both;"><ul><li> 1 cup <a class="deflink" href="http://www.bigoven.com/whatis.aspx?id=All-Purpose%20Flour">all-purpose flour</a> </li>
<li> 1/2 teaspoon <a class="deflink" href="http://www.bigoven.com/whatis.aspx?id=Salt">salt</a> </li>
<li> 2 teaspoons <a class="deflink" href="http://www.bigoven.com/whatis.aspx?id=Baking%20Powder">baking powder</a> </li>
<li> 1 tablespoon white <a class="deflink" href="http://www.bigoven.com/whatis.aspx?id=Sugar">sugar</a> </li>
<li> 1 <a class="deflink" href="http://www.bigoven.com/whatis.aspx?id=Eggs">eggs</a> </li>
<li> 3/4 cup warm <a class="deflink" href="http://www.bigoven.com/whatis.aspx?id=Milk">milk</a> </li>
<li> 2 1/2 tablespoons <a class="deflink" href="http://www.bigoven.com/whatis.aspx?id=Butter">butter</a> melted</li>
<li> 1/2 teaspoon <a class="deflink" href="http://www.bigoven.com/whatis.aspx?id=Vanilla">vanilla</a> extract </li>
</ul></div>Mix dry ingredients together in a large bowl; set aside. <br />
<br />
Preheat waffle iron to desired temperature.<br />
<br />
Beat egg in a separate bowl. Stir in milk, butter and vanilla. Pour mixture into first bowl and beat until blended.<br />
<br />
Pour or ladle batter into preheated waffle iron. Cook waffles until golden and crisp. <br />
<br />
Serve immediately (serving suggestion: with butter and syrup. Or ice cream. Or whipped cream!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.bigoven.com/pics/rs/256/classic-waffle-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.bigoven.com/pics/rs/256/classic-waffle-2.jpg" /></a></div><div style="text-align: center;"><br />
<a href="http://www.bigoven.com/179722-Classic-Waffle-recipe.html"><img alt="Classic Waffle" border="0" src="http://www.bigoven.com/trackbackimage.aspx?id=179722&type=RECIPE&format=medlogo&th=179722.png" /></a></div><br />
Only want 2 waffles? Hey, use that extra batter for some cookies!<br />
<a href="http://www.finecooking.com/recipes/oatmeal-chocolate-chip-waffle.aspx">http://www.finecooking.com/recipes/oatmeal-chocolate-chip-waffle.aspx</a>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-76267617685810693862010-03-07T18:07:00.001-06:002010-03-07T18:11:02.784-06:00Mmm, Fried Chicken<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Better than KFC, it's DaveFC!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFeEaskzoobWJjQ78AwvkE4P9Lu80MRTmW9OaI2XwMCRCYU-8wuqbFN3PjO87Ng4lc8BEMcbQ8wd_eh8V8grjlXqvpTW7WRc1yVVlOp10N4iC1Z_omujyF1yw6N41Hc9z3vTddEzENYPc/s320/IMG_0961.JPG" /> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The recipe, so I won't lose it....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Egg wash:</b></div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">1/4 cup water<b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Sauce:</b></div><div class="separator" style="clear: both; text-align: left;">1 tsp each of</div><div class="separator" style="clear: both; text-align: left;">paprika</div><div class="separator" style="clear: both; text-align: left;">cayenne</div><div class="separator" style="clear: both; text-align: left;">parsley</div><div class="separator" style="clear: both; text-align: left;">tarragon</div><div class="separator" style="clear: both; text-align: left;">cumin</div><div class="separator" style="clear: both; text-align: left;">chives</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">1 cup flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup milk</div><div class="separator" style="clear: both; text-align: left;">1 *fat* tbsp. garlic</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>To roll in:</b> </div><div class="separator" style="clear: both; text-align: left;">Dry flour </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;">Egg wash the chicken.</div><div class="separator" style="clear: both; text-align: left;">Then sauce it.</div><div class="separator" style="clear: both; text-align: left;">Then flour it.</div><div class="separator" style="clear: both; text-align: left;">Now, deep-fry it.</div>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-46062744076167381852010-02-23T14:15:00.001-06:002010-02-23T14:16:30.429-06:00Aloe/Collagen<div class="mobile-photo">Finally, I found some aloe juice at the Asian Market</div><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5441498858808939330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkvoiPNsx-M-JkNPlQ96oOnAXd5pwpG2aNcq873l8t0U4lNZDKB4Jd5q8NmAcS8NXIxt5rdve9Uk9lGFXbKo8m_cEZKemnweuQq7WX0O3vLpCkPbrtTTHH6F9jSWn8eFzy7hyeRBfb6TN/s320/photo-781837.jpg" /><br />
<br />
which has collagen written on the label too.<br />
<br />
(see previous post regarding the health benefits of Aloe Vera) <br />
<b><a href="http://wisteareia.blogspot.com/2009/10/health-benefits-of-aloe-vera.html">http://wisteareia.blogspot.com/2009/10/health-benefits-of-aloe-vera.html</a></b><br />
<br />
<b>"</b>Through observation and further tests, scientists have proven that the healing effects of Aloe extend beyond merely soothing sunburn."<br />
<br />
Japanese women drink collagen, or <a href="http://www.lanelabs.com/products.asp?productID=TOKI&pageID=experts">Toki</a>, for its youthful rejuvenating properties. They believe that collagen is an <a href="http://www.simplyantiaging.com/1130/anti-aging-collagen-drink/">anti-aging</a> product.<br />
<br />
But will ingesting it really help? The secret lies in your body producing it. Though<b> it is proposed to aid in the repair of collagen and elasin</b>, I don't know the answer to this question, but I know those Japanese women sure do look great on into their old age. They can't be doing everything wrong. The Asians eat a much better diet than we Westerners but well, we have to start somewhere, don't we?<br />
<br />
<a href="http://www.aloe-vera.org/top_10_reasons_to_use_aloe_vera.htm">http://www.aloe-vera.org/top_10_reasons_to_use_aloe_vera.htm</a> <br />
<br />
<b>Top 10 Benefits of drinking aloe vera juice</b><br />
<br />
10. Great for mouth & gums<br />
9. Sooths<br />
8. Benefits digestion<br />
7. Provides immune support & function<br />
6. Aids in weight loss: cleanses digestive system. You'll feel better overall and have higher energy.<br />
5. <b>Benefits collagen and elastin repair.</b><br />
4. Daily dose of minerals<br />
3. Daily dose of vitamins<br />
2. Anti-inflammatory<br />
1. Body-building amino acid blocks are within it<br />
<br />
Get it unflavored and mix it with another juice of your liking.<br />
Or just buy it at the Wal Mart pharmacy; it comes in a very palatable berry flavor. Drink a couple of ounces a day.Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-24625191058313081632010-02-14T20:07:00.005-06:002010-05-25T13:55:43.392-05:00Singapore Mai-Fun<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">It has been nearly a decade ago, but once upon a time a local Chinese restaurant existed which served Singapore Mai-Fun. I have never seen it in a restaurant since then. Sadly, they closed years ago. I forgot all about this great dish but remembered it and thought I'd try to find a recipe for it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm glad I looked twice because I FINALLY found an authentic recipe! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://rasamalaysia.com/singapore-fried-rice-noodles-recipe/"><i><b>HERE IT IS</b></i></a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.bigoven.com/179285-Singapore-Mai-Fun-recipe.html"><img alt="Singapore Mai-Fun" border="0" src="http://www.bigoven.com/trackbackimage.aspx?id=179285&type=RECIPE&format=medlogo&th=179285.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is a 2-part dish because you also must make the Chinese BBQ pork that goes in it. And you really cannot forgo this; mixing in the BBQ sauce along with the Sing Chow sauce is really what perfected it, at least for my palate. So I also found a recipe for the BBQ:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And, <a href="http://www.nibbledish.com/people/MeltingWok/recipes/chinese-bbq-pork"><i><b>HERE IT IS</b></i></a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.bigoven.com/179282-Chinese-BBQ-Pork-recipe.html"><img alt="Chinese BBQ Pork" border="0" src="http://www.bigoven.com/trackbackimage.aspx?id=179282&type=RECIPE&format=medlogo&th=179282.png" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here they are, together:</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpd0lluf_vJ3wIsXJjuFOdAkdpqj7EXXk2XzUDPDnPjafGf42McKNffIDGgDoT288Ftv3nfCq6FqGlrE0re5bDajeHN7K9TpDd-0GeyOjD7Th2c8qKjAjlssk7lSt1wLUqMzJeN1EZRyKS/s320/IMG_0804.JPG" /></div>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-3282696327479888042009-11-23T23:13:00.002-06:002010-02-11T15:08:47.322-06:00Harry Potter inspired Egg on ToastI finally made one of my own! XD<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcmp25N67TYxKHwRKBO88Tya2iZ62BE0EHK4JW8w3Zk761TjQgn1IOP7Oxv_H_VGlao3VBpcGmmpYrmlw_MtBpsZu-7oY6zgepNkc3Jy7IEU8yLVgDwSIiTcW350OkmOYE4U_AU58c5x6/s1600/CIMG1357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcmp25N67TYxKHwRKBO88Tya2iZ62BE0EHK4JW8w3Zk761TjQgn1IOP7Oxv_H_VGlao3VBpcGmmpYrmlw_MtBpsZu-7oY6zgepNkc3Jy7IEU8yLVgDwSIiTcW350OkmOYE4U_AU58c5x6/s320/CIMG1357.JPG" /></a></div><div style="text-align: center;"><br />
</div><br />
<a href="http://mrswskitchen.blogspot.com/2009/07/breakfast-at-hogwarts.html">click here </a>for a look, in case you missed it in the movieMermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-43486266238052859992009-10-29T20:32:00.001-05:002009-10-29T20:33:31.561-05:00Taste of Thailand Sushi MenuSo I'll be able to look it up. Anytime. Anywhere!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIowKJN0vGNxUSkcDuWAdshWxSPPD1iE4z1UzXTq4F9xr3R0hOMrAN6p9pAJmQW810NMkp7easbmusZlCi69cm2eyHwBZ86y7rFRFBghCnGCCWMmo7_3a1McsylWa0j3ubRo3eXYUm7sz/s1600-h/IMG_0519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIowKJN0vGNxUSkcDuWAdshWxSPPD1iE4z1UzXTq4F9xr3R0hOMrAN6p9pAJmQW810NMkp7easbmusZlCi69cm2eyHwBZ86y7rFRFBghCnGCCWMmo7_3a1McsylWa0j3ubRo3eXYUm7sz/s640/IMG_0519.JPG" /></a><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiQb7RjB_FrfBa8L1ri93BJUMN8cQCDEsFFXZ73aXYDTZTNrBIAXcjGsAoyWv9U0fxl8FzgWtOfssHcTGrk1HiltpkvDgrkvZSBV1vDvNub5i96fYadcBENmURB8-3vyFk3yCGQewNoey/s1600-h/IMG_0520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiQb7RjB_FrfBa8L1ri93BJUMN8cQCDEsFFXZ73aXYDTZTNrBIAXcjGsAoyWv9U0fxl8FzgWtOfssHcTGrk1HiltpkvDgrkvZSBV1vDvNub5i96fYadcBENmURB8-3vyFk3yCGQewNoey/s640/IMG_0520.JPG" /></a><br />
</div>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-11316651400592167312009-10-29T12:20:00.003-05:002009-10-29T20:30:43.586-05:00Fall Treaties for WorkThought I'd post the recipes I used. Also I'm blogging this so I can add my pics later, and so I can link this up to BigOven.<br />
<br />
However, it should be noted that on the pumpkin treats A) I did not use pre-made pie filling this time. All they had was a can of pumkin so I added some stuff and made it tasty myself. And B) I iced them with cream cheese/sugar/butter which I smashed/stirred together. 1 12-oz block of cream cheese, about a cup of sugar or maybe a little less, and 1/4 cup butter.<br />
<br />
The base recipe:<br />
<br />
<b>Harry Potter's Pumpkin Pasties Recipe</b><br />
<br />
1 (18 ounce) package of pre-made cookie dough (like Pillsbury) <br />
1 (28 ounce) can pumpkin pie filling <br />
3 tablespoons powdered sugar <br />
1/2 teaspoon pumpkin pie spice (optional) <br />
<br />
- Preheat oven to 350 degrees. <br />
- cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides. <br />
- Fill with pumpkin pie filling-most likely you will have extra should you wish to make more. <br />
- Bake for 20-25 minutes. <br />
- Remove and let cool. <br />
- Sprinkle with powdered sugar and pie spice.<br />
<br />
<a href="http://www.bigoven.com/175535-Pumpkin-Pasties-recipe.html"><img alt="Pumpkin Pasties" border="0" src="http://www.bigoven.com/trackbackimage.aspx?id=175535&type=RECIPE&format=medlogo&th=175535.png" /></a><br />
---------------------------------------------------------------------<br />
<br />
Usually I roll the truffles in dark cocoa but this time I had plain. Also I noticed some recipes out there call for adding butter and even sugar. With truffles you really have to make them according to what tastes best to YOU. Some people may like a different liquour in them, or even substitute that with more cream instead. Some people may like more or less bitter/sweet chocolate. I did not use the butter but I'm gonna try that next time.<br />
<br />
<b>Bailey’s Irish Cream Truffles</b><br />
<br />
12 ounces Semi-sweet chocolate morsels<br />
1/4 cup Heavy cream<br />
1 tablespoon Sweet Butter<br />
2 Egg yolks<br />
1/4 cup Baileys Irish Cream<br />
<br />
Directions:<br />
Melt chocolate over low heat. Add butter. Stir in Baileys and heavy cream together over very low heat, heating just until mixed. Remove from heat. Whisk in yolks, one at a time; mixture will thicken. <br />
<br />
Refrigerate for a few hours, or overnight, until firm enough to shape. With spoon, make small balls. Roll in powdered sugar, then cocoa.<br />
<br />
<a href="http://www.bigoven.com/26681-Baileys-Irish-Cream-Truffles-recipe.html"><img alt="Baileys Irish Cream Truffles" border="0" src="http://www.bigoven.com/trackbackimage.aspx?id=26681&type=RECIPE&format=medlogo&th=26681.png" /></a>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-33006261571962214332009-10-11T15:36:00.004-05:002009-10-29T12:29:24.231-05:00Chinese Soup CrunchiesSeriously, what are those things actually called, anyway? Crunchy noodles?<br />
<br />
I thought I'd try out making them, and it was surprisingly easy, once we got the technique right, that is.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqBkWtDIM37dTcXS7fRYQn4Gs5Hf7SLbPX3j0PrSx_TUzf2OO6zPw9ZFYfjyGvRuRs3UEZ8TVLezy7MtW9yEmBnLOgW6Y20pZkMZB4uNJQuZTjKU_SGgxk_x48TW54wQPkAQ_SiBZxOaP/s1600-h/Cimg1312.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391444955356735906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqBkWtDIM37dTcXS7fRYQn4Gs5Hf7SLbPX3j0PrSx_TUzf2OO6zPw9ZFYfjyGvRuRs3UEZ8TVLezy7MtW9yEmBnLOgW6Y20pZkMZB4uNJQuZTjKU_SGgxk_x48TW54wQPkAQ_SiBZxOaP/s400/Cimg1312.jpg" style="cursor: pointer; height: 247px; width: 400px;" /></a><br />
<br />
1. Take a pack of eggroll wrappers, wonton wrappers, or spring roll wrappers.<br />
2. Cut them into thin strips.<br />
3. Heat a skillet of hot oil to fry them in. Sprinkle in just a bit of salt.<br />
3. Toss them all in and fry them FAST in HOT oil. Make sure to remove PROMPTLY when they start taking on color because they will go from perfect to burnt rapidly.<br />
<br />
But cooked just right, they are perfect! And taste just like they came out of a restaurant.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd83LRTq-8xZGF9FbXpgHaz68uklvssvQPaPgb1T0Ny24t7ruXrOrqiXbmo79rLUV98MQq1xAAHpMabQV92w8C2Z433snKIIrmW5g-V3rxyVR0eFaUq9vWXV4uFCSRaUSC_83K0DvDCjY8/s1600-h/Cimg1311.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391445126345186754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd83LRTq-8xZGF9FbXpgHaz68uklvssvQPaPgb1T0Ny24t7ruXrOrqiXbmo79rLUV98MQq1xAAHpMabQV92w8C2Z433snKIIrmW5g-V3rxyVR0eFaUq9vWXV4uFCSRaUSC_83K0DvDCjY8/s400/Cimg1311.jpg" style="cursor: pointer; height: 377px; width: 400px;" /></a><br />
<br />
<a href="http://www.bigoven.com/175536-Chinese-Soup-Crunchies-recipe.html"><img alt="Chinese Soup Crunchies" border="0" src="http://www.bigoven.com/trackbackimage.aspx?id=175536&type=RECIPE&format=medlogo&th=175536.png" /></a>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-25751080769454234662009-09-27T17:00:00.012-05:002009-10-26T17:29:11.681-05:00Greek Food Festival 2009The Greek food. It has now been had for 2009!<br />
<br />
It was raining, nothing special was going on there, AND they were totally out of the red sweet wine, so we had no reason to stay. We got some food and brought it home. :)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEMSf2YdwGqcGY1FXpjqx8YybU6rUe4prG1TnqEIhuIfe2HdiSykpYyxCmAAHfifoDocBndsfhjHjEvYHocMXyVGR9qPbo_T4Z8rkD8XTuTi33C0ctBEFHzFXml33te3Nka8wQ6VTmPam/s1600-h/IMG_0441.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5386271098858528818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEMSf2YdwGqcGY1FXpjqx8YybU6rUe4prG1TnqEIhuIfe2HdiSykpYyxCmAAHfifoDocBndsfhjHjEvYHocMXyVGR9qPbo_T4Z8rkD8XTuTi33C0ctBEFHzFXml33te3Nka8wQ6VTmPam/s400/IMG_0441.JPG" style="cursor: pointer; height: 400px; width: 300px;" /></a><br />
<br />
<a href="http://i171.photobucket.com/albums/u298/wisteareia/menu.jpg?t=1254089462" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="251" src="http://i171.photobucket.com/albums/u298/wisteareia/menu.jpg?t=1254089462" width="581" /></a><br />
<br />
Don't forget the desserts!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmfb1aRfUUqj-WkeBO_Lli2MI4SzEk7y20FUwXyrfyJEfzU-6qhICZuaM3VXbNnvS2uXJcWBjggEjRdcYh6Z35SYLDnzvocjaEnHVfjYMt7GldEmck97psI862miPin8s3IwQJ5-0NaJF/s1600-h/IMG_0443.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5386273500206319810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmfb1aRfUUqj-WkeBO_Lli2MI4SzEk7y20FUwXyrfyJEfzU-6qhICZuaM3VXbNnvS2uXJcWBjggEjRdcYh6Z35SYLDnzvocjaEnHVfjYMt7GldEmck97psI862miPin8s3IwQJ5-0NaJF/s400/IMG_0443.JPG" style="cursor: pointer; height: 400px; width: 300px;" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8K2J3FCwJjd9krDfiQ2rBH8GcrQpcVM6mLc2JjpmG5tQGHbvIHR_tDaZ9Ql5zGm_BELe4HKoNigtJC4K-Ai8xNjG1Eng6kHuOHxo2uE9mMK9XKdP3-QcaovzwW1QfBC-Y6eRbkelthMg/s1600-h/IMG_0442.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5386272505014007986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8K2J3FCwJjd9krDfiQ2rBH8GcrQpcVM6mLc2JjpmG5tQGHbvIHR_tDaZ9Ql5zGm_BELe4HKoNigtJC4K-Ai8xNjG1Eng6kHuOHxo2uE9mMK9XKdP3-QcaovzwW1QfBC-Y6eRbkelthMg/s400/IMG_0442.JPG" style="cursor: pointer; height: 400px; width: 300px;" /></a><br />
<br />
Mmmm. We split the 2 appetizers & the 2 entrees. Each also came with a salad. <br />
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No, all 4 desserts are not all for me, hehehe.Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0tag:blogger.com,1999:blog-204706995357588849.post-61073446267699035772009-09-14T13:26:00.004-05:002009-09-25T09:51:16.421-05:00Mmm dessert.<p class="mobile-photo">Yay, dirt pie! Pudding, cookies, whipped cream, repeat.<br /></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYprVTgNCYc1R1diriJISwmfeYE_sqAKYoylulNVjUSo48-ywId3peyV1hEkf1t5OhtHUYViVYakWHwty6hH2MEUiFpTR0giMbmjeJ7k6UjpziLWp0xgW3aYQ3POq8qQXr_A8IqBZfbQg/s1600-h/photo-794490.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYprVTgNCYc1R1diriJISwmfeYE_sqAKYoylulNVjUSo48-ywId3peyV1hEkf1t5OhtHUYViVYakWHwty6hH2MEUiFpTR0giMbmjeJ7k6UjpziLWp0xgW3aYQ3POq8qQXr_A8IqBZfbQg/s320/photo-794490.jpg" alt="" id="BLOGGER_PHOTO_ID_5381391275642800674" border="0" /></a></p>Mermaidenhttp://www.blogger.com/profile/09743398131725833303noreply@blogger.com0