tag:blogger.com,1999:blog-23036487522941075242024-02-06T22:42:19.439-06:00Doryce's Recipes & Jeff's GardenDorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-2303648752294107524.post-86470070895613068892013-07-07T05:47:00.001-05:002013-07-07T05:47:04.142-05:00Doryce's Recipes & Jeff's Garden: Pasta with Shrimp Pomodoro Sauce<a href="http://dorycesrecipes.blogspot.com/2012/05/pasta-with-shrimp-pomodor-sauce.html">Doryce's Recipes & Jeff's Garden: Pasta with Shrimp Pomodoro Sauce</a>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-16994810912245600582013-05-15T18:07:00.001-05:002013-05-15T18:07:46.176-05:00Comfy Cuisine: Pupusas - Stuffed Corn Tortillas<a href="http://www.comfycook.com/2013/05/pupusas-stuffed-corn-tortillas.html?spref=bl">Comfy Cuisine: Pupusas - Stuffed Corn Tortillas</a>: Pupusas are a traditional dish from El Salvador. Corn tortillas with a filling usually cheese, beans and/or Salvadoran-style chicharr...Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-5676117694149462952013-02-20T15:30:00.003-06:002013-02-20T15:30:46.786-06:00Mini Cheesecakes
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4Dl5skWV8Po5NPVCZ7J3kAqCc1oAEjilxadziX6tNn-06-O1au-82PvZ0dyvHVIeTKr3YboWxYtCbojozFQxOj_79YxIxUqzIsDZwT6iyaFwBLvxMWq1755PnSH67vYvkF6Tv-x2JZs/s1600/IMG_2242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4Dl5skWV8Po5NPVCZ7J3kAqCc1oAEjilxadziX6tNn-06-O1au-82PvZ0dyvHVIeTKr3YboWxYtCbojozFQxOj_79YxIxUqzIsDZwT6iyaFwBLvxMWq1755PnSH67vYvkF6Tv-x2JZs/s400/IMG_2242.JPG" width="400" /></a></div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial;">2 (8 oz) cream cheese <o:p></o:p></span></li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial;">3/4 c. sugar<o:p></o:p></span></li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial;">cherry pie filling (Clearbrook Farms Cherry
Fruit Tart)<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial;">1-2 Tablespoons melted butter to line cups.<o:p></o:p></span></li>
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<span style="font-family: Arial;">Preheat oven to 350 degrees.
Beat cream cheese, eggs, vanilla, sugar, orange peel and orange curacao. Butter
each cup. Place a vanilla wafer in the bottom of each muffin cup. Top each
wafer with 1 teaspoon graham cracker crumbs.<span style="mso-spacerun: yes;">
</span>Pour batter into cups, bake 20 minutes. Let cool, and then
refrigerate for a couple of hours. Top with cherry tart filling.<o:p></o:p></span></div>
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<span style="font-family: Arial;">I used silicon muffin cups
in a muffin pan with good results.<o:p></o:p></span></div>
Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-83260661918831457872013-01-20T07:36:00.001-06:002013-01-20T07:36:24.477-06:00Eat My Asparagus: Kenji's 30 Minute Naan<a href="http://www.eatmyasparagus.com/2012/02/kenjis-30-minute-naan.html?m=1">Eat My Asparagus: Kenji's 30 Minute Naan</a>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-32369535788468796322013-01-01T13:15:00.001-06:002013-01-01T13:15:26.084-06:00Food in Thailand<div style="margin: 0 0 10px 0; padding: 0; font-size: 0.8em; line-height: 1.6em;"><a href="http://www.flickr.com/photos/doryce/8333725995/" title="Food in Thailand"><img src="http://farm9.staticflickr.com/8071/8333725995_b05d55bc72.jpg" alt="Food in Thailand by Doryce" /></a><br/><span style="margin: 0;"><a href="http://www.flickr.com/photos/doryce/8333725995/">Food in Thailand</a>, a photo by <a href="http://www.flickr.com/photos/doryce/">Doryce</a> on Flickr.</span></div><p>So little time!</p>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-23275701391275756542013-01-01T12:50:00.001-06:002013-01-01T12:50:47.260-06:00Ginger Chicken<div style="margin: 0 0 10px 0; padding: 0; font-size: 0.8em; line-height: 1.6em;"><a href="http://www.flickr.com/photos/nicktakespics/3748516748/" title="Food"><img src="http://farm3.staticflickr.com/2586/3748516748_6f41098441.jpg" alt="Food by NickNguyen" /></a><br/><span style="margin: 0;"><a href="http://www.flickr.com/photos/nicktakespics/3748516748/">Food</a>, a photo by <a href="http://www.flickr.com/photos/nicktakespics/">NickNguyen</a> on Flickr.</span></div><p>2 tablespoons plus 2 teaspoons sugar<br />1/3 cup plus 1/4 cup hot water<br />2 tablespoons vegetable oil<br />2 Thai red chilies, chopped, or 1 teaspoon crushed red pepper<br />1 garlic clove, minced<br />One 4-inch piece of fresh ginger, peeled and cut into slivers<br />1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces<br />1 1/2 tablespoons Asian fish sauce<br />1/4 teaspoon salt<br />1 small onion, cut into thin wedges<br />2 scallions, cut into 2-inch lengths<br />6 cilantro sprigs, cut into 1-inch lengths<br /><br />In a small saucepan, heat 2 tablespoons of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 cup of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat.<br />Heat the oil in a medium pot or in a casserole. Add the chilies, garlic and half of the ginger and stir-fry over moderate heat about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 teaspoons of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 cup of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.</p>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-34435437675323182272012-12-30T09:50:00.002-06:002012-12-30T09:50:25.659-06:00Baked French Toast<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68whrtMB1z06R4v5_NAMTx8D_NNX47R4vjDnov05zzl5edU5N2Mys5eucdSGIsVCopMLLKJQzJ9rfQqpGgp5ofSoNOAIuyHAwgA3f9VBRqNSRlE5sij31FV-LMpFtooClGEUf8pPLVxg/s1600/IMG_2611.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68whrtMB1z06R4v5_NAMTx8D_NNX47R4vjDnov05zzl5edU5N2Mys5eucdSGIsVCopMLLKJQzJ9rfQqpGgp5ofSoNOAIuyHAwgA3f9VBRqNSRlE5sij31FV-LMpFtooClGEUf8pPLVxg/s400/IMG_2611.JPG" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></div>
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</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup melted butter </span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup brown sugar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon cinnamon</span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">7 slices sourdough </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">2 eggs</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1 cup milk</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">Powdered sugar for sprinkling</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Directions</span></div>
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</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Melt butter in microwave & add brown sugar and
cinnamon, stirring until mixed.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">2. Pour butter/sugar mix into bottom of 8 x 11 pan....spread
around</span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">3. Beat eggs, milk, & vanilla</span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">4. Cover pan with a single layer of bread</span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">5. Pour 1/2 of egg mixture on bread layer</span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">6. Add 2nd layer of bread</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">7. Spoon on remaining egg mixture</span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">8. Cover & chill in fridge overnight</span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">9. Bake at 350 for 45 </span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">10. Sprinkle with powdered sugar if desired</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">- Top should be crusty, middle should be soft & moist,
& bottom syrupy. The extra crunch from the sourdough with lots of holes was
divine</span></div>
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Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-54134103339886589672012-12-20T17:40:00.002-06:002012-12-20T17:41:17.125-06:00Almond Poppyseed Loaf<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJhLRaZ-pvGy5cX4XCUyh4_sjtGIWc9ama7-o5UWsh9v6cOwm13pArZXWmgOn9a6K1TEhRbeiUgQfffWFNcQ_XAd_5Zmmd2ARCGAuFItr6ofg4giH6Ood4tC_Z5-oGUa_MC0KRzZIVU8/s1600/IMG_2592.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJhLRaZ-pvGy5cX4XCUyh4_sjtGIWc9ama7-o5UWsh9v6cOwm13pArZXWmgOn9a6K1TEhRbeiUgQfffWFNcQ_XAd_5Zmmd2ARCGAuFItr6ofg4giH6Ood4tC_Z5-oGUa_MC0KRzZIVU8/s320/IMG_2592.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HFIBWaYOGrlO-RgsLGHziTZhbdd3HNiyox7autY9nDePWCtFjTi5pYhYB5V9ttFjpJ0ygOVWXclzOBpuBSux_ZnIDv9qXQuFMximc3eojjzndKTpk7THBXK-iqljzcsypuEXkW1yFYc/s1600/IMG_2593.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HFIBWaYOGrlO-RgsLGHziTZhbdd3HNiyox7autY9nDePWCtFjTi5pYhYB5V9ttFjpJ0ygOVWXclzOBpuBSux_ZnIDv9qXQuFMximc3eojjzndKTpk7THBXK-iqljzcsypuEXkW1yFYc/s200/IMG_2593.JPG" width="200" /></a></div>
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<span style="font-family: Verdana, sans-serif;">■1/2 cup poppy seeds <o:p></o:p></span></div>
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</span><span style="font-family: Verdana, sans-serif;">■1 cup buttermilk <o:p></o:p></span><br />
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</span><span style="font-family: Verdana, sans-serif;">■1 cup butter <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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</span><span style="font-family: Verdana, sans-serif;">■1/2 teaspoon vanilla <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">■1 1/2 cup sugar <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">■1cup ground almonds</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">■1 cup lemon juice ( 1/2 for cake, 1/2 for glaze) <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">■4 eggs, separated <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">■2-1/2 cups flour <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">■1 teaspoon baking powder <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">■1 teaspoon baking soda <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">■1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">■1 cup powdered sugar<o:p></o:p></span><br />
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<span style="font-family: Verdana, sans-serif;">Heat oven to 350 degrees F. Lightly butter a nonstick 12-cup
bundt pan and set it aside. Soak poppy seeds in buttermilk for 5 to 8 minutes.
In a large bowl cream butter and vanilla. Beat in sugar until mixture is light
and fluffy. Add egg yolks. Sift together the flour, baking powder, soda, and
salt, then add alternately with the buttermilk mixture, beating after each
addition. Add the almonds and lemon juice and mix. Beat egg whites until they
are stiff but not dry, then gently fold them into the batter. Turn the batter
into the pan and bake until a toothpick comes out clean, 35 to 45 minutes. Cool
on a wire rack for 20 minutes, then turn out of pan onto rack to finish
cooling. Glaze with lemon glaze if desired.</span></div>
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<span style="font-family: Verdana, sans-serif;">Glaze: mix 1/2 cup lemon juice into 1 cup powdered sugar and
stir until smooth.</span></div>
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Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-62282351053890392982012-12-13T15:21:00.002-06:002012-12-13T15:22:22.318-06:00Kale and Butternut Squash Casserole<br />
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";"><strong>Ingredients<o:p></o:p></strong></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">4
teaspoons unsalted butter (1/2 for bottom of baking dish and 1/2 for top when
finishing)<o:p></o:p></span></div>
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">1
medium size butternut squash, peeled seeded and sliced thin<o:p></o:p></span><br />
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">1
pound kale, chopped<o:p></o:p></span><br />
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">2
tablespoons olive oil<o:p></o:p></span><br />
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">6
cloves garlic, minced<o:p></o:p></span><br />
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Coarse
salt and freshly ground black pepper<o:p></o:p></span><br />
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">1
teaspoon freshly grated nutmeg<o:p></o:p></span><br />
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">1/4
teaspoon of ground allspice<o:p></o:p></span><br />
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">14 ounces heavy cream<o:p></o:p></span><br />
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">3
tablespoons panko<o:p></o:p></span><br />
<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">2/3
cup freshly grated Parmigian cheese <o:p></o:p></span><br />
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Directions<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Preheat
the oven to 400 degrees F. Butter a large baking dish. <o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Peel
the squash, then cut crosswise into 1/4-inch slices; set aside. <o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Steam
<span style="mso-spacerun: yes;"> </span>kale until just tender, about 5 minutes.
Drain well and squeeze out any excess water.<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Heat
olive oil in a large sauté pan over medium-high heat. Add the garlic and the greens.
Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for
seasoning with salt and pepper.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pwYNgsq5UW3aUq-oQ5QfhhBj5BZbXoddTfMrb_sp37WU55PC-Pu7vLplVE-o2qJg-BHsEp9om2ddd6OGAMyLzS5Yjvjcvg9wcn1Ip6bkzPxDpoCxVDqWTWKQNgAZ9pf8NnBz3W5wkrc/s1600/IMG_2559.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pwYNgsq5UW3aUq-oQ5QfhhBj5BZbXoddTfMrb_sp37WU55PC-Pu7vLplVE-o2qJg-BHsEp9om2ddd6OGAMyLzS5Yjvjcvg9wcn1Ip6bkzPxDpoCxVDqWTWKQNgAZ9pf8NnBz3W5wkrc/s320/IMG_2559.JPG" width="320" /></a><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Meanwhile,
place half the sliced squash in the prepared dish. Spoon the kale over the
squash and sprinkle with the seasoning mixture of nutmeg and allspice. Top with
remaining squash. Pour the cream over the vegetables and cover. Bake for 45
minutes. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Meanwhile,
combine the breadcrumbs and cheese in a small bowl. Decrease the oven
temperature to 375<sup><span style="text-transform: uppercase;">o</span></sup></span><sup><span style="font-family: Arial; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; text-transform: uppercase;"> </span></sup><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; text-transform: uppercase;">F</span><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Sprinkle
the breadcrumb mixture over the squash. Dot with the butter and continue
baking, uncovered, until golden brown, about 15 minutes. Cool for about 10
minutes before serving. <o:p></o:p></span></div>
Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-62886868975740793792012-12-08T16:36:00.001-06:002012-12-08T16:37:31.127-06:00Impossible breakfast muffins. Bacon and Eggs<br />
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<o:p> </o:p></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Filling Mixture :</span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 Tablespoons chopped green onions</span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 chopped jalapenos</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 clove garlic , finely chopped </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 teaspoon Worcestershire sauce </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 cup shredded Cheddar cheese (4 oz) </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5-6 slices cooked, chopped bacon</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 eggs</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Baking Mixture </span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 cup milk </span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 cup Pioneer baking mix </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 eggs </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 Heat oven to 375°F. Coat 12 regular-size muffin cups with
butter.</span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 In small skillet, sauté<span style="mso-spacerun: yes;">
</span>garlic and jalapenos over medium-high heat 2 to 3 minutes, stirring
frequently, until thoroughly cooked; Cool 5 minutes; stir in Worcestershire
sauce, green onions, bacon, eggs and cheese. Set aside.</span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 In medium bowl,
stir baking mixture ingredients with whisk or fork until blended. Spoon
into<span style="mso-spacerun: yes;"> </span>each muffin cups. Top with filling
mixture.</span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4 Bake about 30 minutes or until toothpick inserted in
center comes out clean, and muffin tops are golden brown. Do not overcook. Cool
5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan
and cool on rack for 10 minutes longer, and serve.</span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
</span><br />
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<o:p> </o:p></div>
Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-54983240724086313362012-12-02T15:16:00.003-06:002012-12-02T15:20:18.622-06:00Chicken Salad with pecans and Swiss chard Stalks<span style="font-family: Arial, Helvetica, sans-serif;"><em>Love the color added by the swiss chard stalks</em></span><br />
<em><span style="font-family: Arial;"></span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy7H1-610-bb5Frn60HPsrGHhItJsvUvhR4eMDS-l4fTW4TiHx_SCVjClKE6nUBQReRgVb8_DmE48ZmXLctLUDpO1PuwLhufCvzumHJOTgRIrxinupAuSdv4_3aQ68aPALd3EcUzLPtU/s1600/IMG_2539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy7H1-610-bb5Frn60HPsrGHhItJsvUvhR4eMDS-l4fTW4TiHx_SCVjClKE6nUBQReRgVb8_DmE48ZmXLctLUDpO1PuwLhufCvzumHJOTgRIrxinupAuSdv4_3aQ68aPALd3EcUzLPtU/s320/IMG_2539.JPG" width="320" /></a></div>
<br />
<em><span style="font-family: Arial;"></span></em><br />
<span id="goog_2122171161"></span><span id="goog_2122171162"></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 poached chicken breast, chopped and chilled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup toasted pecans, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 Tablespoons mayonaise, (could add sour cream)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped green onions, leave some green bits for color</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup finely chopped swiss chard stalks (or celery)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp mixed herb blend - mine had chives, shallots, garlic and green peppercorn.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh ground black pepper, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients and serve.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Note: could use any nuts you like but the toasted pecans were very flavorful</span>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-53917114220108880912012-12-02T15:07:00.000-06:002012-12-02T15:08:49.523-06:00Quiche with Swiss Chard<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LvkyzEJcLzV2v17NEJAT_RnXjE6lbwO1Rcz6iC9H6TtQyJva-v4R817TMNQWuG_WdIfL3fuD7_HBEUnirdgg5BngAuKLE3tYXiv3tgbXvqvDl8PwaUUSx20RMDx_Cxu6O3JU9F9ep7A/s1600/IMG_2540.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LvkyzEJcLzV2v17NEJAT_RnXjE6lbwO1Rcz6iC9H6TtQyJva-v4R817TMNQWuG_WdIfL3fuD7_HBEUnirdgg5BngAuKLE3tYXiv3tgbXvqvDl8PwaUUSx20RMDx_Cxu6O3JU9F9ep7A/s320/IMG_2540.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBk_7Do4ZEgL0hYX1PKeKDOAjHvRBZoh1B4hjrPYZOOHzimjfhT9LKfExlJ_E3yjREY2ID4sh90v42_3WK7D9NscaAKguiL9N2Wro5R7pXvEVU7TAG8-1ttfRYcNo5XBCCdLdxBW24RvI/s1600/IMG_2530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBk_7Do4ZEgL0hYX1PKeKDOAjHvRBZoh1B4hjrPYZOOHzimjfhT9LKfExlJ_E3yjREY2ID4sh90v42_3WK7D9NscaAKguiL9N2Wro5R7pXvEVU7TAG8-1ttfRYcNo5XBCCdLdxBW24RvI/s200/IMG_2530.JPG" width="197" /></a></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";"></span> <span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";"><strong>Ingredients<o:p></o:p></strong></span></div>
<br />
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">3
large eggs, beaten <o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">3/4
cup heavy cream <o:p></o:p></span></div>
<br />
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">ground red
pepper , or similar<o:p></o:p></span></div>
<br />
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">1
cup chopped fresh Swiss Chard, stalked removed (I saved for chicken salad)<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">3
Tablespoons sautéed green onions <o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">2/3
cup shredded Swiss cheese <o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">1
(9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate<o:p></o:p></span></div>
<br />
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";"><strong>Directions<o:p></o:p></strong></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Preheat
the oven to 375 degrees F. <o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman";">Combine
the eggs, cream, sautéed onions and pepper in a bowl. Layer the spinach, and
cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake
for 35 to 45 minutes until the egg mixture is set. Cool and serve<o:p></o:p></span></div>
Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-82371340433485505082012-11-30T10:39:00.004-06:002012-11-30T10:39:43.374-06:00<div class="separator" style="clear: both; text-align: center;">
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Glühwein - mulled wine recipe</div>
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<o:p> </o:p>ingredients:</div>
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¾ liter of red wine</div>
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1 stick of cinnamon</div>
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2 cloves</div>
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Sugar to taste</div>
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1 Piece lemon peel</div>
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1 Piece orange peel</div>
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<o:p> </o:p></div>
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Heat red wine and sugar in a saucepan and boil it with
cinnamon, cloves and grated lemon peel. Cool to drinking temperature.</div>
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<br />Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-56049188260389071862012-11-29T12:09:00.003-06:002012-11-29T12:27:02.076-06:00Salad of Garden Greens, Hearts of Palm, Satsumas, and Candied Pecans<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_AktyqdYUgE4AdxVr3ubGd8EbmpU1V3EocoZUxHBP5vOozDsp0XkXi7lUFjnuBuESrzlL8XDbRKqe9HFiHwjCrdLDRwL2FPjpm7-2_E6bqCTzw-R-v-ZznPHWTnt9pvfVHMqdXWMlfkQ/s1600/IMG_2521.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_AktyqdYUgE4AdxVr3ubGd8EbmpU1V3EocoZUxHBP5vOozDsp0XkXi7lUFjnuBuESrzlL8XDbRKqe9HFiHwjCrdLDRwL2FPjpm7-2_E6bqCTzw-R-v-ZznPHWTnt9pvfVHMqdXWMlfkQ/s320/IMG_2521.JPG" width="320" /></a></div>
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This is what I started with. Couldn't use everything!!<br />
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<strong>Candied Pecans</strong></div>
<br />
1 cup pecans, halved and quartered<br />
1 Tbs. maple syrup<br />
2 Tbs. sugar<br />
2 Tbs. satsuma juice<br />
pinch salt<br />
1 tsp. Ground Ancho Chili Pepper<br />
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<o:p> </o:p><strong>Salad Dressing</strong></div>
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3 Tbs. olive oil</div>
2 Tbs. lemon juice<br />
2 Tbs. satsuma juice<br />
1 tsp. worcester sauce<br />
1 tsp. sugar<br />
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<o:p> </o:p><strong>Salad</strong></div>
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1 1/2 cups hearts of palm, rinsed, halved and thinly sliced</div>
1 avocado, sliced<br />
4 cups mixed salad greens9I included chard with bright pink stems)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8Cnm1xM_N-lCVaMTm9FoGVKbMTpnREEBEDhm3RdLM0Q2ZucsiYgdJBrVj0ftuJzSze0HGGftOwfFsZ8JaUIjIOlQKtyb4SdWYiyksio8XA7Yd4XjPsoESpjAKlwejF39sdlb8mvdSYI/s1600/IMG_2522.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8Cnm1xM_N-lCVaMTm9FoGVKbMTpnREEBEDhm3RdLM0Q2ZucsiYgdJBrVj0ftuJzSze0HGGftOwfFsZ8JaUIjIOlQKtyb4SdWYiyksio8XA7Yd4XjPsoESpjAKlwejF39sdlb8mvdSYI/s320/IMG_2522.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9btpSRNYJIM6d3oe2vq4jlqDvivrHi9ddxKn0Kaqs326IaAl_oNH05RX9PGrmBQGZ6YG7v78WeqZ3udU3PaSOsd-jNjBkO_nK3NUz3j8NM_af-4mvZlxr2KBWu-lf286TIg4l5lbuN0/s1600/IMG_2520.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9btpSRNYJIM6d3oe2vq4jlqDvivrHi9ddxKn0Kaqs326IaAl_oNH05RX9PGrmBQGZ6YG7v78WeqZ3udU3PaSOsd-jNjBkO_nK3NUz3j8NM_af-4mvZlxr2KBWu-lf286TIg4l5lbuN0/s200/IMG_2520.JPG" title="Hearts of Palm in Salad Dressing" width="200" /></a>2 small satsuma oranges, peeled and segmented<br />
1/2 cup crumbled feta<br />
freshly ground black pepper to taste<br />
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1. To make Candied Pecans: melt sugar into maple syrup and
satsuma juice in sauté pan. Add chili and bring to boil. <span style="mso-spacerun: yes;"> </span>Add pecans and sauté one minute more to get a
nice roasted taste. <span style="mso-spacerun: yes;"> </span>Spread nuts on paper
until cooled and slice for salad or add whole. </div>
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<o:p> </o:p></div>
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2. To make Salad: Whisk together dressing ingredients in
salad bowl. Toss together hearts of palm and avocado in serving bowl with
dressing. Add the salad greens, feta and satsuma slices and mix together. Add
in pecans and serve. Pepper to taste.<br />
<br />
Notes: I added half a tomato and regretted it - could also use red onion - could also replace hearts of palm with Kolrabi slices.</div>
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Serves 6</div>
<o:p> </o:p>30 minutes prep time<br />
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Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-75747749094409623662012-11-25T16:13:00.001-06:002012-11-25T16:14:48.429-06:00Green Salad with Hearts of Palm, Avocado and Tomato<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY23n65jugYylacOSYs3Coti8JtHk5N1hQuWFCBsBtAY8o_NTWMuwITJZi0-8fX-0ywfn8bbEOxTx887DPjPkm0wVZsOkMd22dHmDfC__hd-AWqKpGGvT7XUJyyohWHpntnYMlCePzSBE/s1600/IMG_2464.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY23n65jugYylacOSYs3Coti8JtHk5N1hQuWFCBsBtAY8o_NTWMuwITJZi0-8fX-0ywfn8bbEOxTx887DPjPkm0wVZsOkMd22dHmDfC__hd-AWqKpGGvT7XUJyyohWHpntnYMlCePzSBE/s320/IMG_2464.JPG" width="320" /></a></div>
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<span style="font-family: "Calibri Light";"></span><br />
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<span style="font-family: "Calibri Light";"></span><br />
<span style="font-family: "Calibri Light";">3-4 <span style="mso-spacerun: yes;"> </span>servings<o:p></o:p></span></div>
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<span style="font-family: "Calibri Light";"><o:p> </o:p></span></div>
<span style="font-family: "Calibri Light";">Ingredients:</span><br />
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<span style="font-family: "Calibri Light";">1 quart of garden
greens (I used chard, kale, spinach and lettuces)<o:p></o:p></span></div>
<span style="font-family: "Calibri Light";">1 cup sliced
hearts of palm<o:p></o:p></span><br />
<span style="font-family: "Calibri Light";">1 diced tomato<o:p></o:p></span><br />
<span style="font-family: "Calibri Light";">1 avocado, peeled
and diced<o:p></o:p></span><br />
<span style="font-family: "Calibri Light";">2 T almond slivers<o:p></o:p></span><br />
<span style="font-family: "Calibri Light";"><o:p> </o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri Light";">Dressing Ingredients:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri Light";">Juice of 1 fresh
lemon<o:p></o:p></span></div>
<span style="font-family: "Calibri Light";">2 tsp.
Worcestershire sauce<o:p></o:p></span><br />
<span style="font-family: "Calibri Light";">Coarse ground
black pepper to taste<o:p></o:p></span><br />
<span style="font-family: "Calibri Light";">1/2 tsp seasoned
salt ( I use Tony's cajun seasoning)<o:p></o:p></span><br />
<span style="font-family: "Calibri Light";">1/4 cup extra
virgin olive oil <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri Light";">Rinse greens and dry
well. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri Light";">For the dressing:
Mix the lemon juice, Worcestershire sauce, black pepper, and seasoned salt,
then shake in a salad bottle with olive oil.<span style="mso-spacerun: yes;">
</span>(could use a bit of mustard if you want more emulsion)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri Light";">Tear greens into
bite size pieces and place in Salad Bowl<o:p></o:p></span></div>
<span style="font-family: "Calibri Light";">Dice the tomato. <o:p></o:p></span><br />
<span style="font-family: "Calibri Light";">Rinse and slice
hearts of palm, separating into rings or breaking into pieces. <o:p></o:p></span><br />
<span style="font-family: "Calibri Light";">Peel and dice the
avocado. <o:p></o:p></span><br />
<span style="font-family: "Calibri Light";">Add all other
ingredients, including almonds to the salad bowl. Drizzle dressing over the
salad. Toss and serve.<o:p></o:p></span>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-75055767873143717172012-11-25T13:03:00.000-06:002012-11-25T13:04:47.898-06:00Rice Pudding<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHN1LB0peAWf1miA7Y_ShBCxl2jH6A-vJ4mSuEhcU4NhoOYn1jiymo47zuffSGVybeWeE57qBSq0oOmJ8eERjLtdXSncw9pr8P_BoyDyTvz1262ZPC3OLPpYCJS1RmZsyzAQ_xUKF3Pg/s1600/IMG_2459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHN1LB0peAWf1miA7Y_ShBCxl2jH6A-vJ4mSuEhcU4NhoOYn1jiymo47zuffSGVybeWeE57qBSq0oOmJ8eERjLtdXSncw9pr8P_BoyDyTvz1262ZPC3OLPpYCJS1RmZsyzAQ_xUKF3Pg/s320/IMG_2459.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span> </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">2 cups milk</span><br />
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">1/2 cup Abrorio rice</span><br />
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">1/3 cup sugar </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">1 tsp vanilla </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">1/3 cup Sultanas (optional)<o:p></o:p></span></div>
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">cinnamon sugar</span><br />
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">2 Tablespoons butter<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span><span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">Combine rice, milk and sugar in a large enamel pot.
Bring just to the boil, stirring often. Remove from heat. Place partially cooked rice in oven and cook for one hour at 325 degrees until thick and milk is absorbed. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">Add vanilla, sultanas and sprinkle dots of butter and cinnamon sugar on top and cook for another 15 or 20 minutes. (pudding will thicken more as it cools). </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Browallia New"; mso-bidi-font-family: "Times New Roman";">let stand,
uncovered until cooled.<o:p></o:p></span></div>
Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-86516095888070258132012-11-13T15:10:00.004-06:002012-11-13T15:12:07.763-06:00Roast wild duck with kumquat sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxklCUeccKhsAu-oRsOU96ercQJVj6tQaw5hGYLRpGxKiwN1Y3qKbuJ_ia0Gd3TD0HxoCJY-zAqhG3mN_F6cDzAmRxCoDzDL0425XJgsnvR9Tpkq8L1lADCBe0RjLtjcKaJs_-qU7-6nY/s1600/IMG_2178.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxklCUeccKhsAu-oRsOU96ercQJVj6tQaw5hGYLRpGxKiwN1Y3qKbuJ_ia0Gd3TD0HxoCJY-zAqhG3mN_F6cDzAmRxCoDzDL0425XJgsnvR9Tpkq8L1lADCBe0RjLtjcKaJs_-qU7-6nY/s320/IMG_2178.JPG" width="320" /></a></div>
<div style="text-align: left;">
</div>
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<span style="font-family: Arial;"><span style="font-size: x-small;"></span></span> </div>
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<span style="font-family: Arial;"><span style="font-size: x-small;"></span></span> </div>
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<span style="font-family: Arial;"><span style="font-size: x-small;"></span></span> </div>
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<span style="font-family: Arial;"><span style="font-size: x-small;"></span></span> </div>
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<span style="font-family: Arial;"><span style="font-size: x-small;"></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;"><span style="font-size: x-small;"></span></span><br />
<br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;"><span style="font-size: x-small;"></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Arial;"><span style="font-size: x-small;">4 - 5 wild ducks,
washed and dried <o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">1 teaspoons
salt <o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">1 1/2
teaspoons pepper <o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">2 stalks
celery, sliced <o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">1 onion, sliced
<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">2 cinnamon
sticks <o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">2 star
anise <o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">1
tablespoon olive oil<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">1/4 cup
honey </span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial;"><span style="font-size: x-small;"><o:p></o:p></span></span> </div>
<div style="text-align: left;">
<span style="font-size: x-small;">
mix together and warm:</span></div>
<div style="text-align: left;">
<span style="font-family: Arial;"><span style="font-size: x-small;"> 1/4 cup
sherry wine vinegar <o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">1 teaspoon
brown sugar<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">2 cups orange
juice <o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;">
</span><span style="font-family: Arial;"><span style="font-size: x-small;">1
tablespoon butter <o:p></o:p></span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: Arial; font-size: 10pt;">10
kumquats, sliced crosswise into 1/8 -inch thick slices <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: Arial; font-size: 10pt;">1. Heat the
oven to 350 degrees. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial; font-size: 10pt;">2. Season
the duck all over with 1 <span style="mso-spacerun: yes;"> </span>teaspoons salt
and one teaspoon pepper.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial; font-size: 10pt;">3. In a
small bowl, stir together the celery, onion, cinnamon sticks, star anise <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial; font-size: 10pt;">4. Heat a
large sauté pan over medium-high heat and add tablespoon oil. Brown the ducks,
turning every few minutes to color each side evenly and well, about 10 minutes
total. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial; font-size: 10pt;">5. Place
the duck and any juices in a covered baking pan and cover with the celery onion
mixture. Roast until the duck breasts are tender, about 2 hours. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial; font-size: 10pt;">6. Remove
the duck and set aside to rest 20 to 30 minutes before carving. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial; font-size: 10pt;">7. While
the duck is cooling, make the kumquat sauce. Place the honey in a the same saute over high heat. Bring the honey to a boil and cook just
until it begins to darken and caramelize. Stir together the brown sugar, 1/2 teaspoon black pepper, vinegar and orange juice and warm in microwave. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial; font-size: 10pt;">8. Cook
over medium heat until the liquid is reduced by three-fourths, 20 to 25
minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, (no more)
stirring occasionally. Remove from heat and serve
with the duck.<o:p></o:p></span></div>
Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-20244252519378019492012-10-07T17:57:00.000-05:002012-10-07T18:00:01.251-05:00Strawberry Angel Food Cake Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_DowOAINWsHtwAEaQFhd6n0MupreT-gSZPE5pZgbaLd8J4yu-B0s6Pt0jbFmncHqipKKBoYw_9ilcbv4fXAcUtu0lLI0zwc3zxAu-3kyf_aoB0YbfANW98BEXKL9SsLlXALVtCIq7js/s1600/IMG_1780.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><u></u><br /></div>
<img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_DowOAINWsHtwAEaQFhd6n0MupreT-gSZPE5pZgbaLd8J4yu-B0s6Pt0jbFmncHqipKKBoYw_9ilcbv4fXAcUtu0lLI0zwc3zxAu-3kyf_aoB0YbfANW98BEXKL9SsLlXALVtCIq7js/s400/IMG_1780.JPG" width="400" /><br />
<br />
<br />
<span style="color: #e06666;">1 tube pan size angel food cake (I purchased but it had too much salt - recommend baking your own)</span><br />
<span style="color: #e06666;">1 pint whipping cream</span><br />
<span style="color: #e06666;">1 pkg frozen strawberries, sweetened</span><br />
<span style="color: #e06666;">2 pints fresh strawberries, sliced</span><br />
<span style="color: #e06666;">1 6 ounce package strawberry flavored gelatin</span><br />
<span style="color: #e06666;"></span><br />
<span style="color: #e06666;">tear angel food cake into chunks and put in large dish</span><br />
<span style="color: #e06666;">mix jello into 1 cup boiling water.</span><br />
<span style="color: #e06666;">put partially thawed strawberries into hot jello mixture until strawberries are separated.</span><br />
<span style="color: #e06666;">slightly cool gelatin mixture</span><br />
<span style="color: #e06666;">whip cream and fold into strawberry gelatin with fresh strawberries.</span><br />
<span style="color: #e06666;">pour strawberry, gelatin and cream mixture over angel food cake.</span><br />
<span style="color: #e06666;">chill until set.</span><br />
<span style="color: #e06666;"></span><br />Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-1034619990764975672012-09-03T15:07:00.002-05:002012-09-03T15:19:53.786-05:00Asparagus Quiche<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"><span style="color: #7a7a7a;"></span></span></span> </h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1S1VW8wME7tWAi4uzwMnlFdNop0eJXg-U7lw3a_xPzd-s6Vpad6pcY9p019TLcsGwZX-UQPx82kmXS_0gOM5kg5ggwtG7zofdlrVwLk4uMASyQaRECz08558wiMlBqADb3o1WgJMck0/s1600/090312_2057.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" fea="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1S1VW8wME7tWAi4uzwMnlFdNop0eJXg-U7lw3a_xPzd-s6Vpad6pcY9p019TLcsGwZX-UQPx82kmXS_0gOM5kg5ggwtG7zofdlrVwLk4uMASyQaRECz08558wiMlBqADb3o1WgJMck0/s400/090312_2057.JPG" width="400" /></a></div>
<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"><span style="color: #7a7a7a;"></span></span></span> </h3>
<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"><span style="color: #7a7a7a;"></span></span></span> </h3>
<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"><span style="color: #7a7a7a;"></span></span></span> </h3>
<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"><span style="color: #7a7a7a;"></span></span></span> </h3>
<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"><span style="color: #7a7a7a;"></span></span></span> </h3>
<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"><span style="color: #7a7a7a;"></span></span></span> </h3>
<span style="font-family: Verdana;"><span style="font-size: x-small;"><span style="color: #7a7a7a;"><h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"></span></span> </h3>
<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"></span></span> </h3>
<div style="background: white; margin: auto 0in 6.25pt;">
<br /></div>
<div style="background: white; margin: auto 0in 6.25pt;">
<br /></div>
<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;"></span></span> </h3>
<h3 style="background: white; margin: auto 0in 6.25pt;">
<span style="font-family: Verdana;"><span style="font-size: x-small;">Ingredients<o:p></o:p></span></span></h3>
<h3 class="MsoNormal" style="background: white; line-height: 10pt; margin: 0in 0in 0pt 1in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: Verdana; font-size: 8pt;">1 pound asparagus, chopped into small pieces ( I used frozen)<o:p></o:p></span></h3>
<h3 class="MsoNormal" style="background: white; line-height: 10pt; margin: 0in 0in 0pt 1in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 1.0in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: Verdana; font-size: 8pt;">2 Tablespoons of finely chopped green onions<o:p></o:p></span></h3>
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<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: Verdana; font-size: 8pt;">1 teaspoon lemon zest<o:p></o:p></span></h3>
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<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: Verdana; font-size: 8pt;">8 ounces Gruyere, grated – best quality, no substitute<o:p></o:p></span></h3>
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<span style="font-family: Verdana;"><span style="font-size: x-small;">Directions<o:p></o:p></span></span></h3>
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<span class="plaincharacterwrapbreak"><span style="color: #666666; font-family: Verdana; font-size: 8pt;">Preheat oven to 375 degrees <st1:street w:st="on"><st1:address w:st="on">F. Place</st1:address></st1:street> fresh asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. (If frozen, skip this step)</span></span></div>
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<span class="plaincharacterwrapbreak"><span style="color: #666666; font-family: Verdana; font-size: 8pt;">Place green onion in skillet with tsp oil and sauté for one minute and set aside. </span></span><span style="color: #666666; font-family: Verdana; font-size: 8pt;"><o:p></o:p></span></div>
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<span class="plaincharacterwrapbreak"><span style="color: #666666; font-family: Verdana; font-size: 8pt;">Sprinkle onions and chopped asparagus into pie shells. </span></span><span style="color: #666666; font-family: Verdana; font-size: 8pt;"><o:p></o:p></span></div>
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<span class="plaincharacterwrapbreak"><span style="color: #666666; font-family: Verdana; font-size: 8pt;">In a bowl, beat together eggs, cream, lemon zest and peppers. Sprinkle Swiss cheese over asparagus. Pour egg mixture on top of cheese. </span></span><span style="color: #666666; font-family: Verdana; font-size: 8pt;"><o:p></o:p></span></div>
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<span class="plaincharacterwrapbreak"><span style="color: #666666; font-family: Verdana; font-size: 8pt;">Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving. </span></span></div>
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<span class="plaincharacterwrapbreak"><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 8pt;"><em> I found a bag of asparagus and 2 pie shells in the freezer and worked up this lovely little quiche for lunch! Very tasty</em></span></span><em><br /></em></div>
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Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-89432901029082803722012-05-12T09:06:00.003-05:002012-07-26T05:59:01.231-05:00Tomato, basil and mozzarella with balsamic & olive oil<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Slice 3 medium tomatoes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">shred about 4 ounces of mozzarella </span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Sprinkle with shredded basil</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">mix a vinagrette with balsamic vinegar, olive oil, salt, pepper and 1/4 t. dijon mustard.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Splash dressing over tomato mixture.</span><br />
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<span style="font-family: Trebuchet MS; font-size: large;">All must be absolutely fresh.</span><br />
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<br />Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-49877578725143202402012-05-07T13:15:00.001-05:002012-05-07T13:15:25.506-05:00Beef, Italian Sausage and Spinach Ravioli<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1xSjtADMBtU2nSBNUUN-W7y1yZcWXSZb5E4aT2DQqfAg8jPvhb4gdYKXtmhQdPEGDCEmYr3u12ftdeufaAqcaisnakTx8awIQ-XDvnVHfACcJBZuRJevWBSdeZdo1iTMmyaakMK5g0w/s1600/IMG_0987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1xSjtADMBtU2nSBNUUN-W7y1yZcWXSZb5E4aT2DQqfAg8jPvhb4gdYKXtmhQdPEGDCEmYr3u12ftdeufaAqcaisnakTx8awIQ-XDvnVHfACcJBZuRJevWBSdeZdo1iTMmyaakMK5g0w/s320/IMG_0987.jpg" width="267" /></a></div>
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<span style="font-family: Verdana;">1 recipe pasta dough</span></div>
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<span style="font-family: Verdana;">Filling:</span></div>
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<span style="font-family: Verdana;">1 T. olive oil</span></div>
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<span style="font-family: Verdana;">6 ounces Italian sausage</span></div>
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<span style="font-family: Verdana;">6 oz. ground meat</span></div>
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<span style="font-family: Verdana;">1 clove garlic, pressed</span></div>
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<span style="font-family: Verdana;">½ cup blanched and chopped spinach – (6 oz)</span></div>
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<span style="font-family: Verdana;">1 t. dried herbs</span></div>
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<span style="font-family: Verdana;">Salt and pepper to taste</span></div>
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<span style="font-family: Verdana;">2 eggs</span></div>
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<span style="font-family: Verdana;">2 T. grated parmesan cheese</span></div>
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<span style="font-family: Verdana;">Dash nutmeg</span></div>
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<span style="font-family: Verdana;">Brown and crumble beef and sausage and olive oil. Drain off oil, place meat in food processor and cool. Add remainder of ingredients and process briefly. Cool completely</span></div>
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<span style="font-family: Verdana;">Filling and Cooking Pasta</span></div>
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<span style="font-family: Verdana;">Flour sheet of dough and place over ravioli mold. Fill each space with 2 tsp. filling. Wet dough slightly and lay another sheet of dough over meat.<span style="mso-spacerun: yes;"> </span>Press dough down with rolling pin and remove excess dough around edges. Turn mold over to release raviolis onto a baking sheet line with waxed paper.</span></div>
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<span style="font-family: Verdana;">Cook ravioli in gently boiling water for about 8 to 10 ,minutes. Serve with sauce.</span></div>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-47261949251604102012012-05-07T12:51:00.002-05:002012-05-07T12:51:50.641-05:00Pasta Dough<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 c all purpose flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/3 c cake flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 eggs</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 t. olive oil</span><br />
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<span style="font-family: Trebuchet MS;">Place flours in food processor. Beat eggs and olive oil in small bowl. Turn on processor and slowly add eggs and oil. Continue processing until the dough forms a ball. If the dough is sticky, knead a little more flour in by hand. Divide dough into 3 pieces and wrap in plastic. Let it rest for at least 15 minutes. Start with 1 pices of dough and send through pasta machin on setting #1 - 6 to 8 times, folding into thirds each time. Sprinkle with flour if necessary. Now roll the pata through on #2 and continue though #6</span><br />
<br />Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-7955512617360218102012-05-07T12:41:00.001-05:002012-05-07T12:43:26.068-05:00Lemon Almond Biscotti with White Chocolate<br />
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<span lang="EN" style="color: #282828; font-family: Helvetica; mso-ansi-language: EN;">6 tablespoons butter softened<br />2/3 cup sugar<br />1/4 teaspoon salt<br />1 tablespoon lemon zest<br />1 teaspoons almond extract<br />1 1/2 teaspoons baking powder<br />3 tablespoons freshly squeezed lemon juice<br />2 large eggs<br />2 cups flour</span><br />
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<span lang="EN" style="color: #282828; font-family: Helvetica; mso-ansi-language: EN;">12 ounces white chocolate<br /><br />Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. <br /><br />In a medium-sized bowl, beat the butter, sugar, salt, lemon zest, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky. </span></div>
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<span lang="EN" style="color: #282828; font-family: Helvetica; mso-ansi-language: EN;">Place the dough onto the prepared baking sheet. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick. Bake the dough for 25 minutes. </span></div>
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<span lang="EN" style="color: #282828; font-family: Helvetica; mso-ansi-language: EN;">Remove from the oven, cool on the pan about 25 minutes; Reduce the oven heat to 325°F. <br /><br />Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.</span></div>
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<span lang="EN" style="color: #282828; font-family: Helvetica; mso-ansi-language: EN;">Use a serrated knife to cut the log crosswise into 1⁄2" slices. <span style="mso-spacerun: yes;"> </span>Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Remove the biscotti from the oven, and transfer them to a rack to cool.</span></div>
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<span lang="EN" style="color: #282828; font-family: Helvetica; mso-ansi-language: EN;">Melt chocolate carefully in microwave (50% power for 1 minute) and dip one end of biscotti in chocolate. Cool in<span style="mso-spacerun: yes;"> </span>muffin pans until the chocolate is hard.</span><br />
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<br /></div>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-80340612352827105092012-05-07T11:54:00.002-05:002012-05-07T12:53:07.912-05:00Salad with strawberries and balsamic vinegar<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<span style="font-family: "Comic Sans MS";">¼ cup balsamic vinegar</span></div>
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<span style="font-family: "Comic Sans MS";">1/3 cup sherry vinegar</span></div>
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<span style="font-family: "Comic Sans MS";">1 small shallot, minced</span></div>
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<span style="font-family: "Comic Sans MS";">1 T. <city w:st="on"><place w:st="on">Dijon</place></city> mustard</span></div>
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<span style="font-family: "Comic Sans MS";">½ T minced fresh herbs – (thyme)</span></div>
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<span style="font-family: "Comic Sans MS";">¼ t salt</span></div>
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<span style="font-family: "Comic Sans MS";">1/8 t. white pepper</span></div>
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<span style="font-family: "Comic Sans MS";">¼ cup olive oil</span></div>
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<span style="font-family: "Comic Sans MS";">¼ cup walnut oil</span></div>
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<span style="font-family: "Comic Sans MS";">Add all ingredients to a container with lid and shake well to mix</span></div>
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<span style="font-family: "Comic Sans MS";">Serve with mixed salad greens and sliced strawberries.</span></div>
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<span style="font-family: "Comic Sans MS";">(I sprinkled a small amt of sweetener and balsamic on strawberries before adding)</span><br />
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</div>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0tag:blogger.com,1999:blog-2303648752294107524.post-14871176611268030342012-05-07T11:46:00.001-05:002012-05-07T12:02:00.113-05:00Fresh Herb Bread<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial;">2 ¼ t. dry yeast</span></div>
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<span style="font-family: Arial;">3 c. bread flour</span></div>
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<span style="font-family: Arial;">1 T. powdered milk</span></div>
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<span style="font-family: Arial;">2 T. sugar</span></div>
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<span style="font-family: Arial;">1 ½ t. salt</span></div>
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<span style="font-family: Arial;">1 T fresh herbs, chopped</span></div>
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<span style="font-family: Arial;">1 T. butter, melted</span></div>
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<span style="font-family: Arial;">1 c. warm water</span></div>
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<span style="font-family: Arial;">Place everything in bread machine and set on manual.<span style="mso-spacerun: yes;"> </span>Lightly sprinkle corn meal over a baking sheet or stone. After cycle is finished, form dough into round and place on prepared baking sheet or stone. Let rise about 1 hour. Bake at 375 degrees F for 30 minutes or until browned on top and bottom.</span><br />
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<br /></div>Dorycehttp://www.blogger.com/profile/00920755335028900062noreply@blogger.com0