tag:blogger.com,1999:blog-78209025088069493192024-03-12T21:31:39.409-04:00She Cooks There are few things in this world that can't be made better by adding garlic, Old Bay, chocolate, or wine ......FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-7820902508806949319.post-59613294563604374702020-07-20T16:13:00.000-04:002020-07-20T16:13:23.427-04:00CHEESECAKE<br />
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<o:p> </o:p> </div>
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SERVES:<span style="mso-spacerun: yes;"> </span>12 (BEST MADE
A DAY AHEAD)<o:p></o:p></div>
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<br /></div>
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INGREDIENTS (<b style="mso-bidi-font-weight: normal;">SHOULD
ALL BE AT ROOM TEMP</b>):<o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">CRUST</b>:<o:p></o:p></div>
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1-1/2 C<span style="mso-tab-count: 1;"> </span>Graham
cracker crumbs<o:p></o:p></div>
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1 C<span style="mso-tab-count: 2;"> </span>chopped
pecans<o:p></o:p></div>
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1/3 C<span style="mso-tab-count: 2;"> </span>sugar<o:p></o:p></div>
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1/2 stick<span style="mso-tab-count: 1;"> </span>soft <b style="mso-bidi-font-weight: normal;">butter</b><o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">FILLING</b>: (Prepare
in two separate mixing bowls.)</div>
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4 egg WHITES (use yolks for
another recipe)</div>
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<o:p></o:p></div>
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1/2 C<span style="mso-tab-count: 2;"> </span>sugar<o:p></o:p></div>
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3 – 8 oz. Philly
ORIGINAL cream cheese</div>
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<o:p></o:p></div>
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1/2 C <span style="mso-tab-count: 2;"> </span>sugar<o:p></o:p></div>
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2 tsp.<span style="mso-tab-count: 2;"> </span>vanilla<o:p></o:p></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">TOPPING</b>:<o:p></o:p></div>
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16 oz.<span style="mso-tab-count: 2;"> </span>Sour
cream<o:p></o:p></div>
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4 TBPS<span style="mso-tab-count: 1;"> </span>sugar<o:p></o:p></div>
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<br /></div>
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<o:p> </o:p> </div>
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<b>DIRECTIONS:</b><o:p></o:p></div>
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<br /></div>
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Preheat oven to 350º.<span style="mso-spacerun: yes;">
</span>Butter sides and bottom of a 10” springform pan***<o:p></o:p></div>
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<br /></div>
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Pulse crust ingredients in a food processor until
‘mealy’.<span style="mso-spacerun: yes;"> </span>Using the back of a spoon,
press the mixture into the bottom and up the sides of the pan.<o:p></o:p></div>
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<br /></div>
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The success of this cheesecake depends on how you handle the
egg whites, but if the cake doesn’t rise, don’t worry – it’s still delicious.<o:p></o:p></div>
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<br /></div>
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In a medium mixing bowl, beat egg whites until foamy, using a
whisk type beater in an electric mixer; gradually add 1/ C sugar, beating until
<b>stiff, high peaks</b> form. (If you turn the beaters up, the whites
should NOT curl or slump over.)</div>
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<br /></div>
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In <b>a separate</b> medium mixing bowl, combine cream cheese, 1/2 C sugar and vanilla and and using the same mixer blade, whip until fluffy.</div>
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<br /></div>
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USING A RUBBER SPATULA, <b style="mso-bidi-font-weight: normal;">GENTLY
FOLD</b> (BY HAND) THE WHITES INTO THE CREAM CHEESE.<span style="mso-spacerun: yes;"> </span>Don’t use a ‘whipping’ action – simply fold
the mixture 4-5 times – the whites will not disappear into the cheese but that's all ok.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<span style="mso-tab-count: 10;"> </span><span style="mso-tab-count: 1;"> </span><o:p></o:p></div>
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Gently spread the mixture into the crust and bake at 350º for 45
minutes.<o:p></o:p></div>
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<br /></div>
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While baking, blend the sour cream and sugar and set aside.<o:p></o:p></div>
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After 45 minutes, remove cheesecake from oven and place on a cooling rack.<span style="mso-spacerun: yes;"> </span>INCREASE OVEN TEMPERATURE TO <b style="mso-bidi-font-weight: normal;">450º.</b><span style="mso-spacerun: yes;">
</span><b style="mso-bidi-font-weight: normal;">When the oven is ready, gently
pour the sour cream</b> mixture on top of the cake. Using the back of a soup
spoon, smoothing it <b>almost</b> to the edges.<span style="mso-spacerun: yes;">
</span><o:p></o:p></div>
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<br /></div>
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Return the cake to the oven and cook for 5 minutes.<span style="mso-spacerun: yes;"> </span>Remove and cool on a rack COMPLETELY.<span style="mso-spacerun: yes;"> </span>Cover with foil and refrigerate
overnight.<span style="mso-spacerun: yes;"> </span>The sour cream topping will
solidify overnight.<o:p></o:p></div>
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<br /></div>
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To serve, cut with a clean, <b style="mso-bidi-font-weight: normal;">WET</b> knife.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
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***I prefer a 10” pan, preferably one that is SILVER in color rather
than the dark metal ones.<span style="mso-spacerun: yes;"> </span>With the dark
pans you have to adjust the baking time and temperature and I’m too lazy to do
that!<o:p></o:p></div>
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<br /></div>
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Also – <b style="mso-bidi-font-weight: normal;">make the
whites first</b>. If you have only one mixing bowl, carefully transfer the
whites to another clean bowl.<span style="mso-spacerun: yes;"> </span>Then you
can reuse the pan AND the beaters without washing them.<span style="mso-spacerun: yes;"> </span>Continue as above, folding the stiff whites
into the cream cheese mixture.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-37912375264138861012018-12-15T17:00:00.001-05:002020-06-15T07:46:05.544-04:00STEAK HOUSE BURRITOI have no idea where I found this recipe but... it's wonderful, easy, and even my husband - who will NOT eat cheese - loved this! This is steak and salad in a tortilla - JUST YUMMY!!!!<br />
<br />
SERVES: 2<br />
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<o:p></o:p></div>
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INGREDIENTS:</div>
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<o:p></o:p></div>
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4 strips<span style="mso-tab-count: 1;"> </span>thick-cut
bacon <o:p></o:p></div>
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2 C<span style="mso-tab-count: 2;"> </span>shredded
Romaine (assuming it's not gonna kill you!)<o:p></o:p></div>
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1 C<span style="mso-tab-count: 2;"> </span>grape
tomatoes – cut in half<o:p></o:p></div>
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1/3 C<span style="mso-tab-count: 2;"> </span>Asiago or
Parm cheese - grated<span style="mso-tab-count: 1;"> (more if you love cheese) </span><o:p></o:p></div>
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<span style="mso-tab-count: 2;"> </span>Caesar
dressing<o:p></o:p></div>
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1 large<span style="mso-tab-count: 1;"> </span>onion
– stir-fried in butter/oil, drained<o:p></o:p></div>
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<br /></div>
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12 oz.<span style="mso-tab-count: 1;"> </span>top
sirloin steak, seasoned with S&P (see below)<o:p></o:p></div>
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<br /></div>
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2 – 10”<span style="mso-tab-count: 1;"> </span>flour
tortillas<span style="mso-tab-count: 1;"> </span><o:p></o:p></div>
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<br /></div>
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DIRECTIONS:<o:p></o:p></div>
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<br /></div>
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If using steak, place in a Zip-Loc bag with teriyaki sauce and grated ginger and let marinate for about 30 minutes. (OR use 'stir fry cut' beef - already in strips from the grocery store - place in a Zip-log bag. Cover with Teriyaki sauce and grated ginger and let sit for 30 minutes before cooking.)</div>
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Preheat grill, griddle, or frying pan to high; season steak with salt and
pepper.<span style="mso-spacerun: yes;"> </span>Spritz with oil and grill steak
to medium rare, turning once.<span style="mso-spacerun: yes;"> </span>Tent and
let rest 5 minutes. (If using pre-cut beef, saute in a pan with a spritz of oil - dump into a bowl and cover until ready to use)</div>
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<br /></div>
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Cook bacon crisp and drain on paper towel.<span style="mso-spacerun: yes;"> </span>Stir fry onions to light brown; drain on
paper towels<o:p></o:p></div>
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<br /></div>
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Combine romaine, tomatoes and cheese.<span style="mso-spacerun: yes;"> </span>Toss.<span style="mso-spacerun: yes;">
</span>Add salad dressing <b>just to moisten</b>. <o:p></o:p></div>
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<br /></div>
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Brown tortillas 30 seconds each side.<o:p></o:p></div>
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Slice steak into thin strips at an angle.<o:p></o:p></div>
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Assembly:<span style="mso-spacerun: yes;"> </span>Lay 2
strips of bacon on each tortilla.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<span style="mso-tab-count: 2;"> </span>Top
with onions<o:p></o:p></div>
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<span style="mso-tab-count: 2;"> </span>Add strips of steak<o:p></o:p></div>
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Sprinkle with cheese</div>
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<span style="mso-tab-count: 2;"> </span>Top
with salad <o:p></o:p></div>
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<span style="mso-tab-count: 2;"> </span><o:p></o:p></div>
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Roll tightly.<span style="mso-spacerun: yes;">
</span>Slice in half on the diagonal and serve.<o:p></o:p></div>
<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-6109347366649478112018-05-30T14:29:00.001-04:002019-04-08T18:46:42.017-04:00/PRODUCT REVIEW: PAM IN A PUMP BOTTLE [UPDATED 4/8/2019]WELL HELLO! Nothing I said earlier in the post has changed! This PAM spritz is awesome. Sadly, I ran out of the Canola spray and I happened to read the bottle label. HELLO ME! This product is thinned with GRAIN ALCOHOL... soooo.... I drove to the local liquor store and bought a bottle of - you got it - GRAIN ALCOHOL! Filled my spritz bottle 3/4 full of Canola oil and then topped it off with the grain alcohol and VOILA! I was cooking again! If you haven't BOUGHT a bottle of this, go to Lowe's and buy an empty spray bottle - fill it 3/4s with your fav cooking oil and top it off with grain alcohol... shake/shake/shake and you're good to roll! Spritz saute pans, griddles - whatever you are using that just needs a thin coating of oil!<br />
<br />
You can thank me later!<br />
<br />
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~<br />
<br />
<br />
I have no idea WHY it took so long for this product to be created - it truly rocks!<br />
<br />
I've been a PAM user for ages but I never was able to spray a pan with the aerosol cans without getting as much of the oil on the counter and walls as I got in the pan. I was reduced to taking stuff outside to spray.<br />
<br />
And now along comes PAM in SPRITZ bottles! Olive Oil AND Canola Oil!!!<br />
<br />
I found them at Walmart but I'm sure local grocery stores will carry this soon, if they already don't!<br />
<br />
Only thing is - IT AIN'T CHEAP! A 7 oz. bottle is ~$4.50 but there is very, very little waste. And if you are NOT into cooking with lots of oil, this may be the solution. It's wonderful for spritzing a baking sheet (spritz a few times and then wipe lightly with a paper towel to spread) or cupcake pans, or baking potatoes. I'm still discovering uses. This also comes in an Olive Oil variety, if that's your bag.<br />
<br />
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FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-37735048123876201282018-04-04T16:24:00.001-04:002018-04-04T16:26:34.657-04:00EASY SALSA<br />
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YIELD:<span style="mso-spacerun: yes;"> </span>2-3 CUPS<o:p></o:p></div>
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INGREDIENTS:<o:p></o:p></div>
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<br /></div>
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1- 14 oz can <span style="mso-tab-count: 1;"> </span>petite
diced tomatoes - undrained<o:p></o:p></div>
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1 10 oz can<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Rotell Tomatoes with Green Chilis<o:p></o:p></div>
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5-6 <span style="mso-tab-count: 3;"> </span>green
onions – sliced thin<o:p></o:p></div>
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<span style="mso-tab-count: 3;">Half large </span>cucumber
– seeds removed, unpeeled, cut into 8 strips and thinly<span style="mso-tab-count: 2;"> </span>sliced<o:p></o:p></div>
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</div>
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DIRECTIONS:<o:p></o:p></div>
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<br /></div>
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Combine everything in a covered bowl and refrigerate
overnight.<span style="mso-spacerun: yes;"> </span>Serve with Tostitos SCOOPS<o:p></o:p></div>
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<br /></div>
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NOTE: For more heat, add about 1/4 C Pace Hot Picante Sauce, or
a few shakes of cayenne pepper<o:p></o:p></div>
<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-86584555094236430812018-03-11T14:48:00.002-04:002019-10-15T19:55:42.815-04:00STANDING BEEF PRIME RIB WITH AU JUS ...TO DIE FOR!<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img height="320" src="https://images.hayneedle.com/mgen/master:CUI473.jpg?is=300,300,0xffffff&cvt=jpg" width="320" /></div>
<br />
I cooked my first genuine bone-in standing rib roast last Christmas for my family, and it was spectacular, if I do say so myself! I bought two items in late fall in preparation for this day that I don't think I could have managed without.<br />
<br />
First was this large roasting pan....$40 at the link below and probably one of two kitchen gadgets I didn't own.<br />
<br />
<span style="color: rgba(0 , 0 , 0 , 0.870588235294118); font-family: inherit;"><span style="background-color: white; white-space: pre-wrap;"><a href="https://www.hayneedle.com/product/cuisinart711716urchefsclassicstainlesssteelroastingpanwithrack.cfm?ltype=child&tid=CUI473-1">https://www.hayneedle.com/product/cuisinart711716urchefsclassicstainlesssteelroastingpanwithrack.cfm?ltype=child&tid=CUI473-1</a></span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The other was this digital thermometer...$14.00 on Amazon</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<a href="https://www.amazon.com/gp/product/B013A81VW4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1"><span style="font-family: inherit;">https://www.amazon.com/gp/product/B013A81VW4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1</span></a><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: inherit;">Both purchases were brilliant, as my roast could have been a disaster without them.</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
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<b><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><span style="color: red;">BEEF – STANDING RIB</span><o:p></o:p></span></b></div>
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<b><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">(NOTE: Beef stock and Au Jus recipes below)</span></b></div>
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<b><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Select a large end standing rib roast - plan on 1 RIB for every 2 people and then ADD ONE MORE RIB for good measure. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">INGREDIENTS:<o:p></o:p></span></div>
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<span style="font-family: inherit;">Oil</span></div>
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<span style="font-family: inherit;">Kosher salt</span></div>
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<span style="font-family: inherit;">Fresh ground pepper</span></div>
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<span style="font-family: inherit;"> </span></div>
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<b><span style="font-family: inherit;">NOTE: IF YOU ARE MAKING AU JUS, RESERVE THE PAN
DRIPPINGS!!!<o:p></o:p></span></b></div>
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<br /></div>
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<span style="font-family: inherit;"><span style="color: red;"><b>OPTION 1 - DIRECTIONS FOR OVEN ONLY:</b></span><o:p></o:p></span></div>
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<span style="font-family: inherit;">Preheat oven to 450˚<o:p></o:p></span></div>
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<span style="font-family: inherit;">Prepare the meat:
Brush the roast with oil; rub with fresh pepper.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">Place in a shallow roasting pan on a rack, fat side up,
and bake uncovered 15 minutes.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Reduce heat to 325˚ and continue baking about 15
minutes/pound until temperature reaches <b>120˚ - 124˚</b>. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Remove from the oven and cover lightly with
foil and let rest 30-45 minutes. Slice
and enjoy!<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;"><b><span style="color: red;">OPTION 2 - DIRECTIONS FOR GRILL/OVEN:</span></b><o:p></o:p></span><br />
<span style="font-family: inherit;">This is what I did...the intent is to slightly sear the outside of the roast to seal in the juices.</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Prepare a charcoal grill for direct cooking. Coals need to be VERY hot.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Prepare the meat:
Brush the roast with oil; rub with fresh pepper.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Place on a shallow roasting <b>RACK</b> (like the one I bought),
fat side DOWN and place over hot coals – CLOSE LID ON GRILL - for 15 minutes. Carefully
rotate roast to fat side UP and return to the charcoal – CLOSE LID ON GRILL – for 15
minutes. Remove from the grill and place
rack in roasting pan, insert thermometer, and place in pre-heated 325˚oven.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Bake about 14-15 minutes/pound until temperature reaches <b>120˚
- 124˚</b>. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Remove from oven and cover lightly with foil and let rest
30-60 minutes before serving. Serve with
individual bowls of Au Jus. (See below)</span><o:p></o:p></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">~ ~ ~ ~ ~ ~ ~ ~ ~ ~</span></div>
<div class="MsoNormal">
<b><span style="font-family: inherit;"><span style="color: red;">BEEF STOCK AND/OR AU JUS</span><o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b><span style="color: red;">BEEF STOCK</span> </b>(make a week ahead and freeze, as this process is VERY time-consuming - but you will have wonderful stock on hand for soups, gravies, etc.)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Note: DO NOT ADD ANY SALT TO THIS UNTIL YOU ARE READY TO USE IT IN IT'S FINAL FORM.... (as the volume reduces, it will cause the stock to become way too salty)</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Makes about 3-4 quarts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Time: 2 DAYS! </b>But worth every minute!<b><o:p></o:p></b></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">INGREDIENTS:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">6-8 pounds soup bones - THAWED*** <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2 large onions, peeled and
quartered<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">10 peppercorns<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Cheesecloth for straining
liquid<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">DIRECTIONS:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Preheat oven to 375°F. Rub a little oil over all the bones and
onions. Place everything EXCEPT
PEPPERCORNS in a large, shallow roasting pan.
Roast in oven for about 30
minutes; turn the bones and roast another 30-40 minutes until they are
lightly browned. If bones begin to char
at all during this cooking process, lower the heat. They should brown, not burned.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">When the bones are lightly browned, remove them
and the roasted onions and place them in a large (12 to 16 quart)
stockpot. De-glaze the roasting pan by
placing it on the stove-top on very low heat (may cover 2 burners), pour 1/2
cup to a cup of hot water over the pan and use a spatula to scrape up all
of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the
stockpot.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Add peppercorns to the
stockpot. Fill the stockpot with cold
water to 1 to 2 inches over the top of the bones (4-6 qts probably). Put the heat on high, bring the liquid to a
low simmer, and then reduce the heat to low.
If you have a candy or meat thermometer, the temperature of the water
should be between 180° and 200°F (boiling is 212°F). The stock should be at a bare simmer, just a
bubble or two coming up here and there.
(You may need to put the pot on your smallest burner on the lowest temp,
or if you are using an oven-safe pot, place it in the oven at 200°F.) Cover the pot loosely and let simmer for 4-8
hours. <b>DO NOT STIR THE STOCK</b> while
cooking. Stirring will mix the fats in
with the stock, clouding up the stock.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">As the stock cooks, fat will
be released from the bone marrow and any meat pieces and will rise to the
top. From time to time, check in on the
stock and use a large metal spoon to scoop away the ‘scum’ that rises to the
surface. Discard that. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">After about 4 hours, remove
one bone and see if the marrow is soft.
If it is, use a crab pick or a long, thin knife to scrape out the marrow
from all the bones into the pot. (Return
bones to the pot.) Continue cooking the as
long as you can but at least 4 more hours.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">At the end of cooking time (4
hours minimum, 8 hours if you can do it) use tongs or a slotted spoon to gently
remove the bones and onion pieces from the pot and place in a colander over a
shallow pan to drain. Then discard. <b><span style="color: red;">DO NOT STIR THE STOCK.</span></b><span style="color: red;"> </span>Let the stock cool completely and then
cover the pot and refrigerate overnight.</span><span style="font-size: 12pt;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Once the stock has chilled,
the fat will have risen to the top and solidified. Remove it and discard – or save for some
other project. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">After removing the fat, heat
the stock to barely WARM – not boiling. Place
a colander on the top of another large pot (8-quart) and line with 3-4 layers
of cheesecloth. Pour the stock <b>SLOWLY</b> through
this to strain it of remaining solids. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="color: red; font-family: inherit;">REDUCING THE STOCK</span></b></div>
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<br /></div>
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Note: The more the level of the stock drops, the faster the process goes. Watch it closely.</div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Measure the depth of the stock with a clean knife and lay the knife aside. Return the stock to the
burner and bring to a boil. Reduce to a
slow gentle simmer and cook UNCOVERED until the volume has been reduced by
HALF. (Measure depth of liquid with a different knife – then check depth every 20-30 minutes – I had about 1-1/2 quarts of <i><u>reduced</u></i> stock when I finished the
reduction, but this will vary) Allow to cool and then freeze in 1 C portions.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">*** My grocery store only has
FROZEN soup bones but they have lots of marrow.
If you can get shank bones with a little meat on them, ask the butcher
to slice them lengthwise to expose the marrow.
Use about 4-6 pounds of the soup bones and 3-4 pounds of shank bones.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: inherit;"><b><span style="color: red;">AU JUS</span> </b>(makes
about 4 nice – 2 oz servings)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">INGREDIENTS:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> <b>Pan drippings from roast</b> (the one you're serving)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/2 C QUALITY red wine (one you would drink)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2 C reduced
beef stock (that you made ahead)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> S&P to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Bring beef stock to a simmer
– add about 1/2 C to the roasting pan and scrape to de-glaze the pan. Using a fine wire mesh sieve, add the pan juices to pot. Add wine and bring to a boil – cook over med/low
heat until reduced by about half - watch closely as this goes pretty quickly.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Remove from heat and add kosher
salt and fresh ground pepper to taste<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Serve warm in shot glasses! Freeze any leftover au jus in little plastic
‘bathroom’ cups – these are about a one-serving size. (I use leftover au jus to warm up a slice of
Deli roast beef. Just heat it in a
shallow pan and add the beef slices – Voila!)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">One final word - <span style="color: red;"><b>DO NOT SALT the stock</b></span>!!! If you salt it and THEN reduce it for au jus, it's like a salt lick! I learned this the hard way!</span></div>
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<span style="color: rgba(0 , 0 , 0 , 0.870588235294118); font-family: "roboto" , "robotodraft" , "helvetica" , "arial" , sans-serif;"><br /></span>FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-86342692249336898822018-02-04T11:54:00.000-05:002020-05-07T17:11:29.477-04:00SUPER BOWL CHICKEN STOCK!Today's the big game (if anyone is planning to watch). I'm making wings and shrimp for the family - the game is incidental. However.... here's a suggestion if YOU are cooking chicken wings.<br />
<br />
Don't waste the tips - the part we always toss in the trash. Wash 'em and put 'em in a medium sauce pan and add water just to cover.<br />
<br />
To this - add:<br />
<br />
One medium onion - cut into 8ths<br />
<br />
3 celery stalks - washed, ends trimmed, and cut into 4 pieced<br />
<br />
2-4 garlic cloves - smashed (no need to peel - I hate peeling garlic!)<br />
<br />
6-8 whole peppercorns<br />
<br />
Add a little more water if necessary to cover everything about an inch.<br />
<br />
Bring to a rolling boil and reduce to lowest heat - simmer COVERED at least an hour. Strain through a sieve into a metal or glass bowl; cover and refrigerate overnight.<br />
<br />
Next morning, remove the congealed fat on top. (Won't be much fat - that part of the chicken isn't particularly fatty!) Stir the stock to blend any goodies that might have settled and measure what you have. Hopefully it will be 1-2 cups. Divide into usable portions for your cooking needs and freeze in quart Zip-Loc FREEZER bags. Freeze FLAT for easy storage.<br />
<br />
Note: If you have more than 3 cups of stock, I suggest simmering it uncovered for a while to let it reduce - this intensifies the flavor. Just keep an eye on it!<br />
<br />
Use in preparing soups, rice, and gravies.<br />
<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-49126671078168022422018-01-24T14:51:00.004-05:002018-01-24T14:57:05.518-05:00HOW TO PREPARE TOFU<div class="separator" style="clear: both; text-align: center;">
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Throw it in the garbage..........<br />
Grill some filet mignon...........<br />
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<a href="https://3.bp.blogspot.com/-PI8kqsRfPjY/WmjjjuRZFvI/AAAAAAAAGHU/QpORW_XLwF8uvkTxm6-yfOAqXhUp1zVJgCLcBGAs/s1600/steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://3.bp.blogspot.com/-PI8kqsRfPjY/WmjjjuRZFvI/AAAAAAAAGHU/QpORW_XLwF8uvkTxm6-yfOAqXhUp1zVJgCLcBGAs/s640/steak.jpg" width="640" /></a></div>
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<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-13638622671601739112018-01-05T11:33:00.002-05:002021-01-12T09:51:38.021-05:00HOW TO CLEAN A CRUDDY OVEN WINDOWFinally got tired of looking at my cruddy oven window, but didn't want to run the 'clean oven' cycle because it seems when I do the, the family wants pizza or baked chicken, which just cruddies the window up again.<br />
<br />
Sooooo.... today I tried a soap pad to absolutely no avail. And then I had a 'why not try this' moment.<br />
<br />
Opened the door all the way.... covered the glass with 2 layers of paper towels.... and saturated them with household store brand ammonia. Let it sit and soak for about 30 minutes.<br />
<br />I peeled back the paper towels at one corner and rubbed the glass with a clean paper towel. OMG! It came spanking clean! I have a 6" wide putty knife that I use to scrape my pizza stone clean so I grabbed that and pulled the paper towels back about 1/3 of the way and scraped the glass gently with the putty knife. The glass looked like I had never cooked in that oven!<br />
<br />
Brought the trash can over and carefully put all the soggy ammonia towels in the garbage......then grabbed some fresh paper towels. Scraped up the goo - wiped the blade clean - scraped up more goo - wiped the blade clean.... continued until the glass was as clean as I could get it with the scraper. Then used a few paper towels to go around the perimeter. It took me less than 5 minutes to have an amazingly clear, krap-free glass oven door! <br />
<br />
Happy New Year to me!FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-49771052140091332882017-08-12T13:17:00.000-04:002017-08-12T13:17:13.168-04:00STEAK SEASONING (OR RUB)<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
YIELD: ~ 1/3 CUP<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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INGREDIENTS:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 TBSP granulated
garlic **<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 TBSP granulated
onion ** <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 TBSP coarse Sea
Salt<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 TBSP coarse
ground black pepper<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 tsp. dill
seeds<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 tsp. crushed
dried rosemary<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 tsp. paprika <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
** garlic powder and onion powder may be substituted for
granulated<o:p></o:p></div>
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DIRECTIONS:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
Combine all ingredients and store in a small, air-tight
jar in the refrigerator.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Use sparingly. If you like a highly seasoned steak, add cayenne pepper.</div>
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<br />
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<br /></div>
FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-27596123927846589282017-03-11T12:41:00.001-05:002017-03-11T12:57:18.664-05:00PIZZA SAUCE<div class="separator" style="clear: both; text-align: center;">
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<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-27870060091599935992016-10-24T16:40:00.001-04:002017-03-11T12:49:15.408-05:00SAUTEED SHRIMP AND PASTA<div class="MsoNormal">
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FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-46656055731923748912016-08-06T17:27:00.001-04:002017-03-11T13:21:16.342-05:00TERIYAKI AND GINGER SHRIMP<span style="font-family: inherit;">This makes 2 generous servings over the pasta of your choice... I like penne or fettuccine...</span><br />
<span style="font-family: inherit;"><br /></span>
1-1/4 lb <b>15-20</b> count/size shrimp (peeled and deveined - save shells and heads if you plan to make shrimp stock for cooking pasta - see link below)<br />
<br />
1 TBSP finely grated fresh ginger (or about 1 tsp. of ground ginger)<br />
1/4 - 1/3 C Teriyaki Marinade and Sauce (I use Kikkoman)<span style="font-family: inherit;"><br /></span><br />
1/8 tsp (2-3 shakes) of cayenne pepper - more for more heat<br />
<br />
2 TBSP oil<br />
2 TBSP butter<br />
<br />
butter for the pasta, if desired<br />
<br />
DIRECTIONS:<br />
<br />
About 30 minutes before dinnertime, combine the shrimp, teriyaki marinade, cayenne and ginger in a plastic zipper bag. Massage to spread the ginger. Refrigerate for 20 minutes, turning often.<br />
<br />
Get the pasta cooking according to directions (and it's really good cooked in shrimp stock - see below) I prefer cooking my the pasta a couple of minutes longer than al dente.<br />
<br />
The shrimp will cook quickly so start them when the pasta has about 5 minutes left.<br />
<br />
Put the oil and butter in a wok (or just use oil if you prefer) and heat until almost sizzling (but don't let the butter brown). Pour most of the teriyaki out but try to hang on to the ginger. Dump the shrimp, ginger, and remaining teriyaki sauce from the bag into the wok and stir/cook for about 3 minutes until the shrimp are opaque white. Add a shake or two of cayenne pepper for a little more zing if desired. Remove from the heat. (I never cook a shrimp longer than 3 minutes on the stove - a bit longer when grilling the great big ones)<br />
<br />
Drain the pasta and add a dab of butter if you like to keep it from sticking together, but work fast.<br />
<br />
Plate the pasta and top with shrimp. Voila! Enjoy! (Excellent with just a salad)<br />
<br />
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: inherit;"><a href="http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html">http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html</a></span></span></div>
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<br /></div>
<div class="MsoNormal">
Try cooking with shrimp stock sometimes - make it ahead and freeze in 2C zipper bags - it's worth the extra effort!</div>
<br />
<br />
<br />
<br />
<span style="font-family: inherit;"><br /></span>FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-23988967381389880792016-07-12T14:10:00.000-04:002016-07-12T14:10:54.704-04:00LUMP CRAB APPETIZERThis is so easy and so elegant<br />
<br />
SERVES: 4<br />
<br />
INGREDIENTS:<br />
<br />
1 can (16 oz) Pasteurized <b>LUMP</b> crab meat (found in the cold foods section)<br />
<br />
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<br />
<br />
1 small package of 'spring mix' salad greens<br />
<br />
2 lemons<br />
<br />
crackers for serving<br />
Old Bay seasoning for serving<br />
<br />
Remoulade sauce<br />
<a href="http://firebird-cooks.blogspot.com/2011/03/remoulade-sauce.html">http://firebird-cooks.blogspot.com/2011/03/remoulade-sauce.html</a><br />
<br />
Cocktail sauce<br />
<a href="http://firebird-cooks.blogspot.com/2013/02/shrimp-cocktail-and-sauce.html">http://firebird-cooks.blogspot.com/2013/02/shrimp-cocktail-and-sauce.html</a><br />
<br />
DIRECTIONS:<br />
<br />
Prepare the two sauces a day in advance; refrigerate. If you have 8 'shot glasses', get them ready and store in the fridge to keep cold. If you don't have that, chill two small serving/soup bowls for the sauces and add a spoon to each<br />
<br />
Wash and spin the spring mix dry, removing any obvious large stems on the greens. Spread a layer of the greens on four salad plates and refrigerate until just before serving.<br />
<br />
Remove ends of lemons and slice into 'squeezable' quarter.... cover and refrigerate until serving.<br />
<br />
Pasteurized crab meat is essentially 'cooked' and can be eaten out of the can. If you want, you CAN saute it in a tiny dab of butter, sprinkle on some Old Bay, and serve warm. My preference is NOT cooking it but serving it cold, with some Old Bay seasoning on the table for guests who desire it....<br />
<br />
At appetizer time - drain the crab and spread 1/4 of it (4 oz) atop the salad greens - keeping the crab on one side of the plate. Add 2 lemon wedges to the other side, and shot glasses of sauce if using them...<br />
<br />
Serve with Ritz, or any cracker that is MILD and won't overwhelm the crab.<br />
<br />
ENJOY!<br />
<br />
<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-53209584497090927932016-06-11T14:31:00.001-04:002016-06-11T14:34:48.584-04:00LET’S GROW SOME HERBS!<div class="MsoNormal">
I’m rather new to growing herbs but I’m a total fan and will
keep at it until I stop cooking! It’s
also great for cleaning out the garage/basement/shed!<br />
<br />
All of these herbs can be grown in the garden in the ground, if you don't want to use pots - but I keep my herb garden on my deck for easy access AND because the deer don't come up on the deck - yet!</div>
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<br /></div>
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Round up all those flower post you’ve been
collecting, select 6 large ones if this is your first attempt at herbs. Buy 1-2 bags of potting soil and then head
for the seed department at your local home improvement store or Walmart. You’ll also
need 6 white plastic knives and a permanent marker.</div>
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<br /></div>
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<o:p></o:p></div>
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Several herbs are perennials – chives, parsley and thyme are
great starter herbs. These can survive a
mild winter, or if they die back due to cold, they will pop up again the
following spring. These three herbs need
large pots, but they don’t have to be very deep. I prefer clay pots, but plastic works fine. You also need one REALLY WIDE pot, that’s
about 10-12” deep for ginger -a must!</div>
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<br /></div>
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Annual herbs, like dill and sweet basil are also a MUST for the
herb garden and grow great in pots.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
So – I recommend beginning with these five herbs, to grow from seeds: chives, dill (NOT Mammoth dill), sweet basil,
thyme, and flat leaf parsley. You can
also add cilantro if you like Mexican food, and curly parsley if you want to
fancy up your serving platters.</div>
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GINGER ROOT</div>
The last pot is for fresh ginger, and for all you need to know, please see my post called <i>THE MIRACLE OF FRESH, HOME GROWN GINGER at the link below:</i><br />
<div>
<br /></div>
<div>
<a href="http://firebird-cooks.blogspot.com/2014/01/the-miracle-of-fresh-minced-ginger-and.html">http://firebird-cooks.blogspot.com/2014/01/the-miracle-of-fresh-minced-ginger-and.html</a><br />
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<b>PREPARE YOUR POTS AND PLANT:</b><o:p></o:p></div>
<div class="MsoNormal">
Easiest thing is to line the bottom of each pot with a flattened coffee
filter – keeps the dirt in but allows excess water drain through. Fill all the pots EXCEPT THE GINGER POT to
within about 2” of the top. Sow your
seeds as directed on the packet (about 1/2 of the packet) and sprinkle with potting
soil to cover the seeds. Write the name of the herb on the knife handle and
poke the blade into the dirt.<o:p></o:p></div>
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<b>PARSLEY WARNING!!!!!</b>
Plant THREE TIMES as much parsley as you think you will need! In many areas in mid-summer, you will see
black/greenish striped caterpillars dining on your parsley. DON’T KILL THEM! They will soon visit you again as beautiful
Monarch butterflies!</div>
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<br /></div>
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<b>WATERING:</b></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For all the seeds, water very gently with a light spray
hose. These seeds need a good soaking as
well, but be careful not to blast the soil or the seeds with scatter. I prefer starting the seeds in a shady
location until they start to germinate. </div>
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<br /></div>
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Once
the little plants are about 1/2” – 1” tall, move them to the MORNING sun side
of your home, if possible. They will
need to be watered daily as the weather warms, preferably late in the afternoon after the
sun has passed overhead. When they get to be 3-4” tall, they can take
lots of sun, but will need watering more often.<o:p></o:p></div>
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<b>HARVESTING YOUR HERBS:</b></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
When the chives are 4-6” tall, you can start snipping them
and adding them to your salads, and they are VERY good added to boiled, buttered
potatoes. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Same for the dill but it needs to be a bit taller because it’s
very delicate – but it’s delicious on buttered potatoes and almost ANY baked or
broiled fish. There are also lots of
ways to make dill dressings and dips – get adventurous!<o:p></o:p></div>
<div class="MsoNormal">
And of course, if you make dill pickles, you are in for a
treat. Try one of the many refrigerator
dill pickle recipes online… most call for fresh dill AND dill heads. Dill HEADS are tiny green things that start
to shoot up from the top of the plants, and they will turn into DILL SEEDS if
they are not harvested. The stalk with
the dry seeds can be snipped and placed on a paper towel in an out of the way
place…. Let the seeds dry until they fall off the stems and then put then in an
envelope, label as DILL, and store in a dry place until next spring. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Thyme is a must for anything poultry. I have a baked chicken recipe on this blog that is delicious, and has fresh thyme, lemon slices, and garlic in the cavity. Check it out here: <a href="http://firebird-cooks.blogspot.com/2011/02/baked-chicken.html">http://firebird-cooks.blogspot.com/2011/02/baked-chicken.html</a> Thyme is also wonderful in chicken stock and soup base.</div>
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<br /></div>
<div class="MsoNormal">
Basil is my favorite herb, and if I could only have ONE herb
in my garden, this would be it. Try
cutting a few leaves into thin strips (julienne) and add to a salad…. You
cannot have spaghetti sauce without TONS of basil, so since this is a summer herb (and
in my house spaghetti is a winter meal) I make and freeze spaghetti sauce all
summer and add fistfuls of fresh, chopped basil. You can also make and freeze
pesto – just don’t add the cheese until you cook with it!<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Fresh parsley has an intense and lovely flavor, and I use it
in cooking seafood dishes (I’m the queen of shrimp) or always as a tasty
garnish for soups and salads. Parsley
CAN winter over if winters aren’t too severe.
Put the pot in a sunny location and out of the wind if possible.<o:p></o:p></div>
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<br /></div>
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Avoid MINT! It will leave the pot and take over your yard. If you need fresh mint, hit the supermarket!</div>
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<br /></div>
<div class="MsoNormal">
If you really want to prolong your herb garden, try
drying/dehydrating your herbs all during the growing season. Invest in a cheap
dehydrator from <a href="http://amazon.com/">amazon.com</a>,Walmart or Cosco. You
might even find one at a yard sale. I
dried herbs all last summer and gave these little jars of assorted herbs to my
neighbors as Christmas gifts.<o:p></o:p></div>
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FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-72820521774505454322016-05-15T17:34:00.001-04:002018-11-25T17:48:06.732-05:00CAROLINA COCKTAILI had this at a wedding ... it's fabulous! (Especially if you are a redneck like me!)<br />
<br />
SERVES: UP TO YOU!<br />
<br />
<div style="margin: 0in 0in 10pt;">
INGREDIENTS:</div>
<div style="margin: 0in 0in 0pt;">
Cornbread discs - 1 per serving</div>
<div style="margin: 0in 0in 0pt;">
Baked beans - 1/3 C per serving</div>
<div style="margin: 0in 0in 0pt;">
Barbeque - 1/2 C per serving</div>
<div style="margin: 0in 0in 0pt;">
Cole slaw<span style="mso-tab-count: 1;"> - 1/4 C per serving</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<b>WIDE MOUTH</b> pint MASON/KERR canning jars for serving (1/guest) plus
6-8 extras</div>
<br />
<div style="margin: 0in 0in 10pt;">
DIRECTIONS:</div>
<div style="margin: 0in 0in 0pt;">
FOR THE CORNBREAD:<span style="mso-spacerun: yes;">
</span>Make your fav recipe for cornbread but cook it in 1 or 2 muffin pans adding only about <b>half the batter </b>you would normally use –
you want the finished piece of cornbread to be a DISC no more than <b>1/2” - 3/4" thick. </b>(This needs to be done ahead)</div>
<div style="margin: 0in 0in 0pt;">
<br /></div>
<div style="margin: 0in 0in 0pt;">
FOR THE BAKED BEANS:<span style="mso-spacerun: yes;">
</span>Make your fav baked beans recipe.<span style="mso-spacerun: yes;">
</span>If you don’t have one, buy 2 (14 oz) cans of Bush’s Grillin’ beans – combine with
1/3 C packed brown sugar and a large onion – finely chopped/grated.<span style="mso-spacerun: yes;"> </span>Bake at 350˚ for 30 minutes – set aside.</div>
<div style="margin: 0in 0in 0pt;">
<br /></div>
<div style="margin: 0in 0in 0pt;">
FOR THE BARBEQUE:<span style="mso-spacerun: yes;">
</span>This is where it gets dicey….. you want a really tasty BBQ – don’t buy
that krap in the pint container at the grocery – I’d recommend going to a
Smithfield BBQ restaurant (or your favorite BBQ shack) and BUYING a few pounds of theirs (see serving sizes above).<span style="mso-spacerun: yes;"> </span><b>OR</b>…. Here’s my (2-day) BBQ recipe (It’s yummy
and make plenty for later dining!) <br />
<br /></div>
<div style="margin: 0in 0in 0pt;">
<a href="http://firebird-cooks.blogspot.com/2013/02/pulled-pork-barbecue-north-carolina.html"><span style="color: blue; font-family: "verdana";">http://firebird-cooks.blogspot.com/2013/02/pulled-pork-barbecue-north-carolina.html</span></a></div>
<br />
<div style="margin: 0in 0in 0pt;">
This recipe<span style="mso-spacerun: yes;"> </span>^^^
makes about 3-5 pounds of really delicious <b style="mso-bidi-font-weight: normal;">EASTERN</b>
NC QUE… follow the recipe and then shred (pull it apart with a couple of forks) only as much as you need for this recipe (shred as you go, since this recipe is for a PULLED pork BBQ).....anyway</div>
<br />
<div style="margin: 0in 0in 0pt;">
FOR THE COLE SLAW:<span style="mso-spacerun: yes;">
</span>Make your fav recipe of Cole slaw.<span style="mso-spacerun: yes;">
</span>If you don’t have one, get a jar of Marie’s Cole Slaw Dressing from the produce section of your grocery store (or T. Marzetti’s will work tho not as tasty) and some finely grated
cabbage.<span style="mso-spacerun: yes;"> </span>Combine the cabbage with a few
shakes of celery seeds and the dressing, JUST ENOUGH TO BARELY COAT THE CABBAGE
– DON’T GET IT ALL SOGGY! (Keep refrigerated until serving time)</div>
<br />
<div style="margin: 0in 0in 0pt;">
FOR THE SERVING 'GOBLETS':<span style="mso-spacerun: yes;">
</span>1 – 16 oz WIDE MOUTH MASON (OR KERR) CANNING JAR PER SERVING plus 6-8 extras</div>
<br />
<div style="margin: 0in 0in 0pt;">
ASSEMBLY:<span style="mso-spacerun: yes;"> </span>(this is
best assembled about 2 minutes before serving. It's actually great to put on the ingredients on a side table and have someone on hand to make these as people ask for them. If you make them ahead and let 'em sit around they will get all mushy and krap)</div>
<br />
<div style="margin: 0in 0in 0pt;">
1 – place a disc of cornbread in the bottom of the jar</div>
<div style="margin: 0in 0in 0pt;">
2 – top the cornbread with about 1/3 C baked
beans</div>
<div style="margin: 0in 0in 0pt;">
3 – top the baked beans with about 1/2 C of BBQ</div>
<div style="margin: 0in 0in 0pt;">
4 – top the BBQ with about 1/4 C of slaw<br />
<b><br /></b></div>
<div style="margin: 0in 0in 0pt;">
When you are finished, the jar should only be about <b>1/2 to 2/3 full </b>- DO NOT OVERFILL!!!!</div>
<div style="margin: 0in 0in 0pt;">
<br /></div>
<div style="margin: 0in 0in 0pt;">
STICK A FORK IN IT – IT’S DONE!</div>
<br />
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<br /></div>
<br />
<div style="margin: 0in 0in 0pt;">
<br /></div>
<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-73635465505089707782016-02-21T16:27:00.001-05:002016-12-19T09:53:37.146-05:00CHOCOLATE DIPPED STRAWBERRIESWhen I tell you how easy this is..... my dear friend Edna (my Meals on Wheels partner) told me about this. I've had more fun with this than you can imagine!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-9pUxu9M5QRc/VsorXOve7kI/AAAAAAAAE2I/9imYXvQLspI/s1600/strawberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-9pUxu9M5QRc/VsorXOve7kI/AAAAAAAAE2I/9imYXvQLspI/s1600/strawberry.jpg" /></a></div>
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<br /></div>
INGREDIENTS:<br />
<br />
1 lb pkg dark Chocolate Candiquik<br />
(Walmart)<br />
<br />
1 - 4 oz pkg Bakers UNSWEETENED<br />
chocolate<br />
<br />
12-15 large, ripe strawberries<br />
<br />
Other things to dip........<br />
<br />
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->fresh pineapple (patted dry)<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->pretzels (loopy ones for individual bites)<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->marshmallows (cover halfway)<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->apple slices (patted dry – but they WILL darken)
– dip halfway<o:p></o:p></div>
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</span></span><!--[endif]-->orange, tangerine sections (patted dry) – dip
halfway<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->combine some of the chocolate with some salted
peanuts and drop in clusters on waxed paper<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->vanilla wafers (dip halfway)<o:p></o:p></div>
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</span></span><!--[endif]-->Rice Krispie treats<o:p></o:p></div>
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</span></span><!--[endif]-->Graham crackers<o:p></o:p></div>
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</span></span><!--[endif]-->caramels<o:p></o:p></div>
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</span></span><!--[endif]-->angel food cake squares<o:p></o:p></div>
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</span></span><!--[endif]-->donut holes<o:p></o:p></div>
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</span></span><!--[endif]-->peanut brittle<o:p></o:p></div>
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After dipping things, like fruit slices, try rolling
in/sprinkling with finely chopped nuts<o:p></o:p></div>
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DIRECTIONS:<br />
<br />
Unless you plan to dip a small child in this chocolate, I recommend you divide the Candiquik into FOUR equal parts, and divide the Bakers into FOUR equal parts. Place 1/4 of the Candiquik and 1/4 of the Baker's in each of three Ziploc bags and refrigerate until you're ready to use. <br />
<br />
Wash the strawberries - LEAVE THE STEMS ON! Dry thoroughly with paper towels. Berries have to be completely dry for the chocolate to stick.<br />
<br />
Combine the remaining 1/4 of the Candiquik and Baker's in the top of a double boiler. (I use a small metal bowl and float it in a small saucepan). Melt the chocolates and stir thoroughly to combine.<br />
<br />
Spread a sheet of waxed paper on the counter and LIGHTLY grease it with soft butter. <br />
<br />
Dip away! Hold the berries by the leaves and roll the bottom 2/3s of the berries in the chocolate. Hold a minute to allow the excess chocolate to drain. Line 'em up on the waxed paper, leaving lots of space between them and allow the chocolate to harden before serving. They are positively yummy just as they are!<br />
<br />
Or............. Get fancy! When excess chocolate has dripped off the strawberries----<br />
<ul>
<li>roll them in mini-chocolate chips - dark or white</li>
<li>draw swirlies on them with that grocery store decorating gel that comes in a tube (or if you are really fancy, melt some WHITE chocolate chips in the microwave in a small Ziploc bag and then snip off a corner of the bag and decorate away)</li>
<li>dust them with powdered sugar</li>
<li>drizzle with melted caramel</li>
<li>sprinkle with a colored sugar or assorted sprinkles</li>
<li>roll GENTLY in crushed pecans</li>
</ul>
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And that's just for the strawberries! Try dipping marshmallows or pineapple chunks or banana chunks in the chocolate. (Bananas are a last minute treat, as they will turn dark rather quickly)<br />
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For a neat surprise at Christmas, trim off the leaves and hold the berry by the tip - and dip in WHITE chocolate (Candiquik and Baker's also comes in white) - dip the wide end about 1/4 of the way up the berry - IT LOOKS LIKE A SANTA HAT!</div>
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Finally - when you get down to 'not enough chocolate for a berry'... warm the chocolate again and throw in some salted peanuts or pecans, stir to coat, and splop out some chocolate coated nuts with a coffee spoon onto waxed paper. <br />
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THIS IS YOUR TREAT for all the fun you did with the berries!</div>
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<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-13042098852450152202016-02-21T08:02:00.001-05:002017-03-13T14:49:53.954-04:00CHILI.... TO GET THROUGH WINTERNote: Anything I make that has ground up beef in it, I make with the highest fat content ground beef around. It gives the recipe much more flavor AND - it's no big deal to drain off most of the fat. It's also cheaper, and these days that matters! So...... chili time!<br />
<br />
This recipe will feed 4-6 people and give you leftovers to freeze for hot dogs.<br />
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INGREDIENTS:<br />
<br />
2-1/2 lbs. Hamburger<br />
1 lb. Stew beef - cut into dice size pieces<br />
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1 large Onion - chopped<br />
1 TBSP Oil<br />
1 TBSP Butter<br />
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3 pkgs French's Chili-O Mix (NOT McCormicks)<br />
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1/4 C Frank's Original Hot sauce<br />
3 cans Petite diced tomatoes - undrained<br />
1 large jar Picante sauce (I use Medium, but<br />
hot works if that's your taste)<br />
2 tsp. cayenne pepper flakes<br />
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Beans are optional - I personally don't use them<br />
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<br />
DIRECTIONS:<br />
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If you are using beans, pour them in a colander and set in the sink to drain.<br />
<br />
In a large Dutch oven, brown the hamburger, breaking it into chunks Cook until it's almost grey. Drain well. <br />
<br />
In a sautee pan/wok, add a tablespoon of oil and bring to a shimmer. Pat the stew beef dry and toss it in the wok and stir fry until it's grey. Add the butter and onion and cook another 1-2 minutes until the onions begin to soften. Add this to the Dutch oven (undrained - butter makes EVERYTHING better!). <br />
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Add TWO packages of Chili-O to the pot and stir to coat.<br />
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Add the Frank's, tomatoes and picante (chunky salsa will also do fine) and cayenne pepper - stir to blend.<br />
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Add DRAINED beans and stir well<br />
<br />
Bring to a simmer and reduce heat and cook for 15-20 minutes. Stir often, as this may scorch since we've drained most of the fat out. Add about 1/4 C of water if the chili seems too thick.<br />
<br />
Check for taste and add the remaining pack of Chili-O mix (which will thicken the chili a little more) for a little more zing. Stir well and simmer another 4-5 minutes. (You really CAN'T overcook this, but you CAN scorch the krap out of it if you abandon the stove!)<br />
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Remove from stove and let the chili rest for 5-10 minutes<br />
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Excellent served over rice and/or topped with your favorite grated cheese. Also makes a great con queso when blended with cheese<br />
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Freezes great! <br />
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I'm not a crock pot cooker as a rule, but for winter parties I make the chili ahead and put it in the crock pot to keep warm, and that's one more thing I can check off my list!<br />
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Note: If you are really into HEAT, add fresh jalopenos to the onions as you sautee them, or add your favorite peppers from a jar. ENJOY!<br />
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<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-38776726536173865232016-02-05T12:52:00.000-05:002016-02-05T12:52:38.247-05:00PRODUCT REVIEW: IPAD STAND<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-4ywqOYpl2Ic/VrTauhCHq8I/AAAAAAAAE0M/_TUy_P2ZWzY/s1600/iPad%2Bstand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-4ywqOYpl2Ic/VrTauhCHq8I/AAAAAAAAE0M/_TUy_P2ZWzY/s400/iPad%2Bstand.jpg" width="400" /></a></div>
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I bought one of these about two years ago - from Amazon, I think.... (link to it is below). I'm posting this in SHE COOKS because that's how I use this most of the time! It's one of the FEW gadgets I've decided I will never be without! </div>
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In addition to accommodating an iPad or other tablet either vertically or horizontally, it has four ANGULAR settings, for the best possible viewing angle for your device.</div>
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But.... it's THE best thing I've ever had to hold up a cookbook, a recipe card, or even a full size sheet of paper with a lengthy recipe. I keep this in my kitchen and would be lost without it.</div>
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My only complaint with it - and this is so minor as to not even count - is... it has two little rubber 'skid-stoppers' on the back of the base - AND I LOST ONE OF THEM! If I ever remember it when I'm out, I can find a pack of them anywhere that sells picture frames.... they are the size of half an aspirin. I solved the problem by removing the other one so the stand wouldn't rock!</div>
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Check this out! It's VERY well made and very attractive, and it would be a super gift for the cook who has everything!</div>
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<a href="http://www.amazon.com/Lipper-International-Bamboo-Expandable-Adjustable/dp/B005FL8BEG">http://www.amazon.com/Lipper-International-Bamboo-Expandable-Adjustable/dp/B005FL8BEG</a></div>
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<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-45543710070784730302016-01-23T08:41:00.001-05:002016-01-31T07:51:52.308-05:00PRODUCT REVIEW - ZOJIRUSHI BREAD MACHINE BB-PAC-20 <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xmJg0DDDAUg/VbE0rFk1TeI/AAAAAAAAEYk/DB2PhYepp68/s1600/BREAD%2BMACHINE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="http://4.bp.blogspot.com/-xmJg0DDDAUg/VbE0rFk1TeI/AAAAAAAAEYk/DB2PhYepp68/s320/BREAD%2BMACHINE.jpg" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-UfS8LJDFxSc/VbE1Gy6Kx9I/AAAAAAAAEYs/9FL0l5hIS2k/s1600/gun%2Bmop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-UfS8LJDFxSc/VbE1Gy6Kx9I/AAAAAAAAEYs/9FL0l5hIS2k/s320/gun%2Bmop.jpg" width="320" /></a></div>
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My first bread machine was a Black & Decker my mom gave me (used)... it made the tower shaped loaves and the bread was great - but it didn't look like a 'loaf' of bread. It eventually died and I did without for a couple of years, until I saw this baby... and broke down and bought one. (They think A LOT of this bread machine!)</div>
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I've probably had it for six months now and it is THE greatest thing.... loaves are perfect every time (unless you don't seat one of the paddles properly - then you have a mess.)</div>
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My ONLY issue with this machine is trying to clean the INSIDE of the two paddles, and I finally hit upon a solution. I took one of the cleaning things (technical term LOL) pictured above from my gun cleaning kit, trimmed it with a pair of sharp scissors until it would fit in the paddles, and VOILA! Now I can properly clean the entire machine. Note to Zojirushi - you need to include something with your machine for doing this - it would probably cost $0.15 to produce and add. Then your machine would REALLY be PERFECT.</div>
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Just a note to anyone getting one of these machine..... I found great plastic bags for the bread at the site below - I THINK this is the size I got but I can't remember. But it's better to have a bag too big than one too small. One word of caution - do NOT bag WARM bread - it will sweat and get soggy. But once it's totally cooled, slip it in the bag and tie it up with a piece of raffia.... makes a SUPER gift. All my neighbors got a WARM loaf of bread and a jar of homemade strawberry preserves for Christmas - I wrapped the bread loosely in parchment paper and put the bread and preserves in a little basket - and I tucked a storage bag in with it. The plastic bags are about $17/100.... and you think you will never use a hundred bread bags..... trust me - you will! (They do not come with twist-ties, hence, the raffia.</div>
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<a href="http://www.kingarthurflour.com/shop/items/double-bread-bags">http://www.kingarthurflour.com/shop/items/double-bread-bags</a></div>
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I'm experimenting with bread recipes, altho the book that comes with the machine has GREAT stuff in it. My buttermilk white is yummy and my neighbor said it makes the best French toast EVER.</div>
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<a href="http://firebird-cooks.blogspot.com/2014/10/zojirushi-bread-machine-basic-white.html">http://firebird-cooks.blogspot.com/2014/10/zojirushi-bread-machine-basic-white.html</a></div>
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<span style="font-size: x-large;"><b>HAPPY BAKING!</b></span></div>
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<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-66583429665151180492015-12-28T18:28:00.000-05:002016-08-20T13:24:41.992-04:00COLLARDS - THOSE DELICIOUS GREEN THINGS!<div>
Collards, you say? Hmmmm - oh yeah! This recipe will serve 5-8 people.</div>
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Note: If you plan to cook collards for New Year's dinner, plan ahead, because you're gonna need about a CUP of bacon grease - so that means lots of BLT's all summer! (You can season them with 2-3 ham hocks by just covering them and boiling them for 3-4 hours - remove and use the 'water' to cook the collards in.)</div>
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<a href="http://3.bp.blogspot.com/-Q6Yy8FE6lPQ/VoG4NeUYt-I/AAAAAAAAEts/dYw_tlBufsY/s1600/collards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://3.bp.blogspot.com/-Q6Yy8FE6lPQ/VoG4NeUYt-I/AAAAAAAAEts/dYw_tlBufsY/s320/collards.jpg" width="320" /></a></div>
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First off - do not even THINK about cooking collards unless there has been a hard frost in the 'garden' of your collards supplier! The frost makes them sweet and helps kill the insect life!</div>
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Secondly, if you have any way to cook OUTDOORS over an open flame, do it, because collards will.... ummmmm...stink up your house!</div>
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Collards are usually sold by the WHOLE plant, and you need about one of those per serving.... if you can get 'baby' plants, add 1 additional plant for every 3 servings you want to end up with - when you cook collards, THEY DISAPPEAR!</div>
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Soooo.... I started with 10 plants I got from a roadside kiosk in town.... six were what I'd call 'baby' ones and 4 were GINORMOUS!</div>
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Step 1 - pull off the leaves, check for wildlife (tiny worms which they tell me adds seasoning but which I'd rather now KNOW are in my final product!) Wash each leaf by shaking it in a bucket of clean, cold water.</div>
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Steps 2-5: Wash each leaf in a bucket of clean, cold water. (In the South, collards are grown in sandy soil, and there is nothing worse than gritty collards - TRUST ME!)</div>
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Head for the kitchen (finally) and fill an 8 quart (minimum) stock pot about 2/3's full of water. Add a cup of bacon grease and 3 tablespoons of salt. Get this on the stove on high so it will be boiling when your collards are ready.</div>
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Next - 'do the stems'. This mean cutting the stems off at the point where the leafy part starts to form. </div>
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Wash them AGAIN in clean cold water, just for good measure. You'll need a really big bowl to put the leaves in as you trim them. And to trim them, check EACH leaf. You've already removed most of the stems, but..... if the stem with 'leafy greens' on each side is larger than a fat drinking straw, you need to clip the leaf away from the stem upwards 3-4" and then cut out just that part of the stem - this insures that the greens AND the remaining stems will get done about the same time.</div>
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Got that? (One reason I prefer baby collards is that the stems are small and you can skip the previous step)</div>
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Do this for each leaf, and put them in the big bowl. When the water comes to a rolling boil.... begin feeding the LARGEST leaves into the pot, a few at the time. Push them down into the water and let the water return to a boil with each addition. Continue 'feeding' the leaves (largest to smallest) into the boiling water, pressing the leaves down as you add them.</div>
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When all the collards are in the pot and the water has come back to a hard boil, reduce the heat to medium-low (a rolling simmer) and cover. Set your timer for 15 minutes and stir/press down the collards. (Ed. note: If you think collards stink when you cook 'em..... SCORTCH 'EM.... you will want to buy a new house!)</div>
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Cook the collards for 1-1/4 to 1/1/2 hours MAX , stirring and rolling the leaves over EVERY 15 MINUTES.... leaves and stems should be tender after 90 minutes.</div>
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Now for the fun part. Dip out 2-3 C of the cooking liquid and set aside. Drain the collards in a colander (or dip the leaves out of the water with tongs). Working in small bunches, chop the collards and put them in a 'much smaller pot'.... </div>
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At this point they are basically ready for the table. HOWEVER: If you want to freeze them (and they freeze wonderfully!), put portions in zipper bags and add a shot of the reserved cooking liquid. If you are going to serve them later in the day, add about 3/4" of the cooking liquid to the pot and refrigerate until dinnertime. When you re-heat them, check for salt and just REHEAT - do not cook!</div>
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REMEMBER: The collards are DONE AND READY TO EAT. All you need will be some baked sweet potatoes and a plate of cornbread and YOU WILL ROCK!</div>
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FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-41058875460912899312015-08-21T11:49:00.001-04:002015-08-21T11:58:04.106-04:00POTS DE CREME AU CHOCOLAT<div class="MsoNormal">
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SERVES: 4-6<o:p></o:p></div>
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INGREDIENTS:<o:p></o:p></div>
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1 C Sugar<o:p></o:p></div>
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4 TBSP Dry
cocoa<o:p></o:p></div>
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3 TBSP All-purpose flour<o:p></o:p></div>
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2 Egg YOLKS</div>
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1/2 C Milk<o:p></o:p></div>
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3/4 C Half
& Half<o:p></o:p></div>
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2 TBSP Butter
(NOT margarine)<o:p></o:p></div>
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1 tsp. Vanilla<o:p></o:p></div>
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DIRECTIONS: (Make in
the morning for a dinner dessert)<o:p></o:p></div>
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Sift dry ingredients into the top of a double boiler; add
egg yolks and milk and half & half and stir to blend. Cook in top of a double boiler, stirring
constantly with a whisk and scraping sides and bottom to prevent sticking. Cook until the ‘pudding’ holds it shape when
dropped from a spoon or swirled in the pot – be patient – this takes about 11-12
minutes once the water begins to boil.<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
When thickened, remove from heat and add butter and
vanilla. Blend well and pour into individual
serving cups. Chill completely. Serve with a dollop of whipped cream with an
Andes mint in the top, or top with crushed almonds and a squirt of caramel
syrup. Use your imagination.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
My cups hold 4 ounces of liquid to the rim – this recipe
makes 5 – 3 oz. (as shown in the picture) servings or 6 smaller servings.<o:p></o:p></div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-XzeWMbokq4c/VddIG0qTMcI/AAAAAAAAEbc/azRo6wyIUGg/s1600/POTS%2BDE%2BCREME.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-XzeWMbokq4c/VddIG0qTMcI/AAAAAAAAEbc/azRo6wyIUGg/s320/POTS%2BDE%2BCREME.JPG" width="320" /></a></div>
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<o:p><br /></o:p></div>
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<br />
By the way - this makes a divine chocolate pie. Preheat oven to 350<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">°</span><br />
<span style="font-family: "Verdana",sans-serif; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span>Pour chocolate pudding in a pre-baked pie shell. Top with a meringue made with<br />
<br />
<div class="MsoNoSpacing">
2 Egg
whites<o:p></o:p></div>
<div class="MsoNoSpacing">
1/4 tsp. Cream of Tartar</div>
<div class="MsoNoSpacing">
1/4 C Sugar</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Combine and beat until stiff peaks form. Spread over the warm pie filling, sealing around the edges - and bake until golden brown - about 12-15 minutes. Cool completely before serving!</div>
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<br /></div>
</div>
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<br /></div>
FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-58081395417572301752015-07-13T08:14:00.000-04:002015-07-13T08:14:50.480-04:00JALAPENO POPPERS - QUICK AND EASYFor each WHOLE jalapeno pepper, you need about an ounce of cream cheese (Philly Original) and an equal amount of grated sharp Cheddar cheese, and 1/2 of a strip of REGULAR CUT bacon (the thick takes too long to cook)<br />
<br />
Wash and dry the peppers. Trim the stems, leaving about 1/2" in place. Cut peppers in half lengthwise, also splitting the stem if you can, and use a spoon to gently remove the seeds and the webbing. Here's a picture with all the proper names - I just remove all the stuff inside.<br />
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<a href="http://2.bp.blogspot.com/-aaoX8YR2QWs/VaOmhsiXm9I/AAAAAAAAEV4/frRwd6bGocg/s1600/jalapeno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="http://2.bp.blogspot.com/-aaoX8YR2QWs/VaOmhsiXm9I/AAAAAAAAEV4/frRwd6bGocg/s400/jalapeno.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://jalapenomadness.com/about_the_jalapeno-anatomy.html#.VaOmEvlViko">http://jalapenomadness.com/about_the_jalapeno-anatomy.html#.VaOmEvlVi</a></div>
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<br /></div>
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<span style="font-family: inherit;">Preheat oven to 400<span style="line-height: 115%;">°. Line a rimmed baking sheet with foil and place a rack on top. Arrange the peppers on the rack so they aren't touching. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="line-height: 18.3999996185303px;">Spread the cream cheese in a dinner plate and top with the grated cheddar (cheeses actually work better chilled for this) and mash well with a fork to blend. Divide cheese mixture equally, making one 'blob' per pepper HALF. Roll each section of cheese into a ball - and then into a finger shape. Gently press into the pepper half. Wrap each pepper half with half a strip of bacon, folding the bacon underneath the pepper and skewer with a toothpick. </span><span style="line-height: 18.3999996185303px;">(if you have a rack, no need for a toothpick)</span></div>
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<span style="line-height: 18.3999996185303px;"><br /></span></div>
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<span style="line-height: 18.3999996185303px;">Bake 15-20 minutes until bacon is crisp. Let cool about 5 minutes before serving.</span></div>
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<span style="line-height: 18.3999996185303px;"><br /></span></div>
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<span style="line-height: 18.3999996185303px;">Enjoy!</span></div>
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<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-85463335901636285222015-07-05T14:03:00.002-04:002015-07-09T10:15:54.153-04:00SQUASH - IT'S THAT TIME OF YEAR!Yup - it's the time of year when even you dear friends may hide from you if they see you coming bringing squash..... and in small towns over the South, people are now locking their cars so no one will leave squash on the front seat!<br />
<br />
My problem is..... I need more neighbors, or a husband that eats squash, because it's growing faster than I can get rid of it, and as I'm NOT one to waste.... I'm freezing it!<br />
<br />
If you're blessed to have a source of fresh summer squash..... try some of my favorite recipes. Actually they aren't all that original - just ways my mom cooked it when we had a garden. All you have to remember is the Squash Foursome is: squash, S&P, onions, and cayenne (well maybe that's technically a five-some)<br />
<br />
The simplest way..... is to just boil small squash WHOLE... ones about as round as a silver dollar (do we still HAVE those?) and about 4-5 inches long. Snip off both ends and boil in salt water until fork tender - not mushy. Split down the middle, add salt and pepper and a big dollop of butter.... and enjoy!<br />
<br />
Another easy way to prepare squash is to snip the ends and then slice into discs about 1/4" - 1/2" thick and put in a heavy saucepan. Add a medium onion, peeled and also cut into discs. Add a shake or two of kosher salt, pepper, and about a tablespoon of butter, and just enough water to ALMOST wet the bottom of the pan. Bring to a simmer and cover; reduce the heat to low and cook until tender, stirring every 5-10 minutes. The salt SHOULD draw liquid out of the squash and onions, but if the pot gets dry, add a little more water. Cook until tender, 15-18 minutes, depending on thickness of the squash.<br />
<br />
My favorite 'easy' prep is to saute the squash with onions (Can you tell I LOVE SQUASH COOKED WITH ONIONS?) In a heavy pan or wok, melt a tablespoon of butter with 1-2 tablespoons of vegetable oil. While that's heating up, wash dry and slice the squash into discs about 1/4" thick. Do the same for a medium onion, and separate the rings. Add to the pan, sprinkle with kosher salt, fresh ground black pepper, and a SHAKE OR TWO OF ground CAYENNE. Cook over medium high heat until squash is lightly browned and onions are soft. Nobody eats just one of these!<br />
<br />
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<a href="http://3.bp.blogspot.com/-5rvy7XHZBoc/VZlqRaXoimI/AAAAAAAAET0/jEY0TgfmwGo/s1600/P1020288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5rvy7XHZBoc/VZlqRaXoimI/AAAAAAAAET0/jEY0TgfmwGo/s400/P1020288.JPG" width="400" /></a></div>
<div style="text-align: center;">
Sauteed Squash</div>
<br />
Moving right along.....<br />
<br />
Fried squash patties are delicious and not at all difficult. You'll need about 3 C of grated squash -- only grate the solid outer part - avoid grating the centers where the seeds are. Whiz a medium onion in a food processor and add to the squash. Add an egg and a few shakes of kosher salt and fresh ground pepper and a couple of shakes of..... you got it! GROUND CAYENNE PEPPER. THICKEN with equal parts flour and Ritz cracker crumbs to the consistency of a 'batter' that will drop from a soup spoon but hold its shape. (Practice dropping a few on waxed paper before cooking them. I like mine about 2" wide when dropped, and after flipping, they are about 3" in diameter.) Add enough oil to a heavy frying pan to just barely cover the bottom. Drop patties into the hot oil without crowding them....peek to see when they are golden brown - and then flip to brown the other side. Drain on paper towels before serving.<br />
<br />
I have two recipes for squash casserole - one with and one without cheese...<br />
<br />
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<b><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"> SQUASH CASSEROLE (no cheese)<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal">
SERVES: 4-6<o:p></o:p></div>
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<br /></div>
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INGREDIENTS:<o:p></o:p></div>
<div class="MsoNoSpacing">
2 C cooked, drained squash<o:p></o:p></div>
<div class="MsoNoSpacing">
1 egg<o:p></o:p></div>
<div class="MsoNoSpacing">
1 small onion
- finely chopped<o:p></o:p></div>
<div class="MsoNoSpacing">
1 TBSP parsley
flakes<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tsp. hot
sauce (more if desired)<o:p></o:p></div>
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8 oz. sour
cream (optional but makes the casserole creamy)<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
20 Ritz
crackers<o:p></o:p></div>
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1/2 stick butter (or margarine, if you must ) - melted <o:p></o:p></div>
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<br /></div>
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DIRECTIONS:<o:p></o:p></div>
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Preheat oven to 350°<o:p></o:p></div>
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<br /></div>
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Wash and dry squash and cut into discs. Cook in boiling, salted water until fork-tender. Drain well and let cool to room temperature
(or you’ll cook the egg!).<o:p></o:p></div>
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<br /></div>
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Combine squash and next five ingredients in a small casserole
dish. Crush crackers and mix with melted
butter and spread over top of squash.
Bake 30-40 minutes. Let sit about 10 minutes.</div>
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<br /></div>
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* * * *</div>
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<br /></div>
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<b><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;">SQUASH CASSEROLE (with
cheese)<o:p></o:p></span></b></div>
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<b><span style="line-height: 115%; mso-bidi-font-size: 12.0pt;"><br /></span></b></div>
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SERVES: 8-12<o:p></o:p></div>
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<br /></div>
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INGREDIENTS:<o:p></o:p></div>
<div class="MsoNoSpacing">
3 lbs. small
yellow squash<o:p></o:p></div>
<div class="MsoNoSpacing">
2 C onions
– chopped and divided<o:p></o:p></div>
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1 C water<o:p></o:p></div>
<div class="MsoNoSpacing">
Salt
and fresh ground pepper<br />
3-4 shakes of cayenne pepper</div>
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<br /></div>
<div class="MsoNoSpacing">
1 stick butter<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tsp. sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
2 large
eggs<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 C cream<o:p></o:p></div>
<div class="MsoNoSpacing">
4 oz. Grated
Cheddar cheese<o:p></o:p></div>
<div class="MsoNoSpacing">
1 stack Ritz
crackers - crushed <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
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<br /></div>
<div class="MsoNormal">
DIRECTIONS:<o:p></o:p></div>
<div class="MsoNoSpacing">
Rinse squash.
Remove the stem and blossom ends and slice crosswise into 1” discs. Add to a pot with 1 C water and 1 C chopped
onions. Season with salt and
pepper. Bring to a boil and simmer until
just fork tender – about 15 minutes.
Drain liquid and set pot aside.<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
In another pot, add butter and melt over medium
heat. Reduce heat and add remaining cup
of onions. Cook 4-5 minutes, stirring
often. Add drained squash and onions to
this pot. Add sugar, and cook 1-2
minutes until water evaporates. Remove
pot from heat. Add cayenne.<o:p></o:p></div>
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<br /></div>
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Whisk cream and eggs until smooth. Add to the cooked squash and stir gently to
blend. Add additional salt and pepper to
taste.<o:p></o:p></div>
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<br /></div>
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Preheat oven to 350°<o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
Butter a 9 x 13 baking dish. Spoon the squash into the dish. Add salt and fresh ground black pepper to
taste. Sprinkle with grated cheese and
top with crumbled crackers. Bake until
casserole bubbles around the edges and the cracker crumbs are lightly toasted –
about 30-40 minutes.<o:p></o:p></div>
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<br /></div>
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</div>
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Let rest 10 minutes before serving.<o:p></o:p></div>
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<br /></div>
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<b>AND WHEN ALL ELSE FAILS......</b></div>
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<br /></div>
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Freeze the darn things!</div>
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<br /></div>
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Bring a large pot (like a Dutch oven) of water to a hard rolling boil. Add squash that has been washed, ends snipped, and sliced into discs 1/4" - 1/2" thick. Bring back to a hard boil and remove from the heat. Let squash sit for 2 minutes - then drain and let it cool. (I drain in a large colander and then put the colander back over the pot and set both under the kitchen ceiling fan for about 20 minutes.) When cooled enough to handle, ladle about 2 cups of squash into quart Ziploc FREEZER bags. Express as much air as possible and seal. 'Flatten' the bag gently - this helps make them stackable. Arrange on a metal tray and freeze quickly.</div>
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<br /></div>
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Voila! Squash all year!</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<br />FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-8649780144139126782015-05-08T10:16:00.001-04:002015-05-09T12:16:01.588-04:00STRAWBERRIES! IT'S THAT TIME OF YEAR!<div class="separator" style="clear: both; text-align: left;">
Long day.... but totally worth the effort! Will post the recipe if the jam gets thick... was trying something new!</div>
<br />
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<a href="http://2.bp.blogspot.com/-ranV2wT3zCg/VUzEqHgvlMI/AAAAAAAAENM/iEZsqbzX7ig/s1600/BEFORE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ranV2wT3zCg/VUzEqHgvlMI/AAAAAAAAENM/iEZsqbzX7ig/s400/BEFORE.JPG" width="400" /></a></div>
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BEFORE</div>
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<br /></div>
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<a href="http://3.bp.blogspot.com/-ANlQ0_vxuLo/VUzEpvdnNdI/AAAAAAAAENE/Ml3AiONf1wY/s1600/AFTER.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ANlQ0_vxuLo/VUzEpvdnNdI/AAAAAAAAENE/Ml3AiONf1wY/s400/AFTER.JPG" width="400" /></a></div>
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<br /></div>
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AFTER!</div>
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<br /></div>
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And the MORNING after..... the stuff didn't 'gel' - it's runny - perfect topping for ice cream - I tried a recipe with NOT pectin added..... very disappointed. It DID firm up some in the fridge overnight, and it was spreadable on toast - and delicious.... just don't tilt the toast! Oh well..... maybe next time. (The strawberry shortcake was to die for!)</div>
FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0tag:blogger.com,1999:blog-7820902508806949319.post-42599836664168330622015-03-16T08:23:00.000-04:002015-03-16T08:23:09.292-04:00ZOJIRUSHI BREAD MACHINE EGG BREADThis is a rich, sweet dense bread that makes a beautiful golden loaf in my machine.....<br />
<br />
<div class="MsoNormal">
YIELD: 1 LOAF – 1.5
LBS.</div>
<div class="MsoNormal">
<br /></div>
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INGREDIENTS:<o:p></o:p></div>
<div class="MsoNormal">
4 TBSP unsalted
butter <o:p></o:p></div>
<div class="MsoNormal">
1/4 C granulated sugar <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2/3 C Half
& half<o:p></o:p></div>
<div class="MsoNormal">
2 extra-large
eggs - beaten<o:p></o:p></div>
<div class="MsoNormal">
1 -1/2 tsp. salt <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3 C bread
flour <o:p></o:p></div>
<div class="MsoNormal">
2 -1/2 tsp. Rapid Rise
yeast <i>AT ROOM TEMPERATURE</i><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
DIRECTIONS:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Have all ingredients to room temperature. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut butter into 2 pieces and locate in bread machine pan over
paddles. Sprinkle sugar in the bottom of
the bread pan<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine half & half, eggs and salt and blend with a
fork; pour into bread pan (These steps can be done ahead of time)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When ready to cook, add flour evenly over liquids. Make a groove in the top of the flour and add
the yeast. Close the lid.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Select QUICK course and DARK crust and press start.</div>
<br />
<div class="MsoNormal">
Remove the baked loaf from the pan; cool on a wire rack 15-20
minutes before slicing - and enjoy!<o:p></o:p><br />
<br />
<br /></div>
FIREBIRDhttp://www.blogger.com/profile/01379814857388579908noreply@blogger.com0