tag:blogger.com,1999:blog-10938628186638225922024-03-13T09:40:36.947-06:00Patricia's KitchenAnonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-1093862818663822592.post-21148976917105385682014-02-09T15:23:00.002-07:002014-02-09T15:24:29.610-07:00Chicken Pot PieYou need leftovers from last night's Rotisserie Chicken:<br />
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<a href="http://upload.wikimedia.org/wikipedia/commons/3/3d/RotisserieChicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/3/3d/RotisserieChicken.jpg" height="202" width="320" /></a></div>
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A bunch of potatoes, onions, garlic:</div>
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Some chopped bacon:</div>
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<a href="http://www.ohbiteit.com/wp-content/uploads/2013/01/wingbacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.ohbiteit.com/wp-content/uploads/2013/01/wingbacon.jpg" height="213" width="320" /></a></div>
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And seasoning:</div>
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<a href="http://www.clubhouse.ca/include/ImageMaker.aspx?file=products/00066200015251_CH_SC_Ckn_Stew_pkg_image_1-cropped.jpg&width=150&height=220" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.clubhouse.ca/include/ImageMaker.aspx?file=products/00066200015251_CH_SC_Ckn_Stew_pkg_image_1-cropped.jpg&width=150&height=220" /></a></div>
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And Pie Crust:</div>
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<a href="http://www.pillsbury.com/-/media/PB/Images/products/pie-crusts/pie-crusts-refridgerated.ashx?mh=320&mw=500" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.pillsbury.com/-/media/PB/Images/products/pie-crusts/pie-crusts-refridgerated.ashx?mh=320&mw=500" height="180" width="320" /></a></div>
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Now chop everything in cubes (don't chop the seasoning pouch). Fry it olive oil or butter (don't you dare use margarine). 10-15 minutes until the potatoes are goldenish.</div>
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Add the seasoning and some water (enough to cover everything up), and cook until the potatoes are tender.</div>
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Pour everything into individual oven friendly bowls:</div>
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<a href="http://img2.wfrcdn.com/lf/49/hash/1398/439021/1/French+White+2-Quart+Round+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img2.wfrcdn.com/lf/49/hash/1398/439021/1/French+White+2-Quart+Round+Bowl.jpg" height="320" width="320" /></a></div>
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Cover with the pie crust.</div>
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Bake at 375 for 30 minutes or until the crust is golden.</div>
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Cool down for 5-10 minutes.</div>
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Eat.</div>
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Have a wonderful Sunday!</div>
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Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-52156054220857235712014-01-18T12:37:00.002-07:002014-01-18T12:38:02.845-07:005 Easy Fish RecipesI love love love these recipes. Yes, the videos are in Spanish...and the cook's accent is quite difficult to understand if you are not used to it ;) BUT! The videos are very easy to follow...cooking has no language barriers right?<br />
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Enjoy!<br />
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<a href="http://www.hogarutil.com/cocina/recetas/pescados-mariscos/201401/recetas-faciles-pescado-23153.html">http://www.hogarutil.com/cocina/recetas/pescados-mariscos/201401/recetas-faciles-pescado-23153.html</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-20969636282400292182009-12-24T11:01:00.001-07:002009-12-24T11:02:11.679-07:00Happy Holidays!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfR2sdUJHd4xGCL5l6W-xq3PIPNlhihP78-EGnlCfB-2ZPuTHsfAZ6VICqkxBaJBUd09JgFGPTIMcOISEcI5bM6uH3P21jiIf20jxQ-8hYWnP-7I_0jyOplsrR3MMTVxRUhhQk0uRULU/s1600-h/PageGeneratorServlet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfR2sdUJHd4xGCL5l6W-xq3PIPNlhihP78-EGnlCfB-2ZPuTHsfAZ6VICqkxBaJBUd09JgFGPTIMcOISEcI5bM6uH3P21jiIf20jxQ-8hYWnP-7I_0jyOplsrR3MMTVxRUhhQk0uRULU/s320/PageGeneratorServlet.jpg" alt="" id="BLOGGER_PHOTO_ID_5418864548601444226" border="0" /></a>Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-33753474577537082172009-04-20T19:32:00.004-06:002009-04-21T07:47:15.397-06:00Sauvignon Blanc<span style="font-weight: bold;">Sauvignon Blanc / Fume Blanc </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKKgwWqIqdNrWX_LveourVXCcSJcBjWvupC2xizmhxEo6MhykGLhRF2ZOhoj_f8c4wmhooJRgdQOjpqnAsxMPLWSoAoPs2aypFSnuugta3W4sCdWXBTcMEUxyAiI5Jlapo5mnh5zLPH4/s1600-h/Yorkville_Cellars_Sauvignon_Blanc_2006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 198px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKKgwWqIqdNrWX_LveourVXCcSJcBjWvupC2xizmhxEo6MhykGLhRF2ZOhoj_f8c4wmhooJRgdQOjpqnAsxMPLWSoAoPs2aypFSnuugta3W4sCdWXBTcMEUxyAiI5Jlapo5mnh5zLPH4/s320/Yorkville_Cellars_Sauvignon_Blanc_2006.jpg" alt="" id="BLOGGER_PHOTO_ID_5326951698755001266" border="0" /></a><br /><div style="text-align: justify;">Sauvignon Blanc has been used for generations in France, and came to California in 1878. In the US it is sometimes called "Fumé Blanc", a name first coined by Robert Mondavi to play up its smoky flavors. The sales of the wine under this new name now exceed sales under the original name. New Zealand is now known as one of the top producers of sauvignon blanc.</div><p style="text-align: justify;">Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be <u>crisp and acidic</u>, helping the wine cut through heavy food flavors. It pairs well with thick sauces and stews. </p><p style="text-align: justify;"> Sauvignon blanc should be served at around 52F and should be drunk within a few years. </p>Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-25587790844787479762009-04-10T19:21:00.001-06:002009-04-21T07:47:52.814-06:00Chardonnay<span style="font-weight: bold;">Chardonnay and food</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmYBV0udsT8EN_bcz-L8YW33sUTa_YyX-6IUgXT97YN0ZOauVstsMkCmYgzVRbA0FM82dFaYBGIogiu3yGsdg0VBbgPikTHD1ooaucM8TAoD0ygqLxaxdO2rgxSl1wy3XC4VP_NCpjXY/s1600-h/04-18-2007.nf_04chardonnay.GJB24DA13.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmYBV0udsT8EN_bcz-L8YW33sUTa_YyX-6IUgXT97YN0ZOauVstsMkCmYgzVRbA0FM82dFaYBGIogiu3yGsdg0VBbgPikTHD1ooaucM8TAoD0ygqLxaxdO2rgxSl1wy3XC4VP_NCpjXY/s320/04-18-2007.nf_04chardonnay.GJB24DA13.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5326949950240996434" border="0" /></a><br /><div style="text-align: justify;">Chardonnay is a relatively light white wine that, depending on where you get it from, can be <u>buttery</u>, oaky, minerally, fruity, or any combination of the above. The only way to know which a given Chardonnay is is to either hope the label / website tells you, or to learn about the region it comes from and hope it's a typical wine for that region. </div><p style="text-align: justify;"></p><p style="text-align: justify;"> <b>Cheese</b><br />Provolone<br />Gruyere<br />Mild Cheddar </p><p style="text-align: justify;"> <b>Appetizers</b><br />Crab cakes<br />Olives<br />Oysters<br />Stuffed Clams<br />Smoked Salmon </p><p style="text-align: justify;"> <b>Main Dishes</b><br />Chicken with cream sauce<br />Pork with cream sauce<br />Shrimp with cream sauce<br />Caribbean cuisine </p><p style="text-align: justify;"> <b>Desserts</b><br />mango, pineapple, honeydew </p><p style="text-align: justify;">In general, avoid tomato based dishes - the sharp acidity of the tomato doesn't go well with the buttery flavors in a Chardonnay. Chardonnay is a light white wine, so things like steaks and game will overwhelm the flavor. The light, fruity flavors of Caribbean cooking go well. </p><p style="text-align: justify;">Make sure you serve the Chardonnay COOL at around 55F - i.e. not the fridge temperature coldness. If the Chardonnay is too cold, you lose all of its fruity flavors. </p>Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-85755347231888793582009-03-07T07:47:00.003-07:002009-03-07T07:56:31.749-07:00Provolone<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-OKtaseHzo5l7fRYkrnnGON4s3SI0RbPkAtphmFQGznoiO2PD0-oqDD-6BlEE-5PCDs3CkxTQw27kFNRbgI1RnxY8iafapAIp8cFSiGjGOgxijc68uAJvhFckAME4BmMNrNIQFRrcOc/s1600-h/provo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 185px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-OKtaseHzo5l7fRYkrnnGON4s3SI0RbPkAtphmFQGznoiO2PD0-oqDD-6BlEE-5PCDs3CkxTQw27kFNRbgI1RnxY8iafapAIp8cFSiGjGOgxijc68uAJvhFckAME4BmMNrNIQFRrcOc/s320/provo.jpg" alt="" id="BLOGGER_PHOTO_ID_5310459701217433138" border="0" /></a><br /> <p style="text-align: justify;">Created in the region of Naples, Provolone is one of the most famous pasta filatas. Unequaled with the aperitif, it acquires character with time and develops a very pleasant robustness.</p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-weight: bold;">Category:</span> firm cheese (pressed and cooked cheese, pasta filata, interior-ripened).</p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-weight: bold;">Appearance and texture:</span> sold in huge pear shapes or in balls (Provolette) or like sausages; very thin crust of a cream to light yellow colour, often covered with wax; white to cream or straw body colour; firm and fibrous texture.</p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-weight: bold;">Aroma:</span> slightly fermented milk aroma.</p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-weight: bold;">Taste:</span> slightly fermented milk taste, ranging from mild to medium to sharp.</p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-weight: bold;">Attributes:</span> it melts and browns at high temperatures.</p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-weight: bold;">Varieties:</span> mild; medium; sharp; smoked. </p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-weight: bold;">How to enjoy it?:</span> Provolone literally steals the show with cocktails. With an antipasto, it is also delicious with pickles, olives, deli meats and some wedges of melon. With time, Provolone acquires strength and becomes an excellent cheese to grate on pizza, pasta and soups.In a tasting, you will appreciate its unique qualities by enjoying it with a good red wine. </p><div style="text-align: justify;"><br /></div><p style="text-align: justify;">Storage: About 2 weeks if it’s mild; from 3 to 4 weeks if it’s sharp.</p>Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-8902132927971417962009-03-02T11:32:00.003-07:002009-03-07T07:57:10.931-07:00Esrom Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4AOpbRdDhAuOWaNsebf88o39cAs6Me5r0VBMdNJm7pLUbXZEUv2ik7QNTmPfYgVZtHcLNgwg9gi-qqc0IO6cWSrwkArysou9XafiE0lXVHlBD5ep-vYQjH7LrzpjpzmLJwR8-Cqjkt4/s1600-h/esrom.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4AOpbRdDhAuOWaNsebf88o39cAs6Me5r0VBMdNJm7pLUbXZEUv2ik7QNTmPfYgVZtHcLNgwg9gi-qqc0IO6cWSrwkArysou9XafiE0lXVHlBD5ep-vYQjH7LrzpjpzmLJwR8-Cqjkt4/s320/esrom.jpg" alt="" id="BLOGGER_PHOTO_ID_5308661167968920258" border="0" /></a><br /><h2><br /></h2><br /><div style="text-align: justify;">Esrom is a semi-firm cheese made from partially skim raw cow's milk. Starter and Rennet are added to the milk, then the curd is cut, stirred, drained and warmed. The cheese is place into moulds and lightly pressed. The surface is then salted and rubbed with a bacteria, then aged for 10 to 12 weeks. The cheese's rind is washed during aging.<br /><br />The rind ends up thin, hard and orange, feeling almost greasy. Inside, the cheese is light-yellow and semi-firm; its texture is pliable, making it easy to slice. There are small holes throughout the cheese inside.<br /><br />The cheese has a strong odour, but the taste is actually mild.<br /><br />The cheese is available in different fat contents, ranging from 22.5% to 60% and in different flavours such as garlic and pepper.<br /><br /><span style="width: 300px;"><span id="ctl04_lblDescription" class="ProductDescription">Well wrapped and kept in a cool place, Esrom will keep for a couple of weeks.</span></span><br /><br /><span style="width: 300px;"><span id="ctl04_lblDescription" class="ProductDescription">Try it melted on a slice of bread with a touch of olive oil and black pepper. Delicious!</span></span><br /></div>Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-79803078138146713022008-12-02T12:00:00.003-07:002008-12-02T12:17:43.264-07:00Chicken Soup: Nature's Best Cold Remedy<span style="font-weight: bold;">Chicken Salad Sandwiches</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyYbiW6HrYhD9PDSoanQj75DNsPnntzqlGRXINQ6J-vonhy3bl3EvC1M0mVDsTyhI2PZ_5h9IKERONDQ2x89hHzG6PwI930acqO8t8jXS1ppgrCOvnPDmtfNaZ147ld8qgmNMP_anxCI/s1600-h/LemonChickenSaladSandwiches.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 304px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyYbiW6HrYhD9PDSoanQj75DNsPnntzqlGRXINQ6J-vonhy3bl3EvC1M0mVDsTyhI2PZ_5h9IKERONDQ2x89hHzG6PwI930acqO8t8jXS1ppgrCOvnPDmtfNaZ147ld8qgmNMP_anxCI/s320/LemonChickenSaladSandwiches.jpg" alt="" id="BLOGGER_PHOTO_ID_5275270581614014930" border="0" /></a><br /><h4>Ingredients:</h4> <div class="ingredientList"> <!-- start ingredients --> <p>2 boneless, skinless chicken breast halves, each about 6 oz.</p> <p>Salt and freshly ground pepper, to taste</p> <p>1/2 cup mayonnaise, plus more for serving</p> <p>2 tsp. fresh lemon juice</p> <p>2 celery stalks, thinly sliced</p> <p>3 green onions, white portion only</p> <p>20 thin slices sandwich bread</p> </div> <!-- end ingedients --> <h4>Directions:</h4> <!-- start directions --> Put the chicken breasts in a small fry pan and add cold water to cover. Season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium and simmer until the chicken is opaque throughout, 7 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. Using your fingers or 2 forks, pull the chicken into shreds.<br /><br />In a bowl, whisk together the 1/2 cup mayonnaise, the lemon juice, celery and green onions until blended and smooth. Fold in the chicken.<br /><br />Trim the crusts from the bread slices. Spread each of the slices with mayonnaise. Divide the chicken mixture among 10 of the slices. Put the remaining bread slices on top and press gently. Cut each sandwich in half on the diagonal. Arrange the sandwiches on a platter and serve immediately. Makes 10 sandwiches.<br /><br /><br /><span style="font-weight: bold;">Chicken Noodle Soup</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJSd0xUmgr9A9S7Gz_4MigpsrYqJ_qLRSpHy6wtzTm9V5Ke6If473swYWOivLT4QHJ6DQMikdLUGh5oKWEc0iTHyu4xkv2wBSRUDsbdvh7ZdJOFHw_ZpO4vr7YibGM47JWr7J-8JluSM/s1600-h/FD004079.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 170px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJSd0xUmgr9A9S7Gz_4MigpsrYqJ_qLRSpHy6wtzTm9V5Ke6If473swYWOivLT4QHJ6DQMikdLUGh5oKWEc0iTHyu4xkv2wBSRUDsbdvh7ZdJOFHw_ZpO4vr7YibGM47JWr7J-8JluSM/s320/FD004079.jpg" alt="" id="BLOGGER_PHOTO_ID_5275272415385127026" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />4 small Skinless Chicken Breasts, diced<br />2 pints boiling Water<br />2-3 Chicken Stock cubes<br />1 medium Onion, chopped<br />Black Pepper<br />2 teaspoons Dried Parsley or handful of Fresh Parsley, chopped<br />2 1/3 oz. your favourite Noodles <br /><br /><span style="font-weight: bold;">Preparation</span><br /><br />Put the stock cubes into a med-large heavy bottomed saucepan.<br />Boil the kettle and pour boiled water over the stock cubes - stir well.<br />Add the chicken, onion and seasonings.<br />Bring to the boil and reduce the heat to a simmer. Cook for around 30-35 minutes or until the chicken is tender.<br />Stir in the noodles, leave for 5 minutes and serve.<br />(Serves 5)<br /><br />Enjoy and go to bed early!Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com2tag:blogger.com,1999:blog-1093862818663822592.post-62879267787000659952008-11-22T22:36:00.004-07:002008-11-22T22:40:29.460-07:00My Birthday Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnFmcQwF5YG8yaI2qGHkYKl7eLkYJQweHtgZM69CI0DWtL9sdJQHikCTg-Juxl7i0vXJxRbvP2G3dlO_iDmW-_HV68GothlljFE9tsGdxITmXGS7q07LRWV1GdPUOWiAlEth86khlvmc/s1600-h/100_0521.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnFmcQwF5YG8yaI2qGHkYKl7eLkYJQweHtgZM69CI0DWtL9sdJQHikCTg-Juxl7i0vXJxRbvP2G3dlO_iDmW-_HV68GothlljFE9tsGdxITmXGS7q07LRWV1GdPUOWiAlEth86khlvmc/s320/100_0521.jpg" alt="" id="BLOGGER_PHOTO_ID_5271723148343978082" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjph1QETKUsdd-C6yb4QmKajfCI5ICulmMMePLwPDQQusui3jTRoevTOMHdws2q8oTroZJXg5noHAsOf1BQUNIjAaXGrDeP48cDjJU66wNySIeiyCfSC647jXBpQsmF6I5Sh061zUXGF-k/s1600-h/100_0523.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjph1QETKUsdd-C6yb4QmKajfCI5ICulmMMePLwPDQQusui3jTRoevTOMHdws2q8oTroZJXg5noHAsOf1BQUNIjAaXGrDeP48cDjJU66wNySIeiyCfSC647jXBpQsmF6I5Sh061zUXGF-k/s320/100_0523.jpg" alt="" id="BLOGGER_PHOTO_ID_5271722975021353570" border="0" /></a><br />This fabulous cake by <a href="http://littlebirdiebakery.wordpress.com/">Kelly</a> is my birthday gift to myself! The decoration is just fantastic isn't it?Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com1tag:blogger.com,1999:blog-1093862818663822592.post-2948034014667421022008-11-01T11:33:00.001-06:002008-11-05T11:43:07.128-07:00In season for NovemberLocal seasonal foods are tastier, fresher and more nutritious.<br />Why? It’s because the produce has been harvested in the last fews days and has only travelled a short distance to market. This means less packaging, processing and refrigeration. All good for the environment (no flying in food from all corners of the planet)and your health.<br /><br />Here is a list of fruits and veggies that are in season for <strong>November</strong>: <ul><li>Apples</li><li>Bell peppers</li><li>Brussels sprouts</li><li>Chicory</li><li>Cranberries</li><li>Dates</li><li>Grapes</li><li>Greens (cooking)</li><li>Kumquats</li><li>Leeks</li><li>Lettuce (leaf and head)</li><li>Okra</li><li>Parsnips</li><li>Pears</li><li>Persimmons</li><li>Pomegranates</li><li>Pumpkins</li><li>Shallots</li><li>Star fruit</li><li>Sweet potatoes</li><li>Tangelos</li><li>Tangerines</li><li>Turnips</li><li>Watercress</li><li>Winter squash</li></ul>Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-4329392448027685762008-09-05T22:50:00.002-06:002008-09-05T23:04:18.838-06:00Very Good Taste's Omnivore's HundredHere are the instructions:<br /><br />1. Copy this list into your blog or journal, including these instructions.<br />2. Bold all the items you’ve eaten.<br />3. Cross out any items that you would never consider eating.<br />4. Optional extra: Post a comment here at <a href="http://www.blogger.com/www.verygoodtaste.co.uk">www.verygoodtaste.co.uk</a> linking to your results.<br /><br />The VGT Omnivore’s Hundred:<br /><br />1. <span style="font-weight: bold;">Venison</span><br />2. Nettle tea<br />3. <span style="font-weight: bold;">Huevos rancheros</span><br />4. Steak tartare<br />5. <s>Crocodile</s><br />6. Black pudding<br />7. <span style="font-weight: bold;">Cheese fondue</span><br />8. Carp<br />9. Borscht<br />10. Baba ghanoush<br />11. <span style="font-weight: bold;">Calamari</span><br />12. Pho<br />13. <span style="font-weight: bold;">PB&J sandwich</span><br />14. Aloo gobi<br />15. <span style="font-weight: bold;">Hot dog from a street cart</span><br />16. Epoisses<br />17. Black truffle<br />18. <span style="font-weight: bold;">Fruit wine made from something other than grapes</span><br />19. Steamed pork buns<br />20. <span style="font-weight: bold;">Pistachio ice cream</span><br />21. <span class="Apple-style-span" style="font-weight: bold;">Heirloom tomatoes</span><br />22. <span class="Apple-style-span" style="font-weight: bold;">Fresh wild berries</span><br />23. <b>Foie gras</b><br />24. <span style="font-weight: bold;">Rice and beans</span><br />25. Brawn, or head cheese<br />26. Raw Scotch Bonnet pepper<br />27. <span class="Apple-style-span" style="font-weight: bold;">Dulce de leche</span><br />28. <span style="font-weight: bold;">Oysters</span><br />29. <span class="Apple-style-span">Baklava</span><br />30. Bagna cauda<br />31. Wasabi peas<br />32. <span style="font-weight: bold;">Clam chowder in a sourdough bowl</span><br />33. Salted lassi<br />34. <span class="Apple-style-span" style="font-weight: bold;">Sauerkraut</span><br />35. <span class="Apple-style-span" style="font-weight: bold;">Root beer float</span><br />36. <span style="font-weight: bold;">Cognac with a fat cigar</span><br />37. Clotted cream tea<br />38. Vodka jelly/Jell-O<br />39. <span style="font-weight: bold;">Gumbo</span><br />40. Oxtail<br />41. Curried goat<br />42. <strike>Whole insects</strike><br />43. Phaal<br />44. <span>Goat’s milk</span><br />45. <span style="font-weight: bold;">Malt whisky from a bottle worth £60/$120 or more</span><br />46. Fugu<br />47. Chicken tikka masala<br />48. <span style="font-weight: bold;">Eel</span><br />49. <span class="Apple-style-span" style="font-weight: bold;">Krispy Kreme original glazed doughnut</span><br />50. Sea urchin<br />51. <span class="Apple-style-span">Prickly pear</span><br />52. Umeboshi<br />53. <span style="font-weight: bold;">Abalone</span><br />54. Paneer<br />55. <span class="Apple-style-span" style="font-weight: bold;">McDonald’s Big Mac Meal</span><br />56. Spaetzle<br />57. <span style="font-weight: bold;">Dirty gin martini</span><br />58. <span style="font-weight: bold;">Beer above 8% ABV</span><br />59. <span style="font-weight: bold;">Poutine</span><br />60. Carob chips<br />61. <span class="Apple-style-span">S’mores</span><br />62. <span style="font-weight: bold;">Sweetbreads</span><br />63. Kaolin<br />64. Currywurst<br />65. Durian<br />66. Frogs’ legs<br />67. <span class="Apple-style-span" style="font-weight: bold;">Beignets, churros, elephant ears or funnel cake </span><br />68. Haggis<br />69. <span class="Apple-style-span" style="font-weight: bold;">Fried plantain</span><br />70. Chitterlings, or andouillette<br />71. <span style="font-weight: bold;">Gazpacho</span><br />72. <span style="font-weight: bold;">Caviar and blini</span><br />73. Louche absinthe<br />74. Gjetost, or brunost<br />75. Roadkill<br />76. Baijiu<br />77. <span class="Apple-style-span">Hostess Fruit Pie</span><br />78. <span style="font-weight: bold;">Snail</span><br />79. Lapsang souchong<br />80. <span style="font-weight: bold;">Bellini</span><br />81. Tom yum<br />82. <span style="font-weight: bold;">Eggs Benedict</span><br />83. Pocky<br />84. <span style="font-weight: bold;">Tasting menu at a three-Michelin-star restaurant.</span><br />85. Kobe beef<br />86. <span class="Apple-style-span" style="font-weight: bold;">Hare</span><br />87. <span style="font-weight: bold;">Goulash</span><br />88. <span style="font-weight: bold;">Flowers</span><br />89. <span style="font-weight: bold;">Horse</span><br />90. Criollo chocolate<br />91. <span class="Apple-style-span" style="font-weight: bold;">Spam</span><br />92. <span class="Apple-style-span" style="font-weight: bold;">Soft shell crab</span><br />93. Rose harissa<br />94. <span class="Apple-style-span" style="font-weight: bold;">Catfish</span><br />95. Mole poblano<br />96. Bagel and lox<br />97. <span style="font-weight: bold;">Lobster Thermidor</span><br />98. <span class="Apple-style-span" style="font-weight: bold;">Polenta</span><br />99. Jamaican Blue Mountain coffee<br />100. SnakeAnonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-82719374796002387802008-08-04T09:06:00.005-06:002008-08-20T09:29:37.411-06:00Birthday cake and cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh09vO02J4nqIvXX6wOWI2iLqM6TTDMp7wjbv1WpgF2W7mTtvh8O6x8TrPjxdMspGHv9COkrFrWpiNSBK6Y_wbLgjk4LYJDl_Tsrj_wn8mXy0QZ6i7_L5iJkcX41L0h9hKB-jsFLPKX8U/s1600-h/100_0165.jpg"><img id="BLOGGER_PHOTO_ID_5236618677424251634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh09vO02J4nqIvXX6wOWI2iLqM6TTDMp7wjbv1WpgF2W7mTtvh8O6x8TrPjxdMspGHv9COkrFrWpiNSBK6Y_wbLgjk4LYJDl_Tsrj_wn8mXy0QZ6i7_L5iJkcX41L0h9hKB-jsFLPKX8U/s320/100_0165.jpg" border="0" /></a><br /><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfg6Kt11szvs2mYqc2ydWlxXBZkyAT-eD3ZltOf1xbhxTwGUSPRIdg6ScF3I_MHebk6hmkGYDzg_uNPQmBSBTRRLntMIkgck_PffQrd33ZJByoMYsWn3SYtGcJCQEIlY0gVmxJTGQRkU/s1600-h/100_0169.jpg"><img id="BLOGGER_PHOTO_ID_5236618495155229298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfg6Kt11szvs2mYqc2ydWlxXBZkyAT-eD3ZltOf1xbhxTwGUSPRIdg6ScF3I_MHebk6hmkGYDzg_uNPQmBSBTRRLntMIkgck_PffQrd33ZJByoMYsWn3SYtGcJCQEIlY0gVmxJTGQRkU/s320/100_0169.jpg" border="0" /></a> </div><div>Cupcakes and cake for my son's 1st birthday. </div><p><strong>Materials used:</strong> </p><ul><li><a href="http://www.michaels.com/art/online/displayProductPage?productNum=sc1076">Teddy Bear Silicone Baking Cups</a></li><li><a href="http://www.michaels.com/art/online/displayProductPage?productNum=sc0789">Cupcake Decorating Set</a></li><li><a href="http://www.bettycrocker.com/products/frostings/Frosting-Product-Landing-Page.htm">Betty Crocker Triple Chocolate Fudge frosting</a></li><li><a href="http://www.smarties.ca/main/english/index.html">Smarties</a></li></ul><p></p>Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com3tag:blogger.com,1999:blog-1093862818663822592.post-24889522338858309382008-07-29T19:10:00.002-06:002008-07-29T19:16:49.856-06:00Banana Crumb Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcH7BIBFqe-mfMDucT9TG1xmkVcHyxi6NYJdBsK2TCDd5VXKdu3jJAPguUfPPdOMXDbMQqx_dpdkfiQ5JqcUiLLY9N7W_37-smbS_ffKwLj-54aH2C3U65WA90NDm1ebeka2s7XNzz3o/s1600-h/80650.jpg"><img id="BLOGGER_PHOTO_ID_5228608614114356450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcH7BIBFqe-mfMDucT9TG1xmkVcHyxi6NYJdBsK2TCDd5VXKdu3jJAPguUfPPdOMXDbMQqx_dpdkfiQ5JqcUiLLY9N7W_37-smbS_ffKwLj-54aH2C3U65WA90NDm1ebeka2s7XNzz3o/s320/80650.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong><br /><br /><ul><li>1 1/2 cups all-purpose flour </li><li>1 teaspoon baking soda </li><li>1 teaspoon baking powder </li><li>1/2 teaspoon salt </li><li>3 bananas, mashed </li><li>3/4 cup white sugar </li><li>1 egg, lightly beaten </li><li>1/3 cup butter, melted </li><li>1/3 cup packed brown sugar </li><li>2 tablespoons all-purpose flour </li><li>1/8 teaspoon ground cinnamon </li><li>1 tablespoon butter </li></ul><p> </p><p><strong>Directions</strong></p><p> </p><ol><li>Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.</li><li>In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. </li><li>In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. </li><li>Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. </li></ol><p>Simply scrumptious!</p><p> </p><p> </p>Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0tag:blogger.com,1999:blog-1093862818663822592.post-31548809194481050912008-07-27T13:56:00.007-06:002008-07-28T14:11:25.585-06:00Cranberry muffinsThe absolutely best muffins I've ever made, thanks to <a title="http://www.marthastewart.com/" href="http://www.marthastewart.com/" target="_blank">Martha Biatch</a> for the recipe!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVLavcFr1s_fXka7Cx5UX1FBtG4CtPTifJSgkNpmOX84LxN2U4BA26SJt4KSHMYxrHhyphenhyphen0eMgS-Ii_lIX4EcwHTLbN1HHHnWlfz9lQCO4bMbzsp7uJWM03AzBT61ueyeTRmHThUls4oSM/s1600-h/muffins.jpg"><img id="BLOGGER_PHOTO_ID_5228157360168640514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVLavcFr1s_fXka7Cx5UX1FBtG4CtPTifJSgkNpmOX84LxN2U4BA26SJt4KSHMYxrHhyphenhyphen0eMgS-Ii_lIX4EcwHTLbN1HHHnWlfz9lQCO4bMbzsp7uJWM03AzBT61ueyeTRmHThUls4oSM/s320/muffins.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong><br /><em>Makes 1 dozen</em><br /><br /><ul><li>1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan</li><li>2 cups all-purpose flour, plus more for pan</li><li>1 1/2 teaspoons baking powder</li><li>1/2 teaspoon salt</li><li>2 cups fresh blueberries/cranberries/raspberries </li><li>1 1/4 cups sugar</li><li>2 large eggs </li><li>2 teaspoons pure vanilla extract</li><li>1/2 cup milk</li><li>1/4 teaspoon nutmeg</li></ul><br /><p align="justify">Preheat oven to 375 degrees.</p><br /><p align="justify">Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries. </p><br /><p align="justify">In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.</p><br /><p align="justify">With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter. </p><br /><p align="justify">Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.</p><br /><p align="justify">Yum!</p><br /><p align="justify"></p>Anonymoushttp://www.blogger.com/profile/15872645544718470171noreply@blogger.com0