tag:blogger.com,1999:blog-3016997105865096432024-03-13T03:16:13.083-07:00CookieZeal's Recipes- Queen of ShortcutsM Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-301699710586509643.post-69584960048618453732019-06-03T20:25:00.003-07:002020-07-01T14:56:54.412-07:00Cookie'Z International Dinner Salad (Lower-carb)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxp55945a5cnLLf6H4zqCuq1EDQ-EuZNvKKKyMrUWiVyQS3iuuRQO3ktEY_9QUuxbzP4tarHrXexP9VVJ3tUeZAqXAkzZAJxNp5CmDBTlGo9yqtwn3NYevxLDabzEhq5z-zZM4xeOcZo0/s1600/Salad+with+bowl+to+left.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxp55945a5cnLLf6H4zqCuq1EDQ-EuZNvKKKyMrUWiVyQS3iuuRQO3ktEY_9QUuxbzP4tarHrXexP9VVJ3tUeZAqXAkzZAJxNp5CmDBTlGo9yqtwn3NYevxLDabzEhq5z-zZM4xeOcZo0/s320/Salad+with+bowl+to+left.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"> Today, June 3rd, I thought up this idea for a </span><span style="font-family: "verdana" , sans-serif;">special salad that will mystify by content; it had to be unusual, delicious, complex, healthful, stranger-friendly, and absolutely </span><i style="font-family: verdana, sans-serif;">must</i><span style="font-family: "verdana" , sans-serif;"> make me laugh for thinking it up or it's no fun. It must also require simple colorful ingredients with global flavors. </span><br />
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<span style="font-family: "verdana" , sans-serif;">The number of items was the first laugh. You know you <i>CAN </i>overdo something till it's confusing and the flavors fight in the pool. But that's the beauty of this salad. The ingredients compliment each other, but are so many that all you're left with is the kitchen sink. Overall, it is cinchy. Go ahead. </span><span style="font-family: "verdana" , sans-serif;">Improvise, substitute, but not <i>too</i> much. You might lose the magic. </span><span style="font-family: "verdana" , sans-serif;">So here it is, my friends. </span></div>
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<span style="font-family: "verdana" , sans-serif;">(I admit that I didn't do this alone. My Chief and Lord was right beside me.)</span></div>
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<u><b><span style="font-family: "trebuchet ms" , sans-serif;">Cookie'Z International Salad</span></b></u></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In a medium glass or plastic bowl, combine-</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 count 13 oz. Pan seared Smoked Turkey Sausage horizontally and very thinly </span><span style="font-family: "trebuchet ms" , sans-serif;">sliced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">quartered or halved toasted pecans and/ or whole pistachios</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tray halved grape tomatoes</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>1 thinly sliced Gala or Pink Lady apple</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>3/4 cup each</b>:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">drained and halved black olives</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">halved purple grapes</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">chopped cauliflower</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">slivered Red onion</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">ribboned basil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/4 cup each</b>:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">shredded or cubed mozzarella</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">crumbled Feta cheese</span></div>
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Room temp Frozen Sweet Peas</div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>1/4</b> cup Asian or Sesame Dressing and <b>1/4</b> cup Caesar Vinaigrette. I can make my own, but this time, before I lost my nerve, </span><span style="font-family: "trebuchet ms" , sans-serif;">I opted for speed and a light version such as Kraft Toasted Sesame (lite) Other brands have their version as well.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cover with a tight lid and chill for at least 30 minutes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Unless you're cutting way back on the carbs, s</span><span style="font-family: "trebuchet ms" , sans-serif;">erve warm bread or your favorite soup cracker. But if you ask me, it doesn't need any gluten. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Let me know how it turned out. Careful. It's addicting.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Thank you! </span><span style="font-family: "trebuchet ms" , sans-serif;">You rule in my book!</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Feel free to share and comment so I can keep posting delectable peculiarities. </span><span style="font-family: "trebuchet ms" , sans-serif;">I kept special friends in mind. Even those who can't fry water. You know who you are.</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">TRIVIA </span><span style="font-family: "trebuchet ms" , sans-serif;">question that has absolutely NO relativity to this specific recipe!</span></b></h3>
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<span style="font-size: small;"><span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><b style="background-color: white;"><span style="color: #4c1130;">What tragedy with legendary character mentioned in a 1970 song lyric on<u> the same month and day </u>I posted this recipe</span><span style="color: purple;">?</span></b></span></span></h3>
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<b style="color: #4c1130; font-family: "trebuchet ms", sans-serif;"><span style="font-size: small;">There is a prize for the first one who gets it right when posting it on this blog page!</span></b></h2>
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<span style="font-family: "trebuchet ms" , sans-serif;">M. Dianne Berry</span></div>
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M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-58608210116555442082015-11-07T12:56:00.004-08:002020-01-03T17:01:56.452-08:00Crab Rangoon Dunk & Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nYMDImxaW_WzD6FYlCreN4pEHoXPZUuevpfFnqfQdIB1nGTVEgt-BL8VbfmFOuGk4D-ckfYoO3bfQ2L6uRZHr_-vlNVouYQ0tZ9p83I_aCEftigX1ZiVZ4pw87TuqcI0xd4VFu1q2Y8/s1600/photo%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FIV-t4TH2uZvRwjEqlnL91bNae6jsGWA1HbGvtJN8OkiL3gHk5lue0BhzX1GPI2gj9p4s8akz_0PaeLtqywbNAMQ25_iHbW3ctzb4-uAN7uho2IC_kLha_mGu3nMKaG8phonico-eSY/s1600/Crab+Rangoon+2020+Yvette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="300" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FIV-t4TH2uZvRwjEqlnL91bNae6jsGWA1HbGvtJN8OkiL3gHk5lue0BhzX1GPI2gj9p4s8akz_0PaeLtqywbNAMQ25_iHbW3ctzb4-uAN7uho2IC_kLha_mGu3nMKaG8phonico-eSY/s320/Crab+Rangoon+2020+Yvette.jpg" width="240" /></a></div>
<b style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i><span style="color: #0c343d; font-size: x-small;">Photo by Yvette Andrejczac</span></i></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Just like the best Crab Rangoon appetizers you've ever had at an Asian restaurant, this easy delectable dunk and chips recipe will amaze you</i></span><span style="font-family: "trebuchet ms" , sans-serif;"><i>! Its familiarly </i></span><i style="font-family: 'trebuchet ms', sans-serif;">warm, savory and its nutty flavors will be a favorite for your family and friends. Ready? Let's do it.</i><br />
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Preheat oven to <b>400<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: x-small; text-align: center;">°</span></b><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ingredients</b><u>:</u></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">14 oz cream cheese ( 1 1/2 pkgs. Can use lighter <i>neufchatel</i>)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup sour cream </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">15 oz. pouched crab meat or 3 cans well drained white crab meat<span style="color: #cc0000;">*</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkeFqvfOyERpXT-5xdG4kIkXlzcPJzYAgthnHMpKANdA5c_fp5zoQD5L9H3aYmCwGjXShBJh2PT0KonIK1UZLI95KvsvO4s0em-Ora5U45PH0ZMaF-DzqJPTpu3SNmb6v8mCxG6w3WpQ/s1600/Dip+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkeFqvfOyERpXT-5xdG4kIkXlzcPJzYAgthnHMpKANdA5c_fp5zoQD5L9H3aYmCwGjXShBJh2PT0KonIK1UZLI95KvsvO4s0em-Ora5U45PH0ZMaF-DzqJPTpu3SNmb6v8mCxG6w3WpQ/s320/Dip+1.jpg" style="cursor: move;" width="320" /></a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 green onions, <i>finely diagonally chopped</i></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbs finely chopped of each: red bell pepper, green bell pepper <b> </b></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tsp. powdered sugar</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tsp. of each: garlic powder, Worcestershire sauce, onion powder</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">dash each: cayenne, white pepper</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbs fresh lemon juice</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a large bowl, melt the cream cheese in the microwave for about a minute. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add the sour cream and green onions, bell peppers and crab meat. Mix. Add powdered sugar, remaining seasonings and lemon juice. Fold and mix well.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour mixture into lightly buttered shallow 8 inch oven-proof dish or something similar as shown.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkeFqvfOyERpXT-5xdG4kIkXlzcPJzYAgthnHMpKANdA5c_fp5zoQD5L9H3aYmCwGjXShBJh2PT0KonIK1UZLI95KvsvO4s0em-Ora5U45PH0ZMaF-DzqJPTpu3SNmb6v8mCxG6w3WpQ/s1600/Dip+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bake for about 30 minutes till brown and bubbly on top and edges. (Ovens vary, so you may have to add an extra few minutes.) Remove and let cool at least 5 minutes.</span><br />
<b><u><i>Top with a sprig of parsley and thin slice of lemon for freshness and pretty presentation.</i></u></b><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u><b>Wonton Chips</b>:</u></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In an oil sprayed cookie sheet, fold 2-3 dozen wonton wrappers<span style="color: #cc0000;">*</span> into double-edged triangles.<u> Spray over the tops or brush very lightly with oil. </u></span><u style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Bake at 375<span style="background-color: white; color: #333333; line-height: 24px; text-align: center;"><span style="font-size: x-small;">°</span></span></u><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u> for about 8-10 min just until they are brown</u><u style="font-weight: bold;">. </u></span><br />
<span style="color: #990000;"><i style="font-weight: bold; text-decoration: underline;">WATCH CAREFULLY so that they don't char.</i> Remove from oven and use for dunking.</span><br />
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<span style="color: #990000;">Store in fridge and reheat future portions.</span><br />
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<span style="color: #990000;">* </span>If you do NOT like shellfish or have allergies, you can use imitation crab meat.<br />
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<span style="color: #cc0000;">** </span>Although the wonton chips will be so much like the rangoon itself, you can use <u><b>wonderful pork rinds or pita chips.</b></u><br />
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<i style="color: #351c75; font-family: georgia, "times new roman", serif; font-size: x-large;">Questions, comments or reviews? Please indulge me with your words</i><span style="color: #351c75; font-family: "georgia" , "times new roman" , serif; font-size: large;">!</span><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "trebuchet ms" , sans-serif;">*</span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "trebuchet ms" , sans-serif;">For a video shot of this dish, click:</span></span></span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0000ee; font-family: "times new roman";"><u> </u></span></span></i><span style="color: #0000ee; font-family: "times new roman";"><u><b>www.facebook.com/yvette.andrejczak/videos/1700601510077312/?t=<i>0&</i></b></u></span><br />
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<br />M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-76869356047175297232015-09-06T12:07:00.004-07:002020-09-02T20:51:04.100-07:00Double Cheese Soufflé<div align="center" class="MsoNormal" style="text-align: center;">
<u><b>Double Cheese Soufflé</b></u><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKeY7jtmvR-feOGynfa7Mg6NBPbEF4ae4bHWXmdYPN7o1iztlM3CAGqbsFCjtD63v3cs3Yd_z_NIbjPvoZrlkqslAQhz6tA4f_xPtkPddb15d8CXyoyt_3cyPm18wntBniNbVx8Lv4vI/s1600/cheese+souffle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKeY7jtmvR-feOGynfa7Mg6NBPbEF4ae4bHWXmdYPN7o1iztlM3CAGqbsFCjtD63v3cs3Yd_z_NIbjPvoZrlkqslAQhz6tA4f_xPtkPddb15d8CXyoyt_3cyPm18wntBniNbVx8Lv4vI/s400/cheese+souffle.jpg" width="400" /></a></div>
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Simple ingredients with the following technique will make you
look like a food artist. Wow your
family and friends with this beautifully light, melt- in -your- mouth brunch favorite. I give Ina Gartner much of
the credit since her recipe upgraded my original.</div>
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<i>Pookah</i> ( invisible friend)
and I made it even more delish by adding some different cheeses you probably
already have on hand. Just remember. You
can prepare ahead of time, but I strongly recommend you do not set your party
time till you pop it in the oven! ( I made it like a game and told them an
approximate time, but not to come till I called them! Yes. Really!) <o:p></o:p></div>
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<span face="" style="background-color: #efece3; color: #1c1c1c; font-size: 10pt; line-height: 115%;"><b>Ingredients</b></span></div>
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<span style="color: #1c1c1c; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span face="" style="color: #1c1c1c; font-size: 10pt; line-height: 115%;"><span style="background: rgb(239, 236, 227);"><br /></span></span></span></span></div>
<span style="color: #1c1c1c; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">4 tablespoons
unsalted butter, plus extra for coating the dish</span></span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1/4 cup
finely grated Parmesan, some for sprinkling<br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">4
tablespoons all-purpose flour</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">½ cup ea:
Half & Half, whole milk or Heavy Whipping Cream heated slightly in
microwave<br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Sea or
kosher salt and freshly ground black pepper</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Pinch
nutmeg and ½ teaspoon cayenne pepper</span></span><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">3 ounces sharp cheddar shreds, 2 slices American
cheese and 3 ounces good <b><u>Roquefort</u></b>
cheese <o:p></o:p></span></span></span></span><br />
<div class="MsoNormal"><span style="background-color: white;"><span style="color: #1c1c1c; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">5
jumbo or extra large egg whites, at room temperature</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/8
teaspoon cream of tartar</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><u>Directions</u></b></span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: "georgia" , "times new roman" , serif;">Preheat the
oven to</span><b> <span face="">400</span></b></span></span></span><span face="" style="background-color: white; color: #222222; font-size: 16px;"><b>°</b></span><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Butter
the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches
deep) and sprinkle evenly with some Parmesan cheese.</span><br />
<u><br /></u></span></span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="color: #1c1c1c; line-height: 115%;"><b><u>Make a roux</u></b>:<br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Melt the
butter in a medium saucepan over low heat. With a spatula or wooden spoon, stir
in the flour and cook, stirring constantly, about 2 minutes. Off the heat,
whisk in the warmed milks, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the
cayenne, and nutmeg. Cook over low heat, whisking constantly, for a moment till thick and smooth. Break and separate the egg yolks from the whites.</span><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Take off
the heat. While still warm, whisk in the egg yolks, one at a time. Stir in the
Roquefort, cheddar shreds and American cheese, and the 1/4 cup of Parmesan
and transfer to a large mixing bowl.</span><br />
<br /><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Mix whites, cream of tartar, and a pinch of salt in the separate bowl. With an electric
mixer (or standing mixer fitted with the whisk attachment) beat on low speed for 1 minute, on
medium speed for 1 minute, then, finally on high speed until they form firm,
glossy peaks.</span><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Whisk 1/4
of the egg whites into the cheese sauce till lemon yellow and <b><i>fold</i></b> in the rest. </span></span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="color: #1c1c1c; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">( <b><i>Folding</i></b> is simply a more gentle way to incorporate the components by scooping from the bottom, turning up, down, and over with no beating.) Pour into the soufflé dish, then smooth the top. For an impressive puffy <b><i>TOP
HAT</i></b> that also helps the soufflé rise evenly, scroll a large circle on top with a knife or spatula,
then place in the center of the oven.<o:p></o:p></span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Decrease temp to 375</span><span face="" style="background-color: white; color: #222222; font-size: 16px;"><b>°</b></span><span style="font-family: "georgia" , "times new roman" , serif;"> . Bake for 30 to 35 minutes (</span><i style="font-family: georgia, "times new roman", serif;">DON'T PEEK</i><span style="font-family: "georgia" , "times new roman" , serif;">!)
until puffed and brown. Serve immediately with chilled fruit </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> {Great with melons or lemon curd.} If you prefer a </span><span style="font-family: "georgia" , "times new roman" , serif;">sauce, I would choose<i> </i></span><span style="font-family: "georgia" , "times new roman" , serif;"><i>a creamy mushroom type. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">TADA!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABwHa6_d8hNG1cIziPEvJqlgUAmBeR083yUIAh6Ne4YN_gyF2sEvumj7MgU34Kq9mI7fGZcXcpG5bKZcVaVcVcyyeSQVWbz4o2o5XXltef1V13nCmEjWPiUFSBvLFw5M3_8vzli8pEXA/s1600/P_20150907_113333.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABwHa6_d8hNG1cIziPEvJqlgUAmBeR083yUIAh6Ne4YN_gyF2sEvumj7MgU34Kq9mI7fGZcXcpG5bKZcVaVcVcyyeSQVWbz4o2o5XXltef1V13nCmEjWPiUFSBvLFw5M3_8vzli8pEXA/s400/P_20150907_113333.jpg" width="400" /></a></div>
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<span style="color: #1c1c1c; line-height: 115%;">Questions or comments? Just let me know! Thank you.<br />
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<!--[endif]--></span>M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com6tag:blogger.com,1999:blog-301699710586509643.post-18384354591476328112015-04-11T14:44:00.008-07:002021-05-03T21:30:43.350-07:00Kibbeh Nayyah & Homusah ( Middle Eastern Tartare)<span style="color: #660000;"> <b><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"> Kibbeh Nayyah & Homisah</span></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNumV7pgFci1ZlA9bpKj584UvgAZ7DpfElkipGOT9MjCtKL_uV5GQNHvl-Fr6XcDnQVqKxVbpsOvg7TrSu3kadYP9_qRA-SZac6d9XLOjrcUH_lYGv-sLtXGWvIomLTyEpQBRzRpRXC5U/s1600/kibbeh+Nayyah+2+close+up.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNumV7pgFci1ZlA9bpKj584UvgAZ7DpfElkipGOT9MjCtKL_uV5GQNHvl-Fr6XcDnQVqKxVbpsOvg7TrSu3kadYP9_qRA-SZac6d9XLOjrcUH_lYGv-sLtXGWvIomLTyEpQBRzRpRXC5U/s1600/kibbeh+Nayyah+2+close+up.jpg" width="320" /></a></div>
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<span face=""arial" , "helvetica" , sans-serif"><span style="color: #cc0000;"><b>**</b></span></span><b><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">This breath-taking dish takes me back to my childhood when our families went to Alabama to stay with Sitti and Jidde (my </span></b><b><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">Lebanese grandparents.) It was a hay day treat for all the young cousins playing in the summer air, then sitting at outdoor picnic tables that were covered with pans of beautiful tabouleh, stuffed cabbage and grape leaves brought out by all the aunts and uncles from the kitchen. The fragrant spices lured us as we all sat down to pray and enjoy the art that fell from Sitti's </span></b><b><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">wonderful hands!</span></b></div>
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<b><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;"> </span></b><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: bold;">If you're one who likes a different take on a familiar group of flavors, you'll adore this Syrian meat meal. The loaf of raw meat is blessed with beautiful spices and extended with bulghar wheat (cracked wheat). If you're not one who is comfortable with eating raw meat or want a comparable example, it compares to steak tartare, only covered with a steamed tomato and meaty gravy sauce.</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;"><b> (</b><i>See below for BAKED or fried version.)</i></span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-size: small;"><u>Ingredients For The Nayyah</u></span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-size: small; font-weight: normal;">:</span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;"><br /></span>
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">~3 1/2 </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;">lbs</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;"> ground sirloin or a combination of ground lamb with sirloin and/or ground round or chuck</span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">~2 <span style="font-weight: normal;">medium minced white onions (yellow is okay)</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">~1 <span style="font-weight: normal;">3/4 cups </span></span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;"> </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;">#1 grain</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;"> </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">bulghar wheat</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;"> soaked in 1/2 cup tomato juice or V-8.</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">~2 <span style="font-weight: normal;">tbs each of:</span></span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-size: small;">allspice, </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">cinnamon</span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-size: small;">~2 </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-size: small; font-weight: normal;">tbs ea: [fine] </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-size: small;">Kosher or Sea Salt</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-size: small; font-weight: normal;"> </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-size: small; font-weight: normal;">and</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-size: small;"> black </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">pepper</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;"> </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;">More as you mix for selected taste. ( You may also mix those portions with a low sodium soy sauce.) </span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">~1 </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;">teaspoon</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;"> <span style="font-weight: normal;">each</span>: cayenne pepper and garlic powder</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">~1 <span style="font-weight: normal;">15 oz can of drained stewed or</span> diced tomatoes. <span style="font-weight: normal;">(Put aside for later)</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">~</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000;"> Ice water</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">Extra Virgin Olive oil</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">10 fresh mint leaves, chopped (extra sprigs</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">for garnish.)</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">1/2 cup of pine nuts ( best when slightly toasted)</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;"> </span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;"> In a large bowl, mix all ingredients with your hands, folding over and over again, then </span><span style="color: #660000; font-weight: normal;">in a circle till it becomes the consistency of a dough. Sprinkle ice water off and on during this step so that the spices evenly flavor the meat dough. (Taste a tiny bit on your tongue for confirmation.)</span></div><div>
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;">Form raw meat in an oval on a dish layered with any soft lettuce and some mint leaves. Brush with olive oil, top with a quarter of an onion, more mint twigs. (I form a </span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;">cross</span><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;"> on top as my faith believes will bless the uncooked beauty!) Refrigerate at least one hour.</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;"><br /></span>
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000;">The Homisah Sauce:</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;">Brown 1/2 -3/4 lb. ground chuck in medium sauce pan. Drain. Add 1 small diced onion, 1 can of stewed tomatoes. </span></div><div><span face=""arial" , "helvetica" , sans-serif" style="color: #660000; font-weight: normal;"> Add 1 tsp each: cinnamon, allspice, and 1 teaspoon salt and pepper. Cook on low heat till it thickens.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">When serving, add sauce over the raw portion along with buttered warm pita bread and fresh green onions.<br />My Sitti </span><span face=""arial" , "helvetica" , sans-serif"> loved serving her ice cold "Coke-Cola" to refresh the spice-drenched taste buds. They DO go together so well!</span><br />
<span face=""arial" , "helvetica" , sans-serif">Any questions, comments? Feel free to do so. Enjoy!</span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: small; font-weight: normal;"><b style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;">**<i> </i></b><b style="font-family: Arial, Helvetica, sans-serif;"><i>I<span style="color: #0c343d;">f you don't want it raw, no problem...just BAKE or fry OR make both!</span></i></b></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="font-size: small; font-weight: normal;"><b style="font-family: Arial, Helvetica, sans-serif;"><i><span style="color: #0c343d;">Simply prepare as suggested, pour a thin stream of olive oil on the bottom of a 13 X 9 metal pan (preferable), pack and press meat dough. With a knife, cut criss-cross diagonally into approximatedly 3 inch diamond shape pieces; with the point of the knife, poke a tiny slit in the center of each piece so steam escapes, cover pan with a sheet of foil and bake at 350 degrees for 45 minutes or until very brown. When done, remove foil. Pour off extra liquid into a can or container and serve with Greek or plain fat free yogurt! Absolutely divine! ( I let mine rest uncovered for about 10 minutes.)</span></i></b></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="font-size: small; font-weight: normal;"><b style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #cc0000;"><br /></span></b></span>
<span face=""arial" , "helvetica" , sans-serif" style="font-size: small; font-weight: normal;"><b style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #cc0000;">**</span><i><span style="color: #cc0000;"> </span><span style="color: #073763;">For fried, just "patty out" an amount that fits your palm till smooth and fry 5 at a time in 1/4 cup of olive oil till toasty brown. Remove each cooked piece and place on paper towel lined plate. Serve with the yogurt.</span></i></b></span></div>
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M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-32319082960987461292015-01-06T20:13:00.002-08:002021-04-06T20:07:04.847-07:00Best French Bread <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXB9EXzp3mOU87sb1LBR95b7c_Qt4OxIQPJdntYFVsbmdU9XakYskjUPF1yBSiwdSJGCbPP2PqX-sRQh6zkTUunc1kIcNNk5f77xsXDJwGoj28klsUEODhPDqWpAQ23rP-ycW7ygvvohI/s1600/French+Bread+Loaves.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b><span style="color: #0c343d;"><u>Fabulous French Brea</u></span><u>d </u></b></a></h2>
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<b><u>It's a simple, but formal affair!)</u></b></div>
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3 steps to getting ready for the ball:<br />
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<b><u>The Bathtub:</u></b><br />
In large glass bowl, mix:<br />
1 package of Quick yeast with 1 1/3 cup warm (not hot) water<br />
4 teaspoons of sugar (honey, agave nectar will work or combine with sugar)<br />
<u>Let proof till creamy/foamy head appears (about 10 minutes)</u><br />
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<b><u>The Formal Gown:</u></b><br />
Combine in large glass, metal, or plastic bowl, mix or sift:<br />
5 1/2 cups unbleached or all purpose flour. (<i> Lower gluten?</i> <i>Put one cup rice or bean flour instead)</i><br />
2 teaspoons sea or kosher salt<br />
3 teaspoons sugar<br />
1 teaspoon garlic powder (optional)<br />
1 teaspoon dried Italian seasoning, sweet basil and/ or oregano. (optional)<br />
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<b><u>Top Crown: </u></b><br />
In a small bowl<br />
Melt 2 tablespoons of butter<br />
with 2 tablespoons of milk<br />
1 slightly beaten egg<br />
<b><u><br /></u></b>
<b><u>Getting Ready</u></b><br />
Gently add the<b> flour </b>to the glass bowl with the frothy yeast mixture, <u>one cup at a time </u>using a fork till it's a sticky mass. (If it is too sticky, add some flour very sparingly) Knead the dough until it's mixed and like elastic, then form into one smooth ball ( About 8 minutes.)<br />
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Place in the large OILED bowl and turn over to gloss both sides. Cover with plastic wrap or damp towel.<br />
Let dough rise in slightly warm, dark area for about 1 1/2 hours:<br />
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Punch down and divide dough in two parts<br />
Stretch into a long rectangle, then fold in the sides. PINCH the ends. ( This will seal all the gas that its hour long nap time rendered!) Take a knife and cut about <u>5 diagonal slashes </u>on top of each loaf<br />
Brush the <b>TOP CROWN</b> on top and sides of each loaf.<b><u> Let it rise covered, for about 30 minutes</u></b><br />
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Bake on baking pan: about 30 mins <b><u>@ 400 degrees till brown.</u></b>.<br />
Place on rack to dry out for crusty crown.<br />
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Enjoy sliced then toasted or grilled topped with bruschetta!<br />
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Perfect for Lasagna, spaghetti, or any saucy Italian dish.<br />
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<br />M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com5tag:blogger.com,1999:blog-301699710586509643.post-89185113962840774982013-07-27T11:59:00.013-07:002021-11-23T18:00:29.941-08:00Homemade Pull-Apart Rolls<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2dMP3i8N9W7UW7rGSWCTeW3wEh886sANQ5e1NZBDejCejSCL3jUaGoO_DKdAncbJsK_koUBWjKkfEd0Vsynm1Iht7lPqZUVlQmEwmzEndGM4g6_ENholVO8PJ-yW1OXqC_HwGV3aDGg/s1600/P_20150927_141008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2dMP3i8N9W7UW7rGSWCTeW3wEh886sANQ5e1NZBDejCejSCL3jUaGoO_DKdAncbJsK_koUBWjKkfEd0Vsynm1Iht7lPqZUVlQmEwmzEndGM4g6_ENholVO8PJ-yW1OXqC_HwGV3aDGg/s640/P_20150927_141008.jpg" width="640" /></a></div>
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<b><br /></b>
<b> <span style="font-family: Garamond;"> When I was in high school, our wonderful German cooks prepared these nearly every Friday in the cafeteria. We were required to have a “grade A” lunch, which simply meant that it had to be nutritionally balanced. When we didn’t, we had to pay an extra 5 cents penalty. That’s right! But guess what? Nobody cared about the expense when there were hot pull-a-part yeast rolls. It was worth it. In fact, many of the upper classmen went for seconds and thirds. They were that scrumptious.</span></b><span style="font-family: Garamond;"><br />
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<b><span class="Apple-tab-span" style="white-space: pre;"> </span>I give Kelsey Nixon of the Food channel the first of kudos! I cut back on the flour and tweaked it slightly, but otherwise, it’s nearly the same and</b><b> easy! Let’s get on with it:</b><br />
</span><div><br /></div><div><u style="font-size: x-large;"><span style="font-family: trebuchet;"> Homemade Pull-Apart-Rolls</span></u></div>
<b><br /></b>
<b style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em;"><span style="outline: none;">3 </span>packets (rapid rise) <a class="crosslink" debug="22 38" href="http://www.foodterms.com/encyclopedia/yeast/index.html" style="color: #386cb4; outline: none; text-decoration: none;">active dry yeast</a> </b><b style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em;"><span style="outline: none;"><br /></span></b>
<b style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em;"><span style="outline: none;">1 3/4 </span>cups warm milk or plain yogurt</b><br />
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<b style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em;"><span style="outline: none;">1/4 </span>cup honey (sugar's okay or half of each)</b><br />
<br /><li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><b style="line-height: 1em;"><span style="outline: none;">1/2 </span>cup melted butter, plus more for brushing after they're baked</b></li>
<li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><b>1 teaspoon sea salt,( a shake BEFORE the rising time.)</b></li>
<li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><b><span style="outline: none;">2 </span>large <a class="crosslink" debug="197 201" href="http://www.foodterms.com/encyclopedia/eggs/index.html" style="color: #386cb4; outline: none; text-decoration: none;">eggs</a>, beaten</b></li>
<li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><b><span style="outline: none;">4 </span>to 5 cups unbleached bread flour-- enough to make it maliable, but not dry)</b></li>
<li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><b>(1/4 cup milk on hand if dough gets dry)</b></li><li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><b>a greased iron skillet or cookie sheet</b></li>
<li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 1em; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><u style="font-family: arial;"><span face=""trebuchet ms" , sans-serif"><b>How to</b></span><span face=""arial" , "helvetica" , "clean" , sans-serif">:</span></u></li>
<span style="font-family: arial;"><b><span face=""arial" , "helvetica" , "clean" , sans-serif" style="background-color: white; color: #333333; line-height: 22px;">Preheat the oven to 400</span><span face=""verdana" , "arial" , "helvetica" , sans-serif" style="background-color: white; color: #59595b; line-height: 18.0018px;">°.</span><span face=""arial" , "helvetica" , "clean" , sans-serif" style="background-color: white; color: #333333; line-height: 22px;"> </span><br /><span face=""arial" , "helvetica" , "clean" , sans-serif" style="background-color: white; color: #333333; line-height: 22px;">In an 8 cup </span><span style="background-color: white; color: #333333; line-height: 22px;"><u>measuring cup</u></span><span face=""arial" , "helvetica" , "clean" , sans-serif" style="background-color: white; color: #333333; line-height: 22px;">, combine the yeast, warm milk, (not hot), the honey and stir with a fork.</span><span face=""arial" , "helvetica" , "clean" , sans-serif" style="background-color: white; color: #333333;"> Cover and let it activate for 10 minutes or until a foamy head develops.</span><br /><span face=""arial" , "helvetica" , "clean" , sans-serif" style="background-color: white; color: #333333; line-height: 13px;">Add </span></b><span face=""arial" , "helvetica" , "clean" , sans-serif" style="background-color: white; color: #333333; line-height: 22px;"><b>1/2 cup melted <a class="crosslink" debug="247 253" href="http://www.foodterms.com/encyclopedia/butter/index.html" style="color: #63889d; outline: none; text-decoration-line: none;">butter</a>, the salt and eggs, one at a time. Pour mixture in a LARGE BOWL. Slowly add the flour, one cup at a time until fully incorporated and the dough becomes amass. Remove onto a dusted counter and knead just long enough till it is smooth and elastic. Dust in more flour if too sticky.</b></span><br /></span><li class="ingredient" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><h4 style="border: 0px; color: #59595b; margin: 0px 0px 0.75em; padding: 0px; text-align: left; vertical-align: baseline;">With a wide bladed knife or counter scraper, cut<b style="color: #333333; font-family: arial; line-height: 22px;"> dough mass into FOUR portions.</b><span face=""arial" , "helvetica" , "clean" , sans-serif" style="color: #333333; font-family: arial; line-height: 22px;"> From each portion</span><b style="color: #333333; font-family: arial; line-height: 22px;">,</b><span face=""arial" , "helvetica" , "clean" , sans-serif" style="color: #333333; font-family: arial; line-height: 22px;"> form</span><b style="color: #333333; font-family: arial; line-height: 22px;"> </b><span face=""arial" , "helvetica" , "clean" , sans-serif" style="color: #333333; font-family: arial; line-height: 22px;">rolls in the size of a large golf ball by rolling in the palm of your hands then placing each into the lightly greased iron skillet or cookie sheet without them fully touching. Cover with a damp towel or foil for about 30-35 minutes.</span></h4></li><li class="ingredient" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><h4 style="border: 0px; color: #59595b; margin: 0px 0px 0.75em; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-family: arial;"><span><span style="color: #333333; line-height: 22px;">Bake the first <u>15 minute</u>s on 400</span><span style="line-height: 18.0018px;">° </span><span style="color: #333333;">then lower to 375</span><span style="line-height: 18.0018px;">°</span></span><span style="color: #333333;"><span> for about 8 minutes or until the tops are golden brown. Carefully remove hot pan from the oven, and let cool for at least 10 minutes. If a skillet, use </span></span></span>a butter knife and carefully cut around the edge to loosen. With an oven mitten under the skillet and a large serving plate over the top, turn over to remove entire loaf then back uprght onto another plate. (*You can skip that method if using a cookie sheet*)</h4></li><li class="ingredient" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><h4 style="border: 0px; color: #59595b; margin: 0px 0px 0.75em; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-family: arial;"><span style="color: #333333;"><span>Mix remaining butter with the milk, and generously paint each one till glossy.</span></span></span></h4></li><li class="ingredient" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><h4 style="border: 0px; color: #59595b; margin: 0px 0px 0.75em; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-family: arial;"><span style="color: #333333;"><span>Wait about 5 minutes till steam releases. SPRINKLE with a little KOSHER or PINK salt. Now e</span></span></span><span style="color: #333333; font-family: arial;">njoy the warm fluffy soft rolls with Irish butter or to dabble in a dinner gravy</span><span style="color: #333333; font-family: arial;">!</span></h4></li><li class="ingredient" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><div><h2 style="border: 0px; color: #59595b; margin: 0px 0px 0.75em; padding: 0px; vertical-align: baseline;"><b style="color: #333333; line-height: 13px;"><span style="font-family: arial; font-size: small;">For storing and moistness, it's best to place in plastic bags before they fully cool.</span></b></h2><h2 style="border: 0px; color: #59595b; margin: 0px 0px 0.75em; padding: 0px; vertical-align: baseline;"><b style="color: #333333; line-height: 13px;"><span style="font-family: arial; font-size: small;">*TIP:</span></b></h2></div></li><li class="ingredient" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><div style="border: 0px; color: #59595b; margin: 0px 0px 0.75em; padding: 0px; text-align: left; vertical-align: baseline;"><b style="color: #333333; line-height: 13px;"><span style="font-family: arial; font-size: small;">You can use a stand up mixer, food processor, or just your hands.</span></b></div></li><li class="ingredient" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><h2 style="border: 0px; color: #59595b; margin: 0px 0px 0.75em; padding: 0px; vertical-align: baseline;"><b style="color: #333333; line-height: 13px;"><span style="font-family: arial; font-size: small;"> (I've done both, and they turned out equally fine! Hands say looooooooooooove!)</span></b></h2></li>
<li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><div style="font-size: 13px; line-height: 22px; outline: none; padding: 0px 0px 15px;"><span style="font-weight: bold;">For Kelsey's take, click this link: </span><a href="http://www.cookingchanneltv.com/recipes/kelsey-nixon/rapid-rolls.html">http://www.cookingchanneltv.com/recipes/kelsey-nixon/rapid-rolls.html</a></div></li><li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7prF8s-j74huwMqV0TEz2f0r-Su9VWNTOQHNoqLwbhB3KH8dpKLLQslUELsKZlcAV8_oYM55MNOaaHZ8HEyCSuhcyPb44WaXX-LqG1UUhKdWFHqUwZfKcWumAvNvLsj3HwFilCjZMeI/s1600/Pull+apart+Rolls+LT.+cropped.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7prF8s-j74huwMqV0TEz2f0r-Su9VWNTOQHNoqLwbhB3KH8dpKLLQslUELsKZlcAV8_oYM55MNOaaHZ8HEyCSuhcyPb44WaXX-LqG1UUhKdWFHqUwZfKcWumAvNvLsj3HwFilCjZMeI/w145-h110/Pull+apart+Rolls+LT.+cropped.jpg" style="cursor: move;" width="145" /></a></li><li class="ingredient" style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; list-style: none; margin: 0px 0px 13px; outline: none; padding: 0px;"><div style="font-size: 13px; line-height: 22px; outline: none; padding: 0px 0px 15px;">
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M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-48394683140230422942013-02-07T18:45:00.002-08:002021-04-01T20:49:34.776-07:00Rustic Strawberry Peach Pandowdy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzGF5OSBnORKYu69KFHSGk4UreGfEtlZp8186WICypUNIYm_B5ienkLFlqmUJKotf5P26-pvvt_o-mpqI5dNb7RgSJhtYnLjLO2tjy1mq_EA7LWRgyi33CQapEklCDGyzWrm0Uc-zsAs/s1600/Strawberry-Peach+Pandowdy.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzGF5OSBnORKYu69KFHSGk4UreGfEtlZp8186WICypUNIYm_B5ienkLFlqmUJKotf5P26-pvvt_o-mpqI5dNb7RgSJhtYnLjLO2tjy1mq_EA7LWRgyi33CQapEklCDGyzWrm0Uc-zsAs/s400/Strawberry-Peach+Pandowdy.JPG" width="400" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">This is simply delicious as well as easy. I first give credit to Tyler Florence from the Food Network who inspired it. I just made a few twists and turns for flavor and curtailed the time. This dessert is great with my barbeque and superb dessert with any pork entree! </span></h3>
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<span style="font-family: "times" , "times new roman" , serif;">Then, you know <i><span style="color: #990000;">Pookah</span></i> and I had to go and do something ELSE to hurry it up! Tsk. tsk! </span></h3>
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<b><span face=""arial" , "helvetica" , sans-serif">Here's what you'll need:</span></b></div>
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<b><span face=""arial" , "helvetica" , sans-serif"><br /></span></b></div>
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<b><span face=""arial" , "helvetica" , sans-serif">A buttered iron skillet. Preheat oven to 375° </span></b></div>
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<span face=""arial" , "helvetica" , sans-serif"><b><br /></b></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><b>Ingredients and Method:</b></span></div>
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<u><b><span face=""arial" , "helvetica" , sans-serif">Crust: In a large glass bowl</span></b></u></div>
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<span face=""arial" , "helvetica" , sans-serif"><b>1 box of corn muffin mix (OR 1 cup Masa flour w/ </b></span><b style="font-family: arial, helvetica, sans-serif;">2 tbsp baking powder), 2 cups all purpose flour 4 tbsp unsalted butter, 1/4 cup sugar, 1/4 cup cream or half & half.</b></div>
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<span face=""arial" , "helvetica" , sans-serif"><b><u><i><br /></i></u></b></span>
<span face=""arial" , "helvetica" , sans-serif"><b><u><i>How:</i></u></b></span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> Mix all dry ingredients. Add the butter and use your clean hands to mix and break up the butter, </b></span><span face=""arial" , "helvetica" , sans-serif"><b>folding in and out until it looks like small peas. ADD the cream, a little at a time until moist, but </b></span><b style="font-family: Arial, Helvetica, sans-serif;">manageable. Set aside.</b></div>
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<span face=""arial" , "helvetica" , sans-serif"><b><u><br /></u></b></span></div>
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<b><span face=""arial" , "helvetica" , sans-serif"><u><i>Filling</i>- In a large glass bowl:</u></span></b></div>
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<span face=""arial" , "helvetica" , sans-serif"><b>1 carton fresh sliced or frozen strawberries (w/sugar), 1 1/2 bags of frozen peaches, 1/4 cup good bourbon<span style="color: #cc0000;">*</span>, 1 cup sugar, 1 tbsp of the following: ginger, cinnamon, tablespoon sea salt, lemon juice. 2 tablespoons cornstarch or tapioca starch. </b></span></div>
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<b><span face=""arial" , "helvetica" , sans-serif"><br /></span></b>
<b><span face=""arial" , "helvetica" , sans-serif"><u><i>How</i>:</u></span></b></div>
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<span face=""arial" , "helvetica" , sans-serif"><b>Mix the filling well. Pour into a buttered iron skillet. Place on the stove, medium high, for about 5 minutes until ingredients become syrupy. Take off the stove. ADD the bourbon and mix again. </b></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><b><u><br /></u></b></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><b><u>NOW:</u></b></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><b>Add moist crust mix in large spoonfuls on top of the peach filling and sprinkle with a little sugar. There will be spaces and gaps, but they'll come together and puff up during baking. Brush some more cream over the top, sprinkling top crust with a little sugar.</b></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><b>Bake for 45 minutes or until crust is puffy, and filling is bubbly. Remove to the counter and let it sit for at least 15 minutes.</b></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><b><br /></b></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><b>Serve hot with vanilla ice cream!</b></span></div>
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Let me know how you like it. Add comments, questions, or suggestions freely. Thanks!</div>
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<b><span style="color: red;">*</span></b> If you skip the alcohol, use a good rum or bourbon extract.</div>
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M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-31227496120860823672013-02-02T19:43:00.001-08:002019-10-04T20:19:57.012-07:00Luscious Puffy Seafood Pot Pie <br />
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<b><u>Luscious Puffy Seafood Pot Pie</u></b></h3>
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<b style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8KjBDGRlfh_vu2yGnv-H2OoGTFLVeKzFJHnkAx34agJoFsUbux-hCOGfQtVqYi23iI3foRSaxSnPtnAtFCLxeMqRnarNno_DzbC4gpMVlNYqDqZ16hxWzbKXgA_so02uK2CNdy-fmEI/s400/DSCN0342.JPG" width="400" /></b></div>
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<b><br /></b><b>If you're trying to thrill someone in your life who is contemplating to head out, this is what you fix beforehand! College student, long lost friend, X honey, former locker mate. Comfort food is calling with such richness that will leave 'em verklempt with this taste treasure.</b><br />
<b><br /></b><b> This looks like a lot, but t</b><b>rust me. It’s not difficult. Okay. Let’s do it!</b><br />
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<b><u>Ingredients Needed</u>: ( recipe measurements below this list)</b><br />
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<b>12 oz. crabmeat ( fresh, or pouched)</b><br />
<b>8 oz raw deveined shrimp or crawfish tails, or 4 imitation sliced crabmeat sticks</b><br />
<b>2 puff pastry crusts, thawed on counter</b><br />
<b>green, red and/or yellow bell pepper</b><br />
<b>red onion</b><br />
<b>white or yellow onion</b><br />
<b>celery</b><br />
<b>1 medium potato ( diced and microwaved for 1 minute)</b><br />
<b>red pepper flakes</b><br />
<b>smoked paprika</b><br />
<b>roasted minced garlic</b><br />
<b>dry sherry or dry white wine or > ¼ cup vegetable or chicken broth</b><br />
<b>1 quart half & half or 2 cans fat free evaporated milk </b><br />
<b>1 egg white ( or whole egg, beaten)</b><br />
<b>1 can cream of mushroom soup</b><br />
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<u><b>Seafood Ingredients:</b></u><br />
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<b>12 oz fresh or pouched crabmeat, or TWO 5- 51/2 oz cans, well drained </b><br />
<b>12 small or medium raw, peeled and deveined shrimp </b><br />
<b>( Put in a bowl for later)</b><br />
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<u><b>For crust:</b></u><br />
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<b>2 puff pastry crusts, rolled out slightly to fit 6 round or square individual baking dishes.</b><br />
<b>( I used the cutest square dishes with little handles as seen on this page) </b><br />
<b><br /></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0oMvfNpgZSbWQn5U_v5wjoO-KQp0Bzl7PKGKo4XEaeW9kr9fwjDMtkcFk1lgxtQdS_6dVy-qPoZqpPiIO5om-oiNuB74f2aZ7ZLF-PMcj9YvqyqSpbYgEJ8mB_49GaZfYdDjCeXE6R4/s1600/tabitha-nodding-no.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0oMvfNpgZSbWQn5U_v5wjoO-KQp0Bzl7PKGKo4XEaeW9kr9fwjDMtkcFk1lgxtQdS_6dVy-qPoZqpPiIO5om-oiNuB74f2aZ7ZLF-PMcj9YvqyqSpbYgEJ8mB_49GaZfYdDjCeXE6R4/s1600/tabitha-nodding-no.gif" /></a><b><br /></b><br />
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<b>"AwhhHhhhh…!"</b><br />
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="background-color: white; color: #333333; font-size: 14px; line-height: 19px; text-align: justify;">Sauté </b><b> in skillet:</b></span></u></h4>
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<b>Make a roux: 4 tablespoons of butter with 2 tablespoons of flour </b></h4>
<b><u>ADD:</u></b><br />
<b> ¼ cup diced red bell pepper</b><br />
<b>¼ cup green and/or yellow bell pepper</b><br />
<b>½ finely diced medium red onion</b><br />
<b>½ </b><b>finely diced medium white onion ( yellow is<i> okay</i> )</b><br />
<b>½ </b><b>cup finely diced celery</b><br />
<b>1 small microwaved potato ( 1 minute only) </b><br />
<b>Pinch red pepper flakes, plus 1/4 teaspoon black pepper</b><br />
<b>ADD: ¼ cup dry sherry or dry white wine,</b><b> 1 can of cream of mushroom soup, 1 cup half & half </b><br />
and 1 tablespoon minced garlic<br />
<b>Sauté on LOW </b><b>till tender and stir well.</b><br />
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<b><u>ADD:</u></b><br />
<b>All seafood, and 1 cup frozen sweet peas </b><br />
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<b>Spray baking dishes then fill with cooking filling till 2/3 full ( or 1/4 inch from the dish rim); </b><br />
<b>Place crust on top and brush with egg. Pierce 6 slits. Add two spinach leaves on top</b><br />
<b>Place all on baking sheets. Bake at</b><u><span style="color: #660000;"><b> 400° for 20 to 30 minutes. </b></span></u><b> </b><br />
<b>Put on counter to cool</b><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Now. At last. You've made something so special, you'll be remembered for all time!</span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">And at last ... well, click the following and enjoy!</span></b><br />
<b>At Last: ( song originally by Etta James to be sung while you do this part.)</b><br />
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<b><span style="font-size: large;"><a href="http://www.youtube.com/watch?v=D9JOxagV9Pw/"><i><span style="color: blue;">"At Last"-</span><span style="color: #660000;"> </span><span style="color: blue;">Etta James</span><span style="color: #660000;"> (when the meal is finished!</span></i>)</a></span></b><br />
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<b>Feel free to comment!</b></div>
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<br />M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-77114479255313632332013-02-02T11:38:00.004-08:002021-05-09T12:41:20.043-07:00Simple Focaccia D'Italia <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TWnzmJxI-EordYCRAdUi8u6ayucXZKB-rRiswzRmSR833hTv4de1FHPk8Tgdvd7UOsw2fYbYUgznBaVynOefZIYdc5VtbdRvDLcZBxyIA-ZZTATy36eSVw46KKdovaurtUmfGdoQ0nM/s1600/focaccia+magnified.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TWnzmJxI-EordYCRAdUi8u6ayucXZKB-rRiswzRmSR833hTv4de1FHPk8Tgdvd7UOsw2fYbYUgznBaVynOefZIYdc5VtbdRvDLcZBxyIA-ZZTATy36eSVw46KKdovaurtUmfGdoQ0nM/s640/focaccia+magnified.png" width="640" /></a></div>
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<span face=""verdana" , sans-serif" style="color: #20124d; font-weight: normal;"> </span><span face=""verdana" , sans-serif" style="color: #4c1130; font-weight: normal;"> Well, I did it again! Here I was, minding my own business while making my 40 year old delicious homemade bread recipe, when I'll be darned if my invisible Pookah turned on the television to the Food channel. It tripped on Anne Burrell's recipe for focaccia bread. I couldn't believe how uncomplicated it was! (Thanks, Anne! You related to me?)<br /> Then... of course, I tried to put some beautiful stuff in it, reshape it, and tweak the measures to make several loaves. </span></h3>
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<b><span face=""verdana" , sans-serif" style="color: #4c1130;">For one HUGE Loaf ( round, rectangular, size of a mini planet)</span></b></div>
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<i><b><span face=""verdana" , sans-serif" style="color: #4c1130;">Preparation time </span><span face=""verdana" , sans-serif" style="color: #4c1130;">is about </span><span face=""verdana" , sans-serif" style="color: #4c1130;"><u>20 minutes</u></span><span face=""verdana" , sans-serif" style="color: #4c1130;">,</span></b><span face=""verdana" , sans-serif" style="color: #4c1130;"> </span></i></div>
<i><b><span face=""verdana" , sans-serif" style="color: #4c1130;">Rising time</span><span face=""verdana" , sans-serif" style="color: #4c1130;">, around </span></b><span face=""verdana" , sans-serif" style="color: #4c1130;"><u><b>1 hour and 45 minute</b>s</u></span><span face=""verdana" , sans-serif" style="color: #4c1130; font-weight: normal;">. </span></i><br />
<span face=""verdana" , sans-serif" style="color: #4c1130;"><b><i>Baking, about 20 minutes.</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-Bl1duSZ-wuO2WIIKqKRK5Jfw1eS7C2n-iLmuW_ZNHgC1FEZNjOzUEGCxHymBpb4CqhP51Ws5vOC4G_EVEuSNlSs0YQmLGcCPQr746cKfPPIAW0O8ntWi2GF1E9-Ge94dXxqftgpNsc/s1600/focaccio+ROUND.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-Bl1duSZ-wuO2WIIKqKRK5Jfw1eS7C2n-iLmuW_ZNHgC1FEZNjOzUEGCxHymBpb4CqhP51Ws5vOC4G_EVEuSNlSs0YQmLGcCPQr746cKfPPIAW0O8ntWi2GF1E9-Ge94dXxqftgpNsc/s320/focaccio+ROUND.jpg" width="253" /></a></div>
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<b style="text-align: center;"> <u>Easy Focaccia D'Italia </u></b></h3>
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<b>~1 1/2 cups warm water with 1 package of yeast</b></h3>
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<b>Add a large tablespoon of sugar, and 2 tablespoons extra virgin olive oil; Put it aside to let the yeast and liquids marry till it foams (about 10-15 minutes.)</b></h3>
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~<b>Meanwhile, p</b>our 4-5 cups of all purpose or unbleached bread flour into a LARGE BOWL ( or food processor with dough blade) </h3>
<h3 style="text-align: left;"><i style="font-family: Arial, Helvetica, sans-serif;">Stir in at least 1 teaspoon each of the following ingredients:<br /></i><span face=""arial" , "helvetica" , sans-serif">Coarse Sea or Kosher salt <br /></span><span face=""arial" , "helvetica" , sans-serif">Dried Sweet Basil<br /></span><span face=""arial" , "helvetica" , sans-serif">Dried Rosemary<br /></span><span face=""arial" , "helvetica" , sans-serif">Dried Italian seasoning<br /></span><span face=""arial" , "helvetica" , sans-serif">sesame or poppy seeds<br /></span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #38761d;">**</span>garlic powder ( optional in amount)<br /></span><span face=""arial" , "helvetica" , sans-serif"><i>Mix together</i> </span></h3>
<h3 style="text-align: left;"> <span style="font-size: large;">(</span>See bottom when ready to bake using some Corn Meal<span style="font-size: large;">)</span></h3>
<h3><span face=""arial" , "helvetica" , sans-serif">Add 1 </span>/2 cup Asiago or Grated Parmesan cheese</h3>
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<span style="font-family: inherit;">Mix again all ingredients. ADD YEAST LIQUID. </span><span style="font-family: inherit;">Mix well and knead for about 10 minutes or until smooth and elastic. ( if too wet, dust with a little more flour. If too dry, add a little warm water.)</span></h3>
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<span style="font-family: inherit;">Form ball. In glass bowl, pour enough extra virgin olive oil OVER the ball.</span></h3>
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<span style="font-family: inherit;">Turn it over and pour a little MORE! ( Yes, it is an oily bread, so don't worry about excess!)</span></h3>
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<span style="font-family: inherit;">Cover the bowl with plastic wrap and let it nap for about 50 minutes. </span><span style="font-family: inherit;">( If you are making more than one loaf, now's the time to start the process with the </span><span style="font-family: inherit;">next one-- same ingredients, process, and amount exactly.)</span></h3>
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<span style="font-family: inherit;">When you remove the risen dough, punch down and place it in a large PIZZA pan that is sprinkled with CORN MEAL. TURN OVER and sprinkle more corn meal. Make sure the edges are tucked into the pan. Pour a little more oil and let it rise for another 50 minutes or until doubled. </span></h3>
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<span style="font-family: inherit;"> Loosely tent cover with foil (do not wrap.)</span><span style="font-family: inherit;"><b> Bake at 400° for about 25-30 minutes or until the bread is light golden brown. </b></span></h3>
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<span style="font-family: inherit;"><b>Remove and let it cool~</b></span></h3><h3><span style="font-family: inherit;"><b>Pretty please. . .Report your results to me and what you think~ </b></span><b><span style="font-family: inherit;"><br /></span></b></h3>
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<b><span style="font-family: inherit;">God bless you and thanks world. Once again, you've given me someone to talk to and share with!</span><span face=""arial" , "helvetica" , sans-serif"> </span></b></h3>
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<b><span face=""arial" , "helvetica" , sans-serif">( <i>That is, besides my <span style="color: #351c75;">Pookah</span></i><span style="color: #351c75;">!</span>)</span></b></h3>
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<br />M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-8190616130912969002013-01-02T11:04:00.002-08:002019-12-23T15:07:40.040-08:00Baklava-Neighbor Friendly<h2>
<span style="color: #660000;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span><b><u><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Baklava </span></u></b></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZI85ydFDmNiH8K8qeImZftb9Crlu_3DjGBac4IisAYJlVKQ5phXjSKeRKgqbm9q2tUyqZyNpIZUIDotBPjTCyWvBCVoa6Tr3hDn-wlaRiNTuajoEshl1YSS-CGttvUjMccMunINsbWvk/s1600/Joany+w+Baklava+for+cooking+blog+only.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZI85ydFDmNiH8K8qeImZftb9Crlu_3DjGBac4IisAYJlVKQ5phXjSKeRKgqbm9q2tUyqZyNpIZUIDotBPjTCyWvBCVoa6Tr3hDn-wlaRiNTuajoEshl1YSS-CGttvUjMccMunINsbWvk/s400/Joany+w+Baklava+for+cooking+blog+only.jpg" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Yes!</i></span>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Middle Eastern folks know how to get to the heart with beautiful foods and pastries made with <b>phyllo dough</b>! (found in most grocery store freezers.) Greeks use this dough for spanakopita (spinach pie). </i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i> Arabics, Jewish, Lebanese, and Syrians, make a wide range of stuffed pastries with its insanely leaf-like texture. Its versatility allows even a new cook to make something decadent without too much fuss.<b><span style="color: #783f04;"> Baklava</span></b> is the most popular with its aromatic fresh spices, unusual floral oils, nuts, and fruits. Here's how to get the Cookie'z (that's me) shortcut and easy version. Double the recipe if you're going to make a bunch. </i></span></span><br />
<i><span style="color: #351c75; font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Thank you, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Alton Brown of Food Network </span><span style="font-family: "arial" , "helvetica" , sans-serif;">for coming closest to my</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Sitty's recipe which follows! </span></b></span></i><br />
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<span style="color: #134f5c; font-family: "arial" , "helvetica" , sans-serif;"><b><u>Tips:</u></b></span></span><br />
<b><span style="font-size: large;"><u style="font-family: Arial, Helvetica, sans-serif;"><i>~~Call your International Grocery store or quality grocers for:</i></u><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u><i><b><span style="background-color: #ea9999;"> Rose water</span> and <span style="background-color: #f6b26b;">Orange Blossom water</span> needed in this recipe!</b></i></u></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i><b><br /></b></i></u></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i><b>~~ Get a good pastry brush; the best is silicone</b></i></u></span></span></div>
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<b><span style="font-size: large;">~~ Make sure the dough thaws on the counter for at least an hour before use, and keep some waxed paper nearby to cover it since its consistency is as thin as leaves and can dry out during the filling process.</span></b></div>
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<span style="font-size: large;"><b style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients you'll need</u>: </b><b style="background-color: #fce5cd; font-family: arial, helvetica, sans-serif;">1 lb of phyllo dough</b><b style="font-family: Arial, Helvetica, sans-serif;"> </b></span><br />
<span style="font-size: large;"><b style="font-family: Arial, Helvetica, sans-serif;">( Ground w<u>hole spices are great, but </u></b><b style="font-family: Arial, Helvetica, sans-serif;"><u>spices can be granular.</u></b><b style="font-family: Arial, Helvetica, sans-serif; text-decoration: underline;">) <--- shortcut!</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b style="background-color: #fce5cd;"> cinnamon, allspice , rose water, orange blossom water or orange zest, lemon juice, sugar, honey, 2 lbs unsalted butter, water; Small clean spray bottle.<i> Measurements are below.</i></b></span></span><br />
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<span style="font-size: large;"><u><span style="color: #990000;">Only 7 Basic Steps</span> (same time it took for the Lord to create and complete the world!)</u></span></div>
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<span style="font-size: large;">(Joanie and I worked together. It sure helped<u>!</u><span style="font-size: medium; text-decoration-line: underline;">)</span></span><br />
<u style="color: #990000; font-family: arial, helvetica, sans-serif;"><span style="font-size: large;">http://queenofshortcutrecipes.blogspot.com/2013/01/baklava-neighbor-friendly_2.html?m=1</span></u></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Step 1:</u></span></h4>
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<span style="font-size: large;"><span style="font-size: medium;"><u>FILLING:</u></span><span style="font-size: 13px;"> </span></span></h3>
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<span style="font-size: large;"><b style="background-color: white; line-height: 23px;">In a large glass bowl:</b><span style="background-color: white; font-weight: normal; line-height: 23px;">.</span></span></h3>
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<span style="line-height: 23px;"><span style="font-size: large;">2 teaspoons ground cinnamon</span></span></h3>
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<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><span style="font-size: large;"> 3 tablespoons ground allspice </span></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;"> <b>6 ounces<u> each</u> of the following nuts:</b></span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;"><b> blanched almonds, pistachios, walnuts and/or pecans. Mi</b><b>x all ingredients. </b></span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><span style="font-size: large;">Put next to your working area.</span></b></li>
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<span style="color: #990000; font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="font-size: large; line-height: 23px;"><b><u>Step 2:</u></b></span></span></div>
<ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 15px; margin: 0px 0px 14px; outline: 0px; padding: 0px;">
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><u><span style="font-size: large;"><br /></span></u></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><u><span style="font-size: large;">SYRUP:</span></u></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><span style="font-size: large;"> In a large sauce pan:</span></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><span style="font-size: large;">1/2 cup <a class="crosslink" debug="418 422" href="http://www.foodterms.com/encyclopedia/honey/index.html" style="color: #1e7bac; outline: 0px; text-decoration: initial;">h</a>oney</span></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><span style="font-size: large;">1 1/4 cups water</span></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><span style="font-size: large;">1 1/4 cups sugar</span></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><span style="font-size: large;">2 teaspoons ground cinnamon and allspice </span></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><span style="font-size: large;">1 (2-inch) piece grated fresh orange peel, tbsp orange zest OR 1/3 cup orange blossom water</span></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;"><b>3 tablespoons lemon juice. Boil for up to 10 minutes. Take it off the stove to cool completely. (You can also put it in your fridge to speed it</b> <b>up</b>.)</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="color: #990000; font-size: large; line-height: 23px;"><u><b>Step 3:</b></u></span></span><br />
<span style="color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="font-size: large; line-height: 23px;"><span style="font-size: medium;"><b><u>Butter Mixture</u></b> </span><i>for painting the phyllo sheets</i>:</span></span></div>
<div>
<b><span style="font-size: large;"><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;">18 ounces or 5 sticks </span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"> <u>clarified</u></span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"> </span><a class="crosslink" debug="360 374" href="http://www.foodterms.com/encyclopedia/butter/index.html" style="background-color: white; color: #1e7bac; font-family: arial, helvetica, clean, sans-serif; line-height: 23px; outline: 0px; text-decoration: initial;">u</a><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;">nsalted butter</span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;">, (</span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><u>Clarified</u></span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"> is a term that simply means butter that is melted to a boil for about </span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;">2 minutes until clearer (ghee). The water portion within the butter helps to thin it out and extend the amount!)</span></span></b></div>
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<span style="font-size: large;"><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b><br /></b></span>
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Fill up your spray bottle with a cup of rose water</b>.</span></span><br />
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><i><b>Ready?</b></i></span></span><br />
<span style="font-size: large;"><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><br /></span>
<span style="background-color: white; color: #990000; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b><u>Step 4</u></b></span></span><br />
<u style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-large; line-height: 23px;"><span style="font-weight: bold;">Assembly:</span><b> </b></u></div>
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<span style="color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; font-size: large; line-height: 23px;"><b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u>Prepare a buttered 13 x 9 x 2 inch metal sheet or pan,</u></b></span><br />
<span style="color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; font-size: large; line-height: 23px;"><u><b>You'll need about 22 sheets of phyllo. (T<i>ry to work quickly, and cover unused phyllo sheets with waxed paper during the buttering applications.)</i></b></u></span></div>
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<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><b><u><span style="font-size: large;">S-t-a-c-k :</span></u></b></b></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; font-size: large; line-height: 23px;"><b>4 sheets of phyllo evenly into the pan; using a pastry or small paint brush, spread butter generously covering the sheets; SPRAY rose water all over. Now add 4 more sheets, this time, every other sheet buttered.</b></span></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; font-size: large; line-height: 23px;"><b><u>ADD: </u>1/3 of nut/ spice mixture. spray more rose water; Then stack 4 more sheets, every other buttered; <u>ADD</u> 1/3 more of nut mixture and spray with more rose water; </b></span></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; font-size: large; line-height: 23px;"><b>Add 5 more sheets, every other one lightly buttered, remaining nut mixture, then remaining 5 sheets, including top sheet, each buttered. Spray with more rose water. Sprinkle with some cinnamon or/and any extra nut mixture. TRIM OR FOLD and pinch IN the dry edges.</b></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><br /></span>
<b style="font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u><span style="color: #990000;">Step 5</span></u></b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><i><b><u>Cut</u></b> diagonally and then across to make 2 inch diamond shapes or squares. </i></span></span></div>
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<span style="font-size: large;"><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Bake at 350</b></span><span style="color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="line-height: 23px;"><b>° </b></span></span><b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"> for approximately 50 minutes or until top is browned and puffy.</b></span></div>
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<span style="font-size: large;"><b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><br /></b>
<b style="font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u><span style="color: #990000;">Step 6:</span></u></b> </span><br />
<span style="font-size: large;"><b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u>Remove from oven and let it cool for at least an hour. </u></b></span><br />
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><span style="font-size: large;">NOW: CUT through the sections again with a soft bladed knife. <u> </u></span></b><br />
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><span style="font-size: large;"><u>SPOON </u>a generous amount of syrup over the sections, allowing each application to absorb and create a "shiny" top layer. Repeat until "sticky".</span></b></div>
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<span style="font-size: large;"><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b><br /></b></span>
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Let it it sit w/out a cover for at least a few hours. Test the "bottom" of a piece, making sure it's not too wet, but still sticky. ( don't worry even if it is. It'll cool and solidify) Leave it uncovered for about 6 hours.</b></span></span><br />
<span style="font-size: large;"><b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><br /></b>
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"> Almost done!!</b></span><br />
<b style="font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u><span style="color: #990000; font-size: large;">Step 7:</span></u></b><br />
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><span style="font-size: large;">Using a spatula, pull out two pieces at a time, placing them in a cupcake liner then on a foil - lined or parchment covered counter and cover with more foil (optional). Leave them alone for another hour. YES. I said so.</span></b><br />
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; font-size: large; line-height: 23px;"><b>Place all in a large container or cookie tin. Keep for up to 3 weeks.</b></span><br />
<span style="font-size: large;"><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b><br /></b></span>
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Watch folks' jaw drop when they taste! Congratulations! You did it!!!</b></span></span></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; font-size: large; line-height: 23px;">Please let us know how it worked out. Leave a comment about results, with any questions or concerns!</span></div>
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M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-21212934049903080622013-01-02T11:04:00.000-08:002018-09-22T17:31:59.825-07:00Baklava-Neighbor Friendly<h2>
<span style="color: #660000;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span><b><u><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Baklava </span></u></b></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZI85ydFDmNiH8K8qeImZftb9Crlu_3DjGBac4IisAYJlVKQ5phXjSKeRKgqbm9q2tUyqZyNpIZUIDotBPjTCyWvBCVoa6Tr3hDn-wlaRiNTuajoEshl1YSS-CGttvUjMccMunINsbWvk/s1600/Joany+w+Baklava+for+cooking+blog+only.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZI85ydFDmNiH8K8qeImZftb9Crlu_3DjGBac4IisAYJlVKQ5phXjSKeRKgqbm9q2tUyqZyNpIZUIDotBPjTCyWvBCVoa6Tr3hDn-wlaRiNTuajoEshl1YSS-CGttvUjMccMunINsbWvk/s400/Joany+w+Baklava+for+cooking+blog+only.jpg" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Middle eastern folks know how to get to the heart with beautiful foods and pastries made with <b>phyllo dough</b>! ( found in most grocery store freezers.) Greeks use this dough for spanakopita (spinach pie). </i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i> Arabics, Jewish, Lebanese, and Syrians, make a wide range of stuffed pastries with its insanely leaf-like texture. Its versatility allows even a new cook to make something decadent without too much fuss.<b><span style="color: #783f04;"> Baklava</span></b> is the most popular with its aromatic fresh spices, unusual floral oils, nuts, and fruits. Here's how to get the Cookie'z (that's me!) shortcut and easy version. Double the recipe if you're going to make a bunch. </i></span><br />
<i><span style="color: #351c75;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Thank you, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Alton Brown of Food Network </span><span style="font-family: "arial" , "helvetica" , sans-serif;">for coming closest to my</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Sitty's recipe which follows! </span></b></span></i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="color: #134f5c; font-family: "arial" , "helvetica" , sans-serif;"><b><u>Tips:</u></b></span><br />
<b><u style="font-family: Arial, Helvetica, sans-serif;"><i>~~Call your International Grocery store or quality grocers for:</i></u><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i><b><span style="background-color: #ea9999;"> Rose water</span> and <span style="background-color: #f6b26b;">Orange Blossom water</span> needed in this recipe!</b></i></u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i><b><br /></b></i></u></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i><b>~~ Get a good pastry brush; the best is silicone</b></i></u></span></div>
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<b>~~ Make sure the dough thaws on the counter for at least an hour before use, and keep some waxed paper nearby to cover it since its consistency is as thin as leaves and can dry out during the filling process.</b></div>
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<b style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients you'll need</u>: </b><b style="background-color: #fce5cd; font-family: arial, helvetica, sans-serif;">1 lb of phyllo dough</b><b style="font-family: Arial, Helvetica, sans-serif;"> </b><br />
<b style="font-family: Arial, Helvetica, sans-serif;">( Ground w<u>hole spices are great, but </u></b><b style="font-family: Arial, Helvetica, sans-serif;"><u>spices can be granular.</u></b><b style="font-family: Arial, Helvetica, sans-serif; text-decoration: underline;">) <--- shortcut!</b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="background-color: #fce5cd;"> cinnamon, allspice , rose water, orange blossom water or orange zest, lemon juice, sugar, honey, 2 lbs unsalted butter, water; Small clean spray bottle.<i> Measurements are below.</i></b></span></span><br />
<h3 style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px 0px 4px; outline: 0px; padding: 0px;">
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<h3 style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 15px; margin: 0px 0px 4px; outline: 0px; padding: 0px;">
<span style="font-size: large;"><u><br /></u></span></h3>
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<span style="font-size: large;"><u><span style="color: #990000;">Only 7 Basic Steps</span> (same time it took for the Lord to create the the world)</u></span></div>
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<u>(Joanie and I worked together. It helped!<span style="font-size: large;">)</span></u><br />
<u style="color: #990000; font-family: arial, helvetica, sans-serif;">______________________________________________________________________</u></div>
<h4>
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><u>Step 1:</u></span></h4>
<h3 style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 15px; margin: 0px 0px 4px; outline: 0px; padding: 0px;">
<span style="font-size: large;"><u>FILLING:</u></span><span style="font-size: 13px;"> </span></h3>
<h3 style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 15px; margin: 0px 0px 4px; outline: 0px; padding: 0px;">
<b style="background-color: white; font-size: medium; line-height: 23px;">In a large glass bowl:</b><span style="background-color: white; font-size: small; font-weight: normal; line-height: 23px;">.</span></h3>
<h3 style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 15px; margin: 0px 0px 4px; outline: 0px; padding: 0px;">
<span style="line-height: 23px;"><span style="font-size: small;">2 teaspoons ground cinnamon</span></span></h3>
<ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 15px; margin: 0px 0px 14px; outline: 0px; padding: 0px;">
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b> 3 tablespoons ground allspice </b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"> <b>6 ounces<u> each</u> of the following nuts:</b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b> blanched almonds, pistachios, walnuts and/or pecans. Mi</b><b>x all ingredients. </b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b>Put next to your working area.</b></li>
</ul>
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<span style="color: #990000; font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="line-height: 23px;"><b><u>Step 2:</u></b></span></span></div>
<ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 15px; margin: 0px 0px 14px; outline: 0px; padding: 0px;">
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><u><span style="font-size: large;">SYRUP:</span></u></b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b> In a large sauce pan:</b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b>1/2 cup <a class="crosslink" debug="418 422" href="http://www.foodterms.com/encyclopedia/honey/index.html" style="color: #1e7bac; outline: 0px; text-decoration: initial;">h</a>oney</b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b>1 1/4 cups water</b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b>1 1/4 cups sugar</b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b>2 teaspoons ground cinnamon and allspice </b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b>1 (2-inch) piece grated fresh orange peel, tbsp orange zest OR 1/3 cup orange blossom water</b></li>
<li itemprop="ingredients" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b>3 tablespoons lemon juice. Boil for up to 10 minutes. Take it off the stove to cool completely. (You can also put it in your fridge to speed it</b> <b>up</b>.)</li>
</ul>
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<span style="font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="color: #990000; line-height: 23px;"><u><b>Step 3:</b></u></span></span><br />
<span style="color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="line-height: 23px;"><span style="font-size: large;"><b><u>Butter Mixture</u></b> </span><i>for painting the phyllo sheets</i>:</span></span></div>
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<b><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;">18 ounces or 5 sticks </span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"> <u>clarified</u></span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"> </span><a class="crosslink" debug="360 374" href="http://www.foodterms.com/encyclopedia/butter/index.html" style="background-color: white; color: #1e7bac; font-family: arial, helvetica, clean, sans-serif; line-height: 23px; outline: 0px; text-decoration: initial;">u</a><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;">nsalted butter</span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;">, (</span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><u>Clarified</u></span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"> is a term that simply means butter that is melted to a boil for about </span><span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;">2 minutes until clearer (ghee). The water portion within the butter helps to thin it out and extend the amount!)</span></b></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b><br /></b></span>
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Fill up your spray bottle with a cup of rose water</b>.</span><br />
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><br /></span>
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><i><b>Ready?</b></i></span><br />
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><br /></span>
<span style="background-color: white; color: #990000; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b><u>Step 4</u></b></span></div>
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<span style="color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><u><span style="font-size: large; font-weight: bold;">Assembly:</span><b> </b></u></span><br />
<span style="color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u>Prepare a buttered 13 x 9 x 2 inch metal sheet or pan,</u></b></span><br />
<span style="color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><u><b>You'll need about 22 sheets of phyllo. (T<i>ry to work quickly, and cover unused phyllo sheets with waxed paper during the buttering applications.)</i></b></u></span></div>
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<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><b><u>S-t-a-c-k :</u></b></b></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>4 sheets of phyllo evenly into the pan; using a pastry or small paint brush, spread butter generously covering the sheets; SPRAY rose water all over. Now add 4 more sheets, this time, each individually buttered.</b></span></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b><u>ADD: </u>1/3 of nut/ spice mixture. spray more rose water; Then stack 4 more sheets, each buttered; <u>ADD</u> 1/3 more of nut mixture and spray with more rose water; </b></span></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Add 5 more sheets, EACH one lightly buttered, remaining nut mixture, then remaining 5 sheets, including top sheet. Spray with more rose water. Sprinkle with some cinnamon or/and any extra nut mixture. TRIM OR FOLD and press IN the dry edges.</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<b style="font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u><span style="color: #990000;">Step 5</span></u></b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><b><u>Cut</u></b> diagonally and then across to make 2 inch diamond shapes or squares. </i></span></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Bake at 350</b></span><span style="color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif;"><span style="line-height: 23px;"><b>° </b></span></span><b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"> for approximately 50 minutes or until top is browned and puffy.</b></div>
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<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><br /></b>
<b style="font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u><span style="color: #990000;">Step 6:</span></u></b>
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u>Remove from oven and let it cool for at least an hour. </u></b><br />
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;">NOW: CUT through the sections again with a soft bladed knife. <u> </u></b><br />
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u>SPOON </u>a generous amount of syrup over the sections, allowing each application to absorb and create a "shiny" top layer. Repeat until "sticky".</b></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b><br /></b></span>
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Let it it sit w/out a cover for at least a few hours. Test the "bottom" of a piece, making sure it's not too wet, but still sticky. ( don't worry even if it is. It'll cool and solidify) Leave it uncovered for about 6 hours.</b></span><br />
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><br /></b>
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"> Almost done!!</b><br />
<b style="font-family: arial, helvetica, clean, sans-serif; line-height: 23px;"><u><span style="color: #990000;">Step 7:</span></u></b><br />
<b style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; line-height: 23px;">Using a spatula, pull out two pieces at a time, placing them in a cupcake liner then on a foil - lined or parchment covered counter and cover with more foil (optional). Leave them alone for another hour. YES. I said so.</b><br />
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Place all in a large container or cookie tin. Keep for up to 3 weeks.</b></span><br />
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b><br /></b></span>
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;"><b>Watch folks' jaw drop when they taste! Congratulations! You did it!!!</b></span></div>
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<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , "clean" , sans-serif; line-height: 23px;">Please let us know how it worked out. Leave a comment about results, with any questions or concerns!</span></div>
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M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-2610779781036287252012-12-12T10:52:00.000-08:002019-07-11T10:00:04.086-07:00East Lodge Crab Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLITAyf-DoTe9lwDuk8jWXO4t0hejxYDlGf0WzUEvTvagx5IlxE21Y5howXPV-4xXMuAYWlbeeaxM74fl58B-Y7rfB6FG7U3TT6vtcYvXvDUXCvqvO9eWo7AZC-bAp6Cnn-7dwGI0-lo/s1600/picqDd8Yo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLITAyf-DoTe9lwDuk8jWXO4t0hejxYDlGf0WzUEvTvagx5IlxE21Y5howXPV-4xXMuAYWlbeeaxM74fl58B-Y7rfB6FG7U3TT6vtcYvXvDUXCvqvO9eWo7AZC-bAp6Cnn-7dwGI0-lo/s400/picqDd8Yo.jpg" width="400" /></a></div>
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<span style="color: #660000;"><span style="font-weight: normal;"> </span> <u>Cookie'z East Lodge Crab Chowder</u></span></h2>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">This recipe is comfort food at its best. Whether you like shell fish or not, the mixture of garden veggies, spices, fresh herbs, and creamy savory broth will wrap your palate under a cozy flavor blanket!</span></h4>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>*** If someone is allergic to shellfish, substitute the real crab for chunked tilapia or swai and add the imitation crab.***</i></span></div>
<span style="font-size: large;"><u style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></u><span style="font-family: "arial" , "helvetica" , sans-serif;">:</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 lb. fresh or pouched crab meat (claw, white lump, or combination) If canned, 3 5 oz cans, drained<br />4 oz. imitation flaked crab (optional)<br />3-6 slices smoked bacon, slightly cooked, cut in small squares</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>
The following vegetables,<i> finely dice</i></u><i>d</i>:</span></h4>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
3 small regular carrots or 8 mini carrots<br />1/2 red bell pepper<br />2- 3 medium potatoes (CUBED)<br />1/2 cup red onion<br />1/2 cup yellow or white onion<br />3 stalks celery<br />2 green onions (tops & green)<br />3/4 cup roasted corn kernels (drained can corn is okay)</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
3 fresh thyme sprigs<br />4 tbs chopped chives</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Seasoned with :</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
1 Tbs or 2 cloves crushed garlic<br />Tbs: sea or kosher salt<br />2 tsp cayenne pepper, and/or 1 tsp red pepper flakes<br />1 tsp white or black pepper</span></h3>
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</h4>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">How to:</span></u></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
In a skillet or dutch oven at medium-high temperature, put 1 tbs extra virgin olive oil and 1 tbs unsalted butter. Saute all veggies, add two sprigs of fresh thyme until tender. Push to one side of the pan. </span></h3>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Make a roux on the other side of pan:</span></u></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
6 tbs unsalted butter<span style="color: #990000;">****</span><br />6 tbs all purpose flour, till a creamy paste<br /><b>P<i>ull in the veggies, thyme sprigs and mix.</i></b><b><span style="color: #20124d;">ADD:</span></b> 1 pint Heavy Cream<br /> 1 pint Whole or 2% milk<span style="color: #cc0000;">****</span><br /> 6 cups Low sodium Vegetable, Chicken, or Seafood Stock<br />(If using boullion, 1 tsp/cube per cup of water).</span></h3>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
ADD seafood and bacon:</span></u></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
Let it cook on medium, stirring often until very thick. ADD 1/4 cup sherry or dry white wine.<br />Add remaining fresh thyme, pulling out stems. Simmer for 10 minutes, then turn off the heat and COVER. Let it sit for 10-15 minutes.<br />Garnish servings with extra thyme, chives, and oyster crackers! Be bless</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">ed!</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3E-3V1cGouAbOdf3ceYtNnJcQsR-Aapi5Y4xW8O3BfNOMbLqIV5fhyphenhyphenCJjb2rZTy4o38JSdWHAFdM5bJlyn57W2z0_KMFKxTK7f5ZZQlqE7N0Gnhygb2_hKZck66ZLy8jWHzC6-iAOwHk/s1600/7732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3E-3V1cGouAbOdf3ceYtNnJcQsR-Aapi5Y4xW8O3BfNOMbLqIV5fhyphenhyphenCJjb2rZTy4o38JSdWHAFdM5bJlyn57W2z0_KMFKxTK7f5ZZQlqE7N0Gnhygb2_hKZck66ZLy8jWHzC6-iAOwHk/s200/7732.jpg" width="200" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0oMvfNpgZSbWQn5U_v5wjoO-KQp0Bzl7PKGKo4XEaeW9kr9fwjDMtkcFk1lgxtQdS_6dVy-qPoZqpPiIO5om-oiNuB74f2aZ7ZLF-PMcj9YvqyqSpbYgEJ8mB_49GaZfYdDjCeXE6R4/s1600/tabitha-nodding-no.gif" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0oMvfNpgZSbWQn5U_v5wjoO-KQp0Bzl7PKGKo4XEaeW9kr9fwjDMtkcFk1lgxtQdS_6dVy-qPoZqpPiIO5om-oiNuB74f2aZ7ZLF-PMcj9YvqyqSpbYgEJ8mB_49GaZfYdDjCeXE6R4/s1600/tabitha-nodding-no.gif" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nuh-uhhhh</td></tr>
</tbody></table>
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<span style="color: #cc0000;">****<i>For a lower calorie version, you can substitute fat free evaporated milk or Half & Half or just 2% milk for the heavy cream, and half the butter for a butter/canola oil combination. But ask me if I'd do it? ------></i></span></h3>
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<br />M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-49874626984726562702012-11-07T12:41:00.001-08:002012-11-08T05:20:33.118-08:00Presidential Shrimp Tapas<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyswlHYJvuumFdGkoMLIaxnZXYsxULHHxYdZ-6eosIhgLV0MSj4a0C2xP7G-N_kDcsR6wZePs-LLxvcodSnHr_9RmoE1hgoKWi22p8zbOtVwaE6-pMOvmu7aPapfvZnPqwZeTZWc_6Tb4/s1600/DSCN0250.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyswlHYJvuumFdGkoMLIaxnZXYsxULHHxYdZ-6eosIhgLV0MSj4a0C2xP7G-N_kDcsR6wZePs-LLxvcodSnHr_9RmoE1hgoKWi22p8zbOtVwaE6-pMOvmu7aPapfvZnPqwZeTZWc_6Tb4/s640/DSCN0250.JPG" width="640" /></a></div>
<span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;"> </span><span style="background-color: white; font-family: Verdana; line-height: 18px;"><span style="color: #333333;"> </span><span style="color: #660000;"><b> <u>Rustic Shrimp Tapas</u></b> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw9dfzIU-TM0yin2opQzEM8q0N_3rqSFh7TvGtSDXihQgljsv8B1wDLhxYpt3bGk5GVKgdGIB_tY5wlCIp_qJKooH6OTx82Qoz0F_R0EqdbixFTrglhoWW5A6hhUSMlSu4vbeJU0pX6E/s1600/DSCN0253.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw9dfzIU-TM0yin2opQzEM8q0N_3rqSFh7TvGtSDXihQgljsv8B1wDLhxYpt3bGk5GVKgdGIB_tY5wlCIp_qJKooH6OTx82Qoz0F_R0EqdbixFTrglhoWW5A6hhUSMlSu4vbeJU0pX6E/s200/DSCN0253.JPG" width="200" /></a></div>
<span style="background-color: white; font-family: Verdana; font-size: 12px; line-height: 18px;"><b><span style="color: #333333;">What in the world are Tapas? Simply, they're Spanish-inspired snacks in the form of canapés or appetizers. They're excellent with a drink or wine. Savory nibblers made up of several ingredients, with extra depth and dimension. </span><span style="color: #990000;">**</span></b></span><br />
<span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;"><b><br /></b></span>
<span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;"><b>I conjoured this one up last night while watching the 2012 election. Oh, gosh, I just couldn't help myself... again! Needed something to distract me.</b></span><b style="color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;"> Talk about easy. Let's get right to it</b><span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;">!</span><br />
<span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;"><br /></span>
<b><span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;">Preheat Oven to 425</span>° </b><br />
<b><br /></b>
<b><u>Ingredients:</u></b><br />
<b>20 medium shelled (de-tailed) fresh or frozen RAW shrimp</b><br />
<b>2 tsp. olive oil or just vegetable spray</b><br />
<b>4 tbls chopped chives </b><br />
<b>10 sliced black olives</b><br />
<b>12 oz. shredded Mexican cheese</b><br />
<b>1/2 bag shredded mozzarella cheese</b><br />
<b>tsp cumin or taco seasoning</b><br />
<b>4 cups of round unflavored tortilla chips</b><br />
<b>4 slices of semi-cooked bacon cut in one inch bites </b><br />
<b>1 cup drained pineapple chunks (optional)</b><br />
<b>1/2 cup (more if you like) sliced jarred jalapeno peppers </b><br />
<b>Your favorite salsa or picante sauce</b><br />
<b><br /></b>
<b>How:</b><br />
<b>Oil medium foiled pizza pan </b><br />
<b>Spread out and layer ingredients as follows: tortilla chips, shrimp, Mexican cheese,</b><br />
<b>mozzarella, pineapple, bacon, jalapenos, chives, seasoning.</b><br />
<b>Spray the top of all layered ingredients</b><br />
<b>Place in oven for 8 minutes or until edges of chips and cheese are charred. Let it cool a bit. </b><b>It's VERY HOT!</b><br />
<b>When you serve, tear a small handful from the tapa, dish out, and dip into salsa. You can also top it with avocado, sour cream.</b><br />
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<b>You'll thank me in 4 years during the next election. *wink*</b><br />
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<span style="color: #cc0000;"><b>**</b></span><span style="color: #660000; font-weight: bold;">For a REAL treat, check out the origin and legends on this little goody!</span></span><br />
<a href="http://spanishfood.about.com/od/discoverspanishfood/f/faqtapas.htm">http://spanishfood.about.com/od/discoverspanishfood/f/faqtapas.htm</a><br />
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Try it and comment here on results. Questions and suggestions welcome! Thanks ya'll!<br />
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<b><br /></b>M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-44383743308967264702012-11-01T04:34:00.001-07:002018-02-12T12:27:55.236-08:00Cookie'z Tex-Mex tamales<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU1skwG_Ninqi8KGUBlqJaDIR2Xt1K4NKheCq2wVnEE8vQa_Fi4SREoqg4nTxry_3SMP4MA-jQS7a6NY6KGvp8ou6bX3NuPpLpIMDWNzkxCQhBsUT67bm2xLwKGNGoBbdTeiDvjaO2sU/s1600/tamales.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU1skwG_Ninqi8KGUBlqJaDIR2Xt1K4NKheCq2wVnEE8vQa_Fi4SREoqg4nTxry_3SMP4MA-jQS7a6NY6KGvp8ou6bX3NuPpLpIMDWNzkxCQhBsUT67bm2xLwKGNGoBbdTeiDvjaO2sU/s200/tamales.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Southwestern Hot Tamales Without the hat and spurs!</span></b></td></tr>
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<span style="color: #660000;">You'll love these authentic tasty tamales. I usually make them with the corn husks and steam them upright on the stove with my handy dandy steamer pot, but recently tried it with parchment paper, steam/cooking them in a pan. It was fun and not too difficult. Here's how!</span><br />
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<span style="color: #660000;"><b><u>What you'll need</u></b>: 2 med or lg bowls, 1 13 x 9 lasagna pan or glass cassarole, one larger drip pan.</span><br />
<u><b><span style="color: #660000;"><br /></span></b></u>
<u><b><span style="color: #660000;">For the dough wrap:</span></b></u><br />
<span style="color: #660000;">4 cups Masa Corn Flour, 1 cup cooked corn grits ( cooked in beef or chicken broth)</span><br />
<b style="color: #660000;">1 tbs each</b><span style="color: #660000;">: sea or kosher salt, baking powder, toasted cumin seed or powder, chili powder or taco seasoning, garlic powder, cayenne.</span><br />
<span style="color: #660000;">1/2 stick room temperature butter or baking shortening <b>OR 1/4 cup Corn Oil</b></span><br />
<span style="color: #660000;">1/4 to 1/2 cup warm chicken or beef broth dripped in a little at a time.( if too wet, just add a dust of any flour)</span><br />
<span style="color: #660000;"> Parchment paper, stapler (optional)</span><br />
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<span style="color: #660000;"><b><u>For the filling</u></b>:</span><br />
<span style="color: #660000;">1 roll chorizo sausage ( soyrizo works too!) or 2 stadium bratwurst</span><br />
<span style="color: #660000;">1 drained can beef or turkey <b>chili </b>with NO BEANS ( save broth for later) </span><br />
<span style="color: #660000;">1-2 finely chopped chipotle peppers in adobe sauce (from can) </span><br />
<span style="color: #660000;">1/2 cup shredded cooked chicken </span><br />
<span style="color: #660000;">1/4 cup minced red onion ( yellow or white would work)</span><br />
<span style="color: #660000;">6-8 strips of red, green, and yellow bell peppers (optional)</span><br />
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<span style="color: #660000;">1 LARGE can red enchilada sauce, divided.</span><br />
<span style="color: #660000;">1 tbs freshly chopped cilantro</span><br />
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<span style="color: #660000;">Juice from 1 lime</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFVMPPiUBDSE5FIyyXggIaasBSx7cq9agdTwrLQRbs7FS2g28TpCTjvZ-kM9D6QaPLE8Oat2rAHz1sPU-7jWEtA4hqAf6z35RKOclaXwcQytQGel4hqUi-9BItmDsZO7aCB8-0Fep8jQ/s1600/DSCN0254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFVMPPiUBDSE5FIyyXggIaasBSx7cq9agdTwrLQRbs7FS2g28TpCTjvZ-kM9D6QaPLE8Oat2rAHz1sPU-7jWEtA4hqAf6z35RKOclaXwcQytQGel4hqUi-9BItmDsZO7aCB8-0Fep8jQ/s1600/DSCN0254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFVMPPiUBDSE5FIyyXggIaasBSx7cq9agdTwrLQRbs7FS2g28TpCTjvZ-kM9D6QaPLE8Oat2rAHz1sPU-7jWEtA4hqAf6z35RKOclaXwcQytQGel4hqUi-9BItmDsZO7aCB8-0Fep8jQ/s200/DSCN0254.JPG" width="200" /></a><b><u><span style="color: #660000;"><br /></span></u></b>
<b><u><span style="color: #660000;">Directions:</span></u></b><br />
<span style="color: #660000;">In large bowl, mix dough ingredients with your hands, till it is a maliable dough consistency. Set aside.</span><br />
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<span style="color: #660000;"><b>Next</b>: Mix filling in food processor or blender</span><span style="color: #cc0000;"> * </span><span style="color: #660000;">all ingredients EXCEPT chorizo and only enough of the enchilada sauce to aid the mixing. Pour into bowl and add the CHORIZO, and a little more red sauce. </span><span style="color: #660000;">Mix well with spoon or your hands.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEg-1kzHccfv_rmzRTIbKqn9IDzjCHJd7b-Oh9xriP2Bz0nOX5mRaLvjJBaqzEiORIoukoBBy29tVWewRJe4tbthnH1NAW0ge7ukMo7jWs7qktRiM8_GabZbGH9C2gcfS-NdDzm5GS3Rg/s1600/DSCN0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEg-1kzHccfv_rmzRTIbKqn9IDzjCHJd7b-Oh9xriP2Bz0nOX5mRaLvjJBaqzEiORIoukoBBy29tVWewRJe4tbthnH1NAW0ge7ukMo7jWs7qktRiM8_GabZbGH9C2gcfS-NdDzm5GS3Rg/s200/DSCN0256.JPG" width="200" /></a></div>
<b><span style="color: #990000;">*OPTION: If you like a chunkier filling, SKIP the processor, but maintain a shredded consistency with the meat combinations!</span></b><br />
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<span style="color: #660000;"><b>Ready to Fill the Dough:</b></span><br />
<span style="color: #660000;">Unroll and cut 4 -5 sheets of the paper, about 8 inch squares.</span><br />
<span style="color: #660000;">On each sheet, place a few handfuls of the tamale dough and roll out till flat, leaving </span><br />
<span style="color: #660000;">about 1 inch borders on the paper. Now put enough filling over the tamale dough to extend. Add a few drops of lime juice and a little more chili sauce. ADD a few bell pepper strips.</span><br />
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<b style="color: #660000;">CAREFULLY ROLL paper OVER -a</b><span style="color: #660000;">way from you with the dough until you form a hose-like roll to the other end of the paper. Check/ peek by pulling back a little of the paper to see if it FORMED the tamale. ( grin when you see what resembles a REAL HONEST- TO- GOODNESS tamale! I sure did!) Continue to roll till end of the parchment paper smoothing out the roll. Repeat with remaining rolls.</span><br />
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<span style="color: #660000;"> NOW carefully CUT EACH long roll into even portions with bottom part of a santoku or chef's knife blade. If you mess up, don't worry. Try again.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_ATodSdfQ4Yr_pDKqCW-nsKuQtefHvhCKXlLo8oS9jDP2vaXxaeyLeBvyVByJ-OuX3p-oimbXimalZSYT4xhQ6BPBbHqNTdToUi_R3OtgdQ_63wvZdHJuLB5Aux5eSidwBynS4Wot34/s1600/DSCN0260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_ATodSdfQ4Yr_pDKqCW-nsKuQtefHvhCKXlLo8oS9jDP2vaXxaeyLeBvyVByJ-OuX3p-oimbXimalZSYT4xhQ6BPBbHqNTdToUi_R3OtgdQ_63wvZdHJuLB5Aux5eSidwBynS4Wot34/s200/DSCN0260.JPG" width="200" /></a></div>
<span style="color: #660000;">Mix the remaining chili, enchilada sauce in a cup and pour a little in the bottom of the pan. Place all wrapped tamales in neatly side by side. </span><br />
<span style="color: #660000;"><b>POUR remaining chili mixture OVER the papered tamales. ADD remaining bell pepper strips.</b></span><br />
<span style="color: #660000;">Put the pan into a LARGER pan with an inch or so of water and cover with foil. Bake at 375 degrees for about 45 minutes. Remove from water pan to your counter. Let it cool before you pull back the veil of your artwork! </span><br />
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<span style="color: #660000;">When ready to eat, remove paper. For toppings , slice/chop some green onions, shredded cheddar/co-jack cheese, shredded lettuce, olives, sour cream, extra enchilada/chili sauce, or even guacamole! Relish the smiles on your company's faces! </span><br />
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<span style="color: #660000;">If you have tried this, let me know how you liked them. If any concerns, questions, or comments, feel free to post them here! </span><br />
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<span style="color: #660000;">Another Dianne the CookieZealberry kitchen drama!</span><br />
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M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0tag:blogger.com,1999:blog-301699710586509643.post-68968805331835730422012-10-30T16:53:00.001-07:002015-07-29T11:53:47.163-07:00Barbeque Time in Half!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHy1C5wgoqhfZZumChY1TC9v5C7prUBNX9cW3ARDwBJBLT39hmGa42y7TndTTdD5b5VQ_GzJEjjPRr3krcFTf8dRG1gHG_6Bu36ovDwyXPJgIWMc_ufsRHCQ0ivbhtsDQBZI72F43k6o/s1600/8509365-pulled-pork-barbeque-sandwich-with-pickles-on-a-plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHy1C5wgoqhfZZumChY1TC9v5C7prUBNX9cW3ARDwBJBLT39hmGa42y7TndTTdD5b5VQ_GzJEjjPRr3krcFTf8dRG1gHG_6Bu36ovDwyXPJgIWMc_ufsRHCQ0ivbhtsDQBZI72F43k6o/s1600/8509365-pulled-pork-barbeque-sandwich-with-pickles-on-a-plate.jpg" /></a></div>
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<br /> <b><span style="font-family: Arial, Helvetica, sans-serif;"><u>No preaching, but Ya' gotta read this first!</u></span></b></h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Guess what? No more freaking over what happens on the smoker. No more </span><span style="font-family: Arial, Helvetica, sans-serif;"><i><span style="background-color: yellow; color: red;">BACKYARD </span><span style="background-color: yellow; color: red;">FIRES</span></i><span style="background-color: yellow; color: red;">.</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> No more complicated fix-ups at the end of a loooooooooooooong day of making your favorite smoked and barbequed meats, making yourself so sick, that you wish you never started it! Now you can do what the restraunteers do without laboring over a hot stove or grill all day! My secret? Well... if I told you, it wouldn't be a secret now, would it? And if I did, I'd have to kill... Okay... Okay! My arm's twisted. I'll tell you anyway, point by succinct point. </span><b> (<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The science of all this is equally as beautiful, but that's another blog!)</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a world with instant gratification, this is as close as we can get to delicious smoky barbeque in less than half the time. HOW? Technique & smoking. TECHNIQUE and SMOKING! Time on the grill and time in the oven. </span><span style="font-family: Arial, Helvetica, sans-serif;">I can't say it enough. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Now. I pledged to no lengthy rhetoric. </span><br />
<b> So ON with the show!</b><br />
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<b>What you'll need:</b><br />
<b>Apple cider vinegar, Liquid smoke, Kosher Salt, Lg bottle of Pork rub, 1 plastic water squirt bottle, aluminum foil, 2-4 3lb bone-in meat portions, Large bag of quality instant lite charcoal, hickory CHUNKS or small logs. ( You can use "chips", but don't let me find out about it. lol.) Your favorite</b><span style="background-color: white; font-weight: bold;"> </span><span style="background-color: white; color: #990000; font-weight: bold;">barbeque sauce</span><span style="background-color: white;">. </span><b>( Once again, I have my own, and have been told it's very competitive.)</b><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><u><b>1 ) FIRST</b>-- <b>Know your products. Make 'em your friends-then love them into total surrender!</b></u></span></h4>
<b>Buy the better cuts of shoulders, chops, roasts. <u>Bone -in</u> is always BEST with ribs because it lends to the flavor part that you don't have to FIX. If it's pork spare ribs, baby back, whole shoulders, butts, or roasts, make sure they're laced with enough fat to keep the flesh lubricated. There is still enough "lean" stuff there to not overwhelm the tastebuds or defeat your healthy diets. Working with 3 pounders makes the job more fool-proof and less time consuming. Larger meats units will make your job change, and to establish consistency (and reputation), you don't have time for that!</b><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><u><b>2 ) Generously prep your beauties with vinegar and/or a dry rub that will become its outter wear AND flavor injection! ( You can skip the vinegar if you're running short of time.)</b></u></span><br />
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<b>Get a large pan and pour in a few cups of apple cider vinegar, kosher or sea salt, and 1/4 cup liquid smoke. Place the meat there for a minimum of 15 minutes, then turn over for another 15. REMOVE to a clean counter or cutting board.</b><br />
<b><u>DRY rub the meat</u>.There are TONS of dry rubs out there with a balance of seasoning. Just make sure you've got <i>PLENTY.</i> One such commercial brand is "GRIPPO" barbeque seasoning. It's pricey, but wonderful. (I will give you my own dry rub special if you email me: <u style="color: blue;">czeal@hotmail.com</u></b><br />
<b>~~RUB a large amount on and all over the meat...like you're pressing in dough. Turn over and repeat</b>. CHILL.<br />
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="font-size: large;"><u>3-- Start ONE SIDE of your charcoal grill with 5 - 8 lbs of charcoal till white ash appears.</u> </span></b></span></h2>
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<b style="color: #4c1130; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;">ADD enough pre-soaked and fully drained hickory chunks to cover the coals.</span></b></h2>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="font-size: large; text-decoration: underline;">4-- Lay the fantastic meat over the fire side for at least 5 minutes on each side.</span><span style="font-size: large;"> (</span></b></span><b style="color: #4c1130; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You are creating a nice crusty char bark.)</b><br />
<b style="color: #4c1130; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> Now, place it on the grill side w/out the coals and wood and let smoke for 2- 2 1/2 hours (turning as needed) or until you see the meat shrink on the bone a little. Resist opening the grill lid. It affects the temperature and interferes with the smoke intensity.</b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Check every 20 minutes or so to see if the grill maintains an IDEAL SMOKE <u>TEMPERATURE.</u> If it dies down, add a few more coals and more hickory.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">5--<u> Take meat off the grill and let it rest about 15-20 minutes ( or longer) so that the juices redistribute. THEN brush or dip meat into your favorite barbeque sauce.</u></span></b></span><br />
<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;"> </span>Return to the fire side of the grill for about a few minutes. </b></span><br />
<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b> REPEAT the dippings at least 3 times to create a crust. REMOVE and place in a big pan and let it rest for about 15 minutes on the counter.</b></span><br />
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<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;"><u>6-- Tear large sheets of foil. Place and wrap each meat item twice tightly.</u> </span></b></span><br />
<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b>Pierce several slits on meat packets to release steam and place in 175 degree oven Cook for 2 - 2 1/2 hours), checking after each hour. Push finger inside one, to feel if the meat easily depresses. </b></span><b style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;">( this means it's getting done.)</b><br />
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<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">7-- OPEN the top of each packet of ribs and broil for no more than 5-6 minutes so the final bark forms. REMOVE from oven and fully open the top of each packet allowing the steam to escape and meat to cool-about half an hour. </span></b></span><br />
<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b>Open and sprinkle MORE pork rub and BRUSH a coating of the sauce as desired. Let cool.</b></span><br />
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<b><span style="font-size: large;"><span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;">8-- Now what? </span><i><span style="color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You kidding</span></i><span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;">? You know what! </span></span></b><br />
<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b>Tear a piece of meat off the ribs or roast and taste. AHHHHHHhhhhhhhhhhh. </b></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm2bYCw39u-rPteXz8oDioPIOxKtZlZE1CWdKpvhkR0ryj54BAgwLLjFSI23-EBZjekSCR3_vnQBtlWwwxDjvzup9163U0cI_xrITKasd0-SZIWI2C9dD651cHYQuo6Y1VHWhgV9Vh4g/s1600/ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm2bYCw39u-rPteXz8oDioPIOxKtZlZE1CWdKpvhkR0ryj54BAgwLLjFSI23-EBZjekSCR3_vnQBtlWwwxDjvzup9163U0cI_xrITKasd0-SZIWI2C9dD651cHYQuo6Y1VHWhgV9Vh4g/s200/ribs.jpg" width="200" /></a></div>
<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">9-- Ribs are a knockout later when stored in freezer. Separate portions, fold in foil, then into freezer bags and place in the freezer up to 3 months. </span></b></span><br />
<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b>When reheating, use the conventional oven on very low heat. Don't rush this. Go for a walk, or call <i>whats-her-face.</i> </b></span><br />
<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif;"><b>If you use a microwave, you may be compromising the moisture. However, in a pinch, place on a "3" power and heat only 5 minutes at a time, turning as needed.</b></span><br />
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<span style="color: #4c1130; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>10-- YOU DID IT! You made the BEST barbeque in town!!</b></span><br />
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<span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><i>Let me know your results, questions, or concerns! I've been through it.</i></b></span><br />
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Photos, including mine, compliments of Photobucket and Free Images.<br />
<br />M Dianne Grotius Berryhttp://www.blogger.com/profile/08236392778229555550noreply@blogger.com0