tag:blogger.com,1999:blog-68430994304729919092024-02-07T01:09:40.741-05:00Nancy's Notebook - RecipesNancy's Notebook contains recipes and cooking tips from my kitchen.Unknownnoreply@blogger.comBlogger82125tag:blogger.com,1999:blog-6843099430472991909.post-60967806544677866952017-11-13T08:58:00.000-05:002017-11-13T08:58:45.024-05:00Pumkpin Sheet Cake<br />
Tim rated this as one of my top 5 all time deserts. Guess I'll be making this again. !<br />
<h4 class="recipe-sub-head">
Ingredients</h4>
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 sticks</span><span itemprop="name"> Butter</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1/8 tsp salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span><span itemprop="name"> Pumpkin Puree </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span><span itemprop="name"> Pumpkin Pie Spice</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3/4 cups</span><span itemprop="name"> Boiling Water</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span><span itemprop="name"> Flour</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span><span itemprop="name"> Sugar</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 tsp </span><span itemprop="name">Salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> Buttermilk</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span><span itemprop="name"> Eggs</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tsp</span><span itemprop="name"> Baking Soda</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tsp </span><span itemprop="name">Vanilla Extract</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 tsp </span><span itemprop="name"> Maple syrup ( the real stuff only please)</span></span></li>
</ul>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span><span itemprop="name"> <strong>Frosting</strong></span></span><br />
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 ounces, brick of </span><span itemprop="name">Cream Cheese, Softened</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 stick</span><span itemprop="name"> Butter, Softened</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 pound</span><span itemprop="name"> Powdered Sugar, Sifted</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span><span itemprop="name"> Dash Of Salt</span></span></li>
<li>1 tsp Vanilla extract</li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tbsp </span><span itemprop="name">Milk (more If Needed For Thinning)</span></span></li>
</ul>
<div class="recipe-sub-head">
Preheat oven to 350 degrees. Coat a sheet pan with butter or spray and set aside.</div>
<div itemprop="instructions">
In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin and pumpkin pie spice until it's totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.<br />
In a small bowl , combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.<br />
In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.<br />
<br />
<strong>To make the frosting</strong>, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.<br />
Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft. <br />
<br />
<a href="http://thepioneerwoman.com/cooking/2014/11/pumpkin-sheet-cake/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29" target="_blank">source</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-36078615341675564782014-12-10T14:42:00.003-05:002014-12-10T14:42:56.094-05:00Maple Syrup Pie with Crème Fraîche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBF27GG-GTrqhIPNR3vrkC5mYzxOoTBrFEdJyj3zJoAIfzrjIHEuNa1oxSA28cpC6iPITJtT-_srZYQuL-VbRwPir6Ngu6UcP6w0g8ApcK9L09utSkFYNGODXITcEm81QWqXZJJM4leoM/s1600/November+2014+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBF27GG-GTrqhIPNR3vrkC5mYzxOoTBrFEdJyj3zJoAIfzrjIHEuNa1oxSA28cpC6iPITJtT-_srZYQuL-VbRwPir6Ngu6UcP6w0g8ApcK9L09utSkFYNGODXITcEm81QWqXZJJM4leoM/s1600/November+2014+007.JPG" height="318" width="320" /></a></div>
<br />
Delicious and easy<br />
<br />
Definitely would make again<br />
<a name='more'></a><br />
<br />
<strong>Maple Syrup Pie with Crème Fraîche</strong><br /><a href="http://www.cookscountry.com/recipes/8068-maple-syrup-pie?incode=MKSKZ00L0" target="_self"><em>Cook's Country</em> (November 2014)</a><br />
Serves 8<br />
INGREDIENTS<br />
1 (9-inch) pie dough round ( refrigerator crust package was fine)<br />1 3/4 cup pure maple syrup<br />2/3 cup heavy cream<br />1/4 teaspoon salt<br />5 tablespoons unsalted butter<br />2 tablespoons cornstarch<br />3 large eggs plus 2 large egg yolks<br />2 teaspoons cider vinegar<br />
DIRECTIONS<br />
1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9-inch pie plate. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto prepared pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.<br />
2. Trim overhang to 1/2 inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie plate using your fingers. Wrap dough-lined pie plate loosely in plastic and freeze until dough is firm, about 15 minutes.<br />
3. Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are light golden brown, 18 to 25 minutes, rotating pie plate halfway through baking. Remove parchment and weights and continue to bake until center begins to look opaque and slightly drier, 3 to 6 minutes. Remove from oven and let cool for at least 30 minutes. (Baked, cooled crust can be wrapped in plastic and stored at room temperature for up to 24 hours.)<br />
4. Reduce oven temperature to 350 degrees. Bring maple syrup, cream, and salt to boil in a medium saucepan. Add butter and whisk until melted. Reduce heat to medium-low and whisk in cornstarch. Bring to simmer and cook for 1 minutes, whisking frequently. Transfer to large bowl and let cool at least 30 minutes. Whisk in eggs and yolks and vinegar until smooth. (Cooled filling can be refrigerated for up to 24 hours. Whisk to recombine and proceed to step 5, increasing baking time to 55 to 65 minutes.)<br />
5. Place cooled crust on rimmed baking sheet, and pour filling into crust. Bake until just set, 35 to 45 minutes. Let pie cool completely on wire rack, about 2 hours. Transfer to refrigerator and chill until fully set, at least 2 hours or up to 24 hours. Serve cold or at room temperature.<br />
<br />
<a href="http://www.thebittenword.com/thebittenword/2014/11/maple-syrup-pie-with-cr%C3%A8me-fra%C3%AEche.html" target="_blank">bitten word</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-73838471593220468322014-12-05T21:32:00.001-05:002014-12-12T20:54:56.769-05:00Cover-to-Cover: Holiday Cookies: "Thai Peanut Butter Cookies" <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-dOZFyS8LY5FmQGuVF00TH8dOB4lMFUOXD9r7TRlCqNmqtUGBOEIl-OJUjOZJoesj0J3pKp40nPezOyO9TZTNMGPYh8JQbDUjJ41zF3iSsefwJOu7e8IUQSo5xIUhcaVnGM8ZOf7oiQ/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-dOZFyS8LY5FmQGuVF00TH8dOB4lMFUOXD9r7TRlCqNmqtUGBOEIl-OJUjOZJoesj0J3pKp40nPezOyO9TZTNMGPYh8JQbDUjJ41zF3iSsefwJOu7e8IUQSo5xIUhcaVnGM8ZOf7oiQ/s1600/photo+2.JPG" height="306" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I signed up for the Bitten Word's </span><a href="http://www.thebittenword.com/thebittenword/2014/12/join-us-this-month-for-cover-to-cover-cookies.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Cover-to-Cover: Holiday Cookies Project</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> and got assigned the </span><a href="http://www.vegetariantimes.com/recipe/thai-peanut-butter-cookies/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Vegetarian Times "Thai Peanut Butter Cookies".</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> A quick peak in my cupboard, confirmed that I had all the needed ingredients on hand when the assignment came in. Since Tim was off in India again, I jumped right in and made a batch . </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: Arial, Helvetica, sans-serif;">Results: The cookie reminded me of Willy Wonka’s famous "3
course meal" in a stick of gum with each flavor being unique and having a time release on the tongue. The cookie </span></span>starts on the
palate as a classic peanut butter
cookie, followed by a creamy coconut note, and ends with the surprising bite of
heat from the curry. This is great refrigerator
roll cookie that will stand out from the crowd - a real keeper but use the kitchen aid instead of recommended mixer. These cookies are much too dense for an electric mixer and not really a Christmas cookie, but I will make again.</span></div>
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</span><br />
<a name='more'></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I followed the rules and made the cookies as written except I misread the instructions and added the coconut into the batter. So I ran a small test batch with one cookie with no topping, one with chopped peanuts, and one 1/2 sweetened coconut and the other unsweetened coconut. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">All were good, but in the end I like plain or maybe a hint of salt. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Best part of these cookies is that the dough should freeze well . The batch made a giant roll of 18" and will make more like 72 cookies. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<ul>
<li><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">2
cups all-purpose flour</span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1
½ tsp. baking soda</span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">8
oz. (2 sticks) unsalted butter, softened</span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1
cup sugar</span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1
cup light brown sugar</span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">2
large eggs<o:p></o:p></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">2
Tbs. Thai red curry paste<o:p></o:p></span></span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1
½ cups crunchy peanut butter ( 1 cup peanut butter, plus 1/2 cup chopped peanuts</span></span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1
tsp. vanilla extract<o:p></o:p></span></span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1
½ cups unsweetened coconut flakes or shredded coconut (I used 1/2 sweetened and 1/2 unsweetened coconut flakes and use scant cups of both brown and white sugar to compensate)</span></span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></ul>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Whisk together flour and baking soda in large bowl.<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Cream butter, sugar, and brown sugar in separate bowl
with electric mixer. Add eggs and curry paste, and beat 1 minute. Beat in
peanut butter and vanilla, then flour mixture.( I added coconut here in error, but it was great mixed in!)</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Shape dough into 3-inch-wide roll wrapped in
plastic wrap.(Roll like a giant sushi roll.) Refrigerate 4 hours, or overnight.<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350°F. Slice dough into 1/4-inch-thick
rounds, and place 2 inches apart on baking sheets. Sprinkle with coconut, or chopped nuts or just a few flakes of salt. . Bake
10 to 12 minutes, or until edges are crispy but cookies are still soft in the
middle. Cool on baking sheets.<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: Arial, Helvetica, sans-serif;"> </span></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-89747832642443484672014-12-03T14:56:00.003-05:002014-12-03T18:29:52.312-05:00Turkey Day 2014 - The Menu and Scoring <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9OKGvwLHcFwYIj64mvoB4ZLpBUsOHvTiRxGgfJaNik2AGUqCb6Z8R5a5VvPRwnXF-8F31a3fwpxm9fvISrieVZAELC6d3mc4N-16qbRZDjJwxiWcjzp9rRdsKX15anV1FgCwtI5JhMc/s1600/Thankgiving+menu+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9OKGvwLHcFwYIj64mvoB4ZLpBUsOHvTiRxGgfJaNik2AGUqCb6Z8R5a5VvPRwnXF-8F31a3fwpxm9fvISrieVZAELC6d3mc4N-16qbRZDjJwxiWcjzp9rRdsKX15anV1FgCwtI5JhMc/s1600/Thankgiving+menu+2014.jpg" height="298" width="400" /></a></div>
<br />
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3-WZTeXD6692QcEGa6HcuJxdEtF5xvia0ZaHPdC3JArf2lAG1NRaAaHFnU7BkKgK6JW1suwn_GmXWtGbfYJcutSRSrKXRQF9i04qu7eFAM4O-d9ntoYJjotMFLC6gqaC8Lm01hdIc8o/s1600/turkey+day+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3-WZTeXD6692QcEGa6HcuJxdEtF5xvia0ZaHPdC3JArf2lAG1NRaAaHFnU7BkKgK6JW1suwn_GmXWtGbfYJcutSRSrKXRQF9i04qu7eFAM4O-d9ntoYJjotMFLC6gqaC8Lm01hdIc8o/s1600/turkey+day+2014.jpg" height="342" width="400" /></a></div>
<br />
Turkey Thighs with Bay Leaf Salt Dry Rub # 2<br />
Grandma's famous stuffing recipe # 1<br />
Grandma's gravy #* ( really # 1 )<br />
<a href="http://smittenkitchen.com/blog/2014/11/crispy-sweet-potato-roast/" target="_blank">Roasted Sweet Potato Chips</a> #4<br />
<a href="http://www.thebittenword.com/thebittenword/2011/11/thanksgiving-2011-celery-root-kohlrabi-and-apple-pur%C3%A9e.html" target="_blank">Celery Root Kolrabi Mash</a> #6<br />
<a href="http://thebittenword.typepad.com/thebittenword/2009/12/the-bitten-words-roasted-brussels-sprouts-with-bacon-and-apples.html" target="_blank">Brussel Sprouts with Bacon and Apple</a> #5<br />
<a href="http://www.simplyrecipes.com/recipes/cranberry_relish/" target="_blank">Cranberry Relish</a> #3 <br />
Cate's Cranberry Chutney <br />
Corn with butter #7<br />
<a href="http://smittenkitchen.com/blog/2014/11/cranberry-pie-with-thick-pecan-crumble/" target="_blank">Cranberry Streusel Pie</a> Rating with desserts<br />
<br />
<a href="http://www.thebittenword.com/thebittenword/our-favorite-holiday-recipes.html" target="_blank">And great list of Holiday worthy Recipes</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-47113547480346974112014-11-25T19:41:00.002-05:002014-11-25T19:41:50.545-05:00Cardone Lasagne <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp7HWehqPywZuCdqZjoBUZk3g2ZrqXbvFw6I9l0mROUhZ0vNmuznaJb6-d7GdH3fYY7G8bpCbh1QgHbmdFbH7jRA46z_U3ZHYuzOybWWih16VLkDtYYnUtFKDFZHGrWabCm9mW53HSV4/s1600/cardone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp7HWehqPywZuCdqZjoBUZk3g2ZrqXbvFw6I9l0mROUhZ0vNmuznaJb6-d7GdH3fYY7G8bpCbh1QgHbmdFbH7jRA46z_U3ZHYuzOybWWih16VLkDtYYnUtFKDFZHGrWabCm9mW53HSV4/s1600/cardone.JPG" /></a></div>
<br />
I have seen Cardone at Somerset farms every year at this time. The other day I noticed a lovely older woman buying a few stalks. So, I had to ask, how do you cook it .. She said just like a veal parmagiano and said it tasted a lot like artichoke. Hmm. .<br />
<br />
<a name='more'></a>I found this recipe on Serious Eats and a variation on Lidia's Italy site without the béchamel sauce. <br />
<br />
It was lovely. I served it with the apple, parsnip, Arugula buttermilk salad. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_eZM_pWe1Npjlc35ICTCHgy-_Y6f4p7HomzbI7pscX-1AN0uWJ7udx08KW5Uq9ATQwwpIJYCW5Ya9-vQtgEgMpyPYLS9wbbQQ54DdlOJZTJ08th2JfNCLrmfG6W4Oci8p-qxN4fGakU/s1600/cardone+lasagne.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_eZM_pWe1Npjlc35ICTCHgy-_Y6f4p7HomzbI7pscX-1AN0uWJ7udx08KW5Uq9ATQwwpIJYCW5Ya9-vQtgEgMpyPYLS9wbbQQ54DdlOJZTJ08th2JfNCLrmfG6W4Oci8p-qxN4fGakU/s1600/cardone+lasagne.JPG" height="343" width="400" /></a></div>
<br />
<div class="ingredients-section">
<ul>
<li><span class="ingredient">1 bunch /stack of Cardone (cardoon), 3 to 4 large stalks on each (looks like celery)</span></li>
<li><span class="ingredient">2 tablespoons butter</span></li>
<li><span class="ingredient">1 1.2 tablespoons all-purpose flour</span></li>
<li><span class="ingredient">1 cup whole milk</span></li>
<li><span class="ingredient">1/4 teaspoon salt</span></li>
<li><span class="ingredient">A pinch of nutmeg (couple of passes on grater)</span></li>
<li><span class="ingredient">2 tablespoon extra-virgin olive oil separated</span></li>
<li><span class="ingredient">1/4 cup homemade, coarse, dried breadcrumbs</span></li>
<li><span class="ingredient">A handful of fresh parsley leaves</span></li>
<li><span class="ingredient">1/2 cup freshly grated Parmigiano Reggiano, Grana Padano, or Romano</span></li>
<li><span class="ingredient">1/4 to 1/2 teaspoon dried red pepper flakes (optional)</span></li>
<li><span class="ingredient">Salt and freshly ground black pepper to taste</span></li>
</ul>
</div>
<!--/ingredients--> <br />
<div class="content-block procedure">
<ol class="procedure-steps instructions">
<li class="instruction"><div class="procedure-text">
Preheat the oven to 400°F and bring 3 to 4 quarts of salted water to a boil in a large pot.</div>
</li>
<li class="instruction"><div class="procedure-number ">
Fill a large bowl of cold water with 3 glugs of white vinegar</div>
</li>
<li class="instruction"><div class="procedure-text">
Working with one stalk at a time, strip the cardoons of leaves and use a sharp paring knife to remove any tough, stringy outer parts. Cut them into 5 inch lengths and then cut the lengths into 2 or 3 strips lengthwise. Add the cardones to the vinegar water, immersing them to stop browning<br />
<br /></div>
</li>
<li class="instruction"><div class="procedure-number ">
Add the cardones to the boiling water. Cook the cardones until they just begin to turn tender, about 5 minutes. Remove the cardones , then lay them on paper towels to drain and cool. </div>
</li>
<li class="instruction"><div class="procedure-number ">
While the cardones are cooling, make the béchamel. In a medium saucepan, melt the butter until it bubbles slightly. Add the flour at once and stir with a wisk until smooth and bubbling; continue to cook over medium heat, until the mixture turns a pale, brown color, about 2 to 3 minutes. </div>
</li>
<li class="instruction"><div class="procedure-number ">
Meanwhile, heat the milk in in microwave until scalding. Careful, do not boil over. Add the hot milk to the butter mixture, 1/2 a cup at a time, whisking continuously until very smooth. Bring the sauce to a boil and cook gently for about 5 to 6 minutes, stirring constantly. Remove from heat and season with salt and nutmeg, and set aside.</div>
</li>
<li class="instruction"><div class="procedure-number ">
Place the breadcrumbs, 1 tablespoons of olive oil, the parsley leaves, 2 tablespoon of the grated cheese, and the red pepper flakes in a food processor and pulse to chop the parsley and combine the ingredients. Season the breadcrumbs with salt and pepper to taste.</div>
</li>
<li class="instruction"><div class="procedure-number ">
In a medium baking dish, ~ 5" by 8" add the remaining tablespoon of olive oil and brush evenly around the pan to coat it. Dribble 1/3 of the béchamel evenly over the bottom on the dish and add enough of the cardones to cover the bottom of the dish. Generously dribble some of the béchamel over the top of the cardoons and sprinkle evenly with some of the grated cheese. Continue to layer the cardoness, béchamel and grated cheese, finishing the last layer with béchamel and an even coating of the seasoned breadcrumbs.</div>
</li>
</ol>
</div>
<div class="procedure-text">
Bake for 25 to 30 minutes, or until the entire dish is bubbling, golden and crispy on top.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-88685271548603223642014-11-25T19:38:00.003-05:002014-11-25T19:38:33.217-05:00Arugula, Apple and Parsnip Buttermilk Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPp1mwG_z4GZdaIk1zigc5wF7A-dgra-zmmnokplQb2O4y4Wd9g5oZ0xRrifBcgL9skEktxR8T_q5U220pEBr10Gs8PkOuEBf_y3BK4EJQODvfwqVsAVzS31G-JcrBLrePLXQ4LYQEFQ/s1600/arugula.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPp1mwG_z4GZdaIk1zigc5wF7A-dgra-zmmnokplQb2O4y4Wd9g5oZ0xRrifBcgL9skEktxR8T_q5U220pEBr10Gs8PkOuEBf_y3BK4EJQODvfwqVsAVzS31G-JcrBLrePLXQ4LYQEFQ/s1600/arugula.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPp1mwG_z4GZdaIk1zigc5wF7A-dgra-zmmnokplQb2O4y4Wd9g5oZ0xRrifBcgL9skEktxR8T_q5U220pEBr10Gs8PkOuEBf_y3BK4EJQODvfwqVsAVzS31G-JcrBLrePLXQ4LYQEFQ/s1600/arugula.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Salad was terrific. Wish I took a photo. </div>
<a name='more'></a><br />
<ul class="ingredients">
<li><span class="ingredient"><span class="quantity">¼</span> <span class="unit">cup</span> <span class="name" itemprop="ingredients">buttermilk</span> </span> </li>
<li><span class="ingredient"><span class="quantity">4</span> <span class="unit">tablespoons</span> <span class="name" itemprop="ingredients">olive oil, divided</span> </span> </li>
<li><span class="ingredient"><span class="quantity"></span> <span class="unit"></span> <span class="name" itemprop="ingredients">Kosher salt and freshly ground black pepper</span> </span> </li>
<li><span class="ingredient"><span class="quantity">1</span> <span class="unit"></span> <span class="name" itemprop="ingredients">large Pink Lady apple, cored, thinly sliced</span> </span> </li>
<li><span class="ingredient"><span class="quantity">1</span> <span class="unit"></span> <span class="name" itemprop="ingredients">small parsnip, peeled, thinly sliced lengthwise on a mandoline</span> </span> </li>
<li><span class="ingredient"><span class="quantity">1</span> <span class="unit">bunch</span> <span class="name" itemprop="ingredients">arugula, tough stems trimmed</span> </span> </li>
<li><span class="ingredient"><span class="quantity">¼</span> <span class="unit">cup</span> <span class="name" itemprop="ingredients">fresh dill with tender stems</span> </span> </li>
<li><span class="ingredient"><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name" itemprop="ingredients">apple cider vinegar</span> </span> </li>
<li><span class="ingredient"><span class="quantity"></span> <span class="unit"></span> <span class="name" itemprop="ingredients">Flaky sea salt</span></span></li>
</ul>
<span class="ingredient"><span class="name" itemprop="ingredients"><div class="text" itemprop="recipeInstructions">
Whisk buttermilk and 2 Tbsp. oil in a small bowl; season dressing with kosher salt and pepper.</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
Spoon half of dressing onto serving plates or a large platter. Add remaining 2 Tbsp. oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.</div>
<div class="text" itemprop="recipeInstructions">
<strong></strong> </div>
<div class="text" itemprop="recipeInstructions">
<strong>DO AHEAD:</strong> Dressing can be made 2 days ahead. Cover and chill</div>
<div class="text" itemprop="recipeInstructions">
</div>
<div class="text" itemprop="recipeInstructions">
<a href="http://www.bonappetit.com/recipe/arugula-apple-and-parsnip-with-buttermilk-dressing" target="_blank">from bon appetit</a></div>
</span> </span>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67SjXLp5o6QpM6P2HE3XZJHbDfxQOHamXGZwPLKOOfG5MKjCceB4r86m6merArLBuro0vLdSzQ8HLNwRFDdE2AHJNmJ84PrSXHvmUTm0OtNs_Z4PPXaNEBWLvPixEDraPo4d-oPNOhbE/s1600/November+2014+240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67SjXLp5o6QpM6P2HE3XZJHbDfxQOHamXGZwPLKOOfG5MKjCceB4r86m6merArLBuro0vLdSzQ8HLNwRFDdE2AHJNmJ84PrSXHvmUTm0OtNs_Z4PPXaNEBWLvPixEDraPo4d-oPNOhbE/s1600/November+2014+240.JPG" height="320" width="320" /></a></div>
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<a name='more'></a><br />
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Yes , Those are dried dates! Sweet and moist. It makes for a health cake! Once blended, you don't know they are in the cake , Relax, Try it , you'll love it.</div>
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Deb from Smitten Kitchen credits this cake as the signature desert from Moto in Williamsburg, Brooklyn. It would definitively make the trip to Brooklyn worth it!</div>
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<em>ps</em> Butterscotch Sauce is to Carmel sauce as Brown sugar is to granulated white sugar</div>
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<br />
<br />
<br />
<u>Cake</u><br />
3/4 pound (about 2 1/4 cups) dried dates<br />
2 1/4 cups boiling water<br />
1 1/2 teaspoons baking soda<br />
8 tablespoons (1 stick) unsalted butter, melted<br />
3/4 cup <span style="mso-spacerun: yes;"> </span>granulated sugar<br />
2 tablespoons brown sugar<br />
2 large eggs<br />
1/4 teaspoon fine sea or table salt<br />
1 2/3 cups all-purpose flour<o:p></o:p><br />
<br />
<u>Butterscotch Sauce</u><br />
8 tablespoons (1 stick) unsalted butter, melted<br />
1 cup heavy or whipping cream<br />
1 cup plus 2 tablespoons brown sugar <br />
2 teaspoons vanilla extract<o:p></o:p><br />
<br />
<u>Serving</u><br />
Unsweetened whipped cream – a must!!<br />
A few flakes of sea salt<br />
Fresh mint leaves <o:p></o:p><br />
<br />
<i>Cake:</i> Pit (if needed) and roughly chop dates and place them in a heatproof bowl
of blender. Pour boiling water over them and stir in the baking soda. Cover and
set it aside for 30 minutes.<o:p></o:p><br />
<br />
Meanwhile, heat oven to 350°F . Melt butter <span style="mso-spacerun: yes;"> </span>10 inch cake baking pan in microwave or
oven.<span style="mso-spacerun: yes;"> </span>Swirl around to butter pan well
and then add butter to large mixing bowl<o:p></o:p><br />
<br />
Blend date-water mixture in a blender or food processor until smooth. In a
large bowl, combine the melted butter and sugars. Whisk in eggs, then salt.
Stir in the flour and date puree. Pour the batter into the prepared pan and
bake for 25 to 30 minutes, until a toothpick inserted into the center comes out
clean. <o:p></o:p><br />
<br />
To serve it from pan, let it cool in the pan on a cooling rack. If you’d
like to serve it from a plate, let cool in the pan for 20
minutes, then flip it out onto a cooling rack.<br />
<br />
<i>Sauce:</i> Combine butter, cream, sugar and vanilla in a larger saucepan
than you think you’ll need (3 quarts or larger,<span style="mso-spacerun: yes;">
</span>it needs high sides) over medium heat and bring to a simmer. Whisk for
about 10 minutes, until the mixture thickens slightly. <o:p></o:p><br />
<br />
<i>Serving :</i> Cut the cake into squares (still warm is just fine). Generously
Drizzle each slice with carmel sauce, a pinch of sea salt, and top with a
dollop of whipped cream, if desired., a leaf or two of mint is terrific
here.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-90324836387219593522014-11-18T20:48:00.001-05:002014-11-18T20:48:28.561-05:00 Banana Cake with Cream Cheese Frosting that I make for Grace<em>Someday I 'll take photos of cake or cupcakes before they are gone!</em><br />
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<em></em><br />
<em></em><a name='more'></a><br />
<em></em><br />
<em>Recipe from Ina</em><br />
<br />
3 very ripe bananas, mashed<br />
3/4 cup granulated sugar<br />
1/2 cup light brown sugar, lightly packed<br />
1/2 cup vegetable oil<br />
2 extra-large eggs, at room temperature<br />
1/2 cup sour cream<br />
1 teaspoon vanilla extract<br />
Grated zest of 1 orange<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon kosher salt<br />
1/2 cup coarsely chopped walnuts<br />
Cream cheese frosting (recipe follows)<br />
Walnut halves, for decorating<br />
PREHEAT oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.<br />
MIX bananas, granulated sugar and brown sugar in bowl with an electric mixer on low speed until combined. Add oil, eggs, sour cream. vanilla and orange zest. Mix until smooth.<br />
STIR together flour, baking soda and salt in a separate bowl. With mixer on low, add dry ingredients and mix just until combined. Stir in chopped walnuts. Pour batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack and cool completely.<br />
SPREAD frosting thickly on top of cake and decorate with walnut halves. Slice and serve.<br />
.<br />
<div style="background-color: transparent; border: currentColor; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<strong>Cream Cheese Frosting</strong></div>
6 ounces cream cheese, at room temperature<br />
6 tablespoons unsalted butter, at room temperature<br />
1 teaspoon pure vanilla extract<br />
2 1/2 cups sifted confectioners’ sugar (1/2 pound)<br />
MIX cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don’t whip. Add sugar and mix until smooth.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-18506262372979826522014-11-14T20:58:00.000-05:002014-11-18T20:58:54.885-05:00Apple Custardy Squares<div itemprop="articleBody">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </div>
<div itemprop="articleBody">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Dorie Greenspan calls this a “<a href="http://doriegreenspan.com/2014/10/easy-apple-cake.html" target="_blank">back-pocket recipe</a>,” - Last minute crowd pleaser. .</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">The batter is essentially a crepe batter, which turns custard-like in the oven. It wasn't too sweet and it had a lovely texture. It was Easy peasy, and got lots of yummies. . . </span><a name='more'></a><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><table class="recipe"><tbody>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Butter (for the pan)</span></td></tr>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3</span></td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">medium juicy sweet apples (such as Gala or Fuji)</span></td></tr>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">½</span></td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">cup flour</span></td></tr>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1</span></td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">teaspoon baking powder</span></td></tr>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2</span></td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">eggs</span></td></tr>
<tr class="tr"><td class="left"><span class="onethird"><span class="web_fractions"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">⅓</span></span></span></td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">cup granulated sugar</span></td></tr>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Pinch of salt</span></td></tr>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2</span></td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">teaspoons vanilla extract</span></td></tr>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6</span></td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">tablespoons whole milk</span></td></tr>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2</span></td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">tablespoons unsalted butter, melted and cool but still liquid</span></td></tr>
<tr class="tr"><td class="left"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </td><td class="right"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Confectioners’ sugar (for sprinkling)</span></td></tr>
</tbody></table>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span><br />
<ol>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Set the oven at 400 degrees. Butter an 8-inch square baking pan and line the bottom with parchment paper.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b class="b"> </b>Peel the apples and, using a mandolin, slice them thinly, turning the fruit when you reach the core. The slices should be quite thin but not so thin that they’re transparent or fragile. Discard the cores.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b class="b"> </b>In a bowl, whisk the flour and baking powder to blend them.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">In a large bowl, whisk the eggs, granulated sugar, and salt for 2 minutes or until the sugar dissolves and the eggs are pale. Whisk in the vanilla, then the milk and melted butter. Add the flour and whisk until the batter is smooth. With a rubber spatula, gently fold in the apples until each slice is coated with batter.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Scrape the batter into the pan and smooth the top as evenly as you can. It will still be bumpy.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> Bake the cake for 40 to 50 minutes or until it is golden and uniformly puffed. The middle of the cake will have risen and a skewer inserted into the center will come out clean. Transfer to a rack to cool. Cut into squares and dust with confectioners’ sugar</span>. </li>
</ol>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-73500905011052296632013-12-07T21:50:00.000-05:002013-12-19T20:36:24.477-05:00Velvet and White Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BCvwWMuE3QsOMMiwbOBp5hZFZuWTMwtM3jJk2K3cTBMBI0N9-UGBVozoLR5KiXYDzdLrP6w6KVajwuQ9EnIqnJ-Xxa_-KXmNGW5OqZqOXpttwdhh98Bq1cuk2QemVimnd5kWD_QxMQ0/s1600/red+velvet.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BCvwWMuE3QsOMMiwbOBp5hZFZuWTMwtM3jJk2K3cTBMBI0N9-UGBVozoLR5KiXYDzdLrP6w6KVajwuQ9EnIqnJ-Xxa_-KXmNGW5OqZqOXpttwdhh98Bq1cuk2QemVimnd5kWD_QxMQ0/s320/red+velvet.png" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 10.5pt 0in; mso-outline-level: 3;">
<a name='more'></a> <strong><span style="color: #3d3d3d; font-family: Trebuchet MS; font-size: large;">Velvet and White Cookie Recipe – 8 dozen cookes</span></strong><br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 10.5pt 0in; mso-outline-level: 3;">
<b><span style="color: #3d3d3d; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 10.5pt 0in 10.5pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-outline-level: 3; text-indent: -0.25in;">
<span style="color: #3d3d3d; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Duncan Hines Red
Velvet Box cake</span></div>
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</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">6 tablespoons of
melted butter</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 10.5pt 0in 10.5pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-outline-level: 3; text-indent: -0.25in;">
<span style="color: #3d3d3d; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">1 cup Skim<span style="mso-spacerun: yes;"> </span>Milk</span></div>
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</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">3 Eggs</span></div>
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</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">I cup sifted flour</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 10.5pt 0in 10.5pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; mso-outline-level: 3; text-indent: -0.25in;">
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</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">¼ cup Confectioner’s
sugar sifted<o:p></o:p></span></div>
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<span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Preheat oven to 350 degrees,<span style="mso-spacerun: yes;"> </span>Combine first 4 ingredients and mix for 1 ½ minutes
just like cake.<span style="mso-spacerun: yes;"> </span>Sift in flour and sugar,
mix to blend.</span></div>
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<span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">On baking sheet with Silpat, use ½ tablespoon
scoop to make mounds of batter , leaving room for spread.<span style="mso-spacerun: yes;"> </span>Should get 2 dozen on pan. Bake for 10
minutes, cooling on wire rack. </span></div>
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<span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Once fully cooled, flip over and frost flat
side with frosting below.<span style="mso-spacerun: yes;"> </span>Sprinkle with
colored sugar if desired.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 10.5pt 0in; mso-outline-level: 3;">
<b><span style="color: #3d3d3d; font-family: "Trebuchet MS","sans-serif"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Cream Cheese
Frosting</span></b></div>
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<b><span style="color: #3d3d3d; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div>
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<span style="color: #3d3d3d; font-family: Symbol; font-size: 10pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">1 pound cream cheese at room temperature</span></div>
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<span style="color: #3d3d3d; font-family: Symbol; font-size: 10pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">3/4 pound unsalted butter at room temperature</span></div>
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<span style="color: #3d3d3d; font-family: Symbol; font-size: 10pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">1 1/2 teaspoon pure vanilla extract</span></div>
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<span style="color: #3d3d3d; font-family: Symbol; font-size: 10pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">4 cups confectioners' sugar, sifted</span></div>
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<span style="color: #3d3d3d; font-family: Symbol; font-size: 10pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">¼ skim milk<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Place cream cheese in a medium mixing bowl. Gradually add
butter, and continue beating until smooth and well blended. Sift in
confectioners' sugar, and continue beating until smooth. Add vanilla and milk,
and stir to combine.<o:p></o:p></span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-72383893375988455502011-10-12T18:16:00.000-04:002011-10-12T18:16:00.228-04:00Osso Bucco Recipe<div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ofGGT7bWVO_jOMzj3OXnh5Qe72bpFSwDiY198QeA2hwjOxbiTw_lCaCrQAAFQx-TjhpEKahQGH5lYH6xOYPuwG-KMDn7A1ktuVQS__5EZ1Op_tfjiNi3XO5SNJ8AQHTk6Ig-q2rnvJE/s1600/osso-bucco.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ofGGT7bWVO_jOMzj3OXnh5Qe72bpFSwDiY198QeA2hwjOxbiTw_lCaCrQAAFQx-TjhpEKahQGH5lYH6xOYPuwG-KMDn7A1ktuVQS__5EZ1Op_tfjiNi3XO5SNJ8AQHTk6Ig-q2rnvJE/s1600/osso-bucco.png" /></a></div><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">A family favorite, worth the large list of ingredients and prep work. </span><br />
<span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><span style="mso-spacerun: yes;"><a name='more'></a><br />
<br />
Don’t get put off by recipe, this is not that hard, think pot roast.<span style="mso-spacerun: yes;"> </span></span>This mela is great fresh made, but out of this world good if cooled, and stored in the refrigerator for 24-48 hours before reheating and serving.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">Mangi! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6j5MxRcX10EAJW-GyyWg6YVQ1eoPfbpc4jbN1rqjjGVWpZtkX5N_PWJgnvjkAL57UsV3KeuakIlzeqS0GuLESJvfK3ujmAplzbxlPVVWrHDCdBQdrLFM44czRdvPjD875DAHtRH-XOUA/s1600/osso-bucco-4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6j5MxRcX10EAJW-GyyWg6YVQ1eoPfbpc4jbN1rqjjGVWpZtkX5N_PWJgnvjkAL57UsV3KeuakIlzeqS0GuLESJvfK3ujmAplzbxlPVVWrHDCdBQdrLFM44czRdvPjD875DAHtRH-XOUA/s320/osso-bucco-4.png" width="320" /></a></div></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/osso-bucco-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a><span style="color: grey; mso-themecolor: background1; mso-themeshade: 128;"></span></span></div><br />
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<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Osso Bucco Recipe </span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>8<span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>25 min<span style="mso-spacerun: yes;"> </span>Cook Time: 2 ½ hours</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 cup flour</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Salt and pepper, to taste</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">4 pieces veal shank with bone, cut 3 inches thick</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">3 tablespoons olive oil</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">3 tablespoons butter</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 onion, chopped</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 cup celery, chopped</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 cup carrots, chopped</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">6 cloves garlic, coarsely chopped</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 bay leaves</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons chopped fresh Thyme leaves</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">3 tablespoons fresh Italian parsley, finely chopped</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 cup red wine or dry Marsala</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 cups chicken or beef stock</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ 28 ounce can whole tomatoes in puree(juice) – tear the tomatoes into pieces</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons tomato paste</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 strips lemon or orange <span style="mso-spacerun: yes;"> </span>zest/peel with none of the white pith beneath it</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ cup orange juice </span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tomatoes, peeled, seeded and chopped</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">GREMOLATA:</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Grated rind of 1 lemon</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Grated rind of 1 orange</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 garlic cloves, minced</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">¼ cup toasted, chopped pine nuts</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons fresh Italian parsley, chopped</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Preheat oven to 300 F</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine.( I almost always forget this step-<span style="mso-spacerun: yes;"> </span>I makes for a much prettier presentation)<span style="mso-spacerun: yes;"> </span>Season each shank with salt and freshly ground pepper. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">In a large Dutch oven pot, heat olive oil and butter. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the wine, bay leafs, zest, parsley, thyme, and stock.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Cover pan and place in oven for 2 to 2 ½ hours until meat is falling off the bone.<span style="mso-spacerun: yes;"> </span>(For stovetop option simmer for about 1 1/2 hours or until the meat is falling off the bone.) Check every 30 -45 minutes, turning shanks and adding more chicken stock as necessary. <span style="mso-spacerun: yes;"> </span>The level of cooking liquid should always be about 3/4 the way up the shank.<span style="mso-spacerun: yes;"> </span>In the last ½ hour of cooking, add the orange juice and chopped fresh tomatoes.<span style="mso-spacerun: yes;"> </span>The juice really brightens the sauce and pops with the gremolata.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Carefully remove the cooked shanks from the pot and place in decorative serving platter or in storage container .<span style="mso-spacerun: yes;"> </span>This is even better on day 2.<span style="mso-spacerun: yes;"> </span>Cut off the kitchen twine and discard.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Pour all the juices and sauce from the pot over the shanks. Garnish with gremolata . Serve osso buco with Risotto or Orzo pasta</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">For gremolata: </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving..</span></div></td></tr>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-22859230636380622632011-09-28T18:20:00.011-04:002011-09-29T10:56:08.478-04:00Rustic Tuscan Apple Cake Recipe aka Torta di mele<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KzJWway8UKph_uLAq9g3kpsJ1Sy5lFW-6mMMBdQqppp0kFHxGoWSig1hhE0plCeyYvFbDP_lP0mKMYcjdTgsRQi-dFsbRhuzZGoHcaEWaYLsI1w8lOpAGFiEg0hUCWwJrUa_18VtYyM/s1600/Italian-Apple-Cake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KzJWway8UKph_uLAq9g3kpsJ1Sy5lFW-6mMMBdQqppp0kFHxGoWSig1hhE0plCeyYvFbDP_lP0mKMYcjdTgsRQi-dFsbRhuzZGoHcaEWaYLsI1w8lOpAGFiEg0hUCWwJrUa_18VtYyM/s1600/Italian-Apple-Cake.png" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">Requests to my kitchen come in various forms.<span style="mso-spacerun: yes;"> </span>Some are subtle suggestions of a newspaper article folded and placed alongside my morning coffee.<span style="mso-spacerun: yes;"> </span>This is one of those recipes. . . </span></div><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"></span><br />
<a name='more'></a><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"></span><span style="color: grey; font-family: Arial;"></span> <br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">Saturday morning I found this WSJ recipe neatly placed on top of my reading pile next to a large bowl of apples.<span style="mso-spacerun: yes;"> </span>Those that know me know that I love Italian deserts - not to sweet and perfect any time of the day with coffee.<span style="mso-spacerun: yes;"> </span>This apple cake fits the bill perfectly.<span style="mso-spacerun: yes;"> </span>A few apples, a little flour, sugar and eggs and you are ready to go.<span style="mso-spacerun: yes;"> </span>Notice that this is rather low fat-- only 2 tablespoons of butter for the top with apples!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">I didn’t have whole milk in the house and with no butter in the batter, I worried that the cake would be flat so I used some full fat greek yogurt.<span style="mso-spacerun: yes;"> </span>The results were great.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">I topped with some powdered sugar at serving.<span style="mso-spacerun: yes;"> </span>You might also consider some cinnamon sugar or other favorite spices for your apples.<span style="mso-spacerun: yes;"> </span></span></div></div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjru8Xqkv0P1sv9JbaKEmK550tBgJlxFn2Td0pdfOR5OTk5iHTy91Odd63rjnVfW1uxZVg02RiYxVzIgcRnhRodmqkLMqpa2Z-s9EwaikTqdh6vdVfobyMmpRiCuucJGJ9XlyV_zaF_S9o/s1600/Italian-Apple-Cake-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjru8Xqkv0P1sv9JbaKEmK550tBgJlxFn2Td0pdfOR5OTk5iHTy91Odd63rjnVfW1uxZVg02RiYxVzIgcRnhRodmqkLMqpa2Z-s9EwaikTqdh6vdVfobyMmpRiCuucJGJ9XlyV_zaF_S9o/s1600/Italian-Apple-Cake-2.png" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/rustic-tuscan-apple-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print This Recipe<span style="color: grey; mso-themecolor: background1; mso-themeshade: 128;"></span></a></span></div><br />
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<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Rustic Tuscan Apple Cake Recipe from</span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>8-10<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>15 min<span style="mso-spacerun: yes;"> </span>Cook Time: 60 <span style="mso-spacerun: yes;"> </span>min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons unsalted butter, plus more for the pan </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1¾ cups all-purpose flour, plus more for the pan </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2/3 cup plus 1 tablespoon sugar </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 extra large eggs </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ cup whole milk ( or 3 tablespoons Plain Greek yogurt with skim milk to make ½ cup)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 teaspoons baking powder </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 teaspoon baking soda </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Grated zest of 1 lemon <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">4 small apples </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Preheat oven to 350 degrees. Butter and flour an 8-inch round <span style="mso-spacerun: yes;"> </span>spring form cake pan. In a large bowl, using a whisk or an electric mixer beat the 2/3 cup sugar and the eggs until creamy and light yellow. Beat in the flour, milk/yogurt, baking powder, baking soda and lemon zest. Pour batter into the prepared pan. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Peel and core the apples. Dice one and sprinkle it over the batter. Cut the remaining apples into thin slices and spread them in a neat pattern over the diced apples in the pan. Scatter thin pats of butter over the apples and sprinkle with the remaining 1 tablespoon sugar. Bake for about 60 minutes, until dark golden and a toothpick inserted in the center comes out clean</span></div></td></tr>
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; line-height: 115%; mso-bidi-font-size: 12.0pt;">From <a href="http://online.wsj.com/article/SB10001424053111904060604576574790327460286.html?KEYWORDS=apple+cakeKEYWORDS%3Dapple+cakeKEYWORDS%3Dapple+cakeKEYWORDS%3Dapple+cake"><span style="color: purple;">Wall Street Journal</span></a> 9/24/2011</span></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-40194912513826989452011-09-08T18:28:00.004-04:002011-09-12T12:27:35.110-04:00Yellow Tomato Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnj8jy_3jeXwTI5XqmY0n2ZroRl9ZFwJmyRZerdl5_I0_lpNS8N4dv-8nyhMDSPJeMxhfm3z31k1GtdkVpNZpqIh5mDDbRjtrETpFQoAiFyyLAI10_Hbms-Gz4ZPIjvGNXsL0S73c1RI/s1600/golden-tomato-4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnj8jy_3jeXwTI5XqmY0n2ZroRl9ZFwJmyRZerdl5_I0_lpNS8N4dv-8nyhMDSPJeMxhfm3z31k1GtdkVpNZpqIh5mDDbRjtrETpFQoAiFyyLAI10_Hbms-Gz4ZPIjvGNXsL0S73c1RI/s1600/golden-tomato-4.png" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">I found this recipe a while back and filed it away for tomato season.<span style="mso-spacerun: yes;"> </span>This was a wonderfully fresh sauce that was great over pasta.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><a name='more'></a>I took Heidi’s advice and thinned the leftover sauce with some chicken stock and a dollop of plain Greek yogurt for a delicious lunch the next day.<span style="mso-spacerun: yes;"> </span>I love tomato season!!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BaOaVd3cO2-lcSb0rFOW5axGIdDbj_j31To7KbH8BHx5trRhKJCGp29YL15GYd_7_UBUY6oqpCe6gXOpMxcaC80IOQt4co1wRU0wP1Sk5oU5O4MlSbgXNj5wGdWnK5AP-sFH28LYF6Y/s1600/golden-tomato.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BaOaVd3cO2-lcSb0rFOW5axGIdDbj_j31To7KbH8BHx5trRhKJCGp29YL15GYd_7_UBUY6oqpCe6gXOpMxcaC80IOQt4co1wRU0wP1Sk5oU5O4MlSbgXNj5wGdWnK5AP-sFH28LYF6Y/s320/golden-tomato.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5vW46bOII6sHeg3EO11xVp-hlUhm5BQmucYvtJCT2qrbffolku-ZnAmgf90KRO5miysL9mJVkpa2Y1pX5LBgua2q2JMAn0QYmyFLyuXksuhD7Q02eb0SQS3y4C0f0ktKrJBQpLPTZ-M/s1600/golden-tomato-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5vW46bOII6sHeg3EO11xVp-hlUhm5BQmucYvtJCT2qrbffolku-ZnAmgf90KRO5miysL9mJVkpa2Y1pX5LBgua2q2JMAn0QYmyFLyuXksuhD7Q02eb0SQS3y4C0f0ktKrJBQpLPTZ-M/s320/golden-tomato-1.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CnpE-NwG-KVjED_gqn-l08A7Hp5Jc3PaYBivtCLGE0YY6AjkqbwKFbPd-YDCAC0eBrXEbqSGjddMHy4fFgqYfnD5s-HP36hXj4QJ0p4wK5PdixaZCboK8pVLMUIRP0oK-hMlPBOQiSo/s1600/golden-tomato-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CnpE-NwG-KVjED_gqn-l08A7Hp5Jc3PaYBivtCLGE0YY6AjkqbwKFbPd-YDCAC0eBrXEbqSGjddMHy4fFgqYfnD5s-HP36hXj4QJ0p4wK5PdixaZCboK8pVLMUIRP0oK-hMlPBOQiSo/s320/golden-tomato-2.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk6YKakLlJ81J83ZW2QTOny0N7BQGN0w-NMZTf_qrN1WXs4LI09LNIJPt7COgPF6_4Mh68PPnzSZ65bQjfS_jFYAD3KKU8ujwHy5ZPbx40jic4472NggUYg1FLupv64JrDBnuKzkdwY0/s1600/golden-tomato-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk6YKakLlJ81J83ZW2QTOny0N7BQGN0w-NMZTf_qrN1WXs4LI09LNIJPt7COgPF6_4Mh68PPnzSZ65bQjfS_jFYAD3KKU8ujwHy5ZPbx40jic4472NggUYg1FLupv64JrDBnuKzkdwY0/s320/golden-tomato-3.png" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/yellow-tomato-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a><span style="color: grey; mso-themecolor: background1; mso-themeshade: 128;"></span></span></div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Yellow Tomato Sauce Recipe from :<span style="mso-spacerun: yes;"> </span></span></i><a href="http://nancys-notebook.blogspot.com/"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt;"><span style="color: purple;">Nancy’s Notebook</span></span></i></a><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;"></span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>4<span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>5 min<span style="mso-spacerun: yes;"> </span>Cook Time: 5 <span style="mso-spacerun: yes;"> </span>min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 lbs ripe yellow tomatoes, seeded, cored and halved</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">3 tablespoons extra-virgin olive oil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">5 medium cloves garlic, minced</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 teaspoon kosher salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 teaspoon red pepper flakes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Combine the olive oil, garlic, salt, and pepper flakes in a medium sauce pan. Heat the ingredients, stirring occasionally, until the garlic begins to sizzle and take on a bit of color. Stir in the tomatoes and reserved juices, and bring to a simmer. Cook for just a couple minutes, long enough for the tomatoes to start breaking down a bit. Remove from heat, taste, and adjust the seasoning if necessary.</span></div></td></tr>
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Adapted from Heidi’s Golden Tomato Sauce </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="http://www.101cookbooks.com/archives/golden-tomato-sauce-recipe.html"><span style="color: purple;">http://www.101cookbooks.com/archives/golden-tomato-sauce-recipe.html</span></a> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-26404163236066746452011-09-01T18:40:00.000-04:002011-09-01T18:40:00.312-04:00Lemon Blueberry Crumb Bars Recipe<div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItlq_pI6kKVqXSgEQE9HhwU4vLSRGI7yysdaRQ1OaoVXlq82nKLKA7sKVwn_kSXbRFxbnrAXiHLpBpaZF4UULqWSfniZ_As-utrCgmFmAOt_m0meuQXDlek7TP89403PpcWn1WDVkKs8/s1600/lemon-blueberry-bars.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItlq_pI6kKVqXSgEQE9HhwU4vLSRGI7yysdaRQ1OaoVXlq82nKLKA7sKVwn_kSXbRFxbnrAXiHLpBpaZF4UULqWSfniZ_As-utrCgmFmAOt_m0meuQXDlek7TP89403PpcWn1WDVkKs8/s1600/lemon-blueberry-bars.png" xaa="true" /></a></div><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">This recipe grew from my misreading Deb’s recipe for Blueberry Crumb bars.<span style="mso-spacerun: yes;"> </span>I added the juice to the crust for a much more lemony bar.<span style="mso-spacerun: yes;"> </span>They were a complete hit. And are now part of the family legend of secret cookie hoarding<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>. . .</span><br />
<a name='more'></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">I have since tried them as written, (which are wonderful) but the family definitely prefers the lemon crust bars.<span style="mso-spacerun: yes;"> </span>I find that the lemon crumb is a nice change up from other blueberry crumb deserts that are popular in blueberry season. </span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/lemon-blueberry-crumb-bars-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a><span style="color: grey; mso-themecolor: background1; mso-themeshade: 128;"></span></span></div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Lemon Blueberry Crumb Bars Recipe </span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;"></span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>36<span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>15 min<span style="mso-spacerun: yes;"> </span>Cook Time: 45 <span style="mso-spacerun: yes;"> </span>min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 cup white sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 teaspoon baking powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">3 cups all-purpose flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 cup cold unsalted butter (2 sticks or 8 ounces)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 egg</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/4 teaspoon salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Zest and juice of 1 ½ lemons separated ( 1 +1/2)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">4 cups fresh blueberries</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 cup white sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">4 teaspoons cornstarch</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Preheat the oven to 375 degrees F Grease a 9×13 inch pan.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest and juice from one lemon. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">In another bowl, stir together the sugar, cornstarch, zest and lemon juice from ½ lemon. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Bake in preheated oven for 40-45 <span style="mso-spacerun: yes;"> </span>minutes, or until top is slightly brown. Cool completely before cutting into squares.</span></div></td></tr>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Inspired from </span></div><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><a href="http://smittenkitchen.com/2008/07/blueberry-crumb-bars/"><span style="color: purple;">http://smittenkitchen.com/2008/07/blueberry-crumb-bars/</span></a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-53342655263915331882011-08-24T18:48:00.004-04:002011-08-24T18:48:00.260-04:00Tomato and Mozzarella Salad- Caprese Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewUzueiyKRSUM687EHTfOhP9wgahvtI4t0t3-0CbJJ52cWVupWvAOB9OkMg8lqwq021TcyKapPxEveLAfA63LUDBAhFGfuhIKj_xyQFDmhpqFkmg8zev79GGlh-iUWDzR7bA2B1KrkXc/s1600/tomato-capresse.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewUzueiyKRSUM687EHTfOhP9wgahvtI4t0t3-0CbJJ52cWVupWvAOB9OkMg8lqwq021TcyKapPxEveLAfA63LUDBAhFGfuhIKj_xyQFDmhpqFkmg8zev79GGlh-iUWDzR7bA2B1KrkXc/s1600/tomato-capresse.png" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">A supper easy summer salad to serve that always Wows a crowd.<span style="mso-spacerun: yes;"> </span>Serve as side dish or main with really good crusty bread to sop up the extra vinegar and oil.<span style="mso-spacerun: yes;"> </span></span></div><a name='more'></a><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sFu-T57QLYXHr4qpVG-mGogga5T7W3UIS666X-JwuJ-nXMkkhzagoaLWKXeRrm6IPnC5iLjNYXpmxjc9TcDw7cBKSbMeMwDuG8ARsb91Vlzoz9ll0UZJeohHhoOJU2RAXltaB8pE0p8/s1600/tomato-capresse2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sFu-T57QLYXHr4qpVG-mGogga5T7W3UIS666X-JwuJ-nXMkkhzagoaLWKXeRrm6IPnC5iLjNYXpmxjc9TcDw7cBKSbMeMwDuG8ARsb91Vlzoz9ll0UZJeohHhoOJU2RAXltaB8pE0p8/s320/tomato-capresse2.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/caprese-salad--tomato-mozzarella-and-basil-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a><span style="color: grey; mso-themecolor: background1; mso-themeshade: 128;"></span></span></div><div class="separator" style="clear: both; text-align: left;"></div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Caprese Salad Recipe </span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>4<span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>5 min<span style="mso-spacerun: yes;"> </span>Cook Time: 0 <span style="mso-spacerun: yes;"> </span>min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">4 whole Ripe Tomatoes, Sliced Thick</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ pound, Fresh Mozzarella Cheese, Sliced Thick</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Fresh Basil Leaves</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Couple Cloves of thin sliced Garlic</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Olive Oil and <span style="mso-spacerun: yes;"> </span>Balsamic Vinegar, For Drizzling</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Kosher Salt And Freshly Ground Black Pepper</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil and <span style="mso-spacerun: yes;"> </span>balsamic vinegar over the top of the salad, getting a little bit on each slice. End with a sprinkling of kosher salt and black pepper and scatter garlic slices around in the puddles of olive oil</span></div></td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-72307750175304423142011-08-16T18:40:00.005-04:002011-08-16T18:40:01.037-04:00Cauliflower and Arugula Salad Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kmtfkNrEjpLxP4olhek0NSBwi64H3EJ8HdC91xQdGZjRbLioNgh2lEm3m3ruFcGIw0B0bKFW9daPG1Zgc-mvwW9xGDok4BxhfrZ589_I_SjIb05TKf2b1DSpdJny7noUwGwSMMyfDQ0/s1600/cauliflower-arugula-salad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kmtfkNrEjpLxP4olhek0NSBwi64H3EJ8HdC91xQdGZjRbLioNgh2lEm3m3ruFcGIw0B0bKFW9daPG1Zgc-mvwW9xGDok4BxhfrZ589_I_SjIb05TKf2b1DSpdJny7noUwGwSMMyfDQ0/s1600/cauliflower-arugula-salad.png" /></a></div><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">I saw this salad on the Cooking Chanel not that long ago and filed it away for a day when the fresh arugula looked terrific at the farmers market.<span style="mso-spacerun: yes;"> </span>It was Yummy.</span><br />
<span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"></span><br />
<a name='more'></a><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">A simple salad made even easier with thawed frozen cauliflower florets and chopped deli prosciutto (from the ends I usually have from the deli). <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">My only word of warning is to wash the arugula in at least 3 changes of water in bowl with agitation to allow all the sand to fall to bottom before spinning dry in your salad spinner.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKXeZYQL2IEL1WopIZthnvrbx_tnrHYoCGDR0fIh55gu5QftCiYBcI5mKlTeFDlPCiga0r4Ap_dW8av_ZKOIrtaKqZ51qfTZqSDnf9XqDeVIfG6-XPCwQCv_OyPWE8MY1GzUprP_Ko5M/s1600/washed-arugula.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKXeZYQL2IEL1WopIZthnvrbx_tnrHYoCGDR0fIh55gu5QftCiYBcI5mKlTeFDlPCiga0r4Ap_dW8av_ZKOIrtaKqZ51qfTZqSDnf9XqDeVIfG6-XPCwQCv_OyPWE8MY1GzUprP_Ko5M/s320/washed-arugula.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjx6tx0QxXami4lyy_XG6-XqyNOqpOEeSZmEr432q7e00hQoyTiE4otQ3S711b68GVkXgIhEfvP_V1A8Gb9DyoX-i2KgO-jSACbvd0kZ8y6SiT7JhzGlHEBa9s9qz1GSCwKOF98Ea3iM/s1600/sauteed-cauliflower-pine-nu.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjx6tx0QxXami4lyy_XG6-XqyNOqpOEeSZmEr432q7e00hQoyTiE4otQ3S711b68GVkXgIhEfvP_V1A8Gb9DyoX-i2KgO-jSACbvd0kZ8y6SiT7JhzGlHEBa9s9qz1GSCwKOF98Ea3iM/s320/sauteed-cauliflower-pine-nu.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rkn29caQT5sAEvBz8VijENMYMnqS-Qvk8JCCpjxI0m1_I7nbhwgzYMbR9dE7z3X_8TPVaCuUZls00RX9Jm7LEIazIVJC4P5DclfB4nhiw8F56DXXIE13mkO87jH_HquxNOSLPb4NR4c/s1600/aug-2-033.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rkn29caQT5sAEvBz8VijENMYMnqS-Qvk8JCCpjxI0m1_I7nbhwgzYMbR9dE7z3X_8TPVaCuUZls00RX9Jm7LEIazIVJC4P5DclfB4nhiw8F56DXXIE13mkO87jH_HquxNOSLPb4NR4c/s320/aug-2-033.png" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/cauliflower-and-arugula-salad-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a><span style="color: grey; mso-themecolor: background1; mso-themeshade: 128;"></span></span></div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Cauliflower and Arugula Salad Recipe </span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>4<span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>5 min<span style="mso-spacerun: yes;"> </span>Cook Time: 5 <span style="mso-spacerun: yes;"> </span>min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/8 cup Prosciutto, cut into small pieces</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 cauliflower, trimmed, cut into small pieces and blanched-<span style="mso-spacerun: yes;"> </span>I used frozen 12 ounce bag</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/4 cup butter</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 teaspoon honey</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons good quality red wine vinegar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">4 cups arugula-<span style="mso-spacerun: yes;"> </span>one bunch</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 shallot, thinly sliced</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons olive oil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Salt and freshly ground black pepper</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/4 cup pine nuts</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">In a skillet on medium-high heat, saute the Prosciutto for a few minutes, stirring often, until brown and crispy. Drain the Prosciutto<span style="mso-spacerun: yes;"> </span>on paper towel and set aside.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Remove the excess Prosciutto fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts</span></div></td></tr>
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Close adaptation of Recipe courtesy Chuck Hughes</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><a href="http://www.cookingchanneltv.com/recipes/chuck-hughes/cauliflower-and-arugula-salad-recipe/index.html"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">http://www.cookingchanneltv.com/recipes/chuck-hughes/cauliflower-and-arugula-salad-recipe/index.html</span></a><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"> </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-89584446384769467432011-08-02T18:56:00.003-04:002011-08-02T18:56:00.439-04:00Little Neck Steamers and Linguine Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe61eurJlwNBx_KG-LdaWjofYhXTWaoO_bzCisqW4O_qo54D89LeQu7FcZmv2cw_e3dGLxk8qfTb2aibUlWGfiRrBfNOR3WgG8L822MsqKpXxGNzwEOl_jws6fQf3s6S8wONOeRCVvQBA/s1600/little-neck-steamers18.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe61eurJlwNBx_KG-LdaWjofYhXTWaoO_bzCisqW4O_qo54D89LeQu7FcZmv2cw_e3dGLxk8qfTb2aibUlWGfiRrBfNOR3WgG8L822MsqKpXxGNzwEOl_jws6fQf3s6S8wONOeRCVvQBA/s1600/little-neck-steamers18.png" t$="true" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">A summertime Shore classic dinner, this recipe makes a easy meal for a relaxing evening at a shore house. Sit back and enjoy the sunset.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"></span></div><a name='more'></a><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2s2CtS8QbjMF71Aqzak4sy0iRr31WzIlNUJETTmiEzN5qXAGYW4rFMXY-5C43ZKoOJU8AbLdGVO_q6fCs6Zbs_vebqdFbPC562sZwcivcyCToEas-fyZ7tGMTIzAKB1rN3sODoc2Dons/s1600/little-neck-steamers17.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2s2CtS8QbjMF71Aqzak4sy0iRr31WzIlNUJETTmiEzN5qXAGYW4rFMXY-5C43ZKoOJU8AbLdGVO_q6fCs6Zbs_vebqdFbPC562sZwcivcyCToEas-fyZ7tGMTIzAKB1rN3sODoc2Dons/s1600/little-neck-steamers17.png" t$="true" /></a></div><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/little-neck-steamers-and-linguine-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a><span style="color: grey; mso-themecolor: background1; mso-themeshade: 128;"></span></span></div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Little Neck Steamers and Linguine Recipe </span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>2 <span style="mso-spacerun: yes;"> </span>with extra pasta<span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>15 min<span style="mso-spacerun: yes;"> </span>Cook Time: 15 <span style="mso-spacerun: yes;"> </span>min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Little Neck Steamers</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 dozen Little Neck clams</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons butter</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 cup white wine</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 onion chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">3 tablespoons basil pesto </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 1/2 tablespoons fresh parsley, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">7 cloves garlic</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 lemon, juice and zest </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ cup Chicken stock or clam broth</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Linguine </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 pound Linguine</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons Olive Oil </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ cup parmesan cheese</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ lemon, zest and juice</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ lb fresh baby spinach (optional)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">3-4 tablespoons Chopped fresh Italian parsley</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Crushed red pepper flakes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Place clams in large pot of water to soak for ½ hour to clean out sand.<span style="mso-spacerun: yes;"> </span>Drain clams.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Melt butter in pan, sauté onion until tender. Add garlic, chopped parsley, lemon zest and juice, wine, chicken stock and simmer. Add clams, cover and steam for until all or most of clams have opened (about 8-10 minutes).<span style="mso-spacerun: yes;"> </span>Discard any unopened clams.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Serve clams alone, over pasta or with a good artisan bread for dipping.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Linguine </span></i></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Cook pound of pasta according to package directions, drain (reserving 1 cup of cooking water), toss with 2 tablespoons olive oil and 2-4 big fistfuls of baby spinach.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Add the zest and juice of ½ lemon, ½ cup grated parmesan cheese.<span style="mso-spacerun: yes;"> </span>Stir and add enough pasta water to loosen and coat pasta.<span style="mso-spacerun: yes;"> </span>(Sauce will come with the clams!)<span style="mso-spacerun: yes;"> </span>Season with salt and pepper and Serve alongside clams with crushed red pepper flakes.<span style="mso-spacerun: yes;"> </span>Add Chopped fresh Italian Parsley if available.<span style="mso-spacerun: yes;"> </span></span></div></td></tr>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-33920881191887805832011-07-26T19:31:00.004-04:002011-07-26T19:31:00.424-04:00Miso Soup Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6l7Hh5IgDmcd2DBOiImF2o8T6Zd4fd2z9fVqCgftSwDKtKjfOjSrkG7MvPSIjbXNJGe8n3UVccAWPAf0ZB7wLgUU-cxD8LX0t96UPf1ODbUXb8I2uk2BHnfkfSXDHbVrl9ov3tOr1SCY/s1600/april-9th-100-web.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6l7Hh5IgDmcd2DBOiImF2o8T6Zd4fd2z9fVqCgftSwDKtKjfOjSrkG7MvPSIjbXNJGe8n3UVccAWPAf0ZB7wLgUU-cxD8LX0t96UPf1ODbUXb8I2uk2BHnfkfSXDHbVrl9ov3tOr1SCY/s1600/april-9th-100-web.png" t$="true" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">This is my current Miso Soup Recipe that I have been requested to post.<span style="mso-spacerun: yes;"> I didn't have any photos, but I thought my apple blossom photo fit the mood. </span></span> </div><a name='more'></a><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">This recipe is quick and easy and makes a great starter along with the Ginger miso salad for cedar grilled salmon or sushi rolls.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">It is also a nice light meal on its own.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/miso-soup-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a><span style="color: grey; mso-themecolor: background1; mso-themeshade: 128;"></span></span></div><br />
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<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Miso Soup Recipe </span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>4<span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>5 min<span style="mso-spacerun: yes;"> </span>Cook Time: 5 <span style="mso-spacerun: yes;"> </span>min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">5 cups water</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 ¼ teaspoons instant dashi granules</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/3 cup miso paste</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 tablespoon dried seaweed (for miso soup), soaked in water, drained</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 cup cubed tofu</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons chopped green onion</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Bring water to a boil. Add the instant dashi and stir to dissolve. Turn the heat to medium-low and add the tofu. add the seaweed to the pot. Simmer for 2 minutes.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Pur the miso paste into a bowl. Ladle about 1/2 cup of the hot soup into a bowl and mix miso paste so that it becomes a smooth mixture.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Turn the heat off, add the miso paste to the pot and stir well. Top with green onions and serve immediately.</span></div></td></tr>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-5977273029984064772011-07-19T19:42:00.001-04:002011-07-19T19:42:00.759-04:00Cold Soba Salad Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWDaRodIQHq2uiv74vsuVqUyHYQQQj1S5CGcpi8UjllHKmgfMDOZbg_ClrKMM_ajJMuxXtI3sVzwJcTtHmJ38oIG6YzeMRIxtG2g6Tj9qgAZiHXyhNCS9fyyoBtpbgPYwnp1aVWwXhZs/s1600/Cold-Soba-Salad-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWDaRodIQHq2uiv74vsuVqUyHYQQQj1S5CGcpi8UjllHKmgfMDOZbg_ClrKMM_ajJMuxXtI3sVzwJcTtHmJ38oIG6YzeMRIxtG2g6Tj9qgAZiHXyhNCS9fyyoBtpbgPYwnp1aVWwXhZs/s1600/Cold-Soba-Salad-1.png" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">Great, easy lunch for a hot day.<span style="mso-spacerun: yes;"> </span></span></div><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><a name='more'></a><div class="MsoNormal" style="margin: 0in 0in 10pt;">Add some grilled tofu or chicken to bulk up to main dinner course.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmwPnS3Nrxq4TKuX5nLdroHPWchlkf5DKtRv9iinxcqfJlnzenk1ovmX5WZOyZPOw2F1KUhWkzLVs847HseaZSJXZOdrLtU69QPuvwFix_5s74kueY06UpzpktHBHAI5p3lgv1Q5hBOM/s1600/Cold-Soba-Salad-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmwPnS3Nrxq4TKuX5nLdroHPWchlkf5DKtRv9iinxcqfJlnzenk1ovmX5WZOyZPOw2F1KUhWkzLVs847HseaZSJXZOdrLtU69QPuvwFix_5s74kueY06UpzpktHBHAI5p3lgv1Q5hBOM/s1600/Cold-Soba-Salad-2.png" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/cold-soba-salad-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a></span></div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Cold Soba Salad Recipe </span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>4<span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>5 min<span style="mso-spacerun: yes;"> </span>Cook Time: 3 min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 pound fresh soba </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">¼ cup ponzu</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">¼ cup soy sauce</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">¼ cup lime juice<span style="mso-spacerun: yes;"> </span>-<span style="mso-spacerun: yes;"> </span>~ Juice of 2 limes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ teaspoon honey</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 red bell pepper, stemmed, seeded, diced </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">4 scallions, <span style="mso-spacerun: yes;"> </span>thinly sliced </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 teaspoon sesame seeds, black or toasted </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">togarashi <span style="mso-spacerun: yes;"> </span>seasoning for garnish</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Bring water to a boil in a large pot. Add the noodles, stir well, and cook until al dente, about 1 ½ minutes. Drain in a colander, and then rinse under cold water. Drain.<span style="mso-spacerun: yes;"> </span>( If using dried soba noodles/ cook as per package directions)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Whisk together the ponzu, soy sauce, lime juice, and honey in a medium-sized bowl. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Combine the noodles, sauce, diced bell peppers, and scallions in a large bowl. Sprinkle with sesame seeds and some togarashi (optional).</span></div></td></tr>
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Inspired by </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="http://www.theperfectpantry.com/2010/10/soba-buckwheat-noodles-recipe-cold-soba-salad-with-peppers-and-ponzu-dressing.html"><span style="color: purple;">The Perfect Pantry</span></a></span></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-88426818244984242412011-07-12T15:54:00.005-04:002011-07-12T15:54:00.135-04:00Baby Spinach and Raspberry Salad Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU23nylfK9tBVVpLnhtcTa75jfaOchEMZm_GE2nRMTi2X_W2_l70kB5wIU1wmNpwMQvFnkXsXAAPx49I12_xUjxkvapbioCcyY5xa5ASaaTSA8RYomf1V0XcLjI8s0d7i4McPweDltQPI/s1600/Raspberry-Spinach-Salad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU23nylfK9tBVVpLnhtcTa75jfaOchEMZm_GE2nRMTi2X_W2_l70kB5wIU1wmNpwMQvFnkXsXAAPx49I12_xUjxkvapbioCcyY5xa5ASaaTSA8RYomf1V0XcLjI8s0d7i4McPweDltQPI/s1600/Raspberry-Spinach-Salad.png" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">I stumbled across a great price for raspberries during the local season and stocked up since I gave up on my bushes ( Darn Birds !)</span><br />
<a name='more'></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">This salad is one of the many ways the berries were served this season.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3r0tsmnTcGEdEn45hQWwEp6vgtSu6tvaJ9DPpus4h8TQHm8G6whOG-EXwEKPUpNZqOi7P_3x40kPUozT7i12LJt9ZHWTM14WoNCW_sKliZBOIUfhm1uj7y6kz6hGgGRQPH6CMsAHTvY/s1600/Raspberry-Spinach-Salad-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3r0tsmnTcGEdEn45hQWwEp6vgtSu6tvaJ9DPpus4h8TQHm8G6whOG-EXwEKPUpNZqOi7P_3x40kPUozT7i12LJt9ZHWTM14WoNCW_sKliZBOIUfhm1uj7y6kz6hGgGRQPH6CMsAHTvY/s320/Raspberry-Spinach-Salad-3.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSSiZbQy9Sw5II48pnkg1T1RWORcceYhAkpK4WkmKOI3e8HpKPYlDxtMJO8Q-dgG6OhoDxJfZyweAaKn5zwBmTjiDV8ZIwMAE-9U7kBdYHRQWTg_mYAV6s8rdDhOOnCDDSu_7q08V2x0/s1600/Raspberry-Spinach-Salad-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSSiZbQy9Sw5II48pnkg1T1RWORcceYhAkpK4WkmKOI3e8HpKPYlDxtMJO8Q-dgG6OhoDxJfZyweAaKn5zwBmTjiDV8ZIwMAE-9U7kBdYHRQWTg_mYAV6s8rdDhOOnCDDSu_7q08V2x0/s320/Raspberry-Spinach-Salad-2.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprHFPBgt9sWAUDWA8gHIt_rcMJnpuHKjDqhE-2GsCwju7CBjgABtY9Aqkf43nIJ4IgzeI3gY63ZCRNlEdTfhRu_qKlHlP8j4s5ANVIpBr5ChMGjT3FseH2bwwkPi0MrIpZM2XhAm-SKU/s1600/Raspberry-Spinach-Salad-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprHFPBgt9sWAUDWA8gHIt_rcMJnpuHKjDqhE-2GsCwju7CBjgABtY9Aqkf43nIJ4IgzeI3gY63ZCRNlEdTfhRu_qKlHlP8j4s5ANVIpBr5ChMGjT3FseH2bwwkPi0MrIpZM2XhAm-SKU/s320/Raspberry-Spinach-Salad-1.png" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/baby-spinach-and-raspberry-salad-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a> </span></div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Baby Spinach and Raspberry Salad Recipe </span></i><span style="font-family: "Arial", "sans-serif"; font-size: 14pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>4<span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>5min<span style="mso-spacerun: yes;"> </span>Cook Time: 4 min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/4 cup sunflower seeds</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/4 cup white balsamic vinegar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 tsp honey</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 tbsp each chopped fresh parsley, tarragon, chives and basil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 clove garlic, minced</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 small shallot, minced</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/4 cup canola oil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">8 cups baby spinach</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 cup fresh raspberries</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 oranges, peeled, membranes removed, segmented</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 red bell pepper, cored, seeded and cut into 2-inch strips</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 medium carrot, peeled and coarsely grated</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Season with salt and pepper and set aside. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve.</span></div></td></tr>
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: x-small; line-height: 115%;">Adapted from</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 8pt; line-height: 115%; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;"><a href="http://www.epicurious.com/recipes/food/views/Baby-Spinach-and-Raspberry-Salad-232429#ixzz1QhFHJHF7">http://www.epicurious.com/recipes/food/views/Baby-Spinach-and-Raspberry-Salad-232429#ixzz1QhFHJHF7</a> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-2527383596760168872011-07-09T15:29:00.002-04:002011-07-09T15:29:00.358-04:00Maple Ginger Cedar Plank Grilled Salmon Recipe<div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkDlKfl378dFDiZZL2RP_wJfvwU5lmLWTulwzD_8aTtJVHVTFQNbXu3nEuqlyIjqqq3KywvSZRyZ9uq1I85qDaQNfTm1jB37QKwEdCe4I9opJh0kc08qwWfo0TFksYa1LRvXGnY-xKKo/s1600/maple-ginger-cedar-plank-15.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkDlKfl378dFDiZZL2RP_wJfvwU5lmLWTulwzD_8aTtJVHVTFQNbXu3nEuqlyIjqqq3KywvSZRyZ9uq1I85qDaQNfTm1jB37QKwEdCe4I9opJh0kc08qwWfo0TFksYa1LRvXGnY-xKKo/s1600/maple-ginger-cedar-plank-15.png" /></a></div><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">Lovely.<span style="mso-spacerun: yes;"> </span>Just lovely. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><a name='more'></a>Lemon high notes, maple and cedar undertones with sweet fresh salmon.<span style="mso-spacerun: yes;"> </span>A new household favorite!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">The key to this dish is high quality FRESH Salmon and REAL maple syrup. (You know -the stuff that comes from a maple tree that you keep in your refrigerator . . . )</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAljyScIEq4XxDCpdWQ1hnw5ixPV1sQ-VECXd6Tpj2S-T0eQrUq6UO4ywK-NynJSTm1zuMCehU1puikcmmpSq4Y-oCe9kCs3OJaIc6a7uHyCSzxi3r0wNDR4UvPAYCbBElFe9TOaIrsI/s1600/maple-ginger-cedar-plank-10.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAljyScIEq4XxDCpdWQ1hnw5ixPV1sQ-VECXd6Tpj2S-T0eQrUq6UO4ywK-NynJSTm1zuMCehU1puikcmmpSq4Y-oCe9kCs3OJaIc6a7uHyCSzxi3r0wNDR4UvPAYCbBElFe9TOaIrsI/s320/maple-ginger-cedar-plank-10.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAYPNWI0kBGgSP1yDblsG5gC4USqh7XLoiWYjdrHmkFWzOLEmtOUvoNrlS8JmKsPiGCOdY623l0JADMEFIru8t2_w4NvdMsZ3rBZkvcISaupnEzVBMkypGe-QdwnO5qjTsAWVfpbKzDY/s1600/maple-ginger-cedar-plank-11.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAYPNWI0kBGgSP1yDblsG5gC4USqh7XLoiWYjdrHmkFWzOLEmtOUvoNrlS8JmKsPiGCOdY623l0JADMEFIru8t2_w4NvdMsZ3rBZkvcISaupnEzVBMkypGe-QdwnO5qjTsAWVfpbKzDY/s320/maple-ginger-cedar-plank-11.png" width="320" /></a></div><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/maple-ginger-cedar-plank-grilled-salmon-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a></span></div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Maple Ginger Cedar Plank Grilled Salmon Recipe </span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> </span>6<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Prep Time: <span style="mso-spacerun: yes;"> </span>20 minutes<span style="mso-spacerun: yes;"> </span>Cook Time: 20 minutes</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Marinade</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/4 cup pure maple syrup</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 ½ inch nub fresh gingerroot, finely grated & peeled </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ lemon, zested and juiced</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">¼ cup<span style="mso-spacerun: yes;"> </span>soy sauce</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2-3 cloves garlic,<span style="mso-spacerun: yes;"> </span>minced garlic</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">an untreated cedar plank, soaked in water for at least one hour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 pound center-cut salmon fillet with skin</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">½ lemon thinly sliced</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Combine marinade ingredients and marinate the salmon for 20+ minutes while you heat the grill to high temperature. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Arrange lemon slices on plank.<span style="mso-spacerun: yes;"> </span>Place Salmon skin side down on top of lemon slices. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Lower some of the burners to low or move charcoal to one side of grill.<span style="mso-spacerun: yes;"> </span>Place cedar plank with salmon away from flames/charcoal and close top.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Grill until just cooked through, about 20 minutes or so for medium rare salmon.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">While salmon is grilling, place marinade in sauce pan or microwave safe bowl and bring to boil and reduce by half.<span style="mso-spacerun: yes;"> </span>It is <b style="mso-bidi-font-weight: normal;">IMPORTANT</b> that you bring to boil for reduction since the marinade was in contact with raw fish.<span style="mso-spacerun: yes;"> </span>Marinade should be thick.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">When salmon is cooked cut into individual portions and serve with some thickened marinade and rice.<span style="mso-spacerun: yes;"> </span>Great with a side salad or grilled napa or asparagus.</span></div></td></tr>
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">You might also like:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://www.epicurious.com/recipes/food/views/Cedar-Planked-Salmon-with-Maple-Glaze-and-Mustard-Mashed-Potatoes-14473#ixzz1KJ7eImPc"><span style="color: #003399;"><span style="font-family: Calibri;">http://www.epicurious.com/recipes/food/views/Cedar-Planked-Salmon-with-Maple-Glaze-and-Mustard-Mashed-Potatoes-14473#ixzz1KJ7eImPc</span></span></a><span style="color: black;"><br />
</span><a href="http://www.epicurious.com/recipes/food/views/Cedar-Planked-Salmon-with-Maple-Glaze-and-Mustard-Mashed-Potatoes-14473#ixzz1KJ8ISBGK"><span style="color: #003399;"><span style="font-family: Calibri;">http://www.epicurious.com/recipes/food/views/Cedar-Planked-Salmon-with-Maple-Glaze-and-Mustard-Mashed-Potatoes-14473#ixzz1KJ8ISBGK</span></span></a><span style="color: black;"></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://www.closetcooking.com/2009/03/maple-salmon.html"><span style="font-family: Calibri;">http://www.closetcooking.com/2009/03/maple-salmon.html</span></a><span style="color: black;"><span style="font-family: Calibri;"> </span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-74744430122933944382011-07-06T19:40:00.003-04:002011-07-06T19:40:00.313-04:00Chocolate Sorbet Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlFG_0nPecRpDYTu0ODN95utqge-0BW43LToUOxZ0XpQE6CYOX8APFF6Mrx1pGnh6B6PWB2a6wCAwhLCYcpSAk7T2XAlv0Zr7yRCwUfiZfPHokPh0wLwLjGXXAimqp8PyxfVHivNU2Uk/s1600/chocolate-sorbet-016.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlFG_0nPecRpDYTu0ODN95utqge-0BW43LToUOxZ0XpQE6CYOX8APFF6Mrx1pGnh6B6PWB2a6wCAwhLCYcpSAk7T2XAlv0Zr7yRCwUfiZfPHokPh0wLwLjGXXAimqp8PyxfVHivNU2Uk/s1600/chocolate-sorbet-016.png" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">New Jersey’s July heat and humidity coupled with Chocolate fanatic cravings has finally met its match.<span style="mso-spacerun: yes;"> </span></span></div><a name='more'></a><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">I was “jonesing” for chocolate on a hot summer afternoon, but I didn’t have cream in the pantry and then I stumbled on this Chocolate Sorbet recipe in <a href="http://www.davidlebovitz.com/" target="_blank"><span style="color: grey; mso-themecolor: background1; mso-themeshade: 128; text-decoration: none; text-underline: none;">David Lebovitz</span></a>’s</span><b><span style="color: #333333; font-family: "Arial", "sans-serif"; font-size: 9pt; line-height: 115%;"> </span></b><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><span><a href="http://www.amazon.com/Perfect-Scoop-Sorbets-Granitas-Accompaniments/dp/158008219X?ie=UTF8&tag=nancsnote-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Perfect Scoop</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nancsnote-20&l=btl&camp=213689&creative=392969&o=1&a=158008219X" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>.<span style="mso-spacerun: yes;"> </span>I replaced a small portion of the water with strong coffee because I believe that coffee and a pinch of salt really intensify the chocolate experience. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">This is a supper easy frozen treat that you should try soon.<span style="mso-spacerun: yes;"> </span>Rich dark and decadent with the added plus of a creamy undertone from the melted chocolate, this sorbet should not be missed.<span style="mso-spacerun: yes;"> </span>Run into your kitchen now and whip it up!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">I bet you don’t even need an Ice cream maker.<span style="mso-spacerun: yes;"> </span>I would try freezing in a shallow pan and scrapping with a fork granita style.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKFBYWfkamQa-lxHKzyoucBIqiN0ka_qVJKZta-GAl_UFdTAeIgpwesi4j4KZ8-MD89wdKfNfT9BmNw-5I-Atq_5HBQ68DUwcDMdb1P4iFMaM0nn1nhrRlrPusrqw3ogWKpWohsMRbsY/s1600/chocolate-sorbet-003-a.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKFBYWfkamQa-lxHKzyoucBIqiN0ka_qVJKZta-GAl_UFdTAeIgpwesi4j4KZ8-MD89wdKfNfT9BmNw-5I-Atq_5HBQ68DUwcDMdb1P4iFMaM0nn1nhrRlrPusrqw3ogWKpWohsMRbsY/s320/chocolate-sorbet-003-a.png" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9SPnRppWyEzQKXEK9fiMpYhv4hhoVR47KoX-XhZl23NR2gDt7jDSgIxNyMUsrMsX_VYk4lRUddF-0vxGVlplTYL2Ay3CBwXc4RsARD3e8vKXvr0BsFl4kyMZ_0BPPspzcpGsmkZMFtA/s1600/chocolate-sorbet-010.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9SPnRppWyEzQKXEK9fiMpYhv4hhoVR47KoX-XhZl23NR2gDt7jDSgIxNyMUsrMsX_VYk4lRUddF-0vxGVlplTYL2Ay3CBwXc4RsARD3e8vKXvr0BsFl4kyMZ_0BPPspzcpGsmkZMFtA/s320/chocolate-sorbet-010.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFXywuxTRYxkqiv9FkPSulJu-AGk5EbDRuzBSKVDIkouRt7gRTWTIWIABhkYroV1fh5v-Yb6r4oWPtPdRFHHfJ1-W93HkuhXfoK17amJKuiIitdz5JH0mezvw8ClaWZv-e0TgWocKncU/s1600/chocolate-sorbet-012.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFXywuxTRYxkqiv9FkPSulJu-AGk5EbDRuzBSKVDIkouRt7gRTWTIWIABhkYroV1fh5v-Yb6r4oWPtPdRFHHfJ1-W93HkuhXfoK17amJKuiIitdz5JH0mezvw8ClaWZv-e0TgWocKncU/s320/chocolate-sorbet-012.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSX7GCUuoKuDtEAZXWP2l28aAZwumvpIsIpksTR6Yr_4-MvCPUC6nESBV2X_3qpfFe4p7IrxKaZqv1uH3qzpcsk39VOFp3E6FChldVCfs9N7FoMJKI6ISXMhmkF1Pwc_DnO_A4YYuCO04/s1600/chocolate-sorbet-014.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSX7GCUuoKuDtEAZXWP2l28aAZwumvpIsIpksTR6Yr_4-MvCPUC6nESBV2X_3qpfFe4p7IrxKaZqv1uH3qzpcsk39VOFp3E6FChldVCfs9N7FoMJKI6ISXMhmkF1Pwc_DnO_A4YYuCO04/s320/chocolate-sorbet-014.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxko4Hmov1UO31PZETAb10SKNRZ1ZWOCMDgsQFWoSETBZpuzxFA1qf57S3w1kvPNQkdiYWyw3BzRJNYuTRwOf9PReKRA089fKBuAAesiDZgTH-0LqS2SzEeo8FcKw8fsHpPSSZJiIwmY/s1600/chocolate-sorbet-020.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxko4Hmov1UO31PZETAb10SKNRZ1ZWOCMDgsQFWoSETBZpuzxFA1qf57S3w1kvPNQkdiYWyw3BzRJNYuTRwOf9PReKRA089fKBuAAesiDZgTH-0LqS2SzEeo8FcKw8fsHpPSSZJiIwmY/s320/chocolate-sorbet-020.png" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/chocolate-sorbet-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="color: purple;">Print This Recipe</span></a></span></div><br />
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<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Chocolate Sorbet <span style="mso-spacerun: yes;"> </span>Recipe </span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;"></span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves : 1 quart<span style="mso-spacerun: yes;"> </span>8 servings<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Prep Time: <span style="mso-spacerun: yes;"> </span>10 minutes<span style="mso-spacerun: yes;"> </span>Cook Time: 30 minutes plus</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 cups water</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">¼ cup strong black coffee</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 cup sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">3/4 cup unsweetened cocoa powder, ( I used Ghirardelli Chocolate brand)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Pinch of salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">6 ounces <span style="mso-spacerun: yes;"> </span>dark chocolate, finely chopped ( I used Trader Joes dark chocolate0</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/2 teaspoon vanilla extract</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">In a large saucepan whisk together 1 1/4 cups of the water and ¼ cup coffee with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45- 60 seconds.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Remove from the heat and stir in the chocolate until it’s melted, then add in the vanilla extract and the remaining 3/4 cup water. Transfer the mixture to a blender and blend for 15 seconds. <span style="mso-spacerun: yes;"> </span>Chill the mixture thoroughly, and then freeze it in your ice cream maker according to the manufacturer’s instructions. <span style="mso-spacerun: yes;"> </span>I used the Cuisanart machine and churned for ½ hour and then frozen in freezer to harden for 4 hours.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div></td></tr>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-38740087168195023942011-06-28T19:00:00.010-04:002011-06-28T19:00:03.221-04:00Ginger Miso Dressing Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgNOVDg2CudUqlBa3OuPNJEHGjUvGvWhoYaU1zVrfbGrTB8eHlxkEVQNRlSC-ouESYdHwx8PljgTHSGOYCjB4RawNXZITREqDqnZUOJsvxhNh-C8jroGnthToGObZMfLSVzV20vu1vn0/s1600/ginger-miso-dressing.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgNOVDg2CudUqlBa3OuPNJEHGjUvGvWhoYaU1zVrfbGrTB8eHlxkEVQNRlSC-ouESYdHwx8PljgTHSGOYCjB4RawNXZITREqDqnZUOJsvxhNh-C8jroGnthToGObZMfLSVzV20vu1vn0/s1600/ginger-miso-dressing.png" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">An American Japanese restaurant style salad dressing that is great served over some crispy lettuce with a few tomatoes and cucumber slices.<span style="mso-spacerun: yes;"> </span></span></div><a name='more'></a><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nVniiDrR5yhb8tpQtADYIICCsw2_5pJu-gnTVR8djGOEcF67Ec_JR1uXQZXXXcnVtRwQN3xGRhslDEMt2awTt-_UhKJtuNqD7wMdqAkVG725-82dqjmRGkPnNRs8gbaB7AW_GFTFHr8/s1600/ginger-miso-dressing-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nVniiDrR5yhb8tpQtADYIICCsw2_5pJu-gnTVR8djGOEcF67Ec_JR1uXQZXXXcnVtRwQN3xGRhslDEMt2awTt-_UhKJtuNqD7wMdqAkVG725-82dqjmRGkPnNRs8gbaB7AW_GFTFHr8/s1600/ginger-miso-dressing-1.png" /></a></div><br />
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<span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"><a href="https://sites.google.com/site/nancysnotebookprintablerecipes/ginger-miso-salad-dressing-recipe?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print This Recipe </a></span></div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 3pt solid; border-left: #ece9d8; border-right: #ece9d8; border-top: windowtext 3pt solid; mso-border-bottom-alt: wave windowtext 3.0pt; mso-border-top-alt: wave windowtext 3.0pt; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 6.65in;" valign="top" width="638"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;">Ginger Miso Dressing Recipe </span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt; mso-themecolor: background1; mso-themeshade: 128;"></span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 9pt; mso-bidi-font-size: 12.0pt;">Serves :<span style="mso-spacerun: yes;"> ~</span>11/2 cups <span style="mso-spacerun: yes;"> </span>Prep Time:<span style="mso-spacerun: yes;"> </span>5 min<span style="mso-spacerun: yes;"> </span>Cook Time:1 min</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">INGREDIENTS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/4 cup canola oil </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1/4 cup rice vinegar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">3 tablespoons mild or sweet miso</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 tablespoon dark sesame oil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 tablespoon sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 tablespoon honey</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 medium carrots, (8 baby carrots) roughly chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 ½ <span style="mso-spacerun: yes;"> </span>inch long piece fresh ginger, cut into thin coins</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">DIRECTIONS</span></i></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 6pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Put all ingredients except salt and pepper into a blender and pulse a few times to mince carrots. Then let machine run for ½ a minute or so, until mixture is smooth. Taste and add salt and pepper to taste.</span></div></td></tr>
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</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-43295957921114544982011-06-22T19:17:00.003-04:002011-06-22T19:17:00.626-04:00Huevos Rancheros Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0N4zFrqTzNy9TwmDsiwHSvYCv_ccQWvW9IMjq1xy7hxlp4ME9VIR4VtOwdoE4g6fgh8tfgKxrSfdu6ZpNDwK0Vv3LpIxS-yGK9aAZqz76r2SoqpI5Rq9GAkqVjhe59wclt_OxeEr4Hjw/s1600/Huevos-rancheros.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0N4zFrqTzNy9TwmDsiwHSvYCv_ccQWvW9IMjq1xy7hxlp4ME9VIR4VtOwdoE4g6fgh8tfgKxrSfdu6ZpNDwK0Vv3LpIxS-yGK9aAZqz76r2SoqpI5Rq9GAkqVjhe59wclt_OxeEr4Hjw/s1600/Huevos-rancheros.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">One egg + one jalapeno + one tomato + one ounce Jack cheese + one whole wheat flour tortilla = Brunch for one. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6843099430472991909.post-15741225702351184532011-06-19T12:00:00.000-04:002011-06-19T12:00:01.536-04:00Lunch for Two<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7qjE_Cup297DWrn2QwBwzcVUPl996Q4Bmbp5TwLiB037Pb60YrRwECDlFgV46hDdsvtKnNvCwsNzoutlLiHsbiKbY4cf7NzE0iHnFI1QYYoG9Z9-fYwYeuO0jstY5FMP0z3iO6gYjLA/s1600/lunch-for-2-a.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7qjE_Cup297DWrn2QwBwzcVUPl996Q4Bmbp5TwLiB037Pb60YrRwECDlFgV46hDdsvtKnNvCwsNzoutlLiHsbiKbY4cf7NzE0iHnFI1QYYoG9Z9-fYwYeuO0jstY5FMP0z3iO6gYjLA/s1600/lunch-for-2-a.png" t8="true" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;">Add in a loaf of fresh bread, a few crackers and a bottle of chilled white and you are set! </span><span style="color: grey; font-family: Wingdings; font-size: 12pt; line-height: 115%; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Wingdings; mso-themecolor: background1; mso-themeshade: 128;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="color: grey; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-themecolor: background1; mso-themeshade: 128;"> </span></div>Unknownnoreply@blogger.com0