tag:blogger.com,1999:blog-40106500821543811892024-03-25T01:37:51.995-07:00So, you think you can cook?A collection of my favorite recipes, mostly stolen from other people...Unknownnoreply@blogger.comBlogger232125tag:blogger.com,1999:blog-4010650082154381189.post-16563868980191881082024-03-25T01:17:00.000-07:002024-03-25T01:37:18.646-07:00Sourdough Pizza Crust<div>Ingredients : </div><div>900 g starter</div><div>1000 g flour</div><div>400 g water</div><div>1/2 c oil</div><div>1-2 Tbsp Salt</div><div><br /></div><div>Directions:</div><div>Mix all the ingredients together, set aside for 30 min.</div><div><br /></div><div>Knead/fold a couple times until smooth. Don't over-work it!</div><div><br /></div><div>Divide into portions (not required, but makes it easier later), refrigerate overnight.</div><div><br /></div><div>Remove from the fridge 2-3 hours before using.</div><div><br /></div><div>Stretch out, let set, stretch again until desired size is achieved.</div><div><br /></div><div>Pierce the center with a fork and bake on a hot sheet tray (or pizza stone) in an oven heated to the highest temperature for 5 min.</div><div><br /></div><div>Add desired toppings, bake 7-8 min or until golden brown and bubbly.</div><div><br /></div><div><br /></div><div>Topping Ideas :</div><div><br /></div><div>(mozz blend = mostly shredded mozzarella with some shredded medium or sharp yellow cheddar mixed in; the best melt with result from cheese freshly grated, NOT pre-shredded)</div><div><br /></div><div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Hawaiian</span></div><div><span style="white-space: normal;">Red sauce, mozz blend, Canadian bacon/ham, pineapple (mushrooms and bacon are good too)</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Combo/Supreme</span></div><div></div><div></div><div>Red sauce, mozz blend, pepperoni, ground Italian sausage, black olives, green/red bell pepper, red onion</div><div><br /></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>European</span></div><div><span style="white-space: normal;">Red sauce, mozz blend, fresh mozz, anchovies, red onion, Kalamata olives, marinated artichoke</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Green Goddess</span></div><div></div><div><span style="white-space: normal;">Pesto/Garlic butter, spinach, mozz blend, feta, chicken, marinated artichoke, green bell pepper, arugula (kalamata olives and mushrooms are good too)</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Margarita/Nepolitano</span></div><div><span style="white-space: normal;">Red sauce, mozz blend, fresh mozz, sliced tomatoes, basil</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>BBQ Chicken</span></div><div><span style="white-space: normal;">BBQ sauce, mozz blend, cooked chicken, red onion, cilantro (blue cheese and bacon are good too)</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>White Tuxedo</span></div><div><span style="white-space: normal;">White sauce, mozz blend, bacon, fresh garlic, oregano, arugula</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Ultimate cheese pizza</span></div><div><span style="white-space: normal;">Red sauce, mozz blend, feta, parm, shredded provolone</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Philly cheese steak</span></div><div><span style="white-space: normal;">Red sauce, mozz blend, thinly sliced steak, red onion, green bell pepper, mushroom, shredded provolone</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Nacho pizza</span></div><div><span style="white-space: normal;">Refried beans, cheddar, black olives, chopped tomato, crumbled tortilla chips, drizzle of sour cream and salsa, green onion, corn, cilantro, red onion</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Modena</span></div><div><span style="white-space: normal;">Garlic butter, mozz blend, mushrooms, goat cheese, spinach, arugula, reduced balsamic drizzle</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Milano</span></div><div><span style="white-space: normal;">Red sauce, mozz blend, prosciutto, burrata</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Hobbit</span></div><div><span style="white-space: normal;">Garlic butter/béchamel, mozz blend, thinly sliced golden potato, thinly sliced sweet onion, thyme, olive oil drizzle</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> </span>Mexican</span></div><div><span style="white-space: normal;">Red sauce, mozz blend, ground chorizo, red onion, corn, feta/queso fresco, cilantro</span></div><div><span style="white-space: normal;"><br /></span></div><div><span style="white-space: normal; white-space: pre;"> </span></div><div><span style="white-space: normal;"><span style="white-space: pre;"> <span> </span><span> </span></span>Pesto Perfection</span></div><div><span style="white-space: normal;">Pesto, spinach, mozz blend, feta, artichoke, bacon</span></div></div><div><br /></div>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-21583799392613899922022-11-06T11:47:00.000-08:002022-11-06T11:47:12.762-08:00Pinto Beans (Instant Pot)<p> 1 pound dried pinto beans, rinsed and picked over for debris</p><p>1 yellow onion, chopped</p><p>1 jalapeno, seeded and halved</p><p>1/2 pound bacon, chopped</p><p>3 cloves garlic crushed</p><p>2 small cans chopped green chiles</p><p>1 T cumin</p><p>1 T chili powder</p><p>1 t salt</p><p>1 t pepper</p><p>Set Instant Pot to saute. Cook bacon until fat is rendered. Remove bacon but leave fat. Saute onion and jalapeno in bacon fat until softened and translucent. Add in garlic, cumin and chili powder. Cook for 1 minute. Add 6 cups water, pinto beans reserved bacon and green chilis. Cook on high pressure for 60 min sealed. Release steam or vent naturally. Remove lid, add salt and pepper to taste. If you like the beans thicker you can continue cooking on saute (low or medium) with lid off until they reach your desired thickness. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-89255841919534407702022-10-28T13:24:00.001-07:002022-10-28T13:24:54.702-07:00ATK Blueberry Muffins with Lemon Sugar<p><span style="font-family: Verdana, Arial, Geneva, sans-serif; font-size: 1.4em; font-weight: 700; letter-spacing: 0.3px;">Ingredients</span></p><div><div class="wprm-recipe-ingredients-container" data-slot-rendered-dynamic="true" style="box-sizing: border-box; color: #333333; counter-reset: wprm-advanced-list-counter 0; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; letter-spacing: 0.3px; margin-bottom: 10px; overflow: visible !important;"><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><div class="wprm-recipe-group-name wprm-recipe-ingredient-group-name" style="box-sizing: border-box; font-weight: 700; margin-bottom: 3px; margin-top: 3px;">Lemon Sugar Topping</div><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; line-height: inherit; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">⅓</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">granulated sugar</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">finely grated zest from 1 lemon</span></li></ul></div><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><div class="wprm-recipe-group-name wprm-recipe-ingredient-group-name" style="box-sizing: border-box; font-weight: 700; margin-bottom: 3px; margin-top: 3px;">Blueberry Muffins</div><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; line-height: inherit; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">blueberries</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">about 10 ounces</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">+ 1 teaspoon granulated sugar</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">2 ½</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">all-purpose flour</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">2 ½</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">teaspoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">baking powder</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">kosher salt</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">eggs</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">room temperature</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">unsalted butter</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">melted and cooled slightly</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">¼</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">canola oil</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">buttermilk</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">room temperature</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">finely grated zest of 1 lemon</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">optional; use it if you like lemon</span></li><li class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1 ½</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">teaspoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">vanilla extract</span></li></ul></div></div><div class="wprm-recipe-instructions-container" data-recipe-ads-inserted="true" style="box-sizing: border-box; color: #333333; counter-reset: wprm-advanced-list-counter 0; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; letter-spacing: 0.3px; overflow: visible !important;"><div class="wprm-recipe-header wprm-color-header" style="box-sizing: border-box; color: black; font-size: 1.4em; font-weight: 700; margin-bottom: 1em; margin-top: 1em;">Instructions</div><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><div class="wprm-recipe-group-name wprm-recipe-instruction-group-name" style="box-sizing: border-box; font-weight: 700; margin-bottom: 3px; margin-top: 3px;">Lemon Sugar Topping</div><ol class="wprm-recipe-instructions" style="box-sizing: border-box; line-height: inherit; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;">Mix the sugar and zest together until the sugar is moistened.</div></li></ol></div><div class="wprm-recipe-instruction-group" data-slot-rendered-dynamic="true" style="box-sizing: border-box;"><div class="wprm-recipe-group-name wprm-recipe-instruction-group-name" style="box-sizing: border-box; font-weight: 700; margin-bottom: 3px; margin-top: 3px;">Blueberry Muffins</div><ol class="wprm-recipe-instructions" style="box-sizing: border-box; line-height: inherit; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; margin: 0px; padding: 0px;">Bring 1 cup berries and 1 teaspoon sugar to simmer in small saucepan. Cook, mashing and stirring berries frequently, until berries have broken down, mixture is thickened and reduced to ¼ cup, about 6 minutes. Cool to room temperature, 10 to 15 minutes.</p></div></li><li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;">Whisk dry ingredients in large bowl. Whisk 1 cup sugar and eggs in medium bowl until thick and homogeneous. Slowly whisk in the fat until combined. Whisk in buttermilk, lemon zest (if using) and vanilla until combined. Fold wet mixture and remaining berries into flour mixture until just moistened (lumpy is fine). If the batter seems loose, let it mellow for 5 minutes (and start on those dishes, sigh), and it will thicken up.</div></li><li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;">Divide among 12 greased muffin cups (batter should completely fill cups). Spoon 1 teaspoon cooked berries into center of each mound; gently swirl into batter using a toothpick and a figure-eight motion. Sprinkle lemon sugar over muffins.</div></li><li class="wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;">Bake at 425F until tops are golden and just firm, 17 to 19 minutes. Cool in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.</div></li></ol></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-35046069606372831992022-03-28T17:02:00.002-07:002022-03-28T17:02:31.376-07:00Smashed Potatoes<p>From RecipeTinEats</p><p><br />Ingredients:</p><p>1.5 lb small potatoes or 2 - 2.5 lb medium potatoes</p><p>1 tbsp salt (for boiling)</p><p>2 tbsp butter , melted</p><p>1 tbsp olive oil</p><p>3/4 tsp salt (for sprinkling)</p><p>1/4 tsp black pepper</p><p>Finely chopped parsley, optional garnish</p><p><br /></p><p>Directions:</p><p>Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.</p><p>Preheat oven to 400°F.</p><p>Drain the potatoes and let them dry in the colander for 5 minutes or so.</p><p>Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!</p><p>Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!</p><p>Drizzle with butter, then olive oil. Sprinkle with salt and pepper.</p><p>Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!</p><p>Serve hot, sprinkled with parsley if desired.</p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-31020341949921873962022-03-28T16:55:00.000-07:002022-03-28T16:55:51.933-07:00Medieval Armored Turnips<p><span style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px;">From The Imperfect Diet</span></p><p><span style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px;"><br /></span></p><p><span style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px;">Ingredients:</span></p><p><span style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px;">5 or 6 small turnips </span></p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">1 ½ cups (6 ounces) mozzarella or provolone</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">½ cup (4 ounces) Parmesan</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">4 tablespoon (1/2 stick) butter, melted, plus additional soft butter for the dish</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">2 teaspoons Poudre Douce (recipe to follow)</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;"> </p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">Directions:</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">Preheat oven to 350 degrees, peel turnips then boil them until tender, about 20 minutes, and allow them to cool. Meanwhile, grate or slice the cheese very thinly, and grate the parmesan. Slice the cooled turnips about 1/8 inch thick. <span style="letter-spacing: -0.7px;">Coat the bottom of a deep 9 x 9 or 9 inch round baking dish with butter. Arrange the ingredients inlayers that are as thin as possible, first the cheese, then turnips, then butter then spice, repeat the layers until all ingredients are used. Top with more cheese, bake until the cheese is just melted around 15 minutes.</span></p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;"><a href="https://theimperfectdiet.files.wordpress.com/2013/01/photo-1.jpg" style="color: #ee4e00; font-family: inherit; font-style: inherit; font-weight: inherit; text-decoration-line: none; transition: all 0.25s ease-out 0s; vertical-align: baseline;"></a><br /></p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">Poudre Douce</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;"><br /></p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;"> Mix the following together:</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">4 ½ tsp cinnamon</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">1 tsp ground ginger</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">1 tsp grains of paradise [substitute black pepper if needed]</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">pinch of nutmeg</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">pinch of galangal [similar to ground ginger, can omit if needed]</p><p style="background-color: white; color: #4d555a; font-family: Abel, sans-serif; font-size: 20px; letter-spacing: -0.7px; margin-bottom: 1.5em; overflow-wrap: break-word; vertical-align: baseline;">1 cup sugar</p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-45244900416725371562022-03-28T16:43:00.003-07:002022-03-28T16:44:00.019-07:00Spinach Artichoke Dip<p><span style="background-color: white;">Ingredients: </span></p><p><span style="background-color: white;"><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">1 block cream cheese, softened</span></span></p><p><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">1 cup mayo</span></p><p><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">1 pint sour cream</span></p><span style="background-color: white;"><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">1 package frozen spinach, thawed & drained</span></span><div><span style="font-family: Merriweather, Georgia, serif;"><br /></span></div><div><span style="font-family: Merriweather, Georgia, serif;">1 small jar of artichoke hearts, chopped<br /></span><div><span style="background-color: white;"><br style="font-family: Merriweather, Georgia, serif; font-size: 16px;" /><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">1 package Knorr leek or onion dry soup mix.</span></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br style="font-family: Merriweather, Georgia, serif; font-size: 16px;" />Directions:<br style="font-family: Merriweather, Georgia, serif; font-size: 16px;" /><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Combine all. Serve with chunks of bread, pita chips, or crackers.</span></span></div><div><span style="background-color: white;"><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: Merriweather, Georgia, serif; font-size: 16px;">Note: the dip is best if made a day - or at least a few hours - before serving</span></span></div></div>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-13330235384207453972022-03-01T07:14:00.003-08:002022-03-01T07:18:12.696-08:00Sourdough Bread<p>100 grams active sourdough starter</p><p>200 grams water</p><p>300 grams bread flour</p><p>1 1/2 teaspoon salt</p><p>Mix sourdough starter and water in a bowl. Add in flour and salt. Mix until a shaggy dough forms and all flour is incorporated. Cover with a damp towel or a lid just set on top, not sealed. Rest dough for 30 minutes. </p><p>"Turn" dough by using your hands or a rubber spatula by grabbing from underneath the dough and pulling up and over the top of the dough. Turn bowl a quarter turn and do it again. Do this about 8 times. </p><p>Let dough rest 30 minutes and turn again. Repeat by letting rest and turning 1 or 2 more times until you have a smooth dough. </p><p>At this point, cover bowl with the lid or plastic wrap and refrigerate overnight or up to 4 days. </p><p>When you're ready to bake, prepare your proofing vessel (I use a round 8 inch atorage container) by lining with parchment paper. Remove dough from the bowl and place on a floured counter. Do one more turn by pulling from bottom and stretching up over the top. You're trying to build up some surface tension on the bottom of the loaf. It should be nice and smooth. Flip uour dough over and tuck the edges under to create a nice smooth top. Place dough in parchment paper lined vessel, lightly cover and allow to rise until when you press a finger in it, the dent remains. This can take several hours since sourdough does not rise as fast as commercial yeast. </p><p>At least 30 minutes before you want to bake, place a heavy dutch oven in a cold oven and preheat to 450 degrees. You want it to be good and hot. </p><p>Lift the dough out of the container and place on counter. Make a slash across the loaf about 1/2 inch deep. Use the parchment paper to lift into the hot dutch oven and spray with 5 or 6 sprays of water. Cover and bake for 25 to 30 minutes with the lid on. Remove from oven and lift with parchment and place back on the oven shelf for an additional 5 to 10 minutes until it is as brown as you like it and an instant read thermometer reads 200 degrees in the center of the loaf. </p><p>Allow to cool before slicing for best texture, or just hack it up and eat it slathered with butter. </p><p>This recipe can easily be doubled or quadrupled. Bread freezes nicely in a ziplock bag, but you will lose the delicious crunchy crust. </p><p>How to maintain sourdough starter:</p><p>If you keep it at room temperature it needs to be fed every 24 to 48 hours. Feed by mixing in water and flour approximately of the same amount as the starter. Make sure your container is large enough for it to double in size.</p><p>If you keep it refrigerated, it needs to be fed every 2 weeks. I remove it from the fridge, pour half into a separate jar, feed them both then leave one out on the counter with the lid just sitting on top to bake with and cover the 2nd jar and put back in fridge. Starter is active when it is bubbly and has doubled in size.</p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-36863717639361526632022-02-27T13:24:00.047-08:002022-02-27T13:39:55.433-08:00ATK Perfect Chocolate Chip Cookies<p> From America's Test Kitchen. This recipe is a pain in the butt, but it makes delicious cookies!</p><div class="container" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: Gotham, "Helvetica Neue", Helvetica, arial, "sans serif"; font-size: 12px; margin: auto; max-width: 91.875%; min-width: 91.875%; overflow: auto; padding-left: 17.84375px; padding-right: 17.84375px; position: relative; width: 344.53125px;"><h3 class="gk-amp-title solid ingredients-title" style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-family: brandon-grotesque, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-size: 20px; font-stretch: normal; letter-spacing: 1px; line-height: 25px; text-transform: uppercase;">INGREDIENTS</h3><div>2 1/4 cups all purpose flour</div><div>1/2 teaspoon baking soda</div><div>14 Tablespoons butter</div><div>1/2 cup sugar</div><div>3/4 cup packed brown sugar</div><div>1 teaspoon salt</div><div>1 teaspoon vanilla extract</div><div>1 teaspoin almond extract</div><div>1 egg</div><div>1 egg yolk</div><div>1 1/2 cup chocolate chips</div><div>3/4 cup chopped nuts</div><div><br /></div></div><div class="container" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: Gotham, "Helvetica Neue", Helvetica, arial, "sans serif"; font-size: 12px; margin: auto; max-width: 91.875%; min-width: 91.875%; overflow: auto; padding-left: 17.84375px; padding-right: 17.84375px; position: relative; width: 344.53125px;"><amp-accordion class="gk-amp-directions i-amphtml-element i-amphtml-layout-container i-amphtml-built i-amphtml-layout" i-amphtml-layout="container" style="box-sizing: border-box; display: block; margin: 0px 0px 16px; padding: 0px 0px 28px; position: relative;"><section expanded="" style="box-sizing: border-box; float: none; margin: 0px;"><header aria-controls="33_AMP_content_0" aria-expanded="true" class="i-amphtml-accordion-header" id="33_AMP_header_0" role="button" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; float: none; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; position: relative; text-align: center;" tabindex="0"><ol class="content" style="box-sizing: border-box; font-size: 14px; height: auto; line-height: 19px; margin: 0px; overflow: hidden; padding: 0px; text-align: left;"><li class="gk-amp-direction-item" style="box-sizing: border-box; font-family: Gotham, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-stretch: normal; letter-spacing: 0px; line-height: 19px; list-style: none; margin-bottom: 21px; text-align: left;">Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.</li><li class="gk-amp-direction-item" style="box-sizing: border-box; font-family: Gotham, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-stretch: normal; letter-spacing: 0px; line-height: 19px; list-style: none; margin-bottom: 21px; text-align: left;">Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.</li><li class="gk-amp-direction-item" style="box-sizing: border-box; font-family: Gotham, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-stretch: normal; letter-spacing: 0px; line-height: 19px; list-style: none; margin-bottom: 21px; text-align: left;">Add both sugars, salt, and extracts to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.</li><li class="gk-amp-direction-item" style="box-sizing: border-box; font-family: Gotham, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-stretch: normal; letter-spacing: 0px; line-height: 19px; list-style: none; margin-bottom: 21px; text-align: left;">Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. Smash down slightly to flatten tops.</li><li class="gk-amp-direction-item" style="box-sizing: border-box; font-family: Gotham, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-stretch: normal; letter-spacing: 0px; line-height: 19px; list-style: none; margin-bottom: 21px; text-align: left;">Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.</li></ol></header></section></amp-accordion></div><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-20824987838064273742022-02-08T09:06:00.003-08:002022-02-08T09:10:50.637-08:00Cannoli Cheesecake<p> From Life, Love and Sugar</p><h4 style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; font-family: proxima-nova, sans-serif; font-size: 17px; line-height: 1.2; margin: 1.5em 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #fff9c4;">CRUST</span></h4><ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; color: #1c1c1c; font-family: "PT Sans", sans-serif; font-size: 17px; line-height: 2; list-style: none; margin: 0px 0px 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;">15 graham crackers, finely crushed, about 1 sleeve (Or 1/2 package of oreos and 1/2 sleeve of graham crackers)</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;">2-3 Tbsp melted butter</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;">>>> Mix together until a "wet sand" consistency results. Add more melted butter as needed to achieve this. Press into a springform pan and set aside.</span></li></ul><h4 style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; font-family: proxima-nova, sans-serif; font-size: 17px; line-height: 1.2; margin: 1.5em 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #fff9c4;">FILLING</span></h4><ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; color: #1c1c1c; font-family: "PT Sans", sans-serif; font-size: 17px; line-height: 2; list-style: none; margin: 0px 0px 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="20" data-unit="ounce" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">20 ounces</span> ricotta Cheese</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="12" data-unit="oz" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">12 oz</span> mascarpone cheese</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="1" data-unit="cup" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup</span> sugar</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="3" data-unit="tbsp" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 tbsp</span> all purpose flour</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="1" data-unit="tsp" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp</span> ground cinnamon</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="1" data-unit="tbsp" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp</span> vanilla extract</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="4" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4</span> large eggs, room temperature</span></li></ul><h4 style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; font-family: proxima-nova, sans-serif; font-size: 17px; line-height: 1.2; margin: 1.5em 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #fff9c4;">WHIPPED CREAM</span></h4><ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; color: #1c1c1c; font-family: "PT Sans", sans-serif; font-size: 17px; line-height: 2; list-style: none; margin: 0px 0px 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="0.5" data-unit="cup" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span> heavy whipping cream, cold</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="5" data-unit="tbsp" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">5 tbsp</span> powdered sugar</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="3" data-unit="tbsp" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 tbsp r</span>icotta Cheese (Or just all of the leftover ricotta and mascarpone from making the filling; use around 1-2 c of whipping cream if taking this route)</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;"><span data-amount="0.5" data-unit="tsp" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 tsp</span> vanilla extract</span></li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; line-height: 1.46; list-style-type: none; margin: 0px 0px 0.625em 1.5em; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="background-color: #fff9c4;">Mini chocolate chips</span></li></ul><div><h4 style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; font-family: proxima-nova, sans-serif; font-size: 17px; line-height: 1.2; margin: 1.5em 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #fff9c4;">Directions</span></h4><p id="instruction-step-6" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; color: #1c1c1c; font-family: "PT Sans", sans-serif; font-size: 17px; line-height: 1.5; margin: 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #fff9c4;">1. Preheat oven to 300°F.</span></p><p id="instruction-step-6" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px rgb(226, 226, 226); box-sizing: inherit; color: #1c1c1c; font-family: "PT Sans", sans-serif; font-size: 17px; line-height: 1.5; margin: 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: #fff9c4;">2. In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />3. Add the cinnamon and vanilla extract. Mix on low speed until well combined.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />4. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />5. Pour the cheesecake batter into the crust and spread evenly.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />6. (If you do not care about cracks forming in your cheesecake, skip this step. Note: Cracks will not be visible as the cheesecake will have a topping) Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />7. Bake the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />8. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />9. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />10. Remove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />11. When the cheesecake is ready to serve, make the whipped cream.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />12. To make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />13. Spread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.<br style="border-color: rgb(226, 226, 226); box-sizing: inherit;" />14. Remove from springform pan and serve. Cheesecake is best for 3-4 days.</span></p></div>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-83390302667684389242022-02-08T08:49:00.005-08:002022-02-08T08:52:06.344-08:00Ruthie's 7-Layer Bean Dip<p>Layer in a low bowl:</p><p><br /></p><p>1. 2 cans of Frito bean dip (regular flavor)</p><p>2. 3 ripe medium avocados</p><p>3. Mix together - 2 Tbsp or less of lemon juice, 1 c of sour cream, 1/2 c of mayo, and 1 pack of Lawry's taco seasoning</p><p>4. 1 small can (3.8 oz) of black olives, sliced</p><p>5. 3 firm Roma tomatoes, diced w/ seeds removed</p><p>6. 3 green onions, chopped</p><p>7. Grated cheddar cheese</p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-87998866399421012502021-11-24T11:12:00.001-08:002021-11-24T11:12:41.982-08:00Mississippi Mud Pie<p> From New York Times Cooking via Samantha McDonald</p><p><br /></p><p>Ingredients</p><p><br /></p><p>For the Graham Cracker Crust:</p><p> About 15 whole graham crackers</p><p>¼ cup/50 grams granulated sugar</p><p>½ teaspoon kosher salt</p><p>8 tablespoons/114 grams (1 stick) unsalted butter, melted</p><p><br /></p><p>For the Brownie Cake:</p><p>8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces</p><p>6 ounces/170 grams bittersweet chocolate, chopped</p><p>⅓ cup/67 grams dark brown sugar</p><p>⅓ cup/33 grams Dutch-processed cocoa powder, plus more for dusting</p><p>1 teaspoon pure vanilla extract</p><p>¾ teaspoon kosher salt</p><p>3 large eggs, separated</p><p>½ cup/100 grams granulated sugar</p><p>¼ cup/32 grams all-purpose flour</p><p><br /></p><p>For the Chocolate Custard:</p><p>4 ounces/113 grams bittersweet chocolate, chopped</p><p>2 tablespoons/29 grams unsalted butter, cut into pieces</p><p>½ cup/100 grams granulated sugar</p><p>¼ teaspoon kosher salt</p><p>¼ cup/25 grams Dutch-processed cocoa powder</p><p>¼ cup/28 grams cornstarch</p><p>2 cups/480 milliliters whole milk</p><p>4 large egg yolks</p><p><br /></p><p>To Finish:</p><p>1 ½ cups/360 milliliters cold heavy cream</p><p>Dutch-processed cocoa powder for dusting</p><p><br /></p><p><br /></p><p>Directions</p><p>Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2 1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.</p><p>Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.</p><p>In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.</p><p>Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.</p><p>Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.</p><div><br /></div>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-89457807707033136082021-11-15T08:46:00.005-08:002021-11-15T08:46:48.550-08:00Indian Lentil Curry (Dahl)<p> From the blog "Veggie Desserts"</p><p><br /></p><p>Ingredients</p><p><br /></p><p>1 teaspoon olive oil or coconut oil</p><p>2 onions diced</p><p>3 garlic cloves finely chopped</p><p>1 tablespoon fresh ginger peeled and grated (or ½ tablespoon dried ginger)</p><p>½ teaspoon finely chopped red chili (or ½ teaspoon dried chili flakes), optional</p><p>½ teaspoon cumin seeds</p><p>½ teaspoon coriander seeds</p><p>½ teaspoon mustard seeds</p><p>2 teaspoon ground turmeric</p><p>1 teaspoon garam masala TIP: If you don't have all the whole spices, just use 3 teaspoons of Garam Masala instead.</p><p>1 cup (200g) dried red lentils, uncooked (rinsed and drained)</p><p>4 carrots, sliced thick</p><p>1 zucchini, quartered and sliced thick</p><p>1 can (14oz/400ml) chopped tomatoes</p><p>1 can (14oz/400ml) coconut milk</p><p>2 cups (500ml) vegetable broth/stock</p><p>Salt and pepper</p><p>Juice of half a lemon or a small splash of vinegar</p><p>2 handfuls fresh spinach washed</p><p>Cilantro</p><p><br /></p><p>Directions </p><p><br /></p><p>***Stove Top***</p><p>Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.</p><p>Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute. </p><p>Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired. </p><p>Stir in the lemon juice and spinach until it wilts. </p><p>Top with cilantro and serve warm with rice, naan bread or poppadoms.</p><p><br /></p><p>***Instant Pot***</p><p>Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chili and cook for a minute, then turn off the Instant Pot.</p><p>Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this). </p><p>Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.</p><p>After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!</p><p><br /></p><p>***Slow Cooker***</p><p>Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chili and cook for a few minutes.</p><p>Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.</p><p>Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours. Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach. </p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-373761928627332102021-09-14T21:48:00.001-07:002021-09-14T21:48:14.237-07:00Buttermilk Syrup<p> From Erin Smith</p><p><br /></p><p>Ingredients:</p><p>1 cup sugar</p><p>1/2 cup buttermilk (or milk)</p><p>1/2 cube butter</p><p>1/2 tsp baking soda</p><p>1 tsp vanilla</p><p><br /></p><p>Directions:</p><p>Bring sugar, buttermilk, and butter to a rolling boil. Boil for one minute. Remove from heat and add the baking soda and vanilla. Enjoy!</p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-54053582132818418302021-08-24T14:49:00.003-07:002021-08-24T22:14:49.699-07:00Mediterranean Pasta<p> From The Golden Balance via Instagram</p><p><br /></p><p>Ingredients:</p><p>1 lb ground beef or lamb</p><p>8-10 oz cooked rigatoni pasta (or other pasta of choice)</p><p>1 tsp salt</p><p>1 tsp thyme</p><p>1 tsp oregano</p><p>1 jalapeño, finely diced (optional)</p><p>1 shallot or small onion finely diced</p><p>1/2 cup mushrooms, sliced</p><p>1 Tbsp sundried tomatoes, chopped</p><p>1/2 cup cherry tomatoes</p><p>1/4 cup reserved pasta water</p><p>1/4 cup kalamata olives</p><p>1 1/2 tsp mint</p><p>1/2 cup feta cheese</p><p>Olive oil</p><p>Arugula</p><p><br /></p><p>Directions:</p><p>Brown the ground beef in a pan. Season with salt, thyme, and oregano. Add jalapeno, shallot, and mushrooms. Sautee until tender. Add sundried tomatoes, cherry tomatoes, olives, and pasta water. Stir to combine and cook until the cherry tomatoes soften slightly. Add the pasta and stir until well combined. Plate and top with mint, feta, olive oil, and arugula.</p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-56870715283168836362021-08-24T14:47:00.005-07:002021-08-24T14:47:57.335-07:00Cilantro Lime Ranch<p>From Melanie Pierce</p><p>This sauce is delicious and can be used as a taquito dipping sauce, dressing, or marinade!</p><p><br /></p><p>Ingredients:</p><p>1 cup mayonnaise</p><p>1/2 cup milk or buttermilk</p><p>1 lime, juiced (about 2 tbsp)</p><p>1 packet of Hidden Valley Ranch dressing mix (ignore package directions)</p><p>2 cloves of garlic, minced</p><p>1/2 cup of roughly chopped cilantro</p><p>1/4 cup green salsa (such as La Costena or Herdez)</p><p>Hot sauce to taste (such as Cholula or Tabasco)</p><p><br /></p><p>Directions:</p><p>Combine mayonnaise, milk, lime, and ranch dressing mix. Add the remaining ingredients and mix until thoroughly combined. Alternatively, you can combine all ingredients in a food processor and process until the sauce is homogenous throughout. Refrigerate for several hours or overnight to allow the flavors to blend and the sauce to thicken. </p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-55256480130228707282021-08-24T14:38:00.003-07:002021-08-24T14:38:33.722-07:00Cajun Chicken Pasta<p> From Melanie Pierce</p><p><br /></p><p>Ingredients:</p><p>8 oz penne or bowtie pasta cooked according to package directions</p><p>2 Tbsp butter</p><p>1 lb boneless skinless chicken breasts, cut into strips</p><p>4 tsp Cajun seasoning, divided</p><p>2 cups heavy whipping cream</p><p>1 1/4 cups parmesan cheese</p><p>Chopped parsley (optional)</p><p><br /></p><p>Directions:</p><p>Melt the butter in a large skillet over medium-high heat. Add the chicken and 2 tsp of Cajun seasoning. Stir-fry for 5 minutes or until the chicken is cooked through. Transfer to a plate and set aside. Add cream and remaining 2 tsp of seasoning to the same skillet. Boil gently for 5 minutes. Turn off the heat and add parmesan cheese. Stir until cheese is melted and sauce thickens. Add the pasta and chicken. Toss to coat with the sauce. Plate and top with parsley and parmesan, if desired.</p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-52344750540248894142021-08-24T12:51:00.000-07:002021-08-24T12:51:03.829-07:00Quick and Easy Pizza Crust<p> From Chef Rider via AllRecipes</p><p><br /></p><p>Note: This dough can be made in advance and stored in the fridge overnight. It will be easier to work with and have better flavor when it has been refrigerated.</p><p><br /></p><p>Ingredients:</p><p>1 .25oz package of yeast (or about 2 1/4 tsp)</p><p>1 tsp white sugar</p><p>1 cup warm water (around 110 degrees F)</p><p>2 1/2 cups bread flour</p><p>2 tbsp olive oil</p><p>1 tsp salt</p><p><br /></p><p>Directions:</p><p>Preheat the oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in the warm water. Set aside until it has bloomed and it looks creamy, about 10 minutes. Stir in the flour, salt, and oil. Beat until smooth. Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and pat/roll into a large round. Transfer crust to a lightly greased pizza pan or sheet tray. If using a pizza stone and pizza pel, simply place on the pizza peel after dusting with cornmeal. Spread with desired toppings and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before serving.</p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-10017809636934845982021-08-24T12:35:00.004-07:002022-03-28T17:27:02.061-07:00Dumplings<p> From Haylee Luo</p><p><br /></p><p>Note: None of these measurements are entirely exact, feel free to adjust as necessary </p><p><br /></p><p>Ingredients:</p><p>1 package of dumpling wrappers</p><p>1/2 of a small cabbage, chopped into small pieces</p><p>1 Tbsp salt</p><p>3-4 green onions, sliced</p><p>1 lb ground pork (Jimmy Dean sage, or your favorite kind)</p><p>2 Tbsp soy sauce</p><p>2 Tbsp sesame oil</p><p>1/2 Tbsp fresh ginger (grated or finely diced)</p><p>Neutral oil (for pan frying)</p><p><br /></p><p>Directions:</p><p>Mix the salt and cabbage together. Let sit until the cabbage juice starts to come out. Continue to agitate and press the cabbage until all of the water is extracted from the cabbage. Drain. Add the green onions and pork to the cabbage. Mix until well combined. Add the soy sauce, sesame oil, and ginger. Mix until incorporated throughout. Place about a tablespoon of filling in the center of a wrapper. Wet the edges and crimp/fold the edges as desired. Heat a pan (that has a lid) with a drizzle of oil. Add dumplings in a single layer and fry until bottoms are golden brown. Add several tablespoons of water to the pan and cover. Steam until cooked through, about 5-6 minutes. Repeat as necessary with remaining dumplings. The dumplings can be boiled or steamed as well.</p><p><br /></p><p>Soy Dipping Sauce:</p><p>1 tsp sugar</p><p>1 Tbsp hot water</p><p>2 Tbsp soy sauce</p><p>1 tsp rice vinegar</p><p>1 tsp garlic, minced</p><p>1 tsp ginger, grated or minced</p><p>1 tsp sesame seeds</p><p>1/2 tsp sesame oil</p><p>1 tsp red pepper flakes (optional)</p><p><br /></p><p>Peanut Dipping Sauce:</p><p>2 Tbsp peanut butter</p><p>1/2 Tbsp water</p><p>1 tsp soy sauce</p><p>1 tsp rice vinegar</p><p>1 tsp honey or sugar</p><p>1 tsp garlic, minced</p><p>1 tsp sesame oil</p><p>1 tsp siriacha (optional)</p><p><br /></p><p>Other filling variations:</p><p><b>Kimchi</b></p><p>1 1/2 cups of kimchi, chopped - squeeze excess liquid or else the dumplings will be soggy! Cornstarch can also be added to bind excess liquid.</p><p>1/2 package of firm tofu, crumbled</p><p>1 bag of bean sprouts, blanched and chopped</p><p>1 egg</p><p>3-4 green onions, sliced</p><p>2 Tbsp soy sauce</p><p>2 Tbsp sesame oil</p><p>1/2 Tbsp ginger </p><p>1/2 Tbsp garlic, minced</p><p>2 tsp salt</p><p><br /></p><p><b>Japchae</b></p><p>1 Onion, sliced thinly</p><p>1 Red Pepper, finely diced</p><p>1 bunch of spinach</p><p>2 shredded carrots</p><p>2 cups of cooked japchae, chopped (sweet potato noodles)</p><p>1 lb ground pork</p><p>1 egg</p><p>3-4 green onions, sliced</p><p>2 Tbsp soy sauce</p><p>2 Tbsp sesame oil</p><p>1/2 Tbsp fresh ginger</p><p>1/2 Tbsp garlic, minced</p><p>2 tsp salt</p><p>(Note: Sautee the veggies in some oil with salt and pepper, ensure all liquid is expelled before you mix in the rest of the filling ingredients.)</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-84825668602733557822021-07-27T14:07:00.002-07:002021-07-27T14:07:52.639-07:00Sourdough English Muffins<p> From Leavenly</p><p><br /></p><p>Ingredients</p><p>**The Night Before</p><p>1/2 cup starter discard (135g)</p><p>1 3/4 cup all-purpose flour (275g) or more as needed</p><p>1 cup milk (250g)</p><p>**The Next Day</p><p>1/2 cup all-purpose flour (85g) or more as needed</p><p>1 tbsp sugar (15g)</p><p>3/4 tsp salt (5g)</p><p>1 tsp baking soda (5g)</p><p>cornmeal for dusting</p><p><br /></p><p>Directions</p><p> **The Night Before</p><p>To make your overnight sponge: combine discard with flour and milk. Stir well to combine, and cover loosely with plastic. Rest on countertop overnight, or for up to 18 hours.</p><p>**The Next Day</p><p>Dust baking sheet with cornmeal; set aside. Add flour, sugar, salt, and baking soda to overnight sponge, and stir well to combine. The consistency should be like bread dough, and highly depends on the hydration of your starter discard. If needed, add more flour or more milk a little bit at a time to achieve this consistency. Mix in stand mixer with dough hook on low for 2-3 minutes, or by hand on a floured surface for 4-5 minutes. The dough should be the consistency of a soft bread dough, very slightly sticky. Add more flour or milk to achieve this consistency. Lightly dust a rolling pin with flour and roll out dough to 1/2" to 3/4" thickness. Cut muffins using a biscuit cutter or cup rim, dusted with flour. Push straight down; do not twist! Combine remaining dough into a ball and let rest 10 minutes. Then roll out and cut as above, getting as many muffins from the dough as possible. Transfer cut muffins to cornmeal-dusted baking sheet and let rest for 45-60 minutes. If you're cooking on a cast iron skillet, preheat your skillet over low or medium-low heat for several minutes (better to start your heat on the low side than on the high side!). Place muffins in skillet, six at a time, and cook for 5-7 minutes or until golden brown. Check undersides every minute. Dust tops lightly with cornmeal and flip, cooking 5-7 minutes more. If you're cooking on an electric griddle, preheat to 300°F. Place muffins on griddle and reduce heat to 275°F. Cook for 3-5 minutes. Dust tops lightly with cornmeal then flip, cooking for 5-7 more minutes. Serve warm, or toast before serving if cooled.</p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-40442242837280320092021-06-13T13:55:00.000-07:002021-06-13T13:55:06.505-07:00Instant Pot Beef Stew<div style="text-align: left;"> 2 1/2 to 3 lbs beef chuck roast - cubed<br />Montreal Steak Seasoning<br />Neutral Oil</div><div style="text-align: left;">Tomato Paste - 6 oz can</div><div style="text-align: left;">Soy Sauce </div><div style="text-align: left;">Worcestershire Sauce</div><div style="text-align: left;">Beef or Chicken Broth</div><div style="text-align: left;">2 onions, chopped</div><div style="text-align: left;">3 cloves minced garlic</div><div style="text-align: left;">3 carrots, cleaned and cut in bite size pieces</div><div style="text-align: left;">3 small potatoes, cleaned and cut in bite size pieces</div><div style="text-align: left;">3 stalks celery, cleaned and cut in bite size pieces</div><div style="text-align: left;">4 ounces of white mushrooms, sliced</div><div style="text-align: left;">1 t Thyme</div><div style="text-align: left;">3 bay leaves</div><div style="text-align: left;">2 T Corn starch (GF) or all purpose flour (not GF)</div><div style="text-align: left;">Frozen mixed vegetables</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Set Instant pot to "Saute". When heated, add a tablespoon of oil. Saute 1/3 of the beef until browned. Season with the Montreal Steak Seasoning. Set aside. Repeat with the rest of the meat in 2 batches. </div><div style="text-align: left;">Add all the browned meat with tomato paste, a few shakes of soy sauce and worcestershire sauce, enough beef broth to cover meat, minced garlic and one of the chopped onions. Set to "seal" and cook on high pressure for 30 minutes. You can release lid or let it naturally release. </div><div style="text-align: left;">Add the 2nd onion, carrots, potatoes, celery, mushrooms bay leaves and thyme. Set lid to seal and cook 4 minutes on high pressure. Manually release lid. Make a slurry of corn starch or flour mixed with water. Set to "saute" and add the slurry. Stir until stew is as thick as desired. Add the frozen vegetables. Leave in just long enough to heat through. Season with salt an pepper to taste. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-13699417148094924982021-01-31T13:11:00.001-08:002021-01-31T13:19:32.392-08:00Cheesy Grits<p> Based on Amber Huffman's recipe in Food & Wine- April 2008</p><p>4 cups chicken broth</p><p>1 garlic clove, minced</p><p>1 cup old fashioned grits</p><p>4 ounces shredded cheese, about 1 1/2 cups</p><p>4 T butter</p><p>2 T heavy cream</p><p>Salt and pepper to taste</p><p>In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce heat and cook, stirring frequently until the grits are tender, 20 minutes. Remove saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper to taste. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-32939008589198312832021-01-31T13:02:00.000-08:002021-01-31T13:02:07.715-08:00Crepes<p> Copied from America'sTest Kitchen</p><p>1/2 t neutral oil</p><p>1 cup all purpose flour</p><p>1 t sugar</p><p>1/4 t salt</p><p>1 1/2 cups whole milk</p><p>3 large eggs</p><p>2 t butter, melted and cooled</p><p>Toppings - Nutella, banana, strawberry, lemon, powdered sugar, jam and whipped cream. Savory toppings like ham, cheese or tomato and basil also work great. </p><p>1. Heat the oil in a 12 inch nonstick skillet over low heat for at least 10 minutes</p><p>2. While the skillet is heating, whisk the flour, sugar and salt together in a medium bowl. In a separate bowl, whisk together the milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the butter and whisk until incorporated. Whisk in the remaining milk mixture until smooth. </p><p>3. Using a paper towel, wipe out the skillet, leaving a thin film of oil on the bottom and sides of the pan. Increase the heat to medium and let the skillet heat for 1 minute. After 1 minute test the heat of the skillet by placing 1 teaspoon of the batter in the center; cook for 20 seconds. If the mini crepe is golden brown on the bottom, the skillet is properly heated; if it is too light or too dark, adjust the heat accordingly and retest. </p><p>3. Pour 1/4 - 1/3 cup of batter into the far side of the pan and tilt and shake gently until the batter evenly covers the bottom of the pan. Cook the crepe without moving until the top surface is dry and the edges are starting to brown, loosening the crepe from the side of the pan with a spatula, about 25 seconds to 1 minute. Gently slide the spatula underneath the edge of the crepe, grasp the edge with your fingertips and flip the crepe. (I just use the spatula) Cook until the second side is lightly spotted, about 30 seconds. Transfer the cooked crepe to a wire rack, inverting so the spotted side is facing up. Return the pan to the heat for about 10 seconds before repeating with the rest of the batter. </p><p>4. Top the crepes with desired fillings, fold and enjoy!</p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-75746135113317716482020-10-02T13:24:00.002-07:002021-07-27T14:08:31.012-07:00Peanut Butter Chocolate Swirl Rice Krispie Treats<p>From Sarah Peterson </p><p><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">:</span></p><span id="docs-internal-guid-33b9b573-7fff-5c6a-1ef8-8450cd3454d5"><p dir="ltr" style="line-height: 1.7999999999999998; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¾ cup peanut butter</span></p><p dir="ltr" style="line-height: 1.7999999999999998; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6 Tb salted butter</span></p><p dir="ltr" style="line-height: 1.7999999999999998; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">16 oz marshmallows (mini will melt faster)</span></p><p dir="ltr" style="line-height: 1.7999999999999998; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">7 ½ cups rice krispie cereal (off-brand works too)</span></p><p dir="ltr" style="line-height: 1.7999999999999998; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">18 oz semi-sweet</span><span style="font-size: 16px; white-space: pre-wrap;"> chocolate chips </span><span style="font-size: 12pt; white-space: pre-wrap;"> (milk chocolate will give a sweeter flavor)</span></p><p dir="ltr" style="line-height: 1.7999999999999998; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Optional: ¼ cup heavy whipping cream</span></p><br /><p dir="ltr" style="line-height: 1.7999999999999998; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Directions:</span></p><p dir="ltr" style="line-height: 1.7999999999999998; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; white-space: pre-wrap;"><span> La</span>y out a large (about 18” x 18”) square of aluminum foil or plastic wrap. Spray with cooking oil so that your treats won’t stick. </span><span style="font-size: 12pt; white-space: pre-wrap;">Prepare chocolate- in a double boiler or a microwave, melt chocolate just until there are no leftover chips. For a richer flavor and a softer texture, add heavy whipping cream. Stir until combined. </span><span style="font-size: 12pt; white-space: pre-wrap;">In a large pot over medium heat, melt peanut butter, butter, and marshmallows, stirring frequently. Once the mixture is smooth, remove from heat. </span><span style="font-size: 12pt; white-space: pre-wrap;">Add cereal while the peanut butter mixture is still warm. Stir until there is no dry cereal left. </span><span style="font-size: 12pt; white-space: pre-wrap;">Pour rice krispie/peanut butter mixture over the aluminum foil or plastic wrap. Pat it down until it is completely flat and about ¾ inch thick (though you can make it thicker or thinner). It may help to spray the underside of a 13x9in pan and press down from the inside to make your rice krispies flat. </span><span style="font-size: 12pt; white-space: pre-wrap;">Spread melted chocolate over your rice krispies in a thin layer. </span><span style="font-size: 12pt; white-space: pre-wrap;">Take one edge of the square and grab underneath the foil or plastic wrap. Lift up and let the edge curl in on itself. You may need to help it along by hand. Roll the rice krispies so that the cereal mixture is always on the outside, trapping the chocolate inside in a spiral. Be sure to complete this step while your mixture is still warm- it should be firm but pliable. If you wait too long, the rice krispies will crack instead of rolling. </span><span style="font-size: 12pt; white-space: pre-wrap;">Wrap up your rolled rice krispies in the plastic wrap or foil. Leave your rice krispie log to set in the fridge for 1-2 hours. </span><span style="font-size: 12pt; white-space: pre-wrap;">Once set, remove the log from the fridge and cut into ~¾ inch circles. </span></p></span>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-69370832178592576932020-09-08T19:47:00.001-07:002021-07-27T14:09:05.460-07:00Chicken Broccoli Divan<p> From Kit Hawkins</p><p><br /></p><p>Ingredients:</p><p>1 can cream of chicken or cream of mushroom soup</p><p>2 cups rice or quinoa or brown rice (cooked)</p><p>2 cups cooked chicken, cubed</p><p>1 package frozen broccoli or 2-3 fresh florets (steamed)</p><p>1 1/2 cups shredded Cheddar</p><p>3/4 cup Italian bread crumbs (optional)</p><p><br /></p><p>Directions:</p><p>Layer the chicken and broccoli with some of the cheese in 9x13 pan prepared with cooking spray. Mix the cream of chicken with the rice. Spread on top of the broccoli and chicken. Sprinkle a final layer with the remaining cheese along with the breadcrumbs. Bake at 350 for 15 minutes, until warm and bubbly.</p><p><br /></p>Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0tag:blogger.com,1999:blog-4010650082154381189.post-592390379831908972020-07-21T10:33:00.002-07:002020-07-21T10:33:26.617-07:00Pao de Queijo (Brazilian Cheese Bread Rolls)From ATK's "I Can't Believe It's Gluten-Free Cookbook"<br />
<br />
<br />
Ingredients<br />
<br />
2 cups tapioca starch<br />
1 cup extra-sharp cheddar cheese, grated<br />
1 cup parmesan cheese, grated<br />
2/3 cup whole milk<br />
1/3 cup olive oil<br />
2 large eggs<br />
2 tsp salt<br />
<br />
Directions<br />
<br />
Heat oven to 375 degrees. Spray a 24 cup mini muffin tin with cooking spray. Process all ingredients in a blender until smooth, about 1 minute. Scrape the sides of the blender as needed. Pour batter (about 2 Tbsp per cup) into prepared tin. Bake rolls until puffed and lightly golden, 17-20 minutes. Let rolls cool slightly in the pan on a wire rack for about 3 minutes. Remove rolls from pan and serve warm.Rosa Rosehttp://www.blogger.com/profile/18290301360878349431noreply@blogger.com0