tag:blogger.com,1999:blog-62771793797607152732024-03-05T15:51:03.096-08:00Maruja RecipeRecipe, cooking, cooking style, delicacy, kitchen menu, flavor, fried, exotic foodmarujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.comBlogger3194125tag:blogger.com,1999:blog-6277179379760715273.post-16293315936280845552021-03-20T01:34:00.003-07:002021-03-20T01:34:43.984-07:00SOUTHWESTERN CHICKEN AND CHEESE GRITS<p></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpNAEYyjMjr8SR4Vn7RZF8woHLe_wXCuqTdONu7jfrwEk0gPHgRHEUQnihfU-VoIS2PeuB7fZr1xaNiaOdxPIuMaoT1sLZGXVrIjL1lQKV9V4tRifFUpnCBzFOCupqbwVQhzU9tW72UhE/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="195" data-original-width="259" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpNAEYyjMjr8SR4Vn7RZF8woHLe_wXCuqTdONu7jfrwEk0gPHgRHEUQnihfU-VoIS2PeuB7fZr1xaNiaOdxPIuMaoT1sLZGXVrIjL1lQKV9V4tRifFUpnCBzFOCupqbwVQhzU9tW72UhE/" width="319" /></a></div> <p></p><p><br /></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>1 cups chopped, seeded tomatoes</p><p>1\4 cup chopped onions</p><p>1 tablespoon balsamic or wine vinegar</p><p>3 tablespoons chopped fresh cilantro or parsley</p><p>1 141\2 ounce can chicken broth</p><p>34 cup quickcooking grits</p><p>1\2 teaspoon gaelic powder</p><p>12 teaspoonsalt</p><p>2 cups - 8 ounces grated Monterey lack cheese with</p><p> jalapeno peppers</p><p>1 cup chopped,cooked chicken</p><p>Commatoes, onions, vinegar, and cilantro in small bowl,set aside..</p><p>If desired, substitute bottled salsa.</p><p>Tomato mixture may be made in advance and refrigerated.</p><p>If desired substite bottled salsa.</p><p>Combine broth and enough water in a measuring cup to equal to</p><p> equal 3 cups liquid.</p><p>Pour into a medium saucepan and bring to a boil.</p><p>Stir in grits, garlic powder, and salt return to boil.</p><p>Cover, reduce heat, and cook 5 minutes, stirring occasionally.</p><p>Stir in cheese and chicken, cooking 1 minute or until cheese is melted and chicken is heated through.</p><p>Serve immediately with tomato mixture or bottled salsa.</p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-43177180393553953052021-03-19T00:45:00.001-07:002021-03-19T00:45:11.902-07:00BARLEY, BOK CHOY, AND BEEF<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoECJ9MY6vnWwT1BxFsSMXV29lsU0vPG0yASuCNGPO4XXU2rQlaVx2uqPZmXyMdjB9fnuo0iWjxasqkEirf00E5RyR9YqaoEA1jX5BPCm6GhffJ0MD3crzFihg35c_xWNhRxQA17AARdEy/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="225" data-original-width="225" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoECJ9MY6vnWwT1BxFsSMXV29lsU0vPG0yASuCNGPO4XXU2rQlaVx2uqPZmXyMdjB9fnuo0iWjxasqkEirf00E5RyR9YqaoEA1jX5BPCm6GhffJ0MD3crzFihg35c_xWNhRxQA17AARdEy/" width="240" /></a></div> <p></p><p><br /></p><p><br /></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> nonstick cooking spray</p><p>1/2 pound well-trimmed round steak or meat, cut</p><p> in 1/4-inch cubes</p><p>1 cup barley</p><p>2 teaspoons minced garlic (about 2 cloves)</p><p>4 cups beef broth or water, divided</p><p>3 tablespoons soy sauce, divided</p><p>2 teaspoons cornstarch</p><p>2 tablespoons sherry, stir to coat</p><p>1 tablespoon oyster sauce</p><p>4 cups coarsely julienne sliced bok choy</p><p>1 tablespoon oil</p><p>1 6-ounce bottle straw mushrooms, drained</p><p>Preheat large skillet over medium-high heat.</p><p>Spray skillet with nonstick spray and add bed.</p><p>Saute until brown on all sides.</p><p>Add barley and garlic, stuir to coat with pan drippings.</p><p>Add 3-1/2 cups beef broth or water and 2 tablespoon soy sauce.</p><p>Bring to a boil and reduce heat to simmer.</p><p>Cover and simmer over low until liquid has been absorbed and</p><p> the barley is al dente and meat is tender, about 35 to 40 minutes.</p><p>Add more liquid during cooking, if needed, to prevent sticking.</p><p>If barley seems too chewy, add more liquid and continue to cook</p><p> until desired tenderness.</p><p>In a small bowl, combine remaining 1/2 cup beef broth and tablespoon</p><p> soy sauce, cornstarch, sherry, and oyster sauce to make cooking sauce.</p><p>Stir to dissolve cornstarch; set aside.</p><p>Meanwhile about 10 minutes befire barley is cooked, prepare bok choy</p><p> in wok or large skillet, heat 1 tablespon oil.</p><p>Add bok choy and stir-fry until leaves are wilted, 2 to 3 minutes.</p><p>Add mushrooms and oyster sauce mixture reduce heat, and cook</p><p> until sauce thickens 1 to 2 minutes.</p><p>Spoon bok choy over barley-beef mixture and serve.</p><p><br /></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-65188259613299570422021-03-18T23:31:00.007-07:002021-03-18T23:59:21.564-07:00PEPPERS STUFFED WITH TOMATO, TUNA, AND BARLEY SALAD<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53IqZpj8AqfLS6gC8dOZbMX7LWPFOEAh_qGU5FpVhIZNun41Drof6bddnFvtl-eRa66EoHEgReTLGeGT9IE6A1Q9MNfH15RifBqsosGW70tBzB35eVHUlC8w8mmdVXXzAZa3-jhLKJvuv/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="183" data-original-width="275" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53IqZpj8AqfLS6gC8dOZbMX7LWPFOEAh_qGU5FpVhIZNun41Drof6bddnFvtl-eRa66EoHEgReTLGeGT9IE6A1Q9MNfH15RifBqsosGW70tBzB35eVHUlC8w8mmdVXXzAZa3-jhLKJvuv/" width="320" /></a></div> <p></p><p><br /></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>2 cups water</p><p>23 cup barley</p><p>1 12ounce can albacore tuna packed in water,</p><p> drained and broken into chunks</p><p>12 cup diced celery</p><p>1/2 cup seeded and chopped roma tomatoes</p><p>1/2 cup chopped red onion</p><p>3 tablespoons fresh lemon juice</p><p>2 teaspoon Dijon mustard</p><p>2 to 3 tablespoons reduced-calorie mayonnaise</p><p> salt and pepper to taste</p><p> large green, yellow, or bell pepper halves</p><p>Bring water to over high heat.</p><p>Add barley and return to a boil.</p><p>Reduce heat, cover, and simmer 35 to 40 minutes or until</p><p> barley is tender, stirring occasionally.</p><p>Let stand, covered, for 5 minutes.</p><p>Drain if necessary and cool completely.</p><p>Toss cooled barley with tuna, celery, tomatoes, and red onion.</p><p>Combine lemon juice, mustard, and mayonnaise.</p><p>Toss dressing with salad to coat ingredients evenly.</p><p>Season to taste with salt and pepper.</p><p>Core and seed 2 large bell peppers.</p><p>Cut in half lengthwise and blanch in boiling water, about 1 minute.</p><p>Remove and rinse with cold to stop cooking</p><p>.Stuff into pepper halves.</p><p>Serve on lettuce leaves with salad overflowing onto leaves.</p><p><br /></p><p><br /></p><p><br /></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-91493960072068415902021-03-18T22:26:00.004-07:002021-03-18T22:26:38.363-07:00NO-BAKE BLACLBERRY LAYER CAKE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCslHJkNdG0nTVuo7E07yO7DyQorzrQIWG1ezGM93MJUH89LrWbnI1WJZ-7jjVvqTfsBfOnse9kiAsvBMJ1tEDomK_qxMFvbF4YTdWEV9BbKugYZ301JZhusn8yvPQT0QEHDIqkqwnR5Ih/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="194" data-original-width="259" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCslHJkNdG0nTVuo7E07yO7DyQorzrQIWG1ezGM93MJUH89LrWbnI1WJZ-7jjVvqTfsBfOnse9kiAsvBMJ1tEDomK_qxMFvbF4YTdWEV9BbKugYZ301JZhusn8yvPQT0QEHDIqkqwnR5Ih/" width="320" /></a></div><br /><p></p><p><br /></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> 2-1/2 cups vanilla wafer cookies,</p>
<p class="MsoNormal"> finely ground
(1-1/3 cup crumbs)</p>
<p class="MsoNormal">5 tbs. butter, melted</p>
<p class="MsoNormal">5 (6 oz) conts. Blackberries</p>
<p class="MsoNormal">1-1/4 cups sugar</p>
<p class="MsoNormal">1-1/2 cup heavy cream</p>
<p class="MsoNormal">2 cups vanilla Greek yogurt,</p>
<p class="MsoNormal"> at room temp.</p>
<p class="MsoNormal">3 (25 oz) envs. Unflavored gelatin</p>
<p class="MsoNormal">Fresh mint leaves</p>
<p class="MsoNormal">Coat 9”x3” spring form pan with cooking spray.</p>
<p class="MsoNormal">Mix cookie crumbs and butter; press into bottom of pan.</p>
<p class="MsoNormal">Chill 30 minutes.</p>
<p class="MsoNormal">In food processor, puree 3 conts. Blackberries and 1 cup</p>
<p class="MsoNormal"> sugar, using spoon,
stir and press mixture through sieve into bowl</p>
<p class="MsoNormal"> to yield 1-1/2 cups
puree.</p>
<p class="MsoNormal">Reserve in bowl.</p>
<p class="MsoNormal">On medium speed, beat cream and remaining sugar until stiff;
fold</p>
<p class="MsoNormal"> in yogurt.</p>
<p class="MsoNormal">In microwave-safe bowl, stir 2 envs. Gelatin into ¼ cup
water; let stand until gelatin</p>
<p class="MsoNormal"> is absorbed, 2 minutes.</p>
<p class="MsoNormal">Microwave 15 sec. or until melted.</p>
<p class="MsoNormal">Stir into puree; fold in 1 cup yogurt mixture and 1 cont.
blackberries.</p>
<p class="MsoNormal">Chill until thickened 5 minutes.</p>
<p class="MsoNormal">Transfer to pan.</p>
<p class="MsoNormal">Cover; chill.</p>
<p class="MsoNormal">In medium microwave-safe bowl, stir remaining gelatin into 2
tbs. water.</p>
<p class="MsoNormal">Let stand 2 minutes.</p>
<p class="MsoNormal">Microwave in 15 sec. intervals until melted.</p>
<p class="MsoNormal">Stir 1 cup yogurt mixture into gelatin, then add to
remaining yogurt mixture.</p>
<p class="MsoNormal">Spread over blackberry layer.</p>
<p class="MsoNormal">Cover and chill until firm, 4 hours.</p>
<p class="MsoNormal">Remove side of pan.</p>
<p class="MsoNormal">Top with remaining blackberries and mint.</p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-29344845682313992622021-03-18T01:34:00.000-07:002021-03-18T01:34:06.035-07:00GRILLED SHRIMP WITH COUSCOUS AND HARISSA<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAdBDIaK-yUciZl7FQ80a5iNgl58lS4ENllWQanmBilcqV1RmrWfEEgOpUmwECv8y3R66qfc87vN_EF0ybE_4KuQ3kwc8nVUVtO3K1T-uuFtZX5nk7I4GXe_btxPoXLrn46iSBezU4GXt/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="225" data-original-width="225" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAdBDIaK-yUciZl7FQ80a5iNgl58lS4ENllWQanmBilcqV1RmrWfEEgOpUmwECv8y3R66qfc87vN_EF0ybE_4KuQ3kwc8nVUVtO3K1T-uuFtZX5nk7I4GXe_btxPoXLrn46iSBezU4GXt/" width="240" /></a></div><br /><p></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> 2-1/4 cups water</p><p>1 teaspoon salt</p><p>1-1/2 cups couscous</p><p>1 cup garlic butter, divided (recipe follows)</p><p>1-1/2 cups chopped parsley, divided</p><p>1 pound large shrimp (about 16 to 20)</p><p> salt and pepper to taste</p><p> few drops olive oil</p><p>1/3 cup dry white wine</p><p>1/4 cup harissa</p><p>In a large saucepan, bring water to boil. </p><p>Add salt and couscous, stirring just to combine.</p><p>Remove from heat, cover, and let sit for 5 minutes.</p><p>Add 2 teaspoons garlic butter and 3/4 cup parsley.</p><p>Fluff with a fork to combine ingredients; beep warm.</p><p>Peel and devein shrimp.</p><p>Season with salt and pepper.</p><p>Heat large skillet over medium-high heat and saute shrimp </p><p> in a few drops of olive oil.</p><p>Shrimp are when they lose their clear apperance.</p><p>Cook 3 to 4 minutes or just until done.</p><p>Do not overcook or shrimp will become tough.</p><p>Heat wine to boiling in small skillet.</p><p>Whisk in remaining garlic butter until smooth.</p><p>Return to heat and carefully warm throughout.</p><p>Do not allow sauce to boil or it will separate.</p><p>Pour sauce over shrimp.</p><p>Serve shrimp and sauce with couscous.</p><p>Garnish with remaining parsley.</p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-43268728969305877202021-03-18T00:07:00.003-07:002021-03-18T00:07:32.948-07:00SOUTHWESTERN BEAN STEW WITH GREEN CHILIES<p> </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mLUGDxRBJJJR1nzCrfjLtS3uPRYX_LV1O9XNDqzG9UT7woVasJVc_9mpV6j0jp_kn3OKhFbi1OSEqhF0NQH103-KKhHDIaCmxlUwX1cQ9wZoOs1WUjPwB43gKsEr_4DA5mC2iIPmc2XV/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="194" data-original-width="259" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mLUGDxRBJJJR1nzCrfjLtS3uPRYX_LV1O9XNDqzG9UT7woVasJVc_9mpV6j0jp_kn3OKhFbi1OSEqhF0NQH103-KKhHDIaCmxlUwX1cQ9wZoOs1WUjPwB43gKsEr_4DA5mC2iIPmc2XV/" width="320" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>1 pound boneless skinned chicken brest, cut into</p><p> 1-inch cubes (optional)</p><p>1 large onion, cut into 1/2-inch pieces (about 2 cups)</p><p>2 garlic cloves, minced</p><p>2 tables vegetable oil</p><p>1 14-1/2-ounce can srewed tomatoes or tomatoes with</p><p> mexican seasonings, undrained, coasely chopped</p><p>1 15-ounce can, or cups frozen, whole kernel corn</p><p>1 8-ounce can tomato sauce</p><p>1 4-ounce can chopped green chilies</p><p>1/2 teaspoon ground cumin</p><p>1/2 teaspoon chili powder</p><p>1 teaspoon crushed oregano</p><p>1 15-ounce can pinto beans with jalapenos or plain</p><p> pinto beans</p><p> salt to taste</p><p> chopped cilantro for garnish (optional)</p><p><br /></p><p>Cook chicken (if using), onion, and garlic in oil over medium-high heat</p><p> in Dutch over or large saucepan until chicken loses its pink color and</p><p> onions are soft, about 5 minutes.</p><p>Add tomatoes, corn, tomato sauce, chilies, cumin, chili powder, oregano,</p><p> and beans.</p><p>Bring to a boil, reduce heat and cover, simmer 20 minutes.</p><p>Season to taste with salt.</p><p>Garnish each serving with cilantro, if desired.</p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-56066944506018594192021-03-17T23:41:00.002-07:002021-03-18T00:08:58.431-07:00FRIED BROWN RICE MUSHROMS<p></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3a6Rl-AyzFFDTSpZhodI6BnPgy-_XyWKUhKJPdOjo1X1ynbmjovY-NFb7VQjy31hEC4VT-hr8OvQIGC0tlTZ6G9aMMWzHwONl3JWLrFIx_7e_qCl9kF17kEz26z30_gUMi94iUT9SwlR/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="225" data-original-width="225" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3a6Rl-AyzFFDTSpZhodI6BnPgy-_XyWKUhKJPdOjo1X1ynbmjovY-NFb7VQjy31hEC4VT-hr8OvQIGC0tlTZ6G9aMMWzHwONl3JWLrFIx_7e_qCl9kF17kEz26z30_gUMi94iUT9SwlR/" width="240" /></a></div></div><br /></div><br /><p></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>3 cups water or chicken broth</p>
<p class="MsoNormal">1-1/2 cups long-grain brown rice</p>
<p class="MsoNormal">1 teaspoon salt</p>
<p class="MsoNormal">1 tablespoon vegetable oil, divided use</p>
<p class="MsoNormal">2 eggs beaten or ½ cup egg substitute</p>
<p class="MsoNormal">4 ounces ground turkey or pork</p>
<p class="MsoNormal">1 cup finely chopped fresh mushrooms</p>
<p class="MsoNormal">1 cup green onions, including tops, diagonally cut into</p>
<p class="MsoNormal"> Into 12-inch pieces</p>
<p class="MsoNormal">1 tablespoon soy sauce</p>
<p class="MsoNormal">Bring liquid to a boil in medium saucepan over high heat.</p>
<p class="MsoNormal">Add rice and salt.</p>
<p class="MsoNormal">Reduce heat, 45 to 5 minutes, or until rice is tender and
liquid is a</p>
<p class="MsoNormal"> absorbed.</p>
<p class="MsoNormal">Chill rice.</p>
<p class="MsoNormal">In large skillet or wok, heat ½
tablespoon oil over medium heat.</p>
<p class="MsoNormal">Add eggs and cook, without
stirring until eggs set.</p>
<p class="MsoNormal">Lift eggs out of skillet onto
cutting board.</p>
<p class="MsoNormal">Cut into 1-1/2 x ½-inch. strips.</p>
<p class="MsoNormal">In same skillet, sauté ground pork
or turkey until brown.</p>
<p class="MsoNormal">Add remaining ½ tablespoon, oil,
if needed, mushrooms, and</p>
<p class="MsoNormal">
Green onions and stir-fry 3 to 4 minutes.</p>
<p class="MsoNormal">Stir in cooked rice and egg strips; sprinkle with
soy sauce.</p>
<p class="MsoNormal">Toss lightly until rice is heated
throughout.</p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-38804189203460476482021-03-17T23:33:00.004-07:002021-03-17T23:33:35.505-07:00FRESH BASIL AND CRAB RICE SALAD<p><br /></p><p></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmCrOkI90fCUl9uSFgtoUsB_-3I3-eMjHruWxMHGfRfDfJYdGvUTE2nG8Ws3x-Il-Xg3d0Vnn5i4IAlekn1gRxmlJG2dq4q693rmWXuSHEEbxRhNArJHINonX0zppLXIEJNfHDMtceV2z/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="183" data-original-width="276" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmCrOkI90fCUl9uSFgtoUsB_-3I3-eMjHruWxMHGfRfDfJYdGvUTE2nG8Ws3x-Il-Xg3d0Vnn5i4IAlekn1gRxmlJG2dq4q693rmWXuSHEEbxRhNArJHINonX0zppLXIEJNfHDMtceV2z/" width="320" /></a></div><br /><p></p><p><br /></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> 2 to2-1/2 cups water</p>
<p class="MsoNormal">1 cup long-grain white rice</p>
<p class="MsoNormal">1 teaspoon salt</p>
<p class="MsoNormal">3 tablespoons vinaigrette dressing</p>
<p class="MsoNormal">1 6-ounce jar marinated artichoke hearts, drained </p>
<p class="MsoNormal"> and halved</p>
<p class="MsoNormal">½ cup sliced fresh mushrooms</p>
<p class="MsoNormal">14 cup red pepper strips</p>
<p class="MsoNormal">¼ cup sliced ripe olives</p>
<p class="MsoNormal">3 tablespoons sliced green onion, including tops</p>
<p class="MsoNormal">2 teaspoons chopped fresh basil or 1 teaspoon dried</p>
<p class="MsoNormal"> Salt and pepper to
taste</p>
<p class="MsoNormal"> Lettuce leaves</p>
<p class="MsoNormal"> Tomato wedges</p>
<p class="MsoNormal">½ pound cooked crab meat</p>
<p class="MsoNormal">Bring water to a boil in medium sauce over high heat.</p>
<p class="MsoNormal">Add rice and salt. </p>
<p class="MsoNormal">Cover and lower heat to simmer.</p>
<p class="MsoNormal">Cook 15 minutes until rice is tender and liquid is absorbed.</p>
<p class="MsoNormal">Toss rice with dressing in large mixing bowl.</p>
<p class="MsoNormal">Cool. Then add artichoke hearts, mushrooms, red pepper,</p>
<p class="MsoNormal"> Olives, onion,
basil, salt and pepper to taste.</p>
<p class="MsoNormal">Serve on lettuce leaves, garnish with tomatoes.</p>
<p class="MsoNormal">Sprinkle crab meat on top of rice.</p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-43748770415585063892021-03-17T23:19:00.004-07:002021-03-17T23:19:46.535-07:00BARLEY, CHICKEN, AND CHUTNEY SALAD<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzakWYuSBFWoiivh4q8en88oSluHmMRdm4l0nZANzzM8ZfaZbyX6LTlWNNVf4MuYYErQ_ur0ssvOAQAD3GRZDgR5cHq_7LGkrT5Ud3mRT4HZimOlz_AnlGLL-P3AbbSXnolWHminz6TxO/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="171" data-original-width="295" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzakWYuSBFWoiivh4q8en88oSluHmMRdm4l0nZANzzM8ZfaZbyX6LTlWNNVf4MuYYErQ_ur0ssvOAQAD3GRZDgR5cHq_7LGkrT5Ud3mRT4HZimOlz_AnlGLL-P3AbbSXnolWHminz6TxO/" width="320" /></a></div> <p></p><p><br /></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p>3-1/2 cups water</p>
<p class="MsoNormal">½ teaspoon salt or to taste</p>
<p class="MsoNormal">1 cup barley</p>
<p class="MsoNormal">1 clove garlic, minced</p>
<p class="MsoNormal">12 to 1 teaspoon curry powder</p>
<p class="MsoNormal">4 to 5 tablespoons prepared chutney, divided, </p>
<p class="MsoNormal">1 cup frozen green peas</p>
<p class="MsoNormal">1 cup chopped, cooked chicken</p>
<p class="MsoNormal">1 tablespoon light sour cream</p>
<p class="MsoNormal">½ cup chopped, seeded tomato</p>
<p class="MsoNormal"> Pepper to taste</p>
<p class="MsoNormal"> Lettuce leaves</p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">In sauce over high heat, bring water to a boil.</p>
<p class="MsoNormal">Add salt and barley. </p>
<p class="MsoNormal">Cover, reduce heat medium heat until barley is</p>
<p class="MsoNormal"> tender and water is
absorbed, about 3 minutes</p>
<p class="MsoNormal">Stir garlic and curry powder into barley during last 5
minutes</p>
<p class="MsoNormal"> of cooking.</p>
<p class="MsoNormal">Remove from heat and add 3 tablespoon chutney and green
peas.</p>
<p class="MsoNormal">Cool to room temperature. </p>
<p class="MsoNormal">Combine chicken and 1 to 2 remaining tablespoons chutney</p>
<p class="MsoNormal">Sour cream.</p>
<p class="MsoNormal">Toss chicken and tomato with barley mixture.</p>
<p class="MsoNormal">Add pepper and adjust seasoning to taste.</p>
<p class="MsoNormal">Serve on a bed of lettuce leaves at room temperature or</p>
<p class="MsoNormal"> chilled. </p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-21877097746228355592021-03-01T04:50:00.000-08:002021-03-01T04:50:13.687-08:00CUTIE CUPS<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD26pvPJ0VIKqtyqjJH-2TopSd_NCD5AYNEzT_23JVuW9k7671d4_rLwZR_kMeV4AMIIPprSPzZWVyxrAF-UAK235pXowxpB22NWBnLsxXR-MmI0fYCzu0DYBSV-wdY5HXIMi-QxezQzi1/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="133" data-original-width="380" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD26pvPJ0VIKqtyqjJH-2TopSd_NCD5AYNEzT_23JVuW9k7671d4_rLwZR_kMeV4AMIIPprSPzZWVyxrAF-UAK235pXowxpB22NWBnLsxXR-MmI0fYCzu0DYBSV-wdY5HXIMi-QxezQzi1/" width="320" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p>1 cup unblanched almonds</p>
<p class="MsoNormal">1 cup pitted dates</p>
<p class="MsoNormal">1 cup creamy cashew butter</p>
<p class="MsoNormal"> or peanut butter</p>
<p class="MsoNormal">½ cup baking cocoa</p>
<p class="MsoNormal">¼ cup coconut oil, melted</p>
<p class="MsoNormal">2 tsp. honey</p>
<p class="MsoNormal"> chopped almonds,
optional</p>
<p class="MsoNormal">Pulse almonds and dates in a food processor until mixture </p>
<p class="MsoNormal"> starts to hold
together when pressed.</p>
<p class="MsoNormal">Spoon nut mixture into 12 paper-lined muffin cups; press
into bottom.</p>
<p class="MsoNormal">Gently spread cashew butter over nut mixture.</p>
<p class="MsoNormal">In a bowl, whisk together cocoa, coconut oil and honey;</p>
<p class="MsoNormal"> pour over nut
butter.</p>
<p class="MsoNormal">If desired, top with chopped almonds.</p>
<p class="MsoNormal">Refrigerate, covered, until chocolate is set, about 1 hour.</p>
<p class="MsoNormal"><o:p> </o:p></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-6362752620750889182021-02-23T04:39:00.002-08:002021-03-01T04:14:32.277-08:00SEARED SALMON WITH SPICED SWEET POTATOES<p class="MsoNormal"></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQ29NN3XVhH_zNXmVlN4DRcrnpMPNtrq1bJpZ5ChnVumqUiF-bjtnRDQlvuw8SBWlj2ZhbWACR8v_Nyud9f54gJbBHzT1MKVd4CjW4vLB4we_h7e2aR0uEzyuaORosqtTMTtYQDgvZkwr/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="159" data-original-width="316" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQ29NN3XVhH_zNXmVlN4DRcrnpMPNtrq1bJpZ5ChnVumqUiF-bjtnRDQlvuw8SBWlj2ZhbWACR8v_Nyud9f54gJbBHzT1MKVd4CjW4vLB4we_h7e2aR0uEzyuaORosqtTMTtYQDgvZkwr/" width="320" /></a></div></div><br /></div><br /><p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">4 small sweet potatoes (about 2 lbs), cut into</p>
<p class="MsoNormal"> 2-in pieces</p>
<p class="MsoNormal">3 tbsp. olive oil</p>
<p class="MsoNormal">1 tbsp. coriander, crushed</p>
<p class="MsoNormal">1 red chile, thinly sliced</p>
<p class="MsoNormal"> Kosher salt and
pepper</p>
<p class="MsoNormal">2 tbsp. cinnamon juice</p>
<p class="MsoNormal">1 tsp. honey</p>
<p class="MsoNormal">1 tsp. grated peeled fresh ginger</p>
<p class="MsoNormal">1 tsp. white wine vinegar</p>
<p class="MsoNormal">1-1/4 lbs. skinless salmon fillet,</p>
<p class="MsoNormal"> Cut into 4
portions</p>
<p class="MsoNormal"> Cilantro, for
serving</p>
<p class="MsoNormal">Heat oven to 425 degree.</p>
<p class="MsoNormal">On a rimmed baking sheet, toss sweet potatoes with</p>
<p class="MsoNormal"> 1 tbsp. oil, then
with crushed coriander, chile, and</p>
<p class="MsoNormal"> ½ tsp. each salt
and pepper.</p>
<p class="MsoNormal">Heat oven to 425 degree.</p>
<p class="MsoNormal">On a rimmed baking sheet, toss sweet potatoes with 1 tbsp.
oil.</p>
<p class="MsoNormal"> Then with crushed
coriander, chile, and add ½ tsp. each salt</p>
<p class="MsoNormal"> and pepper.</p>
<p class="MsoNormal">Roast until golden brown and tender, 20 to 25 minutes.</p>
<p class="MsoNormal">While potatoes cook, in a small bowl, whisk together </p>
<p class="MsoNormal"> Clementine juice, honey, ginger, vinegar, and 1 tbsp.
oil.</p>
<p class="MsoNormal">Heat remaining 1 tbsp. oil in a large skillet on
medium-high.</p>
<p class="MsoNormal">Season salmon with ½ tsp. each salt and pepper and cook
until</p>
<p class="MsoNormal"> golden brown and
just opaque throughout, 5 to 6 minutes per side.</p>
<p class="MsoNormal">Serve with sweet potatoes, drizzle with vinaigrette, and
sprinkle with</p>
<p> cilantro if
desired. </p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-60520617157889292922021-02-23T04:33:00.002-08:002021-02-23T04:33:20.376-08:00PUMPKIN-CARROT SOUP<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f3Xnx7sc3qwB1H-kataBUbNxQYMEFsOM3PJuXdLrBPJVFnbVlsPhQJ8USDl0c3Hut1JvME7PggIkjl5ujzVgvi8_1KXrlnnzmQOGv8uEtrAalkCWLmmEIEzmZa_otbyCM1HwjPH5Ohp-/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="183" data-original-width="275" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f3Xnx7sc3qwB1H-kataBUbNxQYMEFsOM3PJuXdLrBPJVFnbVlsPhQJ8USDl0c3Hut1JvME7PggIkjl5ujzVgvi8_1KXrlnnzmQOGv8uEtrAalkCWLmmEIEzmZa_otbyCM1HwjPH5Ohp-/" width="320" /></a></div><br /><p></p><p class="MsoNormal"><br /><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">1 tbsp. 2 tsp. olive oil, plus</p>
<p class="MsoNormal"> more for drizzling</p>
<p class="MsoNormal">2-1/4 lbs. sugar pumpkin, peeled</p>
<p class="MsoNormal"> And sliced ½ in
thick</p>
<p class="MsoNormal"> (seeds reserved)</p>
<p class="MsoNormal">1 lb. carrots, thinly sliced</p>
<p class="MsoNormal">1 onion, thinly sliced</p>
<p class="MsoNormal">2 cloves garlic, thinly sliced</p>
<p class="MsoNormal">2 sprigs fresh sage</p>
<p class="MsoNormal"> Kosher salt and
pepper</p>
<p class="MsoNormal"> Pinch nutmeg</p>
<p class="MsoNormal">Heat 1 tbsp. oil in a large pot on medium.</p>
<p class="MsoNormal">Add pumpkin, carrots, onion, garlic, sage, and ½ tsp. each</p>
<p class="MsoNormal"> and pepper and
cook, covered, stirring occasionally, until</p>
<p class="MsoNormal"> tender, 12
minutes.</p>
<p class="MsoNormal">Stir in nutmeg; cook 1 minute.</p>
<p class="MsoNormal">Add 5 cups water and bring to a boil, then simmer until
vegetables</p>
<p class="MsoNormal"> are tender, 5 to 7
minutes.</p>
<p class="MsoNormal">Remove sage and using an immersion blender (for a standard
blender,</p>
<p class="MsoNormal"> in batches), puree
soup until smooth.</p>
<p class="MsoNormal">Meanwhile , heat oven to 400 degree.</p>
<p class="MsoNormal">On a rimmed baking sheet, toss reserved pumpkin seeds with
remaining</p>
<p class="MsoNormal"> 2 tsp. oil and
pinch each salt and pepper and cook, tossing once, until</p>
<p class="MsoNormal"> golden brown and
crisp, 16 to 20 minutes.</p>
<p>Serve soup topped with seeds and drizzle of olive oil if
desired. </p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-44432494025977330832021-02-23T04:27:00.000-08:002021-02-23T04:27:04.818-08:00CHICKEN WITH STEWED PEPPERS AND TOMATOES<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFX6edqpNiCINquxP8ihQnF7efy8AZka6jEuSrfJAofUvCWiOTG52AEevTb3od72SVQpHIJOuP6i-6ms4Oi1kdM0K36eEMCjNoQtsIZVLmQekuy7ZyLlLTjH5kiH2wvtziloLRJb5T-42f/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="225" data-original-width="225" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFX6edqpNiCINquxP8ihQnF7efy8AZka6jEuSrfJAofUvCWiOTG52AEevTb3od72SVQpHIJOuP6i-6ms4Oi1kdM0K36eEMCjNoQtsIZVLmQekuy7ZyLlLTjH5kiH2wvtziloLRJb5T-42f/" width="240" /></a></div><br /><p></p><p><br /></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> 4-6-oz boneless, skinless chicken breasts</p>
<p class="MsoNormal">1 tbsp. smoked paprika kosher salt and pepper</p>
<p class="MsoNormal">1 tbsp. salt and pepper</p>
<p class="MsoNormal">1 tbsp. olive oil</p>
<p class="MsoNormal">2 small red onions, cut into ½-in thick wedges</p>
<p class="MsoNormal">2 red bell peppers, quartered and sliced</p>
<p class="MsoNormal"> Crosswise ½-in.
thick</p>
<p class="MsoNormal">½ lb. campari or large cherry tomatoes, halved</p>
<p class="MsoNormal">2 cloves garlic, thinly sliced parsley and sliced</p>
<p class="MsoNormal"> almonds, for
serving</p>
<p class="MsoNormal">Heat over to 450 degree.</p>
<p class="MsoNormal">Pat chicken dry with a paper towel, then rub with </p>
<p class="MsoNormal"> paprika and ½
tsp. each salt and pepper.</p>
<p class="MsoNormal">Heat oil in a large skillet on medium and cook chicken</p>
<p class="MsoNormal"> until browned on
one side, 4 to 5 minutes.</p>
<p class="MsoNormal">Turn chicken over.</p>
<p class="MsoNormal">Add onions, bell peppers, tomatoes, and garlic to skillet </p>
<p class="MsoNormal"> and season with ½
tsp. each salt and pepper.</p>
<p class="MsoNormal">Transfer skillet to over and roast, stirring vegetables
once, </p>
<p class="MsoNormal"> until chicken is
cooked through and vegetables. Are tender,</p>
<p class="MsoNormal"> 14 to 16 minutes.</p>
<p class="MsoNormal">Serve sprinkle with parsley and almonds if desired.</p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-50764404570916085612021-02-21T05:49:00.000-08:002021-02-21T05:49:12.633-08:00ROAST BEEF WITH GARLIC AND FRESH HERBS<p><br /></p><p></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58hMGiUNLLOBC83KPNfB2mlJ_GNwn8KEYiIdEUwFyLM8aSMTJrtTL83HaMXw5E6P2O_wVk9ZpwRuq32Qb0_WWGkjHC35B11XZ4sZVfv2CpqL8_qXqPKIIrNm2vpJYZCJHwknUdfZoaWDm/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="326" data-original-width="155" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58hMGiUNLLOBC83KPNfB2mlJ_GNwn8KEYiIdEUwFyLM8aSMTJrtTL83HaMXw5E6P2O_wVk9ZpwRuq32Qb0_WWGkjHC35B11XZ4sZVfv2CpqL8_qXqPKIIrNm2vpJYZCJHwknUdfZoaWDm/" width="114" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p> </p><p><br /></p><p><br /></p><p><br /></p><p>1 tbs. oil</p>
<p class="MsoNormal">1 tsp. grated orange zest</p>
<p class="MsoNormal">1 tsp. dried rosemary</p>
<p class="MsoNormal">1 tsp. dried thyme</p>
<p class="MsoNormal">1 clove garlic, minced</p>
<p class="MsoNormal">3 lbs. beef eye round roast</p>
<p class="MsoNormal"> Heat oven to 400
degree.</p>
<p class="MsoNormal">Line roasting pan with aluminum foil.</p>
<p class="MsoNormal">In small bowl, combine oil, orange zest, dried rosemary,
dried thyme,</p>
<p class="MsoNormal"> minced garlic, ½
tsp. salt and ¼ tsp. cracked pepper.</p>
<p class="MsoNormal">Rub mixture over all sides of beef; place in roasting pan.</p>
<p class="MsoNormal">Roast beef until meat thermometer inserted into thickest
part registers 125</p>
<p class="MsoNormal"> degree for medium
rare, 40-50 minutes transfer to cutting board.</p>
<p class="MsoNormal">Let stand 10 minutes, before thinly slicing.</p>
<p class="MsoNormal">Transfer sliced beef to serving platter.</p>
<p class="MsoNormal">Serve beef with pan juices.</p>
<p class="MsoNormal">If desired, sprinkle with chopped fresh herbs.<span class="MsoIntenseEmphasis"><o:p></o:p></span></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-11253481744493815982021-02-21T05:21:00.004-08:002021-02-21T05:21:43.178-08:00BEST EVER FRIED CHICKEN WINGS<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyoFCNXtaN62cAv8Rqd6tL3XVDn4DdgE_1oakQDlF0mTNNKFST3eh6_Zlwj0CceCNxox3peSBcNxgd7n5NAUzLciqfNgcyMNTKZ_fuB0GglF-f9ZKGVkzGQWRcwqhPP4N_LpRa8mUMX46/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="275" data-original-width="183" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyoFCNXtaN62cAv8Rqd6tL3XVDn4DdgE_1oakQDlF0mTNNKFST3eh6_Zlwj0CceCNxox3peSBcNxgd7n5NAUzLciqfNgcyMNTKZ_fuB0GglF-f9ZKGVkzGQWRcwqhPP4N_LpRa8mUMX46/" width="160" /></a></div><br /><p></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p> </p><p><br /></p><p><br /></p><p>4 lbs. chicken wings</p>
<p class="MsoNormal">2 tsp. kosher salt</p>
<p class="MsoNormal"> Oil for deep-fat</p>
<p class="MsoNormal"> Frying</p><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Using a knife, cup through the two wing joints; discard wing
tips.</p>
<p class="MsoNormal">Pat chicken dry with paper towels.</p>
<p class="MsoNormal">Toss wings with kosher salt,</p>
<p class="MsoNormal">Place on a wire rack in a 15x10x1-in. baking pan. </p>
<p class="MsoNormal">Refrigerate at least 1 hour or over night.</p>
<p class="MsoNormal">Fry wings in batches until skin is crisp and meat is tender,
8-10 minutes.</p>
<p class="MsoNormal">Drain on paper towels.</p>
<p class="MsoNormal">Toss wings with one of the sauced below.</p>
<p class="MsoNormal">Tip:</p>
<p class="MsoNormal">Make sure those wings say hot till the party’s over try
serving them in a </p>
<p class="MsoNormal"> Slow cooker set on
low heat.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> (For Thai Sauce)</p>
<p class="MsoNormal">Heat 1 tbsp. oil in a small saucepan over medium heat.</p>
<p class="MsoNormal"> Add 1 tsp. ginger, 1
minced garlic clove and minced.</p>
<p class="MsoNormal">Thai chili pepper;
cook and stir until , fragrant, 2 minutes.</p>
<p class="MsoNormal">Stir in ¼ cup dark brown sugar and 2 tbsp.</p>
<p class="MsoNormal">Time juice.</p>
<p class="MsoNormal">Bring to a boil, cook until slightly thickened, 5 minutes.</p>
<p class="MsoNormal">Stir in 2 tbsp. cilantro and 1 tbsp. fish sauce.</p>
<p class="MsoNormal"> (For Barbeque
Sauce)</p>
<p class="MsoNormal">Heat ¼ cup barbeque sauce in a saucepan over medium heat.</p>
<p class="MsoNormal">Stir in 2 chopped peppers in adobo sauce, 2 tbsp. honey and</p>
<p class="MsoNormal"> cider vinegar.</p>
<p class="MsoNormal">Bring to a boil; cook and stir until slightly thickened,
about 5 minutes.</p>
<p class="MsoNormal">.</p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-13582766729369836832021-02-18T01:17:00.006-08:002021-02-22T20:24:29.643-08:00 BROCCOLI-PORK STIR-FRY WITH NOODLES<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EvnqLsWUiDKcN7GeBuKzDOySlhjeFSjThdawbpRCBnr8gfPlT-GpiQdkwKat7qzeLrlFH3U03wXBmSHGCM5EoIjDMf7uABG6EweOEGa_zQe2jZ1J_o8GhGgWGdIVkBDKIKBHIhZ51ybj/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="225" data-original-width="225" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EvnqLsWUiDKcN7GeBuKzDOySlhjeFSjThdawbpRCBnr8gfPlT-GpiQdkwKat7qzeLrlFH3U03wXBmSHGCM5EoIjDMf7uABG6EweOEGa_zQe2jZ1J_o8GhGgWGdIVkBDKIKBHIhZ51ybj/" width="240" /></a></div><br /><p></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> 6 oz. uncooked whole wheat linguire</p>
<p class="MsoNormal">2 tbsp. cornstarch</p>
<p class="MsoNormal">3 tbsp. reduced sodium soy sauce</p>
<p class="MsoNormal">1-1/2 cups reduced-sodium chicken broth</p>
<p class="MsoNormal">3 green onions, chopped</p>
<p class="MsoNormal">1-1/2 tsp. canola oil</p>
<p class="MsoNormal">1 pork tenderloin</p>
<p class="MsoNormal"> (1 lb.), cut into</p>
<p class="MsoNormal"> Bite-size pieces</p>
<p class="MsoNormal">1 tbsp. minced</p>
<p class="MsoNormal"> Fresh gingerroot</p>
<p class="MsoNormal">3 garlic cloves, minced</p>
<p class="MsoNormal">1-1/2 fresh broccoli flowerets</p>
<p class="MsoNormal"> (about 10 cups)</p>
<p class="MsoNormal">1 tbsp. sesame seeds, toasted</p>
<p class="MsoNormal">Cook linquire according to package directions; drain and</p>
<p class="MsoNormal"> keep warm.</p>
<p class="MsoNormal">Whisk cornstarch into soy sauce and broth until smooth;</p>
<p class="MsoNormal"> stir in green
onions.</p>
<p class="MsoNormal">In a large nonstick skillet, heat oil over medium-high heat,</p>
<p class="MsoNormal"> stir-fry pork 3
minutes.</p>
<p class="MsoNormal">Add ginger and garlic, cook and stir until pork is</p>
<p class="MsoNormal"> browned, 2 minutes.</p>
<p class="MsoNormal">Remove from pan.</p>
<p class="MsoNormal">Add broth mixture skillet; bring to a boil.</p>
<p class="MsoNormal">Cook and stir until thickened, 1-2 minutes.</p>
<p class="MsoNormal">Add broccoli reduce heat.</p>
<p class="MsoNormal">Simmer, covered, until broccoli is crisp tender, 5-8
minutes.</p>
<p class="MsoNormal">Stir in pork, heat through, 2-3 minutes.</p>
<p class="MsoNormal">Serve over liquine sprinkle with sesame seeds.</p>
<p class="MsoNormal"><o:p> </o:p></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-64596956029565392022021-02-18T01:06:00.004-08:002021-02-18T01:06:40.907-08:00CHOCOLATE MARSHMALLOW SANDWICH COOKIES<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBpYTQjG_AnS-mCmXa2wSUCgxDXEaR-legcS803UGpb5l-_rO8_jVE8Xg-MgtPI8qsjA8YSbec7mdm8TmFl02lLYpnSdNbtdPYrc7TNsjPipNLdYhOnW8hT6mMXQAgm4Mi8Lbj7FztkYk/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="225" data-original-width="225" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBpYTQjG_AnS-mCmXa2wSUCgxDXEaR-legcS803UGpb5l-_rO8_jVE8Xg-MgtPI8qsjA8YSbec7mdm8TmFl02lLYpnSdNbtdPYrc7TNsjPipNLdYhOnW8hT6mMXQAgm4Mi8Lbj7FztkYk/" width="240" /></a></div> <p></p><p><br /></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>1-3/4 cups all-purpose flour</p>
<p class="MsoNormal">½ cup unsweetened</p>
<p class="MsoNormal"> cocoa powder</p>
<p class="MsoNormal">¼ ts. Baking soda</p>
<p class="MsoNormal">¼ tsp. kosher salt</p>
<p class="MsoNormal">½ cup unsalted butter at</p>
<p class="MsoNormal"> at room temp.</p>
<p class="MsoNormal">½ cup sugar</p>
<p class="MsoNormal">2 tsp. pure vanilla extract</p>
<p class="MsoNormal">1 large egg</p>
<p class="MsoNormal">25 marshmallows (recipe at right)</p>
<p class="MsoNormal">In a bowl whisk together flour, cocoa, baking soda, and</p>
<p class="MsoNormal"> salt.</p>
<p class="MsoNormal">Using an electric mixer, beat butter, sugar, and vanilla in</p>
<p class="MsoNormal"> a large bowl until
fluffy, about 3 minutes.</p>
<p class="MsoNormal">Beat in egg.</p>
<p class="MsoNormal">Reduce speed to low and add flour mixture, mixing until</p>
<p class="MsoNormal"> just incorporated.</p>
<p class="MsoNormal">Divide dough in half.</p>
<p class="MsoNormal">Roll each half between 2 sheets parchment paper until 1/8
in. thick.</p>
<p class="MsoNormal">Refrigerate until firm, at least 30 minutes.</p>
<p class="MsoNormal">Line baking sheets with parchment.</p>
<p class="MsoNormal">Cut out x and 0 shapes and transfer to prepared baking sheet.</p>
<p class="MsoNormal">Roll, chill, and cut scraps.</p>
<p class="MsoNormal">Heat oven to 359 degree.</p>
<p class="MsoNormal">Bake rotating baking sheets halfway through, until set, 8 to
10 min.</p>
<p class="MsoNormal">Cool 5 minutes on baking sheets, before transferring to wire
racks to cool</p>
<p class="MsoNormal"> completely.</p>
<p class="MsoNormal">Sandwich with marsmallow cutouts.</p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-66861043496414829532021-02-10T01:07:00.004-08:002021-02-10T01:07:38.772-08:00SAUTED RICE NOODLES<p> Ingredients:</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOI350IGj0W2kLXMqQQ629A9-XK-bpXryxLoPWKK3OcklKyr_5QtR9BmbQmwdn4m9HGsZMjfFfZ3Yd6oYoHw1694gNZ14q6za37N1WWCy_8LDvUBMgY_9WoIz2kR8scN1QjpJc2brAYwh/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="183" data-original-width="275" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOI350IGj0W2kLXMqQQ629A9-XK-bpXryxLoPWKK3OcklKyr_5QtR9BmbQmwdn4m9HGsZMjfFfZ3Yd6oYoHw1694gNZ14q6za37N1WWCy_8LDvUBMgY_9WoIz2kR8scN1QjpJc2brAYwh/" width="320" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>1/2 kilo rice noodles (soak in water)</p><p>1/2 kilo chicken (soup pack-cut them up</p><p> and boil in 5 cups water</p><p>Separate the meat from the stock).</p><p>1/4 kilo chicken liver (cut thinly)</p><p>1 pc. carrot (cut thinly)</p><p>1/4 kilo baguio beans (cut thinly)</p><p>1 cup cabbage (cut thinly)</p><p>6 cloves garlic (crushedly)</p><p>1 onion (sliced)</p><p>1/2 cup soy sauce</p><p>1 pc. chicken broth cube</p><p>1 pc. chicken broth cube</p><p>1/2 teaspoon ground blank pepper</p><p>Procedure:</p><p>Drain the rice noodle and set aside.</p><p>Saute garlic, onion, all the vegetables and</p><p> chicken (which was boiled previously).</p><p>Season with soy sauce and black pepper.</p><p>Remove all the sauted ingredients but retain its stock.</p><p>Vegetables will used as garnishing.</p><p>Put to the wok all the chicken stock and the chicken</p><p> broth cube.</p><p>When it boils add the rice noodles mix thoroughly while</p><p> cooking so that it will be cooked evenly until the stock</p><p> dries up.</p><p>When serving put first the noodles and put the cooked</p><p> vegetables on top.</p><p><br /></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-32876672938633049702021-02-10T00:40:00.002-08:002021-02-10T00:40:31.279-08:00CHICKEN PASTEL<p> Ingredients</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT7mH1mapV_WOXft9nNz0lmTOV2VoPv5v3xZ4afwglItW78QL2jqHfeU6fzWQlYUhUE0NGv2h3AZNU7HLYB8Dbj5YalVC0SSffYrgMSoRc1eQQ4xnAlDdqz5OYey3RHXz0fvwf9YLxPG0/"><img alt="" data-original-height="168" data-original-width="300" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT7mH1mapV_WOXft9nNz0lmTOV2VoPv5v3xZ4afwglItW78QL2jqHfeU6fzWQlYUhUE0NGv2h3AZNU7HLYB8Dbj5YalVC0SSffYrgMSoRc1eQQ4xnAlDdqz5OYey3RHXz0fvwf9YLxPG0/" width="320" /></a></div><br /><br /></div>1 tablespoon oil<p></p><p>1 tablespoon garlic (minced)</p><p>1/4 pc. onion (medium, finely</p><p> chopped)</p><p>1/2 kilo chivken (cut into bite size</p><p> pieces)</p><p>2-1/2 cups water</p><p>1 pc. chicken broth cube</p><p>1 pc. potato (diced)</p><p>1 pc. carrot (diced)</p><p>2 tablespoon cornstarch (dissolved in</p><p> 1/4 cup water)</p><p>1 tablespoon margarine or butter</p><p>1/2 cup milk</p><p>Procedure:</p><p>Heat oil a pan and saute garlic and onion.</p><p>Add the chicken meat pieces and cook for 1 minutes.</p><p>Pour water and add chicken broth cube.</p><p>Bring to boil.</p><p>Add potatoes, carrots and simmer umtil vegetables are tender. </p><p>Add cornstarch mixture, margarine and milk.</p><p>Simmer for another 5 minutes and serve.`</p><p><br /></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-59944534405708374212021-02-08T05:08:00.000-08:002021-02-08T05:08:08.744-08:00UNRIPE JACKFRUIT<p>Ingredients:</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ONY5WN-9XEabWnF_aU4OjMPn4Q3hW38Z5uBVJ4B2xXxDj3SJhlCzXF7Eo68BMxllL4HnUn5y7QeekRs8z0S1KpPShUwgVi-37zCmJajLel9gLgDHJ9bD9DIapVmNmTlwiePWieJjWQyk/" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="144" data-original-width="144" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ONY5WN-9XEabWnF_aU4OjMPn4Q3hW38Z5uBVJ4B2xXxDj3SJhlCzXF7Eo68BMxllL4HnUn5y7QeekRs8z0S1KpPShUwgVi-37zCmJajLel9gLgDHJ9bD9DIapVmNmTlwiePWieJjWQyk/" width="240" /></a><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />1/4 kilo sliced jackfruit (raw)<p></p><p>1/2 boneless dried fish<br /></p><p>2 cups coconut cream (1st. extraction)</p><p>1 cup coconut milk (2nd. extraction)</p><p>2 pcs. jalapeno pepper sliced) </p><p>1 ginger )thumb size, sliced)</p><p>Procedure:</p><p>Saute the ginger, onion and dried fish.</p><p>Add 1 cup coconut milk (2nd extraction) and the jackfruit.</p><p>Cover with lid. cook in low until soft or done.</p><p>When done add the jalapeno pepper and 2 cups coconut cream.</p><p>When it boils again put off the fire.</p><p><br /></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-45417395982070646792021-02-08T04:51:00.003-08:002021-02-08T05:13:20.921-08:00SQUID ADOBO<p> Ingredient</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKKCh1HDusr5kvdG707raXBYZLSwPmin_u29jYgIpA5mfAruTR_7Nzxt4dUzO_ZJ4fmZPUwX1kZfjhexDEW9_spzJP018eV35WAwWMrUPsh_9GFe0FdqV0yNtWBCbsebft3t_vySDpOu5/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="119" data-original-width="212" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKKCh1HDusr5kvdG707raXBYZLSwPmin_u29jYgIpA5mfAruTR_7Nzxt4dUzO_ZJ4fmZPUwX1kZfjhexDEW9_spzJP018eV35WAwWMrUPsh_9GFe0FdqV0yNtWBCbsebft3t_vySDpOu5/" width="320" /></a></div><br /><p></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>1 kilo squid</p><p>4 cloves garlic (minced)</p><p>1/2 cup vinegar</p><p>1/2 cup soy sauce</p><p>1/2 teaspoon ground black pepper</p><p>1/2 teaspoon ginisa mix</p><p>3 cloves garlic (minced)</p><p>1 onion (diced)</p><p>Procedure:</p><p>Mix the 2nd to 5 ingredients in a big bowl.</p><p>clean the squid by removing the bone at its back.</p><p>Pull out the head remove the round part at the center between </p><p> its tentacles and separate the ink (colored silver sack) save</p><p> save the ink in different bowl, macerate with spoon and</p><p> set aside.</p><p>Blanch the clean squid in a carajay, continue turning then not</p><p> longer than 5 minutes.</p><p>Save the liquid produced in blanching and put the blanched</p><p> blanched squid in the ingredients in procedure for 30 minutes.</p><p>Saute the garlic and onions.</p><p>Add the liquid taken from the blanched squid, the marinade</p><p> squid, the marinade ginisa mix and let it boil.</p><p>Add the marinated squid ink and the squid.</p><p>Turn off the fire immediately when it boils again.</p><p> 5 minutes.</p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-50000828200169274902021-02-08T04:15:00.003-08:002021-02-08T04:15:45.602-08:00TILAPIA (FISH) IN COCONUT SAUCE<p> Ingredient:</p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXNYWahDWwfaAoJ0zepHVktoC-Y4Lu2wx1Lb1irqiCCxRJkxuBQh8_ICVvWK_6g2T0I52SZtvk0XPYX7Mb_Bgqv_1UxPiNLJjbwQMsaDgefEtp2m-B1ROMzEIzsEUoXfCVctidGD1uQfb/" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="900" data-original-width="600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXNYWahDWwfaAoJ0zepHVktoC-Y4Lu2wx1Lb1irqiCCxRJkxuBQh8_ICVvWK_6g2T0I52SZtvk0XPYX7Mb_Bgqv_1UxPiNLJjbwQMsaDgefEtp2m-B1ROMzEIzsEUoXfCVctidGD1uQfb/" width="160" /></a></p><p>6 pieces tilapia (cleaned & descaled)</p><p>4 cloves garlic (minced)</p><p>1 onion (sliced)<br /></p><p>3 pcs . jalapeno green pepper</p><p>1 tablespoon ginger (sliced)</p><p>2 cups coconut milk</p><p>1/2 cups coconut milk</p><p>1/2 cup vinegar</p><p>1 tablespoon salt</p><p>1/2 teaspoon seasoning</p><p>Procedure:</p><p>Put the garlic and ginger at the bottom of the pan then the fish.</p><p>Mix all the other ingredients and pour onto the fish.</p><p>Let it boil for 5 to 10 minutes.</p><p><br /></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-44241713381552651772020-11-30T05:04:00.002-08:002021-02-10T04:48:52.039-08:00BLOOMING APPLE CARAMEL CHEESECAKE<p><br /></p><p><br /></p><p></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></div><br /><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqliCGyhLiJ_x5UJW1zBdHRKA6QZOq3kASUXrVF9cKLcRz7_wYrVkxNXIknHPb9SP6nOsMeRLe104lkk-PLUTj_sWEg_oB9sLjC1KEkSzccZtx84nb9GTY6P1Td6B6ZJNl6tSDihYLoyo_/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="119" data-original-width="212" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqliCGyhLiJ_x5UJW1zBdHRKA6QZOq3kASUXrVF9cKLcRz7_wYrVkxNXIknHPb9SP6nOsMeRLe104lkk-PLUTj_sWEg_oB9sLjC1KEkSzccZtx84nb9GTY6P1Td6B6ZJNl6tSDihYLoyo_/" width="320" /></a></div><br /><p></p><p><br /></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Calibri;">3 cups gingersnaps, finely ground</span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">5 tbs. Butter</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 (8 oz.) pkgs. Cream cheese at room temp.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1-2/3 cups sugar</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">5 eggs</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup sour cream</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tbs. All-purpose flour</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1-1/2 cups apple cider</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 cup caramel sauce</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 apples, cored, halved, sliced thin</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Heat oven to 350 degree.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Coat 9”x 3” spring-form pan with cooking </span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="text-indent: 20pt;"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">spray.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Mix crumbs and butter; press into pan bottom. </span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Bake until set, 7-8 minutes.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Cool.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Beat cream cheese and sugar until fluffy.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Beat in eggs one at a time, then sour cream and flour until smooth.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Pour into pan.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Bake until set, 1 hour, 15 minutes</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> <span style="font-family: Calibri;">3 cups gingersnaps, finely ground</span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">5 tbs. Butter</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 (8 oz.) pkgs. Cream cheese at room temp.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1-2/3 cups sugar</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">5 eggs</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup sour cream</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tbs. All-purpose flour</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1-1/2 cups apple cider</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 cup caramel sauce</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 apples, cored, halved, sliced thin</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Heat oven to 350 degree.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Coat 9”x 3” spring-form pan with cooking </span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="text-indent: 20pt;"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">spray.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Mix crumbs and butter; press into pan bottom. </span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Bake until set, 7-8 minutes.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Cool.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Beat cream cheese and sugar until fluffy.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Beat in eggs one at a time, then sour cream and flour until smooth.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Pour into pan.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Bake until set, 1 hour, 15 minutes</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-70975100743202308362020-11-30T04:48:00.002-08:002021-02-10T05:07:17.326-08:00CREAMY SWEET POTATO GRATIN<p><br /> <span style="font-family: Calibri;"> </span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></div><br /><br /><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbgL3g-Pttu5McOaQ55zByPCdKVuBSjClWsPPEBSYVDoM1lzPd1sy07vdeBQ8XGxl5m3nwChGOo2na-avP27ZM4KGbfFldmXKlEYe5YKlYfCmo1CZCfVrxNimBhJeDbZc8WWd1R0eEPh6/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="225" data-original-width="225" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbgL3g-Pttu5McOaQ55zByPCdKVuBSjClWsPPEBSYVDoM1lzPd1sy07vdeBQ8XGxl5m3nwChGOo2na-avP27ZM4KGbfFldmXKlEYe5YKlYfCmo1CZCfVrxNimBhJeDbZc8WWd1R0eEPh6/" width="240" /></a></div><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><br /></span><p></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><br /></span></p><p class="MsoNormal"><span style="font-family: Calibri;"><br /></span></p><p class="MsoNormal"><span style="font-family: Calibri;"> </span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><br /></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><br /></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><br /></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><br /></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1-1/2 cups heavy cream</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup milk</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 cloves garlic, minced</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tsp. Salt</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/8 ground nutmeg</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1-1/2 lbs. Yukon gold potatoes, peeled</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> cut into 1/8”thick slices</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1-1/2 lbs. Sweet potatoes, peeled, cut</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="mso-char-indent-count: 1.5000; text-indent: 15pt;"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> into 1/8”-thick sliced</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 cup chopped fresh chives</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tsp. Chopped fresh thyme</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 cup shredded jack cheese</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Heat oven to 400 degree.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Coat 2-1/2-qt. Baking dish with cooking spray.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">In large pot over medium-high heat, mix cream,</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> milk, garlic, salt, nutmeg.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Add potatoes, bring to boil.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Reduce heat to medium; cook, stirring occasionally,</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="text-indent: 20pt;"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">until potatoes start to soften and liquid thickens slightly,</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="text-indent: 20pt;"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">8-10 min.; gently stir in chives and thyme.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Transfer mixture to baking dish.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Bake 20 min.; sprinkle with cheese.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Bake until tender and golden brown, about 25 minutes.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Let stand 15 minutes before serving.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p><span style="font-family: Calibri;"> </span><span style="font-family: Calibri;">TATO GRATIN</span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0tag:blogger.com,1999:blog-6277179379760715273.post-70035048117022176102020-11-30T04:33:00.000-08:002020-11-30T04:33:08.187-08:00BABY GREENS WITH PEAS AND CANDIED WALNUTS<p><br /></p><p></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVjB6LD-cueZxwcHpX7c-QPFqzQg7-9Kwl7j1u1GqJoetwH6jxB_TJujQ6wBLsf6knBXzXobbVgeBzKj0_qGW5W-ixuW29_O-z5qCZSyU6CZAIJ1MEf15KgqrRtmohuOx3KsA9227DJUa/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="275" data-original-width="183" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVjB6LD-cueZxwcHpX7c-QPFqzQg7-9Kwl7j1u1GqJoetwH6jxB_TJujQ6wBLsf6knBXzXobbVgeBzKj0_qGW5W-ixuW29_O-z5qCZSyU6CZAIJ1MEf15KgqrRtmohuOx3KsA9227DJUa/" width="160" /></a></div><br /><p></p><p><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> <span style="font-family: Calibri;">1/2 cup walnut pieces</span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tbs. Light corn syrup</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 tsp. Ground cinnamon</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 tsp. Paprika</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/3 cup olive-oil-and-vinegar</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> Salad dressing</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 tsp. Grated orange zest</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 cups mixed baby salad green (8 oz)</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/3 cup sweetened dried</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> Cranberries</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 cup thinly sliced red onion</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 pears, cored, cut into wedges</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 cup crumbled goat cheese</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Line baking sheet with parchment paper.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">In bowl, toss walnuts, corn syrup, cinnamon and paprika until coated.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Coat small nonstick skillet with cooking spray; heat over medium heat.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Add nut mixture; cook, stirring occasionally, until golden, 4-5 min.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Transfer to baking; cool.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">In large bowl, whisk dressing and zest.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Add greens, cranberries and onion; toss until coated.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Add pears and walnuts; toss gently.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Top with cheese.</span><span style="font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p>marujahttp://www.blogger.com/profile/03589588185239371244noreply@blogger.com0