tag:blogger.com,1999:blog-5279409003273046232024-02-18T20:40:13.415-08:00Many Things to EatJhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-527940900327304623.post-72856448036323158172015-06-30T18:21:00.004-07:002015-06-30T18:21:55.088-07:00Zucchini BreadZucchini Bread
3 large eggs
1 cup vegetable oil
1 1/2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup (55 grams) chopped walnuts or pecans (optional)
1 cup (115 grams) dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F.
Grease and flour two loaf pans, liberally.
Stir dry ingredients into wet ingredients.
Bake loaves for an hour, but check at 50/70 minutes.
Add sweet potato & sunflower seeds? Vitamin B6Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-57705022630814039362010-07-08T02:10:00.001-07:002010-07-08T02:10:59.323-07:00My charity of choice?<!-- Facebook Like Badge START --><div style="width: 100%;"><div style="background: #3B5998;padding: 5px;"><img src="http://www.facebook.com/images/fb_logo_small.png" alt="Facebook" /><img src="http://badge.facebook.com/badge/102060063178821.556968627.1112483001.png" alt="" width="0" height="0" /></div><div style="background: #EDEFF4;display: block;border-right: 1px solid #D8DFEA;border-bottom: 1px solid #D8DFEA;border-left: 1px solid #D8DFEA;margin: 0px;padding: 0px 0px 5px 0px;"><div style="background: #EDEFF4;display: block;padding: 5px;"><table cellspacing="0" cellpadding="0" border="0"><tbody><tr><td valign="top"><img src="http://www.facebook.com/images/icons/fbpage.gif" alt="" /></td><td valign="top"><p style="color: #808080;font-family: verdana;font-size: 11px;margin: 0px 0px 0px 0px;padding: 0px 8px 0px 8px;"> J likes</p></td></tr></tbody></table></div><div style="background: #FFFFFF;clear: both;display: block;margin: 0px;overflow: hidden;padding: 5px;"><table cellspacing="0" cellpadding="0" border="0"><tbody><tr><td valign="middle"><a href="http://www.facebook.com/pages/Oxford-Radcliffe-Hospitals-Charitable-Funds/102060063178821" target="_TOP" style="border: 0px;color: #3B5998;font-family: verdana;font-size: 12px;font-weight: bold;margin: 0px;padding: 0px;text-decoration: none;" title="Oxford Radcliffe Hospitals Charitable Funds"><img src="http://www.facebook.com/profile/pic.php?oid=AAAAAwAgACAAAAAP3RewWjVyoXyf1MGy972iug70RLHINBmKxUu1y94xhR6gjvHcIyxZICbYW-IZsjZfscsFRFFDG4F1iVxwA7QNKp7B_-CFS5cLWj1fdqc6Tx0apHOszrVZrSs4YKTDbmq4&size=square" style="border: 0px;margin: 0px;padding: 0px;" alt="Oxford Radcliffe Hospitals Charitable Funds" /></a></td><td valign="middle" style="padding: 0px 8px 0px 8px;"><a href="http://www.facebook.com/pages/Oxford-Radcliffe-Hospitals-Charitable-Funds/102060063178821" target="_TOP" style="border: 0px;color: #3B5998;font-family: verdana;font-size: 12px;font-weight: bold;margin: 0px;padding: 0px;text-decoration: none;" title="Oxford Radcliffe Hospitals Charitable Funds">Oxford Radcliffe Hospitals Charitable Funds</a></td></tr></tbody></table>(even though it has nothing to do with food)</div></div><div style="display: block;float: right;margin: 0px;padding: 4px 0px 0px 0px;"><a href="http://www.facebook.com/badges/like.php" target="_TOP" style="color: #3B5998;font-family: verdana;font-size: 11px;font-weight: none;margin: 0px;padding: 0px;text-decoration: none;" title="Create your like badge">Create your like badge</a></div></div><!-- Facebook Like Badge END -->Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-75277159272094525712010-06-06T08:31:00.000-07:002010-06-06T08:50:39.411-07:00Pyrenees Lamb<span class="Apple-style-span" style="line-height: 20px; font-size:13px;"><span style="font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCCC;">Pyrenees Lamb with white wine and paprika sauce</span></span><span class="Apple-style-span" style="color:#CCCCCC;"> (serves 8-10)<br />from the </span><a href="http://www.movida.com.au/" style="text-decoration: none; "><span class="Apple-style-span" style="color:#CCCCCC;">MoVida</span></a><span class="Apple-style-span" style="color:#CCCCCC;"> Cookbook<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16t2CZzO6sllmV65oBv_-LmxZo2sA5z8__h4Eo5HYSvrQNDns3r8lL5FtdF7a_cM_BlM4kaDmJ_vJAuCZhsWwyjmkhyphenhyphenRqd0afnPq2dc4EBkSltCOEbLK62VSpdOoDnGCZsWbanXMsJWk/s1600-h/IMG_1820.JPG" style="text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16t2CZzO6sllmV65oBv_-LmxZo2sA5z8__h4Eo5HYSvrQNDns3r8lL5FtdF7a_cM_BlM4kaDmJ_vJAuCZhsWwyjmkhyphenhyphenRqd0afnPq2dc4EBkSltCOEbLK62VSpdOoDnGCZsWbanXMsJWk/s400/IMG_1820.JPG" alt="" id="BLOGGER_PHOTO_ID_5215127862469336770" border="0" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; text-align: center; cursor: pointer; " /></a><span class="Apple-style-span" style="color:#CCCCCC;"><br /></span><span style="font-weight: bold; "><span class="Apple-style-span" style="color:#CCCCCC;">Ingredients</span></span><span class="Apple-style-span" style="color:#CCCCCC;"><br /><br />2.5 kg lamb shoulder - ask the butcher to cut into chunky pieces. (You could also use shank, or forequarter chops)<br />2 tablespoons thyme leaves<br />150ml olive oil<br />6 cloves garlic chopped<br />3 brown onions finely diced<br />6 bay leaves<br />7 red capsicums, seed, membrane removed and finely chopped<br />8 large tomatoes. peeled, seeded and roughly chopped<br /><br />To make the sauce, heat ¼ cup olive oil in large heavy based saucepan over medium heat and sauté garlic, bay leaves and onion until soft. Reduce heat to low. Add capsicums, cover and cook stirring occasionally for 30 minute or until well softened. Add tomatoes, cover and cook 30 minutes, stirring occasionally. Add white wine, and cook 10 minutes. Add 5 and a half cups of hot water and increase heat to high. Once the water is boiling add the paprika, reduce water to low and continue cooking the sauce gently for 30 minutes.<br /><br />Preheat oven to 160 degrees. Trim lamb of any excess fat and put in a roasting tin. Pour in the sauce to just cover the top of the meat (you will have left over sauce). Cook in the oven for about 2½ hours until meat comes easily off bone. As the lamb cooks, some of the sauce will evaporate, allowing the top of the meat to brown.</span></span><div><span class="Apple-style-span" style="line-height: 20px; font-size:13px;"><span class="Apple-style-span" style="color:#CCCCCC;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 20px; font-size:13px;"><span class="Apple-style-span" style="color:#CCCCCC;">I should say the last 3 recipes have been found at scrambledeggs.blogspot.com .</span></span></div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-66078876085971868832010-06-06T07:20:00.000-07:002010-06-06T08:51:08.551-07:00also, this.<div><span class="Apple-style-span" style=" line-height: 20px; font-size:13px;"><span style="font-weight: bold; "><span class="Apple-style-span" style="color:#FFFFFF;">Chicken, grape and champagne pie</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br />(serves 4)<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6F_6c4j9cT9nCpf5sTNkEHRwW1x1SSYf_j1uGyrpUGy70eGy7IMeENA0JMdpRgzU5i4sDw3Qi6mV2oqUmP1veO3T2IYmpE1h7MMB6U6LHAqAHyj94-0fHoB6hyzT31Q1xWETcRkFYjU/s1600-h/IMG_2721.JPG" style="text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6F_6c4j9cT9nCpf5sTNkEHRwW1x1SSYf_j1uGyrpUGy70eGy7IMeENA0JMdpRgzU5i4sDw3Qi6mV2oqUmP1veO3T2IYmpE1h7MMB6U6LHAqAHyj94-0fHoB6hyzT31Q1xWETcRkFYjU/s400/IMG_2721.JPG" alt="" id="BLOGGER_PHOTO_ID_5339461578900303442" border="0" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgnOmW94mQQ26099_eRkHiTv9hEF2pUy0pRrSF6DFXhppJbepSX5qfg1rIQWtDtCuJo6JtdqKALttDkoIgMnHAQm-5CtZMZs2CLEua8FQHSHkd6EKju3-lqFoskdB64jo1AKqD4gikxE/s1600-h/IMG_2726.JPG" style="text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgnOmW94mQQ26099_eRkHiTv9hEF2pUy0pRrSF6DFXhppJbepSX5qfg1rIQWtDtCuJo6JtdqKALttDkoIgMnHAQm-5CtZMZs2CLEua8FQHSHkd6EKju3-lqFoskdB64jo1AKqD4gikxE/s400/IMG_2726.JPG" alt="" id="BLOGGER_PHOTO_ID_5339461574789777282" border="0" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="color:#FFFFFF;"><br />40g unsalted butter<br />3-4 chicken thigh fillets (770g)<br />2 leeks, white parts only, thinly sliced<br />2 cloves garlic finely chopped<br />1 cup champagne<br />¼ cup plain flour<br />11/2 cups chicken stock<br />1 ½ tablespoons finely chopped tarragon<br />1 ½ tablespoons finely chopped thyme<br />½ preserved lemon, flesh removed, rind rinsed and finely chopped<br />2 tablespoons verjuice<br />1 cup seedless green grapes<br /><br />Heat butter in large frying pan until nut brown then add a splash of olive oil. Season chicken with salt then sauté in batches until lightly coloured. Remove from pan and set aside.<br /><br />Add leeks and garlic to pan and cook over low heat for 5 minutes until soft. Increase heat to high, then deglaze pan with champagne and cook over medium heat until wine has reduced by half. Sprinkle in flour and whisk to combine then add stock and bring to simmer. Add chicken, herbs and preserved lemon and combine, then cook 4-5 minutes. Add verjuice and simmer another 2-3 minutes. Remove chicken from heat, then add grapes and leave mixture to cool completely.<br /><br /></span><span style="font-weight: bold; font-style: italic; "><span class="Apple-style-span" style="color:#FFFFFF;">Sour cream pastry</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br />250g plain flour<br />200g chilled unsalted butter<br />120ml sour cream<br /><br />Process flour and butter in food processor until it resembles fine bread crumbs. Gradually add two thirds of the sour cream then enough of the remaining sour cream to help pastry come together to form a ball. Refrigerate at least 20 minutes.<br /><br />Cut in 2 and roll each piece to 3mm thickness. Line pie tin with one piece. Spoon cooled chicken mixture into pie and top with remaining rolled pastry. Brush with lightly beaten egg. Place pie in fridge to chill before baking for 30 minutes in preheated 220 degree oven.</span></span></div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-64410707392686866102010-06-06T07:17:00.000-07:002010-06-06T07:18:20.882-07:00Hummingbird CakeI want to make this. It sounds good. And deadly!<div><br /></div><div><span class="Apple-style-span" style="font-size: 13px; color: rgb(51, 51, 51); line-height: 20px; "><span style="font-weight: bold; font-style: italic; ">Mrs Wiggin's Hummingbird cake</span><br />3 cups flour<br />2 cups sugar<br />1 teaspoon salt<br />1 teaspoon soda<br />1 teaspoon ground cinnamon<br />3 eggs, beaten<br />1 1/2 cups salad oil<br />1 1/2 teaspoons vanilla extract<br />1 (8 ounce) can crushed pineapple, undrained<br />2 cups chopped pecans or walnuts, divided<br />2 cups chopped bananas<br /><br />Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cakepans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.<br /><br /><span style="font-weight: bold; font-style: italic; ">Cream cheese icing </span><br />2 (8-ounce) packages cream cheese, softened<br />1 cup butter or margarine, softened<br />2 (16 ounce) packages powdered sugar<br />2 teaspoons vanilla extract<br /><br />Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.<br /><br />Mrs. L.H. Wiggins, Greesnboro, North Carolina<br />"Making the most of bananas," Southern Living, February 1978 (p. 206)</span></div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-3082373291658408932010-04-24T17:27:00.000-07:002010-04-24T17:38:43.710-07:00Sour Milk Carrot Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_sQPseYsEfGs/S9OPAVxJVFI/AAAAAAAAADE/-abQUX0NfsY/s1600/DSC06303.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_sQPseYsEfGs/S9OPAVxJVFI/AAAAAAAAADE/-abQUX0NfsY/s320/DSC06303.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5463868008936592466" /></a><br /><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family:Verdana, Arial, sans-serif;font-size:11px;"><div class="ingredients" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">N and I made this yesterday. We doubled the recipe we were using, and it was fine for a 9x13. It was fairly bland, though, so I adjusted some amounts accordingly. Also, I didn't actually have soured milk, but I had soured heavy whipping cream and half-and-half. Still tastes fine, and the texture is pretty good. </li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><br /></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 c white sugar</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">4 c all-purpose flour</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 tsp baking soda</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 tsp salt</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">4 tsp (1tbs + 1 tsp) ground cinnamon</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 tsp ground nutmeg</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 tsp ground cloves</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 tsp vanilla</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">3/4 c vegetable oil</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 c soured milk</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2c shredded carrots</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><br /></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">Combine all dry ingredients (sugar, flour, baking soda, salt, cinnamon, nutmeg, and cloves). Pour in the vanilla, milk and oil. Mix until combined, then add carrots.</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">Pour into a greased and floured 9x13 inch pan and bake at 350 degrees F for around an hour.</li></ul></div></span>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-53190067076091807532010-04-24T16:39:00.000-07:002010-04-24T17:26:00.423-07:00Horseshoes pt 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_sQPseYsEfGs/S9OLyD8Z_5I/AAAAAAAAAC8/sq9nI0N8Yh0/s1600/DSC06289.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_sQPseYsEfGs/S9OLyD8Z_5I/AAAAAAAAAC8/sq9nI0N8Yh0/s320/DSC06289.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5463864465098932114" /></a><br />This is a fairly obscure folk food made by stacking bread, a meat, a potato product, and a sauce. Most traditionally you use Texas toast, a hamburger patty, french fries, and American cheese sauce. <div><br /></div><div>We had some things lying around the house, so we made it with a hamburger bun, bbq pulled pork, tater tots, and a mixture of swiss and american cheese. </div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-44478331901522220082010-03-19T14:52:00.000-07:002015-10-25T13:13:44.955-07:00Cornbread<div>J's Super Special Cornbread Recipe: </div><div><br /></div>2/3 c melted butter<div>3 eggs</div><div>1 2/3 c milk</div><div>1/2 c white granulated sugar</div><div>1/2 c brown sugar</div><div>2 c flour</div><div>1 1/3 c cornmeal</div><div>1 1/4 tbs baking powder</div><div><br /></div><div>Mix all wet ingredients and all dry ingredients, then mix them together. </div><div><br /></div><div>Preheat both the oven and your pan. Put a tablespoon of butter in each pan and let it melt. This will help give your bread an awesome crust. This recipe makes one 9 1/2 in round pan of cornbread, but I usually double it. Because it's that good.</div><div><br /></div><div>Bake at 400 degrees for 20 min or until browned. </div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-38807138459191308672010-03-19T14:09:00.000-07:002010-03-19T14:49:54.289-07:00Pi Day<div><div style="text-align: center;">Sunday, March 14th: 3/14, or Pi Day.</div><div style="text-align: center;">I had my friend N over and together, she, A, and I made 6 pies of deliciousness. </div><div><br /></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_sQPseYsEfGs/S6PoqUq3etI/AAAAAAAAACY/qIeH4wZnRpg/s1600-h/DSC00224+apple+bacon+pie.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_sQPseYsEfGs/S6PoqUq3etI/AAAAAAAAACY/qIeH4wZnRpg/s200/DSC00224+apple+bacon+pie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450455787849087698" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_sQPseYsEfGs/S6PohfHcueI/AAAAAAAAACQ/EEH6yyRBzXg/s1600-h/DSC00222+apple+bacon+bowl.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_sQPseYsEfGs/S6PohfHcueI/AAAAAAAAACQ/EEH6yyRBzXg/s200/DSC00222+apple+bacon+bowl.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450455636034501090" /></a>This was an apple pie that we added a couple strips of bacon to... while a good concept (I think) it just kind of tasted smoky. If we ever do this again, I won't burn the bacon and we'll see how this works. On the bright side, the rest of the bacon went to the BLT sushi.<br /><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_sQPseYsEfGs/S6PpKn2DPhI/AAAAAAAAACg/BpMsxRtGGR4/s1600-h/DSC00227+lem+mer+pie.JPG"><img style="float:center; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_sQPseYsEfGs/S6PpKn2DPhI/AAAAAAAAACg/BpMsxRtGGR4/s320/DSC00227+lem+mer+pie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450456342752083474" /></a></div><div>This was a lemon meringue, which is one of the pies that I make most regularly. </div><div>It was good, as always, but we didn't have a zester, so I had to dice the peel, and the chunks were a little big.</div><div><br /></div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_sQPseYsEfGs/S6PqpjoqP4I/AAAAAAAAACo/lEcqKvHaFW4/s1600-h/DSC00228+key+lime+pie.JPG"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_sQPseYsEfGs/S6PqpjoqP4I/AAAAAAAAACo/lEcqKvHaFW4/s320/DSC00228+key+lime+pie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450457973709750146" /></a></div><div>This is a key lime pie, which none of us had ever made. Judging by A's enthusiastic acceptance of the results, however, we'll probably start making it more often.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">A says: squeezing limes is annoying. I want to get some lime juice next time, rather than "fresh lime juice." I'm a lime philistine, and wouldn't be able to taste the difference. Does anyone else?</div><div style="text-align: left;"><br /></div><div style="text-align: left;">J rebuttal: I squeezed the lemons for the LM pie, and while lemons are bigger and therefore more juicy, it only took me about 45 seconds to get what I needed. (The key is to microwave them for 15 seconds, roll them on the table, and then juice them.) </div><div style="text-align: left;"><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_sQPseYsEfGs/S6PthlYSaaI/AAAAAAAAACw/2oBYdgtJKoM/s1600-h/DSC00229+apple+pie.JPG"><img style="float:center; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_sQPseYsEfGs/S6PthlYSaaI/AAAAAAAAACw/2oBYdgtJKoM/s320/DSC00229+apple+pie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450461135273879970" /></a></div><div></div></div><div>N's apple pie. It was really good. She complained a little about not being able to make her own crust, but all in all not a bad effort. (We made two of these.)</div><div><br /></div><div>A says: N is hardcore. </div><div><br /></div><div>J says: She's really hardcore. A very talented baker, and next year when we live together, she is going to make me rotund.</div><div><br /></div><div>What is the sixth pie?, careful counters will ask. Well, A liked that one soooo much that we'll make it again soon. And it will get its own little post. </div><div><br /></div><div><br /></div><div><br /></div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-91063960855022843272010-03-19T13:56:00.000-07:002010-03-19T14:01:39.073-07:00Briton Roll<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_sQPseYsEfGs/S6PlpLFfa3I/AAAAAAAAACI/_NMrgOvTi74/s1600-h/briton+sushi.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_sQPseYsEfGs/S6PlpLFfa3I/AAAAAAAAACI/_NMrgOvTi74/s320/briton+sushi.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450452469561650034" /></a><br />This sushi was so special, it needed its own post. We ran out of traditional sushi things and I still had rice, so A had the great idea of using summer sausage. I combined that with some Branston Pickle that we had, and some cream cheese. While it sounds weird, it was really good. The pickle and the rice went well together, and after that immediate vinegar taste the Yard-o-Beef came into play. The cream cheese helped smooth everything out. <div><br /></div><div>The only thing I'd change in the future is making the sausage into narrower slices. It was kind of hard to roll, especially without a mat like I've been doing. But I was lazy and I didn't want to have to dice up the rest of our sausage just to get long thin strips. </div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-66739963269834835662010-03-19T13:45:00.000-07:002010-03-19T13:56:18.336-07:00Smoked Salmon and Tuna Salad Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_sQPseYsEfGs/S6PkEI-To3I/AAAAAAAAACA/FKD9tVol7Eo/s1600-h/DSC00232.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_sQPseYsEfGs/S6PkEI-To3I/AAAAAAAAACA/FKD9tVol7Eo/s200/DSC00232.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450450733827859314" /></a>This is a standard tuna salad (mayo, spicy brown mustard, onion/garlic powder) that I added some sesame oil to and rolled with some cucumber. Untoasted sesame seeds on top. All the colors are really light so I feel like the toasted would have looked funny.<br /><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_sQPseYsEfGs/S6Pi8wD-ITI/AAAAAAAAAB4/XYyY0mRRr0w/s1600-h/tuna+salad+sushi+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_sQPseYsEfGs/S6Pi8wD-ITI/AAAAAAAAAB4/XYyY0mRRr0w/s200/tuna+salad+sushi+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450449507370017074" /></a>Wild-caught Alaskan Smoked Salmon, avacado, cream cheese roll with toasted sesame on top. I tried it again later with cucumber, and I think I like that better. It gives it more crunch. <div><br /></div><div><br /><div><br /></div></div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-34907531067331473942010-03-15T19:54:00.000-07:002010-03-15T20:09:48.056-07:00S'more Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs140.snc3/18758_333505123627_556968627_4820309_1953069_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs140.snc3/18758_333505123627_556968627_4820309_1953069_n.jpg" border="0" alt="" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div>This was the first attempt...<div>Store-bought graham cracker crust coasted with melted Hershey's Special Dark chocolate</div><div>Cheesecake filling made of 1/2 tub of pre-made Philidelphia Cheesecake Filling and more melted Hershey's Special Dark. </div><div>Topping comprised of marshmallow fluff that we browned with a pastry torch.<br /><div><br /></div><div>The next pie we added more of the marshmallow fluff and it balanced out better. Hint: the fluff will glop evenly on its own, so it's not even worth fighting to spread it out. </div></div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0tag:blogger.com,1999:blog-527940900327304623.post-68586850164717439132010-03-15T19:44:00.000-07:002010-03-15T20:49:33.282-07:00BLT Sushi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_sQPseYsEfGs/S57yA8pYK_I/AAAAAAAAABg/WpHZAkx2OvA/s1600-h/blt+sushi+3-15.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 199px;" src="http://4.bp.blogspot.com/_sQPseYsEfGs/S57yA8pYK_I/AAAAAAAAABg/WpHZAkx2OvA/s320/blt+sushi+3-15.jpg" alt="" id="BLOGGER_PHOTO_ID_5449058697258478578" border="0" /></a><div><br /></div>Made this tonight- each roll has:<div>3 slices of bacon</div><div>1/2 an avocado</div><div>toasted sesame seeds</div><div>a mixture of 1/2 tbs tomato paste + 1 tbs mayo (to be fiddled with as tomatoes come back into season)</div><div>and of course the usual sushi rice. </div><div><br /></div><div>Where does the L come into it? Garnish. Maybe. Avo is how we do it in CA.<br /><br />A says: Salt. We used low-sodium bacon on this first attempt, and both avocado and tomato LOVE salt. I sprinkled some on top, and personally felt it was super-er. J say that salt isn't appropriate to add onto sushi. I say: go for it. It is great.<br /></div>Jhttp://www.blogger.com/profile/14687496541751397381noreply@blogger.com0