tag:blogger.com,1999:blog-48310333184912979042024-03-12T17:40:10.390-07:00Delicious Easy to Make FoodIf it looks good I will eat itGarden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4831033318491297904.post-14214374296360806222015-11-13T11:30:00.000-08:002015-11-13T11:30:05.865-08:00Mushroom Asiago Chicken<div class="ERSName" itemprop="name">
<a href="http://www.thecomfortofcooking.com/wp-content/uploads/2015/05/CreamyChickenandMushroomSkillet-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.thecomfortofcooking.com/wp-content/uploads/2015/05/CreamyChickenandMushroomSkillet-3.jpg" height="200" width="165" /></a><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Mushroom Asiago Chicken</span></span></div>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><div class="ERSClear">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><div class="ERSTopRight">
<div class="ERSTimeItem">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ERSPrintBtnSpan"></span>Prep time<time datetime="PT10M" itemprop="prepTime"> 10 mins</time> - Cook time<time datetime="PT30M" itemprop="cookTime"> 30 mins</time></span></span> </div>
</div>
<div class="ERSTimes">
<div class="ERSTime ERSTimeRight">
</div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Total time<time datetime="PT40M" itemprop="totalTime"> 40 mins</time></span></span> </div>
</div>
<div class="ERSClearLeft">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><div class="divERSHeadItems">
<div class="ERSAuthor">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Author: <span itemprop="author">Judith Hannemann</span></span></span></div>
<div class="ERSServes">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Serves: <span itemprop="recipeYield">4</span></span></span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></span></div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div>
<ul>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 lb boneless skinless chicken breast (about 2 large)</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 cups mushrooms, cut in half</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 clove garlic, minced</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">3 springs fresh thyme</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">1½ cups dry white wine</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">½ cup seasoned flour</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 tbs butter</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 tbs olive oil</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">½ cup heavy cream</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">¼-1/2 cup shredded asiago cheese</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">½ tsp salt (or to taste)</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">¼ tsp pepper (or to taste)</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">seasoned flour:</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">½ cup all-purpose flour</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp salt</span></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">½ tsp black pepper</span></span></li>
</ul>
</div>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><div class="ERSInstructionsHeader ERSHeading">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Instructions</span></span></div>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><ol>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Pound
chicken breast with a meat mallet between 2 sheets of waxed paper or
plastic wrap until meat is uniform thickness; about ¼-inch. Cut into
serving-sized pieces (2 or 3 pieces per breast)</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Dredge
chicken in seasoned flour. Add to hot oil/butter in skillet. Saute
until golden on each side, about 5 minutes per side. Remove from pan.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Add
white wine to skillet, scraping up all the browned bits that are at the
bottom of the pan (this is called “deglazing”). Bruise the fresh thyme
by twisting it between your fingers or hitting it with the dull side of a
knife in a few places. Add thyme to mushroom/wine mixture in pan.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Remove
chicken from pan. Add the cream and heat through. Add the asiago cheese
(if you like it strongly flavored, use ½ cup; not as strongly flavored,
use the ¼ cup–asiago is a powerful cheese and you can even use less for
just a whisper of flavor. I like it strong so I used ½ cup).</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Cook,
stirring constantly over low heat until cheese melts. Continue cooking
until sauce is reduced by about ½. If you wish to skip the reduction
step, you may thicken the sauce slightly with about 1 tbs instant flour
or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will
taste better.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Add chicken back to pan and heat through.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Garnish with sprigs of fresh thyme. May be served over any pasta.</span></span></li>
</ol>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Recipe Source: http://bakeatmidnite.com/mushroom-asiago-chicken/</span></span><br />
Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com0tag:blogger.com,1999:blog-4831033318491297904.post-58265436139173096742014-02-13T07:12:00.002-08:002014-02-13T07:12:53.594-08:00Candied Jalapenos!!<h1 style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"></span></span></h1>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<a href="http://oldworldgardenfarms.files.wordpress.com/2013/08/photo-20.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="3 pounds of whole jalapenos equals out to about 8 cups of sliced peppers. " class="size-medium wp-image-11429 " src="http://oldworldgardenfarms.files.wordpress.com/2013/08/photo-20.jpg?w=300&h=225" height="150" style="border: 2px solid black;" width="200" /></a><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">*Makes approximately 6 half pint jars</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div class="wp-caption alignright" id="attachment_11429" style="width: 310px;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<div class="wp-caption-text">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">3 pounds of whole jalapenos equals out to about 8 cups of sliced peppers.</span></span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><i><span style="text-decoration: underline;"><b>Ingredients</b></span></i></span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><a href="http://oldworldgardenfarms.files.wordpress.com/2013/08/photo-19.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Make sure to wear protective gloves when cutting off the stems and slicing the hot peppers!" class="size-medium wp-image-11428 " src="http://oldworldgardenfarms.files.wordpress.com/2013/08/photo-19.jpg?w=300&h=225" height="150" style="border: 2px solid black;" width="200" /></a></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">3 pounds fresh jalapenos, washed (about 8 cups sliced)<br />
2 cups apple cider vinegar<br />
6 cups granulated sugar<br />
½ teaspoon turmeric<br />
½ teaspoon celery seed<br />
3 garlic cloves, chopped<br />
1 teaspoon ground cayenne pepper</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="text-decoration: underline;"><i><b>Instructions</b></i></span></span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div class="wp-caption alignright" id="attachment_11428" style="width: 310px;">
<div class="wp-caption-text">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Make sure to wear protective gloves when cutting off the stems and slicing the hot peppers!</span></span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1. *Hint - Wear gloves during this step
to prevent your hands from burning the rest of the day. Remove stems
from all of the jalapenos and slice into 1/8 to 1/4 inch rounds. Set
aside.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2. In a large pot, bring the cider
vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a
boil. Reduce heat and simmer for 5 minutes.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">3. Add the pepper slices and simmer for 5 minutes.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div class="wp-caption alignright" id="attachment_11430" style="width: 310px;">
<div class="wp-caption-text">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Add sliced jalapenos to the hot liquid and boil before adding to mason jars.</span></span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><a href="http://oldworldgardenfarms.files.wordpress.com/2013/08/photo-21.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Add sliced jalapenos to the hot liquid and boil before adding to mason jars. " class=" wp-image-11430 " src="http://oldworldgardenfarms.files.wordpress.com/2013/08/photo-21.jpg?w=300&h=225" height="150" style="border: 2px solid black;" width="200" /></a>4. Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">5. Turn the heat and bring the syrup to a
full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeno
peppers in the jars but still leaving ¼ inch from the top. Make sure
there are no air pockets by sliding a plastic utensil down the inside of
the jars. Wipe the rims of the jars with a clean, damp cloth and place
lids on the jars.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div class="wp-caption alignright" id="attachment_11431" style="width: 310px;">
<div class="wp-caption-text">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Jars filled and ready to water bathed….Do not eat for 2 weeks for best flavor!</span></span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><a href="http://oldworldgardenfarms.files.wordpress.com/2013/08/photo-22.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Jars filled and ready to water bathed....Do not eat for 2 weeks for best flavor!" class="size-medium wp-image-11431 " src="http://oldworldgardenfarms.files.wordpress.com/2013/08/photo-22.jpg?w=300&h=225" height="150" style="border: 2px solid black;" width="200" /></a><a href="http://oldworldgardenfarms.files.wordpress.com/2013/08/photo-26.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>6. To complete the canning process place
the jars in a large pot of hot water, covered by 2 inches. Bring the
water to a full boil and boil for 10 minutes for half pints and 15
minutes for pints. When the time is up transfer jars onto a thick towel
to let cool. Leave them undisturbed for 24 hours. Check to make sure
that all lids have sealed by pressing on the center of the lid. If the
lid moves, place the jar in the refrigerator. All sealed jars can be
stored in a cool dark place for up to a year.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div class="wp-caption alignright" id="attachment_11450" style="width: 310px;">
<div class="wp-caption-text">
<br /></div>
<div class="wp-caption-text">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Adding candied jalapenos to the canning pantry has been an unexpected but welcomed addition!</span></span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">7. **Hardest part** – Wait 2 weeks before you eat them — the flavors need time to meld. I know, but they are worth the wait!!!</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Ideas for use: Once you start eating
these, you’ll find all sorts of places to sneak in this sweet, spicy,
and tangy treat—sandwiches, potato salad, grilled meat, and pasta, and
my favorite – as a topping to crackers and cheese, just to name a few.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Found on Old World Garden Farms </span></span></div>
Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com0tag:blogger.com,1999:blog-4831033318491297904.post-69672703983281947542014-02-13T06:46:00.000-08:002014-02-13T07:12:41.401-08:00Strawberry Honey Jam with 4 Ingredients<h1 style="text-align: justify;">
<a href="http://oldworldgardenfarms.files.wordpress.com/2013/02/img_0329.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Strawberries, Grated Apple, Lemon and Honey - 4 simple ingredients for All Natural Jam" class="size-medium wp-image-7985 " src="http://oldworldgardenfarms.files.wordpress.com/2013/02/img_0329.jpg?w=300&h=200" height="133" style="border: 2px solid black;" width="200" /></a><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Strawberry Honey Jam</span></span></h1>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Strawberries, Grated Apple, Lemon and Honey – 4 simple ingredients for All Natural Jam</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"> </span></span><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<address>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span></span></address>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">6 lbs of fresh strawberries</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">3 3/4 cup raw honey</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<a href="http://oldworldgardenfarms.files.wordpress.com/2013/02/img_0335.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="As the ingredients boil, skim off the foam and discard." class="size-medium wp-image-8003" src="http://oldworldgardenfarms.files.wordpress.com/2013/02/img_0335.jpg?w=300&h=200" height="133" width="200" /></a><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2 small granny smith apples</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1 1/2 tablespoons of freshly squeezed lemon juice (about 1/2 of a large lemon)</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<address>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"> </span></span></address>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<address>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><i><i></i></i><b><b><i><span style="text-decoration: underline;"> </span></i></b></b><b><i></i></b></span></span></address>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div class="wp-caption alignright" id="attachment_8003" style="width: 310px;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<div class="wp-caption-text">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">As the ingredients boil, skim off the foam and discard. </span></span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="line-height: 19px;">1. Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot</span></span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<a href="http://oldworldgardenfarms.files.wordpress.com/2013/02/img_0342.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Pour into hot mason jars to begin the canning process." class="size-medium wp-image-8013 " src="http://oldworldgardenfarms.files.wordpress.com/2013/02/img_0342.jpg?w=300&h=200" height="133" style="border: 2px solid black;" width="200" /></a><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2. Cut the sides of the apples away from
the core and grate the apple leaving the skins on. (I used my food
processor) Place in pot with the strawberries.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">3. Juice a lemon until you get 1 1/2 tablespoons of juice and poor into the stock pot.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div class="wp-caption alignright" id="attachment_8013" style="width: 310px;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Pour into hot mason jars to begin the canning process.</span></span><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"></span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">4. Pour the honey into the pot and stir.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<a href="http://oldworldgardenfarms.files.wordpress.com/2013/02/img_0353.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Water bath for 10 minutes, remove from heat and let cool overnight. " class="size-medium wp-image-8015 " src="http://oldworldgardenfarms.files.wordpress.com/2013/02/img_0353.jpg?w=300&h=200" height="133" style="border: 2px solid black;" width="200" /></a><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">5. Heat mixture on high until boiling
stirring occasionally. As soon as the mixture begins to boil, reduce
heat to medium low to simmer.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div class="wp-caption alignright" id="attachment_8015" style="width: 310px;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<div class="wp-caption-text">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Water bath for 10 minutes, remove from heat and let cool overnight.</span></span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">6. Simmer for approximately 15 minutes
until the strawberries become soft. Using a potato masher, mash the
strawberries so there are no recognizable sections. If you have
an immersion blender, you can use this instead.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">7. Simmer for another 15-45 minutes,
stirring occasionally. The longer the mixture simmers, the thicker the
consistency. (Remember, this will not be as thick as the consistency
made with sugar and/or pectin).</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">8. Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Found on Old World Garden Farms </span></span></div>
Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com0tag:blogger.com,1999:blog-4831033318491297904.post-51228821444473884082013-12-18T11:34:00.002-08:002013-12-18T11:34:37.523-08:00Rumtopf - How to preserve Fruit in Alcohol<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSmN2xQYIMgAuMchaZ_dt-o1hoFC0tWx0FGssavQA69RWe3u019R7ozsL6VYcopu1wiy5haV9Lpe5FaNvOM7hehr_1wsOjr1LsRt642pN8VwNHBkGuqBbWOvk8AIMmsubAYyTnlQ1BXM/s1600/Administrative-Assistant.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSmN2xQYIMgAuMchaZ_dt-o1hoFC0tWx0FGssavQA69RWe3u019R7ozsL6VYcopu1wiy5haV9Lpe5FaNvOM7hehr_1wsOjr1LsRt642pN8VwNHBkGuqBbWOvk8AIMmsubAYyTnlQ1BXM/s200/Administrative-Assistant.jpg" width="181" /></a></div>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">Rumtopf<br /><br />I’m one of those people who have a closet with a corner dedicated to the gifts I buy throughout the year instead of making the sad trip to the mall at 9pm on Christmas Eve. This year, I decided to start getting ready for holiday eating and drinking in the summer as well. I’m talking about Rumtopf, or a Rum Pot.<br /><br />Rumtopf is a fantastically delicious way to preserve fruits in alcohol. The idea is to start in early summer and add layers of seasonal fruit as they become available (and more booze) until fall. Then the batch is put away and forgotten about until the holidays when it becomes a fruity, boozy base for cocktails and desserts.<br /><br />Although its fall now, it’s not too late to get your Rumtopf on. There are only a few rules to the Rumtopf.<br /><br />Choosing your fruit: Choose firm fruit and create a blend. Ideally your blend would include stone fruit like peaches and apricots, berries such as blackberries, and tree fruits like pears. I was warned that apples and raspberries don’t fare well to the fermentation process so skip those.<br /><br />Choose your booze: Classic Rumtopf would use rum but the process would work just as well with brandy or vodka. Again, think of what flavors you would like in your alcohol and what alcohol you would like in your fruit. The alcohol should be at least 80 proof if not higher.<br /><br />Assemble: Using a clean glass jar (like a canning jar), add your fruit in layers throughout the season. Each time fruit is added, you need to add 50% as much sugar by pound. One pound of fruit means ½ pound of sugar is needed. Fill the jar with alcohol to cover all the fruit and use something to weight the fruit down if it starts to float. It’s very important the fruit is completely submerged.Store in a cool, dark place…. like a gift closet.<br /><br />Let it sit: Around October, stop adding fruit and let it sit for at least 2 months. Add a cinnamon stick and star anise if you like. Then just in time for the holidays, crack it open and add a couple teaspoons to a glass of champagne. The fruit goes great on ice cream or in a tart.</span></span>Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com0tag:blogger.com,1999:blog-4831033318491297904.post-72346264208325099632013-03-27T12:26:00.002-07:002013-03-27T12:26:36.342-07:00Garlic Ranch Dressing for Salad or French Frys<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKYxwVDafHO_MhUTvUlVpAA-2IfgBQ1OZZ4FIf_A8Uw01IbYkL-lnTHOVn0RkCp3DsOvyg2c5fomWJB66LrQ1EWYcHTd55OrLhY6zvUjbyumL0Lu1kOphMds5_9qTAdU75gYyHyrulhE/s1600/GR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKYxwVDafHO_MhUTvUlVpAA-2IfgBQ1OZZ4FIf_A8Uw01IbYkL-lnTHOVn0RkCp3DsOvyg2c5fomWJB66LrQ1EWYcHTd55OrLhY6zvUjbyumL0Lu1kOphMds5_9qTAdU75gYyHyrulhE/s200/GR.jpg" width="200" /></a></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b><br />
1 cup real mayonnaise <br />
3 Tbsp rice milk or regular milk <br />
1 tsp lemon juice <br />
1 large garlic clove, crushed <i>Use the largest you can find on the clove…or
several small ones!<br />
</i>2 Tbsp finely chopped onion <br />
1 tsp tarragon or parcel<span style="font-size: x-small;">ey</span><br />
2 tsp dried dill <br />
1/2 tsp salt<br />
1/4 tsp pepper</span></span></div>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">
</span></span><div class="MsoNormal" style="line-height: normal;">
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b><br />
Add mayonnaise to a medium bowl. Whisk in the milk and lemon juice. Stir in the
crushed garlic and finely chopped onion. Stir in the tarragon, dried dill, salt
and pepper. Taste. Add a little of whatever else you think it needs! Pour over
salad or fries.</span></span></div>
Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com0tag:blogger.com,1999:blog-4831033318491297904.post-43319104466729464552013-03-15T10:27:00.000-07:002013-03-15T10:27:02.954-07:00Homemade Baileys Irish Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ2tTBIu8hhtGUhyYp0sc1C7PYyON3zGr40cbGTgpqn5tUclQ33hKuBUzKXADpG0ZtlrVmOeXRDoah4DCYfvWYfOl9LCzpqyYuruigJs2ktBg0HLtwebm9nBXulHVuzkiaELYgGAPOtk/s1600/Baileys.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ2tTBIu8hhtGUhyYp0sc1C7PYyON3zGr40cbGTgpqn5tUclQ33hKuBUzKXADpG0ZtlrVmOeXRDoah4DCYfvWYfOl9LCzpqyYuruigJs2ktBg0HLtwebm9nBXulHVuzkiaELYgGAPOtk/s200/Baileys.jpg" width="153" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Here is the homemade Baileys Irish Cream recipe for all of my friends, both on and offline. It's easy enough that you should have time to whip up a batch to take to your one of your parties! <br /><br /> 1 cup light cream (I used heavy whipping cream, which made it even richer)<br /> 14 ounces sweetened condensed milk<br /> 1 2/3 cup Irish whiskey (The cheaper </span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">whiskey </span>tastes better in this recipe than expensive )<br /> 1 teaspoon instant coffee<br /> 2 tablespoons Hershey's chocolate syrup (I used Nesquick Chocolate Syrup as it does not contain Corn Syrup)<br /> 1 teaspoon vanilla<br /> 1 teaspoon almond extract (I skipped this entirely)</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. Shake before using. Will keep for up to 2 months.</span><br />Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com0tag:blogger.com,1999:blog-4831033318491297904.post-20157727008134125682013-03-15T10:17:00.001-07:002013-03-15T10:17:16.809-07:00Homemade Kahlua<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgTVop6n-iFEkWXkU_YYCc-Tjy-WEAHKQjaFv_kIP6hweRb9ArSt2F4MumuKRhGTJ_F1qQko051vb4xmG1l90dC0JfntdZ2WkfAA6mwkW5lE7ThXZks770gGEFPT3POePhMzQv6w5QGI/s1600/homemade-kahlua.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgTVop6n-iFEkWXkU_YYCc-Tjy-WEAHKQjaFv_kIP6hweRb9ArSt2F4MumuKRhGTJ_F1qQko051vb4xmG1l90dC0JfntdZ2WkfAA6mwkW5lE7ThXZks770gGEFPT3POePhMzQv6w5QGI/s200/homemade-kahlua.jpg" width="200" /></a></div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> 1 12-cup pot very strong coffee (chocolate flavored is best)<br />2 lbs. light brown sugar<br />4-6 tablespoons vanilla extract<br />1 bottle 190 proof Clear Springs or Everclear<br /><br />Bring coffee to a boil in dutch oven or large pot. Gradually add 2 lbs. light brown sugar and return to boil stirring constantly. Let cool until room temperature. (I add up to 1 cup of ice to cool faster and place pot in sink of cold water).<br /><br />When completely cool, add the vanilla and 190 (I prefer the Clear Springs). It is ready to serve. I like to fill the Clear Springs bottle first and put away to age for special occasions. I have made this recipe for many years and everyone who tries it likes it much better than the recipes with vodka.<br /><br />Add Vodka for Black or White Russians. Chocolate Velvet Coffee is what I like to make my Kahlua with, usually, but I have also made really good flavors with Hazelnut, French Vanilla and Chocolate Macadamia Nut. Sometimes, I like to add a little almond extract to give it an Amaretto flavor.</span></span>Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com0tag:blogger.com,1999:blog-4831033318491297904.post-38898295143389881192012-11-30T06:44:00.000-08:002013-03-15T10:29:42.671-07:00Yummy Bavarian Hefekloss, Dampfnudel or Germknödel<div class="clearfix">
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyU1R4DiWcraK2AEQzdAT7Ulgt4tufcfgY654fWlEwy-P4cNj-n2f3WGSRSmcXFVPA6mzl6YP_tD8ScfEYdUWo7j54xQiAayljQ9p3rXgKlKZUCE-XKNN6ORFScNt5l8EhWFj_qx0Dow/s1600/Germknoedel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyU1R4DiWcraK2AEQzdAT7Ulgt4tufcfgY654fWlEwy-P4cNj-n2f3WGSRSmcXFVPA6mzl6YP_tD8ScfEYdUWo7j54xQiAayljQ9p3rXgKlKZUCE-XKNN6ORFScNt5l8EhWFj_qx0Dow/s320/Germknoedel.jpg" width="320" /></a></span></div>
<div>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span class="summary">The </span><span class="summary"><span class="summary">Dampfnudel </span>
(Dumpling or Hefekloß in Germany, Germknödel in Austria) is a
traditional dish in the south and east of Germany and Austria. It can be
enjoyed sweet as a dessert filled with fruits, or savory stuffed with
meet and served with Sauerkraut.</span></span></div>
</div>
<div class="clearfix">
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> The <span class="summary">Dampfnudel </span> is considered a 'arme Leute Essen' (poor people's
dish) because it uses only a few and basic ingredients: flour, milk,
salt, butter and yeast. It originates in Bavaria and you will be able to
find it on most menus in local restaurants.</span><br />
<div>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><span class="yield"><b>Serves: </b>4 persons</span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br /></span>
<br />
<h2>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">
Ingredients:</span></h2>
<h2>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">
Yeastball</span></h2>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 lb flour</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">3 packs of dry yeast</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 egg yolk</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 cup milk</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">3/4 of a stick of butter</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1/2 tsp salt</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1/2 tsp sugar (if served sweet)</span></li>
</ul>
<h2>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">
Savory stuffing</span></h2>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 lb ground meat</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 tbsp oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 onion</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 garlic clove</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">salt, pepper, oregano</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 can diced tomatoes</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">8 oz cheese</span></li>
</ul>
<h2>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">
Procedure:</span></h2>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Mix flour, (sugar), salt
and egg yolk. Dissolve the yeast in luke warm milk and add to mixture.
Add soft butter and knead well. Let the dough rise on a warm location
for about 30 minutes. Form balls, stuff if desired and let rest for
another 30 minutes underneath a towel. Cook over steam or in hot salt
water (not cooking) for 12-14 minutes.</span><br />
<h2>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">
Savory stuffing</span></h2>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Roast ground meat with oil, add remaining ingredients and cook until
done. Stuff with filling and steam. Serving suggestion: serve
with Sauerkraut, potatoes and slow cooked beef.</span><br />
<h2>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">
Sweet </span></h2>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Use jam of your choice to stuff the <span class="summary">Dampfnudel </span> or leave it as is and serve it on a bed of hot fruits and top with a mix of Cinnamon and Sugar.</span></div>
Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com0tag:blogger.com,1999:blog-4831033318491297904.post-52848986590107251052012-11-02T06:20:00.000-07:002013-03-15T10:30:08.272-07:00Italian Layer Bake<div class="articleAttrSection">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://cf.primecp.com/master_images/MrFood/Italian-Layer-Bake-RE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Italian Layer Bake" border="0" class="photo" height="188" src="http://cf.primecp.com/master_images/MrFood/Italian-Layer-Bake-RE.jpg" width="250" /></a>
Italian Layer Bake is a Mediterranean delight. This recipe
features layers of Italian meats, peppers, and bubbly cheese under a
golden crust. Mmm! </span></span></div>
<div class="articleAttrSection">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="attrLabel">Serves:</span> 6 </span></span></div>
<div class="articleAttrSection">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="attrLabel">Cooking Time:</span>
<span class="cooktime">40 min</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
</div>
<div class="articleAttrSection">
<h5>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">What You'll Need:</span></span></h5>
<ul class="recipeIngredient">
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="amount">1 </span> <span class="name">(8-ounce) container refrigerated crescent rolls</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="amount">8 </span> <span class="name">slices deli turkey (about 1/2 pound)</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="amount">8 </span> <span class="name">slices deli ham (about 1/2 pound)</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="amount">12 </span> <span class="name">slices deli hard salami (about 1/2 pound)</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="amount">8 </span> <span class="name">slices Swiss cheese (about 1/2 pound)</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="amount">1 </span> <span class="name">(12-ounce) jar roasted peppers, drained</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="amount">4 </span> <span class="name">eggs, beaten</span></span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="name">Meat can be substitute with mushroom, zucchini or spinach</span></span></span></span>
</div>
<div class="articleAttrSection">
<h5>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">What To Do:</span></span></h5>
<ol>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">
Preheat oven to 350 degrees F. Unroll crescent roll dough without
separating triangles. Separate dough into 2 squares along center cut
line.<br />
</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">
Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.<br />
</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">
Layer with half the turkey, ham, salami, Swiss cheese, and roasted
peppers. Pour half of beaten eggs over peppers and repeat with remaining
meats, cheese, and peppers.<br />
</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">
Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.<br />
</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">
Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes,
or until golden and heated through. Let cool 15 to 20 minutes then cut
and serve.</span></span></li>
</ol>
</div>
Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com0tag:blogger.com,1999:blog-4831033318491297904.post-1929415682702603272012-03-20T10:27:00.001-07:002013-03-15T10:28:33.459-07:00Mini Frittata Breakfast<div class="introText summary">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">For a fun and easy morning meal, try these small-scale egg dishes. Baked in individual muffin cups, they ensure that everyone gets the mix-ins they like.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></div>
<dl class="dottedRule">
<dt class="orange smHeading"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></span></dt>
<dd><ul>
<li class="bgDot ingredient"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">4 large eggs</span></span></li>
<li class="bgDot ingredient"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup half-and-half</span></span></li>
<li class="bgDot ingredient"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon salt</span></span></li>
</ul>
<ul>
<li class="bgDot ingredient"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)</span></span></li>
<li class="bgDot ingredient"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Grated Parmesan cheese (optional)</span></span></li>
</ul>
</dd></dl>
<dl class="dottedRule itemInstructions instructions">
<dt class="orange smHeading"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Instructions</span></span></dt>
<dd class="instructionsDd"><ol class="instructions">
<li class="liInstructions1 orange"> <span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><img alt="Mini Frittatas - Step 1" class="simpleFrame" src="http://familyfun.go.com/assets/cms/recipes/steps/mini-frittatas-recipe-step1-photo-150-FF0305ALMFA01.jpg" /> Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.</span></span>
</li>
<li class="liInstructions2 orange"> <span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><img alt="Mini Frittatas - Step 2" class="simpleFrame" src="http://familyfun.go.com/assets/cms/recipes/steps/mini-frittatas-recipe-step2-photo-150-FF0305ALMFA02.jpg" /> Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.</span></span>
</li>
<li class="liInstructions3 orange"> <span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><img alt="Mini Frittatas - Step 3" class="simpleFrame" src="http://familyfun.go.com/assets/cms/recipes/steps/mini-frittatas-recipe-step3-photo-150-FF0305ALMFA03.jpg" /> Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.</span></span>
</li>
<li class="liInstructions4 orange"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.</span></span>
</li>
</ol>
</dd></dl>
Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com1tag:blogger.com,1999:blog-4831033318491297904.post-47798285752994185022012-03-20T10:13:00.000-07:002013-03-15T10:28:49.715-07:00German Mini Pancakes Cups<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">So yummy. You could also do this for a holiday breakfast and have a bunch of toppings to choose from. Very fun! </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBxYLFPLr5o3zEx-y5_dSnvocqLddpyxpLqjFpjZV314qWwvjvJJB6R45LuX_1h5kijgGDj7lB64jHrwogNAFrvuEjOT0qlJiBve5AwmsiqZStpXbsHvNOn5V8cyhi_EpCESrGbJgkdtK/s1600-h/mini+german+pancakes+1450.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBxYLFPLr5o3zEx-y5_dSnvocqLddpyxpLqjFpjZV314qWwvjvJJB6R45LuX_1h5kijgGDj7lB64jHrwogNAFrvuEjOT0qlJiBve5AwmsiqZStpXbsHvNOn5V8cyhi_EpCESrGbJgkdtK/s400/mini+german+pancakes+1450.jpg" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Mini German Pancakes</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup milk</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">6 eggs</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup flour</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp. salt</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp. vanilla</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup butter, melted</span></span><br />
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<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 400 degrees F. Blend yoursix ingredients in a blender. Be careful to see that any flour clumps get well-blended.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Blend in butter a little at a time in order to temper the eggs.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Grease muffin tins well and distribute batter evenly between 18-24 tins. Bake for 15 minutes, or until puffy and golden on top.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Served with your favorite toppings. (Mine was a dusting of powdered sugar and berry sauce) </span></span></li>
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Garden Medusahttp://www.blogger.com/profile/15407584556411090300noreply@blogger.com2