tag:blogger.com,1999:blog-7724047338877304652024-03-05T18:49:06.419-08:00Foodie NewbiesBasic cooking & baking tips, recipes, tools and gadgets.Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-772404733887730465.post-81553413270964663112011-01-03T12:33:00.001-08:002011-01-03T12:37:59.519-08:00Hamburger Stroganoff<p>In my humble opinion, any recipe with <a class="zem_slink" title="Sour cream" href="http://en.wikipedia.org/wiki/Sour_cream" rel="wikipedia">sour cream</a>, or <a class="zem_slink" title="Cream cheese" href="http://en.wikipedia.org/wiki/Cream_cheese" rel="wikipedia">cream cheese</a>, is a winner. I don’t care if it’s a <a class="zem_slink" title="Main course" href="http://en.wikipedia.org/wiki/Main_course" rel="wikipedia">main dish</a> or dessert – adding either creamy goodness makes it better. </p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIyZra73bI/AAAAAAAAElM/EYKXyjwf6lE/s1600-h/102_308715.jpg"><img style="border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3087" border="0" alt="102_3087" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TSIyZ3d00OI/AAAAAAAAElQ/qBncoTNyjnM/102_3087_thumb8.jpg?imgmax=800" width="397" height="330" /></a></p> <p>Especially if you’re a Foodie Newbie, like me. They’re like secret weapons for us.</p> <p>I realize that after the holidays you may be resolving to lighten up, exercise and watch your calories. If you are, don’t put this on your Recommended Reading. </p> <p>Or, you can just save it for one of those days when you absolutely must have something Stick-To-Your-Ribs Yummy. This will fill the bill. </p> <p>And it’s easy. Super easy. I don’t even really measure anything. Just dump stuff in. I’ll give you approximate amounts, but I’m sure you can find an actual recipe for Hamburger Stroganoff online somewhere. </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIyaQlHU9I/AAAAAAAAElU/B1xwhgvYdC4/s1600-h/102_30736.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3073" border="0" alt="102_3073" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIya1ky3MI/AAAAAAAAElY/Hq67gGyvIBU/102_3073_thumb4.jpg?imgmax=800" width="419" height="322" /></a></p> <p>First, chop up an onion. Either a small one, or half of a large one. </p> <p> </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIybeDnbjI/AAAAAAAAElc/xUHcaUrIV_4/s1600-h/102_30746.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3074" border="0" alt="102_3074" src="http://lh5.ggpht.com/_f7DXbPkKoNU/TSIyb-2zOoI/AAAAAAAAElg/murPjyp7TU0/102_3074_thumb4.jpg?imgmax=800" width="427" height="328" /></a></p> <p>About a cup of onion. I used what I had on hand, which was just under a cup.</p> <p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbdpcj1d4E-DL1E75qR3anjR6xSguINgLXjZEqHk3RlUDoxaASc4T1dCRAyWDxJ6N3RnvJ-iosQcajFQRx8m7HP8lzD_NZ3JRim5G5P0A8qOODHrC78br3bmb0XkKYtcf5XMNDtInHuEd/s1600-h/102_30756.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3075" border="0" alt="102_3075" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TSIycki5KtI/AAAAAAAAElo/nEmwf9oyoQc/102_3075_thumb4.jpg?imgmax=800" width="435" height="334" /></a></p> <p>Any oil will work, but I used Olive Oil. Note the <em>Extra Light in Flavor</em>. It has a lighter flavor than regular Olive Oil. </p> <p> </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIyc-G9AOI/AAAAAAAAEls/yJpzeyifo-E/s1600-h/102_30766.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3076" border="0" alt="102_3076" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIydV7oYWI/AAAAAAAAElw/LeTInMRxkiI/102_3076_thumb4.jpg?imgmax=800" width="458" height="352" /></a></p> <p>About a tablespoon in a medium to large skillet. </p> <p> </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIyd5dVddI/AAAAAAAAEl0/thcbN2Iu1S4/s1600-h/102_30777.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3077" border="0" alt="102_3077" src="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIyeAns_xI/AAAAAAAAEl4/tvGzqJHefXg/102_3077_thumb5.jpg?imgmax=800" width="464" height="363" /></a></p> <p>While your frying pan is heating up, fill up a pot with water to boil some noodles. Unless you’re making rice. In which case, you have to measure the water. </p> <p>Either one is tasty with the stroganoff, though.</p> <p><a href="http://lh5.ggpht.com/_f7DXbPkKoNU/TSIyejOEhFI/AAAAAAAAEl8/hnnTAc5LCSw/s1600-h/102_30786.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3078" border="0" alt="102_3078" src="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIye6dNHhI/AAAAAAAAEmA/o_ikJuik_No/102_3078_thumb4.jpg?imgmax=800" width="475" height="365" /></a></p> <p>Saute the onions until tender and translucent.</p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIyffS47wI/AAAAAAAAEmE/huKYF219V00/s1600-h/102_30807.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3080" border="0" alt="102_3080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKy3n21ZQGpVPYhAE7uMxxjL1i0VKYJi56VAjtlFQkHtSWK1JtHUGdVcSMtGtHCOV7ot_x8GtHTIL09e_mLd1PTsl8TusizUAs_U6RfXbjH0aOpof3kZ5Cw_tgEjNSlhhi7L5F1qMMf5EQ/?imgmax=800" width="483" height="375" /></a></p> <p>Or just until the crunchiness is gone.</p> <p><a href="http://lh6.ggpht.com/_f7DXbPkKoNU/TSIygN-b4RI/AAAAAAAAEmM/-qswr10GyMc/s1600-h/102_30817.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3081" border="0" alt="102_3081" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIygWmQeBI/AAAAAAAAEmQ/TtZjtjbAYMY/102_3081_thumb5.jpg?imgmax=800" width="493" height="384" /></a></p> <p>Dump in a pound of ground beef.</p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIygwtKNQI/AAAAAAAAEmU/zqPtDH5eiRQ/s1600-h/102_30847.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3084" border="0" alt="102_3084" src="http://lh5.ggpht.com/_f7DXbPkKoNU/TSIyhIDidUI/AAAAAAAAEmY/eaxiJd9iliw/102_3084_thumb5.jpg?imgmax=800" width="498" height="387" /></a></p> <p>Break up the chunks and mix the onion into the meat.</p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIyhsEyRjI/AAAAAAAAEmc/iCnsKJHAK34/s1600-h/102_30896.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3089" border="0" alt="102_3089" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TSIyiEXTx2I/AAAAAAAAEmg/2fX1L1ZXIN0/102_3089_thumb4.jpg?imgmax=800" width="402" height="309" /></a></p> <p>When the hamburger is brown, drain off any fat. I like to add a tablespoon or so of Worcestershire sauce. I think it makes it richer in flavor, but it also adds a salty taste. </p> <p> </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIyiQJnHvI/AAAAAAAAEmk/L8vf_FyLp0o/s1600-h/102_30906.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3090" border="0" alt="102_3090" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIyi29ygRI/AAAAAAAAEmo/RE1azD3kf4w/102_3090_thumb4.jpg?imgmax=800" width="415" height="319" /></a></p> <p>Your water should be boiling at this point, so add your salt. </p> <p>I don’t know if it’s true or not, but Rachel Ray says to add salt only to hot water. If the water is cold, the salt just drops to the bottom of the pot. Makes sense to me, so that’s what I do now. </p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIyjWcgdrI/AAAAAAAAEms/Mj_PYypbacw/s1600-h/102_30886.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3088" border="0" alt="102_3088" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TSIyj9JskdI/AAAAAAAAEmw/GZ8POm3M700/102_3088_thumb4.jpg?imgmax=800" width="431" height="331" /></a></p> <p>When the water is boiling, dump in some noodles.</p> <p>How much? Good question! I do a handleful per person – but then, I like pasta. Cooked pasta is about double the amount of uncooked, so I go from there. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDkTYrJom9Fd7PbZVLgCBUXAkQKocwyZN9FKd4RjvkFW7hvb8GEH04N1fzM_kKK7nKByPeDMjPoXkBWiLqS01KX1eOhTcNb-dznKYDIA8J1-OjpR3wRsP4yT72ndPvfyTX_7rSmi6s2CS/s1600-h/102_30916.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3091" border="0" alt="102_3091" src="http://lh5.ggpht.com/_f7DXbPkKoNU/TSIyks-E8UI/AAAAAAAAEm4/TTe0R-whqBg/102_3091_thumb4.jpg?imgmax=800" width="440" height="338" /></a></p> <p>Once you add noodles to the water, it’ll take a few minutes to get the water back to a boil. Once it comes back to a boil, then start your timer per package directions. </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIylZmrMwI/AAAAAAAAEm8/-A5GBNxJZSE/s1600-h/102_308663.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3086" border="0" alt="102_3086" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_-IE3Xzf_rqfIy6j31mkioWFBXrm3SeinvzS3QdS1jamfWNJ11DAmg8s59ebLLUSPf_xlNN0ZrtVVp-W1ndhRN-XOKYtC2RB_MefYhPgQa9LsO9QV1dSFcBveQD-LKHroiQOfwVb4h3j/?imgmax=800" width="283" height="419" /></a></p> <p>After you drain your meat, add a can of Cream of Mushroom soup. You could also add mushrooms, if you like them. I don’t like them, so I leave them out.</p> <p>I know, why use Mushroom soup if I don’t like mushrooms? I dunno. I don’t like tomatoes either, but love catsup. And salsa. And tomato paste. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMl_4Z4Ck95JgvlFTxio46l-j9rMcsL_sWc-BH8zDe1yp0ZzKoIZqt7gyaZEUD1z8S7FIyDecoS9RAINXPsbwm0bB0OL62mWrIu4DXpWp8hW7MMQbXoWbBuXNMMF8YjR6-tOxFjZ2g8Rh/s1600-h/102_30936.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3093" border="0" alt="102_3093" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMduIzMCI_gYFa8C9LhFMhljJFEdaSvzOoBBKyanYkVvlbRmp_r_-wX1MigxXFZJj6tVNyplMWf7N1LwqOifEjEGRP2NDDL4NtapyuykR7hxKPa4-ayOQW7mvFET1Hew5wSIk30V0XHNM/?imgmax=800" width="432" height="332" /></a></p> <p>Stir the soup through and let it cook about 10 minutes – about the same amount of time it’ll take for your noodles.</p> <p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicC-g9NyB62b8Q8Dh4sJU-vQj3yx2FXNNWyls234bP5GnNAKGW_J7uxh2oy0nwAHL5MCPlKBuMgJl1UWYNAMKQrHCMFCjGbo_UNY4zGo9zKd9VYTEGoPCO3Tpz_e-TkytUlDytmSGo69Mn/s1600-h/102_308793.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3087" border="0" alt="102_3087" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIyndiUrkI/AAAAAAAAEnU/cxd0aALNbEA/102_30879_thumb2.jpg?imgmax=800" width="389" height="323" /></a></p> <p>When your meat mixture is cooked, turn the heat off and add a cup (or so) of sour cream. </p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TSIyoNiNJ5I/AAAAAAAAEnY/icEgNVJXYSM/s1600-h/102_31006.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3100" border="0" alt="102_3100" src="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIyoeVvOUI/AAAAAAAAEnc/1nCGFgY78uc/102_3100_thumb4.jpg?imgmax=800" width="409" height="314" /></a></p> <p>Yum . . .</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGGyQAox3FzbWlyBT2Y9W2J7t737Slq2dGXP0N5STyigaGTp1aNkrPdOERpA1wqGosO_gqH9cwESf10AHQvoIKomAXZbItJ_TQjXpKcwirTHOGpI8hvJzIsB2M3_SRoDfkSbRKhR23iuF/s1600-h/102_31016.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3101" border="0" alt="102_3101" src="http://lh5.ggpht.com/_f7DXbPkKoNU/TSIypBIa3HI/AAAAAAAAEnk/B_gg7_S4-q0/102_3101_thumb4.jpg?imgmax=800" width="412" height="317" /></a></p> <p>Yum . . . </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIypgy2omI/AAAAAAAAEno/yyYFR6Y-Kn0/s1600-h/102_31037.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3103" border="0" alt="102_3103" src="http://lh3.ggpht.com/_f7DXbPkKoNU/TSIyp2AlMPI/AAAAAAAAEns/92A9iKJpNA4/102_3103_thumb11.jpg?imgmax=800" width="415" height="346" /></a></p> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie">Yum!!!<a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_e.png?x-id=b72cadb2-789d-4b60-b871-3969e300b998" /></a></div> Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com4tag:blogger.com,1999:blog-772404733887730465.post-42091866317142907092010-12-07T20:07:00.001-08:002011-01-03T12:35:53.533-08:00My Favorite Appliance–a Slow Cooker!<p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TP8EZPJsqbI/AAAAAAAAEWE/qpVW8UKWapY/s1600-h/102_35473.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3547" border="0" alt="102_3547" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-13Q9Q3NLzlOP8LP7m3I4Q5X0SWL_iH93BWFaXL1eW9aCLMSWrgqcPxGaoMhGAhd7PnHz59UL9gv6xJ7HFnxJo925UIfdQ_UHPskgq-KwtdihNKbWlvVdrGFY3VO8TVgMJH4SCmoHmXjx/?imgmax=800" width="360" height="418" /></a></p> <p>If you’re a foodie newbie, I highly recommend you ask Santa for a slow cooker. </p> <p>Or don’t wait and just go get one. Fast! </p> <p>You can thank me later. </p> <p>This is the one appliance that has never let me down. Not once.</p> <p><em>Knock-knock.</em></p> <p>I have even gone so far as to dub myself the Crockpot Queen, which is pretty easy in my house because Hubs either grills or fries and culinary-school-Son uses every other tool in the kitchen.</p> <p>Except the crockpot. </p> <p>They don’t know what they’re missing. But I won’t tell them, if you won’t. </p> <p>I won’t tell them that you dump all the ingredients in at once, turn one little dial and walk away. </p> <p>I won’t tell them that cheap cuts of meat come out tender and juicy. </p> <p>Or that the juices that puddle in the pot taste like someone who actually knows what they’re doing in the kitchen made them. </p> <p>Truth be told, I only have a handful of recipes I use. But they’ve never failed me. Never!</p> <p>I’m happy to share, but here’s a fabulous <a href="http://www.fix-itandforget-it.com/index.php" target="_blank">site</a> with plenty of recipes to get you started. </p> <p>After a couple of times, you’ll find you can just experiment too. That’s what I really love about this thing. Just dump, turn the knob, and let it do it’s thing. </p> <p>Pot roast is one of my favorites. And it’s so easy.</p> <p>I’ve used both beef roasts and pork. Both turn out good.</p> <p>Here’s the ‘recipe’. </p> <p>Put the meat in the slow cooker.</p> <p>Tear open an envelope of this wonderful goodness. </p> <p><a href="http://lh5.ggpht.com/_f7DXbPkKoNU/TP8EaLelGUI/AAAAAAAAEWQ/lE-0V5OpkwM/s1600-h/102_3544%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="102_3544" border="0" alt="102_3544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8Wr03U0SziOuCdi3Ohv-Ai-0EGRJwLDUXqONTzGCgm15k4BTR6VkY-KAROdXK4wQTPydmNmswp2DP6iqNU__ejrumvfOio6sCwdeQ6i2_kL4MLf1nqPQFI1qCZ9nR99hee1MGfbyB_xn/?imgmax=800" width="326" height="327" /></a></p> <p>Pour in a little bit of this.</p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TP8Ea9q0ogI/AAAAAAAAEWY/d0elSzBFAoI/s1600-h/102_3546%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="102_3546" border="0" alt="102_3546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3YA8GzfqH0OdqsMzCj1RATRTb6nPHGb1NyvDb_Bd6O86FCmOVbumJZTPFJDY7yBdWAGpksNNMZLYMKhAjwjh7FgcLPozVJPLIDgHOxAXCA0HgttoTYfJumKd7f3_Djo7bAVXfNcQwVqI/?imgmax=800" width="135" height="389" /></a></p> <p>Put the lid on, turn the knob, and you’ll have the best roast in about 6 hours, depending on the cooker. </p> <p>If you want a whole meal, cut up some potatoes and throw them in there too. Or any other veggies you want. </p> <p>Now, if you read about slow cookers, all the books will tell you that you need a good amount of liquid. But I’ve made this roast a bunch of times and have never added water. Maybe a little wine, if I have some. </p> <p>I guess if you added some water, you’d have even more juice. But I always seem to have plenty. </p> <p>So much so, that on the days when I actually feel my cooking mojo working, I make a gravy from the juice. </p> <p>I can’t tell you the feeling of accomplishment I get when I make a gravy from scratch! </p> <p>Why, it almost makes me think I can cook!</p> Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com3tag:blogger.com,1999:blog-772404733887730465.post-86470393887829853032010-11-20T19:55:00.001-08:002011-01-03T12:36:22.301-08:00Cinnamon Rolls<p>I don’t know what it is about cold weather, but it’s when I like to bake. Or attempt to bake. </p> <p>It’s not always a sure thing.</p> <p>I guess that’s why I have a kitchen full of gadgets. And appliances. And tools. </p> <p>Anything that might give me better odds than 50:50. </p> <p>I know, I know. People who <em>can</em> actually bake will say it just takes experience. </p> <p>That may very well be true, but don’t burst my bubble about the gadgets. </p> <p>This one is really kind of fool-proof. Or foodienewbie-proof. </p> <p><a href="http://lh6.ggpht.com/_f7DXbPkKoNU/TOiXlrnvQII/AAAAAAAAEOg/NfSkdbdHDQA/s1600-h/102_32274.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3227" border="0" alt="102_3227" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiXno2FsHI/AAAAAAAAEOk/cilq_P-k4H0/102_3227_thumb2.jpg?imgmax=800" width="370" height="456" /></a></p> <p>It’s a bread machine, for you newbies out there. </p> <p>What’s so great about a bread machine, you ask?</p> <p>You dump the stuff in. It mixes. It kneads. It bakes – if you want it to. Or you can just make dough. For say, cinnamon rolls. Or pizza dough.</p> <p>Any of those yummy yeasty dough that you usually have to knead. And knead. And knead.</p> <p>At my age, I’m all about Easy – especially in the kitchen. So if I used the bread machine for nothing other than homemade cinnamon rolls, it’d be worth it. </p> <p>I actually do make bread in it – about once or twice a year. </p> <p>Today it was pouring rain and windy and I was bored enough to make these cinnamon rolls. </p> <p>These seem like a lot of work, but they’re not. {I’m just really, really wordy.} </p> <p>If you don’t have a bread machine, and you don’t want to mess with yeast proofing and/or kneading and kneading and kneading – there is a shortcut. </p> <p><img style="margin: 0px 0px 5px" src="http://t1.gstatic.com/images?q=tbn:ANd9GcS0OSRrfNlBPrMuuELxPJFaxwM_XSeoLFR5suSgLADm4cmj5zEu" width="401" height="304" /></p> <p>Bridgford frozen bread dough. </p> <p>You might have to ask for it at your store. Some stores don’t carry it, I’ve noticed. </p> <p>But if you can find a package, grab it. Take out one loaf – there are 3 to a package – slather it in butter and let it thaw. </p> <p>You’ll get a big, puffy mound of yeast dough. Then skip down to the Filling part of the recipe and you’ll have some scrumptious cinnamon rolls.</p> <p>However if you <em>do</em> have a bread machine, or get one for a present, this is a good FoodieNewbie recipe. </p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiXoC6f2hI/AAAAAAAAEOo/OWTt6TtJeJY/s1600-h/102_32283.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3228" border="0" alt="102_3228" src="http://lh5.ggpht.com/_f7DXbPkKoNU/TOiXo2HNE1I/AAAAAAAAEOs/eM20A0JZOj0/102_3228_thumb1.jpg?imgmax=800" width="413" height="318" /></a></p> <p>This is the inside of mine. See the little scraper-thingy in the middle? It’s the paddle that does all the mixing and kneading. And kneading. And kneading.</p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiXpURW0rI/AAAAAAAAEOw/ox5MXS58HCw/s1600-h/102_32293.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3229" border="0" alt="102_3229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EYsulvKS5R5TrIhoU-6o8Za6bUjvHmmrfh3ppwkNKP5eODKbp57Y328t9eCrSiK3NucjifrdnAM63wbAqUMPTDHBEDY0gy_f7bpkH5CDWiUbyUfbeFXkv9OgYC6cLGIU5-4WExK5fW0H/?imgmax=800" width="432" height="282" /></a></p> <p>Here’s the dough fixin’s. </p> <p>I invested in some bread flour. What’s the difference between bread flour and all-purpose flour? These <a href="http://www.ochef.com/97.htm">guys</a> know. </p> <p>I also got bread machine yeast. I mean, if you’re gonna have a machine, why not hedge your bets? Trying to up those 50:50 odds, you know. </p> <p>Now, for the dumping part.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrf2NX7ESOBD1AkQInydimNUMG7_1nFkvTR6yXj21Zupj1PbQ-hE21U-I8-tYtwsSKqgK2Cy-kn9vcEQLl-ey7D8bPFObBY5W3phzMsO5v86FUzwJIi6SgQxIVoJoI8nJDyRR1NoQO8Zh/s1600-h/102_32303.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3230" border="0" alt="102_3230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-izU0TqRDKdHdxwaVQjXfCWfKPwIgaVU_6jvSyJOCyhyphenhyphenjlhyphenhyphenmwmaYot7HYBBVwwUIfsWSDrIespkR3QGHkt1lu65IOMr8rMGtFy887tFjUUMf3xyrZjVdchQ24NldwYQn5ISV8j-ehr9/?imgmax=800" width="448" height="354" /></a></p> <p>This is an egg in a cup of warm water. There are two reasons I did this.</p> <p>1. The recipe said to do it. “one egg @ room temperature with enough water to make 1 cup”. </p> <p>2. I always crack my eggs into a separate bowl. </p> <p>Always. I saw them do it on TV. Plus, my cracking ability is just a notch or two above my baking. I’d rather wash an extra bowl then take 10 minutes to dig a piece of eggshell out.</p> <p>Ok – dump this in. The water is supposed to be 80 degrees. Almost warm. Tepid. Baby bottle temp. </p> <p>Better yet, get a thermometer. If you do any cooking of meat, please get a thermometer! If you’re a Newbie, it’s a must. </p> <p>You can thank me later. </p> <p>(Like, after you serve up that beautiful browned chicken breast, cut into it, and see that pretty itty-bitty pink in the center.) </p> <p>Then dump the oil in.</p> <p>Now the dry ingredients. </p> <p><a href="http://lh6.ggpht.com/_f7DXbPkKoNU/TOiXrwbWUiI/AAAAAAAAEPA/08TvrTrcpdo/s1600-h/102_32243.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3224" border="0" alt="102_3224" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiXs6J85KI/AAAAAAAAEPE/YM12im1rcEc/102_3224_thumb1.jpg?imgmax=800" width="435" height="334" /></a></p> <p>Here’s a shot of leveling off the flour. </p> <p>If you already knew how to do it, sorry for what seems to be obvious.</p> <p>If you didn’t know how to do it, I won’t tell anyone. Scoop a heaping measure into your cup, then take the flat side of the knife and scrape the excess off. It levels your measurement – very important in baking. Now you know how to measure dry stuff. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYYLeCqIiwmrpV1RNNrPrfdNqpYTHxE6S2WDURDlKyYkFpqE-SLWW2ZHsaBBabtevzL-12ajOXHMc40fqD5mcEWYG_gYlvw3oG6BYW9q63EFO9_NwKOiw7oJbK2wjUCAfJp2VxTfCKeVC/s1600-h/102_32343.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3234" border="0" alt="102_3234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTvqkdAjHz5U9nvBQ2pvHhGpK22qa7Sxbg6Qscy-N-uVVxPW5kePkzWb9RlUhOjU8HJEjK_VICH0_-IMjLGexglOPqCrcG6MtLsWqkX9h3aciojfP3_O23hutHYKTE-n0NFeUuqfDIh9T/?imgmax=800" width="445" height="342" /></a></p> <p>Flour, sugar, salt, yeast – on top of the wet ingredients. Just dump ‘em all in there. </p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiXvfOm1mI/AAAAAAAAEPQ/GVhh8V9OmzQ/s1600-h/102_32353.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3235" border="0" alt="102_3235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwj0vLkBdW603gOA6H63QgjeyTi1eT6TWnA4xm-N6UNjb6wyQsSSFLx_WMQKLbr4186obYPqKY1UovpEmjKepGgxrabbLgfefdesoP6o16klUWIHYc8m0HJH702_aoGHzGSfI0SZphXIv/?imgmax=800" width="458" height="322" /></a></p> <p>On my machine there’s a program for #7 DOUGH. There’s a PROGRAM button. Press the button until #7 shows in the window.</p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiXw304mgI/AAAAAAAAEPY/_iyqeAqEZtg/s1600-h/102_32363.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3236" border="0" alt="102_3236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7607LlD7-4gSfEEcDn6ywhHzPQjVkVM-MxyrgaBXHrSbPmv_eyh8PfFZyrezJxWwmH8zED1ugxvjQ8QTy3f2MTL2wD0QL8DAuFuwCyqg0Fss08cLc2UWn1oe3UWq2-OI71Ouiex8dUTGf/?imgmax=800" width="471" height="362" /></a></p> <p>Press the START button.</p> <p>Dump. Press button. Press other button. With me so far? </p> <p>Now you see why I like gadgets, huh. </p> <p>That little black box now starts churning and mixing and kneading. And kneading. And kneading. </p> <p>It even beeps if you want to add raisins and nuts to the dough. </p> <p>I don’t, thank you. I’ll just put mine in the filling. </p> <p><a href="http://lh5.ggpht.com/_f7DXbPkKoNU/TOiXyEScaNI/AAAAAAAAEPg/3dQJXYIH-w0/s1600-h/102_32373.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3237" border="0" alt="102_3237" src="http://lh5.ggpht.com/_f7DXbPkKoNU/TOiXy_wpZxI/AAAAAAAAEPk/uWs4Fewg0nc/102_3237_thumb1.jpg?imgmax=800" width="478" height="367" /></a></p> <p>While the black box is kneading and kneading – something you’d be doing if you don’t have a black box, or you can’t find Bridgford Bread Dough – you need to grease a baking pan. </p> <p>This very well-used one is 9” x 13”. Not well-used by me, mind you. It’s my mother’s. I haven’t baked enough to have a well-used anything. </p> <p>Yet. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1Pnmz96fiQyWodL6O-giCgc5MikHHvcnlos9mjRn7MgCke1xpJunBDt78dlDX-oydMp3SmS276tGrvBMlCgV-N3_q_hV3reBLXLvBinWnCVisBUwAjsCROwbeCcnWTzFwtV3PZoHFP_t/s1600-h/102_32384.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3238" border="0" alt="102_3238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KiKpCfa4yaQv7Pze-7mJhyHeMHYLexwjKuYNPzfGLtoMkAL9Xnqi0HCffEz9bduiNo9PDpZrAH2xzbNB58FoD4lN6N_-w0Jg9pmjKV-iHUTevrG4V8uoOgajjvo-mc8rxDhI1UyLnfrf/?imgmax=800" width="471" height="397" /></a></p> <p>Yep, butter. I used it to grease the pan. You’ll also need about this much to spread on the dough when you get it rolled out. </p> <p><a href="http://lh6.ggpht.com/_f7DXbPkKoNU/TOiX1c9ggyI/AAAAAAAAEPw/i8VaQNfvFSI/s1600-h/102_32393.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3239" border="0" alt="102_3239" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TOiX2Gi5DfI/AAAAAAAAEP0/l_Zsxn7GR9o/102_3239_thumb1.jpg?imgmax=800" width="474" height="364" /></a></p> <p>You’ll also need a rolling pin. This is Mom’s cool silicone set. You still have to use flour, but I like having a big ol’ mat to make a mess on. </p> <p><a href="http://lh5.ggpht.com/_f7DXbPkKoNU/TOiX29PxltI/AAAAAAAAEP4/8v2RBImp1VY/s1600-h/102_32405.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3240" border="0" alt="102_3240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboR_gHcRpdWu7XFon4bcWaziS2Z_IpCCd4E6dFQ-tcoFuZiAXY-YLGyCzdwuHPk7hww2CmTcAKfD0WypZRZPBmgrCXgXtYwR7bk0lo-DmRHoEsvXBqXxte6bkkbwt2lRC27jZCZvubrrW/?imgmax=800" width="436" height="600" /></a></p> <p>You can also chop nuts while the machine is chuggin’ away – unless you don’t want nuts. </p> <p>Behind the nuts are the filling ingredients, except I see I didn’t put brown sugar on the counter. And I did put brown sugar in the filling. If you like a little toffee flavor, add brown sugar too. </p> <p>I used pecans because that’s what we had. Any nut will work. I’m not particular with nuts. </p> <p>I could go down an entirely different avenue with that one, but I won’t. Right now, at least. </p> <p><a href="http://lh5.ggpht.com/_f7DXbPkKoNU/TOiX43xBEEI/AAAAAAAAEQA/Jc8c8wyc15A/s1600-h/102_32753.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3275" border="0" alt="102_3275" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiX5mP1KBI/AAAAAAAAEQI/rLHxMozI_NQ/102_3275_thumb1.jpg?imgmax=800" width="465" height="357" /></a></p> <p>When the bread machine dings the 2nd time, you’ll get this wonderful blob of yeast dough. Sprinkle some flour down on your work surface, and rub some more on your rolling pin. Keep a little extra nearby in case your dough gets sticky. </p> <p><a href="http://lh5.ggpht.com/_f7DXbPkKoNU/TOiX6EB0VYI/AAAAAAAAEQM/-sF_bWL8rUw/s1600-h/102_32773.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3277" border="0" alt="102_3277" src="http://lh3.ggpht.com/_f7DXbPkKoNU/TOiX6p5wGcI/AAAAAAAAEQQ/TxwU26OeC2U/102_3277_thumb1.jpg?imgmax=800" width="471" height="362" /></a></p> <p>Roll the dough into a 12” x 18” rectangle. Yes, that is a tape measure up there. Yes, you can guess-timate the size, if you want. 50:50 odds, remember? I’m still doing nearly everything by the book. </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TOiX7VS5--I/AAAAAAAAEQU/o0cBQz3Ai4E/s1600-h/102_32783.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3278" border="0" alt="102_3278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNIUUWYhPbB4UHTqH9GZR4r6T10F7zzKQwEE4rDi789BhqELN_Y0E5UnXX1IoaU01RtKUO2iAp9mHPdoptXbebX-72-2X2ozQbJTEBv0aMYphnpsEjxlthbz2YjdllCnwtgT3zC1vSxD4/?imgmax=800" width="472" height="363" /></a></p> <p>Spread the rectangle with butter. I’m sure they make a tool for this, but I don’t have it. Pastry brush? Nope, don’t have it. </p> <p>Then I sprinkled brown sugar on it. No, I didn’t measure. Shhh . . . </p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiX8tLpJrI/AAAAAAAAEQc/fvNxRBMhBfM/s1600-h/102_32793.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3279" border="0" alt="102_3279" src="http://lh3.ggpht.com/_f7DXbPkKoNU/TOiX-Dgq1DI/AAAAAAAAEQg/YQUTrNWPpzo/102_3279_thumb1.jpg?imgmax=800" width="472" height="363" /></a></p> <p>Add the white sugar, cinnamon and raisins and nuts if you like. Then you take the long edge of the rectangle and start rolling.</p> <a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiX_MZ_sPI/AAAAAAAAEQk/6aWR4zrWry8/s1600-h/102_32803.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3280" border="0" alt="102_3280" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiX_6w8TbI/AAAAAAAAEQo/2RMW-0dFIcc/102_3280_thumb1.jpg?imgmax=800" width="472" height="363" /></a> <p>Keep rolling and rolling.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGT7m3vnpFZioHNf4fIyEiHqr876gpMhiUP6VU6CW_kRAVm7UtAcFwdQcXY2W9TX1tDFEIWBEc4Qy-DDti55ulIMGxYn6YgLhhQc5MKlvo-cDo1rAKgh5pv7i5wwokpCmfPw5GuWN1Snc/s1600-h/102_32813.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3281" border="0" alt="102_3281" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TOiYBfukBjI/AAAAAAAAEQw/vu2WaleXppY/102_3281_thumb1.jpg?imgmax=800" width="476" height="366" /></a></p> <p>Then slice the roll up. They said 1” pieces. I wanted to make them bigger, but I chickened out. </p> <p>If you’re a <em>real</em> baker and you make big, <em>thick</em> cinnamon rolls, can you tell me if I’d just cut bigger pieces? </p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiYCI2z7PI/AAAAAAAAEQ0/R6s8dWT_bVs/s1600-h/102_32823.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3282" border="0" alt="102_3282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4xnC3OwAa5jJ-fMRKd6YJbCAqiZmyNw06G-GB4myiYVgJn9njN9ERx8nrqP7fg9lbmuDQuaIe1p8YXHp5U6AawzepPBb2EMvczNPtrglatLjfSF8aUr-n7BmlDS0VD2Dyq4a6Tf6lo1h/?imgmax=800" width="440" height="338" /></a></p> <p>Put them in the greased baking pain. No, they don’t look like much here. They taste great, though. Not now. After they’re baked, I mean. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0gyYjY0VchDN-jH1cv3bhe7qku1SBLHwjNyqgGeS11yNKerT5F9UrSop0B5TZFCpsjzjveYne2CKYMsmCn9E5DyUN_n1HQLvnRG4w9XxMbN4spGyqrJwaVOX6j5IOK-_VuQLuPMVutBd/s1600-h/102_32833.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3283" border="0" alt="102_3283" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiYEaoOEGI/AAAAAAAAERA/rlpUqXqm5eg/102_3283_thumb1.jpg?imgmax=800" width="315" height="426" /></a></p> <p>Cover with a towel and place them in a warm spot – if you can find one this time of year. Let them double in size. Takes about an hour. </p> <p>Pop them in the oven @ 350 degrees for 25-30 minutes. </p> <p>While they’re baking, you can make a glaze.</p> <p><a href="http://lh5.ggpht.com/_f7DXbPkKoNU/TOiYFHwQP9I/AAAAAAAAERE/JSO0pmsEFNs/s1600-h/102_35653.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3565" border="0" alt="102_3565" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGX-ZnRFaXCT0aszXBwxfi2Cjcv8D5ZUsDDctl68lgGK7-BBiOfFR8scq1-GrlIIBGHlvXo3bMjnXbofDSbLRaPA_yHpYO3s4zG1mxw4nAlFNBDo140Pdtmowf23ehDCMO80aPUzmdv5Rt/?imgmax=800" width="378" height="291" /></a></p> <p>Powdered sugar, a little vanilla and milk. Mix it ‘til smooth.</p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiYGIybwGI/AAAAAAAAERM/KQ_NbwmcD2s/s1600-h/102_35663.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="102_3566" border="0" alt="102_3566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4w0JEzEqaPQscc-CUrYnai1BIgLmK-FWSa9I-yMl5K-K3K__drupGHSbFM1N7EaaB0gOLSnngbD3oG7be_wlwypDHH_WyZ-2_xi01EoJxhsx37O-WRs2K3gaKgaX2I9CeZCCiiXoMtWcu/?imgmax=800" width="390" height="300" /></a></p> <p>Drizzle it all over the rolls when they’re hot out of the oven.</p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TOiYG8SAgBI/AAAAAAAAERU/eFeIfhUAXQ4/s1600-h/102_3568%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="102_3568" border="0" alt="102_3568" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TOiYHsu7z3I/AAAAAAAAERY/UivNm1ZJYYA/102_3568_thumb%5B1%5D.jpg?imgmax=800" width="412" height="317" /></a></p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TOiYIf0ddVI/AAAAAAAAERc/_pGd5hkqaBM/s1600-h/102_3570%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="102_3570" border="0" alt="102_3570" src="http://lh5.ggpht.com/_f7DXbPkKoNU/TOiYJP5s70I/AAAAAAAAERg/o_eqvwy4d0U/102_3570_thumb%5B11%5D.jpg?imgmax=800" width="409" height="309" /></a></p> <p>They’re mighty tasty without a glaze, too. Or, you can spread some vanilla or cream cheese frosting on them. </p> <p>Yummy any which way. </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TOiYJmyEgqI/AAAAAAAAERk/7wHVrIzcWVA/s1600-h/image%5B6%5D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px 0px 5px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh5.ggpht.com/_f7DXbPkKoNU/TOiYKXL3AYI/AAAAAAAAERo/YoZxq39WleI/image_thumb%5B9%5D.png?imgmax=800" width="538" height="589" /></a></p> Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com0tag:blogger.com,1999:blog-772404733887730465.post-76315695087810142552010-10-13T07:06:00.001-07:002010-10-13T07:06:25.017-07:00Food Flops<p>I’ll be the first one to admit I’m not a great cook. How I’ve made it 52 years, nearly 53 {gulp} and never learned to cook, I don’t honestly know. </p> <p>All I can tell you is – I’m trying.</p> <p>If you’re an experienced cook, maybe you’re used to flops. Maybe you like trying new recipes and it doesn’t bother you when they don’t try out. Maybe you can take a look at a recipe and know it won’t work. </p> <p>Not me, obviously.</p> <p>Since it’s Fall, even though the 90 degree weather is hiding this fact, I wanted something Pumpkin. </p> <p>Mom had a recipe. </p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TLW81w7vZbI/AAAAAAAAD0s/hXoizMThN2k/s1600-h/102_2995%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_2995" border="0" alt="102_2995" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TLW82bujuVI/AAAAAAAAD00/yqd_wmWFxzc/102_2995_thumb%5B1%5D.jpg?imgmax=800" width="415" height="316" /></a> </p> <p>Mom has boxes and boxes of recipes. It’s her hobby – rippin’ and tearin’  seemingly yummy directions out of magazines and newspaper. </p> <p>This looked like a good recipe for Pumpkin Muffins. Look at the date – 1990. She’d kept it for 10 years. I figured she must have made it numerous times. </p> <p>I figured wrong. </p> <p>First I had to find some muffin liners, since I’m in her kitchen.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxyGiasofKgqmtClHY9dgL5cKgWII2IVrMCNv2eEAYSBRb4b2jWi1ctwxeqHvNvSM7OhI_q8GnEFeohBfzwtWqPPWSZ0S2-dYmxl7FMfG3H22_3l0MzF_ON2aZkiPAozKOAqjYtRYQmFz/s1600-h/102_2996%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_2996" border="0" alt="102_2996" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TLW83QPNFgI/AAAAAAAAD08/2EVcWLTN2rw/102_2996_thumb%5B1%5D.jpg?imgmax=800" width="273" height="359" /></a> </p> <p>I thought these were sooo cute. Probably from before I was born. That’s back in the 50’s, folks. I didn’t want you to have to count this morning. </p> <p>Old, very old. Just like I’m feeling today.</p> <p>I’m not showing the recipe. I’ll show you the muffins though.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWA6LIinO5hq729KiRn6Kt194PR9UbmzCRhM3_jzWWyE4mrHIkRVvZv9mz5utK6SHATDbz8Ab2wbMjzkgHERC8c44hYDpYUHKPN-ApSOqlo_PDT06nFdLjg2s3hzpADDKvL0uSYKyTdirV/s1600-h/102_3000%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_3000" border="0" alt="102_3000" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TLW84O-saII/AAAAAAAAD1E/cgrmSUZb_u8/102_3000_thumb%5B1%5D.jpg?imgmax=800" width="363" height="276" /></a> </p> <p>Don’t let this fool ya. They were horrible. <em>Horrible!</em></p> <p>Dry, no taste, bland. <em>Blech!</em></p> <p>What really bothered me, though, other than I wanted a nice, sweet muffin, was that I opened a huge can of pumpkin. I only used 1/2 cup, but that left me with the rest of the can. </p> <p>A big can of pumpkin at Safeway was $3.98 last week. Four bucks? For pumpkin? </p> <p>And then to have it not turn out? I was more than bummed. </p> <p>And I followed the recipe. I did! </p> <p>Mom always asks me that. <em>Did you follow the recipe?</em></p> <p>Okay, forget this recipe. I still have some pumpkin left and found a potential candidate for yumminess. I’ll let you know how it turns out.</p> Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com1tag:blogger.com,1999:blog-772404733887730465.post-14317327080560055042010-10-07T10:42:00.001-07:002011-01-03T12:37:07.681-08:00Poached Eggs – FastaPasta Style<p><font size="3">I’m not usually a gadget person. I don’t different kinds of complicated tools that do the same thing. </font></p> <p><font size="3">BBH loves gadgets. The more, the merrier. Mom loves gadgets. Mom gives BBH gadgets when she upgrades to a newer, ‘improved’ gadget. </font></p> <p><font size="3">So between my mother and my husband, we have a ton of gadgets.</font></p> <p><font size="3">There is one area where I’ll admit to loving them, though – the kitchen. Somewhere, in my pea brain, lies a belief that gadgets will make my cooking/baking better. </font></p> <p><font size="3">It doesn’t work that way, I know. But it makes me feel better in the kitchen. And I’ll take all the help I can get, thank you very much.</font></p> <p><font size="3">So Mom has been pretty sick for a while now. Getting food down her is a daily struggle, but she a necessity. About the only whole food I can get her to eat is a poached egg.</font></p> <p><font size="3">I love poached eggs. I even have a poached egg pot with four little egg holders and it works great. But it’s packed up. With the rest of all of my wonderful kitchen gadgets. </font></p> <p><font size="3">But I’m staying with my mother. She has more kitchen gadgets than I do. Ah, but there’s always room for one more, right?</font></p> <p><font size="3">Allow me to introduce you to FastaPasta.</font></p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TK4Gfey7RGI/AAAAAAAADwY/fmhpccKz6wc/s1600-h/102_3023%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_3023" border="0" alt="102_3023" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TK4GfnEXnBI/AAAAAAAADwc/eNERiUVvaHc/102_3023_thumb%5B1%5D.jpg?imgmax=800" width="406" height="309" /></a> </p> <p><font size="3">Mom saw it on <a href="http://qvc.com">QVC</a> and <em>had</em> to have it. </font></p> <p><font size="3">We could write a book on <a href="http://qvc.com">QVC</a>. </font></p> <p><font size="3">We shop there. A lot. </font> </p> <p><font size="3">But let’s get back to the FastaPasta. I actually did cook some pasta in it and it turned out fine. Why they call it ‘fasta’, I have no idea. Seems to me like it takes as long as cooking it in a pot on the stove. </font></p> <p><font size="3">But you don’t need a strainer/colander/drainer thing. And you don’t need to wash a pot. Just the little plastic shoebox-lookin’ thing. </font></p> <p><font size="3">Ok, fine. But Mom wanted a poached egg. And she was sure she saw them make one on QVC. </font></p> <p><font size="3">So I looked on their website video. No poached egg. I read their recipes. No poached egg. I googled it. Nope. </font></p> <p><font size="3">Well, how hard could cooking a poached egg be, anyway? </font></p> <p><font size="3">You know, I quit asking those questions years ago because in my personal experience, just about anything can go wrong when I’m in the kitchen. </font></p> <p><font size="3">But, come on. One egg. It couldn’t be that bad.</font></p> <p><font size="3">And, Surprise, Surprise – it wasn’t!</font></p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/TK4Gf1p6UxI/AAAAAAAADwg/1y-tRnV3SqQ/s1600-h/102_3024%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_3024" border="0" alt="102_3024" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TK4GgX8smqI/AAAAAAAADwk/O1mH_ocHADQ/102_3024_thumb%5B1%5D.jpg?imgmax=800" width="403" height="306" /></a> </p> <p><font size="3">I put some water in the box. No instructions, so I just guessed. </font></p> <p><font size="3">There are little lines on the side of the box to measure your water for pasta. Not for poached eggs, though.</font></p> <p><font size="3">I cracked a couple of eggs. I figured if it turned out halfway decent, I’d want one too.</font></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-eXcoy5Nv4SHklcLv8gYUfuuFxTx4inGl7DYANCIS4qZA5BOGlWl-ZrjafHtUeDB26Y1r9qDe44ysmN2VLHEDcAZ3u9ffj3P3Lv74cEUmmYlA6kxPc96Y6XQ_wPYlTFIVNOQ15b_mxKa/s1600-h/102_3025%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_3025" border="0" alt="102_3025" src="http://lh5.ggpht.com/_f7DXbPkKoNU/TK4GhPCORPI/AAAAAAAADws/BmOiiX2IFcg/102_3025_thumb%5B1%5D.jpg?imgmax=800" width="417" height="317" /></a> </p> <p></p> <p><font size="3">I nuked the water and eggs for about 2 minutes. Mom’s microwave is super powerful, so it’d probably take a little longer in mine. </font></p> <p><font size="3">And I’m looking at this picture and the lid is on. You’re not supposed to cook with the lid on which makes me wonder if I did. Or did I put the lid on to take the picture. Now, why would I do that, though? Hmm . . . </font></p> <p><font size="3">At any rate, the eggs looked pretty good – even thru the lid that wasn’t supposed to be on there.</font></p> <p><font size="3">Wait, maybe I put the lid on there to keep the steam in. No. I think it was to drain the water. </font></p> <p><font size="3">Yeah! That was it.</font> </p> <p><a href="http://lh6.ggpht.com/_f7DXbPkKoNU/TK4GhcguENI/AAAAAAAADww/dw8CFL8R9EY/s1600-h/102_3027%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_3027" border="0" alt="102_3027" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmJsKqR52nfGSG9eNd15ROJXS6-yKZD3AhtPJokMXtx9evv_D-Ixh-K3k6K0KdipOvpzJk6VP6tUrOG92nIfP15AFHOWW7-dd0MMbtiMbIpehVLfPwg-eDhaRMYejMY_n5jECz72TZmrg/?imgmax=800" width="424" height="322" /></a> </p> <p><font size="3">See the little drainer vents?</font></p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TK4GiL9IgjI/AAAAAAAADw4/JVvNN6isEZE/s1600-h/102_3028%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_3028" border="0" alt="102_3028" src="http://lh6.ggpht.com/_f7DXbPkKoNU/TK4GinflneI/AAAAAAAADw8/4zMD6F9Bfpc/102_3028_thumb%5B1%5D.jpg?imgmax=800" width="439" height="334" /></a> </p> <p><font size="3">I was sure the egg yolk was gonna break. But it didn’t. </font></p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TK4Gi06Jy-I/AAAAAAAADxA/aVwdlYA9MV8/s1600-h/102_3029%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_3029" border="0" alt="102_3029" src="http://lh4.ggpht.com/_f7DXbPkKoNU/TK4GjfucNkI/AAAAAAAADxE/ZFEMVqpoFD0/102_3029_thumb%5B2%5D.jpg?imgmax=800" width="417" height="545" /></a> </p> <p><font size="3">After the water was drained.</font> </p> <p><a href="http://lh3.ggpht.com/_f7DXbPkKoNU/TK4GjwCNi_I/AAAAAAAADxI/HMcLYKogqmI/s1600-h/102_3030%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="102_3030" border="0" alt="102_3030" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SBaEYXMqcsSTbGAsF2bb_RUuDviOfKbXh5GaV7uei4e-PKxgyFNJ9kSz6rS0ru3haQ-yetiit0L_gsNGmLVv2TbARN04sXUl3UkT_xGwTCDuEBklb983eIl3AYvs324JxctrJtb4lIe3/?imgmax=800" width="441" height="335" /></a> </p> <p><font size="3">This was the only issue – see the white rectangle? That’s cooked egg white that settled in the bottom of the box.</font></p> <p><font size="3">It was fine, though. Tasted good. Wasn’t overcooked or undercooked. </font></p> <p><font size="3">In fact, I think I’ll go make a couple more right now. </font></p> <p><font size="3"></font></p> Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com0tag:blogger.com,1999:blog-772404733887730465.post-58112576737159272072010-02-14T13:59:00.001-08:002010-02-16T09:39:12.489-08:00Deviled Eggs or Egg SaladThis is one of my standards. You know, a recipe I don’t have to think about – or worry about! I’m not sure why, but it always turns out and it’s always a favorite. That’s not too common when I make something, believe me. It’s usually more of a 50:50 proposition.<br />
<br />
I don’t usually measure, but I will today. I’m using 8 eggs, but they’re on the small side. Here’s what you’ll need.<br />
<br />
Tools<br />
<ul><li>saucepan & lid </li>
<li>bowl w/ice water </li>
<li>something to mash eggs with (I’m using my lovely Ninja) </li>
<li>timer – there might be one on your microwave if you don’t have one </li>
<li>tongs, to get eggs out of hot water, or a big spoon would work </li>
<li>measuring spoons (unless you just add to taste) </li>
<li>knife to cut green onions </li>
</ul>Ingredients<br />
<ul><li>eggs </li>
<li>mayonnaise </li>
<li>dijon mustard </li>
<li>green onions </li>
<li>salt & pepper, if desired</li>
</ul>First, boil the eggs. Put the eggs in your saucepan and cover them with water. Heat to boiling, then turn fire off and let sit for 22 minutes. I’ve boiled eggs this way for years. There are other ways, but this always works for me.<br />
<a href="http://lh6.ggpht.com/_f7DXbPkKoNU/S3hyHHMlUqI/AAAAAAAACLQ/z5nD4hwt0r0/s1600-h/100_1557%5B2%5D.jpg"><img alt="100_1557" border="0" height="184" src="http://lh3.ggpht.com/_f7DXbPkKoNU/S3hyHvyYOUI/AAAAAAAACLU/1ORCyY-MmHk/100_1557_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="100_1557" width="244" /></a> <br />
<a href="http://lh4.ggpht.com/_f7DXbPkKoNU/S3hyI9c4AuI/AAAAAAAACLY/5yw0VcMApWs/s1600-h/100_1558%5B2%5D.jpg"><img alt="100_1558" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcdpTcNuvOwF1R5pQ4SRPU8yKzlEBU9-yFKzDCMVO-uffYcsI0RkhaWmgpUaIJZX8X7v5V0iyrg5ihFM2N9kf-BiPimcwpIWzHQ1Z2Ca-s2ingDMaAL_sn0Kt0kO7WdLccrzQRyFasasK/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="100_1558" width="244" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglINzHb8eRI6bmiisn0vRCxvJ2cpww3sDJ4OIZrVz4kSfLueXbzMItbxQWYydVFRk01NuJm-NvW8HlXLY0e1RjbEFxvg3Cqf8YAM1oILlP1qyz__Ws9oA4VKYWkHYhRuYKuXE1XHT1wfg4/s1600-h/100_1559%5B2%5D.jpg"><img alt="100_1559" border="0" height="184" src="http://lh5.ggpht.com/_f7DXbPkKoNU/S3hyL1_J95I/AAAAAAAACLk/ijEBkrqWbH0/100_1559_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="100_1559" width="244" /></a> <br />
Next, put eggs in ice water to stop them from cooking.<br />
<br />
Once cool, peel eggs under cool, running water. Helps to get the shells off.<br />
<br />
For Deviled Eggs, slice eggs in half and scoop out yolks. Then add ingredients below. I spoon it into a plastic bag, cut a small corner and then squeeze it into the whites.<br />
<br />
For egg salad, just mash whites and yolks up together. I throw everything in the Ninja – even whole eggs. <br />
<a href="http://lh3.ggpht.com/_f7DXbPkKoNU/S3hyM3vj6sI/AAAAAAAACLo/1XHOCW6G7Lg/s1600-h/100_1564%5B2%5D.jpg"><img alt="100_1564" border="0" height="244" src="http://lh6.ggpht.com/_f7DXbPkKoNU/S3hyNcIsh8I/AAAAAAAACLs/Te1fOK_7w0I/100_1564_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="100_1564" width="184" /></a> <br />
Then add:<br />
<ul><li>1 green onion, chopped</li>
<li>3 Tbls. dijon mustard</li>
<li>4 Tbls. mayo</li>
<li>salt & pepper to taste</li>
</ul><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/S3hyOlwVlxI/AAAAAAAACLw/aY57pXupkcE/s1600-h/100_1565%5B2%5D.jpg"><img alt="100_1565" border="0" height="184" src="http://lh5.ggpht.com/_f7DXbPkKoNU/S3hyPepPN9I/AAAAAAAACL0/1eB_edc2x7o/100_1565_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="100_1565" width="244" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbF7MLGRqpx3Fa17Q5NUQCgvGGhzRo49s4E-XCuVmKgmqVxA_83lNFLu4XlgxOTgrxt8WFd7ST_bNOfvHJS16L9kp4jXr4jyl5ddcc_rnxpBWzzKYdxJWPKc0oJ_IzSZP5OUc30rZ-8PY/s1600-h/100_1566%5B2%5D.jpg"><img alt="100_1566" border="0" height="184" src="http://lh4.ggpht.com/_f7DXbPkKoNU/S3hyRNj3tJI/AAAAAAAACL8/ha02Sh1Jo5g/100_1566_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="100_1566" width="244" /></a> <br />
Then refrigerate for a while to let the flavors blend. You can add more mustard or mayo to taste, but I’d wait until it sits a bit. The flavors get much stronger after it’s refrigerated. <br />
<br />
That’s it! Easy-peasy. Once you’ve made it, you’ll know how much mustard & onion you like. I personally love a lot of dijon mustard, but I’ve learned to start with a little and add more later. <br />
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Next time you have to take something to a party, try these deviled eggs. I guarantee they’ll be the first to go.<br />
<br />
Check out some tasty recipes from these great blogs.<br />
<a href="http://beautyandbedlam.com/" target="_blank"><img alt="Beauty and Bedlam" height="150" src="http://beautyandbedlam.com/wp-content/uploads/2010/01/bbb_button.gif" width="150" /></a><br />
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<span style="font-family: Georgia; font-size: medium;"><strong><em>Colleen</em></strong></span>Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com7tag:blogger.com,1999:blog-772404733887730465.post-91876281620435119662010-01-16T21:53:00.001-08:002011-01-03T12:37:49.376-08:00Blueberry Cream Cheese Pound Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnztR5J1FAlQIsXNBiHMqSvNqeFzHx5mJqPAXc-oSq6j_ljKgFTkjpO72Kf6eUUrf456Gc9krMNm-jyeTP4ACz4Lw2-Gli0609ae0F9CY2sKACfafwp5ZkzwOH2SooiLkHy_HwJ3r2Cmb/s1600-h/100_1390%5B7%5D.jpg"><img alt="100_1390" border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9f9SlqItCae6DHItAm0XKgkPRpTpIcVZJ-2yVi1enMGZ4NCnV1ruh0R-n2a5M8kHWamQ91xSOkTEVWHz6ElQM3nM3toka4vPwJnL66Cga0CjHbtJ4aOW0iggmR6-dScRG7RPi0XbAoilt/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="100_1390" width="331" /></a> <br />
Tonight was the third time I made this cake, and it hasn’t failed me yet. Either that means it’s extremely easy, or I’m becoming a better baker. Or maybe a bit of both.<br />
I won’t lie – it’s rich. Any cake that doesn’t call for frosting, only powdered sugar – is probably pretty rich. Usually that doesn’t stop me, however. Me & the Hubs love our sugary frostings. But this one truly doesn’t need any frosting.<br />
This recipe came from an insert in the Sunday paper – <em>American Profile</em>, I think it’s called. I usually don’t try these recipes, but I’m so glad I gave this a shot.<br />
<strong>Tools Needed</strong><br />
<ul><li>Bundt pan - <em>If you’re a new baker, it’s worth the investment, just for the array of wonderful cakes you can make in this pan. I was lucky; Mom gave me hers.</em></li>
<li>Mixing Bowl</li>
<li>small bowl for beating eggs</li>
<li>Mixer</li>
<li>Measuring cups for liquid</li>
<li>Measuring spoons</li>
<li>Spatula to scrape mixing bowl</li>
<li>Toothpicks to test for doneness</li>
<li>Cooling rack</li>
</ul><strong>Ingredients</strong><br />
<ul><li>butter or shortening to grease pan & flour to coat pan after greasing OR</li>
<li>this lovely stuff <em>(see note below)</em></li>
</ul><a href="http://lh5.ggpht.com/_f7DXbPkKoNU/S1Kl4naAkxI/AAAAAAAACAc/ZJbhfvGg5EY/s1600-h/Crisco-Cooking-Spray-with_4B7E4C8E-fabulous%21-pink%5B2%5D.jpg"><img alt="Crisco-Cooking-Spray-with_4B7E4C8E-fabulous!-pink" border="0" height="234" src="http://lh4.ggpht.com/_f7DXbPkKoNU/S1Kl5EGhptI/AAAAAAAACAg/vgh6Ewp33AI/Crisco-Cooking-Spray-with_4B7E4C8E-fabulous%21-pink_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Crisco-Cooking-Spray-with_4B7E4C8E-fabulous!-pink" width="234" /></a> <br />
<ul><li>1 (8 oz) package cream cheese, softened (this means room temperature or you’ll get little lumpies)</li>
<li>1/2 cup vegetable oil</li>
<li>1 18 oz. package yellow cake mix</li>
<li>1 3 oz. (small) package instant vanilla pudding mix</li>
<li>4 eggs, beaten</li>
<li>2 teaspoons vanilla extract</li>
<li>2 cups fresh blueberries (I’ve always used frozen, but I thaw & drain them)</li>
<li>Powdered sugar (optional)</li>
</ul>Note: My Bundt pan has all these cool nooks & crannies so I used the Crisco spray pictured above. It seemed a bit greasy after spraying so I coated the pan with some powdered sugar since I was going to top it w/the sugar anyway. Worked fine.<br />
<strong>Instructions</strong><br />
<ol><li>Preheat oven to 325 degrees. </li>
<li>Lightly spray 9-inch tube or Bundt pan with nonstick cooking spray and dust w/flour (or powdered sugar, as I did).</li>
<li>Combine cream cheese and oil in medium bowl; beat with mixer at HIGH speed until smooth & creamy. </li>
<li>Beat the 4 eggs in small bowl.</li>
<li>Add cake mix, pudding mix, beaten eggs and vanilla to cream cheese & oil mixture. Beat at MEDIUM speed.</li>
<li>Fold in berries. Batter will be THICK. Spoon batter into prepared pan.</li>
<li>Bake 60 minutes or until wooden toothpick comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan and cool completely on rack. (If you can’t wait, it’s really good served warm.) Sprinkle with powdered sugar, if desired.</li>
</ol>Serves 16. <em>(Did they really say 16? Guess they cut smaller slices than we do!)</em><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJmKCvyXlShqpnyABPf-7XnnruJ77kVDR31qMsn7_A7BGjroSka0bV2o2dzj_4DGoQyUpoPukBom_EXBMwo7NljgPBdyba2UDM33IXDZn_RL3fpyhviGyF_Q0kknlrY-nwAH1tAGdLGbS/s1600-h/100_1391%5B3%5D.jpg"><img alt="100_1391" border="0" height="268" src="http://lh4.ggpht.com/_f7DXbPkKoNU/S1Kl7LeVFxI/AAAAAAAACAo/cE-4o2NXvz8/100_1391_thumb%5B1%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="100_1391" width="352" /></a> <br />
Just look at all them blueberries! Yum! I really must try it this summer with some fresh berries, though.<br />
I did try this once with cranberries instead of blueberries. Dried cranberries. Didn’t turn out so good. The dried cranberries absorbed any liquid and the cake was much drier. The taste was still good – just not as moist. <br />
I’ve since made a cranberry orange nut bread and rehydrated the berries in orange juice for an hour before putting them in the batter. That might work with this cake, I don’t know. Guess I’ll have to experiment.<br />
<br />
Ok, I'm linking to this wonderful party for the 1st time. That's a big, big step for a newbie! But, go and check out everyone else's great ideas!<br />
<br />
<a href="http://beautyandbedlam.com/" target="_blank"><img alt="Beauty and Bedlam" height="150" src="http://beautyandbedlam.com/wp-content/uploads/2010/01/bbb_button.gif" width="150" /></a><br />
<br />
<span style="font-size: small;"><em>Happy Baking!</em></span><br />
<span style="font-family: Vivaldi; font-size: large;">Colleen</span>Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com11tag:blogger.com,1999:blog-772404733887730465.post-70294688657430675082010-01-10T10:21:00.001-08:002011-01-03T12:38:22.229-08:00Egg & Sausage Souffle<p>Don’t let the title fool you. It’s not really a ‘souffle,’ as far as I’m concerned.</p> <p>I needed something for Christmas morning to take to my mom’s and found this at <a href="http://allrecipes.com" target="_blank">Allrecipes</a>, one of my fav sites. Only thing is, you have to plan a day in advance. </p> <p>Tools Needed</p> <ul> <li>Skillet</li> <li>9 x 13 baking dish</li> <li>mixing bowl</li> <li>measuring cups</li> <li>grater for cheese (unless you buy already shredded)</li> </ul> <p>Ingredients</p> <ul> <li>1-1/2 cups pork sausage</li> <li>3 cups seasoned croutons (I used 2 different kinds & it worked)</li> <li>2-1/2 cups shredded cheddar cheese</li> <li>4 eggs</li> <li>2-1/2 cups milk</li> <li>1 (10.75 oz) can mushroom soup (recipe calls for Golden; I used creamy & loved it)</li> <li>3/4 tsp ground mustard (I didn’t even put this in – don’t think it needed it, but wanted to give you full recipe)</li> <li>1/2  cup milk</li> </ul> <ol> <li>Brown sausage in skillet over medium-high heat; drain fat.</li> <li>Place croutons in baking dish. Sprinkle cheese over croutons; top with browned sausage. </li> <li>Beat eggs & 2-1/2 cups milk in bowl and pour over casserole.</li> <li>Cover baking dish and refrigerate overnight.</li> <li>Following morning, preheat oven to 300 deg. </li> <li>Combine soup, mustard and remaining 1/2 cup milk.</li> <li>Pour over top of casserole.</li> <li>Bake, uncovered, until browned and set – about 1-1/2 hours.</li> </ol> <p>Yes, it takes a long time to bake, but it serves at least 8 people w/generous servings. Leftovers are really good, too.</p> <p>I suppose you could cut the recipe in half, but then you’d have leftover soup in the fridge.</p> <p>I’ve made this twice since Christmas and left out the mustard each time. I honestly didn’t notice recipe said “golden” mushroom soup. But everyone loved the cream of mushroom.</p> <p>Let me know if you try the ‘golden’. </p> <p><font size="4"><strong><em>Colleen</em></strong></font></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:d77d9dd4-ddcb-45a4-99aa-42437d17848a" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/breakfast" rel="tag">breakfast</a>,<a href="http://technorati.com/tags/eggs" rel="tag">eggs</a>,<a href="http://technorati.com/tags/sausage" rel="tag">sausage</a>,<a href="http://technorati.com/tags/easy+casserole" rel="tag">easy casserole</a>,<a href="http://technorati.com/tags/entertaining" rel="tag">entertaining</a></div> Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com1tag:blogger.com,1999:blog-772404733887730465.post-64742015103662074932009-11-15T11:12:00.001-08:002011-01-03T12:38:33.047-08:00Sunday Waffles<p>Growing up, Sunday mornings around my mom and dad's had one tradition . . . waffles! My dad would mix the batter from scratch, pour it into an ancient waffle maker, and all 7 of us (yes, seven!) would come to the table for a wonderful family breakfast.</p> <p><a href="http://lh4.ggpht.com/_f7DXbPkKoNU/SwBSjRd-YUI/AAAAAAAABqc/RoX10tpr1Gw/s1600-h/pancake%20mix%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="pancake mix" border="0" alt="pancake mix" src="http://lh6.ggpht.com/_f7DXbPkKoNU/SwBSjg5HNuI/AAAAAAAABqg/20-Dw7oX_Uo/pancake%20mix_thumb.jpg?imgmax=800" width="99" height="131" /></a> </p> <p>I suppose I could easily find a waffle recipe online, but why? Krusteaz is my fav mix, for waffles and pancakes alike. I've never tried their other kinds - Buttermilk, etc. - because this has been foolproof. I add some water, enough to make the batter thin enough to pour. Sometimes I add a tablespoon of olive oil, if I'm feeling particularly health-conscious.</p> <p>Now, for the waffle iron. Up until a week ago, I didn't have one so I'd only make waffles at Mom's. She got this one from <a href="http://www.qvc.com/" target="_blank">QVC</a> and it's truly wonderful. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBugrg-MFZpXGFE2yybsAjYFicPwhrPvwRqXlNVCAdl2FUWBXgzXmXLgVcco20VQFqd5fZm2TqX1wgLAoJBY2mvM7GQbbIq5G-qL_sY4OEnoTrQ2OawjU7yc_W1WxfikMEvYn4S8LLWUJ/s1600-h/0004007201206_L4%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="0004007201206_L4" border="0" alt="0004007201206_L4" src="http://lh4.ggpht.com/_f7DXbPkKoNU/SwBSkcmadtI/AAAAAAAABqo/vwTznl68Gm8/0004007201206_L4_thumb.jpg?imgmax=800" width="244" height="244" /></a> </p> <p>I set it at 3-1/2. It beeps when it’s hot, pour in the batter, rotate the handle, and it beeps when it’s done. Perfect waffles, every time! No grease, no spray Pam, easy-peasy.</p> <p>Why did Mom give me this brand new one? ‘Cause she still had the old one Dad used and she loves it. </p> <p> </p> <p><a href="http://lh5.ggpht.com/_f7DXbPkKoNU/SwBSkwShZdI/AAAAAAAABqs/YrDTKjL5VdA/s1600-h/waffle%20maker%5B2%5D.gif"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="waffle maker" border="0" alt="waffle maker" src="http://lh3.ggpht.com/_f7DXbPkKoNU/SwBSlT31dnI/AAAAAAAABqw/noIl-cskCHU/waffle%20maker_thumb.gif?imgmax=800" width="240" height="240" /></a></p> Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com9tag:blogger.com,1999:blog-772404733887730465.post-22944063168049914332009-06-25T20:42:00.001-07:002009-06-25T20:42:10.714-07:00Are You a Foodie Newbie?<p><font size="3" face="Trebuchet MS">I am. I love watching cooking shows on </font><a href="http://www.foodnetwork.com/"><font size="3" face="Trebuchet MS">the Food Network</font></a><font size="3" face="Trebuchet MS">. Rachael, Paula, Guy, Bobby & Duff are all regulars in my home. And I dig the gadget shows – infomercials, </font><a href="http://www.qvc.com/"><font size="3" face="Trebuchet MS">QVC</font></a><font size="3" face="Trebuchet MS">, </font><a href="http://www.hsn.com/"><font size="3" face="Trebuchet MS">Home Shopping Network</font></a><font size="3" face="Trebuchet MS">. Only one little issue – I am just learning how to cook. </font></p> <p><font size="3" face="Trebuchet MS">That’s right. I’m 51 years old and just recently decided I really want to learn to cook. Nothing gourmet or fancy. Just good comfort food. And if it’s on the healthy side, all the better.</font></p> <p><font size="3" face="Trebuchet MS">I figure there must be others out there like me – we love food, we want to learn how to cook, and most recipes take for granted we already know how. But we don’t, do we? Like when a recipe says “cook ‘til golden brown” and you wonder just what exactly how <em>golden</em> is golden and how <em>brown</em> is brown. </font></p> <p><font size="3" face="Trebuchet MS">So I’m starting a blog for us, all of us who really want to cook good food, but don’t know a sauce pan from a skillet. I’ll share my successes, as well as my failures, my triumphs and my tragedies. And I hope you’ll do the same. (If you’re an experienced cook, any sage – pardon the pun – advice is welcome.</font></p> <p><font size="3" face="Trebuchet MS">I’ve also started a <a href="http://foodienewbies.ning.com/" target="_blank">Foodie Newbie Network</a> – where you can join and contribute your own recipes. So grab a cup of coffee, or pour a spot o’ tea, and meet me in the kitchen. No experience req’d. </font></p> <p><font size="3" face="Trebuchet MS"></font></p> Anonymoushttp://www.blogger.com/profile/16035162010653647567noreply@blogger.com5