tag:blogger.com,1999:blog-30495880611688693932024-03-19T03:27:27.492-07:00Trevon CooksHello all!!! Well it the intense boredom that is my life I started doing a little cooking while I'm in a desperate search for a job. Most of the time it's stuff that is simple and cheap. And so I thought that I would do something creative with it and thats why this all is here.
Read it! Make it! Eat it!Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-3049588061168869393.post-77022472181186425812010-10-30T20:05:00.000-07:002010-10-30T20:07:46.963-07:00Weekend Roti<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><span style="font-size: x-large;"><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #0b5394;"><br />
</span></span></b></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><span style="font-size: x-large;"><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #0b5394;">Weekend Roti</span></span></b></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><span style="font-size: x-large;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.foodnetwork.com/FOOD/2010/06/17/CCSPG108_Cauliflower-Roti_s4x3_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://img.foodnetwork.com/FOOD/2010/06/17/CCSPG108_Cauliflower-Roti_s4x3_lg.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">(Courtesy of Bal Arneson at cookingchanneltv.com)</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: small;">Prep: 1</span></b></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">7 min; Cook: 20 min</span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">6</span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: small;">Servings</span></b></span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 18px;"><b><br />
</b></span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: large;"><b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
<b>1</b> C grated cauliflower</span><br />
<div><b><span class="Apple-style-span" style="font-size: small;">1/4</span></b><span class="Apple-style-span" style="font-size: small;"> C chopped fresh cilantro leaves<br />
<b>2</b> T grated fresh ginger<br />
<b>1</b> small green chile, minced<br />
<b>1</b> T ground coriander<br />
<b>1</b> t salt<br />
<b>1</b> recipe Roti dough, recipe follows<br />
Roti Dough<br />
<b>2</b> C whole wheat flour<br />
<b>3/4</b> C to <b>1</b> C water</span><br />
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-weight: normal; line-height: 30px;"><b><span class="Apple-style-span" style="color: #0b5394;">Directions:</span></b></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"></span></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: small;">1.</span></b><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px;"><span class="Apple-style-span" style="font-size: small;">Put the cauliflower, cilantro, ginger, chile, coriander, and salt into a bowl and mix well.</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: small;">2.</span></b><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px;"><b style="outline-color: initial; outline-style: none; outline-width: initial;"><span class="Apple-style-span" style="font-size: small;">To make roti dough: </span></b><span class="Apple-style-span" style="font-size: small;">Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough.</span></span></span></span></div></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"></span></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: small;">3.</span></b><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px;"><span class="Apple-style-span" style="font-size: small;">Take a golf ball-size piece of roti dough and form it into a round disc. Lightly dust a work surface with flour and roll out the disc with a lightly-floured rolling pin until it is a thin patty (like a tortilla). Sprinkle 2 heaping tablespoonfuls of filling onto the surface of the roti and then roll out a second roti into a thin patty and place it over the filling. Press them together and gently roll it a few times with the rolling pin.</span></span></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #333333; font-family: arial, helvetica, clean, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px;"><b><span class="Apple-style-span" style="font-size: small;">4. </span></b></span><span class="Apple-style-span" style="color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px;"><span class="Apple-style-span" style="font-size: small;">Place a large nonstick skillet over medium heat and gently put the roti into it. Cook for a few minutes on the first side, until small bubbly spots appear and then flip it and cook the second side. Remove and keep warm and continue this process until all the rotis are done.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><br />
</span></span></div></div>Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-35624867580248536242010-10-14T20:12:00.000-07:002010-10-14T20:12:49.145-07:00Speedy Little Devils<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px;">I was looking around the house a week or so ago and wanted to make something. There wasn't much to work with but I found some Peanut Butter & Marshmallow Cream and wondered what I could do with these two ingredients. So I went over to Food.com (Formerly RecipeZaar.com, I liked the former name better!) and used their "Recipe Shifter" to find out what recipes would come up with the two ingredients. Check that out by the way it is a nice little tool. Anyway, as I searched though I came across this and though I didn't have the exact ingredients it still turned out quite nicely.</span></span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><span style="font-size: x-large;"><b><span class="Apple-style-span" style="color: #0b5394;">Speedy Little Devils</span></b></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-size: x-large;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVLuwNFoSO42Z4pZtXTS7yG7PZtpJWgJK3IRDRLsCg_39bBcr6ECVKwdi6O_9Sxi5yN6_Co0GY_rMtxmVRLwrBTs7LBRvEMITieHBCevbf-qv09rRxUspmSK8wHV7X6P-FTr0ZvZ5Ofs/s1600/pic1Dzbsz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVLuwNFoSO42Z4pZtXTS7yG7PZtpJWgJK3IRDRLsCg_39bBcr6ECVKwdi6O_9Sxi5yN6_Co0GY_rMtxmVRLwrBTs7LBRvEMITieHBCevbf-qv09rRxUspmSK8wHV7X6P-FTr0ZvZ5Ofs/s320/pic1Dzbsz.jpg" width="320" /></a></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">(Not my version, pics below of mine)</span></div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: large;"><b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b></span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>1</b> <b>Box</b> devil's food cake mix</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>1/2 C </b>melted butter</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>1/2 C</b> creamy peanut butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>7 Ounces <span class="Apple-style-span" style="font-weight: normal;">marshmallow cream</span></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b><span class="Apple-style-span" style="font-weight: normal;"></span></b></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><span style="font-size: large;"><b><span class="Apple-style-span" style="color: #0b5394;">Directions:</span></b></span><br />
<br />
1. Combine melted butter and dry cake mix.<br />
<br />
2. Reserve 1 1/2 cups of this topping for top crust.<br />
<br />
3. Put remaining crumb mixture into an un-greased 9x13 cake pan.</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br />
</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">4. Top that layer with the combined peanut butter and marshmallow cream and spread evenly. I uses my hands and needed to oil my hands up good.</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br />
</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">5. Crumble remaining mixture over that and gently press into filling.</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br />
</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">6. Bake 20 minutes at 350F</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br />
</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">7. Cool</div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Prep Time: 10 minutes</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><span style="font-size: large;"><b><span class="Apple-style-span" style="color: #0b5394;">My Notes:</span></b></span></div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
<div style="text-align: center;">Well like I mentioned above I had the 2 main ingredients but not everything so this is all that my version had.</div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></div></span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b></b></span><br />
<b><div style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>1</b> <b>Box</b> yellow cake mix</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>1/2 C </b>melted butter</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>1/2 C</b> creamy peanut butter</span></div><div style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>7 Ounces <span class="Apple-style-span" style="font-weight: normal;">marshmallow cream</span></b></span></div><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;">Some<span class="Apple-style-span" style="font-weight: normal;"> vanilla pudding powder</span></span></span></div><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;">Some <span class="Apple-style-span" style="font-weight: normal;">coco powder</span></span></span></div><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-weight: normal;">Chocolate chips</span></span></span></div><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></span></span></div><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></span></span></div><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-weight: normal;">OK so didn't have any Devils Food Cake, but I had the Yellow Cake Mix and thought why not make it albino-ish version. I added some Vanilla Pudding Powder to the topping (because I forgot to put it in at the start). Then the albino theme left quickly when I decided to just revert the colors thats where the Coco Powder comes in. After mixing the Peanut Butter and Marshmallow Cream I added some Coco Powder a little at a time maybe half a teaspoon total. After Step 4 above i pushed in some Chocolate Chips, enough to make a nice cover layer over the marshmallow concoction.</span></span></span></div></b><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><b><br />
</b></span></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: large; font-weight: normal;"><b><span class="Apple-style-span" style="color: #0b5394;">My Version:</span></b></span></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: large; font-weight: normal;"><b><span class="Apple-style-span" style="color: #0b5394;"><br />
</span></b></span></b></span></span></div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><b></b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><b><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTG-p94GLVThuc5XjBBMn1mIHosVfbPcRbVTVp-SNs8gRJv4QUnAepEwR-fUMoYTWArdVEBT5lI16M4IstkwFtUKWc0nwv4-XtII_lN2iLPiKCZPl69ZnxyxD_WjKvZQ4_oId1SvylUDA/s1600/IMG_20101012_121534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTG-p94GLVThuc5XjBBMn1mIHosVfbPcRbVTVp-SNs8gRJv4QUnAepEwR-fUMoYTWArdVEBT5lI16M4IstkwFtUKWc0nwv4-XtII_lN2iLPiKCZPl69ZnxyxD_WjKvZQ4_oId1SvylUDA/s320/IMG_20101012_121534.jpg" style="cursor: move;" width="320" /></a></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br />
</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">( I almost forgot to take a picture good thing i did in time, or maybe not </span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">camera broke so only can use my phone)</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><span style="font-size: xx-small;"><i style="font-family: 'Trebuchet MS', sans-serif;"><br />
</i></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i><br />
</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstJ1OijbijUdX2TGNr2MWlVM15SzJOACVqv-WCTD8cxIIlV2blP2xi6Uwi90LpNl-52M7P8nyCFhyLg48RvTMiuY01PquUJeHFfoac8D7F63Uu6COswv32M43G6kKH59vTMFqojQz4a0/s1600/IMG_20101009_172106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstJ1OijbijUdX2TGNr2MWlVM15SzJOACVqv-WCTD8cxIIlV2blP2xi6Uwi90LpNl-52M7P8nyCFhyLg48RvTMiuY01PquUJeHFfoac8D7F63Uu6COswv32M43G6kKH59vTMFqojQz4a0/s320/IMG_20101009_172106.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><u><br />
</u></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: medium;">(You can see a bit of the Marshmallow mixture mixture hitting the side)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: medium;">(If you add the Coco, as I did, it wont make it brown until it is cooked )</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qkhtmK042TPuB87hEDlH8YkH0jfxLwFTLEGu2yQ6JFLzVTss9xhAGZFBy6BuD5VGdzXBzv4TqWgwHZS79X6udh7yUqX2CM81Z6F6YJZ3aig0oUQdB6zSioNH8MeLL4AEGpGPJ_9CQh8/s1600/IMG_20101009_172046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qkhtmK042TPuB87hEDlH8YkH0jfxLwFTLEGu2yQ6JFLzVTss9xhAGZFBy6BuD5VGdzXBzv4TqWgwHZS79X6udh7yUqX2CM81Z6F6YJZ3aig0oUQdB6zSioNH8MeLL4AEGpGPJ_9CQh8/s320/IMG_20101009_172046.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: medium;">(I forgot to take a picture before i added the topping but this is it before it went in)</span></span></div></b></span>Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-76669472297712864932009-10-23T12:11:00.000-07:002009-10-23T12:11:29.666-07:00Apple Wrapper Pie<div style="text-align: center;"><span style="font-size: x-large;"><b>Apple Wrapper Pie</b></span><br />
</div><br />
<b>Prep: </b>40 min; Bake: 35 min; Cool: 1 hr<br />
8 <b>Servings</b><br />
<br />
<span style="font-size: large;"><b>Ingredients:</b></span><br />
Pastry for One-Crust Pie or Buttermilk Pastry<br />
<b>2/3</b> cup packed brown sugar<br />
<b>1/3</b> cup all-purpose flour<br />
<b>4</b> cups thinly sliced peeled tart apples (4 medium)<br />
<b>1</b> Tablespoon butter or stick margarine<br />
Gradnulated sugar, if ya like<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Instructions:</b></span><br />
</div><br />
<b>1.</b> Heat oven to 425. Make pastry as directed---exept roll pastry into 13-inch circle. Place on large ungreased cookie sheet. Cover with plastic wrap to keep it moist while making filing.<br />
<br />
<b>2.</b> Mix brown sugar and flour in large bowl. Stir in apples. Mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples. Sprinkle pastry with sugar.<br />
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<b>3.</b> Bake 30 to 35 minutes or until crust is light golden brown. To prevent execessive browning, cover center of pie with 5-inch square of aluminum foil during last 10 to 15 minutes of baking. Cool on cookie sheet on wire rack 1 hour, or serve warm if ya like.<br />
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<b>Nutrition Facts:</b><br />
1 Serving: Calories 285 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 5mg; Sodium 165mg; Carbohydrate 42g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin a 0%; Vitamin c 2%; Calcium 2%; Iron 8% Diet Exchanges; 1 Starch, 2 Fruit, 2 FatTrevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-51461512857530125372009-10-22T15:36:00.000-07:002009-10-22T15:36:29.381-07:00Lemon-Poppy Seed Pound Cake<div style="text-align: center;"><span style="font-size: x-large;"><b>Lemon-Poppy Seed Pound Cake</b></span><br />
</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfv6H8BLgJmk_LDGz_zO4tylrCKrx-v8gMCfTw_MFQoXQxxWZVIw-_ysRlVkGtuJmKhHec8VcSz3Mgj7JJpIz6DPh4vFFs1wPajYbh3hMn9ChnEQBkdi0wUTUrH_mgMcViKB_M6ppj9k/s1600-h/Lemon-Poppy+Seed+Pound+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfv6H8BLgJmk_LDGz_zO4tylrCKrx-v8gMCfTw_MFQoXQxxWZVIw-_ysRlVkGtuJmKhHec8VcSz3Mgj7JJpIz6DPh4vFFs1wPajYbh3hMn9ChnEQBkdi0wUTUrH_mgMcViKB_M6ppj9k/s200/Lemon-Poppy+Seed+Pound+Cake.jpg" /></a><br />
</div><br />
<b>Prep:</b> 20 min; <b>Bake:</b> 1hr 20 min; <b>Cool</b> 2 hr 20 min<br />
<b>24 Servings</b><br />
<br />
<br />
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<b>2</b> <b>1/2</b> cups sugar<br />
<b>1</b> cup butter or stick margarine, softened*<br />
<b>1</b> teaspoon lemon extract<br />
<b>5</b> large eggs<br />
<b>3</b> cups all-purpose flour**<br />
<b>1</b> teaspoon baking powder<br />
<b>1/4</b> teaspoon salt<br />
<b>1</b> cup milk or evaporated milk<br />
<b>1</b> Tablespoon grated lemon peel<br />
<b>1/4</b> cup poppy seeds<br />
Powdered sugar, if ya want<br />
<br />
*Spreads with at least 65% vegetable oil can be used.<br />
**Do not use self-rising flour.<br />
<br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Instructions:</b></span><br />
</div><br />
1. Heat oven to 350. Grease bottom and side of angel food cake pan (tube pan), 10 x 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 x 5 x 3inches, with shortening; lightly flour.<br />
<br />
2. Beat sugar, butter,lemon extract and eggs in large bowl with electric mixer on low speed 30 seconds,scraping bowl constantly, Beat on high speed 5 minuted, scraping bowl occasionally. Mix flour, baking powder and salt. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in grated lemon peel and poppy seeds. Pour into pan(s).<br />
<br />
3. Bake angel food or bundt cake pan 1 hour 10 minutes to 1 hour 20 minutes, for loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pans(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar. Enjoy!!!<br />
<br />
<br />
<b>Nutrition Facts:</b><br />
1 Serving; Calories 225 (Calories from Fat 80); Fat 9g (Saturated 5g); Cholesterol 65mg; Sodium 115mg; Carbohydrate 33g (Dietary Fiber 0g); Protein 3g % Daily Value: Vitamin A 8%; Vitamin C0%; Calcium 2%; Iron 4% Diet Exchanges: 1 Starch, 1 Fruit, 2 Fat<br />
<br />
<span style="font-size: large;"><b><br />
</b></span><br />
<div style="text-align: center;"><span style="font-size: large;"><b>Variations:</b></span><br />
</div>Regular Pound Cake:Substitute 1 teaspoon vanilla or almond extract for the lemon extract. Omit the grated lemon peel and poppy seed.Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-20477180438910791612009-10-20T09:18:00.000-07:002010-10-05T17:54:09.675-07:00Honey-Wheat Bread<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: x-large;"><b>Honey-Wheat Bread<br />
</b></span></div><br />
<div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">OHHHH MAN IS THIS STUFF GOOD !!!!!!!!!!!!!!</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">I’ve made this several times, it takes some time from start to finish but it’s DELISIOUS!!! </span></div><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Prep: 35 min; Rise; 1 hr 50 min; Bake 45 min</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 loaves, 16 slices each</span><br />
<br />
<span style="font-size: large;"><b>Ingredients </b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>3</b> cups whole wheat flour</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1/3</b> cup honey</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>¼ </b>cup shortening</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1</b> Tablespoon salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>2</b> packages regular or quick active dry yeast (4 ½ teaspoon)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>2 ¼ </b>cups very warm water (120° 130°)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>3</b> to <b>4</b> cups all-purpose* or bread flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Butter or stick margarine, melted, if desire</span>d<br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">*If using self-rising flour, decrease salt to 1 teaspoon.</span><br />
<br />
<div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"><b>Directions </b></span><br />
</span></div><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">1. </span></b><span style="font-family: Georgia, 'Times New Roman', serif;">Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>2.</b> Place dough on lightly floured surface. Knead about 10 minutes of until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>3.</b> Grease bottoms and sides of 2 loaf pans, 8 ½ x 2 ½ or 9 x 5 x 3 inches, with shortening.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>4.</b> Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18 x 9-inch rectangle on lightly floured surface. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to fold end under loaf. (See How to Shape Traditional Yeast Bread Loaves, I love pictures***) Place seam side down in pan brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until doubled.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>5.</b> Move oven rack to low position so that tops of pans will be in center of oven. (I don’t think that I’ve ever don that) Heat oven to 375°.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>6.</b> Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"></span>*** Will add when I get the chance<br />
<br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Nutrition Facts:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 Slice: Calories 100 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 220; Carbohydrate 20g (Dietary Fiber 2g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Diet Exchanges; 1 ½ Starch</span><br />
<br />
<br />
<div style="text-align: center;"><b><span style="font-family: Georgia, 'Times New Roman', serif;">Variations:</span></b></div><span style="font-family: Georgia, 'Times New Roman', serif;">Sunflower-Herb Whole Wheat Bread: Add 1 tablespoon dried basil leaves and 2 teaspoons dried thyme leaves with the salt. Stir in 1 cup unsalted sunflower nuts with the all-purpose flour.</span>(Never tied this one but is sounds good.)Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-48165518663716924252009-10-20T08:59:00.000-07:002009-10-23T11:49:18.052-07:00Chocolate Chip Cookies (& variants)<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: x-large;"><b>Chocolate Chip Cookies<br />
</b></span><br />
</div><br />
<br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
¾ cup granulated sugar<br />
¾ cup packed brown sugar<br />
1 cup butter o<span style="font-family: Georgia,"Times New Roman",serif;">r stick margarine, softened*</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 large egg</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 ¼ cups all-purpose flour**</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon baking soda</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">½ teaspoon salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup coarsely chopped nuts</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 bag (12 ounces) semisweet chocolate chips (2 cups)</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">* Spreads with at least 65% vegetable oil can be used</span><br />
** If using self-rising flour, omit baking soda and salt.<br />
<span style="background-color: #ffe599; font-family: Georgia,"Times New Roman",serif;"><b>Lighter chocolate Chip Cookies:</b> For 4 grams of fat and 90 calories per serving, decrease butter ¾ cup and omit nuts. Substitute 1 cup miniature chocolate chips for the 12-ounce bag of chocolate chips</span><br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"> Directions</span></b></span><br />
</div><br />
<b><br />
</b><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>1.</b> Heat oven to 375°</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>2.</b> Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Sift in flour, baking soda and salt (dough can be stiff).</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>3.</b> Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>4.</b> Bake 8 to 10 minutes or until light brown (centers will be sort). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.</span><br />
<br />
<br />
<br />
<span style="font-size: large;"><b>Nutrition Facts:</b></span><br />
1 Cookie: Calories 135 (Calories from Fat 70); Fat 8g (Satur<span style="font-family: Georgia,"Times New Roman",serif;">ated 2g); Cholesterol 5mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 1g % Daily Value: Vitamin A 4%; Vitamin C 0% Calcium 2%; Iron 0% Diet Exchanges: 1 Starch, 1 Fat.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b style="background-color: white;"><span style="font-family: Georgia,"Times New Roman",serif;">Variations:</span></b><br style="font-family: Georgia,"Times New Roman",serif;" /></span><br />
</div><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Cinnamon and Nutmeg Chocolate Chip Cookies:</b><span style="font-family: Georgia,"Times New Roman",serif;"> With the flour mixture add ½ teaspoon Cinnamon and ½ teaspoon Nutmeg. You will also want to double or triple the vanilla. Where I got this one they had the Cinnamon doubled but I found this to be a delicious combination. I think I tripled or more the vanilla as well. </span>And i thought that the 2 cups of chocolate chips was maybe too maybe try using 1 cup or 1 1/2 cup of the chips.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Candy Cookies:</b> Substitute 2 cups candy-coated chocolate candies for the chocolate chips.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Chocolate Chip Cookie Bars:</b> Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack. 48 bars.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Jumbo Chocolate Chip Cookies:</b> Drop by ¼ cup full that would be about right. 3 inches about on ungreased cookie sheet. Bake 12 to 15 minutes. Cool a minute or two. 1 ½ dozen cookies.</span>Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-77516849403752252822009-10-20T08:50:00.000-07:002009-10-23T11:49:38.909-07:00BBQ Chicken Pizza<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: x-large;"><b>Barbeque Chicken Pizza </b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELEKArMejiDo3qnSaN4faHD5bi_tKBHzEvTbSx72mi0aHf9KSiqbaVVcc15luttO7ET7dqd40O-G2plho0WOAuGv1JXvJGsdXa02nLFsgkWqc-Ea3Ep4rM8MebDlwO47BIoYNcUs_z30/s1600-h/BBQ+Chicken+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELEKArMejiDo3qnSaN4faHD5bi_tKBHzEvTbSx72mi0aHf9KSiqbaVVcc15luttO7ET7dqd40O-G2plho0WOAuGv1JXvJGsdXa02nLFsgkWqc-Ea3Ep4rM8MebDlwO47BIoYNcUs_z30/s200/BBQ+Chicken+Pizza.jpg" /></a><br />
</div><span style="font-size: x-large;"> <span style="font-size: xx-small;">(Took this picture w/ my phone while it was still cooking in oven)</span><b><span style="font-size: x-small;"><br />
</span></b></span><br />
<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Nearly 4 years ago someone made a barbeque chicken pizza, and well I still think it was the best thing that I have ever eaten and have wanted more ever sense. A main problem is that I have no clue who it was that made it ? So I finely got around to making one of my own. And I have to say it was mighty good if I do say so my self. One problem is that I didn’t like the barbeque sauce that we had so I improvised, as in I started dumping stuff into the sauce pan.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I’ll just list what all I put in it and you can take from it what you will.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b><br />
</b></span><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b>Ingredients</b></span><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">(Using your favorite barbeque sauce should do just fine)<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Honey Hickory Smoke Barbeque Sauce<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Hickory Smoke Barbeque Sauce<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Minced Garlic (I probably put 4 cloves worth)<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Garlic powder<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Onion powder<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Cayenne Pepper based hot sauce (almost used a Habenero sauce)<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Dried onion pieces things <br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>1 </b>or <b>2</b> or <b>3</b> or however many you want cups of cooked chopped chicken.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> Chopped, Cubed, Shredded or however you like it mine was mostly a sort of combination <br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> I used chicken pulled off about 2 cooked chicken breast bones.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Other favorite toppings, if desired<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I think that’s all about it ….<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b>Directions</b></span><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1. Make the dough for the Pizza Crust; let rest for 30 minutes. And partially bake as directed for the desired crust.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">2. Stick Barbeque Sauce & or its ingredients in a sauce pan and heat it up.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">3. Cover the partially baked Pizza Crust with some of the barbeque sauce.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">4. Place chicken in reaming sauce and let is simmer for a few minutes or marinade it in it for a while.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">5. Spread evenly onto Pizza Crust. Add any favorite toppings and cheese.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">6. Bake thin-crust pizzas at 425 for 8 to 10 minutes. Thick-crust pizzas at 375 about 30 minutes, or until cheese is melted.<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Yum Yum!!!<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I wrote this late at night sorry for any sloppy-ness.<br />
</div>Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-31907758633841506662009-10-20T08:36:00.000-07:002009-10-23T11:50:14.690-07:00Barbecued Roast Beef Sandwiches<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: x-large;"><b>Barbecued Roast Beef Sandwiches</b></span><br />
</div><br />
<i style="font-family: Georgia,"Times New Roman",serif;">Prep: 25 min; Cook: 5 min<br />
</i>6 Sandwiches<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqQ6LSUiuMtlVrHZqLKnytBtTr9LHua0fItZZleT6qgUKN0_3hAw_lC3wHFFNK0sh0jN3XewYhSd17CJxl04IwMf0TOaLPvvIpt0PkajDPw8zA23MsKQhfPHrBUXhjpkBy3oOCMnSQdo/s1600-h/BBQ+Beef+Sandwitch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqQ6LSUiuMtlVrHZqLKnytBtTr9LHua0fItZZleT6qgUKN0_3hAw_lC3wHFFNK0sh0jN3XewYhSd17CJxl04IwMf0TOaLPvvIpt0PkajDPw8zA23MsKQhfPHrBUXhjpkBy3oOCMnSQdo/s200/BBQ+Beef+Sandwitch.jpg" /></a><br />
</div><div style="text-align: center;"><br />
</div>M<span style="font-family: Georgia,"Times New Roman",serif;">ade this for the family once and it went over well. Making your own barbecue sauce is always fun too. Make it even faster !!!!! Use 1 cup prepared barbecue sauce for the Zesty Barbecue Sauce and packaged meats for the beef. Heat the barbecue sauce just to boiling, and stir in 3 packages (2 ½ ounces each) sliced cooked chicken, ham, turkey, beef or pastrami, cut into 1-inch strips. I think I like it better with them not cut up so smal</span>l<br />
<br />
<br />
<b style="font-family: Georgia,"Times New Roman",serif;">Instructions </b><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://thetrevoncooks.blogspot.com/2009/10/zesty-barbecue-sauce.html">Zesty Barbecue Sauce</a> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>6</b> Pound thinly sliced cooked roast beef, cut into 1-inch strips (3 cups)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> (Mine weren’t so thinly sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>1</b> hamburger buns, split</span><br />
<b style="font-family: Georgia,"Times New Roman",serif;"><br />
</b><br />
<div style="text-align: center;"><span style="font-size: large;"><b style="font-family: Georgia,"Times New Roman",serif;"> Directions</b><br />
</span><br />
</div><br />
<b style="font-family: "Courier New",Courier,monospace;">1.</b> Make Zesty Barbecue Sau<span style="font-family: Georgia,"Times New Roman",serif;">ce.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>2.</b> Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>3.</b>Fill buns with beef mixture.</span><br />
<br />
<br />
<b style="font-family: Georgia,"Times New Roman",serif;">Nutrition Facts:</b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 Sanwich: calories 270 (Calories from fat 55); Fat 6g (Saturated 2g); Cholesterol 55mg; Sodium 540mg; Carbohydrate 30g (Dietary Fiber 1g); Protein 25g %Daily Value: Vitamin A 2%; Vitamin C 2 %; Calcium 6%; Iron 20% Diet Exchanges: 2 Starch, 3 Very Lean Meat</span>Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-23219671879345868072009-10-20T08:22:00.000-07:002009-10-23T11:51:20.471-07:00Zesty Barbecue Sauce<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b><span style="font-size: x-large;">Zesty Barbecue Sauce</span></b><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b><span style="font-size: x-large;"> </span><br />
</b><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;"><b>½</b> cup ketchup*<br />
<b>3</b> <b>T</b>ablespoons white vinegar<br />
<b>2</b> <b>T</b>ablespoons Worcestershire sauce<br />
<b>2</b> <b>t</b>easpoons packed brown sugar<br />
<b>¼ </b><b>t</b>easpoon ground mustard<br />
<b>1</b> clove garlic, finely chopped**<br />
<br />
*I was worried because the ketchup we had was fairly strong but still turned out good, you still knew there was a hint of it in there though.<br />
**I love garlic, I'm sure I put more</span><br />
<div style="text-align: center;"><span style="font-size: large;"><b>Instructions</b></span> <br />
</div><br />
Heat all ingredients to boiling in 1-quart saucepan over medium heat, stirring constantly; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-11068772394609910162009-10-19T16:09:00.000-07:002009-10-23T11:52:32.993-07:00Calzone<div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;">A calzone is a stuffed pizza that looks like a big turnover.</span><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-large;"><b>Calzone </b></span><br />
</span><br />
</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-EVPBqewClAGcCzX7P_TaMaJ8CiJpDhxto0yJx7-RQgdk5D6OpeBslToNZlVVTmP9fmQODPlP9xKNnw21ZN9j9jQp-e-R3djHgRqL1pcWLUW3luAoniOnvgIclaoZiFB8jn3N1YjYYA/s1600-h/Calzone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-EVPBqewClAGcCzX7P_TaMaJ8CiJpDhxto0yJx7-RQgdk5D6OpeBslToNZlVVTmP9fmQODPlP9xKNnw21ZN9j9jQp-e-R3djHgRqL1pcWLUW3luAoniOnvgIclaoZiFB8jn3N1YjYYA/s320/Calzone.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;"> <span style="font-size: large;"><b>Ingredients</b></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b><a href="http://thetrevon.blogspot.com/2009/10/pizza-crust.html">Pizza Crust</a> </b></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b>2 cups</b> shredded mozzarella cheese (8 ounces)</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b>1/4 </b>pound salami, cut into thin strips</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b>1/2 cup </b>ricotta cheese</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b>1/4 cup </b>chopped fresh basil leaves</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b>2 </b>roma (plum) tomatoes, chopped</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;">Freshly ground pepper</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><b>1 </b>large egg, slightly beaten</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><br />
</span><br />
</div><div class="separator" style="background-color: #ffe599; clear: both; text-align: left;"><span style="font-size: small;"><b>Lighter Calzone:</b> For 8 grams of fat and 350 calories per serving, use reduced-fat mozzarella cheese and fat-free ricotta cheese; substitute cooked chicken for the salami.</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="font-size: large;"><b>Directions</b></span><br />
</span><br />
</div><ol><li><span style="font-size: small;">Make dough for Pizza Crust; let rest 30 minutes.</span></li>
<li><span style="font-size: small;">Heat oven to 375°. Grease 2 cookie sheets.</span></li>
<li><span style="font-size: small;">Divide dough into 6 equal parts. Roll each part into 7-inch circle on lightly floured surface with floured rolling pin. ( I couldn't find a rolling pin once so I used the next best thing a large circular plastic drink container haha)</span></li>
<li><span style="font-size: small;">Top half of each dough circle with mozzarella cheese, salami, ricotta cheese, basil and tomatoes to within 1 inch of edge. Sprinkle with pepper. Carefully fold dough over filling; pinch edges or press with fork to seal securely.</span></li>
<li><span style="font-size: small;">Place calzones on cookie sheets. Brush with egg. Bake about 25 minutes or until golden brown.</span></li>
</ol><span style="font-size: small;"></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><b>Nutrition Facts</b>:</span><br />
<span style="font-size: small;"><b>1 Serving:</b> Calories 460 (Calories from Fat 200); Fat 22g (Saturated 9g); Cholesterol 80mg; Sodium 970mg; Carbohydrate 44g Dietary fiber 2g); Protein 24g <b>% Daily Value: </b>Vitamin A 10%; Vitamin C 2%; Calcium 34%; Iron 18% <b>Diet Exchanges: </b>3 Starch, 2 High-Fat Meat, 1/2 Fat<br />
</span>Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-48047405580692520862009-10-19T15:14:00.000-07:002009-10-23T11:52:51.105-07:00Pizza Crust<div style="text-align: center;"><span style="font-size: x-large;"><b>Pizza Crust</b></span><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><span style="font-size: small;"><span style="font-size: large;">Ingridients </span><br />
</span></b><br />
</div><div style="text-align: left;"><b><span style="font-size: small;">2 1/2 </span></b><span style="font-size: small;">to <b>3 </b>cups all-purpose* of bread flour</span><br />
</div><div style="text-align: left;"><span style="font-size: small;"><b>1 </b>tablespoon sugar</span><br />
</div><div style="text-align: left;"><span style="font-size: small;"><b>1 </b>teaspoon salt<b> </b></span><br />
<span style="font-size: small;"><b>1 </b>package regular or quick active dry yeast (2 1/4 teaspoons)<b> </b></span><br />
<span style="font-size: small;"><b>3 </b>tablespoons olive or vegetable oil<b> </b></span><br />
<span style="font-size: small;"><b>1 </b></span>cup very warm water (120° to 130°)<br />
</div><div style="text-align: left;"> (my kitchen sink gets about to this temp. at its highest on the hot side)<br />
</div><div style="text-align: left;">*Do not use self-rising flour.<br />
</div><div style="text-align: center;"><span style="font-size: large;"><b>Directions</b></span><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">Mix 1 cup of the flour, sugar, salt and yeast i large bowl. Add 3 tablespoons oil and warm water. Beat with electric mixer on medium speed 3</span> minutes, scraping bowl frequently, stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes. Continure as directed below for thin crusts or thick crusts.<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> <b>FOR THIN CRUSTS: </b>Heat oven to 425°. Grease 2 cookie sheets of 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on cookie sheets. Partially bake 7 to 8 minutes of until crust just begins to brown. Add toppings and bake (for pizzas) 425° for 8 to 10 minutes, or until cheese is melted.<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> <b>FOR THICK CRUSTS: </b>Grease 2 square pans, 8 x 8 x 2 inches, or 2 round pans, 9 x 1 1/2 inches, with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of pan. Cover loosely with plastic wrap and let rise in warm place 30 to 45 minutes or until almost double. Move oven rack to lowest position. Heat oven to 375° Partially back 20 to 22 minutes or until crust just begins to brown. Add toppings and bake (for pizzas) at 375° about 20 minutes, or until cheese is melted.<br />
</div>Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0tag:blogger.com,1999:blog-3049588061168869393.post-33345717252240776352009-10-19T14:29:00.000-07:002010-10-14T18:25:32.369-07:00Chicken-Stuffed Tomatoes<i style="font-family: "Trebuchet MS",sans-serif;">I made this for a little dinner w/ some friends a couple of weeks ago. It turned out good considering that I realized I needed almost twice as much as what the recipe called for so I had to try and make it work, and it did i think ... either that or that they were just being really nice. Although the fact that half of em don't like tomatoes didn't help much, ha</i><br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: x-large;"><b>Chicken - Stuffed Tomatoes</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ntg1HNEpBDchg-dkpj-lvYYZWG9U8N-FhVOeV_wEqR9aShhwUzi7aUQi1w5-vqyS6z_exBOBSezg3gOXC92LeXIZS9KllnpefKcphkCUx180-dZ-oRnBAumrANsOKqI1PVJtc_jrlfY/s1600-h/scan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ntg1HNEpBDchg-dkpj-lvYYZWG9U8N-FhVOeV_wEqR9aShhwUzi7aUQi1w5-vqyS6z_exBOBSezg3gOXC92LeXIZS9KllnpefKcphkCUx180-dZ-oRnBAumrANsOKqI1PVJtc_jrlfY/s200/scan.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">(Mine didn't quite look this good)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><i style="font-family: "Trebuchet MS",sans-serif;"></i><br />
<span style="font-size: small;"><span style="font-size: large;"><b>Ingredients:</b></span><br />
</span> <br />
<span style="font-size: small;"><br />
</span> <span style="font-size: small;"><b>1 Cup </b>uncooked rosamarina (orzo) pasta (6 ounces)*<br />
</span><br />
<span style="font-size: small;"><b>4 </b>large tomatoes<br />
</span><br />
<span style="font-size: small;"><b>1 </b>medium cucumber, peeled, seeded and chopped (1 cup)<br />
</span><br />
<span style="font-size: small;"><b>2 </b>cut-up cooked chicken(or turkey)</span><br />
<b><span style="font-size: small;">1/2 Cup </span></b><span style="font-size: small;">ranch or creamy dill dressing</span><b><br />
</b><br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Directions:</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><ol><li>Cook and drain pasta as directed on package. Rinse with cold water; drain. <br />
</li>
<li>Cut stem ends from tomatoes. Remove pulp, leaving 1/2-inch wall. Chop tomato pulp; drain. Cut thin slice from bottom of each tomato to prevent tipping.</li>
<li>Mix past, chopped tomato and remaining ingredients. Spoon 1/2 cup pasta mixture into each tomato. Serve with remaining pasta mixture. Or cut tomato shells into halves or fourths; divide pasta mixture evenly among tomatoes.</li>
</ol><br />
* 3 cups cold cooked rice can be substituted for the cooked pasta </div><div style="text-align: center;"><br />
</div>Prep: 20 min<br />
4 Servings<br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-size: large;"><b>Substitutions:</b></span><br />
</span></div><br />
Instead of the chicken use<br />
<b>Salmon-Stuffed Tomatoes: </b>1 can (14 3/4 ounces) salmon, drained and skin removed<br />
<br />
<b>Shrimp-Stuffed Tomatoes:</b> 2 packages (5 ounces each) frozen cooked salad shrimp, thawed.<br />
<br />
<b>Tuna-Stuffed Tomatoes: </b>1 can (12 ounces) tuna, rinsed and drained.<br />
<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com2tag:blogger.com,1999:blog-3049588061168869393.post-42887329416297809172009-10-19T12:04:00.000-07:002010-10-14T18:08:38.213-07:00Pepper Shrimp<i style="font-family: "Trebuchet MS",sans-serif;">I made this for a work pot-luck a while ago and it went over awesomely. I got the recipe from a Caribbean recipe website but unfortunately half a year later still cannot find that some site because it had some other recipes that I would have liked to try out.</i><br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: x-large;"><b><span class="Apple-style-span" style="color: #0b5394;">Pepper Shrimp</span></b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jrLpXNAVeltK7zZgfcLlnobG_g1KejYYZACgAh1wF6wsNPwKy0OrIlKZYbg4kuGvui3jt1zJCFXob9_DAIEOKGjNWC5FT3hAzhVVU2ixwiNmMp9zXMl1edKxLKa7pFHPwgUkf0r5qBQ/s1600/Pepper+Shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jrLpXNAVeltK7zZgfcLlnobG_g1KejYYZACgAh1wF6wsNPwKy0OrIlKZYbg4kuGvui3jt1zJCFXob9_DAIEOKGjNWC5FT3hAzhVVU2ixwiNmMp9zXMl1edKxLKa7pFHPwgUkf0r5qBQ/s320/Pepper+Shrimp.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div></div><div style="text-align: center;"><span style="font-size: xx-small;"><i style="font-family: "Trebuchet MS",sans-serif;">( I never took a picture of mine but found this one that looked similar)</i></span></div><br />
<br />
<span style="font-size: large;"><b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b></span><br />
<br />
<b>1</b> <b> lb</b> large shrimp in shell<br />
<b>3</b> crushed garlic cloves<br />
<b>3</b> thyme sprigs<br />
<b>3</b> scotch bonnet peppers, halved and seeded<br />
<b>1 </b> Tablespoon salt<br />
<b>1 </b>Tablespoon vinegar<br />
<b>1/2</b> Tablespoon black pepper<br />
Cooking oil <br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b><span class="Apple-style-span" style="color: #0b5394;">Directions:</span></b></span><br />
<br />
1. Over medium heat, add 1/4 -1/2 cup oil with garlic, salt, black pepper, scotch bonnets, and thyme sprigs.<br />
<br />
2. Add the shrimp and cook for 5 minutes. Keep stirring the shrimp then add the vinegar.<br />
<br />
3. Cook for another 2-3 minutes.</div><br />
Cooking time: 10 minutes<br />
Serves: 4ish<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b><span class="Apple-style-span" style="color: #0b5394;">My Notes:</span></b><br />
</span></div><br />
<b>The Shrimp:</b> It doesn't need to have the shell on. You don’t even really need to be raw you can buy pre cooked I’ve used both.<br />
<br />
<b>The Garlic:</b> You can never have too much I put a bit more that recipe calls for.<br />
<br />
<b>The Thyme:</b> I don't know what a sprig is so I just bought a jar of thyme and pored some in.<br />
<br />
<b>The Pepper:</b> Scotch bonnet pepper is similar to the habanero but with a different taste. I’ve yet to find that the scotch bonnet closer than an hour away. *** I just used different Bell Peppers (red, green, yellow, orange). ***<br />
<br />
<b>The Salt:</b> I used Mediterranean salt and I always use no more then half the recipe calls for.<br />
<br />
<b>The Oil:</b> I used 5/8 (or 1/4 + 1/8) and 1/4.Trevonhttp://www.blogger.com/profile/05182436653805431394noreply@blogger.com0