tag:blogger.com,1999:blog-58813941207700486842024-03-19T06:41:41.936-04:00Kissing the CookRegular people who love to cook have to stick together, you know...Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-5881394120770048684.post-48413952399845199892014-07-07T19:00:00.001-04:002014-07-07T19:08:24.955-04:00Southwest-Style Smoked Barbecue Brisket<!--[if gte mso 9]><xml>
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<h2 style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;"><span style="color: windowtext; font-weight: normal; line-height: 115%;">To download a copy of the recipe for Smoked
Barbecue Brisket, click <a href="https://onedrive.live.com/redir?resid=AACAD5940EB17952!178&authkey=!ANQgQCVyhUd4Ezs&ithint=file%2c.pdf" target="_blank"><b>HERE</b></a>.</span></span><span style="font-size: large;"><span style="line-height: 115%;"> </span></span></i></span></h2>
<h2 style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;"><span style="line-height: 115%;"> </span></span></i></span></h2>
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCtzSn_Z0kwOCdw3pOJpu9Snwoug3_9tlfITOfy9uHeTlem8jdILwdjr0OT3Dlorlqle1AqL9z60Y0dtxzVYCuUKvHaNuL-tv56GUvUFZkD1LoZ51ibr3DX2Arvb9fLaZfxKu4DrLPdY/s1600/BBQ+Brisket+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCtzSn_Z0kwOCdw3pOJpu9Snwoug3_9tlfITOfy9uHeTlem8jdILwdjr0OT3Dlorlqle1AqL9z60Y0dtxzVYCuUKvHaNuL-tv56GUvUFZkD1LoZ51ibr3DX2Arvb9fLaZfxKu4DrLPdY/s1600/BBQ+Brisket+A.jpg" height="268" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="line-height: 115%;">During a recent trip to the southwest (Oklahoma and
Texas), I noticed that many of the touchstone moments involved food. This was especially
true for foods that were the real versions of the pale imitations we get here
in the northeast. Since having the burrito served at El Chico’s in Waco, Texas,
I haven’t had the New York version since, or wanted to. </span></span></span></span></h2>
<h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="line-height: 115%;"> </span></span></span></span></h2>
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPOMQMwxlq9-aXvPj4PQKlc3DOGLg9thyphenhyphenwQgAz2ryF6kNdth72n7apHg8HlFgpIBciJlo_CFNKDkGq_VDtqCva6jhH9ZZ6jpF08Lg-f3lyTREBJaREGmuAd5iYk9cPAtrBZNrwlzBTA0/s1600/Norman+-+Real+BBQ+at+Rudys+A+Rotate+Left.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPOMQMwxlq9-aXvPj4PQKlc3DOGLg9thyphenhyphenwQgAz2ryF6kNdth72n7apHg8HlFgpIBciJlo_CFNKDkGq_VDtqCva6jhH9ZZ6jpF08Lg-f3lyTREBJaREGmuAd5iYk9cPAtrBZNrwlzBTA0/s1600/Norman+-+Real+BBQ+at+Rudys+A+Rotate+Left.jpg" height="320" width="189" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="line-height: 115%;">Another good example is
barbecue. In the northeast, barbecue usually consists of a meat cooked in
barbecue sauce, then covered with more sauce. The sauce is the star of the
show, and the meat is a supporting player. My first real barbecue (the brisket sandwich
at Rudy’s) showed me that the meat needs to be able to stand on its own flavor;
if it’s not independently delicious smoked meat with just a little bit of sauce for support,
it’s not barbecue. The brisket was the hero of the story; the sauce was its
trusty sidekick.</span></span></span></span></h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">If the thought of smoking meat conjures images of
food television shows featuring smokers the size of tractor trailers being
operated by people whose days and nights are devoted to finding the perfect
wood combination, fear not. Small, stove-top smokers make this wonderful
cooking method available to home cooks like us. And while stove-top smokers
aren’t complete substitutes for the full size ones, they do a pretty good job
if you use them right. (See Cook’s Notes below for some comments on using the
stove-top smoker.)</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">Some Cook’s Notes before we begin to make our smoked
barbecue brisket:</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<blockquote class="tr_bq">
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">Portions of this recipe are adapted from </span><span style="line-height: 115%;">Emeril Lagasse's “Texas-Style Smoked
Brisket”.</span><span style="line-height: 115%;"></span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">These instructions are based on a Camerons
stove top smoker. Method for using other models may vary. Check the
instructions. (If necessary, you can even use a search engine to find
instructions on how to make your own.)</span></span></span></li>
</ul>
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">Since smoking time in a stove-top smoker is
usually less than for a full-size smoker, wood chips that work well in full
size smokers may not work as well on the stove-top. Hickory and Mesquite are
both good choices for a stove top smoker.</span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;"></span></span></span></li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">Since the brisket requires very little
attention while coming to room temperature, while smoking, and even while in
the oven, this time can be used to prepare side your side dishes. (I served
mine on fresh baked herbed rolls and with honey slaw on the side. You’ll find the
herbed roll <a href="http://kissthecook-ben.blogspot.com/2012/07/potato-free-veggie-burgers-on-herbed.html" target="_blank">here</a> and the honey slaw recipe <a href="http://kissthecook-ben.blogspot.com/2011/03/baked-tuna-cakes-with-honey-slaw.html" target="_blank">here</a>. (If you have any trouble downloading or copying the recipes, just send me a note
and I’ll be happy to e-mail you a cookbook-style copy of either or both.)</span></span></span></li>
</ul>
</blockquote>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">This recipe makes about 4 servings.</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">Here’s what you’ll need:</span></span></span></div>
<span style="font-size: large;">
</span><br />
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<br /></div>
<br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">For the wet rub: </span><span style="line-height: 115%;">2 Tbsp brown sugar; 2 Tbsp paprika; 2 Tbsp salt; 1 Tbsp garlic
powder; 1 Tbsp onion powder; 1 Tbsp black pepper; 1 Tbsp horseradish (prepared
is ok, fresh-made is better); 1 Tbsp hot sauce; 1 Tbsp Worcestershire; and 2 tsp
ground cumin.</span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">2 lb beef brisket </span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">Barbecue sauce</span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">Other equipment needed: stove top smoker; 1-1/2
Tbsp wood chips (hickory or mesquite is recommended); cooking spray; meat
thermometer.</span></span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">First, we’ll make the rub and marinate the brisket:</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cKrtk_9RevUnMTAlEa0HxllCW12KWCMZ_ITjVRn_M9ntIkQ3SKaSBJiRwqfFLtUXvmmbwzNMr5FU9O-iBdg_p_CMsscD2EW-8zXRXQ-uGeZe8KZOc8Q9L8x_8zJqAQOK9U1bfu9D2s8/s1600/BBQ+Brisket+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cKrtk_9RevUnMTAlEa0HxllCW12KWCMZ_ITjVRn_M9ntIkQ3SKaSBJiRwqfFLtUXvmmbwzNMr5FU9O-iBdg_p_CMsscD2EW-8zXRXQ-uGeZe8KZOc8Q9L8x_8zJqAQOK9U1bfu9D2s8/s1600/BBQ+Brisket+C.jpg" height="252" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">In a
bowl, thoroughly combine the rub ingredients.</span><span style="line-height: 115%;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1QVrLK7wNopOojpMDJrRFFa7w1W7T24v9mcG9caOSusWA-BUpn-fWopG0IvAlnOAiznPsf8q6xu0wILbIK2RvsjWlHKbGA8F_LqHgplD3gDVj9HwsX3MJ945-xXnKI4ktOSKk4LlE4Sg/s1600/BBQ+Brisket+D+Rotate+Left.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1QVrLK7wNopOojpMDJrRFFa7w1W7T24v9mcG9caOSusWA-BUpn-fWopG0IvAlnOAiznPsf8q6xu0wILbIK2RvsjWlHKbGA8F_LqHgplD3gDVj9HwsX3MJ945-xXnKI4ktOSKk4LlE4Sg/s1600/BBQ+Brisket+D+Rotate+Left.jpg" height="254" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">Set
the brisket on a sheet of plastic wrap and rub the mixture onto the brisket.</span></span></span></div>
</blockquote>
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<br />
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<div class="MsoNormal">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTx852gNTRoP_ID6hnJ-W-obq4NDerB5oMXxaR7_mrKuTqUud_ECw60MXIl60ODI8Z_EEepP1mmPXzG0RvKORaQwG_aOVhota0UW0EM6UeNCCS2_JNshWD5-R76VN4GWRMxy_8mP1Jms/s1600/BBQ+Brisket+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTx852gNTRoP_ID6hnJ-W-obq4NDerB5oMXxaR7_mrKuTqUud_ECw60MXIl60ODI8Z_EEepP1mmPXzG0RvKORaQwG_aOVhota0UW0EM6UeNCCS2_JNshWD5-R76VN4GWRMxy_8mP1Jms/s1600/BBQ+Brisket+E.jpg" height="252" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="line-height: 115%;">Wrap the
brisket tightly in the plastic wrap. Place on a baking sheet and place in the
refrigerator to marinate 6 to 8 hours.</span></span><span style="font-family: "Times New Roman","serif"; line-height: 115%;"></span></span></div>
</blockquote>
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<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">When the brisket has finished marinating and you’re
ready to start smoking, prepare
the stove-top smoker as follows. (Also see Cook's Notes above.)</span><span style="line-height: 115%;"></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Times New Roman","serif"; line-height: 115%;"><br /></span></span></div>
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeI-wu2rGpQ5eZd50pWqyBDdLUa4qFmPJzcbIM9Kplhnw-fomZr5NXCKmcgl-Jzr_O3trRKHtR9EnsEspTT8F-WSFN2JSOiq13l8dk69ii_NSOUg4ooVIEw2ysBF3NGUBlHjNyuUUqDY/s1600/BBQ+Brisket+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeI-wu2rGpQ5eZd50pWqyBDdLUa4qFmPJzcbIM9Kplhnw-fomZr5NXCKmcgl-Jzr_O3trRKHtR9EnsEspTT8F-WSFN2JSOiq13l8dk69ii_NSOUg4ooVIEw2ysBF3NGUBlHjNyuUUqDY/s1600/BBQ+Brisket+F.jpg" height="243" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">Place
1-1/2 Tbsp of wood chips in a small pile in the center of the smoker base.</span><span style="line-height: 115%;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;"></span></span></span></div>
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<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPVX0AVsK92XyV3L-9QtfsD5kim3UW4F2HY7vb1VBlE392O-ZRwZMsa8mGVDi50y0u2jm7n0ldCMQIxRuHtO_80wp1vtCzaNfy2ESMER8BfkGgass0nzG1ELeKogpe6T4u-ZFHQdKanQ/s1600/BBQ+Brisket+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPVX0AVsK92XyV3L-9QtfsD5kim3UW4F2HY7vb1VBlE392O-ZRwZMsa8mGVDi50y0u2jm7n0ldCMQIxRuHtO_80wp1vtCzaNfy2ESMER8BfkGgass0nzG1ELeKogpe6T4u-ZFHQdKanQ/s1600/BBQ+Brisket+G.jpg" height="289" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">Cover
the drip tray with foil, and place it on top of the wood chips inside the
smoker base. Spray
the wire rack with cooking spray, and place it on top of the drip tray. After
the brisket has finished marinating, remove it from the refrigerator and, after
letting it come to room temperature, place it on the wire rack. </span><span style="line-height: 115%;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKasTjoE_FE9FhnT0SJshuBtrHOh4zpJ0X-hlQiDcL4m385AX2q_W6VPbUVWtTNdvbHAEt8WnVOUGcJrpoUqmeUM4rx2N2FfTQHDiZcM7raphpTnDNU63EwPgA75_oI85aadtn8e2BXPQ/s1600/BBQ+Brisket+H.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKasTjoE_FE9FhnT0SJshuBtrHOh4zpJ0X-hlQiDcL4m385AX2q_W6VPbUVWtTNdvbHAEt8WnVOUGcJrpoUqmeUM4rx2N2FfTQHDiZcM7raphpTnDNU63EwPgA75_oI85aadtn8e2BXPQ/s1600/BBQ+Brisket+H.jpg" height="248" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">With
the lid slightly open, place the smoker on one burner of the stove over medium
heat. When the first bit of smoke appears, close the lid and let the brisket
smoke for 90 minutes.</span><span style="line-height: 115%;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="line-height: 115%;"></span></span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7yDB1bBsvtOiObY_VukpwP5KuT6bMNup8LEINaAA3F5hlwTEXkjUWCUo0coDNOL7c_NdFt8IIq1EDNci9Ap4MImCSGpNWt4fis3Ol54-RLnqzw_3U6urplN1wXVKjzwD3aQaH8E5w6s/s1600/BBQ+Brisket+I.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7yDB1bBsvtOiObY_VukpwP5KuT6bMNup8LEINaAA3F5hlwTEXkjUWCUo0coDNOL7c_NdFt8IIq1EDNci9Ap4MImCSGpNWt4fis3Ol54-RLnqzw_3U6urplN1wXVKjzwD3aQaH8E5w6s/s1600/BBQ+Brisket+I.jpg" height="300" width="320" /></a><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="line-height: 115%;">When
the smoking time is almost done, begin preheating the oven to 275 degrees F.</span></span><span style="font-family: "Times New Roman","serif"; line-height: 115%;"></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
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</span><br />
<div class="MsoNormal">
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">After the
smoking is complete, it’s time to complete the cooking process.</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHvgcCvtIGxpR9E0yUlMMEE4bx8AU9MoLDY29wYAGqnetvFFqfUqzeO5Nw4bIs2R1t27_p1NsEB1Dt34YnQu-bXvKnacCU2LFV6UzFtngDGl_luD-wZFBqK_9JGwcvxzoqq-bBp8blZI/s1600/BBQ+Brisket+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHvgcCvtIGxpR9E0yUlMMEE4bx8AU9MoLDY29wYAGqnetvFFqfUqzeO5Nw4bIs2R1t27_p1NsEB1Dt34YnQu-bXvKnacCU2LFV6UzFtngDGl_luD-wZFBqK_9JGwcvxzoqq-bBp8blZI/s1600/BBQ+Brisket+J.jpg" height="278" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">Remove
the brisket from the smoker and wrap in aluminum foil. Place on a baking sheet
and roast until tender and an instant-read thermometer registers an internal
temperature of 185 to 195 degrees F., or until the meat is tender. This will
probably take about two hours, but watch the temperature and give it whatever
time it needs. Cook by temperature, not by time.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBNG48ibNoD-GYixoHMck1R-yaY-7R3ZAB6MWkke0zf44Q81rltZHQlfEMp4eoxp46QkmT2nQRwW0lWw5JoBdp-rNWkkJGZvQ8k-VWfBFvJoAQjAc8nr0oFYs_kqhyphenhyphenGuOlKhk9t-6FN0/s1600/BBQ+Brisket+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBNG48ibNoD-GYixoHMck1R-yaY-7R3ZAB6MWkke0zf44Q81rltZHQlfEMp4eoxp46QkmT2nQRwW0lWw5JoBdp-rNWkkJGZvQ8k-VWfBFvJoAQjAc8nr0oFYs_kqhyphenhyphenGuOlKhk9t-6FN0/s1600/BBQ+Brisket+K.jpg" height="246" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">Remove
the meat from the oven and let rest for 20 minutes. When the brisket has finished resting, trim
the surface fat from the brisket. The fat is good for cooking, but not so good
for serving.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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</blockquote>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawudBjKYRyHD_PkWo75NMhuvsOY-25GEDmQ62fVKjFx9AIaK1bdoWsyvi1zfEJLm0jpupjy4cNZNEfLgQZbNHVU2za7XlxAjwF9K5XACg8eSDyzy-i1GAG0xNlQV4W1TK2joLXW7ui2o/s1600/BBQ+Brisket+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawudBjKYRyHD_PkWo75NMhuvsOY-25GEDmQ62fVKjFx9AIaK1bdoWsyvi1zfEJLm0jpupjy4cNZNEfLgQZbNHVU2za7XlxAjwF9K5XACg8eSDyzy-i1GAG0xNlQV4W1TK2joLXW7ui2o/s1600/BBQ+Brisket+L.jpg" height="254" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="line-height: 115%;">Carve
the meat against the grain.</span></span></span></div>
</blockquote>
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<br />
<h2 style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><span style="color: windowtext; font-weight: normal; line-height: 115%;"> </span></span></i></span></h2>
<h2 style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><span style="color: windowtext; font-weight: normal; line-height: 115%;"> </span></span></i></span></h2>
<h2 style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><span style="color: windowtext; font-weight: normal; line-height: 115%;">To download a copy of the recipe for Smoked
Barbecue Brisket, click <a href="https://onedrive.live.com/redir?resid=AACAD5940EB17952%21178&authkey=%21ANQgQCVyhUd4Ezs&ithint=file%2c.pdf" target="_blank"><b>HERE</b></a>.</span></span><span style="font-size: large;"><span style="line-height: 115%;"> </span></span></i></span></h2>
<span style="font-size: large;"></span><br />
<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM6MMGIFgH2n7ejSwz6PTpAKAbUpCFRczbb18NkurXRhOEfF3VfuYJ1QSWhsrF67ek-PjrEqQMOV22ZgzLLdsWcg9gsM6T-kn4Gnx0LeyN1zLXuKLyqwdWqHy59QN9qt91Rc6cp2pnss/s1600/BBQ+Brisket+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM6MMGIFgH2n7ejSwz6PTpAKAbUpCFRczbb18NkurXRhOEfF3VfuYJ1QSWhsrF67ek-PjrEqQMOV22ZgzLLdsWcg9gsM6T-kn4Gnx0LeyN1zLXuKLyqwdWqHy59QN9qt91Rc6cp2pnss/s1600/BBQ+Brisket+M.jpg" height="192" width="320" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="line-height: 115%;">All that’s
left is to add your sides and serve your brisket on a plate or as a sandwich
with a good barbeque sauce. (Cowboy hat or baseball cap with a reference to
something from the southwest is optional, but highly recommended.)</span><span style="line-height: 115%;"></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Please visit again for the next next great-tasting, home-cook
friendly recipe post. (Spoiler alert: In the coming weeks, I’ll be posting the
recipe for a cool, refreshing summer dessert you’re going to think is just
peachy. Oops…have I said too much?) Till then, stay well, keep it about the
food, and always remember to kiss the cook. ;-)</span></span></div>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com3tag:blogger.com,1999:blog-5881394120770048684.post-37874351956081896832014-03-09T22:49:00.001-04:002014-03-09T22:59:15.874-04:00Apple Cinnamon Streusel Dessert Pizza<!--[if gte mso 9]><xml>
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<h2 style="text-align: center;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span><span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-weight: normal;">To
download a copy of the recipe for Apple Cinnamon Streusel Dessert Pizza, click
<b><a href="https://onedrive.live.com/redir?resid=AACAD5940EB17952%21177&authkey=%21AH23Odmvea9n_Nw&ithint=file%2c.pdf" target="_blank">HERE</a>.</b></span></i></span></span></h2>
<h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">I’m
ba-a-a-a-a-a-ck</span></span></span></h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1UiuDohoK4xi7jTWeB_JAJNRqPTSOs-Tk_HXpTnel8V15lT0oQKL3co3r56fO9oeuWMRbSrOiOk4juYBxFUQhMeiJJHqTJ41yUICOieGt-AQvHkFyChwXA6bzxoTgKJekyG5Tt6PXZ8/s1600/Apple+Cinn+Streus+Pizza+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1UiuDohoK4xi7jTWeB_JAJNRqPTSOs-Tk_HXpTnel8V15lT0oQKL3co3r56fO9oeuWMRbSrOiOk4juYBxFUQhMeiJJHqTJ41yUICOieGt-AQvHkFyChwXA6bzxoTgKJekyG5Tt6PXZ8/s1600/Apple+Cinn+Streus+Pizza+A.jpg" height="311" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Although
I “retired” from posting weekly recipes back in August, it remained my hope to
continue to post recipes on an occasional basis. It took seven months, but this
weekend I once again got to cook with a camera in one hand and a pen in the
other.</span></span></span></h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h2>
<h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">A
long time staple of pizza chain restaurants, dessert pizza is not a new
concept. Made at home, by you, with the kind of attention to detail and
ingredients a mass-production chain restaurant could never provide, however, it
can be brought to a higher, and frankly pretty delicious, level. (Even the
recipes you’ll find on-line often use canned apple pie filling for the topping.
I don’t get that. Isn’t having a dessert that’s fresher and better than the one
you buy from a chain restaurant the reason you’re making it yourself in the
first place? But I digress…)</span></span></span></h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Of
course, if your household is anything like mine, a dessert pizza will probably
be used as a breakfast pizza. Dessert pizza just sounds more grown-up; in
private, we know better.</span></span></span></h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Some
Cook’s Notes before we begin:</span></span></span></h2>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">This
recipe makes a 16 inch pizza. For smaller or larger pizzas, adjust the amounts
of each ingredient proportionately.</span></span><span style="font-size: large;"><span style="color: white;"> </span></span></span></li>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">For
a less sweet dessert, reduce the amount of sugar in the apple-cinnamon topping.</span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes one 16” pizza (approximately 12 portions).</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Here’s what you’ll need:</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the pizza dough base: </span></i><span style="color: white;">1 pizza dough (purchased or home made); 1 Tbsp
melted butter substitute</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the Apple-Cinnamon
Topping: </span></i>4 Granny Smith apples; ¼ cup sugar; ½ cup
light brown sugar, firmly packed; 2 Tbsp AP flour; ¼ tsp salt; 1/4 tsp nutmeg; ½
tsp ground cinnamon; 1/8 tsp lemon zest; 2 tsp lemon juice</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></blockquote>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the Streusel: </span></i>1-1/4
cup all purpose flour; 1/2 cup white sugar; 6 Tbsp brown sugar; 2-1/2 Tbsp
firm textured butter substitute, very cold; 3 Tbsp flavor-neutral oil</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the Icing: </span></i>1-1/2 cup
confectioner’s sugar; 3-1/2 Tbsp skim milk; 3/4 tsp vanilla<span style="color: white;"></span></span></span></div>
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</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3IeLdaVFTsRZ2FhErGJU8jMhztIIhmip2INnGuBAKFpnc4GJ1BYpS4IsdXYR9hrEvNYGDUuNTQDLp_TLLBZ3o-h9NgjQBd0VSKMoH_iQgw7cgq68BCz-YL0HeFh-3NpyGYDJJRHaw-4/s1600/Apple+Cinn+Streus+Pizza+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3IeLdaVFTsRZ2FhErGJU8jMhztIIhmip2INnGuBAKFpnc4GJ1BYpS4IsdXYR9hrEvNYGDUuNTQDLp_TLLBZ3o-h9NgjQBd0VSKMoH_iQgw7cgq68BCz-YL0HeFh-3NpyGYDJJRHaw-4/s1600/Apple+Cinn+Streus+Pizza+C.jpg" height="299" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preheat oven to 450 degrees.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></blockquote>
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<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Lightly coat a pizza pan with butter substitute.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRaT7C6dD9vaAb4VxJvqS1DvpIhXldCLpLp7k7YlnHMzYWQN-cRIQwJX570pPlrsRpoWvPoZRmP9qV6GbIV6U1JBQrEUo6vkLnfK6yH6meM16s7joAlZcxln5bJyEr6n_J6IHiZBRzJA/s1600/Apple+Cinn+Streus+Pizza+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRaT7C6dD9vaAb4VxJvqS1DvpIhXldCLpLp7k7YlnHMzYWQN-cRIQwJX570pPlrsRpoWvPoZRmP9qV6GbIV6U1JBQrEUo6vkLnfK6yH6meM16s7joAlZcxln5bJyEr6n_J6IHiZBRzJA/s1600/Apple+Cinn+Streus+Pizza+D.jpg" height="212" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Pat the dough into a pizza pan.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Djw3ZqyOi9vp1RjqnhfPWp9qJQwa6DGJof2te7tbDLbb7jWunslyzPGQY_ZJ3oJnkzV0lgpH8ljFjSqjWY6wZ-22kPfzMLO9RUf6lIOOQAtdLDKxBcqgMMXL-hW9mQmRL-kTNXdL360/s1600/Apple+Cinn+Streus+Pizza+G1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Djw3ZqyOi9vp1RjqnhfPWp9qJQwa6DGJof2te7tbDLbb7jWunslyzPGQY_ZJ3oJnkzV0lgpH8ljFjSqjWY6wZ-22kPfzMLO9RUf6lIOOQAtdLDKxBcqgMMXL-hW9mQmRL-kTNXdL360/s1600/Apple+Cinn+Streus+Pizza+G1.jpg" height="249" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Coat the pizza dough with 1 Tbsp melted butter
substitute.</span></span></div>
</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOsv7BGj0QIz2H9wBSX15MqxtavnwAYCLQmSeLsG4viTDWfbjRLT6AFHLzSeDr-17l60ojhywrsVTykGRlb7idPp1LafAgeDNDQXbMVB-ZN-WvQRQxm9rWJRBR7JWgzoDj7AA2jXJnug/s1600/Apple+Cinn+Streus+Pizza+E1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOsv7BGj0QIz2H9wBSX15MqxtavnwAYCLQmSeLsG4viTDWfbjRLT6AFHLzSeDr-17l60ojhywrsVTykGRlb7idPp1LafAgeDNDQXbMVB-ZN-WvQRQxm9rWJRBR7JWgzoDj7AA2jXJnug/s1600/Apple+Cinn+Streus+Pizza+E1.jpg" height="256" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Peel and cube the apples.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9L9wxQUb19jxZ5YxSZ08e6_27O8iquRbQbSFVK3K3-8jkZrTMCPXb1kt66qv3546DGcgx0aTCKYYw8ImpmJ7x7lh3nRhax9E4_BMHTfT4XrR0PMuZzZwXPUb_9-dw61anoGyQ5ywaMrY/s1600/Apple+Cinn+Streus+Pizza+F.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9L9wxQUb19jxZ5YxSZ08e6_27O8iquRbQbSFVK3K3-8jkZrTMCPXb1kt66qv3546DGcgx0aTCKYYw8ImpmJ7x7lh3nRhax9E4_BMHTfT4XrR0PMuZzZwXPUb_9-dw61anoGyQ5ywaMrY/s1600/Apple+Cinn+Streus+Pizza+F.jpg" height="228" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine the apple-cinnamon topping ingredients.</span></span></div>
</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8T0920DYicX1sPO7leD_7wGDpjPM3tEWbNYWcNztla1v6IzGP2XSuigmJvYZsb6uhy9wI3FoD1MSjEqnUFzMKIdS6yg42zQW0qso3ewPXd1YUlFJEdc2bAVqbszpGOuJWa0KmwAHaWo/s1600/Apple+Cinn+Streus+Pizza+H.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8T0920DYicX1sPO7leD_7wGDpjPM3tEWbNYWcNztla1v6IzGP2XSuigmJvYZsb6uhy9wI3FoD1MSjEqnUFzMKIdS6yg42zQW0qso3ewPXd1YUlFJEdc2bAVqbszpGOuJWa0KmwAHaWo/s1600/Apple+Cinn+Streus+Pizza+H.jpg" height="202" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Spread the apple-cinnamon topping mixture all around
buttered crust.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGsCGhgGH8lRKgZveG0KF2jHDLa4khwfY65gnzAWy6lTJfzF_8aHt5cAyG2Iu0LEo1GS5aZsvF9LZGLnP3rzAgIFAulMzZI3TjZe-i4XbiyZVj63Tz7cSxQHRaSj-gOLSyULxnBYM_ZM/s1600/Apple+Cinn+Streus+Pizza+I1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGsCGhgGH8lRKgZveG0KF2jHDLa4khwfY65gnzAWy6lTJfzF_8aHt5cAyG2Iu0LEo1GS5aZsvF9LZGLnP3rzAgIFAulMzZI3TjZe-i4XbiyZVj63Tz7cSxQHRaSj-gOLSyULxnBYM_ZM/s1600/Apple+Cinn+Streus+Pizza+I1.jpg" height="230" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine streusel ingredients with a fork. (Avoid using your
hands, since your body heat will soften the butter substitute.)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRSv7zufSvtDFMXIXcQ8ODcv3EzPSC7Por7EDE2dZgT2qwRNtOF8UniOf7NiAt919MYWk2s-xC7coh0BjRnaxM5h6TNXOlMOX4m6RsWin6OKuWVKT2ZMhHW68rT8lPADgrRwGi4is8lw/s1600/Apple+Cinn+Streus+Pizza+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRSv7zufSvtDFMXIXcQ8ODcv3EzPSC7Por7EDE2dZgT2qwRNtOF8UniOf7NiAt919MYWk2s-xC7coh0BjRnaxM5h6TNXOlMOX4m6RsWin6OKuWVKT2ZMhHW68rT8lPADgrRwGi4is8lw/s1600/Apple+Cinn+Streus+Pizza+J.jpg" height="241" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Top the pizza with the streusel mix. (You’ll probably have
some streusel mix left over.)</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKYj2loVCqsNJA1_OINjVqGTYEkL0EFRAMF_gwKjsuyfYG8XKB36DvM743yK5QYd4Y-lvSaVNhIGFiaevtI8K9gMzUHGSslgQYAmFR_I-ShnheWJu_zTsZxeYPIDh0oqVLkPZmj-aB50/s1600/Apple+Cinn+Streus+Pizza+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKYj2loVCqsNJA1_OINjVqGTYEkL0EFRAMF_gwKjsuyfYG8XKB36DvM743yK5QYd4Y-lvSaVNhIGFiaevtI8K9gMzUHGSslgQYAmFR_I-ShnheWJu_zTsZxeYPIDh0oqVLkPZmj-aB50/s1600/Apple+Cinn+Streus+Pizza+L.jpg" height="231" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Bake for about 13 minutes until crust is lightly browned.
When done, let it cool to warm or room temperature.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKSW56YFDIVgPpk2XRdYYzWc-T94TigVNOPbO-BDZr8L36B7uYLJYddhtXdE7sjmDT17dTn1TibvfgI4yXgYO5IQ4S57L0_gjwyRPO5Omr05wuNuXcwtas_Ve1PUrNtsv_Bl6F_BAO6I/s1600/Apple+Cinn+Streus+Pizza+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKSW56YFDIVgPpk2XRdYYzWc-T94TigVNOPbO-BDZr8L36B7uYLJYddhtXdE7sjmDT17dTn1TibvfgI4yXgYO5IQ4S57L0_gjwyRPO5Omr05wuNuXcwtas_Ve1PUrNtsv_Bl6F_BAO6I/s1600/Apple+Cinn+Streus+Pizza+K.jpg" height="241" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">While the pizza is cooling, combine icing ingredients. (The
amount of milk shown is approximate. Start with a little less, and add a little
more at a time until the mixture has a drizzle consistency.)</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJp5fQ6urhlz8iRzJ55pJQ6_aOTszZ0ielkuaeIHtHjU3qgNtACkdArcbHn7L5gugzTxNPKXkrHlFfC_wp95cw_0MJM7zz0ZelyjkdVkJxX0mePl_mtl9HLfHaHeUn3d868NutlAOcHEQ/s1600/Apple+Cinn+Streus+Pizza+M.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJp5fQ6urhlz8iRzJ55pJQ6_aOTszZ0ielkuaeIHtHjU3qgNtACkdArcbHn7L5gugzTxNPKXkrHlFfC_wp95cw_0MJM7zz0ZelyjkdVkJxX0mePl_mtl9HLfHaHeUn3d868NutlAOcHEQ/s1600/Apple+Cinn+Streus+Pizza+M.jpg" height="195" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Drizzle the icing on the pizza.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cut into slices to serve.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></blockquote>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">To download a copy of the recipe for Apple Cinnamon
Streusel Dessert Pizza, click <b><a href="https://onedrive.live.com/redir?resid=AACAD5940EB17952!177&authkey=!AH23Odmvea9n_Nw&ithint=file%2c.pdf" target="_blank">HERE</a></b>.</span></i></span></div>
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<span style="font-size: large;">
</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Whether you enjoy this easy-to-make sweet treat for dessert,
Sunday morning breakfast, or as a naughty midnight snack doesn’t matter. Just
enjoy it!</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">You never know when the next great-tasting, home-cook
friendly recipe will be posted, so please look in once in a while! Till then,
stay well, keep it about the food, and always remember to kiss the cook. ;-)</span></span></div>
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Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com2tag:blogger.com,1999:blog-5881394120770048684.post-58100833620534517512013-07-27T08:00:00.001-04:002013-07-27T08:15:58.950-04:00Baked Alaska Flambé, and a Special Announcement<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
<span style="font-size: large;"><u>Special Announcement</u></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Once upon a time, fueled partly by watching aspiring
food-show hosts presenting their show concepts on The Next Food Network Star
and thinking about what mine might be; partly by reading “Beard on Food,” a
collection of the great master’s weekly newspaper columns; and partly by the
ego-bruising realization that almost all of the recipes in my thick recipe
notebook had other people’s names on them, I set some goals: begin creating my
own recipes; share those recipes on a new blog that would make process and how
the food makes you feel as important as how the food tastes; get disciplined
enough to do the above on a weekly deadline; and keep all of that going for
three years.</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">That was in August of 2010 - three years ago. I’ve met those
goals, and another I hadn’t expected: gotten
to know wonderful people, some of whom have become quite dear to me (you all
know who you are), and to all of whom I am very grateful for your kind
acceptance and endless encouragement of my efforts. The time commitment has
been great, and that’s ok; when life treats you well, it gives you the
opportunity to work hard at something you deeply love to do. And so it is with
great pride and great gratitude that, going forward, I’ll now be changing over to
posting recipes on an occasional basis, rather than on a weekly basis. (You
knew I couldn't give this up completely. <span style="font-family: Wingdings;">:-) </span>)</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Now let’s cook!</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><u>Baked Alaska Flambé</u></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<i><span style="font-size: large;">To download a cookbook style copy of the recipe for Baked
Alaska Flambé, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!174&authkey=!AMufkqDsj_MtTF4" target="_blank">HERE</a></b>.</span></i></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAL-uE_KYNKtxwqFSctSAXLHc_jkZ-c8mFgVw0n33ukmXczvdJl-ZQchPeZ7IIlJFEIxSjRHISN5_FlRAGfNKjC32mgYIeYHNN2DNZIUnGREAcSQTPeHoS4dIo_mXJjECBlsHHGAX4lQ/s1600/Baked+Alaska+Flambe+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAL-uE_KYNKtxwqFSctSAXLHc_jkZ-c8mFgVw0n33ukmXczvdJl-ZQchPeZ7IIlJFEIxSjRHISN5_FlRAGfNKjC32mgYIeYHNN2DNZIUnGREAcSQTPeHoS4dIo_mXJjECBlsHHGAX4lQ/s400/Baked+Alaska+Flambe+A.jpg" width="400" /></a><span style="font-size: large;">Baked Alaska may sound like a complicated dessert dish. In
reality, it couldn’t be simpler: caked topped with ice cream, covered in a
basic meringue and briefly browned in the oven. </span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">To make it even better, in this recipe we reduce the fat by
replacing the ice cream with low fat frozen yogurt, and baking a simple,
reduced fat pound cake to use as the base. The pound cake is the only part of
the whole process that involves any real cooking, and if you’re truly determined
not to cook, you can even buy a pound cake already made. (Of course, a
purchased pound cake is probably not going to be low fat.) In fact, the process
of making a Baked Alaska is almost like that of making a salad: you don’t cook
it, you assemble it, hopefully with some finesse. Although it takes most of a
day to make, don’t be put off; what you’re really doing is putting a few simple
things in a bowl, placing the bowl in the freezer for a few hours, doing some
more simple things to it, putting it back in the freezer for a few hours, doing
some more simple things to it, putting it back in the freezer for a few hours,
and then baking it for five minutes.</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">You can, of course, serve Baked Alaska right out of the oven
and have a wonderful dessert, but you (and your guests) would be missing half
the fun. Few things get and hold
people’s attention as effectively as does setting their food on fire, so this
recipe also shows you how to put your special dessert over the top with a flambé. (There’s no need to worry about the flambé
burning the meringue. Research at Cornell University found that, although the
temperature of the flame itself can be quite hot, the surface temperature of
the food under the flame never exceeds the boiling point of water, which is not
high enough to cause additional browning. For a look at the science behind the process, check out this great article: <a href="http://grapesandwine.cals.cornell.edu/appellation-cornell/issue-10/student-focus.cfm">http://grapesandwine.cals.cornell.edu/appellation-cornell/issue-10/student-focus.cfm</a>.)</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Some Cook’s Notes before we begin:</span></div>
<span style="font-size: large;">
</span><br />
<ul>
<li><span style="font-size: large;"><span style="color: white;">It
is important that the pound cake ingredients be at room temperature as
described; otherwise, the cake can get too heavy.</span></span></li>
</ul>
<span style="font-size: large;">
</span><br />
<ul>
<li><span style="font-size: large;">If using 80 proof rum (or any other 80 proof liquor), heating
it in a shallow pan before trying to set it aflame is very important to doing the flambé. Higher
alcohol liquors, such as 151 proof rum – can be ignited at room temperature.
Liquors that are 80 proof need to be heated before they’ll flame. (The alcohol
content of beer and wine is too low for either of those to be used in a
flambé.)</span></li>
</ul>
<span style="font-size: large;">
</span><br />
<ul>
<li><span style="font-size: large;">Aside from it being easier to ignite as noted above, 151
proof rum will burn longer than 80 proof liquors because of its higher alcohol
content.</span></li>
</ul>
<span style="font-size: large;">
</span><br />
<ul>
<li><span style="font-size: large;"><span style="color: white;">If
serving the Baked Alaska with the flambé, be sure to have a clear path to the
serving table before lighting the rum.</span></span></li>
</ul>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">This recipe makes about eight servings.</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Here’s what you’ll need:</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the filling: </span></i><span style="color: white;">40 reduced-fat vanilla
wafers; 1 pint low-fat cherry frozen
yogurt (or other desired flavor); and 1 pint low-fat blueberry frozen yogurt
(or other desired flavor).</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the pound cake: </span></i><span style="color: white;">2 cups sugar; ¾ cup firm-textured butter substitute, room
temperature; 1-1/2 cup AP flour; ½ cup pastry flour; 2 tsp baking powder; 1-1/2
tsp vanilla extract; juice and zest of 1 lemon; 1 cup fat-free Greek yogurt,
room temperature; 5 egg substitute eggs, room temperature.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the meringue: </span></i><span style="color: white;">3 egg whites (from fresh
eggs, not egg whites from a carton); pinch of salt; 6 Tbsp sugar; pinch of
cream of tartar; ½ tsp vanilla.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the flambé (optional,
but highly recommended for a strong serving effect):</span></i><span style="color: white;"> ½ cup rum (151 proof is
recommended, but 80 proof will work too)</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Let’s start
by preparing the pound cake.</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0.0001pt 0.75in;">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0VuJxCvZZ0fEI4rfIEAiVFzI8z-SknKFCrjh9n-O3eE6mwIeciQJDo8fIyYM-s9kHPWzLAtjHxJis5jkP6xP6KzYOVwWqFUeE9qXn7IN3TtFQEeGHtoTHIb9sD_YmMuIaK8goXFrwec/s1600/Baked+Alaska+Flambe+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0VuJxCvZZ0fEI4rfIEAiVFzI8z-SknKFCrjh9n-O3eE6mwIeciQJDo8fIyYM-s9kHPWzLAtjHxJis5jkP6xP6KzYOVwWqFUeE9qXn7IN3TtFQEeGHtoTHIb9sD_YmMuIaK8goXFrwec/s320/Baked+Alaska+Flambe+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Set the
butter substitute, egg substitute and Greek yogurt out for about an hour to get
to room temperature.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNlGmypvRCLNhS-AuRxf7oKKHs7IfHyU9iS-nwiEEcFD_2370hnlRLgrCw339MJE7fAR9yL99HxbBXCMnR0vyZYz4H27qFU92OXms_deUC6vm09CvoCGPkl8jPNW_vmy8U8XGhksBWoc/s1600/Baked+Alaska+Flambe+H.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNlGmypvRCLNhS-AuRxf7oKKHs7IfHyU9iS-nwiEEcFD_2370hnlRLgrCw339MJE7fAR9yL99HxbBXCMnR0vyZYz4H27qFU92OXms_deUC6vm09CvoCGPkl8jPNW_vmy8U8XGhksBWoc/s320/Baked+Alaska+Flambe+H.jpg" width="318" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Preheat the
oven to 350 degrees.</span></span></span></div>
</blockquote>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBCzGn3u4SBhZ1qfkO8Fn-XzImDp4kl3-Outmh3g9ssIwlJ0dXt0-pk6RwroAtycPtCu8RFttHMp3MeWPvUTsOTcgiRH2nIlnHmZPhrQVjgiyN8NjyQMMYYJXl_N_AB0c9y4-nNB5uvA/s1600/Baked+Alaska+Flambe+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBCzGn3u4SBhZ1qfkO8Fn-XzImDp4kl3-Outmh3g9ssIwlJ0dXt0-pk6RwroAtycPtCu8RFttHMp3MeWPvUTsOTcgiRH2nIlnHmZPhrQVjgiyN8NjyQMMYYJXl_N_AB0c9y4-nNB5uvA/s320/Baked+Alaska+Flambe+J.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Using an
electric mixer or stand mixer with the paddle attachment, mix the sugar and the
butter substitute until creamy.</span></span></span></div>
</blockquote>
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKW61fYPjAn0-lTy8NFXTokeKhut8QtA57kQK5rt0TpK0DeKcHMQnUhzDO8DzgbJqYEnQW9ghdnimmhN-Jpybo_5Yln6kqEmcHLx6NVZwG0eGJ1MFqXMlzEEJghSXhxl3aR5VTm6S9M8/s1600/Baked+Alaska+Flambe+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKW61fYPjAn0-lTy8NFXTokeKhut8QtA57kQK5rt0TpK0DeKcHMQnUhzDO8DzgbJqYEnQW9ghdnimmhN-Jpybo_5Yln6kqEmcHLx6NVZwG0eGJ1MFqXMlzEEJghSXhxl3aR5VTm6S9M8/s320/Baked+Alaska+Flambe+K.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Slowly add
remaining pound cake ingredients and continue mixing till combined.</span></span></span></div>
</blockquote>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQekMgBdu3-trEarmxewkWhXokQdLy7j8X60l-OfXV6fzjYiqAIja_BflGMMCwsVXlpxX-wG7NIb_XtqCDGMbiAD6AdHflgJelGRgAOoaLJXooUm8I_kSix7JXsKfcMsebeFKeCllMEQ0/s1600/Baked+Alaska+Flambe+M.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQekMgBdu3-trEarmxewkWhXokQdLy7j8X60l-OfXV6fzjYiqAIja_BflGMMCwsVXlpxX-wG7NIb_XtqCDGMbiAD6AdHflgJelGRgAOoaLJXooUm8I_kSix7JXsKfcMsebeFKeCllMEQ0/s320/Baked+Alaska+Flambe+M.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Pour the
batter into a buttered two-pound loaf pan.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3HUWOQTSNJh1iVl-63X8Vti0YPb1_XbZNpxHP461cW5z7H-9zLgjgFlrT5_h97_b_sug790_rpNUxPnCWHLPbmYLREl2e1uRNFU62dihePNdKRe4u54zBDrAyBKabyCwfpYr4o8JqLk/s1600/Baked+Alaska+Flambe+N.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3HUWOQTSNJh1iVl-63X8Vti0YPb1_XbZNpxHP461cW5z7H-9zLgjgFlrT5_h97_b_sug790_rpNUxPnCWHLPbmYLREl2e1uRNFU62dihePNdKRe4u54zBDrAyBKabyCwfpYr4o8JqLk/s320/Baked+Alaska+Flambe+N.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Bake until
browned on top and a toothpick inserted in the middle comes out clean, about
1-1/2 hours, turning the pan half-way for more even baking. When done,
set aside to cool completely.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While the
pound cake is baking, prepare the filling as follows:</span></span></span></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyjA1POkOQPhLFQrkcoomc37HFxM-8hJslmESMtWDGRLdmGibwDEkrsIYfGt_HvbffVWcUqO_NCYUqRTaJPQkQDY5i8YvKe5Lz9NI-uXMqSplRc7eMmlXCX3WN1HehXflXvwTyu3DWGk/s1600/Baked+Alaska+Flambe+C.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyjA1POkOQPhLFQrkcoomc37HFxM-8hJslmESMtWDGRLdmGibwDEkrsIYfGt_HvbffVWcUqO_NCYUqRTaJPQkQDY5i8YvKe5Lz9NI-uXMqSplRc7eMmlXCX3WN1HehXflXvwTyu3DWGk/s320/Baked+Alaska+Flambe+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place the
vanilla wafers in a food storage bag and, using a rolling pin, crush them into
crumbs.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ0iH1HuuVl4NPJn7q0ibtOdGROepSvI1LxRCi4lLLM_Sbu9Oh2XmQVdWS8uPDIlX7zGWIXSg5QwhPJq5cDCo_h0xISqgXWNuWa7Mg-58DsbyWGh8MOCJk6F0hmAe37IX3e5CqPqGbBM/s1600/Baked+Alaska+Flambe+D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ0iH1HuuVl4NPJn7q0ibtOdGROepSvI1LxRCi4lLLM_Sbu9Oh2XmQVdWS8uPDIlX7zGWIXSg5QwhPJq5cDCo_h0xISqgXWNuWa7Mg-58DsbyWGh8MOCJk6F0hmAe37IX3e5CqPqGbBM/s320/Baked+Alaska+Flambe+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Line a 2-1/2
quart bowl with foil. Put the
cherry frozen yogurt into the lined bowl and press the surface until even.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoigJaCohKYMgiGIPn2EL4fFk7RZmunBHNRHNJkdOkDesi2hXqITW5Xu8O7p_W2-Kf6PGB69LxiWUUYFZ8028blSVb75v_5E34RJ8TbwsWalsPbKDrdH29E5vaq3ciGHYJyDfl73gA-8U/s1600/Baked+Alaska+Flambe+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoigJaCohKYMgiGIPn2EL4fFk7RZmunBHNRHNJkdOkDesi2hXqITW5Xu8O7p_W2-Kf6PGB69LxiWUUYFZ8028blSVb75v_5E34RJ8TbwsWalsPbKDrdH29E5vaq3ciGHYJyDfl73gA-8U/s320/Baked+Alaska+Flambe+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cover the
top with half of the vanilla wafer crumbs.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSnH4aeVMFI1bZsJoTV2nmxzsgG_VpaPtYXVH84kM6259cxqIID0uR8Nh7j2rptB9p_ANJWwwrlnpZX7lGkjx9eI5yjakHQNJIWkWyaEUnFAXWK2qieHgPV4qL4F7A-b1S9Lll9j-W4A/s1600/Baked+Alaska+Flambe+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSnH4aeVMFI1bZsJoTV2nmxzsgG_VpaPtYXVH84kM6259cxqIID0uR8Nh7j2rptB9p_ANJWwwrlnpZX7lGkjx9eI5yjakHQNJIWkWyaEUnFAXWK2qieHgPV4qL4F7A-b1S9Lll9j-W4A/s320/Baked+Alaska+Flambe+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Put the
blueberry frozen yogurt on top of the crumbs and spread out until the surface
is even to form the second layer.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lfptK3D58Ri7eZF7fBjoIt0-SF7vphOG8Dp9e0fEOUOuKZ7D4hU58EGpp5aZw0BbpSEyYk3NEBrhxFnuGzlvuwW2lohgLSSXfPxy1vEvEsGt8kf7xP0y-CXUZx5rKYexevMEraOD-Cs/s1600/Baked+Alaska+Flambe+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lfptK3D58Ri7eZF7fBjoIt0-SF7vphOG8Dp9e0fEOUOuKZ7D4hU58EGpp5aZw0BbpSEyYk3NEBrhxFnuGzlvuwW2lohgLSSXfPxy1vEvEsGt8kf7xP0y-CXUZx5rKYexevMEraOD-Cs/s320/Baked+Alaska+Flambe+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cover the
top with the other half of the vanilla wafer crumbs. Place the
bowl in the freezer for about two hours until frozen hard.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">When the
frozen yogurt in the bowl is hard, prepare the cake base as follows:</span></span></span></div>
<span style="font-size: large;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8uPoWXzxJpYyXTQqcia-lUs5sbQeN9OOlp5i0lVpqMFOYwT_7u2WkhU2hc_OfDq3FZxTP2y35FpFV8UqF1glsfaxALzgAL4JJfJGsnz63ZDaJJU3KW6x9-ExlTpAH9YTdm7OBVvhnHg/s1600/Baked+Alaska+Flambe+O.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8uPoWXzxJpYyXTQqcia-lUs5sbQeN9OOlp5i0lVpqMFOYwT_7u2WkhU2hc_OfDq3FZxTP2y35FpFV8UqF1glsfaxALzgAL4JJfJGsnz63ZDaJJU3KW6x9-ExlTpAH9YTdm7OBVvhnHg/s320/Baked+Alaska+Flambe+O.jpg" width="262" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Slice about
half of the pound cake into 1” thick slices. (If you need more pound cake to
make the base, just cut one or two additional slices.) Remove the
crusts from the pound cake slices. (Save the cut crusts for a snack later;
nothing goes to waste!)</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRszuybftMsqx2PQpi_Vru7aa6PHilQ516nZDjImXsXJQ4GVfn7sBKW2nMgkj9UfyrylPCylhL2yD5vLAzYB8DAM6gJtvrGiAAaDWUfZqw8Y_RnYO-S3YBG7Jr9eMW8WnDRJq9l5jniw/s1600/Baked+Alaska+Flambe+P.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRszuybftMsqx2PQpi_Vru7aa6PHilQ516nZDjImXsXJQ4GVfn7sBKW2nMgkj9UfyrylPCylhL2yD5vLAzYB8DAM6gJtvrGiAAaDWUfZqw8Y_RnYO-S3YBG7Jr9eMW8WnDRJq9l5jniw/s320/Baked+Alaska+Flambe+P.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cutting the
pieces as needed to fit, place them on top of the frozen yogurt in the bowl to
form the cake base. Be sure the entire top surface is covered with pound cake. Place the
bowl back in the freezer for another two hours.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">When it’s
almost time to take the bowl out of the freezer again, start preparing the
meringue.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnmOpBLJLB1LpDqAHTzhBJSBzDSvssOQ3ln5f4wQyuT8Fc19sZZnRAPySQ5T_BsaguQXB_qwy3aX8NdNzRurTYZ89JUqrrzW9QmiaRfqPlzIWvFUtk6cMX11xLNygeU9-5YuIxCV2AXc/s1600/Baked+Alaska+Flambe+V.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnmOpBLJLB1LpDqAHTzhBJSBzDSvssOQ3ln5f4wQyuT8Fc19sZZnRAPySQ5T_BsaguQXB_qwy3aX8NdNzRurTYZ89JUqrrzW9QmiaRfqPlzIWvFUtk6cMX11xLNygeU9-5YuIxCV2AXc/s320/Baked+Alaska+Flambe+V.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place the
egg whites and salt in a chilled bowl and beat with chilled beaters until very </span>stiff
peaks form.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-zXJFf5FlUzf3005xhz0cn61Q3Fh7vvbRFTYJpPPE4dLkXo8rUBqnNcg4Ksze_1JQWfDJ34NghQInrvWyB8OMZTsnYxrKq8sAcFKLiApE1HoxECaV2g9GK3RrnsTfSrYwUR3haDjdGU/s1600/Baked+Alaska+Flambe+W.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-zXJFf5FlUzf3005xhz0cn61Q3Fh7vvbRFTYJpPPE4dLkXo8rUBqnNcg4Ksze_1JQWfDJ34NghQInrvWyB8OMZTsnYxrKq8sAcFKLiApE1HoxECaV2g9GK3RrnsTfSrYwUR3haDjdGU/s320/Baked+Alaska+Flambe+W.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Gradually beat in the sugar until smooth and glossy.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcrImI5AzOMK1oyqBLmmRAGfSshNWKxpQUBVUDqVpiqPJblWrUDscLUW8rQUAXUh5ED6toGS5NkFu7MAutXGOm9Gt0b2WtuuFwnkmNG2BapUQ6V5cUBSb1l67It2q1fGKHk314mSQ4Dc/s1600/Baked+Alaska+Flambe+X.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcrImI5AzOMK1oyqBLmmRAGfSshNWKxpQUBVUDqVpiqPJblWrUDscLUW8rQUAXUh5ED6toGS5NkFu7MAutXGOm9Gt0b2WtuuFwnkmNG2BapUQ6V5cUBSb1l67It2q1fGKHk314mSQ4Dc/s320/Baked+Alaska+Flambe+X.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add the cream of tartar and vanilla, and beat until stiff.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYW_8QaAqGpDxWwkYzdFHY6vRTJ8vKRj5rUH4Vvec2PvCctMHyPcE2N6f8gc_5UzgEiFtrjplLmzKptZWcZqrbZoIPhRrSwOBqVXoIcW-90wka-69oZVOyCXCiU5RYEQR88nMDiMVc3dc/s1600/Baked+Alaska+Flambe+Q.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYW_8QaAqGpDxWwkYzdFHY6vRTJ8vKRj5rUH4Vvec2PvCctMHyPcE2N6f8gc_5UzgEiFtrjplLmzKptZWcZqrbZoIPhRrSwOBqVXoIcW-90wka-69oZVOyCXCiU5RYEQR88nMDiMVc3dc/s320/Baked+Alaska+Flambe+Q.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Line a baking sheet with parchment.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place the lined baking sheet upside-down on top of the bowl with the frozen
filling.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg109q8mYbIr1IQX4cEB4CJ181kZDOlK1JuZ8atOdPfCniPpZdczQKx8S61sk1QWGq7gMNmhQykcmdQDeAaVrmXOZ2UHkXWZvslzW9uMAOyVRicKEHl_EVzOeXMLL1KzsxkvTrcloUmu4w/s1600/Baked+Alaska+Flambe+S.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg109q8mYbIr1IQX4cEB4CJ181kZDOlK1JuZ8atOdPfCniPpZdczQKx8S61sk1QWGq7gMNmhQykcmdQDeAaVrmXOZ2UHkXWZvslzW9uMAOyVRicKEHl_EVzOeXMLL1KzsxkvTrcloUmu4w/s320/Baked+Alaska+Flambe+S.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Turn the bowl and baking sheet over together so that the baking sheet
is now on the bottom and the upside-down bowl is on top.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIV9A_CSg7_md7Gi4bz-pbDLOkAOz5LKTBfaGlrr-ngYgNbFZLwKEpRHBvoKHpF1yb-GPKvPkLilyVsEPe_MKmU92Juvhg1eL-WNCfIOuOPm8RbLbHQT245eD88oWM1aeQhoSiDfOeDfU/s1600/Baked+Alaska+Flambe+U.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIV9A_CSg7_md7Gi4bz-pbDLOkAOz5LKTBfaGlrr-ngYgNbFZLwKEpRHBvoKHpF1yb-GPKvPkLilyVsEPe_MKmU92Juvhg1eL-WNCfIOuOPm8RbLbHQT245eD88oWM1aeQhoSiDfOeDfU/s320/Baked+Alaska+Flambe+U.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Remove the bowl, then carefully peel off the foil to expose the frozen
yogurt.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUi73mSc6oIYx1zdbi3LrqU77lIOpkF98iWkwATT1_mwNcjngesM2nUFpyHQYAhi7FFsD2_zUlrkeJLJwtLyCgh1qoxFR7Y9O3mz7J4b1Q32nRBvC1ACyMzu8_lXftI1MdUU0qHHuxZM/s1600/Baked+Alaska+Flambe+YA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUi73mSc6oIYx1zdbi3LrqU77lIOpkF98iWkwATT1_mwNcjngesM2nUFpyHQYAhi7FFsD2_zUlrkeJLJwtLyCgh1qoxFR7Y9O3mz7J4b1Q32nRBvC1ACyMzu8_lXftI1MdUU0qHHuxZM/s320/Baked+Alaska+Flambe+YA.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Use a spatula to apply the meringue to the top and sides of the cake assembly.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtW5o631nd1c4eEniDVXvEHcng7mqPyGhD9M-LEVNueV1j9-wbaibrlEdCVP8OOXyUMwm_lxrUaNwp1tkueIMuXPI9TqHSaYMf5JM_AqxnG3v4NRwZwZWvxbG03dXmPs3TC7SF8f-mC0/s1600/Baked+Alaska+Flambe+YB.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtW5o631nd1c4eEniDVXvEHcng7mqPyGhD9M-LEVNueV1j9-wbaibrlEdCVP8OOXyUMwm_lxrUaNwp1tkueIMuXPI9TqHSaYMf5JM_AqxnG3v4NRwZwZWvxbG03dXmPs3TC7SF8f-mC0/s320/Baked+Alaska+Flambe+YB.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Be sure to bring the meringue all the way down to the
parchment. Place in the freezer for at least two hours. (The meringue will get
firm, but will not freeze solid.)</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To finish the Baked Alaska:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8yN7P7Hd5mmp-tKPRGwBVMpj_vpG2k1JYw0wrz7F1ucPA9twcgJovZMI4a3dIYktl6pBFNF-zJb_giRc3aJJuHx1NHD7qgjtB6dOnvvi6ETMybE2I99k48tXUX_N2zCr04aYorHWOQc/s1600/Baked+Alaska+Flambe+YD.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8yN7P7Hd5mmp-tKPRGwBVMpj_vpG2k1JYw0wrz7F1ucPA9twcgJovZMI4a3dIYktl6pBFNF-zJb_giRc3aJJuHx1NHD7qgjtB6dOnvvi6ETMybE2I99k48tXUX_N2zCr04aYorHWOQc/s320/Baked+Alaska+Flambe+YD.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preheat the oven to 450 degrees.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYXup-f-dHft-hzp3ipf7o5seorcIYvhPQnsyztWLq2S2PlhWjv0L5kvZ2lF9MxBlbOiPFcK9Pim-A5eQUYeDv9uFpW9e3XXrWSrChH1-vqK0-cnlb3fe8wwRJf2NOQXFCJsGAuu_q1g/s1600/Baked+Alaska+Flambe+YE.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYXup-f-dHft-hzp3ipf7o5seorcIYvhPQnsyztWLq2S2PlhWjv0L5kvZ2lF9MxBlbOiPFcK9Pim-A5eQUYeDv9uFpW9e3XXrWSrChH1-vqK0-cnlb3fe8wwRJf2NOQXFCJsGAuu_q1g/s320/Baked+Alaska+Flambe+YE.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Lightly score the surface of the meringue by gently running the tines of a fork in each direction. Place the Baked Alaska in the oven until the meringue is lightly
browned, about five minutes.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">The Baked Alaska can now be sliced and served as is. For a more
dramatic serving, prepare the flambé as follows:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho56NsuVvrnGf2gYFAxMjiCrUZQ3UEKf2y6RkqfsH2Tj6ouRwJ86IIeFpJupgihN10d7YAdBSiVTLkeI8ZzEct3wzTGnE2cQ2RYXta-JZyzCSkKKsb_PeTZ0hLHx3cWagih7ZSjHsAZOs/s1600/Baked+Alaska+Flambe+YF.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho56NsuVvrnGf2gYFAxMjiCrUZQ3UEKf2y6RkqfsH2Tj6ouRwJ86IIeFpJupgihN10d7YAdBSiVTLkeI8ZzEct3wzTGnE2cQ2RYXta-JZyzCSkKKsb_PeTZ0hLHx3cWagih7ZSjHsAZOs/s320/Baked+Alaska+Flambe+YF.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Pour the rum into a shallow, heat proof pan. Only if you’re using 80
proof rum, warm the rum in a small, shallow pan to 110 degrees, the temperature
of moderately hot tap water. (Do not warm 151 proof rum.) Light the rum on fire and carefully pour or spoon a little over the
Baked Alaska.</span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> Turn down the lights, and serve immediately while flaming.</span></span></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To download a cookbook style copy of the recipe for Baked
Alaska Flambé, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!174&authkey=!AMufkqDsj_MtTF4" target="_blank">HERE</a></b>.</span></span></i></div>
</blockquote>
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">I’ll see you again with more great tasting, home-cook
friendly recipes some time in the future, so be sure to keep an eye
out here or, better yet, you can send a Friend Request to me on Facebook at Kissingthecook
Recipes. </span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Every week for the past three years, I’ve closed each post
by asking you to stay well, to keep it about the food, and always to remember
to kiss the cook. By all means, keep doing so. But this time, the cook – this one,
at least – with heartfelt thanks to everyone who has been part of this glorious
adventure in food and life itself - wants to give you a big kiss right back.</span></span></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Happy cooking!</span><br />
<br />
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</div>
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</div>
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</div>
<br />Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com3tag:blogger.com,1999:blog-5881394120770048684.post-80127192390745782712013-07-20T08:17:00.000-04:002013-07-20T10:28:19.495-04:00Shepard's Pie in a Twice Baked Potato<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">To download a cookbook-style copy of the recipe for Shepherd’s
Pie in a Twice Baked Potato, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!173&authkey=!ANIVZmuGaHssrZs" target="_blank">HERE</a>.</b></span></i></span></div>
<div class="MsoNormal">
</div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRzX0gkMvqK3xZr6h_Rso9FOF1Omh-kvmELFhA6cX1p28jShFUm3x-CUpcI6MrKK_FOAUVPvFRO40WHQlUdLVFpDGMRpfie6i9w5mjz91A6yRfokdAtbHo5t7qRFHSaOHDucZVYY9cvI/s1600/Shepards+Pie+Potato+A1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRzX0gkMvqK3xZr6h_Rso9FOF1Omh-kvmELFhA6cX1p28jShFUm3x-CUpcI6MrKK_FOAUVPvFRO40WHQlUdLVFpDGMRpfie6i9w5mjz91A6yRfokdAtbHo5t7qRFHSaOHDucZVYY9cvI/s400/Shepards+Pie+Potato+A1.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Everybody knows twice-baked potatoes, an easy and versatile
dish made from a baked potato that has been scooped out, re-stuffed with the
potato flesh mixed with cheese, onion, bacon, and/or anything else you like,
and baked a second time to a delicious crispness.</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Everybody also knows Shepherd’s Pie, a classic meat pie in a
mashed potato crust that comes to us from the UK. (It’s worth nothing, though,
that similar dishes are served in many countries world over under different
names.)</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Isn’t it about time they knew each other?</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">That’s the idea behind this week’s recipe, Instead of
putting mashed potatoes back into the potato skins for the second bake, we’ll
be using a Shepherd’s Pie filling and, in the usual Shepherd’s Pie way, covering
it with mashed potatoes to form a kind of top crust when re-baked. It’s the
best of both dishes, joining forces for an easy, hearty meal. </span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Some Cook’s Notes before we begin:</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Regarding
the type of meat to use for Shepherd’s Pie, authoritative sources are divided
into two camps. One side claims real Shepherd’s Pie must be made with ground
lamb, and that if ground beef is used it is more properly called Cottage Pie. Other
well-credentialed sources assure us that Shepherd’s Pie is made with either. In
the interest of full disclosure, it’s worth nothing that both camps agree that
the modern use of ground turkey (which I used in the photos below), while
low-fat, is not truly authentic.</span></span><span style="font-size: large;"><span style="color: white;"> </span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Like
most people, I was taught to bake potatoes by making fork-holes in them first
and then baking for about an hour. In the recipe below, the method of baking
the potatoes – baking without making fork-holes for the first half-hour, then
making fork-holes and baking for the second half-hour – comes to us from the Food
Network Kitchens, and results in a very nicely textured potato. I expect this
will be my baked potato going forward.</span></span><span style="font-size: large;"><span style="color: white;"> </span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Here
are some helpful tips for scooping the flesh out of the potatoes. Don’t try to do a lot with one scoop. Using a teaspoon, make multiple passes over the potato
flesh, scooping out a bit more each time. I also found it helpful to scoop out
one end of the half-potato before turning it around and scooping out the other
half. Your patience when scooping out the potatoes will be rewarded.</span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"></span></span><span style="font-size: large;"><span style="color: white;">Although
this recipe uses the mashed potatoes to top the Shepherd’s Pie, there will be a
good amount left over. Save them. It will be one less thing to cook for dinner
the following day.</span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes 4 servings.</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Here’s what you’ll need:</span></span></div>
<span style="font-size: large;">
</span><br />
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<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>For the potatoes: </i>olive
oil; 4 large russet potatoes, washed and dried; ¼ cup firm-textured butter
substitute; 1/3 cup reduced fat sour cream; 1 green onion, finely chopped; salt
and freshly ground black pepper.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>For the filling: </i>olive
oil for sauté; 3 medium carrots, finely diced; 1 large onion, finely diced; 1 –
2 garlic cloves, minced; 1 lb ground lamb, beef or turkey; 2 sprigs fresh
thyme, finely chopped; ½ tsp fresh rosemary, finely chopped; 1 Tbsp
firm-textured butter substitute; 1 cup frozen peas; 2 Tbsp corn starch; 2 Tbsp
tomato paste; 5 ounces red wine; 2 Tbsp Worcestershire sauce; 1 cup low-sodium
chicken stock; salt and fresh ground black pepper to taste; grated parmesan
cheese</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the garnish:</span></i><span style="color: white;"> rosemary sprigs or similar</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">First, let’s get the potatoes baking.</span><span style="color: white;"></span></span></div>
<span style="font-size: large;">
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfRApO9PcQj-Q-FSFgskBdx85tAN-498ibB4vD44LFlcjniKABM6x14j7maX79RgosKKAY6jPJcrrP7_jOQrKf7alOYxZRau-iFqIBfWyT46ykSy3F2W3MzToYfDZHLrR0tT7_mA4-Ko/s1600/Shepards+Pie+Potato+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfRApO9PcQj-Q-FSFgskBdx85tAN-498ibB4vD44LFlcjniKABM6x14j7maX79RgosKKAY6jPJcrrP7_jOQrKf7alOYxZRau-iFqIBfWyT46ykSy3F2W3MzToYfDZHLrR0tT7_mA4-Ko/s320/Shepards+Pie+Potato+C.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preheat the oven to 400 degrees.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__01d6bjUAU35Zv2elNSc3mxHiHUaAThj92FxgwJGlUfNP0gsH4Rqsna99IXRjtRn7eLb1Y50T2piDS3CrAeWyrDM-JHRo3ZA_YxboImdga4NbD2xsF-8kDmmCPUdT3a4ronyJ-KERUI/s1600/Shepards+Pie+Potato+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__01d6bjUAU35Zv2elNSc3mxHiHUaAThj92FxgwJGlUfNP0gsH4Rqsna99IXRjtRn7eLb1Y50T2piDS3CrAeWyrDM-JHRo3ZA_YxboImdga4NbD2xsF-8kDmmCPUdT3a4ronyJ-KERUI/s320/Shepards+Pie+Potato+B.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Lightly rub each potato all over with olive oil. (Be careful not to overdo it. We're just looking to apply a little oil to give the potato skin an extra nice crisp when baked.)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzb02MO8J9ZuW0uYle1Sl6vnLv9fd8_LexrIFBOsVrLZjgP4-8RcUg-orwyVuT_N6HlgcprykHf9FCOIJifSTKKRKCdR3NSUXuiiDveeJz9TyXI2ccP1wrx1HZgjMgPezZjCDvXerzWg/s1600/Shepards+Pie+Potato+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzb02MO8J9ZuW0uYle1Sl6vnLv9fd8_LexrIFBOsVrLZjgP4-8RcUg-orwyVuT_N6HlgcprykHf9FCOIJifSTKKRKCdR3NSUXuiiDveeJz9TyXI2ccP1wrx1HZgjMgPezZjCDvXerzWg/s320/Shepards+Pie+Potato+D.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Without yet piercing the potatoes, place them directly on
the rack in the center of the oven. Bake for 30 minutes.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxFSlUp5XNANfPKYJY2SCgBRMu1vgB0ZOJ3bj9esG4rgGjbRiEtL9sk9dy_IHIHERplAOH9J_5_w-A_GyhkLJazJuHWq-goTO7JSfxRtdJDqdqPDDGoY8plrJrYhh1bna8WOy8BQPpUM/s1600/Shepards+Pie+Potato+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxFSlUp5XNANfPKYJY2SCgBRMu1vgB0ZOJ3bj9esG4rgGjbRiEtL9sk9dy_IHIHERplAOH9J_5_w-A_GyhkLJazJuHWq-goTO7JSfxRtdJDqdqPDDGoY8plrJrYhh1bna8WOy8BQPpUM/s320/Shepards+Pie+Potato+I.jpg" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pierce each potato several times with a fork and continue to
bake until tender, about another 30 minutes.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">While the potatoes are baking, prepare the filling.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFiJBysD5EwXU8WuNHa_TGmsLaAMIXuQLBiDRb34UN8KVDXXqnBHXz3SyDkQ5YxxFCKUq-CCDTUztmUvBHC_vsg87qqZf1SxlYVH1fAJFE3BPu_8OyO0UxTHzZIDAtuHYt2lKQt0gfSk/s1600/Shepards+Pie+Potato+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFiJBysD5EwXU8WuNHa_TGmsLaAMIXuQLBiDRb34UN8KVDXXqnBHXz3SyDkQ5YxxFCKUq-CCDTUztmUvBHC_vsg87qqZf1SxlYVH1fAJFE3BPu_8OyO0UxTHzZIDAtuHYt2lKQt0gfSk/s320/Shepards+Pie+Potato+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Prepare and set aside the chopped and diced ingredients: carrots, onions, garlic, rosemary, thyme, and green onion. Measure out the peas.</span></span></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVczERsCNlCI9lgYtRnbQ2kMLuC4M2fL675ohj1jSfySx3k82YQgJ7h6hFAWLUHaCnA94hi5WuKo8ZkwY8MFcPdNqwUE-16_Kau3i0fNL7VUvvk4l_UYkP1lMrpr-rpx9gP6nS_sHy2g/s1600/Shepards+Pie+Potato+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVczERsCNlCI9lgYtRnbQ2kMLuC4M2fL675ohj1jSfySx3k82YQgJ7h6hFAWLUHaCnA94hi5WuKo8ZkwY8MFcPdNqwUE-16_Kau3i0fNL7VUvvk4l_UYkP1lMrpr-rpx9gP6nS_sHy2g/s320/Shepards+Pie+Potato+F.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat some olive oil is a sauté pan over medium heat. Add
the carrots and cook until just a little tender, about 3-4 minutes.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9M6mH5Ya5vphTWlS6Z0MtzxcdUXMXJE_k8z1Ntve1C381w6zgvFrIUsABc7EhHSJOt_n00XuMzPpNdUXqouwD-t3uHD3-v4I1pUSBIDKgST0XIWHl4YRBcaGVZlm6CQNUcpg9W0x03k/s1600/Shepards+Pie+Potato+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9M6mH5Ya5vphTWlS6Z0MtzxcdUXMXJE_k8z1Ntve1C381w6zgvFrIUsABc7EhHSJOt_n00XuMzPpNdUXqouwD-t3uHD3-v4I1pUSBIDKgST0XIWHl4YRBcaGVZlm6CQNUcpg9W0x03k/s320/Shepards+Pie+Potato+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add in the onions and sauté for a minute, then add the
garlic and cook until fragrant, another 30 seconds to one minute.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaV2e2sjukK5v-j45eveiyfH6LVVS6XJcuzCZn8mFPakZyfboUf-8gHvBn4m3JBoDicrnJubG2ZYoyJHiWuMOTbBdbqvSMYx_yxlL5rxEH5aQB3iDpnWcQTDDycz72TE5w-ONgOHC4Qs4/s1600/Shepards+Pie+Potato+H.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaV2e2sjukK5v-j45eveiyfH6LVVS6XJcuzCZn8mFPakZyfboUf-8gHvBn4m3JBoDicrnJubG2ZYoyJHiWuMOTbBdbqvSMYx_yxlL5rxEH5aQB3iDpnWcQTDDycz72TE5w-ONgOHC4Qs4/s320/Shepards+Pie+Potato+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add the meat, thyme and rosemary. Season with a little salt
and pepper. Cook until the meat is browned.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKoQ75l6hrsNFjT-8Cz09LqB3bctuEadB13MFgQNpR379imnghuONcIJynUxJ27uFxn2zheC3H5gl0O8UcD0Y-023nQtP9rc-zlbWdr8wBcZE1dYe_II58kk5RM0hgfxL9nkSNGr1ve4/s1600/Shepards+Pie+Potato+J.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKoQ75l6hrsNFjT-8Cz09LqB3bctuEadB13MFgQNpR379imnghuONcIJynUxJ27uFxn2zheC3H5gl0O8UcD0Y-023nQtP9rc-zlbWdr8wBcZE1dYe_II58kk5RM0hgfxL9nkSNGr1ve4/s320/Shepards+Pie+Potato+J.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">If there is fat left in the pan (depending on the amount of
fat in the meat you’re using), drain it. Add the butter substitute and the
peas.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqS_phyphenhyphenmN-ZJX2VGgXfnh-89PvAI-vPyuu4duABTHM8uL5Kje-jUSRwbk2IC5Gq1OAvAU4UnKH7Ev_AJrZ-paJx6xTad9HmDvZv-_0FIiJvJO5NqNW_WckTIcJltDyKqPYPbf1vwpk34/s1600/Shepards+Pie+Potato+L.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqS_phyphenhyphenmN-ZJX2VGgXfnh-89PvAI-vPyuu4duABTHM8uL5Kje-jUSRwbk2IC5Gq1OAvAU4UnKH7Ev_AJrZ-paJx6xTad9HmDvZv-_0FIiJvJO5NqNW_WckTIcJltDyKqPYPbf1vwpk34/s320/Shepards+Pie+Potato+L.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Make a slurry by mixing the corn starch with ¼ cup of
water, and stir the slurry into the pan.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqPznQo5XBHVGfAfXXnNhWCS8Z4ymILMcD7dAkEhkKLK49HT9asYIiKeri-LFYBaPfqy8B7biURXAz4Oi3O8GujiF-zzau3lLZjn66LGGqF3eaVvD7jCPlNd0LUQtyKczhqYgjxrMmWA/s1600/Shepards+Pie+Potato+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqPznQo5XBHVGfAfXXnNhWCS8Z4ymILMcD7dAkEhkKLK49HT9asYIiKeri-LFYBaPfqy8B7biURXAz4Oi3O8GujiF-zzau3lLZjn66LGGqF3eaVvD7jCPlNd0LUQtyKczhqYgjxrMmWA/s320/Shepards+Pie+Potato+M.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Stir in the tomato paste, wine and Worcestershire sauce.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPABH7IoiFrghC6XlnU4d20IMK4ayRZKyNXjWZSMC6JMl5rt4r2K800fuZ88jWyY2pdAXVNQUciaxc0HQ3fLIoMi3mubcYs25axfoaDyPFphItjdLMbvJBgLO822WyC49ttVHqqWA5gJI/s1600/Shepards+Pie+Potato+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPABH7IoiFrghC6XlnU4d20IMK4ayRZKyNXjWZSMC6JMl5rt4r2K800fuZ88jWyY2pdAXVNQUciaxc0HQ3fLIoMi3mubcYs25axfoaDyPFphItjdLMbvJBgLO822WyC49ttVHqqWA5gJI/s320/Shepards+Pie+Potato+O.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cook over medium heat, stirring constantly, until the
liquid thickens.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMeOYNxunXlM5Iguw7bPcsIdgzol008kh7_U7AZPjB_EfObuOJGFGlF3mJoVb21mjZEU-CZZPrye0tV1OYIlK9jJcPyd5Bqe88ZdC3IN2YO_RRxEp_gMhlmgSyBKC58B3MVT54_XOTq8/s1600/Shepards+Pie+Potato+N.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMeOYNxunXlM5Iguw7bPcsIdgzol008kh7_U7AZPjB_EfObuOJGFGlF3mJoVb21mjZEU-CZZPrye0tV1OYIlK9jJcPyd5Bqe88ZdC3IN2YO_RRxEp_gMhlmgSyBKC58B3MVT54_XOTq8/s320/Shepards+Pie+Potato+N.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add the chicken stock, and continue to cook until the sauce
has thickened. Adjust seasoning as necessary. When done, set aside until the
potatoes have finished baking.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">When the potatoes have finished baking:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTUOsWwN9cLKL3p5ZDIXchq5gX39adYOrDyBm6-zBCiznjzrtKS9J5Eg-lM0WfO1ZXwR7QTrnpCL8D8eVD75wg6Bhx1oYxXMASVHnbQACPpfHO6mD-6GRtyVMENWl5Db_YyS01VVEw7Q/s1600/Shepards+Pie+Potato+P.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTUOsWwN9cLKL3p5ZDIXchq5gX39adYOrDyBm6-zBCiznjzrtKS9J5Eg-lM0WfO1ZXwR7QTrnpCL8D8eVD75wg6Bhx1oYxXMASVHnbQACPpfHO6mD-6GRtyVMENWl5Db_YyS01VVEw7Q/s320/Shepards+Pie+Potato+P.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Carefully trim a wedge from the length of each potato. Set
the wedges aside in a bowl.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyrDy9_xROn6digC8mvysRWm5Nn9kDWYpKkHkvi-bMYwtJn0CDy47pVizqHt2fHh-otVxu6x88aUzlc7TJJJOgG1uW1D1YaEmFNye2Zi1NjT8f1V_ogS16sTsJ5snpWIygXOHjiyW37A/s1600/Shepards+Pie+Potato+Q.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyrDy9_xROn6digC8mvysRWm5Nn9kDWYpKkHkvi-bMYwtJn0CDy47pVizqHt2fHh-otVxu6x88aUzlc7TJJJOgG1uW1D1YaEmFNye2Zi1NjT8f1V_ogS16sTsJ5snpWIygXOHjiyW37A/s320/Shepards+Pie+Potato+Q.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Using a spoon, carefully remove most of the potato flesh from
each potato and place it in the bowl with the wedges.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9Zq9Qq-sYXtN1U0xMR74RA3v5qPrlmeuCP0Uyto9T44nfe1jdc0nyEgDKdz5F3HqfNML8mSxE94xf88yHGF7c30C3em0CV-Ws0V4A5P2hPv-nsuKpis_adQrJpbHaPu4W719b2EDsd8/s1600/Shepards+Pie+Potato+R.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9Zq9Qq-sYXtN1U0xMR74RA3v5qPrlmeuCP0Uyto9T44nfe1jdc0nyEgDKdz5F3HqfNML8mSxE94xf88yHGF7c30C3em0CV-Ws0V4A5P2hPv-nsuKpis_adQrJpbHaPu4W719b2EDsd8/s320/Shepards+Pie+Potato+R.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Be sure to leave enough potato flesh so the skins stay
together.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc6ut4FT0JConFRYaYHiL6erPgE43Vu-8PJRdXk7exPcQ4JE4C2LULwgkgPRPaZnwSMwo4UbATFJa2reU7yxhIkBIycvqN4th-MW9YZLzNsAMhoKPRXgraCNNL3AAhBYXwFNDWMXhblY/s1600/Shepards+Pie+Potato+S.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc6ut4FT0JConFRYaYHiL6erPgE43Vu-8PJRdXk7exPcQ4JE4C2LULwgkgPRPaZnwSMwo4UbATFJa2reU7yxhIkBIycvqN4th-MW9YZLzNsAMhoKPRXgraCNNL3AAhBYXwFNDWMXhblY/s320/Shepards+Pie+Potato+S.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Mash the potatoes in the bowl. Add the butter substitute
and sour cream. Stir in the chopped green onion, and season with salt and
pepper to taste.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To
prepare the potatoes:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwT6A9xwf_eb_4GaGq9cbomtitk_6BH5Gwya8RLmrVgmUhyphenhyphenjpE1zwWZwVFMAzq9gAuPbyURDdBgiwAty74phtqMYYwesymYpQ63YH9HqTUp6n43HM5OerMyxGd2xW8fH7xNFqZt92fihk/s1600/Shepards+Pie+Potato+T.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwT6A9xwf_eb_4GaGq9cbomtitk_6BH5Gwya8RLmrVgmUhyphenhyphenjpE1zwWZwVFMAzq9gAuPbyURDdBgiwAty74phtqMYYwesymYpQ63YH9HqTUp6n43HM5OerMyxGd2xW8fH7xNFqZt92fihk/s320/Shepards+Pie+Potato+T.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Fill
each potato skin with filling.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBJfH2izpC7lxy94eiI3LUQwjyJIjTMZW9TUcrdiceNHFbyKIWT_MpCef12XnlJ3UgdVZwHr6j3HNLTM6mNCdQxBkyiNnQLCDcOAWfZApwyKUvUaZz7102HU3ChMir6oc4znSe8TIm1M/s1600/Shepards+Pie+Potato+U.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBJfH2izpC7lxy94eiI3LUQwjyJIjTMZW9TUcrdiceNHFbyKIWT_MpCef12XnlJ3UgdVZwHr6j3HNLTM6mNCdQxBkyiNnQLCDcOAWfZApwyKUvUaZz7102HU3ChMir6oc4znSe8TIm1M/s320/Shepards+Pie+Potato+U.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Top
each with some mashed potatoes, pinching the potatoes as you go to form nice
peaks; the more peaks, the better the potato topping will brown.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Sprinkle
with fresh grated Parmesan cheese.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6kTPcjaK131weMwlI9GPB88KueocUq0HreL3tR_eiJlUCWeTT1gxiLSRhjbhH2xjdxN61nl8SGmpTGUvXNCO5ermaLgllj69rxvkkt8lKNII7U-8C_Vl7gbVIAD8KMuylPOHHfk5Zrs/s1600/Shepards+Pie+Potato+W.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6kTPcjaK131weMwlI9GPB88KueocUq0HreL3tR_eiJlUCWeTT1gxiLSRhjbhH2xjdxN61nl8SGmpTGUvXNCO5ermaLgllj69rxvkkt8lKNII7U-8C_Vl7gbVIAD8KMuylPOHHfk5Zrs/s320/Shepards+Pie+Potato+W.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Bake
for about 20 minutes until the topping has some browning. Plate with garnish and you're ready to serve.</span></span></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To download a cookbook-style copy of the recipe for Shepherd’s
Pie in a Twice Baked Potato, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!173&authkey=!ANIVZmuGaHssrZs" target="_blank">HERE</a></b>.</span></span></i></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Serve with some of the wine we
used in the cooking, and you’re all set!</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Please visit again next week for
another tasty, kitchen-tested recipe, and a special announcement. Till then,
stay well, keep it about the food, and always remember to kiss the cook. ;-)</span></span></span></div>
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Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com4tag:blogger.com,1999:blog-5881394120770048684.post-38772315205662492682013-07-13T09:07:00.005-04:002013-07-13T10:21:34.685-04:00Singapore-Inspired Chicken and Shrimp with Rice<div class="MsoNormal">
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><i>To download a copy of the recipe for Singapore-Inspired
Chicken and Shrimp with Rice, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!172&authkey=!APKYos_ySZkJtOs" target="_blank">HERE</a></b>.</i></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8_p4ggWmAPxIgWkjThUEaG-_GyGOTq4ikd7J1KHlrfMM2ljdItX9DORn_P66z13OTZ5d451OpGYvkF_GKyb5Z6AA0jN_FyG3Pqx7tZhGzbhmNy8o6QZorJlJjIe9n1ZZNeNZHXtvQzU/s1600/Singapore+Chicken-Shrimp+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8_p4ggWmAPxIgWkjThUEaG-_GyGOTq4ikd7J1KHlrfMM2ljdItX9DORn_P66z13OTZ5d451OpGYvkF_GKyb5Z6AA0jN_FyG3Pqx7tZhGzbhmNy8o6QZorJlJjIe9n1ZZNeNZHXtvQzU/s400/Singapore+Chicken-Shrimp+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;">There are good reasons why Singapore Chicken continues to be
a popular dish throughout Southeast Asia, available everywhere from fine
restaurants to street vendors: it’s exotic, doesn’t require a long time to
make, and is very tasty. </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">This week’s recipe – Singapore-Inspired Chicken and Shrimp
with Rice - differs a bit from classic Singapore Chicken in both its
ingredients and its preparation. The idea was to simplify the recipe and make its ingredients friendlier to the American pantry, while still resulting in a
delicious meal that’s easy to make.</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">So<span style="mso-spacerun: yes;"> </span>let’s get right to
it! This recipe makes 4 dinner size servings.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><i>Here’s what you’ll need:</i> <span style="color: white;">1 lb. boneless chicken breast; salt and pepper; garlic
powder; ground ginger; oil for sauté; 1 medium onion, rough chopped; 1 cup
low-sodium soy sauce; ¼ cup maple syrup; 1 cup orange juice; 1 lb. uncooked
shrimp, shelled and deveined; a 20 ounce can crushed pineapple in juice; 1
green bell pepper, diced; 3 Tbsp corn starch; ¼ cup cold water; 4 cups cooked
rice; thin-sliced green onions for garnish</span></span></div>
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we’ll brown the chicken:</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IWNAdd6NUvBQZvJn3zaTNNo_P1Op7-pGef_Y3BZxxVptgPoXf3wzqzTKW-NQWYRqauI1GbS3IQGLd_5gRF_f2jU0fyG_BvsZ9n11LffzOlv_mOlGOknBM8_2DlKyMTKSGe4BLlHHq3U/s1600/Singapore+Chicken-Shrimp+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IWNAdd6NUvBQZvJn3zaTNNo_P1Op7-pGef_Y3BZxxVptgPoXf3wzqzTKW-NQWYRqauI1GbS3IQGLd_5gRF_f2jU0fyG_BvsZ9n11LffzOlv_mOlGOknBM8_2DlKyMTKSGe4BLlHHq3U/s320/Singapore+Chicken-Shrimp+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white;">Cut
the chicken breast into cubes. Season
the cubed chicken with salt, pepper, garlic powder and a bit of ginger. (You'll want to go easy on the salt; remember, the soy sauce you'll use to make the topping is quite salty on its own!)</span></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBh8_UXIfbCd_ykxV7NE19LID2AqsxiecmPOMjz0SiScirJqDDgyZI0GjCilUMAQ5kll7dbZGBA30FB1yRJlIn5chypcfj93Kh7xJF56Jiy0ywcbZtDxdnk8PVI3BopUR7Y25cy7gLdYw/s1600/Singapore+Chicken-Shrimp+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBh8_UXIfbCd_ykxV7NE19LID2AqsxiecmPOMjz0SiScirJqDDgyZI0GjCilUMAQ5kll7dbZGBA30FB1yRJlIn5chypcfj93Kh7xJF56Jiy0ywcbZtDxdnk8PVI3BopUR7Y25cy7gLdYw/s320/Singapore+Chicken-Shrimp+E.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white;">Warm
some oil in a large skillet over medium-high heat. Add the chicken to the
skillet and cook until browned.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white;">While
the chicken is browning, we’ll prepare the sauce:</span></span></div>
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<blockquote class="tr_bq">
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2JsBLb5KU2ePERFyekVUSghhe2OH3CQcqAt_Hwdek1crogrV3-F9XUHfCXrd76oU9x1pSiyvTZ26QB0CkPH-72PJTjHERdIPCpPoIEeWX3TA3RErWg4BITplA2tz3dZY6zh5v1iua-0/s1600/Singapore+Chicken-Shrimp+B.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2JsBLb5KU2ePERFyekVUSghhe2OH3CQcqAt_Hwdek1crogrV3-F9XUHfCXrd76oU9x1pSiyvTZ26QB0CkPH-72PJTjHERdIPCpPoIEeWX3TA3RErWg4BITplA2tz3dZY6zh5v1iua-0/s320/Singapore+Chicken-Shrimp+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white;">Put
the onion, soy sauce, and syrup in a blender or food processor and process
until combined into a smooth sauce.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="MsoNormal" style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pGp5xBlZ3a8StVqQ5A3umCyVFuWT0zcuXFYhraVAZEBX4FJSlfLdBZ7dkgjX855r1QDZEBZN8TaePOVFaUJnNZfx5AyEZPqoMoaHIeSbLSnlPtBBx8HxSN6vYePuXaipwRQMBQbKSiE/s1600/Singapore+Chicken-Shrimp+C.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pGp5xBlZ3a8StVqQ5A3umCyVFuWT0zcuXFYhraVAZEBX4FJSlfLdBZ7dkgjX855r1QDZEBZN8TaePOVFaUJnNZfx5AyEZPqoMoaHIeSbLSnlPtBBx8HxSN6vYePuXaipwRQMBQbKSiE/s320/Singapore+Chicken-Shrimp+C.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white;">Transfer
to a bowl and stir in the orange juice.</span></span></div>
</blockquote>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span><br />
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<div class="MsoNormal">
<br />
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<br />
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white;">Now
back to the chicken:</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white;">If
there’s no oil left in the skillet after the chicken has browned (which, when I made this, there wasn't), go on to the
next step. If there is still oil in the skillet after the chicken has browned,
transfer the chicken to a plate, drain
the oil from the skillet, and return the chicken to the pan.</span></span></div>
</blockquote>
<span style="font-size: large;"><br /></span>
<br />
<blockquote class="tr_bq">
<div class="MsoListParagraph">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7Tpvz_KCZHcpAwGHM2QYQ8aQs-hx0U_N00b3QrxA46D0NgRO28bn6rRSeTkxL0tuS4uGaAQDjqdKbV5xzuM6E41vU5aPtMmjOAMq5HZDVW7N8xn8q3xr43pzyVwE9liZ5kSiJjVTB40/s1600/Singapore+Chicken-Shrimp+F.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7Tpvz_KCZHcpAwGHM2QYQ8aQs-hx0U_N00b3QrxA46D0NgRO28bn6rRSeTkxL0tuS4uGaAQDjqdKbV5xzuM6E41vU5aPtMmjOAMq5HZDVW7N8xn8q3xr43pzyVwE9liZ5kSiJjVTB40/s320/Singapore+Chicken-Shrimp+F.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white;">Pour
the sauce over the chicken.</span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"></span><br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdRwLdHi0SlZORaB2uxW5X2uLyCh5jqpB-kmL2BedLfmW6xpQK_Rlsa5C7frpNUIqo_LygNcJJ7I-8pkaLjmjzos98l-79Lw4G6KAhJqaFxvzoeSF_pfLLzXtEI1oWhBfdy9yp6BdM60/s1600/Singapore+Chicken-Shrimp+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdRwLdHi0SlZORaB2uxW5X2uLyCh5jqpB-kmL2BedLfmW6xpQK_Rlsa5C7frpNUIqo_LygNcJJ7I-8pkaLjmjzos98l-79Lw4G6KAhJqaFxvzoeSF_pfLLzXtEI1oWhBfdy9yp6BdM60/s320/Singapore+Chicken-Shrimp+G.jpg" width="320" /></a></span></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white;"> Add the shrimp, pineapple (including juice) and
green pepper.</span></span></div>
</blockquote>
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<br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7LlBTOU5us-aWd_6XlDQ4RNOyjGzHkR24OeD-Mt5UnuEWbC0Zug5TlscvdlxfB-LtXGryu_uHLUvvPtAEEQntgP1yTQJFcnGNsFehXCxaVq2ea2Y9Iyk9yHCMdgUxhj2cItqvtXHD20/s1600/Singapore+Chicken-Shrimp+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7LlBTOU5us-aWd_6XlDQ4RNOyjGzHkR24OeD-Mt5UnuEWbC0Zug5TlscvdlxfB-LtXGryu_uHLUvvPtAEEQntgP1yTQJFcnGNsFehXCxaVq2ea2Y9Iyk9yHCMdgUxhj2cItqvtXHD20/s320/Singapore+Chicken-Shrimp+I.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cover
the skillet and simmer until fork tender, about 25 minutes.</span></span></span></div>
</blockquote>
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<br />
<br />
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-TQkFpTD63lyxd8tYUJQiOpdiSOKaNcVShFq_NYEi4tfsRmvIjVt5SPzyy49KLPtI0xbXwuGzL0pO4YC_qoTzHhVbIlET4LWX_IUaF1LzTGNHtv-WxGNyWKtin6cV7A_V3ulhH74Gds/s1600/Singapore+Chicken-Shrimp+H.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-TQkFpTD63lyxd8tYUJQiOpdiSOKaNcVShFq_NYEi4tfsRmvIjVt5SPzyy49KLPtI0xbXwuGzL0pO4YC_qoTzHhVbIlET4LWX_IUaF1LzTGNHtv-WxGNyWKtin6cV7A_V3ulhH74Gds/s320/Singapore+Chicken-Shrimp+H.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">While
the mixture is simmering in the skillet, prepare the rice as per the directions
on the package.</span></span></span></div>
</blockquote>
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<br />
<br />
<br />
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKoCMKAsYDRkwm1yd_0YBDoVVfyadbdPBAE5S1U9lq6ukBZaBOajXL8E2CnU7uP0aVqgtueYHQ1ElLBGNYMGxMSq_dZpHgUljkDnhaqdIHGGW7MLPk4-coTTXOpIlcA0tVjQhZ6qy2bo/s1600/Singapore+Chicken-Shrimp+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKoCMKAsYDRkwm1yd_0YBDoVVfyadbdPBAE5S1U9lq6ukBZaBOajXL8E2CnU7uP0aVqgtueYHQ1ElLBGNYMGxMSq_dZpHgUljkDnhaqdIHGGW7MLPk4-coTTXOpIlcA0tVjQhZ6qy2bo/s320/Singapore+Chicken-Shrimp+J.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">When
the mixture has finished cooking, use slotted spoon to transfer it to a bowl,
retaining the liquid in the skillet.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph">
<br /></div>
</blockquote>
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFuuAOaU4d3nq18mccThtVxswDrq_9Tw-TlmzE8xloJ0WMtYMzrLLN6UJdOM4ErtSKhV4xMoH3Rm8fUUESBGd89IKhzTERsFntGEraLTInpi8XsEZmPjKBuaagqCYCbAtleToLbLh6to/s1600/Singapore+Chicken-Shrimp+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFuuAOaU4d3nq18mccThtVxswDrq_9Tw-TlmzE8xloJ0WMtYMzrLLN6UJdOM4ErtSKhV4xMoH3Rm8fUUESBGd89IKhzTERsFntGEraLTInpi8XsEZmPjKBuaagqCYCbAtleToLbLh6to/s320/Singapore+Chicken-Shrimp+K.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Measure
the liquid – it should be something around three cups - and prepare a slurry of
¼ cup cold water and 1 Tbsp of corn starch per cup of liquid. Add
the slurry to the pan juices.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXNNHwrdfnX-0fC4QCTcHwoiQ7JWROAbE-pZit9eFn4SxjpF6NWLCmWG5aV8A2Mr-xGosGnVqo3tFcnnAM-O_aDDZF5tDeZaiWLXasWdn7ffrFP1ymlONk261GltS_IQd2plDqhL5l6Y/s1600/Singapore+Chicken-Shrimp+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXNNHwrdfnX-0fC4QCTcHwoiQ7JWROAbE-pZit9eFn4SxjpF6NWLCmWG5aV8A2Mr-xGosGnVqo3tFcnnAM-O_aDDZF5tDeZaiWLXasWdn7ffrFP1ymlONk261GltS_IQd2plDqhL5l6Y/s320/Singapore+Chicken-Shrimp+L.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"> Cook over medium-high heat, stirring
constantly, until thickened (about 5 minutes.)</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoListParagraph">
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</span><br />
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<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
serve:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoListParagraph">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mi1r02BtW4H4l84jABQGKjblFc5nnOdsUZZPT_xfiqyHfXgPPdOL3iGIrYIfEOWNC_RG3h_ZcTGm7XHyJ5q9iFm2ANQW2uZnSXh8ZoczE55S4h4I5A6Wap4US8510yl5EvfsjHwfyKE/s1600/Singapore+Chicken-Shrimp+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mi1r02BtW4H4l84jABQGKjblFc5nnOdsUZZPT_xfiqyHfXgPPdOL3iGIrYIfEOWNC_RG3h_ZcTGm7XHyJ5q9iFm2ANQW2uZnSXh8ZoczE55S4h4I5A6Wap4US8510yl5EvfsjHwfyKE/s320/Singapore+Chicken-Shrimp+M.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place
some rice on a plate.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcNs6An_zsEqOLdwiT0Kw2ubAEzOH3elabOcphRjPzZRiePeCtCVJJ6cDh-yK_qv1-kUK_V0uEBn5XOKl6CNo-ve3_1PmBy2PLMFE_68oVaKQ2aT4wIuAJTeZzcji6JjGFToYqPAkHk0/s1600/Singapore+Chicken-Shrimp+N.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcNs6An_zsEqOLdwiT0Kw2ubAEzOH3elabOcphRjPzZRiePeCtCVJJ6cDh-yK_qv1-kUK_V0uEBn5XOKl6CNo-ve3_1PmBy2PLMFE_68oVaKQ2aT4wIuAJTeZzcji6JjGFToYqPAkHk0/s320/Singapore+Chicken-Shrimp+N.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place
the chicken and shrimp mixture on top of the rice.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjgGl1wWlgZKWgI_xD7KxhpS2Q7jZb3MRe8bmxQX2G-h2n4ChkKki5CzK1EmODn1utz64CZD_Mfapk328LXllZd1_g8dBhG6h_sNYMH06pU_Q7ITMTX8jvVtasHLy6fvxkRwmSLHK5lw/s1600/Singapore+Chicken-Shrimp+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjgGl1wWlgZKWgI_xD7KxhpS2Q7jZb3MRe8bmxQX2G-h2n4ChkKki5CzK1EmODn1utz64CZD_Mfapk328LXllZd1_g8dBhG6h_sNYMH06pU_Q7ITMTX8jvVtasHLy6fvxkRwmSLHK5lw/s320/Singapore+Chicken-Shrimp+O.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Top
with sauce.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNGOJQwgjoREvtxaVysglHlFpQ3SAqIdUkERGKpG1BDhZQYeuUsIDRGvwnwZytH76AcbSMeEaP3U-oG1Y4eEupRI3KtzvFRKZxDQjDbi5ge1eD8lR3Y2zGcImD2Q7nbHJ1mZjipPrN7E/s1600/Singapore+Chicken-Shrimp+P.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNGOJQwgjoREvtxaVysglHlFpQ3SAqIdUkERGKpG1BDhZQYeuUsIDRGvwnwZytH76AcbSMeEaP3U-oG1Y4eEupRI3KtzvFRKZxDQjDbi5ge1eD8lR3Y2zGcImD2Q7nbHJ1mZjipPrN7E/s320/Singapore+Chicken-Shrimp+P.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Garnish
with the green onions.</span></span></span></div>
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<span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To download a copy of the recipe for Singapore-Inspired
Chicken and Shrimp with Rice, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!172&authkey=!APKYos_ySZkJtOs" target="_blank">HERE</a>. </span></i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!172&authkey=!APKYos_ySZkJtOs"></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">And there you have it: an easy meal that’s delicious and
saves well too!</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Hope you enjoy making and eating Singapore-Inspired Chicken
and Shrimp with Rice as much as I did. And be sure to stop by next week for
another great-tasting, kitchen-tested treat! Till then, stay well, keep it
about the food, and always remember to kiss the cook. ;-)</span></span></div>
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<![endif]-->Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-35790328437218595422013-07-06T09:03:00.000-04:002013-07-06T09:15:08.205-04:00Earl Grey and Almond Biscotti with White Chocolate Amaretto Topping<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
</span><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><i>To
download a copy of the recipe for Earl Grey and Almond Biscotti with White
Chocolate-Amaretto Topping , click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!171&authkey=!ABd0uRv1ObM_-os" target="_blank">HERE</a>. </i></span><br />
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqC2UGrredyuXlWYN-OetQjzRvV-W1g2FNSrHnzMNP8DsguEx42zVAZNMjCXyBRI5vMkjUsa3C1p0MOt36Uf3fextFE2nFd0n1KcQQihEI2VRiYDyGCzk5o9kcBvjCp3UU3r7OwzXY3PM/s1600/Earl+Grey+Almond+Biscotti+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqC2UGrredyuXlWYN-OetQjzRvV-W1g2FNSrHnzMNP8DsguEx42zVAZNMjCXyBRI5vMkjUsa3C1p0MOt36Uf3fextFE2nFd0n1KcQQihEI2VRiYDyGCzk5o9kcBvjCp3UU3r7OwzXY3PM/s400/Earl+Grey+Almond+Biscotti+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;">Long
before being popularized by Captain Picard, Earl Grey – black tea scented with Mediterranean
bergamot oil - was recognized as a refreshing and flavorful tea with a distinct,
wonderful fragrance.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;">It’s highly versatile too; aside from its
primary use for brewing hot or even iced tea drinks, Earl Grey’s lovely flavor and
aroma have led to another application among its devotees: as an ingredient in
cookies, cakes and other baked goods. In this week’s recipe, Earl Grey lends
its special qualities to delicious almond biscotti. (For good measure, we also
add a white chocolate-amaretto topping!)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Although,
as with most biscotti, Italy’s twice-baked gift to the pastry world, these are
very firm textured cookies intended to be dunked in coffee, tea or wine, I’ve
been able to enjoy them “undunked” as well.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Some
Cook’s Notes before we begin:</span></div>
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<ul>
<li><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">To toast the slivered almonds, spread them evenly in a
shallow baking pan. Bake at 350°F, stirring after two or three minutes, until they're lightly browned. Let them cool completely before adding them to the biscotti batter.</span></span></li>
</ul>
</div>
<div class="MsoNormal">
<ul>
<li><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; line-height: 115%; mso-fareast-font-family: Calibri;">If you
prefer, you can substitute almond extract for Amaretto.</span></span></li>
</ul>
</div>
<div class="MsoNormal">
<ul>
<li><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="line-height: 115%;">Earl Grey works well because it has both a
pleasant taste and a lovely aroma, but feel free to experiment with other types
of flavored teas to vary the result.</span></span></li>
</ul>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<ul>
<li><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: "Times New Roman";">The finished biscotti
should be sealed in an air tight container. As with anything topped with
chocolate, they should be ok if kept out at room temperature. If the room is
warm, however, it’s usually best to refrigerate them to keep the topping from
melting.</span></span></li>
</ul>
</div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="line-height: 115%;">This recipe makes about 46 3-1/4” biscotti.</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="line-height: 115%;">Here’s what you’ll need:</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span>
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><i style="mso-bidi-font-style: normal;"><span style="color: white; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Calibri;">For the biscotti dough: </span></i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Calibri;">2 cups all-purpose flour; </span><span style="line-height: 115%;">2
Tbsp Earl Grey tea from tea bags (or 3 Tbsp loose Earl Grey tea leaves); </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Calibri;">1 teaspoon baking powder; 1/4 teaspoon salt; 1
cup sugar; 3/8 </span><span style="line-height: 115%;">firm-</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Calibri;">cup butter substitute; 1 teaspoon Amaretto; 2 </span><span style="line-height: 115%;">egg-substitute
eggs; and </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Calibri;">3/4 cup chopped
slivered almonds, toasted.</span></span></blockquote>
</div>
<blockquote>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><i style="mso-bidi-font-style: normal;"><span style="color: white; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: Calibri;">For the topping: </span></i><span style="line-height: 115%;">5
ounces white chocolate chips or chopped white chocolate bar; 2-1/2 Tbsp
Amaretto; 1/2 tsp vanilla extract.</span></span></div>
</blockquote>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-family: "Times New Roman","serif"; font-size: medium; line-height: 115%; mso-fareast-font-family: Calibri;">To make
the biscotti dough:</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span>
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKZiQxqZMtsRAV3WwelR4fR-tALkrE6_lu-_b4Dv5L7kKV3mln-bEFkK6DrdgN8jhZXnyHDskXBp4BzreJV3HPQpAlMiV8GapFt1ocexHzTgMCvfUpAR9w4SxB_krq-xkEQ2W9c5-dQg/s1600/Earl+Grey+Almond+Biscotti+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKZiQxqZMtsRAV3WwelR4fR-tALkrE6_lu-_b4Dv5L7kKV3mln-bEFkK6DrdgN8jhZXnyHDskXBp4BzreJV3HPQpAlMiV8GapFt1ocexHzTgMCvfUpAR9w4SxB_krq-xkEQ2W9c5-dQg/s320/Earl+Grey+Almond+Biscotti+B.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Prepare 2 Tbsp of ground Earl Grey tea,
either by cutting open about six teabags or by grinding 3 Tbsp of loose tea
leaves in a mini-processor or using a mortar and pestle. (When ground, the
volume of the loose tea leaves will be reduced to about 2 Tbsp.)</span></span></blockquote>
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<blockquote>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69SBtIqCpHNw7aWkla5fa48h4TNhN0sLh3wyKM-VjijdDVeqLzSRp_T0kkVCXes2-a2pSmXXS3h9aaGJmbZh5nlwdgY9adn76pCFoZv5zCM4jPIlG9-wZr1eL46KJR8NZNkVHHUwkStQ/s1600/Earl+Grey+Almond+Biscotti+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69SBtIqCpHNw7aWkla5fa48h4TNhN0sLh3wyKM-VjijdDVeqLzSRp_T0kkVCXes2-a2pSmXXS3h9aaGJmbZh5nlwdgY9adn76pCFoZv5zCM4jPIlG9-wZr1eL46KJR8NZNkVHHUwkStQ/s320/Earl+Grey+Almond+Biscotti+G.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Chop the toasted slivered almonds into small
bits.</span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
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<blockquote>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSHLE02s7uUymMlxkPLCMvAmk_zJcWO6-8CduKr8SNzvYMqQoTcj4at0jVYp5R4NlcgtY261iIizPtIfAWu41mpypTeXAGpyJGzN6FXirF4u-dH4Mz5o8gXk_FzurTRpBkAY__W1LkPE/s1600/Earl+Grey+Almond+Biscotti+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSHLE02s7uUymMlxkPLCMvAmk_zJcWO6-8CduKr8SNzvYMqQoTcj4at0jVYp5R4NlcgtY261iIizPtIfAWu41mpypTeXAGpyJGzN6FXirF4u-dH4Mz5o8gXk_FzurTRpBkAY__W1LkPE/s320/Earl+Grey+Almond+Biscotti+E.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Stir together flour, tea, baking powder and salt,
and set aside. When properly mixed, the dark flecks of the tea should look
evenly distributed throughout the flour mixture.</span></span></div>
</blockquote>
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<blockquote>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6bLAnxWsm5F9MPhWB5vzqWnjHfiaxEsyUEP-ns1CjxzCDSrn1gS4PgXLhLFlM3GF1t5XkFvuzwZwZt8dq7VfBvPWL5jzUpc5OuXGROaz6DESAnTXy1kYch7C8ZbQNjvkecnSscv514g/s1600/Earl+Grey+Almond+Biscotti+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6bLAnxWsm5F9MPhWB5vzqWnjHfiaxEsyUEP-ns1CjxzCDSrn1gS4PgXLhLFlM3GF1t5XkFvuzwZwZt8dq7VfBvPWL5jzUpc5OuXGROaz6DESAnTXy1kYch7C8ZbQNjvkecnSscv514g/s320/Earl+Grey+Almond+Biscotti+I.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Combine sugar, butter substitute and Amaretto
in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed
(about 2 minutes).</span></span></div>
</blockquote>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlR_yvT4Ddi17fMQUjOevJDlQRo0LPRXeA1YJw72N_OtgrqrbjMfIplqUU_oDYnQjPBQmNFYsxLKs3TgpGwK4sJupBOWLGztMVWnWggmGzx-Sw8SXfGi0s0kN7D_omfLnP7EHnBEbF2CM/s1600/Earl+Grey+Almond+Biscotti+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlR_yvT4Ddi17fMQUjOevJDlQRo0LPRXeA1YJw72N_OtgrqrbjMfIplqUU_oDYnQjPBQmNFYsxLKs3TgpGwK4sJupBOWLGztMVWnWggmGzx-Sw8SXfGi0s0kN7D_omfLnP7EHnBEbF2CM/s320/Earl+Grey+Almond+Biscotti+J.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Continue beating, adding the egg-substitute eggs 1 at a
time, until the mixture is creamy (about 1 minute).</span></span></div>
</blockquote>
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<blockquote>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HYQQ4uyyb3FtDcRVASRmmyXdwf71qJyEZZN3xcL5grTBMgORH7J7blfUHHgj_qtf3T3ZGjFNmcehd2-M4YuA5GKSZx8UR9YrmOEaJ_T8gR9PnMRHcVJVt9mJcthyphenhyphen_muZ_zD86Eypbt0/s1600/Earl+Grey+Almond+Biscotti+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HYQQ4uyyb3FtDcRVASRmmyXdwf71qJyEZZN3xcL5grTBMgORH7J7blfUHHgj_qtf3T3ZGjFNmcehd2-M4YuA5GKSZx8UR9YrmOEaJ_T8gR9PnMRHcVJVt9mJcthyphenhyphen_muZ_zD86Eypbt0/s320/Earl+Grey+Almond+Biscotti+K.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Stir in the almonds by hand.</span></span></div>
</blockquote>
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<blockquote>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9JW8hVI1F2K0q_-XL1bTXC4CFp5zxRHtyfuhMG18WSEvI1PsoZAJqogOar0KyZOwrc4vasi5e_pJfoPZSQjUARUsqxoJMXKUZJJ-ijIFVuMuML1pSTob7T8n27S0UmfIXwsdsCjzsBM/s1600/Earl+Grey+Almond+Biscotti+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9JW8hVI1F2K0q_-XL1bTXC4CFp5zxRHtyfuhMG18WSEvI1PsoZAJqogOar0KyZOwrc4vasi5e_pJfoPZSQjUARUsqxoJMXKUZJJ-ijIFVuMuML1pSTob7T8n27S0UmfIXwsdsCjzsBM/s320/Earl+Grey+Almond+Biscotti+L.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Gently add the flour mixture just until a
dough forms. Be careful not to overwork the dough.</span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
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<blockquote>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEhUrxkHsk5TpuzdKFaNUTl8mW47pOLIO1m0nadD6muGQUncblo7hz0SigJJh5chSHcDAtYbO7SK6ddDrFI-BGk28FgPsHqb8AnWjJjACzBitAVG0ia1jNPLEFJxnG0PTcdKBig78tAg/s1600/Earl+Grey+Almond+Biscotti+M.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEhUrxkHsk5TpuzdKFaNUTl8mW47pOLIO1m0nadD6muGQUncblo7hz0SigJJh5chSHcDAtYbO7SK6ddDrFI-BGk28FgPsHqb8AnWjJjACzBitAVG0ia1jNPLEFJxnG0PTcdKBig78tAg/s320/Earl+Grey+Almond+Biscotti+M.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Wrap the dough and refrigerate for about
1-1/2 hours.</span></span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span></div>
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<br />
<br />
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">To form and bake the biscotti:</span></span></div>
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<span style="font-size: large;"><br /></span></div>
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChUi54S4G9iL4Yph_mZSzmWH0MMxbYkJU1SV1m4V9PiOZOtcoSwtWc2Udp1ykCCZAGl2RcJhjDZIpXHd6SWdLi6LvnE5aKIzggyYlTb59_pxZnShMCeE5dMLSfvqWn1wWADpPAbw3s5c/s1600/Earl+Grey+Almond+Biscotti+C.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChUi54S4G9iL4Yph_mZSzmWH0MMxbYkJU1SV1m4V9PiOZOtcoSwtWc2Udp1ykCCZAGl2RcJhjDZIpXHd6SWdLi6LvnE5aKIzggyYlTb59_pxZnShMCeE5dMLSfvqWn1wWADpPAbw3s5c/s320/Earl+Grey+Almond+Biscotti+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">After the dough has finished chilling, begin
preheating the oven to 350 degrees.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQu3v6xQe214yiJXD7ZJ-8n5Nzbv7R1YAT7ImXALtUTubIJcQSZjY80RmRkGwLOJWVBEHGzTTDK05K3Ah-Ihif98CXHy-v6ULJMhp5188_nL-VAi1nwXoG5zVi3rnNcb8o2nIrhn7jA4Y/s1600/Earl+Grey+Almond+Biscotti+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQu3v6xQe214yiJXD7ZJ-8n5Nzbv7R1YAT7ImXALtUTubIJcQSZjY80RmRkGwLOJWVBEHGzTTDK05K3Ah-Ihif98CXHy-v6ULJMhp5188_nL-VAi1nwXoG5zVi3rnNcb8o2nIrhn7jA4Y/s320/Earl+Grey+Almond+Biscotti+O.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Divide the dough in half. Shape each half of
dough on lightly floured surface into a log about 12” long and about 1-
1/2-inches in diameter.</span></span></span></div>
</blockquote>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx4NoMZj8xRwOLJ3Qkv1tYExMW8IE8en1cRxqE3_UWI5qamolCT17KVQZMSPRkSB5EmA7u6Xbz_7euXzygJblZu4yiBSSg_5Q1D__MQbNdyp0h103x6g6OZD_3I2x3b5q_Pl5dZq0Tx0/s1600/Earl+Grey+Almond+Biscotti+Q.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx4NoMZj8xRwOLJ3Qkv1tYExMW8IE8en1cRxqE3_UWI5qamolCT17KVQZMSPRkSB5EmA7u6Xbz_7euXzygJblZu4yiBSSg_5Q1D__MQbNdyp0h103x6g6OZD_3I2x3b5q_Pl5dZq0Tx0/s320/Earl+Grey+Almond+Biscotti+Q.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Place logs about 4 inches apart on a baking
sheet lined with parchment or a silicon baking pad. Flatten each log to 2-inch
width.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXU4vXSnlPjZupItwDLSRQyYLm-TqF6A9sXE0e2-o5XO7gYlFovXChlkJtOObGmk0mA95PiD1ICRzGSOBn3WfenJZPw2kfMYqSuLSS9xsp36b13IHEnGnkPATtI3WEgsm862m6_8qOkE/s1600/Earl+Grey+Almond+Biscotti+R.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXU4vXSnlPjZupItwDLSRQyYLm-TqF6A9sXE0e2-o5XO7gYlFovXChlkJtOObGmk0mA95PiD1ICRzGSOBn3WfenJZPw2kfMYqSuLSS9xsp36b13IHEnGnkPATtI3WEgsm862m6_8qOkE/s320/Earl+Grey+Almond+Biscotti+R.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Bake until the edges begin to brown, about
25-30 minutes, turning the baking pan half-way for even baking. Remove from the
oven and let stand 10 minutes on the baking sheet.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdIgFs0iFuufQH4-p6RlhtdjIwbOL1Z-XU-45koMmt_j5zUA0rtVQtAmrqPRIqYk-CvXL9-PFpGBc-kxR1I_js4mxuXf2Hu22kNus42c0HhVlIp5g8fL1ybI9B5nvfJTHviUs3D5ikMM/s1600/Earl+Grey+Almond+Biscotti+S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdIgFs0iFuufQH4-p6RlhtdjIwbOL1Z-XU-45koMmt_j5zUA0rtVQtAmrqPRIqYk-CvXL9-PFpGBc-kxR1I_js4mxuXf2Hu22kNus42c0HhVlIp5g8fL1ybI9B5nvfJTHviUs3D5ikMM/s320/Earl+Grey+Almond+Biscotti+S.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">While the logs are resting, reduce oven to
300°F.</span></span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span>
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JpDTSANEPvpICwYrvRUGQZNBJx06_03070LydRFL1xZOrZViHAxA5E3Jibe9TQsp36h7Byj3LTkVvqM4hsEi931Grit5AuvICOvtn2vlPXnTD9B4lYG8spPOZr3xCwm98XJITK5euLc/s1600/Earl+Grey+Almond+Biscotti+T.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JpDTSANEPvpICwYrvRUGQZNBJx06_03070LydRFL1xZOrZViHAxA5E3Jibe9TQsp36h7Byj3LTkVvqM4hsEi931Grit5AuvICOvtn2vlPXnTD9B4lYG8spPOZr3xCwm98XJITK5euLc/s320/Earl+Grey+Almond+Biscotti+T.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Carefully cut the logs diagonally into
1/2-inch slices with sharp knife lightly coated with butter substitute.</span></span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
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<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBjRVZrEAvktbi5jwwp7fMfGwV9IMJQqUqW3r2Cy9hXmL2m9r5rAuh310PrzvzKOakN_EYS0iUETg0eeHZYPljk9ze27Hiptt6Ay8h93iGgch1JAOamXXXFJx83l6GzfxYp62OoYJNlk/s1600/Earl+Grey+Almond+Biscotti+U.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBjRVZrEAvktbi5jwwp7fMfGwV9IMJQqUqW3r2Cy9hXmL2m9r5rAuh310PrzvzKOakN_EYS0iUETg0eeHZYPljk9ze27Hiptt6Ay8h93iGgch1JAOamXXXFJx83l6GzfxYp62OoYJNlk/s320/Earl+Grey+Almond+Biscotti+U.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Place the slices on the same cookie sheet, cut-side
down. Don’t pack the biscotti too tight; there should be enough room for air to
circulate. Use two trays if necessary.</span></span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
<blockquote class="tr_bq">
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTFQu0AvdaMdP0IPOmBrEdyrWcDgV753a_ZJ4qXNF_yKxVecCYF9qpmGytrdcJ76U0KFbGI0weEO-gO4gVSiCgyON1ExqySbyThwVlNEEF4brSiHetBpbGdWkKJT5LR26gVS4g5aL1mE/s1600/Earl+Grey+Almond+Biscotti+V.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTFQu0AvdaMdP0IPOmBrEdyrWcDgV753a_ZJ4qXNF_yKxVecCYF9qpmGytrdcJ76U0KFbGI0weEO-gO4gVSiCgyON1ExqySbyThwVlNEEF4brSiHetBpbGdWkKJT5LR26gVS4g5aL1mE/s320/Earl+Grey+Almond+Biscotti+V.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Bake for about 9 minutes with the trays
staggered to allow for good air and heat circulation.</span></span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbugkK_I528E0h7-fFIaYg7rucEUJBHhCYc_UAlW9SuFWd748jko1dhn_Uve4vVzAHixHCkHRGw3UKE49XxKUBozf2qnpt5z4Vxblsm11NM-iTLY3Tp-0sd4ijZXgbn9FnRKjwdQkXDMM/s1600/Earl+Grey+Almond+Biscotti+W.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbugkK_I528E0h7-fFIaYg7rucEUJBHhCYc_UAlW9SuFWd748jko1dhn_Uve4vVzAHixHCkHRGw3UKE49XxKUBozf2qnpt5z4Vxblsm11NM-iTLY3Tp-0sd4ijZXgbn9FnRKjwdQkXDMM/s320/Earl+Grey+Almond+Biscotti+W.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;"> Turn each biscotto over, turn the trays around and swap the position of
the trays for even baking. Bake for another 9 minutes.</span></span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0YkeNOkOCrcJCwiGdE4Jl4pzCC7BJDgO6vOOKWVqVyQB0ej1h_uYi2Uan-Ips_2tA1e6K2jvVaETZhUUdQZsepFPCmby9jq6EzHu9XRzLdkTrNmNPb55GK4DiVirVx3Bp_VEIjSWOeM/s1600/Earl+Grey+Almond+Biscotti+X.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0YkeNOkOCrcJCwiGdE4Jl4pzCC7BJDgO6vOOKWVqVyQB0ej1h_uYi2Uan-Ips_2tA1e6K2jvVaETZhUUdQZsepFPCmby9jq6EzHu9XRzLdkTrNmNPb55GK4DiVirVx3Bp_VEIjSWOeM/s320/Earl+Grey+Almond+Biscotti+X.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;"> When done, the biscotti should be crisp and very
light brown on both sides. Place on cooling racks. Cool completely.</span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">To make the topping:</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .75in; margin-right: 0in; margin-top: 0in;">
<span style="font-size: large;"><br /></span></div>
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-O_ewoJTEUI6t8gEKEX19_7u5YBzpMGkbgUwF3LOUWkYjjNBj9ZExSGvGm29tEBypPdBHYOhFlhyphenhyphenbhHEs4CAPS6qiG1aWeQF-ukzHOYZN-yObKlx3BIGhiiqKFXBxgHbpc6cWN3IZn2E/s1600/Earl+Grey+Almond+Biscotti+Y1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-O_ewoJTEUI6t8gEKEX19_7u5YBzpMGkbgUwF3LOUWkYjjNBj9ZExSGvGm29tEBypPdBHYOhFlhyphenhyphenbhHEs4CAPS6qiG1aWeQF-ukzHOYZN-yObKlx3BIGhiiqKFXBxgHbpc6cWN3IZn2E/s320/Earl+Grey+Almond+Biscotti+Y1.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Combine the topping ingredients in the bowl
of a double-boiler. (If necessary, you can improvise a double boiler by fitting
a boil over the top of a saucepan with some water in it.) Heat over medium heat till melted.</span></span></div>
</blockquote>
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<blockquote class="tr_bq">
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCmHAfwkyn7-GKEumVDdLeZidsdEg17ptWnfb1R9vFaAp-kNzjjMHftGi6H5tmm7MYrSK0jPsM9Y3W_892BZNtEXOTu8LM-r5OsgcMtWRSn1pPXcPNJYPxU_UvPNSbNj0K6UGF_J2f-I/s1600/Earl+Grey+Almond+Biscotti+Y2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCmHAfwkyn7-GKEumVDdLeZidsdEg17ptWnfb1R9vFaAp-kNzjjMHftGi6H5tmm7MYrSK0jPsM9Y3W_892BZNtEXOTu8LM-r5OsgcMtWRSn1pPXcPNJYPxU_UvPNSbNj0K6UGF_J2f-I/s320/Earl+Grey+Almond+Biscotti+Y2.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Let stand for about two minutes and stir till
smooth.</span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">To add the topping to the biscotti:</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9wVgRsoZ1PCu5KnaHBLyC5UFPpN83uBTUELZkMY0elPahoiAyHRBYzQbs4DjtuATQ5ba_RUiiYT2t-9J7-2ub9QrFokdw6t9chJ8xYZAJQA2Szhiv8ezwlEw3WEcFULvC5DtZFHybD8/s1600/Earl+Grey+Almond+Biscotti+Y3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9wVgRsoZ1PCu5KnaHBLyC5UFPpN83uBTUELZkMY0elPahoiAyHRBYzQbs4DjtuATQ5ba_RUiiYT2t-9J7-2ub9QrFokdw6t9chJ8xYZAJQA2Szhiv8ezwlEw3WEcFULvC5DtZFHybD8/s320/Earl+Grey+Almond+Biscotti+Y3.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">After the biscotti have cooled, dip the top
(rounded) part of each into the topping to coat.</span></span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
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<blockquote class="tr_bq">
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-8DgSeKQ6WAEOjlyqNLPlExhI1827fzlQuEHnB7b1qioyW2ECHFcIN0_O-vcoIm9zqgXSWpB7CvlotlF6sj8haLevoPqi08zILRSSIT-cRHEbLoIfbSKSDe-Q2kt8YHHL9_QQ5tIWPk/s1600/Earl+Grey+Almond+Biscotti+Y4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-8DgSeKQ6WAEOjlyqNLPlExhI1827fzlQuEHnB7b1qioyW2ECHFcIN0_O-vcoIm9zqgXSWpB7CvlotlF6sj8haLevoPqi08zILRSSIT-cRHEbLoIfbSKSDe-Q2kt8YHHL9_QQ5tIWPk/s320/Earl+Grey+Almond+Biscotti+Y4.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Let the excess drip from off.</span></span></span></div>
</blockquote>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span>
<blockquote class="tr_bq">
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbfh0csnMbZpbBIOyV_p78VZHMa-3ioBVTbg-3_9SZ-EHefmFUD1n5taKTpIrql5j9EEx39rrngsjCFyA21Oexel7afuman5olcp8v9RdKVSSTQwHIhgxg7dM-fKRBblBZdH0cr5iMMY/s1600/Earl+Grey+Almond+Biscotti+Y5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbfh0csnMbZpbBIOyV_p78VZHMa-3ioBVTbg-3_9SZ-EHefmFUD1n5taKTpIrql5j9EEx39rrngsjCFyA21Oexel7afuman5olcp8v9RdKVSSTQwHIhgxg7dM-fKRBblBZdH0cr5iMMY/s320/Earl+Grey+Almond+Biscotti+Y5.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Times New Roman","serif"; font-size: medium; mso-fareast-font-family: Calibri;">Place the biscotti on a baking sheet lined
with parchment or a silicon pad to cool for about 1 hour to allow the topping
to set.</span></span></span></div>
</blockquote>
<br />
<br />
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To
download a copy of the recipe for Earl Grey and Almond Biscotti with White
Chocolate-Amaretto Topping , click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!171&authkey=!ABd0uRv1ObM_-os" target="_blank">HERE</a>. </span></i></span></div>
</blockquote>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;">All
that‘s left now is to brew the coffee or tea, or pour the wine, and enjoy a
delicious treat! After your first biscotto, you’ll be glad you have so many
more!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><br /></span></div>
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="font-family: "Times New Roman","serif"; font-size: medium; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Please visit again
next week for another great-tasting, home-cook friendly recipe! Till then, stay
well, keep it about the food, and always remember to kiss the cook. ;-)</span></span><br />
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-27407118513247262412013-06-29T00:19:00.000-04:002013-06-29T00:23:19.009-04:00Strawberry Lovers’ Strawberry Chiffon Pie with Graham Cracker Crust and Shaved White Chocolate<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">To download a copy of the recipe for Strawberry Lovers’
Strawberry Chiffon Pie with Graham Cracker Crust and Shaved White Chocolate,
click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!170&authkey=!ACxMHJay2IN1gWk" target="_blank">HERE</a>. </span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrZaHJVKabvdmwy_qGmY_BNv4j7iPSxs1jYQ8I2_5UhYrZpdeSxUUC-pTLtHMqweSzIQvkQ6Fg2qA8k85CichhWag6gxrs71V8BDjcKmHNtRpHEehSfA0FXig4NlDdAGQnglTQAz13d8/s818/Strawberry+Chiffon+Pie+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrZaHJVKabvdmwy_qGmY_BNv4j7iPSxs1jYQ8I2_5UhYrZpdeSxUUC-pTLtHMqweSzIQvkQ6Fg2qA8k85CichhWag6gxrs71V8BDjcKmHNtRpHEehSfA0FXig4NlDdAGQnglTQAz13d8/s400/Strawberry+Chiffon+Pie+A.jpg" width="400" /></a></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">With the warm weather now upon us, a cool and refreshing
dessert seemed like a good idea. That’s where Strawberry Lovers’ Strawberry
Chiffon Pie with Graham Cracker Crust and Shaved White Chocolate comes in.
Rather than being made with boxed flavored gelatin, or even unflavored gelatin
mixed with fruit juice, this chiffon gets its deeper flavor by using fresh-made
strawberry puree.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Another plus: reducing the fat by making the chiffon with
non-fat powdered milk instead of the usual packaged whipped topping, and using
low-fat graham crackers to form the crust.
</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Some Cook’s Notes before we begin:</span></span></div>
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</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">When forming the pie shell, be sure to press the graham cracker
mixture down tight enough to prevent it from falling apart when sliced.</span></span></span></li>
</ul>
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</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Much
credit to the American Heart Association for publishing recipes that show how
easy it is to use non-fat powdered milk to create a fluffy, guilt-free chiffon.</span></span></span></li>
</ul>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes one very delicious 9” pie.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Here’s
what you’ll need.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the graham cracker crust:
</span></i>1 cup low-fat graham
cracker crumbs (about 12 crackers); 3 Tbsp sugar; 3 Tbsp plus 2 tsp butter
substitute, melted and warm; pinch ground cinnamon; and a pinch ground nutmeg.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the strawberry topping:
</span></i>½ cup sugar; juice of
½ lemon; ½ lb. hulled fresh strawberries; pinch dry rosemary; salt; and ½ Tbsp
firm-textured butter substitute.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the strawberry chiffon:
</span></i>1 envelope unflavored gelatin (1/4 ounce); 2 pounds fresh
strawberries, hulled and rough-chopped; ½ cup sugar, divided; ½ cup non-fat dry
milk; and the juice of one lemon.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the garnish: </span></i>shaved
white chocolate.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
prepare the crust:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziZnOvmreizPdSxjqdxLgG6BtgrcWbMpPf8lnG9CRg8W-H8z51MKkovJvpm516-pSFPkpixxIf_p9N13KlGvDRG7d1ZRQTbDSXKUKJ5FmYFY-ivLDtIW8qUBkdIOKwdlptLaeQqq1Fhw/s703/Strawberry+Chiffon+Pie+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziZnOvmreizPdSxjqdxLgG6BtgrcWbMpPf8lnG9CRg8W-H8z51MKkovJvpm516-pSFPkpixxIf_p9N13KlGvDRG7d1ZRQTbDSXKUKJ5FmYFY-ivLDtIW8qUBkdIOKwdlptLaeQqq1Fhw/s320/Strawberry+Chiffon+Pie+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Preheat
oven to 350 degrees.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lJ_Sq8zep27-9nKWK24ygP7fn2IEMsveYRXK0tHqfoPBv5ISuQRlhxjM68ScsxZrOx8UICeNmHyzK3yTqp_F161gYVBAb7rcKVdLmSVw_VVmrPB8GZw9VooMu5IyqvnxceItoHLOfqk/s857/Strawberry+Chiffon+Pie+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lJ_Sq8zep27-9nKWK24ygP7fn2IEMsveYRXK0tHqfoPBv5ISuQRlhxjM68ScsxZrOx8UICeNmHyzK3yTqp_F161gYVBAb7rcKVdLmSVw_VVmrPB8GZw9VooMu5IyqvnxceItoHLOfqk/s320/Strawberry+Chiffon+Pie+D.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place the
graham crackers in a food storage bag, squeeze out as much air as possible and,
using a rolling pin, crush to a sand-like consistency.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYCMVbHuyv45UjRFwNR0IUY6_MTzff-8lLCGM75UszOmlmJDLS2lcuuUy2GnUdw8i60KfP_jRpx_opue-MKdRm5YjaHDUVfW9ff2ya9nWMNA8hFESaNy_8LWkYFk0E_j8Yc5TK8ZBr-w/s938/Strawberry+Chiffon+Pie+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYCMVbHuyv45UjRFwNR0IUY6_MTzff-8lLCGM75UszOmlmJDLS2lcuuUy2GnUdw8i60KfP_jRpx_opue-MKdRm5YjaHDUVfW9ff2ya9nWMNA8hFESaNy_8LWkYFk0E_j8Yc5TK8ZBr-w/s320/Strawberry+Chiffon+Pie+E.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place the
crushed graham crackers in a bowl, add the remaining crust ingredients, and mix
well. The finished mixture should have the consistency of wet sand.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKcJySRlgjexPHbaVlkZafZ-1nZlrWns5ZsYUBAw02y5HGiSeZxHJUGTplbCl33-ugVAlFqnCHVIFINNKf4bg-pZpRFoygE6Uuvc9DXErunM8-TiEsEu4JptS_xFVjGCdPYbxbeojz14/s1005/Strawberry+Chiffon+Pie+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKcJySRlgjexPHbaVlkZafZ-1nZlrWns5ZsYUBAw02y5HGiSeZxHJUGTplbCl33-ugVAlFqnCHVIFINNKf4bg-pZpRFoygE6Uuvc9DXErunM8-TiEsEu4JptS_xFVjGCdPYbxbeojz14/s320/Strawberry+Chiffon+Pie+G.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Spread the
batter out in a 9” pie tin. Press down using your fingers or the flat bottom of
a glass. (Reserve any leftover graham cracker mixture for use as a garnish on
the finished pie.)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5Vz6xZid8_Ylfl4wSrUV0KbbC69LfYbaG4c6_AH4KmTxk3xaOwX7W9IM-x2NfHvonQz0WcfX7rWbQax0uu3R8lt_B2HER7k4sPbx_98LdUH5FFJGXEp9_oh5sMcfWyQzU3GsKqM87Fg/s889/Strawberry+Chiffon+Pie+H.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5Vz6xZid8_Ylfl4wSrUV0KbbC69LfYbaG4c6_AH4KmTxk3xaOwX7W9IM-x2NfHvonQz0WcfX7rWbQax0uu3R8lt_B2HER7k4sPbx_98LdUH5FFJGXEp9_oh5sMcfWyQzU3GsKqM87Fg/s320/Strawberry+Chiffon+Pie+H.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Bake until
light brown and firm, about 12 minutes. Set aside to cool.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While
the pie shell is baking, prepare the strawberry topping as follows:</span></span></span></div>
<span style="font-size: large;">
</span><br />
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<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuMNGs4sUaEj34O8NTDqCbLmacW9mRMsRsNj-PbGYFrg05-XiGdoBKl1s7g5igp-VyzyLsVLXTJkXdMmbLTytarf4zhaZPDWxDBQy7t-r1ZBWlUuEhhgm8mIYXDSGJDoyyThiIMuzrsg/s929/Strawberry+Chiffon+Pie+V.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuMNGs4sUaEj34O8NTDqCbLmacW9mRMsRsNj-PbGYFrg05-XiGdoBKl1s7g5igp-VyzyLsVLXTJkXdMmbLTytarf4zhaZPDWxDBQy7t-r1ZBWlUuEhhgm8mIYXDSGJDoyyThiIMuzrsg/s320/Strawberry+Chiffon+Pie+V.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">After placing a small glass plate in the freezer, place ½ cup of sugar and the juice of ½ lemon into a medium
saucepan. Mix until combined, then cook over a low heat until the sugar mixture
is melted.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5an90efCfVLENRxTBTuLAV0MjPFs-6f0OazuahO8jSbAh8X2HU8EyKwKsAAcnadloMJfZjgKIvkIEklXh3Tejbx-roVUBV_sbIppnmHDMP1lrIJWvLm-r2jVk_3-oPpp7iAiOhhsXP4/s1042/Strawberry+Chiffon+Pie+W.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5an90efCfVLENRxTBTuLAV0MjPFs-6f0OazuahO8jSbAh8X2HU8EyKwKsAAcnadloMJfZjgKIvkIEklXh3Tejbx-roVUBV_sbIppnmHDMP1lrIJWvLm-r2jVk_3-oPpp7iAiOhhsXP4/s320/Strawberry+Chiffon+Pie+W.jpg" width="320" /></a><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Crush
½ pound of hulled strawberries by hand into the saucepan. (Crushing by hand
will give the finished topping a lightly chunky texture.) Add a pinch of
rosemary, salt, and ½ Tbsp of butter substitute. Cook to a thick but spreadable
texture. (You can check the thickness of the cooled liquid by placing a few
drops of the hot liquid onto the plate you put in the freezer and letting it
cool.) When the topping has the desired texture, set aside to cool
until needed.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
make the chiffon filling:</span></span></span></div>
<span style="font-size: large;">
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<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Using a blender or food processor, puree the chopped
strawberries completely. (This should make about 3 cups of puree.)</span></span></div>
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freezer until very cold.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKS9etKg6EHGQt-lTuiEp37HC7n3quCXfQlbvG1FQ2FVCoHNaK06qMO2SR567NJ7jNgIKcHQ0U0TAzzKFtZgXYKNX4mRjkBzBJjJ2CjyNS0fbK0Vlw44GJHpUGwLT9VV2oH0_Lj_TIAM/s786/Strawberry+Chiffon+Pie+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKS9etKg6EHGQt-lTuiEp37HC7n3quCXfQlbvG1FQ2FVCoHNaK06qMO2SR567NJ7jNgIKcHQ0U0TAzzKFtZgXYKNX4mRjkBzBJjJ2CjyNS0fbK0Vlw44GJHpUGwLT9VV2oH0_Lj_TIAM/s320/Strawberry+Chiffon+Pie+L.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">In a small saucepan, bring 2 cups of puree to a boil.</span></span></div>
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into a bowl, add the gelatin and stir.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add ¼ cup sugar, and stir well. Let the mixture cool for
about 20 minutes.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place the non-fat dry milk and ice-cold puree in a mixing
bowl.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifw_JAjnPcqtwhzFu8V6ZS1q4JI1sgXKztnY38qmJgEWbitxjJkv_KQOclLdwRSVh497PWBwlidyyoy2nuEKYQM0odLURVisb2PXBVGJEOsK96Is3WSkS0DrFyQ3OCSLkV1obMXzQkHY/s1056/Strawberry+Chiffon+Pie+P.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifw_JAjnPcqtwhzFu8V6ZS1q4JI1sgXKztnY38qmJgEWbitxjJkv_KQOclLdwRSVh497PWBwlidyyoy2nuEKYQM0odLURVisb2PXBVGJEOsK96Is3WSkS0DrFyQ3OCSLkV1obMXzQkHY/s320/Strawberry+Chiffon+Pie+P.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Beat on high speed 3-4 minutes, or until soft peaks form.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add lemon juice and continue beating. Gradually add ¼ cup of sugar and continue beating until
soft peaks form.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRdv6yVKDG09JeoeGlCiEzMy7Kk-dISFRDt4CG5PEJfn5aGhzCTHZPgo9_lQJgR_NgUYOXAQ8LCiDQCk3TugBwHKp7_8Z3VRj2SeSXYFf77V8wB0c8_MdzzllQtC0L7GgVgWeg2d2UNI/s923/Strawberry+Chiffon+Pie+R.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRdv6yVKDG09JeoeGlCiEzMy7Kk-dISFRDt4CG5PEJfn5aGhzCTHZPgo9_lQJgR_NgUYOXAQ8LCiDQCk3TugBwHKp7_8Z3VRj2SeSXYFf77V8wB0c8_MdzzllQtC0L7GgVgWeg2d2UNI/s320/Strawberry+Chiffon+Pie+R.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Gently mix the cooled gelatin mixture into the beaten dry
milk mixture.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
complete and serve the pie:</span></span></span></div>
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three hours or until firm.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTAykC872spJRdrQjiLD2CnOQxlqFQQUtXezph38A9d60NCJ5hEJvaA0dk7Sxokac7vT3TjSbatErLDPNdk-rCKpuVjMyRVxLw_lSJsLGLOvQZBJp0_UGsGsKIssG-mUFVpahjYIpZFk/s1049/Strawberry+Chiffon+Pie+U.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTAykC872spJRdrQjiLD2CnOQxlqFQQUtXezph38A9d60NCJ5hEJvaA0dk7Sxokac7vT3TjSbatErLDPNdk-rCKpuVjMyRVxLw_lSJsLGLOvQZBJp0_UGsGsKIssG-mUFVpahjYIpZFk/s320/Strawberry+Chiffon+Pie+U.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">(If there’s leftover chiffon mixture after filling the pie
shell, pour it into cups and chill along with the pie until firm. It makes a
great dessert treat!)</span></span></div>
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spread the topping over the chiffon.</span></span></div>
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mixture over the top of the pie.</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Garnish with shaved white chocolate to serve.</span></span></div>
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<span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To download a copy of the recipe for Strawberry Lovers’
Strawberry Chiffon Pie with Graham Cracker Crust and Shaved White Chocolate,
click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!170&authkey=!ACxMHJay2IN1gWk" target="_blank">HERE</a>.</span></i> </span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Wishing you all a great, refreshing start to the summer
season!</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Please visit again next week for another delightful treat
for your cooking and eating pleasure!
Till then, stay well, keep it about the food, and always remember to
kiss the cook. ;-)</span></span><br />
<br /></div>
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Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-73405613148657421352013-06-22T00:47:00.003-04:002013-06-23T06:42:53.085-04:00Pierogi with Potato, Carrot and Cheese Filling<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><i>To download a copy of the recipe for Potato, Carrot and
Cheese Pierogi, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!169&authkey=!ANgXnSnynkQ361k" target="_blank">HERE</a>.</i> </span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCrQy9qhlnaQoFt33MecArmzUOxNmqxlZ5fKV7o5LeDKnv2HT2mmppv2D6vjV9sS6BO5q5PPFua48KTHuBwIoRtPXm6XCto4OlBWvUVxiGKm7sv2bdK_CSBJ6fTm76UpJadUkeSNBp-U/s1600/Potato+Pierogi+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCrQy9qhlnaQoFt33MecArmzUOxNmqxlZ5fKV7o5LeDKnv2HT2mmppv2D6vjV9sS6BO5q5PPFua48KTHuBwIoRtPXm6XCto4OlBWvUVxiGKm7sv2bdK_CSBJ6fTm76UpJadUkeSNBp-U/s400/Potato+Pierogi+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;">First things first: “pierogi” is plural. The singular form,
pierog, is on the list of forgotten singular food words that also includes
raviolo, gnocco, and – so help me, I’m not making this up – spaghetto.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Pierogi, of course, are essentially dumplings that are
boiled, and often (though not always) fried afterward. (You can think of it as
Poland’s somewhat doughier answer to Italy’s ravioli, although similar-concept
dishes with a variety of different names are served throughout Europe and
Asia.) Pierogi are popular throughout Canada and the United States,
particularly in areas populated by Eastern European immigrants or their
descendants.</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">It also seems worth a mention that pierogi even have their
own patron saint.<span style="mso-spacerun: yes;"> </span>(According to
Wikipedia, “ ‘Swiety Jacek z pierogami!’, (St. Hyacinth and his pierogi!) is an
old expression of surprise, roughly equivalent to the American "good
grief" or "holy smokes!" As they say in the sports pages, you
can look it up. <a href="http://en.wikipedia.org/wiki/Pierogi">http://en.wikipedia.org/wiki/Pierogi</a>
)</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Some Cook’s Notes before we begin:</span></div>
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<ul>
<li><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">If
refrigerating the pierogi to serve the next day, lightly flour the container in
which they are being stored to prevent sticking.</span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">If
freezing the pierogi, first freeze on a baking sheet, then place the frozen
pierogi in a sealed bag or container for storage.</span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Exercise
care when rolling out the dough. If it’s thicker than the 1/8” called for in
the recipe, the pierogi can become overly doughy.</span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">The
filling used in this recipe is a dressed up version of a typical potato and
cheese filling. In this case, the potato and cheese mixture has added mashed
carrots, sautéed onions, and just the right bit of bacon. Pierogi are often
topped with sour cream and sautéed onion. Since here I’ve put the onion in the
filling, the recipe calls for the sour cream to be mixed with chopped chives.</span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Since
I like to keep things low fat whenever possible, in this recipe the pierogi are
cooked by boiling. As mentioned above, pierogi are often pan-fried after being
boiled, so feel free to do that here too you’re so inclined.</span></span></li>
</ul>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">This
recipe makes a</span>bout 30 3-1/2” pierogi (four servings).</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;">Here’s what you’ll need:</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><i style="mso-bidi-font-style: normal;"><span style="color: white; mso-fareast-font-family: Calibri;">For the filling: </span></i><span style="color: white; mso-fareast-font-family: Calibri;">2 medium carrots, peeled
and cut into coins of equal thickness; olive oil for sauté; 1 small onion,
diced; ¾ lb. red potatoes, baked; 3 Tbsp low fat sour cream; 3 Tbsp farmer
cheese; 1 ounce turkey bacon, cooked and diced; and salt and pepper.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><i style="mso-bidi-font-style: normal;"><span style="color: white; mso-fareast-font-family: Calibri;">For the dough: </span></i><span style="color: white; mso-fareast-font-family: Calibri;">3 cups AP flour; ½ tsp salt;
2 egg-substitute eggs; ¼ cup low fat sour cream; and ½ cup water.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><i style="mso-bidi-font-style: normal;"><span style="color: white; mso-fareast-font-family: Calibri;">Other Ingredients for
Serving: </span></i><span style="color: white; mso-fareast-font-family: Calibri;">l</span><span style="color: white; mso-fareast-font-family: Calibri;">ow
fat sour cream; and chopped chives.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">First,
prepare the filling as follows:</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfy78nsF0Bzta_NyD-lF7FgtXb0i1Z3iNJH5Zyif4spjPpS9mdMTl_e3qZJRuZ0wJ7N6GbRDUAb0qufDsXiiwFb4bAFscNGePdocnOwT5cnCdoi_5y5-jUT9J6yzDycbCveMUwSUnTJT4/s1600/Potato+Pierogi+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfy78nsF0Bzta_NyD-lF7FgtXb0i1Z3iNJH5Zyif4spjPpS9mdMTl_e3qZJRuZ0wJ7N6GbRDUAb0qufDsXiiwFb4bAFscNGePdocnOwT5cnCdoi_5y5-jUT9J6yzDycbCveMUwSUnTJT4/s320/Potato+Pierogi+E.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Steam
the carrot coins till soft. After they are soft, mash them with a masher or fork.</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOF4-RmLpCKuLSTzZPW5JGydBOhXgvQEHqCHIdt91Eh0AJnjCM4IHqWQGbK0LD8AgcmY68kZAptUY-EPRv1Q9VV0JeAwjY46KGHOtTDYpB4ALQGdQ3lsrMMVIQlg5L7pIOx321h24UDac/s1600/Potato+Pierogi+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOF4-RmLpCKuLSTzZPW5JGydBOhXgvQEHqCHIdt91Eh0AJnjCM4IHqWQGbK0LD8AgcmY68kZAptUY-EPRv1Q9VV0JeAwjY46KGHOtTDYpB4ALQGdQ3lsrMMVIQlg5L7pIOx321h24UDac/s320/Potato+Pierogi+B.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">While
the carrots are steaming, heat a little oil in a pan over medium heat. Add the
onions and sauté until lightly caramelized.</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileQtBWvdLdBwPU4pVajht_AxnUjU1ozD5mHm7X2V8xcpdzSvTh4iOaUuXJdLnqcR8oWIdGctwXo-EMDhqlMhMLs7WayHzvIhPGFy07azUcmdB93EjLkLKcV6AgvQPt6YBPHU8NO8AAFk/s1600/Potato+Pierogi+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileQtBWvdLdBwPU4pVajht_AxnUjU1ozD5mHm7X2V8xcpdzSvTh4iOaUuXJdLnqcR8oWIdGctwXo-EMDhqlMhMLs7WayHzvIhPGFy07azUcmdB93EjLkLKcV6AgvQPt6YBPHU8NO8AAFk/s320/Potato+Pierogi+C.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Place
the potatoes in a large bowl and mash well. (Leaving potato
skins on is optional but recommended.)</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGWUzQoUdeytS8D6zAM3u1eCbj-03yzVMig95b4-7EYOFz_ayT6EjFrFH8_KuG1Hpxucdn_Dam72WbdWDGtWHEKg3pTgElHEbgTq8Y6u6s8k0IONb6GQzwu6kVd3WYZIFwnZqrSIc29c/s1600/Potato+Pierogi+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGWUzQoUdeytS8D6zAM3u1eCbj-03yzVMig95b4-7EYOFz_ayT6EjFrFH8_KuG1Hpxucdn_Dam72WbdWDGtWHEKg3pTgElHEbgTq8Y6u6s8k0IONb6GQzwu6kVd3WYZIFwnZqrSIc29c/s320/Potato+Pierogi+G.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Add
the carrots, sour cream, farmer cheese, diced turkey bacon, and the sautéed onions, and
mix well. Season with salt and pepper to taste. Set aside to cool.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">While
the filling is cooling, prepare the dough as follows:</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBh4EU4jn2up2RAZtC5e0LgnpqhTAaHIsZd0rAt9M4eDoYzCzaPy4q5Zx3Mxci1EmMe1q7pWi05dv0IKqrMWff20tOSA3_BQvdfldTDt0cefAwJYWKgx0KpERvudzI5Kt80WnO_1wD97o/s1600/Potato+Pierogi+H.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBh4EU4jn2up2RAZtC5e0LgnpqhTAaHIsZd0rAt9M4eDoYzCzaPy4q5Zx3Mxci1EmMe1q7pWi05dv0IKqrMWff20tOSA3_BQvdfldTDt0cefAwJYWKgx0KpERvudzI5Kt80WnO_1wD97o/s320/Potato+Pierogi+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Combine
the flour and salt in a bowl. Form
a well in the flour, and add the egg-substitute eggs, sour cream and water. Whisk
the liquids in the well together.</span></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWobS9912zm0q4alFZ9dux81yHCfakCMhyv8iIGSldLhwB3iXJQPOI9AXPHzaJNYijgw2QeDly_IbNOem0GsNz1gGsMySl_4U-S_GUfUvYt_Zrs766Pe7Rxvr0G4DMGrkCTQdMOh1kopQ/s1600/Potato+Pierogi+J.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWobS9912zm0q4alFZ9dux81yHCfakCMhyv8iIGSldLhwB3iXJQPOI9AXPHzaJNYijgw2QeDly_IbNOem0GsNz1gGsMySl_4U-S_GUfUvYt_Zrs766Pe7Rxvr0G4DMGrkCTQdMOh1kopQ/s320/Potato+Pierogi+J.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Work
the liquid mixture into the flour until a dough forms.</span></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcecHS-nTEShMSQUelqcOGEVKm7ajiQmXJdIcuTpMjUmu4I_wwvK-EpSW3zbLAT6ITnjespTK0YHcWNS3K_OWITus26q7YJ4t0HmGl6k4alrKaPjH7zAsHEWd5jNHTbmJpGEIZDTybSg/s1600/Potato+Pierogi+K.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcecHS-nTEShMSQUelqcOGEVKm7ajiQmXJdIcuTpMjUmu4I_wwvK-EpSW3zbLAT6ITnjespTK0YHcWNS3K_OWITus26q7YJ4t0HmGl6k4alrKaPjH7zAsHEWd5jNHTbmJpGEIZDTybSg/s320/Potato+Pierogi+K.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Knead
the dough for about five minutes until smooth.</span></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7b934CVRliZbXS5RJvpvH2w9SGfypu9ob4sHz8jw-vyOio5XVgkQYjiSsDsubtTkVGlIbte_NnSbDJYPbGB2jRvMkRyZc7I_g4lc4YiEWLw8s-jOkm9v4Fa0IHsErEUeQMm2fqNJQd9U/s1600/Potato+Pierogi+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7b934CVRliZbXS5RJvpvH2w9SGfypu9ob4sHz8jw-vyOio5XVgkQYjiSsDsubtTkVGlIbte_NnSbDJYPbGB2jRvMkRyZc7I_g4lc4YiEWLw8s-jOkm9v4Fa0IHsErEUeQMm2fqNJQd9U/s320/Potato+Pierogi+M.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Cut
the dough into four equal parts. Wrap each in plastic wrap, and let rest for
twenty minutes.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">To
form the pierogi:</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyTElFa3UNv7zMGjBqrpz2KCPJT8OWqJZ7klyL__uNJW0ceQE9FSK-vD3O_IDjVri6kFh8bCFPgt_MS7E26vVBacpf0fybaM9fPVgWdFQSnYmjXlzek90FZQmsXiNbGcZD6Ys8sI93Yg/s1600/Potato+Pierogi+N.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyTElFa3UNv7zMGjBqrpz2KCPJT8OWqJZ7klyL__uNJW0ceQE9FSK-vD3O_IDjVri6kFh8bCFPgt_MS7E26vVBacpf0fybaM9fPVgWdFQSnYmjXlzek90FZQmsXiNbGcZD6Ys8sI93Yg/s320/Potato+Pierogi+N.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Roll
one of the dough quarters out on a floured surface to about 1/8” thick.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Using
a 3-1/2” cookie cutter to cut out as many circles as you can. (Alternatively,
the dough can be cut into 3-1/2” squares.)</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKn8tKyEEgc8x_wl0upkwy9ZG2manCpSkCZlDoL_x4pll43IfkHcL9e4l_TqRHkopl5JKLYzeBc6DM6MSHNqUOTDfNq0ZDZkP0QGcD7bqBK1Rw9lx7N6l1SCNnJMmz__GMkj53hbAvZQQ/s1600/Potato+Pierogi+P.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKn8tKyEEgc8x_wl0upkwy9ZG2manCpSkCZlDoL_x4pll43IfkHcL9e4l_TqRHkopl5JKLYzeBc6DM6MSHNqUOTDfNq0ZDZkP0QGcD7bqBK1Rw9lx7N6l1SCNnJMmz__GMkj53hbAvZQQ/s320/Potato+Pierogi+P.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;"> (If necessary, you can get an extra pierogi or two by taking a dough piece and attaching it where needed with a wet finger.)</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Place
about a tablespoon of filling on each dough piece.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Fold
the dough piece over into a half-circle, and press down on the edges with your fingers.</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yhkSQeICXH6yVWMCopw_y_Dop8D12jZXAWss5_TptJyTJVt7nCcDiIwzu-WQoT-LxusO2Y82cK72T92CAhlSGgF0tVfzAH_xYb9a7ySUiV4u_EFyXOXv7zzgOk1R8Lroz4X-7NN7eLI/s1600/Potato+Pierogi+S.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yhkSQeICXH6yVWMCopw_y_Dop8D12jZXAWss5_TptJyTJVt7nCcDiIwzu-WQoT-LxusO2Y82cK72T92CAhlSGgF0tVfzAH_xYb9a7ySUiV4u_EFyXOXv7zzgOk1R8Lroz4X-7NN7eLI/s320/Potato+Pierogi+S.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Seal
the edges with the tines of a fork.</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLo2SzVaKuaDJhTIuAgw3I1scjkdkEVMuXPEuyOjlMYDTbHw7yStlXCm1iRxHEz1MS818HqebOkomXUmVVGEIcHOMakZxP3mSpVn0G8f3ZykigMLX-3R4U6a_2negfSqr4yAl9STPCWU/s1600/Potato+Pierogi+T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLo2SzVaKuaDJhTIuAgw3I1scjkdkEVMuXPEuyOjlMYDTbHw7yStlXCm1iRxHEz1MS818HqebOkomXUmVVGEIcHOMakZxP3mSpVn0G8f3ZykigMLX-3R4U6a_2negfSqr4yAl9STPCWU/s320/Potato+Pierogi+T.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Set
the pierogi out on a lightly floured baking sheet lined with foil while you
prepare the other dough quarters in the same way.</span></span></div>
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cook:</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuP6kfTy8jUGAypjhsAy937qXTCrKU0_VCFU3GSKNHdLTe34L1h8Cu5NiRxfF-tVwZsU3HP1Kl83M9XkDixW4FVT1De8PCScA7gFC_yxZXWU4tNpDIEPW844rIB8CtEMs_0QYGd65PtM/s1600/Potato+Pierogi+U.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuP6kfTy8jUGAypjhsAy937qXTCrKU0_VCFU3GSKNHdLTe34L1h8Cu5NiRxfF-tVwZsU3HP1Kl83M9XkDixW4FVT1De8PCScA7gFC_yxZXWU4tNpDIEPW844rIB8CtEMs_0QYGd65PtM/s320/Potato+Pierogi+U.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Drop
the pierogi into a pot of salted boiling water. When the pierogi float to the
top (about four minutes) they are ready to serve.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">To
serve:</span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsrLBa_A_gH9wQx1hgKaJ3cx5jrzSYy0hnLtUviOPZt7c-V0-iD1_vs3TbaO38x7TPBv1oKGQot_9CcFinl20H7Fdth3KG8_NZbfUfpSz80oIdBoEWhGISwOp2sAKQhbpNO5CIbdLOVI/s1600/Potato+Pierogi+V.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsrLBa_A_gH9wQx1hgKaJ3cx5jrzSYy0hnLtUviOPZt7c-V0-iD1_vs3TbaO38x7TPBv1oKGQot_9CcFinl20H7Fdth3KG8_NZbfUfpSz80oIdBoEWhGISwOp2sAKQhbpNO5CIbdLOVI/s320/Potato+Pierogi+V.jpg" width="320" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">Plate
the pierogi. Place some sour cream and chives on the side.</span></span></div>
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<span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To download a copy of the recipe for Potato, Carrot and
Cheese Pierogi, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!169&authkey=!ANgXnSnynkQ361k" target="_blank">HERE</a>. </span></i></span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">If
you don’t make this great dinner for your family, friends, and even yourself,
you just might end up saying, “! </span>Swiety Jacek z pierogami!”</span></div>
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<span style="font-family: Times,"Times New Roman",serif; font-size: large;"><span style="color: white; font-size: xx-small; mso-fareast-font-family: Calibri;">I hope
you’ll visit here again next week for another kitchen-tested, home-cook ready
recipe. Till then, stay well, keep it about the food, and always remember to
kiss the cook. ;-)</span></span><br />
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Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-15465325683577272712013-06-14T23:32:00.000-04:002013-06-14T23:36:20.996-04:00Garlic Polenta Oven-Fries <!--[if gte mso 9]><xml>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i>To download a copy of the recipe for Garlic Polenta Oven-Fries, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!168&authkey=!ALoJO9qQv-uYNBQ" target="_blank">HERE</a></b>.</i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!168&authkey=!ALoJO9qQv-uYNBQ"></a></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0PqlvF0kvc4RN2DZwfuhGQdge5pP8T29-4iy5O_cInszg8jIhKTA0nDXnFOvfX7MooiXuMx1F5Cch6CRJdnkEuqtuNcC2NeA-9uVri0i6_oG4N6sdhwExxv2OYAkWXVvHW0dGPO0UEQ/s1600/Polenta+Fries+A1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0PqlvF0kvc4RN2DZwfuhGQdge5pP8T29-4iy5O_cInszg8jIhKTA0nDXnFOvfX7MooiXuMx1F5Cch6CRJdnkEuqtuNcC2NeA-9uVri0i6_oG4N6sdhwExxv2OYAkWXVvHW0dGPO0UEQ/s400/Polenta+Fries+A1.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">If you’ve ever created a recipe, you already know they can originate
in many ways. This week’s recipe for Garlic Polenta Oven Fries began as one of
those, “I wonder if this would work” ideas. I’m happy to say it did work, and
quite well at that.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">The concept is a simple one. Although polenta is often
thought of as having the thick consistency of, say, mashed potatoes, it is also
sometimes allowed to cool until it sets into a kind of loaf with a texture
more like gelatin that is then cut into circles using a cookie cutter and
pan-fried to a delicious golden brown. With that second way of serving polenta
in mind, I had the idea of letting it set and cutting it into sticks;
the sticks would then be seasoned and browned under a broiler until they formed
a kind of polenta French fry.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">From this concept, and with the inspiration of the legendary
garlic fries served during San Francisco Giant games at AT&T Park, came a
tasty – and very unique – side dish. </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">A couple of Cook’s
Notes concerning polenta:</span></span></div>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Polenta, which you’ll see below is quite easy to
make fresh, is made from cornmeal a bit finer than the coarse kind used for
grits. (There’s also a traditional Southern dish call mush - pronounced as in
“mushroom,” not as would rhyme with push - that’s made from a cornmeal that’s
finer still.)</span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">T<span style="color: white;">here is considerable disagreement among cooks in the matter of what liquid
should be used to make polenta. Some cooks use chicken broth. Being of the
opinion that this can mask the corn meal’s natural corn flavor, I’m on the
side of those who use water. Ultimately, of course, the right liquid to use is
whichever one you like best.</span></span></span></li>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes 3 side-dish size servings.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>Here’s what you’ll need:</i> 3 cups of water; salt; 1 cup
cornmeal; butter substitute (for coating the baking dish); fresh ground black
pepper; garlic powder; and cooking spray.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">First
we’ll make the polenta.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMNtLcGRzZaLMTUfeuFWS_Jnhl28cHed9DlEO43S2DwegApHw-BhIDF4ISo3Wn2pAopXaBjd1ol_2dZpHiipUTjlbtbsZw7fOOSFTP5r9F6zXL7ctsVETbvrG3dPKpt3nf4BSlxi2z8E/s1600/Polenta+Fries+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMNtLcGRzZaLMTUfeuFWS_Jnhl28cHed9DlEO43S2DwegApHw-BhIDF4ISo3Wn2pAopXaBjd1ol_2dZpHiipUTjlbtbsZw7fOOSFTP5r9F6zXL7ctsVETbvrG3dPKpt3nf4BSlxi2z8E/s320/Polenta+Fries+B.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Bring
3 cups of salted water just to the boiling point.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkZUJzok-AiLSsy-B4fMKqI3Bh6dmnBbnJKUuNB2zY3grA1ZTw6aKb0Gpt7LVyE1NumCcII6MjOpnxPKS7rE-V61vst6PcTySz-OG2CEprgdnIjCc09ukXd2qyfcm8cTKLqkdrNOnjSQ/s1600/Polenta+Fries+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkZUJzok-AiLSsy-B4fMKqI3Bh6dmnBbnJKUuNB2zY3grA1ZTw6aKb0Gpt7LVyE1NumCcII6MjOpnxPKS7rE-V61vst6PcTySz-OG2CEprgdnIjCc09ukXd2qyfcm8cTKLqkdrNOnjSQ/s320/Polenta+Fries+C.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">After
reducing the heat to low, add the cornmeal to the water, a little at a time,
whisking constantly to avoid the formation of lumps. Let
the cornmeal mixture bubble until very thick to form the polenta, about 20
minutes, whisking very frequently. </span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
cool and set the polenta:</span></span></span></div>
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</span></span><br />
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<br /></div>
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvP4n0pA5VV2aRF2Rg1wJyfBdL9v6VPVOH-QncwRAUvOtlsuN0_r7900I9fKdMfa0fLWrLMGBJOTApmWBU351a3Wdaiv_orOLarZ-WTziwcEpnrLGiPVqp0FXQsxUL3mzCOJ8HOIksmc/s1600/Polenta+Fries+D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvP4n0pA5VV2aRF2Rg1wJyfBdL9v6VPVOH-QncwRAUvOtlsuN0_r7900I9fKdMfa0fLWrLMGBJOTApmWBU351a3Wdaiv_orOLarZ-WTziwcEpnrLGiPVqp0FXQsxUL3mzCOJ8HOIksmc/s320/Polenta+Fries+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Transfer
the cooked polenta to a buttered 11” x 7” baking dish. Smooth the polenta with
a spatula or spoon, cover with foil. Refrigerate for about two hours till the
polenta is set and firm.</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Once
the polenta has cooled and set, it’s time to prepare the polenta “French
fries.”</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
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<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0Qgsg9YEGYP6uyRKh84STgAGGg4L8B1sb1vtBXoxx9N_ynR9npqv_WgC8-2rZpKpLW1MEEBtGmL1dazYeW83RophKOk_meXJB4FLlWAJ65X6NvfhcOX3XUC_xTcnZEbIRpRK6ck4e4o/s1600/Polenta+Fries+H.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0Qgsg9YEGYP6uyRKh84STgAGGg4L8B1sb1vtBXoxx9N_ynR9npqv_WgC8-2rZpKpLW1MEEBtGmL1dazYeW83RophKOk_meXJB4FLlWAJ65X6NvfhcOX3XUC_xTcnZEbIRpRK6ck4e4o/s320/Polenta+Fries+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Begin
preheating the broiler to high.</span></span></span></div>
</blockquote>
<br />
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgickv1WPcMx3fRmo_MtgRvUTePdqxKwXjSSwjbGRcmLVfNWhH5VLvF-4TqlfE0sdUIN6b-g8KHHlAwmWyxRfeZuxnVaX4-esB5ZWnMaefTfZTAjxAt_5g4YiGEO84w9YpzhrNz3lzx0/s1600/Polenta+Fries+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgickv1WPcMx3fRmo_MtgRvUTePdqxKwXjSSwjbGRcmLVfNWhH5VLvF-4TqlfE0sdUIN6b-g8KHHlAwmWyxRfeZuxnVaX4-esB5ZWnMaefTfZTAjxAt_5g4YiGEO84w9YpzhrNz3lzx0/s320/Polenta+Fries+E.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Slice
the polenta into “French fry” type sticks.</span></span></span></div>
</blockquote>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNC8QDARLT-Be1Fdg3wibol7UUl4Lc6Bl6byqCgpnda0B64dx48Xz2R_YHEkPmXW_Zt0aFWJM4myevx3xJ-o69S_iWbb0grYw_jHEk3gL_YHwtrM5fuIukPqltCIyJJdxL7yaHG6iAno/s1600/Polenta+Fries+F.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNC8QDARLT-Be1Fdg3wibol7UUl4Lc6Bl6byqCgpnda0B64dx48Xz2R_YHEkPmXW_Zt0aFWJM4myevx3xJ-o69S_iWbb0grYw_jHEk3gL_YHwtrM5fuIukPqltCIyJJdxL7yaHG6iAno/s320/Polenta+Fries+F.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place
the polenta sticks onto a baking pan that has been lightly sprayed with cooking
spray.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph">
<br /></div>
</blockquote>
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBlHKQxQ33iBGl9L_u-HXD3DXclsh6QCUggfWclYA1WmRd9RYwrfFXrT9rqtw2OKSF1YVVzfzISN0gG0qpBk_-caLfPD227PYsHzwPAi9OT1drieLHEGBroiAc-sgmpfT3gRSArIPAI0/s1600/Polenta+Fries+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBlHKQxQ33iBGl9L_u-HXD3DXclsh6QCUggfWclYA1WmRd9RYwrfFXrT9rqtw2OKSF1YVVzfzISN0gG0qpBk_-caLfPD227PYsHzwPAi9OT1drieLHEGBroiAc-sgmpfT3gRSArIPAI0/s320/Polenta+Fries+G.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Lightly
spray the polenta slices with cooking spray, and season with salt, pepper and
garlic powder.</span></span></span></div>
</blockquote>
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<br />
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<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TXs1002Kbl7Wu4rIZoT-7nOIeyMjskooSvFP_4Xa8saCEe6cQmZwuPZXevXWeKhgYf3m-TYz_LyVL_sOHVU3xlM1bBKV-_gIet_s0RsxsIBPEhhufQDtFF0NK64QF4_DPVsmwmhvPgQ/s1600/Polenta+Fries+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TXs1002Kbl7Wu4rIZoT-7nOIeyMjskooSvFP_4Xa8saCEe6cQmZwuPZXevXWeKhgYf3m-TYz_LyVL_sOHVU3xlM1bBKV-_gIet_s0RsxsIBPEhhufQDtFF0NK64QF4_DPVsmwmhvPgQ/s320/Polenta+Fries+I.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place
the polenta sticks in the oven and broil till lightly browned , about 20
minutes. When done, turn the polenta French fries over, spray with cooking
spray, season with salt, pepper and garlic powder, and return to the oven until
the tops are lightly browned, about another five minutes.</span></span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaLPteCiMhEvKQTRn2jeKxn0jgXItHKZ5DoLcVUBi-vOmXywAzvTQoAFmyEqkYmfrfqYHmq5ZluS1MxOyyVwSt-X5-VlcCfXr0OXFwDyKdVnKYOwSQoVnYaDHpVcYVIr5KvY04MAAq48/s1600/Polenta+Fries+Q.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaLPteCiMhEvKQTRn2jeKxn0jgXItHKZ5DoLcVUBi-vOmXywAzvTQoAFmyEqkYmfrfqYHmq5ZluS1MxOyyVwSt-X5-VlcCfXr0OXFwDyKdVnKYOwSQoVnYaDHpVcYVIr5KvY04MAAq48/s320/Polenta+Fries+Q.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">When
the polenta fries are done, remove from the oven and let cool for a few minutes
until they can be touched. Serve warm as a side dish.</span></span></span></div>
</blockquote>
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<span style="font-size: large;">
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<span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To download a copy of the recipe for Garlic Polenta Oven-Fries, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!168&authkey=!ALoJO9qQv-uYNBQ" target="_blank">HERE</a>.</span></i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!168&authkey=!ALoJO9qQv-uYNBQ"></a></span></div>
</blockquote>
</div>
<span style="font-size: large;">
</span><br />
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<br /></div>
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</span><br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Now
that’s food that’s t</span><span style="color: white;">asty, fun to eat, and totally unique. Reduced fat, too!</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Hope you’ll come back next week
for another great tasting recipe! Till then, stay well, keep it about the food,
and always remember to kiss the cook. ;-)</span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TSmBfUR4CoQVxgqHdo2lX79gVLENrlAI0xC8g8Kpia5hfLaJeKJSsergTegs_Sk_MrAKtRE1yQn-rFQkLDQ0WPoawLMNrQYs1aSjsIu3CVT8uE24ibyam8ORAv2kDmiAvUjHQ1zh6Vs/s1600/Polenta+Fries+R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com2tag:blogger.com,1999:blog-5881394120770048684.post-67327585098021619352013-06-08T06:56:00.003-04:002013-06-08T07:04:37.960-04:00Tuna Burgers with Lemon-Sage Aioli<!--[if gte mso 9]><xml>
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</span><br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i>To download a copy of the recipe for Tuna Burgers with
Lemon-Sage Aioli, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!167&authkey=!AFzQx6XqYjICrlA" target="_blank">HERE</a></b>.</i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!167&authkey=!AFzQx6XqYjICrlA"></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_Smmyrww6Uqgs5IpDgDG0qztOaL-UJDDZ8PiqCz7zUWFObUna3IeutlQl12jtOeSz1GcxXlXJfySkVHeMlJSfe-btER8JsXcQJwzyXRe2SgRPvKaqd4ml1TTZxGe67HW9fq6pb5coqI/s1600/Tuna+Burger+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_Smmyrww6Uqgs5IpDgDG0qztOaL-UJDDZ8PiqCz7zUWFObUna3IeutlQl12jtOeSz1GcxXlXJfySkVHeMlJSfe-btER8JsXcQJwzyXRe2SgRPvKaqd4ml1TTZxGe67HW9fq6pb5coqI/s400/Tuna+Burger+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">In this week’s recipe, three of my favorite things – tuna, food
that’s low-fat and nutritious, and fresh-cooked burgers – are combined into one
delicious meal that’s easy to make and satisfying to eat. Whether you’re
cooking dinner for your family or feeding friends at a summer cookout, Tuna
Burgers with Lemon-Sage Aioli are a great alternative to the usual ground beef
or ground turkey burger. And the natural goodness of tuna – including high
quality protein, omega-3 fatty acids and the antioxidant mineral selenium – is made
even better when you serve them on whole grain rolls with turkey bacon, low fat
cheese, cooked onions, or any other low fat topping you like!</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">The nutritional value of tuna
in its many forms is worth checking out. Many on-line sources are available; the
Livestrong site (<a href="http://www.livestrong.com/tuna-nutrition-information/">http://www.livestrong.com/tuna-nutrition-information/</a>)
is one I continue to recommend for useful nutritional background information.</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes 4 meal-size burgers.</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Here are the ingredients you need:</span></span></div>
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</span><br />
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</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the lemon sage aioli: </span></i><span style="color: white;">½
cup low fat mayonnaise; </span>2 cloves garlic; 1 tablespoon dried sage; 2
tablespoons fresh lemon juice; kosher salt and freshly ground black pepper to
taste.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the tuna burger patties: </span></i><span style="color: white;">1
pound fresh (preferred and strongly recommended) or good quality canned; 2
egg-substitute eggs; 2 Tbsp grated carrot; ¼ cup chopped green onions; 2 Tbsp
minced celery; 1-1/2 Tbsp prepared horseradish; 2 Tbsp prepared sweet pickle
relish; ¼ tsp Worcestershire; ¼ tsp ground ginger; ½ tsp salt; ¼ tsp fresh
ground black pepper; 2 tsp dried parsley; ½ cup corn meal; olive oil for sauté.</span></span></span></div>
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</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">Other Items for Serving: </span></i><span style="color: white;">4
whole grain burger rolls; burger toppings as desired (e.g. low-fat cheese,
turkey bacon, tomatoes, reduced fat potato chips, etc.).</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
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<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">First,
we’ll make the aioli:</span></span></span></div>
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</span><br />
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<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJx6GqjiF3bHO13PRgMseij4s_VwSl2VvPKkAIhCl-bZLA4nbYLyDD4etwFGu1L5yPPa0E5vF1KctJ7ckcuosVyRQQonw8F1TXEj1S1Ti9prX49gxHsu2EHHFvts2q9Ib5Aiz8x8GsZs/s1600/Tuna+Burger+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJx6GqjiF3bHO13PRgMseij4s_VwSl2VvPKkAIhCl-bZLA4nbYLyDD4etwFGu1L5yPPa0E5vF1KctJ7ckcuosVyRQQonw8F1TXEj1S1Ti9prX49gxHsu2EHHFvts2q9Ib5Aiz8x8GsZs/s320/Tuna+Burger+B.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Chop
the garlic cloves. Use the flat of the knife blade to press them into a paste.</span></span></span></div>
</blockquote>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRiphEhgHd8iTMpX6e7fDwR0YeKuEp5s2fEmwsLttUWZMV7oldZkA7B_Oes8Odn1F12p9uwT6T6duzBVGKRMeWMOAr-HhTLI98qroorgM2avY5kq2dGqwpoWDFSIQ2ZT-vpC9z1VVQrA/s1600/Tuna+Burger+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRiphEhgHd8iTMpX6e7fDwR0YeKuEp5s2fEmwsLttUWZMV7oldZkA7B_Oes8Odn1F12p9uwT6T6duzBVGKRMeWMOAr-HhTLI98qroorgM2avY5kq2dGqwpoWDFSIQ2ZT-vpC9z1VVQrA/s320/Tuna+Burger+C.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Combine
the remaining aioli ingredients with the garlic paste in a bowl.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<br />
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<br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4A7xuAQdOsu8t-1RCuly62fuEqD1OH9gwAsmpjjk4JzCfOV3zfwhWA6JDN3o-1dSo3I1Ie12LJkNU7KS7fr-GQenh4srXsOJ_lPqUcBhTybGDwrIOlZPqYszuktXnK_GrkHaTf_IIEc/s1600/Tuna+Burger+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4A7xuAQdOsu8t-1RCuly62fuEqD1OH9gwAsmpjjk4JzCfOV3zfwhWA6JDN3o-1dSo3I1Ie12LJkNU7KS7fr-GQenh4srXsOJ_lPqUcBhTybGDwrIOlZPqYszuktXnK_GrkHaTf_IIEc/s320/Tuna+Burger+D.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Whisk
until smooth. Cover and refrigerate till ready to serve. </span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="margin-left: 0.25in;">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Next,
we’ll prepare the burgers patties:</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOWcty3wu80dg8sLXYzHl4Xs834VWVzQcK1CYTMWVTwXxLDvy0XtPYqhyphenhyphen36Ly1UBaWI6ciyXormhnC_AAWDXtKGi6DrkUeQHquQV5xZCVPzEF7Rffzj8M0drFyXyhu_ZkFIAUFC7G7hA/s1600/Tuna+Burger+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOWcty3wu80dg8sLXYzHl4Xs834VWVzQcK1CYTMWVTwXxLDvy0XtPYqhyphenhyphen36Ly1UBaWI6ciyXormhnC_AAWDXtKGi6DrkUeQHquQV5xZCVPzEF7Rffzj8M0drFyXyhu_ZkFIAUFC7G7hA/s320/Tuna+Burger+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">If
using fresh tuna, use a very sharp knife to cut the tuna into a ¼” dice.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="margin-left: 0.25in;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8A_OJEGX6XwHjU4zii_xSinHC8leKRHIca3G0ilPsNtXrr3gnaN3HnVGdklTAfM6k4Tgctpsb3CKTWVPh1M8ak81mOyexpinKiHUshsQXsavuObrk6w33uaaJdqFN-52L6awKlYyC9U/s1600/Tuna+Burger+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8A_OJEGX6XwHjU4zii_xSinHC8leKRHIca3G0ilPsNtXrr3gnaN3HnVGdklTAfM6k4Tgctpsb3CKTWVPh1M8ak81mOyexpinKiHUshsQXsavuObrk6w33uaaJdqFN-52L6awKlYyC9U/s320/Tuna+Burger+F.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine the tuna, egg, onion, carrot, green onion, celery,
horseradish, pickle relish, Worcestershire, ginger, salt, pepper, and ¼ cup of
the aioli in a bowl.</span></span></div>
</blockquote>
<br />
<br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqMG2p9wfHNUSU1WGxn3HTsGhBz7WysDrQmuEBV5DL7v4K2pLXu5Fl3zPd9bbw0ZanwkzoCX9xxSkwNGCnZD_h_5zOBVpN6o-Z4PaR5E9SzH4qQl6_t7hpns8w7V8OCBZfgSZGAEvHSI/s1600/Tuna+Burger+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqMG2p9wfHNUSU1WGxn3HTsGhBz7WysDrQmuEBV5DL7v4K2pLXu5Fl3zPd9bbw0ZanwkzoCX9xxSkwNGCnZD_h_5zOBVpN6o-Z4PaR5E9SzH4qQl6_t7hpns8w7V8OCBZfgSZGAEvHSI/s320/Tuna+Burger+G.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Mix well.<span style="color: white;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span></div>
</blockquote>
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<br />
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<br />
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPS4oww2TpIgS8020ktXOWYMDfKfRCl6KizrhoO5JOqM2nBlsX8vdT6-qs4Q7qyqhmNudNUzsrfPVSzWelr-XUo2rnGrH_0HW-klL1mI5uqTwds30f0yZth7IZuDFtkW7OX2hq4c0Y1Hk/s1600/Tuna+Burger+H.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPS4oww2TpIgS8020ktXOWYMDfKfRCl6KizrhoO5JOqM2nBlsX8vdT6-qs4Q7qyqhmNudNUzsrfPVSzWelr-XUo2rnGrH_0HW-klL1mI5uqTwds30f0yZth7IZuDFtkW7OX2hq4c0Y1Hk/s320/Tuna+Burger+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">With the corn meal and parsley combined in a bowl, divide
the tuna mixture into four equal parts. (It will feel a little loose, but
that’s ok. Just handle it carefully.) Using wet hands to keep the tuna mixture
from sticking to them, form each into a patty and gently dredge in the corn
meal mixture until lightly coated.</span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFW7jiAq0U7oDDW27yfmHt3eM4ZPyIKFV7mIv_71dDe9nLP234GRk5-p-k5ovF-iFZeMXo9_hlKAtDcUbSEAgG08ALo4nDVknB9MATtcBYFY4hum56IehvKMyLEQ3SgwGZ7bV6f7SXJY/s1600/Tuna+Burger+I.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFW7jiAq0U7oDDW27yfmHt3eM4ZPyIKFV7mIv_71dDe9nLP234GRk5-p-k5ovF-iFZeMXo9_hlKAtDcUbSEAgG08ALo4nDVknB9MATtcBYFY4hum56IehvKMyLEQ3SgwGZ7bV6f7SXJY/s320/Tuna+Burger+I.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place the patties on a baking sheet lined with wax paper or
parchment and refrigerate for at least 30 minutes.<span style="color: white;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
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<br />
<br />
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<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To cook the burgers:</span></span><br />
<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7a5GROuGmJx3PN74qPCArnB4zvTI7z_fTWDYQBgzZOzOmP9WGB-VYCTOaOAoDbH5beJ0Cj4F8QArVvjCaw8XMJy6qUkgGtprx3jbVSmZnvRBF8bQoPhWW_neMuTNCQrAuxpXSzTmthY/s1600/Tuna+Burger+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7a5GROuGmJx3PN74qPCArnB4zvTI7z_fTWDYQBgzZOzOmP9WGB-VYCTOaOAoDbH5beJ0Cj4F8QArVvjCaw8XMJy6qUkgGtprx3jbVSmZnvRBF8bQoPhWW_neMuTNCQrAuxpXSzTmthY/s320/Tuna+Burger+J.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat a small amount of olive oil in a non-stick pan over
medium-high heat. Working in batches if necessary (depending on the size of the
pan), place the patties in the pan.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
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</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfptiVa8BPTjvZiMswLffb2UiLY-R5noy4IM_BKLtUgQrDRIjjP7ghynojO-X0D72Uj1Juk8yZ7cUit8RC0zvkbHIy93vKSiff4L17OWq92stlVhTkDAmqVjOVLH0Vjqop_iW0dlqDnQ/s1600/Tuna+Burger+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfptiVa8BPTjvZiMswLffb2UiLY-R5noy4IM_BKLtUgQrDRIjjP7ghynojO-X0D72Uj1Juk8yZ7cUit8RC0zvkbHIy93vKSiff4L17OWq92stlVhTkDAmqVjOVLH0Vjqop_iW0dlqDnQ/s320/Tuna+Burger+K.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cook the patties till cooked through and well-browned; this
will take about 3 – 4 minutes per side if you’re using fresh tuna, and a bit
less if you’re using canned. Set aside when done.</span></span></div>
</blockquote>
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To serve the burgers:</span></span><br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN2tkGJxXCNKFhunffIKuV9uMkWh5N93N0tk2eujlwC4chUSg-XCwesjJ5V1_BklX6nUwcFNAIMmsPKDEOrZ7vFRq4tYASvh7qDpdVumm4-v3duZUuO_6PFmo6sUy3Oq-Nrfop6K8h4sE/s1600/Tuna+Burger+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN2tkGJxXCNKFhunffIKuV9uMkWh5N93N0tk2eujlwC4chUSg-XCwesjJ5V1_BklX6nUwcFNAIMmsPKDEOrZ7vFRq4tYASvh7qDpdVumm4-v3duZUuO_6PFmo6sUy3Oq-Nrfop6K8h4sE/s320/Tuna+Burger+M.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Use the same pan
to lightly toast the burger rolls, applying a little more oil if needed.</span><span style="color: white;"></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoListParagraph">
<br /></div>
<br />
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<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0vgoC5I6R5SOZu1ERRoYXd7-0Un60WbCyweG_PfElQx9QYRpKc6tyUWxrDANPvj07eJIEEYVXj73b-KJPzrB2KcDOe2g6Tr7kHTaX3wJyuRQsyGudF2ziOO6gy-i3UP6dNxEJ3bjtXM/s1600/Tuna+Burger+N.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0vgoC5I6R5SOZu1ERRoYXd7-0Un60WbCyweG_PfElQx9QYRpKc6tyUWxrDANPvj07eJIEEYVXj73b-KJPzrB2KcDOe2g6Tr7kHTaX3wJyuRQsyGudF2ziOO6gy-i3UP6dNxEJ3bjtXM/s320/Tuna+Burger+N.jpg" width="320" /></a><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Place each patty on a toasted bun, and top with 1 Tbsp of
the aioli and any other desired toppings.</span><span style="color: white;"></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<br /></div>
<span style="font-size: large;">
</span><br />
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<blockquote class="tr_bq">
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To download a copy of the recipe for Tuna Burgers with
Lemon-Sage Aioli, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!167&authkey=!AFzQx6XqYjICrlA" target="_blank">HERE</a></b>.</span></i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!167&authkey=!AFzQx6XqYjICrlA"></a></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Hope you and your family and
guests enjoy having these very special burgers!</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Please visit again next week for
another easy, delicious, kitchen-tested recipe. Till then, stay well, keep it
about the food, and always remember to kiss the cook. ;-)</span></span></span></div>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com2tag:blogger.com,1999:blog-5881394120770048684.post-49638901025086593252013-05-31T23:28:00.000-04:002013-05-31T23:38:23.411-04:00Mixed Berry Three Cheese Blintzes<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-size: large;"><span style="color: white; font-family: "Times New Roman","serif";"><i>To download a
cookbook-style copy of the recipe for Mixed Berry Three Cheese Blintzes, click
<b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!166&authkey=!AEKMgVBdNk6W9go" target="_blank">HERE</a></b>.</i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!166&authkey=!AEKMgVBdNk6W9go"></a></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDrs6ZF4yg0HlV-PAfzYZyz0qMI22-L-quYCRw9xihWsITxn5W0cCOJKdrnNFTWasYIp2_MhZ6ErVqIwiIAtEDDeTwUtjzx0BWM7aHxQYfDzLUHH1YGa34uIEbAtiuG5z07EmISdzh6s/s1600/Mixed+Berry+Blintzes+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDrs6ZF4yg0HlV-PAfzYZyz0qMI22-L-quYCRw9xihWsITxn5W0cCOJKdrnNFTWasYIp2_MhZ6ErVqIwiIAtEDDeTwUtjzx0BWM7aHxQYfDzLUHH1YGa34uIEbAtiuG5z07EmISdzh6s/s400/Mixed+Berry+Blintzes+A.jpg" width="400" /></a><span style="font-size: large;"><span style="color: white; font-family: "Times New Roman","serif";">Blintzes – eastern
Europe’s simple and delicious version of a crepe – are perfect for breakfast, a
light lunch, or dessert. This week’s recipe, Mixed Berry Three Cheese Blintzes,
takes an early Kissing the Cook post for blintzes and reworks it in a new –
and, I think, better - way.</span></span></div>
<span style="font-size: large;">
</span><br />
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<br /></div>
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</span><br />
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<span style="font-size: large;"><span style="color: white; font-family: "Times New Roman","serif";">Although fruit fillings
are often used, the classic blintz is filled with a sweet cheese mixture made
with cream cheese and either farmer cheese, cottage cheese or, in more modern
versions, ricotta. This recipe combines both fruit and cheese. For the syrup topping
and the fruit in the filling, I used a blend of fresh strawberries and fresh
blueberries. For the cheese filling, to be consistent with the blintz’ eastern
European origins, I combined farmer cheese (which has a consistency similar to
ricotta) with the cream cheese and cottage cheese. If you don’t have farmer
cheese available, or otherwise prefer not to use it, no need to worry; my
grandmother, originally from Kiev, used cream cheese and cottage cheese in her blintzes.
</span></span></div>
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</span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
<span style="font-size: large;">
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: white; font-family: "Times New Roman","serif";">A Cook’s Note before we
begin:</span></span></div>
<span style="font-size: large;">
</span><br />
<ul>
<li><span style="font-size: large;"><span style="color: white; font-family: "Times New Roman","serif";">A significant
difference between this recipe and typical blintz preparations is that blintzes
are normally cooked twice: once to cook the crepe, and once to fry or bake the
filled blintz to brown the outside and cook the eggs in the filling. In my
version, there are no eggs in the filling; except for the warmed mixed-berry
syrup on top, the blintzes are served cold or room temperature instead of fried
or baked. It’s an unusual way to serve a blintz, but having grown up eating the
ones my grandmother made this way, I can assure you it can work wonderfully.
(It’s still possible to fry or bake them if that’s what you prefer.)</span></span></li>
</ul>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: white; font-family: "Times New Roman","serif";">The following recipe
makes about 10 blintzes. Here’s what you’ll need:</span><span style="font-family: "Times New Roman","serif";"></span></span></div>
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</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white; line-height: 115%;">For the crepes: </span></i><span style="color: white; line-height: 115%;">1 cup AP
flour; ¼ tsp salt; 2 Tbsp melted butter substitute; 2 egg-substitute eggs; 1-1/2
cups skim milk; and butter substitute or oil for cooking crepes</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white; line-height: 115%;">For the cheese filling: </span></i><span style="color: white; line-height: 115%;">½ pound farmer
cheese; 1 cup low fat cottage cheese; 8 ounces low fat cream cheese, softened; 3/8
cup sugar; 1/8 tsp cinnamon; 1/4 tsp salt</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white; line-height: 115%;">For the fruit syrup and filling:</span></i></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">1 cup granulated sugar; juice of ½ lemon; ½ teaspoon salt; pinch
ground nutmeg; 1 lb. fresh strawberries, hulled and quartered; 1 cup fresh
blueberries; confectioner’s sugar for garnish</span></span></span></div>
</blockquote>
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<div class="MsoNormal">
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</span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white; line-height: 115%;">First, we’ll make the crepe batter:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<br />
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufgSDIGkDROpI6NSm7LppT6JdqTKFbDMAFzQObCLg0b81EEXYXaoVmjakd00Fd1oCwhacnl3DFIe6DgkM-zY5Ayv46SssTTlnRmUBoot8Mo7h71Ix1R067bnmbX38hXG9Jv5ZgZn61MU/s1600/Mixed+Berry+Blintzes+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufgSDIGkDROpI6NSm7LppT6JdqTKFbDMAFzQObCLg0b81EEXYXaoVmjakd00Fd1oCwhacnl3DFIe6DgkM-zY5Ayv46SssTTlnRmUBoot8Mo7h71Ix1R067bnmbX38hXG9Jv5ZgZn61MU/s320/Mixed+Berry+Blintzes+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Combine flour and salt in a bowl, and form a well. Pour the egg-substitute eggs and skim milk into the well. Add the
melted butter substitute and mix into the other liquids in the well.</span></span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyudCmUwzS5YyjofM6SdBUwYRjueexEgfQoQWBLJSwox-GL6_gaIbS6Pnf_AZV52dwinfI0VtsANrzaqMCuNqRWmKDuT8j2FWOYaaQrKjUsU7GSZ4r_7KSPHNkJDU4qT3add2UQ6MiOo/s1600/Mixed+Berry+Blintzes+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyudCmUwzS5YyjofM6SdBUwYRjueexEgfQoQWBLJSwox-GL6_gaIbS6Pnf_AZV52dwinfI0VtsANrzaqMCuNqRWmKDuT8j2FWOYaaQrKjUsU7GSZ4r_7KSPHNkJDU4qT3add2UQ6MiOo/s320/Mixed+Berry+Blintzes+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Once the liquid ingredients in the well are combined, gradually
mix in the dry ingredients. The result should be a thick batter with the
consistency of heavy cream. Cover with
plastic wrap and let rest in the refrigerator for 1-2 hours.</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While the crepe batter is resting, prepare the cheese filling and mixed
berry syrup and filling as follows. To make the cheese filling:</span></span></span></div>
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<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQj9CZa3RrsjThp9A3bTs7pQhZNhG67_duJywH3QbsIP1qMT963FnG-rCIBYaQ5BuFKn_3BwSIDQr6d63yPVI4Ir2tCa3MRFsa_ybNVL4RUszWxk6GNDVpL5yLhf-g-e0hyIIydESTaN0/s1600/Mixed+Berry+Blintzes+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQj9CZa3RrsjThp9A3bTs7pQhZNhG67_duJywH3QbsIP1qMT963FnG-rCIBYaQ5BuFKn_3BwSIDQr6d63yPVI4Ir2tCa3MRFsa_ybNVL4RUszWxk6GNDVpL5yLhf-g-e0hyIIydESTaN0/s320/Mixed+Berry+Blintzes+O.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Put all the filling ingredients into a bowl and mix until well
combined and fairly smooth. Refrigerate until needed. </span></span></span></div>
</blockquote>
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<div class="MsoListParagraph">
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<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To prepare the syrup topping and fruit filling:</span></span></span></div>
<span style="font-size: large;">
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIgPoPoTUlpx4cGE3A7IpAsgP6N2mAeojxcLbSZXdIv5-Fb0_QBUSK-l362PmR-8X3MaLWNNOTj_oGJtITBppzceFSdAsB55G1ur2-Ain_LgmaU1tbAtWewHF_Y6ORKd6uAc3Oi-bG6o/s1600/Mixed+Berry+Blintzes+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIgPoPoTUlpx4cGE3A7IpAsgP6N2mAeojxcLbSZXdIv5-Fb0_QBUSK-l362PmR-8X3MaLWNNOTj_oGJtITBppzceFSdAsB55G1ur2-Ain_LgmaU1tbAtWewHF_Y6ORKd6uAc3Oi-bG6o/s320/Mixed+Berry+Blintzes+G.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place a small glass plate in the freezer and put the granulated sugar
and the lemon juice into a saucepan. Stir the mixture in the saucepan until the
sugar is dissolved.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFST8tUkddODgPxxIUxbluriXB1wNGwTzaXkGd_S5-0qKD_s5zmTXW1oTk06Q-TJIqe_rnWXMu-V-A9KtsM_JeR-afbvg5pYOmtgMltVE3DBK-_tLf2bPu1eEbMyueMZjfZGRl56col9U/s1600/Mixed+Berry+Blintzes+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFST8tUkddODgPxxIUxbluriXB1wNGwTzaXkGd_S5-0qKD_s5zmTXW1oTk06Q-TJIqe_rnWXMu-V-A9KtsM_JeR-afbvg5pYOmtgMltVE3DBK-_tLf2bPu1eEbMyueMZjfZGRl56col9U/s320/Mixed+Berry+Blintzes+I.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add the salt, nutmeg and strawberries and turn the heat on very
low. Cook until the strawberries are softened but not mushy, about 10 minutes.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNvV87jkQxaxVvULhKg0gRPJWqh8_wvft50DM5YyzhlnBNNr9EZHfHb9CmucXSy-I1spdsDh6aOF1OmpmUFP_Ti1Msvzz2tp_TFWgp2oad36Dnx8nq-lvDxX9QP-K_-Ftz6CrqLKxwFU/s1600/Mixed+Berry+Blintzes+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNvV87jkQxaxVvULhKg0gRPJWqh8_wvft50DM5YyzhlnBNNr9EZHfHb9CmucXSy-I1spdsDh6aOF1OmpmUFP_Ti1Msvzz2tp_TFWgp2oad36Dnx8nq-lvDxX9QP-K_-Ftz6CrqLKxwFU/s320/Mixed+Berry+Blintzes+K.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add the blueberries and cook until softened, about another 10
minutes.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjlAgpKn-M6Z8ObUhEXMA6bQXNhoxJsP7Cc26HvjdmsqbTe2WwKn8nBS_wIjMUGOCyScYex91jQJWQlxzp8GxbrjFltzuylKPpCXNUOcAg2nmfBC8ORO2-7p037Ufr3NWH6ViAwHXlIQ/s1600/Mixed+Berry+Blintzes+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjlAgpKn-M6Z8ObUhEXMA6bQXNhoxJsP7Cc26HvjdmsqbTe2WwKn8nBS_wIjMUGOCyScYex91jQJWQlxzp8GxbrjFltzuylKPpCXNUOcAg2nmfBC8ORO2-7p037Ufr3NWH6ViAwHXlIQ/s320/Mixed+Berry+Blintzes+L.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Strain the fruit mixture, retaining the liquid. Set the fruit
aside to cool.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CtL8G9_nHTYL3ODU_LiNTXGRV5L5sk4dUIT2yYslkJ-YBugnaZIjYMSoBOZGozQcXDUc9e05knY78QgvcP2vt_P4VoQt_mwP-ckJnnU5pRxHuPdUmavY4YJ-zbB2y3hZdiMXgkq9Vzc/s1600/Mixed+Berry+Blintzes+M.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CtL8G9_nHTYL3ODU_LiNTXGRV5L5sk4dUIT2yYslkJ-YBugnaZIjYMSoBOZGozQcXDUc9e05knY78QgvcP2vt_P4VoQt_mwP-ckJnnU5pRxHuPdUmavY4YJ-zbB2y3hZdiMXgkq9Vzc/s320/Mixed+Berry+Blintzes+M.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Return the liquid to the saucepan. Simmer the liquid until a few drops cooled on the frozen plate
have a syrup consistency. Set aside till needed.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While the cooked fruit is cooling, cook the crepes as follows:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8WBQnOAqmYXtx1Tm1axoNbWpw1D44qP5SI2i0Ma344xqcNZLGJ8dzMGmFI1hJ94m7SrKI7lxBCdHo4qoNHo4OoHR2E7FP7gejytXqOxT2wq-Cc9J6WYFCxY6cy1zsHJ2KzRHR6bG5sA/s1600/Mixed+Berry+Blintzes+D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8WBQnOAqmYXtx1Tm1axoNbWpw1D44qP5SI2i0Ma344xqcNZLGJ8dzMGmFI1hJ94m7SrKI7lxBCdHo4qoNHo4OoHR2E7FP7gejytXqOxT2wq-Cc9J6WYFCxY6cy1zsHJ2KzRHR6bG5sA/s320/Mixed+Berry+Blintzes+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Heat a large non-stick pan over medium heat; remove the pan from
the heat and melt about 1 tsp of butter substitute. Add about ¼ cup of batter, swirl around to cover the surface of
the pan, and put it back on the heat.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36o5R3wsVryO0tcSyEgGZj2P1EOpqVQNWBiKJPf7uHaNPlDhx9JdUvgMcIsaXqNPWRHV9rng_O-lve1e6sZ_0GEJu-lMKbLlKcdcB3JendsiiMfWeymgBN5Jj0sWeHbqr2VaDOWt_EBo/s1600/Mixed+Berry+Blintzes+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36o5R3wsVryO0tcSyEgGZj2P1EOpqVQNWBiKJPf7uHaNPlDhx9JdUvgMcIsaXqNPWRHV9rng_O-lve1e6sZ_0GEJu-lMKbLlKcdcB3JendsiiMfWeymgBN5Jj0sWeHbqr2VaDOWt_EBo/s320/Mixed+Berry+Blintzes+E.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">When the crepe is lightly browned on the bottom and firm enough
to be flipped (usually about one to 1-1/2 minutes, but keep an eye on it), turn
or flip the crepe and cook on the opposite side till it has the desired
brownness.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbImJwz34JJ4-YVrKHh44_m_JWVRK_-nAv4PKSqUX57Gd7ASjDRBynEbQ-Oiv1pyFIzzHQdi3gMELrnE9qTSNb14COGfoNRO4oZ0l9ojYzcsVlYYnHzl0kIdSw9tMrU8l6Cmdwp4QfQ-Q/s1600/Mixed+Berry+Blintzes+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbImJwz34JJ4-YVrKHh44_m_JWVRK_-nAv4PKSqUX57Gd7ASjDRBynEbQ-Oiv1pyFIzzHQdi3gMELrnE9qTSNb14COGfoNRO4oZ0l9ojYzcsVlYYnHzl0kIdSw9tMrU8l6Cmdwp4QfQ-Q/s320/Mixed+Berry+Blintzes+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Stack the crepes on a plate, covered with a clean towel to keep
from drying out. Repeat the above steps for each crepe, rebuttering the pan as
needed.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Working one at a time, prepare the blintzes as follows:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMBmeEojq902QPeYYQVKA5lJxSs-llbdCCnJWfv8R0sMybzYaTZNyoaSylBrMPDlYOmImHmgCTaUdzufM4HxxwtKkXlJYu5hKiSpTbnj2Pdnfz8-kmYMGDHiu7tC_IyPn4VKBa9QS2Ak/s1600/Mixed+Berry+Blintzes+Q.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMBmeEojq902QPeYYQVKA5lJxSs-llbdCCnJWfv8R0sMybzYaTZNyoaSylBrMPDlYOmImHmgCTaUdzufM4HxxwtKkXlJYu5hKiSpTbnj2Pdnfz8-kmYMGDHiu7tC_IyPn4VKBa9QS2Ak/s320/Mixed+Berry+Blintzes+Q.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Lay a crepe out flat. Put 1/4 cup of cheese filling half-way between the center-line
and edge nearest you.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohjFU-pi3VTLqsOlMoL4InI2OcsVy_m55eu9QwIjhfu8iTrNAlVNkQT4B8qMyrThyq2y_ZfTqz_qFkPkW8dple_v4UnE4kSsu6wP2-yggOtOGL2MaRXPHcdWYZC4aUfCqCIHLh3vscM8/s1600/Mixed+Berry+Blintzes+R.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohjFU-pi3VTLqsOlMoL4InI2OcsVy_m55eu9QwIjhfu8iTrNAlVNkQT4B8qMyrThyq2y_ZfTqz_qFkPkW8dple_v4UnE4kSsu6wP2-yggOtOGL2MaRXPHcdWYZC4aUfCqCIHLh3vscM8/s320/Mixed+Berry+Blintzes+R.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place a little of the mixed berry mixture on top of the cheese.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNAtT5L7urgWKtEu27yaSFGKgmrxuzRYTXuQ8KADQb2SlNiOKn5ZiPwO7DISKaLo-yhstOdoB5P80n1-p7UPIrgx2_4zxHEbZo4EobfdQddk-9RVLb16bCXkl6i57pc-vj9hQgwsKbPs/s1600/Mixed+Berry+Blintzes+S.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNAtT5L7urgWKtEu27yaSFGKgmrxuzRYTXuQ8KADQb2SlNiOKn5ZiPwO7DISKaLo-yhstOdoB5P80n1-p7UPIrgx2_4zxHEbZo4EobfdQddk-9RVLb16bCXkl6i57pc-vj9hQgwsKbPs/s320/Mixed+Berry+Blintzes+S.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Fold the crepe as you would a burrito. First, fold the edge nearest
you over the filling.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcz_uj9mJH82d8IyoFcYmSOJg0zYGO-wNBsv8S4DCjhKKufGrAlON2P2WBoiHL1jGg6K4bAmFI3ztkHo9cL_ahfLJiSyOqGZFNk25nnd5Ef7JIjCayjsxAsw4Nk3pzOEBEIwrShkpdoE/s1600/Mixed+Berry+Blintzes+T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcz_uj9mJH82d8IyoFcYmSOJg0zYGO-wNBsv8S4DCjhKKufGrAlON2P2WBoiHL1jGg6K4bAmFI3ztkHo9cL_ahfLJiSyOqGZFNk25nnd5Ef7JIjCayjsxAsw4Nk3pzOEBEIwrShkpdoE/s320/Mixed+Berry+Blintzes+T.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Fold in the left and right sides.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPInN8p31_5nf_HN4W3vk1AQhhuC3s5hsRtmYoKmrtp_lGuhka9M-IxQ5FqY64dE0rQRjZ6fG53DJGScCako1Wm0UZb4HkOjs8mzYSMuSCW0fYxzLqyGX55DJf7CeBQbsJrYl2QZXFig/s1600/Mixed+Berry+Blintzes+U.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPInN8p31_5nf_HN4W3vk1AQhhuC3s5hsRtmYoKmrtp_lGuhka9M-IxQ5FqY64dE0rQRjZ6fG53DJGScCako1Wm0UZb4HkOjs8mzYSMuSCW0fYxzLqyGX55DJf7CeBQbsJrYl2QZXFig/s320/Mixed+Berry+Blintzes+U.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Roll the crepe away from you to form the blintz.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To serve:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_j8PlziiVCd55DcgDzTlfD6ru2dw7m3QVD8dYGvpkj5LgC-F9SlQ6RFUKBCdiEZN_7aZlLqSEtwJVpuIFwSvshx0Oa1FoCYDOiiFa2K_gKQ79ZNzTIEZum07gS2vfxFq4wDN6YeHIZ8/s1600/Mixed+Berry+Blintzes+V.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_j8PlziiVCd55DcgDzTlfD6ru2dw7m3QVD8dYGvpkj5LgC-F9SlQ6RFUKBCdiEZN_7aZlLqSEtwJVpuIFwSvshx0Oa1FoCYDOiiFa2K_gKQ79ZNzTIEZum07gS2vfxFq4wDN6YeHIZ8/s320/Mixed+Berry+Blintzes+V.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">While warming the reserved mixed berry syrup, sprinkle some confectioner’s sugar on a plate as a garnish.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cr386mRl_ztziVN80ydv0fDSdiXdnzhumaUUFVefJgoDkpqMBlNHIt1Jg4Qt0kLP38NcWR1q_kMZhEAvsmEIoA6JhexdTUrEuoA2-UEjtiMle56ubQLJMsYvMYDFJ4Zape_fYg3ZOYM/s1600/Mixed+Berry+Blintzes+X.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cr386mRl_ztziVN80ydv0fDSdiXdnzhumaUUFVefJgoDkpqMBlNHIt1Jg4Qt0kLP38NcWR1q_kMZhEAvsmEIoA6JhexdTUrEuoA2-UEjtiMle56ubQLJMsYvMYDFJ4Zape_fYg3ZOYM/s320/Mixed+Berry+Blintzes+X.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place one or two blintzes
on the plate, and pour a little of the syrup on top.</span></span></span></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">To download a
cookbook-style copy of the recipe for Mixed Berry Three Cheese Blintzes, click
<b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!166&authkey=!AEKMgVBdNk6W9go" target="_blank">HERE</a></b>. </span></span></span></i></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Hope you enjoy the
comfort of this very special dish! And please visit again next week. Till then,
stay well, keep it about the food, and always remember to kiss the cook. ;-)</span></span></span></div>
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Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com4tag:blogger.com,1999:blog-5881394120770048684.post-64548231119212363822013-05-25T07:50:00.000-04:002013-05-25T07:59:07.060-04:00Swedish Meatballs with Yogurt Gravy on Pasta and Carrot Ribbon Noodles <!--[if gte mso 9]><xml>
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<i><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To download a copy of the recipe for Swedish Meatballs with
Yogurt Gravy, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!164&authkey=!ANnHvJ3LURc4Zes" target="_blank">HERE</a></b>.</span></span></i></div>
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<i><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To download a copy of the recipe for Pasta and Carrot Ribbon
Noodles, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!107&authkey=!AJiQmYmRGR94Pao" target="_blank">HERE</a></b>.</span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFBMLK40CjJ4eV2UZJ11MXv0uAYVA9Ikep8IMmKIYyhq-_z2W3PAWNBsPxl4IzKTcF9zFVe1LqXGJEAIuq5it4xhBM8EtX-YdjfPeUB__enuxD8LVA9V-ja8Z_bkWDo2U-z2NUj12stc/s1600/Swedish+Meatballs+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFBMLK40CjJ4eV2UZJ11MXv0uAYVA9Ikep8IMmKIYyhq-_z2W3PAWNBsPxl4IzKTcF9zFVe1LqXGJEAIuq5it4xhBM8EtX-YdjfPeUB__enuxD8LVA9V-ja8Z_bkWDo2U-z2NUj12stc/s400/Swedish+Meatballs+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">There are many reasons why someone would want to make
Swedish Meatballs. They’re easy, yet remarkably versatile, working just as well
as an appetizer as they do when served as a main dish. Their signature spice
blend takes flavors American cooks usually use only for cookies and shows they work just as well applied to a hearty, savory dinner. Then they’re paired with a creamy gravy
instead of a vegetable-based sauce. The main reason to make Swedish Meatballs,
though, is the simplest as well as the most important: they taste good.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">The most authentic Swedish Meatballs are often served with lingonberry
jam and pickled cucumber. While it’s possible to get nearly any ingredient on
the Internet with enough advanced planning, I try as much as possible to cook
with things that are available easily, locally and on short notice. With that
in mind, I chose instead to serve the meatballs over noodles dressed up in one
of my favorite ways, mixed with “noodles” made of thin-sliced carrot ribbons,
cut to size and steamed to the same texture as the pasta noodles. (Click <b><i><a href="http://kissthecook-ben.blogspot.com/2012/08/steamed-carrot-noodles-with-ground.html" target="_blank">HERE</a></i></b>
to read more about that.) It’s a great way to add color, flavor and nutrition
to your egg noodles.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Some additional Cook’s Notes before we begin:</span></span></div>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Although beef and pork combinations are normally
used when making Swedish Meatballs, other meat combinations are possible.
(Insert your favorite Ikea joke here.) In this recipe I reduced the fat by
using a combination of ground turkey and turkey sausage meat. For same reason,
I’ve also replaced the traditional heavy cream or sour cream in the gravy with
non-fat yogurt.</span></span></li>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">As with any meatball, getting the flavor right is
a fairly straight-forward matter; the real challenge is getting
the texture right. The ingredients must be there in the proper proportions, of
course, but it also requires a light touch. Forget everything you learned
packing snowballs; the goal here is delicacy. You can mix the meatball
ingredients using either a stand mixer (with the paddle attachment), or by hand;
if you use your hands, remember to mix, not squeeze.</span></span></li>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes 4 – 6 servings.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">You’ll need the following ingredients:</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>*For the meatballs: </i>Turkey
bacon: two thick slices, or 3 – 4 thin slices 3 Tbsp butter substitute, divided;
1 medium onion, fine diced; 2 slices white bread, crusts removed, torn into
chunks; ¼ cup of skim milk; ¾ lb. ground turkey; ¾ lb. turkey sausage meat
(removed from casings); 1 egg substitute egg; 2 tsp kosher salt; ½ tsp black
pepper; pinch garlic powder; ½ tsp all-spice; ½ tsp ground nutmeg.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>*For the gravy: </i>3
Tbsp AP flour; 2 cups fat-free, low sodium chicken broth; ¼ tsp garlic powder; ½
cup fat-free yogurt.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">*<i>Other ingredients for
serving:</i> 2 Tbsp dried parsley; c<span style="color: white;">ooked noodles with carrot ribbon noodles (download separate
recipe).</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">To start the recipe:</span><span style="color: white;"></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Cook the bacon in a skillet until slightly crisp. Remove
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xSazmnxHYcC7OrGfxQ5a85Gxm_3dyN1pI4uJr4wTl1GAw6hfYWzvQ80Q7hA2focLXgxIoDOqwFSTYMRlKuuHQJqS11fQBMTykx8HzksjcUp_naciTgZVmEGXRlSaC2S_O1mMTAArnzw/s1600/Swedish+Meatballs+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xSazmnxHYcC7OrGfxQ5a85Gxm_3dyN1pI4uJr4wTl1GAw6hfYWzvQ80Q7hA2focLXgxIoDOqwFSTYMRlKuuHQJqS11fQBMTykx8HzksjcUp_naciTgZVmEGXRlSaC2S_O1mMTAArnzw/s320/Swedish+Meatballs+C.jpg" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> When cool, dice into small pieces.</span><span style="color: white;"></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Next, prepare the meatball mixture:</span><span style="color: white;"></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuf5GPsGIHwM03pPjRw0IsupERWObLIgAG-QIq5HbXi7juoXMvPKrdrPqyVXw-uQxvGN_yCdx-pLwS6jwiCVPWeMWluHPt9GKq9G_saSVEXbnxLoygrS6BNlHlxDErihPIQrCsAh5Z9-g/s1600/Swedish+Meatballs+D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuf5GPsGIHwM03pPjRw0IsupERWObLIgAG-QIq5HbXi7juoXMvPKrdrPqyVXw-uQxvGN_yCdx-pLwS6jwiCVPWeMWluHPt9GKq9G_saSVEXbnxLoygrS6BNlHlxDErihPIQrCsAh5Z9-g/s320/Swedish+Meatballs+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Melt 1 tablespoon of butter substitute in the skillet over
medium heat. Add the onions and cook until translucent and slightly softened, about
4 minutes, scraping the bacon leftovers from the pan the onions cook. Remove
from heat and set aside to cool.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vKPpugT_vvRrnr-dT3Bq9Db-pNwoeuV55UGjNZxAnGj9U18o-txPsESOUFWqH7-I2by0O7A_wlOxBkFj11a2OJDHexbqpn-J_4btN8EM3qZ_hxn4CE0U7wvBlbS0uBM5NsccV6BxSGQ/s1600/Swedish+Meatballs+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vKPpugT_vvRrnr-dT3Bq9Db-pNwoeuV55UGjNZxAnGj9U18o-txPsESOUFWqH7-I2by0O7A_wlOxBkFj11a2OJDHexbqpn-J_4btN8EM3qZ_hxn4CE0U7wvBlbS0uBM5NsccV6BxSGQ/s320/Swedish+Meatballs+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">While the onions are cooling, combine the bread and milk in
a large bowl. Let the bread absorb the milk for several minutes.<span style="color: white;"></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZzqdPKFb_M2R1ERNSjkz_WmPj4r-rKOLTSRQcZ7VOyoNxmNtd7i9GrKD4UheuIepUMqix4yKNaRU0PupB1dapYgnPd-BhVk9ZIYyrBs27dAxkatEEGdbNOKbuCBynCnZPLiSUxtQqCg/s1600/Swedish+Meatballs+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZzqdPKFb_M2R1ERNSjkz_WmPj4r-rKOLTSRQcZ7VOyoNxmNtd7i9GrKD4UheuIepUMqix4yKNaRU0PupB1dapYgnPd-BhVk9ZIYyrBs27dAxkatEEGdbNOKbuCBynCnZPLiSUxtQqCg/s320/Swedish+Meatballs+G.jpg" width="320" /></a><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add the bacon, onion, ground turkey, turkey sausage meat, egg, salt,
pepper, pinch of garlic powder, allspice, and nutmeg. </span></span></div>
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mix the ingredients using a stand mixer or by hand for several minutes until a sticky mixture forms. (Remember: mix, don't squeeze!)</span><span style="color: white;"></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">To form and cook the meatballs:</span><span style="color: white;"></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Using wet hands to keep the meat mixture from sticking to
them, form the meat mixture into 1-inch balls. As you form each meatball, set
it aside on a sheet of foil.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Melt 2 tablespoons butter in the skillet over medium heat.
Working in batches to avoid overcrowding the skillet, brown the meatballs on
all sides, for 8 – 10 minutes. After all of the meatballs have been browned,
set them aside till needed. Retain the liquid in the skillet.</span><span style="color: white;"></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">To prepare the sauce:</span><span style="color: white;"></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_ed6z-vZPBnLKxW_yWwccOcaAxOWBUJA10a334FlPXwzvw2atZylirxS9mnmcRk_jVeyZCuvCHXTi0yPpS5u-tkV9b83vuscO1Ul9JMP7a84p3g-UYT1m0UoqqqUX3H5FPrsR77Z0xI/s1600/Swedish+Meatballs+K.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_ed6z-vZPBnLKxW_yWwccOcaAxOWBUJA10a334FlPXwzvw2atZylirxS9mnmcRk_jVeyZCuvCHXTi0yPpS5u-tkV9b83vuscO1Ul9JMP7a84p3g-UYT1m0UoqqqUX3H5FPrsR77Z0xI/s320/Swedish+Meatballs+K.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Sprinkle the flour into the liquid in the skillet and whisk
constantly, scraping the pan, and cook for about a minute until the floury
taste is cooked out.<span style="color: white;"></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIttcj3H24q0Yy0KEVaIhFLatFhIacTyno7zWz-PnFC6HKP4rOtlf7iGsb9VHUezdFDiFRfuFYVFn8310r_ogqoqasmLSW-W65GXVnKESyGzWkGskSfjQOALL-gcfzUxldiR84nAhitao/s1600/Swedish+Meatballs+L.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIttcj3H24q0Yy0KEVaIhFLatFhIacTyno7zWz-PnFC6HKP4rOtlf7iGsb9VHUezdFDiFRfuFYVFn8310r_ogqoqasmLSW-W65GXVnKESyGzWkGskSfjQOALL-gcfzUxldiR84nAhitao/s320/Swedish+Meatballs+L.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Slowly whisk in the broth until the mixture is smooth.<span style="color: white;"></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIntvnGt-iSaac0IOL63tfb-wCXvnzA5dvXbjolHnf4s5lh6Ap6cXLq-16-Tl1O64jIWAnkVwGDBJ_kLNwzaj8_r4gwln-D-SzXhvQ5wSBTW6FmyVJt8Utkrv8YUGCzaVKCgJ9LomAZTU/s1600/Swedish+Meatballs+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIntvnGt-iSaac0IOL63tfb-wCXvnzA5dvXbjolHnf4s5lh6Ap6cXLq-16-Tl1O64jIWAnkVwGDBJ_kLNwzaj8_r4gwln-D-SzXhvQ5wSBTW6FmyVJt8Utkrv8YUGCzaVKCgJ9LomAZTU/s320/Swedish+Meatballs+M.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add ¼ tsp garlic powder. Cook until the mixture starts to
boil and thicken, about 3 minutes.<span style="color: white;"></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIweuT7NbxrndJR00C-QPG_-es7BRk-yvpQML9SgJ6aIgzHwGm14ayWaG4Aii_lIckuhXRE33O4SNpYBi5GV5WK-KrLTIYBGkEpGI1Pkdi7PwV_uB5COXMUMfMlwQY-jJ6b6SZsuxnZ8Y/s1600/Swedish+Meatballs+N.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIweuT7NbxrndJR00C-QPG_-es7BRk-yvpQML9SgJ6aIgzHwGm14ayWaG4Aii_lIckuhXRE33O4SNpYBi5GV5WK-KrLTIYBGkEpGI1Pkdi7PwV_uB5COXMUMfMlwQY-jJ6b6SZsuxnZ8Y/s320/Swedish+Meatballs+N.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Strain the liquid into a bowl and discard the solids.<span style="color: white;"></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc8FpTO6tXfmaCkTzPtMxN9RxsKROvn5PMgBg6HrPY1nZGQishPZ9KmxRtPAv0L8cdSxPuX027vAOtMv_RVUwv5ChjX5NUJfcaNh6tJpixVpl5HdrdaVxZzYzAcTk81KFBWVjURGHRT4/s1600/Swedish+Meatballs+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc8FpTO6tXfmaCkTzPtMxN9RxsKROvn5PMgBg6HrPY1nZGQishPZ9KmxRtPAv0L8cdSxPuX027vAOtMv_RVUwv5ChjX5NUJfcaNh6tJpixVpl5HdrdaVxZzYzAcTk81KFBWVjURGHRT4/s320/Swedish+Meatballs+O.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Return the liquid to the skillet and whisk in the yogurt
over low heat. Season to taste.<span style="color: white;"></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></blockquote>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To finish cooking the meatballs: <span style="color: white;"></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNqo_WifA_hkTxm3ymg2WE9mMGCpltobTVk8iBf0lGvOqpGsD_cyjmkGXbF2FzPeMP4ldr5ah8OlRm0YfdZVMt7Peccq8_HCDfQZBjNxQU9uLPkIr06EhjSBUPTCkWEpILFbzIlyqGks/s1600/Swedish+Meatballs+P.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNqo_WifA_hkTxm3ymg2WE9mMGCpltobTVk8iBf0lGvOqpGsD_cyjmkGXbF2FzPeMP4ldr5ah8OlRm0YfdZVMt7Peccq8_HCDfQZBjNxQU9uLPkIr06EhjSBUPTCkWEpILFbzIlyqGks/s320/Swedish+Meatballs+P.jpg" width="320" /></a><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Return meatballs to the skillet and cook until heated
through, about 5 minutes. </span><span style="color: white;"></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To serve:<span style="color: white;"></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04J-m2nVFefFD3pyI9GOlUKTizXM3g2JGsbMw_SytGv5Fddvlv3zpZDMBc140LGQDBVBN_v6CNtovFrJZl-krpJY7B918ysmW8a0pjWKwvzvIEunNP2zMdTr3oWF0Esv0ytLYIglOsls/s1600/Swedish+Meatballs+S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04J-m2nVFefFD3pyI9GOlUKTizXM3g2JGsbMw_SytGv5Fddvlv3zpZDMBc140LGQDBVBN_v6CNtovFrJZl-krpJY7B918ysmW8a0pjWKwvzvIEunNP2zMdTr3oWF0Esv0ytLYIglOsls/s320/Swedish+Meatballs+S.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place some noodles on the plate. </span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Put meatballs on top of the cooked noodles, top with some
sauce, and garnish with parsley.</span><u><span style="color: white;"></span></u></span></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To download a copy of the recipe for Swedish Meatballs with
Yogurt Gravy, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!164&authkey=!ANnHvJ3LURc4Zes" target="_blank">HERE</a>.<a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!164&authkey=!ANnHvJ3LURc4Zes"></a></span></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></i></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></i></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>To download a copy of the recipe for Pasta and Carrot Ribbon
Noodles, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!107&authkey=!AJiQmYmRGR94Pao" target="_blank">HERE</a>.</i><span style="color: white;"><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!107&authkey=!AJiQmYmRGR94Pao"></a></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Hope you enjoy this hearty, delicious – and reduced fat! – meal.
And that you’ll visit again next week for another kitchen-tested recipe! Till
then, stay well, keep it about the food, and always remember to kiss the cook.
;-)</span></span></div>
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Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com2tag:blogger.com,1999:blog-5881394120770048684.post-71471612591242309212013-05-18T08:25:00.000-04:002013-05-18T08:35:53.033-04:00Baked Chicken Croquettes with Buttermilk White Sauce<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="color: white;">To
download a copy of the recipe for </span>Baked Chicken Croquettes with
Buttermilk White Sauce, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!163&authkey=!AAVx9nDUi0cEDu4" target="_blank">HERE</a>.</i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!163&authkey=!AAVx9nDUi0cEDu4"></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
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</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pj8u65cYSgq0-vMmYCcYH8dWM52nt765SJKVUpzH23nVHCzMLy9xZCDUYcgPtr7NqQgfVEll_ZsjrPC-LGUfMAfcZ6EjrF3PCdwLgoOTvwhxEZYb2AnP6zcKycgsapqhd4xIg8xfZBuN/s1600/Chicken+Croquettes+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pj8u65cYSgq0-vMmYCcYH8dWM52nt765SJKVUpzH23nVHCzMLy9xZCDUYcgPtr7NqQgfVEll_ZsjrPC-LGUfMAfcZ6EjrF3PCdwLgoOTvwhxEZYb2AnP6zcKycgsapqhd4xIg8xfZBuN/s400/Chicken+Croquettes+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">A
healthier version of a diner classic, this chicken croquette – a delicious blend
of chicken, onion, celery, garlic and seasonings – is baked instead of fried,
and crowned with an easy-to-make buttermilk sauce. (If you’ve never had a
chicken croquette, think of a crab cake but made with chicken instead of crab,
and you’ll have the basic idea.)</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Chicken
croquettes are meant to be simple to make. Although cooking the chicken is
included in this recipe, if you have left-over chicken or even a store-bought
rotisserie chicken, that can be used instead. Once you get the general method
for making croquettes, there no reason even to limit yourself to chicken.</span></span></span></div>
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</span></span><br />
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Some
Cook’s Notes before we begin:</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Croquettes
can be formed into many shapes: balls, elongated sausage-shape, even cones
(formed by using a funnel as a mold). In this recipe I’ve made my croquettes
into flat, thick ovals. There’s a reason for this. Growing up in the 60’s and
70’s, I ate many a dinner of the frozen chicken croquettes Weaver made at that
time. Since those were made in a flat, thick oval shape, that’s how I’ve been
conditioned to visualize a chicken croquette. By all means, make yours whatever
shape pleases you.</span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Although
chicken croquettes are normally fried, the ones we’re making are “oven-fried,”
or breaded and baked in a way that’s meant to remind the eater of fried. The
breading mixture I like best for this uses crushed corn flakes for the
breading. Panko works almost as well. I recommend avoiding regular bread
crumbs, which are fine for normally breaded items but don’t give oven-fried
food the texture you’re looking for. </span></span></span></li>
</ul>
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Many chicken croquette recipes call for putting the chicken through a food processor. I prefer the mouth-feel of biting into a piece of chicken, so in this recipe we'll cut it into small chunks. </span></span></span></li>
</ul>
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</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">As
part of the buttermilk white sauce, we’ll be making a roux. You might
notice, however, that the 1-to-1 flour-to-fat ratio normally used for a roux is
changed here to a ½ -to-1 ratio. This is because the buttermilk we’ll be using
has its own thickness and texture to begin with, so we need to adjust the
thickening properties of the roux we use.</span></span></span></li>
</ul>
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">A
special note, too, about the number of servings we’ll be making. This recipe
makes about 14 good-sized croquettes. How many portions is that? Let’s put it
this way: when I served this at home, my wife’s portion was one croquette, and
mine was two. With that in mind, you make the call for your family or guests.
If it turns out 14 is too many, just reduce all the ingredients in proportion
to each other. Note, however, that the cooked croquettes freeze very well, so
making some extras may turn out to be a good idea after all. </span></span></span></div>
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Here’s
what you’ll need:</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the chicken seasoning mix:
</span></i>2 tsp dried parsley; 1 tsp dried oregano; 1 tsp dried
tarragon; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp celery
salt; 1 tsp ground ginger; ¼ tsp white pepper; ½ tsp dried
sage.</span></span></div>
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</span></span><br />
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<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the baked chicken: </span></i><span style="color: white;">6 Tbsp butter substitute; 2
lbs. boneless chicken breast (or two lbs. of pre-cooked chicken)</span></span></span></div>
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</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the croquette mixture:
</span></i><span style="color: white;">1-1/2 cups
fat free, low sodium chicken broth; 1-1/2 cups skim milk; 8 Tbsp butter
substitute, divided; 2 medium stalks of
celery, fine diced; 1 medium onion, fine diced;
4 garlic cloves, minced; 1 cup AP flour; 1 egg substitute egg</span></span></span></div>
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</span></span><br />
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</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the breading station:
</span></i><span style="color: white;">1-1/2 cups
reduced-fat buttermilk; 3 cups crushed corn flakes; 1-1/2 Tbsp garlic powder; 1-1/2
teaspoon kosher salt; ½ teaspoon fresh ground black pepper; 3/4 tsp paprika; cooking
spray</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the buttermilk white sauce:
</span></i><span style="color: white;">2-1/2 Tbsp
butter substitute; 4-1/2 Tbsp all-purpose flour; 1-1/2 cup reduced-fat
buttermilk; 1-1/2 tsp dried parsley; ½ tsp dried dill; ¾ tsp kosher salt; ¼ tsp garlic powder; ¼ tsp
fresh ground black pepper</span></span></span></div>
</blockquote>
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</span><br />
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<br /></div>
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</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
make the seasoning you’ll use for the chicken and the croquette mixture:</span></span></span></div>
<span style="font-size: large;">
</span><br />
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<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi161RQPLXSCqOHGIjZ2axnzHL7agntZZarck_xhxY1jh-SUTSMqIw67hH3yE1DLTXEW3BC0GWntvIjNofuedqerGcfDnAU5FduMjd9GaBlTkZKLiLQtsbQBtmKTp6n1YREJFD1ddeAWD2k/s1600/Chicken+Croquettes+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi161RQPLXSCqOHGIjZ2axnzHL7agntZZarck_xhxY1jh-SUTSMqIw67hH3yE1DLTXEW3BC0GWntvIjNofuedqerGcfDnAU5FduMjd9GaBlTkZKLiLQtsbQBtmKTp6n1YREJFD1ddeAWD2k/s320/Chicken+Croquettes+B.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Combine
the Chicken Seasoning Mix ingredients and set aside till needed.</span></span></span></div>
</blockquote>
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</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Next,
prepare the chicken. (If you’re using left-overs or other pre-cooked chicken,
you can skip this step.)</span></span></span></div>
<span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NpJhyEtS_9FKDGqiq-MEU7hjOre51woPxPTdSEwJ-gdT9sjdi7m9OKkiVwEGQm-5vSySEWM1lxBIAwOVQQflkoqFSVQkS58K3m4zsqVd06psmKH9mUHwuEFZL8CgRk0TzQ5SFgZOATfA/s1600/Chicken+Croquettes+C.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NpJhyEtS_9FKDGqiq-MEU7hjOre51woPxPTdSEwJ-gdT9sjdi7m9OKkiVwEGQm-5vSySEWM1lxBIAwOVQQflkoqFSVQkS58K3m4zsqVd06psmKH9mUHwuEFZL8CgRk0TzQ5SFgZOATfA/s320/Chicken+Croquettes+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Begin preheating the oven to 350 degrees.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQVAKimI8ONqhKYSDpHvUUs_LMyC1OLdbw0ZnYTaK5PnkNbLaVqngpThNATjQIUAyVhUi_ftG9vT9iOGAPy4ZzRdJdE83pYFlKbuDpqFsaRrV0wJCuVcet0JRCkao-WFkq_eO14bUZcE_/s1600/Chicken+Croquettes+D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQVAKimI8ONqhKYSDpHvUUs_LMyC1OLdbw0ZnYTaK5PnkNbLaVqngpThNATjQIUAyVhUi_ftG9vT9iOGAPy4ZzRdJdE83pYFlKbuDpqFsaRrV0wJCuVcet0JRCkao-WFkq_eO14bUZcE_/s320/Chicken+Croquettes+D.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Put
butter substitute in a baking dish and place it in the oven to melt while the oven is pre-heating.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiFBuwd05w0fWkrbwPg1Mbbzdizt86SNRTzamUKXEjuZW_kpfXXlIoiCRd4br-attYY8AwoZotQsecA2F1zm2QYYCQEuIKXDrH3GHhEm2GSjRnd2rhFRLS49FFY2v-1LIH4Kn-sdlBIVL/s1600/Chicken+Croquettes+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiFBuwd05w0fWkrbwPg1Mbbzdizt86SNRTzamUKXEjuZW_kpfXXlIoiCRd4br-attYY8AwoZotQsecA2F1zm2QYYCQEuIKXDrH3GHhEm2GSjRnd2rhFRLS49FFY2v-1LIH4Kn-sdlBIVL/s320/Chicken+Croquettes+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">After
the butter substitute has melted, remove the baking dish from the oven and stir
1 Tbsp of the seasoning mix into the liquid.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47XpjrhnBGFk6m6gusWMSj8rIQUrUhsko2WfxoChRDAkCv4LDn-ZoGcjiKmc-DNp09broVLHtTvsrLGutALpnMf04vFGVBSTqT_S_WYB9l1XY4HBZNsa5ZrG0zZXcALiJAgzPXaJza4nC/s1600/Chicken+Croquettes+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47XpjrhnBGFk6m6gusWMSj8rIQUrUhsko2WfxoChRDAkCv4LDn-ZoGcjiKmc-DNp09broVLHtTvsrLGutALpnMf04vFGVBSTqT_S_WYB9l1XY4HBZNsa5ZrG0zZXcALiJAgzPXaJza4nC/s320/Chicken+Croquettes+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Rinse
the chicken breasts and dry with paper towels. Place the breasts in the baking
dish, coating each side with some of the butter mixture.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmEh9naD8bQkok-jZA37DLx6pl9DVM_7IiEHX4w7Dcu6PanFjKz03H_vQhm5VAIQsEFxzs4Qq9Mmjbk2FRdbrMyjD5rEgqxCGVrKz2YdIatnu1m9JL1amU2-HlB0yTf5h7WP95NprjYyL/s1600/Chicken+Croquettes+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmEh9naD8bQkok-jZA37DLx6pl9DVM_7IiEHX4w7Dcu6PanFjKz03H_vQhm5VAIQsEFxzs4Qq9Mmjbk2FRdbrMyjD5rEgqxCGVrKz2YdIatnu1m9JL1amU2-HlB0yTf5h7WP95NprjYyL/s320/Chicken+Croquettes+M.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Bake
for 30 – 40 minutes, turning the chicken breasts over half-way.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qOMoaGOctAyELYALVW1s86bC84t-We15qOh6YeweWRP0o2MTaQhjTaD0r9I6nMgrzHNn1afGFG3uY7Q7qA_L9hjkofAhQ2qOxq_3RsoMz9W0YpVEyq_UBIM5SY6NY93GUQjGn8uWuF3E/s1600/Chicken+Croquettes+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qOMoaGOctAyELYALVW1s86bC84t-We15qOh6YeweWRP0o2MTaQhjTaD0r9I6nMgrzHNn1afGFG3uY7Q7qA_L9hjkofAhQ2qOxq_3RsoMz9W0YpVEyq_UBIM5SY6NY93GUQjGn8uWuF3E/s320/Chicken+Croquettes+O.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">When
the chicken has finished baking, remove from the oven and let rest in the
baking dish for about 10 minutes. After
the chicken has rested, cut into small pieces and set aside till needed.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Prepare
the croquette mixture as follows:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkgSyc061ctoT0CIDO0UiONyjonH7O5h5HTnaqmJElWtzqyy4c-9-iDe3EezBpK8fSXHpPZbDdx3azyPcX3N-aYFm_fqHCzKXRCnQazoOhvPHnYdXUXa4AZjf6lxbHztiHbV5L2QchvNo/s1600/Chicken+Croquettes+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkgSyc061ctoT0CIDO0UiONyjonH7O5h5HTnaqmJElWtzqyy4c-9-iDe3EezBpK8fSXHpPZbDdx3azyPcX3N-aYFm_fqHCzKXRCnQazoOhvPHnYdXUXa4AZjf6lxbHztiHbV5L2QchvNo/s320/Chicken+Croquettes+G.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Combine
the broth, milk and 1 Tbsp of the seasoning mix in a small saucepan over medium
heat; turn off the heat when the mixture just begins to boil.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQ1JeShBJt_LmuhLmhNGd8BMCaKC2JAGrsmGvxx0xW-Yq2TPnCjr0y9j6XZ23bRtXazqRKqxs5Hr1m-zNF9yhSqEahKfEINvhhcPIoZwz0FDEg_Qa82YF01AGB7dD09x23YkPM_9BwZtf/s1600/Chicken+Croquettes+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQ1JeShBJt_LmuhLmhNGd8BMCaKC2JAGrsmGvxx0xW-Yq2TPnCjr0y9j6XZ23bRtXazqRKqxs5Hr1m-zNF9yhSqEahKfEINvhhcPIoZwz0FDEg_Qa82YF01AGB7dD09x23YkPM_9BwZtf/s320/Chicken+Croquettes+I.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">While
the broth mixture is heating, melt 6 Tbsp of the butter substitute in a
skillet. Add the celery and onions and cook over medium heat until just tender,
then add the garlic and cook until the garlic is fragrant, about 1 minute.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkig-TVk1j8zxXfRpylRKGtvI-_-QhHVFbQoxBf3AJlzvJTPRrAE42ZL3oHVJOEUpYvjoWPLr79sKYKqq2qGJ0HwNxPzLn69wgTAyIPS60nABYm8zamxTxgs0BiH1Q8FIbLbkw6Dg5939/s1600/Chicken+Croquettes+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkig-TVk1j8zxXfRpylRKGtvI-_-QhHVFbQoxBf3AJlzvJTPRrAE42ZL3oHVJOEUpYvjoWPLr79sKYKqq2qGJ0HwNxPzLn69wgTAyIPS60nABYm8zamxTxgs0BiH1Q8FIbLbkw6Dg5939/s320/Chicken+Croquettes+K.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Reduce
the heat under the skillet to low. Gradually stir in the flour, mixing very
well, and cook until a lightly browned roux forms (about three minutes). Add
additional butter substitute (up to 2 Tbsp) if the mixture appears too dry.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5aVRHX-0ctHyW_InELAdqnj5p9YknOVR_4RK8Q98kgsHXgaQ4f7AfKNyKM82A5-GXukmgrsHVSmGv0MyXAxDOzT6jHz9c0FvVehXLdSPu9zTKuNrxQoaH9HR4xedYinN4-_W3KdH0O8Q/s1600/Chicken+Croquettes+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5aVRHX-0ctHyW_InELAdqnj5p9YknOVR_4RK8Q98kgsHXgaQ4f7AfKNyKM82A5-GXukmgrsHVSmGv0MyXAxDOzT6jHz9c0FvVehXLdSPu9zTKuNrxQoaH9HR4xedYinN4-_W3KdH0O8Q/s320/Chicken+Croquettes+L.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add
the broth mixture and stir until thickened and smooth.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zqmJ7MeA6SxtHN39cfqKlgpXeRl2fEzK4h851kiJnJPYI35J15j2x5fWWX6k6LiqDRHMLpPvi8EagAy4YVSWWOJnSn_2f4A8DP5iDlEYvtNgx80E_dnMMgXwZRCqyHVWX9Fs6ouCEd8j/s1600/Chicken+Croquettes+N.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zqmJ7MeA6SxtHN39cfqKlgpXeRl2fEzK4h851kiJnJPYI35J15j2x5fWWX6k6LiqDRHMLpPvi8EagAy4YVSWWOJnSn_2f4A8DP5iDlEYvtNgx80E_dnMMgXwZRCqyHVWX9Fs6ouCEd8j/s320/Chicken+Croquettes+N.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"> Taste to make sure the
floury taste has been cooked out; if necessary, cook for another minute or two.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuFzxqJyjWsDkQkbINy2HbH2kRKUklPcxs4QerbQETa027yVwRskb0esvGByNLV5NBD3x8dtW0_w_kgOUg4uQu1NVZc4VwPMGlpVHVMWjvyDgv2aWcU-lNZJ95H8_8XD5G_Ppm4_3YvmI/s1600/Chicken+Croquettes+P.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuFzxqJyjWsDkQkbINy2HbH2kRKUklPcxs4QerbQETa027yVwRskb0esvGByNLV5NBD3x8dtW0_w_kgOUg4uQu1NVZc4VwPMGlpVHVMWjvyDgv2aWcU-lNZJ95H8_8XD5G_Ppm4_3YvmI/s320/Chicken+Croquettes+P.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Transfer the mixture to a large bowl. Gently
stir in the cooked chicken, and allow to cool fully. Once
the mixture has cooled, stir in the egg substitute egg till combined. (Don’t
try to short-cut letting the mixture cool; if it’s warm, it won’t hold its
shape when you form the croquettes in the next step.)</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
form and bread the croquettes:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKVbUA-N382rdA4POAUUvptJEd5OkICBN4jzozSNifyKIpE7xANTZX2ROqsB7xIxHZd3gFzIks7aq7mD6wWoWU9NqDRFTf6JBwwqX39SAgOyoTa0ZzoQpBbSZZ6Z9Gm2nhvqoYj-tXIhs/s1600/Chicken+Croquettes+S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKVbUA-N382rdA4POAUUvptJEd5OkICBN4jzozSNifyKIpE7xANTZX2ROqsB7xIxHZd3gFzIks7aq7mD6wWoWU9NqDRFTf6JBwwqX39SAgOyoTa0ZzoQpBbSZZ6Z9Gm2nhvqoYj-tXIhs/s320/Chicken+Croquettes+S.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Set
up the breading station by setting the buttermilk in a bowl, and combining the
crushed corn flakes, garlic powder, salt, pepper and paprika in a shallow dish.
In the steps to follow, spoon out, shape, and bread one croquette at a time.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXnguK1KrW1m_01OupDrnP61I7ZStDABH9wIvkXIyIBvAY-Q_QymkHMS0urCHTFfw5W0WWeroLd2TM6G85SI715I3YEyHsAwrbspUNpJjGAJkOsVtJSTkvUM6NYwwI_L_zEbPxp88IxG3/s1600/Chicken+Croquettes+T.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXnguK1KrW1m_01OupDrnP61I7ZStDABH9wIvkXIyIBvAY-Q_QymkHMS0urCHTFfw5W0WWeroLd2TM6G85SI715I3YEyHsAwrbspUNpJjGAJkOsVtJSTkvUM6NYwwI_L_zEbPxp88IxG3/s320/Chicken+Croquettes+T.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Spoon
out enough of the croquette mixture to form a flat oval about 2-1/2” long x 2”
wide x 1-1/4” thick. (Before forming the croquette, it’s helpful to compress it
in your hands, similar to packing a snowball.)</span></span></span></div>
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</blockquote>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06GGZAqNcpr_LjedHtLNMEdUrqgOwaHTmPEh8ZdCRIaGCEbSlVuDRCjU64qH69rjse8DMrzzLI8I8ZyeBk-b55nqHajp6cRmToq5RSKlBRQRDm9eXbiP79qD0T8RXFERvsyBrkJbxRr-m/s1600/Chicken+Croquettes+U.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06GGZAqNcpr_LjedHtLNMEdUrqgOwaHTmPEh8ZdCRIaGCEbSlVuDRCjU64qH69rjse8DMrzzLI8I8ZyeBk-b55nqHajp6cRmToq5RSKlBRQRDm9eXbiP79qD0T8RXFERvsyBrkJbxRr-m/s320/Chicken+Croquettes+U.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Dip
each croquette into the buttermilk, letting the excess drain, then into the
breading mixture. Coat all sides. As
each croquette is breaded, place it on a baking sheet lined with parchment or a
silicon baking pad. Once
all the croquettes are breaded, refrigerate for 1 – 2 hours.</span></span></span></div>
<span style="font-size: large;">
</span></blockquote>
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<span style="font-size: large;">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">When you're ready to bake the croquettes:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcx_S7yZRPXxuxO2gXo_pfwAGz68bFiltrc4UvhN2_DrBcuyyFBpzrLRed_ptEU4WeoMEhwCFXgNVDjT1gIeWRfV5udsWjcVZwIw3gT6iXud2BVAtw4rf2k1YLZznOAjPVYBBjjzTxsPi/s1600/Chicken+Croquettes+Y3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcx_S7yZRPXxuxO2gXo_pfwAGz68bFiltrc4UvhN2_DrBcuyyFBpzrLRed_ptEU4WeoMEhwCFXgNVDjT1gIeWRfV5udsWjcVZwIw3gT6iXud2BVAtw4rf2k1YLZznOAjPVYBBjjzTxsPi/s320/Chicken+Croquettes+Y3.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Preheat
the oven to 450 degrees.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-fFt_vRNMTfh3QXOZOb2HktLODkNBZwxYiw-pqohZucd_KhWe00xbxGylNRUV4CYwqVNz4stEyObD-ajSGdvR4qZ-Umzdo5V1gWZ_uayzurugW62vrYq-BUPxxQXu6HNXZM2xC7V_80j/s1600/Chicken+Croquettes+V.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyVWylN0Ir8HweoiamtLDtKGqqDGVHXYYOGCHqtTZ6Qb5x18FmRo_EjISi0jYQdY3iJO03GdSves9lFErK3-LKa0Eg6zvTdloFIes3hQB8LsZ8NMpfnfSF8gDSsnzdAPCsQfFYvAnn-4G/s1600/Chicken+Croquettes+Y4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyVWylN0Ir8HweoiamtLDtKGqqDGVHXYYOGCHqtTZ6Qb5x18FmRo_EjISi0jYQdY3iJO03GdSves9lFErK3-LKa0Eg6zvTdloFIes3hQB8LsZ8NMpfnfSF8gDSsnzdAPCsQfFYvAnn-4G/s320/Chicken+Croquettes+Y4.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Apply
cooking spray to the top and sides of each croquette. After
baking for ten minutes, turn each croquette over, spray the other side, and
bake until golden (about another 8 – 10 minutes).</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
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<span style="font-size: large;">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While
the croquettes are baking, make the buttermilk white sauce as follows:</span></span></span></div>
<span style="font-size: large;">
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<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6cMo4TeMJu5JdQQJP51ZXPUqWfWcpvAUb7WHANxsLpV1CAIAua1DDFlh_5JBihgTRnrr_mN5KJnc7wiG4BXyKs0SVPKdeuumE8RE-txUVhYr9bebaTOZMhkdBIfd9xHEPZ7GLHlChySA/s1600/Chicken+Croquettes+W.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6cMo4TeMJu5JdQQJP51ZXPUqWfWcpvAUb7WHANxsLpV1CAIAua1DDFlh_5JBihgTRnrr_mN5KJnc7wiG4BXyKs0SVPKdeuumE8RE-txUVhYr9bebaTOZMhkdBIfd9xHEPZ7GLHlChySA/s320/Chicken+Croquettes+W.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">In
a pan, melt the butter substitute.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<blockquote class="tr_bq">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDK1LXsUsrlcZr-Nib9asbX4t-0jCuFvYGjzf_B2HJsyScRakygYldy1N-bo9pCRwDh5WLwC8c7H_jQerKn3VOH4f-mMHc1kLy9zuuYlw0LAgAYLkweNXfBO4Z1J31DWFCxeD6ONE5tj7X/s1600/Chicken+Croquettes+X.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDK1LXsUsrlcZr-Nib9asbX4t-0jCuFvYGjzf_B2HJsyScRakygYldy1N-bo9pCRwDh5WLwC8c7H_jQerKn3VOH4f-mMHc1kLy9zuuYlw0LAgAYLkweNXfBO4Z1J31DWFCxeD6ONE5tj7X/s320/Chicken+Croquettes+X.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add
the flour and stir to combine. Cook
over a low heat for about 1 minute till a slightly browned roux forms.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39fuGMzKeW9n1doatKL_zqqJQ-X8n1-yVAuu9OInPARIvT8RhLTa5hCWiI0ljtDxNLNuDgNrwrqdWt8wNOMcJdmzfw_hMId-SuGBy8EdO-ugE_zg2DdTkfrh7OBmIMXJhRaQowqu1v2Uu/s1600/Chicken+Croquettes+Y.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39fuGMzKeW9n1doatKL_zqqJQ-X8n1-yVAuu9OInPARIvT8RhLTa5hCWiI0ljtDxNLNuDgNrwrqdWt8wNOMcJdmzfw_hMId-SuGBy8EdO-ugE_zg2DdTkfrh7OBmIMXJhRaQowqu1v2Uu/s320/Chicken+Croquettes+Y.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Gradually
add the buttermilk, stirring constantly, until a thickened sauce forms.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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</blockquote>
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<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKRRbOXMxStG_lDQ69QIRocVBNMo27oOKKhloFjR5_aiiWYahyphenhyphenrZ4gHgmJ3ef1rZEMWQHnuGleoG1fMWtFyyPZvSeT8BLjx8i2IYMtSzYUOzHbxYBpYm1LtfjPXH5yv6YyC4DTDpVZca9/s1600/Chicken+Croquettes+Y2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKRRbOXMxStG_lDQ69QIRocVBNMo27oOKKhloFjR5_aiiWYahyphenhyphenrZ4gHgmJ3ef1rZEMWQHnuGleoG1fMWtFyyPZvSeT8BLjx8i2IYMtSzYUOzHbxYBpYm1LtfjPXH5yv6YyC4DTDpVZca9/s320/Chicken+Croquettes+Y2.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add
the dried parsley, dill, salt, garlic powder and black pepper, and stir till
combined. Remove from the heat.</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoListParagraph">
<br /></div>
<span style="font-size: large;">
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<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
serve:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7Ya88cBB_V_aCtOVNDau0wqJBkwnxFt6wlTPU9JswSfAZap0LHXhUe69pq8A0qYY1-OukUZ4wR7uu7GsjHpSwuhyphenhyphenzS3rt11oYDmBIp3cw_I_XHXsItnA1jstqjP98ozzIFlIqfqnDqzJ/s1600/Chicken+Croquettes+Y5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7Ya88cBB_V_aCtOVNDau0wqJBkwnxFt6wlTPU9JswSfAZap0LHXhUe69pq8A0qYY1-OukUZ4wR7uu7GsjHpSwuhyphenhyphenzS3rt11oYDmBIp3cw_I_XHXsItnA1jstqjP98ozzIFlIqfqnDqzJ/s320/Chicken+Croquettes+Y5.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Put
one or two croquettes on each plate and top with some of the sauce, being
careful not to over-sauce the croquettes. Serve with preferred side dishes.</span></span></span></div>
</blockquote>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="text-align: center;">
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white;">To
download a copy of the recipe for </span>Baked Chicken Croquettes with
Buttermilk White Sauce, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!163&authkey=!AAVx9nDUi0cEDu4" target="_blank">HERE</a>.</span></i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!163&authkey=!AAVx9nDUi0cEDu4"></a></span></span></div>
</blockquote>
</div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">And there you have it: classic diner food in the comfort
of your own home.</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Please come back next week for another great-tasting
recipe! Till then, stay well, keep it about the food, and always remember to
kiss the cook. ;-)</span></span></span></div>
<br />
<div class="MsoListParagraph" style="margin-left: 0in;">
<br /></div>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com2tag:blogger.com,1999:blog-5881394120770048684.post-42245255269980230682013-05-10T23:29:00.001-04:002013-05-10T23:32:25.433-04:00Peachy Quinoa Cobbler with Strawberry Sauce<!--[if gte mso 9]><xml>
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<![endif]--><span style="mso-spacerun: yes;"> </span><i><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To download a cookbook style copy of the recipe for Peachy Quinoa Cobbler with Strawberry Sauce,
click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!162&authkey=!AFHFpD-nc9EW5gs" target="_blank">HERE</a>. [LINK] <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!162&authkey=!AFHFpD-nc9EW5gs">https://skydrive.live.com/redir?resid=AACAD5940EB17952!162&authkey=!AFHFpD-nc9EW5gs</a></span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYt7eoAVMIzKesHA9oIYNi-bMsftDJ3hAm2ALIj2_UQe3PJ_iUvcNhVW5PWqI-ZMKoxp-i7ZDJ2f4XGPsnDByh2Fo2Jd5MgnPW0-u6HpL4tOf1EDsCWz3vCul2EKn9-8SnmIIE0C_kDHc/s1600/Peachy+Quinoa+Cobbler+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYt7eoAVMIzKesHA9oIYNi-bMsftDJ3hAm2ALIj2_UQe3PJ_iUvcNhVW5PWqI-ZMKoxp-i7ZDJ2f4XGPsnDByh2Fo2Jd5MgnPW0-u6HpL4tOf1EDsCWz3vCul2EKn9-8SnmIIE0C_kDHc/s400/Peachy+Quinoa+Cobbler+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Once you experience the unique flavor and nutritional
qualities of quinoa, you’ll inevitably want to find other ways to add it to
recipes. In last week’s post, we used whole quinoa in a delicious savory side
dish salad <span style="font-size: large;">("<span style="font-family: "Times New Roman","serif";"><a href="http://kissthecook-ben.blogspot.com/2013/05/quinoa-salad-with-tomato-roasted-red.html" target="_blank">Quinoa Salad with Tomato, Roasted Red Pepper,Pine Nuts and Cherries</a>"</span>). </span>This week, we’ll use it to make flour that will be used in a baked dessert
dish I couldn’t resist calling “Peachy
Quinoa Cobbler with Strawberry Sauce.” It’s a delicious peach cobbler with a
natural sweetness made even better by the addition of the savory quinoa, and
topped with an easy-to-make strawberry sauce.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Some Cook’s Notes
before we begin.</span></span></div>
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</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">If you’re
able to buy quinoa flour already made, go for it. Where I live it’s easy to
find quinoa, but not quinoa flour, so this recipe describes the simple process
of making your own.</span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Whether
you buy quinoa flour or make your own, use it similar to how you would use
whole wheat flour in recipes. If you’ve got a recipe that uses all-purpose
flour and want to use the quinoa flour, substitute the quinoa flour for up to
half of the all-purpose flour. (Don’t substitute quinoa flour for the entire
amount of all-purpose flour; the result will be a heavy-textured baked good
that doesn’t rise properly and won’t taste right.) If your recipe calls for whole wheat flour, you
can substitute the entire amount with quinoa flour.</span></span></li>
</ul>
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</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">It’s also
possible to buy strawberry sauce to top the cobbler, but I recommend making the
one described in this recipe. It’s easy to do and, frankly, tastes better than
what you’ll get out of a jar. Aside from its use in this recipe, it’s a great
topping to be able to make for a wide variety of desserts.</span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Although I
normally <span style="font-size: large;">prefer</span> to use as many fresh ingredients as possible, in this recipe I’ve used canned peaches instead of fresh. The reason for this
is that canned peaches have a consistent taste and texture any time of year.
Fresh peaches, depending on many factors, can vary from sweet and juicy to dry,
overly firm and tasteless. If you do want to use fresh peaches, and find that
yours are not the sweet and juicy kind, I’ve found you can make them a little
better by soaking them in orange juice before using them.</span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"></span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">In
general, fruit cobbler recipes take one of three approaches: putting the fruit
in the baking dish and pouring the batter on top; mixing the fruit and the
batter and putting them in the baking dish together; or pouring the batter into
the baking dish and placing the fruit on top of that, letting the batter rise
up around the fruit as the cobbler bakes. This recipe uses that last approach,
which I’ve found is how most cobbler recipes are put together.</span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">As always
whenever I use either of these wonderful ideas, a grateful nod to Chef Michael
Chiarello for teaching us all <span style="font-size: large;">t</span>he benefits of adding a bit of rosemary when cooking
strawberries; and to Chef Alex Guarnaschelli for the simple brilliance of
adding preserves when cooking a fruit filling.</span></span></li>
</ul>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes a 13”
x 9” cobbler.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Here’s what you’ll need:</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>For the peach filling:
</i>4-1/2 cups sliced peaches; ½ cup peach or apricot preserves; ¾ cup brown
sugar; ½ tsp ground nutmeg; ½ tsp vanilla; and 1 Tbsp lemon juice</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>For the batter: </i>½
cup AP flour; ½ cup quinoa flour; 1 cup sugar; 1 Tbsp baking powder; ½ tsp salt;
1 tsp cinnamon; 3/4 cup skim milk, room temperature; and 1 egg substitute egg.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>For the strawberry sauce:
</i>½ cup sugar; juice and zest of one lemon, less 1 Tbsp of juice used for the
filling; 1 pound of strawberries, hulled and quartered; ¼ tsp dried rosemary; pinch
salt.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>Other ingredients:</i>
3 Tbsp butter substitute; low fat vanilla ice cream for serving</span></span></div>
</blockquote>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">First, let’s make the quinoa flour. (Skip this part if you
were able to buy quinoa flour already made.)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoArMn4GNHfs35QW5OCUd_1Gkob6Omb5HdRkBBlbj51RuEe4Ztxs0Zp8vuai-ZXx7nioaT-LtGHcNvFpRzmi5MJFI_WC71SRdHgLeBjS0EqFmSo-8_rwTtVpvEWGmWwH_aV3AMtVYSCuKN/s1600/Peachy+Quinoa+Cobbler+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoArMn4GNHfs35QW5OCUd_1Gkob6Omb5HdRkBBlbj51RuEe4Ztxs0Zp8vuai-ZXx7nioaT-LtGHcNvFpRzmi5MJFI_WC71SRdHgLeBjS0EqFmSo-8_rwTtVpvEWGmWwH_aV3AMtVYSCuKN/s320/Peachy+Quinoa+Cobbler+C.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preheat the oven to 150 to 175 degrees.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3iFpQnDLm9Gjvzmx_eB9EMPzaBtdwL7Fp7OdVbwJQKTaELgHET-Q0rcWFCeNk2gXTyWZXBfbheWRrdGH0GEZgVwS4u_OANQW1sMjtPOw5vqIhaDq48rOKISBiSvN7Rdv-tTfb87MtNWk/s1600/Peachy+Quinoa+Cobbler+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3iFpQnDLm9Gjvzmx_eB9EMPzaBtdwL7Fp7OdVbwJQKTaELgHET-Q0rcWFCeNk2gXTyWZXBfbheWRrdGH0GEZgVwS4u_OANQW1sMjtPOw5vqIhaDq48rOKISBiSvN7Rdv-tTfb87MtNWk/s320/Peachy+Quinoa+Cobbler+B.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Soak the quinoa in water for five minutes, then drain and
rinse well under the faucet to remove the saponins, naturally occurring resins
that can leave a bitter taste. (You’ll need ½ cup of quinoa for this recipe,
but since you’re making the flour anyway it’s a good idea to make more and keep
it on hand.)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnR1A3c-arpWRIqkzn1_bJE11cr0VPeX3p9GSoQq4sCgBnvI7HnhlmEisdv1_XRS9y3UeOjGa_zfC9wWnL1q_8uW9IxmI7W4YUForHCh5BIPRY-uS1tMYDN2Yf7RTSMovWZ9h3Y1DKZms/s1600/Peachy+Quinoa+Cobbler+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnR1A3c-arpWRIqkzn1_bJE11cr0VPeX3p9GSoQq4sCgBnvI7HnhlmEisdv1_XRS9y3UeOjGa_zfC9wWnL1q_8uW9IxmI7W4YUForHCh5BIPRY-uS1tMYDN2Yf7RTSMovWZ9h3Y1DKZms/s320/Peachy+Quinoa+Cobbler+D.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place the quinoa on paper towels to remove excess liquid.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5glNbZyM9vr6NDI8sO2FDsQmZ5DwrJ-E5I91W2fwHNmDpGGn1EvfuTK9NHc4XjvBkVkxfG4kFNpzjsVgi7KjB_-gvVNjr0eQhYkyVht1XeDtxidcBaWlZMPtgMJezYjBdaAmOyIop3nk/s1600/Peachy+Quinoa+Cobbler+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5glNbZyM9vr6NDI8sO2FDsQmZ5DwrJ-E5I91W2fwHNmDpGGn1EvfuTK9NHc4XjvBkVkxfG4kFNpzjsVgi7KjB_-gvVNjr0eQhYkyVht1XeDtxidcBaWlZMPtgMJezYjBdaAmOyIop3nk/s320/Peachy+Quinoa+Cobbler+E.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Spread the quinoa out on a baking sheet and let air dry. To
dry faster, place the baking sheet in the oven till dry. Be careful not to let
the quinoa bake. (If necessary, take it out of the oven when it’s almost dry
and let it air dry the rest of the way outside of the oven.)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUKzstDzC_wtiwhAhDK12_dDvUgfunVFy5sOGgYpQj1LRD4-5lKXqGkHDTWEusCR-BgkMVw5UYzqfcWF5F4TAqaSopmpU-LJxcgXIRelm8rAWAE2WMP3PcPYw0vWC3O7sAEgAeWX85XaE/s1600/Peachy+Quinoa+Cobbler+F.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUKzstDzC_wtiwhAhDK12_dDvUgfunVFy5sOGgYpQj1LRD4-5lKXqGkHDTWEusCR-BgkMVw5UYzqfcWF5F4TAqaSopmpU-LJxcgXIRelm8rAWAE2WMP3PcPYw0vWC3O7sAEgAeWX85XaE/s320/Peachy+Quinoa+Cobbler+F.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Once the quinoa is dry, grind into flour using a spice
grinder or coffee grinder and place in a sealed container until needed.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Now let’s get a few things ready and prepare the filling.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoS5BV8SkdwrpW3qQqGydUk_cSuXvoKEuTwGihi8UJGZogJYyHXWk0lCf52MH_zdDr2cM4z3woz-6PmCjpb0ydOsDKl8xUS7eEW0xdUHmNNeEMEMzOroVRO0m-8rDCE5MKrd8eFOqaZ1cF/s1600/Peachy+Quinoa+Cobbler+H.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoS5BV8SkdwrpW3qQqGydUk_cSuXvoKEuTwGihi8UJGZogJYyHXWk0lCf52MH_zdDr2cM4z3woz-6PmCjpb0ydOsDKl8xUS7eEW0xdUHmNNeEMEMzOroVRO0m-8rDCE5MKrd8eFOqaZ1cF/s320/Peachy+Quinoa+Cobbler+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preheat oven to 350 degrees.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFv7wzmZZqmqnaTPNhEiUrajIn24ufUiifnyQDP_x2Ng1lgR_jetiDEkPvgsjCG42mMOY6bsoGAXfiUjYC1LuFS8ZGr1XAYvH6L1Tp8jHhPUN0I9H8P-S_20FQWo9wUXUWbgpB4mdyu1w7/s1600/Peachy+Quinoa+Cobbler+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFv7wzmZZqmqnaTPNhEiUrajIn24ufUiifnyQDP_x2Ng1lgR_jetiDEkPvgsjCG42mMOY6bsoGAXfiUjYC1LuFS8ZGr1XAYvH6L1Tp8jHhPUN0I9H8P-S_20FQWo9wUXUWbgpB4mdyu1w7/s320/Peachy+Quinoa+Cobbler+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Juice and zest one lemon and set aside to use as called for
in the rest of the recipe.</span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLPWULShJDRe-9SEZd8BtlAop_o4G9-aqicx2X0RkgWP3kXWNJyKz1PbPdf326ItXSveA-ZbUBDGPn86EBJL53-Xffd2H4_cCvuaBki3m9J4WIehnrlkcmNSUoH304CGc1HsNWC62dYzx/s1600/Peachy+Quinoa+Cobbler+I.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLPWULShJDRe-9SEZd8BtlAop_o4G9-aqicx2X0RkgWP3kXWNJyKz1PbPdf326ItXSveA-ZbUBDGPn86EBJL53-Xffd2H4_cCvuaBki3m9J4WIehnrlkcmNSUoH304CGc1HsNWC62dYzx/s320/Peachy+Quinoa+Cobbler+I.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine filling ingredients in a saucepan and mix well.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItJzFCJ67AmKX4RZblI-C-0x9PLJiLBKO9R73K597fVVeNDr5g86XjB5j5wrSd0k5Q6K7AWoLnqAQjvhyphenhyphenkdFa1FMaaH_KHGmFKDacDqmfWHBXWXfp_cv_psn5YutMDPLAcmLMAoUrQ7xO/s1600/Peachy+Quinoa+Cobbler+J.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItJzFCJ67AmKX4RZblI-C-0x9PLJiLBKO9R73K597fVVeNDr5g86XjB5j5wrSd0k5Q6K7AWoLnqAQjvhyphenhyphenkdFa1FMaaH_KHGmFKDacDqmfWHBXWXfp_cv_psn5YutMDPLAcmLMAoUrQ7xO/s320/Peachy+Quinoa+Cobbler+J.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Bring just to a boil, then remove from the heat. Set aside till needed.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Next, we’ll prepare the baking dish and make the batter.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-wb4-lbaxx4S1IhZJcHkidI_IS0f5EcPhlQTIP9Ym-_3nuN4kyCZIBcgmR_a8FMPzLjk7sfyyfkAIb00aN5Jpl9bk9zyn2k3dTorQm8RgxfT-J_zfY5QSsJsdins4D0R4gRbIzT0t5fP/s1600/Peachy+Quinoa+Cobbler+N.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-wb4-lbaxx4S1IhZJcHkidI_IS0f5EcPhlQTIP9Ym-_3nuN4kyCZIBcgmR_a8FMPzLjk7sfyyfkAIb00aN5Jpl9bk9zyn2k3dTorQm8RgxfT-J_zfY5QSsJsdins4D0R4gRbIzT0t5fP/s320/Peachy+Quinoa+Cobbler+N.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Put the butter substitute in a 13 x 9” baking dish and
place in oven to melt.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEl-mDIuJEUEoUVqUqPr4Kk4aSFrQDpR633HkJiQuxeiKdmRTJJ_DakbMaomy2iQi7ZU2M8BVS4nbCOsQj2It1dRxJHoHxmoels6kUbPGFa6co3qTFgYhfNCgMa2h9HlOFR1swexedelg/s1600/Peachy+Quinoa+Cobbler+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEl-mDIuJEUEoUVqUqPr4Kk4aSFrQDpR633HkJiQuxeiKdmRTJJ_DakbMaomy2iQi7ZU2M8BVS4nbCOsQj2It1dRxJHoHxmoels6kUbPGFa6co3qTFgYhfNCgMa2h9HlOFR1swexedelg/s320/Peachy+Quinoa+Cobbler+L.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine dry batter ingredients in a bowl. Make a well in
the middle, and put in the skim milk and egg. Mix the liquid ingredients till
combined.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLi1jxm-mkiNsJA2rky2pLery-8GeOibFifdNmbmMfMtcdLUH0Y_K1-QTnRRGUG2n813FYOPlU0WINwx5o3mTYd5coYt7I5mAV9wtr5iTkFyGHexkBu0RS-GHtJ00KgfIa021XGP85velC/s1600/Peachy+Quinoa+Cobbler+M.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLi1jxm-mkiNsJA2rky2pLery-8GeOibFifdNmbmMfMtcdLUH0Y_K1-QTnRRGUG2n813FYOPlU0WINwx5o3mTYd5coYt7I5mAV9wtr5iTkFyGHexkBu0RS-GHtJ00KgfIa021XGP85velC/s320/Peachy+Quinoa+Cobbler+M.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Gently stir the wet ingredients into the dry <span style="font-size: large;">u</span>ntil a smooth batter
forms.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To prepare and bake the cobbler:</span></span></div>
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<blockquote class="tr_bq">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaX9erSyw7_fZeGfcKTuTAtie-0I1Qe7sNtZcF1lmwo6YK2J6lXebnCZM4SXWuP3f9twnDshcAaDm4GkpTD8NJ-Eh7xFvDqxiImrkBwVFmOJj7UN_Riph0ZYzfJu0DqTtrJ1y35fhaziT/s1600/Peachy+Quinoa+Cobbler+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaX9erSyw7_fZeGfcKTuTAtie-0I1Qe7sNtZcF1lmwo6YK2J6lXebnCZM4SXWuP3f9twnDshcAaDm4GkpTD8NJ-Eh7xFvDqxiImrkBwVFmOJj7UN_Riph0ZYzfJu0DqTtrJ1y35fhaziT/s320/Peachy+Quinoa+Cobbler+O.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Pour the batter over the melted butter; <i>do not stir</i>.</span></span></div>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQxr1m9KXhmFlTLSCmcHOPA3moXD702IcXDbJJb0UaN7OGqc90EXEqC1QF9eb3TgGfZ4iYDIIn7JTevMBoonyETFr6FwJi1Bi-1f45VxNhLWLUpHUOepAI8d0fdxcJ8khiLfULHnkXW_l/s1600/Peachy+Quinoa+Cobbler+P.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQxr1m9KXhmFlTLSCmcHOPA3moXD702IcXDbJJb0UaN7OGqc90EXEqC1QF9eb3TgGfZ4iYDIIn7JTevMBoonyETFr6FwJi1Bi-1f45VxNhLWLUpHUOepAI8d0fdxcJ8khiLfULHnkXW_l/s320/Peachy+Quinoa+Cobbler+P.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Spoon the filling on top, then gently add a few spoons of
the remaining liquid from the saucepan.</span></span></div>
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFTQJEWXB_ufWCivSyselaOhlwhFgMnJbOSCeuH11e6wdH-Y4aPlTdF9xZfCLXkUkkWKpEtP57JMdjYQ7ZkC8VhZhvMq4fVP55gCmQN9QbPe0-XeftXyLjiQa8GM1HfqUZ5Y54_cbtGUo/s1600/Peachy+Quinoa+Cobbler+V.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFTQJEWXB_ufWCivSyselaOhlwhFgMnJbOSCeuH11e6wdH-Y4aPlTdF9xZfCLXkUkkWKpEtP57JMdjYQ7ZkC8VhZhvMq4fVP55gCmQN9QbPe0-XeftXyLjiQa8GM1HfqUZ5Y54_cbtGUo/s320/Peachy+Quinoa+Cobbler+V.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Bake for about 45 minutes, turning the baking dish half-way
for more even baking, until the top is golden brown. (During baking, the batter
will rise around the filling.)</span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
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<span style="font-size: large;">
</span><br />
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<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">While the cobbler is baking, prepare the strawberry sauce as
follows:</span></span></div>
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<span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iCwRKT04MAGBNRmdq6_CIkS_0UjHTK4h2s4li7kpt9F7tpcaxfKqgg9Kyldbnh9o6gxYqIwGfPnekhf2pVGqSjVnUOZ53nk1dJDl7L59uNRzEPMXwdBt1PxUxHBVuNoSro-EVW8BcpuB/s1600/Peachy+Quinoa+Cobbler+R.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iCwRKT04MAGBNRmdq6_CIkS_0UjHTK4h2s4li7kpt9F7tpcaxfKqgg9Kyldbnh9o6gxYqIwGfPnekhf2pVGqSjVnUOZ53nk1dJDl7L59uNRzEPMXwdBt1PxUxHBVuNoSro-EVW8BcpuB/s320/Peachy+Quinoa+Cobbler+R.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">With the heat off, place the sugar and lemon juice in a
medium saucepan and mix till combined.<span style="font-size: large;"> </span>Turn the heat on low and heat until the sugar mixture has
melted.</span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWulpjpPvqQek1tky_32JcwSrUWXSlZf_mptULKD2U4MdamcEMW8GRLPvib90lymQHxlxIToeITl2NJveqWYfiCyJoCt5kprUkldAXfiAYgfCDFb1aI8Cf9mS8v28Wgx9n_yJkTZxg1arw/s1600/Peachy+Quinoa+Cobbler+S.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWulpjpPvqQek1tky_32JcwSrUWXSlZf_mptULKD2U4MdamcEMW8GRLPvib90lymQHxlxIToeITl2NJveqWYfiCyJoCt5kprUkldAXfiAYgfCDFb1aI8Cf9mS8v28Wgx9n_yJkTZxg1arw/s320/Peachy+Quinoa+Cobbler+S.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add the strawberries, lemon zest, salt and rosemary, and
stir to coat.</span></span></div>
</blockquote>
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<blockquote class="tr_bq">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5r4nxos5NwUV9exbHDtTrq_Te3R-n7MqsZgIs9-BWcXQ1HpBebX3w_SQn3I75VW6Mb8YeoGSAfSp1XlX91UGWrdISKg1atxSXhoE5x1MAvyUQ5KnQ8mvyxwNHpTTunWUdWvKFqxxOUPm/s1600/Peachy+Quinoa+Cobbler+T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5r4nxos5NwUV9exbHDtTrq_Te3R-n7MqsZgIs9-BWcXQ1HpBebX3w_SQn3I75VW6Mb8YeoGSAfSp1XlX91UGWrdISKg1atxSXhoE5x1MAvyUQ5KnQ8mvyxwNHpTTunWUdWvKFqxxOUPm/s320/Peachy+Quinoa+Cobbler+T.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Increase heat to medium, and simmer uncovered to thick
sauce consistency, about 25 minutes.</span></span></div>
</blockquote>
<br />
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZuh0Fso_CoR2SIQmCu0UV-_v6pd8uvtC9e0VsSmrVqCaY2rCnfaSiyPc6-ZOqodJoz0V8WkahVESTbyMGU7S411dW5BO_ZChLjnk6g5YKmUmaLg-9TB4CkFJiU-Y3gSagR5sr-lLt2OU/s1600/Peachy+Quinoa+Cobbler+U.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZuh0Fso_CoR2SIQmCu0UV-_v6pd8uvtC9e0VsSmrVqCaY2rCnfaSiyPc6-ZOqodJoz0V8WkahVESTbyMGU7S411dW5BO_ZChLjnk6g5YKmUmaLg-9TB4CkFJiU-Y3gSagR5sr-lLt2OU/s320/Peachy+Quinoa+Cobbler+U.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Set the sauce aside till needed.</span></span></div>
</blockquote>
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<br />
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<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">When the cobbler has finished baking:</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoayaa35vk07iJW6qtRxfGOFGa0YVAWrwaClg2O61uD7KKFkBFZk1l9ThukEszrzoJS8J9IDSbdntVWJI_i_9_1No6MqwdDb4_EOXuAExmAHFzzwfAileatGvI_lbsTQHw6KvxJrgbpnj7/s1600/Peachy+Quinoa+Cobbler+W.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoayaa35vk07iJW6qtRxfGOFGa0YVAWrwaClg2O61uD7KKFkBFZk1l9ThukEszrzoJS8J9IDSbdntVWJI_i_9_1No6MqwdDb4_EOXuAExmAHFzzwfAileatGvI_lbsTQHw6KvxJrgbpnj7/s320/Peachy+Quinoa+Cobbler+W.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Let rest until warm. (If it’s necessary
to let it rest overnight, cover with perforated foil to allow the steam to vent
without condensing and making the cobbler soggy.)</span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To serve:</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Slice the cobbler, and top each piece with strawberry sauce
and vanilla ice cream.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="text-align: center;">
<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To download a cookbook style copy of the recipe for Peachy Quinoa Cobbler with Strawberry Sauce,
click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!162&authkey=!AFHFpD-nc9EW5gs" target="_blank">HERE</a>.</span></span></i></div>
</blockquote>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Easy to make, sweet and delicious to eat, and even just a
bit healthy. Now that’s hard to beat!</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br />
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Visit again next week for another easy, kitchen tested
recipe! Till then, stay well, keep it about the food, and always remember to
kiss the cook. ;-)</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"></span></div>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-38423618020564243282013-05-04T01:02:00.001-04:002013-05-06T06:11:04.750-04:00Quinoa Salad with Tomato, Roasted Red Pepper, Pine Nuts and Cherries<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i>To download a cookbook style copy of the recipe for Quinoa
Salad with Tomato, Roasted Red Pepper, Pine Nuts and Cherries, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!161&authkey=!APKgkRj-SW7YuXc" target="_blank">HERE</a>.</b></i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!161&authkey=!APKgkRj-SW7YuXc"></a></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">A warm welcome to new subscriber Ruby. Great to see you
here!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFmOjkNR28CXz49sqpOuD0d3VCqycHtw5wO5vi2weXxIuYGgmXcGSHp6cRA4RSoG09mkGGUHJKI3-p8FhLo3jAzDC0WPSVaBmpNGYLlthVV306ZzlfkocsD-s_4r-exydHvZBFzftGCF7/s1600/Quinoa+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFmOjkNR28CXz49sqpOuD0d3VCqycHtw5wO5vi2weXxIuYGgmXcGSHp6cRA4RSoG09mkGGUHJKI3-p8FhLo3jAzDC0WPSVaBmpNGYLlthVV306ZzlfkocsD-s_4r-exydHvZBFzftGCF7/s400/Quinoa+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Culinary inspiration, of course, can come from many places.
The world is ready to tell us about many wonderful foods and ingredients; our
job is to listen for them.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Recently, at my cousin’s wedding reception, I got my first
taste of quinoa (pronounced KEEN-wah). In use for literally thousands of years
– it was an important part of the diets of the Incas of ancient Peru – quinoa
is a delicious, easy-to-prepare superfood that is finding new popularity due
to its high protein, iron, and fiber contents.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">If you’re not familiar with quinoa, at first look you might
confuse it with couscous. But the taste and mouthfeel of this nutritional
powerhouse are totally different.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Quinoa can be used in many ways. This recipe features it as
a warm side dish, and has the added benefit of including cherries, the
anti-oxidant and melatonin rich superfruit.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">A couple of Cook’s Notes before we begin:</span></span></div>
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</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">It
is important to rinse the quinoa thoroughly as described above before cooking.
Quinoa has a naturally occurring coating called saponins. If not rinsed off,
saponins can cause the quinoa to taste bitter.</span></span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Although this recipe uses chicken broth to cook the quinoa, to make this a vegetarian dish just use vegetable broth instead.</span></span></span></li>
</ul>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes about 1 quart of quinoa salad.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Here’s what you’ll need:</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 cup grape tomatoes; olive oil; 2 Tbsp white wine vinegar;
1/2 Tbsp dried oregano;1 red bell pepper; 1 cup uncooked quinoa; ½ cup dried
cherries; 2 Tbsp fine-diced onion; 4 garlic cloves, minced; 2 cups fat free,
reduced sodium chicken broth; ½ tsp kosher salt; ¼ cup pine nuts; 2 Tbsp dried
parsley; pinch fresh ground black pepper; and 2 Tbsp grated parmesan.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">To prepare the tomatoes:</span><span style="color: white;"></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCFpY73mRDAvM9YJUy70cW8PTm6OOh1ClUVWV9uVvWFt9XSTPLYwc8Qy5YX0pvQRoqDlW2HG1KKErRDdDRX-OzUjtVwXY7vIImoSItAf040jwwxJamXSWHrwTScxJju9HA3zpbKaQX2fv/s1600/Quinoa+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCFpY73mRDAvM9YJUy70cW8PTm6OOh1ClUVWV9uVvWFt9XSTPLYwc8Qy5YX0pvQRoqDlW2HG1KKErRDdDRX-OzUjtVwXY7vIImoSItAf040jwwxJamXSWHrwTScxJju9HA3zpbKaQX2fv/s320/Quinoa+I.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Preheat
the oven to 450 degrees.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMy345yXfwssEU0IG50n6K6WwwRuGocTN-MmSEqTZ8LeAx2JHfuJxyn-PctjmwWfdhWiiTbOd5cU0AJ99AQgdSP6Jbs3OzdoRD6za89fP3sniv9sjYLzJhDx52GDhI7xKHriAEN-AEFYC/s1600/Quinoa+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMy345yXfwssEU0IG50n6K6WwwRuGocTN-MmSEqTZ8LeAx2JHfuJxyn-PctjmwWfdhWiiTbOd5cU0AJ99AQgdSP6Jbs3OzdoRD6za89fP3sniv9sjYLzJhDx52GDhI7xKHriAEN-AEFYC/s320/Quinoa+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Quarter the grape tomatoes lengthwise.<span style="color: white;"></span></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_33qUysv7-lkZKAHXxop9hJYjgziPevfp546KRXMNn2FdW129AHyvo5uPiG3-goPSfGTNIvoOvuHmhuJNF-4bJZdWcVhBuNImOtg189jbp1mqrXhj7QQptn50iIZgRxzPT2duqmYcC47/s1600/Quinoa+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_33qUysv7-lkZKAHXxop9hJYjgziPevfp546KRXMNn2FdW129AHyvo5uPiG3-goPSfGTNIvoOvuHmhuJNF-4bJZdWcVhBuNImOtg189jbp1mqrXhj7QQptn50iIZgRxzPT2duqmYcC47/s320/Quinoa+G.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Toss the tomatoes with a small amount of olive oil, about ½
tsp. Place on a baking sheet, and bake for 10-12 minutes.</span></span></div>
</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnVE7yLHPesHooAGzS7M6KCJHMPMDTveEKvnnjMPkra46fmSkaY7xa34tdJ9ABkDUC3sxTWSj9W9i32V8gvslwtSnE3RNuTOfBCEkTIS10N7Xej0plk_CjjGS5qPofreWz0L7-eRq3QR5/s1600/Quinoa+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnVE7yLHPesHooAGzS7M6KCJHMPMDTveEKvnnjMPkra46fmSkaY7xa34tdJ9ABkDUC3sxTWSj9W9i32V8gvslwtSnE3RNuTOfBCEkTIS10N7Xej0plk_CjjGS5qPofreWz0L7-eRq3QR5/s320/Quinoa+K.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine the vinegar, 2 Tbsp olive oil, and the oregano in a
bowl.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPkoOwNvozInmezvmqoKwSBnqwv5GnfhnCI5YuJDOzYe6e-vaa-peWuns9LY2TgSoiHy3-qPmepT0wrTP5Wmcp-0k_t74sMBA40HPy9umlas4lvqBj4CTnGg2rE7WwJGjCVnae-uof344/s1600/Quinoa+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPkoOwNvozInmezvmqoKwSBnqwv5GnfhnCI5YuJDOzYe6e-vaa-peWuns9LY2TgSoiHy3-qPmepT0wrTP5Wmcp-0k_t74sMBA40HPy9umlas4lvqBj4CTnGg2rE7WwJGjCVnae-uof344/s320/Quinoa+L.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add the roasted tomato quarters and let marinate while you
prepare the rest of the recipe.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To prepare the roasted red pepper:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dn5AB3hF3ATThPwu5VuoXUw3IIAdTMHTKHeJ3FT9EluGPOvHruZsQHxNzTM_N1lwOj6Knd3NkFVPVsNxgBP_H-BHblwhyphenhyphenRU-oeOJiyWpsxxpO0gTlkFZeapTqFAqWXM11aJVPrWVoANo/s1600/Quinoa+C.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dn5AB3hF3ATThPwu5VuoXUw3IIAdTMHTKHeJ3FT9EluGPOvHruZsQHxNzTM_N1lwOj6Knd3NkFVPVsNxgBP_H-BHblwhyphenhyphenRU-oeOJiyWpsxxpO0gTlkFZeapTqFAqWXM11aJVPrWVoANo/s320/Quinoa+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Roast the red pepper on the stove top until the skin is
blackened.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwa8eSrcZcEeuWYh4IGXCk-BFG93SSrwnHlhEGyWv2WchMU431y-ymQkj-PSpMGk_6VIuLVxKtADKleK0JNa5jPzRuTt0tCresGcWjFQ2MNM8m_9jaONj7WbJ5PwB5M4tShURuk6c5jlXZ/s1600/Quinoa+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwa8eSrcZcEeuWYh4IGXCk-BFG93SSrwnHlhEGyWv2WchMU431y-ymQkj-PSpMGk_6VIuLVxKtADKleK0JNa5jPzRuTt0tCresGcWjFQ2MNM8m_9jaONj7WbJ5PwB5M4tShURuk6c5jlXZ/s320/Quinoa+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Wrap the blackened pepper in foil and set aside to cool.
The pepper will continue to steam in the foil for a while.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHmAGS_EA6i7lgFiqpg_14cthNq1T4Af7c1EPEHvdF2L_e0ySTXTdzxGylJEdNhF6DaF8VjEAvtUdLWSxdfh2S9prtUO3RbvEi1Ca59yfio9IBV_0IYajtoVEx_d7ACzAY_hlXljUFjiu/s1600/Quinoa+T.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHmAGS_EA6i7lgFiqpg_14cthNq1T4Af7c1EPEHvdF2L_e0ySTXTdzxGylJEdNhF6DaF8VjEAvtUdLWSxdfh2S9prtUO3RbvEi1Ca59yfio9IBV_0IYajtoVEx_d7ACzAY_hlXljUFjiu/s320/Quinoa+T.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Continue with the rest of the recipe. When the pepper has
cooled, scrape off and discard the blackened skin, and dice the pepper flesh.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To prepare the quinoa for cooking:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwtQVdLM1F5nFf3F1ggWULOhyphenhyphenMCywiOqBmqBUvAn-elM9XESZ_GiEqkI5ce1xmJYMzpXKMLn8V5xJYmYp9D2DXE2xTqSjMjvxHXLHeT6tSOkbgJbOd-eVSgQ_ZrH2tX_K69zYDVetA-Bp/s1600/Quinoa+H.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwtQVdLM1F5nFf3F1ggWULOhyphenhyphenMCywiOqBmqBUvAn-elM9XESZ_GiEqkI5ce1xmJYMzpXKMLn8V5xJYmYp9D2DXE2xTqSjMjvxHXLHeT6tSOkbgJbOd-eVSgQ_ZrH2tX_K69zYDVetA-Bp/s320/Quinoa+H.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Place the quinoa in a bowl and add enough water to cover.
Let the quinoa soak for five minutes, then rinse well under the faucet. Drain
well.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To rehydrate the cherries:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZ1dtW39MQ0jQgU2lFxVDqrfsXDlHW51SXngx2dRsntJtcYtLkuSFUG2Io995i30v60Sin6myq6yzZQ9JWn7gfOHO0snsOpgcPfdXmqGfa20IdXZunXatVEZtZTYPDnG1_76Jyla00eY6/s1600/Quinoa+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZ1dtW39MQ0jQgU2lFxVDqrfsXDlHW51SXngx2dRsntJtcYtLkuSFUG2Io995i30v60Sin6myq6yzZQ9JWn7gfOHO0snsOpgcPfdXmqGfa20IdXZunXatVEZtZTYPDnG1_76Jyla00eY6/s320/Quinoa+M.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine the cherries and 1 cup of water in a large saucepan
over medium heat.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekbuhfuQBe9Z5g3u_SQYcnQZ7kDvomQZRi5NMf7Y21seqdqzOOHxQoA0TelH3dZX9jr7wHu1lgwnunY5m6VstLEAQg1kdYzUGAnm59agEl2ExaQqB0UyKtGBswVpoyVoFWum5C9v6OLHZ/s1600/Quinoa+N.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekbuhfuQBe9Z5g3u_SQYcnQZ7kDvomQZRi5NMf7Y21seqdqzOOHxQoA0TelH3dZX9jr7wHu1lgwnunY5m6VstLEAQg1kdYzUGAnm59agEl2ExaQqB0UyKtGBswVpoyVoFWum5C9v6OLHZ/s320/Quinoa+N.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">When the liquid has just begun to boil, remove the saucepan
from the heat. Transfer the cherries and liquid to a bowl and set aside for now till
needed. (We'll drain the cherries later on before adding them to the quinoa.)</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To cook the quinoa:</span></span></div>
<span style="font-size: large;">
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsUyCAE3uZRa9pHCowMpsJ0E82LdwBScGI4Wvhs2CkX5-20yWe5HsAqCKJWTs9UvwF0Ig5aG3Y2_xvSon5Ap87zavU65QFxDpJhSMBi6S67VsTd8yTDeKd4OaUcXzXAIkZHVxxLf6-a2i/s1600/Quinoa+Q.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsUyCAE3uZRa9pHCowMpsJ0E82LdwBScGI4Wvhs2CkX5-20yWe5HsAqCKJWTs9UvwF0Ig5aG3Y2_xvSon5Ap87zavU65QFxDpJhSMBi6S67VsTd8yTDeKd4OaUcXzXAIkZHVxxLf6-a2i/s320/Quinoa+Q.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Warm ½ Tbsp olive oil over medium heat in a saucepan. (If
you like, you can rinse and dry the saucepan you just used to rehydrate the
cherries.) Add the diced onion and sauté just until tender, about 1
minute. Add minced garlic and cook until fragrant, 30 seconds to 1 minute,
stirring constantly.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn4XqLHOyl1v5iJA37Z0VeK53LbcCcWRZFhxYgXdkfUxqX52PIg2CLiAjd8a8HbPL7p1HpspPO23K_8EcpqYSC_wQmAEIzIsBwoRnDnN_da7qhcW4jlnsCQC7aBGQmNG9DHIFlErRgfm9/s1600/Quinoa+P.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn4XqLHOyl1v5iJA37Z0VeK53LbcCcWRZFhxYgXdkfUxqX52PIg2CLiAjd8a8HbPL7p1HpspPO23K_8EcpqYSC_wQmAEIzIsBwoRnDnN_da7qhcW4jlnsCQC7aBGQmNG9DHIFlErRgfm9/s320/Quinoa+P.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add the quinoa and cook for 2 minutes, stirring often.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX6wEkDsb5jrotd2phegt-bwaMOewqddq5fn60BNrArFRF3jaPATzNMarnh0nKezj6_eHbA3srxnJ_fDCvvLehFqyXuaMVorSFulrPMUDSa1V0du9SqAgcd8MlfGnltd9PQjg4VxqAo_y/s1600/Quinoa+R.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX6wEkDsb5jrotd2phegt-bwaMOewqddq5fn60BNrArFRF3jaPATzNMarnh0nKezj6_eHbA3srxnJ_fDCvvLehFqyXuaMVorSFulrPMUDSa1V0du9SqAgcd8MlfGnltd9PQjg4VxqAo_y/s320/Quinoa+R.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add the chicken stock and salt.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmTkYysVh9Egb5aoPZMu0WrHcXdIMHrxLMvgYxoyZJTQseA-QR0BlfSv_XL3ge1Q8xtcYSrVcpqLpmuiH5hYJqBTvw82C7oBAkkVJIagYusdpYsi4LXIkAizkAch1D5bZ-KV2nZFcT-8X/s1600/Quinoa+S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmTkYysVh9Egb5aoPZMu0WrHcXdIMHrxLMvgYxoyZJTQseA-QR0BlfSv_XL3ge1Q8xtcYSrVcpqLpmuiH5hYJqBTvw82C7oBAkkVJIagYusdpYsi4LXIkAizkAch1D5bZ-KV2nZFcT-8X/s320/Quinoa+S.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat to a boil, reduce the heat to simmer, then cover and simmer
until the liquid is absorbed and quinoa is tender. (This should take about 15
minutes, but keep an eye on it.)</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhNILWXpi7_X1tUvRa_174SJIXRCggLTpXXuSnecoIm3SxF3VDnvGw-LKpTGGGNORwQ1y-jEUwRF9oS3vjRRA9W8opBW2xV35qqIBpXJdsHWBVx1It9_8x2D4f6oV5rJZ4pbUaset4ji0/s1600/Quinoa+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhNILWXpi7_X1tUvRa_174SJIXRCggLTpXXuSnecoIm3SxF3VDnvGw-LKpTGGGNORwQ1y-jEUwRF9oS3vjRRA9W8opBW2xV35qqIBpXJdsHWBVx1It9_8x2D4f6oV5rJZ4pbUaset4ji0/s320/Quinoa+O.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">While quinoa is cooking, toast the pine nuts on a baking
sheet in the oven, or in a nonstick skillet over medium heat.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBbYVGTj9OqvSMS9MQYUroCi4LyMdUDPEVrBcHK01qwfImfDOKDxpfAohlm2zHSMCnRuI-EzBi2LH1JuYrNbnSsA67E3hOKi5i8JXuKA3BUa2eFC4_065NVxhfBB0UwSDOlva8agXb38z/s1600/Quinoa+V.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBbYVGTj9OqvSMS9MQYUroCi4LyMdUDPEVrBcHK01qwfImfDOKDxpfAohlm2zHSMCnRuI-EzBi2LH1JuYrNbnSsA67E3hOKi5i8JXuKA3BUa2eFC4_065NVxhfBB0UwSDOlva8agXb38z/s320/Quinoa+V.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">When the quinoa has finished cooking, stir in the tomatoes
(including marinating liquid), red pepper, cherries (drained), pi<span style="font-size: large;">ne nuts,</span> parsley, and
black pepper.</span></span></div>
</blockquote>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
serve:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFNp8MOqXR6ZxcwPtl46BPXWPQeCrVZ9jyVbIdQOgwUDDoAlUiUwMD9j4AmIUq2icrYx1GUNu_v2LutLGAIbwQ6Q1zd2KskYocny5VCSIU8VBrcduImtMN_igHHOV9xBvLBn1qPtgn-r6/s1600/Quinoa+W.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFNp8MOqXR6ZxcwPtl46BPXWPQeCrVZ9jyVbIdQOgwUDDoAlUiUwMD9j4AmIUq2icrYx1GUNu_v2LutLGAIbwQ6Q1zd2KskYocny5VCSIU8VBrcduImtMN_igHHOV9xBvLBn1qPtgn-r6/s320/Quinoa+W.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Sprinkle with parmesan, and drizzle with a little olive oil
to serve. Serve warm or hot.</span></span></div>
</blockquote>
<br />
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<br />
<br />
<br />
<blockquote class="tr_bq">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
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</span></span><br />
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</span></span><br />
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<span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To download a cookbook style copy of the recipe for Quinoa
Salad with Tomato, Roasted Red Pepper, Pine Nuts and Cherries, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!161&authkey=!APKgkRj-SW7YuXc" target="_blank">HERE</a>.</span></i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!161&authkey=!APKgkRj-SW7YuXc"></a></span></div>
</blockquote>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Never let it be said the ancient Incas didn’t know how to
eat great tasting, healthy food!</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Please visit again next week for another home-cook friendly
recipe! Till then, stay well, keep it about the food, and always remember to
kiss the cook. ;-)</span></span></div>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com3tag:blogger.com,1999:blog-5881394120770048684.post-10492486640195907472013-04-27T17:44:00.000-04:002013-04-27T17:55:06.214-04:00Glazed Apple Dessert Crepes with Pan-Seared Bananas and Marshmallow Cream Frosting<div class="MsoNormal">
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<![endif]--><span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;"><span style="color: white;">To download a
cookbook-style copy of the recipe for Glazed
Apple Dessert Crepes with Pan-Seared Bananas and Marshmallow Cream Frosting,
click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!160&authkey=!AEhSxNOgiNxgApw" target="_blank">HERE</a>.</b></span></span></i></span></div>
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</span></span><br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLH1qzSbYmFnOT3B79PPugkBjN1JF5tfkjq1NE0fZRVqruDHb3LI7nkjyFJ_aBwAVOYHnxMY9525MbpDWUzbCdGphaGKskvzfZyOKhP_EWxPBOZJMBwGndgfkwsid9bK1fcUpVCeVRAIL/s1600/Glazed+Apple+Crepe+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLH1qzSbYmFnOT3B79PPugkBjN1JF5tfkjq1NE0fZRVqruDHb3LI7nkjyFJ_aBwAVOYHnxMY9525MbpDWUzbCdGphaGKskvzfZyOKhP_EWxPBOZJMBwGndgfkwsid9bK1fcUpVCeVRAIL/s400/Glazed+Apple+Crepe+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">One good crepe deserves another.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Last week’s recipe for <a href="http://kissthecook-ben.blogspot.com/2013/04/chardonnay-chicken-crepes.html" target="_blank">Chardonnay Chicken Crepes </a>was just one example of the countless savory dishes that can be made using a
basic crepe. This week, we’ll sample the sweet side of this versatile culinary
workhorse by filling it with glazed apples,
and topping them with pan-seared bananas and an easy-to-make marshmallow cream frosting.
How does that sound for dessert!</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Some Cook’s Notes before we begin:</span></span></span></div>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">The crepe used in this
recipe is just a slightly modified version of the all-purpose crepe we made
last week. The only difference: since we’re using this for a sweet dessert
instead of a savory dish, we add a little vanilla.</span></span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">If you prefer, regular
whipped cream or other whipped topping can be used. I just prefer marshmallow
cream frosting because of its great texture, delicious sweet taste (especially
with a bit of shredded coconut added!), and its very low fat content. Good, low
fat whipped toppings are hard to find; this is one of my favorites.</span></span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Preparing both the
apples and the bananas involves a bit of oil for the pan. I recommend something
neutral-flavored with a high smoke point. (I used grapeseed oil.)</span></span></span></li>
</ul>
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<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Soaking the walnuts is
optional, but it removes most of the bitter aftertaste that walnuts often have.</span></span></span></li>
</ul>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">This recipe makes about 6 servings,
with some extra crepes left over. (Making extra crepes is done on purpose.
They’ll keep for several days in a food storage bag in the refrigerator; just
warm them a bit, spread some butter, jam or whatever else you like, gently fold
them into quarters, and you’ll have something seriously delicious whenever you
feel like it. And, once you have them, you will feel like it. Trust me.)</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Here are the ingredients you’ll
need.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the crepes: </span></i><span style="color: white;">1 cup
AP flour; ¼ tsp salt; 2 Tbsp melted butter substitute; 1 tsp vanilla extract; 2
egg-substitute eggs; 1-1/2 cups skim milk; and butter substitute or oil for
cooking crepes.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the marshmallow cream frosting: </span></i><span style="color: white;">1 cup marshmallow cream; ¼
cup firm textured butter substitute, softened to room temperature; ¾ cup
confectioner’s sugar; ½ tsp vanilla extract; ¼ cup coconut flakes. (Optional: ½
- 1 Tbsp skim milk, if desired for a looser texture.)</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">For the glazed apple filling: </span></i>1 cup fine-chopped
walnuts; 4 granny smith apples; oil for pan; ¼ tsp kosher salt; ½ cup ginger
ale; 1 Tbsp fresh squeezed lemon juice; 6 Tbsp brown sugar; pinch powdered
ginger; pinch ground cinnamon; and pinch ground nutmeg.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;">Other Ingredients: </span></i><span style="color: white;">3
bananas; oil for pan-searing</span></span></span></div>
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<span style="font-size: large;"><span style="color: white;">To prepare the walnuts:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpB6ZRp9eJ4rLd0Cb8d0kPMBkzgJd3BM_tZmbKC0qSJMl5rs1twT9YH_EUQpe5iIWU3hnPn0IgwdkE1_kd3BH4X3BkOH491jFPCYGyon7j3TCJ9MOGFxfvgAY1_sDHajkFT4dgFxFnXba/s1600/Glazed+Apple+Crepe+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpB6ZRp9eJ4rLd0Cb8d0kPMBkzgJd3BM_tZmbKC0qSJMl5rs1twT9YH_EUQpe5iIWU3hnPn0IgwdkE1_kd3BH4X3BkOH491jFPCYGyon7j3TCJ9MOGFxfvgAY1_sDHajkFT4dgFxFnXba/s320/Glazed+Apple+Crepe+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place the walnuts for the filling
in a bowl with enough water to cover. Let soak for one hour and then drain
well.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To make the crepe batter:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUgyPGWtdLPueEASV3hNSANj8GKsNv0PwMZz6VpyIM_W-yBzXZLHhryO8_OyKM8attSP1ATPlx-QGrn2CvT7X_U6nyYQwMO0XaGSMcH1lP4lO_-6C_Wlbj6rObDcp-uRoioKsEU2r-url/s1600/Chardonnay+Chicken+Crepe+C.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUgyPGWtdLPueEASV3hNSANj8GKsNv0PwMZz6VpyIM_W-yBzXZLHhryO8_OyKM8attSP1ATPlx-QGrn2CvT7X_U6nyYQwMO0XaGSMcH1lP4lO_-6C_Wlbj6rObDcp-uRoioKsEU2r-url/s320/Chardonnay+Chicken+Crepe+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Combine flour and salt in a bowl,
and form a well.<span style="font-size: large;"> </span>Pour the egg-substitute eggs,
vanilla, and ½ cup of the skim milk into the well. Add the melted butter
substitute and mix into the other liquids in the well.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAc-FA6ljKhQd9w7SG3DivggbHyiH_cLSat9wazSZ4EFru9rCCkfJ4MVGOFji01kLDjiu7MCw-i9fSxRJ_1_Hjb71EY8g8ZlEyFFaPU6bdiEhMVpN3KxxIEDiTvtxW77EShvD0uwu8hIK/s1600/Chardonnay+Chicken+Crepe+D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAc-FA6ljKhQd9w7SG3DivggbHyiH_cLSat9wazSZ4EFru9rCCkfJ4MVGOFji01kLDjiu7MCw-i9fSxRJ_1_Hjb71EY8g8ZlEyFFaPU6bdiEhMVpN3KxxIEDiTvtxW77EShvD0uwu8hIK/s320/Chardonnay+Chicken+Crepe+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Once the liquid ingredients in
the well are combined, gradually mix in the dry ingredients. The result should
be a thick batter.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEi8qPfMCQ2BKyN6BD5Ujl8MflhlawdEJZP8HaGieL6oCJpdNiZjrPLCoUWwtIM0ptVB1eCN6TTv_NBckGXgxLeK_kwn2zObFvomZ_mzod8QsLR5EGtB5v-O2ATbBxH-e0tsaKozIftZYn/s1600/Chardonnay+Chicken+Crepe+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEi8qPfMCQ2BKyN6BD5Ujl8MflhlawdEJZP8HaGieL6oCJpdNiZjrPLCoUWwtIM0ptVB1eCN6TTv_NBckGXgxLeK_kwn2zObFvomZ_mzod8QsLR5EGtB5v-O2ATbBxH-e0tsaKozIftZYn/s320/Chardonnay+Chicken+Crepe+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Gradually add the remaining skim
milk until the batter has the consistency of heavy cream.</span></span></span> </blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysDPrlgsQMrBoegS4E9DahKNvoYSLW69EWPxIY45OOVCjIXgUDwg1d-byFPjIgTFeijqlLIMgs5ovjUHEBfUeOpR0pTla6iBcNZx1xo-XT2PZXeOFomBC7IlJjG4pxS83_6zbF32aJNI2/s1600/Chardonnay+Chicken+Crepe+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysDPrlgsQMrBoegS4E9DahKNvoYSLW69EWPxIY45OOVCjIXgUDwg1d-byFPjIgTFeijqlLIMgs5ovjUHEBfUeOpR0pTla6iBcNZx1xo-XT2PZXeOFomBC7IlJjG4pxS83_6zbF32aJNI2/s320/Chardonnay+Chicken+Crepe+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cover with plastic wrap and let
rest in the refrigerator for 1-2 hours.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While the batter is resting and
the walnuts are soaking, make the marshmallow cream topping as follows:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJgoidGvrXbtWnMV3-TW3DtgNVbRpBcdN-NFep_EAe5iRd4fsOVzS2t82JgLjj4FbeEmfxhVFiw5U9fLH2rgNR-jbRTE69subRbipeCFXy5fd3b-ZH8WoCWhsP_-jolBzo-wxZR2HprUp/s1600/Glazed+Apple+Crepe+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJgoidGvrXbtWnMV3-TW3DtgNVbRpBcdN-NFep_EAe5iRd4fsOVzS2t82JgLjj4FbeEmfxhVFiw5U9fLH2rgNR-jbRTE69subRbipeCFXy5fd3b-ZH8WoCWhsP_-jolBzo-wxZR2HprUp/s320/Glazed+Apple+Crepe+C.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Using
a mixer, blend the marshmallow cream and butter substitute until smooth<span style="font-size: large;">.</span></span></span></span></div>
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the vanilla and mix till combined.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXqRjcSc_MZP5sjiaEKEvXISUvUwn4LdDHK24imgzOQbdEq9hvVZzakm0pYKlNl_umYJJU6rq-U_tn2rLhqhyphenhyphenq3f3mGzeK1-N5CG2XPTjpmE7tyQK6lOYhmFJifud-J-T1gQYubB3RRCG/s1600/Glazed+Apple+Crepe+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXqRjcSc_MZP5sjiaEKEvXISUvUwn4LdDHK24imgzOQbdEq9hvVZzakm0pYKlNl_umYJJU6rq-U_tn2rLhqhyphenhyphenq3f3mGzeK1-N5CG2XPTjpmE7tyQK6lOYhmFJifud-J-T1gQYubB3RRCG/s320/Glazed+Apple+Crepe+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add
the confectioner’s sugar and the coconut flakes, and beat until mixed.<span style="font-size: large;"> (</span>Optional:
add milk if desired for a looser texture and mix to combine.)<span style="font-size: large;"> </span>Cover
and refrigerate till ready to use.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While the batter is resting and
the marshmallow cream is cooling, make the filling as follows.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXJfgCd9AtYiWsD7VFdoNrvZkQmhb42_bi_NpZMEuQQ3zMpvkMuDXxpqU1FTg3MJMEBl0JLKB-bRzPXT-852kZ93iwkfwxG5eRRe9Xg7v27T9Yhyql1U7ID46Y4fRdNjgSvR-AcMBv2S6/s1600/Glazed+Apple+Crepe+N.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXJfgCd9AtYiWsD7VFdoNrvZkQmhb42_bi_NpZMEuQQ3zMpvkMuDXxpqU1FTg3MJMEBl0JLKB-bRzPXT-852kZ93iwkfwxG5eRRe9Xg7v27T9Yhyql1U7ID46Y4fRdNjgSvR-AcMBv2S6/s320/Glazed+Apple+Crepe+N.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine the ginger ale, ginger,
cinnamon, and nutmeg.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiMIbCCfQK6_9gfRlTkbA8V6dyCfKmtiiywHgDGG6oaKIIt1oU2dG0uyNq9IJgugNB1LhxZ1jJyOQ9TYB_CJqXoc9q4Ma2im6dOM5kpBHbXHLae0R0NLX0OdWuS_PTgtMdEkL_dLGkWq6/s1600/Glazed+Apple+Crepe+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiMIbCCfQK6_9gfRlTkbA8V6dyCfKmtiiywHgDGG6oaKIIt1oU2dG0uyNq9IJgugNB1LhxZ1jJyOQ9TYB_CJqXoc9q4Ma2im6dOM5kpBHbXHLae0R0NLX0OdWuS_PTgtMdEkL_dLGkWq6/s320/Glazed+Apple+Crepe+F.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Peel and slice the apples into ¼“
slices. Place in a bowl and toss with the lemon juice.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckVmN223UJlR1r4-2Bgo4F6U8xQaoLNplh4qDMaO-b3vIAzygU7qqTAmqbAuKqrR0dsiM271E7pbGFC3XskyIQatnB5ugp_bK6-tF6hAo_h21UB4g1zJiwSFp0z041CAlmUse9BpNAgq8/s1600/Glazed+Apple+Crepe+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckVmN223UJlR1r4-2Bgo4F6U8xQaoLNplh4qDMaO-b3vIAzygU7qqTAmqbAuKqrR0dsiM271E7pbGFC3XskyIQatnB5ugp_bK6-tF6hAo_h21UB4g1zJiwSFp0z041CAlmUse9BpNAgq8/s320/Glazed+Apple+Crepe+O.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat a little oil in a skillet,
and add the apple slices. (Work in batches so that all the apple slices lay
flat on the bottom of the pan.)</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjYe_Y8zQ178qavNrua88yNp1FBghwipwwgirngGAehVdUja8MtTJ2PRn56hIjI07kz4X23DM0q2WxvRyf3iUaY3JiYV0WpQodPKHimBzgMTlQrxuA5kSGo5t9GG3eZo7e4FAb6fGgExk/s1600/Glazed+Apple+Crepe+P.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjYe_Y8zQ178qavNrua88yNp1FBghwipwwgirngGAehVdUja8MtTJ2PRn56hIjI07kz4X23DM0q2WxvRyf3iUaY3JiYV0WpQodPKHimBzgMTlQrxuA5kSGo5t9GG3eZo7e4FAb6fGgExk/s320/Glazed+Apple+Crepe+P.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cook the apple slices uncovered,
about 3 minutes per side, till both sides are browned. Season with salt part
way through the browning.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bJ8z_robHbNJ0xwC7Oqqy2TLLDoM8iLEFwrGZ6Qz49qGfe9QNDLr43diMciKgGDOYfWcud0DgLA2BqctlrwU4WU4woHvn-RJ-BI1q0p0qRD4d2j-SUCaDyo4DqfGcXoafMsthBousofU/s1600/Glazed+Apple+Crepe+Q.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bJ8z_robHbNJ0xwC7Oqqy2TLLDoM8iLEFwrGZ6Qz49qGfe9QNDLr43diMciKgGDOYfWcud0DgLA2BqctlrwU4WU4woHvn-RJ-BI1q0p0qRD4d2j-SUCaDyo4DqfGcXoafMsthBousofU/s320/Glazed+Apple+Crepe+Q.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Set each batch aside while you
brown the next batch.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2VWg2-DlQrU7OqNauz7Yd1BJF8M8PYa4hilNiKMUNkwte01z94WMYQEi5TexLaDhCEpUPG4_N9F76Th31U5CoLnF7rtVS72agV6yCK6XVHrr744EJhi1-I6PEQ9DVAdxtfzyu-O2WUGr/s1600/Glazed+Apple+Crepe+R.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2VWg2-DlQrU7OqNauz7Yd1BJF8M8PYa4hilNiKMUNkwte01z94WMYQEi5TexLaDhCEpUPG4_N9F76Th31U5CoLnF7rtVS72agV6yCK6XVHrr744EJhi1-I6PEQ9DVAdxtfzyu-O2WUGr/s320/Glazed+Apple+Crepe+R.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">When all the apple slices have
been browned, combine all the slices in the skillet and pour the ginger ale
mixture over the top.</span></span></div>
</blockquote>
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<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8C7AT-RANmWvqkr01w6kFvWG07W5DZRWIR59yolzQ12vKc_Lcn_WbZvW2RvW0R_DzNE47jFWSS6ESikIXEGsQ5vn3WtvR-aP4a8bU1B6a332f45aTp7eKMK5B1yigBL5FPXa6mw44K3jO/s1600/Glazed+Apple+Crepe+T.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8C7AT-RANmWvqkr01w6kFvWG07W5DZRWIR59yolzQ12vKc_Lcn_WbZvW2RvW0R_DzNE47jFWSS6ESikIXEGsQ5vn3WtvR-aP4a8bU1B6a332f45aTp7eKMK5B1yigBL5FPXa6mw44K3jO/s320/Glazed+Apple+Crepe+T.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Add the brown sugar and mix till a syrup forms.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGcqQv4YkOIfL2BJIVgVloVg8Fde2N21bDmNN-jh8gWGbVcS28lBsnF-7N2smBZ3x-YMIPqnQEIHWB-5Kl3tPP3rKaUlIQDtxkPdXetjJVYZBEf9sp2B9se1c-veoQNNd8g6gA4IVwhTw_/s1600/Glazed+Apple+Crepe+U.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGcqQv4YkOIfL2BJIVgVloVg8Fde2N21bDmNN-jh8gWGbVcS28lBsnF-7N2smBZ3x-YMIPqnQEIHWB-5Kl3tPP3rKaUlIQDtxkPdXetjJVYZBEf9sp2B9se1c-veoQNNd8g6gA4IVwhTw_/s320/Glazed+Apple+Crepe+U.jpg" width="320" /></a><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Cover the skillet and cook the
apples for a few minutes over medium heat.</span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDiI0Q6q5nyz5DfPuCiMMOIWPnq5RpByXFqcSuoI5Jon2H667Q4YyIG_M8ZmorsluZTgHUloziHaHdmUzIRY_7noqFwihJilrNZfjipWvV2J7VrrMqW6CFhLy9Q3KeErIsH1w2K8ETrvEr/s1600/Glazed+Apple+Crepe+V.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDiI0Q6q5nyz5DfPuCiMMOIWPnq5RpByXFqcSuoI5Jon2H667Q4YyIG_M8ZmorsluZTgHUloziHaHdmUzIRY_7noqFwihJilrNZfjipWvV2J7VrrMqW6CFhLy9Q3KeErIsH1w2K8ETrvEr/s320/Glazed+Apple+Crepe+V.jpg" width="320" /></a></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> Cook till the apples are softened (but not
mushy) and glazed.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEuyONurC5unuYfCJJPdD_bzOCuYVpzVBbqtYF-MEUSd5aDtStK_QGqSEAk53hASJMX3Ch2RgwWtJiKnVadnORfDkH5Aw1S87xGMX_mq8DF7Vl8_dQ3W7CHRAz19_37pCtgLRgFtqXRQu/s1600/Glazed+Apple+Crepe+X.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEuyONurC5unuYfCJJPdD_bzOCuYVpzVBbqtYF-MEUSd5aDtStK_QGqSEAk53hASJMX3Ch2RgwWtJiKnVadnORfDkH5Aw1S87xGMX_mq8DF7Vl8_dQ3W7CHRAz19_37pCtgLRgFtqXRQu/s320/Glazed+Apple+Crepe+X.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">After draining the walnuts well, stir them into the apple mixture and set aside till needed.</span></span></blockquote>
<div style="margin: 0in 0in 0.0001pt 0.75in;">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"> When you’re ready to cook the
crepes:</span></span></span></div>
<span style="font-size: large;">
</span><br />
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<span style="font-size: large;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94ejf6xwmsZq_jYMqNq_9LzZyIhULfwNd2Ygza3zOpQuh3d_nW4Chigir8b-ETGfJgjhUAEsruKBqvRtW6yps6jaQhw3_LjxnUCsStfxhEzES99rTxlAD2CXshQuvxKPMh_Om5Mqvjw-l/s1600/Glazed+Apple+Crepe+H.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94ejf6xwmsZq_jYMqNq_9LzZyIhULfwNd2Ygza3zOpQuh3d_nW4Chigir8b-ETGfJgjhUAEsruKBqvRtW6yps6jaQhw3_LjxnUCsStfxhEzES99rTxlAD2CXshQuvxKPMh_Om5Mqvjw-l/s320/Glazed+Apple+Crepe+H.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="color: white;">Heat a non-stick pan over
medium heat; melt about 1 tsp of butter
substitute.<span style="font-size: large;"> Remove the pan from the heat, a</span>dd about ¼ cup of batter, swirl
around to cover the surface of the pan, and put it back on the heat.</span></span></div>
</blockquote>
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<span style="font-size: large;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07zDBvEC6C-1Y3PhhYImfLOaAHFeBgouk_wY4jNRARNmrtrpXsIMyifeq1MAFOkc02RhTc8KJUMm1jO9hCzXbX3SwGLNXDWsHpbBIsvNmt3RuvKEGSjeW4VcaJ4HWkHD2TltHguxZbZuW/s1600/Glazed+Apple+Crepe+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07zDBvEC6C-1Y3PhhYImfLOaAHFeBgouk_wY4jNRARNmrtrpXsIMyifeq1MAFOkc02RhTc8KJUMm1jO9hCzXbX3SwGLNXDWsHpbBIsvNmt3RuvKEGSjeW4VcaJ4HWkHD2TltHguxZbZuW/s320/Glazed+Apple+Crepe+I.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="color: white;">When the crepe is lightly browned
on the bottom and firm enough to be flipped (usually about one to 1-1/2
minutes, but keep an eye on it), turn or flip the crepe and cook on the
opposite side till it has the desired brownness.</span></span></div>
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<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb00-A7bUg_zKrxFe-e8eW6gq_9jm9BgLLPBtm2-_9gTog5h5uYTgKpFM7k6oqt_QmeDODBT3tEE7tCYsENJnjcFNj6QK84awGYPqcZeq3YUfJXMlRd-M3ylG9GJhWYfgjwFc9prkFBl2k/s1600/Glazed+Apple+Crepe+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb00-A7bUg_zKrxFe-e8eW6gq_9jm9BgLLPBtm2-_9gTog5h5uYTgKpFM7k6oqt_QmeDODBT3tEE7tCYsENJnjcFNj6QK84awGYPqcZeq3YUfJXMlRd-M3ylG9GJhWYfgjwFc9prkFBl2k/s320/Glazed+Apple+Crepe+J.jpg" width="320" /></a><span style="font-size: large;"><span style="color: white;">Stack the crepes on a plate,
covered with a clean towel to keep from drying out.</span></span></div>
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<span style="font-size: large;"><span style="color: white;">Repeat the above steps for each
crepe, rebuttering the pan for each.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
make the bananas for the topping:</span></span></span></div>
<span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ce4F8IaioqWhYw7l38vtqb8cLRNxQ-2VbHRkEs0RaBP5PZP6Z_L3AGivhnJyshbxameTYmV2lMfQuXBI3K-nh3NrOSfh99bB6hMKgDTOQmaV7sxusy6ZNo2z21IJXC2IrZfx5zoErx8_/s1600/Glazed+Apple+Crepe+K.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ce4F8IaioqWhYw7l38vtqb8cLRNxQ-2VbHRkEs0RaBP5PZP6Z_L3AGivhnJyshbxameTYmV2lMfQuXBI3K-nh3NrOSfh99bB6hMKgDTOQmaV7sxusy6ZNo2z21IJXC2IrZfx5zoErx8_/s320/Glazed+Apple+Crepe+K.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Peel and slice the bananas into ¼“
discs.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white;"></span></span></span></div>
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<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fEhBnFDauk_-DuxdK17-HfDw4almeylf7muk-9uiwApKqpJ8gt4fN6qOuAGDZFN5SZq-iACAuAnvJJWR7gA1rw-PvQ6xiLdrsrchJgMB7MFxAhRkQuXpHDvkPDPpgupWT9V1aovL6xZd/s1600/Glazed+Apple+Crepe+L.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fEhBnFDauk_-DuxdK17-HfDw4almeylf7muk-9uiwApKqpJ8gt4fN6qOuAGDZFN5SZq-iACAuAnvJJWR7gA1rw-PvQ6xiLdrsrchJgMB7MFxAhRkQuXpHDvkPDPpgupWT9V1aovL6xZd/s320/Glazed+Apple+Crepe+L.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: white;">Heat a </span>little oil in the
pan. Add the bananas and cook until browned on the bottom, about five minutes.</span></span></div>
</blockquote>
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Turn the bananas over and brown the other side. Remove from the heat and set
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To serve:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhti4wWW6lLPVefRMoTNrXoMBcIr6Qb3muMG-o3ob_piv8wWKGMGA3rbawJDUOK1eGqB0Y7HG8QVNCJm-pGsp-1bo7x8p-BlUqdvYMVzmQ3z3Os-PxDILoiDAeOoAmoVzSclWx_56R558Kr/s1600/Glazed+Apple+Crepe+W.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhti4wWW6lLPVefRMoTNrXoMBcIr6Qb3muMG-o3ob_piv8wWKGMGA3rbawJDUOK1eGqB0Y7HG8QVNCJm-pGsp-1bo7x8p-BlUqdvYMVzmQ3z3Os-PxDILoiDAeOoAmoVzSclWx_56R558Kr/s320/Glazed+Apple+Crepe+W.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place a crepe on the plate.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsLrH6EaQ43G5b468KQ288cu7kANbIZdGIKqG24c8yWwqjkoI_LhdnKqaku9cZT4nyLNvGX330N3fswZiHT5X_p44djjWlfM5S-OFCrCOkgmQnOkyXciccsyUj4qhG0A6vwTgp20QKcya/s1600/Glazed+Apple+Crepe+Y.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsLrH6EaQ43G5b468KQ288cu7kANbIZdGIKqG24c8yWwqjkoI_LhdnKqaku9cZT4nyLNvGX330N3fswZiHT5X_p44djjWlfM5S-OFCrCOkgmQnOkyXciccsyUj4qhG0A6vwTgp20QKcya/s320/Glazed+Apple+Crepe+Y.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Use a slotted spoon to put
filling along the center-line of the crepe.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Fold the crepe over.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Top with some of the <span style="font-size: large;">marshmallow cream frosting.</span></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIjkol4BcLDKlFLjdqbC6JmplizMndWTeBBztrvFjiUoY5TD5psORle5utBneIHeyFJWW34QN57NGE82F-SZ-BTjxjpPdhGz-P0fCFEb57NtQZIcYN9nu5pKur30iABLgNgN-Z0eENWAY/s1600/Glazed+Apple+Crepe+Y3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIjkol4BcLDKlFLjdqbC6JmplizMndWTeBBztrvFjiUoY5TD5psORle5utBneIHeyFJWW34QN57NGE82F-SZ-BTjxjpPdhGz-P0fCFEb57NtQZIcYN9nu5pKur30iABLgNgN-Z0eENWAY/s320/Glazed+Apple+Crepe+Y3.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">A<span style="font-size: large;">dd some of the seared<span style="font-size: large;"> bananas</span></span>.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Serve warm or room temperature.</span></span></span></div>
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<i><span style="font-size: large;"><span style="color: white;"><span style="font-family: Arial,Helvetica,sans-serif;">To download a cookbook-style copy
of the recipe for </span><span style="font-family: Arial,Helvetica,sans-serif;">Glazed Apple Dessert
Crepes with Pan-Seared Bananas and Marshmallow Cream Frosting, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!160&authkey=!AEhSxNOgiNxgApw" target="_blank">HERE</a>.</span></span></span></i></div>
</blockquote>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Be warned: between the light,
tasty crepes; the glazed apples; the pan-seared bananas; and the marshmallow
cream topping, these dessert crepes can be very habit-forming!</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">And please visit again next week
for another delicious, kitchen-tested recipe! Till then, stay well, keep it
about the food, and always remember to kiss the cook. ;-)</span></span></span><br />
<br /></div>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com4tag:blogger.com,1999:blog-5881394120770048684.post-21757820700048587842013-04-20T08:52:00.000-04:002013-04-20T09:13:00.705-04:00Chardonnay Chicken Crepes<!--[if gte mso 9]><xml>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"><i>To download a cookbook style copy
of the recipe for Chardonnay Chicken Crepes, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!159&authkey=!AGlMo6xLTMDWo18" target="_blank">HERE</a></b>.</i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!159&authkey=!AGlMo6xLTMDWo18"></a></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
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</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfss41buz8qwxRgVPCDL3DHTzANqPnBjTEt4Qf-0LDgCaVudwlhFCrfKCwyY1xZY3WSG3d4a1i8Ak7SIYh3Dpnf1TyMb4myOIrmcETL37RTmIM5fPmsXNvx4DADjPbOQOnPg2-wPfiauXY/s1600/Chardonnay+Chicken+Crepe+A1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfss41buz8qwxRgVPCDL3DHTzANqPnBjTEt4Qf-0LDgCaVudwlhFCrfKCwyY1xZY3WSG3d4a1i8Ak7SIYh3Dpnf1TyMb4myOIrmcETL37RTmIM5fPmsXNvx4DADjPbOQOnPg2-wPfiauXY/s400/Chardonnay+Chicken+Crepe+A1.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">If crepes are not normally
considered one of the basic essentials of cooking, they should be. They’re as
versatile as anything we cook can be, working just as well with sweet
breakfasts and desserts as they do with savory meat dinner dishes. They’re easy
to make, and can transform almost anything into an all-new dish. (My wife made
a marvelous dinner by cutting up some leftover roast beef, adding vegetables
and gravy, and wrapping it up in some of the extra crepes that were left the
day after we had this week’s Chardonnay Chicken Crepes recipe for dinner.)</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">The Chardonnay Chicken filling is
simple to make as well. It was modeled after a classic Beef Burgundy, in which
beef chunks are browned, then finished in a wine and broth blend that is cooked
down and thickened into a gravy. (If you prefer not to serve it inside a crepe,
Chardonnay Chicken or, for that matter, Beef Burgundy, is also great on top of
noodles.)</span></span></span></div>
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">This recipe makes about 6 servings.
(It will also leave you with a few extra crepes. This is a good thing.)</span></span></span></div>
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</span></span><br />
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Here’s what you’ll need before you
begin:</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;"></span></i><span style="color: white;"><i>For the
Crepes: </i>1 cup all-purpose flour; ¼ tsp salt; 2 Tbsp melted butter substitute; 2
egg-substitute eggs; 1-1/2 cups skim milk; and
butter substitute or oil for cooking the crepes. (A non-stick crepe pan
is also helpful.)</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;"></span></i><span style="color: white;"><i><span style="font-size: large;">For </span>the
Chardonnay Chicken Crepe Filling:</i> 1/3 cup all-purpose flour; ½ tsp salt; ¼ tsp
fresh ground black pepper; ½ tsp garlic powder; 2 pounds boneless chicken
breast, cut into cubes; butter substitute or oil for cooking; 3 slices turkey
bacon; 8 to 12 ounces sliced mushrooms; 1 garlic clove, minced; 1 cup dry white
wine (chardonnay or similar); 2 cups low fat, low sodium chicken broth; 1 cup
pearl onions (the frozen ones are ok to use); ½ tsp dried thyme; ½ tsp dried
rosemary; 1 bay leaf; 1 to 2 Tbsp all-purpose flour (to desired gravy
thickness); green or red bell pepper, fine-diced, for garnish.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To make the crepe batter:</span></span></span></div>
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</span></span><br />
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<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmZ2_uzyvEy1hO1LSdXH0Cgk5heuzRlF_n0vO_PYu7tguLtEBTzjGZVjsWBvDqXafUy6yAKBovJ9xLaalWJ-w8Je2RvBAhZVgLk5QBE7ytcRZXuEsrzu6RLIzCevv2qV-XNqnn19fnbmE/s1600/Chardonnay+Chicken+Crepe+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmZ2_uzyvEy1hO1LSdXH0Cgk5heuzRlF_n0vO_PYu7tguLtEBTzjGZVjsWBvDqXafUy6yAKBovJ9xLaalWJ-w8Je2RvBAhZVgLk5QBE7ytcRZXuEsrzu6RLIzCevv2qV-XNqnn19fnbmE/s320/Chardonnay+Chicken+Crepe+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Combine flour and salt in a bowl,
and form a well.</span></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEa57WA_bIF481YPMveMP9yzMvvtWatUfybhv7OUFlajZ0-2t1fqWkVJOqPo_Ibv1n0NWT4xzzZBHYTLJ_Vd7pMi58XmhmlviTjJaOMUr827lGMEjKs3-10Ara0ehYKTE9kr2Kynz1xVV/s1600/Chardonnay+Chicken+Crepe+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEa57WA_bIF481YPMveMP9yzMvvtWatUfybhv7OUFlajZ0-2t1fqWkVJOqPo_Ibv1n0NWT4xzzZBHYTLJ_Vd7pMi58XmhmlviTjJaOMUr827lGMEjKs3-10Ara0ehYKTE9kr2Kynz1xVV/s320/Chardonnay+Chicken+Crepe+C.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Pour the egg-substitute eggs and
½ cup of the skim milk into the well. Add the melted butter substitute to the
well and mix the liquids together.</span></span></span></div>
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</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklWUejAKFCqO8J-GTmPflIeIBBBE49-J_8WT44jM2xK7ieIVmzAXKes5s9xfWQuupcjbFDkD7rAR7_niTAjx0W88Be-7zoiiz5P2v_aOXsRbXqbMqZWaTv_gZVYIGCJw0UlcDYx_QqtyT/s1600/Chardonnay+Chicken+Crepe+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklWUejAKFCqO8J-GTmPflIeIBBBE49-J_8WT44jM2xK7ieIVmzAXKes5s9xfWQuupcjbFDkD7rAR7_niTAjx0W88Be-7zoiiz5P2v_aOXsRbXqbMqZWaTv_gZVYIGCJw0UlcDYx_QqtyT/s320/Chardonnay+Chicken+Crepe+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Once the liquid ingredients in the
well are combined, gradually mix in the dry ingredients. The result should be a
thick batter.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPQt1wEDZCSWmK3JnJYXwp_gauJ2lilU-DDL8rbZ79tEybv-AhvVGfxZEvr7ZQDJNU3OuKtvdf0dJiCWCyo0rOcQU8BVQsW-OIYmMkA-UHaouAgFFwpuK2uHffc2qEsJIzVz1FnfNGsRp/s1600/Chardonnay+Chicken+Crepe+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPQt1wEDZCSWmK3JnJYXwp_gauJ2lilU-DDL8rbZ79tEybv-AhvVGfxZEvr7ZQDJNU3OuKtvdf0dJiCWCyo0rOcQU8BVQsW-OIYmMkA-UHaouAgFFwpuK2uHffc2qEsJIzVz1FnfNGsRp/s320/Chardonnay+Chicken+Crepe+E.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Gradually add the remaining skim
milk until the batter has the consistency of heavy cream. Take care doing this;
making crepes is easy, but the texture of the batter is very, very important to
getting them right.</span></span></span></div>
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</span></span><br />
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<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2phkvbYkKeH4FtJ2k88h8g3HVCOHlyzwvw8SJEJL2zyDEZWqy0e0TnCWgMKnzcf9X5DbpXbHHbNEw5Cl-wV9b1H5SwvpmW4Q-gbi7oaKgfY_-MD9gYQAhEv__Fd3B-pcSQLIF_8Rr4CL/s1600/Chardonnay+Chicken+Crepe+F.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2phkvbYkKeH4FtJ2k88h8g3HVCOHlyzwvw8SJEJL2zyDEZWqy0e0TnCWgMKnzcf9X5DbpXbHHbNEw5Cl-wV9b1H5SwvpmW4Q-gbi7oaKgfY_-MD9gYQAhEv__Fd3B-pcSQLIF_8Rr4CL/s320/Chardonnay+Chicken+Crepe+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cover the bowl with plastic wrap
and let rest in the refrigerator for 1-2 hours. (This helps your crepes to have
a smooth texture by allowing the air bubbles to clear from the batter after
mixing.)</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While the batter is resting, make
the filling as follows.</span></span></span></div>
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</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvx7h5N6zYbdwygAqrCDUxav9Ml15Iqugl5YcHxZtuRpSG3ffl7K6lbBVcc0J_i-pdQZBpOOB4D7LCxMY8wYQ-Lqz4qeLCrQbp-G8HIIoauKnB7sXOyeKM05X4zmk8-fGm7x7TMhoeapg/s1600/Chardonnay+Chicken+Crepe+J.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvx7h5N6zYbdwygAqrCDUxav9Ml15Iqugl5YcHxZtuRpSG3ffl7K6lbBVcc0J_i-pdQZBpOOB4D7LCxMY8wYQ-Lqz4qeLCrQbp-G8HIIoauKnB7sXOyeKM05X4zmk8-fGm7x7TMhoeapg/s320/Chardonnay+Chicken+Crepe+J.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">In a bowl or large food storage
bag, combine the flour, salt, pepper, and garlic powder. Add the chicken cubes
and toss to coat.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKjustdOucEvr9sXRa9xaAzjrSvRpZmXkp2lNR_9_kYbG-yVaN7Ibi19ihdH1yBpVaOaqykdRYPeZUunACwKgiHdBk3CinlvBEOE2hX1yWSaYtcDKXsnv83OcV_Givevz_5Sje57sSeQ8/s1600/Chardonnay+Chicken+Crepe+I.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKjustdOucEvr9sXRa9xaAzjrSvRpZmXkp2lNR_9_kYbG-yVaN7Ibi19ihdH1yBpVaOaqykdRYPeZUunACwKgiHdBk3CinlvBEOE2hX1yWSaYtcDKXsnv83OcV_Givevz_5Sje57sSeQ8/s320/Chardonnay+Chicken+Crepe+I.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cook the turkey bacon in a
skillet over medium heat. (You may need to add a little oil or butter
substitute to start, since turkey bacon doesn’t render as much fat as regular
bacon.) When the bacon is done, transfer it to a plate and set aside.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO02FyrBCgdZv8tR9dntNovz5HEbC6DbIdxWFoJfgfhOhzgse155vKoiEHEToLFXJm_7X7GXJuSwMmAgOxoXQ-kxHuNN721Nf3R6y5ldSNX7l2V-_BIinvFHvkbPqPHRNyxqTDeCCIdRDx/s1600/Chardonnay+Chicken+Crepe+K.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO02FyrBCgdZv8tR9dntNovz5HEbC6DbIdxWFoJfgfhOhzgse155vKoiEHEToLFXJm_7X7GXJuSwMmAgOxoXQ-kxHuNN721Nf3R6y5ldSNX7l2V-_BIinvFHvkbPqPHRNyxqTDeCCIdRDx/s320/Chardonnay+Chicken+Crepe+K.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Increase the heat to medium-high.
Add a little oil or butter substitute to the skillet as needed, and sauté the
mushrooms. Set the cooked mushrooms aside.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJnd3MyvcXdbEVGHedttXvy73h3GMCa2N8BrRaoB7setcVxcTgi14vp0fodqA8_LWlkBrTNXd4sbuhGHHVCKefSLvzygyN9Rx18yohpesvarTbpIhxmGLpHz-vuyqYyIZHOU6n1G8t0jF/s1600/Chardonnay+Chicken+Crepe+L.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJnd3MyvcXdbEVGHedttXvy73h3GMCa2N8BrRaoB7setcVxcTgi14vp0fodqA8_LWlkBrTNXd4sbuhGHHVCKefSLvzygyN9Rx18yohpesvarTbpIhxmGLpHz-vuyqYyIZHOU6n1G8t0jF/s320/Chardonnay+Chicken+Crepe+L.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Increase the heat to high. Add a little
oil or butter substitute to the skillet as needed. Add the chicken cubes and
garlic clove, and cook until the chicken is browned. (Work in batches if
necessary to avoid overcrowding the pan; you want to brown the chicken, not
steam it.)</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-Z7oVWD21VMcTi1ZEMQsdq2LT-C9Ljd1vhyphenhyphenUL8D9G_lI0Tz2CW_JphBLASoRFU3yvu6OClS7LEgomFgtnsxTAwMmx4IEOgjEKncpENaXmR7tB1Vo3p4q_lxxyBDsVS9iIJXmCj8yB5mp/s1600/Chardonnay+Chicken+Crepe+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-Z7oVWD21VMcTi1ZEMQsdq2LT-C9Ljd1vhyphenhyphenUL8D9G_lI0Tz2CW_JphBLASoRFU3yvu6OClS7LEgomFgtnsxTAwMmx4IEOgjEKncpENaXmR7tB1Vo3p4q_lxxyBDsVS9iIJXmCj8yB5mp/s320/Chardonnay+Chicken+Crepe+M.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Put all the chicken together into
the skillet. Add the wine and broth to the skillet. Increase the heat to high
till the liquid is boiling, then lower to a simmer.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGLkSFlSHKwJA3xW1SsuM6rZfUE_A7BdYyftyHh4awpBE6gm8i2A8q6bEVRhKGQ9WIz0TwCTVIEyRGFt9lF2RXDE8w_Bx5JtT74QxaEj-4dHLFlYYBXYO9rUBEBgB8sZGK74oC3uMqcKy/s1600/Chardonnay+Chicken+Crepe+Q.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGLkSFlSHKwJA3xW1SsuM6rZfUE_A7BdYyftyHh4awpBE6gm8i2A8q6bEVRhKGQ9WIz0TwCTVIEyRGFt9lF2RXDE8w_Bx5JtT74QxaEj-4dHLFlYYBXYO9rUBEBgB8sZGK74oC3uMqcKy/s320/Chardonnay+Chicken+Crepe+Q.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add the mushrooms and pearl
onions and simmer for about ten minutes.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklRdJKbsH9phZ0Jbh4mJ71teBcXHYYH3SUUKiv3QEd_74TfN2FSix5b0wb4xhLcfoPjzVetShjj8ahAD8hPbJI9e9Kw70Q3qIXZZtJoh9si_txEAXsJdSZAZDiXohktlUjam1rEF80lOm/s1600/Chardonnay+Chicken+Crepe+R.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklRdJKbsH9phZ0Jbh4mJ71teBcXHYYH3SUUKiv3QEd_74TfN2FSix5b0wb4xhLcfoPjzVetShjj8ahAD8hPbJI9e9Kw70Q3qIXZZtJoh9si_txEAXsJdSZAZDiXohktlUjam1rEF80lOm/s320/Chardonnay+Chicken+Crepe+R.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add the thyme, rosemary, and bay
leaf.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgtxGqfqoI2H3SboeAhFjMgSwXWMJSBraTnLizqzedge9wwYym3e4xQPk_83ZrLOJjmI5qWlVB5N-4Nv5XROb2FCz7swH_ZsemKf5e-pIR-FZb5KlgxksXJw8tPxbFWK5-SWx38Mb4K_g/s1600/Chardonnay+Chicken+Crepe+T.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgtxGqfqoI2H3SboeAhFjMgSwXWMJSBraTnLizqzedge9wwYym3e4xQPk_83ZrLOJjmI5qWlVB5N-4Nv5XROb2FCz7swH_ZsemKf5e-pIR-FZb5KlgxksXJw8tPxbFWK5-SWx38Mb4K_g/s320/Chardonnay+Chicken+Crepe+T.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cook uncovered until reduced by
about ¼ to 1/3. Add the flour near the end to thicken the gravy.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKKNSZ5vrLy_FDijt7NSUAHV7QXx6qYPx7xrKVtKqR55rROWHurRYVIHKe4f_Ghcpvp37JmWuXJTuJJXZDp5Hus5XZnEWZSxcIjBc1vvRzNbLp05GG5uqr2CDb0_4bupIaSSNHmqQToQl/s1600/Chardonnay+Chicken+Crepe+U.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKKNSZ5vrLy_FDijt7NSUAHV7QXx6qYPx7xrKVtKqR55rROWHurRYVIHKe4f_Ghcpvp37JmWuXJTuJJXZDp5Hus5XZnEWZSxcIjBc1vvRzNbLp05GG5uqr2CDb0_4bupIaSSNHmqQToQl/s320/Chardonnay+Chicken+Crepe+U.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">When done cooking, cut the bacon
into pieces and add to the mixture. Remove the bay leaf.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Now let’s cook our crepes.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEVkeCYiN-LIPQWx2eoVs-LMtmtXABmCYIz-P00v7XeZPSenEwOfPHEZuTzGjehd5wakvwGUTLW3jfdkl-j3PSApNMS7uwiZFWx1wsbMJZ_r5gYTCGG5hy5zD5opLpxn9AkYYzAEgixCT/s1600/Chardonnay+Chicken+Crepe+N.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEVkeCYiN-LIPQWx2eoVs-LMtmtXABmCYIz-P00v7XeZPSenEwOfPHEZuTzGjehd5wakvwGUTLW3jfdkl-j3PSApNMS7uwiZFWx1wsbMJZ_r5gYTCGG5hy5zD5opLpxn9AkYYzAEgixCT/s320/Chardonnay+Chicken+Crepe+N.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Heat a non-stick pan over medium
heat; remove the pan from the heat and melt about 1 tsp of butter substitute.
(Be careful with this; too much oil or butter substitute could damage your
crepe!) To make an 8” crepe, remove the
pan from the heat, add about ¼ cup of the batter, swirl around to cover the
surface of the pan, and put it back on the heat.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqPdT97wHrzUnBU0L9yaD01mgsBjLS5XOqfjD6qeGZ_LchpO-DUPQeBvSymeOmCR9MYd3eDA7nk3kuQXAwblY3VKz2l6JZqOeOiZN9bqB9Va4MWoIMfw6sP0LQTKzW0I5AVc-7HlPAEeT/s1600/Chardonnay+Chicken+Crepe+O.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqPdT97wHrzUnBU0L9yaD01mgsBjLS5XOqfjD6qeGZ_LchpO-DUPQeBvSymeOmCR9MYd3eDA7nk3kuQXAwblY3VKz2l6JZqOeOiZN9bqB9Va4MWoIMfw6sP0LQTKzW0I5AVc-7HlPAEeT/s320/Chardonnay+Chicken+Crepe+O.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">When the crepe is lightly browned on the
bottom and firm enough to be flipped (usually about a minute and a half, but
keep an eye on it), turn or flip the crepe and cook on the opposite side
(generally for a minute, or even a bit less) till it has the desired brownness. Stack the crepes on a plate,
covered with a clean towel to keep from drying out.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Repeat the above steps for each
crepe, rebuttering the pan for each.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To serve:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDF5AVsfaUVbu1yKxoqL9YHIYSekKd34hyU5tbQDDDd-0QtMyVvpr8cxj9j_6uVYGDsy-4BNPq5BNOwICQxRIBra4V0awhxghMqlPQQeYps7YlxgkpUE97xSr23eYg4IJlfsyZmy8rtBG/s1600/Chardonnay+Chicken+Crepe+V.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDF5AVsfaUVbu1yKxoqL9YHIYSekKd34hyU5tbQDDDd-0QtMyVvpr8cxj9j_6uVYGDsy-4BNPq5BNOwICQxRIBra4V0awhxghMqlPQQeYps7YlxgkpUE97xSr23eYg4IJlfsyZmy8rtBG/s320/Chardonnay+Chicken+Crepe+V.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place a crepe on the plate.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjap63VBPHlLDM-dQyTYYZPXE6hpFvPUC1vPuYj_dO3fPHLVqkRyVRyonVQzjcHD3gYRlSTWxmpWHlXjC8JBwbZRdwtHqmns1nWqpY8xPLMYolTl0eSPt6ITHk-OcB29Nsbv7XSZWNW8rYd/s1600/Chardonnay+Chicken+Crepe+W.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjap63VBPHlLDM-dQyTYYZPXE6hpFvPUC1vPuYj_dO3fPHLVqkRyVRyonVQzjcHD3gYRlSTWxmpWHlXjC8JBwbZRdwtHqmns1nWqpY8xPLMYolTl0eSPt6ITHk-OcB29Nsbv7XSZWNW8rYd/s320/Chardonnay+Chicken+Crepe+W.jpg" width="320" /></a><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Use a slotted spoon to put
filling along the center-line of the crepe.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ICwL3C_Qwah41GsZAnvaLbi1wZcn7zQEQepj3clXkvDMpKS9KgR6g8JR6OryRGRDy_U1jgx3pjtd4jH1-ry-SRtDCLBF22uTW9nXYW_D-ohUDqgiONYWR53urP8ycuT-5TyO_jFZ3dRI/s1600/Chardonnay+Chicken+Crepe+X.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ICwL3C_Qwah41GsZAnvaLbi1wZcn7zQEQepj3clXkvDMpKS9KgR6g8JR6OryRGRDy_U1jgx3pjtd4jH1-ry-SRtDCLBF22uTW9nXYW_D-ohUDqgiONYWR53urP8ycuT-5TyO_jFZ3dRI/s320/Chardonnay+Chicken+Crepe+X.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Fold the crepe over.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t9CJeF_UHs8mz0lz09nrzlsnamtiZmIgm_rv9iAsPpT-sT7_YX8GlTT81vDYGreqZ4GMFjgCrnyFRXxr70FmzHj05gTI2tcaD0afG0lD2p6yED-WBsX8IZReQARZyYpsuPQtIWptNPU1/s1600/Chardonnay+Chicken+Crepe+Y.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t9CJeF_UHs8mz0lz09nrzlsnamtiZmIgm_rv9iAsPpT-sT7_YX8GlTT81vDYGreqZ4GMFjgCrnyFRXxr70FmzHj05gTI2tcaD0afG0lD2p6yED-WBsX8IZReQARZyYpsuPQtIWptNPU1/s320/Chardonnay+Chicken+Crepe+Y.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Spread a little gravy from the
pan on top of the crepe, and sprinkle some of the diced bell pepper to garnish.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3WK66bofmpfXZNkCtC1KiepFZ7wu86wQsPYBWS9yThxjBvPpqUO5RrASHE9OyWMdKzha0XDqccYJ1ugwdKMYzNYig5FrUUg1vZ92mDZR6ewXb9M1u_Pozn2XaGx4nan1vhjjQmbQo6gH/s1600/Chardonnay+Chicken+Crepe+Y1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3WK66bofmpfXZNkCtC1KiepFZ7wu86wQsPYBWS9yThxjBvPpqUO5RrASHE9OyWMdKzha0XDqccYJ1ugwdKMYzNYig5FrUUg1vZ92mDZR6ewXb9M1u_Pozn2XaGx4nan1vhjjQmbQo6gH/s320/Chardonnay+Chicken+Crepe+Y1.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Serve hot with a vegetable side
dish, and a glass of the chardonnay.</span></span></span></div>
</blockquote>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="text-align: center;">
<i><span style="font-size: large;"><span style="color: white;"><span style="font-family: Arial,Helvetica,sans-serif;">To download a cookbook style copy
of the recipe for Chardonnay Chicken Crepes, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!159&authkey=!AGlMo6xLTMDWo18" target="_blank">HERE</a>.</span><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!159&authkey=!AGlMo6xLTMDWo18"></a></span></span></i></div>
</blockquote>
<i><span style="font-size: large;">
</span></i><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">This savory recipe is, of course,
just one example of a dish that takes advantage of the wonders of the crepe.
There are countless others, and next week I hope you’ll visit again as we go
the other way with a sweet crepe! Till then, stay well, keep it about the food,
and always remember to kiss the cook. ;-)</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span> <span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"><br /></span></span></span></div>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com2tag:blogger.com,1999:blog-5881394120770048684.post-90172917989708368302013-04-13T09:20:00.000-04:002013-04-13T09:28:50.426-04:00Sausage and Pepper Fried Rice <!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i>To download a cookbook style copy of the recipe for Sausage
and Pepper Fried Rice, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!158&authkey=!AM8enPpWK2rEKiA" target="_blank">HERE</a>. </i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!158&authkey=!AM8enPpWK2rEKiA"></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4efigFGqfoODxcdbXJmJBDbA8m2848yJY0fUB5wPcCnjtltIgZb3JO0GItwkf3xlzpzfDthADEvJuhOCyQfryWZo3bI3QPJ7klQY029gHFRnsTHXmVPGJ2FygLKHuMb-j7xv0S_azZZJt/s1600/Sausage+Pepper+Fried+Rice+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4efigFGqfoODxcdbXJmJBDbA8m2848yJY0fUB5wPcCnjtltIgZb3JO0GItwkf3xlzpzfDthADEvJuhOCyQfryWZo3bI3QPJ7klQY029gHFRnsTHXmVPGJ2FygLKHuMb-j7xv0S_azZZJt/s400/Sausage+Pepper+Fried+Rice+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">By now, nearly everyone is familiar with Fried Rice.
Although normally served as an Asian dish, fried rice is made in various forms
in many countries and cultures. (I have even seen published reports of a Thai
version called “American Fried Rice,” in which the rice is combined with – I swear
I’m not making this up – hot dogs, fried chicken, and ketchup. Is that really
what the rest of the world thinks American food is?)</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">The popularity of fried rice is easy to understand; it
tastes great, is easy to prepare, can be used as either a main dish or a side
dish, and is an ideal use for many kinds of leftovers. This week’s recipe –
Sausage and Pepper Fried Rice – is a little unusual without overdoing it.</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Some Cook’s Notes before we begin:</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Although I’ve prepared this recipe using a
skillet, the normal (and usually better) way to prepare fried rice is to use a
wok. Many readers may not have a wok, however, and so a skillet became the
cookware of choice.</span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">One of the keys to giving your fried rise the
right texture is to use cooked rice at room temperature. The moisture in
just-cooked rice will tend to make the rice steam instead of fry.</span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To use ingredients most readers will have readily
available, I prepared brown rice, and cooked it with chicken broth instead of
water for extra flavor.</span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">The frying oil should be one with a high smoke point.
(I used grapeseed oil.)</span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes 2 to 3 main dish portions, or 4 side dish
portions</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Here are the ingredients you’ll need: </span></span></div>
<span style="font-size: large;">
</span><br />
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<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">4
cups cooked rice, room temperature; oil for pan-frying; 3 egg substitute eggs; 1
Tbsp water; 3/4 cup chopped green onions; 3/4 cup red bell pepper, very fine
diced; 3/4 cup green bell pepper, very fine diced; ¾ cup corn kernels (frozen is ok);
10 ounces turkey sausage meat; 2 Tbsp soy sauce; and carrot ribbons for garnish.</span></span></span></div>
</blockquote>
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</span><br />
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<span style="font-size: large;"></span><span style="font-size: large;"></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
prepare the scrambled eggs:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-C8-2adKPjw2Lc0bjyC_9dq01jWSUWSPK1xIy27TsJWRgXM7AqFRqQ-z7k_negMnh-tbKHmoyElOZCH-1dBi6v1spDtUiOU3LWjLFOPWD-UVrVPJTguvbEhrrwT1rSlcZs0GgEO1JOog/s1600/Sausage+Pepper+Fried+Rice+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-C8-2adKPjw2Lc0bjyC_9dq01jWSUWSPK1xIy27TsJWRgXM7AqFRqQ-z7k_negMnh-tbKHmoyElOZCH-1dBi6v1spDtUiOU3LWjLFOPWD-UVrVPJTguvbEhrrwT1rSlcZs0GgEO1JOog/s320/Sausage+Pepper+Fried+Rice+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Heat
a little oil in a large pan over low heat, enough to scramble the eggs. Thoroughly
mix the egg substitute eggs and the water, and pour into the pan. Season with
salt and pepper.</span></span></span></div>
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</span></span><br />
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVnte9NoqeL_JRnlcXum3F9tQ_bRkhbjk9laFBDAQvJJzZVcs4P_c9HlxGrStxuxanyBEH2V_4Zdeyblx6_kzoQTP3fp3kJH7HSUktmFpFfhMXF7E5ZuKLcJ9sg5OHOLPaccqaQYFyTM0/s1600/Sausage+Pepper+Fried+Rice+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVnte9NoqeL_JRnlcXum3F9tQ_bRkhbjk9laFBDAQvJJzZVcs4P_c9HlxGrStxuxanyBEH2V_4Zdeyblx6_kzoQTP3fp3kJH7HSUktmFpFfhMXF7E5ZuKLcJ9sg5OHOLPaccqaQYFyTM0/s320/Sausage+Pepper+Fried+Rice+C.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">While
the eggs are cooking, chop the green onions, and fine-dice the red bell pepper
and green bell pepper.</span></span></span></div>
</blockquote>
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<br />
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<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wXgRmBqw4TDX-TrFkItQMNgd1MkhW4en3MK1ZwKy1yQEgPj1QqKpIUIIT5GULiXaMpairQUcw2FyBa-2D_OOC7x4u1zzzRDQI2cjs-PcYA3yN1VpL-ti0Bqwu3sOpk43XG7dWaxq7dW5/s1600/Sausage+Pepper+Fried+Rice+F.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wXgRmBqw4TDX-TrFkItQMNgd1MkhW4en3MK1ZwKy1yQEgPj1QqKpIUIIT5GULiXaMpairQUcw2FyBa-2D_OOC7x4u1zzzRDQI2cjs-PcYA3yN1VpL-ti0Bqwu3sOpk43XG7dWaxq7dW5/s320/Sausage+Pepper+Fried+Rice+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cook
the eggs until done but not dry, then <span style="font-size: large;">t</span>ransfer the eggs to a separate dish and set aside.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></blockquote>
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<br /></div>
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<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
cook the vegetables and sausage:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br />
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDnx63hxZTNKsl1uPYQpmJCH5x9jcMEYOz1J3talMHL0AzHPrtTXSFSFZ6VWOw9Jj9PVWMkBjIR9QVD9-ieQlitVjZO-bBq9nH6j_3CWklXubTjRmTXjDaGAVDuY045HgNtxEeqr8AKvR/s1600/Sausage+Pepper+Fried+Rice+D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDnx63hxZTNKsl1uPYQpmJCH5x9jcMEYOz1J3talMHL0AzHPrtTXSFSFZ6VWOw9Jj9PVWMkBjIR9QVD9-ieQlitVjZO-bBq9nH6j_3CWklXubTjRmTXjDaGAVDuY045HgNtxEeqr8AKvR/s320/Sausage+Pepper+Fried+Rice+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Remove
the sausage meat from the casings.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1HDge1ehQcYod04N5B2FdXFMWBLg_eWdbuLPpPzRjFRY_T5jMe_Sj5912NnhAjw1_OqpjTOEOcjoAJ8CiRuLkODbv7NwpVWhrB5kIeBYFs17eLv298nRIu4bI41UVna54rHVuD586TWI/s1600/Sausage+Pepper+Fried+Rice+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1HDge1ehQcYod04N5B2FdXFMWBLg_eWdbuLPpPzRjFRY_T5jMe_Sj5912NnhAjw1_OqpjTOEOcjoAJ8CiRuLkODbv7NwpVWhrB5kIeBYFs17eLv298nRIu4bI41UVna54rHVuD586TWI/s320/Sausage+Pepper+Fried+Rice+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Scrape
the egg pan with a wooden spoon. Add a little more oil, increase the heat to
medium-high and put the red bell pepper, green bell pepper, and the sausage
meat in. Cook until done. Season to taste. Transfer to s a separate dish and
set aside.</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoListParagraph">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
fry the rice and finish the dish:</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgQ3_Cg4SQDErFgvloSp0nPJYQbZhKqi0BoH6eQqbZmDwKUyTWIq9j5xVqUE762TcTkMTthrGsS5ULzXca_C0Vym4J1W6ekqB9FUu43C1Uy2DtwymDgXVc-YZLx1C3ZIe9rulKDi-FS2m/s1600/Sausage+Pepper+Fried+Rice+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgQ3_Cg4SQDErFgvloSp0nPJYQbZhKqi0BoH6eQqbZmDwKUyTWIq9j5xVqUE762TcTkMTthrGsS5ULzXca_C0Vym4J1W6ekqB9FUu43C1Uy2DtwymDgXVc-YZLx1C3ZIe9rulKDi-FS2m/s320/Sausage+Pepper+Fried+Rice+I.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add
a little more oil to the pan as needed and increase the heat to high. Add the
rice and stir fry for a few minutes, adding the soy sauce part way.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span></blockquote>
<br />
<br />
<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkFNWTtV_-6Hyk21oks-yJKU2jB42po4sSbQtGlHdSeQ6H4bUrBDEQmd4Lww5IaVTpC4pWw3s31kS-1iBKYtfKq4VTGxma8mvZ8KVy1NiHjOBOS2-mIc5eq0HTGzCAqM1zUZ2MKYkvDYN/s1600/Sausage+Pepper+Fried+Rice+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkFNWTtV_-6Hyk21oks-yJKU2jB42po4sSbQtGlHdSeQ6H4bUrBDEQmd4Lww5IaVTpC4pWw3s31kS-1iBKYtfKq4VTGxma8mvZ8KVy1NiHjOBOS2-mIc5eq0HTGzCAqM1zUZ2MKYkvDYN/s320/Sausage+Pepper+Fried+Rice+J.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add
the eggs and vegetables, mix thoroughly, and heat through.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraph">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQQSx7Iex11UCSEP3VXQqsc9QO1CGJQARoOYXPQnzwqCoZ6AiKU1NHGcoO9-THvmEuDgLxkZiZukrW-oYuAJTO_P7UeTbv22dXU3JQhHyh7ZCVc4WbWL0-5U1u7jRAiP2zIQ3-KoD5a7r/s1600/Sausage+Pepper+Fried+Rice+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQQSx7Iex11UCSEP3VXQqsc9QO1CGJQARoOYXPQnzwqCoZ6AiKU1NHGcoO9-THvmEuDgLxkZiZukrW-oYuAJTO_P7UeTbv22dXU3JQhHyh7ZCVc4WbWL0-5U1u7jRAiP2zIQ3-KoD5a7r/s320/Sausage+Pepper+Fried+Rice+K.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Remove
from the heat and stir in the scallions.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjg0DLvGFlBmpd7G9Fc374AwEqa-VLURMsDcl9ly_iTyoNRLrDtAIcz45kDgy3ynh0fv1rLJRbUfdXJoKq5tlE8cllodt8pincMap1jKZXl-oXg911BgYccGSumwrInKAhfadnJisqqaWd/s1600/Sausage+Pepper+Fried+Rice+M.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjg0DLvGFlBmpd7G9Fc374AwEqa-VLURMsDcl9ly_iTyoNRLrDtAIcz45kDgy3ynh0fv1rLJRbUfdXJoKq5tlE8cllodt8pincMap1jKZXl-oXg911BgYccGSumwrInKAhfadnJisqqaWd/s320/Sausage+Pepper+Fried+Rice+M.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"> Garnish with carrot ribbons and serve
hot.</span></span></span></div>
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<blockquote class="tr_bq">
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To download a cookbook style copy of the recipe for Sausage
and Pepper Fried Rice, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!158&authkey=!AM8enPpWK2rEKiA" target="_blank">HERE</a>. </span></i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!158&authkey=!AM8enPpWK2rEKiA"></a></span></div>
<span style="font-size: large;">
</span><br />
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</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Serve with pineapple chunks with toothpicks, and a fortune
cookie, and you’re all set!</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="color: white;">Please
visit again next week for another easy to make, delicious to eat recipe! Till
then, stay well, keep it about the food, and always remember to </span><b>亲吻<span _mstdst="0_2:3" _mstsrc="0_9:12" id="Dst[0][9:12:2:3]">厨</span>师</b></span>.</span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
</blockquote>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-11922870679302108092013-04-06T11:11:00.002-04:002013-04-06T11:23:19.793-04:00Potato-Carrot Kugel<!--[if gte mso 9]><xml>
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<i><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To download a cookbook style copy of the recipe for Potato-Carrot
Kugel, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!157&authkey=!AFMwrvjWhub1H2w" target="_blank">HERE</a></b>.</span></span></i></div>
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">A great big welcome to new subscriber Carmen!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-rGBNj6i-U34G3vj_ijkYwCmGv3HobOWLwMBv67jpNnUWI9p3c7mDGEsTabewpTVWWmOCBW7weKDiiANJBb4QU3EGDdrV3fj1v2gS2gc1Vq_wB9ZIKUIa00lA-NLnFeVP57qvAA3kMzn/s1600/Potato+Carrot+Kugel+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-rGBNj6i-U34G3vj_ijkYwCmGv3HobOWLwMBv67jpNnUWI9p3c7mDGEsTabewpTVWWmOCBW7weKDiiANJBb4QU3EGDdrV3fj1v2gS2gc1Vq_wB9ZIKUIa00lA-NLnFeVP57qvAA3kMzn/s400/Potato+Carrot+Kugel+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Of the many great gifts given to the world by the cuisine of
Eastern Europe, one of the most popular (and certainly one of the easiest) is
the kugel, a baked casserole of either noodles or potatoes that is usually
served as a hearty side dish. (Sometimes, kugels are baked in muffin tins
instead of in a baking dish in order to make individual servings.) A well-made kugel
is crisp on the outside, and soft and moist (but not dense) on the inside. </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This week we’re making a Potato-Carrot Kugel. The addition
of the grated carrots, and some grated apple, lend just enough sweetness to
make this delightful. If you’ve had a good potato kugel before, I believe this
will compare favorably. If you haven’t, I believe you’ll be glad you did.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes 4-6 side dish
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Here are the ingredients you’ll need: </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">1/2
medium
onion (to make ½ cup diced); 1 or 2 garlic cloves; 4 Tbsp flavor-neutral
cooking oil, divided; 1 pound potatoes; 1/3 lb carrots; 1 sweet apple; 1 tsp
salt; pinch fresh ground black pepper; pinch dried thyme; pinch dried dill; ½
cup AP flour; ½ tsp baking powder; 2 egg-substitute eggs; and cooking spray.</span></span></span></div>
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preheating oven to 350 degrees.</span></span></span></div>
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½ a medium onion (1/2 cup) and mince the garlic.</span></span></span></div>
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1 Tbsp of the oil in a non-stick pan. Sauté the garlic until fragrant, 30
seconds to one minute, then add the diced onion and cook until lightly
caramelized.</span></span></span></div>
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the onions and garlic are cooking, peel and grate the potatoes (you should get
about 2 cups), and place in a strainer over a bowl. Press gently to drain.</span></span></span></div>
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and grate the carrots (you should get about 1 cup) and the apple.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgpcpoKt0iHYyi2HOCV2RVGTlavhX6SxHZf-dJeNFV6GbRpsR8YBSd6LJHqC46AGJ468fOBcrzDjbNugYNaHgFMP-iRYC0lIkPTM48WBFM0v8pkEKU_QkR8oxJo9RkMfodruDvclkPJqL/s1600/Potato+Carrot+Kugel+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgpcpoKt0iHYyi2HOCV2RVGTlavhX6SxHZf-dJeNFV6GbRpsR8YBSd6LJHqC46AGJ468fOBcrzDjbNugYNaHgFMP-iRYC0lIkPTM48WBFM0v8pkEKU_QkR8oxJo9RkMfodruDvclkPJqL/s320/Potato+Carrot+Kugel+G.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Put
the potatoes, carrots, apple, onion, salt, pepper, thyme, dill, flour, baking
powder and the remaining oil in a mixing bowl, and mix till combined. Stir in
the egg substitute eggs.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04l_I3T_HD9_TkRDWoRvIgfRMC387qZMT5uJdL-5Z5knQrCjP9yTrQ4G2W-ggKb48LEfQycXFt_Yn0vzik0WnPv_7IClq20rnwm5tVqZk_WjPeoQdJ8y2FByVZgazuqVWY5kp6uYrnvrJ/s1600/Potato+Carrot+Kugel+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04l_I3T_HD9_TkRDWoRvIgfRMC387qZMT5uJdL-5Z5knQrCjP9yTrQ4G2W-ggKb48LEfQycXFt_Yn0vzik0WnPv_7IClq20rnwm5tVqZk_WjPeoQdJ8y2FByVZgazuqVWY5kp6uYrnvrJ/s320/Potato+Carrot+Kugel+I.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Spread
the mixture in an 8”x 8” baking dish that has been sprayed with the cooking
spray.</span></span></span></div>
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for until the top is browned and a toothpick placed in middle comes out clean
(about 60 minutes). When it’s done, let it rest for about 10 minutes before
cutting.</span></span></span></div>
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into squares, and serve hot as a side dish. (In the photo at the top, the kugel is
served with broccoli and my wife’s meat loaf.)</span></span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">To download a cookbook style copy of the recipe for Potato-Carrot
Kugel, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!157&authkey=!AFMwrvjWhub1H2w" target="_blank">HERE</a>.</span><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!157&authkey=!AFMwrvjWhub1H2w"></a></span></i></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">And that, my friends, is how you make an easy, delicious
potato-carrot kugel!</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Visit again next week for another kitchen-tested recipe!
Till then, stay well, keep it about the food, and always remember to kiss the
cook. ;-)</span></span></div>
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Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-85128687247499743352013-03-30T06:41:00.000-04:002013-03-30T06:55:37.514-04:00Coconut-Almond Macaroons with Apricot Topping<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i>To download a cookbook style copy of the recipe for
Coconut-Almond Macaroons with Apricot, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!156&authkey=!ABf2jh4vjqYP5TY" target="_blank">HERE</a></b>.</i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!156&authkey=!ABf2jh4vjqYP5TY"></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQpsHEcjXVRHV9xrscNn7zPgct1oPZc7W2BGRGyKz6YTVHwE5KOadnGAdMo9w1Q0JZi3QyXziLSfhFCCw8Tza2aMkJtN8jyLWTQ7wXPe9XgIsh8eZqV4JaUHU2VLaBTgOCQNM2I5vbNRN/s1600/Apricot+Macaroon+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQpsHEcjXVRHV9xrscNn7zPgct1oPZc7W2BGRGyKz6YTVHwE5KOadnGAdMo9w1Q0JZi3QyXziLSfhFCCw8Tza2aMkJtN8jyLWTQ7wXPe9XgIsh8eZqV4JaUHU2VLaBTgOCQNM2I5vbNRN/s400/Apricot+Macaroon+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">It seems fair to say that the macaroons with which most
people are familiar are the pasty, bland <span style="font-size: large;">kind that are </span>mass-produced and sold in cans. And that’s
a great shame, because really outstanding macaroons – soft, sweet and flavorful
– are one of the easiest treats you can make in your kitchen.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Not to be confused with macarons, their meringue-based
French cousins, macaroons are coconut, beaten egg whites, sugar and (usually)
chopped almonds combined with a few other simple ingredients to make a
delicious can’t-eat-just-one delight. And this week’s recipe goes even further
and adds the unusual (and highly yummy!) topping of apricot preserves. (It’s also
worth noting that one simple ingredient swap turns these macaroons from a
year-round treat to a perfect Passover cookie better – and less expensive - than
any you can buy.)</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Here are the ingredients you’ll need: <span style="color: white;">3 Tbsp flour (for Passover
use Passover Cake Meal); ½ tsp salt, divided; ¾ cup sugar; zest of one orange; 3
egg whites; ¾ cup chopped or crushed almonds; 2-1/2 cups shredded coconut; and ½
cup apricot preserves.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes about twenty-one 2” macaroons.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZnxFURrL6Ux2-Oek9ayx4plBM-S1icWx1ycrXMyGAAtbACT5iVNKcijDVsy2s4FRTbq_tKZSkvE7WUaWxpgriEtGLVWMXtnck_r7le9-PXBrZ8JggDGZm5HJ3unVTD6GPSHzvjVuLgbv/s1600/Apricot+Macaroon+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZnxFURrL6Ux2-Oek9ayx4plBM-S1icWx1ycrXMyGAAtbACT5iVNKcijDVsy2s4FRTbq_tKZSkvE7WUaWxpgriEtGLVWMXtnck_r7le9-PXBrZ8JggDGZm5HJ3unVTD6GPSHzvjVuLgbv/s320/Apricot+Macaroon+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Preheat
the oven to 350 degrees.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
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a bowl, combine the flour (or cake meal), ¼ tsp salt, sugar, and 1 Tbsp orange zest.</span></span></span></div>
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another bowl, combine the egg whites with the remaining ¼ tsp salt. Beat until
firm peaks form.</span></span></span></div>
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the flour mixture, a little at a time, to the beaten egg whites, mixing
thoroughly after each addition.</span></span></span></div>
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all of the flour mixture has been incorporated into the beaten egg whites, fold
in the coconut and almonds.</span></span></span></div>
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heaping tablespoons of the mixture onto a baking sheet lined with parchment or
a silicon baking pad.</span></span></span></div>
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a wet finger, form a well in each piece.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpoSnrQZa9JSz_EPZGTwRM0lcVAu76kudqZ9ik6uV8Y1CquJdaTOhsmhcsCPE0m9bxVWuVu7tm_S8n9YaQcsTCqRQLmrHMGjCEhpLTkBRLpg1HjGKp2hBWXhgvB6gPbyOSyYGwtSEjFax/s1600/Apricot+Macaroon+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpoSnrQZa9JSz_EPZGTwRM0lcVAu76kudqZ9ik6uV8Y1CquJdaTOhsmhcsCPE0m9bxVWuVu7tm_S8n9YaQcsTCqRQLmrHMGjCEhpLTkBRLpg1HjGKp2hBWXhgvB6gPbyOSyYGwtSEjFax/s320/Apricot+Macaroon+J.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlofYMTX-7Fii-Q-tqcMajPOYCbl7MlhdMmnwIuO0oIIleeBJx03uU1k8DC29aQDC5l8tAfeDU4gRjEm1Ic6b9-KVrc_N46QWaHS_7X39VI-nJ6PsHvCFMdEQsUn_IiG6-aGag9f24wBQ/s1600/Apricot+Macaroon+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Bake
for about 18 minutes or until lightly browned, turning the baking sheet
half-way for even baking. When turning the baking sheet, sprinkle the remaining
zest on the partially baked macaroons.</span></span></span></div>
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the macaroons cool on the baking sheet for two minutes, then transfer to a
cooling rack.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVYcQdGHYQ_GbhrUonXfsi5MH7-E6KmEdcn090mdr4RZLq37tf36q6WtgYpHav6niq_gP7UwPl7xJGYemM3jpnamj-XRbfHUluLgVuSdHpmqf1f9Qon1ACXE3FbEbbuXh5Ty_EYb1pgzu/s1600/Apricot+Macaroon+M.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVYcQdGHYQ_GbhrUonXfsi5MH7-E6KmEdcn090mdr4RZLq37tf36q6WtgYpHav6niq_gP7UwPl7xJGYemM3jpnamj-XRbfHUluLgVuSdHpmqf1f9Qon1ACXE3FbEbbuXh5Ty_EYb1pgzu/s320/Apricot+Macaroon+M.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">When
the macaroons have cooled completely, fill each well with apricot preserves. (The
macaroons will save well in an air tight container for a week.)</span></span></span></div>
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<span style="font-size: large;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To download a cookbook style copy of the recipe for
Coconut-Almond Macaroons with Apricot, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!156&authkey=!ABf2jh4vjqYP5TY" target="_blank">HERE</a>.</b> </span></i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!156&authkey=!ABf2jh4vjqYP5TY"></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"><span style="font-size: large;">The best part is that after your <span style="font-size: large;">this ba<span style="font-size: large;">tch gets eaten up - and they w<span style="font-size: large;">ill - it's eas<span style="font-size: large;">y to make more!</span></span></span></span></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Thanks for visiting. Be
sure to com<span style="font-size: large;">e </span>again next week for another great recipe! Till they, stay well,
keep it about the food, and always remember to kiss the cook. ;-)</span></span></span></div>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-60889252309584438422013-03-23T08:00:00.000-04:002013-03-23T08:13:32.961-04:00Mediterranean Style Dinner Plate Part 2 – Roasted Red Pepper Hummus and Eggplant in Honey Garlic Sauce<!--[if gte mso 9]><xml>
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<div style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">To download a copy of the recipe for Roasted Red Pepper
Hummus, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!155&authkey=!AOKgZ_t8CUKaq-o" target="_blank">HERE</a></b>.</span></i></span><span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">
</span></i></span></div>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></i></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">
</span></i></span><br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i>To download a copy of the recipe for Eggplant in Honey
Garlic Sauce, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!154&authkey=!ABQpB3Z35ggTHvk" target="_blank">HERE</a></b>.</i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!154&authkey=!ABQpB3Z35ggTHvk"></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kd1oRZsBGs8jPyNIstsdt9O6gcVXAZNd-_CVNMfS_Gg9XcN1VOvjICmaGK0kLuzrS_jjcoBgA7tdmOhMijCMuP_1qUhRZqx5_r5IQMJ2_rQn-Uw4QqxGTv342PQM5Mdk3CnBbq1iyFmm/s1600/Hummus-Eggplant+Portrait.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kd1oRZsBGs8jPyNIstsdt9O6gcVXAZNd-_CVNMfS_Gg9XcN1VOvjICmaGK0kLuzrS_jjcoBgA7tdmOhMijCMuP_1qUhRZqx5_r5IQMJ2_rQn-Uw4QqxGTv342PQM5Mdk3CnBbq1iyFmm/s400/Hummus-Eggplant+Portrait.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Last week, we presented Part 1 of a two-part
vegetarian “Mediterranean Style Dinner Plate” concept, a unique, easy-to-make
meal packed with both taste and nutrition. (To see last week’s recipes for
Israeli Couscous with Roasted Tomato and Olives Topped with Oven Fried Falafel
Patties, click <b><a href="http://kissthecook-ben.blogspot.com/2013/03/mediterranean-style-dinner-plate-part-1.html" target="_blank">HERE</a></b>.)
This week, as promised, we present Part 2, Roasted Red Pepper Hummus and
Eggplant in Honey Garlic Sauce. They’re great by themselves, and when combined
with last week’s food offering and some pita bread, make a meal that’s filling,
healthy, and even colorful!</span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Some Cook’s Notes before we begin:</span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">For making the roasted red pepper hummus
you can, of course, elect to buy a jar of roasted red peppers. In this recipe,
we’ll be making our own. (I’ve never been sure why, but this has always felt to
me like one of the most fun things to do in the kitchen.) When roasting one red
pepper, it’s usually easier to do it directly on the stove burner. Since this
recipe calls for two, we’ll use the broiler instead.</span></span></span></h4>
</li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Similarly, you can buy tahini but we’ll
make our own. This recipe makes about twice as much tahini as you’ll need to
make the hummus. The rest can be refrigerated in an air-tight container for up
to three months, or used with the falafel we made last week as part of the same
dinner plate.</span></span></span></h4>
</li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">We’ll be using a food processor to make
the tahini and the hummus. In the photos accompanying the recipe below, I used
a mini-processor and worked in batches, only because it was handier for me to
get to. If you have a full size food processor, by all means use it.</span></span></span></h4>
</li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">This recipe makes four servings.</span></span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">You’ll need the following ingredients.</span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></blockquote>
<blockquote>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>For the hummus:</i> 2 red
bell peppers; tahini (1 C sesame seeds; ¼ cup olive oil; 2 tsp fresh squeezed
lemon juice; 6 Tbsp plain, fat-free yogurt; and ½ tsp salt); 1-3/4 cu canned
chickpeas, drained and rinsed; 2 Tbsp fresh lemon juice; 2 cloves garlic,
minced;</span><span style="font-size: large;"><span style="font-size: large;"> </span>3 Tbsp chopped onion; ½ tsp cumin;
pinch cayenne pepper; salt and pepper to taste; pita bread; and garnish (2 Tbsp
dried parsley; and olive oil for drizzle).</span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"><i>For the eggplant:</i> s</span>auce base (¾ cup
vegetable stock; 1-1/2 Tbsp white wine vinegar; 1 tsp honey; pinch ground
ginger; pinch fresh ground black pepper); 4 cloves garlic, minced; 1 tsp
cornstarch; 1 Tbsp honey; 1 Tbsp white wine vinegar; 1 eggplant (about 1
pound); olive oil for sauté; ¼ cup vegetable stock</span></span></li>
</ul>
</blockquote>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Like most cold-mix foods, hummus tastes even better
when it can rest for a while – even overnight – while the flavors all get to
know each other. Let’s do that first, starting by roasting the red peppers.</span></span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfE_ryvJTt6xfNqPQr1lf4YZ8W3Mc0m2md2LwAWoHW4XPOabOcbus58xGB0t9xEXmajFIH6YsJKplmcxqeL8b9qpi3kgKecz0a28YhH8oDE6B_sDVE60tLlcoJ9Oplw-w2k_vFyseA0ChW/s1600/Red+Pepper+Hummus+A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfE_ryvJTt6xfNqPQr1lf4YZ8W3Mc0m2md2LwAWoHW4XPOabOcbus58xGB0t9xEXmajFIH6YsJKplmcxqeL8b9qpi3kgKecz0a28YhH8oDE6B_sDVE60tLlcoJ9Oplw-w2k_vFyseA0ChW/s320/Red+Pepper+Hummus+A.jpg" width="320" /></a></div>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">Preheat the broiler to high.</span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"></span></span></span></h4>
</blockquote>
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<blockquote class="tr_bq">
<h4 style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7kqkn8rvXAaXhFVR2OtUpi3h3eiY0-cOuDWApy2pkvVVsTiA5VkGcKXUxJONWcW4oDShOPMRjdIdJuEvzlowWUC4lgjQVP3kniDVqapvx00y5ZdZAydtSqbaI9cHKgWndSlRnYKI0fBk/s1600/Red+Pepper+Hummus+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7kqkn8rvXAaXhFVR2OtUpi3h3eiY0-cOuDWApy2pkvVVsTiA5VkGcKXUxJONWcW4oDShOPMRjdIdJuEvzlowWUC4lgjQVP3kniDVqapvx00y5ZdZAydtSqbaI9cHKgWndSlRnYKI0fBk/s320/Red+Pepper+Hummus+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">Wash and quarter the peppers. Place them skin-side
up on a foil-lined baking sheet. (Use foil, not parchment. The peppers won’t
stick, and we’ll need the foil for part of the roasting process.)</span></span></span></h4>
</blockquote>
<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCYNH8h1cJEzMln3SufliaDb0WFwjRkgXdYjnpa6aP0jZueVr0hfD6iuiNBROFcq8ouuzyBfnlZ55_LLM0IX_2raGNEB9IMjnFAyXbtxuFlWMVl62n-PfR19dj-tlEfEdZk5Or9MJhQkM/s1600/Red+Pepper+Hummus+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCYNH8h1cJEzMln3SufliaDb0WFwjRkgXdYjnpa6aP0jZueVr0hfD6iuiNBROFcq8ouuzyBfnlZ55_LLM0IX_2raGNEB9IMjnFAyXbtxuFlWMVl62n-PfR19dj-tlEfEdZk5Or9MJhQkM/s320/Red+Pepper+Hummus+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">Place the baking sheet in the oven under the
broiler until the skin is blackened. (It will take a few minutes, so keep an
eye on it.)</span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"></span></span></span></h4>
</blockquote>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yZ-6tbKUY2Qmb4OjO7kwGL5YjMpNTQozO6p2ijaW9onYUaTbOBxWMva29dbikulxj8S0Efla_qKzjojDTnyoN0m2GtrcBb0ANLwmyQmruFd5IZtGWKjnsXJPyHpXpk0dKLJB8sSLgESM/s1600/Red+Pepper+Hummus+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yZ-6tbKUY2Qmb4OjO7kwGL5YjMpNTQozO6p2ijaW9onYUaTbOBxWMva29dbikulxj8S0Efla_qKzjojDTnyoN0m2GtrcBb0ANLwmyQmruFd5IZtGWKjnsXJPyHpXpk0dKLJB8sSLgESM/s320/Red+Pepper+Hummus+D.jpg" width="320" /></a></div>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">After the skins have blackened, seal the peppers
inside the foil and let them rest for about 30 minutes while steaming in their
own moisture.</span></span></span></h4>
</blockquote>
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</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
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</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">While the peppers are resting, let’s make our
tahini.</span></span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMCBFfq89rNewDGg-Ba29Zw2UQMUukiLd1p9PAPgNyJfZLVv4jfvwW0zjY6gPYyar4Cb4Kg2M3Yn1o7MRlmMO4_ir6p_e9Jm0G8CUPydoKbKJKGRh2GJ-lj1fxHBt4yyZRjdKU__yDKi6/s1600/Red+Pepper+Hummus+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMCBFfq89rNewDGg-Ba29Zw2UQMUukiLd1p9PAPgNyJfZLVv4jfvwW0zjY6gPYyar4Cb4Kg2M3Yn1o7MRlmMO4_ir6p_e9Jm0G8CUPydoKbKJKGRh2GJ-lj1fxHBt4yyZRjdKU__yDKi6/s320/Red+Pepper+Hummus+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">In a non-stick pan (or in the oven at 350 degrees) toast the
sesame seeds for 5 – 10 minutes until golden brown. Let cool for 15 minutes.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKusIUElVQoHWbFt4fKOPJMmFpn-8Cbryy7CELsj5XLoN0iekhpKl-jajtrqJsTihK5J3-4sKHiPIhrZXga1kyZLFWiiMqr4GtiP2YenrRXEAnVRPGEPNRkmAUVRGQ52u33DZKVRGfNAZ/s1600/Red+Pepper+Hummus+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKusIUElVQoHWbFt4fKOPJMmFpn-8Cbryy7CELsj5XLoN0iekhpKl-jajtrqJsTihK5J3-4sKHiPIhrZXga1kyZLFWiiMqr4GtiP2YenrRXEAnVRPGEPNRkmAUVRGQ52u33DZKVRGfNAZ/s320/Red+Pepper+Hummus+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine the sesame seeds with the olive
oil in a food processor and puree until creamy, about 90 seconds.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
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</blockquote>
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<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJRMDnJaLYID1xFOCRztYzZMF9SND78B2HGoxPXIVXfS0cjvWaOAFGLw0Bl0jPz4XI7kq2UK4yinVzaCOm8mYrFNgHFJeEMB3oMnR1-aeQJCM_MoimxCjaqUPaRO3Gw8BagOXJeewIoKb/s1600/Red+Pepper+Hummus+H.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJRMDnJaLYID1xFOCRztYzZMF9SND78B2HGoxPXIVXfS0cjvWaOAFGLw0Bl0jPz4XI7kq2UK4yinVzaCOm8mYrFNgHFJeEMB3oMnR1-aeQJCM_MoimxCjaqUPaRO3Gw8BagOXJeewIoKb/s320/Red+Pepper+Hummus+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Transfer the tahini to a bowl and
separate into two equal portions. As noted above, one portion will be used to
make the hummus; the other can be stored, or used to top the falafel we made in
last week’s recipe.</span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">With the tahini made and the red peppers rested, let’s
make our hummus.</span></span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<h4 style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoakLxo9IFeMFXQleTW6OpJ4HSURX6XuVzWJ9HnGE22A10en6q7JIcqwLUUyFpk6M5h2ogCXW3CQXAvtq42AJLpnQ59RN-zf3iQuXKR7EoZl2PjI5dj12bkLNfAl9xF2Ja-SRPIaJukkPe/s1600/Red+Pepper+Hummus+E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoakLxo9IFeMFXQleTW6OpJ4HSURX6XuVzWJ9HnGE22A10en6q7JIcqwLUUyFpk6M5h2ogCXW3CQXAvtq42AJLpnQ59RN-zf3iQuXKR7EoZl2PjI5dj12bkLNfAl9xF2Ja-SRPIaJukkPe/s320/Red+Pepper+Hummus+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">Open the foil packet and peel the skins from the
roasted peppers. (The skins should remove easily.) Cut the peppers into pieces
small enough for the food processor.)</span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqQ9ZKdppEVUHSnrykkVP0O69Rq8g7ZrTQvVTlEKuzNTAyflWigX-ZE-p7CPLT0Bg3bbJfbrRVcXm5fR61tLmJytBffOi0UWqJIKDQiFetkMqsxJ1mDSifT3gClfJWn7NfHiDPl0SZFOz/s1600/Red+Pepper+Hummus+I.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqQ9ZKdppEVUHSnrykkVP0O69Rq8g7ZrTQvVTlEKuzNTAyflWigX-ZE-p7CPLT0Bg3bbJfbrRVcXm5fR61tLmJytBffOi0UWqJIKDQiFetkMqsxJ1mDSifT3gClfJWn7NfHiDPl0SZFOz/s320/Red+Pepper+Hummus+I.jpg" width="320" /></a></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine the tahini, chick peas,
lemon juice, garlic, red peppers, onion, cumin and cayenne pepper in a food
processor and puree to desired consistency, about 1 – 2 minutes.</span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sppoMldnJ77wi4imidW-LotX5cRZXz2_WkdUQbyoD7nJ0mv5Csfw58H-cedJfWqlNNblbYN-XMbtlTl7B9kFR-mMPcj4X0gqSz9wYCQg0H3Pu1wvL1LmNcg1-dT2ykKLQoYkhO-ekJew/s1600/Red+Pepper+Hummus+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sppoMldnJ77wi4imidW-LotX5cRZXz2_WkdUQbyoD7nJ0mv5Csfw58H-cedJfWqlNNblbYN-XMbtlTl7B9kFR-mMPcj4X0gqSz9wYCQg0H3Pu1wvL1LmNcg1-dT2ykKLQoYkhO-ekJew/s320/Red+Pepper+Hummus+J.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add salt and pepper to taste. Set
aside till ready to serve.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
</blockquote>
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<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;">N</span>ow we’ll start the eggplant.</span></span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ibXEK2bRMd_DWYlet4wZT5TlRoqRQD88umJpmRkSDAD755qnapObnL4N90hEa4flFTlBkA1coL5siRNrBVfcvAGdYsUNe7RbrOx2uFa6HM851kOvwBmVL5_TwjCKtbg71PjV67wH9bSA/s1600/Garlic+Eggplant+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ibXEK2bRMd_DWYlet4wZT5TlRoqRQD88umJpmRkSDAD755qnapObnL4N90hEa4flFTlBkA1coL5siRNrBVfcvAGdYsUNe7RbrOx2uFa6HM851kOvwBmVL5_TwjCKtbg71PjV67wH9bSA/s320/Garlic+Eggplant+A.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine sauce base ingredients in
a small saucepan.</span></span></div>
</blockquote>
<br />
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin: 0in 0in 0.0001pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbQx2LF29CI5fUnw5t4Zl5PVGocB5yYx1Yb5rdPx95v8z3iqGxXFik9h3zi7KGcAw-b6YIFZP76FI1VC-92kfc_Wl7iyMVT6N_xtuFEWF2EHXHHx4zs-smxwMKYobmgxIMUiGhjQrLG-a/s1600/Garlic+Eggplant+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbQx2LF29CI5fUnw5t4Zl5PVGocB5yYx1Yb5rdPx95v8z3iqGxXFik9h3zi7KGcAw-b6YIFZP76FI1VC-92kfc_Wl7iyMVT6N_xtuFEWF2EHXHHx4zs-smxwMKYobmgxIMUiGhjQrLG-a/s320/Garlic+Eggplant+E.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyjFbIXZAl0tFmj3TwUY2Xxifo8NFS_kDSoqq82bMsr6ePqMi7Bzcoa8A7V-BmoQ8C32TThBjYGWCBwDo9qEQj0JLQhn9Bx2NRC54DBCWRCtMIfnMD1xL6D_7wZLlzChJOsYh_N-gAYku/s1600/Garlic+Eggplant+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Bring to a boil, add the garlic, then simmer till reduced by half (about ¼
cup).</span></span></div>
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Add the cornstarch and mix well to avoid clumping.</span></span></div>
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<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add 1 Tbsp honey and 1 Tbsp white
wine vinegar and mix well. Set the sauce aside till needed.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMyofUwgtL76oWfroYizS_SjNz4lKyUeUvY7LQC4tcmHc6jpFWkK9Rs2gdOQl9fXTf17uAurHbl6Y7OUEBzgl8X9HfWlIpa7_Rju-r0doA6rwjwipxzGC2I77KXYdWSiHJ8k35uoJCfOM/s1600/Garlic+Eggplant+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMyofUwgtL76oWfroYizS_SjNz4lKyUeUvY7LQC4tcmHc6jpFWkK9Rs2gdOQl9fXTf17uAurHbl6Y7OUEBzgl8X9HfWlIpa7_Rju-r0doA6rwjwipxzGC2I77KXYdWSiHJ8k35uoJCfOM/s320/Garlic+Eggplant+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Trim the top and bottom from the
eggplant, and slice in half lengthwise. Slice each half into ¼” thick pieces.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggx97w5RA30Hd9odaCilmi4U_NGiE_9xNlp8X6LsV2JV4yBvz3AceiunQcZmt_20EfTJbq41t-ZU8IBwdo8bNlfXiKGNrHiShzXAo6o-jwZ26NIRtcYI1dgePYAa83wYf6mGFC6oncnGb7/s1600/Garlic+Eggplant+H.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggx97w5RA30Hd9odaCilmi4U_NGiE_9xNlp8X6LsV2JV4yBvz3AceiunQcZmt_20EfTJbq41t-ZU8IBwdo8bNlfXiKGNrHiShzXAo6o-jwZ26NIRtcYI1dgePYAa83wYf6mGFC6oncnGb7/s320/Garlic+Eggplant+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat a little olive oil in a large
pan, and place the eggplant pieces in the pan. Heat until lightly browned,
about 2 minutes, stirring occasionally.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Mxq9X0vX2gPyrgUASQr6fURdbDqqxLg1Tmjb1LPs5nmx6eKC4Zt0qoislCY3ijS_1tQFrPCjOvZCCXwpAvwKrtU3vf7dHxvQ8SDoaPPzhQqMWT3e0BzN35HqVWWLNJKwnI9ZZSbjTm1k/s1600/Garlic+Eggplant+I.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Mxq9X0vX2gPyrgUASQr6fURdbDqqxLg1Tmjb1LPs5nmx6eKC4Zt0qoislCY3ijS_1tQFrPCjOvZCCXwpAvwKrtU3vf7dHxvQ8SDoaPPzhQqMWT3e0BzN35HqVWWLNJKwnI9ZZSbjTm1k/s320/Garlic+Eggplant+I.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add ¼ cup of vegetable stock,
cover, and let the eggplant steam over medium-low heat until cooked through,
about 10 minutes.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUIrIIOxNkKEWqVDbVmAwjM4uN2h4LaVbBDtTpszJ6dPyuJsUC9chWbp5y3pHBc2fjS9hyphenhyphentVEICX4o6iTE3HAvsKT988kWVPC6GyqMDMFwq9BAaCVRa0b4ymN5QbEw9Tr6Y3vTgUdAKIP/s1600/Garlic+Eggplant+J.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUIrIIOxNkKEWqVDbVmAwjM4uN2h4LaVbBDtTpszJ6dPyuJsUC9chWbp5y3pHBc2fjS9hyphenhyphentVEICX4o6iTE3HAvsKT988kWVPC6GyqMDMFwq9BAaCVRa0b4ymN5QbEw9Tr6Y3vTgUdAKIP/s320/Garlic+Eggplant+J.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">(My large pan doesn't have a cover, so I used a baking pan.) </span></span></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4g35Yr_hG59Xi_VcgfjmwxwHem8Er-vYsAMEht32iVujODfC-oYyL3lYz7wQFJuBSO0z5DNNefenf6obxQzEfag7Y6VtcDMkGE5hQUa0UmI7jx6-06wiI_ML1n_Pqnyk6Iyr4jqlZj7J/s1600/Garlic+Eggplant+L.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4g35Yr_hG59Xi_VcgfjmwxwHem8Er-vYsAMEht32iVujODfC-oYyL3lYz7wQFJuBSO0z5DNNefenf6obxQzEfag7Y6VtcDMkGE5hQUa0UmI7jx6-06wiI_ML1n_Pqnyk6Iyr4jqlZj7J/s320/Garlic+Eggplant+L.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Turn the heat off under the
eggplant. Add the sauce and mix to combine.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0yw5vWbglR-ux0yfW4evlxkBEA6eG1FqUEiJmRXt6a0wGn5_Zcg4hBdGxhBTx87DEz8df5fmSNKc1CSGaVRaxIeFlpxaB2Us60YIGJi-qyelxCLqmCENYlzIM7Guq7QufE599p0aZayq/s1600/Red+Pepper+Hummus+K.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0yw5vWbglR-ux0yfW4evlxkBEA6eG1FqUEiJmRXt6a0wGn5_Zcg4hBdGxhBTx87DEz8df5fmSNKc1CSGaVRaxIeFlpxaB2Us60YIGJi-qyelxCLqmCENYlzIM7Guq7QufE599p0aZayq/s320/Red+Pepper+Hummus+K.jpg" width="320" /></a></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To serve, plate some of the hummus
(topped with parsley and olive oil), get some of the eggplant in sauce on the
side, and serve with sliced pita bread for the hummus. (Of course, if you also
wanted to have some of the Israeli couscous and oven-fried falafel we made in
last week’s recipes, that would be even better!)</span></span></div>
<span style="font-size: large;">
</span></blockquote>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
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</span><br />
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<blockquote class="tr_bq">
<h4 style="margin: 0in 0in 0.0001pt;">
<i><span style="font-size: large;"><span style="font-weight: normal;">To download a copy of the recipe for Roasted Red Pepper
Hummus, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!155&authkey=!AOKgZ_t8CUKaq-o" target="_blank">HERE</a></b>. </span></span></i></h4>
<i><span style="font-size: large;">
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<i><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></i></h4>
<i><span style="font-size: large;">
</span></i><br />
<div class="MsoNormal">
<i><span style="font-size: large;">To download a copy of the recipe for Eggplant in Honey
Garlic Sauce, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!154&authkey=!ABQpB3Z35ggTHvk" target="_blank">HERE</a></b>. </span></i></div>
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<h4 style="margin: 0in 0in 0.0001pt;">
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<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Enjoy in good health!</span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Be sure to visit again next week for another tasty
recipe that’s kitchen-tested and home-cook friendly. Till then, stay well, keep
it about the food, and always remember to kiss the cook. ;-)</span></span></span></h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5wAm_15AzXHhZbDPVEhQXCtOCAFXZWXOOlWQJpIkELuQ1Al4Q5lxKREJ1ZUtEqz-pewFiHHXkeTtxvqFo6EZWXmpFbBAEGqCsa0YfY3awIO_4N77ktbH6uklYi-kchqZPxVdV9h-pKPK/s1600/Garlic+Eggplant+K.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-31628438831272352732013-03-16T06:57:00.000-04:002013-03-16T07:09:50.618-04:00Mediterranean Style Dinner Plate Part 1 – Israeli Couscous with Roasted Tomato and Olives Topped with Oven Fried Falafel Patties<!--[if gte mso 9]><xml>
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<h4 style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-weight: normal; mso-bidi-font-weight: bold;"></span></h4>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">To download a copy of the recipe for Israeli Couscous with
Roasted Tomato and Olives in cookbook-style format, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!152&authkey=!AIHB3zSevQ0sU6E" target="_blank">HERE</a></b>.<a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!152&authkey=!AIHB3zSevQ0sU6E"></a></span></i></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">
</span></i></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></i></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">
</span></i></span><br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><i>To download a copy of the recipe for Oven Fried Falafel
Patties in cookbook-style format, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!153&authkey=!APzk7897mWXEZOc" target="_blank">HERE</a></b>.</i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!153&authkey=!APzk7897mWXEZOc"></a></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboVp-indlafK3MQvXZQcFyTlzy5XT8EogrWN-JqfXD7KGfpFjwHIsHOOm3De9Dl7rv93EL7LYtENQ5yWinpOezW_aXyg7eAukpcgbwr5IYXnSwP0-51fg568aNVpuy3bcOLYaP0t3_RVD/s1600/Couscous-Falafel+Portrait.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboVp-indlafK3MQvXZQcFyTlzy5XT8EogrWN-JqfXD7KGfpFjwHIsHOOm3De9Dl7rv93EL7LYtENQ5yWinpOezW_aXyg7eAukpcgbwr5IYXnSwP0-51fg568aNVpuy3bcOLYaP0t3_RVD/s400/Couscous-Falafel+Portrait.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Although it’s great either by itself or as a side
dish, this week’s recipe post for an Israeli couscous with roasted tomato and olives,
served with oven-fried falafel patties, is Part 1 of a two-part vegetarian “Mediterranean
Style Dinner Plate” concept. The remaining items on the plate will be presented
as Part 2 next week.</span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">The idea behind the plate is simple: I wanted to put
together a unique, easy-to-make meal packed with both taste and nutrition. For
all of those things, it’s hard to beat Mediterranean style ingredients. This
week we’re taking Israeli couscous, with its delicious pearly texture, and
topping it with falafel patties whose chickpea goodness has been made even healthier
by oven-frying instead of the usual pan-frying.</span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">This recipe makes four servings.</span></span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">You’ll need the following ingredients.</span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></blockquote>
<blockquote>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">For the falafel:<b> </b><span style="color: white;">1-3/4
cups (15 ounces) canned chickpeas, drained and rinsed; 1/2 cup of onion, diced;
3 garlic cloves, rough-chopped; 1 tsp fresh squeezed lemon juice; 1 tsp ground
cumin; 1 tsp ground coriander; ¼ tsp red pepper flakes; 3 Tbsp dried parsley; 1
tsp salt; pinch fresh ground black pepper; ½ cup AP flour; breading station (1/2
cup AP flour, 1 egg-substitute egg, 1/2 cup plain dry bread crumbs seasoned
with ¼ tsp each of salt, ground cumin, and ground coriander); cooking spray;
and tahini (optional for garnish).</span></span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">For the couscous: </span>1 pint grape tomatoes,
halved; ½ tsp salt; 2 Tbsp olive oil; 1 cup uncooked Israeli couscous; pinch of
ground cinnamon; 1-1/2 to 1-3/4 cup vegetable stock; ¼ cup small green olives,
quartered; 1-1/2 Tbsp dried parsley; and 1 tsp dried basil.<span style="color: white;"></span></span></span></li>
</ul>
</blockquote>
<blockquote>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwR70_2a6-2sV4axzoj0Nxe9r6OIoe55c2Ird81WF6qKYVGUGX9Zhrj_ZyjdcV9FP2fJ3xu5E9K0tvTYyTEFkfL9JgmUB9zV8e8Eijc9rRomfi_oMzhXY0Bqmq-peHNsNgC3SJR0mUZI81/s1600/Falafel+M.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwR70_2a6-2sV4axzoj0Nxe9r6OIoe55c2Ird81WF6qKYVGUGX9Zhrj_ZyjdcV9FP2fJ3xu5E9K0tvTYyTEFkfL9JgmUB9zV8e8Eijc9rRomfi_oMzhXY0Bqmq-peHNsNgC3SJR0mUZI81/s320/Falafel+M.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">Begin pre-heating the oven to 400 degrees.</span></span></span></h4>
</blockquote>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">To make the falafel mixture:</span></span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbT5q54oRrnfn4TdxanzVuTBQK3kenFObxF60OoYSizRnf8qJtAxYlnfe6JpNVXIa0sa9yoS00g02KZLXDaeu9rZ7Zt87LLZdNYj-Wnnc9Ss8Dmo2SXYgD5rW9a4mp-PkS0PF2_Ufr1MWu/s1600/Falafel+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbT5q54oRrnfn4TdxanzVuTBQK3kenFObxF60OoYSizRnf8qJtAxYlnfe6JpNVXIa0sa9yoS00g02KZLXDaeu9rZ7Zt87LLZdNYj-Wnnc9Ss8Dmo2SXYgD5rW9a4mp-PkS0PF2_Ufr1MWu/s320/Falafel+A.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place the chickpeas, onion, garlic and lemon juice in a
food processor.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt 0.25in;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1dFGPS8UtToMwpsIQ33iEBmuNPv8UeBue-F8gc0ztRhbDg1fBkmKLjiv16nTtttsu70X9wl7tZw3HwR3DhCewLhSawJntdYi4yYeth_Ml-Jz9smkE3VVDdQQ5-ZYX9JT084QXeLuB-Z1/s1600/Falafel+B.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1dFGPS8UtToMwpsIQ33iEBmuNPv8UeBue-F8gc0ztRhbDg1fBkmKLjiv16nTtttsu70X9wl7tZw3HwR3DhCewLhSawJntdYi4yYeth_Ml-Jz9smkE3VVDdQQ5-ZYX9JT084QXeLuB-Z1/s320/Falafel+B.jpg" width="320" /></a></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Process until coarse.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyFOuB08rMV5zrvpL9Ar6g8n0ZaYunrR9nL4mNnZBxoXH-j8XKHPmeS-t6SDUyC-8wHoAH1NZg5iIgX2Ud4KGrNBZSk5sjNxRkP4ei-XlBE3tGWE0hPx8u919y2s_lS8UNe26VvkLvDCd/s1600/Falafel+C.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyFOuB08rMV5zrvpL9Ar6g8n0ZaYunrR9nL4mNnZBxoXH-j8XKHPmeS-t6SDUyC-8wHoAH1NZg5iIgX2Ud4KGrNBZSk5sjNxRkP4ei-XlBE3tGWE0hPx8u919y2s_lS8UNe26VvkLvDCd/s320/Falafel+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add the cumin, coriander, red pepper flakes, parsley,
salt and pepper and process until smooth.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKrm-fBboF4j5V0fMFIZCRdOgHc_paDsJ8JX6DL5X7eExxZAn6njO9lE-YO_Su6WCepM8mMn9Tw86ArJUZkuSREKu77OvBs0gVpCGZc7vNp4cbf6yRuaJ3SP3IA_q62VPYZK_GpFT_vY-/s1600/Falafel+D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKrm-fBboF4j5V0fMFIZCRdOgHc_paDsJ8JX6DL5X7eExxZAn6njO9lE-YO_Su6WCepM8mMn9Tw86ArJUZkuSREKu77OvBs0gVpCGZc7vNp4cbf6yRuaJ3SP3IA_q62VPYZK_GpFT_vY-/s320/Falafel+D.jpg" width="320" /></a></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Transfer to a bowl. Add enough of the flour, a little at
a time, to give the mixture a consistency similar to a sticky dough.</span></span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim01DrvjAuirln1ib8h-GKOo3DgE4yxNqIUxAv__eJ52apnGNWyxbvOxN9mndmN1GfvMYq1w3PYafdF5GczYmM5-ZNG1D2jX6cEf5zf1magfdnZEcxLKvPjI8DF0-tyJC_dJ_Hz09pqd_n/s1600/Falafel+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim01DrvjAuirln1ib8h-GKOo3DgE4yxNqIUxAv__eJ52apnGNWyxbvOxN9mndmN1GfvMYq1w3PYafdF5GczYmM5-ZNG1D2jX6cEf5zf1magfdnZEcxLKvPjI8DF0-tyJC_dJ_Hz09pqd_n/s320/Falafel+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Transfer the mixture onto a work surface and cut in to
eight equal pieces. Form the pieces into balls about 2” in diameter. Press the
pieces slightly to flatten to about ½” thickness. </span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt 0.25in;">
<br /></div>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To prepare the breading <span style="color: white;">station:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBJOk1QAudQXiIKxNKm7Q5jF2_7c_MPGrgCGaEcbdIyduBL3K42QuhoB9n6d0_5B5so7U6RXVB5wA7BU0z9UkMv3UXZy2l13CLeuQ1r17zx2ZmWTEY1vje0P30XgzqKsxtsBHY8JkbBW5/s1600/Falafel+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBJOk1QAudQXiIKxNKm7Q5jF2_7c_MPGrgCGaEcbdIyduBL3K42QuhoB9n6d0_5B5so7U6RXVB5wA7BU0z9UkMv3UXZy2l13CLeuQ1r17zx2ZmWTEY1vje0P30XgzqKsxtsBHY8JkbBW5/s320/Falafel+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place flour in a bowl or plastic bag; the egg-substitute
in a bowl to the right of the flour; and place the seasoned bread crumbs in a bowl
or plastic bag.</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt 0.75in;">
<br /></div>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To bread the falafel, working one piece at a time:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<span style="font-size: large;">
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<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-9RnKbRhsqBs4IW6xdELt5BRwESSEzibUMlofQUlsz8NcA0f1iNGGKFEcIXlsWEJnCHWasOShiXUJnpqXIzFZHhFKcjA3MeMpdd27BCanwNlDYq_hR0ctRtvCzQSU6bKM_qbQEWC6v-U/s1600/Falafel+H.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-9RnKbRhsqBs4IW6xdELt5BRwESSEzibUMlofQUlsz8NcA0f1iNGGKFEcIXlsWEJnCHWasOShiXUJnpqXIzFZHhFKcjA3MeMpdd27BCanwNlDYq_hR0ctRtvCzQSU6bKM_qbQEWC6v-U/s320/Falafel+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Dredge the piece slice in the flour to coat.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9t5RdE08rdHE2orVWXHhtrMWs2TLxec09bq5lfWKtiUHLVS9CgzQl4PSlb6_VsYCVTBgbdMih30CHrbemgq7qrtZtTdxZOJlVPO9m0IGqXV54KTjcfh-JYh8mzo869NPX3yjfJ_aE9EI/s1600/Falafel+I.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9t5RdE08rdHE2orVWXHhtrMWs2TLxec09bq5lfWKtiUHLVS9CgzQl4PSlb6_VsYCVTBgbdMih30CHrbemgq7qrtZtTdxZOJlVPO9m0IGqXV54KTjcfh-JYh8mzo869NPX3yjfJ_aE9EI/s320/Falafel+I.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Dip the piece in the egg-substitute till coated. Shake
off the excess.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7uH03jMpwJJnrLznhWJyB-a29eongC8L6Z-6Gp9AfhlL8xMAVUE7N85RRk1qkqLIf4RiZRz9PYl-6Ez_wlog-KjJaa71BEBcJAq3gf7aRbYxAAv_ivni0c6rOYx9Q-2ytJIUzcg7FXys/s1600/Falafel+J.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7uH03jMpwJJnrLznhWJyB-a29eongC8L6Z-6Gp9AfhlL8xMAVUE7N85RRk1qkqLIf4RiZRz9PYl-6Ez_wlog-KjJaa71BEBcJAq3gf7aRbYxAAv_ivni0c6rOYx9Q-2ytJIUzcg7FXys/s320/Falafel+J.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place the coated piece into the bread crumb bag and toss
to coat.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6ZXzxySEd3Ph5vYI8DLqjSV0YWXWAWvjvMmtPk58TuPh5pAGXqFZ0PXHIH1JPkDxWTrIAcyDuLCZM9wuj6B9G5070iyCVVFEUJiDE_bXtFGqrsI5jPahBP0y6lZyb2QFb4klopo-uTzJ/s1600/Falafel+K.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6ZXzxySEd3Ph5vYI8DLqjSV0YWXWAWvjvMmtPk58TuPh5pAGXqFZ0PXHIH1JPkDxWTrIAcyDuLCZM9wuj6B9G5070iyCVVFEUJiDE_bXtFGqrsI5jPahBP0y6lZyb2QFb4klopo-uTzJ/s320/Falafel+K.jpg" width="320" /></a></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place each coated piece onto a baking sheet lined with
parchment or a silicon baking sheet<span style="font-size: large;">, </span>and let rest in the
refrigerator for 15 – 20 minutes.</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt 0.75in;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt 0.75in;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt 0.75in;">
<br /></div>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While the falafel pieces are in the refrigerator, start
preparing the couscous.</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0S3JglUKMz3yxgQ2dM6aNTbxeKY__0EXbz6X3lUUDgoLXqezDvC19A5R4jnw7URMJwDhOd0Zxh4yuJIrigpUKDLgFsKU3s3Mk6N8DFIft7yBrQjaNrX3VmVN_9FMROJqDcz8805R2AUt/s1600/Roasted+Tomato+Couscous+A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0S3JglUKMz3yxgQ2dM6aNTbxeKY__0EXbz6X3lUUDgoLXqezDvC19A5R4jnw7URMJwDhOd0Zxh4yuJIrigpUKDLgFsKU3s3Mk6N8DFIft7yBrQjaNrX3VmVN_9FMROJqDcz8805R2AUt/s320/Roasted+Tomato+Couscous+A.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place the tomatoes, skin side down, on a baking sheet
lined with parchment or a silicon baking pad. Season with the salt. Roast the tomatoes until well cooked, about 20 minutes.</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoListParagraph">
<br /></div>
<span style="font-size: large;">
</span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While the tomatoes are roasting:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoListParagraph">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBLNKhyphenhyphenYmsXRz2NMZ0DaR4FQNach8QF-LkzyXWP03unkChKvsKSOamK7yE60ryRPDBka5CaCXK8Rf2oUyTAbA55ocVfO2cGBX85sDFl_h4tX2nzOXWmgP-COvf96gQvASufsh9f7yrSp6/s1600/Roasted+Tomato+Couscous+C.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBLNKhyphenhyphenYmsXRz2NMZ0DaR4FQNach8QF-LkzyXWP03unkChKvsKSOamK7yE60ryRPDBka5CaCXK8Rf2oUyTAbA55ocVfO2cGBX85sDFl_h4tX2nzOXWmgP-COvf96gQvASufsh9f7yrSp6/s320/Roasted+Tomato+Couscous+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Begin bringing 1-1/2 cups of the vegetable stock to a boil in a small
saucepan.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapf3ENXauRsxKJd_tnpBSjwusFPBgLrOMcAQuVyhCVHCTDWSmOSI_J84Fgp2pxEm6Jvk0S4TWeLo9mvVg2qOhsMCIVNhLqkSv9GF-Il4G7UqaFy2iXW0fZivA1sXXQzdTHB_OR4PUwIij/s1600/Roasted+Tomato+Couscous+B.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapf3ENXauRsxKJd_tnpBSjwusFPBgLrOMcAQuVyhCVHCTDWSmOSI_J84Fgp2pxEm6Jvk0S4TWeLo9mvVg2qOhsMCIVNhLqkSv9GF-Il4G7UqaFy2iXW0fZivA1sXXQzdTHB_OR4PUwIij/s320/Roasted+Tomato+Couscous+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Heat the olive oil in a non-stick pan over medium-low
heat and add the couscous and cinnamon. Heat until lightly toasted, about five
minutes, stirring often.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFdlxEJX4T98whIPxQYaFk8ag2TqoGxkqNOxWrciaf6ehmsQ4s8q_lDtO_-FS9Fgd3sjMcfLtcyt3R6ihZ0fhefHLTq23fzEmp4iigQ5mBFhX7rYBOoc9S5l7gvH44iEufi9smhNC-VBj/s1600/Roasted+Tomato+Couscous+D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFdlxEJX4T98whIPxQYaFk8ag2TqoGxkqNOxWrciaf6ehmsQ4s8q_lDtO_-FS9Fgd3sjMcfLtcyt3R6ihZ0fhefHLTq23fzEmp4iigQ5mBFhX7rYBOoc9S5l7gvH44iEufi9smhNC-VBj/s320/Roasted+Tomato+Couscous+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add the couscous to the hot vegetable stock.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYYhpl6-uUiD4XtEBXRrm8_vyaN2mt0szXCje8gPeCwzdPwqiFs-VCMT7ZJ2fu-O_f2C3dzZMUJeC0EDcN5kkLWDp_98xpSEF4vVstT_NNw6J2AFjIK6HNuE1Yy-djmzDJA5gVoIKhgV5/s1600/Roasted+Tomato+Couscous+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYYhpl6-uUiD4XtEBXRrm8_vyaN2mt0szXCje8gPeCwzdPwqiFs-VCMT7ZJ2fu-O_f2C3dzZMUJeC0EDcN5kkLWDp_98xpSEF4vVstT_NNw6J2AFjIK6HNuE1Yy-djmzDJA5gVoIKhgV5/s320/Roasted+Tomato+Couscous+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"> Cook until
the liquid is absorbed, about 8 – 10 minutes, stirring often, reducing the heat
to low for the last two minutes. If necessary for the couscous to cook
completely, add the remaining ¼ cup of stock.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div style="margin: 0in 0in 0.0001pt 0.25in;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div style="margin: 0in 0in 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVU6KrvVxC44zgLi1BnzAXJeFHudi9Y_YzDvYNsk9HAGoyxhS5Y_PGO4OzCIwsJibc6HDKXPHDT3enMekhqqEuMtJAx3h-I3-zy2G7HJKWXY4DD4XoR1YJm0xDW1Gg0GmurrtaeFkaJGa/s1600/Roasted+Tomato+Couscous+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVU6KrvVxC44zgLi1BnzAXJeFHudi9Y_YzDvYNsk9HAGoyxhS5Y_PGO4OzCIwsJibc6HDKXPHDT3enMekhqqEuMtJAx3h-I3-zy2G7HJKWXY4DD4XoR1YJm0xDW1Gg0GmurrtaeFkaJGa/s320/Roasted+Tomato+Couscous+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add the tomatoes, olives, parsley and basil, and mix to
combine. Set aside till ready to serve.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">When the falafel pieces are ready to bake:</span></span></span></div>
<span style="font-size: large;">
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<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe4X1aIVvAP7yWtMmM2jjsaPnh6Hsau6Y7eVWUw5vqOxN9cnVZxbRkdf7wf_3Om5qgUbnbTlv-7w2TlOG4KfT-65Yqo92uBhhTdnb941jaAdIGuDjK2K5IQJpLCGyAgH5V-LEY2m5P9Ht/s1600/Falafel+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe4X1aIVvAP7yWtMmM2jjsaPnh6Hsau6Y7eVWUw5vqOxN9cnVZxbRkdf7wf_3Om5qgUbnbTlv-7w2TlOG4KfT-65Yqo92uBhhTdnb941jaAdIGuDjK2K5IQJpLCGyAgH5V-LEY2m5P9Ht/s320/Falafel+L.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Spray them with cooking spray.</span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBw22Gdsg0lHvqk-BTYSFzYhwkZciR1AYpTRzy2a-YbS3d7XBA8FNqwZEBQi6pcZMW4F-L4fJDv9Dq9M1UfjX0BaN2hW_Rsri9Snorw1TBKxwFfwctDs2-bENoiIiyy66m4nHClSsfQy15/s1600/Falafel+N.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBw22Gdsg0lHvqk-BTYSFzYhwkZciR1AYpTRzy2a-YbS3d7XBA8FNqwZEBQi6pcZMW4F-L4fJDv9Dq9M1UfjX0BaN2hW_Rsri9Snorw1TBKxwFfwctDs2-bENoiIiyy66m4nHClSsfQy15/s320/Falafel+N.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Bake for about 12 - 14 minutes until lightly browned. Turn the patties over, spray again, and reverse the position of the baking tray for even baking. Bake for another 12 - 14 minutes until the falafel is cooked through and the coating is crisp.</span></span></blockquote>
<br />
<blockquote class="tr_bq">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTS2l4F5RSPqrWFSuetE8K9v3qWSU3PGod7g1T4pDFlT1tYR-tlC1O03VSz8DsOJ_54FRcbsHGulwMsyUAiU-Ta4fsquBX37fNJ8sBo4fmoranMWXwSwlKmUuvTbSIO6syte_YFoNOM1n/s1600/Roasted+Tomato+Couscous+H.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTS2l4F5RSPqrWFSuetE8K9v3qWSU3PGod7g1T4pDFlT1tYR-tlC1O03VSz8DsOJ_54FRcbsHGulwMsyUAiU-Ta4fsquBX37fNJ8sBo4fmoranMWXwSwlKmUuvTbSIO6syte_YFoNOM1n/s320/Roasted+Tomato+Couscous+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Serve the falafel on the couscous, with an optional "shmear" of tahini spread on top.</span></span></blockquote>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"></span></span></span></h4>
</blockquote>
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<div class="MsoNormal">
<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To download a copy of the recipe for Israeli Couscous with
Roasted Tomato and Olives in cookbook-style format, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952%21152&authkey=%21AIHB3zSevQ0sU6E" target="_blank">HERE</a>.</span></span></i></div>
<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></i><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></i></h4>
<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span><span style="font-size: large;">To download a copy of the recipe for Oven Fried Falafel
Patties in cookbook-style format, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952%21153&authkey=%21APzk7897mWXEZOc" target="_blank">HERE</a>.</span></span></i></blockquote>
</div>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-size: large;"><span style="font-weight: normal;"> </span></span></h4>
<span style="font-size: large;">
</span><br />
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;">Be sure to visit again next week for Part 2 of the
Mediterranean Dinner Plate: Roasted Red Pepper Hummus, and Eggplant in Garlic
and Honey Sauce. (Or, as they used to say in the movie serials, “To Be
Continued…”) Till then, stay well, keep it about the food, and always remember
to kiss the cook. ;-)</span></span></span></h4>
<h4 style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h4>
<br />Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com0tag:blogger.com,1999:blog-5881394120770048684.post-85765643736513281172013-03-09T00:52:00.000-05:002013-03-09T00:59:04.151-05:00Irish Oatmeal-Banana Pancakes with Sweet Apple Topping<!--[if gte mso 9]><xml>
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<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">To download a copy of the recipe for Irish Oatmeal-Banana
Pancakes with Apple Topping in cookbook-style format, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!151&authkey=!AF7C60DqaIN6RDI" target="_blank">HERE</a>.</span></i></span></div>
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</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqn1JyeRt-WBwn2RqSEje2yH_SHIdUHCeUjfRZcMds_x4OzAiBr3M_qEjFsOJMUeHHfTdW6xiyoo8mGQK_lE5ZUHbp6O8Nw4niv5rGzlbF3USgCPiUpkJFMUIiavEi-37Rxit6GgOw4sdd/s1600/Oatmeal+Pancakes+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqn1JyeRt-WBwn2RqSEje2yH_SHIdUHCeUjfRZcMds_x4OzAiBr3M_qEjFsOJMUeHHfTdW6xiyoo8mGQK_lE5ZUHbp6O8Nw4niv5rGzlbF3USgCPiUpkJFMUIiavEi-37Rxit6GgOw4sdd/s400/Oatmeal+Pancakes+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">With St. Patrick’s Day rapidly approaching, it’s once again
a good time to look to our Irish friends for a wee bit of inspiration. As we’ve
done here in the past, it’s again a great pleasure to present something in time
for St. Patrick’s Day that doesn’t involve regrettable stereotypes or green
food coloring.</span></span></div>
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This week’s recipe is for oatmeal-banana pancakes served
with a sweet apple topping. From a culinary standpoint, one of the things I
find so interesting about this traditional Irish approach to pancakes is that
the oatmeal is not used as is, but rather is ground to a flour-like texture and
combined with whole wheat flour. Once the other ingredients are added and the
batter ladled onto a hot griddle, the result is a delic<span style="font-size: large;">ious </span>pancake with a very pleasing
texture.</span></span></div>
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</span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Some Cook’s Notes before we begin.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Although the recipe you can download from the link
above is done in a traditional cookbook format (ingredients list first, then
cooking method), I’ve heard from a number of readers that they prefer to cook
directly from the recipe as it’s posted on this site. To make it easier for
anyone who would like to do that, beginning today each new recipe post will
include an ingredients list.</span></span></li>
</ul>
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</span></span><br />
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</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Regarding the oatmeal itself, in this recipe I’ve
used rolled oats, the general use oatmeal found in most households, including
mine. For true Irish authenticity, you might instead want to use steel cut
Irish oats, a fuller grain also known by the funny-sounding (at least to my
infantile sense of humor) name of Pinhead Oats.</span></span></li>
</ul>
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<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">If the buttermilk called for in the recipe is not available,
acidulated milk can be substituted. (Add 2 Tbsp of white vinegar to 2-1/4 cups
plus 2 Tbsp room temperature low-fat milk, and let rest for a few minutes.)</span></span></span></li>
</ul>
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<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">These pancakes are well accompanied by a side of
eggs and/or bacon. (In the photo above, I’ve added simple scrambled eggs with
the decidedly American topping of ketchup.)</span></span></li>
</ul>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes 5-6 servings.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Here are the ingredients you’ll need.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="color: white;"></span></i><span style="color: white;">Topping: ¼ cup
firm-textured butter substitute; ¼ cup packed brown sugar; 4 large apples,
peeled and sliced; ¼ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp salt; and 2
tsp fresh lemon juice.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Pancake
Batter: ¼ cup uncooked oatmeal; 2 fresh egg whites (not the kind in a carton);
pinch cream of tartar; 2 cups whole wheat flour; ¼ tsp salt; 3 egg substitute
eggs; 2-1/2 cups low-fat buttermilk</span></span></span></div>
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</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Other
Ingredients: firm-textured butter substitute (for coating the griddle); 2
bananas, sliced into thin circles; and pancake syrup (optional).</span></span></span></div>
</blockquote>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
prepare the topping:</span></span></span></div>
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</span><br />
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<span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VX03Y1UeMTbF_DrhpqUbSfVGEfCEA0uEJXIRQu6daM-WzI60nNhWn-glaOKFW25PhahXVeZio8m6Xn-ZcJzvo5NoIGCNzAahoLHqcFDfKagcucle-SDlctZ8MY4FSU_GC5jHt_lpvAvE/s1600/Oatmeal+Pancakes+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VX03Y1UeMTbF_DrhpqUbSfVGEfCEA0uEJXIRQu6daM-WzI60nNhWn-glaOKFW25PhahXVeZio8m6Xn-ZcJzvo5NoIGCNzAahoLHqcFDfKagcucle-SDlctZ8MY4FSU_GC5jHt_lpvAvE/s320/Oatmeal+Pancakes+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Melt
the butter substitute over moderate heat in a medium saucepan.</span></span></span></div>
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</span></span><br />
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</blockquote>
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<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRr6vFRs-03bAaNVpcFAsMxLswOqVm4O4A6tn7Sf3PiqA4vDq_HWYQmwn3U1tESqZ7VluZYpC6rJNx5V94M0nhIKDrNAL98RytE4dDtnxPvDp0o5CJs8FI4p4IMkUqtcxu8sLNbfRhtW2m/s1600/Oatmeal+Pancakes+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRr6vFRs-03bAaNVpcFAsMxLswOqVm4O4A6tn7Sf3PiqA4vDq_HWYQmwn3U1tESqZ7VluZYpC6rJNx5V94M0nhIKDrNAL98RytE4dDtnxPvDp0o5CJs8FI4p4IMkUqtcxu8sLNbfRhtW2m/s320/Oatmeal+Pancakes+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add
the sugar and stir until melted.</span></span></span></div>
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</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
<br />
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<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMzF-MFaRA_-_fCyh_ztm-zdT8eCHuLjwneJ_XxrJQmbGbSb87_DwvPrRu1_RgVlM4DI02mNf24gJnGRH4Q7tf1wc-6tMUctaAz0cJDZ9Fw9WRlQHGHqEdExeBE3PygmA5o7V71_UHvhQ/s1600/Oatmeal+Pancakes+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMzF-MFaRA_-_fCyh_ztm-zdT8eCHuLjwneJ_XxrJQmbGbSb87_DwvPrRu1_RgVlM4DI02mNf24gJnGRH4Q7tf1wc-6tMUctaAz0cJDZ9Fw9WRlQHGHqEdExeBE3PygmA5o7V71_UHvhQ/s320/Oatmeal+Pancakes+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add
the remaining topping ingredients, reduce the heat to medium-low, and cook
until the apples are soft but not mushy. Set
aside until ready to put on the pancakes.</span></span></span></div>
</blockquote>
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</span><br />
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<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
make the pancake batter:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ7eU36DYxbjqEwewQagioRewaMb1b3ougjjEWXZGi_N4TZj-F47KOPn582j1aoHGZA1ZQcQEO9BceRiJhXdOp9zbGfO8i6Bh3J2el4Sjh1xvFSlxysb5iyb3cTWejZGbGOAObW0Y1TcD/s1600/Oatmeal+Pancakes+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ7eU36DYxbjqEwewQagioRewaMb1b3ougjjEWXZGi_N4TZj-F47KOPn582j1aoHGZA1ZQcQEO9BceRiJhXdOp9zbGfO8i6Bh3J2el4Sjh1xvFSlxysb5iyb3cTWejZGbGOAObW0Y1TcD/s320/Oatmeal+Pancakes+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place
the oatmeal in a mini-processor and process into a flour-like powder.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOOA00AbQTyQ_z9iAl7X9cGoMiewcW8FpzwfJ694UzRqmqfOF_mEryXjzcY3EPebc-E7LcfdgcbGPvH93cAQswc5pOiukeU2dzIXT7jeH7_GK55oTClN7-SPdWj9BC6_ITVtpn41jDQs_/s1600/Oatmeal+Pancakes+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOOA00AbQTyQ_z9iAl7X9cGoMiewcW8FpzwfJ694UzRqmqfOF_mEryXjzcY3EPebc-E7LcfdgcbGPvH93cAQswc5pOiukeU2dzIXT7jeH7_GK55oTClN7-SPdWj9BC6_ITVtpn41jDQs_/s320/Oatmeal+Pancakes+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place
the egg whites and cream of tartar in a bowl, and whisk until soft peaks form.</span></span></span></div>
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<blockquote class="tr_bq">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtm07hlOm6hYbLGZfzlV9rpky5YxUrTR7jvcAhyN4lwbOj7-GQRjnk5z7HyYob63mJmpSr3BeMb838zzMWxQlRLbIfUso1tEZzlgwxr32_3YG8C24BlTZqrVG44k2VB2NPwfjcLRDYKkp/s1600/Oatmeal+Pancakes+H.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtm07hlOm6hYbLGZfzlV9rpky5YxUrTR7jvcAhyN4lwbOj7-GQRjnk5z7HyYob63mJmpSr3BeMb838zzMWxQlRLbIfUso1tEZzlgwxr32_3YG8C24BlTZqrVG44k2VB2NPwfjcLRDYKkp/s320/Oatmeal+Pancakes+H.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">In
a bowl, combine the flour, oatmeal and salt.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Gz1EELGC6ZC3KYRdGkE65fqNAqr5CKcrJaIWJGi3FlcSQd3SZhriaL7KUOz6NFESMsdyJjs8wq4DfnvBmq073mc30IvyYzc92IT417rkBYA_hq4XVFVeFKj9w-RAcGaPaloJ1Rtx0vPg/s1600/Oatmeal+Pancakes+I.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Gz1EELGC6ZC3KYRdGkE65fqNAqr5CKcrJaIWJGi3FlcSQd3SZhriaL7KUOz6NFESMsdyJjs8wq4DfnvBmq073mc30IvyYzc92IT417rkBYA_hq4XVFVeFKj9w-RAcGaPaloJ1Rtx0vPg/s320/Oatmeal+Pancakes+I.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Add
the egg substitute and buttermilk to the bowl, and stir until combined and
smooth.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpVqga9q4wHMMckwJTldawRlWxKDznV5dy6eywQdBk0U47GXRDAJVY1gNO4VRnSxBoUFDZDkpmoQSE2DQ-Q5qRMJi3liYb8ie0A9j9UW0BDftFJh35jv2MYJlcV2tIFYwDaC7_TAhEuuh/s1600/Oatmeal+Pancakes+J.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpVqga9q4wHMMckwJTldawRlWxKDznV5dy6eywQdBk0U47GXRDAJVY1gNO4VRnSxBoUFDZDkpmoQSE2DQ-Q5qRMJi3liYb8ie0A9j9UW0BDftFJh35jv2MYJlcV2tIFYwDaC7_TAhEuuh/s320/Oatmeal+Pancakes+J.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Fold
in the beaten egg whites to form the batter.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
prepare and serve the pancakes:</span></span></span></div>
<span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1iHlFjrBnDhoIbsHqM4BQQPYbObEu92SJ93fze7JE-y2GK8-I2FsRWxgqSV90IpCGQydqE_u61Lckkn2YJsa4xeupTieCk5q_tjm603QSkox8vvWGUldATi9KI9ooj3A5Zpr75E8atFO/s1600/Oatmeal+Pancakes+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1iHlFjrBnDhoIbsHqM4BQQPYbObEu92SJ93fze7JE-y2GK8-I2FsRWxgqSV90IpCGQydqE_u61Lckkn2YJsa4xeupTieCk5q_tjm603QSkox8vvWGUldATi9KI9ooj3A5Zpr75E8atFO/s320/Oatmeal+Pancakes+K.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Working
in batches, ladle pancake-size portions of batter onto a hot griddle that has
been coated with melted butter substitute. Cook until the tops are bubbly and
the bottoms are browned, about two minutes.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eiquBBH_LzQ8Vz9f4UULARlUbiYzf55S8-BGdkP3SsOJL9ThLxNjA1fkDLwTbif5KNG3uiHkQLPxwJ4AEa9fruKjuudyshpZfZ5R0oZ95rNlSKPiix_D7f_Mx2sX1V7lHRT-JJxkMRzx/s1600/Oatmeal+Pancakes+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eiquBBH_LzQ8Vz9f4UULARlUbiYzf55S8-BGdkP3SsOJL9ThLxNjA1fkDLwTbif5KNG3uiHkQLPxwJ4AEa9fruKjuudyshpZfZ5R0oZ95rNlSKPiix_D7f_Mx2sX1V7lHRT-JJxkMRzx/s320/Oatmeal+Pancakes+L.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place
some banana slices on each pancake.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNreRhQpg2A2jAZNJaG5T4pUYKJKEcdVB9QuOLGUbnjbktN7iW1jUEzACuywS1eiVMIRmLZ18mt1B0TUTDeG4hQ65HFVMxkE-NGmxuQvLdIayxVAVLgWtw6wTjjfZw8lDujROnob6zXeE1/s1600/Oatmeal+Pancakes+M.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNreRhQpg2A2jAZNJaG5T4pUYKJKEcdVB9QuOLGUbnjbktN7iW1jUEzACuywS1eiVMIRmLZ18mt1B0TUTDeG4hQ65HFVMxkE-NGmxuQvLdIayxVAVLgWtw6wTjjfZw8lDujROnob6zXeE1/s320/Oatmeal+Pancakes+M.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Turn
each pancake over, banana-side down, and cook until the bottoms are browned,
about another minute. Place on a plate and repeat, cooking in batches until all
the batter is finished.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVJMvDKNtzrBXgjf3TWPPpOckIMvT_-Jh4M6f1VXMLoFSMMsqYjq-kLh9OLWCw8vv4QXL1vi-osQyxQUpGWDkSsyB4jwF6AAW68r5Z_mYGw3shSDGe4PQrWjodnUzdVXuuV5prMGhZbqW/s1600/Oatmeal+Pancakes+N.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVJMvDKNtzrBXgjf3TWPPpOckIMvT_-Jh4M6f1VXMLoFSMMsqYjq-kLh9OLWCw8vv4QXL1vi-osQyxQUpGWDkSsyB4jwF6AAW68r5Z_mYGw3shSDGe4PQrWjodnUzdVXuuV5prMGhZbqW/s320/Oatmeal+Pancakes+N.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">To
serve, place a serving of pancakes on a plate and top with some of the apple
topping. Add syrup if desired. Serve with eggs and/or bacon.</span></span></span></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To download a copy of the recipe for Irish Oatmeal-Banana
Pancakes with Apple Topping in cookbook-style format, click <a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!151&authkey=!AF7C60DqaIN6RDI" target="_blank">HERE</a>. </span></span></i></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">There’s an Irish proverb which says, “A cabin with plenty of
food is better than a hungry castle.” Here’s hoping your cabin is always filled
with the comforting aroma of good food, including Oatmeal-Banana Pancakes with
Sweet Apple Topping.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Please visit again next week for another tasty recipe! Till
then, stay well, keep it about the food, and always remember to kiss the cook. ;-)</span></span></div>
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Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com2tag:blogger.com,1999:blog-5881394120770048684.post-38947786810222071112013-03-02T07:23:00.001-05:002013-03-02T07:32:53.149-05:00Vegetarian Chili<!--[if gte mso 9]><xml>
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<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">To download a copy of the recipe for Vegetarian Chili, click
<a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!150&authkey=!AB7ZESV0keIEh_I" target="_blank">HERE</a>. </span></i></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">A warm Kissing the Cook welcome to new subscriber Julie! </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FxE46wpesvUGYSzm6Ei1k3Innhpkyis_6wBRTPvCjih2cTidl7vMILcbt-QsAfHKLihIsAocfTty8DaOmjQC5MpxXP6SocS2xsfwk4DIGZi4Rx_MC2LT6LVOfBq3eFHr-rcjq9bU10vU/s1600/Vegetarian+Chili+A1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FxE46wpesvUGYSzm6Ei1k3Innhpkyis_6wBRTPvCjih2cTidl7vMILcbt-QsAfHKLihIsAocfTty8DaOmjQC5MpxXP6SocS2xsfwk4DIGZi4Rx_MC2LT6LVOfBq3eFHr-rcjq9bU10vU/s400/Vegetarian+Chili+A1.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">If someone were to compile a list of the foods that people
take most personally, chili would surely rank high. Cook-off competitions are held that focus entirely on it. People argue about it, heels dug in
deep to defend the honor of their family recipe.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Although this week’s recipe for Vegetarian Chili would not be the
first choice of the chili purists, for the rest of us it’s a
healthier, one-pot alternative that’s quick and easy to make. (Most of whatever
effort is involved is for cutting up the vegetables at the beginning.)</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Some Cook’s Notes before we begin:</span></span></div>
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</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">It may occur to you, as it did to me,
that a splash of Worcestershire would go very well with this. Resist the
temptation if you’re looking to keep this a truly meatless dish. Being made
from anchovies, Worcestershire is not vegetarian.</span></span></li>
</ul>
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</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Although the beans-vs.-no-beans question persists
among chili lovers, purists generally agree that real chili does not have beans.
As a bean advocate, though, I’ve included them here. Feel free to leave them out if
that’s what you prefer.</span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">The proper level of heat is another area of some
controversy in the world of chili. This recipe is for a mild heat chili.
Increase the heat, either by adding hot sauce or using more jalapeno than I’ve
called for, if you so desire.</span></span></li>
</ul>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">This recipe makes about 2 quarts.</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">First, we’ll prepare the vegetables.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIvaKxbyA4epEDsxtuFpB_qzQPuihJygyFoaUosTt7d7tiYC0b_Tv7jpoR0V_jzm8bJQGLndhW0VR-k4EqFNkj4AQPqBI4W3kDaIiJ56EA_7SqHV9D5SawG_qwCIzZ7nC1QTEsPm33U-I/s1600/Vegetarian+Chili+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIvaKxbyA4epEDsxtuFpB_qzQPuihJygyFoaUosTt7d7tiYC0b_Tv7jpoR0V_jzm8bJQGLndhW0VR-k4EqFNkj4AQPqBI4W3kDaIiJ56EA_7SqHV9D5SawG_qwCIzZ7nC1QTEsPm33U-I/s320/Vegetarian+Chili+C.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Prepare 3 garlic cloves, finely chopped; 2 large sweet onions,
diced; ½ green bell pepper, diced; ½ red
bell pepper, diced; 1 small jalapeno pepper, chopped (with seeds); and 2
zucchinis, peeled, quartered, and chopped into 1/4“ pieces.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivItNK_0mqHmx64Smys5y1HgSNgpZmTrOLxsbuCkTtihKS-58IBrb6Bh1q6PzxEJnr2EjmkLK7y5dj8jKAtYcSbTvV5wGypDffQoicgaXoKKu4vlCgXwGM5ScflNMeddvqRQ5qRRnZ4MOj/s1600/Vegetarian+Chili+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivItNK_0mqHmx64Smys5y1HgSNgpZmTrOLxsbuCkTtihKS-58IBrb6Bh1q6PzxEJnr2EjmkLK7y5dj8jKAtYcSbTvV5wGypDffQoicgaXoKKu4vlCgXwGM5ScflNMeddvqRQ5qRRnZ4MOj/s320/Vegetarian+Chili+D.jpg" width="320" /></a><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Team picture. </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Now we start cooking!</span></span></div>
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</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyZzcPQ6fNMhcSOaTzR0NmLp_gXJTy5s9kxhfCy9JVWjuU3cbzHiMJ5MNmOfkhQzQ5KouCEz04LMHGOlRyvNa46ZUfE8O84vUyWrKz4jGq9olxPgRB5qZyvTW94BYqBDgFKyHsplpL_Vw/s1600/Vegetarian+Chili+E.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyZzcPQ6fNMhcSOaTzR0NmLp_gXJTy5s9kxhfCy9JVWjuU3cbzHiMJ5MNmOfkhQzQ5KouCEz04LMHGOlRyvNa46ZUfE8O84vUyWrKz4jGq9olxPgRB5qZyvTW94BYqBDgFKyHsplpL_Vw/s320/Vegetarian+Chili+E.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat 2 Tbsp olive oil in a large pot over medium-high heat.
Add the garlic and cook till aromatic, about 30 seconds to 1 minute.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QhglEWCZbPhwz5tswshWshdKbbm_PcZ6p8KpYSpQFMwLDq41ib9H2lbycTaqQsjzwuujMYAxmqE2G8GHl6tRGqCn1V-OqXd5zTsgFe109HnaEZdLhaQ5DF0b7uLzAQxP8uwjQdzZCFI0/s1600/Vegetarian+Chili+F.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QhglEWCZbPhwz5tswshWshdKbbm_PcZ6p8KpYSpQFMwLDq41ib9H2lbycTaqQsjzwuujMYAxmqE2G8GHl6tRGqCn1V-OqXd5zTsgFe109HnaEZdLhaQ5DF0b7uLzAQxP8uwjQdzZCFI0/s320/Vegetarian+Chili+F.jpg" width="320" /></a><br />
<div class="x-small" style="margin: 0in 0in 3pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add and the onions, peppers, jalapeno, and 1-1/2 cups of corn
and sauté until soft, about five minutes.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3b2qppGb9xkljh0rla7mWP9z8ghyphenhyphencUSNJDdqmcz8-x5A51-gkhd80HFA75RuOFeT-PgKslbDbn0pzpy5cKGJMgYN6iov_3WuWXv2Icbj94O_KFpx7pcGsIEVGMayL4qxfpO3U6tLJt7fZ/s1600/Vegetarian+Chili+G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3b2qppGb9xkljh0rla7mWP9z8ghyphenhyphencUSNJDdqmcz8-x5A51-gkhd80HFA75RuOFeT-PgKslbDbn0pzpy5cKGJMgYN6iov_3WuWXv2Icbj94O_KFpx7pcGsIEVGMayL4qxfpO3U6tLJt7fZ/s320/Vegetarian+Chili+G.jpg" width="320" /></a><br />
<div class="x-small" style="margin: 0in 0in 3pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Stir in 1 Tbsp chili powder; 1 tsp ground cumin; 1 tsp dried
cilantro; 2 tsp prepared horseradish; and ½ tsp salt, plus additional to taste,
and cook for one minute.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSgvSwIDigBkMDNvLIkdLUM8oXtsWXPM_pWEa2YkKpHn0EqjmNfa3lkCdy2fJBrNAKk760rNq8stX8g0q5PvIbsyff23RaWTF6WeRMwgREoqEcYDOXw5YOHlxWIqzIWohhjk87vST-leY/s1600/Vegetarian+Chili+I.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSgvSwIDigBkMDNvLIkdLUM8oXtsWXPM_pWEa2YkKpHn0EqjmNfa3lkCdy2fJBrNAKk760rNq8stX8g0q5PvIbsyff23RaWTF6WeRMwgREoqEcYDOXw5YOHlxWIqzIWohhjk87vST-leY/s320/Vegetarian+Chili+I.jpg" width="320" /></a><br />
<div class="x-small" style="margin: 0in 0in 3pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add a 28 ounce can of diced tomatoes with juice; 1-1/2 tsp barbeque
sauce; and the zucchini, and lower the heat to a simmer.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jfq_5X9hOzJ8A2F4BS_zieTSsqBho_G9Y9tYPxMJeSQsbavXNLnlTypiI91ByuY2k0GklTwey85gftYkk85SPuQFC6jKSmLtt58i0DLOZzqsYN6W_9SiyoD2TsCh-283qpX5NkIR3XYC/s1600/Vegetarian+Chili+J.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jfq_5X9hOzJ8A2F4BS_zieTSsqBho_G9Y9tYPxMJeSQsbavXNLnlTypiI91ByuY2k0GklTwey85gftYkk85SPuQFC6jKSmLtt58i0DLOZzqsYN6W_9SiyoD2TsCh-283qpX5NkIR3XYC/s320/Vegetarian+Chili+J.jpg" width="320" /></a><br />
<div class="x-small" style="margin: 0in 0in 3pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Simmer, partially covered and stirring occasionally, for 15
minutes.</span></span></div>
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<blockquote class="tr_bq">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQjquX9W88gdLdNp12ybtbxkc4-Riv6lTmVkM7loFYDzXRvSGuSqkaua1qYRqJRlJroPSEwhC-UYHOqPrJ2_C4vIwvda_oeZ8uRiRmsaP9pdItZjd80fNOhOvq_C_RRN4duwqFQxo_6_-/s1600/Vegetarian+Chili+K.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQjquX9W88gdLdNp12ybtbxkc4-Riv6lTmVkM7loFYDzXRvSGuSqkaua1qYRqJRlJroPSEwhC-UYHOqPrJ2_C4vIwvda_oeZ8uRiRmsaP9pdItZjd80fNOhOvq_C_RRN4duwqFQxo_6_-/s320/Vegetarian+Chili+K.jpg" width="320" /></a><br />
<div class="x-small" style="margin: 0in 0in 3pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Stir in a 29 ounce can of kidney beans, drained and rinsed; and
continue to simmer for another five minutes, stirring occasionally.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQBmJHQes29W5NgpX20YHkBA21HLp2Eu5dIKbX1yem2Fsc2ElJGnO5bbd5hl2iCn34hintusuSbRGc-y1ngeBITCWx757BAuDnyiWLF7ZV7Okidt9j1dWDln0x4RujTtYj-l-mRBU9zpg/s1600/Vegetarian+Chili+L.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQBmJHQes29W5NgpX20YHkBA21HLp2Eu5dIKbX1yem2Fsc2ElJGnO5bbd5hl2iCn34hintusuSbRGc-y1ngeBITCWx757BAuDnyiWLF7ZV7Okidt9j1dWDln0x4RujTtYj-l-mRBU9zpg/s320/Vegetarian+Chili+L.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Done!</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span></div>
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<div class="x-small" style="margin: 0in 0in 3pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Transfer the chili to bowls and garnish with grated cheddar.
Serve with crackers.</span></span></div>
</blockquote>
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<div class="MsoNormal">
<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To download a copy of the recipe for Vegetarian Chili, click
<a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!150&authkey=!AB7ZESV0keIEh_I" target="_blank">HERE</a>. </span></span></i></div>
</blockquote>
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</span><br />
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<br /></div>
<span style="font-size: large;">
</span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">And that’s it! One pot, and just a few simple steps. All that’s
left now is to enjoy serving – and eating – your chili!</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="x-small" style="margin: 0in 0in 3pt;">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Hope you enjoy the delicious one-pot meal. And that you’ll
look in again next week for another kitchen-tested, home-cook-friendly recipe! Till
then, stay well, keep it about the food, and always remember to kiss the cook.
;-)</span></span><br />
<br />Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com5tag:blogger.com,1999:blog-5881394120770048684.post-11342451614828990882013-02-23T07:44:00.000-05:002013-02-23T08:02:49.271-05:00Pineapple Meringue Cupcakes<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"><i>To
download a copy of the recipe for Pineapple Meringue Cupcakes, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!148&authkey=!AKc0XH6VJlTpFe0" target="_blank">HERE</a></b>.</i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!148&authkey=!AKc0XH6VJlTpFe0"></a></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMfFikAhKYuuz1BiqS2WJB4dV7ii4yseqKZlT0usLIIIaHqpcz2EptMZQ0oa_DHHY-zqjuVBUvGY-zSP4HCtZgx5CfR1t_Cu6VHcqQeiTzgH-QlFsxfAiAt936HkVFe17n2EVPPRqJ-Hi/s1600/Pineapple+Meringue+Cupcake+A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMfFikAhKYuuz1BiqS2WJB4dV7ii4yseqKZlT0usLIIIaHqpcz2EptMZQ0oa_DHHY-zqjuVBUvGY-zSP4HCtZgx5CfR1t_Cu6VHcqQeiTzgH-QlFsxfAiAt936HkVFe17n2EVPPRqJ-Hi/s400/Pineapple+Meringue+Cupcake+A.jpg" width="400" /></a><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Although
last week’s recipe was for a delicious dessert pastry, if there’s one thing
I’ve learned while doing this site, it’s that people have a special fondness
for sweet treats. This week we’ll do another, a very special cupcake that was
inspired by my favorite dessert.</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Pineapple
Meringue Cupcakes, modeled after lemon meringue pie, not only have a fresh-made
pineapple custard as the filling, but also have it incorporated into the cake
itself. They’re also topped with a homemade meringue that is lightly browned to
get the texture, taste and appearance just right. And if you’re thinking
something so good must be terribly difficult to make, you’ll be pleasantly
surprised to find they’re not at all hard to do. </span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"> Some Cook’s Notes before we begin:</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"></span><span style="color: white;">To address the obvious question, to make lemon meringue
cupcakes, just use your favorite lemon pudding instead of making the pineapple
pudding. </span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"><span style="font-size: large;">When making </span>the meringue, a stand
mixer is strongly recommended. Even with the stand mixer’s larger motor, the
whisking takes several minutes; doing it with an electric hand mixer will take
a good bit longer. (Don’t even think about making the meringue manually with a
hand-held whisk. While a whisk can do a good job of beating simple egg whites
until they’re fluffy, preparing a meringue requires a lot more whisking power
than that.) </span></span></span></li>
</ul>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While we’re on the subject of
the meringue, anyone who loves lemon meringue pie has<span style="font-size: large;"> sometimes </span>had to endure day-old
meringues that are rubbery and tasteless. It’s worth noting that the topping in
this recipe, a meringue adapted from Food Network Kitchens’ <span style="font-size: large;">recipe for </span>Lemon Meringue
Frosting, retains its flavor and soft texture even days after being
made. I recommend that portion of the recipe <span style="font-size: large;">also be kept </span>as a useful, stand-alone meringue.</span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<ul>
<li><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">When filling the cupcake liners
and applying the meringue to the cupcakes, putting the filling or meringue in a
pastry bag or a plastic food bag with the corner removed can make the task much
easier.</span></span></span></li>
</ul>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
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</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">This
recipe makes 12 cupcakes.</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Since we’ll be using the custard
both as the filling and as an ingredient in the cake, let’s make that first.</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="margin-left: 0.25in;">
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<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2c8RP4gllcTftXGGOkrmh1dHBXHauvDcjDHgtyTUDKo7XyxZYajOIJueffbfC8tbL2ptIfwra6nIRLear709bORvAlZ4bKzCDoIWuNo7leIPsf8SlktR36ShJqpfdsCGTYEU8m7zZte9o/s1600/Pineapple+Meringue+Cupcake+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2c8RP4gllcTftXGGOkrmh1dHBXHauvDcjDHgtyTUDKo7XyxZYajOIJueffbfC8tbL2ptIfwra6nIRLear709bORvAlZ4bKzCDoIWuNo7leIPsf8SlktR36ShJqpfdsCGTYEU8m7zZte9o/s320/Pineapple+Meringue+Cupcake+B.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Drain two 8 ounce cans of crushed
pineapple in juice well, retaining the juice. Set the pineapple aside.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXgPRXQCKEOmLX9VVuZm9DWT18AwOOCgDHJBObmuCBRDENi4amjRqKmfXE4eH4VEvZ1gG5jwhJ_0TmG3wMv0c7UnlP4NlnznglfY-MD2AH_Q07_YVdeI5aQiWYGDsBB_SU6-pssW8XMFk/s1600/Pineapple+Meringue+Cupcake+C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXgPRXQCKEOmLX9VVuZm9DWT18AwOOCgDHJBObmuCBRDENi4amjRqKmfXE4eH4VEvZ1gG5jwhJ_0TmG3wMv0c7UnlP4NlnznglfY-MD2AH_Q07_YVdeI5aQiWYGDsBB_SU6-pssW8XMFk/s320/Pineapple+Meringue+Cupcake+C.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"> Dissolve
1 packet (1/4 ounce) of unflavored gelatin (Knox or similar) in the juice.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ99sjY98ZQRS1AcXg72AH59l5iqj5BZDIJbjV_RLAaQzp484ZKF72D6Jzf1qSi221xegllWkrUPssujr9A7rzF0DVO35iuxSnfDWosk2SHTDFtFq-8vvzk4hMSslDSdrUwyOJ5FyNooUM/s1600/Pineapple+Meringue+Cupcake+D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ99sjY98ZQRS1AcXg72AH59l5iqj5BZDIJbjV_RLAaQzp484ZKF72D6Jzf1qSi221xegllWkrUPssujr9A7rzF0DVO35iuxSnfDWosk2SHTDFtFq-8vvzk4hMSslDSdrUwyOJ5FyNooUM/s320/Pineapple+Meringue+Cupcake+D.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Put two egg substitute eggs in a
bowl. Add 2/3 cup sugar, 1-1/2 Tbsp flour and ¼ tsp salt, and 1/3 cup of skim
milk and mix well to combine.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDD7FB6BqH58Ss0VPlKstwY2EMHKW_YApdb5wA_qK2Zxyh_L_jRcINaFntae2yup0BfJXnzPQHGwegMbMD9CJLXT4wBTNuP1iaoLoFG2N-dGJMy_qjl3fXnGBPD_E3mt-iQ2YfeGB0S0_X/s1600/Pineapple+Meringue+Cupcake+F.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDD7FB6BqH58Ss0VPlKstwY2EMHKW_YApdb5wA_qK2Zxyh_L_jRcINaFntae2yup0BfJXnzPQHGwegMbMD9CJLXT4wBTNuP1iaoLoFG2N-dGJMy_qjl3fXnGBPD_E3mt-iQ2YfeGB0S0_X/s320/Pineapple+Meringue+Cupcake+F.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"> Heat one additional cup of skim milk in a
double-boiler.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pCxNhM6Ft9SKWozhtVLzh8SqCDuJ3ILYS-ZhIO1zcy55AjZnqZanElrUncwMLdEMPBveOAyo1O1qpokGSShwXNtLMPJrwN6V2ZZxiv7iomaetZT2yR8Gt3tIqSzypZFPMrwkqLdyekL7/s1600/Pineapple+Meringue+Cupcake+G.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pCxNhM6Ft9SKWozhtVLzh8SqCDuJ3ILYS-ZhIO1zcy55AjZnqZanElrUncwMLdEMPBveOAyo1O1qpokGSShwXNtLMPJrwN6V2ZZxiv7iomaetZT2yR8Gt3tIqSzypZFPMrwkqLdyekL7/s320/Pineapple+Meringue+Cupcake+G.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">When the milk is heated, add the
egg mixture to it, stirring constantly until thickened into a custard.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZKqyaLHPsm19DT50SjcfXbdgHv7Uq_dubboXvNH1nCSG_-Q7120ufA8ckmwjlp6YbOGjidznfs7F-Ss2yPDvQYFHTmnCwX4vqplzZvvh7z7mc9yyfv7-CH3C-MqwtMCF_reGkK4ea1O9/s1600/Pineapple+Meringue+Cupcake+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZKqyaLHPsm19DT50SjcfXbdgHv7Uq_dubboXvNH1nCSG_-Q7120ufA8ckmwjlp6YbOGjidznfs7F-Ss2yPDvQYFHTmnCwX4vqplzZvvh7z7mc9yyfv7-CH3C-MqwtMCF_reGkK4ea1O9/s320/Pineapple+Meringue+Cupcake+J.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivi-AbHBaCaBgNFJWfXBZU8gWhHpPt41Iy7jm4S2y8uJayAxEFWnLGuzmteOO2mVjZH8Vabez8x3ukpFAMwvPd95JpalkoKJuaSKZGqCMWbMRDu8mrtvD_nPW2HtMTMu4AeTfYUAbBTprY/s1600/Pineapple+Meringue+Cupcake+J.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Pour the custard into a large
bowl, add the gelatin mixture, and let cool thoroughly.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBZI_C0Hy94l9TIYtUOoA69ZzRJNF1Wj9xus6NkDPbWB3-UtwtKb2yH8hpNppyGkoKLllfIInR1P9IX5D2xvOzbetzLcvueJRzVZw78QlFzWc4m4ku7JFb0SBjIbgIwm9_GmynUy7sk3W/s1600/Pineapple+Meringue+Cupcake+K.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBZI_C0Hy94l9TIYtUOoA69ZzRJNF1Wj9xus6NkDPbWB3-UtwtKb2yH8hpNppyGkoKLllfIInR1P9IX5D2xvOzbetzLcvueJRzVZw78QlFzWc4m4ku7JFb0SBjIbgIwm9_GmynUy7sk3W/s320/Pineapple+Meringue+Cupcake+K.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">When the custard mixture has
cooled, add the pineapple.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKE53dV1msvCMB3jkjnytXCIY_tOKzIjT9lC58wXZIhO9-TxlIcuJD5DFjHqP9uW-qqKGW2jKI4q03imTlDWL_gE-sizf_CfxcoJjTNPQdsm21pFRN5wYo_tHwXk_qWiXZK6bhgCVR_ds/s1600/Pineapple+Meringue+Cupcake+L.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKE53dV1msvCMB3jkjnytXCIY_tOKzIjT9lC58wXZIhO9-TxlIcuJD5DFjHqP9uW-qqKGW2jKI4q03imTlDWL_gE-sizf_CfxcoJjTNPQdsm21pFRN5wYo_tHwXk_qWiXZK6bhgCVR_ds/s320/Pineapple+Meringue+Cupcake+L.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"> Gently fold 1-1/3 cups of fat-free whipped topping.<span style="font-size: large;"> </span>Refrigerate for several hours
(overnight is best) until the custard is firm.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Now
we’ll make the cupcakes:</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zXdR3lMvVsd-70VK-UtJlAUQUMBCkWQXAjUwP1VIFIyJEl78H59V703fuyECre1w4IKmgqXjWlQyYLbFFsWWjOTphxCjZLFZnT2WbcC59z82FVO2Xk49wv9trvuG4zJOPJURFfoNwuZz/s1600/Pineapple+Meringue+Cupcake+R.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zXdR3lMvVsd-70VK-UtJlAUQUMBCkWQXAjUwP1VIFIyJEl78H59V703fuyECre1w4IKmgqXjWlQyYLbFFsWWjOTphxCjZLFZnT2WbcC59z82FVO2Xk49wv9trvuG4zJOPJURFfoNwuZz/s320/Pineapple+Meringue+Cupcake+R.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Begin
preheating the oven to 350 degrees.</span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9uUKfb_M2x6u25IC8TaJ43XI_U1_-zrRzsFkRoPIeGWPEX0XpFl9ZjkwOitrUoQJOh2ZTbx8DlSntSissnRJxsC-KFZ7G52xzt69JLqLzDzZrffmFpruaADdJsymFFzIQGJNmEzcE71k/s1600/Pineapple+Meringue+Cupcake+M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9uUKfb_M2x6u25IC8TaJ43XI_U1_-zrRzsFkRoPIeGWPEX0XpFl9ZjkwOitrUoQJOh2ZTbx8DlSntSissnRJxsC-KFZ7G52xzt69JLqLzDzZrffmFpruaADdJsymFFzIQGJNmEzcE71k/s320/Pineapple+Meringue+Cupcake+M.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Blend
7 Tbsp of softened, firm textured butter substitute with 2/3 cup sugar in a
bowl.</span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"><span style="font-size: large;"> </span>Add
2 egg substitute eggs and mix well.</span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5_5TwBz9GA_LRCZbp8ddj_5moTF60G40KgQ7yTTBM8_w5PurEmDTWQawb_NWXYctia2kCql7ktK97Np8qsi52MSf0qMQkXpUp12thmQ7jbASq4ywxsysJhSIxmAcj8Ukbmjxmy35x_yI/s1600/Pineapple+Meringue+Cupcake+N.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5_5TwBz9GA_LRCZbp8ddj_5moTF60G40KgQ7yTTBM8_w5PurEmDTWQawb_NWXYctia2kCql7ktK97Np8qsi52MSf0qMQkXpUp12thmQ7jbASq4ywxsysJhSIxmAcj8Ukbmjxmy35x_yI/s320/Pineapple+Meringue+Cupcake+N.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Sift
2 cups all-purpose flour, 1 Tbsp baking powder, and ¼ tsp salt into the bowl
and mix to combine.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OtqXE2gNCIgdK0EFAhdrLEslhdnO-Kkd6bTMXRsQ231jiJ-zzY6305u9rXIK9JZqqqXx2B3fUQYzLt0N7SE-BYLGxCDgABSHEyeLwx3K4zFi0anubWjXo3Nc91m9lrZPaE5iM4ek4sgn/s1600/Pineapple+Meringue+Cupcake+O.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OtqXE2gNCIgdK0EFAhdrLEslhdnO-Kkd6bTMXRsQ231jiJ-zzY6305u9rXIK9JZqqqXx2B3fUQYzLt0N7SE-BYLGxCDgABSHEyeLwx3K4zFi0anubWjXo3Nc91m9lrZPaE5iM4ek4sgn/s320/Pineapple+Meringue+Cupcake+O.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Mix in 1 cup of the custard and 1 tsp vanilla.</span></span></span></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-HJSKbjvJuHKP-CXY0SgudMQ_pJQ_9nu9BN5Gw8KTdY5SGb9XdAUl_-niYvmrnwaB_dOCHFbFFwJbtncLTQ5LPH9Xkp3q1Q6PvS3C4IRG5Pe39zR1jSzdgDLSpsSggQ4-BK1s94WCPUE/s1600/Pineapple+Meringue+Cupcake+Q.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-HJSKbjvJuHKP-CXY0SgudMQ_pJQ_9nu9BN5Gw8KTdY5SGb9XdAUl_-niYvmrnwaB_dOCHFbFFwJbtncLTQ5LPH9Xkp3q1Q6PvS3C4IRG5Pe39zR1jSzdgDLSpsSggQ4-BK1s94WCPUE/s320/Pineapple+Meringue+Cupcake+Q.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Put
cupcake liners in a cupcake baking pan.</span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"><span style="font-size: large;"> </span>Fill
each of the cupcake liners 2/3 full.</span></span></span></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6Pi4wMOYo4S3z4xbro_BBjTCQfG1Z8UODSEXR1AtMCVwlU0RJ1d1vZ0CE2XTkvC500sF26KEzWG2qOgIwnRVfNlKfq0l-5FhCVaJf36eRfR2H34v8Ij-Cvh_HJs5kfxSifwLMVCXPHkf/s1600/Pineapple+Meringue+Cupcake+S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6Pi4wMOYo4S3z4xbro_BBjTCQfG1Z8UODSEXR1AtMCVwlU0RJ1d1vZ0CE2XTkvC500sF26KEzWG2qOgIwnRVfNlKfq0l-5FhCVaJf36eRfR2H34v8Ij-Cvh_HJs5kfxSifwLMVCXPHkf/s320/Pineapple+Meringue+Cupcake+S.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Bake
for 15-20 minutes, turning the tray half-way for even baking. Set
aside and let cool completely before frosting.</span></span></span></blockquote>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">While
the cupcakes are baking and cooling, make the meringue frosting.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRHF-H6jywM4NK9ZE_5mdbqOSif64gwQ5hA1hsa-6KpnLbVQ57YHvQ0XLlDAPigrRozt-7O3H3ogUVe8Tjxm1b7uRKa-oln2SOmdCbyNKLrUVFpe7DOYX2fYdbu6rlOh00psU3dWQYDQB/s1600/Pineapple+Meringue+Cupcake+T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRHF-H6jywM4NK9ZE_5mdbqOSif64gwQ5hA1hsa-6KpnLbVQ57YHvQ0XLlDAPigrRozt-7O3H3ogUVe8Tjxm1b7uRKa-oln2SOmdCbyNKLrUVFpe7DOYX2fYdbu6rlOh00psU3dWQYDQB/s320/Pineapple+Meringue+Cupcake+T.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">In the bowl of a double-boiler, mix 4 large egg whites, 2/3
cup sugar, 1 tsp vanilla, a pinch of cream of tartar, and a pinch of salt. Set
the bowl onto the double boiler and continue mixing until the mixture is hot
and the sugar has dissolved.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
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<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYilhfPUvgYVTYb4TihaMsbNhSW-cPlQVKkzZbHLodmlaejQrRekWWws4354OllCV6aB5TSYw0BYHzk-7J6DPRi9Ys6VHuJkMtOpNbmluBkxqN-QiaxCJfRrchN5LPJH0sHiLIdn1o__BE/s1600/Pineapple+Meringue+Cupcake+W.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYilhfPUvgYVTYb4TihaMsbNhSW-cPlQVKkzZbHLodmlaejQrRekWWws4354OllCV6aB5TSYw0BYHzk-7J6DPRi9Ys6VHuJkMtOpNbmluBkxqN-QiaxCJfRrchN5LPJH0sHiLIdn1o__BE/s320/Pineapple+Meringue+Cupcake+W.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Transfer the mixture to a stand mixer and, using the whisk
attachment, beat at high speed until the meringue holds stiff peaks. (This will
take several minutes.)</span></span></div>
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<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
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<br /></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">To
prepare the cupcakes:</span></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="margin-left: 0.25in;">
<br /></div>
<span style="font-size: large;">
</span><br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgg2k30dbRT85CP8ByITfmQ1HOyEiQ-Ge6QR5IqQVG46PqW8Dpy2du90QpsW9wf7qhR_jznah9tI9JIjRuiB1MWnbXAt21Mml_iftnk2RA5H6loI7RWTdQVVUozDh6vwr2WV-gCddvnRX/s1600/Pineapple+Meringue+Cupcake+YA.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgg2k30dbRT85CP8ByITfmQ1HOyEiQ-Ge6QR5IqQVG46PqW8Dpy2du90QpsW9wf7qhR_jznah9tI9JIjRuiB1MWnbXAt21Mml_iftnk2RA5H6loI7RWTdQVVUozDh6vwr2WV-gCddvnRX/s320/Pineapple+Meringue+Cupcake+YA.jpg" width="319" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Preheat
the broiler to high.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
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<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtSCUJwM8TyyN1MX7eb4D6lop3_eCf_wonLiZe-ZGBTuzunyUKZWuzSC55Uhi3MIgBplH8KvgWQ6xEPcR2oXlCtQAKMNTuixGKmjg7fYREpIUlgdB9pcN6HrP-zi4yNLBQBbXqxEpetGF/s1600/Pineapple+Meringue+Cupcake+V.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtSCUJwM8TyyN1MX7eb4D6lop3_eCf_wonLiZe-ZGBTuzunyUKZWuzSC55Uhi3MIgBplH8KvgWQ6xEPcR2oXlCtQAKMNTuixGKmjg7fYREpIUlgdB9pcN6HrP-zi4yNLBQBbXqxEpetGF/s320/Pineapple+Meringue+Cupcake+V.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
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<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Using
a small knife, cut a core from the top of each cupcake to make a space for the
filling. There should be room to put a generous teaspoon of filling inside the
cupcake. Retain the cores.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZoR3l0KJmReaygrd1u0KxNLIZWxszNfJegHjDbjrnTKRCVqXiTMfqEpmaqgjkrO1zQimna1b3mv49srT3O3gxToiB1-sPeRJJiKcG46-FTYwP5Xkzz4QppoTpNt_4PPOkuwEkZhCT68Q/s1600/Pineapple+Meringue+Cupcake+X.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZoR3l0KJmReaygrd1u0KxNLIZWxszNfJegHjDbjrnTKRCVqXiTMfqEpmaqgjkrO1zQimna1b3mv49srT3O3gxToiB1-sPeRJJiKcG46-FTYwP5Xkzz4QppoTpNt_4PPOkuwEkZhCT68Q/s320/Pineapple+Meringue+Cupcake+X.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Fill
each cupcake with the custard.</span></span></span></div>
</blockquote>
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<br />
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<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-zmds0PJjMvrBRl7hfEReJrtGA6mQo_wcZ-dfGFD8GHfs6eWborfOVXzaLQCbDkerEQdmMRLhG5HSZ7oGp8BxGN1EZ4MRECmRQ9WnQPJz_9J_YvqWOuRj2mNeSP-TfoWapmA8Ryim4o3/s1600/Pineapple+Meringue+Cupcake+Y.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-zmds0PJjMvrBRl7hfEReJrtGA6mQo_wcZ-dfGFD8GHfs6eWborfOVXzaLQCbDkerEQdmMRLhG5HSZ7oGp8BxGN1EZ4MRECmRQ9WnQPJz_9J_YvqWOuRj2mNeSP-TfoWapmA8Ryim4o3/s320/Pineapple+Meringue+Cupcake+Y.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cut the top off of each core and use it to plug
the opening in the cupcake. (Set the rest of the core aside for snacking!)</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
<br />
<br />
<br />
<br />
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<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibm2eRa5DpeEl6NA-hE98nk0OQl99I6h20C1aMnJh7sNY8hcZ1EKZWw-VBUb5Nu2OSJd29UlLQZZvCmbpGFfPYPAPSsmWOcqDI3b2HIjITDZR9gFfJN14aHzP-oPl0E-6d8opuNETI4DbU/s1600/Pineapple+Meringue+Cupcake+YB.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibm2eRa5DpeEl6NA-hE98nk0OQl99I6h20C1aMnJh7sNY8hcZ1EKZWw-VBUb5Nu2OSJd29UlLQZZvCmbpGFfPYPAPSsmWOcqDI3b2HIjITDZR9gFfJN14aHzP-oPl0E-6d8opuNETI4DbU/s320/Pineapple+Meringue+Cupcake+YB.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Cover
the top of the cupcake with meringue frosting.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;"></span></span></span></div>
</blockquote>
<br />
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<blockquote class="tr_bq">
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s36LJqI2ZqVZOpXns4H6Z51M5mGDqHuSIhyug9Qb1oKccbjcmD3G0iVy85A5lG59Bu_QPQ7dJufaH5QXFJtWehBamsTCDjC_pkp75lk7BgXHgtYmuG-FtowJs-UJ2OEsBw1M50_Ma5LU/s1600/Pineapple+Meringue+Cupcake+YC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s36LJqI2ZqVZOpXns4H6Z51M5mGDqHuSIhyug9Qb1oKccbjcmD3G0iVy85A5lG59Bu_QPQ7dJufaH5QXFJtWehBamsTCDjC_pkp75lk7BgXHgtYmuG-FtowJs-UJ2OEsBw1M50_Ma5LU/s320/Pineapple+Meringue+Cupcake+YC.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: white;">Place
the frosted cupcake under the broiler only long enough for the meringue to
start to brown, about 2 – 3 minutes.</span></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
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<span style="font-size: large;">
</span><br />
<br />
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<blockquote class="tr_bq">
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><span style="color: white;"><i><span style="font-family: Arial,Helvetica,sans-serif;">To
download a copy of the recipe for Pineapple Meringue Cupcakes, click <b><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!148&authkey=!AKc0XH6VJlTpFe0" target="_blank">HERE</a></b>.</span></i><a href="https://skydrive.live.com/redir?resid=AACAD5940EB17952!148&authkey=!AKc0XH6VJlTpFe0"></a></span></span></div>
</blockquote>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">I think you’ll agree these are not
cupcakes-as-usual!</span></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: white;">Visit again next week for another
tasty, kitchen-tested recipe! Till then, stay well, keep it about the food, and
always remember to kiss the cook. ;-)</span></span></span></div>
<div class="MsoNormal">
<br /></div>
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<![endif]-->Benhttp://www.blogger.com/profile/12708314072246136972noreply@blogger.com2