Oct 152006
 
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This is a perfect way to decorate a dessert plate as well as cut the richness of a rich chocolate dessert. You can either drip this around a plate with a spoon or use a bottle and squeeze it out for a more uniform look.
½ pint of raspberries
1 Tablespoon of sugar.

Blend raspberries and sugar to puree. Put raspberries sauce through sieve to get rid of all the seeds. And place in refrigerator until ready to use. This can be made two days in advance.

 Posted by at 6:13 pm
Oct 092006
 
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This a great way to serve potatoes to a large group of people without needing a lot of prep time. Also using a zip lock bag to mix everything together is a simple clean way to make sure the potatoes are well coated. Also, clean up is as simple as throwing the bag out when done!
1 Pound of small Red potatoes (cut in half to be almost bite size, but in quarters if necessary)
1 Pound of Fingerling Potatoes (cut in half)
1/4 Olive Oil
1 Tablespoon Fresh Rosemary
About 3 Teaspoons of Salt
Pepper to taste.

PreHeat oven 375

Place washed and dried potatoes in zip lock bag with rest of ingredients and make sure well coated. Place on baking sheet and cook for about 40 minutes or until potatoes are tender and fork and easily go in and out of the potato.

 Posted by at 6:57 pm
Oct 062006
 
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Apple season is here. Now, I don’t have an applesauce masher. That’s just something my kitchen does not have space for right now. So I have to alter some recipes or make due with what I can fit in my tiny kitchen. I actually prefer this chunky applesauce to the smooth version.
2 pounds of apples preferably not granny smith peeled and cut into ½ inch cubes (4 apples)
½ Cup of water
½ Cup Sugar
½ Cup of Raisin
2 teaspoon of lemon zest
½ teaspoon of cinnamon
1/8 teaspoon of nutmeg
2 Tablespoons of Calvados (an apple brandy)

In a saucepan combine apples, water, sugar, raisins, cinnamon, and nutmeg. Bring to a boil and let simmer with lid for about 20 minutes, add the lemon zest and calvados and let cook for another 5 minutes. Let cool before serving. Best to let is settle for a day or so.

I served this with a stuffed pork roast.

 Posted by at 6:58 pm
Oct 022006
 
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Sometimes I have the hardest time thinking of things to serve as appetizers that are simple and a little different. These worked out beautifully at my last dinner party when there were none left! A few little facts about yams: they are available year round, do not buy wrinkled ones or spouting ones, they should be stored in a cool dark place but not the refrigerator; and only keep for about two weeks because of their high sugar content.
2 Yams peeled and cut length wise into ¾ inch wedges
¼ Cup of Olive oil
3 teaspoon of ground cumin (depending on your taste buds)
1 teaspoon of paprika (depends on how spicy you like it)
salt and pepper

In a boil toss olive oil, cumin, paprika, and salt and pepper. Broil for 5 minutes on each side. Serve with Ketchup.

 Posted by at 7:00 pm
Sep 192006
 
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As fall has arrived, additions to salads are now about to change. Recently, while I was making a pretty simple dinner, I wanted to spice up my field greens a little. These pecans are pretty easy to make and can be accompanied by both gorgonzola cheese and dried cranberries.
1 Cup Coarsely Chopped Pecans
1 Cup Dark Brown Sugar
1/3 Cup Water
Pre Heat Oven to 300

In a sauce pan bring brown sugar and water to a boil and remove from heat and add pecans. On a baking sheet place a silplat and pour coated pecans over silplat and baking for 15 minutes remove and let cool completely. Now pecans are ready to add to salad!

 Posted by at 7:02 pm
Sep 152006
 
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So I love crusts. A lot of the time many desserts just need a good crust and you are good to go!

1 3/4 Cup Crushed Graham Cracker
3 Tablespoons Powered Sugar
1/3 Cup Melted Butter

Preheat Oven 350

Mix all ingredients together and place on the bottom of either a pie dish or spring form pan. Bake for 15 minutes.
Let cool before you had desired filling. This could be great just putting chocolate ice cream on top!

 Posted by at 7:18 pm
Sep 122006
 
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This is one of my favorite things to make since there are so many possibile uses from a sandwich, to a salad, to soups, and even pot pies – just to name a few.
5 Pound Chicken
1 Lemon or Orange
2 tablespoons of butter
Thyme
Salt and Pepper

Preheat oven at 450 degrees

To prepare chicken cut up lemon and place inside the chicken as well as a few sprigs of thyme. Basted the chicken with butter, some thyme and salt and pepper. Place chicken in oven for 30 minutes at 450 and then take out for 30 minutes. Reduce the temperature to 350 and bake for another 40 minutes.
Now ready to eat how every you desire.

 Posted by at 7:20 pm
Sep 042006
 
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Recently, I had fried pear wontons for dessert. I thought that since apple season is quickly approaching, I’d try it with apples instead. They were equally delicious!

1 Large apple peeled and diced
1/2 cup of raisins
1 tablespoons of Rum
1 teaspoon of lemon juice
1 1/2 teasppons of cinnamon
1/4 teaspoon of nutmeg
1/3 cup of sugar
1/4 cup chopped roasted pecains (optional)
20 Wonton Wrappers
(egg white for sealing wontons)

Mix all ingredients together except wrapper and bake for 15 minutes at 350. Put about a tablespoon of apple mixture onto each wonton wrapper and fold over sealing wonton together to egg white. ( this can be done by just brushing the ends of the wrapper) Once all have been prepared heat oil in frying pan and fry wontons until golden brown. Serve with either ice cream or whipped cream. If passing these whipped cream would be easier for dipping.

 Posted by at 7:22 pm
Sep 012006
 

Simple Syrup is something that is every useful to know how to make. It is used in many different cocktails and cold beverages to make them sweet and smooth.

2 Parts Sugar
1 Part Water

Boiling sugar and water until sugar has dissolved and mixture has reduced by a third. Let cool completely and ready to add to any beverage.

 Posted by at 7:25 pm
Aug 282006
 
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Bruschetta is what made me start eating tomatoes. The best thing about making it, is that it gets better and better as it sits for a few days marinating in its own juices in the fridge. It’s great to add to anything from a sandwich to some scrambled eggs.

3 Cups diced, seeded ripe tomatoes
5 Tablespoons of chopped fresh Basil
1 Tablespoon of minced Garlic
1/2 Cup of olive oil
salt and pepper to taste

Combine all ingredient in a bowl and let stand for 45 minutes at room temperature and ready to serve. If you are not going to serve it that day place in refrigerator covered.

 Posted by at 7:27 pm