tag:blogger.com,1999:blog-22235874573935970532024-03-13T10:59:57.656-04:00The Warrior KitchenMamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-2223587457393597053.post-10383894717353533012023-09-22T20:53:00.001-04:002023-09-22T20:53:08.264-04:00Mexican Rice<p> <span style="font-family: Poppins, sans-serif; font-size: 22pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space-collapse: preserve;">Mexican Rice</span><span style="font-family: Poppins, sans-serif; font-size: 22pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space-collapse: preserve;"><span class="Apple-tab-span" style="text-wrap: nowrap;"> </span></span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><span class="Apple-tab-span" style="text-wrap: nowrap;"> </span></span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><span class="Apple-tab-span" style="text-wrap: nowrap;"> </span></span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><span class="Apple-tab-span" style="text-wrap: nowrap;"> </span></span></p><span id="docs-internal-guid-bc10741e-7fff-e0df-9486-92fc6db35a71"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="border: none; clear: right; display: inline-block; float: right; height: 251px; margin-bottom: 1em; margin-left: 1em; overflow: hidden; width: 201px;"><img height="320" src="https://lh6.googleusercontent.com/0EdDCdonlZ_UIJtsxxhmRuaJZPY2EXUEVzb1Ndu--vs3zB1SjbPP4sya1PevgmNszZlJA1AbNzautYITzPZ-rZktUDGVIK8hVgdIqHBKLwe_8I7BEuAhYQTtdFufrkGAemNLqpFm8qLp8VG7qKVJtA=w256-h320" style="margin-left: 0px; margin-top: 0px;" width="256" /></span><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">INGREDIENTS:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">2 cups long grain rice</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">¼ cup oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">8oz tomato sauce</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Cilantro (optional)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 tsp garlic salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">2 ½ cups chicken broth</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Dash of cumin</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">½ cup frozen corn</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">HOW TO PREPARE:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Heat oil in a large frying pan on medium heat. Add rice and cook until lightly browned. Pour rice into the rice cooker. Add remaining ingredients and stir. Push the “white rice” button to cook the rice. </span></p><div><span style="font-family: Poppins, sans-serif; font-size: 16pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></div></span>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-78343963721114673362023-08-20T14:49:00.003-04:002023-08-20T14:49:19.056-04:00Cream of Chicken Soup<p> <span style="font-family: Poppins, sans-serif; font-size: 24pt; font-weight: 700; white-space-collapse: preserve;">Cream of Chicken Soup (equals 1 can)</span></p><span id="docs-internal-guid-70f53d7e-7fff-7427-e524-03e4af187128"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">INGREDIENTS:</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 ¼ cups chicken broth</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">¾ cup milk</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">6 tbsp flour</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">½ tbsp adobo</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">HOW TO PREPARE:</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Combine the chicken broth & ¼ cup of milk in a medium saucepan. Bring to a low boil. Meanwhile, in a small bowl, whisk the flour and adobo into the remaining ½ cup milk until smooth. Pour the mixture into the saucepan and whisk until thickened. </span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 24pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space-collapse: preserve;">Cream of Chicken Soup (equals 2 cans)</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">INGREDIENTS:</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">2 ½ cups chicken broth</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 ½ cups milk</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">¾ cup flour</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 tbsp adobo</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">HOW TO PREPARE:</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Combine the chicken broth & ½ cup of milk in a medium saucepan. Bring to a low boil. Meanwhile, in a small bowl, whisk the flour and adobo into the remaining 1 cup milk until smooth. Pour the mixture into the saucepan and whisk until thickened. </span></p><div><span style="font-family: Poppins, sans-serif; font-size: 17pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></div></span>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-5197880417478614792023-08-20T14:28:00.000-04:002023-08-20T14:28:44.762-04:00 Broccoli Cheese SoupThis is one of my favorite soups.<br /><br />Broccoli Cheese Soup<div><br /><div>INGREDIENTS:<br />1/3 cup butter , sliced<br />1 1/2 cups chopped yellow onion<br />2 cloves garlic , minced<br />6 Tbsp flour<br />Salt and freshly ground black pepper<br />2 (12 oz) cans evaporated milk<br />5 cups chicken broth<br />5 cups small diced broccoli florets<br />1/8 tsp dried thyme<br />1/2 cup heavy cream<br />12 oz sharp cheddar cheese<br />2 oz parmesan cheese , freshly & finely shredded<br /><br />HOW TO PREPARE:<br />Melt butter in a large skillet over medium heat. Add onions and sauté until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth).<br /><br />Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on low heat for 5 - 6 hours.<br /><br />Turn heat to warm (or off) and stir in heavy cream. Use an immersion blender to blend the soup until smooth. Then add in shredded cheddar cheese and parmesan cheese and stir to blend. <br /></div></div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-51208395717386067922023-06-18T09:16:00.002-04:002023-08-07T18:34:48.058-04:00Shrimp Gumbo<p></p><p style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></p><p style="clear: both; text-align: center;"><span style="text-align: left;">Many years ago, I went to Louisiana. It was there that I first tried shrimp gumbo. One bite and I was hooked. I found this recipe in <b><a href="https://www.amazon.com/Illustrated-Encyclopedia-American-Cooking/dp/0871972115" target="_blank">this cookbook</a></b>.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnQzpKg--9Cwq5_-MTyHsaR1eUNW5mNSFjRnGfywDcSLRY-wtO0qA_1F14hNJfB0VYDxeR3Y7JjPe6L2gDPoLjoURIjn9n8xc1VQqrWJCR98nB_6_PMKsBoXzDhjn9-fyHmZ3a95xCRLHe_4XUAlNsB3wTQ6O_GZGgMl31lhihJnU6Q4xaqA5fLtIag/s2016/IMG_4475.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnQzpKg--9Cwq5_-MTyHsaR1eUNW5mNSFjRnGfywDcSLRY-wtO0qA_1F14hNJfB0VYDxeR3Y7JjPe6L2gDPoLjoURIjn9n8xc1VQqrWJCR98nB_6_PMKsBoXzDhjn9-fyHmZ3a95xCRLHe_4XUAlNsB3wTQ6O_GZGgMl31lhihJnU6Q4xaqA5fLtIag/s320/IMG_4475.jpg" style="height: auto; max-height: 80%; max-width: 80%; width: auto;" width="240" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAx4f9wahxXxSzKVX2CglXVQcXube-HjMsTF0PLY1nb_kbNCLNlXC_NYiUDtP_65IQtXdQgHIXbUf4Yc9ny1R8rQJKWih3fazrsAjbWyOVXsK7j3SxgIoazFKAdQVP44ySwz1Sfdj1ymFv7vhlgGYoT5OMn6Dt2NLhcbKrdNSZz5RkJM5O00nDhHtb5Q/s2016/IMG_4476.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAx4f9wahxXxSzKVX2CglXVQcXube-HjMsTF0PLY1nb_kbNCLNlXC_NYiUDtP_65IQtXdQgHIXbUf4Yc9ny1R8rQJKWih3fazrsAjbWyOVXsK7j3SxgIoazFKAdQVP44ySwz1Sfdj1ymFv7vhlgGYoT5OMn6Dt2NLhcbKrdNSZz5RkJM5O00nDhHtb5Q/s320/IMG_4476.jpg" style="height: auto; max-height: 80%; max-width: 80%; width: auto;" width="320" /></a></div><p><b><span style="font-size: medium;">Shrimp Gumbo</span></b></p><div style="text-align: left;"><span style="font-size: medium;">INGREDIENTS:<br /></span><span style="font-size: medium;">3/4 cup flour<br /></span><span style="font-size: medium;">7/8 cup bacon drippings<br /></span><span style="font-size: medium;">2 medium onions, chopped<br /></span><span style="font-size: medium;">1 medium green pepper, chopped<br /></span><span style="font-size: medium;">4 stalks celery, chopped<br /></span><span style="font-size: medium;">2 tomatoes, diced<br /></span><span style="font-size: medium;">2 1/2lb shrimp, deveined and tail-off<br /></span><span style="font-size: medium;">Smoked sausage, chopped</span></div><div style="text-align: left;"><span style="font-size: medium;">1 tbsp salt<br /></span><span style="font-size: medium;">1 tsp pepper<br /></span><span style="font-size: medium;">1/2 tsp cayenne pepper<br /></span><span style="font-size: medium;">1/4 tsp thyme<br /></span><span style="font-size: medium;">3 bay leaves</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;">HOW TO PREPARE:</span></div><div style="text-align: left;"><span style="font-size: medium;">Brown flour in bacon drippings in large Dutch oven, stirring constantly. Add onions, green pepper, and celery; simmer, covered, for 5 minutes. Add tomatoes and shrimp; simmer, covered, until shrimp turn pink. Add sausage, seasonings, thyme, bay leaves, and 3 quarts of hot water; simmer for about 3 hours, stirring occasionally. Serve over rice. Yield: 6 servings. </span></div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-21607976971383237292023-06-05T12:59:00.001-04:002023-06-05T12:59:17.628-04:00Jericalla Custard<p>I wanted to find an authentic Mexican dessert and this was so delicious. It tastes a bit like rice pudding, but it is so creamy and smooth. I found the recipe <b><a href="https://www.yummly.com/recipe/Guadalajara-style-Jericalla-Custard-632034" target="_blank">here</a></b>. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKOlAi7YrtIwgv0zO--U9BxISuafQLF7ZR5ElGGlJWQqOPtQtd0r9wcXAZrfbYURsfqXVNVtA0gWi-Rav15zun3-a99Ot1FCyBdAR0AovXQhpM5b_pU9DosIY4If73J0rMHeF_AS7dJ5lEVi03opnCER_cKTEEG57aKlii-EmtcwyWtnWKNcqVTqzRQ/s4032/348380310_1222813058430038_4726085794479593929_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKOlAi7YrtIwgv0zO--U9BxISuafQLF7ZR5ElGGlJWQqOPtQtd0r9wcXAZrfbYURsfqXVNVtA0gWi-Rav15zun3-a99Ot1FCyBdAR0AovXQhpM5b_pU9DosIY4If73J0rMHeF_AS7dJ5lEVi03opnCER_cKTEEG57aKlii-EmtcwyWtnWKNcqVTqzRQ/s320/348380310_1222813058430038_4726085794479593929_n.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY7ICHOZZh1nkJVeSQaUzpWS5tA6QBsoIWWtNLqeDzaHVWMc7DsQQ25W827qaDy4krtMmjDTZ0WLlFfnFXll6caqlbTJl2G8zwiPm4fZ9rW0FzRA1YcN5LWKcIkMeWK_MC8Q3XC5IhvCdhW3Bw7tRuiAV8aixJixfBzYd-Tx9UgtuLupvtOuJuXFGKQ/s3328/348381228_806006594409446_7758895089908818942_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3328" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY7ICHOZZh1nkJVeSQaUzpWS5tA6QBsoIWWtNLqeDzaHVWMc7DsQQ25W827qaDy4krtMmjDTZ0WLlFfnFXll6caqlbTJl2G8zwiPm4fZ9rW0FzRA1YcN5LWKcIkMeWK_MC8Q3XC5IhvCdhW3Bw7tRuiAV8aixJixfBzYd-Tx9UgtuLupvtOuJuXFGKQ/s320/348381228_806006594409446_7758895089908818942_n.jpg" width="291" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h1 style="text-align: left;">Jericalla Custard</h1>Ingredients<br />6-8 SERVINGS<br />water<br />4 1/4 cups whole milk<br />1 cup sugar<br />1 cinnamon stick<br />1/2 tsp. vanilla (I recommend <b><a href="https://a.co/d/b0uGBrJ" target="_blank">this one</a></b> from Mexico)<br />6 large egg yolks<br /><br />HOW TO PREPARE:<br />Preheat the oven to 350 degrees Fahrenheit.<div><br />In a heavy-bottomed pan, add a drizzle of water over medium heat.</div><div><br />Then add the milk, sugar, cinnamon, and vanilla while stirring constantly with a wooden spoon.<br />Place the egg yolks in a bowl. Have a whisk handy.</div><div><br />Once the milk boils, add hot milk ONE TEASPOON AT A TIME to the egg yolks. Beat vigorously. Repeat 4 times. I cannot stress the importance of using only a teaspoon. I had to remake this because I added the hot milk too quickly and the eggs scrambled. Ugh. Learn from my mistake!</div><div><br />Add the yolks to the milk and sugar while stirring.</div><div><br />Turn off the heat.</div><div><br />Pour into individual flan molds.</div><div><br />Place the flan molds in a baking pan and add plenty of hot boiling water to the baking pan.</div><div><br />Bake on the middle rack of the oven for 45 minutes until golden. The length of time will depend upon the size of your flan molds. Mine were bigger and they took almost 2 hours...</div><div><br />Place on the top rack of the oven and turn the oven to broil. Broil until small dark spots appear on the surface of the custard. Watch carefully. Mine took less than a minute to darken. <br /></div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-39354433788446854162023-06-05T12:35:00.003-04:002023-06-05T12:35:22.799-04:00Carne en su jugo <p>I have been doing some research in authentic Mexican cuisine. We all enjoyed this. You can eat it as a soup or put some in corn tortillas to make tacos. It's pretty versatile. I found this recipe <b><a href="https://www.allrecipes.com/recipe/213701/carne-en-su-jugo-meat-in-its-juices/" target="_blank">here</a></b>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_tB3mawBG-0bE9OFB0pnMzGqQKe7gBji16rfJ3SFj9dkod9J7XG-fgd9CazOKvk9ACxkRGyZHFRZh_o0r0pyat8jWSDbcid5dhZSQwAL8dYmJBezyr8LzvZJLz7G8MK_q0UY_jDCHPlagaRqvjPYb85kJFCh-XR9r2GgxP7hoPyuMdN6s5sXpWdS8Q/s4032/348365405_3113118338833502_3130785150286193725_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2786" data-original-width="4032" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_tB3mawBG-0bE9OFB0pnMzGqQKe7gBji16rfJ3SFj9dkod9J7XG-fgd9CazOKvk9ACxkRGyZHFRZh_o0r0pyat8jWSDbcid5dhZSQwAL8dYmJBezyr8LzvZJLz7G8MK_q0UY_jDCHPlagaRqvjPYb85kJFCh-XR9r2GgxP7hoPyuMdN6s5sXpWdS8Q/s320/348365405_3113118338833502_3130785150286193725_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDFtHiVtHfECIzzFh0clvDDR2sCaNYu7qnTqjhki8mRnu3goAn4fR1YDOscj3uy7PQNDuKzJ4UngGU5BQOnZhhMbs2dLyXEhxbBSDgooj3C_aMkHhgmFoV7iD-nCAjCHofK1jvAUBGuwHzxefGwOHBWRVorJ5cT0tVKLZOHOekjez4lbUG8dPwdItjw/s4032/348361769_802439197790656_6713192631558200359_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDFtHiVtHfECIzzFh0clvDDR2sCaNYu7qnTqjhki8mRnu3goAn4fR1YDOscj3uy7PQNDuKzJ4UngGU5BQOnZhhMbs2dLyXEhxbBSDgooj3C_aMkHhgmFoV7iD-nCAjCHofK1jvAUBGuwHzxefGwOHBWRVorJ5cT0tVKLZOHOekjez4lbUG8dPwdItjw/s320/348361769_802439197790656_6713192631558200359_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><h1 style="text-align: left;">Carne en su Jugo</h1>INGREDIENTS:<br />6 slices bacon<br />3 cups water<br />4 fresh tomatillos, husks removed<br />3 serrano chile peppers, seeded and chopped<br />1 clove garlic, peeled<br />2 pounds flank steak, cut into 1/2-inch squares<br />1 tsp Caldo de tomate (tomato bouillon)<br />4 cups of cooked pinto beans<br />½ onion, chopped<br />6 tablespoons chopped fresh cilantro<br />ground black pepper, to taste<br />1 lime, cut into 6 wedges<br /><br />HOW TO PREPARE:<br /><br />Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.<br /><br />Combine water, tomatillos, serrano peppers, and garlic in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove from heat and allow to cool. Transfer contents to a blender. Add caldo de tomate. Blend until smooth and set aside.<br /><br />Place a nonstick skillet over medium-high heat; cook and stir flank steak in the hot skillet until completely browned. Pour tomatillo mixture over beef and bring to a boil. Stir in chicken bouillon and reduce heat to medium. Cover the skillet and simmer until tender, 30 minutes to 1 hour.<br /><br />Meanwhile, heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.<br /><br />Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.<br />Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-20674623375159155662023-05-12T15:10:00.003-04:002023-05-12T15:10:24.786-04:00Queso<p> I recently stumbled onto this cooking blog and <b><a href="https://www.aheadofthyme.com/queso-mexican-cheese-dip/" target="_blank">this is the first recipe</a></b> of theirs that I have made. It didn't disappoint! Now, their recipe didn't include measurements, but I will share what I did. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUGPwIIv1Vwm060GR0Tf3EMexFHR2m05_QFcw4Bv9NISHB9F6AioqDWEMqKMCBUU8jtvFkCo2XhPrPZh_EzAyqwQccSzYwPXfJ9tQLXjMzi6Mmurvajh2CfkmBnRku8biMKnZDkj6rzHwuRj1eWMp3xPt7kU-GH2zuQ2_8xdDtLIPmaLGouAK37qNjA/s640/image0%20(3).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="581" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUGPwIIv1Vwm060GR0Tf3EMexFHR2m05_QFcw4Bv9NISHB9F6AioqDWEMqKMCBUU8jtvFkCo2XhPrPZh_EzAyqwQccSzYwPXfJ9tQLXjMzi6Mmurvajh2CfkmBnRku8biMKnZDkj6rzHwuRj1eWMp3xPt7kU-GH2zuQ2_8xdDtLIPmaLGouAK37qNjA/s320/image0%20(3).jpeg" width="291" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="clear: both; text-align: left;"><b>Queso</b></h2><div class="separator" style="clear: both;">INGREDIENTS:<br />2 tbsp butter<br />1 onion, chopped<br />3 garlic cloves, minced<br />1 jalapeño pepper, remove the seeds and dice the pepper</div><div class="separator" style="clear: both;">1 tomato, chopped</div><div class="separator" style="clear: both;">1 tbsp cornstarch<br />5 cups heavy cream (can use evaporated milk)<br />8oz shredded Monterey Jack cheese<br />salt to taste<br /><br />HOW TO PREPARE:<br />Sauté onion and garlic in the butter for 8 minutes on medium heat, stirring often. Add jalapeño pepper and continue cooking for another 5 minutes. Stir in tomato. After heated through, sprinkle cornstarch over vegetables and stir well. Add heavy cream (and/or evaporated milk). Heat until simmering. Remove from heat and use an immersion blender to blend until pureed. Return to heat and add the 8oz of cheese. Stir constantly and bring the mixture to a simmer over medium heat until thickened to a desired consistency, about 4-5 minutes. Season with salt to taste.<br /></div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-65030200691636514632023-05-01T21:48:00.000-04:002023-05-01T21:48:17.552-04:00Baklava<p>This is a Bulgarian version of Baklava. You prepare it one day and then wait a day before you eat it. It's worth the wait. </p><p><br></p><p style="text-align: center;"><span id="docs-internal-guid-4f04b5a6-7fff-66a7-9464-74ac85f7525a"><span style="border: none; display: inline-block; height: 320px; overflow: hidden; transform: rotate(4.71rad); width: 240px;"><img alt="https://drive.google.com/uc?export=view&id=1LDRPzLkoJyKTx55ayJj5A3iNfVWy3nNU" height="320" src="https://lh4.googleusercontent.com/hjg7xjeAgIz6DKpZ7ptGob7pDHJqHU06E9v3P88lDbhhD1GVNzWDNSouxOUqm11BiMhCpC3KdJ7p_nBtNtlrr8_dBtA1VXPb6ys2lXy5gHKjvEyAznYXeEuzOYGML-g7IWT97Q0u" style="margin-left: 0px; margin-top: 0px; max-height: 80%; max-width: 80%; height: auto; width: auto;" width="240"></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 24pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Baklava</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">INGREDIENTS:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 ½ lbs pistachios</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 tbsp sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 tsp cinnamon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 cups butter, melted</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 box phyllo dough</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">SYRUP:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 cups water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">3 cups sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">6 whole cloves</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Juice of ½ lemon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Splash of rose water</span></p><p><b id="docs-internal-guid-02fde285-7fff-4f76-dcf9-dbdb8610fdd8" style="font-weight: normal;"><br></b></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">HOW TO PREPARE:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">For the syrup: boil water and sugar for 10 minutes. Then add </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">cloves, lemon juice, and rose water. Simmer for 10 minutes. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Remove the whole cloves and let cool completely. </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">In a food processor, process pistachios, sugar, and cinnamon </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">until pistachios are finely processed. </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">Grease 13x9 inch pan and preheat the oven to 350 degrees. </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">Cover the bottom of the pan with 3-4 sheets of phyllo dough, </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">folded in two, brushing lightly in between each layer with </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">butter. Sprinkle ¼ of the pistachio mixture evenly on top of the </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">layer. Repeat this process 4 more times. End with 3-4 more </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">double layers of phyllo dough, each layer brushed with butter. </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">Lightly score the top of the phyllo in a diamond pattern. </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">Bake in the oven for 40-45 minutes or until light brown. </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">Remove from the oven and let cool for 10 minutes. Pour </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">cold syrup evenly over the hot baklava. Let baklava set </span></p><p><span face="Poppins, sans-serif" style="font-size: 12pt; white-space: pre-wrap;">overnight so it can absorb the syrup. Serves 12. </span></p>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-16705300663787738912023-03-17T14:45:00.004-04:002023-03-17T14:48:52.465-04:00Beef Noodle Soup<p style="text-align: left;"><span style="font-family: Poppins; font-size: medium;">My husband ate this soup during his two year mission in Taiwan. I had been putting off the idea of making this soup because it seemed so complicated. However, once I ordered some of the ingredients that I don't keep on hand, it wasn't that hard to put this soup together. And seeing the happy expression on my husband's face was worth the effort!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9HPoYdphHBCooutAvKXY3MVjYL_ITmftjbEsb6ZhtFvAmzKTMli7EiVbClLoq_kLzfrJtAIqcy8KLkN3RIC5ehmhxfYDh4FN-wjYxKkuvxMfZbBtB4wynB8q6d00tVsdF0Qf8-T6g13zb3cE62x9RYlfQacyn9PQ8PFeRiUMJkwWRZP0c7G1fLYE5w/s2048/326665652_506761818245547_7429496351294868811_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1192" data-original-width="2048" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9HPoYdphHBCooutAvKXY3MVjYL_ITmftjbEsb6ZhtFvAmzKTMli7EiVbClLoq_kLzfrJtAIqcy8KLkN3RIC5ehmhxfYDh4FN-wjYxKkuvxMfZbBtB4wynB8q6d00tVsdF0Qf8-T6g13zb3cE62x9RYlfQacyn9PQ8PFeRiUMJkwWRZP0c7G1fLYE5w/s320/326665652_506761818245547_7429496351294868811_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1cSVIWePIbA34tbWBLmdBVPUlKoY3dS7EpXR0pqHMV8zMUUvg3tXbI_DYHiFNiLZLjxHurNvbIQ5xkm91n5KlrtEn-bu8Um0Uk1-2f62WKIdKshY25LGGpLZYiMq-eY9oepCtLqjERWsq_xiZqyfzsLbMhJ13xYWDw0xJF-peoZHxEHpSCmT-Lor2Q/s2048/329137672_482733124059987_4748802835749864892_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1644" data-original-width="2048" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1cSVIWePIbA34tbWBLmdBVPUlKoY3dS7EpXR0pqHMV8zMUUvg3tXbI_DYHiFNiLZLjxHurNvbIQ5xkm91n5KlrtEn-bu8Um0Uk1-2f62WKIdKshY25LGGpLZYiMq-eY9oepCtLqjERWsq_xiZqyfzsLbMhJ13xYWDw0xJF-peoZHxEHpSCmT-Lor2Q/s320/329137672_482733124059987_4748802835749864892_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Poppins; font-size: medium;">I made the mistake of mixing the noodles into the soup. Traditionally, you add cooked noodles to a bowl of beef noodle soup. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Beef Noodle Soup</span><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">INGREDIENTS:</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">3 pounds beef shank</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 tablespoons oil</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">A 2-inch piece of ginger (smashed)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">6 cloves garlic (smashed)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">3 green onions (cut into 2-inch segments)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 onion (cut into wedges)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 tomato (cut into wedges)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">4 dried chilies</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 tablespoon tomato paste</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 tablespoons spicy bean paste (called douban jiang)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 teaspoons sugar</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1/2 cup soy sauce</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1/2 cup Shaoxing wine</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">8 cups water (to make the soup broth)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 Chinese aromatic herb packet (called lu bao)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">32 ounces fresh wheat (white) noodles (900g)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">A small handful of bok choy for each serving</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Cilantro (finely chopped, optional)</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><br /></p><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">HOW TO PREPARE:<br /></span><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">In a very large pot, add beef and fill the pot about halfway </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">with water. Bring to a boil. Spoon off the beef scum from </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">the top of the water. </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Next, in a nonstick skillet, add the oil, crushed ginger, </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">garlic, green onions, and onions in that order. Stir to lightly </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">caramelize. Let the onion turn translucent. Add the tomato </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">and dried chilies.</span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Next, add the sauteed vegetables to the pot with the beef. </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Then add the tomato paste, spicy bean paste, sugar, soy </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">sauce, and Shaoxing wine, and mix thoroughly. Add 8 </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">cups of water and the spice packet. Bring to a boil and </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">then simmer for 3-4 hours. Remove meat and cut into </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">chunks; discard bones. </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Boil some noodles per package instructions, and in the </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">last minute or two of the noodles cooking, throw your </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">bok choy in and blanch until just tender. DO NOT ADD </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">noodles to the soup. Keep the cooked noodles separate. </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Serve each bowl of Taiwanese beef noodle soup with a </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">serving of noodles, a few stalks of bok choy, and generous </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span face="Poppins,sans-serif" style="background-color: transparent; color: black; font-size: 16pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">sprinklings of finely minced cilantro, if desired. </span></div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-41338027071064490262023-03-12T17:19:00.000-04:002023-03-12T17:19:37.988-04:00Stuffing <br id="docs-internal-guid-cc48610e-7fff-91c6-836e-33e0cf659cac"><br><br><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size: 24pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-weight: 700; font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Stuffing</span></p><br><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Start several days before you want to serve it. </span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 ½ loaves of bread, cubed, into large cookie sheets. Let dry out for 1-2 days. </span><span style="border:none;transform:rotate(1.57rad);display:inline-block;overflow:hidden;width:196px;height:197px;"><img src="https://lh3.googleusercontent.com/_hvnjTsGg8B_AfDWeW33bZNSu7VYk7CyrYgEw4pc9r8gKnh7HRzKZLdikuqZUXbbLV82zjTO8784cJEkFDu7aQ4-7VuZumiAx-0jYkAmg9hDxIswDY3jYT3fxyhXxFueldCcZM7k" width="196" height="197" style="margin-left: 0px; margin-top: 0px; max-height: 80%; max-width: 80%; height: auto; width: auto;"></span></p><br><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 onion, diced</span><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br></span><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 18pt; -webkit-text-size-adjust: 100%; display: inline !important;">1 ½ stalks celery, chopped</span></span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tbsp butter</span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 chicken breast</span></p><br><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Melt butter and saute the onions and celery until soft. Cook chicken breast in butter in skillet. Chop up. In the same pan, cook ½ pound pork sausage until browned. In the same skillet, add 1 tbsp water and heat up, to loosen all the flavor up from the pan. Scrape it up and include that in your stuffing. </span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Beat 2 eggs, 2 cans cream of chicken soup and heat until warm. Add ½ tsp sage, ½ tsp poultry seasoning, ½ tsp salt and pepper. Then add 1 tbsp baking powder to sauce. Add warm milk if it seems too dry. </span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size: 18pt; font-family: "Libre Franklin", sans-serif; color: rgb(0, 0, 0); font-variant-ligatures: normal; font-variant-east-asian: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Mix all together, put foil on top and bake in a large buttered pan for 30 minutes. Bake at 375°. Take foil off and turn it over with a spoon. Bake another 20 minutes (with foil off) until it looks done. Not too mushy, not burned. </span></p><img src="blob:file:///2111a86f-dacd-4e3a-b180-dae097b52c38" style="max-height: 80%; max-width: 80%; height: auto; width: auto;">Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com2tag:blogger.com,1999:blog-2223587457393597053.post-14885650425455920492023-03-09T10:46:00.005-05:002023-03-09T10:46:57.435-05:00Polish Egg BreadThis bread has a wonderful texture and smells amazing. I saw an idea to start braiding from the center and it made the ends much prettier. I found <b><a href="https://www.allrecipes.com/recipe/54914/polish-egg-bread/ " target="_blank">the recipe here</a></b>. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfG4taXuLblT1VZMhA8N24eGfjpVJPzRAqKpiEo0aqkYVf9NDTAJBbjHtEho9eZI9_M_kDFZ8vqwjjvM5QXM1rJOL9w6h982shxREgfMcTtM1LE60HuwBEZN2wkmMhuEzXgh8BI5crBJM8GTxbFLLwWs03_dthf0U6bdHpAJIMPi_nSfrAYYNi8iT2w/s4032/IMG-6116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfG4taXuLblT1VZMhA8N24eGfjpVJPzRAqKpiEo0aqkYVf9NDTAJBbjHtEho9eZI9_M_kDFZ8vqwjjvM5QXM1rJOL9w6h982shxREgfMcTtM1LE60HuwBEZN2wkmMhuEzXgh8BI5crBJM8GTxbFLLwWs03_dthf0U6bdHpAJIMPi_nSfrAYYNi8iT2w/s320/IMG-6116.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><h2>Polish Egg Bread </h2>INGREDIENTS:<br />3 ¾ tsp yeast<br />⅔ cup warm water, divided<br />1 ⅓ cup milk<br />6 tbsp butter, cubed<br />½ cup sugar<br />2 ¼ tsp salt<br />¼ tsp salt<br />3 eggs + 1 egg yolk<br />6 cups of flour<br /><br />HOW TO PREPARE:<br />Dissolve yeast in ⅓ cup lukewarm water in a bowl; set aside. Bring milk to a boil in a saucepan over medium-high heat. Remove from heat; add remaining ⅓ cup lukewarm water, butter, and salt; stir until butter melts. Pour in sugar and stir until dissolved.<br /><br />When the milk mixture has cooled to lukewarm, stir in dissolved yeast. Beat eggs in a separate bowl until combined. Whisk milk mixture into eggs. Gradually mix in flour.<br /><br />Transfer dough to a large greased bowl. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease 1 baking sheet or line with parchment paper.<br /><br />Turn dough out onto a well-floured surface (as dough is very soft) and divide into 2 equal portions. I had the knead a bit of flour into the dough to be able to work with it. Working with one portion at a time, divide one dough ball into 3 pieces. Shape each piece into 3 ropes, braid together (starting at the center and working towards one edge and then flip around and braid on the other side from the center out), and place onto the prepared baking sheet. Repeat with the remaining dough ball.<br /><br />You should be able to fit both loaves on the one baking sheet. Brush braided loaves with egg wash (1 beaten egg with 1 tsp cold water). Let rise for 30 minutes. <br /><br />Bake loaves in the preheated oven until hollow-sounding when tapped on top, 30-35 minutes. Let cool before slicing.<br /></div><br />Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-78061761700015536372023-03-09T10:39:00.001-05:002023-03-09T10:39:32.252-05:00PierogiI love recipes like this. Good recipes take time and I enjoy taking the time to make special meals. I found <b><a href="https://www.polonist.com/pierogi-ruskie-potato-cheese/?fbclid=IwAR1OA6Jz4KLWEvjW46piW-uXSOKWUElqDVnGdjSblcljmoSUXBxTiy1ePVQ " target="_blank">this recipe here</a></b>. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDO2swuJ3JaMVYQ2eEEWg0a5doPctJ0PAVfVphc1CeqltQdE_aVogHNfgDA4XU4UMG3xS3L09u1Rz-s2R9njUNdhxYkmwuY4V_WV5nW0riDXxoVl6fl6Di588FrXVFOGR3yem4lmDF0Uwvov0FcujPnabfg092sScQgQieWzTGE7iXCSKWLn3Yn7ui6Q/s4032/IMG-6114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="1352" data-original-width="4032" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDO2swuJ3JaMVYQ2eEEWg0a5doPctJ0PAVfVphc1CeqltQdE_aVogHNfgDA4XU4UMG3xS3L09u1Rz-s2R9njUNdhxYkmwuY4V_WV5nW0riDXxoVl6fl6Di588FrXVFOGR3yem4lmDF0Uwvov0FcujPnabfg092sScQgQieWzTGE7iXCSKWLn3Yn7ui6Q/s320/IMG-6114.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU94jIScJ1SAvKSZXgER-mXxWb_MeUQeW9XzXbevIt-uwsvfF6itmHEnAE9xEZxVgGPdgoq8_IqDUQ2NK0zwWhOcrrpIZYSlCHoykl32Y6fkmwb8NG8cwCQHpntpINRSgf-2Jk4bqRnQJ5I1Ek1fTbtVNif5wjNpGaB567_5mIci8DRELb-zGIbTUGg/s4032/IMG-6115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU94jIScJ1SAvKSZXgER-mXxWb_MeUQeW9XzXbevIt-uwsvfF6itmHEnAE9xEZxVgGPdgoq8_IqDUQ2NK0zwWhOcrrpIZYSlCHoykl32Y6fkmwb8NG8cwCQHpntpINRSgf-2Jk4bqRnQJ5I1Ek1fTbtVNif5wjNpGaB567_5mIci8DRELb-zGIbTUGg/s320/IMG-6115.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRXioNhfKFJrK39ggMjNkbBKdDu7-6xzC4nm9Tj1BF-YLlkEo-H36PIy7FUXxJ1_IFIQJDvcbSfZ8RxA7ieAl1hJT5GcjnerigSh_ZYSgHuNAPCr2UFZRt01UEgmlOtFL_7xefo2ZlASt4aI35OdnOdWgm1dUGNFuyS9geISaWzXrvExdxUYXeR4jTg/s4032/IMG-6117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRXioNhfKFJrK39ggMjNkbBKdDu7-6xzC4nm9Tj1BF-YLlkEo-H36PIy7FUXxJ1_IFIQJDvcbSfZ8RxA7ieAl1hJT5GcjnerigSh_ZYSgHuNAPCr2UFZRt01UEgmlOtFL_7xefo2ZlASt4aI35OdnOdWgm1dUGNFuyS9geISaWzXrvExdxUYXeR4jTg/s320/IMG-6117.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgke15pj46Ah9qQjSrAR_dEpU74a6tRuRtxDrtTwwxXewAZ2Az3lEKSUj9k9SaS907uiYWrsJX_1ZWFqtH0kLSyrgHOAjVSKM5MpHn83aad-4rDVWWbHtkzNozQV6N9WnrIUC2h7tl7YnziLn2fhqsYz4SRS4K89cboGg7b6obbbK5-H7Uh8NFTp49SpQ/s4032/IMG-6118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgke15pj46Ah9qQjSrAR_dEpU74a6tRuRtxDrtTwwxXewAZ2Az3lEKSUj9k9SaS907uiYWrsJX_1ZWFqtH0kLSyrgHOAjVSKM5MpHn83aad-4rDVWWbHtkzNozQV6N9WnrIUC2h7tl7YnziLn2fhqsYz4SRS4K89cboGg7b6obbbK5-H7Uh8NFTp49SpQ/s320/IMG-6118.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0ysMi_W9x1k52tYyULf4Wtu8VbtYlWlZ9KMwCy86_svJMIW8h9WYQ2gT90D1YyQeVh-GgUtf1oygHFIr2uZyJ1nQBXamqPYJqTyppL21s4Ce8hbvLceQdK9yp23GV-ywTJGNrDE-IO8NIWFgfnfoU-3mMGNKeJhhA9Q50L4JfSqrJOzSikaGJZzl5Q/s4032/IMG-6120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0ysMi_W9x1k52tYyULf4Wtu8VbtYlWlZ9KMwCy86_svJMIW8h9WYQ2gT90D1YyQeVh-GgUtf1oygHFIr2uZyJ1nQBXamqPYJqTyppL21s4Ce8hbvLceQdK9yp23GV-ywTJGNrDE-IO8NIWFgfnfoU-3mMGNKeJhhA9Q50L4JfSqrJOzSikaGJZzl5Q/s320/IMG-6120.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><h2 style="text-align: left;">Pierogi</h2><span style="text-align: start;"><div style="text-align: left;">INGREDIENTS:</div></span><span style="text-align: start;"><div style="text-align: left;">FOR THE PIEROGI DOUGH</div></span><span style="text-align: start;"><div style="text-align: left;">4 cups flour</div></span><span style="text-align: start;"><div style="text-align: left;">1 cup hot water</div></span><span style="text-align: start;"><div style="text-align: left;">4 tbsp canola oil</div></span><span style="text-align: start;"><div style="text-align: left;">1/2 tsp salt</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">FOR THE POTATO AND CHEESE FILLING</div></span><span style="text-align: start;"><div style="text-align: left;">10.5oz twaróg or Ricotta</div></span><span style="text-align: start;"><div style="text-align: left;">2 potatoes</div></span><span style="text-align: start;"><div style="text-align: left;">1 large onion</div></span><span style="text-align: start;"><div style="text-align: left;">2 tbsp butter</div></span><span style="text-align: start;"><div style="text-align: left;">1/2 tsp ground pepper</div></span><span style="text-align: start;"><div style="text-align: left;">1/2 tsp salt</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">--------</div></span><span style="text-align: start;"><div style="text-align: left;">2 bay leaves</div></span><span style="text-align: start;"><div style="text-align: left;">Butter to saute</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">HOW TO PREPARE:</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">FOR THE PIEROGI DOUGH</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">In your mixer, add oil, salt and flour. Add hot water. Knead together, so that the dough becomes elastic and soft. Cut the dough into parts and cover up dough you aren't using yet to prevent dryness. Take one part and roll it into a thin layer of dough. Cut it into circles using a glass.</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">FOR THE POTATO AND CHEESE FILLING</div></span><span style="text-align: start;"><div style="text-align: left;">In a small skillet, add 2 tbsp butter and finely sliced shallots or onion. Sauté until golden in color and softened. </div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">Peel the potatoes, rinse, and place in a pot. Add salt, cover with cold water and bring to a boil. Cook under tender.</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">Strain, put them back in the pot and mash them thoroughly while still hot. Make a smooth mass without lumps. Cool completely. Crush the cheese with a fork or stir in ricotta. Mix with potatoes and sauteed shallots. Season with salt and pepper.</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">FINISHING UP</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">Place a spoonful of the filling in the middle of each disc. Fold dough over filling. Press the edges together. Repeat. I used a fork to help seal the edges. </div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">Salt the pot of water, bring to boil. Add 2 bay leaves.</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">Reduce the heat. Drop pierogi in, 5-7 at the time. Cook for a few minutes (5-6) until the dumplings start to float. Collect with a slotted spoon. Continue until all pierogi are cooked.</div></span><div style="text-align: left;"><br /></div><span style="text-align: start;"><div style="text-align: left;">Melt some butter on a frying pan. Add pierogi to the frying pan and sauté until golden, flipping over to sauté both sides. </div></span></div><div style="text-align: left;"><br /></div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-84041752209880492412023-02-05T11:58:00.000-05:002023-02-05T11:58:58.862-05:00Pastitsio<p><span face="Poppins, sans-serif" style="font-size: 18.6667px; white-space: pre-wrap;">This is Greek comfort food. Pasta with beef, topped with a b</span><span face="Poppins, sans-serif" style="font-size: 18.6667px; white-space: pre-wrap;">échamel sauce. How can you go wrong? </span><span face="Poppins, sans-serif" style="font-size: 18.6667px; white-space: pre-wrap;">I found </span><b style="font-family: Poppins, sans-serif; font-size: 18.6667px; white-space: pre-wrap;"><a href="https://belgianfoodie.com/authentic-greek-pasticcio/?fbclid=IwAR0F6VlTnbl_uhLyzvtuUl9tugxBwm6UV75UR62NSCOXqWcpdZAlauFwsnE" target="_blank">this recipe here</a>. </b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy16BjE7S2DSd0twao3I1W8Bwymt0c0mHfCez1LGl8NQdObIqbsNOMF-mwAQ7uSTmOwUqzDtS3TmMT9q9_MvvlGMwBJDv2DrojPn_ooaM1Wji_HvrCd6whUnMRQswck8pSOyAqNmXb8xMX0d8QV7RvPfBZIXNeREAX3PnRiJC4ylBz8Xfzv8CwCPjGeA/s2048/304858746_10110354815977742_885384595719460570_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1260" data-original-width="2048" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy16BjE7S2DSd0twao3I1W8Bwymt0c0mHfCez1LGl8NQdObIqbsNOMF-mwAQ7uSTmOwUqzDtS3TmMT9q9_MvvlGMwBJDv2DrojPn_ooaM1Wji_HvrCd6whUnMRQswck8pSOyAqNmXb8xMX0d8QV7RvPfBZIXNeREAX3PnRiJC4ylBz8Xfzv8CwCPjGeA/s320/304858746_10110354815977742_885384595719460570_n.jpg" width="320" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"></a></div><span face="Poppins, sans-serif" style="font-size: 18.6667px; white-space: pre-wrap;"><div style="text-align: center;">I found <b><a href="https://a.co/d/frZemLV" target="_blank">pastitsio pasta here</a></b>. </div><div style="font-weight: bold; text-align: center;"><b><br></b></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AU8ghm9TVuhn6dk9fYy5P1JJJR8VbmjgcFrNRynTcCEZnQeMNQNHGrTxQGkiMGyefE5ehr4QLBaka1LuQEbYKtWSznO5uvhUs3qtlEaceyAGict-1BcWMuZGuBsu3-stDkCvxVFMleyK9pXG45R3j6De2lURclQfHE_2Wx0d6s5SCa7IAl7t6oDdGA/s2048/305054049_10110354816995702_6488453111479377273_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AU8ghm9TVuhn6dk9fYy5P1JJJR8VbmjgcFrNRynTcCEZnQeMNQNHGrTxQGkiMGyefE5ehr4QLBaka1LuQEbYKtWSznO5uvhUs3qtlEaceyAGict-1BcWMuZGuBsu3-stDkCvxVFMleyK9pXG45R3j6De2lURclQfHE_2Wx0d6s5SCa7IAl7t6oDdGA/s320/305054049_10110354816995702_6488453111479377273_n.jpg" width="240" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"></a></div><div class="separator" style="clear: both; text-align: center;"><span face="Poppins, sans-serif" style="font-size: 18.6667px; text-align: left; white-space: pre-wrap;">I found <b><a href="https://www.amazon.com/gp/product/B0006BDCPI/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1" target="_blank">this cheese here</a></b>. It has a sharp flavor! Warning: this is a BIG wheel of cheese. Be prepared!</span></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvCSWKZZ6w6dTCE2HlZW1qSYzyFE9W9GAqPJZTmuXY-j6p1nJaB7Odk-2z1hoSegRAv4dR11pnDLgHNPiXzD7_wC8cmwbo6K9jY9xle4zU4NHNNCOKG00EJS0R5i3SIb9nDiuhvmDiBL5Abmm1QKmi6fgVXvClVKZWOC7NkA_BMyK_umI2792crMWEQ/s2048/302930657_10110354817150392_4057209818285914124_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvCSWKZZ6w6dTCE2HlZW1qSYzyFE9W9GAqPJZTmuXY-j6p1nJaB7Odk-2z1hoSegRAv4dR11pnDLgHNPiXzD7_wC8cmwbo6K9jY9xle4zU4NHNNCOKG00EJS0R5i3SIb9nDiuhvmDiBL5Abmm1QKmi6fgVXvClVKZWOC7NkA_BMyK_umI2792crMWEQ/s320/302930657_10110354817150392_4057209818285914124_n.jpg" width="320" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEsWkcSgA7fj4EUrJwJCZ7tSJauhYpDmnaMsv9fgof8520uF1Q4yO_8P2JzCHpCfuvGhkBT8oqU27Op_LCl1sK443TVyKL-pDrxDNK17aJHjAfeqIIt43QTV5zos5JFMXmuv3lu1huVYBuXW__PrSoCGj6zaPNfBysBHUbK0P1FzsjxwCfferCPVGlQ/s2048/304551631_10110354816985722_5089653174823618950_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEsWkcSgA7fj4EUrJwJCZ7tSJauhYpDmnaMsv9fgof8520uF1Q4yO_8P2JzCHpCfuvGhkBT8oqU27Op_LCl1sK443TVyKL-pDrxDNK17aJHjAfeqIIt43QTV5zos5JFMXmuv3lu1huVYBuXW__PrSoCGj6zaPNfBysBHUbK0P1FzsjxwCfferCPVGlQ/s320/304551631_10110354816985722_5089653174823618950_n.jpg" width="240" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"></a></div><br><br><h2 style="text-align: left;"><b>Pastitsio</b></h2><span style="font-family: Poppins;">Meat Sauce<br>2 tbsp olive oil<br>2 tbsp butter<br>1 onion large, diced<br>2lbs ground beef<br>1 tsp nutmeg ground<br>2 bay leaves<br>black pepper<br>2 tsp salt<br>1/4 tsp allspice<br>1 tbsp tomato paste<br>29oz tomato puree<br>⅓ cup boiling water<br><br>Pasta<br>boiling water salted<br>2 tbsp olive oil<br>1 bag Pasticcio pasta no. 2<br>1 tbsp butter<br><br>Béchamel Sauce <br>4 ¼ cups milk<br>½ cup flour<br>3 tbsp butter<br>1 egg<br>¼ tsp salt<br>⅛ tsp pepper<br>A pinch of nutmeg<br>¼ cup Kefalotyri cheese grated<br><br>Add while Assembling<br>½ cup Kefalotyri cheese grated <br><br>HOW TO PREPARE:<br>Meat Sauce <br>Pour olive oil and butter into a hot pan over a high heat<br><br>Add chopped onion and continue to cook about 5 minutes until the onions are translucent.<br><br>Add ground beef and cook about 5 minutes until brown all over. Add nutmeg, <br>bay leaves, allspice, salt and pepper and continue to cook one minute. Add the tomato paste and tomato purée. Continue to cook a few minutes.<br><br>Add water, mix and reduce heat to low. Continue to cook covered about 5 to 10 minutes until you have a thick sauce consistency.<br><br>Pasta<br>Fill two-thirds (2/3) of a pot with water. Add olive oil and salt. Bring to a boil. <br>Add the Pasticcio pasta or lasagna pasta. Cook about 3 to 4 minutes less than the time indicated on the pasta package. The pasta will still be a bit firm, as it will </span><span style="font-family: Poppins;">cook further in the oven. Strain the pasta. Add a little butter so the pasta </span><span style="font-family: Poppins;">doesn't stick to each other. Put aside.</span><div><span style="font-family: Poppins;"><br>Béchamel<br>In a pot, mix with a whisk the milk, flour, butter, eggs, salt, pepper, and nutmeg. All ingredients should be cold or at room temperature. Make sure to stir frequently to prevent lumps.<br><br>Put the pot over a medium heat on the stove. Continue heating and stirring until you see small bubbles on top. Reduce heat and continue stirring until you reach a sauce consistency (like pancake batter). Remember, the sauce will probably thicken a little more when baking in the dish. Remove from heat. Add the cheese and mix.<br><br>Assembling the Dish<br>Preheat the oven to 400 degrees. Butter lightly a baking dish. Add half of the <br>pasta on the bottom of the baking dish. Sprinkle a couple pinches of grated <br>cheese. Add all the meat sauce on top of the pasta. Sprinkle a couple pinches of grated cheese. Add the remaining half of the pasta on top. Sprinkle a couple pinches of grated cheese. Pour all the béchamel sauce on top. Make sure everything is covered with the sauce. Put the baking dish into the oven. Bake for 20 to 25 minutes, or until lightly brown on top. Serve and enjoy!</span></div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-86562124894917744202023-01-28T15:16:00.006-05:002023-01-28T15:17:31.220-05:00Crispy Honey Garlic Chicken<p> This sauce is delightful. I found <b><a href="https://www.rockrecipes.com/crispy-honey-garlic-chicken-wings/" target="_blank">the recipe here</a></b>, but I have altered it some. <br /><br /></p><h2 style="text-align: left;"><b>Crispy Honey Garlic Chicken</b></h2>INGREDIENTS:<br />2 tbsp olive oil<br />4 cloves minced garlic<br />1 cup honey<br />1/4 cup soy sauce<br />1 tsp black pepper<br />2 cups flour<br />1 tbsp powdered ginger, to taste<br />1 1/2 tbsp salt<br />2 tsp black pepper<br />3 lbs boneless chicken, cut into chunks<br />2 eggs<br />3 tbsp cold water<br /><br />HOW TO PREPARE:<br />In a small saucepan over medium heat, heat the olive oil and garlic. Sauté to soften the garlic but do not let it brown. Add the honey, soy sauce, and 1 tsp black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily.<br /><br />Mix together the flour, ginger, salt and 1 tbsp black pepper. Whisk together the eggs and water to make an egg wash.<br /><br />Dip the chicken chunks into the egg wash and then toss in the flour mixture. Drop into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.<br /><br />Fry until golden brown, about 15-20 min depending on the size of the chicken pieces. While still hot out of the oil toss the chicken in a large bowl with some of the honey garlic sauce. Serve with rice.<p></p>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-47643400776982260302023-01-28T11:34:00.004-05:002023-01-28T11:34:46.814-05:00Galaktoboureko <p> <span style="font-family: Poppins, sans-serif;"><span style="font-size: 18.6667px; white-space: pre-wrap;">This is a delicious Greek dessert. It has phyllo dough with an orange custard inside. I found the <b><a href="https://www.dimitrasdishes.com/galaktoboureko-greek-custard-pie/" target="_blank">recipe here</a></b>. </span></span></p><p><span style="font-family: Poppins, sans-serif;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Poppins, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKBoCGxiKBR1GMZ2P1Sg3Z1_hIpVsR5tp6VVrfr4ee2g6AOMCdhwipb1pgJo7KYDL22J14Wb7U69Ctrm3kPzfnCxRRZXKymNAYyun7que50HtMdBPUIZ163NBG63x_fjte1vSbPJs0SRyhv361QR_ejjOlkLL_Rw4uipejDS_pifmfdO-zbmEqLhDHg/s2048/302444711_10110354816860972_1599011530199644626_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKBoCGxiKBR1GMZ2P1Sg3Z1_hIpVsR5tp6VVrfr4ee2g6AOMCdhwipb1pgJo7KYDL22J14Wb7U69Ctrm3kPzfnCxRRZXKymNAYyun7que50HtMdBPUIZ163NBG63x_fjte1vSbPJs0SRyhv361QR_ejjOlkLL_Rw4uipejDS_pifmfdO-zbmEqLhDHg/w141-h188/302444711_10110354816860972_1599011530199644626_n.jpg" width="141" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Poppins, sans-serif;"><span style="font-size: 18.6667px; white-space: pre-wrap;"><b><a href="https://a.co/d/9gv8Zj5" target="_blank">This is the semolina</a></b> that I used for this recipe. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Poppins, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Poppins, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HFVoNuSR8xKUdAUwvsGRdA_vJVwDedpzcGUZUxcqwQpOwqNfXxiXUluozYxl6aGTmJ0XbrztUUi7KNpCsqDfPAX24ksAMH7YmvJfk9YiE1wOdgvkn1Pxt3tiLoVx4LKHC8qzpK9uerwnCRrthGRDEUJ-xosEaTC3kqwZN1BtkpgYwN_PNhkP8_UMww/s2048/304085806_10110354817135422_4324402584728794101_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HFVoNuSR8xKUdAUwvsGRdA_vJVwDedpzcGUZUxcqwQpOwqNfXxiXUluozYxl6aGTmJ0XbrztUUi7KNpCsqDfPAX24ksAMH7YmvJfk9YiE1wOdgvkn1Pxt3tiLoVx4LKHC8qzpK9uerwnCRrthGRDEUJ-xosEaTC3kqwZN1BtkpgYwN_PNhkP8_UMww/s320/304085806_10110354817135422_4324402584728794101_n.jpg" width="320" /></a></span></div><span style="font-family: Poppins, sans-serif;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHycfV-shE2o2J8EIq9bB4wIjjaxJ4L_0LCfuFc6d-h12pEgqR_D463Tng_NOOAIe1aWORA9SSiZB-EC_iQieNa1m4M1Tfmc6NLLkeONRIhMhQiuUefX-Gyt-Q-kXfa1sn8VxspLzrNoS2UR5hV_4r_0Zq0M1zV8RSb99TB3KpxGgVjzf9kLR7mvSa1A/s2048/302766619_10110355593564452_6634381212327668769_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHycfV-shE2o2J8EIq9bB4wIjjaxJ4L_0LCfuFc6d-h12pEgqR_D463Tng_NOOAIe1aWORA9SSiZB-EC_iQieNa1m4M1Tfmc6NLLkeONRIhMhQiuUefX-Gyt-Q-kXfa1sn8VxspLzrNoS2UR5hV_4r_0Zq0M1zV8RSb99TB3KpxGgVjzf9kLR7mvSa1A/w152-h203/302766619_10110355593564452_6634381212327668769_n.jpg" width="152" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span><p></p><p><span style="font-family: Poppins, sans-serif; font-size: 20pt; font-weight: 700; white-space: pre-wrap;">Galaktoboureko </span></p><span id="docs-internal-guid-a97cbb1b-7fff-8ffc-8971-7a758b6dfc0d"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 pound phyllo dough, thawed</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 pound unsalted butter, melted</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 cups milk</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 cup sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 cup <b><a href="https://a.co/d/9gv8Zj5" target="_blank">fine semolina</a></b></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons cornstarch</span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 whole eggs</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 egg yolks</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">zest of an orange or lemon</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons vanilla extract</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon salt</span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For the syrup:</span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 and 1/2 cup sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup honey</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup water</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">a cinnamon stick</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons orange juice</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons vanilla extract</span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 18.6667px; white-space: pre-wrap;">HOW TO PREPARE:</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat your oven to 350 °F.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Make the syrup: In a saucepan, combine the sugar, water, cinnamon stick, and orange juice. Stir well and bring to a boil. Remove from heat and pour the honey into the syrup. Mix well until incorporated. Set aside to cool completely. The syrup must be cold when poured over the hot pie so that way the phyllo stays nice and crisp.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Make the Custard: Beat the eggs, yolks, half of the sugar, salt, semolina, and cornstarch until thick and pale yellow. About 3 minutes. In the meantime warm up the milk in a saucepan with the remaining sugar until scalding hot. Temper the egg mixture by adding some hot milk and whisking well.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add the egg mixture to the milk in the saucepan and cook over low heat while continuously stirring until it thickens. Once it comes to a boil it will be at the correct thickness.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Remove from heat and add vanilla extract and about 2 tablespoons of the melted butter, and the orange zest. Mix well to incorporate and set aside. Brush some butter all over the inside of a 9 by 13-inch baking dish. Line the inside of the pan with a sheet of phyllo. Drizzle the top with the melted butter.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Layer all of the sides of the pan with sheets of phyllo (one sheet at a time) and drizzle butter over each sheet. Allow half of each sheet to hang outside of the pan (see the video)</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pour the custard filling in the center and fold the phyllo sheets hanging over the sides on top of the filling drizzling each stack with butter.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Place another stack of four sheets on top and tuck the excess phyllo into the sides of the pan. Drizzle with more butter. Do the same with the final remaining sheets of phyllo.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Scour the pie into 12 slices or more if you will be serving smaller pieces. Try not to cut all the way down to the bottom. Pour all of the remaining butter on top and brush the sides of the phyllo as well. Place the pie onto a baking sheet to make it easier and safer to transfer from the oven. Bake for 45 - 60 minutes or until the pie is a deep golden color.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">As soon as the pie comes out of the oven, slice over the scored marks all the way down to the bottom. Pour all of the syrup over the pie. Sprinkle a generous amount of cinnamon on top and set aside for at least 30 minutes.Enjoy</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The pie must rest a bit before cutting so that it has time to set. If it is cut and served right away all of the custard will ooze out and it will look like a big mess.</span></p><div><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-83190846741508864142023-01-27T12:59:00.000-05:002023-01-27T12:59:03.662-05:00Apple Cinnamon Rolls<p><span style="font-family: Poppins;"><span style="background-color: white; font-size: 19.8px;">This is a cinnamon roll recipe with a homemade apple pie filling in the center, topped with a maple glaze. It is truly delicious. I use my <b><a href="http://warriorkitchen.blogspot.com/search/label/Challah%20Bread" target="_blank">challah bread recipe</a></b> for the dough, as is it velvety and very soft. </span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKtt1frVVFrMrKb-anNd3rgjbOUou2lTYFmTfFmwkpgPpwco5OmOaqllhaVZMnjewrHDDvryhnQvEuVPq-fHoSZ40Sc6c_uy8vC1ql3yzjWH7IBQSzYvw-9TbhyDOcKVLyI2RuzEmijelb_wdTAL4UJPCsaFW3hQSLKKM7N9dQPXzM7E2KRoZsq0Ykg/s640/image4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKtt1frVVFrMrKb-anNd3rgjbOUou2lTYFmTfFmwkpgPpwco5OmOaqllhaVZMnjewrHDDvryhnQvEuVPq-fHoSZ40Sc6c_uy8vC1ql3yzjWH7IBQSzYvw-9TbhyDOcKVLyI2RuzEmijelb_wdTAL4UJPCsaFW3hQSLKKM7N9dQPXzM7E2KRoZsq0Ykg/s320/image4.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgQWhD95zHI2vwTkEALQEQUH3y3n7tizoIm1CG-KisqYcAnyFClXj33Sj26UVLGgtmicVkZenoE49w4xYzKWIKpVzY5JJPuP0Wb6EafR-JmVGzlRt_z5nqU7zjRdVAWGKO_Auv6irE-4zkeb58wWRRX5waFUhJ6eXjvvobnJmM97ZRT7fdUebiq804g/s640/image5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgQWhD95zHI2vwTkEALQEQUH3y3n7tizoIm1CG-KisqYcAnyFClXj33Sj26UVLGgtmicVkZenoE49w4xYzKWIKpVzY5JJPuP0Wb6EafR-JmVGzlRt_z5nqU7zjRdVAWGKO_Auv6irE-4zkeb58wWRRX5waFUhJ6eXjvvobnJmM97ZRT7fdUebiq804g/s320/image5.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h1 style="text-align: left;"><b>Apple Cinnamon Rolls</b></h1><div><span style="font-family: Poppins;"><span style="background-color: white; font-size: 19.8px;">INGREDIENTS:</span></span></div><h3 style="text-align: left;"><span style="font-family: Poppins;"><span style="background-color: white; font-size: 19.8px;">Challah bread dough:</span></span></h3><div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;">1 ½ cups warm water</span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;">½ cup honey</span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;">1 tbsp oil</span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;">4 eggs</span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;">1 ½ tsp salt</span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;">1 tbsp sugar</span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;">2 tbsp yeast</span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;">7-8 cups flour</span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;"><br /></span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;">Mix together all ingredients, except for flour. Add the flour, cup by cup, until the dough comes together enough to start pulling aside from the bowl. Pour out onto a floured surface and knead, adding flour as you go to keep it smooth and not sticking to the counter. Knead for about 10 minutes. Put dough in a large, greased bowl. Cover top with plastic wrap. Allow to proof until the dough has almost doubled, about 1 ½ hours. While the dough is proving, make the apple pie filling below. </span></div><div style="background-color: white; font-family: Montserrat; font-size: 19.8px;"><span style="font-family: Poppins;"><br /></span></div><h3 style="background-color: white; font-size: 19.8px; text-align: left;"><span style="font-family: Poppins;">Homemade apple pie filling:</span></h3><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">5-6 apples, peeled and cored</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">1 tbsp lemon juice</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">3 tbsp butter</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">1/2 cup brown sugar</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">1/3 cup water</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">1 tsp cinnamon</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">1/2 tsp ground cardamom</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">dash of ground cloves</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">-------</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">1 tbsp water</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">2 tsp cornstarch</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">-------</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">1/2 tsp vanilla extract</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;"><br /></span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">HOW TO PREPARE:</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">Chop apples into small pieces and put in a medium saucepan. Stir in lemon juice. Add 3 tbsp butter and turn stove onto medium heat. After the butter has melted, stir in brown sugar, water, cinnamon, cardamom, and cloves. Cook on medium heat, stirring, for about 5 minutes. </span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;"><br /></span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">In a small bowl, stir together water and cornstarch. Add to saucepan and stir frequently until thickened. Remove from heat. Stir in vanilla extract.</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;"><br /></span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">Once the bread dough has risen, sprinkle flour on your countertop and roll out the challah bread into a big rectangle. Spread apple pie filling all over. Roll up and cut into 2 inch wide pieces. Place in very large greased pan OR in two greased 13x9" pans. Cover with plastic wrap. Allow to rise for 30 minutes. </span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;"><br /></span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">Remove plastic wrap and bake at 350 degrees for 30-40 minutes, or until rolls are brown and cooked through. </span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;"><br /></span></div><h3 style="background-color: white; font-size: 19.8px; text-align: left;"><span style="font-family: Poppins;">Maple glaze:</span></h3><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">4 cups powdered sugar</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">1/4 tsp maple flavoring</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">1/4 tsp vanilla extract</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">Milk</span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;"><br /></span></div><div style="background-color: white; font-size: 19.8px;"><span style="font-family: Poppins;">Stir together the powdered sugar, maple and vanilla extracts. Then add milk, a little at a time, stirring until you reach a good pouring consistency. If it's too thin, add more powdered sugar. If it's too thick, add more milk. Pour glaze over hot apple cinnamon rolls. </span></div></div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-46568559343388275862023-01-24T17:50:00.004-05:002023-01-24T17:50:36.007-05:00Maple Pie<p>My friend, Brad, recommended this recipe to me. I was hooked after the first bite. Such an unusual way of baking, with a cake batter on the bottom and pouring a sauce over the top - and then it flips during the baking process! I found the recipe <b><a href="https://www.americastestkitchen.com/recipes/12239-pouding-chomeur" target="_blank">here</a></b>. </p><p><br /></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKlTaubaxFas-zx0sYCo6ZPXqtYYRzE3uX9dZC9i_-XCnlVijD6acSE1jtt_OVRmQoSF3Jnkq75BcJH0eMGcx-ADsl2SXHUtE4puNi9QIf8jgFpQQKoNvNV3bOdnBUwP4OGHSiPgfmV-1UZo_LIaq4rT1Nb5rdqF6TRWpDED_qWkFB8ryZE2SveUeSdg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="199" data-original-width="213" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKlTaubaxFas-zx0sYCo6ZPXqtYYRzE3uX9dZC9i_-XCnlVijD6acSE1jtt_OVRmQoSF3Jnkq75BcJH0eMGcx-ADsl2SXHUtE4puNi9QIf8jgFpQQKoNvNV3bOdnBUwP4OGHSiPgfmV-1UZo_LIaq4rT1Nb5rdqF6TRWpDED_qWkFB8ryZE2SveUeSdg" width="257" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="clear: both; text-align: left;"><b>Maple Pie</b></h2><div class="separator" style="clear: both; text-align: left;">INGREDIENTS:</div><div class="separator" style="clear: both; text-align: left;">1 cup maple syrup</div><div class="separator" style="clear: both; text-align: left;">1cup heavy whipping cream</div><div class="separator" style="clear: both; text-align: left;">1 tsp salt, divided</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cups flour</div><div class="separator" style="clear: both; text-align: left;">3 tbsp sugar</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">2/3 cup milk</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp vanilla</div><div class="separator" style="clear: both; text-align: left;">6 tbsp butter, melted</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">HOW TO PREPARE:</div>Adjust oven rack 6 inches from top of oven and heat oven to 375 degrees. Heat maple syrup, cream and ½ teaspoon salt in medium saucepan over medium heat until simmering, about 5 minutes. Off heat, whisk to combine, then transfer to heatproof 2-cup liquid measuring cup.<br /><br />Mix milk, eggs, and vanilla in a large bowl until combined. Add flour, sugar, baking powder, and remaining ½ teaspoon salt. Add melted butter. Blend until smooth.<br /><br />Grease a deep pie dish pan. Pour cake batter in and smooth the top. Pour syrup mixture slowly down corner of baking dish so it flows gently over top of cake batter.<br /><br />Bake until deep golden brown and toothpick inserted in center of cake layer comes out clean, 30 to 35 minutes. Let cool on wire rack for 10 minutes.</div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-74037541688705412472023-01-14T11:51:00.001-05:002023-01-24T17:58:08.393-05:00Meat PieThis meal was sumptuous! It was my first meat pie and we all loved it. I found the <a href="https://www.bestrecipes.com.au/recipes/aussie-meat-pie-recipe-2/34l4qr5q ">recipe here</a>. I served mine with mashed potatoes and <a href="http://warriorkitchen.blogspot.com/2022/11/mushy-peas.html" target="_blank">mushy peas</a>. <div><br /></div><div>I recommend making the meat filling the day before you intend to bake the meat pie. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDxIpZ5sGgDyh1QukYM18OCIeUY5OZOm4y8PhCYu6MfpV2k6k_SxlNk2AlArri0M-_Bg8wVIwkp-dUKqF_xSvQVlLFGN3SbUkE4rlOWnI0aLyiyZunfflkQGcOVfpZNYc3VwDJ0GOuIu-4wCIDjbkpjPXGRnADeaH_fnKCba6RE206IN77neBArVzZA/s2048/313357087_10110528183707422_7220873411480174378_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDxIpZ5sGgDyh1QukYM18OCIeUY5OZOm4y8PhCYu6MfpV2k6k_SxlNk2AlArri0M-_Bg8wVIwkp-dUKqF_xSvQVlLFGN3SbUkE4rlOWnI0aLyiyZunfflkQGcOVfpZNYc3VwDJ0GOuIu-4wCIDjbkpjPXGRnADeaH_fnKCba6RE206IN77neBArVzZA/s320/313357087_10110528183707422_7220873411480174378_n.jpg" style="height: auto; max-height: 80%; max-width: 80%; width: auto;" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gen5wvj1zq_zgWfRPKslhnMvEosduyTB1P969KpxK2Qmq6eBODbzqLch2EGtThZF8nAoxste2Sv6GFQU1TDMlMO9tT_fEL60sAGSr9pdaS-tM6fLUr1ZRpl3M4zIT9HNY6Lyti-zQSW8JAW_K2OM6lVNmmQYhvZjmIwClaULrUnF7KsxMk4ffybU7Q/s2048/312817786_10110528182864112_5316719158573169084_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gen5wvj1zq_zgWfRPKslhnMvEosduyTB1P969KpxK2Qmq6eBODbzqLch2EGtThZF8nAoxste2Sv6GFQU1TDMlMO9tT_fEL60sAGSr9pdaS-tM6fLUr1ZRpl3M4zIT9HNY6Lyti-zQSW8JAW_K2OM6lVNmmQYhvZjmIwClaULrUnF7KsxMk4ffybU7Q/s320/312817786_10110528182864112_5316719158573169084_n.jpg" style="height: auto; max-height: 80%; max-width: 80%; width: auto;" width="240" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><h2 style="text-align: left;">Meat Pie</h2>INGREDIENTS:<br />1 onion finely chopped<br />2 pounds ground beef<br />2 cups water, divided<br />4 tsp beef bouillon powder<br />1/2 cup tomato sauce<br />4 tsp Worcestershire sauce<br />1 pinch salt and pepper<br />6 tbsp flour<br />--------------<br />Shredded colby jack cheese, optional<br />1 recipe shortcrust pastry*<br />2 sheets puff pastry<br />1 egg to glaze<br /><br />HOW TO PREPARE:<br />Cook meat and onion until meat is well browned.<br />Add 1 ½ cups water, stock cubes, sauces and seasonings.<br />Bring to the boil and simmer for 15 minutes.<br />Blend flour and ½ cup water, add to meat, bring to the boil and simmer for 5 minutes. Chill in the fridge until cold, several hours or overnight. I usually make the meat filling the day before I plan to bake the meat pie.<br /><br />Grease two pie plates. Divide shortcrust pastry dough in half. Roll one half out thin and place in first pie plate. Repeat with second half of pastry dough. <br /><br />If using cheese, spread one cup of shredded cheese on top of shortcrust dough. Spoon in the cooled meat mixture. Top with another cup of shredded cheese, if desired. Moisten edges of pastry with water.<br /><br />Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.<br /><br />Bake at 450 for 15 minutes. Reduce heat to 375 and bake for a further 25 minutes until golden.<br /><br /><br />*Shortcrust pastry<br />INGREDIENTS:<br />*1-3/4 cups + 2 tbsp flour<br />12 tbsp cold butter<br />6-8 tbsp ice cold water<br /><br />HOW TO PREPARE:<br />Pulse flour in a food processor; slice butter and add to flour. Pulse until flour feels almost like sand. Start processor & slowly add water until mixture comes together. Dough will feel like clay. Knead dough 2 or 3 times on a lightly floured surface. Divide dough in half. Roll out one half until thin and place in greased pie plate. Repeat with second half of dough. Place in the freeze until ready to assemble. </div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-40291934017096783972023-01-08T17:05:00.000-05:002023-01-08T17:05:29.671-05:00Sharma<span style="font-family: Poppins;">I first ate sharma when I was in Ukraine. We were adopting our son and daughter and some local missionaries took us to their favorite place to eat - a tiny hut in the middle of a park. They had a long line, all waiting to buy this sumptuous dish. What is sharma? It is a wrap made with flatbread, stuffed with marinated chicken thighs, french fries, lettuce, tomatoes, yogurt sauce, and ketchup. This recipe I found <b><a href="https://www.recipetineats.com/chicken-sharwama-middle-eastern/" target="_blank">here</a></b>. </span><div><span style="font-family: Poppins;"><br></span></div><div><span style="font-family: Poppins;">Some people call this recipe shawarma and some call it a gyro. I call it sharma, because that is the first name I was told. By any name, it is delicious, and a staple in our home. </span></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="text-align: left; clear: both;"><img src="https://drive.google.com/uc?export=view&id=1gdeCVWCJXA296Bg1zpNVTbZgk9XX4WpO" alt="https://drive.google.com/uc?export=view&id=1gdeCVWCJXA296Bg1zpNVTbZgk9XX4WpO" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><img src="https://drive.google.com/uc?export=view&id=10RRMjf5VmygQkq9PysYK2qzXO9LrLsW9" alt="https://drive.google.com/uc?export=view&id=10RRMjf5VmygQkq9PysYK2qzXO9LrLsW9" style="font-size: 12pt; -webkit-text-size-adjust: 100%; max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><br><div><br><h1 style="text-align: left;"><span style="font-family: Poppins;">Sharma</span></h1><span style="font-family: Poppins;">INGREDIENTS:<br>4lb chicken thigh, skinless and boneless<br>MARINADE<br>2 large garlic cloves , minced<br>2 tbsp ground coriander<br>2 tbsp ground cumin<br>2 tbsp ground cardamon<br>1 tsp ground cayenne <br>4 tsp smoked paprika<br>4 tsp salt<br>Black pepper<br>4 tbsp lemon juice<br>6 tbsp olive oil</span><div><span style="font-family: Poppins;"><br>In a large ziploc bag, add all marinade ingredients and seal bag. With your hand on the outside of the bag, gently mix together the marinade. Add in thawed chicken thighs and seal bag. Turn over to coat the chicken thighs in marinade. Put in fridge for several hours. Overnight is best. Grill until cooked through. Low heat is best. </span></div><div><span style="font-family: Poppins;"><br><b>YOGURT SAUCE</b><br>1 cup Greek yoghurt<br>1 clove garlic , crushed<br>1 tsp cumin<br>Squeeze of lemon juice<br>Salt and pepper<br>Stir together and keep in fridge until serving. </span></div><div><span style="font-family: Poppins;"><br><b>TO SERVE</b><br>12 flatbreads <br>Sliced lettuce<br>Tomato slices<br>French fries<br>Ketchup</span></div><div><span style="font-family: Poppins;"><br><b>Homemade Flatbread</b></span></div><div><span style="font-family: Poppins;">4 tsp yeast<br>2 tsp sugar<br>1 ⅓ cups warm water<br>1 cup warm milk<br>2 tbsp oil<br>2 tsp salt<br>6 cups flour</span></div><div><span style="font-family: Poppins;"><br>Mix dough in a large bowl. Knead for 4-5 minutes. Put in a greased bowl and cover. Let rise for 1 hour. Divide into 10 equal pieces. Let rise for 15 minutes. Roll out and cook on griddle, flipping to cook on both sides. I recommend that you not roll the flatbread out too thinly, as it will be dry. </span></div></div>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-49505579108410563312023-01-06T15:11:00.003-05:002023-01-06T15:11:31.321-05:00Sugar Cookies<p style="text-align: left;"></p><div style="text-align: left;">I have been looking for a new sugar cookie recipe, and this one is delightful! I found <b><a href="https://www.theseasonedmom.com/cut-out-sugar-cookies/#wprm-recipe-container-83240" target="_blank">this recipe here.</a></b> </div><p></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbypEe9JIdglt8_A7WYg1uEKjoWxyHTuygIGBpS57LqlpgJ6Abzn8Q0Gfr7TiKvLhQlpSGVTEslWdvgkLgOtg4nLy5YAA8gZN9DdpePmODVADlCcZHdSPfan9t9LIEtksDj-Lrg9Z__q4u7ky5Ktnm_XEAtgDsg2tgtS9VVmKUjc2A74O4K9rt81Qgw/s3024/IMG_1164.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2751" data-original-width="3024" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbypEe9JIdglt8_A7WYg1uEKjoWxyHTuygIGBpS57LqlpgJ6Abzn8Q0Gfr7TiKvLhQlpSGVTEslWdvgkLgOtg4nLy5YAA8gZN9DdpePmODVADlCcZHdSPfan9t9LIEtksDj-Lrg9Z__q4u7ky5Ktnm_XEAtgDsg2tgtS9VVmKUjc2A74O4K9rt81Qgw/s320/IMG_1164.jpeg" width="320" /></a><br /><br /><br /><h2 style="text-align: left;"><b>Sugar Cookies</b></h2>INGREDIENTS:<br />8 ¼ cups flour<br />3 teaspoon baking powder<br />1 ½ teaspoon salt<br />2 ¼ cups salted butter, softened<br />3 cups granulated sugar<br />6 large eggs, at room temperature<br />1 tablespoon vanilla extract<br />½ teaspoon almond extract<br /><br />Icing:<br />9 cups powdered sugar, sifted<br />9-12 tablespoons milk<br />6 tablespoons light corn syrup<br />1 ½ teaspoon vanilla extract<br />Gel food coloring, optional<br /><br />HOW TO PREPARE:<br /><br />In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated.<br /><br />Gradually add flour, baking powder and salt to the butter mixture; mix on low until a soft dough forms.<br /><br />Divide the dough into 6 equal portions. Place each portion on a piece of lightly-floured parchment paper. With a lightly-floured rolling pin, roll the dough to about ¼ -inch thickness. Use more flour if the dough seems sticky.<br /><br />Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).<br /><br />Preheat the oven to 375 degrees F. Line 2-3 large baking sheets with parchment paper.<br /><br />Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes. Arrange the shapes about 2-3 inches apart on the prepared baking sheets.<br /><br />You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven.<br /><br />Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.<br /><br />To Prepare Icing (Optional):<br /><br />Combine powdered sugar, 2 tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. Use gel food coloring to tint the frosting. Spread onto the cooled cookies and then allow the icing to firm up and set before packaging (this may take a couple of hours). Store the cookies in an airtight container at room temperature for up to 1 week. Yield: 72 cookies.<br /><br />To Make Ahead:<br /><br />Prepare the dough up to 1 day ahead, roll out the discs, and chill in the refrigerator overnight.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-90144621924092963272023-01-01T17:59:00.004-05:002023-01-01T17:59:29.211-05:00Swedish Cherry Ring<p>We had our family fun night showcasing Sweden and I made <b><a href="https://savoringtoday.com/cherry-christmas-stollen/" target="_blank">this recipe</a></b> for the dessert. It was so good, even though I made some mistakes. It was delicious for breakfast the day after, also. <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEic0KOMLEi16kIXa68Ss3YZo5N23KhRo7XLwMOTD_vtJY_uJZrXT9lRByZfwWjTR2Q5gOC02xv7AkxMo877Wi5F5IMqhkFFVHkqpFELzYO0gdsUZ5rkhegszIuPJ7inmtkyIy__Rv3NZcDOCaRy2pynjnvF_LBTDE3279HKl_6eQhyrwX2vcR5Oe-EJ3Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEic0KOMLEi16kIXa68Ss3YZo5N23KhRo7XLwMOTD_vtJY_uJZrXT9lRByZfwWjTR2Q5gOC02xv7AkxMo877Wi5F5IMqhkFFVHkqpFELzYO0gdsUZ5rkhegszIuPJ7inmtkyIy__Rv3NZcDOCaRy2pynjnvF_LBTDE3279HKl_6eQhyrwX2vcR5Oe-EJ3Q" width="180" /></a> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghut3Bdph5s0_7oZmrXokdtM5LIkJF_t-RZmovrrXxFhEfte5H_aQM3HSj87tWR0Mw47_a28g6_oxyWdR1RgglE1njcWvTCR2ztzIjoeh1cfEufnWPBgxWZZMRwt7LVfZD--bgtCf92BAV8f3ri4gLspKNVwAL_ubrpUzM5ojlTOh0iweS1wzwUF0oHg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEghut3Bdph5s0_7oZmrXokdtM5LIkJF_t-RZmovrrXxFhEfte5H_aQM3HSj87tWR0Mw47_a28g6_oxyWdR1RgglE1njcWvTCR2ztzIjoeh1cfEufnWPBgxWZZMRwt7LVfZD--bgtCf92BAV8f3ri4gLspKNVwAL_ubrpUzM5ojlTOh0iweS1wzwUF0oHg" width="180" /></a></div><br /></div><br /><br /><h2 style="text-align: left;">Cherry Swedish Tea Ring</h2><p></p><p>INGREDIENTS:<br />Sweet roll dough (see below)<br />FILLING:<br />Softened cream cheese<br />1 can Wilderness More Fruit Cherry Pie Filling , drained<br />1/2 cup sliced almonds , toasted<br />1 teaspoon cinnamon, optional<br />2 tablespoons butter<br />EGG WASH:<br />1 large egg<br />1 tablespoon heavy whipping cream<br />ICING:<br />1 cup powdered sugar<br />1 tablespoon milk<br />1/4 teaspoon almond extract , or 1/2 teaspoon vanilla extract<br /><br />HOW TO PREPARE:<br />Strain pie filling in a colander with fairly large holes by shaking the colander from side to side to remove as much filling as you can so that mainly the fruit remains. Transfer the cherries to a cutting board and coarsely chop to make a very chunky paste.<br /><br />Roll Sweet Roll Dough recipe into a rectangle, 15x9 inches, on a lightly floured surface. The dough should be about a 1/4-inch thick. Add a layer of cream cheese filling before spreading the cherries over the dough.<br /><br />Spread the cherry paste evenly over the dough leaving a 1-inch border of dough at the edge. Sprinkle the cinnamon (if desired) over the cherries and dot with butter.<br /><br />Starting from the 15-inch side, roll the dough into a log, like you would when making cinnamon rolls. Pinch the open edge seam of the dough to seal the log.<br /><br />To shape the log into a ring, pick up the dough in your hands and gently stretch as you bring the two ends together as you lay it on a parchment-lined baking sheet, seam side down.<br /><br />Once it is on the pan it is easier to move it as needed to get the dough into a circle with the two ends touching. Slip one of the ends into the other just a little and pinch the dough around it to seal the ring.<br /><br />Using sharp kitchen scissors, make cuts 2/3 of the way through the ring at 1-inch intervals to create open sections. Gently separate the sections just a little and let rise until doubled, about 40 minutes.<br /><br />Heat oven to 375°F. Arrange sliced almonds on a rimmed baking sheet and toast while the oven is heating (about 10 minutes). Continually check the almonds until they light brown..<br /><br />Just before baking, prepare the egg wash by whisking 1 egg and 1 tablespoon of cream together. Using a pastry brush, gently brush the risen dough with the egg wash to give the finished pastry a shiny, golden appearance.<br /><br /><br />Bake until golden brown, 20-25 minutes. Check after 15 minutes of baking; if the top is browning too quickly, cover loosely with foil while it finishes baking.<br /><br /><br />Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool (this is where the parchment comes in handy as you can grab the corner of the paper and slide the tea ring off the pan onto the rack).<br /><br />Once completely cooled, dress with icing and sprinkle with sliced toasted almonds while the icing is still wet.<br /><br />For the ICING:<br />Mix 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon almond extract until the icing is smooth (add more milk 1 teaspoon at a time if needed until the icing is completely smooth). Drizzle over the Swedish tea ring. <br /><br />Sweet Roll Dough<br /><br />INGREDIENTS:<br />1 ⅛ tsp yeast<br />¼ cup warm water warmed to 110°F<br />¼ cup whole milk warmed to 110°F<br />2 ½ tbsp sugar , or honey<br />¼ cup butter , softened but not melted<br />½ teaspoon salt<br />1 egg yolk<br />1 ¾ cups + 2 tbsp flour<br /><br />HOW TO PREPARE:<br />Warm the water and milk to 110°F then combine with yeast and sugar in a mixing bowl. Allow yeast mixture to proof for 5 minutes. Stir in butter, egg yolk, and 1 cup of the flour. Mix until smooth. Add salt and mix in enough remaining flour to make dough easy to handle.<br /><br />Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in a warm place until double, about 1 1/2 hours.<br /><br />Punch down dough. Shape and bake based on primary recipe instructions.</p>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-46270046659250737702022-12-15T23:27:00.000-05:002022-12-15T23:27:49.020-05:00Starlight Crisps<div class="MsoNoSpacing">
<span style="font-family: inherit;">This is a recipe from my mom. I am not sure who found it,
but I believe it was my Grandmother McElwain.<o:p></o:p></span></div>
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<br></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><b><u>Starlight Crisps:</u></b></span><o:p></o:p></span></div>
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<span style="font-family: inherit;">Soften one package of yeast (2 ¼ tsp) in 1/4 cup very
warm water. <o:p></o:p></span></div>
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<br></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Mix together 3 3/4 cups flour and 1/2 tsp salt in bowl.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cut in 1 cup butter until particles are the size of peas. (I use the food processor)<o:p></o:p></span></div>
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<br></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Blend in 2 eggs, 1/2 cup sour cream, 1 tsp vanilla, and
the yeast. Mix thoroughly. Cover; chill at least 2 hours.<o:p></o:p></span></div>
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<br></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Combine 1 1/2 cups sugar with 2 tsp vanilla<o:p></o:p></span></div>
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<span style="font-family: inherit;">Roll out half of chilled dough on counter which has been
sprinkled with about 1/2 cup of vanilla sugar. Roll out to a 16 x 8
rectangle. Sprinkle with about 2TB more vanilla sugar. Fold one end
of dough over center. Fold other end over to make three layers.
Turn 1/4 way around and repeat rolling and folding twice, sprinkling
board and dough with additional vanilla sugar as needed. Roll out finally
to 16 x 8 rectangle again about 1/4 inch thick. Cut into 4 x 1 inch
strips. Twist each strip 2 or three times. Place on greased cookie
sheet. Put in fridge for 10 minutes. </span><span style="font-family: inherit;"><br></span><span style="font-family: inherit;">Bake at 375 degrees for about 15-20 minutes until light golden
brown. (DO NOT UNDERBAKE or it will be doughy). Repeat with remaining
chilled dough.</span><o:p></o:p></div>
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Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-90957443471781025022022-12-15T23:24:00.000-05:002022-12-15T23:24:54.643-05:00PixiesPixies are chocolate cookies that are rolled in powdered sugar before baked. My Grandma made this recipes for years for Christmas. She always kept them in Christmas cookie tins and had them on the counter whenever we would visit her. They are delicious and Christmastime requires for me to make them and remember my dear Grandmother.<br>
<br>
<span style="font-size: large;"><b><u>Pixies</u></b></span>
<img src="http://youremyfavoritetoday.com/wp-content/uploads/2012/12/pixies-300x224.jpg" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br>
Photo found <b><a href="http://youremyfavoritetoday.com/2012/12/friday-faves-theres-cookies.html">here</a></b>.<br>
<br>
INGREDIENTS:<br>
1/2 cup oil<br>
2 cups sugar<br>
4 squares unsweetened chocolate, melted<br>
4 eggs<br>
2 tsp vanilla<br>
2 cups flour<br>
2 tsp baking powder<br>
1/2 tsp salt<br>
1 cup chopped walnuts, optional<br>
------<br>
Powdered sugar<br>
<br>
HOW TO PREPARE:<br>
In a medium-sized bowl, blend together oil, 2 cups sugar, and melted chocolate.<br>
<br>
Blend in eggs and vanilla. Then mix in flour, baking powder, and salt. Stir in walnuts, if desired.<br>
<br>
Chill in the fridge for 1 hour, covered. Use a cookie scoop to form cookies and roll them in powdered sugar. Place on a parchment-paper lined cookie pan. Bake for 10-12 minutes or until the tops crack and the cookies are cooked through. Allow to cool. Store in an airtight container.<br>
<br>
<img src="http://www.thatartsyreadergirl.com/wp-content/uploads/2014/12/51.jpg" style="max-height: 80%; max-width: 80%; height: auto; width: auto;">Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-15944268995550843642022-12-12T14:40:00.003-05:002022-12-12T14:40:49.944-05:00 Pistachio Fruit Salad<p> My sister-in-law shared this recipe with me. With the green and red colors, it's perfect for Christmas. </p><p><span style="font-family: Poppins, sans-serif; font-size: 22pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Pistachio Fruit Salad</span></p><p><span style="border: none; display: inline-block; height: 220px; overflow: hidden; width: 159px;"><img height="220" src="https://lh6.googleusercontent.com/9urJHTOh28irpF4fV9CJaCmdCUSR_DmrDt8gIS06o0V9HCklyopYq8Qh-Tip2OTw1QpqLU2cCT7vlhhYkUcHQA6qFH42DF0pfPrmX1JuJEd63j2CIJ2AQUuwGzekJpg1CitWnqdQhQ4t7wpumQCTbjrvOlUX41T_eb7AijrK5T3uuqvgB0hP6FOlZIYo" style="margin-left: 0px; margin-top: 0px;" width="159" /></span></p><span id="docs-internal-guid-92d4b268-7fff-1f74-950f-d1e802d54f51"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">INGREDIENTS:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 (3 ½ oz) boxes instant pistachio pudding</span><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 (12 oz) containers Cool Whip</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ cup maraschino cherries</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 bag mini marshmallows</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 (20 oz) can crushed pineapple, not drained</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">HOW TO PREPARE:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Chop the cherries into fourths, but reserve a few for the top whole. Mix pudding with cool whip and pineapple. Add chopped cherries and marshmallows. Combine well. Refrigerate for at least 2 hours, but overnight is better. Garnish with whole maraschino cherries. </span></p><div><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0tag:blogger.com,1999:blog-2223587457393597053.post-45849510155793318282022-12-12T14:18:00.000-05:002022-12-12T14:18:18.086-05:00Mekitsi (Мекици)When I was in Bulgaria, I was served this for breakfast. At first I was surprised to eat them with plain Greek yogurt and honey, but now I have to have the Greek yogurt or it just doesn't taste right!<p><span style="border: none; display: inline-block; height: 168px; overflow: hidden; width: 300px;"><img height="168" src="https://lh5.googleusercontent.com/cdfN8JRaNsw7GA2iFHI4npVJ3rSFu9q3rQSolOWKnUyfEFQAxON5CQBVtaCKLcim4zf1Yv1xWWFwKhcu62GWhZRNsfeWW9VsfmxMgNGxm8akvF7et8B8Fuic3T5x7n3x4-6XMaucV-oCf-2hnY-AxPKw6RqV1DgHSV3iA7ZWNXuynjP4uUYpAmQnDJkZ" style="margin-left: 0px; margin-top: 0px;" width="300" /></span> </p><p><span style="font-family: Poppins, sans-serif; font-size: 22pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Mekitsi (Мекици)</span><span style="font-family: Poppins, sans-serif; font-size: 22pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Poppins, sans-serif; font-size: 22pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Poppins, sans-serif; font-size: 22pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></p><span id="docs-internal-guid-37eed8b4-7fff-261e-e383-1029a0d106a8"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif;"><span style="font-size: 18.6667px; white-space: pre-wrap;">INGREDIENTS:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 tbsp yeast</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ cup warm water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">8 cups flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp baking soda</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 cups plain Greek yogurt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ cup oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ cup vinegar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Oil for frying</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Start the yeast in the warm water (110 degrees) and set in a warm place for 10 minutes. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a large mixing bowl, stir together baking soda and yogurt (it will bubble). After 10 minutes, add in flour, yeast mixture, oil, vinegar, sugar, and salt. Mix well to form a soft dough. Knead for 10 minutes. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Put dough in large tupperware container and cover. Let rise for 30 minutes. Then transfer to the fridge and chill overnight. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Poppins, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Heat oil. Cut off a golf ball size of dough and with oily hands, stretch the dough out - can use a rolling pin. Fry in oil and watch carefully as they brown quickly! Remove from oil and let drain on a cooling rack placed over a jelly roll pan. Serve with butter, more Greek yogurt, and honey. Enjoy!</span></p><br /></span>Mamapiercehttp://www.blogger.com/profile/08313103546500488010noreply@blogger.com0