tag:blogger.com,1999:blog-44653477127907464142024-03-05T10:21:58.474-05:00My Kitchen By The Lakelindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.comBlogger341125tag:blogger.com,1999:blog-4465347712790746414.post-27562121894465738692013-01-20T14:36:00.001-05:002013-01-20T14:36:26.697-05:00It Is Time...<div dir="ltr" style="text-align: left;" trbidi="on">
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I started My Kitchen By The Lake in 2010 when I moved to a lake house in Georgia with my daughter and two dogs. At that time, everything was new and fun and different and I had the best intentions of keeping this second "Just for Fun" blog as a place to share our activities and easy recipes.</div>
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It didn't take long to realize how tough it is to maintain two blogs at once yet it seemed that every time I went to write this note, more subscribers would come on board and I felt bad cutting them off. I thought I could do it but, at least for now, I can't. I need to focus on my main blog in the new year instead of spreading myself so thin. I will, from time to time, drop off something here and, who knows, come Spring life may change and I may change my mind, but I don't want you to depend on it.</div>
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Thanks to everyone who has followed My Kitchen By The Lake over the past three years. Please come over to my primary blog <a href="http://lindaraxa.blogspot.com/">Lindaraxa </a>and subscribe for free. It is fun over there too! <br />
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Julieta and Lucy</div>
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lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com5tag:blogger.com,1999:blog-4465347712790746414.post-75865834258846716962013-01-15T00:17:00.000-05:002013-01-15T00:17:01.257-05:00Beef Stir Fry With Peppers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mxMsoU5yu1KB1MBtlrDmSsWIxpcxlgcDDMh2phBS_98CDjqtvkClmp-m-WMyUsrXhlualpdyzIUQMrjFs3ux-ROTsxokM3bnFb9gdQskISI4EomRooUqiz-KCCc66cz7n2bCCH2Pr6ij/s1600/beef+stir+fry+pepper_steak+rasa+malaysia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mxMsoU5yu1KB1MBtlrDmSsWIxpcxlgcDDMh2phBS_98CDjqtvkClmp-m-WMyUsrXhlualpdyzIUQMrjFs3ux-ROTsxokM3bnFb9gdQskISI4EomRooUqiz-KCCc66cz7n2bCCH2Pr6ij/s400/beef+stir+fry+pepper_steak+rasa+malaysia.jpg" width="266" /></a></div>
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<br />
This popular recipe comes from one of my favorite food blogs, <a href="http://rasamalaysia.com/">Rasa Malaysia </a>. Quick, easy and perfect for any day of the week, all the ingredients should be right in your pantry. <br />
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Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal<br />
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<strong>Ingredients:</strong><br />
<br />
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces<br />
2 ½ tablespoons cooking oil<br />
1 clove garlic, minced<br />
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced<br />
½ small green bell pepper, deseeded and cut into pieces<br />
½ small red bell pepper, deseeded and cut into pieces<br />
½ onion, cut into strips<br />
1 teaspoon freshly ground black pepper<br />
Salt, to taste<br />
<br />
<strong>Marinade:</strong><br />
<br />
1 ½ teaspoons Maggi seasoning sauce<br />
½ teaspoons soy sauce<br />
½ teaspoon dark soy sauce<br />
1 teaspoon oyster sauce<br />
1 teaspoon Worcestershire sauce<br />
1 teaspoon Chinese rice wine or sherry<br />
½ teaspoon cornstarch<br />
½ teaspoon sesame oil<br />
½ teaspoon sugar<br />
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<strong>Method:</strong><br />
<br />
1. Marinate the beef with all the Marinade ingredients, about 15 minutes.<br />
<br />
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat.
Stir-fry the beef until the beef is browned on the outside but still
pink inside. Dish out and set aside.<br />
<br />
3. Heat the remaining oil in a wok or skillet over high heat.
Stir-fry the garlic and the ginger until aromatic, and then add the
green bell pepper, red bell pepper, onion, and black pepper. Stir-fry
until you smell the aroma from the ingredients in the wok.<br />
<br />
4. Transfer the beef back into the wok or skillet. Stir-fry until the
beef is cooked through and the center of the meat is no longer pink,
about 1-2 minutes. Dish out and serve immediately with steamed rice.<br />
<br />
Photo: Rasa Malaysia </div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com1tag:blogger.com,1999:blog-4465347712790746414.post-33920658792943616062012-12-08T18:17:00.002-05:002014-12-04T11:06:43.206-05:00Easy Chocolate Brownies With Peppermint Bark <div dir="ltr" style="text-align: left;" trbidi="on">
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I have so many of these to make this year I decided to take a shortcut...Ghirardelli's Triple Brownie Mix which, by the way, you can find at Costco. Because it already includes three types of chocolate chips I decided to omit the peppermint bark squares in the middle and add a teaspoon of peppermint extract to the batter. They are finished with Peppermint Bark AND crushed peppermint candy. I think that's enough peppermint, don't you?! Below, the original recipe and my shortcut. <br />
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Chocolate Brownies with Peppermint Bark</div>
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Ingredients: </div>
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1 <sup>1</sup>/<sub>2</sub> cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips <br />
1 <sup>1</sup>/<sub>2</sub> sticks unsalted butter (12 tablespoons)<br />
3 large eggs, at room temperature<br />
1 cup sugar<br />
<sup>1</sup>/<sub>4</sub> teaspoon salt<br />
<sup>1</sup>/<sub>2</sub> cup + 2 tablespoons all purpose flour<br />
<sup>1</sup>/<sub>2</sub> teaspoon baking powder<br />
8 Ghirardelli Peppermint Bark SQUARES™ chocolates, chopped into large chunks (for the brownies)<br />
18 Ghirardelli Peppermint Bark SQUARES™ chocolates, broken in to large chunks (about 8 pieces per square) (for the finishing)</div>
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<span id="ctl00_ctl00_MainContentPlaceholder_MainContentPlaceholder_RecipeForm_lblPreBaking"></span>Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and grease with pan spray. In a medium saucepan, bring 2 inches of water to a gentle simmer. Put the 60% chips and butter in a heatproof bowl and set it over (but not touching) the simmering water. Stir the mixture with a rubber spatula until the better is melted and both ingredients are completely combined. Turn off the heat and leave the bowl over the warm water. Sift together the flour and baking powder and set aside. In a large bowl whisk together eggs, salt, sugar and vanilla. Add the egg mixture to the chocolate mixture and whisk together gently. With a spatula, fold in the flour. Immediately pour ½ the mixture into the prepared baking pan and spread it evenly. Next, sprinkle the chopped peppermint bark over the batter and then pour the remaining batter over this. Spread evenly.<br />
Bake for 15-20 minutes. The center should be fudgy but not dry. Remove from the oven and cool for 10 minutes.<br />
Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute. Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate. Refrigerate for 1 hour. Trim the 4 edges of the brownies by 1/4 inch. And cut into 18 squares.<br />
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<b>My Easy version:</b><br />
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1 Box Ghirardelli's Triple Chocolate Brownies<br />
1 tsp. Peppermint Extract<br />
16 Perppermint Bark Squares<br />
Crushed Peppermint Candy<br />
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I used a 9x9 square pan (glass) <br />
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Follow the directions on the box . Add a teaspoon of the peppermint extract to the batter. Cook as directed.<br />
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With the brownies still hot from the oven<b> </b>lay the peppermint squares side by side and touching on top so the will melt. Place back in the oven for a minute or two until almost melted. Take out and swirl with spatula or tooth pick. Sprinkle the crushed peppermint candy on top. Wait until cooled to cut. Cut into 16 squares.<br />
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Notes: If you lay the squares whole instead of broken up, they take about 4 minutes to melt in the oven. If you go that route, take brownies out about 5 minutes before they are done so they won't over cook. <br />
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<span style="font-size: x-small;">Original Recipe from Ghirardelli </span></div>
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lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com5tag:blogger.com,1999:blog-4465347712790746414.post-2895459472258465502012-12-03T11:48:00.000-05:002014-12-04T11:42:45.898-05:00Lime Meltaways<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>This post was originally published in Lindaraxa last August. </i><br />
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We make these cookies every Christmas and give them away to our friends and neighbors. Today I am making them for Madame Mere who arrives tomorrow. She loves to have a cookie with her espresso after lunch and the Sous Chef gets another just because. Of course my <a href="http://lindaraxa.blogspot.com/2012/05/wheat-belly-revolutiona-recipe.html">Wheat Belly</a> regime will go out the window as well!<br />
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If you can find key limes, and they are around these days, they are a great substitute. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9k8gSVnJVZqlMHcSiVFih1Hl2R05E90paxRY6SyaR94yCKLkQ1bLozqaobVIymUyIpZNsIa5jzsPRCcHbXkt6z8J5zc0_XCbUShTtZKHacmpQ0yQMZeuSCuWkcg9MwXZjc18eI9kJQXGn/s1600/stuffed+tomatoes%252C+lucy+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9k8gSVnJVZqlMHcSiVFih1Hl2R05E90paxRY6SyaR94yCKLkQ1bLozqaobVIymUyIpZNsIa5jzsPRCcHbXkt6z8J5zc0_XCbUShTtZKHacmpQ0yQMZeuSCuWkcg9MwXZjc18eI9kJQXGn/s320/stuffed+tomatoes%252C+lucy+013.JPG" height="320" width="244" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm so ready for this visit!</td></tr>
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For the recipe click below<br />
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<u>Lime Meltaways</u><br />
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<b>Yield</b> Makes about 3 dozen </li>
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Ingredients</h2>
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3/4 cup (1 1/2 sticks) unsalted butter, room temperature</li>
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1 cup confectioners' sugar</li>
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Finely grated zest of 2 limes or 4 key limes</li>
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2 tablespoons fresh lime juice</li>
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1 tablespoon pure vanilla extract</li>
<li class="ingredient">
1 3/4 cups plus 2 tablespoons all-purpose flour</li>
<li class="ingredient">
2 tablespoons cornstarch</li>
<li class="ingredient last">
1/4 teaspoon coarse salt</li>
</ul>
</div>
</div>
<div class="recipe-section instructions">
<h2>
Directions</h2>
<div class="item-list">
<ol class="content-multigroup-group-steps">
<li class="step first">
Put butter and 1/3 cup confectioners' sugar in the bowl of an
electric mixer fitted with the whisk attachment, and mix on medium speed
until pale and fluffy. Add lime zest and juice and vanilla, and mix
until fluffy. </li>
<li class="step">
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.</li>
<li class="step">
Divide dough in half. Place each half on an 8-by-12-inch sheet
of parchment paper. Roll in parchment to form a log 1 1/4 inches in
diameter, pressing a ruler along edge of parchment at each turn to
narrow log. Refrigerate logs until cold and firm, at least 1 hour.</li>
<li class="step last">
Preheat oven to 350 degrees. Remove parchment from logs; cut
into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets
lined with parchment paper. Bake cookies until barely golden, about 13
minutes, rotating sheets halfway through. Transfer cookies to wire racks
to cool slightly, 8 to 10 minutes. While still warm, toss cookies with
remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be
stored in airtight containers at room temperature up to 2 weeks.</li>
</ol>
<span style="font-size: x-small;"><cite>Martha Stewart Living, December/January 1998/1999 </cite></span><br />
<ol class="content-multigroup-group-steps">
</ol>
<br />
<ol class="content-multigroup-group-steps">
</ol>
</div>
</div>
<br />
<br /></div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-2029230290890927722012-11-29T22:25:00.000-05:002016-10-20T14:21:38.279-04:00Easy Monkey Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5arsEqxmdAKaReZeage-ksM5zbBqeLjV9uv9q6Q2PBAFopk4wtxvxxpPtC8AX0crpTHJfRPUtla9Jz5yBB3vpQDESVDyzBB6WVxk03EYFnK4yQ7xnSM9HyhD-3G8ZIJeZgKzZru02r9xW/s1600/monkey+bread+pillsbury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5arsEqxmdAKaReZeage-ksM5zbBqeLjV9uv9q6Q2PBAFopk4wtxvxxpPtC8AX0crpTHJfRPUtla9Jz5yBB3vpQDESVDyzBB6WVxk03EYFnK4yQ7xnSM9HyhD-3G8ZIJeZgKzZru02r9xW/s400/monkey+bread+pillsbury.jpg" width="400" /></a></div>
<br />
<br />
Gooey incredible stuff. Perfect for the holidays, specially Christmas morning with the grandchildren!<br />
<br />
For 12<br />
<br />
<b>Ingredients:</b><br />
<br />
1/2 cup granulated sugar <br />
1 teaspoon cinnamon <br />
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits<br />
1/2 cup chopped walnuts, if desired<br />
1/2 cup raisins, if desired<br />
1 cup firmly packed brown sugar <br />
3/4 cup butter or margarine, melted <br />
<br />
<b>Directions: </b><br />
<div id="maincontentarea_0_middlecolumn_0_banner_0_UserContextBannerDiv">
</div>
<ol class="instructions" style="text-align: left;">
<li class="instruction" itemprop="recipeInstructions"><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Heat oven to 350°F.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="stepDescription instruction">Lightly grease 12-cup fluted tube pan with shortening or cooking spray.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="stepDescription instruction">In large -storage plastic food bag, mix granulated sugar and cinnamon.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan adding walnuts and raisins among the biscuit pieces.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">In small bowl, mix brown sugar and butter; pour over biscuit pieces.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl3_StepDescriptionItemLabel">Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.</span></li>
</ol>
</div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com3tag:blogger.com,1999:blog-4465347712790746414.post-57660556230525577802012-11-23T15:08:00.001-05:002015-12-04T10:42:24.059-05:00Turkey Quesadillas With Chutney And Brie<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="hed-note">
<div class="expand-shell" rel="120">
<div class="expand-body">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jf76atDdiWsGOSGyeasi3eksgxn3Pz8kjy2ziUrWgdKqNGc_2o1ci1cKTabDM2NTFKBJyVuhC-IGp1te26stUNDLV8JYgV3JOY-WrvAWKPFFkkzO65AzoABNHNNm_UGSkjUIqklSljw2/s1600/turkey+quesadillas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jf76atDdiWsGOSGyeasi3eksgxn3Pz8kjy2ziUrWgdKqNGc_2o1ci1cKTabDM2NTFKBJyVuhC-IGp1te26stUNDLV8JYgV3JOY-WrvAWKPFFkkzO65AzoABNHNNm_UGSkjUIqklSljw2/s400/turkey+quesadillas.jpg" width="320" /></a></div>
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<div class="expand-body">
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<div class="expand-body">
To make the tortillas more pliable, heat them over a direct flame until just warmed through (or heat them a few seconds in the microwave).</div>
<div class="expand-body">
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<div class="expand-footer clearfix">
<span class="expand-link" style="display: none;"></span><a class="expand-toggle" href="http://www.blogger.com/blogger.g?blogID=4465347712790746414#toggle" style="display: none;">Expand</a></div>
</div>
<div class="recipe-info">
<cite> Everyday Food, November 2005 </cite><br />
<ul class="clearfix">
<li><strong>Prep Time</strong> <span class="preptime"><span class="value-title" title="PT0H15M"></span>15 minutes</span></li>
<li><strong>Total Time</strong> <span class="duration"><span class="value-title" title="PT0H30M"></span>30 minutes</span></li>
<li class="yield"><strong>Yield</strong> Serves 4</li>
</ul>
</div>
<div class="ingredients recipe-section">
<a class="add-ziplist" href="http://www.blogger.com/blogger.g?blogID=4465347712790746414#add-to-ziplist"></a><br />
<h2>
Ingredients</h2>
<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first"> 4 flour tortillas, (10-inch or burrito-size)</li>
<li class="ingredient"> 4 tablespoons Dijon mustard</li>
<li class="ingredient"> 3/4 pound sliced leftover turkey</li>
<li class="ingredient"> 1/2 cup leftover <a href="http://www.blogger.com/285397/cranberry-chutney">Cranberry Chutney</a>, plus more, for serving (optional)</li>
<li class="ingredient"> 8 slices thick Brie cheese (8 ounces)</li>
<li class="ingredient"> Coarse salt and ground pepper</li>
<li class="ingredient last"> 1 tablespoon olive oil</li>
</ul>
</div>
</div>
<div class="recipe-section instructions">
<h2>
Directions</h2>
<div class="item-list">
<ol class="content-multigroup-group-steps">
<li class="step first"> Preheat oven to 425 degrees. Spread one side of each tortilla with 1 tablespoon mustard. Divide the turkey over one half of each mustard-coated side; dress with cranberry chutney (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets.</li>
<li class="step last"> Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more chutney, if desired.</li>
</ol>
</div>
</div>
<div class="cooks-note recipe-section">
<h2>
Cook's Note</h2>
Because Brie melts so quickly, it's important to use thick slices, and to place them toward the center of the tortillas. This way, the cheese won't ooze out of the quesadillas during baking.<br />
<br />
<cite>Everyday Food, November 2005 </cite></div>
</div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com0tag:blogger.com,1999:blog-4465347712790746414.post-7056217447339847332012-11-18T18:54:00.005-05:002012-11-18T18:56:17.612-05:00Three-Pepper-and-Sausage Corn-Bread Dressing <div dir="ltr" style="text-align: left;" trbidi="on">
<h4 class="recipe-title recipeName" style="text-align: left;">
</h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2mi9vh_iA3TESmy9mjLCC-UBHqIEA_xNw8PuBAWvbXtQni4n_ToFjxv-5B5aZZDrcEeKrbrXXnPddk82oi8Eb4GUaOWGZJ_xBu8pFvSRagddtOG_J8wmcZXG1m7c2IblbF4ApRZ6Vf0X/s1600/corn+bread+dressing+with+sausage+and+peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2mi9vh_iA3TESmy9mjLCC-UBHqIEA_xNw8PuBAWvbXtQni4n_ToFjxv-5B5aZZDrcEeKrbrXXnPddk82oi8Eb4GUaOWGZJ_xBu8pFvSRagddtOG_J8wmcZXG1m7c2IblbF4ApRZ6Vf0X/s400/corn+bread+dressing+with+sausage+and+peppers.jpg" width="400" /></a></div>
<h4 class="recipe-title recipeName" style="text-align: left;">
</h4>
<h4 class="recipe-title recipeName" style="text-align: left;">
<span style="font-weight: normal;">
When I saw this recipe in the New York Times this morning I immediately thought of my daughter in law. She is fast becoming a good cook but more importantly, she is developing her own style. I can see from her choice of recipes a love for the hot and spicy and what we call in this country Tex Mex style.</span></h4>
<br />
<h4 class="recipe-title recipeName" style="text-align: left;">
<span style="font-weight: normal;">
Last night we went to an early Thanksgiving dinner at her parents house and one of her contributions was a green bean casserole with cheese and jalapenos. It was not only delicious but also a standout in what has become perhaps the most traditional menu of the whole year. Amidst the turkey and gravy, the mashed and sweet potatoes, the collard greens and the cranberry sauce here was a new twist on an old recipe that made the meal rather unique and special. It was what really stood out in my mind apart from the collard greens which I had never had in my life! </span></h4>
<br />
<h4 class="recipe-title recipeName" style="text-align: left;">
<span style="font-weight: normal;">
So if you are just starting to venture into the kitchen, cook what you like, don't be a slave to tradition and develop your own style. You'll be a great cook in no time.</span></h4>
<h4 class="recipe-title recipeName" style="text-align: left;">
</h4>
<h4 class="recipe-title recipeName" style="text-align: left;">
<br />
Three-Pepper-and-Sausage Corn Bread Dressing
<br />
<br />
<a href="http://www.blogger.com/blogger.g?blogID=4465347712790746414" id="twitter_button"> </a> </h4>
<div class="articleTools">
<div class="box">
<div class="inset">
</div>
</div>
</div>
<div class="ingredientsGroup">
<h3 class="sectionHeader">
Ingredients</h3>
<ul class="ingredients" style="text-align: left;">
<li class="ingredient">
2 tablespoons extra-virgin olive oil </li>
<li class="ingredient">
1 1/2 pounds andouille sausage, or substitute fresh chorizo or hot Italian sausage </li>
<li class="ingredient">
1 medium yellow onion, peeled and diced </li>
<li class="ingredient">
2 ribs celery, cleaned and diced </li>
<li class="ingredient">
2 red or orange bell peppers, seeded and diced </li>
<li class="ingredient">
2 poblano or Anaheim peppers, seeded and diced </li>
<li class="ingredient">
2 serrano or jalapeño peppers, seeded and diced </li>
<li class="ingredient">
2 tablespoons fresh cilantro, cleaned and roughly chopped </li>
<li class="ingredient">
1 to 2 cups turkey or chicken stock (recipe <a href="http://www.nytimes.com/recipes/12922/Serious-Turkey-Stock.html">here</a>; if using store-bought broth, use low-sodium variety) </li>
<li class="ingredient">
2 whole eggs, beaten </li>
<li class="ingredient">
1 pan corn bread (recipe <a href="http://www.nytimes.com/recipes/12921/Corn-Bread.html">here</a>),
cut into chunks and allowed to dry overnight (alternatively, toast
fresh corn bread in warming oven for approximately 10 minutes)
</li>
<li class="ingredient">
Kosher salt and freshly ground black pepper to taste </li>
</ul>
</div>
<div class="preparationGroup">
<h3 class="sectionHeader">
</h3>
<h3 class="sectionHeader">
Preparation</h3>
<dl class="preparationSteps">
<dt><br /></dt>
<dd>Preheat oven to 375. Heat olive oil in large
flat-bottomed sauté pan over medium-high heat. Add sausage and sauté
until browned, approximately 10 minutes. Remove to a large bowl and set
aside.</dd>
<dt><br /></dt>
<dd>Add onions and reduce heat to medium, then sauté
until they begin to turn clear and soften, approximately 5 minutes. Add
celery and peppers and continue cooking until peppers begin to soften,
approximately 10 minutes.</dd>
<dt><br /></dt>
<dd>Pour vegetable mixture into bowl with sausage, add cilantro and toss to mix.</dd>
<dt><br /></dt>
<dd>Return pan to heat and deglaze with
a splash of chicken stock, then
scrape contents into bowl with sausage
and vegetable mixture.</dd>
<dt><br /></dt>
<dd>Pour mixture into a large roasting
pan and add beaten eggs and cubed corn
bread, mixing by hand. Add turkey or
chicken stock to moisten, cover with
aluminum foil and place in oven for 30 to
35 minutes, or until it is soft and the flavors
well incorporated. For a crunchy top,
remove foil for final 10 minutes of cooking.
Dressing can be made ahead of time
and reheated later. Add additional stock if
needed, and salt and pepper to taste.</dd></dl>
</div>
<div class="yieldNotesGroup">
<dl class="recipeTerms yieldTerms wrap">
<dt>YIELD</dt>
<dd class="yield hmeasure">8 to 10 servings </dd></dl>
</div>
<ul class="attributionGroup">
<li class="origPublishedIn">
Originally published with Three-Pepper-and-Sausage
Corn-Bread Dressing </li>
<li class="origBy">
By
SAM SIFTON,
<abbr class="published" title="2012-11-11T00:00:00-05:00">November 11, 2012</abbr></li>
<li class="origBy"><abbr class="published" title="2012-11-11T00:00:00-05:00"> </abbr><span itemid="http://graphics8.nytimes.com/images/2012/11/11/magazine/11eat1/11eat1-articleLarge-v2.jpg" itemprop="associatedMedia" itemscope="" itemtype="http://schema.org/ImageObject"> Schierlitz for The New York Times; Food stylist: Brian Preston-Campbell. Prop stylist: Bettina Budewig.</span>
</li>
</ul>
<a href="mailto:nytd_recipes@nytimes.com"><br /></a></div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com0tag:blogger.com,1999:blog-4465347712790746414.post-41128475888817637952012-11-11T23:46:00.004-05:002020-08-01T17:03:47.530-04:00Mandarin Salad With Caramelized Almonds<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="ingredients">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC2Fdi0fgn0ecGEt4E2V7lnUCioLvTA4yEcmOhdCre8V344QmiTfVVzG-DCaMT4XL7nHVBY9a4Wer5yAE1SJrLqRpgj80AE_g6ljPyeQfDEnFHEpghv_qq9yiAoeq-0fX_djFkhavvzkf/s1600/Mandarin+Orangge+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC2Fdi0fgn0ecGEt4E2V7lnUCioLvTA4yEcmOhdCre8V344QmiTfVVzG-DCaMT4XL7nHVBY9a4Wer5yAE1SJrLqRpgj80AE_g6ljPyeQfDEnFHEpghv_qq9yiAoeq-0fX_djFkhavvzkf/s400/Mandarin+Orangge+Salad.jpg" width="400" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">This was the salad I ser<span style="font-size: small;">ve<span style="font-size: small;">d at the ladies lunch<span style="font-size: small;">, although I <span style="font-size: small;">increased</span> the caramelized almonds<span style="font-size: small;"> to 3/4 cup and the sugar accordingly to 1/2 cup. <span style="font-size: small;">I also</span> omitted the celery.</span> </span></span></span> </span></div>
<h3 style="text-align: left;">
<span style="font-size: small;"><br /></span></h3>
<h3 style="text-align: left;">
<span style="font-size: small;">Ingredients</span></h3>
<ul>
<li class="ingredient" itemprop="ingredients">
<span class="amount"><span class="fraction"><span class="numerator">1/</span><span class="denominator">2</span></span> cup </span>
<strong class="name">vegetable oil</strong>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="amount"><span class="fraction"><span class="numerator">1/</span><span class="denominator">4</span></span> cup </span>
<strong class="name">cider vinegar</strong>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="amount"><span class="fraction"><span class="numerator">1/</span><span class="denominator">4</span></span> cup </span>
<strong class="name">white sugar</strong>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="amount">2 tsps </span>
<strong class="name">parsley</strong>
(dried)</li>
<li class="ingredient" itemprop="ingredients">1 tsp Worcestershire Sauce </li>
<li class="ingredient" itemprop="ingredients">
<span class="amount">1 tsp </span>
<strong class="name">salt</strong>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="amount">1 pinch </span>
<strong class="name">black pepper</strong>
(ground)
</li>
<li class="ingredient" itemprop="ingredients">
<span class="amount"><span class="fraction"><span class="numerator">1/</span><span class="denominator">2</span></span> cup </span>
<strong class="name">sliced almonds</strong>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="amount"><span class="fraction"><span class="numerator">1/</span><span class="denominator">4</span></span> cup </span>
<strong class="name">white sugar</strong>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="amount">1 head </span>
<strong class="name">red leaf lettuce</strong>
(- rinsed dried and torn)</li>
<li class="ingredient" itemprop="ingredients">1 cup chopped celery (optional) </li>
<li class="ingredient" itemprop="ingredients">
<span class="amount">1 </span>
<strong class="name">red onion</strong>
(chopped)
</li>
<li class="ingredient" itemprop="ingredients">
<span class="amount"></span><strong class="name"></strong><span class="amount">22 ozs </span>
<strong class="name">mandarin orange segments</strong>
(drained) </li>
</ul>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">In a jar with
a tight fitting lid, combine the oil, vinegar, sugar, parsley, Worcestershire sauce, salt and
pepper. Cover and shake well. Refrigerate until use.</span></li>
<li><span class="plaincharacterwrap break">In a medium
saucepan over medium low heat, cook and stir the almonds and sugar until
the sugar is melted and the almonds are coated. Remove from heat,
cool, and break apart. Store at room temperature until ready to serve
salad.</span></li>
<li><span class="plaincharacterwrap break">In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated. </span></li>
</ol>
Serves 5 <br />
<br />
<span style="font-size: x-small;">Photo Allrecipes</span></div>
</div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com1tag:blogger.com,1999:blog-4465347712790746414.post-15938479488788869162012-10-28T21:22:00.000-04:002012-10-29T10:12:10.354-04:00Tartelettes Aux Fruit Panaches<div dir="ltr" style="text-align: left;" trbidi="on">
<b></b><br />
<b></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlN8K8R2Ik2FEcBHAI_NleDABIxkOytv1XmPMg7VZFDh30IQR0cRRgnUGSRNbEC6knp9DHU6kPiilFFeNrlgdWbF44fu6H7HH8k27kxu86QA588KDH0AsO7dLlWf1BNFmOBRyFiBEenQl/s1600/tarlettes-aux-fruit560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlN8K8R2Ik2FEcBHAI_NleDABIxkOytv1XmPMg7VZFDh30IQR0cRRgnUGSRNbEC6knp9DHU6kPiilFFeNrlgdWbF44fu6H7HH8k27kxu86QA588KDH0AsO7dLlWf1BNFmOBRyFiBEenQl/s400/tarlettes-aux-fruit560.jpg" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
I came across this recipe looking for a tart dough for my lemon curd. Although not appropriate for my purposes, as it needs to be rolled out fairly thin, it was the best and easiest that I have ever made. When it comes to pastry, <i>simple and delicious pastry</i>, there is no one in the world better than Jacques Pepin!<br />
<br />
Serves 4<br />
<b></b><br />
<b></b><br />
<b>DOUGH</b><br />
<b></b><br />
2/3 cup all-purpose flour<br />
3 tablespoons cold unsalted butter, cut into 3 equal pieces<br />
1 tablespoon canola oil<br />
1/2 teaspoon sugar<br />
1/8 teaspoon salt<br />
1 tablespoon ice-cold water if needed<br />
4 small ripe apricots (8–10 ounces), pitted and cut into 8–10 thin wedges<br />
4 small ripe dark plums (8–10 ounces), pitted and cut into 8–10 thin wedges<br />
2 tablespoons sugar<br />
<br />
Preheat the oven to 400 degrees<br />
.<br />
<b>FOR THE DOUGH:</b><br />
<br />
Put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds. Feel the dough; if it is soft enough to gather together into a ball, remove it from the bowl and form it into a ball. If it is still dry to the touch, add the tablespoon of ice water and process for another 5 or 6 seconds, then remove from the bowl and form into a ball. (The dough can be made ahead and refrigerated.)<br />
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Lightly flour a work surface and roll the ball of dough into a very thin square, no more than 1/8 inch thick. Using a round cutter with a 5-inch diameter, cut our 4 disks; or use a lid as a guide and cut out with a knife (gather up and reroll the trimmings if required). Carefully transfer the disks to a large cookie sheet lined with a nonstick baking mat, leaving a few inches of space between the disks.<br />
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Arrange the apricots and plums, alternating them in a spiral on top of each dough disk. Sprinkle the fruit with the sugar. Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.<br />
Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tarts with a broad spatula and transfer them to a cooling rack or platter. Serve lukewarm or at room temperature.<br />
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<i>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.</i><br />
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lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com0tag:blogger.com,1999:blog-4465347712790746414.post-90348251005008237372012-10-07T23:15:00.000-04:002015-01-31T12:18:06.254-05:00Sunday Outing At The Pumpkin Patch<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrAIAcyYXht3Wbyd_AeRIyTFZ5642r1XIihPKyx9YwIWKo4rDxj7ML-NqfySTkFSWPKVQ3FX37HuYHR6J-6LzVS20sMI_EwUAcH-Hpb40_KlO04YQm19X1XAmrxQSlRZ-xn74oNse9Key/s1600/lindaraxa+fall+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrAIAcyYXht3Wbyd_AeRIyTFZ5642r1XIihPKyx9YwIWKo4rDxj7ML-NqfySTkFSWPKVQ3FX37HuYHR6J-6LzVS20sMI_EwUAcH-Hpb40_KlO04YQm19X1XAmrxQSlRZ-xn74oNse9Key/s400/lindaraxa+fall+008.JPG" height="400" width="282" /></a></div>
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Every year around this time, we pack the dogs in the car and head out to our favorite place to pick out our pumpkins. This year was especial as I will be hosting a <a href="http://lindaraxa.blogspot.com/2012/10/a-fall-lunch-with-new-friends.html">ladies lunch</a> next Friday and was looking for some unique pumpkins and gourds to decorate my dining room table. This is our third year coming here and the dogs already know the drill. They stay in the car, but get to look at the cows, goats, donkeys and anything else that moves.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaHsPNFrxUf3RwXu6smNUlBLee8U6-vZR6u3deylkPayPVWywbgr20bhyphenhyphenIXj1oBWZMHMYwEOMQDHG7R0x_3lxhjJb3nCKqZQLhduI7SY3R9q6otV_KvmEpLSTIn8LRi7r7keQK9heBdXF/s1600/lindaraxa+fall+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaHsPNFrxUf3RwXu6smNUlBLee8U6-vZR6u3deylkPayPVWywbgr20bhyphenhyphenIXj1oBWZMHMYwEOMQDHG7R0x_3lxhjJb3nCKqZQLhduI7SY3R9q6otV_KvmEpLSTIn8LRi7r7keQK9heBdXF/s400/lindaraxa+fall+009.JPG" height="400" width="292" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Are we there yet?!!!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The selection is always top notch</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My loot. Love those Jarsdale pumpkins!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">It was a cloudy and cool day, perfect for picking out pumpkins</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SU6_JdYab_H0idX2n6E27jnU0mw68bdD4p0VRyi3fhDnZZwASXUSlCpa16pI1IgKgbPxfB-V6mgvUQq1I0nSHS4CbJScrol7sFzKzLoPuACOhOcmDFNfUZ6xHwtxbzyX9_3x492z2s4V/s1600/lindaraxa+fall+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SU6_JdYab_H0idX2n6E27jnU0mw68bdD4p0VRyi3fhDnZZwASXUSlCpa16pI1IgKgbPxfB-V6mgvUQq1I0nSHS4CbJScrol7sFzKzLoPuACOhOcmDFNfUZ6xHwtxbzyX9_3x492z2s4V/s400/lindaraxa+fall+014.JPG" height="300" width="400" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Somewhere out there is our future Christmas tree!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUV_4rGN2zBGk7rViOAVSCwifdtKmpa0g1CTrIHtjPrRWJaOva3jPOgvui66xqjgMCr65_QYA_tFncNDZLOSRjT_rRZHMKYHi3G8Vhd8Liw7DJm_ZNaDfEXrWWsMp5no4KQucUgdqv6le5/s1600/lindaraxa+fall+016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUV_4rGN2zBGk7rViOAVSCwifdtKmpa0g1CTrIHtjPrRWJaOva3jPOgvui66xqjgMCr65_QYA_tFncNDZLOSRjT_rRZHMKYHi3G8Vhd8Liw7DJm_ZNaDfEXrWWsMp5no4KQucUgdqv6le5/s400/lindaraxa+fall+016.JPG" height="400" width="365" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You guys called that an outing?!!!. I didn't get to chase a single goat!</td></tr>
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lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-28631221223674382732012-09-25T22:26:00.001-04:002012-10-08T11:50:20.328-04:00Southern Tea Cakes<div dir="ltr" style="text-align: left;" trbidi="on">
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Southern Tea Cakes</h2>
Slightly adapted from Country Weekends by Lee Bailey<br />
Makes about 30 cookies<br />
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1/2 cup unsalted butter (1 stick)<br />
3/4 cup sugar<br />
1 egg<br />
1/2 teaspoon baking soda<br />
1 1/2 teaspoons white distilled vinegar<br />
2 1/3 cups flour<br />
1/2 teaspoon kosher salt<br />
Coarse grind sugar for topping (optional)<br />
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In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar together on high until light and creamy. Add the egg and mix well. Dissolve the baking soda in the vinegar and add to the batter, mixing well. Combine the flour and salt and gradually add to the mixer on low speed until the ingredients form a stiff batter.<br />
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Remove the dough onto a sheet of plastic, shape into a disk, wrap and chill for 30 minutes. Roll the dough out on a floured board to 1/4 inch thick. Cut 30 (2 1/2”) rounds using a plain or fluted cutter. Sprinkle the tops with coarse grind natural sugar, if desired.<br />
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Place the cookies on lightly buttered or Silpat lined sheet pans, leaving about 1” between cookies allowing room for them to spread slightly. Bake at 350° for about 12-15 minutes, or until lightly golden brown. Remove to a cooling rack. Store cookies in container with a tight fitting lid. The favor of the cookies improves if they are made a day or two ahead of serving.<br />
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Photo from <a href="http://bijouxs.com/2011/06/18/southern-tea-cakes/">Bijoux </a></div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-27168565750178344832012-09-15T23:36:00.000-04:002012-09-15T23:36:40.314-04:00Thai Chicken Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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A great salad to bring along on a picnic or enjoy on early Fall boat outings. <br />
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Serves 4<br />
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<b>Ingredients:</b><br />
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2 chicken breast halves, each 1/2 lb.<br />
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Salt and freshly ground pepper, to taste<br />
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1/2 small head green cabbage<br />
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1/2 small head iceberg lettuce<br />
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1/2 cup unseasoned rice vinegar<br />
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3 Tbs. fish sauce<br />
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1/3 tsp. Asian sesame oil<br />
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2 tsp. sugar<br />
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2 Tbs. seeded and minced serrano chili<br />
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1 small avocado, pitted, peeled and finely diced<br />
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1/2 cup chopped fresh cilantro<br />
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<b>Directions:</b><br />
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Preheat an oven to 350°F.<br />
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Place the chicken breast halves, skin side up, on a rack in a small roasting pan. Season with salt and pepper. Roast until the juices no longer run pink when the chicken is pierced to the bone with a knife, 30 to 35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut into 1/2-inch cubes.<br />
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Place the cabbage half on a cutting board and, using a large knife, slice across the cut side into the thinnest possible shreds. Measure out 2 cups; reserve any left over for another use. Cut and measure the lettuce in the same way. Set aside.<br />
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In a bowl, stir together the vinegar, fish sauce, sesame oil and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chili and toss to combine. Add the diced avocado and gently turn the salad to distribute evenly.<br />
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Divide the salad among 4 individual bowls or plates. Sprinkle with the cilantro and serve.<br />
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Serves 4.<br />
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lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com3tag:blogger.com,1999:blog-4465347712790746414.post-60161864869300602922012-09-10T20:45:00.001-04:002012-09-10T20:45:29.650-04:00The Art Of Entertaining<div dir="ltr" style="text-align: left;" trbidi="on">
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I will be speaking this Friday, September 14th at 1:00 p, m, at the Dawson County Arts Council on the Art Of Entertaining. I will be sharing my tips on how to tailor the perfect event. For more information and directions click <a href="http://www.dawsonarts.org/dev/Artoffood.html">HERE </a><br />
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lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-4836922618249911802012-09-05T22:24:00.003-04:002020-08-01T17:00:35.869-04:00Tomatoes Provencal<div dir="ltr" style="text-align: left;" trbidi="on">
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Just five minutes into the cooking and these babies had my Georgia home smelling like a French country house....in the middle of a lavender field in Provence, in summer, right before lunch!</div>
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The following recipe is from one of my favorite blogs, <a href="http://vickiarcher.com/2012/07/tomatoes-provencal/">French Essence</a> by Vicky Archer. I couldn't resist posting it even though I said I wouldn't be back 'til next week. If you have never baked tomatoes this way you owe it to yourself to do so before the current crop is gone. Bye!</div>
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Tomatoes Provencal</div>
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For 10 people I would cook 15 tomatoes</div>
<div style="text-align: center;">
Pre-heat the oven to 300 degrees F or 150 C</div>
<div style="text-align: center;">
***</div>
<div style="text-align: center;">
<i>Choose tomatoes that are as ripe and as
red as possible without being over… I always buy them 4 days before I
need them and leave them on the table in the kitchen to ripen</i></div>
<div style="text-align: center;">
<i>Wash them and cut the tops off… about one third into the tomato</i></div>
<div style="text-align: center;">
<i>Place the tomatoes face up on a flat non stick baking tray</i></div>
<div style="text-align: center;">
<i>Add 5 or 6 generous cloves of garlic to the tray</i></div>
<div style="text-align: center;">
<i>Splash olive oil over the tomatoes… a generous pour but don’t drown the tomatoes…</i></div>
<div style="text-align: center;">
<i>Sprinkle liberally with <a href="http://www.amazon.com/gp/product/B001HN5G0I/ref=as_li_ss_tl?ie=UTF8&tag=wwwvickiarche-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001HN5G0I%22%3ELe%20Saunier%20De%20Camargue%20Fleur%20De%20Sel%20Sea%20Salt,%204.4-Ounce%20Canisters%20%28Pack%20of%203%29%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=wwwvickiarche-20&l=as2&o=1&a=B001HN5G0I%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E" target="_blank">sea salt </a>… this salt makes all the difference… and Le Saunier de Camargue is my favourite…</i></div>
<div style="text-align: center;">
<i>Bake in the oven for at least 4 hours…
and then turn the oven off and leave them in there for another hour or
so… they can even be cooked overnight but remember to drop the
temperature right down..</i></div>
<div style="text-align: center;">
<i>Serve on a platter and scatter fresh basil on top…</i></div>
<div style="text-align: center;">
<i>***</i></div>
<div style="text-align: left;">
<i>These tomatoes are delicious served warm or
cold… their caramelised texture is perfect with barbecues… or as an
accompaniment to salads… Try them… I think you will love them… x</i><br />
<br />
<br />
<span style="font-size: x-small;">Recipe and foto V. Archer French Essence </span><i><br /></i></div>
</div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com3tag:blogger.com,1999:blog-4465347712790746414.post-57670441379378791882012-08-05T21:34:00.002-04:002012-08-30T01:11:49.291-04:00On Vacation....<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hhPaqZV6-wD5A1-FwH0kZqRbsyWbEFvbuV9beCqwHZfu22EaaSyNJ1TgAmAeNCRv0B_MBIZ81514xg_iDD8sbzzy55ZJtuQdozYGhb773CQgFY6HXuJuFwOi7hCyme79fxPozrizgs5s/s1600/westie+on+vacation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hhPaqZV6-wD5A1-FwH0kZqRbsyWbEFvbuV9beCqwHZfu22EaaSyNJ1TgAmAeNCRv0B_MBIZ81514xg_iDD8sbzzy55ZJtuQdozYGhb773CQgFY6HXuJuFwOi7hCyme79fxPozrizgs5s/s400/westie+on+vacation.jpg" width="400" /></a></div>
<br />
<br />
Mom and I will be on vacation until after Labor Day. See you soon!<br />
<br />
</div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-29493119058707525172012-07-28T22:53:00.003-04:002012-07-28T22:53:41.062-04:00Basmati Rice Salad With Summer Vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oaqvj8LuLUSs9w9ZTtnmGHH373a-KfNX33h3fZAyVfbSPyBMdlUZkVvtOPqTcCBIAVFOcxLxPHSWyXmC5qGNAejvZ4LNscxd81EfRKofmsZJdXJeSW3pr3B_x-ovjQnTAi8JhrwlHTZN/s1600/basmati+rice+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oaqvj8LuLUSs9w9ZTtnmGHH373a-KfNX33h3fZAyVfbSPyBMdlUZkVvtOPqTcCBIAVFOcxLxPHSWyXmC5qGNAejvZ4LNscxd81EfRKofmsZJdXJeSW3pr3B_x-ovjQnTAi8JhrwlHTZN/s400/basmati+rice+2.jpg" width="400" /></a></div>
<br />
<br />
If you have a vegetable garden, this could be your best friend. Nothing like a cold rice salad in this heat!<br />
<br />
<br />
<br />
<b>Ingredients:</b><br />
<ul class="ingredientsList">
<li class="ingredient">1 small shallot, chopped</li>
<li class="ingredient">2 tablespoons chopped flat-leaf parsley</li>
<li class="ingredient">2 tablespoons red wine vinegar</li>
<li class="ingredient">2 teaspoons fresh thyme leaves</li>
<li class="ingredient">Kosher salt, freshly ground pepper</li>
<li class="ingredient">1/3 cup extra-virgin olive oil</li>
<li class="ingredient">2 cups cooked basmati rice, cooled</li>
<li class="ingredient">2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons</li>
<li class="ingredient">3/4 cup torn mixed leafy greens, sprouts, and herbs</li>
<li class="ingredient">1/3 cup chopped red, yellow, or white onion or scallions</li>
<li class="ingredient">2 tablespoons toasted pine nuts (optional)</li>
</ul>
<a href="http://www.epicurious.com/recipes/shoppinglist/custom/Basmati-Rice-with-Summer-Vegetable-Salad-395910" id="printShoppingList" target="_blank"></a>
<br />
<div class="detail_division">
</div>
<div class="instructions" id="preparation">
<h2>
<span style="font-size: small;">Preparation: </span></h2>
<div class="instruction">
Pulse first 4 ingredients in a blender until
combined; season with salt and pepper.
With blender running, slowly drizzle in oil.
Process dressing until well blended.
</div>
<div class="instruction">
Place remaining ingredients in a large
bowl; drizzle with 3 tablespoons dressing and toss
to coat. Pass remaining dressing alongside
for drizzling over.<br />
<br />
<span style="font-size: x-small;">Recipe Epicurious </span></div>
<a href="http://www.epicurious.com/recipes/food/notes/Basmati-Rice-with-Summer-Vegetable-Salad-395910" id="addnoteLnk"></a>
</div>
</div>lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-5669718161117878082012-07-20T21:23:00.000-04:002012-07-20T21:23:19.415-04:00Easy Summertime Coleslaw<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="box_recidetail_int2" id="ctl00_ContentPlaceHolder1_divCookTimesServings">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOEE1C0XMKKllA67eBwefyBvkonuNHu2jTu6xBllVPq9Nj1_OBJaH5R72TZ2y1wBDywqC1j3Lqxt-Vx6Q64aIWigjW11VOgCI7J_StNPlRW-MCmCu8GAtf653TIDL-ze8ka3ChAJehEq4/s1600/coleslaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOEE1C0XMKKllA67eBwefyBvkonuNHu2jTu6xBllVPq9Nj1_OBJaH5R72TZ2y1wBDywqC1j3Lqxt-Vx6Q64aIWigjW11VOgCI7J_StNPlRW-MCmCu8GAtf653TIDL-ze8ka3ChAJehEq4/s400/coleslaw.jpg" width="400" /></a></div>
<br />
<br />
<br />
I have been making this recipe ever since I can remember. I had no idea it was from McCormicks, the spice company. Easy, fast, the real deal!<br />
<br />
Makes 8 (1/2-cup) servings.<br />
Prep Time: 10 minutes<br />
Refrigerate: 2 hours<br />
<br />
Ingredients: <br />
<br /></div>
<div class="box_recidetail_int3">
<span class="ingredient">1 cup mayonnaise</span><br />
<span class="ingredient">2 tablespoons sugar</span><br />
<span class="ingredient">2 tablespoons vinegar</span><br />
<span class="ingredient">1 teaspoon celery seed</span><br />
<span class="ingredient">1 teaspoon ground mustard</span><br />
<span class="ingredient">1 teaspoon seasoned salt</span><br />
<span class="ingredient">1 package (16 ounces) shredded coleslaw mix</span><br />
<br />
<span class="ingredient">Directions: </span><br />
<br /></div>
<div id="box_recidetail_int2_B">
1. Mix mayonnaise, sugar,
vinegar, celery seed, ground mustard and seasoned salt in large bowl.
Add coleslaw mix; toss to coat well. Cover. <br />
<br />
2. Refrigerate 2 hours or until ready to serve. Stir before serving.<br />
<br />
Recipe from McCormick </div>
</div>lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-70937920480540428122012-07-14T22:21:00.000-04:002012-07-14T22:23:51.356-04:00Neiman Marcus Popovers!<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<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/AVvXsEgdv96e5UAcZG4QKsVBa0Y92AXcBELK4YVXjxeno4cM3XHzrQwOnMJ2bvKii3KehT7Kc6oAWXaOwv5ownvP3Cno87pMe1oNV9aTEsI9Ud0lfw4QA6w2cM5bK83A3NzFdiLckMyliVZXwl9R/s1600/popovers+neiman+marcus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdv96e5UAcZG4QKsVBa0Y92AXcBELK4YVXjxeno4cM3XHzrQwOnMJ2bvKii3KehT7Kc6oAWXaOwv5ownvP3Cno87pMe1oNV9aTEsI9Ud0lfw4QA6w2cM5bK83A3NzFdiLckMyliVZXwl9R/s320/popovers+neiman+marcus.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<i><b><br /></b></i><br />
<i><b>You will dazzle them at a ladies luncheon if you come up with <a href="http://www.neimanmarcus.com/blog/lifestyle/fashion-caf-popovers-strawberry-butter">these</a>! Keep in mind a resting period of 1 hour.</b></i><br />
<i><b><br /></b></i><br />
<br />
<i><b>Ingredients: </b></i><br />
<br />
3 1/2 cups milk<br />
4 cups all-purpose flour<br />
1 1/2 teaspoons kosher salt<br />
1 teaspoon baking powder<br />
6 large eggs, at room temperature<br />
<br />
Directions:<br />
<br />
Preheat oven to 450 degrees fahrenheit<br />
<br />
Pour milk into a saucepan and set over medium heat for 2 to 3
minutes, or until lukewarm (but not hot), about 110 degrees fahrenheit.<br />
<br />
Sift together the flour, salt, and baking powder into a large bowl.<br />
<br />
In the bowl of an electric mixer fitted with a wire whisk, beat the
eggs on low speed for about 3 minutes, until foamy and pale in color.
Stir in the warm milk and continue to mix at low speed. Gradually add
the flour mixture to the beaten eggs at low speed then increase the
speed to medium and mix for 2 minutes longer.<br />
<br />
Let the batter rest for 1
hour at room temperature.<br />
<br />
Spray a 12-cup nonstick popover tin generously with nonstick spray
and set on a baking sheet.<br />
<br />
Fill the cups of the tin almost to the top
with batter. Bake for 15 minutes, then reduce the over temperature to
375 degrees fahrenheit. Bake the popovers for 30 to 35 minutes longer,
or until they are deep golden brown and crispy on the outside and airy
on the inside.<br />
<br />
Serve hot with strawberry butter.<br />
<br />
<i><b>Strawberry Butter:</b></i><br />
<br />
1 pound unsalted butter, softened<br />
1 1/4 strawberry preserves<br />
<br />
Beat the butter until light and fluffy. Add the preserves and beat
until well combined. To serve, spoon or pipe into one-ounce ramekins or
bread and butter plates.<br />
<br />
<br />
<i><b>These and more recipes are found in the “Neiman Marcus Cookbook” available at NM restaurants</b></i><br />
<i><b>or <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/1400046378/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1400046378&linkCode=as2&tag=lindsgard-20%22%3ENeiman%20Marcus%20Cookbook%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=lindsgard-20&l=as2&o=1&a=1400046378%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E">here </a></b></i></div>lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com6tag:blogger.com,1999:blog-4465347712790746414.post-20299438884368660142012-07-12T15:46:00.000-04:002012-07-12T15:46:05.329-04:00Spicy Prawns With Zesty Avocado Spread<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWRj2f7SZmbAMOTe6w2I_fr4zPJw0ilhc1v7BscUV7xlMgiaq6BcyV04eXt1UFQeoomRl3kgmFmz6ORdEsleiNGS8QYgeAIf9CdTGAgikQ7jIwwST26JIi7ZupqveZBxKVbAQETxfmxv5/s1600/prawns-with-zesty-avocado-spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWRj2f7SZmbAMOTe6w2I_fr4zPJw0ilhc1v7BscUV7xlMgiaq6BcyV04eXt1UFQeoomRl3kgmFmz6ORdEsleiNGS8QYgeAIf9CdTGAgikQ7jIwwST26JIi7ZupqveZBxKVbAQETxfmxv5/s400/prawns-with-zesty-avocado-spread.jpg" width="267" /></a></div>
<div id="BlogTitle">
<br /></div>
<div id="BlogTitle">
<br /></div>
The creamy avocado in these bite sized
appetizers is a cool complement to the spicy prawns and the crunchy
texture of the rice cracker. This delightful and gluten-free appetizer
will whet your guests’ appetites during all spring and summer
entertainment occasions. Ensure you make plenty of extras as they will
quickly disappear!<br />
<div id="BlogContent">
<br />
<b>Ingredients: </b><br />
<table class="recipes">
<tbody>
<tr>
<td valign="top" width="21%">1 tbsp</td>
<td valign="top" width="60%">olive oil</td>
<td valign="top" width="16%"></td>
</tr>
<tr>
<td valign="top">20</td>
<td valign="top" width="60%">large prawns, shelled</td>
<td valign="top" width="16%"><br /></td>
</tr>
<tr>
<td valign="top">1 tbsp</td>
<td valign="top" width="60%">chilli garlic paste</td>
<td valign="top" width="16%"></td>
</tr>
<tr>
<td valign="top">1/4 cup</td>
<td valign="top" width="60%">chopped fresh cilantro</td>
<td valign="top" width="16%"></td>
</tr>
<tr>
<td valign="top">2</td>
<td valign="top" width="60%"><b>avocados</b>, finely diced</td>
<td valign="top" width="16%"><br /></td>
</tr>
<tr>
<td valign="top">1</td>
<td valign="top" width="60%">green onion, sliced</td>
<td valign="top" width="16%"><br /></td>
</tr>
<tr>
<td valign="top">1</td>
<td valign="top" width="60%">lemon, juice and zest</td>
<td valign="top" width="16%"><br /></td>
</tr>
<tr>
<td valign="top">20</td>
<td valign="top" width="60%">sesame rice crackers</td>
<td valign="top" width="16%"><br /></td>
</tr>
<tr>
<td valign="top">20</td>
<td valign="top" width="60%">cilantro leaves</td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td><td valign="top" width="60%"></td>
<td valign="top" width="16%"><br /></td>
</tr>
</tbody>
</table>
<br />
<b>Directions:</b><br />
<br />
In a sauté pan over medium-high heat, add olive oil and shrimp. Cook
shrimp for 2 to 4 minutes per side until they turn orange/red in colour
and opaque. Add chili garlic paste and stir to coat, continuing to cook
for 30 seconds. Remove from heat and set aside for later use.<br />
<br />
In a medium-sized bowl, combine cilantro, avocados, green onion,
lemon juice and zest. Top each cracker with 1 tsp (5mL) avocado spread
and 1 prawn. Garnish with a cilantro leaf.<br />
Serve immediately.<br />
<br />
Yield: 20 pieces<br />
<b></b>.<br />
Source: www.missavacado.com</div>
</div>lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-76301666986421884622012-07-04T13:45:00.001-04:002012-07-04T13:45:26.524-04:00Look Who Just Landed!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bKQfSYaYwcjoLol-9xa2Na2TM5tKlA_C1IE6ahr9ZM6bbHo_OgJ7nqpeLAVcdBRJS3bwEGL_D2FYy8YybH7lOpHTGlEUOCv8Li4jF9K5TelV8mEaK6W3fK-7oA2T8Rn54Xkv8ZNUcunt/s1600/hawk+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bKQfSYaYwcjoLol-9xa2Na2TM5tKlA_C1IE6ahr9ZM6bbHo_OgJ7nqpeLAVcdBRJS3bwEGL_D2FYy8YybH7lOpHTGlEUOCv8Li4jF9K5TelV8mEaK6W3fK-7oA2T8Rn54Xkv8ZNUcunt/s640/hawk+edited.jpg" width="426" /></a></div>
<br />
<br />
The hawk in this case is one of a pair of hawks that live in the woods behind our garden. They rule the entire area along the creek and nothing, and I mean nothing, gets past them. The other day we heard a ruckus in the backyard and rushed to the window to see a poor owl being chased out of the woods by the hawks and every bird in the neighborhood, including the blue jays. Apparently the owl landed unexpectedly in someone else's territory.<br />
<br />
This one appeared early this morning as we were having coffee and sat there for a good 5 minutes surveying the yard. He or she must have been stalking something, I hope not a snake. Right below her is the wild flower garden which has turned into a zoo attracting all kinds of bees, birds and heavens knows what.<br />
<br />
I don't know if hawks are a good or bad omen...but this one landed on the Fourth of July!<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWLeMeqdk2qzgiZJmGeRH_BYrk8fkPnll4Ol3ARRU_1kWaJs4zz2oS4lF6U3hoZaZVUhuz3PeapA-EJ0l2HJRVescPr3AyF2pp9VBgZ4MuI-hxudWrpjgGbjXiA74RK4zQLqe5-DifK-J/s1600/lily+on+the+4th.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWLeMeqdk2qzgiZJmGeRH_BYrk8fkPnll4Ol3ARRU_1kWaJs4zz2oS4lF6U3hoZaZVUhuz3PeapA-EJ0l2HJRVescPr3AyF2pp9VBgZ4MuI-hxudWrpjgGbjXiA74RK4zQLqe5-DifK-J/s320/lily+on+the+4th.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I just missed her!</td></tr>
</tbody></table>
</div>lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-56500878009845733452012-07-03T17:40:00.000-04:002012-07-03T17:40:55.229-04:00Last Minute Red,White And Blue Trifle<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPhclOxgjzAIt1hyqdURFMA8Jfl66IJMmONUy9kb5aWU2q5wIm9t1IJVYvzxB6pT1ILm6uw2PKP7YWH9EHC7pMZkvwCerVJ1O73WxQC_KBHjoRYeqOYTSB4Hf6eLQPth6j7J38wwtp0tC/s1600/trifle+red+white+and+blue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPhclOxgjzAIt1hyqdURFMA8Jfl66IJMmONUy9kb5aWU2q5wIm9t1IJVYvzxB6pT1ILm6uw2PKP7YWH9EHC7pMZkvwCerVJ1O73WxQC_KBHjoRYeqOYTSB4Hf6eLQPth6j7J38wwtp0tC/s400/trifle+red+white+and+blue.jpg" width="320" /></a></div>
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<br />
My daughter has been asked, at the last minute, to bring a dessert for a Fourth of July cookout. It seems the hostess underestimated the popularity of a lake house for tomorrow's fireworks display. Seeing that she is working normal hours today, we thought this would be a cinch to make and great theater for the occasion.<br />
<br />
This dessert is assembled in a spring form pan. Alternatively, you can layer everything in a trifle mold and use store bought pound cake instead of ladyfingers. Sara Lee makes a good one.<br />
<br />
Serves 8<br />
<br />
Ingredients:<br />
<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first">
1 1/2 pounds raspberries (5 cups)</li>
<li class="ingredient">
3/4 cup confectioners' sugar</li>
<li class="ingredient">
1/4 cup fresh orange juice (from 1 large orange)</li>
<li class="ingredient">
10 ounces mascarpone cheese (1 1/3 cups)</li>
<li class="ingredient">
1 1/4 cups cold heavy cream</li>
<li class="ingredient">
1/2 teaspoon pure vanilla extract</li>
<li class="ingredient">
Fine salt</li>
<li class="ingredient">
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces</li>
<li class="ingredient last">
3/4 pound blueberries (2 1/2 cups)</li>
</ul>
Directions: <br />
<ul class="content-multigroup-group-ingredient">
</ul>
</div>
<div class="recipe-section instructions">
<div class="item-list">
<ol class="content-multigroup-group-steps">
<li class="step first">
In a medium bowl, combine raspberries with 1/4 cup
confectioners' sugar and orange juice. With the back of a fork, lightly
mash berries to release their juices and let sit 10 minutes. Meanwhile,
in a large bowl, stir together mascarpone and 1/2 cup confectioners'
sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk
until soft peaks form, about 4 minutes.<br />
<br />
</li>
<li class="step last">
Cut one or two pieces parchment 1 inch taller than side of an
8-inch springform pan and line inside of pan. Place half the
ladyfingers in pan and top with half the raspberry mixture. With a small
offset or rubber spatula, spread half the whipped cream over berries.
Tap pan gently on counter to remove air bubbles. Repeat with remaining
ladyfingers, raspberry mixture, and whipped cream. Top with blueberries
and refrigerate until whipped cream is stiff and cookies have softened,
about<br />
3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.<br />
</li>
</ol>
</div>
<br />
<br />
<ol class="content-multigroup-group-steps">
</ol>
</div>
You can use cake sparklers on this trifle. They should only be
used outdoors, according to package instructions; alternatively, look
for sparkle candles, which will give you a similar look. Both are
available from many online baking-supply stores.<br />
<br />
<span style="font-size: x-small;">Recipe adapted from Martha Stewart </span></div>lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com5tag:blogger.com,1999:blog-4465347712790746414.post-3903234747815903192012-07-01T23:23:00.001-04:002012-07-01T23:23:59.948-04:00How To Care For Plants In Hot Weather<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg910kOQvAl1otjX33n6qcXaUDX7dgoh0VNJnYQ7TXCD_RhnNoJ-O_cZK7z9Le4Z7eSgRElRWG4s6TfcfclV2i6h6fn3oCscvf-DiRrvjIr5o3l4d8DYgDVqal5Pu4ZB1ay_WK-Hxl22RBK/s1600/hot+outside+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg910kOQvAl1otjX33n6qcXaUDX7dgoh0VNJnYQ7TXCD_RhnNoJ-O_cZK7z9Le4Z7eSgRElRWG4s6TfcfclV2i6h6fn3oCscvf-DiRrvjIr5o3l4d8DYgDVqal5Pu4ZB1ay_WK-Hxl22RBK/s400/hot+outside+2.jpg" width="400" /></a></div>
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<br />
I am like a new mother these days checking on my plants every five minutes to see how they are dealing with 106 degree heat. Most of them are coping, except for my beautiful parsley, both curly and Italian, both much in need of intensive care.<br />
<br />
The care of plants and flowers in hot weather is pretty much the same
with exception to container plants, or those that have been newly
planted. Of course, additional watering is a given, with new and potted
plants requiring even more irrigation. In addition to watering more
often, mulching plants can help conserve moisture and keep plants
cooler. The use of shade covers, especially on vegetable crops, may be
helpful as well.<br />
<br />
Container plants will require daily watering,
even twice a day in high temperatures. These plants should be given a
thorough soaking until water can be seen coming out from the drainage
holes. Placing water granules in pots also helps. As these will
gradually soak up excess water, in times of dryness, the granules will
slowly release some of this water back into the soil. Moving potted
plants to a shadier location during the heat of the day is also
recommended.<br />
<br />
If some of your plants look like they have died and gone to heaven, don't give up on them. Cut them back 50%, move them to a larger pot, water and fertilize them. They may surprise you and come back sooner than you expected.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkX3OmvpufEZ10tdkcQ26Lt4yyaSBZ_X5qDEvAVwIwZlj1QcZGHyN4hEri16U7g_NL656RGXbSRXisoHnJUKI0t8vlEz5ca6k7TP0AJAw2qCHMGx95VPqDIccKdTGxY8gAX2904vaB-DG/s1600/hot+outside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkX3OmvpufEZ10tdkcQ26Lt4yyaSBZ_X5qDEvAVwIwZlj1QcZGHyN4hEri16U7g_NL656RGXbSRXisoHnJUKI0t8vlEz5ca6k7TP0AJAw2qCHMGx95VPqDIccKdTGxY8gAX2904vaB-DG/s320/hot+outside.jpg" width="320" /></a></div>
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<br />
Reprinted from <a href="http://www.gardeningknowhow.com/gardening-how-to/heat-stress-plants.htm">Gardening Know-How</a> by Nikki Phipps</div>lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2tag:blogger.com,1999:blog-4465347712790746414.post-30387367194752967992012-06-27T16:21:00.002-04:002012-06-28T12:59:47.837-04:00Cheese Drop Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin-left: 1em; margin-right: 1em;">
<span id="RecipeNameHeader"></span>
<img alt="Cheese Drop Biscuits" class="r_img" height="400" id="RecipeImage" src="http://www.smuckersrms.com/RSI/RecipeImage.ashx?recipeid=3514&w=200&h=0" width="400" /> </div>
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<br />
<br />
My mother always told me to trust recipes that came with a brand. After all, they showcase the product so they have to be good. This recipe is from the website of <a href="http://www.whitelily.com/Recipes/Details.aspx?recipeID=3514">White Lily </a>products.<br />
<br />
Cheese biscuits are great for a ladies lunch, coming soon on <a href="http://lindaraxa.blogspot.com/">Lindaraxa.</a><br />
<br />
<span id="lblPrep">Prep Time: 10 min</span>
<span id="lblCooking">Cooking Time: 10 min</span>
<span id="lblYeild">Makes: 12 biscuits</span> <br />
<div id="prep_time" style="float: right; margin: 0px 25px 20px 0px;">
<span id="lblPrep"></span><span id="lblYeild"><br /></span>
</div>
<h3>
Ingredients:</h3>
<div id="listIngredients">
<b>Crisco</b>® Original No-Stick Cooking Spray<br />
2 1/2 cups <b>White Lily</b>® Enriched Bleached Self-Rising Flour<br />
1/4 cup <b>Crisco</b>® All-Vegetable Shortening<br />
OR 1/4 stick <b>Crisco</b>® Baking Sticks All-Vegetable Shortening<br />
1 cup (4 oz.) shredded Cheddar cheese<br />
3/4 cup milk<br />
1/4 cup butter</div>
<h3>
Instructions:</h3>
<table cellpadding="0" cellspacing="0"><tbody>
<tr><td style="padding-bottom: 2px; padding-right: 10px;" valign="top">1.</td><td style="padding-bottom: 2px;" valign="top">HEAT oven to 450°F. Coat baking sheet with no-stick cooking spray.</td></tr>
<tr><td style="padding-bottom: 2px; padding-right: 10px;" valign="top">2.</td><td style="padding-bottom: 2px;" valign="top">PLACE
flour in large bowl. Divide shortening into several pieces; scatter on
top of flour. Cut in shortening using pastry blender or 2 knives until
crumbs are the size of peas.</td></tr>
<tr><td style="padding-bottom: 2px; padding-right: 10px;" valign="top">3.</td><td style="padding-bottom: 2px;" valign="top">STIR
in cheese and milk gradually, stirring just enough to moisten flour and
hold dough together. Drop by rounded tablespoonfuls onto prepared
baking sheet.</td></tr>
<tr><td style="padding-bottom: 2px; padding-right: 10px;" valign="top">4.</td><td style="padding-bottom: 2px;" valign="top">BAKE 8 to 10 minutes or until tops are golden brown. Brush tops with melted butter</td><td style="padding-bottom: 2px;" valign="top"></td><td style="padding-bottom: 2px;" valign="top"></td><td style="padding-bottom: 2px;" valign="top"></td><td style="padding-bottom: 2px;" valign="top">.</td><td style="padding-bottom: 2px;" valign="top"></td><td style="padding-bottom: 2px;" valign="top"></td><td style="padding-bottom: 2px;" valign="top"></td><td style="padding-bottom: 2px;" valign="top"></td><td style="padding-bottom: 2px;" valign="top"></td><td style="padding-bottom: 2px;" valign="top"></td><td style="padding-bottom: 2px;" valign="top"></td></tr>
</tbody></table>
</div>lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com1tag:blogger.com,1999:blog-4465347712790746414.post-23550869082962285272012-06-25T22:40:00.002-04:002013-07-13T11:36:07.002-04:00Jacques Pepin Corn Parfait<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkRp63kSl5aSg8gMSfZo2hOjr7Q9Qo9vnETLQzseMHhQhzBtojLqTO0ulWt11-iM8RV1zNqb8oucQdbY14uNuM2tfuPsbEdZ-4LAkYHVGURkq9keDwZyY016tcYVMwL6rHdtOI3hpqwJc/s1600/corn+parfait+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkRp63kSl5aSg8gMSfZo2hOjr7Q9Qo9vnETLQzseMHhQhzBtojLqTO0ulWt11-iM8RV1zNqb8oucQdbY14uNuM2tfuPsbEdZ-4LAkYHVGURkq9keDwZyY016tcYVMwL6rHdtOI3hpqwJc/s400/corn+parfait+032.JPG" width="400" /></a></div>
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<br />
<br />
A parfait is a smooth cream dessert, and this savory recipe is creamy and smooth as well, hence the name. Corn dishes are always best in full corn season, with the ears picked fresh from the garden. Yet, supermarkets generally have pretty good corn most of the year, and this recipe is a great addition to roast meat or grilled fish, as well as being a good first course for dinner or main course for lunch. This parfait is always better when slightly wet and undercooked in the center.<br />
<br />
Yield: 4 servings <br />
<br />
<b>Ingredients:</b><br />
<br />
1 tablespoon Parmesan cheese<br />
1 1/2 cups half and half<br />
3 large eggs<br />
1 teaspoon unsalted butter, softened<br />
1/2 teaspoon freshly ground black pepper<br />
1 teaspoon salt<br />
4 ears corn, husked<br />
2 tablespoons all-purpose flour<br />
<br />
<b>Directions:</b><br />
<br />
Coat a 4 or 5 cup gratin dish with the butter. Preheat the oven to 375 degrees F.<br />
<br />
Cut the kernels off the ears of corn, and put them in the bowl of a food processor with the flour, eggs, salt, and pepper. Process until well pureed. Add the half and half, and process for another 5 to 10 seconds. Pour into the buttered dish, and sprinkle the Parmesan cheese on top.<br />
<br />
Bake for about 25 minutes (mine took about 40 minutes) or until just set, puffy, and nicely browned. Serve. (The parfait is best served immediately, but you can make it 1 to 2 hours ahead and reheat it in the oven or microwave.)<br />
<br />
<br />
<br />
<span style="font-size: x-small;">Recipe: Jacques Pepin </span><br />
<span style="font-size: x-small;"> photo credit http://homecookinginmontana.blogspot.com </span></div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com4tag:blogger.com,1999:blog-4465347712790746414.post-29349279053308108672012-06-14T22:48:00.000-04:002012-09-01T16:54:29.275-04:00String Beans With Ginger And Garlic<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF0EMiUP7WSytD0LjcMYj82XC-MR5W8ubV4mF2GHo99J5EsbH7CdO25MJLfx_xm4PAFdvUwf8uH7pOa6hfg49AyH9FjK-4aMRvUPGJqqWR_b66W7ECy6LRZA7-5WZy252IN4bsFnDFewU/s1600/string+beans+garlic+ginger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF0EMiUP7WSytD0LjcMYj82XC-MR5W8ubV4mF2GHo99J5EsbH7CdO25MJLfx_xm4PAFdvUwf8uH7pOa6hfg49AyH9FjK-4aMRvUPGJqqWR_b66W7ECy6LRZA7-5WZy252IN4bsFnDFewU/s400/string+beans+garlic+ginger.jpg" width="400" /></a></div>
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<br />
<br />
<span style="font-size: small;">French style green beans, or haricots verts as they are called in France, are now in the markets You can also find them at Costco and at Whole Foods. Don't miss the opportunity to serve and enjoy them while you can.</span><br />
<br />
<span style="font-size: small;">For a dinner party where you want to serve a vegetable with a little zing, this works! </span><br />
<br />
<b><span style="font-size: small;">Yield: 10 servings</span></b><br />
<b><span style="font-size: small;"><br /></span></b>
<b><span style="font-size: small;">Ingredients</span></b>
<br />
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients"> Salt </li>
<li class="ingredient" itemprop="ingredients"> 2 1/2 pounds string beans (French-style slim haricots verts work especially well), trimmed </li>
<li class="ingredient" itemprop="ingredients"> 4 tablespoons vegetable oil </li>
<li class="ingredient" itemprop="ingredients"> 1/4 cup minced fresh ginger (about 6 inches ginger root, peeled) </li>
<li class="ingredient" itemprop="ingredients"> 4 medium-size garlic cloves, minced </li>
</ul>
<div class="preparationGroup">
<h3 class="sectionHeader">
<span style="font-size: small;">Preparation</span></h3>
<dl class="preparationSteps">
<dt>1.</dt>
<dd itemprop="recipeInstructions">Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)</dd>
<dt>2.</dt>
<dd itemprop="recipeInstructions">When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve<br />
<br />
<br />
<span style="font-size: x-small;">Recipe and photo from The New York Times.</span></dd></dl>
</div>
<div class="yieldNotesGroup">
<dl class="recipeTerms yieldTerms wrap"></dl>
</div>
</div>
lindaraxahttp://www.blogger.com/profile/15721286284279902181noreply@blogger.com2