tag:blogger.com,1999:blog-88074892074328049192024-03-06T00:50:17.725-07:00The Yummy DruidThe online home of my personal recipes and food discussions. Spicy food, savory food, fried food, cocktails, and delicious desserts. Browse around and explore the flavors within.NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-8807489207432804919.post-60035344651599541762013-11-28T18:59:00.000-07:002013-11-28T18:59:09.462-07:00Cream Cheese Apple PieYes, another twist on a holiday favorite. Taking that standard apple pie and giving it a kick in the pants with some added flavors and a higher level of decadence.<div>
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<div>
1 9-inch Pie Crust (Frozen or Homemade)</div>
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3/4 Cup of Shredded Fuji Apples</div>
<div>
3/4 Cup of Shredded Granny Smith Apples</div>
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3/4 Cup of Shredded Pink Lady Apples</div>
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3/4 Cup of diced fresh Strawberries</div>
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1/2 Cup of Cream Cheese</div>
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2 TBSP of Butter</div>
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1 TBSP Packed Brown Sugar</div>
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1 TBSP Cinnamon</div>
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1 TSP Nutmeg</div>
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1 TSP Allspice</div>
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1/2 TSP of Pure Clover Honey</div>
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Preheat Oven to 375 Degrees.</div>
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1: Melt butter and combine cream cheese, sugar, cinnamon, nutmeg, allspice, and strawberries, mixing together with the butter until everything is blended into a thick cream, but try to keep this warm to prevent the butter or cheese from solidifying.</div>
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2: Combine the apples and honey in a large mixing bowl, stirring together as you add the heated cream from step one. Once the apples and cream mixture are fully blended, carefully scoop into a waiting 9-inch pie crust.</div>
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3: Either place into the oven as it is now, or place a layer of crust over the top (make sure to stab holes into the top to allow for venting). Bake at 375 for 40-45 minutes, or until crust is golden brown, and interior is hot. Carefully watch this pie periodically as to avoid under or over cooking it. Additional time may be needed.</div>
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4: Remove the hot pie from the oven and place in a cool location to chill, before transferring it to a fridge to get cold, usually 6 hours or overnight. Serve chilled with a scoop of strawberry ice cream and some caramel sundae syrup. Enjoy.</div>
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This is a recipe involving cream cheese, which can be rather tricky to melt and work with. I would not suggest trying to melt the butter and cheese together in a microwave, as this just results in a horrible mess, and you will want to watch it carefully anyway. So take this recipe, try it with different fruits, or even add a few chopped walnuts for a little crunch in the texture. Try this dish next time you are wanting something other than the classic apple pie, it is sure to please even those who swear by grandma's traditional apple pie recipe.</div>
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~Bon Appetite~</div>
NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0Boise, ID, USA43.600284023536318 -116.218872070312543.416305523536316 -116.5415955703125 43.78426252353632 -115.8961485703125tag:blogger.com,1999:blog-8807489207432804919.post-58941971574287262772013-11-27T17:30:00.000-07:002013-11-27T17:30:15.013-07:00Holiday Pecan Pretzel PieThis is a remake of the classic holiday dessert, the pecan pie. This adds in chocolate, peanut butter, and pretzels for a nice sweet and salty treat. It is quite tasty and full of flavor and sure to please even the pickiest of people.<br />
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9" Pie Crust (Frozen or Homemade)<br />
1 Cup of Light Corn Syrup<br />
2 Cups of Halved Pecans<br />
1 Cup of broken up Tiny Twist Pretzels (roughly 20 pretzels)<br />
1 TBSP Brown Sugar<br />
1 TSP Ground Cinnamon<br />
1/2 TSP Nutmeg<br />
2 Eggs<br />
1 TSP Vanilla<br />
1/2 Cup Semi-Sweet Chocolate Chips<br />
1/2 Cup Reeses Peanut Butter Chips<br />
1/4 TSP Kosher Salt<br />
1 TSP Lemon Zest<br />
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Preheat Oven to 350 Degrees.<br />
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1: Combine eggs, vanilla, cinnamon, nutmeg, zest, salt, sugar, and corn syrup in a large mixing bowl and whisk together until everything is blended well. Add in pecans, pretzels, and the baking chips and stir together until every thing is well mixed together.<br />
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2: Pour filling into the pie crust and level it out. Bake at 350 for 30 minutes, then cover with a piece of aluminum foil and continue baking for another 15-20 minutes. The pie is done when the crust is golden brown and the filling is bubbly and hot.<br />
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3: Allow the pie to cool before serving, this allows the filling to thicken up slightly. Chill, or serve at room temperature. Serve with vanilla ice cream and some whipped cream, and enjoy.<br />
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So bake this pie up, have fun with it, and hopefully it can become a classic in your house as well.<br />
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~Bon Appetite~NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-3909265042793342852013-10-18T15:37:00.001-06:002013-10-18T15:40:13.194-06:00Viking FlatbreadThis is a recipe for a yummy flatbread dating back to the age of Vikings, when men were men and the mead was warm to keep the chill of winter away. A great recipe for sharing with family and friends, or passing along to others so they can enjoy the flavor.<br />
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For the ancient Vikings, "breaking bread" with someone was a sign of trust and honor, it was also the display of a good host. To break bread with someone, it meant that you trusted them and wished to gain their trust as well. It was a sign of honor because you were willing to share your food with your guests, regardless of who they might be.<br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Viking Flatbread</span><br />
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3 1/2 Cups of Flour (I use a thick wheat flour, or a blend of rye, barley, and oat flours).<br />
1 1/2 Cups of Buttermilk<br />
1 Egg<br />
pinch of salt<br />
1 TBSP of Clover Honey<br />
1/4 Cup of Chopped Walnuts<br />
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1: Mix all the ingredients together in a bowl and blend thoroughly. Use either an electric mixer with a dough hook, or use your hands and knead the dough for 5 to 10 minutes. The dough should be moist, thick, and slightly sticky.<br />
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2: Cover your hands in flour and form the dough into balls about 2-3 inches in diameter. At this point, the dough can be frozen or cooled in a refrigerator until it is needed.<br />
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3: Press each ball flat until it is roughly 1/2 inch thick and bake on a flat pan greased with butter. Cook over a fire pit or on a hot burner. Like pancakes, flip these once to cook on both sides. The bread is done when it is light brown, and sounds hollow when tapped. It shouldn't take more than 2-4 minutes to cook each side of the bread.<br />
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Once the bread is done cooking, serve it immediately with honey and butter, or something else to use as a topping. You may have to add more flour or less liquid to get the consistancy correct, but in the end you will have a delicious bread that you can cook quickly for visiting friends and relatives, or anyone else you feel the need to break bread with.<br />
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<span style="background-color: black; color: #b6d7a8; font-family: Arial, Helvetica, sans-serif; font-size: large;">~Bon Appétit~</span>NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0Idaho, USA43.644025847699496 -116.2133789062542.161202847699492 -118.79516590625 45.1268488476995 -113.63159190625tag:blogger.com,1999:blog-8807489207432804919.post-29884367137088081112013-10-18T15:04:00.001-06:002013-10-18T15:04:57.510-06:00Long Time, No Post<h2>
<span style="font-size: large;">It's been a long time...</span></h2>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">So it has been a while since I last posted recipes on this blog, and I do apologize. Life has gotten hectic, but with the on-coming holidays and winter approaching, I shall be putting up new recipes to entertain your guests with, and possibly even be featuring a few Nordic dishes. So stay patient, stay hungry, and keep checking in on me. I swear I haven't forgotten about this website, I've just been very busy with college and work.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">-The Druid</span></div>
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NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0Collister, Boise, ID, USA43.665884824925087 -116.26831054687543.642911824925086 -116.308651046875 43.688857824925087 -116.227970046875tag:blogger.com,1999:blog-8807489207432804919.post-40225827091401458622013-03-12T11:15:00.001-06:002013-03-12T11:15:42.862-06:00Non-Oreo-Oreos<span style="font-family: Trebuchet MS, sans-serif;">This is a fairly delicious treat that, though time-consuming, has great rewards for those willing to complete the journey. The steps are simple, and the results are delicious. So give it a try and see how you like it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Non-Oreo-Oreos</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 pound of dark chocolate or semi-sweet chocolate chips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 pound of white chocolate chips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup of crushed Oreo cookies, regular non-double-stuffed.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Prep: Set up a tray with your favorite sized muffin cups, this will make the treats easier to transport between different stages. Plus, using the disposable muffin cups, like paper ones, makes it easier to handle the finished product when eating.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1: In a double boiler (or you can place a deep metal mixing bowl over a pot of boiling water), pour in half of the dark chocolate chips and melt until they are no longer solid or clumpy, stirring regularly to keep the chocolate evenly melted. Using a tablespoon, place a small layer of dark chocolate in each muffin cup. Transport the treats to somewhere cool to harden, like a cold garage or a refrigerator.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2: In another double boiler (or the same one cleaned out and prepared again), melt down the white chocolates using the same method as the dark chocolate, but use the entire package of white chocolate chips. Once all of the white chocolate is melted, stir in the crushed Oreo cookies until well blended. Bring out the cooled and hardened dark chocolate-filled muffin cups from their holding place. Using a spoon, place even layers of the melted white chocolate and Oreo mixture on top of each of the small dark chocolate discs. Continue filling each cup until all the white chocolate is used and each layer is even. Again, return the tray to a cool area so the white chocolate can harden quickly.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3: Repeat step 1, but pour the dark chocolate on top of the layer of white chocolate. This gives a similar appearance to an Oreo cookie, but being made out of solid chocolate. Once finished with this third and final step, return the treats to the cooling area to finish hardening before serving.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Again, these treats will take the better part of a day, or even two, to finish properly, but the flavors you will experience will be well worth the wait. You could substitute the white chocolate for Reeses peanut butter chips, and make your own version of a peanut butter cup. Or, you could add a layer of milk chocolate between the layers of dark, to give your friends and family a very distinct and delicious solid chocolate treat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Wrap these treats up in bundles of 4 or 5, and give them to family, friends, and co-workers. Anyone who doesn't appreciate these sweet little treats, I honestly don't believe is human. Make them your own, and either share them with others, or hog them to yourself; either way, the results of you work will be well worth the effort.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">~Bon Appétit~</span>NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-68707621010761496212013-02-06T14:02:00.000-07:002013-02-06T14:02:07.053-07:00Grown-Up Chocolate WafersYesterday, when I was done making chocolate-coated bacon, I used the leftovers of the chocolate to form a giant 1-inch thick chocolate bar in a bread pan... That was a HUGE mistake, as it became almost impossible to cut and break once it hardened. So today I melted it back down, and created a new treat, a treat I wish to share with you all.<div>
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2 pounds of Hershey milk chocolate chips</div>
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3 100% Cocoa Ghirardelli Tiles</div>
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1 TSP Ancho Chili Powder</div>
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1 TSP Chinese Five Spice Powder</div>
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1/2 Cup of chopped Walnuts</div>
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20-30 Paper Muffin Cup Wrapper Things</div>
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In a double boiler, or a metal pan placed atop a pot of simmering water, combine the milk chocolate and 100% cocoa tiles. Melt these down, stirring them together thoroughly. Add in the chili powder, five-spice, and walnuts. Continue stirring until all the ingredients are combined evenly. Using a scoop, pour the chocolate-walnut mixture into the paper muffin cups. Fill each cup with about 1/2 inch of chocolate. Keep filling the cups until all the chocolate mixture is used.</div>
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<b>NOTE: </b>Before I filled them, I lined the cups up on a cookie tray to make it easier to carry them later on.</div>
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After the cups are filled, place in a cool, dry place to chill and harden. I use the refrigerator. After a good 45-60 minutes, check on the treats, they should be hardened, if not, continue to chill them. Once they are hardened, you can serve them as-is, or package them up and give them to friends and family.</div>
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Other ideas you could use with this: you could take out the five-spice powder and add in a little ginger and nutmeg for a different change in flavor. You could swap the Ancho Chili Powder for a Chipotle Powder for a stronger kick and smokier pepper-flavor. Maybe try changing out the walnuts for Heath toffee bits or chopped pecans, keeping the crunch but changing the flavor profile slightly. This is an easy dish to modify.</div>
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Serve this up and enjoy with friends and family!</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">~Bon Appétit~</span></div>
NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-39639579969424234062013-02-05T16:51:00.001-07:002013-02-05T16:51:36.052-07:00Chocolate Covered BaconThis is a relatively easy recipe and full of delicious flavors. Ignore the unhealthy aspects of it and just eat it, you won't have any regrets!<br />
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You will need:<br />
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2 Pounds of Milk Chocolate Chips<br />
1 Pound of Thick-Sliced Hickory-Smoked Bacon<br />
20-24 Wooden Skewers (I use Bamboo)<br />
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Preheat your oven to 400.<br />
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Cut the bacon strips in half, giving you evenly portioned 4-5 inch long strips. Take each of these strips and slide one onto each skewer, bending the strip back and forth several times as you slide it onto the wooden shank. This will help the bacon keep a nice wavy texture, as well as give you a heat-proof handle for dipping and handling.<br />
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Place the bacon on a shallow baking dish, arranging them so none of them overlap. Put the dish and bacon into the 400 degree oven for 20-25 minutes, or until they are cooked through and crispy, but not burned. Once done, remove the skewered bacon and place onto a paper-towel covered plate to drain, and then place them into the fridge to cool.<br />
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After the bacon has been in the fridge for about 60-90 minutes, melt the chocolate down in a double boiler. If you do not have one, simply place a metal bowl on top of a pot of simmering water so that the bowl forms a tight seal with the pot. Maintain eye contact with the chocolate, stirring until it is thoroughly melted and smooth.<br />
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Using a spoon, pour the chocolate over the skewered bacon carefully and slowly. Take your time and do this over the pot of chocolate as to avoid a larger mess. Once each piece of bacon is covered in bacon, place onto a baking sheet covered with a non-stick sheet such as wax paper or parchment paper. When all the bacon is covered, move it back into a fridge to cool and harden. After about 30-45 minutes the chocolate coating should be hard enough to eat. Using the skewer like a Popsicle stick, enjoy your tasty creation.<br />
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<b>ALSO:</b> After coating each piece of bacon, you can add crushed peanuts, walnuts, pecans, sprinkles, or any other chosen topping to the still-wet chocolate coating. Adding a little chili powder to the melted chocolate in the boiler gives it a nice heat and smokey flavor. Make this dish your own by exploring the many different recipes and toppings that are possible with melted chocolate. Again, do not question the healthiness of this dish, if you are concerned this will make you fat, you are making it for the wrong reasons. Just make it and enjoy it, the flavor combination is well worth the effort. It also gives you a way to satisfy your bacon and chocolate cravings all at once.<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">~Bon Appétit~</span><br />
<br />NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-81601100905820439542013-01-26T14:29:00.000-07:002013-01-26T14:29:44.968-07:00Druid's Dragon ToesThis is a recipe not for the weak-willed or those who value their stomach. This recipe is about heat and flavor, and it will not forgive those who dare to attempt the eat the results. This recipe, is for my famous Dragon Toes, Fire Bombs, or Belly Burners, depending on what you decide to name them. This can be turned into an appetizer or a game-day treat for those brave enough to digest them.<br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dragon Toes:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6-8 Whole Habanero Peppers (Or Ghost Chilis if you are really looking for a punishing dish)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup Mozzarella Cheese, finely shredded</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup Medium Cheddar Cheese, finely shredded</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 LB of finely chopped cooked bacon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Whole Red or Green Jalapeno (just pick your favorite color)</span><br />
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Cut the stem off the habanero peppers and remove the seeds from inside, leaving the outer shell of the pepper intact. Remove the stem of the jalapeno and run the jalapeno (Include the seeds if you are brave enough) through a electric chopper to get it as finely diced as possible. Mix the Jalapeno with the cheese and bacon, mixing it all together in a small bowl until everything is well blended. Stuff each habanero with the cheese and bacon mixture and set aside.<br />
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<span style="font-family: Trebuchet MS, sans-serif;">Wet Batter:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup of your favorite beer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup All-Purpose Flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 TSP Baking Power</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 TBSP Worchestershire Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 TBSP Corn Meal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 TSP Red or Yellow Curry Powder (Red for Mild, Yellow for not-so-mild)</span><br />
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Combine all the ingredients in a bowl, using either an electic mixer or a hand-powered whisk to blend the ingredients into a decent wet batter. Set this aside as well.<br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dry Dredge:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup Panko Bread Crumbs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup of Grated Parmesan Cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 TSP Ancho Chili Powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 TSP Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 TSP Ground Black Pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 TSP Chinese Five Spice Mix</span><br />
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Pour all these ingredients into a shallow bowl and use a fork to mix them together.<br />
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Prepare your deep fryer according to the directions, you want the oil to be between 350 and 360 degrees, so this is definitely not a child's recipe. Remember, ujse caution when working with hot oil!<br />
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Dip the stuffed habanero peppers into the wet batter, coating the entire surface before rolling them in the dry dredging mixture. Carefully place the breaded peppers into the hot oil and lower them into the deep fryer. Let them fry for a good 5-7 minutes, or until the breading turns golden brown and crispy. Remove the cooked peppers from the fryer and drain off the excess oil before plating.<br />
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I would recommend either a nacho cheese sauce or sour cream for a dipping sauce to accompany these delicious fiery treats. Use these a sinus-clearing appetizer at your next dinner, or serve them as a snack during the big game. These are not a treat for the timid, the weak, or those who might be watching their weight. These little peppers come with high flavor, satisfaction, and enough heat to melt your insides. Dragon toes could be made with any pepper, but the habanero is great because of it's thin skin and sweet flavor, and if you go the ghost chili (<span style="font-family: Courier New, Courier, monospace; font-size: x-small;">Naga Bhut Jolokia Pepper</span>) route, you might want to have those eating it sign health waivers before consuming them.<br />
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So make these for your friends and family, but be sure to warn them before hand, unless you are sick and twisted and enjoy watching people in pain. Change the cheeses and maybe use a type of sausage instead of the bacon, turn these into your next favorite snack. I might suggest making a bunch of these and storing the extra in the freezer for future uses.<br />
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Again: Hot oil and hot peppers, use caution... and don't rub your eyes after handling the peppers. Make sure to remove any pepper oil from your hands before touching your face or other sensitive areas.<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">~Bon Appetit~</span><br />
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...<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">and good luck</span><span style="font-size: x-small;">.</span>NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-17270966459357192262013-01-09T20:15:00.000-07:002013-01-09T20:15:33.604-07:00Druid's Upside-Down Pineapple CakeThis is my recipe for a delicious pineapple cake. I added the use of honey and coconut milk to add a little more of a tropical flair to this wonderful dessert.<br />
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1 1/3 Cup All Purpose Flour<br />
3/4 Cup Granulated Sugar<br />
1 TBSP Honey<br />
1/3 Cup Shortening<br />
1 1/2 TPS Baking Powder<br />
1/2 TSP Salt<br />
1/2 Cup Coconut Milk<br />
1/4 Cup 2% Milk<br />
1 Egg<br />
14 oz Can of Sliced Pineapple<br />
10-12 Stemless Maraschino Cherries<br />
1/4 Cup Butter<br />
2/3 Cup Brown Sugar<br />
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1: Preheat your oven to 350 degrees, melt the butter and evenly coat the bottom of a 9-inch baking dish (round or square). Sprinkle an even layer of brown sugar over the butter, then place the pineapple slices into the pan, with a cherry in the center of each slice. (I was able to get 7 slices into the round pan, 6 on the outside, one in the center)<br />
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2: Combine all other ingredients in a medium-sized mixing bowl and beat on low speed with an electric mixer for 10 minutes, then switch to medium speed for 5 minutes, mixing the batter together until it is smooth with no lumps.<br />
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3: Pour the batter over the pineapples and cherries, and place into a 350 degree oven for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.<br />
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4: Immediately after removing the cake from the oven, place a heat-proof dish over the top of the cake pan, and flip. (Hence the "Upside-Down" part of the cake). Allow the cake to rest upside down for 5-10 minutes, this allows the sugar mixture to further coat the top of the cake. Very carefully remove the cake pan (you may need to run a knife along the edge of the cake pan to free the sides), and either serve immediately, or allow to cool and refrigerate for a later date.<br />
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This is a very delicious recipe that will cheer anyone up, and is very easy to make. Feel free to try it with different fruits and mixtures to make this recipe your very own. Serve it with a scoop of vanilla ice cream and a pina-colada while watching your favorite movie, or make it the center-piece of your next party.<br />
<br />
~Bon Appétit~NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-65312089472700259262012-12-19T13:23:00.000-07:002012-12-24T14:50:48.856-07:00Druid's Cobbler CakeThis is my version of a Fruit Cobbler recipe I found on the Food.com website. Instead of having a thin crust over the top of the fruit, I make mine to be a lightly sweetened cake with little pieces of fruit that seemed to be floating around in the pillow-like softness of the cake. This can be made with almost any fruit you desire, but I will use peaches for the recipe here.<br />
<br />
<b><u>Peach Cobbler Cake</u></b>:<br />
<br />
Cake Batter:<br />
<br />
1 Cup All Purpose Flour<br />
2 TSP Baking Powder<br />
1 Egg<br />
2/3 Cup Milk<br />
1 TSP Honey<br />
1/2 Cup Brown Cane Sugar<br />
1/2 Cup Granulated Sugar<br />
Pinch of Salt<br />
<br />
1: Use a paper towel to spread a thin layer of butter or shortening into the bottom of a deep 9x9 square baking dish (or a 9-inch round dish), and spread it out evenly. Personally, I melt the butter in the microwave and then just pour it into the dish. But you can use whatever technique works the best for you. You can also add a very light layer of flour if you discover the cakes are sticking badly.<br />
<br />
2: Combine all the batter ingredients into a mixing bowl and using an electric mixer or a whisk, whip the batter for 10-15 minutes, or until it is smooth. Pour the mixed batter directly over the melted butter, spreading it out as evenly as possible.<br />
<br />
Fruit:<br />
<br />
4-5 Peaches, with pits removed (You can peel them if you wish, but I don't mind the peach skins)<br />
1/3 Cup Chopped Walnuts<br />
1/4 Cup Brown Cane Sugar<br />
1 TSP Nutmeg<br />
1 TSP Allspice<br />
1 TSP Ground Cloves<br />
1 TBSP Butter<br />
<br />
1: Slice up the peaches into roughly 1-inch wide cubes, and set aside.<br />
<br />
2: Into a small sauce pan over medium heat, combine the walnuts, butter, and brown sugar. Cook until butter has melted and sugar evenly coats the walnuts. You can use any type of nut for this, as long as you keep the pieces small and the quantity roughly the same.<br />
<br />
3: Add in the nutmeg, allspice, and cloves, and continue to cook for another 5-7 minutes, stirring until walnuts are evenly covered with spices.<br />
<br />
4: Pour in the peaches (or any fruit in an equivalent amount), and cook for 10-12 minutes, adding just a little water if the pan begins to dry out. You want to cook this until the peaches are heated and coated with the cooked spices and walnuts, but nothing is burned or charred.<br />
<br />
5: Carefully spoon the fruit and nut mixture over the batter in the baking dish, covering the batter as evenly as possible.<br />
<br />
6: Bake in a 350 degree oven for 40-50 minutes, or until the batter has risen to the top, and is golden brown.<br />
<br />
Serve this cake, fresh from the oven, with a large scoop of vanilla ice cream and some whipped cream on top. You can even give it to a friend or family member as a gift, or use it as a new type of birthday cake. As stated before, you can use any fruit and any type of nuts for this recipe, as long as you keep the proportions roughly the same. This is a very simple cake that you can make and turn into something of your own.<br />
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">~Bon Appétit~</span><br />
<br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Neither! <span style="text-align: left;">Use Couscous instead!</span></b></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Many people have, and many people haven't tried couscous in their cooking. It's a great dish that can be used so many various ways, and is quite healthy for you as well. It is also a great idea for when you aren't sure if you would rather have pasta, or rice, it's almost like combining the best of both worlds. So, with this article, I would like to discuss a little bit about couscous and a few uses of it.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">What is <b>couscous</b>?</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Couscous is basically pure semolina, which is one of the ingredients often used to make pasta. That's semolina, not salmonella, those are two completely different things. It is a common staple found in Algeria, Morocco, Libya, Egypt, and other similar regions. In those areas, it is often served with broth or stews, or topped with meat and vegetables as one might do with a rice dish. Now, you can find couscous in markets around the world, and I would highly suggest keeping it as a common item in your pantry.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Is <b>couscous</b> healthy?</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Damn right it is! It contains a much better vitamin profile than pasta, with less of a glycemic load. As well, it has roughly the same amount of protein as pasta, and definitely more than white rice. Couscous also has a lower fat-to-calorie ratio than white rice. It's a very healthy alternative to either making pasta or rice, and tastes like a mix between the two.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">How is <b>couscous</b> cooked?</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">If you buy couscous in a store, most often it is pre-steamed, dried and doesn't need much effort to prepare. You can use water, broth, or stock and a little oil or butter to make a simple couscous dish. I also add a pinch of salt and herbs into the water. I use an estimated ratio of 1.75:1 of liquid to couscous; so if I want to make 1 cup of dried couscous, I use 2 cups of boiling liquid. From here you can dish it up and cover it with sauce, gravy, or stew. Honestly, couscous cooked in water and served on its own is pretty damn bland and boring, but with practice, you can learn to turn it into an awesome delicious meal.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">What is Druid's <b>couscous</b> recipe?</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><u>Beef-flavored Couscous</u>:</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 3/4 Cups of water</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 Cup of Dried Couscous</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1-2 Beef-flavored Bouillion Cubes</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 TSP Seasoned Salt</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 TSP Ground Black Pepper</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 TBSP Butter</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1: Combine all ingredients, excluding couscous, in a pot over medium-high heat and bring to a boil, making sure the bouillion cube and butter are melted and stirred into the water.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2: Pour in the couscous and remove from heat, stirring constantly for 5-10 minutes until the water is absorbed into the couscous.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3: Serve and top with steamed vegetables and grilled sausages or steaks. This recipe will easily feed 2-3 people.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Couscous is a wonderful dish that is easy to prepare and healthy for your friends and family. So i</span><span style="font-family: Verdana, sans-serif;">f you are staring at your kitchen and wondering what to do with that chicken breast, or your brain is trying to figure out if you want a rice dish or a pasta dish, I would highly suggest picking up a package of couscous. I know, that in my kitchen, couscous has become a front-line ingredient in meals. </span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">~Bon Appétit~</span></span></div>
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NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-43341900435996387292012-12-15T19:36:00.000-07:002012-12-17T13:40:57.298-07:00Creamy Curry ChickenThis is a very delicious recipe I made tonight; it's an Asian-inspired version of creamy chicken with rice. It has a nice light flavor of curry and ginger, and a slight bite of savory orange-cooked chicken. This is a fairly quick dish to prepare, but it will take dedicated attention in order to keep from burning things. Make sure you use a nice large, deep skillet for the curry sauce.<br />
<br />
Chicken and Mushrooms:<br />
<br />
3-4 Boneless, Skinless Chicken Breasts, chopped into small cubes<br />
1 Cup of Canned Mushrooms<br />
2 TBSP Orange Juice<br />
2 TBSP Sesame Oil<br />
1 TBSP Soy Sauce<br />
1 TSP Ground Ginger<br />
1 TSP Garlic Powder<br />
<br />
Combine the chicken, orange juice, ginger, and oil, and simmer together until chicken is cooked. Add in the drained mushrooms, soy sauce, and garlic powder, and simmer over a low heat for 10-15 minutes, until most of the liquid vanishes.<br />
<br />
Creamy Curry Sauce<br />
<br />
1 Cup Butter<br />
2 1/2 TBSP All-Purpose Flour<br />
3 Cups Milk<br />
1 Cup Finely-Diced Yellow Onions<br />
1 Cup Chopped Bell Peppers<br />
1/2 Cup Water<br />
1 TBSP Red Curry Powder<br />
2 TSP Chinese Five Spice Powder<br />
1 TSP Sea Salt<br />
<br />
Create a creamy roux by melting the butter over medium heat, then stirring in the flour and cooking for 10-15 minutes. In a bowl, combine the milk, curry powder, spice powder, and sea salt; mixing quickly and thoroughly before pouring into the skillet with the butter and flour. Using a wire whisk, vigorously stir the sauce frequently while adding the onions and peppers, and cook for 20-25 minutes, adding in the water as needed to keep sauce from forming clumps and getting too thick. Keep stirring while cooking, you don't want any clumps to form in the sauce.<br />
<br />
Rice:<br />
<br />
1 1/2 Cups Long Grain White Rice<br />
3 Cups Water<br />
2 TSP Coarse-Ground Black Pepper<br />
1 TSP Paprika<br />
1 TSP Salt<br />
1 TSP Sesame Oil<br />
<br />
In a decent-sized pot, combine everything other than the rice and paprika, and bring to a boil. Stir in the rice and simmer over medium heat for 15-20 minutes until soft.<br />
<br />
Once all parts of the meal are created and cooked, combine into one deep skillet (I dumped everything into the skillet I used for the curry sauce) and stir everything together until it is mixed thoroughly. Sprinkle with Soy sauce, paprika, and freshly diced celery before serving to your family and friends.<br />
<br />
You could use shrimp, crawdads, lobster meat, chicken, duck, or even pork for this recipe. I'm sure if you wanted, you could even make a vegetarian version of this. Add in cashews, peanuts, pecans, or others 'crunchy' additives to this recipe instead of celery. This recipe will make enough to feed four people easily, or give you leftovers for meals through the week. Do what you want to make this dish your own so you can enjoy it, share it, and feed your friends with it.<br />
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">~Bon Appétit~</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
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<br />NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-16995920544831905712012-12-12T13:30:00.000-07:002012-12-12T13:30:03.343-07:00Decadent French Toast<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Looking for a new, tasty, different french toast recipe? Look no further. This takes that delicious weekend breakfast dish and elevates it to a level of class some people wouldn't consider for a simple bread dish. You should definitely give this recipe a try sometime.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Loaf of Banana Nut, Cinnamon Raisin, or Pumpkin Spice bread, cut into 1/2 inch thick slices</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2/3 Cup Irish Cream or Hazelnut flavored Coffee Creamer</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 Cup Half and Half</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Egg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 TBSP Ground Cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 TSP Nutmeg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 TSP Allspice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 TSP Almond or Vanilla Extract</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Combine all the ingredients, excluding the bread, into a large enough bowl and mix thoroughly. Dip the slices of bread into the wet mixture quickly, but making sure to coat the entire surface of the slices. Once coated with the egg and cream mixture, place the slices of dipped bread onto a hot skillet or griddle, preferably set to a medium heat. Cook the french toast and flip, making sure each side is brown and no longer wet before serving.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">At this point, you can apply your favorite toppings. I like covering my french toast in a little whipped cream and drizzled with a bit of honey, but you might like the classic of butter spread and maple syrup. You could always slice some strawberries thin, place them on the cooked slices with a little cream cheese and dust it all with a little powdered sugar. Some people might enjoy using the french toast to make a breakfast sandwich using over-medium eggs and sliced ham and melted cheese. You can do whatever you wish to your cooked french toast, just make sure that whatever it is, that you enjoy it and make it your own.</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">~Bon Appétit~</span><br />
<br />
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<br />
Southern Fried Corn:<br />
<br />
1 pound of Hickory Smoked Bacon<br />
4-6 Ears of Corn on the Cob<br />
2 TBSP Butter<br />
2 TSP Brown Sugar<br />
1 TSP Sea Salt<br />
1 TSP Black Pepper<br />
2 TSP Chinese Five-Spice<br />
<br />
1: Cook the bacon in a hot skillet until semi-crispy, leaving the grease in the hot pan for later. Dice and chop the bacon into small pieces and toss into a bowl. Sprinkle the sugar and Chinese Five-Spice over the bacon and mix together thoroughly.<br />
<br />
2: Carefully remove the corn from the cobs, until you have as much corn as you desire. Place the corn into the hot pan with the bacon grease, add the butter, and black pepper, and cook for 5-10 minutes over medium heat.<br />
<br />
3: Add the bacon mixture to the corn in the skillet and cook for another 5 minutes, stirring frequently. Remove from the heat and sprinkle with the salt before giving the corn and bacon a final stir. Once completed and combined, serve this as a side as your favorite meal, or as a tasty dish to enjoy greedily on its own.<br />
<br />
As stated above, this dish is far from what most people would consider to be healthy, but it is very delicious and worth a try. If you are looking for ways to make this your own, you could use your favorite type of sausage instead of bacon, or even some diced ham (as long as you render down some fat to cook the corn in). Play with the spices and ingredients until you find a dish that you and your family can enjoy.<br />
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">~Bon Appétit~</span><br />
<br />
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<br />NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-34930198219618280732012-11-28T19:46:00.000-07:002012-11-28T19:46:28.921-07:00Delicious Homemade LasagnaThis is my delicious recipe for scrumptious homemade lasagna. This will be a nice warm dish for you to feed your friends and family with during these chilly winter months or anytime during the year when you feel like a nice warm Italian dish. I have made this recipe several times with great success each time. Make sure you use a deep 9 x 13 pan or else... well... you might not have enough room to bake it all. One could also split the recipe between some super-deep lasagna or bread pans, just repeat the layers until you get the desired thickness.<br />
<br />
3/4 LB of browned ground beef<br />
3/4 LB cooked Mild Italian Sausage<br />
20-30 slices of Pepperoni<br />
4 Cups of Shredded Fresh Mozzarella Cheese<br />
2 Cups Ricotta Cheese<br />
2 Cups of Shredded Sharp Cheddar Cheese<br />
2 Cups of Shredded Colby Jack Cheese<br />
2 Cups Diced Roma Tomatoes<br />
1 Cup chopped Sun-dried Tomatoes<br />
1 Cup of Fresh Spinach<br />
26-32 Ounces of your favorite Pasta Sauce<br />
15-20 sheets of your favorite Lasagna Pasta (Cooked according to pasta directions)<br />
1 1/2 Cups Chopped Black Olives<br />
1 TBSP Herbs De Provence<br />
1 TSP Garlic Powder<br />
<br />
1: Spray a deep 9 by 13 inch baking dish with non-stick cooking spray. Combine the Ricotta cheese with the herbs de provence and garlic powder until mixed thoroughly.<br />
<br />
2: Build according to these layers:<br />
<br />
Bottom: Pasta<br />
1: Spinach and Sun-Dried Tomatoes<br />
2: Pasta<br />
3: 14-16 ounces of pasta sauce and Pepperoni, sprinkled with half the Mozzarella Cheese<br />
4: Pasta<br />
5: Thin, but evenly spread Ricotta Cheese and Cheddar Cheese<br />
6: Pasta<br />
7: Mild Italian Sausage and Ground Beef, spread evenly, then topped with Colby Jack<br />
8: Pasta<br />
9: Diced tomatoes, remaining pasta sauce, topped with remaining Mozzarella Cheese<br />
Top: Olives<br />
<br />
Cover the baking dish loosely with aluminum foil and place into a 350 degree oven for 45 minutes. Remove the foil and continue cooking another 10-15 minutes, or until the top layer of cheese begins to brown. Once the lasagna is cooked, remove it from the oven and allow to sit for 5-7 minutes before eating. Serve with some delicious red wine and enjoy!<br />
<br />
Experiment with different meats, cheeses, and sauces until you find your own favorite lasagna. Use your own tastes and preferences to make this dish your own. Create and enjoy!<br />
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">~Bon Appétit~</span><br />
<br />
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<br /></div>
<div>
Druid's Mocha Mudslide:</div>
<div>
<br /></div>
<div>
1 Part brewed and chilled black coffee</div>
<div>
1 Part Heavy Cream</div>
<div>
2 Parts Vanilla Bean Ice Cream</div>
<div>
2 Part Bailey's Irish Cream</div>
<div>
1 Part Kahlua Liqueur</div>
<div>
1 Part Grey Goose Vodka</div>
<div>
1 Part Caramel flavored Syrup</div>
<div>
Semi Sweet Chocolate Chips</div>
<div>
Cocoa Powder</div>
<div>
Nutmeg</div>
<div>
Whipped Cream</div>
<div>
Whole Mint Leaf</div>
<div>
<br /></div>
<div>
Combine all liquid ingredients in your favorite blender half-filled with ice cubes, and pulse until well blended. Add in the chocolate chips, ice cream, and cocoa powder, then mix with the blender for 1-3 minutes, until the ice is thoroughly ground into the drink. Pour into your best glass and top with a tablespoon of whipped cream, dust lightly with nutmeg, and garnish with the mint leaf for a flash of bright color in the glass. </div>
<div>
<br /></div>
<div>
That's it.</div>
<div>
<br /></div>
<div>
Your blender will appreciate being used, and your friends and family will love this delicious drink. Also, you could vanquish the caramel syrup and add in some creme de menthe liqueur for a festive and tasty version of this delicious adult beverage.</div>
<div>
<br /></div>
<div>
Mix it up, have a party, and enjoy.</div>
<div>
<br /></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">~Bon Appétit~</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
<div>
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NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-37150173465162172582012-11-21T17:31:00.001-07:002012-11-21T17:31:15.968-07:00Druid's Potato SaladThis recipe is for a simple delicious potato salad that is sure to please everyone you serve it to. Try different ingredients to make it your own, and trade the recipe with your family and friends.<div>
<br /></div>
<div>
Potato Salad:</div>
<div>
<br /></div>
<div>
4 Boiled and Cubed Yukon Gold Potatoes</div>
<div>
4 Boiled and Cubed Red Potatoes</div>
<div>
1 pound of crumbled cooked bacon or diced ham</div>
<div>
1 TBSP Salt</div>
<div>
1 TBSP Paprika</div>
<div>
1 TBSP Black pepper</div>
<div>
2 Cups Miracle Whip Salad Dressing</div>
<div>
1 Cup French's Yellow Mustard</div>
<div>
1 TBSP Pickle Juice</div>
<div>
1 Cup Chopped Dill Pickles</div>
<div>
1 Cup Diced Black Olives</div>
<div>
1 Cup Chopped Onion</div>
<div>
2 Cups Chopped Hard Boiled Eggs</div>
<div>
<br /></div>
<div>
Combine all ingredients into a large bowl and stir together until everything is well mixed and with a creamy texture. Add more or less Miracle Whip and or mustard to suit your flavor. This is simple and delicious, and can be served with your favorite meals.</div>
<div>
<br /></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">~Bon Appétit~</span></div>
NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-39419921137522158812012-11-21T17:13:00.000-07:002012-11-21T17:13:25.802-07:00Druid's Holiday Dinner Rolls<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">These are some delicious rolls that are easy to make and prepare. This recipe makes 18-24 rolls that have a pleasant sweet flavor.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Holiday Dinner Rolls:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-4 Cups of All-Purpose Flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 1/4 TSP or 1 Package of Active Dry Yeast</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 TBSP Honey</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 TBSP Brown Sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Cup + 2 TBSP Hot (not boiling) Water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 Cup Butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 TSP Salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 Cup Cold Water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Egg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1: Combine hot water, butter, sugar, honey, and salt, mix together until butter is melted. Add in the cold water and yeast, stirring until most of the yeast is dissolved.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2: Add in the egg and 1 1/2 Cups of the flour, combining them together thoroughly. Add in more flour to make a thick dough, add enough flour to keep the dough from getting sticky. Drop onto a well-floured surface and knead the dough for 10-15 minutes.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3: Place kneaded dough onto a non-stick surface and cover it lightly and allow it to rise until it doubles in size. Punch the dough down and separate into 1.5 inch balls and place into a greased 9x13 cake pan and cover again lightly. Once again, allow the dough to double in size.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4: Butter the tops of the raised rolls. Set the oven to 350 degrees, and bake the rolls for 20-30 minutes, or until golden brown.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve these delicious rolls with butter, honey, or your favorite fruit jam.</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">~Bon Appétit~</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Meat:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3-4 Cube Steaks</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic Powder</span><br />
<span style="font-family: Verdana, sans-serif;">Season Salt</span><br />
<span style="font-family: Verdana, sans-serif;">Black Pepper</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Dust the steaks lightly with the seasonings, set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Wet Batter:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 Cup Flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 Cup Corn Starch</span><br />
<span style="font-family: Verdana, sans-serif;">2 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 TBSP Worcestershire Sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1 TSP Ground Sage</span><br />
<span style="font-family: Verdana, sans-serif;">1 TSP Ground Oregano</span><br />
<span style="font-family: Verdana, sans-serif;">1 TSP Paprika</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 TSP Salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 TSP Black Pepper</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 Cups Milk</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Combine all dry ingredients and mix thoroughly in a deep mixing bowl. Add in milk and Worcestershire sauce and whisk the ingredients together until they are well blended. Should be fairly runny with the consistency similar to thickened milk, add more or less milk if needed. Place steaks in this wet batter and allow to soak while preparing the dry batter mixture.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Dry Batter:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 1/2 Cup Flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Panko Bread Crumbs</span><br />
<span style="font-family: Verdana, sans-serif;">1 TBSP Creole Seasoning</span><br />
<span style="font-family: Verdana, sans-serif;">1 TSP Paprika</span><br />
<span style="font-family: Verdana, sans-serif;">1 TSP Herbs De Provence</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pour all ingredients into a deep mixing bowl and stir together thoroughly until everything is well blended. Take the cube steaks and coat them well with this dry batter mixture before placing in a 360 degree deep fryer or into the oil of a hot fry pan. Either deep fry or pan fry the battered steaks until batter turns golden brown and steaks are cooked through.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serve as either a breakfast with hashbrowns and eggs, or as a dinner with mashed potatoes and corn. Smother with a thick country gravy and enjoy this take on a classic American dish. By cutting the cube steaks (or you could use skirt steaks) into thin strips you could use the above method to make delicious finger steaks to be dipped in your favorite steak sauce or BBQ sauce.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Enjoy this recipe and make it your own through your own experimentation.</span><br />
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">~Bon Appétit~</span><br />
<span style="font-size: large;"><br /></span>
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<br />
Pierogi Dough:<br />
<br />
2 1/2 Cups All-Purpose Flour<br />
1/2 TSP Salt<br />
1 TSP Olive Oil<br />
1 Egg<br />
2/3 Cup Water<br />
<br />
Combine all ingredients in a mixing bowl, and mix together thoroughly. Turn onto a lightly floured surface and knead dough for 10-15 minutes. Place the dough under a bowl and allow it to rest for 20-30 minutes. Roll the dough out as thin as possible then cut into 2-inch diameter circles, continue rolling out dough and cutting circles until as much dough is used as possible. Using a pasta-roller will make this part much simpler.<br />
<br />
Spicy Cheese Filling:<br />
<br />
2-3 Large Russet Potatoes, washed, peeled, and shredded<br />
1/2 Cup Yellow Onion, finely diced<br />
1 TBSP Diced Garlic<br />
2 Jalapeno Peppers, finely diced with seeds removed<br />
2 Cups Shredded Sharp Cheddar Cheese<br />
2 TBSP Olive Oil<br />
1/2 Cup Water<br />
<br />
In a large skillet, combine the potatoes, jalapenos, garlic, onions, and oil, and cook until onions turn soft and potatoes begin to brown. Add in water and cover for 5-10 minutes, or until water is all absorbed. Remove from heat and stir in the cheese, mixing together until cheese is melted and ingredients are combined thoroughly.<br />
<br />
Using a small spoon, place a small amount of filling mixture onto the pierogi dough circles. Wrap and fold the dough around the filling, making sure to seal the edges together. Doing this, they should look similar to ravioli or mini-calzones. Drop the filled pierogi into boiling water for 10-15 minutes, or until the dough is cooked through and the dumplings float.<br />
<br />
At this point, the dumplings are cooked and finished, but from here you can decide to pan fry or deep fry them for a different type of texture. You could also make a sauce to drizzle over these, a light, but savory sauce will make these dumplings a complete meal, or even a game-day snack.<br />
<br />
Try making your own fillings using your favorite ingredients. Or if you want, make a dessert pierogi by using sweet ingredients and fruit and taking the salt out of the dough, and adding brown sugar. Also, for dessert-style pierogi dough, replace the olive oil with melted butter.<br />
<br />
Dessert Filling:<br />
<br />
1 Granny Smith Apple, Shredded<br />
1 Fuji Apple, Shredded<br />
1 Braeburn Apple, Shredded<br />
1 Cup Cream Cheese<br />
1 TBSP Honey<br />
1 TBSP Brown Sugar<br />
1 TSP Cinnamon<br />
<br />
Heat the honey with the cinnamon and brown sugar until the honey is heated and easy to work with, combine the ingredients with the shredded apples and stir together until everything is well mixed. Add in the cream cheese and blend the ingredients until evenly worked in. Fill the pierogi dough and cook as suggested above.<br />
<br />
So come up with your own unique pierogi experience and enjoy!<br />
<br />
<b><span style="font-size: large;">~Bon Appétit~</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><a href="http://gan.doubleclick.net/gan_click?lid=41000613802463511&pid=124102&adurl=http%3A%2F%2Fwww.kohls.com%2Fupgrade%2Fwebstore%2Fproduct_page.jsp%3FPRODUCT%253C%253Eprd_id%3D845524677845669%26pfx%3Dpfx_shopcompare%26cid%3Dshopping3&usg=AFHzDLtU74zIZeZSS9t7U0OtWKYCKEgrUQ&pubid=584521" rel="nofollow">Kitchenaid Professional 600 Stand Mixer (Google Affiliate Ad)</a></span><br />
<a href="http://gan.doubleclick.net/gan_click?lid=41000613802463511&pid=916401&adurl=http%3A%2F%2Fwww.kohls.com%2Fupgrade%2Fwebstore%2Fproduct_page.jsp%3FPRODUCT%253C%253Eprd_id%3D845524892826519%26pfx%3Dpfx_shopcompare%26cid%3Dshopping3&usg=AFHzDLv6CivjD0b_hp1A6LpwCHfQi4KuPA&pubid=584521" rel="nofollow"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Farberware Classic Series Double Boiler (Google Affiliate Ad)</span></a>NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-25956260990450575012012-11-07T11:26:00.000-07:002012-11-07T11:26:21.808-07:00Importance of a Spice GrinderWhy does any kitchen need a spice grinder? Have you ever seen one and asked yourself this question? Me, I honestly prefer a mortar and pestle, but some people use electronic spice grinders, and they all do the same thing. Still, why does a kitchen need one?<br />
<br />
Have you ever seen a recipe call for a ground spice or herb, and you have the required spice or herb, but it is not in ground form. It is flakes, it is whole, it is otherwise not ground, but you do have it. This is why any kitchen should have something to grind spices with. Plus, a mortar and pestle, or a spice grinder, allows you to blend spices and herbs rather easily.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2GcZ_GqiZ9P-GBpLRNB-BGyQPNhM_A8LaERtQ1u4g_H1ud7kKrELTf7xJYL0qwQp4v50W7aFmi7GZqJXbMP-zcYn9swDR1VChF-8-bfJKZ5XtFOxut5GCet7Mt6m0_uiLLPrdpssN9k/s1600/X123P90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2GcZ_GqiZ9P-GBpLRNB-BGyQPNhM_A8LaERtQ1u4g_H1ud7kKrELTf7xJYL0qwQp4v50W7aFmi7GZqJXbMP-zcYn9swDR1VChF-8-bfJKZ5XtFOxut5GCet7Mt6m0_uiLLPrdpssN9k/s1600/X123P90.jpg" /></a></div>
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<br />
Some of my favorite spices are coriander and various types of peppercorns. For me, it is cheaper to buy the whole spice and grind it myself as I need it. Also, you get more of the spice's flavor from grinding it, as it allows for more of the spice to dissolve into the food. Whole coriander and whole peppercorns can be aggressive and overly potent if used and chewed. Personally, I love the flavor of coriander, but I absolutely hate biting into a whole seed and getting that rush of flavor from it. I'd rather have a mild coriander flavor throughout the dish, rather than whole seeds laying around.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgZScrjoWNTSMwG8JNkkIudHPkCaLbWr5_s4KHV7sSuoAbg1UYP-AjUsaJ5YRxFHPT4y0NYski6F94i00aZgBylgBBg88NGkpcTXNfPadu50wxT6JgbCvTTrqCO1s3NL3PRvdjV0D8tA/s1600/YYZZX524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgZScrjoWNTSMwG8JNkkIudHPkCaLbWr5_s4KHV7sSuoAbg1UYP-AjUsaJ5YRxFHPT4y0NYski6F94i00aZgBylgBBg88NGkpcTXNfPadu50wxT6JgbCvTTrqCO1s3NL3PRvdjV0D8tA/s320/YYZZX524.jpg" width="320" /></a></div>
<br />
So I use a mortar and pestle or some other form of grinding implement, and I grind the spices and herbs as coarse or as fine as I desire. This is also a wonderful way to work out aggression and stress; pulverizing spices and herbs into fine powder that you can cook with later. Another use for these tools is blending together spices and herbs to make your own seasoning mixture. You could make a pre-blended mix of apple pie or pumpkin pie spices. This would take guesswork and measure out of making pies later, especially if you seal your ground spices in pre-measured doses.<br />
<br />
<br />
<div style="line-height: 22px; margin-bottom: 1.3em; padding: 0px;">
<span style="background-color: black;"><span style="color: cyan; font-family: Times, Times New Roman, serif;"><strong style="margin: 0px; padding: 0px;">Pumpkin Pie Spice</strong><br style="margin: 0px; padding: 0px;" />1/4 cup ground cinnamon<br style="margin: 0px; padding: 0px;" />2 tbsp ground ginger<br style="margin: 0px; padding: 0px;" />2 tsp ground cloves<br style="margin: 0px; padding: 0px;" />1 tsp ground nutmeg<br style="margin: 0px; padding: 0px;" />1/2 tsp ground cardamom (optional)</span></span></div>
<div style="line-height: 22px; margin-bottom: 1.3em; padding: 0px;">
<span style="background-color: black;"><span style="color: cyan; font-family: Times, Times New Roman, serif;"><strong style="margin: 0px; padding: 0px;">Apple Pie Spice</strong><br style="margin: 0px; padding: 0px;" />1/4 cup ground cinnamon<br style="margin: 0px; padding: 0px;" />1 tbsp ground allspice<br style="margin: 0px; padding: 0px;" />2 tsp ground nutmeg<br style="margin: 0px; padding: 0px;" />2 tsp ground ginger<br style="margin: 0px; padding: 0px;" />1/2 tsp ground cardamom (optional)</span></span></div>
<br />
<span style="background-color: black;"><span style="color: white;">Another wonderful use, is you can make rubs for steaks and pork chops. Keep your favorite homemade blend near the grill so it's always there. You could blend together your own curry powder as well for making a warm delicious curry during the cold winter months.</span></span><br />
<br />
<span style="color: #f1c232;">Curry Powder:</span><br />
<span style="color: #f1c232;"><br /></span>
<span style="color: #f1c232;">2 TSP Whole Coriander</span><br />
<span style="color: #f1c232;">2 TSP Whole Cumin</span><br />
<span style="color: #f1c232;">1 TSP Ground Ginger</span><br />
<span style="color: #f1c232;">1/2 TSP Whole Cloves</span><br />
<span style="color: #f1c232;">1 1/2 TSP Cardamom</span><br />
<span style="color: #f1c232;">1/2 TSP Cinnamon</span><br />
<span style="color: #f1c232;">1 TSP Dried Turmeric</span><br />
<span style="color: #f1c232;">1.5 TSP Cayenne or Ancho Pepper Powder, more or less for your preferred level of heat</span><br />
<br />
Toast the cloves, cumin, and coriander in a lightly oiled pan over medium heat for about 5-10 minutes, until they begin change color and become more aromatic. Combine all the ingredients in a mortar and pestle or some other spice grinder, and grind into a fine powder. Store for later use. It's that simple.<br />
<br />
So, you are sitting there, reading this, and realizing you don't have a spice grinder. Well, anything that grinds will work fine, such as a coffee grinder (just make sure you clean it well before using it for spices). Go get yourself a spice grinder or a mortar and pestle, and explore your own flavors and combinations, but before I let you go, I will leave you with my homemade chili powder recipe.<br />
<br />
<span style="color: #e69138;">Druid's Chili Powder</span><br />
<span style="color: #e69138;"><br /></span>
<span style="color: #e69138;">1 TBSP Dried and Crushed Chipotle Chile Peppers</span><br />
<span style="color: #e69138;">1 TBSP Dried and Crushed Chiles de Arbol</span><br />
<span style="color: #e69138;">1 TSP Dried Minced Garlic</span><br />
<span style="color: #e69138;">1 TSP Dried Minced Onion</span><br />
<span style="color: #e69138;">1/2 TSP Mustard Seed</span><br />
<span style="color: #e69138;">1 TSP Whole Coriander</span><br />
<span style="color: #e69138;">2 TSP Whole Cumin</span><br />
<br />
Mix up as much or as little as you need, grind it down into a fine powder, and store it away for future use. Very simple, and very flavorful, and you can use as much or as little as you desire to heat your favorite chili.<br />
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">~Bon Appétit~</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><a href="http://gan.doubleclick.net/gan_click?lid=41000613802463797&pid=21074&adurl=http%3A%2F%2Fwww.chefscatalog.com%2Fproduct%2F21074-molcajete.aspx%3Futm_source%3Dgoogle%26utm_medium%3Dshopping%26utm_content%3D21074%26utm_campaign%3D%26gdftrk%3DgdfV23800_a_7c2214_a_7c9504_a_7c18102&usg=AFHzDLtOXO9X13GdHGbTj5hT0o2n_JB_aA&pubid=584521" rel="nofollow">Molcajete - Authentic Mexican Mortar and Pestle (Google Affiliate Ad)</a></span><br />
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<br />NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-91355196123928515982012-11-06T18:43:00.000-07:002012-11-06T18:43:40.824-07:00Steak With Portabella SauceA delicious combination of Portabella mushrooms, steak, and a creamy sauce that comes together nicely over a bed of polenta or couscous. You will need two skillets, and I will break this recipe down per skillet.<br />
<br />
Scotch-Steak Skillet:<br />
<br />
2 Rib Eye Steaks<br />
1/2 Cup Olive Oil<br />
1 Cup V8 Juice<br />
1/2 Cup Scotch Whisky<br />
1 TBSP Worcestershire Sauce<br />
1 TSP Coriander<br />
1 TSP Marjoram<br />
1 TSP Salt<br />
1 TSP Coarse-Ground Black Pepper<br />
Portabella Mushroom Caps, cut into 1/8 inch strips<br />
<br />
Portabella Mushroom Sauce Skillet:<br />
<br />
2 TBSP + 1 TSP Flour<br />
3 TBSP Butter<br />
1 1/2 Cups Milk<br />
1 Cup Water<br />
1 Cup Diced Yellow Onion<br />
3/4 Cup diced Portabella Mushroom Stems<br />
1 1/2 TBSP Cream Cheese<br />
1 TSP Worcestershire Sauce<br />
1 TSP Garlic Powder<br />
<br />
1: Portabella Mushroom Sauce Skillet: Melt down butter in a hot skillet; add in the Worcestershire sauce, onions, and mushroom stems and sauté until onions begin to brown. Mix in flour and garlic powder slowly until a creamy roux forms, continue cooking this for 10-15 minutes.<br />
<br />
2: Scotch-Steak Skillet: Add all ingredients except the mushrooms and steak, and heat to a boil. Add steaks gently, carefully place half the mushroom cap strips on top of the steaks and cover the skillet, cooking for 5-10 minutes. Don't worry, the heat of the skillet will burn off the alcohol in the scotch, so you won't be getting drunk off this dish.<br />
<br />
3: Portabella Mushroom Sauce Skillet: Combine the milk, water, and cream cheese to the skillet and stir quickly with a whisk, mixing all the ingredients thoroughly until well blended. Switch to a low heat and simmer the mixture for 10-15 minutes and then turn off the heat and cover the skillet with a lid.<br />
<br />
4: Scotch-Steak Skillet: Flip the steaks and continue to cook for another 5-10 minutes or until cooked-through. The mushroom cap strips will fall into the sauce as you flip them, do not worry about this, as you still have half the strips set aside, right?<br />
<br />
5: Use a spatula to remove the steaks from the scotch sauce and place carefully upon a ready plate. Top the steaks with the remaining strips of mushroom caps, then spoon the Portabella sauce onto the steaks, making sure to get each steak mostly smothered in the delicious creamy sauce. Serve.<br />
<br />
This can be served on its own, or as I often do it; on a bed of rice, couscous, or polenta. Adding a starch gives you a filling layer to soak up the Portabella sauce so none of it goes to waste. Also, keep in mind that I soak my steaks in the same sauce it cooks in for roughly 6 hours, which allows the meat to take in some of the flavor before it cooks. Marinating the steaks is completely optional and can be changed according to the flavor you are going for. So I ask that you give this a try, tinker with it to make it your own, and enjoy!<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">~Bon Appétit~</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><a href="http://gan.doubleclick.net/gan_click?lid=41000613802463511&pid=1013014&adurl=http%3A%2F%2Fwww.kohls.com%2Fupgrade%2Fwebstore%2Fproduct_page.jsp%3FPRODUCT%253C%253Eprd_id%3D845524892898743%26pfx%3Dpfx_shopcompare%26cid%3Dshopping3&usg=AFHzDLtkEzSd5WYxaBjyPeZhdRwf045tcQ&pubid=584521" rel="nofollow">Cuisinart Chef&#X27;S Classic 12-In. Nonstick Stainless Steel Skillet (Google Affiliate Ad)</a></span><br />
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<br />NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com1tag:blogger.com,1999:blog-8807489207432804919.post-51640337761813167462012-11-06T14:13:00.003-07:002012-11-06T14:13:55.760-07:00Simple Conversion ChartEver wonder need a quick conversion chart for your kitchen that was easy to follow? Well, I know this has been passed around the internet a few times, but I felt it deserved being posted here. I'm thinking of having a few done as fridge magnets so I can keep one in the kitchen at all times.<br />
<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Steak-Rub Mix:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup Ground Coffee or Espresso</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup Cocoa Powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TBSP dried Chipotle Peppers, ground or crushed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TSP Celery Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TSP Garlic Powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TSP Coarse-Ground Black Pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TSP Ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TSP Ground Coriander</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 TSP Thyme</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 TSP Paprika</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Mix ingredients together in a bowl, then rub lightly onto your steaks before cooking. Simple as that.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Oh, you are saying this isn't enough for a post about seasoning steak? How about savory rum marinade to go with it? I can do that easily. I've used this marinade many, many times to bring a delicious flavor to the meat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Caribbean Rum Marinade:</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Cup Spiced Rum (Captain Morgan)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup Canned Crushed Pineapples</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup Pineapple Juice (can use the stuff from the can)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup Tobasco Hot Sauce (I use the Jalapeno variety, but you can change this to your favorite flavor)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TBSP Ground Black Pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TBSP Garlic Powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TBSP Ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TBSP Savory</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TSP Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Combine all ingredients in a deep bowl or dish, place raw steaks or pork chops into the mixture and allow to set for 6-12 hours. Flip meat once, and allow to soak another 6-12 hours. Grill and serve.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This is about using things normally one would not consider to be an ingredient in cooking meat. So I highly suggest you try, you explore, and you make your own discoveries in the kitchen. Just because something seems like it wouldn't go well, doesn't mean it shouldn't be tried.</span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">~Bon Appétit~</span>NorseWraithhttp://www.blogger.com/profile/12563043127476555545noreply@blogger.com0tag:blogger.com,1999:blog-8807489207432804919.post-46618780326016801862012-10-29T12:56:00.000-06:002013-01-16T14:45:11.176-07:00Druid's Mac & Cheese<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;">This a delicious simple recipe that is sure to be a hit with everyone you know. It is especially good during the chilly autumn months when you are looking for something hearty and delicious to keep you warm. This takes roughly 30-45 minutes to put together, and another 30 minutes to bake, but the end result is well worth the effort it takes to create this wonderful dish.</span><br />
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;">16-18 Ounces of your favorite pasta (Elbow Macaroni being the most common, but I use Fusilli)</span><br />
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;">1/2 cup of cooked, crumbled bacon</span><br />
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;">2 Cups of shredded Colby Jack Cheese or Cheddar Cheese</span><br />
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;">1/2 Cup grated Parmesan Cheese or Cream Cheese</span><br />
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;">3 Cups Milk</span><br />
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;">1/4 Cup Butter</span><br />
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;">2 1/2 TBSP Flour</span><br />
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;">1: Cook the pasta according to the package directions, drain and set aside.</span><br />
<span style="background-color: black; color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">2: In a saucepan, melt butter over medium heat. Stir in enough flour to make a creamy roux. Add milk to the sauce slowly, stirring constantly. Stir in cheeses and bacon, and cook over low heat until cheese is melted and the sauce is a little thick. Put pasta in large casserole dish, and pour sauce over pasta. Stir well.</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">Topping:</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">2 TBSP Butter</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">1/2 Cup Bread Crumbs</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">1/8 TSP Paprika</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">1/8 TSP Ancho Chili Powder</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">1/8 TSP Dried Parsley Flakes</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">1/8 TSP Garlic Powder</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">3: Melt butter over medium heat, add breadcrumbs and cook until brown. Remove from heat, sprinkle with the spices and spread over the pasta.</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">4: Bake in a 350 degree oven for 30 minutes. Remove the pasta from the oven, and allow to sit for 3-5 minutes before serving. </span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">This can be served as a side dish to something else, or use this as the main course for a warm, delicious meal that the whole family will enjoy. Instead of bacon, try cooked ground beef and add a little mustard to the sauce for a yummy Cheeseburger Macaroni. The possibilities are endless for this dish when it comes to making your own. So cook, eat, and enjoy.</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">Hint: If you start the roux at the same time you start the water boiling for the pasta, then add the cheese once you add the pasta to the water, it will be done at the same time. Also as a dish-saving step, once you drain the pasta and water from the one pot, you can use this same pot to do the bread crumb topping.</span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Georgia, Times New Roman, serif;">~Bon Appétit~ </span></span><br />
<span style="background-color: black; line-height: 17px;"><span style="color: #d9ead3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></span>
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