tag:blogger.com,1999:blog-84348513277820078762024-02-18T18:50:32.438-08:00My Food TableCelebrate LifeMy Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-8434851327782007876.post-78784926053348583522016-09-08T12:44:00.002-07:002016-09-08T12:51:05.001-07:00Russian Tea Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZQRpLzMiJexZK6yvrVihpMuouFxfwclnFp4gB034HRMZ4FVRXBHydQQOlUmYjGKnOO39ja_o4krhQ56sq4bQz4b9lxMyb6TDun6HaAWea4TkUX7xAV-1C3xANcYQfsGqpTcHqPD83GY/s1600/Russian+Tea+Cookies+%2528Cup%2529+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZQRpLzMiJexZK6yvrVihpMuouFxfwclnFp4gB034HRMZ4FVRXBHydQQOlUmYjGKnOO39ja_o4krhQ56sq4bQz4b9lxMyb6TDun6HaAWea4TkUX7xAV-1C3xANcYQfsGqpTcHqPD83GY/s1640/Russian+Tea+Cookies+%2528Cup%2529+.jpg" width="426" /></a></div>
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<b><i>These Russian Tea Cookies also known as "maslenki" in the eastern block, might be the easiest and just about the most delisious cookies you will ever make. Some may know them as butter cookies, due to the large amounts of butter that goes into them. Only 6 ingredients. Just mix it all to make the dough. Form little balls and bake 10 - 12 min. Oh, how I LOVE them! The perfect combination of walnuts and butter. They make your whole house smell Devine. Great cookies for the fall and winter! YUM! </i></b></div>
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<b><i>Makes about 30 cookies </i></b><br />
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<b><i>Ingredients: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1cup - salted butter (2 sticks)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2cups - flour </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/4tsp - salt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1tsp - vanilla extract </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3/4cup - finely chopped walnuts </span><br />
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<b><i>Directions: </i></b><br />
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<b><i>Preheat oven to 400 F. Mix together all ingredients and roll into 1 inch balls. Bake cookies 10 - 12 minutes. Transfer into a different cookie sheet and let them cool off completely. Roll cookies in powdered sugar. </i></b>My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-60031060104993840702016-08-29T14:34:00.003-07:002016-08-29T14:38:39.997-07:00Cuban Pork <div class="bo-recipe" style="background-color: white; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border-top-left-radius: 4px; border-top-right-radius: 4px; border: 0px none rgb(204, 204, 204); box-sizing: border-box; float: left; line-height: 20px; margin-bottom: 40px; padding: 20px 0px; width: 600px;">
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<b><i><span style="font-family: "times" , "times new roman" , serif;">I hear cuban food is to die for in Florida. But this recipe was an inspiration from a Cuban restaurant we like to visit in New York. The food is to die for, the live music and atmosphere...we just always have a wonderful experience there. This recipe is very easy but it takes some planning. The flavors are dead on. The Mojo sauce is a must. This fall off the bone pork is so so good! A perfect meal for the whole family. </span></i></b></div>
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<b><i><span style="font-family: "times" , "times new roman" , serif;">Serves: 4 - 6 </span></i></b></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 1/2 cups - orange juice + the zest of 1 orange<br />1/2 cup - lime juice + the zest of 1 lime<br />1/3 cup - fresh cilantro, finely chopped<br />1 tablespoon dried<br />6 cloves - garlic, finely chopped<br />2 tsp - ground cumin<br />1 tsp salt<br />1 tsp - pepper<br />1/2 cup - olive oil + 1/2 tsp for browning of the pork </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 tsp butter<br />2-3 pounds pork shoulder or butt</span></div>
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<li class="ingredHeading" style="box-sizing: border-box; font-style: italic; font-weight: 700; list-style: none; margin: 20px 0px 10px -22px;"><span style="font-family: "times" , "times new roman" , serif; font-size: small;">Mojo Sauce: </span></li>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup - fresh orange or grapefruit juice<br />1/4 cup - fresh lime juice<br />1/4 cup - olive oil<br />1/4 cup - fresh cilantro, chopped<br />1 jalapeño finely chopped (optional)<br />salt, to taste (optional) </span></div>
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<span style="font-family: "times" , "times new roman" , serif; line-height: 1.1;"><b><i>Directions:</i></b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Place the pork in a large zip-lock bag. Combine all the ingredients but the pork in a bowl. Mix well until everything is well combined. Pour the marinade over the the pork. Allow the pork to sit overnight in the fridge (remove from the fridge 30 minutes prior to roasting), or at least 2 hours at room temperature. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 350 degrees F.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Heat a heavy bottom dutch/french oven or oven safe pot with a lid, over medium-high heat. (For a crock pot, use same directions except cook on low 7-8hrs or 4-6hrs on High). Melt 1/2 tsp olive oil and butter. Once melted, remove the pork from the marinade (reserve the marinade for cooking) and add to dutch oven. Sear on all sides until golden brown (about 2 minutes per side). Remove the pot from the heat and let the pork cool down slightly, then pour in the reserved marinade + 1 cup of water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. (You may flip pork over once while cooking). Shred the pork in the pot and toss with the sauce. Discard any fatty pieces. If at any point throughout the cooking process the liquid in the post gets lower than 1 inch, add about 1/2 cup water to keep liquid in the pot.</span></div>
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<span style="font-family: "pt" serif , "calibri" , "helvetica" , "arial" , sans-serif;">!</span><span style="font-family: "times" , "times new roman" , serif;">Mojo Sauce:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Combine all the ingredients in bowl. Taste and add salt as needed. Serve over shredded pork, rice and beans.</span></div>
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My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-27060591680036548132016-08-25T19:49:00.002-07:002016-08-25T20:15:40.033-07:00Peach & Raspberry Melba <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOD7fvCD-o4nb31X8QF-AvcpPxIeZ3ePTtKcTmQgbORHczt5U5Y2IDJFIyg8WARn5VfNESy2T0KVh4zfK1harcCid6lmG5q0el0EBqcOytzePPFk-MZFFuZjMY279b5q0H59EJIDIUg8/s1600/Peach+Melba+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOD7fvCD-o4nb31X8QF-AvcpPxIeZ3ePTtKcTmQgbORHczt5U5Y2IDJFIyg8WARn5VfNESy2T0KVh4zfK1harcCid6lmG5q0el0EBqcOytzePPFk-MZFFuZjMY279b5q0H59EJIDIUg8/s1600/Peach+Melba+.jpg" width="426" /></a></div>
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<b><i>Pêche Melba, one of the best known French deserts, was created in 1892 by the very talanted Provençal chef August Escoffier in honor of Dame Nellie Melba, an Australian opera diva. This is not your regular melba where you throw in a bunch of fruit and ice-cream together. The raspberry sauce is prepared and the peaches are poached in water, sugar, vanilla bean and lemon zest. You get the idea. Enjoy! </i></b><br />
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<b><i>Ingredients: </i></b><br />
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6 cups water<br />
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2 cups sugar<br />
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1 vanilla pod, split lengthwise<br />
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thinly peeled zest of about 2/3 of a lemon<br />
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6 just ripe peaches, washed and halved<br />
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4 cups good quality vanilla ice cream (I use vanilla bean)<br />
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flaked almonds, toasted<br />
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powdered sugar for dusting (optional)<br />
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<b><i>Raspberry Sauce:</i></b><br />
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10 oz raspberries, fresh or frozen<br />
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juice of 1 lemon<br />
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juice of 1 orange<br />
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3 Tbsp superfine sugar<br />
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<b><i>Directions: </i></b><br />
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Combine water, sugar, vanilla, and lemon zest in a saucepan large enough to hold the peaches. Bring to a simmer and cook for 5 minutes.<br />
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Poke peaches with a tooth pick. Gently drop the peaches into the syrup. Bring to a slow simmer and poach the peaches for 10 minutes until just tender. Transfer the peaches and syrup to a bowl and leave to cool. Once cold, refrigerate until 10 minutes before serving.<br />
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To make the raspberry sauce, blend all the ingredients to a puree. Strain through a fine sieve and refrigerate until ready to use.<br />
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When ready to serve, lift the peaches out of the syrup and peel them carefully. You may cut them in half if you prefer. Place a scoop or two in a melba glass. Gently place a few peaches on top and spoon the raspberry sauce over. Sprinkle with toasted almonds, dust with sugar and serve right away. Alternatively serve the melba in a giant serving dish.<br />
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<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-68768092090949339842016-08-22T18:19:00.000-07:002016-08-22T18:19:23.895-07:00Italian Tomato Basil Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1-HoXgH2kRHOiWOybnRNXrewAv8DWsKIWtCbsafCLeXfyyEMWeAtK1tHbaKnL20kqxLMxNfCm0AggsaesSYOTV34bVC1JAOdG3XEPCFgcN6C-tbjKpPygLQUY6CeQyukLE_pg6_UdDQ/s1600/Panzanella+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1-HoXgH2kRHOiWOybnRNXrewAv8DWsKIWtCbsafCLeXfyyEMWeAtK1tHbaKnL20kqxLMxNfCm0AggsaesSYOTV34bVC1JAOdG3XEPCFgcN6C-tbjKpPygLQUY6CeQyukLE_pg6_UdDQ/s1800/Panzanella+Salad.jpg" width="426" /></a></div>
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<b><i>This italian salad is one of my favorites. What a great way to use up all those tomatoes and basil! A great addition to any meal, or great by itself. Yum! </i></b><br />
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<b><i>Ingredients: </i></b><br />
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<span style="font-family: Courier New, Courier, monospace;">8 ripe tomatoes </span><br />
<span style="font-family: Courier New, Courier, monospace;">1 small loaf day old or toasted bread, sliced 1/2 inch thick and cubed </span><br />
<span style="font-family: Courier New, Courier, monospace;">1 medium red or yellow onion </span><br />
<span style="font-family: Courier New, Courier, monospace;">2 Tbsp red wine vinegar </span><br />
<span style="font-family: Courier New, Courier, monospace;">4 Tbsp olive oil </span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup chopped fresh basil </span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt </span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp pepper </span><br />
<span style="font-family: Courier New, Courier, monospace;">kalamata olives, chopped (optional) </span><br />
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<b><i>Directions:</i></b><br />
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<span style="font-family: Courier New, Courier, monospace;">In a large bowl whisk together vinegar, oil, basil, salt and pepper. Add bread, tomatoes, onion and olives and toss until well coated. </span><br />
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<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-88123727522382554692016-08-18T20:02:00.003-07:002016-08-22T09:08:45.988-07:00Peach Galette <b><i><br /></i></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ivHU21iw4Yki0P-FM0-hsWZbTb04vx9Q2b5dBbag_Dba7tMX3XPSS9UoEit9NUNePnGnDfh6xUdfK_8jqN31P90mWPvrG7VMNk1NHXL9UfIjAtbSG-CiOtYHVpVjH4v6-X3KtSLtgfQ/s1600/Peach+Galette+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ivHU21iw4Yki0P-FM0-hsWZbTb04vx9Q2b5dBbag_Dba7tMX3XPSS9UoEit9NUNePnGnDfh6xUdfK_8jqN31P90mWPvrG7VMNk1NHXL9UfIjAtbSG-CiOtYHVpVjH4v6-X3KtSLtgfQ/s1800/Peach+Galette+.jpg" width="426" /></a></div>
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<b><i>I am not going to lie, this peach galette is not only gorgeous but it is also delicious. I ate half of it after I did this photo shoot ha ha. Peaches, almonds and buttery goodness all in one. Wonderful for breakfast, desert or even brunch. I can't wait to try more flavors because all you have to do is change up the fruit. Bake on a cookie sheet or a tart pan, either way you won't go wrong. Enjoy! </i></b><br />
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<b><i>Ingredients: </i></b><br />
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<b><i>Dough: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1 cup flour </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 teaspoon sugar </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">2 pinches of salt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">6 Tbsp salted butter, cold, cubed </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">3 Tbsp cold water </span><br />
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<b><i>Filling:</i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup finely ground almonds </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/4 cup sugar </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">2 ripe peaches, qartered and then sliced </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1 Tbsp butter, melted </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 tsp lemon juice </span><br />
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<b><i>Directions: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Make the dough: In a large bowl, mix together the flour, sugar and salt. Add the butter and start working the butter into the flour with your hands until there are pieces the size of large peas. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Add the water and continue mixing just until it forms the dough. Do not overwork the dough. Cover with a plastic wrap, press down to flatten dough into a disk and refrigerate for at least 30 minutes before rolling out. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Preheat oven to 400 F. Remove dough from fridge. Working on a lightly floured surface roll the dough into a 10 - 11 inch circle. Place dough onto a baking sheet or a tart pan lined with parchment paper. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">In a small bowl mix together the almonds and sugar. Sprinkle half of the mixture over the dough, leaving about a inch or inch and a half border. Arrange peach slices starting with the outside of the dough (leaving the border empty). Sprinkle the rest of the almond sugar mixture but two table spoons over the fruit.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Fold the border of dough into the peaches, pinching the edges to make sure they are sealed. Brush the border with the melted butter and sprinkle with the remaining almond sugar mixture. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Bake in the middle section of the oven for 30 - 40 minutes or until crust is well browned and its edges are slightly caramelized. Remove from the oven and allow to cool for 20 minutes before serving. </span><br />
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<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-55892894675326256362016-08-16T13:04:00.004-07:002016-08-22T11:58:09.516-07:00Polie's Pie Pizza <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxVTrhnv_1Zc_QsRKwQoSjulsacHV7uTH6Pbm4AEoqDgtCdOp8VJLRMlNvoI9iMqg4sQw703hGci-wFPxw4RvjOUyOrQloWGnqPl20KTG1SVAuZ7ifZbT8mWoWhT9zL_SzZV_ZM9c8rU/s1600/IMG_1348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxVTrhnv_1Zc_QsRKwQoSjulsacHV7uTH6Pbm4AEoqDgtCdOp8VJLRMlNvoI9iMqg4sQw703hGci-wFPxw4RvjOUyOrQloWGnqPl20KTG1SVAuZ7ifZbT8mWoWhT9zL_SzZV_ZM9c8rU/s1800/IMG_1348.jpg" width="426" /></a></div>
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<b><i> I wanted to share this family favorite recipe with you. I came up with the recipe one time when I just used what I had in the fridge. I used a pie pan instead of a pizza pan too. Surprisingly the pizza turned out to die for. Now I make it all the time and it is my to go to meal when I am in a hurry or when I am out of ideas what to make for dinner. It is super easy, anyone can make it and it takes only 15 minutes bake. And I mean…who doesn't like home made pizza?! From me to you, enjoy! :)</i></b><br />
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<b><i>Serves: 4</i></b><br />
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<b><i>Ingredients</i></b>:<br />
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<span style="font-family: "courier new" , "courier" , monospace;">12 oz pizza dough </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 Tbsp extra virgin olive oil </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 can diced tomatoes </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/4 tsp sea salt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/4 tsp garlic powder </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 tsp dry oregano + 1tsp for the cheese </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">4 cracks of freshly ground black pepper </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 slices canadian bacon, sliced </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 slices already cooked bacon, diced </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup mozzarella cheese, grated, tightly packed </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup parmesan cheese, grated </span><br />
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<b><i>Directions</i></b>:<br />
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat oven to 450 F. Pour the olive oil in a metal pie pan and spread evenly on bottom and sides. Stretch dough to fit the pan (a little wider than the bottom of the pan. Dough is easier to work with if dip your fingers with some olive oil). Spread tomatoes evenly on top of the dough. Sprinkle with sea salt, garlic powder, 1/2 tsp oregano, black pepper. Layer canadian bacon and bacon. Sprinkle with mozzarella cheese everywhere but mostly in the middle of the pizza. Then sprinkle with parmesan everywhere but focussing on the crust (cover most of the crust). Cook for 15 minutes or until cheese is melted and sides are golden brown. </span><br />
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<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-54619314137646738892016-08-14T07:17:00.000-07:002016-08-22T09:13:03.542-07:00Bulgarian Musaka <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hOSSg4AqkQrGCU2aG2x-fyVYzlW0xphg_TblXXDfM4TPDL1wgm1cd9sEJfwRPcsFfICSX8lkJIx77QpHEC5HOeCVox6l6DG_dXnH7p-p5Ku9fg1sdOTDO-mUHnKB0puvZEMOrfqp74Q/s1600/IMG_0801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hOSSg4AqkQrGCU2aG2x-fyVYzlW0xphg_TblXXDfM4TPDL1wgm1cd9sEJfwRPcsFfICSX8lkJIx77QpHEC5HOeCVox6l6DG_dXnH7p-p5Ku9fg1sdOTDO-mUHnKB0puvZEMOrfqp74Q/s1800/IMG_0801.jpg" width="426" /></a></div>
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<i><b>I have been asked many times to share this recipe but I didn't want to do a post until I figure out how to make the irresistible musaka that everyone loves. A recipe that you will keep going back to and perhaps will become a family favorite. So here it is! Bulgarian musaka is one of the most popular traditional bulgarian dishes. Do not confuse Bulgarian musaka with Greek musaka. They are very different as they use different ingredients. This dish is like a casserole and its main ingredients are potatoes, ground beef, eggs and plain yogurt. It takes about an hour and a half to make but it is totally worth the time and effort. I am hoping that this dish will remind my children of home just like it reminds me of home. If you are sick of cooking the same casserole over and over again, consider making this recipe. Your family will love it!</b></i><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Serves: 8-9</span></b><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Main Ingredients: </span></b><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1lbs - 1.300lbs ground beef (80% lean/20% fat) </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">6-8 russet potatoes, cubed about 1/2 inch </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 green bell pepper, minced </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 yellow onion, minced</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup grated carrot </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 tomatoe, chopped </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup flat leaf parsley, chopped </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/4 cup fresh dill, chopped </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">3/4 cup sunflower oil </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1tsp thyme </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">paprika </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">salt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">pepper </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">black pepper, crushed </span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredients For The Topping:</span></b><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">3 eggs </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup plain yogurt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1 cup butter milk </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1 Tbsp flour </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/4 tsp baking soda </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;"><b>Directions:</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">In a 13x9 pan spread the cubed potatoes covering the bottom of the baking pan (about half way). Cover with cold water and set aside. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Preheat oven to 400 degrees F. In a sauce pan add the beef, pepper, carrot, onion, tomato, parsley, thyme, 1 Tbsp salt, 2tsp paprika and 10 cracks of black pepper. Cook on medium high until beef is brown. (Do not overcook beef. Beef should be a little undercooked). Set aside. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Drain the water from the potatoes. Add the sunflower oil, dill, 1/2 tsp salt, 1 tsp paprika and mix. Then add the meat mixture on top of the potato mixture. Mix well. With a spatula press down the potatoes and meat mixture creating a flat surface. Sprinkle 1 tsp paprika again and crack some black pepper (about 6 - 7 cracks). Bake for 45 minutes, stirring the musaka about 30 minutes after it has been in the oven. Make sure to create that same flat surface as earlier.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">In the mean time prepare the topping. In a bowl mix the eggs, yogurt, buttermilk, flour and baking soda. Refrigerate until you need to use it. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">After the musaka has been in the oven for 45 minutes, take it out. Taste it. Make sure it tastes good and it doesn't need more salt. Pour the egg mixture on top of the musaka spreading it evenly. Put back in the oven for additional 15 minutes. Serve while it is hot. For more authentic taste serve it with drizzled plain yogurt. Enjoy! </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b><br /></b></span>My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com4tag:blogger.com,1999:blog-8434851327782007876.post-76830149111321326862016-08-10T16:45:00.001-07:002023-10-02T15:26:30.722-07:00Lamb Casserole With Green Olives (Ragoût de Mouton aux Olives ertes)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4STTvD-4RQMPNQL-7_UHYXBPyJ8d6R3eC34EqEtAiQ6jScyNk9Z8mD6xMpZ6A3HETUDg21Ek_AXjl8cOTFNPp9kw1j6QbpJ2vUXTnYsk4YcFJRl6yCKh2oVa-v26eimtUJaGCt3GG5Q/s1600/IMG_1195.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4STTvD-4RQMPNQL-7_UHYXBPyJ8d6R3eC34EqEtAiQ6jScyNk9Z8mD6xMpZ6A3HETUDg21Ek_AXjl8cOTFNPp9kw1j6QbpJ2vUXTnYsk4YcFJRl6yCKh2oVa-v26eimtUJaGCt3GG5Q/s1800/IMG_1195.jpg" width="426" /></a></div>
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<b><i>This casserole is from the French Languedoc/Pyrénées region which is famous for its tasty lamb and this delicious casserole. It is cooked for a long time at a moderate temperature which makes it really soft and tender. The green olives also contribute to its great flavor. Not to mention the orange zest…mmmmmm. Serve over rice, risotto or mashed potatoes. Bon Appetite!</i></b><br />
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<b><i>Ingredients: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">about 2 lb deboned lamb shoulder, cut into large cubes </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">kosher salt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">freshly ground pepper </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 Tbsp olive oil, plus extra for drizzling </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tsp butter </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 medium carrot, diced </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 medium onion, diced </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 Tbsp tomato paste (concentrated puree)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">5 fl oz (150 ml) dry white wine or Resling </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 cloves garlic, crushed </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3x5 cm (2 in) strips orange zest </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">15 - 18 green olives </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200 ml chicken stock </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 large tomato, cut into 8</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 spring thyme </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 bay leaf </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">a few basil leaves to garnish </span><br />
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<b><i>Directions: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat oven to 275 F (140 C). Season the lamb with salt and pepper. I use quite a bit of salt. Heat the oil in an ovenproof saucepan or casserole dish and brown the lamb on all sides over high heat. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Add the butter, followed by the carrot and onion, and stir for 2 minutes. Add the tomato paste and stir well. Add the wine and bring to the boil. Add the garlic, orange zest, olives, chicken stock, tomato, thyme and bay leaf. Stir well and bring to a simmer. Cover with a lid and bake in the oven for 3 hours, or until the meat is tender. Garnish with basil leaves, drizzle with extra olive oil and serve.</span>My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-71014598069531635772016-08-06T21:56:00.000-07:002016-08-22T11:59:31.396-07:00Quiche Lorraine with Gruyere Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjml-b07eIcc6mUswDwzZo2nEUZnQjd11ei3hSAnaJyv2_NRS-8Pkh1pglHBzPVM4ym76R6IHSWbNEy00nXDGDr-zbrmJe-GzcMcGhyphenhyphenGO1qA-Z4JVUPC3GVX6tp_a4aYzDAbV-mb_v_M5w/s1600/IMG_1104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjml-b07eIcc6mUswDwzZo2nEUZnQjd11ei3hSAnaJyv2_NRS-8Pkh1pglHBzPVM4ym76R6IHSWbNEy00nXDGDr-zbrmJe-GzcMcGhyphenhyphenGO1qA-Z4JVUPC3GVX6tp_a4aYzDAbV-mb_v_M5w/s1800/IMG_1104.jpg" width="426" /></a></div>
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<b><i>This dish comes form the Lorraine Region and it might be the most popular French dish outside of France. The gruyere cheese adds an incredible flavor and perfectly blends with the rest of the ingredients. You may replace it with other kinds of cheeses but in my opinion this quiche tastes so much better with it. Delish! </i></b><br />
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<b><i>Serves: 6 - 8</i></b><br />
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<b><i>Ingredients: </i></b><br />
<b><i><br /></i></b>
<b><i>Pastry: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1 stick of butter, cut into pieces </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 egg yolk </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">a pinch of salt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 cups of all - purpose flour </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 Tbsp water </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">juice of 1/2 lemon </span><br />
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<b><i>Filling:</i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 egg yolks </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 whole eggs </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 1/2 fl oz milk </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">10 fl oz heavy cream </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">salt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">finely ground black pepper </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 pinches of freshly grated nutmeg </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tsp butter </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 1/2 oz bacon/diced </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 1/2 oz (100 g) grated gruyere cheese </span><br />
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<b><i>Directions: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">To make the pastry, place the butter, egg yolk and salt in a food processor and blend to combine. Add the flour, water and lemon juice and pulse to form a ball. Remove from food processor, wrap in plastic and refrigerate for at least 30 minutes before using. (After the 30 minutes, I put mine on the counter for about 30 minutes to reach room temperature. Dough is much easier to work with when it's not as cold).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 450 F (230 C). Grease 8 1/2 inch loose - based tart (flan) tin and line the base with parchment paper (you can also use any kind of tart pan). </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Roll out pastry on a floured surface and use to line the tart pan. Trim the edges and line the pastry with foil. Fill with pastry weights (or use rice or dried beans). Cook for 12 minutes, then carefully remove the foil and weights.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">In a bowl, whisk together the yolks, whole eggs, milk and cream. Season to taste with salt, pepper and nutmeg. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Lower the oven temperature to 350 F (180 C). </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Melt the butter in a frying pan and cook the bacon for 3 minutes, turning occasionally. ( I know…cook beacon in butter?! What?!) Drain the bacon well then scatter over the blind - baked pastry shell. Sprinkle on the cheese then pour in the egg mixture. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Carefully transfer the quiche to the oven and cook for 20 - 25 minuets, or until the filling is set and the top is golden brown. When cooked, remove from the oven and leave for about 10 minutes before unmolding/serving. </span><br />
<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-80523088007260662452016-08-02T11:58:00.000-07:002016-08-22T12:00:14.347-07:00Prosciutto Mozzarella Crostini<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDYvCkL-ScBV_3bf-5IZN9f_QQsZBAkifrKoMCjEiO8XtLIkqK84_T20JWm1J-hlXu6vUpS__l102KxARXMShoroB3Og4EPIu5DbUxML6dMJOg1kRIgFS5LA59T6WyQ1TLF8kYMF5lFw/s1600/IMG_0970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDYvCkL-ScBV_3bf-5IZN9f_QQsZBAkifrKoMCjEiO8XtLIkqK84_T20JWm1J-hlXu6vUpS__l102KxARXMShoroB3Og4EPIu5DbUxML6dMJOg1kRIgFS5LA59T6WyQ1TLF8kYMF5lFw/s1800/IMG_0970.jpg" width="426" /></a></div>
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<i> <b> I was inspired to make this appetizer after trying something similar in a local restaurant. It turned out to be fantastic. The secret of good crostini is in the good and fresh ingredients. This means good quality olive oil, sea salt, fresh mozzarella, fresh bread and believe it or not, oregano as well. I have tried making this recipe many times and if you want your guests to be impressed you have to use the good stuff. In this photo you can tell I used kalamata olive baguette and it was wonderful. I hope you enjoy this killer recipe as much as I do. </b></i><br />
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<i><b>Makes 8 - 10 slices</b> </i><br />
<i><b>Time: 10 minutes </b></i><br />
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<b><i>Ingredients:</i></b><br />
<br />
<span style="font-family: "courier new" , "courier" , monospace;">8 - 10 thin slices of french baguette </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">8 - 10 slices of prosciutto (preferably smoked)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">8 - 10 slices of fresh mozzarella (in water is the best)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">extra virgin olive oil </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">oregano </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">freshly ground black pepper </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">sea salt </span><br />
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<b><i>Directions:</i></b><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Turn oven to broil on high. Brush both sides of bread with olive oil and place on a cookie sheet or a pan. Sprinkle with crushed pepper and sea salt. Broil for a minute and a half. Flip the slices of bread over and broil for another minute. Place slices onto a serving plate. Layer the mozzarella and the prosciutto. Drizzle with olive oil generously. Sprinkle with sea salt and oregano to taste (if you are using smoked prosciutto you won't need as much salt since it already has a strong flavor). The crostini are ready to be served.</span><br />
<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-83929214267592211922016-07-31T18:31:00.003-07:002023-10-02T15:27:52.892-07:00Mekitsi (Bulgarian Scones) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvLg9qkC3k59OcEpTQEN5ZwRhDPqjNuREspdk1XQ2kBB95a_qxbfqFZwlm9aI2zCJ_Pb_8D9pXh8cfMWJIHjl4cNceeQeP-2Sg3TWQdYSf4NjxxOv1yp5nr5lohC8TSn2W-exoRVR5No/s1600/IMG_0909.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvLg9qkC3k59OcEpTQEN5ZwRhDPqjNuREspdk1XQ2kBB95a_qxbfqFZwlm9aI2zCJ_Pb_8D9pXh8cfMWJIHjl4cNceeQeP-2Sg3TWQdYSf4NjxxOv1yp5nr5lohC8TSn2W-exoRVR5No/s1800/IMG_0909.jpg" width="426" /></a></div>
<b><i> </i></b><br />
<b><i> These Bulgarian scones known as mekitsi are something I grew up with. Oh…how I love them! After all what's not to love about fried dough and powdered sugar. They are so wonderful. Serve them for breakfast, brunch or just because. Pair them with powdered sugar, jam, fresh fruit, honey, flavored butter and even feta cheese. Devine!</i></b><br />
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<b><i>Ingredients:</i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">4 cup flour</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tsp salt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">4 tsp sugar </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 pkg dry yeast </span><br /><span style="font-family: "courier new" , "courier" , monospace;">1 3/4 cups warm water (you can always add more if needed) </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sunflower oil for frying </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: inherit;"><b><i>Directions:</i></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><i><span style="font-family: inherit;">In a large bowl mix all the dry ingredients. Add 2 cups warm water (make sure the </span>water<span style="font-family: inherit;"> is not hot or too cold or it </span>won't<span style="font-family: inherit;"> activate the yeast). Mix well. You may use your hands. Dough should be sticky. Cover the dough with plastic and </span>refrigerate over night or at least 2-3 hours before cooking. </i></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><i>Before cooking dough should have doubled. If it hasn't, usually means that you need to wait a little longer or that your yeast doesn't work. Yeast has an expiration date. Make sure it is up to date. Before frying, take dough out of the fridge and let it sit in a room temperature for 15 - 20 minutes. </i></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><i>In a deep frying pan, cover the bottom with sunflower oil (about an inch to inch and a half, the mekitsi should float without touching the bottom of the pan). Heat up the oil on medium high. Dip your hands in sunflower oil (so dough doesn't stick to your hands as much) and grab enough dough to form a ball about the size of a golf ball or a little bigger. Working with your hands stretch the dough as much as possible without tearing and drop dough in the heated pan. You can cook as many as four or five mekitsi at one time. Turn mekitsi over as soon as you notice they are getting golden on the bottom. Mekitsi are ready when both sides are golden brown. Take mekitsi out of the pan and place on a paper towel. They might seem really hard at first but they will soften to perfection minutes after taken out of the pan. Enjoy them all day long. </i></b></span><br />
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<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-23395145811483952612016-07-24T21:50:00.001-07:002016-08-22T12:01:46.299-07:00Skillet Cookie <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPV2pc61t04_EC0WBTxvWMsJdA6DXq8ZwzgnoirqN0GJt2aKarp0I4vt4IoykH0sblaOFI1VEdCDpQsTOUw3WgRRn9X5__n-BADsC-oIKoCPjpKMdykleCCmLYnTPsja6x_LhLoT-iq5A/s1600/IMG_0752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPV2pc61t04_EC0WBTxvWMsJdA6DXq8ZwzgnoirqN0GJt2aKarp0I4vt4IoykH0sblaOFI1VEdCDpQsTOUw3WgRRn9X5__n-BADsC-oIKoCPjpKMdykleCCmLYnTPsja6x_LhLoT-iq5A/s1800/IMG_0752.jpg" width="425" /></a></div>
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<i><b> This giant skillet cookie might be one of my new favorite deserts. We have made it multiple times this year and it never gets old. It is easy yet so scrumptious. This cookie is crunchy on the outside and gooey on the inside, just like what a cookie should be like. It is very nutty and chocolaty and amazing. Serve with good vanilla bean ice-cream or home made whipped cream and you've got yourself perfection. I'll stop here because I already want another piece. </b></i><br />
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<b style="font-family: 'Courier New', Courier, monospace;">Serves: </b><span style="font-family: "times" , "times new roman" , serif;">well...depends if you want to share….</span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredients:<i> </i></span></b><br />
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<span style="font-family: Courier New, Courier, monospace;">6 Tbsp packed dark-brown sugar </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1/2 cup sugar </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1 large egg </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1 tsp pure vanilla extract </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1 cup flour </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp baking soda </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp coarse salt </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1 cup semisweet chocolate chips </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1 cup walnuts</span><br />
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<b style="font-family: 'courier new', courier, monospace;"><br /></b>
<b style="font-family: 'courier new', courier, monospace;">Directions:</b><br />
<b style="font-family: 'courier new', courier, monospace;"><br /></b>
<span style="font-family: courier new, courier, monospace;">Preheat oven to 350 degrees F. In a large bowl, combine butter and sugars with a wooden spoon. (You may use a standing mixer as well). Stir in egg and vanilla. Stir in flour, baking soda and salt. Stir in chips and then walnuts. Transfer to a 10 inch cast-iron skillet;flatten and smooth top. Bake until cookie is golden brown and just set in the center, 18 - 20 minutes. Let cool 5 minutes. If you wish to serve it on a fancy plate, let it cool a little longer, then you can flip it over. Serve with vanilla ice-cream or whipped cream. </span>My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-21293467411233773672016-07-23T16:16:00.002-07:002016-08-22T12:02:33.269-07:00Light Parmesan Salad <div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLSGh6vAwWyOQX6Zgdkl_3PD5Y5_PDqMxOLZPF-JU4iKhGrSQARZE3mGPf-CI6AH5m2mV3SvEMx07C-ATfm9iDwYxWFMRMkyBvfxA7qeszgueJOzFGVtdQub0w4IA4i3DmEUZPxcwCDE/s1600/IMG_0691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLSGh6vAwWyOQX6Zgdkl_3PD5Y5_PDqMxOLZPF-JU4iKhGrSQARZE3mGPf-CI6AH5m2mV3SvEMx07C-ATfm9iDwYxWFMRMkyBvfxA7qeszgueJOzFGVtdQub0w4IA4i3DmEUZPxcwCDE/s1800/IMG_0691.jpg" width="426" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i><b> Picture the perfect summer salad. It is light yet flavorful. Well folks, look no more because this is it. This salad is so easy and delicious. It is the perfect addition to your grilled stake, chicken or any main dish. Yes, yes it is also on the healthy side which is a huge plus. Enjoy!</b></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Serves: 4</b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;"><b>Ingredients:</b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/3 cup parmesan</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/3 cup olive oil</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 - 1 tsp garlic cloves minced </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1 Tbsp rice vinegar </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/2 tsp salt </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1/4 tsp pepper </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1 bunch romain lettuce </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">butter croutons (optional)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">black olives (optional)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Directions:</b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"> </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"> Combine garlic, lemon juice, parmesan and olive oil in a jar or any container that has a lid. Give it a good shake until creamy. Pour over lettuce and garnish with croutons and olives or any other veggies that you like. Your summer salad is good to go!</span>My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-33184853560283892852015-08-27T15:44:00.003-07:002023-10-02T15:25:25.050-07:00Vietnamese Chicken Salad Rolls & Peanut Sauce <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0idqmOdlRjYLZ5Te53skht4hTWDa4pLZ2k6qABcHiGbR4U-pDBmU9flI6gQ8mIoSNxJJVlxn6LvSCUMm6yudnIi9bYRYp6MUufT8r2fBhLafv3ODp8WPg7MW-qyYD-Y223MrDi-TbFU/s1600/Vietnamese+Rolls+Main.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0idqmOdlRjYLZ5Te53skht4hTWDa4pLZ2k6qABcHiGbR4U-pDBmU9flI6gQ8mIoSNxJJVlxn6LvSCUMm6yudnIi9bYRYp6MUufT8r2fBhLafv3ODp8WPg7MW-qyYD-Y223MrDi-TbFU/s1800/Vietnamese+Rolls+Main.jpg" width="426" /></a></div>
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<b><i><span style="font-family: inherit;"> If you have never had Vietnamese Chicken Salad Rolls you will fall in love with these. SO yummy!! Fresh, light yet rich in flavor and super nutritious, these rolls are super easy and fun to make. I was able to find all the ingredients at my local grocery store which is a huge plus. You have a combination of crunchy and soft, and the peanut sauce is worth making all by itself. It is not too sweet and it has a little kick to it. It is perfect for the rolls. If you are vegetarian all you have to do is remove the chicken. These will taste just as good. I have been having these for the last two days and it seems like I </span>can't<span style="font-family: inherit;"> get enough. Just look at all the fresh veggies and herbs that goes into the roll. YUM!</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN10WHI38yVWIWWdPwJ65zFvykyGSJNNWlv8zuj2bUiwaVCZiURRV7Xe1XuiYEp1te0R2xv5vaGjnw1_MQnc1hKlTThIEiMhoB3i9SMxFG3fRgFhtN3LncKfE-_PjpSoNdzcFrV9dG3is/s1600/Vietnamese+Rolls+Ingredients+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN10WHI38yVWIWWdPwJ65zFvykyGSJNNWlv8zuj2bUiwaVCZiURRV7Xe1XuiYEp1te0R2xv5vaGjnw1_MQnc1hKlTThIEiMhoB3i9SMxFG3fRgFhtN3LncKfE-_PjpSoNdzcFrV9dG3is/s640/Vietnamese+Rolls+Ingredients+.jpg" width="426" /></a></div>
<h2>
<i><u>Vietnamese Chicken Salad Rolls </u></i></h2>
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<b><i>Ingredients: </i></b></div>
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<span style="font-family: Courier New, Courier, monospace;">rotisserie chicken (pulled)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 english cucumber (cut into little strips) </span></div>
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<span style="font-family: Courier New, Courier, monospace;">carrots, grated </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Courier New, Courier, monospace;">fresh basil </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Courier New, Courier, monospace;">butter lettuce </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Courier New, Courier, monospace;">green onion</span></div>
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<span style="font-family: Courier New, Courier, monospace;">fresh mint, chopped </span></div>
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<span style="font-family: Courier New, Courier, monospace;">fresh cilantro, chopped </span></div>
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<span style="font-family: Courier New, Courier, monospace;">rice paper </span></div>
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<span style="font-family: Courier New, Courier, monospace;">rice noodles or rice sticks (you want the rice noodles that look like angel hair) </span></div>
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<span style="font-family: inherit;"><b><i>Directions:</i></b></span></div>
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<span style="font-family: inherit;"><b><i><br /></i></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Prepare all fresh ingredients and reserve. Cook rice noodles according to package instructions (run under cold water if the package doesn't already say so). Prepare a big flat plate or clean surface to lay softened rice paper. Dip one rice sheet paper in warm water until ends start to curl and the paper is softened. (10-12 seconds). Lay the sheet on your work surface. Work quickly while paper is still moist. Layer ingredients close to one end of the paper or you may start in the middle.</span><span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Wrap as a mexican borrito. Take one end and cover over the entire ingredients. Tuck underneath. Pull each side over and cover the ends. Then continue to roll until completely encased. Usually the back of the rice paper package has detailed instructions and pictures if you have a hard time. </span></div>
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<span style="font-family: inherit; font-weight: normal;"><u><i>Thai Peanut Sauce </i></u></span></h2>
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<span style="font-family: inherit;"><b><i>Ingredients:</i></b></span></div>
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<span style="font-family: inherit;"><b><i><br /></i></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 cup coconut milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 cup creamy peanut butter </span></div>
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<span style="font-family: Courier New, Courier, monospace;">juice of a 1/2 a lime </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 teaspoons soy sauce </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 cloves fresh garlic, crushed </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 teaspoons sugar </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 teaspoons ground ginger </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 tablespoons sweet chili sauce </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 cup minced cilantro </span></div>
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<span style="font-family: Courier New, Courier, monospace;">dash of salt </span></div>
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<span style="font-family: inherit;"><b><i>Directions:</i></b></span><span style="font-family: Courier New, Courier, monospace;"> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Combine all ingredients in a blender or food processor (a hand food processor may be used as well). Blend until completely smooth. Serve and enjoy!</span></div>
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My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com1tag:blogger.com,1999:blog-8434851327782007876.post-66759855100054513322015-08-24T16:36:00.001-07:002016-08-22T12:04:21.764-07:00Feta Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
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<b><i> I have been dying to try to stuff mini peppers with feta for a while now. I miss Bulgarian food so much and especially stuffed peppers with feta and eggs. Here in the United States the peppers are thick skinned and it is almost impossible to duplicate the pepper recipes from back home. The mini mexican sweet peppers they sell here are probably the closest peppers to texture that you could get. This recipe was an attempt to get at least a little bit of the Bulgarian taste I used to remember and I think I succeeded. I love, love, love this appetizer/side dish. This is an easy 1, 2, 3 recipe and it tastes wonderful. Good quality feta makes a difference so make sure you buy a good one. I personally like cow's feta cheese but it is hard to find. My second choice would be sheep's milk feta. Bore's Head is a good brand. These peppers will make your kitchen smell SO good too. Enjoy!</i></b><br />
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<b><i>Ingredients: </i></b><br />
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<span style="font-family: Courier New, Courier, monospace;">10 mini sweet peppers </span><br />
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<span style="font-family: Courier New, Courier, monospace;">8oz good quality feta cheese </span><br />
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<span style="font-family: Courier New, Courier, monospace;">1 large egg </span><br />
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<span style="font-family: Courier New, Courier, monospace;">dash of salt </span><br />
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<span style="font-family: Courier New, Courier, monospace;">dash of ground pepper </span><br />
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<span style="font-family: Courier New, Courier, monospace;">olive oil </span><br />
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<span style="font-family: Courier New, Courier, monospace;">parsley, chopped for garnishing (optional) </span><br />
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<b><i>Directions: </i></b><br />
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<span style="font-family: Courier New, Courier, monospace;">Preheat oven to 400 degrees F. Half the peppers and clean from seeds. Place in a baking pan. In a small bowl mix together the feta and the egg. The consistency doesn't have to be perfectly smooth. Lumps of feta cheese are ok. With a small spoon stuff the peppers as much as you can, covering the little crevasses. Drizzle bountifully with olive oil (the olive oil will help your peppers cook faster make them more tender). Sprinkle with a little bit of salt and pepper. Bake in the oven about 30 minutes. Serve immediately. </span>My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-86293068487562526202015-08-23T14:56:00.002-07:002016-08-22T12:05:05.301-07:00Avocado Salsa <div class="separator" style="clear: both; text-align: center;">
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<b><i>I recently went to a party where they served this avocado salsa with chips and it was so good I kept going back for more. It was delicious, yet light, nutritious and the crunchy and salty chips were just the perfect addition to it. Not to mention it was perfect for the month of August when tomatoes are ripe and corn is fresh. I just knew I had to put it on the blog. I do have a few suggestions: use good quality tomatoes and feel free to play with the salt and lemon. We all have different tastes so just make it perfect for you. I hope you like it as much as I do. </i></b><br />
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<span style="font-family: inherit;"><b><i>Ingredients: </i></b></span><br />
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<span style="font-family: Courier New, Courier, monospace;">1 (16 oz) package frozen corn kernels, thawed (canned corn is ok)</span><br />
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<span style="font-family: Courier New, Courier, monospace;">2 (2.25 oz) cans ripe black olives, drained and sliced </span><br />
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<span style="font-family: Courier New, Courier, monospace;">1 small onion, thinly chopped</span><br />
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<span style="font-family: Courier New, Courier, monospace;">1/4 cup lemon juice</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3 ripe tomatoes, chopped </span><br />
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<span style="font-family: Courier New, Courier, monospace;">1/3 cup olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1/2 teaspoon salt or to taste </span><br />
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<span style="font-family: Courier New, Courier, monospace;">1/2 teaspoon ground black pepper or to taste </span><br />
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<span style="font-family: Courier New, Courier, monospace;">4 avocados, peeled, pitted and diced </span><br />
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<span style="font-family: Courier New, Courier, monospace;">1 teaspoon dried oregano (optional) </span><br />
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<span style="font-family: Courier New, Courier, monospace;">2 cloves garlic, minced (optional) </span><br />
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<span style="font-family: Courier New, Courier, monospace;">3 tablespoons cider vinegar (optional) </span><br />
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<b><i>Directions: </i></b><br />
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<span style="font-family: Courier New, Courier, monospace;">Toss all the ingredients except the avocado in a big bowl. For best flavor refrigerate overnight. If you don't have that option salad is still good. Mix in the avocado right before serving. Serve with chips or add to your favorite wrap. Enjoy!</span><br />
<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-80765187358257670982015-08-17T17:10:00.000-07:002016-08-22T12:08:14.535-07:00Tea Party <div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-family: inherit;">This is in not your Downton Abbey tea party but still a fun and elegant way to gather together with your girlfriends. Tea parties are a great way to celebarte bridal showers, baby showers or just a fun way to gather with the girls. And we women sure know how to keep up the conversation especially around a table full of yummy stuff. This post offers menu ideas and table decor from fancy to inexpensive ways to make your tea party a success. Enjoy and </span>don't<span style="font-family: inherit;"> </span>forget<span style="font-family: inherit;"> to share </span>pictures<span style="font-family: inherit;"> with me if you use this post to organize your tea party. </span></i></b><br />
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<span style="font-family: inherit;"><b><i> The Menu: </i></b></span></h2>
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<u style="font-family: inherit; font-style: italic; font-weight: bold;">SAVORY:</u><span style="font-family: inherit;"> (OPTIONAL - you may choose to do only deserts as long as you pick a time that is </span>in-between<span style="font-family: inherit;"> breakfast, lunch and dinner.)</span><br />
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<i><b>Tea Sandwiches (</b>cucumber, prosciutto with goat cheese and honey, pesto caprese, ricotta with orange jam and mint<b>). </b></i><br />
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<i><b>Salad of your choice - optional (</b>pasta salad is a great option and filling since the tea sandwiches are quite small) </i><br />
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<i><b>Directions: </b>To cut the sandwiches in these fun shapes, use cookie cutters. Lay bread flat on a cutting board then press the bread with a book or another cutting board to smash the bread slightly. It is much easier to cut. You can use different kinds of bread to get layers of different colors.<b> </b></i><br />
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<i><b> Cucumber sandwich : </b>layer a piece of round bread. Top with hummus and then a cucumber. Add salt and pepper. (<b>You may substitute the hummus with</b> <b>tzatziki sauce, olive tapenade or simply butter according to yours or your guests taste).</b></i><br />
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<i> <b>Pesto Caprese: </b>layer a piece of bread. Top with pesto sauce, add a slice of tomato and fresh mozzarella cheese. Drizzle with olive oil. Garnish with salt, pepper and fresh basil. </i><br />
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<i><b>Prosciutto & Goat Cheese:</b> you may use 2 or 3 pieces of bread for this sandwich. Whipped goat cheese is easier to spread but regular one is ok too. Top with a few slices of pear and drizzle with just a little bit of honey.<b> (Prosciutto can be expensive. If you are organizing a party for a large group, you may substitute with bacon or turkey). </b></i><br />
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<i><b>Ricotta and Jam: </b>the jam can be orange or apricot. Wonderful combination with peaches on top and the mint it is garnished with adds so much to the flavor! Don't skip it. </i><br />
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<i><u style="font-weight: bold;">SWEETS: </u>(You may choose all or just a few of these wonderful additions to your tea party) </i><br />
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<i><b>French Macarons - Vanilla:</b> for the best recipe click <a href="http://myfoodtable.blogspot.com/2015/05/vanilla-bean-french-macarons.html">here</a>. If you must know I am a complete french macaron junkie. I think every tea party should have french macarons. It is something your guests will love and this french vanilla flavor will go so perfectly with you tea. The other great thing about these is you can prepared them in advance and just refrigerate for a whole week before your event. You can buy some but I can guarantee you that this recipe is better than a store bought macarons unless off course you buy them from a professional bakery such as Laduree. </i><br />
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<i><b>Creme Brûlée: </b>for the perfect recipe click <a href="http://myfoodtable.blogspot.com/2015/04/creme-brulee.html">here</a>. This desert can also be prepared in advance. It can sit in the fridge for up to a week. It is also a great addition to your tea party that everyone will love. </i><br />
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<i><b>Madeleines: </b>are known to be served with tea, hot cocoa or coffee.<b> </b>This recipe is SO easy and delicious that you might end up making these on a regular basis. It takes only 30 minutes to prep and make these. For O<b>range Madeleines </b>click <a href="http://myfoodtable.blogspot.com/2015/07/this-is-easiest-madeleine-cookie-recipe.html">here</a>. For <b>Lime Madeleines</b> click <a href="http://myfoodtable.blogspot.com/2015/07/easy-lime-madeleines.html">here</a>.</i><br />
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<b>Fruit Bars: </b>this recipe was inspired by the cherry almond bars I did for 4th of July with just a few changes. Follow <a href="http://myfoodtable.blogspot.com/2015/06/cherry-almond-bars.html">this recipe</a> but use the following filling instead of the canned cherries: </div>
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Mix softened cream cheese with any jam of your choice. You don't have to decorate the bars just cut with the same cookie cutters you used for the tea sandwiches and dust with powedered sugar. </div>
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<i><b>Fruit: </b>Any fruit is great to serve at a tea party. In my case I did raspberries and strawberries as it also served as beautifying the table and it gave my table a little pop. </i><br />
<i><b>Fresh Lemon</b> is a must as people will use it for their tea.</i><br />
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<i><b><u>Drinks: </u></b></i></h3>
<i> <b> Tea:</b> what would a tea party be without the tea??? You may have two or more kinds of teas. If you want to get a little fancy you may go to the local tea shop and get a fine tea that will actually require a tea sifter. If not I am sure people would still like tea bags as it is much easier. For my party I decided to stick with Herbal Teas (Mint and Lavender/Camomile). If you are doing tea party in the hot summer you might consider iced tea instead or in addition to your variety to teas. </i><br />
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<i><b>Cream or Vanilla Soy Milk: </b>most people that like tea love to use cream or vanilla soy milk in their teas. You don't have to have much just about a cup to cup and a half.</i><br />
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<i><b>Hot Chocolate (optional): </b>if you are doing a tea party in the winter hot chocolate is a great addition to your tea party. </i><br />
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<i>Tea Party Table Setting </i></h2>
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<i>You will need<b> china, napkins, flatware, center piece</b> and anything else you would like to use that is tea party appropriate. You can make your tea party as fancy or as simple and inexpensive, yet still fun as you wish. If you have a china set that has been sitting in your cupboard without use this is the time to use it. The china doesn't have to match. Mixing it a bit is actually quite fun. If you don't have a china but you would like to use one, ask any relatives that might have some. Usually a grandmother or a mother in law might one. Same with the flatware and napkins. Also consider renting it. </i><br />
<i> If you want to make it simple yes you may use simple mugs. You may even use fun paper plates and cups. Click <a href="http://www.amazon.com/Talking-Tables-Scrumptious-Dessert-Plates/dp/B004Y6GA9Q/ref=pd_bxgy_79_img_y">here</a> for this fun paper set you can find on amazon. You can find so many fun disposable items on Amazon, from table cloths to floral straws, to tea party decorating flags. So you can go as cheap or as expensive as you wish. </i><br />
<i> I have said this many times but I will say it again, the food plays a huge role in your table's decor. All you really need is a center piece. I picked pink roses as I though it would best match my china. Off course if you are organizing a tea party for a bridal shower I would have in mind the bride's color theme and stick with it. Stacking tea cups is also a fun and creative idea to decorate your table with. Add deserts or flowers to the stacked cups and you have a fun decor. Pearl necklaces and more flowers would make your party a little more fancy as well. I added a floral pillow to one of the chairs as a nice addition to the table decor as well. And at the end, remember to use your imagination and have fun with it. </i></div>
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My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com4tag:blogger.com,1999:blog-8434851327782007876.post-44265434285391003052015-07-13T11:26:00.003-07:002016-08-22T12:16:34.930-07:00German Pancakes With Butter Syrup <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRZCdFpuAUcZ63VPC-9jW70mx5aetI0GULKD0UyMYDUcI0Px7KEEp3atccebCi_5PBOW84i_reiAIBqbvUtsoylSwihdRy9STc9WSEgVRU0IoFfg8WSPpK6fqEW8BnZrfQ1g5pJtCHUY/s1600/german+pancakes+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRZCdFpuAUcZ63VPC-9jW70mx5aetI0GULKD0UyMYDUcI0Px7KEEp3atccebCi_5PBOW84i_reiAIBqbvUtsoylSwihdRy9STc9WSEgVRU0IoFfg8WSPpK6fqEW8BnZrfQ1g5pJtCHUY/s1800/german+pancakes+.jpg" width="426" /></a></div>
<b><i>Truth is there is nothing healthy about these German Pancakes. Yet these are SO ridiculously delicious that frankly the calories won't matter. Every bite is a piece of rich buttery delight that you won't regret. And the butter syrup is to die for! Serve with fruit and/or powdered sugar and you have yourself the best breakfast ever!!!</i></b><br />
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<b><i>Makes 4 Servings </i></b><br />
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<b><i>Ingredients: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">5 tablespoons butter</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2/3 cups milk </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1/4 teaspoon salt </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">4 eggs</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2/3 cup flour </span><br />
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<b><i>Directions: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Heat oven to 450 degrees F. Put butter in 9/13 pan. Mix eggs, flour, and salt in a bowl. Put baking dish with butter in oven until melted. Take dish out of oven and pour flour mixture into the hot baking dish. (Be careful as it will splash). Turn oven down to 425 degrees F. Return baking dish to oven. Bake 12-20 minutes or until golden brown. Cut into peaces, drizzle with butter syrup (recipe below)and serve immediately. </span><br />
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<span style="font-family: inherit;"><b><i>Ingredients:</i></b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1 1/2 sugar </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1 stick of butter</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 tablespoons Karo syrup </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 baking soda </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 teaspoon vanilla </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">3/4 cup butter milk </span><br />
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<b><i>Directions: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Place in pan butter, sugar, butter milk and syrup until melted and boiling. Take off stove and add vanilla and soda. Stir and serve. It is good stored in the fridge for four days. </span>My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-37061614023050323972015-07-07T15:23:00.001-07:002016-08-22T12:17:26.776-07:00West African Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOi5l_sMpw9jiaJiuLmP8fPWiY7Y2Nv8lLHTyCmXtgxxnyiq_s0MBeoREUE-HZJG03S37dupSRbLwW-B3LorTiHx51QFH0jvwD6QdKENpLcgrp-a4N3hl_GR3bTaECwNFfWatorFw0Jc/s1600/African+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOi5l_sMpw9jiaJiuLmP8fPWiY7Y2Nv8lLHTyCmXtgxxnyiq_s0MBeoREUE-HZJG03S37dupSRbLwW-B3LorTiHx51QFH0jvwD6QdKENpLcgrp-a4N3hl_GR3bTaECwNFfWatorFw0Jc/s1800/African+Chicken.jpg" width="426" /></a></div>
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<span style="font-family: inherit;"><b><i>This is our family's new favorite recipe, ready in 30 minutes. My husband who is perhaps the pickiest man alive, (the only fruit he will eat is citrus. Crazy! I know!) LOVES this meal. So did my picky two year old. It is absolutely healthy, easy and 100% delicious. No baking. Just cook in a frying pan. I am so excited to share this recipe with you because you will love it. Serve over rice or cus - cus and enjoy! </i></b></span><br />
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<b><i>Serves: 3 </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1 tablespoon olive oil</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">5 - boneless chicken thighs,cubed </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1 yellow onion, diced</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 teaspoons curry powder </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 can diced tomatoes, drained </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 green bell pepper, diced </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 tablespoons peanut butter </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 teaspoons chicken stock powder</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">salt and pepper to taste </span><br />
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<b><i>Directions: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Heat oil in a heavy pan and fry the chicken and onion on medium high heat until chicken is no more pink. Add curry powder and cook for 1 minute, stirring continuously. Add remeining ingredients, decrease heat to medium and cook and stir until well blended and peppers are tender (about 10minutes). You may mash the tomatoes while you stir if you don't like big chunks of tomatoes. Also you may add hot sauce if you like spicy food. Have a taste and if chicken is too bland add salt and pepper. Serve over rice, cus - cus or by itself. Enjoy!</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-4837057582186825652015-07-03T19:15:00.002-07:002016-08-22T14:36:35.546-07:00Easy Orange Madeleines <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjOLsMxkcDPPb60UDy-mylXLpjYwcsd83VMpw5BBqa6soQ46l-nrek34DHIGAtrE628YqHtzKEs_9wrf6Q9n2KSgAAhLsRwYQoJAn0byABHMkQOxrYqKeFxfxj4cRp-PQ7Qkrlz_UEaM/s1600/OJ+Madeleins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjOLsMxkcDPPb60UDy-mylXLpjYwcsd83VMpw5BBqa6soQ46l-nrek34DHIGAtrE628YqHtzKEs_9wrf6Q9n2KSgAAhLsRwYQoJAn0byABHMkQOxrYqKeFxfxj4cRp-PQ7Qkrlz_UEaM/s1800/OJ+Madeleins.jpg" width="426" /></a></div>
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<b><i>This is the easiest Madeleine cookie recipe you will ever make. Not only easy but also delicious and uses basic ingredients you already have in your kitchen. This is a good basic recipe where you may also use to try other flavors such as lime and lemon. All ready in a little over 30 minutes. You will love these! </i></b></div>
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<b><i>Ingredients: </i></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 - eggs </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup - sugar </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 tablespoons orange zest</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 dashes - salt </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 teaspoon - vanilla extract </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 1/2 teaspoons orange extract</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cup - flour </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">11 tablespoons - unsalted butter, melted and cooled slightly </span></div>
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<span style="font-family: inherit;"><b><i>Directions:</i></b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat oven to 400 degrees F. Grease the madeleine pan with butter. In a standing mixer (you may use a hand mixer too), beat eggs and sugar until just blended. Add zest, orange extract, vanilla and salt. Mix until just blended. Add the flower and beat until blended. Gradually add cooled melted butter in steady stream, beating just until blended. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown on the edges (9 minutes). Gently remove from pan. Repeat process. If you'd like dust cookies with powdered sugar and serve. </span></div>
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<span style="color: #7a7a7a; font-family: "courier new" , "courier" , monospace;"><span style="font-size: 14px; line-height: 22px;">Notes: Do not store the cookies in a closed container. If you wish to keep them crunchy leave them out overnight. </span></span></div>
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<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com4tag:blogger.com,1999:blog-8434851327782007876.post-784449898342894132015-07-02T21:09:00.000-07:002016-08-22T14:39:13.188-07:00Easy Lime Madeleines <div class="separator" style="clear: both; text-align: center;">
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<b><i>French Madeleine cookies are generally served with tea, hot cocoa, coffee and milk in France and the UK. To me Madeleines are not too sweet but complementary to whatever you are drinking. You will be surprised how easy this recipe is. The ingredients are so simple that you most likely already have them in your kitchen. All you need is a madeleine pan. I developed this recipe so that the outcome would be absolutely perfect! Crunchy and buttery on the outside and soft and spongy on the inside. I love the lime flavor because it is fresh and it leaves a really nice flavour on your pallet. Madeleines are best served right out of the oven or on the same day of baking. You will love these! Bon Appetit!</i></b></div>
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<b><i>Makes: 20 - 24 cookies </i></b></div>
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<b><i>Prep Time: 15 min </i></b></div>
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<b><i>Bake Time: 18 min </i></b></div>
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<b><i>Ingredients: </i></b></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 - eggs </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 cup - sugar </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 fresh limes - zest from both limes. One of the limes juiced. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 dashes - salt </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 teaspoon - vanilla extract </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cup - flour </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">11 tablespoons - unsalted butter, melted and cooled slightly </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">powdered sugar to garnish (optional) </span></div>
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<span style="font-family: inherit;"><b><i>Directions:</i></b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preheat oven to 400 degrees F. Grease the madeleine pan with butter. In a standing mixer (you may use a hand mixer too), beat eggs and sugar until just blended. Add zest, lime juice, vanilla and salt. Mix until just blended. Add the flower and beat until blended. Gradually add cooled melted butter in steady stream, beating just until blended. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown on the edges (9 minutes). Gently remove from pan. Repeat process. If you'd like dust cookies with powdered sugar and serve. </span></div>
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<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com2tag:blogger.com,1999:blog-8434851327782007876.post-10125589553940104562015-06-30T14:23:00.000-07:002016-08-22T14:39:53.893-07:00Eggs with Peppers & Goat Cheese <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><b><i>Breakfast is the most important meal of the day yet we often take it for granted.</i></b></span> <span style="font-family: inherit;"><b><i>These eggs with peppers and goat cheese are incredibly </i></b></span><b><i>delicious and at the same time super nutritious and easy to make. The peppers provide Vitamin C, the eggs provide protein and the goat cheese provides calcium. Serve with toast and a serving of fruit and you are ready to start your day just right. My friend and I have this sometimes even for lunch because it is that good. If you don't like goat cheese, try this recipe with good qality feta. Enjoy! </i></b></div>
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<b><i>Makes 2 servings </i></b></div>
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<b><i>Ingredients: </i></b></div>
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<span style="font-family: "courier new" , "courier" , monospace;">5 - eggs (you may do just 5 egg whites as well)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">5 - mini sweet peppers,chopped or sliced </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3oz - goat cheese, crumbled </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 teaspoon + 1 tablespoon - olive oil </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">salt and pepper to taste </span></div>
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<b><i>Directions: </i></b></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Fry the peppers on medium heat with 1 teaspoon olive oil, cover for best results. Peppers are done when they are tender and you notice the skin of the pepper is starting to brown. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Take pan off heat and turn heat to low. Allow a minute or two to cool off. Scramble the eggs in a bowl. Do not over scramble.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> Add 1 tablespoon of olive oil, salt and pepper to the peppers and mix. Return to heat and add the eggs. Fry eggs and peppers until eggs are almost done. Add the goat cheese and mix while scraping the bottom of the pan. Eggs are ready when cheese is mixed well. You may add more salt or pepper if needed. Garnish with a little more goat cheese if desired. Enjoy this healthy breakfast! </span></div>
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My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-64141897615862950152015-06-28T14:21:00.002-07:002016-08-22T14:42:08.767-07:00Cherry Almond Bars <div class="separator" style="clear: both; text-align: center;">
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<b><i>I LOVE the combination of cherries and almonds. These contemporary bars can not taste any more perfect. They state summer, they state American and you will not be able to be satisfied with only one piece. This desert is perfect for 4th of July celebrations or in my case any day of the year. It is made with canned cherries vs cherry pie filling and that makes all the difference in the world. But I should stop bragging about it. This desert will speak for itself. Enjoy! </i></b><br />
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2 blocks - unsalted butter<br />
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2 cups - vanilla milk (or white) chocolate chips<br />
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4 eggs<br />
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1 cup - sugar<br />
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2 cups - flour<br />
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1/2 teaspoon - salt<br />
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2 teaspoons - amaretto or almond extract<br />
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2 cans - canned cherries (Oregon brand preferably), well drained<br />
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1/4 of a cup - sliced almonds + more for garnish<br />
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sweet raw cherries for garnish<br />
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blueberries for garnish (optional if you desire to decorate the bars as the American flag)<br />
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Heat oven to 325 degrees F. Grease 9" by 13" baking dish. Melt butter in a small sauce pan over low heat. Remove from heat. Add ONLY 1 cup of the vanilla chips. LET STAND; DO NOT STIR.<br />
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In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in vanilla milk chip mixture. Add flour, salt and amaretto; mix at low speed until just combined.<br />
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Spread half of batter (about 2 cups) in greased and floured pan. Bake at 325 F for 15 - 20 min or until light golden brown.<br />
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Stir remaining 1 cup vanilla milk chips into remaining half of batter; set aside.<br />
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Warm up the canned cherries in a small sauce pan over medium heat. Stir and mash the cherries until they look like they are easily spreadable. If too much juice, drain. Spread evenly over warm, partially baked crust. Sprinkle with 1/4 cup of almonds.<br />
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Gently spoon teaspoonfuls of remaining batter over fruit and almond spread hiding the fruit. If fruit still shows sprinkle more almonds.<br />
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Return to oven; bake an additional 25 to 35 minutes or until toothpick inserted in the center comes out clean. Cool completely. Decorate with fresh cherry halves and almonds. Blueberries as well if desired to decorate bars as the American flag. Cut into bars and enjoy!<br />
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<br />My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-12597511440096873182015-06-27T13:57:00.000-07:002016-08-22T11:56:54.005-07:004th of July Table Setting <div class="separator" style="clear: both; text-align: center;">
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<b><i>If you are hosting a 4th of July lunch or dinner, this table setting is very easy and inexpensive to do. Here is how: </i></b><br />
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1. My guess is you already have a plain<b> white table cloth</b> or a table runner. It is a standard for every home. You also probably have <b>plain white napkins.</b> That's great because you will need them too. Red or blue ones would work too.<br />
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2. <b>Red or blue placemats</b>. I used the ones I had from Christmas. If you don't have any they can be found at Walmart for very cheap.<br />
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3. <b>Plain white plates</b>. They are standard so you should have some at your home. If you don't have any they are super easy to find. Even at the dollar store.<br />
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4. <b>Sparklers</b> are very inexpensive and a great addition to your 4th of July table and you get to use them after dark. You can even tie a ribbon around them if you would like.<br />
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5. USA little hats for <b>decoration over the plates</b>. I found those at Walmart. You can really use anything as long as it is red, or blue. White might work too.<br />
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6.<b> Centerpiece</b>. In my case I used red and white flowers. You can use one or the other. I would try to stick with the same colors that are on your table. Any other colors may deviate from the theme.<br />
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7. <b>Flag and Toy Windmill. </b>I put a flag and a toy windmill in the vase with the flowers to make it a little more patriotic and to connect the centerpiece with the rest of the items on the table.<br />
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8. <b>Decorate with food. </b>Food is so great to decorate with since you will end up eating it anyway. I love the <b>COKE</b> idea since Coke is a great symbol of America. Also any food that is July appropriate or American especially if it is of the same color theme such as <b>Cherries, Cookies, Berries, Pies</b>, etc.<br />
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My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0tag:blogger.com,1999:blog-8434851327782007876.post-28284773077894864492015-06-27T13:49:00.001-07:002016-08-22T12:14:46.632-07:00Easy Spring Table Setting <span style="font-family: Times, Times New Roman, serif;"><i><b>I love springtime! The beautiful blossoms on the trees, the flowers adding color to the scenery, the flower fragrance I can smell in the air, and watching people walking all around enjoying sun's warm rays. I particularly love purple flowers, and so I thought it would be appropriate to incorporate purple for my spring table setting. This table setting is very inexpensive, and so easy. </b></i></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"> Start with picking three colors that you like. Perhaps use colors that you already have in your kitchen, table napkins that you already own that are spring colors or perhaps flowers that are already growing in your backyard or your favorite flowers that you are planning on using as a center piece. In my case I went with purple, yellow and green. As you can see on the picture below I also have light and dark purples, dark and lime greens and the yellow is definitely the accent. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="font-weight: normal;">For the center pieces you will need short vases or anything that is short with clear glass. They don't have to match as long as they are clear and about the same hight. I used a clear vase, a clear bottle, two wine glasses and a glass jar from a candle. I used six of them but you may use as many as you wish. Cut the flowers to fit the vases and arrange. There you go, you have simple center pieces. I had these vases for a week after the dinner and they made my kitchen smell divine. </span></span></span><span style="font-family: "courier new" , "courier" , monospace; font-size: small;"><span style="font-weight: normal;">If you have a round or square table I would suggest that you use one center piece that is fuller with flowers.</span></span></h4>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;">You will need basic white plates and color napkins that match the centerpieces or color plates that match the centerpieces and basic white napkins. I used a plain white table runner as it made the colors of the flowers pop but you may use a different color. For example this setting I could have used a yellow or lavendar color table cloth. I picked white because you can never go wrong with white. White also gives this setting ellegance and simplicity. </span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;">If you know me you will find that I have an eye for detail. I like cemetric things. Try to aline the plates the same distance from the edge of the table. Match the same position of the plates across the other side of the table. Repeat with the glasses, silverware and napkins. </span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: small;">If you want to make it a little fancy and more personal, add name tags. These are the easiest name tags I have ever made. I used an ink stamp and then manually wrote the name of the person on the name card. You may also write something like "Happy Spring", or whatever the ocassion is. Just remember use your creativity and have fun! </span></div>
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My Food Tablehttp://www.blogger.com/profile/16954124852909988065noreply@blogger.com0