tag:blogger.com,1999:blog-72308220801429027242024-02-19T08:10:29.985-08:00Skip's Recipe BoxI have had a love of food and all things involved for many years. I enjoy making people happy and find the best way to do this is through their stomachs!Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-7230822080142902724.post-28972186391036342552017-08-26T19:02:00.001-07:002017-08-26T19:02:11.767-07:00Nokomis City Park<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/J5OnycFpFJw" width="480"></iframe>Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-90093170535236129052015-02-20T22:00:00.002-08:002015-02-20T22:06:20.655-08:00Nemo’s Pizza Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNhSvyVHlPOXzi7e84r4nidotUVwB0U9F6OIu0RgDDyF4lORX_YftFlRN6jz5iCoWnZAe2kN3uCuxm8Ir2rLgXjOxSVtdnnJpYY6GlGLkPmGQNL5EXKfcGMKV3651VygkPi-O4kz0OgY/s1600/396111_2911701228349_1135185029_3207448_1207941779_n+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNhSvyVHlPOXzi7e84r4nidotUVwB0U9F6OIu0RgDDyF4lORX_YftFlRN6jz5iCoWnZAe2kN3uCuxm8Ir2rLgXjOxSVtdnnJpYY6GlGLkPmGQNL5EXKfcGMKV3651VygkPi-O4kz0OgY/s1600/396111_2911701228349_1135185029_3207448_1207941779_n+(1).jpg" height="240" width="320" /></a></div>
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<br />
Vote for my nephew Nehemiah Arndt in the St Louis Post Dispatch's Kid Chef Contest. Nemo is 12, and makes a killer meatloaf in his video submission!<br />
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Please click the badge on my blog page and vote, you may vote once per day and registration is easy and can be done through Facebook...<br />
<br />
(The following has been copied from the St Louis Post Dispatch web page)<br />
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<table border="0" cellpadding="1" cellspacing="0" class="UPE-StandardTableSmallest" style="background-color: white; border-collapse: collapse; border-spacing: 0px; border: 0px; color: #19334d; font-family: Arial; font-size: 12px; line-height: 12px; margin: 0px; padding: 0px;"><tbody style="border: 0px; font-family: inherit; line-height: 1; margin: 0px; padding: 0px;">
<tr style="border: 0px; font-family: inherit; line-height: 1; margin: 0px; padding: 0px;"><td class="UPE-LabelText" style="border: 0px; font-weight: bold; line-height: normal; margin: 0px; padding: 1px; text-align: right; vertical-align: top; white-space: nowrap; width: 178px;"><i>Recipe: </i></td><td class="UPE-Text" style="border: 0px; line-height: normal; margin: 0px; padding: 1px; vertical-align: top; width: 419px;"><i>Nemo’s Pizza Meatloaf<br />Hello, my name is Nehemiah Arndt – my friends call me Nemo. I am twelve years old and I live in Collinsville, IL. Today, I am making my pizza meatloaf. I came up with this signature dish so I could have two of my favorite dishes at the same time.<br /><br />Ingredients<br />1 lb of fresh ground chuck <br />1 lb of fresh Italian sausage<br />1 t. salt<br />1 t. pepper<br />1 med finely chopped onion<br />3 cloves of garlic, minced<br />2 eggs<br />½ c. milk<br />2 c. Italian bread crumbs<br /><br />1 c. shredded mozzarella cheese, with ½ c. in reserve for garnish<br />3 c. marinara sauce with 1 c. held in reserve<br />30 slices of pepperoni<br /><br />optional ingredients may include chopped green peppers, mushrooms, olives, or other favorite pizza toppings<br /><br />Directions<br />1. In a large bowl, combine the first set of ingredients. Hand-mix until fully mixed. Divide the meat mixture in two.<br /><br />2. Place the first half of meat and gently press into 7 x 11 dish.<br /><br />3. Spread 2 c. of marinara sauce over the meat.<br /><br />4. Layer the cheese over that and then top with pepperoni and other pizza toppings.<br /><br />5. Top with a little more cheese<br /><br />6. On a clean surface, smooth out the second portion of meat and then lay it over the pizza toppings.<br /><br />7. Bake at 350 degrees for 45 minutes.<br /><br />8. Top with remaining sauce, cheese and other toppings as desired.<br /><br />9. Bake for 15 more minutes.<br /><br />Serve with side salad and garlic bread. Enjoy Nemo’s Pizza Meatloaf!</i></td></tr>
<tr style="border: 0px; font-family: inherit; line-height: 1; margin: 0px; padding: 0px;"><td class="UPE-LabelText" style="border: 0px; font-weight: bold; line-height: normal; margin: 0px; padding: 1px; text-align: right; vertical-align: top; white-space: nowrap; width: 178px;"><i>Your Kid Chef's First Name: </i></td><td class="UPE-Text" style="border: 0px; line-height: normal; margin: 0px; padding: 1px; vertical-align: top; width: 419px;"><i>Nehemiah</i></td></tr>
<tr style="border: 0px; font-family: inherit; line-height: 1; margin: 0px; padding: 0px;"><td class="UPE-LabelText" style="border: 0px; font-weight: bold; line-height: normal; margin: 0px; padding: 1px; text-align: right; vertical-align: top; white-space: nowrap; width: 178px;"><i>How old is your Kid Chef?: </i></td><td class="UPE-Text" style="border: 0px; line-height: normal; margin: 0px; padding: 1px; vertical-align: top; width: 419px;"><i>12</i></td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-14723922164952774612014-07-18T01:42:00.003-07:002014-07-18T01:47:21.080-07:00Gennaro makes Ricotta RavioliThis looks amazing! Fresh pasta is not hard to make but if you do not wish to make it from scratch, most of the larger grocers carry fresh made pastas that will suffice and you can make your own sauces...<br />
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<iframe allowfullscreen="" frameborder="0" height="310" src="//www.youtube.com/embed/6j4rULf2oD8" width="554"></iframe>Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-65421446559199708782014-05-21T17:46:00.000-07:002014-05-21T17:46:56.482-07:00Vegetable Stock from Culinary FundamentalsYield: 1 gallon<br />
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Categories: Soup<br />
<br />
Source: Culinary Fundamentals<br />
Copyright: Prentice Hall<br />
<br />
<br />
<b>Ingredients</b>:<br />
<br />
2 fluid ounces Vegetable oil<br />
1 pound Onions, sliced<br />
1 pound Leeks, chopped<br />
8 ounces Celery, chopped<br />
8 ounces Green Cabbage leaf, chopped<br />
8 ounces Carrots, chopped<br />
8 ounces Tomato, chopped<br />
3 each Garlic cloves, crushed<br />
5 quarts Cold water<br />
1 each Sachet d'épices (with 1 teaspoon fennel seeds and 3 cloves)<br />
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<b>Process</b>:</div>
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<br /></div>
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Heat the oil in a large rondeau over medium high heat and add the vegetables. Cover and sweat the vegetables for 10 to 12 minutes, stirring occasionally, until the onions are translucent.</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the water and sachet; simmer for 30 to 40 minutes.</div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Strain the stock. It may be used now, or it may be cooled and stored for later use.</div>
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Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-27949450915370584692014-05-21T17:40:00.000-07:002014-05-21T17:51:18.189-07:00Fish Stock from Culinary FundamentalsYield: 1 gallon<br />
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Categories: Soup<br />
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Source: Culinary Fundamentals<br />
Copyright: Prentice Hall<br />
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<br />
Ingredients:<br />
<br />
11 pounds Fish bones<br />
1 pound White mirepoix, thinly sliced<br />
10 ounces Mushroom stems and pieces (optional)<br />
4 quarts Cold water<br />
1 quart Dry white wine<br />
1 each Sachet d'épices<br />
Salt (optional), as needed<br />
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<div>
Process:</div>
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>In a large stockpot combine the bones with the cold water, white mirepoix, sachet, and salt (if using). Simmer gently for 30 to 45 minutes, skimming the surface as necessary.</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.</div>
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<br />Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-86622520201712757592014-05-21T17:36:00.000-07:002014-05-21T17:42:00.188-07:00Fish Fumet from Culinary FundamentalsYield: 1 gallon<br />
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Notes: *Add other aromatics to the sachet, if appropriate, such as dill (seeds or fresh stems), fennel seeds, or tarragon.<br />
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Categories: Soup<br />
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Source: Culinary Fundamentals<br />
Copyright: Prentice Hall<br />
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Ingredients:<br />
<br />
4 fluid ounces Canola oil or clarified butter<br />
11 pounds Fish bones<br />
1 pound White mirepoix, thinly sliced<br />
10 ounces Mushroom trimmings (optional)<br />
4 quarts Cold water<br />
1 quart Dry white wine<br />
1 each Sachet d'épices, *see notes<br />
Salt (optional), as needed<br />
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<div>
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Process:</div>
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<br /></div>
<div>
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Heat the oil or butter in a large rondeau and add the bones, white mirepoix, and mushrooms (if using).</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Cover the pot and sweat the bones and mirepoix over medium heat for 10 to 12 minutes until the mirepoix is soft and the bones are opaque.</div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the water, wine, sachet, and salt, (if using) and bring to simmer.</div>
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4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Simmer for 35 to 40 minutes, skimming the surface as necessary.</div>
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5.<span class="Apple-tab-span" style="white-space: pre;"> </span>Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.</div>
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Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-8928799340198225032014-05-21T17:26:00.000-07:002014-05-21T17:42:00.192-07:00Double Chicken Broth from Culinary FundamentalsNotes: VARIATION:<br />
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Chicken Noodle Soup: Dice or shred the reserved chicken meat and add it to the broth along with 6 ounces of cooked corn (fresh or frozen), 6 ounces of cooked egg noodles, and 2 ounces of chopped parsley.<br />
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Categories: Soup<br />
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Source: Culinary Fundamentals<br />
Copyright: Prentice Hall<br />
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Ingredients:</div>
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<div>
3 pounds Stewing hen</div>
<div>
2 quarts Chicken Stock</div>
<div>
2 teaspoons Salt</div>
<div>
6 ounces Mirepoix, medium dice</div>
<div>
4 ounces Tomato concassé</div>
<div>
1 each Sachet d'epices</div>
<div>
1/2 teaspoon Salt</div>
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1/4 teaspoon Black pepper, freshly ground</div>
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Process:</div>
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Cut the stewing hen into quarters.</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Place the chicken in a stock pot and add the stock and salt. The stock should cover the chicken by at least 2 inches. Bring the chicken and stock to a simmer over medium heat. Reduce the heat slightly and continue to simmer, skimming the surface as necessary, for 2 hours.</div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the mirepoix and tomatoes and simmer for 30 minutes.</div>
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4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the sachet to the broth and continue to simmer until the chicken is fully cooked and tender and the broth has a rich flavor and good body, another 30 to 40 minutes.</div>
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<br /></div>
<div>
(Note: Remove the chicken from the broth when fully cooked and tender (the breast portions may complete cooking before the thighs) and pull the meat away from the bones. Discard the bones, skin, and tendons. Reserve the meat to use as a garnish for the broth or for other applications.)</div>
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5.<span class="Apple-tab-span" style="white-space: pre;"> </span>Taste the broth and adjust the seasoning with salt and pepper. Strain the broth through a fine wire mesh sieve or cheesecloth.</div>
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6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Degrease the broth if necessary. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for a later use.</div>
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Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-40306708013134873952014-05-21T17:22:00.000-07:002014-05-21T17:42:00.179-07:00Court Bouillon from Culinary FundimentalsYield: 1 gallon<br />
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Categories: Soup<br />
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Source: Culinary Fundamentals<br />
Copyright: Prentice Hall<br />
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<br /></div>
<div>
<br /></div>
<div>
<b>Ingredients</b>:</div>
<div>
<br /></div>
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<div>
5 quarts Cold water</div>
<div>
8 fluid ounces White wine vinegar</div>
<div>
Salt (optional), as needed</div>
<div>
12 ounces Carrots, sliced</div>
<div>
1 pound Onions, sliced</div>
<div>
1 pinch Dried thyme</div>
<div>
3 each Bay leaves</div>
<div>
12 each Parsley stems</div>
<div>
1/2 teaspoon Peppercorns</div>
</div>
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<div>
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<b>Process</b>:</div>
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Combine all the ingredients, except the peppercorns, in a large stockpot. Simmer for 50 minutes.</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the peppercorns and simmer for 10 minutes more.</div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>The court bouillon may be used now, or it may be cooled and stored for later use.</div>
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Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-75201189045198259212014-05-21T17:17:00.002-07:002014-05-21T17:42:00.184-07:00Chicken Stock from Culinary FundamentalsYield: 1 gallon<br />
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Notes: Replace 2 pounds of the chicken bones with turkey necks for an extra rich, gelatinous stock.<br />
<br />
Add to the aromatic ingredients suggested here or replace them with other ingredients to achieve a particular flavor. Options for a specific flavor in the finished stock include: sliced fresh ginger, lemongrass, fresh or dried chiles, strongly flavored herbs, such as tarragon or rosemary, mushroom stems.<br />
<br />
Using a prepared stock or rémouillage gives stocks greater body and flavor. These stocks are sometimes known as double-strength.<br />
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Categories: Soup<br />
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Source: Culinary Fundamentals<br />
Copyright: Prentice Hall<br />
<div>
<br /></div>
<div>
<b>Ingredients:</b></div>
<div>
<br /></div>
<div>
<div>
8 pounds Chicken bones, cut into 3-inch lengths.</div>
<div>
6 quarts Cold water</div>
<div>
1 pound Mirepoix, medium dice</div>
<div>
1 each Sachet d'épices</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Process:</b></div>
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<br /></div>
<div>
<div>
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Rinse the bones under cool running water and place in a stockpot.</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add cold water to cover the bones by about 2 inches. Bring the stock to a boil. Skim the surface as necessary. Reduce the heat and continue to simmer for 3 to 4 hours.</div>
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<br /></div>
<div>
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the mirepoix and sachet and continue to simmer the stock 1 or 2 more hours, skimming as necessary and tasting from time to time. Strain the stock through a sieve or a colander lined with rinsed cheesecloth. The stock may be used at this point, or it may be properly cooled, labeled, and stored.</div>
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Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-38226626307442886992014-05-21T17:13:00.000-07:002014-05-21T17:23:10.190-07:00Beef Stock from Culinary FundamentalsYield: 2 quarts<br />
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Categories: Soup<br />
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Source: Culinary Fundamentals<br />
Copyright: Prentice Hall<br />
<div>
<br /></div>
<div>
<b>Ingredients:</b></div>
<div>
<b><br /></b></div>
<div>
<div>
1 fluid ounce Vegetable oil</div>
<div>
4 pounds Beef hind shank, cut crosswise</div>
<div>
3 quarts Cold water</div>
<div>
2 teaspoons Salt</div>
<div>
8 ounces Mirepoix, medium dice</div>
<div>
4 ounces Tomato concassé</div>
<div>
1 each Sachet d'epices</div>
<div style="font-weight: bold;">
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</div>
<div style="font-weight: bold;">
<br /></div>
<div style="font-weight: bold;">
Process:</div>
<div style="font-weight: bold;">
<br /></div>
<div>
<div>
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat oven to 375°F. Pour the oil into a half sheet pan or roasting pan and place the pan in the oven. When the oil is hot, after about 5 minutes, add the beef shank pieces to the pan and roast, turning brown all sides evenly, 30 minutes. (Note: Roasting the beef is optional, but contributes a rich color and flavor in the finished broth.)</div>
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<br /></div>
<div>
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Put the beef shank pieces into a stock pot and add the cold water. The water should cover the bones by about 2 inches. Add the salt and bring to a simmer over medium heat. Reduce the heat to establish a gentle simmer. Skim the surface with a skimmer or a spoon as necessary throughout simmering time. </div>
<div>
<br /></div>
<div>
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>While the broth comes to a simmer, add the mirepoix and tomato concassé to the same pan used to roast the bones and return to the oven. Roast until the onions are golden and the tomatoes have a rich, sweet aroma, 15 to 20 minutes. After the broth has simmered for 2 hours, add the roasted vegetables to the pot. Add a ladle full of the broth to the roasting pan and stir well to release any drippings. Add these to the pot as well. Continue to simmer for another hour.</div>
<div>
<br /></div>
<div>
4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the sachet to the broth after it has simmered a total of 3 hours and continue to simmer until the broth is richly flavored with a good body, another hour. Taste and adjust the seasoning with salt and pepper is necessary.</div>
<div>
<br /></div>
<div>
5.<span class="Apple-tab-span" style="white-space: pre;"> </span>Strain the broth through a fine wire mesh sieve or cheesecloth. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for later use.</div>
<div style="font-weight: bold;">
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-64189816072340222982013-10-25T23:39:00.000-07:002013-10-25T23:39:09.638-07:00GOOEY BUTTER CAKE from Family CookbookA friend of mine was looking for a Gooey Butter Cake recipe and I went to my mother's recipe as found in the family cookbook...<br />
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<div class="MsoNormal">
<b><span style="font-size: 14.0pt;">GOOEY BUTTER <st1:stockticker w:st="on">CAKE</st1:stockticker><o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">8 oz Cream Cheese</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">4 c Powdered Sugar</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 box yellow cake mix<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">2 eggs<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">1 stick melted oleo<o:p></o:p></span></div>
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<div class="MsoNormal">
<span style="font-size: 14.0pt;">Mix and put in jelly roll pan
sprayed with pam. Mix 1 8 oz. cream
cheese, 2 beaten eggs, 4 cups powdered sugar.
Spread on top and bake 350 degrees for 15-30 minutes.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com2tag:blogger.com,1999:blog-7230822080142902724.post-75124190364178434662013-04-03T14:38:00.001-07:002013-04-03T14:38:53.540-07:00Creme Fraiche (Garde Manger, CIA)<div class="separator" style="clear: both; text-align: center;">
I took this recipe from:</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">pg. 382</span></div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><div style="text-align: center;">
<a href="http://www.amazon.com/Garde-Manger-Kitchen-Culinary-Institute/dp/0470055901/ref=sr_1_2?s=books&ie=UTF8&qid=1365024484&sr=1-2&keywords=garde+manger" target="_blank">The Art and Craft of the Cold Kitchen "Garde Manger",</a></div>
</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><div style="text-align: center;">
The Culinary Institute of America</div>
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This was from a class I took a couple years ago and new it was there because we made it in class. In one of my online food groups in which I am a part of a person was exclaiming that they could not find any Creme Fraiche so I went and typed this up for their benefit, with this work being done, I decided to share it here.</div>
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<a href="http://foodandstyle.com/eat/wp-content/uploads/2010/09/Creme-fraiche-370x554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://foodandstyle.com/eat/wp-content/uploads/2010/09/Creme-fraiche-370x554.jpg" width="213" /></a></div>
<b style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><br /></b>
<b style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><br /></b>
<b style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">Creme Fraiche </b><br />
<b style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><i></i></b><i style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">(yield 12 servings, 4 oz/113 g each)</i><br />
<i><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;" /></i><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">pg. 382</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">The Art and Craft of the Cold Kitchen "Garde Manger",</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">The Culinary Institute of America</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">32 fl oz/960 ml Half-and-Half</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">1 packet direct set Creme Fraiche Starter Culture</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;" /><br />
<ol style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px; margin: 0px; padding: 0px 0px 0px 35px;">
<li>Warm the Half-and-Half to 72 f/22 c.</li>
<li>Stir in the starter culture.</li>
<li>Cover and allow to set (incubate) for 24 hours, until a very thick curd forms.</li>
<li>Serve immediately or transfer to a storage container, cover, and refrigerate up to 1 week.</li>
</ol>
<i style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><b><i style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><b><br /></b></i>
<i style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"><b><br /></b></i>
Chef's note: </b></i><i style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"></i><i style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"></i><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;"> Creme Fraiche is made by fermenting heavy cream that has a butterfat content as high as 60% with a lactic acid and the appropriate bacterial cultures. The flavor of a newly prepared </span><i style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">Creme Fraiche is sweet, and has a loose, almost pourable texture. As it ages, the flavor becomes more pronounced and tart, and it thickens to the point at which it can nearly hold a spoon upright. It is important to the garde manger as a base or spread for canapes, in salad dressings, and served with fresh fruit.</i><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;" /><b style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">Variation: </b><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">Lime flavored Creme Fraiche - add fresh lime juice to taste.</span>Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-34442789446988512472013-01-10T20:35:00.000-08:002013-01-10T20:35:22.470-08:00My first attempt at making a panini....So last week my boss gave me a Panini Press and I was excited to get to making some good sandwiches. But what to make? What bread should I use? After some research of looking high and low on the internet and talking with friends in Facebook groups dedicated to food. I had some up with a combination which sounded good to me and it was not one which was suggested.<div>
What I ended up making was somewhat of a hybrid Turkey Club Sandwich. I bought some seasoned herb bread, put down a layer of sun-dried tomato pesto, sharp cheddar cheese, shaved ham, bacon, more cheddar, shave smoked turkey, and then more cheddar where I then layered more sun-dried tomato pesto on the top bread piece.</div>
<div>
Sprayed my panini press with pan release spray and also sprayed the sandwich top and bottom and then pressed into into the panini press. After about 5-6 minutes, I then released the press lid and it looked well cooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYKK8cbAGmDb7AAYPBbyCEzpftNQ7u_UHVqixnbzjnciDPZDkHZ5s0ZMDCOwTV10-dL15lccEQ6kttpWgIL3K3ahUJqPMuP-uPIjmWg-82sovsIsUE7t2JUFIGv2KHAm3PKhMRQseHVI/s1600/imagejpeg_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYKK8cbAGmDb7AAYPBbyCEzpftNQ7u_UHVqixnbzjnciDPZDkHZ5s0ZMDCOwTV10-dL15lccEQ6kttpWgIL3K3ahUJqPMuP-uPIjmWg-82sovsIsUE7t2JUFIGv2KHAm3PKhMRQseHVI/s320/imagejpeg_2.jpg" width="320" /></a></div>
<br />
While this was my first attempt this can be considered a learning experience. Next time I will change the way my sandwich is placed in the press to change the way the press lines are orientated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhER5Vl5kRo7mTMonY0zMJPp2QZG-0KUdTsR9hAEbrZI8IeVK_4yfsggVG2NKKimfZPKvdkP1ut9yvBT-De59yHcndcpRTPS4pO8FJdBQ3Byle2h4urF6YGDmORfCXY4hQnh3j8inI3U64/s1600/imagejpeg_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhER5Vl5kRo7mTMonY0zMJPp2QZG-0KUdTsR9hAEbrZI8IeVK_4yfsggVG2NKKimfZPKvdkP1ut9yvBT-De59yHcndcpRTPS4pO8FJdBQ3Byle2h4urF6YGDmORfCXY4hQnh3j8inI3U64/s320/imagejpeg_3.jpg" width="320" /></a></div>
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My next attempt will be on Saturday and I am planning to make a Caprese Panini. Fresh Herb Bread, Fresh Hand Stretched Mozzarella, Fresh Basil along with Basil Garlic Infused Olive Oil.....</div>
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<b><span style="font-size: x-large;">What panini's would you make or like????</span></b></div>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-24136996192717484722012-10-14T21:34:00.001-07:002012-10-14T21:37:06.411-07:00PAELLA A LA VELENCIANA (Spain): Chicken and Seafood RiceTonight a friend of mine from Jersey was asking me about<a href="http://en.wikipedia.org/wiki/Paella" target="_blank"> Paella.</a> Last spring, I cooked some paella dishes and here are the recipe in this blog post.<br />
<br />
<br />
<div style="border: double windowtext 9.0pt; margin-left: 0in; margin-right: -4.5pt; mso-border-alt: thin-thick-thin-large-gap windowtext 9.0pt; mso-element: para-border-div; padding: 1.0pt 0in 1.0pt 4.0pt;">
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: thin-thick-thin-large-gap windowtext 9.0pt; mso-padding-alt: 1.0pt 0in 1.0pt 4.0pt; padding: 0in; text-align: center;">
<b><span style="font-size: 24.0pt;">PAELLA A LA VELENCIANA (Spain)<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="border: none; mso-border-alt: thin-thick-thin-large-gap windowtext 9.0pt; mso-padding-alt: 1.0pt 0in 1.0pt 4.0pt; padding: 0in; text-align: center;">
<i><span style="font-size: 24.0pt;">Chicken and Seafood Rice<o:p></o:p></span></i></div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Yield: 4 Portions</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>INGREDIENTS:<o:p></o:p></b></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184; width: 655px;">
<tbody>
<tr>
<td style="padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">12 oz.<o:p></o:p></span></span></div>
</td>
<td style="padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Pork, lean, diced<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 1;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">4 ea.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Chicken
legs, cut into thighs and drumsticks<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 2;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">3 oz.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Olive
oil<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 3;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">2 ea.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Garlic
cloves, chopped<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 4;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">6 oz.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Onion,
small dice<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 5;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">6 oz.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Red
pepper, small dice<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 15.75pt; mso-yfti-irow: 6;">
<td style="height: 15.75pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">6 oz.<o:p></o:p></span></span></div>
</td>
<td style="height: 15.75pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Green
pepper, small dice<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 7;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">3/4 lb.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Rice,
short grain<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 8;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">1/2
tsp.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Saffron,
crushed<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 9;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="MsoNormal" style="tab-stops: right 319.45pt; text-indent: 40.5pt;">
1/4 tsp.<o:p></o:p></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="MsoNormal" style="tab-stops: right 319.45pt; text-indent: .55in;">
Salt<o:p></o:p></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 10;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">1/2 cup<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Chicken
stock, hot<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 11;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">2 lb.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Clams,
fresh littleneck, cleaned<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 12;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">2 lb.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Mussels,
fresh, cleaned<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 13;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">2 lb.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Shrimp,
16/20, P&D<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 14;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">1 lb.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Chorizo
link, cooked, sliced<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 15;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">8 oz.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Tomato
concasse, small dice<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 16;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">4 oz.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Carrots,
small dice<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 17;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">4 oz.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Peas
(garden)<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 18;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">4 oz.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Scallions,
sliced<o:p></o:p></span></span></div>
</td>
</tr>
<tr style="height: 13.5pt; mso-yfti-irow: 19; mso-yfti-lastrow: yes;">
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 2.45in;" valign="top" width="235"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">2 ea.<o:p></o:p></span></span></div>
</td>
<td style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 315.0pt;" valign="top" width="420"><div class="Style11">
<span class="CharacterStyle4"><span style="font-size: 12pt;">Lemons<o:p></o:p></span></span></div>
</td>
</tr>
</tbody></table>
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<b><span style="font-size: 13.0pt; letter-spacing: -.5pt;">Method:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><b><span style="font-size: 13.0pt; letter-spacing: -.7pt;">1.<span style="font-size: 7pt; font-weight: normal;">
</span></span></b><!--[endif]-->Brown
the chicken and pork in the olive oil. Remove and reserve.<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: .05in; mso-line-break-override: restrictions; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: list .35in; text-indent: 0in;">
<!--[if !supportLists]--><b><span style="font-size: 13.0pt; letter-spacing: -.7pt;">2.<span style="font-size: 7pt; font-weight: normal;">
</span></span></b><!--[endif]-->Sauté
the garlic, onion, and peppers in the reserved oil.<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: .05in; mso-line-break-override: restrictions; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: list .35in; text-indent: 0in;">
<!--[if !supportLists]--><b><span style="font-size: 13.0pt; letter-spacing: -.7pt;">3.<span style="font-size: 7pt; font-weight: normal;">
</span></span></b><!--[endif]-->Add
the rice, saffron and salt. Stir until the rice is coated with oil.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .35in; margin-right: .35in; margin-top: 0in; mso-line-break-override: restrictions; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: list .35in; text-indent: -.3in;">
<!--[if !supportLists]--><b><span style="font-size: 13.0pt; letter-spacing: -.7pt;">4.<span style="font-size: 7pt; font-weight: normal;">
</span></span></b><!--[endif]-->Add
the stock and bring the mixture to a boil. Cover the pan and place it in a 400-
degree F. oven. Cook the rice mixture for 8 minutes.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .35in; margin-right: .1in; margin-top: 0in; mso-line-break-override: restrictions; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: list .35in; text-indent: -.3in;">
<!--[if !supportLists]--><b><span style="font-size: 13.0pt; letter-spacing: -.7pt;">5.<span style="font-size: 7pt; font-weight: normal;">
</span></span></b><!--[endif]-->Place
the clams and mussels on top the rice. Check the rice periodically and add more
stock or water if necessary. Replace the cover and return the pan to the oven
for 5 minutes.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .35in; margin-right: .35in; margin-top: 0in; mso-line-break-override: restrictions; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: list .35in; text-align: justify; text-indent: -.3in;">
<!--[if !supportLists]--><b><span style="font-size: 13.0pt; letter-spacing: -.7pt;">6.<span style="font-size: 7pt; font-weight: normal;">
</span></span></b><!--[endif]-->Add
the shrimp, chorizo, tomato concasse, carrots and peas. Return the pan to the
oven and cook paella until the shrimp is cooked through and all the ingredients
are very hot.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .3in; margin-right: .35in; margin-top: 0in; text-align: justify; text-indent: -.25in;">
7. Garnish
the paella with the scallions and strips of roasted red pepper. Drizzle with
juice of 1 lemon. Cover the paella pan and allow the paella to rest for 10
minutes. Wedge the remaining lemons and serve with the paella.<o:p></o:p></div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-38877621155485054732012-10-09T21:31:00.000-07:002012-10-09T21:31:32.306-07:00La Mia Casa - Vegan Friendly Menu (final)<br />
<div style="text-align: center;">
<b><span style="font-size: x-large;">La Mia Casa</span></b></div>
<div style="text-align: center;">
<i>Vegan Friendly Menu</i></div>
<div style="text-align: center;">
<br /></div>
<div>
<div style="text-align: center;">
<b>Friday, October 12, 2012</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
</div>
<div>
<div style="text-align: center;">
<b>Executive Chef/General Manager</b></div>
<div style="text-align: center;">
Harrison Graden Sr.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Sous Chef</b></div>
<div style="text-align: center;">
Corey Schaefer</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Garde Manger</div>
<div style="text-align: center;">
Jason Mather</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Andree</b></div>
<div style="text-align: center;">
Kendall Atkins</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Entre’metier</b></div>
<div style="text-align: center;">
Kyle Baumann</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Patisserie</b></div>
<div style="text-align: center;">
Brittany Gould</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Ware Washer</b></div>
<div style="text-align: center;">
Cal Bell</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Server Captain</b></div>
<div style="text-align: center;">
Tim Constentino</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Servers</b></div>
<div style="text-align: center;">
Noelle Perkowski</div>
<div style="text-align: center;">
&</div>
<div style="text-align: center;">
Chris Harris</div>
<div style="text-align: center;">
Jon Todd</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Chef Instructors</b></div>
<div style="text-align: center;">
Ellen Piazza</div>
<div style="text-align: center;">
& </div>
<div style="text-align: center;">
Robert Hertel</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
STLCC - Forest Park Campus</div>
<div style="text-align: center;">
5600 Oakland</div>
<div style="text-align: center;">
St. Louis MO 63110</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<div>
<b>Diet,</b></div>
<div>
<b>Flexitarian, Pescaterian</b></div>
<div>
<b>& Vegan</b></div>
<div>
<br /></div>
<div>
</div>
<div>
<br /></div>
<div>
<b>Diet</b> is not a four lettered word, it is what we eat and not what we do!</div>
<div>
<br /></div>
<div>
<b>Flexitarian </b>as defined by Web MD: A relatively new term, flexitarian comes from a combination of the words “flexible” and “vegetarian.” Following a flexitarian diet means eating more plant-based diet and less meat.</div>
<div>
<br /></div>
<div>
<b>Pescaterian </b>as defined by Urban Dictionary: A person who eats fish but no other kinds of meat. Commonly referred to as "vegetarian".</div>
<div>
<br /></div>
<div>
<b>Vegan </b>as defined by About.com: Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. Most vegans also avoid use of all products tested on animals, as well as animal-derived non-food products, such as leather, fur, and wool.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<div>
<b><span style="font-size: x-large;">The Antipasto</span></b></div>
<div>
A traditional Italian meal starts with something to nibble on, called antipasto, which translates into English as “before the meal.” </div>
<div>
<br /></div>
<div>
<span style="font-size: large;">“Mock” Caprese Salad </span><span style="font-size: xx-small;">(Vegan)</span></div>
<div>
</div>
<div>
A refreshing salad made with a marinated tofu, fresh Roma Tomatoes, Basil, and drizzled with Olive Oil and Balsamic Reduction and dusted with Sea Salt & Fresh Ground Black Pepper and Parma Parmesan Cheese.</div>
<div>
<br /></div>
<div>
<span style="font-size: x-large;"><b>The Primo</b></span></div>
<div>
In Italy, pasta is a first course, or primo, served as an appetizer, not as the main event. Soup, rice, and polenta are the options for the primo.</div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Green Onion & Wild Mushroom Risotto</span></div>
<div>
<i><span style="font-size: xx-small;">(Vegan)</span></i></div>
<div>
<br /></div>
<div>
This dish is packed with the fresh flavor or Green Onion and given a “meaty” texture with the pungent flavor of wild mushrooms to entice your palate</div>
</div>
<div>
<br /></div>
<div>
<div>
<b><span style="font-size: x-large;">The Secondo</span></b></div>
<div>
The main course is called il secondo, or the second course. Chicken, meat, or fish are usual choices, and portions are generally small. These main courses are usually fairly simple, especially if a rich pasta or rice dish precedes them.</div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Pan Seared Marinated Tofu Picata</span></div>
<div>
<span style="font-size: xx-small;"><i>(Vegan)</i></span></div>
<div>
<br /></div>
<div>
Flavorful and fresh this dish is composed of pan seared marinated tofu that is lightly coated with a seasoned flour and garnished with a flavorful and colorful mix of bell peppers, onions, mushrooms, capers and lemons. With just a drizzle of lemon juice and balsamic reduction and olive oil vinaigrette.</div>
<div>
<br /></div>
<div>
Or </div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Salmon with Lemon, Capers, and Rosemary</span></div>
<div>
<i><span style="font-size: xx-small;">(Pescaterian)</span></i></div>
<div>
<br /></div>
<div>
This dish is cooked "al cartoccio" or “en papillote,” which steams the foods in their own flavorful juices and when brought to your table is sure to create a delicate and aromatic dish when opened as a present on a holiday!</div>
<div>
<br /></div>
<div>
<b><span style="font-size: x-large;">The Cortorno</span></b></div>
<div>
<i><span style="font-size: x-small;">A platter of vegetables usually accompanies the main course. This word contorno loosely translates as “contours” and refers to the fact that the vegetable course helps shape and define the meal.</span></i></div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Roasted Vegetable Medley </span></div>
<div>
<span style="font-size: large;">with Balsamic Lemon Vinaigrette</span></div>
<div>
<i><span style="font-size: xx-small;">(Vegan)</span></i></div>
<div>
A delightful medley of beets, Brussels sprouts, sweet potatoes, acorn squash, onion and roasted garlic roasted and drizzled with a Balsamic Lemon Vinaigrette.</div>
<div>
<span style="font-size: large;">Cannellini Beans with Garlic and Sage</span></div>
<div>
<i><span style="font-size: xx-small;">(Vegan)</span></i></div>
<div>
High in fiber these beans are a great source of protein and other great nutrients. Creamy and flavorful these are sure to please!</div>
<div>
<br /></div>
<div>
<b><span style="font-size: x-large;">The Dolce</span></b></div>
<div>
<i><span style="font-size: x-small;">A dolce (or sweet) ends a traditional Italian meal.</span></i></div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Grapefruit Compari Sorbetto</span></div>
<div>
<i><span style="font-size: xx-small;">(Vegan)</span></i></div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Served with a Fresh Cranberry Orange Sauce and a Cranberry Orange Biscotti dipped in White Chocolate </span></div>
<div>
<i><span style="font-size: xx-small;">(Vegan)</span></i></div>
<div>
<br /></div>
<div>
This refreshing desert is sure to awaken and tantalize your taste buds with a combination of sweet and sour, cleansing your palate to continue your day!</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<div>
<b><u>Beverages</u></b></div>
<div>
Sweet Basil Lemonade</div>
<div>
Fresh Brewed Iced Tea</div>
<div>
Coffee </div>
<div>
<i>(Regular and Decaffeinated)</i></div>
<div>
<br /></div>
<div>
<i>Served with Lemon Wedges, Natural Sugar, and Stevia</i></div>
</div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-63519989239178644222012-10-09T20:22:00.000-07:002012-10-09T20:22:49.147-07:00Carrot Cake: Family RecipesMy mother made this a lot around holidays or when out of town relatives were visiting. It was oh so good! Particularly with whipped topping... (she used the baby food and was very very moist!)<br />
<br />
<br />
<br />
<br />
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><u>CARROT <st1:stockticker w:st="on">CAKE</st1:stockticker><o:p></o:p></u></b></span></div>
<div class="MsoNormal">
<b><span style="font-size: 14.0pt;"><st1:stockticker w:st="on"><br /></st1:stockticker></span></b></div>
<div class="MsoNormal">
<b><span style="font-size: 14.0pt;"><st1:stockticker w:st="on"><br /></st1:stockticker></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">1 1/4
cup salad oil </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">4 eggs </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">2 cups sugar </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">2 tsp. baking powder <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">1/2
tsp. baking soda </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">1 tsp. salt </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">2 cups flour </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">2
tsp. cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">3
cups grated carrots (can use 4 small jars baby carrots or 2 junior jars)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">1
cup chopped nuts (optional) <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 14.0pt;">Combine
oil and sugar, mix well. Stir in rest of
ingredients alternating dry and wet with 4 eggs. Bake in 10 inch tube pan. Bake in a floured and grease bunt pan in a
slow oven at 325 degrees for 1 hour 10 minutes.
Cool upright in pan. When cool
cut out of pan to release cake. You may
put icing on cake. Cream cheese icing is
pretty good. See cookbook section for
icings. Very rich! Cake is good plain. It is very moist.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-16063808552554948762012-09-26T12:50:00.000-07:002012-09-26T12:50:44.701-07:00Roast Chicken with Pan Gravy<b><span style="font-size: x-large;">Roast Chicken with Pan Gravy </span></b><br />
<br />
<br />
<i>
Servings: 10 </i><br />
<i>Categories: Main Dish </i><br />
<i>Source: Culinary Fundamentals
Copyright: Prentice Hall
</i><br />
<br />
<br />
5 each Chickens<br />
Salt, as needed<br />
Black pepper, as needed, freshly ground<br />
5 each Thyme sprigs<br />
5 each Rosemary sprigs<br />
Vegetable oil or butter, as needed<br />
<br />
<u>Mirepoix</u><br />
4 ounces Onion, diced<br />
2 ounces Carrot, diced<br />
8 ounces Celery, diced<br />
<br />
<u>Pan gravy</u><br />
2 ounces Flour<br />
1/2 ounce Tomato paste (optional)<br />
1 pint Chicken Stock, hot<br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<div>
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Remove the wing tips from the chickens and reserves. Season the exterior and the cavity of the chickens with salt and pepper and place one sprig of thyme and rosemary in each cavity. Rub the skin with oil and truss each chicken with twine.</div>
<div>
<br /></div>
<div>
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Place the chickens, breast side up, on a rack in a roasting pan. Scatter the wing tips in the pan.</div>
<div>
<br /></div>
<div>
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Roast at 400°F for 40 minutes, basting from time to time. Scatter the mirepoix around the chicken and continue to roast another 30 to 40 minutes or until the thigh meat registers 180°F. Transfer the chickens to a holding pan, cover loosely, and allow them to rest while preparing the pan gravy.</div>
<div>
<br /></div>
<div>
4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Place the roasting pan on the stovetop and cook until the mirepoix on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 once of the fat. Add the flour and cook out the roux for 4 to 5 minutes. (Optional: Add the tomato paste to the roux and cook out 2 minutes more,) Whisk in the stock until completely smooth. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning. Strain through a fine mesh sieve and keep warm for service. Cut the chickens into portions and serve with pan gravy. </div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-70194628399364958782012-08-19T12:46:00.000-07:002012-08-19T12:48:09.107-07:00Rough Draft of my Menu for Restaurant OperationsThis is Rough Draft of my Menu for Restaurant Operations to be submitted next Friday in class.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekVkCn8pk1ehJ-Bfrfy7e6GUp7hyfKVeD267jca8dy-mdno-_PEQXjHNaHjI1yGgkUagT1w5ALlSqKU59bkJBui4ZFLWS9b3pU3iglPt48pAC7ipcAa1N4UoccEkHkegRHF8tIwCis3M/s1600/IMG00216-20100929-1407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekVkCn8pk1ehJ-Bfrfy7e6GUp7hyfKVeD267jca8dy-mdno-_PEQXjHNaHjI1yGgkUagT1w5ALlSqKU59bkJBui4ZFLWS9b3pU3iglPt48pAC7ipcAa1N4UoccEkHkegRHF8tIwCis3M/s320/IMG00216-20100929-1407.jpg" width="320" /></a></div>
<br />
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="background: white; color: #333333; font-family: "Tahoma","sans-serif"; font-size: 48.0pt; mso-fareast-font-family: "Times New Roman";">LA MIA CASA</span></b><b><span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 48.0pt; mso-fareast-font-family: "Times New Roman";"><br />
</span></b><i><span style="background: white; color: #333333; font-family: "Tahoma","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Vegan friendly menu<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="background: white; color: #333333; font-family: "Tahoma","sans-serif"; font-size: 22.0pt; mso-fareast-font-family: "Times New Roman";"><br />
The antipasto:</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 22.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">“Mock” Caprese Salad<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><br />
</span><b><span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 22.0pt; mso-fareast-font-family: "Times New Roman";">The primo:<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Green Onion & Wild Mushroom Risotto<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><br />
</span><b><span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 26.0pt; mso-fareast-font-family: "Times New Roman";">The secondo:<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<i><span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">Choose
one:<o:p></o:p></span></i></div>
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<br /></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Grilled Salmon<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Chicken Picata<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Pan Seared Marinated Tofu<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 8.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 6.5pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 8.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 6.5pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 8.7pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 6.5pt; mso-fareast-font-family: "Times New Roman";"><br />
</span><b><span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 22.0pt; mso-fareast-font-family: "Times New Roman";">The contorno:<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Sautéed Brussel Sprouts<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Oven Roasted Baby Beets & Fennel<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Seasoned Cauliflower<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 8.7pt; text-align: center;">
<b><span style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 22.0pt; mso-fareast-font-family: "Times New Roman";">The
dolce:<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span class="apple-converted-space"><span style="background: white; color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; line-height: 115%;"> </span></span><span style="background: white; color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; line-height: 115%;">Grapefruit Compari Sorbetto<span class="apple-converted-space"> <o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span class="apple-converted-space"><span style="background: white; color: #333333; font-family: "Tahoma","sans-serif"; font-size: 14.0pt; line-height: 115%;">with White
Chocolate Craisin Biscotti</span></span><span style="font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-46146387542958020842012-08-12T22:04:00.000-07:002012-08-12T22:04:04.118-07:00Traditional Shepherd's Pie (STLCC-Culinary)<br />
<div>
Traditional Shepherd's Pie as cooked at STLCC Culinary Program:</div>
<div>
<br /></div>
<div>
<div style="border: 6pt double windowtext; padding: 1pt 4pt;">
<div align="center" class="MsoNormal" style="border: none; padding: 0in; text-align: center;">
<b><span style="font-size: 24pt;">SHEPARD’S PIE<o:p></o:p></span></b></div>
</div>
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<br /></div>
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Yield: 6</div>
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<br /></div>
<div class="MsoNormal">
<b>INGREDIENTS:<o:p></o:p></b></div>
<div class="MsoNormal">
15 oz Lamb stock (or light beef stock)</div>
<div class="MsoNormal">
1 oz Dried wild mushrooms</div>
<div class="MsoNormal">
1 ½ lb New red potatoes, cut into medium dice</div>
<div class="MsoNormal">
4 ea Garlic clove, minced</div>
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8 oz Sweet butter</div>
<div class="MsoNormal">
2 oz Heavy cream</div>
<div class="MsoNormal">
1 oz Scallion, finely chopped</div>
<div class="MsoNormal">
1 ½ tblsp Parsley, chopped</div>
<div class="MsoNormal">
To taste Salt and black pepper</div>
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4 oz Onion, medium dice</div>
<div class="MsoNormal">
6 oz Button mushrooms, sliced</div>
<div class="MsoNormal">
1 ½ lb Ground lamb</div>
<div class="MsoNormal">
1 oz All-purpose flour</div>
<div class="MsoNormal">
4 oz Dry sherry</div>
<div class="MsoNormal">
1 tsp Dried thyme</div>
<div class="MsoNormal">
` 15 oz Corn kernels</div>
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</div>
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<b>METHOD:<o:p></o:p></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Bring the lamb stock to a boil and add the wild mushrooms. Remove from heat and let rest.</li>
<li class="MsoNormal">Place the potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Cook until the potatoes are tender, remove from the heat, and mash until smooth.</li>
<li class="MsoNormal">Stir into the mashed potatoes, one third of the butter, heavy cream, green onions, and parsley. Mix until the ingredients are thoroughly incorporated. Reserve.</li>
<li class="MsoNormal">Heat half the remaining butter in a sauté pan over medium-high heat and sauté the onions and button mushrooms for 3-4 minutes until the onions become translucent.</li>
<li class="MsoNormal">Add the ground lamb and continue to cook until it is browned.</li>
<li class="MsoNormal">Strain the wild mushrooms from the stock and finely chopped. Reserve the stock and mushrooms until needed.</li>
<li class="MsoNormal">Sprinkle the flour over the lamb mixture and stir until incorporated,</li>
<li class="MsoNormal">Cook while stirring over medium heat for 3 minutes.</li>
<li class="MsoNormal">Add the sherry and the reserved wild mushrooms and stock.</li>
<li class="MsoNormal">Continue to cook over medium heat, stirring, until the mixture thickens slightly.</li>
<li class="MsoNormal">Add the thyme. Season with salt and pepper.</li>
<li class="MsoNormal">Melt the remaining butter in another sauté pan over medium heat and add the corn kernels. Sauté the corn for approximately 5 minutes or until tender. Season.</li>
<li class="MsoNormal">Spoon the lamb mixture into a slightly greased baking dish and spread mixture evenly on the bottom of the dish.</li>
<li class="MsoNormal">Spread the sautéed corn kernels over the lamb.</li>
<li class="MsoNormal">Spread the potatoes over the corn kernels. Bake in a preheated 350 degree oven for 45 minutes or until lightly browned on top.</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-19333881964648576582012-08-12T22:00:00.000-07:002012-08-12T22:08:37.651-07:00South of the Border Shepherd's Pie (Mexican Shepherd's Pie)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTn3IHXIBzQeBWErcDuZ2D4gDaaC1Mv_EWlqn4yxQCZ6UxQ2jlobrLxh95jGRdLCCJeNs1TiMPoXqCkVgJdPCQHPjozyrq_F3RHkPOozqCxktvvalgZayQ-RVV9xhtY5yX6ciHK4APfmk/s1600/101_1608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTn3IHXIBzQeBWErcDuZ2D4gDaaC1Mv_EWlqn4yxQCZ6UxQ2jlobrLxh95jGRdLCCJeNs1TiMPoXqCkVgJdPCQHPjozyrq_F3RHkPOozqCxktvvalgZayQ-RVV9xhtY5yX6ciHK4APfmk/s200/101_1608.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gather your ingredients</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMIyCNuPXNGhiq9v6l_zIIxfK43ffs0vNoTCamJhRsY74HXWGwTzwyGuBlUWYf32OtYp7wYUUXr-UwjG1bEUPnCBYNGKWh_JrL2OBpxuKPzAnIELy5NitHNoXgnrk3aAOftUVDQQFoIE/s1600/101_1610.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMIyCNuPXNGhiq9v6l_zIIxfK43ffs0vNoTCamJhRsY74HXWGwTzwyGuBlUWYf32OtYp7wYUUXr-UwjG1bEUPnCBYNGKWh_JrL2OBpxuKPzAnIELy5NitHNoXgnrk3aAOftUVDQQFoIE/s200/101_1610.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rough dice on a mix of peppers</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgym3bQx7kGJjfjAsJbA-171ri_bpVnF5XFf1p9GzslxgZkLnTj5b7v81Zhyvh-OpB0Bgz1oNY7W2nD7wAECnvbNmYG6ws_zGhIZYhCiShyphenhyphenUcCp93IrxzUklInHcvo4kwFcUT3C5Ti2ON0/s1600/101_1611.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgym3bQx7kGJjfjAsJbA-171ri_bpVnF5XFf1p9GzslxgZkLnTj5b7v81Zhyvh-OpB0Bgz1oNY7W2nD7wAECnvbNmYG6ws_zGhIZYhCiShyphenhyphenUcCp93IrxzUklInHcvo4kwFcUT3C5Ti2ON0/s200/101_1611.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rough dice jarred Jalapenos</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wZA6wnRrQ_xl2QbzbNjOpJvBNaO6lmfnn18icIY5GXgyN1UGIKTeJXdivR4nQUOfBBHr6XFz6mnZn_wvYzNsnDDgSIh4UctYDNVbyuxgfreB54rx5JT9thyphenhypheng7kHRW7bu82gPDTFybgg/s1600/101_1614.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wZA6wnRrQ_xl2QbzbNjOpJvBNaO6lmfnn18icIY5GXgyN1UGIKTeJXdivR4nQUOfBBHr6XFz6mnZn_wvYzNsnDDgSIh4UctYDNVbyuxgfreB54rx5JT9thyphenhypheng7kHRW7bu82gPDTFybgg/s200/101_1614.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Store brand medium salsa worked</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWXvwfwy3NfUL8Vn3Y8sbKyJpXgUNfaw8HGx4FSQjBa0qQgmCjpZPAjJaX2CjE4UIGdouL4RafkZPx3Ga3bcsm-cPz3cB6xAC-lghT3C5lrjeqvScoj9dOSvthaCsjiTR5DbWPd_Uw58/s1600/101_1612.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWXvwfwy3NfUL8Vn3Y8sbKyJpXgUNfaw8HGx4FSQjBa0qQgmCjpZPAjJaX2CjE4UIGdouL4RafkZPx3Ga3bcsm-cPz3cB6xAC-lghT3C5lrjeqvScoj9dOSvthaCsjiTR5DbWPd_Uw58/s200/101_1612.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rough dice Red Onion</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnl-Akh7VxGOWYzuBoggw6pkaWzM3lEdDsHeS8Zdn1jx7lmzoP-O_v2ZI0GW4nbqBE08ChFVcUR5ms-OsVc7KltzNACD69MowVVM777iVDWNPt6z5BNIgYcVONcAiGIpGeSZTgnL5XF1w/s1600/101_1613.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnl-Akh7VxGOWYzuBoggw6pkaWzM3lEdDsHeS8Zdn1jx7lmzoP-O_v2ZI0GW4nbqBE08ChFVcUR5ms-OsVc7KltzNACD69MowVVM777iVDWNPt6z5BNIgYcVONcAiGIpGeSZTgnL5XF1w/s200/101_1613.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded Carrots and Black Beans</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwm1TKtxSfelxOm2V5ylXr0inTuPHQWb33N6rM8LqLOP4mmEn8FupxqYglDARscbBLEvN17TpMQ1Z4uWWrymzTnmwZD33rmu3teUygIxh6yMFM8ZMD9YLa-K0qj4FLvvnfn-WCfPM_j4/s1600/101_1618.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwm1TKtxSfelxOm2V5ylXr0inTuPHQWb33N6rM8LqLOP4mmEn8FupxqYglDARscbBLEvN17TpMQ1Z4uWWrymzTnmwZD33rmu3teUygIxh6yMFM8ZMD9YLa-K0qj4FLvvnfn-WCfPM_j4/s200/101_1618.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used this but you can make your own</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dBOM4fDO-eCaieWxkeFpgaQmsfKR4cgfQsvm2P-rJO9yOyqf42yurTd2UjJuoAw6GbU4fGhwfQBrcM4SAP-buBEv5SxEyMZqbCzwKAZ68z33zbPEQzVWhDYVMDjMcBFvnWnsJ2z76gs/s1600/101_1620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dBOM4fDO-eCaieWxkeFpgaQmsfKR4cgfQsvm2P-rJO9yOyqf42yurTd2UjJuoAw6GbU4fGhwfQBrcM4SAP-buBEv5SxEyMZqbCzwKAZ68z33zbPEQzVWhDYVMDjMcBFvnWnsJ2z76gs/s200/101_1620.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded three Roasted Chickens</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWCxpe2GShEF5EI_Xi9nitzIwSLVY4qWuf4BkJ9fV4vXQpr4qaAYRFfWZAUjnf2dvizGa6F5r2_Jr-PRWHkdGY9t1zDu8UzyER4iYP4ZzqcHzkJ-TfUA9gyB_7ln79MTM7jPmDiw3P-Q/s1600/101_1617.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWCxpe2GShEF5EI_Xi9nitzIwSLVY4qWuf4BkJ9fV4vXQpr4qaAYRFfWZAUjnf2dvizGa6F5r2_Jr-PRWHkdGY9t1zDu8UzyER4iYP4ZzqcHzkJ-TfUA9gyB_7ln79MTM7jPmDiw3P-Q/s200/101_1617.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shred Cheddar for the top</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1CKKKSYzTd8Ttty4XI9ILpIPyPZDt2Sb9B7eXWaIz8PVqAsAgInUL6YcrFSZQB9zu0LzIXBbbigEhthzwwzS_a1TcuoYQ3NnDpRxI73tFUnRD9LKWP3KdRnJyvBDe-qkvirXZgsvfD0/s1600/101_1615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1CKKKSYzTd8Ttty4XI9ILpIPyPZDt2Sb9B7eXWaIz8PVqAsAgInUL6YcrFSZQB9zu0LzIXBbbigEhthzwwzS_a1TcuoYQ3NnDpRxI73tFUnRD9LKWP3KdRnJyvBDe-qkvirXZgsvfD0/s200/101_1615.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalapeno rings for garnish</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9Jr8WQlL7zCsZjyfuLoDKtmb3_-fXJM4qw2adg8ikj2FtNpa-VaX-eu1jpaY56V0nowvVyOk_Z7g1Py4Jm0FSW3BovlN1ur6OZ-LtFyppu-gfedv0FkXz1p78mN8kSzEtNkW9xJe4LQ/s1600/101_1616.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9Jr8WQlL7zCsZjyfuLoDKtmb3_-fXJM4qw2adg8ikj2FtNpa-VaX-eu1jpaY56V0nowvVyOk_Z7g1Py4Jm0FSW3BovlN1ur6OZ-LtFyppu-gfedv0FkXz1p78mN8kSzEtNkW9xJe4LQ/s200/101_1616.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle Bacon Crumbles on the top</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLffBzM9gnStI1ZXDokSYfhbI5wosbv1U6F2O9rgTCclNOQL-HCx1fXtzQUjmXHo75XZ8FSqkkqLJZO6bjbT_ehptYuGsVNoj5c6GeASjxuwDIaPyqyIPP04Enj2nC7bddgBT85FhW_c/s1600/101_1622.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLffBzM9gnStI1ZXDokSYfhbI5wosbv1U6F2O9rgTCclNOQL-HCx1fXtzQUjmXHo75XZ8FSqkkqLJZO6bjbT_ehptYuGsVNoj5c6GeASjxuwDIaPyqyIPP04Enj2nC7bddgBT85FhW_c/s200/101_1622.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLohyphenhyphendjBZ8aKVq5HMF4EF65wMkAv3JS6rl1gmGPDenr6JeaYxbkWbFDYksutKJDn6s3v_NuB7OZ0nsvThSZsO3bCs-w6wRWd9zKFH231e4zfWSegLOeNMxIjc_GsKzm1k9LH7p3-p8OU/s1600/101_1624.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLohyphenhyphendjBZ8aKVq5HMF4EF65wMkAv3JS6rl1gmGPDenr6JeaYxbkWbFDYksutKJDn6s3v_NuB7OZ0nsvThSZsO3bCs-w6wRWd9zKFH231e4zfWSegLOeNMxIjc_GsKzm1k9LH7p3-p8OU/s200/101_1624.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked and ready to eat!!!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHqeZ5-3qzn-bot-oC5mas109ZIfLWvThOQoVV0de0di9erhBWu5hVwCY71fqTIt8thNmaD72qa2rrtkeTP_6lfdyo1XMFVjvDqbc2oeOXRD1ylAAkxPQ3LU6GKcxe7dMiNcbLovFQ4g/s1600/101_1625.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHqeZ5-3qzn-bot-oC5mas109ZIfLWvThOQoVV0de0di9erhBWu5hVwCY71fqTIt8thNmaD72qa2rrtkeTP_6lfdyo1XMFVjvDqbc2oeOXRD1ylAAkxPQ3LU6GKcxe7dMiNcbLovFQ4g/s640/101_1625.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
</tbody></table>
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So where I work we usually have left over rotisserie chickens and are looking for ways to use them. That and this week we had some extra mashed potatoes. I was thinking of what we could do with them and thought why not make a "Mexican Shepherd's Pie" or South of the Border Shepherd's Pie. Shepherd's Pie is traditionally made with Mutton (lamb), beef, or sometimes pork... it usually topped with mashed potatoes and sometimes has vegetables mixed into the meat mixture. It is made from Ireland to Australia and worldwide and is thought to be the origination of a way to use left overs???<br />
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So this really works well into what we needed where I work. We have leftovers and serve mainly comfort foods. I for one do not like leftovers but have a love for comfort foods that are loaded with tons of flavor. This dish that I am sharing with you, I think you shall find loaded with flavor and you can add as much or as little heat as you wish! I also prepared this the day before I cooked it and it can be prepared ahead and frozen if so desired. It will take additional baking time when frozen, times given in this recipe reflect a refrigerated pie... enjoy...</div>
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<b><span style="font-size: large;">South of the Border Shepherd's Pie </span></b></div>
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<b><span style="font-size: large;">(Mexican Shepherd's Pie)</span></b></div>
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<u><b>Filling</b></u><br />
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2-3 Roasted Chickens (cooled and de-boned, shredded)<br />
2 cups Red Onion (diced)<br />
1 cup Bell Pepper (Small dice, medley - red. yellow, green)<br />
1 cup Carrot (shredded or small dice)<br />
1/2 cup Black Beans (prepared)<br />
1/2 cup Jarred Jalapenos (diced) <more dependent="dependent" how="how" less="less" on="on" or="or" p="p" spicy="spicy" want="want" you="you">1-2 packets of Taco Seasoning (as hot as you want it)<br />
+/- 1/2 cup Salsa (as hot as you want it!) <enough it="it" make="make" to="to" wet="wet"></enough><br />
10 cups of Mashed Potatoes (prepared) You can use your favorite mashed potato recipe!<br />
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<u><b>Topping</b></u><br />
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2 cups Cheddar Cheese (shredded)<br />
1 cup Bacon Crumbles<br />
1/4 cup Jarred Jalapeno Rings for garnish (whole)<br />
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<u><b>Preparation</b></u>:<br />
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<ol>
<li>Shred your chicken and remove all bones, would hate to be choked on a small bone!</li>
<li>Dice and prepare your vegetables.</li>
<li>Mix Chicken and Vegetables, mixing in seasonings and salsa. You want it to be just wet but not to dry. If it is too wet, it will not set up after baking.</li>
<li>Cover with a smooth layer of Mashed Potatoes about and 1" thick.</li>
<li>Apply toppings in this order - Cheese, Bacon, Jalapeno Rings</li>
<li>Bake in 350 degree F oven for 12-15 Minutes, loosely covered.</li>
<li>Take out of oven and remove cover, return to oven for another 10 minutes, checking after 5 minutes to ensure the cheese has not burned.</li>
<li>Remove from oven when cheese is melted to desired done-ness.</li>
<li>Tent to hold heat and let it rest for 20-30 minutes to set up.</li>
<li>Serve in squares and enjoy!!!</li>
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Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-89539501720928572882012-07-24T20:22:00.001-07:002012-07-24T20:35:19.945-07:00Compound Butter<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"> Started with about 1 stick of softened butter (unsalted), half a small shallot (minced), small handful of Sun-dried Tomato (minced), about the same amount of bacon ♥ slices> (minced), 2 TB Blue Cheese, 14 stalks of parsley (de-stemmed & minced), 4 stalks of Green Onion (sliced thins or minced) and salt/pepper to taste.</span></div>
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<b><span style="font-size: x-large;">Compound Butter</span></b></div>
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<i>(<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">French: "Beurre composé")</span></i></div>
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Compound Butter's bring additional flavor and moisture (causing a pleasant, mouth feel and taste), they can be made fairly simple using butter and what ever flavors you wish. Simplist of Compound Butters can be as simple as Butter, Garlic, Parsley, and Salt/Pepper to taste, this goes well when eating a lot of Italian type dishes and when making Garlic Bread!</div>
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Most people use Compound Butters on meats or to season vegetables, when using add at the time just before you take them off the heat source or when you are plating them up and they should always be room temp so that they melt. (Do not want a cold piece of butter on your beautiful food! Unless you are serving something cold?) The potential for different flavor combinations and concoctions is limitless, what are you serving? Steak, Fish, Lamb, Pork, Asparagus, Green Beans (<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 23px;">haricots verts), Baked Potato???</span></span></div>
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<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 23px;"><i>What will you use? Butter (unsalted), Parsley, Garlic, Shallots, Onions, Ginger, Tomatoes, Wine, Cilantro, Basil... I think you get the picture!!!</i></span></span></div>
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This Compound Butter was just something I threw together in anticipation of a nicely grilled Rib Eye Steak! It about tripled in size to a regular stick of butter.</div>
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<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17px; text-align: left;"><i><span style="font-size: x-small;"> If you are not already following my blog, either on Google or Networked Blogs, please do!</span></i></span>
</div>Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-81477933718279421792012-07-11T12:22:00.001-07:002012-07-11T12:40:17.355-07:00Steps to make a grilled pizza with the recipe for THIN CRUSTED PIZZA W CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE<br />
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Steps to make a grilled pizza with the recipe for THIN CRUSTED PIZZA W </h2>
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CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE</h2>
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by <a href="https://www.facebook.com/Harrison.Graden" style="color: #3b5998; cursor: pointer; text-decoration: none;">Skip Graden</a> on Wednesday ·</div>
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<em style="background-color: white; color: #333333; line-height: 1.5em;">This is a pizza that I made in American Regional Cooking with Chef David Rell last semester. We grill marked and par-cooked the crust and finished them in a </em><span style="background-color: white; color: #333333; line-height: 1.5em;">450 degree</span><span style="background-color: white; color: #333333; line-height: 1.5em;"> </span><strong style="background-color: white; color: #333333; line-height: 1.5em;">BKI Oven</strong><em style="background-color: white; color: #333333; line-height: 1.5em;">. </em><br />
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<em>You can top a pizza a lot of ways: Follow this recipe, Sausage, Peperoni, Cheese, Pepperoni & Sausage, Vegetables, Pesto Red Onion Shrimp & Baby Bella's, etc...</em><br />
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<i>THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE</i></div>
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<strong>THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE</strong></div>
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Yield: 4 8-inch Pizzas</div>
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<span class="fbUnderline" style="text-decoration: underline;"><strong><em>For the Dough: (Best to make the day before.)</em></strong></span></div>
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<span class="fbUnderline" style="text-decoration: underline;"><strong>INGREDIENTS</strong></span></div>
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<strong>1 </strong>ea Envelope active dry yeast</div>
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1/2 tsp Sugar</div>
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2/3 cup Warm water</div>
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2 to 3 cup All-purpose flour</div>
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1 tsp Kosher salt or Sea Salt</div>
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1 tsp Freshly ground pepper</div>
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2 tblsp Olive oil, plus olive oil for brushing crust</div>
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<span class="fbUnderline" style="text-decoration: underline;"><strong><em>For the Topping:</em></strong></span></div>
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<span class="fbUnderline" style="text-decoration: underline;"><strong>INGREDIENTS</strong></span></div>
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3 cups Thinly sliced grilled chicken meat</div>
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3/4 cup Sliced, pitted kalamata olives</div>
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4 cups Shredded fontina cheese</div>
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1 cup Thinly sliced red onion</div>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
2 tblsp Finely chopped fresh parsley</div>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
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<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<span class=""><img alt="" class="photo_img img" height="149" src="https://sphotos.xx.fbcdn.net/hphotos-snc7/s720x720/428532_10150940442657965_887848035_n.jpg" style="border: 0px; margin: 0px; max-width: 493px; padding: 0px;" width="200" /></span></div>
<div class="caption" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<i>THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE</i></div>
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</div>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<br /></div>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
METHOD:</div>
<ol style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em; padding: 0px 10px 0px 25px;">
<li>For dough: In a medium bowl, combine yeast, sugar, and water. Stir briefly and let stand until foamy, 5-10 minutes. Add 2 cups flour, the salt, pepper, and 2 tblsp olive oil. Stir together with your fingers, until the dough holds together. Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set in warm place until the dough doubles in size, 1 to 1 1/2 hours.</li>
<li>Punch down the dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about an 1/8 inch thick. Lightly brush both sides of each round with olive oil and place rounds on baking sheet.</li>
<li>Gently slide crust from baking sheet and cook, uncovered, directly over medium heat until grill marks are clearly visible, about 2 minutes. Don't worry if the crust bubbles; they will deflate when you turn them over. Transfer the crust to the baking sheets, with grilled marks facing up.</li>
<li>Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizza again from the baking sheet to the grill and cook, covered, directly over medium heat until the crusts are crisp and the cheese is melted, 3 to 4 minutes.</li>
</ol>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
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<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<span class=""><img alt="" class="photo_img img" height="149" src="https://sphotos.xx.fbcdn.net/hphotos-ash4/s720x720/399559_10150940442247965_1712896899_n.jpg" style="border: 0px; margin: 0px; max-width: 493px; padding: 0px;" width="200" /></span></div>
<div class="caption" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<i>THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE</i></div>
<div class="caption" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<br /></div>
<div class="caption" style="text-align: center;">
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em;">
<b><span style="font-size: x-large;">Steps to follow:</span></b></div>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em;">
<i>Make the Pizza Dough 24 hours before you are going to par cook them.</i></div>
<i><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="line-height: 1.5em;">Once it is par cooked, you can use right away or </span><span style="line-height: 24px;">refrigerated</span><span style="line-height: 1.5em;">/freeze them wrapped tightly in Saran Wrap or vaccuum packed 3-5 days </span></span></i>
<i><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="line-height: 24px;">refrigerated</span></span></i> <i><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="line-height: 1.5em;">and 2-3 weeks frozen...</span></span></i></div>
<div class="caption" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
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<div class="caption" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #333333; float: right; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDCgDqQ2jSOi_hcllmAbrOOnEsTzWqVCca4ofSgssOfzTVOYIlqJjthUmR6kjQlM4Q9_QzLiD3g0ZWXPlHxz70SABSmPBt0nNeW5yoG4W4AaI2mF9U5b5rezuFzeRseU2DjQbjAIOB9o/s1600/101_1318.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDCgDqQ2jSOi_hcllmAbrOOnEsTzWqVCca4ofSgssOfzTVOYIlqJjthUmR6kjQlM4Q9_QzLiD3g0ZWXPlHxz70SABSmPBt0nNeW5yoG4W4AaI2mF9U5b5rezuFzeRseU2DjQbjAIOB9o/s320/101_1318.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top of Crust</td></tr>
</tbody></table>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSDAzUUaXzws7M9vBCqw6tZ2eJ43uIrPce1w9Xm3agRC_01b49XFKBx6b3oTM9XJdVdIoWw5K8gjODCOTML6ymTMj5N7r0kUEFKttCzKJ6DrZp-68TkxMaS0yHsu0PfSn0ffHLdO02_g/s1600/101_1319.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSDAzUUaXzws7M9vBCqw6tZ2eJ43uIrPce1w9Xm3agRC_01b49XFKBx6b3oTM9XJdVdIoWw5K8gjODCOTML6ymTMj5N7r0kUEFKttCzKJ6DrZp-68TkxMaS0yHsu0PfSn0ffHLdO02_g/s320/101_1319.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottom of Crust</td></tr>
</tbody></table>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #333333; float: left; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUB5VZoDGagkEP2IjdhgAyKksrMoRZKv5k2c9csc7BrcLivlkpvpFkvOvGmfISqdPOC9tcORqRXfsUdr26JP6lbcW0FzyZGRyV8Jt6xxvzRToZuHWzxzSD3QsDFKprqTtqQ0npgbPH2o/s1600/101_1320.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUB5VZoDGagkEP2IjdhgAyKksrMoRZKv5k2c9csc7BrcLivlkpvpFkvOvGmfISqdPOC9tcORqRXfsUdr26JP6lbcW0FzyZGRyV8Jt6xxvzRToZuHWzxzSD3QsDFKprqTtqQ0npgbPH2o/s320/101_1320.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top Of Crust, Time to Sauce it...</td></tr>
</tbody></table>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuVjAqcHAklDMQDuuozp-KA8dXPH7UYvlQZAXvyInqUbYVy6g0nS5gSjricTcKoxJnpveANtLfqOBgiUnpsQJUXkGjg0moXvOXVNaWYkR6cZA_Vy4kf9lPtnzZzPz8pEtp5_X2VmUfvw/s1600/101_1321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuVjAqcHAklDMQDuuozp-KA8dXPH7UYvlQZAXvyInqUbYVy6g0nS5gSjricTcKoxJnpveANtLfqOBgiUnpsQJUXkGjg0moXvOXVNaWYkR6cZA_Vy4kf9lPtnzZzPz8pEtp5_X2VmUfvw/s320/101_1321.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add and spread a thin layer of sauce or Sun-Dried Tomato Pesto</td></tr>
</tbody></table>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #333333; float: right; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqQWWw4vgMY5S7BstDTVnqUH9_OpyUlbYUe6su-pkSNOtYzKEZ7m46oTcX42pPcQkolrbVJ3jC2nDZTVDBjaw8frkhPP4zcwqzKF11lgycLq-hJPwc8XMzxCU2myLp2Dez-fJ-BX3Wmg/s1600/101_1322.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqQWWw4vgMY5S7BstDTVnqUH9_OpyUlbYUe6su-pkSNOtYzKEZ7m46oTcX42pPcQkolrbVJ3jC2nDZTVDBjaw8frkhPP4zcwqzKF11lgycLq-hJPwc8XMzxCU2myLp2Dez-fJ-BX3Wmg/s320/101_1322.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add Pepperoni, start with Thin Flat items</td></tr>
</tbody></table>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #333333; float: left; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFrxBSrLNX9ptFWhOKYVy2vrZzZ_YvrRXX9YZZTYmLEdQAPeY7Jjm7vP5iVY32NZvXyz43iHf6hCjQQvFp7dSEBHsI5P7yQydvvwMOGT7lf0ERwg9Pnwa8Utn4HoWVM65m2lY0YiMdkk/s1600/101_1323.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFrxBSrLNX9ptFWhOKYVy2vrZzZ_YvrRXX9YZZTYmLEdQAPeY7Jjm7vP5iVY32NZvXyz43iHf6hCjQQvFp7dSEBHsI5P7yQydvvwMOGT7lf0ERwg9Pnwa8Utn4HoWVM65m2lY0YiMdkk/s320/101_1323.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then add Pre-cooked Sausage</td></tr>
</tbody></table>
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<br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3a1YnnYt8qiVL4uKFt4l27ttq-4zwwMc1y-9eck-K1BiLyyRszWTzeasiVbGJYNYrk07XGUkuYElEcubZdnMCsY3hY5cXnvNlVPbm2IYPKkEw6iZqfqcFzTDLOf7eQNzYQd8iiO6365g/s1600/101_1324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3a1YnnYt8qiVL4uKFt4l27ttq-4zwwMc1y-9eck-K1BiLyyRszWTzeasiVbGJYNYrk07XGUkuYElEcubZdnMCsY3hY5cXnvNlVPbm2IYPKkEw6iZqfqcFzTDLOf7eQNzYQd8iiO6365g/s320/101_1324.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Next is cheese</td></tr>
</tbody></table>
<div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 1.5em;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UQz-jLdjGqrKFHVxiA5qEfrELJEGh-bMQ_S6yluj2c9ik2PmSj_lA_QNwkmnXOFHPnwxrc5Hn4rXoqBg8RQmqZbmV_wzbY2KgUmm-XMxPVUuB0ztDYPBzwv8EpSaRWRLR3Uo3-3QCfk/s1600/101_1325.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UQz-jLdjGqrKFHVxiA5qEfrELJEGh-bMQ_S6yluj2c9ik2PmSj_lA_QNwkmnXOFHPnwxrc5Hn4rXoqBg8RQmqZbmV_wzbY2KgUmm-XMxPVUuB0ztDYPBzwv8EpSaRWRLR3Uo3-3QCfk/s320/101_1325.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evenly spread cheese across top</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrPWLNzM165BAm9HWOsrxZTGtwbLCnLjycNyeUaRurHKXi6vEhIyZe1ZL_8A5ObHjMoNBIbVfjPbc0VOhoHK_5DewNmijkVeNjtmrAjHcg7GxKLHoRuas1XeeKny-TEwpLFXrh7g6d-o/s1600/101_1327.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrPWLNzM165BAm9HWOsrxZTGtwbLCnLjycNyeUaRurHKXi6vEhIyZe1ZL_8A5ObHjMoNBIbVfjPbc0VOhoHK_5DewNmijkVeNjtmrAjHcg7GxKLHoRuas1XeeKny-TEwpLFXrh7g6d-o/s320/101_1327.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks like enough, time to cook it... <br />
(Can be wrapped in Saran Wrap at this point...<br />
Frozen or Refrigerated)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OQMcqG6U_vpJqBIOeX48EzmfKQub6W2Bw2W-VdXrB4tFAXdDgTjIeb9Qm6aRUih0ef4sRozuiazPKEQmMYISZaBPQTSfrMmzi6znfGDKj38udIRFTMVXITE6PbN6dIEv7BKYHuqTI64/s1600/101_1328.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OQMcqG6U_vpJqBIOeX48EzmfKQub6W2Bw2W-VdXrB4tFAXdDgTjIeb9Qm6aRUih0ef4sRozuiazPKEQmMYISZaBPQTSfrMmzi6znfGDKj38udIRFTMVXITE6PbN6dIEv7BKYHuqTI64/s320/101_1328.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put it on the grill...</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3XhjnQGhS-_53xecaOEsXGmS8OQJdxtVFowFznl89ztA5hyWVf3pFC_eU9kWvdXfsVnigvLYqy4id2dVucxvb0_SWqYw_3NeWDqLwiCR_BywRe9i9oROk3YEkTS6Ih4-y4cGrlkWOo4/s1600/101_1329.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3XhjnQGhS-_53xecaOEsXGmS8OQJdxtVFowFznl89ztA5hyWVf3pFC_eU9kWvdXfsVnigvLYqy4id2dVucxvb0_SWqYw_3NeWDqLwiCR_BywRe9i9oROk3YEkTS6Ih4-y4cGrlkWOo4/s320/101_1329.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover it with a large lid or a stainless steel bowl with a handle.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxh4xrIQKhFXX__AuRvrCeBWpmESQNOaXxZebKyTBBH4PtcBVqu9Mw8ZCnHRF1npJk5trozDEFBOD46GyBSoOLu20ybMeSEXCbVGo7qneuZcqwsS9rDlQ9F8lHQIGdE33-_MwG-9Zqjk0/s1600/101_1331.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxh4xrIQKhFXX__AuRvrCeBWpmESQNOaXxZebKyTBBH4PtcBVqu9Mw8ZCnHRF1npJk5trozDEFBOD46GyBSoOLu20ybMeSEXCbVGo7qneuZcqwsS9rDlQ9F8lHQIGdE33-_MwG-9Zqjk0/s320/101_1331.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Checking it and getting ready to turn it...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVYdEOFo7Cee9gatwsbbOZt02gMYhOJ5KSsiOz2GTjbb32Mxm4JjN_G7UjhbA_-zqf2nz8M49CPO03A4UraMUh3B4hrcQLQhyCBX1jq-0FxjJH2jAVa78MrveHg1XqKD09CbzRos4zTA/s1600/101_1330.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVYdEOFo7Cee9gatwsbbOZt02gMYhOJ5KSsiOz2GTjbb32Mxm4JjN_G7UjhbA_-zqf2nz8M49CPO03A4UraMUh3B4hrcQLQhyCBX1jq-0FxjJH2jAVa78MrveHg1XqKD09CbzRos4zTA/s320/101_1330.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn it every 3-5 minutes a 1/4 to a 1/3 of a turn...
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2iTQdn8DJ4NqmBYoEh2K95w6TW9L5JyHubHUPJGHOz0j-mXVAsG0RPn7f2GIeqPrQbU1mWj0fqIDNvcUc3Dz82EdMrTvrZQGTTA3pAIKvRgxgxYUHxuqYdn0f_X3o0Uz0MJd7-6QQoU/s1600/101_1340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2iTQdn8DJ4NqmBYoEh2K95w6TW9L5JyHubHUPJGHOz0j-mXVAsG0RPn7f2GIeqPrQbU1mWj0fqIDNvcUc3Dz82EdMrTvrZQGTTA3pAIKvRgxgxYUHxuqYdn0f_X3o0Uz0MJd7-6QQoU/s320/101_1340.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn it every 3-5 minutes a 1/4 to a 1/3 of a turn...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudvcNpCO9tXdQQ-OrVu411ZGDxU1CGLQ4YZoEsG8NJwLKXND31eSvWC88LkRsAQQRG-yu-BlHgBc699dH9Up1KJrzBXtAuvvk0ut8kwkavqY-zopBYXX-_OuSFS3is1Y9yO6M8-jG5h4/s1600/101_1338.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudvcNpCO9tXdQQ-OrVu411ZGDxU1CGLQ4YZoEsG8NJwLKXND31eSvWC88LkRsAQQRG-yu-BlHgBc699dH9Up1KJrzBXtAuvvk0ut8kwkavqY-zopBYXX-_OuSFS3is1Y9yO6M8-jG5h4/s320/101_1338.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottom looks about done....</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZJKFfOW-wblLpCkiFzguO-Fzz7504onAZvKJ9O0npY9JJpkO6eWaCI43tmIfuon_1fdxrAIvobiSx7B3ldcw9zrUCBHBywGUQ_8V0JjUO3dgnbTjmHjq8-jxjRlCx9wb8QxX-cXx2lU/s1600/101_1340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZJKFfOW-wblLpCkiFzguO-Fzz7504onAZvKJ9O0npY9JJpkO6eWaCI43tmIfuon_1fdxrAIvobiSx7B3ldcw9zrUCBHBywGUQ_8V0JjUO3dgnbTjmHjq8-jxjRlCx9wb8QxX-cXx2lU/s320/101_1340.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove from the grill...</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6MhCmBhsP3_xUIe1ZrRfwMAr8WxXrMjvpQ6bw2Wvx7B9jDzqYE2VPBRKY6He3Bp18Gl8xHRTWziuemVW0hVhx8Q2M4OKYVc3STzBdGxM7Nu1vqTY5YrsEYk7nmVmKSdpFBn_AUAxPiA/s320/101_1342.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put on a surface to cut...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzlAA_EU-uoHRGGhJrBX9WdJtLzgvHgMuiDGNrciFCiuTc_yqa0j75gYLv3i10PS8hX8zSwxXpU-NTOOMUoCmBYFo9_kbTq4T_rNM0JxD6AuF8i4qbMV87T1b5nnbLwV69zkVGSxT6Jw/s1600/101_1341.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzlAA_EU-uoHRGGhJrBX9WdJtLzgvHgMuiDGNrciFCiuTc_yqa0j75gYLv3i10PS8hX8zSwxXpU-NTOOMUoCmBYFo9_kbTq4T_rNM0JxD6AuF8i4qbMV87T1b5nnbLwV69zkVGSxT6Jw/s320/101_1341.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get into position to cut in smooth continuous strokes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityMkUFQfL-UrSuUcKNoX028mTBxChn_b78Lazq_Mf0tE5f3sSXUqHPmBho4RdPmAwJ5QxvE1V9gsoBNEccK98lJBY0CFdrCDUyHxK9h3-Hytup3Mn0iaij2Py3dMV8Wp2rvWbl8DPyz4/s1600/101_1343.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityMkUFQfL-UrSuUcKNoX028mTBxChn_b78Lazq_Mf0tE5f3sSXUqHPmBho4RdPmAwJ5QxvE1V9gsoBNEccK98lJBY0CFdrCDUyHxK9h3-Hytup3Mn0iaij2Py3dMV8Wp2rvWbl8DPyz4/s320/101_1343.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut in 6-8 pieces...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayrv1oUUO1gpZ4MNdoeclJZnd4pFTbPlSIcqOqRNx_Qmv0YJevyxaZrldQ6_WUGx1LqnuBN3KsDcrM6KdpQBdDUpIEtjznG1IJvHOV-9qkR6uoXEVb6stjxGbYeTEayRYnUmH-H_5ELk/s1600/101_1349.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayrv1oUUO1gpZ4MNdoeclJZnd4pFTbPlSIcqOqRNx_Qmv0YJevyxaZrldQ6_WUGx1LqnuBN3KsDcrM6KdpQBdDUpIEtjznG1IJvHOV-9qkR6uoXEVb6stjxGbYeTEayRYnUmH-H_5ELk/s320/101_1349.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese is nice and melty...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ljxL0gOGXWmMz3x42-4EctRXFkrmBsUQ_Y-3Pn4i355qMd6BiG913Kr_00lDxkLnAJtCWidQczotLfo08WJr8GX2f7kPF1ax4JKSLODiTdxMhXlJ5K4K6F4m_zW3pdU-Dha1QABKk_U/s1600/101_1347.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ljxL0gOGXWmMz3x42-4EctRXFkrmBsUQ_Y-3Pn4i355qMd6BiG913Kr_00lDxkLnAJtCWidQczotLfo08WJr8GX2f7kPF1ax4JKSLODiTdxMhXlJ5K4K6F4m_zW3pdU-Dha1QABKk_U/s320/101_1347.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check it out...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjO_5aTYpoGo9N4T7ouAFv6qdBe1uHfnm0tLuL0_usaHVlFGxsronFcmYkGbi4qIt9-RuMRLiv13uey4QKkzpWEz4RHk59m0onfx7NNWfQDvQ0yar0S2IYDF5gWAuKcdggNI9uQGsoovQ/s1600/101_1350.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjO_5aTYpoGo9N4T7ouAFv6qdBe1uHfnm0tLuL0_usaHVlFGxsronFcmYkGbi4qIt9-RuMRLiv13uey4QKkzpWEz4RHk59m0onfx7NNWfQDvQ0yar0S2IYDF5gWAuKcdggNI9uQGsoovQ/s320/101_1350.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottom looks great...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkRqK70jJrsH3DxIaA9gPRIaHSoFy-ujE3uF4bTM7H6yuJpvlOvAISobRtK40pM6YXZ4_U1eUQjKUPj1aTGrJEteYRMDxOG6HEH0ruQLIkqqLZpjNlpRcArvpSihx4S7_N6e3ncC8_L8/s1600/101_1348.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkRqK70jJrsH3DxIaA9gPRIaHSoFy-ujE3uF4bTM7H6yuJpvlOvAISobRtK40pM6YXZ4_U1eUQjKUPj1aTGrJEteYRMDxOG6HEH0ruQLIkqqLZpjNlpRcArvpSihx4S7_N6e3ncC8_L8/s640/101_1348.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy with a beverage of your choice!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUUZZ944UToxFHb3nrwno9ZhpmCxRcZrPw_oRsMeckVw5h5OpaYrIrae8NtbxNGGO_YOikcqk5rjC0zMXcg-BAuM1HSZYj1jg9xYlnpu2tBzEO5V2ErUx97lPmKlukjg_Vd4vHCfgPEM/s1600/101_1332.JPG" imageanchor="1" style="background-color: white; clear: left; line-height: 1.5em; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUUZZ944UToxFHb3nrwno9ZhpmCxRcZrPw_oRsMeckVw5h5OpaYrIrae8NtbxNGGO_YOikcqk5rjC0zMXcg-BAuM1HSZYj1jg9xYlnpu2tBzEO5V2ErUx97lPmKlukjg_Vd4vHCfgPEM/s320/101_1332.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Menu board at Schnuck's on Clayton Road in St Louis MO....</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9pjnOm_DNDP5-Zg6a7dnlF-Yv6cEVBMUWqiBTdTI9dsrKOSNCXutqYkhM1Mx3wy4FQQOd8g7XC2FOYarvGspQ8QBvjOu8hPIxQKXBORP02nbVxqZCAOabjedlhMgKSe27kgwMdLBiwo/s1600/101_1337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9pjnOm_DNDP5-Zg6a7dnlF-Yv6cEVBMUWqiBTdTI9dsrKOSNCXutqYkhM1Mx3wy4FQQOd8g7XC2FOYarvGspQ8QBvjOu8hPIxQKXBORP02nbVxqZCAOabjedlhMgKSe27kgwMdLBiwo/s320/101_1337.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Menu board at Schnuck's on Clayton Road in St Louis MO....</td></tr>
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</div>Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0Laurel and Waterman, St Louis MO 63112 USA38.6270025 -90.199404238.527764000000005 -90.3573327 38.726241 -90.0414757tag:blogger.com,1999:blog-7230822080142902724.post-77363272604985130932012-07-08T23:46:00.000-07:002012-07-08T23:46:57.931-07:00Why did the chicken cross the road....I really do not care (in fact) if I do not see another chicken for a couple days it would make me happy! Because this past weekend we had a chicken special at work and had 10 cases of chicken to cook off by today. (Sunday) Our sale price was really good at $6.99 for an 8 piece...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6GP7CcIlqFR_8HvWgKrmdQmdw3k1T353I4kJq_-NOhSifOZ7atnSliB-YFVoH7OqSeJRqjGbOL9ist36xensEhH-C0c-RDpGzDzoPvBOqPt7oyf6sF6AW4JPXf9rCyi5x4c3rSF9BTc/s1600/101_1302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6GP7CcIlqFR_8HvWgKrmdQmdw3k1T353I4kJq_-NOhSifOZ7atnSliB-YFVoH7OqSeJRqjGbOL9ist36xensEhH-C0c-RDpGzDzoPvBOqPt7oyf6sF6AW4JPXf9rCyi5x4c3rSF9BTc/s320/101_1302.JPG" width="320" /></a></div>
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<span style="font-size: xx-small;"><i>3 cases of Double Hand Breaded Chicken, Schnuck's recipe</i></span></div>
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<span style="font-size: xx-small;"><i>Close up of Double Hand Breaded Chicken</i></span></div>
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Friday, I cooked 2 cases and each case has 4 bags with 32 pieces: 8 Breast, 8 Thighs, 8 Legs, and 8 Wings. Then Saturday, I cooked 3 cases and then today, my coworker David and myself cooked off 5 cases of chicken. We fried 3 cases and baked off 2 cases: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFhuCDTaCZ8SyvAJie4RjVwQ-t98kt1pkEaW1bqv56eA7533jqiTqEx_z2WCwe9y9KWJsZVP8TALbtnIexSETy_RJP_q2oXt4W8yyeBW8kKBN325w12imWLgwwyd1FnvsM4G938fY_zU/s1600/101_1304.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFhuCDTaCZ8SyvAJie4RjVwQ-t98kt1pkEaW1bqv56eA7533jqiTqEx_z2WCwe9y9KWJsZVP8TALbtnIexSETy_RJP_q2oXt4W8yyeBW8kKBN325w12imWLgwwyd1FnvsM4G938fY_zU/s320/101_1304.JPG" width="320" /></a><br />
David breaded and fried the chicken while I chopped and prepared a <a href="http://skipsrecipebox.blogspot.com/2011/12/aromatic-flavoring-combination.html" target="_blank">mirepoix </a>of Onion, Green Onion, Carrots, and Celery. Most of the vegetables for the <a href="http://skipsrecipebox.blogspot.com/2011/12/aromatic-flavoring-combination.html" target="_blank">mirepoix</a> were already prepared as we used them from the salad bar. Though we were out of celery and this I had to prepare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEwYwvQJ8bgfo5dBnIL3fWInRztjW0K1Kf1aM-eMH_8fED9X1HP7KYInFu5FfUo9_w8V3J5sTaxgrR-4NjzVIQeXU1B7LkFdQnoONk80JvAUFkiQdU6W5fDZCGHAkRolGbKi3uoGOT8A/s1600/4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEwYwvQJ8bgfo5dBnIL3fWInRztjW0K1Kf1aM-eMH_8fED9X1HP7KYInFu5FfUo9_w8V3J5sTaxgrR-4NjzVIQeXU1B7LkFdQnoONk80JvAUFkiQdU6W5fDZCGHAkRolGbKi3uoGOT8A/s200/4.jpg" width="200" /></a><span style="text-align: -webkit-auto;">Once my vegetables were prepared, I took the </span><span style="text-align: -webkit-auto;">restaurant</span><span style="text-align: -webkit-auto;"> pans, sprayed them down with pan release, sprinkled about 3/4 to 1 cup of </span><a href="http://skipsrecipebox.blogspot.com/2011/12/aromatic-flavoring-combination.html" style="text-align: -webkit-auto;" target="_blank">mirepoix</a><span style="text-align: -webkit-auto;"> into the bottom of the pans and placed my chicken pieces into the pans. Due to lack of pan space, I had to crowd the chicken pieces, normally when baking chicken pieces you would leave space between the pieces.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Loi2pB6cDEv1-Ch9sOOd-8eqK-lYxzK_ZPnDJfSB4f70XL7Y73tEZIbxstKhl74aB6Qjwq9ppDyp0hpSwRcg9ok8iZfXVGW7EnOV29mhkq9eAaKHbhZNl7rhz-DW_R1m0awGIkd87Bk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Loi2pB6cDEv1-Ch9sOOd-8eqK-lYxzK_ZPnDJfSB4f70XL7Y73tEZIbxstKhl74aB6Qjwq9ppDyp0hpSwRcg9ok8iZfXVGW7EnOV29mhkq9eAaKHbhZNl7rhz-DW_R1m0awGIkd87Bk/s200/2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYwVjDthhdf_PksheLwdv90mJigvNY66DEigQwz0yxNydW2WgTCSys4Ubm9YcVYhU2ByyRmayaIOHIul3a5n6Z1My_0SkB_4hJAvdvsMbf-8XpopmcgB1AsHUao4CF70d3vM4sL3OK9g/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYwVjDthhdf_PksheLwdv90mJigvNY66DEigQwz0yxNydW2WgTCSys4Ubm9YcVYhU2ByyRmayaIOHIul3a5n6Z1My_0SkB_4hJAvdvsMbf-8XpopmcgB1AsHUao4CF70d3vM4sL3OK9g/s200/3.jpg" width="200" /></a></div>
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I then put another cup or so of the <a href="http://skipsrecipebox.blogspot.com/2011/12/aromatic-flavoring-combination.html" target="_blank">mirepoix </a>over the chicken with a 1/4 cup of chicken broth and covered the pans with heavy aluminum foil.</div>
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Covering the pans, I then baked them for 40 minutes at 350 degrees farhenhiet and then uncovered the pans and baked an additional 20 minutes.<br />
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The recipe that I based my preparation of this Baked Chicken was <a href="http://skipsrecipebox.blogspot.com/2011/12/roast-chicken-with-pan-gravy.html" target="_blank">Roast Chicken with Pan Gravy</a>. Starting with my <a href="http://skipsrecipebox.blogspot.com/2011/12/aromatic-flavoring-combination.html" target="_blank">Mirepoix </a>of Onion, Green Onion, Carrots, Celery and freeze dried parsley. I added a dusting of the Schnuck's Herb Roasted Chicken Seasoning, more of the <a href="http://skipsrecipebox.blogspot.com/2011/12/aromatic-flavoring-combination.html" target="_blank">mirepoix </a>and a 1/4 cup of chicken broth.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-46167878395361453162012-07-05T10:44:00.000-07:002012-07-05T10:51:29.414-07:00Country BiscuitsMy mother asked me about the biscuits from my baking class for culinarian's at <a href="http://www.stlcc.edu/FP/" target="_blank">St Louis Community College, Forest Park</a>. These biscuits rose well and were very flaky...<br />
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<div align="center" class="MsoNormal" style="text-align: center;">
<span style="height: 136px; left: 0px; margin-left: 456px; margin-top: 28px; position: absolute; width: 221px; z-index: 251660288;">
</span><b><span style="line-height: 115%;"><span style="font-size: x-large;">Country Biscuits</span><span style="font-size: 16pt;"><o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt; line-height: 115%;"><br /></span><br />
<span style="font-size: 12pt; line-height: 115%;"><a href="http://www.amazon.com/On-Baking-Textbook-Fundamentals-Edition/dp/0131579231/ref=sr_1_1?ie=UTF8&qid=1341510596&sr=8-1&keywords=on+baking+2nd+edition+labensky" target="_blank">On Baking</a>, Pg 147<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="line-height: 115%;"><i><span style="font-size: x-small;">Yield: 36 Biscuits, 2 ¼ oz. (66g)
each</span></i><span style="font-size: small;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b><span style="font-size: 12pt; line-height: 115%;"><a href="http://en.wikipedia.org/wiki/Mise_en_place" target="_blank">MISE EN PLACE</a><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><b><span style="font-size: 10pt; line-height: 115%;">Line a sheet pan (2-3) with parchment
paper.</span></b><b><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 12pt; line-height: 115%;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><b><span style="font-size: 10pt; line-height: 115%;">Preheat oven to 425 F (220 C)</span></b></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<b><span style="font-size: 10pt; line-height: 115%;"><br /></span></b></div>
<br />
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">All Purpose
or Pastry Flour 2lb. 8 oz. 1200 g 100%<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Salt 0.75
oz 24 g 2%</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Granulated
Sugar 2 oz. 60 g 5%<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Baking
Powder 2 oz. 60 g 5%<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Unsalted
Butter, cold 14 oz. 420 g 35%<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Milk 1 ½ pt. 720 ml 60%<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Total
Weight: 5 lb. 2
oz. 2484 g 207%<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-size: 12pt; line-height: 115%;">1.<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-size: 12pt; line-height: 115%;">Sift the dry ingredients together,
making sure they are blended thoroughly.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-size: 12pt; line-height: 115%;">2.<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-size: 12pt; line-height: 115%;">Cut in the butter. The mixture should
look mealy; do not over mix.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-size: 12pt; line-height: 115%;">3.<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-size: 12pt; line-height: 115%;">Add the milk and stir, combining only
until mixture holds together.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-size: 12pt; line-height: 115%;">4.<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-size: 12pt; line-height: 115%;">Transfer the dough to a lightly
floured work surface; knead until it forms one mass, approximately five or six
kneading.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-size: 12pt; line-height: 115%;">5.<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-size: 12pt; line-height: 115%;">Roll out the dough to a thickness of
½ inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a
paper-lined sheet pan.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-size: 12pt; line-height: 115%;">6.<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-size: 12pt; line-height: 115%;">Bake at 425 F (220 C) until the tops
are light brown, the sides almost white and the interiors still moist,
approximately 10-12 minutes. Internal heat will continue to cook the biscuits
after they are removed from the oven.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-size: 12pt; line-height: 115%;">7.<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-size: 12pt; line-height: 115%;">Remove the biscuits to a wire rack to
cool.<o:p></o:p></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 8pt; line-height: 115%;">Approximate
values per biscuit: <b>Calories</b> 210. <b>Total</b> <b>Fat</b> 10 g, <b>Saturated</b> <b>Fat</b> 6 g, <b>Cholesterol</b> 25 mg, <b>Sodium</b>
240 mg, <b>Total</b> <b>Carbohydrates</b> 27 g, <b>Protein</b>
4 g, <b>Vitamin</b> <b>A</b> 10%<o:p></o:p></span></div>Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0tag:blogger.com,1999:blog-7230822080142902724.post-41419107669843455422012-07-03T23:43:00.003-07:002012-07-03T23:44:36.665-07:00MANICOTTI WITH RICOTTA FILLING (Italy)<div style="border: double windowtext 9.0pt; mso-border-alt: thin-thick-thin-large-gap windowtext 9.0pt; mso-element: para-border-div; padding: 1.0pt 4.0pt 1.0pt 4.0pt;">
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<b><span style="font-size: 24pt;">MANICOTTI WITH RICOTTA FILLING (<st1:country-region w:st="on"><st1:place w:st="on">Italy</st1:place></st1:country-region>)</span></b><i><span style="font-size: 24pt;"><o:p></o:p></span></i></div>
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<i><span style="font-size: xx-small;"><span class="hasCaption">Italian Cuisine - Cheese Manacotti and Shrimp Risotto</span></span></i></div>
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<i><span style="font-size: xx-small;"><span class="fcg" style="color: grey;"> — at <span class="fbPhotoTagListTag withTagItem tagItem"><a aria-controls="js_1" aria-haspopup="true" aria-owns="js_1" class="taggee" data-hovercard-instant="1" data-hovercard="/ajax/hovercard/page.php?id=200608819972383" href="https://www.facebook.com/pages/Stlcc-Forest-Park/200608819972383" id="js_2" style="color: #3b5998; cursor: pointer; text-decoration: none;">Stlcc Forest Park</a></span>.</span></span></i></div>
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<span class="fcg" style="color: grey;"><i><span style="font-size: xx-small;">April 11, 2012</span></i></span></div>
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Yield: 4 - 8</div>
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<b>INGREDIENTS:<o:p></o:p></b></div>
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1 ½ cup Ricotta</div>
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¼ cup Parsley, chopped</div>
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½ tsp Salt</div>
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1 ea Egg, slightly beaten</div>
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8 ea Manicotti shells</div>
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1 cup Marinara sauce</div>
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½ cup Shredded mozzarella cheese</div>
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¼ cup Grated parmesan cheese</div>
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<b>METHOD<o:p></o:p></b></div>
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<li class="MsoNormal">Combine
ricotta, parsley, salt, and egg; refrigerate.</li>
<li class="MsoNormal">Boil
manicotti according to package directions.</li>
<li class="MsoNormal">Drain
and cool in cold water.</li>
<li class="MsoNormal">Pour
half of marinara sauce into 9” x 9” baking dish.</li>
<li class="MsoNormal">Stuffed
drained manicotti with filling and place on sauce on dish.</li>
<li class="MsoNormal">Top
with remaining marinara sauce.</li>
<li class="MsoNormal">Scatter
mozzarella on manicotti and sprinkle parmesan cheese over top.</li>
<li class="MsoNormal">Bake
in preheated 350 degree oven for 35 to 30 minutes.</li>
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<br />Anonymoushttp://www.blogger.com/profile/14315694292424570496noreply@blogger.com0