tag:blogger.com,1999:blog-11822203788030200532024-02-06T20:06:00.994-08:00Delicious FoodIn "Delicious Food" you can get various kind of popular food recipe from all around the world.Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-1182220378803020053.post-17339161441970397712012-08-10T01:13:00.001-07:002013-07-19T08:51:13.613-07:00Chinese Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 28 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 10 mins </div>
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Cook Time: 18 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 3/4 cup finely chopped onion</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 1/2 tablespoons oil</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 egg, lightly beaten (or more eggs if you like) </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 3 drops soy sauce </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 3 drops sesame oil </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 cup finely chopped carrot (very small) </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 cup frozen peas, thawed</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 4 cups cold cooked rice, grains separated (preferably medium grain) </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 4 green onions, chopped</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 cups bean sprouts </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 tablespoons light soy sauce (add more if you like)</span></span></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;">Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. Set out additional soy sauce on the table, if desired.</span></span></span></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><span style="font-size: large;"> </span></span></u></span></span></u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"><a href="http://www.artikel-news.de/">Artikel schreiben</a></span></span></span></span></span></h2>
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Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-49468732756953999242012-08-10T00:58:00.002-07:002012-08-10T00:58:54.114-07:00Mexican Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 55 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 20 mins </div>
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Cook Time: 35 mins<br />
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<span style="font-weight: normal;">12 ounces tomatoes, very ripe and cored </span></h2>
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<span style="font-weight: normal;"> 1 medium white onion</span></h2>
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<span style="font-weight: normal;"> 3 medium jalapenos </span></h2>
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<span style="font-weight: normal;"> 2 cups long grain white rice</span></h2>
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<span style="font-weight: normal;"> 1/3 cup canola oil</span></h2>
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<span style="font-weight: normal;"> 4 minced garlic cloves</span></h2>
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<span style="font-weight: normal;"> 2 cups chicken broth</span></h2>
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<span style="font-weight: normal;"> 1 tablespoon tomato paste (may omit if using canned tomatoes) </span></h2>
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<span style="font-weight: normal;"> 1 1/2 teaspoons salt </span></h2>
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<span style="font-weight: normal;"> 1/2 cup fresh cilantro, minced 1 lime</span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<span style="font-size: large;">Adjust rack to middle position and preheat oven to 350. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through. You'll love this rice! Money back guarantee.<br /><br /></span></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-44248880577399219252012-08-10T00:46:00.002-07:002012-08-10T00:46:49.824-07:00Dish Pizza Bake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 50 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 20 mins </div>
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Cook Time: 30 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
<h2>
<br /></h2>
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<span style="font-size: x-large;"><u>Batter:</u></span></h2>
<h2 style="font-weight: normal;">
<span style="font-size: large;"> 1 1/2 cups flour</span></h2>
<h2 style="font-weight: normal;">
<span style="font-size: large;"> 2 teaspoons sugar </span></h2>
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<span style="font-size: large;"> 1 teaspoon salt</span></h2>
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<span style="font-size: large;"> 2 (1/4 ounce) packages each fast rising yeast</span></h2>
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<span style="font-size: large;"> 3/4 cup water, very warm</span></h2>
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<span style="font-size: large;"> 1/4 cup olive oil </span></h2>
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<span style="font-size: x-large;"><u><b>Toppings:</b></u></span></h2>
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<span style="font-size: large; font-weight: normal;"> 4 links Italian sausage </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 green bell pepper, chopped</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 small onion, chopped </span></h2>
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<span style="font-size: large; font-weight: normal;"> 3 garlic cloves, minced</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 (15 ounce) can tomato sauce</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 teaspoon italian seasoning</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/2 teaspoon oregano </span></h2>
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<span style="font-size: large; font-weight: normal;"> 2 cups mozzarella cheese, shredded</span></h2>
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<span style="font-size: large; font-weight: normal;"> 28 slices pepperoni </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/4 cup shredded parmesan cheese</span></h2>
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<span style="font-size: large; font-weight: normal;"></span></h2>
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<h2>
<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
<h2>
<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
<span style="font-size: large;">Preheat oven to 350°F. Mix batter ingredients together spray a 9X13-inch pan and spread batter to cover the bottom. Remove sausage from casings and saute, with garlic, onions, and bell pepper until sausage is no longer pink add tomato sauce and spices and simmer 10 minutes. Pour meat mixture over batter top with mozzarella then pepperoni then parmesan. Bake 30-40 minutes or until done.</span><br /></div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-48326398236845151472012-08-10T00:34:00.002-07:002012-08-10T00:37:24.038-07:00Ice Cream- Only 1 Ingredient<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 2 hrs 5 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 5 mins </div>
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Cook Time: 2 hrs<br />
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<h2>
<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: large;"> 2 frozen bananas </span><br />
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<span style="font-size: large;"> 1 tablespoon peanut butter </span><br />
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<span style="font-size: large;"> honey (optional)</span><br />
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<h2>
<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
<h2>
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Peel your bananas first (2 bananas per serving) Cut them into small pieces. Freeze for just 1-2 hours on a plate. Blend, blend, blend - scraping down the bowl when they stick. Enjoy the magic moment when they turn into ice cream!</span></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<br /></div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-47681973787346563882012-08-06T23:06:00.001-07:002012-08-06T23:06:49.211-07:00Southern Salmon Cakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 15 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 5 mins </div>
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Cook Time: 10 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-weight: normal;"> 1 (15 ounce) can cooked pink salmon (bones removed) </span></h2>
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<span style="font-weight: normal;"> 1/2 medium onion, chopped fine </span></h2>
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<span style="font-weight: normal;"> 1/2 green bell pepper, chopped fine</span></h2>
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<span style="font-weight: normal;"> 1 egg, beaten</span></h2>
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<span style="font-weight: normal;"> 2 dashes hot sauce salt and pepper</span></h2>
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<span style="font-weight: normal;"> 1/4 cup fine plain breadcrumbs </span></h2>
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<span style="font-weight: normal;"> 2 teaspoons dried parsley</span></h2>
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<span style="font-weight: normal;"> 1 teaspoon garlic powder</span></h2>
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<span style="font-weight: normal;"> 1/4 cup flour </span></h2>
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<span style="font-weight: normal;"> 1/4 cup yellow cornmeal oil, for pan frying</span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large; font-weight: normal;"><span class="Apple-style-span">Mix the first 9 ingredients well. Pat into flat cakes. Mix the flour and cornmeal together and coat the cakes one at a time (as you need them for frying). Heat about 1/2 inch of oil in a pan and fry cakes until golden brown on both sides. Remove and drain. Repeat until all cakes are made. As you remove them from the oil, sprinkle with salt and pepper--and if you want a bite to it, a little cayenne on it.</span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-47662431732782350682012-08-06T22:52:00.000-07:002012-08-06T22:52:04.255-07:00Salmon and Dill Burgers<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 35 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 25 mins </div>
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Cook Time: 10 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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2 lbs fresh salmon, skin removed</h2>
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2 egg whites</h2>
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1 tablespoon Dijon mustard </h2>
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1/2 cup fresh breadcrumb (1 slice of white bread, ground in a food processor)</h2>
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1/2 teaspoon kosher salt</h2>
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2 tablespoons fresh dill, chopped olive oil (optional)</h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large; font-weight: normal;"><span class="Apple-style-span">Mince the salmon and place half of it in a large Ziplock bag. Use a rolling pin to mash it. Place this and the unmashed salmon in a large bowl and combine it with the egg whites, mustard, dill, salt, and bread crumbs. Form four 3/4" patties. Place on a medium-hot grill and cook for 4-5 minutes per side (or cook on a stovetop by heating 2 Tablespoons olive oil in a large pan over medium heat; cook patties for 5 minutes per side).</span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-200473783639201752012-08-06T22:10:00.001-07:002012-08-06T22:10:51.124-07:00Salmon Cakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 40 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 30 mins </div>
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Cook Time: 10 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 russet potatoes or 2 yukon gold potatoes, unpeeled</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 12 ounces salmon fillets, skinned and finely chopped </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 tablespoons hoisin sauce</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 tablespoons cilantro, finely chopped </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;">salt and pepper flour, for coating</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 3 tablespoons olive oil </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 4 tablespoons breadcrumbs</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span><u><br /></u></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span">Parboil potatoes in salted water for 15 minutes. Meanwhile, combine salmon, hoisin, cilantro, salt and pepper in a large bowl. Drain potatoes, cool and peel them. Shred potatoes into strips using the coarse side of a grater. Add potato and breadcrumbs to salmon mixture and mix gently with your fingers; try not to break up the strips of potato too much. Divide mixture into 8 portions, shape each portion into a compact cake of approx 1/2 inch in thickness, pressing well together. Coat the cakes lightly with flour, shaking off excess. Heat oil in skillet, and fry salmon cakes for 3-5 minutes each side (until crisp and golden brown). Drain on paper towels to remove excess grease and serve with sauce of your choice (tartare, mayonnaise, ketchup); althought personally I love them with Thai chilli sauce or sambal.</span></span><u><b><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></b></u></span></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-20337075107886602752012-08-06T07:34:00.000-07:002012-08-06T23:07:29.311-07:00Grilled Lemon Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 27 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 12 mins </div>
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Cook Time: 15 mins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QyED13rn1UIik-XT4FaJOWHwI1w7QD3IS8o4yT995po2Qh7RNEO_VQH3w9im3MZFJS6J2J_Sz-gbUjtwkd8P0Do9GFqOqpGpFRl9fgDdzU4qEP-4ZOZBXGgf-tr0JvUq0Wi3ZosKCRe_/s1600/1510_salmon_with_lemon_butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QyED13rn1UIik-XT4FaJOWHwI1w7QD3IS8o4yT995po2Qh7RNEO_VQH3w9im3MZFJS6J2J_Sz-gbUjtwkd8P0Do9GFqOqpGpFRl9fgDdzU4qEP-4ZOZBXGgf-tr0JvUq0Wi3ZosKCRe_/s320/1510_salmon_with_lemon_butter.jpg" width="320" /></a></div>
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-weight: normal;"> 2 teaspoons fresh dill</span></h2>
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<span style="font-weight: normal;"> 1/2 teaspoon pepper</span></h2>
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<span style="font-weight: normal;"> 1/2 teaspoon salt </span></h2>
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<span style="font-weight: normal;"> 1/2 teaspoon garlic powder</span></h2>
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<span style="font-weight: normal;"> 1 1/2 lbs salmon fillets</span></h2>
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<span style="font-weight: normal;"> 1/4 cup packed brown sugar</span></h2>
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<span style="font-weight: normal;"> 1 chicken bouillon cube, mixed with</span></h2>
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<span style="font-weight: normal;"> 3 tablespoons water </span></h2>
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<span style="font-weight: normal;"> 3 tablespoons oil</span></h2>
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<span style="font-weight: normal;"> 3 tablespoons soy sauce </span></h2>
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<span style="font-weight: normal;"> 4 tablespoons finely chopped green onions</span></h2>
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<span style="font-weight: normal;"> 1 lemon, thinly sliced </span></h2>
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<span style="font-weight: normal;"> 2 slices onions, seperated into rings</span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<h2>
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;">Sprinkle dill, pepper, salt and garlic powder over salmon. Place in shallow glass pan. Mix sugar, chicken boullion, oil, soy sauce, and green onions. Pour over salmon. Cover and chill for 1 hour, turn once. Drain and discard marinade. Put on grill on med heat, place lemon and onion on top. Cover and cook for 15 minutes, or until fish is done.</span></span><u><br /></u></span></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-7025907012675058472012-08-05T07:48:00.002-07:002012-08-06T08:02:26.447-07:00Maple Glazed Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 28 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 10 mins </div>
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Cook Time: 18 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: large; font-weight: normal;"> 3 tablespoons maple syrup</span></h2>
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<span style="font-size: large; font-weight: normal;"> 2 tablespoons soy sauce</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 tablespoon grated fresh ginger </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 1/2 teaspoons cornstarch, dissolved in</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 tablespoon water </span></h2>
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<span style="font-size: large; font-weight: normal;"> 4 salmon fillets </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 scallion, sliced thin (white part plus about 2-3 inches of the green) </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 tablespoon toasted sliced almonds (optional)</span></h2>
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<span style="font-size: large; font-weight: normal;"> </span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
<h2 style="font-weight: normal;">
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span">In a small bowl whisk together the syrup through cornstarch solution until smooth. Place the fillets skin-side-down in a shallow baking pan. Pour the syrup mixture over the salmon. Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking. Sprinkle with scallion and almonds before serving.</span></span></h2>
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<br /></div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-49035302566870224872012-08-05T07:28:00.001-07:002012-08-05T07:28:53.797-07:00Honey Grilled Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 30 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 10 mins </div>
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Cook Time: 20 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: large; font-weight: normal;"> 3/4 cup honey</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/3 cup soy sauce</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/4 cup dark brown sugar, packed</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/4 cup pineapple juice </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 lemon, juice of (about 2 tablespoons)</span></h2>
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<span style="font-size: large; font-weight: normal;"> 2 tablespoons white distilled vinegar</span></h2>
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<span style="font-size: large; font-weight: normal;"> 2 teaspoons olive oil</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 teaspoon ground black pepper </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/2 teaspoon cayenne pepper</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/2 teaspoon paprika </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/4 teaspoon garlic powder</span></h2>
<h2>
<span style="font-size: large; font-weight: normal;"> 4 (8 ounce) salmon fillets (without skin)</span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;">Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.</span><br style="font-weight: normal;" /></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-56455558645409752722012-08-05T07:05:00.001-07:002012-08-05T07:05:12.654-07:00Honey Ginger Grilled Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 35 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 20 mins </div>
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Cook Time: 15 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 teaspoon ground ginger</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 teaspoon garlic powder </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/3 cup reduced sodium soy sauce</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/3 cup orange juice</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1/4 cup honey </span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 green onion, chopped</span></h2>
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<span style="font-size: large; font-weight: normal;"> 1 1/2 lbs salmon fillets</span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;">In a large self-closing plastic bag, combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally. Lightly grease grill rack. Preheat grill to medium heat. Remove salmon from marinade; reserve the marinade. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time. Discard leftover marinade.</span></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-17171594073308908702012-08-05T06:42:00.000-07:002012-08-05T06:42:00.058-07:00Baked Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 1 hrs</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 15 mins </div>
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Cook Time: 45 mins<br />
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 garlic cloves, minced </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 6 tablespoons light olive oil</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 teaspoon dried basil </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 teaspoon salt</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 teaspoon ground black pepper</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 tablespoon lemon juice </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 tablespoon fresh parsley, chopped</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 (6 ounce) salmon fillets</span></span></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large; font-weight: normal;"><span class="Apple-style-span">In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Preheat oven to 375 degrees F (190 degrees C). Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.</span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-51063862603562774552012-08-05T04:42:00.000-07:002012-08-05T04:42:09.079-07:00Salmon Pasta Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 15 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 15 mins </div>
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Cook Time: 0 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 15 1/2 ounces red salmon</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 lb rotini pasta </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 cups carrots, thinly sliced</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 cups celery, thinly sliced</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/3 cup ripe olives, sliced</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 3 green onions, chopped</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/4 large red bell pepper, thinly sliced </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/3 cup red wine vinegar</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/8 cup vegetable oil </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 tablespoon virgin olive oil </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 teaspoon sugar</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 teaspoon crushed dried oregano leaves</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 teaspoon salt</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/8 teaspoon pepper</span></span></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;">Rinse & remove skin & bones & other tissue from red salmon, then break into medium-size pieces. Cook pasta according to box, then chill. In large bowl, mix together salmon, pasta, carrots, celery, olives, onion & bell pepper. In smaller bowl, combine vinegar, oils, sugar, oregano, salt & pepper & mix well, then pour it over salmon mixture, tossing carefully to coat. Serve immediately, or cover, chill & serve later.</span></span><u><br /></u></span></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-91816652236372336422012-08-05T01:05:00.000-07:002012-08-05T01:05:31.795-07:00Soft Snickerdoodle Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 20 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 10 mins </div>
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Cook Time: 10 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-weight: normal;">1 cup butter</span></h2>
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<span style="font-weight: normal;"> 1 1/2 cups sugar</span></h2>
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<span style="font-weight: normal;"> 2 large eggs </span></h2>
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<span style="font-weight: normal;"> 2 3/4 cups flour</span></h2>
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<span style="font-weight: normal;"> 2 teaspoons cream of tartar </span></h2>
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<span style="font-weight: normal;"> 1 teaspoon baking soda </span></h2>
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<span style="font-weight: normal;"> 1/4 teaspoon salt</span></h2>
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<span style="font-weight: normal;"> 3 tablespoons sugar</span></h2>
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<span style="font-weight: normal;"> 3 teaspoons cinnamon</span><br style="font-weight: normal;" /><br style="font-weight: normal;" /></h2>
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Preheat oven to 350°F. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.<br /><br /></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-27016852963729252682012-08-04T08:46:00.002-07:002012-08-04T08:46:53.640-07:00Weight Watchers Chicken and Cheese Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 55 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 10 mins </div>
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Cook Time: 45 mins<br />
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 cups cooked macaroni</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 cups chicken breasts, chopped</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 cups cream of mushroom soup, undiluted</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 cups skim milk </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 8 ounces low-fat cheddar cheese</span></span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDam5TBS0PJAdqb7_xqGlmvcN6FTPq4P-IfiMvvLTEja6MjF_h40Wdn9cD0SDrVB2yO_9hbLVULSFPPelK5xcJu2lm6sDYJqbRnNl26QcRWKBxu-9MhGQqL2FMAJiXgS9_R35X4tyKAAS/s1600/points-plus-chicken-nacho-bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDam5TBS0PJAdqb7_xqGlmvcN6FTPq4P-IfiMvvLTEja6MjF_h40Wdn9cD0SDrVB2yO_9hbLVULSFPPelK5xcJu2lm6sDYJqbRnNl26QcRWKBxu-9MhGQqL2FMAJiXgS9_R35X4tyKAAS/s320/points-plus-chicken-nacho-bake.jpg" width="320" /></a></div>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;">Preheat oven to 350 degrees. In a large casserole, combine all ingredients, mixing well. Bake,covered, 35-45 minutes. Remove cover; bake 10-15 minutes longer. Serve immediately.</span></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-62502618487673365112012-08-04T08:33:00.000-07:002012-08-04T08:33:36.255-07:00Weight Watchers Mexican Chicken Breasts<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 33 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 3 mins </div>
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Cook Time: 30 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 (1 1/4 ounce) package taco seasoning </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 16 ounces boneless skinless chicken breasts </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 cup salsa </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/4 cup fat free sour cream</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large; font-weight: normal;"><span class="Apple-style-span">Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well. Spray casserole dish with Pam. Place breasts in casserole. Bake 30 minutes at 375 degrees. Top with salsa about 5 minutes before breasts are done. Top with sour cream before serving.</span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-65856903813218885932012-08-04T08:08:00.002-07:002012-08-04T08:08:26.339-07:00Weight Watchers Parmesan Chicken Cutlets<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 35 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 10 mins </div>
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Cook Time: 25 mins<br />
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/4 cup parmesan cheese, grated </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 2 tablespoons dried Italian seasoned breadcrumbs</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/8 teaspoon paprika </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 teaspoon dried parsley </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 teaspoon garlic powder </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/4 teaspoon fresh ground pepper </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 4 boneless skinless chicken breasts (about 1 pound)</span></span></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;">Preheat oven to 400 degrees. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange on nonstick baking sheet. Bake until chicken is cooked through, 20-25 minutes. 6 4 points per serving.</span></span><u><br /></u></span></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-62647312424033567112012-08-04T03:42:00.004-07:002012-08-04T03:42:50.671-07:00Caesar Pork Chops<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 50 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 10mins </div>
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Cook Time: 40 mins<br />
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/4 cup flour </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 teaspoon italian seasoning</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 cup creamy caesar salad dressing</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 4 pork loin chops with bone (1/2 inch thick) </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 cup shredded parmesan cheese (1 oz)</span></span><u></u></span></h2>
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<span style="font-size: large;">Heat oven to 375*F. Spray a 12 X 8 inch glass baking dish with cooking spray. In pie pan or shallow dish, mix flour and Italian seasoning. Pour dressing into another pie pan or shallow dish. Coat both sides of each pork chop with the flour mixture; dip into dressing, coating both sides well. Place in baking dish. Sprinkle with cheese. Discard any remaining flour and dressing. Bake uncovered, 35 to 40 minutes or until pork is no longer pink in center.</span><br /><br /></div>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-63833877682477021182012-08-04T03:29:00.003-07:002012-08-04T03:29:48.965-07:00Best Grilled Pork Chops<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 20 mins</span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Prep Time: 5 mins </div>
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Cook Time: 15 mins<br />
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<span style="font-size: large;"> 1/2 cup water </span><br />
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<span style="font-size: large;"> 1/3 cup light soy sauce</span><br />
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<span style="font-size: large;"> 1/4 cup vegetable oil</span><br />
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<span style="font-size: large;"> 3 tablespoons lemon pepper seasoning</span><br />
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<span style="font-size: large;"> 2 garlic cloves, minced </span><br />
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<span style="font-size: large;"> 6 pork loin chops, fat removed</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;">In deep bowl mix all marinade ingredients. Marinate at least 2 hours. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.</span></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
<br /></div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-55365597220850171762012-08-04T03:07:00.001-07:002012-08-04T03:07:30.593-07:00Pork Chops Yum-Yum<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 1 hrs 10</span><span class="Apple-style-span" style="font-weight: bold;"> mins</span></div>
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Prep Time: 10 mins </div>
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Cook Time: 1 hrs<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-weight: normal;"> 2 -4 pork chops, 1/2 inch to 3/4 inch thick</span></h2>
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<span style="font-weight: normal;"> 1/4 cup chicken broth</span></h2>
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<span style="font-weight: normal;"> 1/8 cup honey </span></h2>
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<span style="font-weight: normal;"> 1/8 cup soy sauce </span></h2>
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<span style="font-weight: normal;"> 1 tablespoon ketchup</span></h2>
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<span style="font-weight: normal;"> 1/4 teaspoon ginger </span></h2>
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<span style="font-weight: normal;"> 1/8 teaspoon garlic salt</span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;">Brown chops on both sides. Place in greased casserole dish. Mix all remaining ingredients and pour over pork chops. Bake, uncovered, at 350 for one hour.</span></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-5349376258912705042012-07-25T05:13:00.002-07:002012-07-25T05:13:41.557-07:00Crock Pot Orange Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 4 hrs 15</span><span class="Apple-style-span" style="font-weight: bold;"> mins</span></div>
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Prep Time: 15 mins </div>
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Cook Time: 4 hrs<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;">3 -4 boneless chicken breasts, cut in cubes </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;">1/3 cup rice flour olive oil (for frying) </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;">1 teaspoon balsamic vinegar</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 3 tablespoons ketchup </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;">1 teaspoon chili-garlic sauce</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1/2 cup orange juice concentrate</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 4 tablespoons brown sugar</span></span><u></u></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;">Heat oil in frying pan. Toss chicken pieces in rice flour. Fry until brown, does not need to be cooked as they will cook in crock pot. Toss in bottom of crock pot. combine remaining ingredients and pour over chicken. Cook in crock pot, low 3-4 hrs.</span></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-68103970794427568912012-07-25T04:52:00.002-07:002012-07-25T04:52:46.491-07:00Shredded Sour Cream Chicken Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 25</span><span class="Apple-style-span" style="font-weight: bold;"> mins</span></div>
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Prep Time: 15 mins </div>
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Cook Time: 10 mins<br />
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 (28 ounce) can chicken, undrained, shredded</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 8 ounces sour cream</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 (6 ounce) box Stove Top stuffing mix, chicken </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 (10 1/2 ounce) can cream of chicken soup</span></span></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span><u><br /></u><span style="font-size: large;"><span style="font-weight: normal;">Cook stove top stuffing per box directions. In large pan on stove, add prepared stuffing, sour cream, canned chicken and cream of chicken soup. Mix well and heat to desired temperature. Serve.</span></span></span></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-19056927675575381002012-07-25T03:47:00.000-07:002012-07-25T03:47:54.980-07:00White Almond Sour Cream Wedding Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 55</span><span class="Apple-style-span" style="font-weight: bold;"> mins</span></div>
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Prep Time: 10 mins </div>
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Cook Time: 45 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-weight: normal;">2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury) </span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"> 2 cups all-purpose flour</span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"> 2 cups granulated sugar </span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"> 1 1/2 teaspoons salt </span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"> 2 2/3 cups water</span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"> 1/4 cup vegetable oil</span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"> 2 teaspoons real vanilla </span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"> 2 teaspoons almond extract</span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"> 2 cups sour cream</span></span></h2>
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<span style="font-size: large;"><span style="font-weight: normal;"> 8 large egg whites</span></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span">Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° F oven until cake tests done. Baking time varies according to the size and depth of pans being used. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans. In 2" deep pans, this recipe makes: One 14" round and one 6" round or One 16" round or One 12" round and one 10" round or One 12 X 18" sheet cake or One 12" round and one 8" round and one 6" round or Two 9" squares or 5 dozen cupcakes. Half the recipe makes: Two 7" rounds or Two 6" rounds and 6 cupcakes. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.<br /></span></span></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-42937014982716076152012-07-24T22:59:00.000-07:002012-07-24T22:59:18.094-07:00Carrot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 1 hrs 5 mins</span><span class="Apple-style-span" style="font-weight: bold;"> </span></div>
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Prep Time: 20 mins </div>
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Cook Time: 45 mins<br />
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<span style="font-size: x-large;"><u>CAKE:</u></span></h2>
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<span style="font-size: large;"> 2 cups all-purpose flour</span></h2>
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<span style="font-size: large;"> 2 teaspoons baking soda</span></h2>
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<span style="font-size: large;"> 1 teaspoon baking powder</span></h2>
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<span style="font-size: large;"> 1 teaspoon salt </span></h2>
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<span style="font-size: large;"> 2 teaspoons ground cinnamon</span></h2>
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<span style="font-size: large;"> 1 3/4 cups white sugar</span></h2>
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<span style="font-size: large;"> 1 cup vegetable oil </span></h2>
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<span style="font-size: large;"> 3 eggs </span></h2>
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<span style="font-size: large;"> 1 teaspoon vanilla extract</span></h2>
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<span style="font-size: large;"> 2 cups shredded carrots </span></h2>
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<span style="font-size: large;"> 1 cup flaked coconut </span></h2>
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<span style="font-size: large;"> 1 cup chopped walnuts</span></h2>
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<span style="font-size: large;"> 1 (8 ounce) can crushed pineapple, drained </span></h2>
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<span style="font-size: x-large;"><u>FROSTING:</u></span></h2>
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<span style="font-size: large;"> 1 (8 ounce) package cream cheese, softened </span></h2>
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<span style="font-size: large;"> 1/4 cup butter, softened </span></h2>
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<span style="font-size: large;"> 2 cups icing sugar</span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. </span></span></span></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.</span></span></span></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.</span></span></span></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).</span></span></span></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.</span></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0tag:blogger.com,1999:blog-1182220378803020053.post-63086088932930195132012-07-24T22:48:00.000-07:002012-07-24T22:48:44.382-07:00Peanut Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-weight: bold;">Total Time: 10</span><span class="Apple-style-span" style="font-weight: bold;"> mins</span></div>
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Prep Time: 5 mins </div>
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Cook Time: 5 mins<br />
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<span style="font-size: x-large;"><u><u>Ingredients:</u></u></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 cup peanut butter (your choice, smooth or chunky) </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 cup granulated sugar </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> 1 large egg</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> sugar, for rolling (optional)</span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h2>
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;">Directions: </span></u></span></span></u></h2>
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<u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Mix peanut butter, sugar, and egg together until smooth.</span></span></span></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.</span></span></span></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Press with fork; press again in opposite direction.</span></span></span></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Bake 10 to 12 minutes at 350 degrees Fahrenheit. </span></span></span></h2>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span style="font-weight: normal;"> Do not brown; do not over bake.</span><br style="font-weight: normal;" /></span></span><u><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small;"><u><span style="font-size: x-large;"><br /></span></u></span></span></u></h2>
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</div>Your Demandhttp://www.blogger.com/profile/10314250637047544399noreply@blogger.com0