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  1. <?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-2746470160832572791</id><updated>2023-11-16T11:46:50.761+01:00</updated><category term="Special offers"/><category term="Cookware"/><category term="recipes"/><category term="Gift ideas"/><category term="Cybercucina"/><category term="small appliances"/><category term="Books"/><category term="kitchen tools"/><category term="Holiday entertaining"/><category term="Bakery"/><category term="kitchen appliances"/><category term="cutlery"/><category term="grill"/><category term="Site of the day"/><category term="Great chefs"/><category term="Sur La Table"/><category term="kitchen accessories"/><category term="Coffee"/><category term="wine"/><category term="David&#39;s Cookies"/><category term="kids in my kitchen"/><category term="As seen in"/><category term="Rachel Ray"/><category term="Cooking magazines"/><category term="KitchenAid®"/><category term="Personalized items"/><category term="Wilton"/><category term="Cookies"/><category term="Stonewall Kitchen"/><category term="Quick link"/><category term="Barware"/><category term="Dinnerware"/><category term="Nigella Lawson"/><category term="Paula Deen"/><category term="tips + articles"/><category term="The Minimalist"/><title type='text'>blog.recipes.it</title><subtitle type='html'>Edited by the authors of Recipes.it, this blog is about the love of being in the kitchen by giving advice on state-of-the-art cooking tools, kitchen gadgets, gourmet delicacies, cookbooks reviews and lots of free recipes, too!</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://blog.recipes.it/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default?redirect=false'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><link rel='next' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default?start-index=26&amp;max-results=25&amp;redirect=false'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>398</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-685751193313717168</id><published>2009-06-12T09:15:00.000+02:00</published><updated>2009-06-12T10:37:16.098+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="cutlery"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Back from France, loved French food</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;Ah, Paris Paris toujours Paris!&lt;br /&gt;I&#39;m back from France where I enjoyed the places, the people and the French food for two weeks. Vive la France! &lt;br /&gt;When you think of France you think of Tour Eiffel, but when you think of French food what are the first things that come to your mind? For me foie gras, champagne and the onion soup. The following recipe is one of the best and most famous versions of the onion soup you can ever taste.&lt;br /&gt;&lt;br /&gt;&lt;img src=&quot;http://www.recipes.it/france/onionsoupgratinee.jpg&quot; alt=&quot;SOUPE A L&#39;OIGNON GRATINEE&quot; title=&quot;SOUPE A L&#39;OIGNON GRATINEE&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;SOUPE A L&#39;OIGNON GRATINEE CHEZ BRASSERIE BALZAC&lt;/span&gt;&lt;br /&gt;A single word, gratinée, is sufficient to order French onion soup at the restaurant. This version is made with water and white wine and is light enough so as not to completely rule out a meaty main course to follow. You may substitute a beef or chicken stock if you want to make the soup a meal.&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Preparation time: 10 Minutes + Cooking time: 1 hour&lt;/span&gt;&lt;br /&gt;Makes 4 servings&lt;br /&gt;&lt;br /&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=0688153305&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;3 tablespoons unsalted butter&lt;br /&gt;1-1/2 pounds onions, thinly sliced&lt;br /&gt;2 tablespoons flour&lt;br /&gt;1 quart water&lt;br /&gt;1 cup dry white wine (such as Macon)&lt;br /&gt;1 bouquet garni (thyme, parsley, bay leaf)&lt;br /&gt;Salt and freshly ground black pepper&lt;br /&gt;1 baguette, sliced into thin rounds and toasted&lt;br /&gt;1/2 pound Gruyere or Swiss cheese shredded&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;1. Preheat the oven to 325F.&lt;br /&gt;&lt;br /&gt;2. Melt the butter in a large saucepan over medium heat, add the onions, and cook, stirring, until golden color sets in, 6 to 8 minutes. Add the flour and stir with the onions for 3 minutes.&lt;br /&gt;&lt;br /&gt;3. Add the water, white wine, and bouquet garni and simmer for 30 minutes. Remove the bouquet garni, add salt and pepper to taste, and then pour the soup into 4 oven-proof bowls.&lt;br /&gt;&lt;br /&gt;4. Dunk the rounds of toast into each bowl of soup and sprinkle liberally with the shredded Gruyere.&lt;br /&gt;&lt;br /&gt;5. Bake in the oven for 15 minutes, then set under a hot broiler to brown the top. &lt;br /&gt;&lt;br /&gt;Adapted from &lt;a href=&quot;http://www.amazon.com/gp/product/0688153305?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0688153305&quot;&gt;The Paris Cafe Cookbook : Rendezvous and Recipes from 50 Best Cafes&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=0688153305&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;br /&gt;If you happen to visit Paris, Brasserie Balzac is in rue des Ecoles 49, you can take the Subway heading to Cluny-La Sorbonne. +33.(0)1.43.54.13.67 to reserve a table. Worth the visit!&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-hungry-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;Hungry for more?&quot; title=&quot;Hungry for more?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;Hungry for more? Don&#39;t be. There&#39;s plenty of French recipes on Recipes.it (&lt;a href=&quot;http://www.recipes.it/france.htm&quot;&gt;link&lt;/a&gt;) including excellent recipes by Patricia Wells, Joël Robuchon, Julia Child. To complete your French cooking preparation we&#39;ve selected some good cookbooks:&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/1840728752?ie=UTF8&amp;tag=ingegneriamultim&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1840728752&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/41hHf4eA8-L._AA160_SH20_OU01_.jpg&quot; border=0&gt;&lt;br /&gt;Classic French Cooking: Recipes for Mastering the French Kitchen&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ingegneriamultim&amp;l=as2&amp;o=1&amp;a=1840728752&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;Written by the prize winning author Elisabeth Luard, Classic French Cooking is a product of a lifetime of learning. In this book she brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader an easy entree into the world of regional French cooking and many hours of enjoyable creativity in the kitchen.&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/0811846466?ie=UTF8&amp;tag=ingegneriamultim&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0811846466&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/51KQtpF0LOL._AA160_SH20_OU01_.jpg&quot; border=0&gt;&lt;br /&gt;The Country Cooking of France&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ingegneriamultim&amp;l=as2&amp;o=1&amp;a=0811846466&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Cr pes au Caramel et Beurre Sal (cr pes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/0060820942?ie=UTF8&amp;tag=ingegneriamultim&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0060820942&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/41TFSZZ7AFL._SL500_AA160_.jpg&quot; border=0&gt;&lt;br /&gt;My French Kitchen: A Book of 120 Treasured Recipes&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ingegneriamultim&amp;l=as2&amp;o=1&amp;a=0060820942&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;In My French Kitchen bestselling author Joanne Harris, along with acclaimed food writer Fran Warde, shares her treasured collection of family recipes that has been passed down from generation to generation. All the classics are here: Quiche Lorraine, Moules Marinière, Coq au Vin, and Crème Brûlée, plus an entire chapter devoted to French chocolate, including cakes, meringues, and spiced hot chocolate.&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/2080300954?ie=UTF8&amp;tag=ingegneriamultim&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=2080300954&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/51KA9MJyodL._SL500_AA160_.jpg&quot; border=0&gt;&lt;br /&gt;Eric Kayser&#39;s New French Recipes&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ingegneriamultim&amp;l=as2&amp;o=1&amp;a=2080300954&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;Inspired by the hearty and nutritious ingredients that he uses in his bakeries, Éric Kayser has created 50 new recipes that celebrate &quot;superfood&quot; ingredients such as whole grains (wheat, rye, oats), seeds (sesame, sunflower, poppy), dried fruit (prunes, raisins, figs), and nuts (hazelnuts, almonds, pine nuts). Kayser includes both sweet and savory recipes that will dazzle your taste buds: try chestnut, apricot, and pistachio bread; mussels in a lime-and-beer sauce; or eggplant caviar drizzled with sesame oil—the options for delicious and balanced meals are endless! Kayser’s fresh approach to cooking offers nutritious, flavorful dishes that are simple and enjoyable to prepare, for experienced chefs and fledgling cooks alike. His recipes are a fresh and easy take on French cuisine today.&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;a href=&quot;http://www.dpbolvw.net/click-1487934-10370662?url=http%3A%2F%2Fwww.hammacher.com%2Fpublish%2F76681.asp%3Fsource%3DCJ&amp;cm_mmc=CJ-_-255673-_-1487934-_-Hammacher%20Product%20Catalog&amp;cjsku=76681&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://s7ondemand1.scene7.com/is/image/Hammacher/76681?wid=200&quot; border=&quot;0&quot; alt=&quot;The Jean Dubost Laguiole Steak Knives.&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.tqlkg.com/image-1487934-10370662&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;&lt;a href=&quot;http://www.dpbolvw.net/click-1487934-10370662?url=http%3A%2F%2Fwww.hammacher.com%2Fpublish%2F76681.asp%3Fsource%3DCJ&amp;cm_mmc=CJ-_-255673-_-1487934-_-Hammacher%20Product%20Catalog&amp;cjsku=76681&quot; target=&quot;_top&quot;&gt;&lt;br /&gt;The Jean Dubost Laguiole Steak Knives&lt;/a&gt;&lt;img src=&quot;http://www.ftjcfx.com/image-1487934-10370662&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;  $199.95 &lt;br /&gt;Made in Viscomat, France by Jean Dubost, world-renowned cutlers since 1920, these are the Laguiole steak knives favored by prime steakhouses. Made in the 200 year-old tradition of the Laguiole knife, the cutlery has the sturdy stainless steel blade, solid steel bolster, and iconic &quot;bee&quot; engraved into the top bolster. French legend has it that Napoleon Bonaparte awarded his imperial seal--the bee--to the village of Laguiole for the valor of its soldiers. The blade is stamped, ground, and polished by a team of blacksmiths and cutlers during a 25-step process. The solid handle is made from olive wood, a tight-grained durable hardwood that, combined with the hand-sharpened, double-bevel edge blade, provides the necessary heft for quickly cutting through N.Y. strip steaks or double-cut pork chops. The knives have a 4 1/4&quot; blade, measure 9&quot; long overall, and come in a wooden storage box. 9&quot; L x 1/2&quot; W x 3/4&quot; H. (2 3/4 oz.)&lt;br /&gt;&lt;br /&gt;get them at &lt;a href=&quot;http://www.dpbolvw.net/click-1487934-10370662?url=http%3A%2F%2Fwww.hammacher.com%2Fpublish%2F76681.asp%3Fsource%3DCJ&amp;cm_mmc=CJ-_-255673-_-1487934-_-Hammacher%20Product%20Catalog&amp;cjsku=76681&quot; target=&quot;_top&quot;&gt;Hammacher Schlemmer&lt;/a&gt;&lt;img src=&quot;http://www.tqlkg.com/image-1487934-10370662&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;IMG border=&quot;0&quot;  src=&quot;http://www.recipes.it/_blog/chef-specialoffers-bg2.gif&quot; style=&quot;margin:-1px&quot; alt=&quot;Special offers&quot; title=&quot;Special offers&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://a248.e.akamai.net/f/248/6062/6h/s7ondemand1.scene7.com/is/image/frontgate/detailFamilyTmp?$detail_family$&amp;$imgsrc=is{frontgate/39732_003?scl=1}&quot; border=0 alt=&quot;NEW Cordless Margaritaville $299 Plus Free Shipping&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;NEW Cordless Margaritaville $299 - Plus Free Shipping&lt;/span&gt;&lt;br /&gt;Now through June 21, 2009 only at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000028017584&amp;pubid=21000000000030894&quot;&gt;Frontgate&lt;/a&gt;&lt;br /&gt;Lose the cord, and keep the performance with our revolutionary new Cordless Margaritaville ® Frozen Margarita Machine blends up to 70 drinks on a single charge. Whether you&#39;re tailgating, camping, boating, or simply outside by the pool, you no longer need electricity to create the world&#39;s most delicious frozen drinks.&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Save up to 25% on gourmet food &amp; gifts at &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=43440.10001514&amp;type=3&amp;subid=0&quot; &gt;Drugstore.com&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=43440.10001514&amp;type=3&amp;subid=0&quot;&gt;&lt;br /&gt;Offer ends 6/19&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Get 10% off Kenmore Grills + 15% off any Grill Accessory with purchase of any grill at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000028124754&amp;pubid=21000000000030894&quot;&gt;Sears website&lt;/a&gt;&lt;br /&gt;Expires: 6/13&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Get 5% off Gourmet Coffee at &lt;a href=&quot;http://www.shareasale.com/u.cfm?d=18289&amp;m=20111&amp;u=62332&quot;&gt;Honey Bean Coffee&lt;/a&gt; wih &lt;span style=&quot;font-weight:bold;&quot;&gt;Coupon Code: save5&lt;/span&gt;&lt;br /&gt;Expires: 8/19  &lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/685751193313717168/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/06/back-from-france-loved-french-food.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/685751193313717168'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/685751193313717168'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/06/back-from-france-loved-french-food.html' title='Back from France, loved French food'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-8762741587514989555</id><published>2009-05-07T09:21:00.003+02:00</published><updated>2009-05-07T12:59:53.005+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Cookware"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>A beautiful tropical cake to celebrate your mom!</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;Charlie Paladin/Wayne, executive chef at Justin Vineyards &amp; Winery in Paso Robles, California, uses Hawaiian-grown and manufactured chocolate in this torte, and the winery&#39;s Obtuse port-style wine for the sauce.&lt;br /&gt;&lt;br /&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B000N0WT8I&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Chocolate Macadamia Torte with Vanilla Port Sauce&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;MAKES: 10 to 12 servings&lt;/span&gt;&lt;br /&gt;PREP AND COOK TIME: About 1 hour, plus at least 4 hours to chill&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;3/4 pound semisweet chocolate, chopped&lt;br /&gt;1 1/2 teaspoons ground cinnamon&lt;br /&gt;1 1/2 cups whipping cream&lt;br /&gt;3 large egg yolks&lt;br /&gt;Macadamia crust (recipe follows)&lt;br /&gt;Vanilla port sauce (recipe follows)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt; 1. In the top of a double boiler, combine chocolate, cinnamon, and 3/4 cup cream. Stir over simmering water just until chocolate is melted and smooth. Add egg yolks and whisk over simmering water until mixture reaches 140[degrees]. Adjust heat to keep mixture between 140[degrees] and 150[degrees], and continue to whisk for 3 minutes. Nest pan in ice water and stir often until mixture is cool, about 15 minutes.&lt;br /&gt;&lt;br /&gt;2. In a deep bowl with a mixer at high speed, whip remaining cream until it holds distinct peaks. Gently fold whipped cream into chocolate mixture, then pour into cool macadamia crust. Cover airtight (don&#39;t let cover touch filling) and chill at least 4 hours or up to 2 days.&lt;br /&gt;&lt;br /&gt;3. Remove cheesecake pan rim, cut torte into wedges, and accompany with vanilla port sauce to taste.&lt;br /&gt;&lt;br /&gt;Per serving without sauce: 407 cal., 69% (279 cal.) from fat; 4.3 g protein; 31 at (15 g sat.); 33 g carbo (1.9 g fiber); 59 mg sodium; 97 mg chol.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt; Macadamia Crust&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;MAKES: 1 crust; 10 to 12 servings&lt;/span&gt;&lt;br /&gt;PREP AND COOK TIME: About 25 minutes, plus 45 minutes to cool&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1 cup unsalted roasted macadamias (see notes)&lt;br /&gt;3/4 cup all-purpose flour&lt;br /&gt;6 tablespoons firmly packed brown sugar&lt;br /&gt;1/4 cup (1/8 lb.) butter or margarine, cut into chunks&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;1. In a food processor, whirl macadamias until finely chopped. Pour into a bowl. In food processor, whirl flour, sugar, and butter until fine crumbs form. Add macadamias and whirl just until dough sticks together. (Or mince nuts with a sharp knife and put in a bowl with flour, sugar, and butter; rub with your fingers until mixture sticks together, then pat into a ball.)&lt;br /&gt;&lt;br /&gt;2. Press mixture evenly over bottom and about 1 1/4 inches up sides of a 9-inch cheesecake pan with a removable rim.&lt;br /&gt;&lt;br /&gt;3. Bake crust in a 350[degrees] oven until golden brown, 12 to 18 minutes. Set on a rack and cool at least 30 minutes.&lt;br /&gt;&lt;br /&gt;NOTES: To remove salt from salted macadamias, pour nuts onto a towel; enclose and rub, then lift nuts from towel. If making crust up to 1 day ahead, wrap airtight and store at room temperature.&lt;br /&gt;&lt;br /&gt;Per serving: 168 cal., 64% (108 cal.) from fat; 1.8 g protein; 12 g fat (3.7 g sat.); 14 g carbo (0.2 g fiber); 44 mg sodium; 11 mg chol.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Vanilla Port Sauce&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;MAKES: 1 cup&lt;/span&gt;&lt;br /&gt;PREP AND COOK TIME: About 15 minutes, plus 15 minutes to cool&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1 1/2 cups port&lt;br /&gt;1 cup sugar&lt;br /&gt;1 vanilla bean (about 7 in.)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;1. In a 1 1/2- to 2-quart pan, combine port and sugar. With a small, sharp knife, slit vanilla bean open lengthwise. Scrape seeds from pod; add seeds and pod to the port mixture.&lt;br /&gt;&lt;br /&gt;2. Boil over high heat, stirring occasionally, until reduced to 1 cup, 10 to 15 minutes. Let sauce cool at least 15 minutes; discard vanilla pod. Serve warm, cool, or chilled.&lt;br /&gt;&lt;br /&gt;NOTES: If making up to 2 days ahead, cover and chill; sauce thickens when it&#39;s cool.&lt;br /&gt;&lt;br /&gt;Per tablespoon: 59 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 15 g carbo (0 g fiber); 2.1 1 mg sodium; 0 mg chol.&lt;br /&gt;&lt;span style=&quot;font-size:75%&quot;&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/B000N0WT8I?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000N0WT8I&quot;&gt;Sunset&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B000N0WT8I&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; March, 2000 by Andrew Baker&lt;br /&gt;COPYRIGHT 2000 Sunset Publishing Corp.&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;All-Clad MC2 Sale Save up to 40% + Free Standard Shipping on $49+ at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027970430&amp;pubid=21000000000030894&quot;&gt;CHEFS&lt;/a&gt; until 5/30&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Product Promotions at Chefs Catalog:&lt;/span&gt;&lt;br /&gt;&lt;table style=&quot;border: 2px solid rgb(0, 153, 153);&quot; border=&quot;0&quot; cellpadding=&quot;2&quot; cellspacing=&quot;0&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;img title=&quot;All-Clad MC2 Nonstick Fry Pans&quot; style=&quot;border-color: rgb(0, 0, 0); margin: 0px; width: 100px; 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for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite cake recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/8762741587514989555/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/05/beautiful-tropical-cake-to-celebrate.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/8762741587514989555'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/8762741587514989555'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/05/beautiful-tropical-cake-to-celebrate.html' title='A beautiful tropical cake to celebrate your mom!'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-577664916632278071</id><published>2009-05-04T08:39:00.000+02:00</published><updated>2009-05-04T10:16:30.168+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Cinco de Mayo Meaty Empanadas</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;Serving appetizers with a Southwest flair is a hit at any gathering. &lt;br /&gt;&lt;br /&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B000IOE9Y6&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;MEATY EMPANADAS&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 12 appetizer servings&lt;/span&gt;&lt;br /&gt;PREP: 30 MIN., COOK: 35 MIN., CHILL: 1 HR.&lt;br /&gt;Author: VIVIAN WATERS, THOMASVILLE, GEORGIA&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;¾ pound ground beef&lt;br /&gt;¼ pound sweet Italian sausage&lt;br /&gt;1 large sweet onion, diced&lt;br /&gt;1 ½ cups sliced fresh mushrooms&lt;br /&gt;1 (8-ounce) can tomato sauce&lt;br /&gt;1 ½ tablespoons Cajun seasoning&lt;br /&gt;½ cup (2 ounces) shredded Monterey Jack cheese&lt;br /&gt;3 (7.5-ounce) cans refrigerated biscuits&lt;br /&gt;1 large egg, lightly beaten&lt;br /&gt;Vegetable oil&lt;br /&gt;Toppings: salsa and sour cream&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;COOK ground beef and sausage in a large skillet over medium heat, stirring until mixture crumbles and is no longer pink. Drain and set aside, reserving 2 tablespoons drippings in skillet.&lt;br /&gt;&lt;br /&gt;SAUTÉ onion in hot drippings 5 minutes or until tender. Add mushrooms; sauté 2 minutes.&lt;br /&gt;&lt;br /&gt;RETURN beef mixture to skillet; stir in tomato sauce and Cajun seasoning. Simmer, stirring occasionally, 8 minutes or until liquid evaporates. Cool completely. Stir in cheese. Cover and chill thoroughly.&lt;br /&gt;&lt;br /&gt;ROLL biscuits into 4-inch circles on a lightly floured surface. Spoon 1 tablespoon beef mixture in center of each circle; brush edges with egg. Fold edges over, pressing with a fork to seal. Place on baking sheets, and cover with a damp cloth. Chill up to 2 hours, if desired.&lt;br /&gt;&lt;br /&gt;POUR oil to a depth of ½ inch into a Dutch oven. Fry empanadas in hot oil, in batches, 30 seconds on each side or until golden. Drain on paper towels; serve with desired toppings.&lt;br /&gt;&lt;span style=&quot;font-size:75%&quot;&gt;source: &lt;a href=&quot;http://www.amazon.com/gp/product/B000IOE9Y6?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000IOE9Y6&quot;&gt;Southern Living Magazine&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B000IOE9Y6&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;,  May 2005&lt;br /&gt;Copyright Southern Progress Corporation May 2005&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;As seen on TV.&lt;br /&gt;&lt;br /&gt;&lt;A href=&quot;http://aff.primaryads.com/t.asp?id=4966&amp;e=34788&quot;&gt;&lt;img src=&quot;http://images.primaryads.com/uploads/sham_wow_300x250.gif&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;img src=&quot;http://aff.primaryads.com/t.asp?id=4966&amp;e=34788&amp;t=2&quot; border=0 HEIGHT=1 WIDTH=1&gt;&lt;br /&gt;Turn an OOPS into a WOW! &lt;br /&gt;&lt;br /&gt;Super-absorbent SHAM WOW towels sop up all types of spills and messes – coffee, wine, pet stains – uniquely able to hold up to 12x its weight in liquid! That means no more dripping sponges and dish rags. No more wasteful paper towels too. Sham Wow is machine washable &amp; bleachable, and highly durable complete with a 10 year warranty.&lt;br /&gt;&lt;br /&gt;• Super absorbent all-purpose towels • Holds 12 times its weight in water &lt;br /&gt;• Includes 4 mini (blue) and 4 large (yellow) • Doesn’t drip when you take it to the sink • Use for any type of liquid pick-up • Made of Rayon, Non-Scratch&lt;br /&gt;&lt;br /&gt;Ready. Set. Clean! Get pristine floors &amp; counter-tops with a quick sweep of German-made SHAM WOW towels. SHAM WOW is the all-in-one, super-absorbent sop-up cleaning towel. &lt;br /&gt;&lt;br /&gt;Yours FREE* for a limited time only. Simply take our survey &amp; complete the participation requirements where you sample and purchase products of interest. 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Only at macys.com!&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=100713.10004103&amp;type=3&amp;subid=0&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Offer Valid through 10-May-2009.&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;For example:&lt;br /&gt;&lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=100713.10004103&amp;type=3&amp;subid=0&quot;&gt;&lt;img src=&quot;http://slimages.macys.com/is/image/MCY/products/6/optimized/481296_fpx.tif?bgc=255,255,255&amp;wid=257&amp;qlt=90,0&amp;layer=comp&amp;op_sharpen=0&amp;resMode=bicub&amp;op_usm=0.7,1.0,0.5,0&amp;fmt=jpeg&quot; border=0&gt;&lt;/a&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Wusthof Classic Ikon Crème 8-Piece Cutlery Set in Cherry Block&lt;/span&gt;&lt;br /&gt;&lt;s&gt;Reg. $785.00 + FREE sharpener&lt;/s&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;color:red&quot;&gt;Sale $449.99&lt;/span&gt;&lt;br /&gt;The edge of elegance. This superb cutlery set from Wusthof is exceptional in its sharpness and just as respected for its style. Each blade is forged and hand-honed from high-carbon steel, then finished with a stunning ivory-colored handle. Lifetime warranty.&lt;br /&gt;Set includes: 3.5&quot; paring knife, 4.5&quot; utility knife, 8&quot; bread knife, 6&quot; sandwich knife, 8&quot; cooks knife, 9&quot; honing steel, come-apart shears and a handsome 17-slot cherry block.&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=100713.10004103&amp;type=3&amp;subid=0&quot;&gt;Click here to see the entire Wusthof collection!&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite Cinco de Mayo recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/577664916632278071/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/05/cinco-de-mayo-meaty-empanadas.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/577664916632278071'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/577664916632278071'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/05/cinco-de-mayo-meaty-empanadas.html' title='Cinco de Mayo Meaty Empanadas'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-6889325984579154179</id><published>2009-05-01T10:22:00.000+02:00</published><updated>2009-05-01T20:13:48.229+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Celebrate Cinco de Mayo with this flavorful starter</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B001ZZI5S8&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;CINCO DE MAYO SHRIMP COCKTAIL&lt;/span&gt; &lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes: 6 servings&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;4 plum tomatoes, coarsely chopped&lt;br /&gt;½ red onion, sliced&lt;br /&gt;¼ cup chopped fresh cilantro&lt;br /&gt;1 jalapeño, seeded&lt;br /&gt;2 garlic cloves&lt;br /&gt;1 dashsh lime juice&lt;br /&gt;2 teaspoons sugar&lt;br /&gt;½ spoon salt (optional)&lt;br /&gt;¼ spoon chill powder&lt;br /&gt;¼ spoon pepper&lt;br /&gt;6 cups water&lt;br /&gt;30 unpeeled, large fresh shrimp&lt;br /&gt;1 large avocado, diced&lt;br /&gt;Garnish: lime slices&lt;br /&gt;Lime-flavored tortilla chips&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Procedure:&lt;/span&gt;&lt;br /&gt;PROCESS first 10 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill sauce up to 1 week.&lt;br /&gt;&lt;br /&gt;BRING 6 cups water to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours, if desired.&lt;br /&gt;&lt;br /&gt;PEEL shrimp, leaving tails on; devein, if desired.&lt;br /&gt;&lt;br /&gt;STIR avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around edge of each glass; garnish, if desired. Serve with lime-flavored tortilla chips. &lt;br /&gt;&lt;span style=&quot;font-size:75%&quot;&gt;Author: SUSAN GEORGIADIS, ORLANDO, FLORIDA&lt;br /&gt;source: &lt;a href=&quot;http://www.amazon.com/gp/product/B001ZZI5S8?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001ZZI5S8&quot;&gt;Southern Living magazine&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B001ZZI5S8&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;,  May 2005&lt;br /&gt;Copyright Southern Progress Corporation May 2005 &lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;a href=&quot;http://www.kqzyfj.com/click-567990-10454496?url=http%3A%2F%2Fwww.livelob.com%2FStore%2FProduct.aspx%3FID%3DLARGE_SHRIMP&amp;cjsku=LSH2&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://www.livelob.com/Store/images/LARGE_SHRIMP_150.jpg&quot; border=&quot;0&quot; alt=&quot;Gourmet Large Shrimp from Lobster Gram&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.awltovhc.com/image-567990-10454496&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;&lt;a href=&quot;http://www.kqzyfj.com/click-567990-10454496?url=http%3A%2F%2Fwww.livelob.com%2FStore%2FProduct.aspx%3FID%3DLARGE_SHRIMP&amp;cjsku=LSH2&quot; target=&quot;_top&quot;&gt;Gourmet Large Shrimp from Lobster Gram&lt;/a&gt;&lt;img src=&quot;http://www.awltovhc.com/image-567990-10454496&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;Once we tasted these incredible cooked, peeled and deveined Large shrimp, it was hard to stop! With more shrimp per pound (they&#39;re slightly smaller than our Jumbo shrimp), you can graze to your heart&#39;s content. 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Use code MAY5. &lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=141136.10000566&amp;type=3&amp;subid=0&quot; &gt;&lt;br /&gt;Expires 5/31&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;All-Clad MC2 Sale Save up to 40% + Free Standard Shipping on $49+ at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027970430&amp;pubid=21000000000030894&quot;&gt;CHEFS&lt;/a&gt;&lt;br /&gt;Expires: 5/7&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite Cinco de Mayo recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/6889325984579154179/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/05/celebrate-cinco-de-mayo-with-this.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6889325984579154179'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6889325984579154179'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/05/celebrate-cinco-de-mayo-with-this.html' title='Celebrate Cinco de Mayo with this flavorful starter'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-3106468955914678237</id><published>2009-04-30T09:18:00.002+02:00</published><updated>2009-05-01T20:02:54.009+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Five Mexican sauces to spice up your Cinco de Mayo fiesta table!</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;SALSA ROJO (TRADITIONAL MEXICAN SALSA)&lt;/span&gt; &lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Yield: About 1 cup&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1-3 cloves roasted garlic 1/4 white onion, roasted and finely chopped &lt;br /&gt;1/2-2 roasted jalapeo or serrano peppers, seeded (use poblano peppers for a milder salsa) &lt;br /&gt;2 roasted Roma tomatoes &lt;br /&gt;1/4 cup fresh cilantro &lt;br /&gt;Juice of 1 lime &lt;br /&gt;Salt and pepper, to taste&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Procedure:&lt;/span&gt;&lt;br /&gt;1. Grind garlic in a molcajete. Add onion, peppers, tomatoes and cilantro, grinding until you have a nice, smooth sauce. &lt;br /&gt;2. Add lime juice and season to taste with salt and pepper. &lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;SALSA VERDE&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Yield: About 1 1/2 cups&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1-3 cloves roasted garlic 1/4 white onion, roasted and finely chopped &lt;br /&gt;1/2-2 roasted jalapeo or serranopeppers, seeded (use poblano peppers for a milder salsa) &lt;br /&gt;3-4 roasted tomatillos &lt;br /&gt;1/4 cup fresh cilantro &lt;br /&gt;Juice of 1 lime &lt;br /&gt;Salt and pepper, to taste&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Procedure:&lt;/span&gt; &lt;br /&gt;1. Grind garlic in a molcajete. Add onion, peppers, tomatillos and cilantro, grinding until you have a nice, smooth sauce. &lt;br /&gt;2. Add lime juice and season to taste with salt and pepper. &lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;OLE-GUACAMOLE&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Yield: About 1 cup&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1/4-1/2 cup Salsa Verde &lt;br /&gt;Juice of 1/2-1 lime &lt;br /&gt;1 ripe avocado &lt;br /&gt;Dash salt&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Procedure:&lt;/span&gt;&lt;br /&gt;Using a molcajete, grind and mix together all ingredients. &lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;PICO DE GALLO (MEXICAN FLAG SALSA)&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Yield: About 1 cup&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;2 Roma tomatoes, finely chopped &lt;br /&gt;1-2 jalapeo peppers, seeded andfinely chopped &lt;br /&gt;1/3 cup chopped fresh cilantro&lt;br /&gt;1 lime, ready for squeezing &lt;br /&gt;Salt and pepper, to taste&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Procedure:&lt;/span&gt; &lt;br /&gt;1. Combine tomatoes, peppers and cilantro. Separate into two bowls. &lt;br /&gt;2. Top one with a squeeze of lime and juice and salt and pepper, to taste. &lt;br /&gt;&lt;br /&gt;Peppy Pia Salsa variation: Add 1 cup chopped pineapple to the unsalted Pico de Gallo for a peppy, fresh-tasting salsa.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;SALSA DEL SOL (MANGO SALSA)&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Yield: About 1 1/2 cups&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1 mango, diced 1/2 red pepper, diced &lt;br /&gt;2 jalapeo peppers, seeded and finely diced &lt;br /&gt;1/4 cup chopped cilantro&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Procedure:&lt;/span&gt;&lt;br /&gt;Combine all ingredients. For a variation, substitute honeydew melon for mango. &lt;br /&gt;&lt;span style=&quot;font-size:75%&quot;&gt;Copyright 2008 by TERESA J. FARNEY&lt;br /&gt;Source: &quot;Salsa, Salsa &amp; Sunset&quot; cooking class&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/B001J3ZZ4I?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001J3ZZ4I&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/614C4J1mmwL._SL500_AA280_.jpg&quot; borrder=0 alt=&quot;Molcajete&quot;&gt;&lt;/a&gt;&lt;br /&gt;This Molcajete, authentic Mexican mortar and pestle is handcarved of natural volcanic stone so it&#39;s just the right shape and texture for grinding herbs, whole spices and rubs, and for mixing sauces and pastes. 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height: 100px;&quot; alt=&quot;image018&quot; src=&quot;http://image.comms.doubleclick.com/lib/fef511747d6702/i/9/ba94a357-7.jpg&quot; width=&quot;100&quot; border=&quot;0&quot; height=&quot;100&quot; hspace=&quot;0&quot; /&gt;&lt;/td&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;strong&gt;Zojirushi BBCCX20 Home Bakery Supreme Bread Machine&lt;/strong&gt;&lt;br /&gt;&lt;span style=&quot;font-size:98%;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027853146&amp;pubid=21000000000030894&quot;&gt;link&lt;/a&gt;&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt; &lt;tr&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;img title=&quot;image019&quot; style=&quot;width: 100px; height: 100px;&quot; alt=&quot;image019&quot; src=&quot;http://image.comms.doubleclick.com/lib/fef511747d6702/i/9/5552d847-3.jpg&quot; width=&quot;100&quot; border=&quot;0&quot; height=&quot;100&quot; hspace=&quot;0&quot; /&gt;&lt;/td&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;strong&gt;Chef&#39;s Choice Edge Select Pro Electric Sharpener M120&lt;/strong&gt;&lt;br /&gt;&lt;span style=&quot;font-size:98%;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027853147&amp;pubid=21000000000030894&quot;&gt;link&lt;/a&gt;&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt; &lt;tr&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;img title=&quot;image020&quot; style=&quot;width: 100px; height: 100px;&quot; alt=&quot;image020&quot; src=&quot;http://image.comms.doubleclick.com/lib/fef511747d6702/i/9/f256e9ef-9.jpg&quot; width=&quot;100&quot; border=&quot;0&quot; height=&quot;100&quot; hspace=&quot;0&quot; /&gt;&lt;/td&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;strong&gt;Waring Flip Waffler WMK300&lt;/strong&gt;&lt;br /&gt;&lt;span style=&quot;font-size:98%;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027853148&amp;pubid=21000000000030894&quot;&gt;link&lt;/a&gt;&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt; &lt;tr&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;img title=&quot;image025&quot; style=&quot;width: 99px; height: 99px;&quot; alt=&quot;image025&quot; src=&quot;http://image.comms.doubleclick.com/lib/fef511747d6702/i/9/3596c4a1-6.jpg&quot; width=&quot;99&quot; border=&quot;0&quot; height=&quot;99&quot; hspace=&quot;0&quot; /&gt;&lt;/td&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;strong&gt;Cuisinart Vertical Rotisserie, CVR-1000&lt;/strong&gt;&lt;br /&gt;&lt;span style=&quot;font-size:98%;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027853149&amp;pubid=21000000000030894&quot;&gt;link&lt;/a&gt;&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt; &lt;tr&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;img title=&quot;image026&quot; style=&quot;width: 100px; height: 100px;&quot; alt=&quot;image026&quot; src=&quot;http://image.comms.doubleclick.com/lib/fef511747d6702/i/9/8ac84f24-9.jpg&quot; width=&quot;100&quot; border=&quot;0&quot; height=&quot;100&quot; hspace=&quot;0&quot; /&gt;&lt;/td&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;strong&gt;Chef&#39;s Mats by Gel Pro, Ostrich Design&lt;/strong&gt;&lt;br /&gt;&lt;span style=&quot;font-size:98%;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027853150&amp;pubid=21000000000030894&quot;&gt;link&lt;/a&gt;&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt; &lt;tr&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;img title=&quot;image027&quot; style=&quot;width: 100px; height: 100px;&quot; alt=&quot;image027&quot; src=&quot;http://image.comms.doubleclick.com/lib/fef511747d6702/i/9/a40ae82f-0.jpg&quot; width=&quot;100&quot; border=&quot;0&quot; height=&quot;100&quot; hspace=&quot;0&quot; /&gt;&lt;/td&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;strong&gt;Cambro Round Storage Containers&lt;/strong&gt;&lt;br /&gt;&lt;span style=&quot;font-size:98%;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027853151&amp;pubid=21000000000030894&quot;&gt;link&lt;/a&gt;&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt; &lt;tr&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;img title=&quot;image028&quot; style=&quot;width: 100px; height: 100px;&quot; alt=&quot;image028&quot; src=&quot;http://image.comms.doubleclick.com/lib/fef511747d6702/i/9/fe3b5f97-f.jpg&quot; width=&quot;100&quot; border=&quot;0&quot; height=&quot;100&quot; hspace=&quot;0&quot; /&gt;&lt;/td&gt; &lt;td style=&quot;text-align:center;border: 2px solid rgb(0, 153, 153); font-size: 13px; font-family: Arial;&quot;&gt;&lt;strong&gt;Norpro Multi-Purpose Slicer, 5170&lt;/strong&gt;&lt;br /&gt;&lt;span style=&quot;font-size:98%;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027853152&amp;pubid=21000000000030894&quot;&gt;link&lt;/a&gt;&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite Mexican recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/3106468955914678237/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/five-mexican-sauces-to-spice-up-your.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/3106468955914678237'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/3106468955914678237'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/five-mexican-sauces-to-spice-up-your.html' title='Five Mexican sauces to spice up your Cinco de Mayo fiesta table!'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-2933029268539021589</id><published>2009-04-29T09:46:00.000+02:00</published><updated>2009-04-29T16:24:47.133+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Grilled stuffed steaks recipe: low fat, high flavor</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;The generous proportions of the recipe, which will serve eight, make it quite flexible. If you have fewer diners than that to feed the day you grill the steaks, don&#39;t worry. Any leftovers will make tasty toppings for salad greens or super sandwich fillings.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;GRILLED GARLIC-STUFFED STEAKS&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Serves: 8&lt;/span&gt;&lt;br /&gt;(Total preparation and cooking time 45 minutes)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;2 boneless beef top loin steaks, cut 2 inches thick (about 1 pound each)&lt;br /&gt;1 tablespoon olive oil&lt;br /&gt;1/4 cup minced garlic&lt;br /&gt;1/2 cup thinly sliced green onions&lt;br /&gt;1/4 teaspoon salt&lt;br /&gt;1/4 teaspoon pepper&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt; In small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4 to 5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4 to 5 minutes or until onions are tender. Season with salt and pepper; cool completely.&lt;br /&gt;&lt;br /&gt;Meanwhile, with sharp knife, cut a pocket in each beef steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure openings with wooden toothpicks.&lt;br /&gt;&lt;br /&gt;Place steaks on grill over medium, ash-covered coals. Grill, covered, 22 to 24 minutes for medium-rare to medium; turn occasionally. Remove wooden toothpicks. Carve one crosswise into 1/ 2-inch-thick slices.&lt;br /&gt;&lt;span style=&quot;font-size:85%&quot;&gt;Recipe developed for AP by the National Cattlemen&#39;s Beef Association on behalf of The Beef Checkoff&lt;br /&gt;source: Deseret News (Salt Lake City) ,  Aug 16, 2006&lt;br /&gt;Copyright © 2006 Deseret News Publishing Co.&lt;/span&gt; &lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/41Kkc2RmleL._SL500_AA280_.jpg&quot;&gt;&lt;br /&gt;Enjoyed by countless steak lovers at the famed Peter Luger Steak House, this world famous sauce is great on lots of things besides steak. Six pack of 12.6 oz. bottles will last all summer long for all of your parties and barbecues. Temperature-controlled cooler will be shipped Fedex right to your house (sorry, no PO boxes, phone number required for delivery).&lt;br /&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/B000K31F4M?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000K31F4M&quot;&gt;Order Peter Luger Steak Sauce, Set of 6 Bottles today!&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B000K31F4M&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;But plan ahead! Unlike other mailorder produce, Peter Luger&#39;s world famous steak sauce is shipped fresh not frozen. As such, it must be shipped overnight from the kitchen during their hours of operation. 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Set includes: 1qt saucepan with glass lid 1.5qt saucepan with glass lid 2qt saucepan with glass lid 5.5qt pot with glass lid 8&quot; frypan 10&quot; frypan and as a bonus a 6pc nylon kitchen utensil set: pasta fork slotted spoon solid spoon slotted spatula slotted strainer and ladle.&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;img src=&quot;http://ak.buy.com/db_assets/prod_lrg_images/516/203196516.jpg&quot; width=&quot;280&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ginsu International Traditions 14-Piece Stainless-Steel Knife Block Set&lt;/span&gt;&lt;br /&gt;&lt;s&gt;List Price: $69.99&lt;/s&gt; you save $27.04&lt;br /&gt;Buy.com Price: $42.95 + FREE BUDGET SHIPPING: &lt;a href=&quot;http://affiliate.buy.com/gateway.aspx?adid=17662&amp;pid=258592&amp;aid=10666313&amp;sURL=http%3A%2F%2Fwww%2Ebuy%2Ecom%2Fprod%2Fginsu%2Dinternational%2Dtraditions%2D14%2Dpiece%2Dstainless%2Dsteel%2Dknife%2Dblock%2Dset%2Fq%2Floc%2F66357%2F203196516%2Ehtml&quot;&gt;Click here&lt;/a&gt;&lt;br /&gt;Keep your kitchen knives safely at hand with this 14-pc. Ginsu stainless steel cutlery set and storage block. The set includes 6 steak knives, 6 kitchen knives (with twin serrated stainless steel blades that never need sharpening), kitchen shears, and hardwood block. Corrosion resistant. Dishwasher safe. Hand wash recommended. Makes a great starter set or gift.&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite steak recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/2933029268539021589/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/grilled-stuffed-steaks-recipe-low-fat.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/2933029268539021589'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/2933029268539021589'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/grilled-stuffed-steaks-recipe-low-fat.html' title='Grilled stuffed steaks recipe: low fat, high flavor'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-3511967643535776066</id><published>2009-04-28T09:49:00.000+02:00</published><updated>2009-04-28T13:47:39.245+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>3 recipes for BBQ mustard sauces: yum yum!</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;&quot;Mustard is perfect with any kind of meat or poultry because it has enzymes that help tenderize the meat and help other flavorings to work their way into the meat.&lt;br /&gt;&lt;br /&gt;Mustard helps the bark, or the rub. It helps develop that crust, and the mustard flavor changes during the cooking. I don&#39;t get why people don&#39;t use it more&quot;&lt;br /&gt;&lt;div style=&quot;text-align:right&quot;&gt;Paul Kirk&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Yogurt Mustard Slather&lt;/span&gt;&lt;br /&gt;Recipe from &quot;&lt;a href=&quot;http://www.amazon.com/gp/product/1558322426?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1558322426&quot;&gt;Paul Kirk&#39;s Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin&#39; Recipes from the Baron of Barbecue&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=1558322426&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&quot;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 31/2 cups. &lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=1558322426&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;2 cups spicy brown mustard&lt;br /&gt;1 cup plain yogurt&lt;br /&gt;2 tablespoons fresh lemon juice&lt;br /&gt;2 tablespoons cider vinegar&lt;br /&gt;2 tablespoons cane sugar&lt;br /&gt;1 tablespoon soy sauce&lt;br /&gt;2 teaspoons granulated garlic&lt;br /&gt;1 teaspoon dried basil leaves&lt;br /&gt;1 teaspoon fine sea salt&lt;br /&gt;1/2 teaspoon pepper&lt;br /&gt;1/2 teaspoon cayenne pepper&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;In a medium-size nonreactive bowl, combine all the ingredients, blending well with a wire whisk. Cover and refrigerate for 1 to 2 hours before using to let the flavors blend. Paint thinly over your meat before seasoning and cooking it.&lt;br /&gt;&lt;span style=&quot;font-size:75%&quot;&gt;Copyright © by Paul Kirk&lt;/span&gt;&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=074321210X&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;South Carolina-Style Barbecue Sauce&lt;/span&gt;&lt;br /&gt;Recipe from &lt;a href=&quot;http://www.amazon.com/gp/product/074321210X?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=074321210X&quot;&gt;Celebrating Barbecue: The Ultimate Guide to America&#39;s 4 Regional Styles of &#39;Cue&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=074321210X&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;In South Carolina, the sauce for mopping during cooking or for seasoning cooked meat is yellow with mustard.&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes about 3 cups.&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;    1 cup cider vinegar&lt;br /&gt;    1 cup white vinegar&lt;br /&gt;    3 tablespoons sugar&lt;br /&gt;    3/4 cup yellow mustard&lt;br /&gt;    1 tablespoon crushed red pepper flakes&lt;br /&gt;    2 teaspoons black pepper or to taste&lt;br /&gt;    2 teaspoons salt or to taste&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;Combine all the ingredients in a container with a tight-fitting lid. Shake to combine. Store in the refrigerator up to 2 months.&lt;br /&gt;&lt;span style=&quot;font-size:75%&quot;&gt;Copyright © 2002 by Dotty Griffith&lt;/span&gt;&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;In Bermuda, a mogul named Franz&lt;br /&gt;Sat gloomily out on the sands.&lt;br /&gt;He said, when asked why,&lt;br /&gt;&quot;I miss Hay Day nearby,&lt;br /&gt;&#39;Cause I simply can&#39;t do without Dan&#39;s!&quot;&lt;/span&gt;&lt;br /&gt;We find new customers wandering around looking for it. &quot;Where&#39;s that mustard?&quot; they ask. &quot;The stuff you put on the ham?&quot; Dan&#39;s Mustard was on eof the first things we made when the Westport store opened, and since then we have probably sold tons of it--enough to serve with all the salmis and ham sandwiches in southwestern Connecticut. The recipe, created by Sallie&#39;s brother Dan, has been in the Van Rensselaer family for years, and now we&#39;re sharing one of our oldest secrets with you.&lt;br /&gt;&lt;div style=&quot;text-align:right&quot;&gt;by Kim Rizk&lt;/div&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Dan&#39;s Mustard&lt;/span&gt; &lt;br /&gt;Recipe from &lt;a href=&quot;http://www.amazon.com/gp/product/0761100253?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0761100253&quot;&gt;The Hay Day Country Market Cookbook&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=0761100253&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 2 cups&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=0761100253&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt; 1 cup (loosely packed) dry mustard, preferably Colman&#39;s English Mustard&lt;br /&gt;1 cup distilled white vinegar&lt;br /&gt;2 large eggs&lt;br /&gt;1 cup sugar&lt;br /&gt;1/2 teaspoon coarse (kosher) salt&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt; 1. In a mixing bowl, stir the mustard and 1/4 cup of the vinegar together to form a paste. Then gradually add the remaining 3/4 cup vinegar, whisking until smooth and thoroughly incorporated.&lt;br /&gt;&lt;br /&gt;2. Beat the eggs in another mixing bowl. Add the sugar and salt, and blend with an electric mixer on high speed until thick and lemony in color. Add this to the mustard mixture and whisk to combine thoroughly.&lt;br /&gt;&lt;br /&gt;3. Pour into the top of a double boiler and cook over simmering water, whisking occasionally and scraping down the sides of the pan as needed, until smooth, glossy, and thickened to the consistency of a thin custard, about 30 minutes (the mustard will continue to thicken as it cools). Remove from the heat, allow to cool thoroughly, pour into a clean jar, and refrigerate until ready to use. Tightly covered, it will keep well for months in the refrigerator. &lt;br /&gt;&lt;span style=&quot;font-size:75%&quot;&gt;Copyright © 1998 by Kim Rizk&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/410h%2B2TvldL._SL500_AA280_.jpg&quot;&gt;&lt;br /&gt;This &lt;a href=&quot;http://www.amazon.com/gp/product/B001ECYIR4?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001ECYIR4&quot;&gt;BBQ Skillet &amp; Basket Set&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B001ECYIR4&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; let you cook all your favorite foods on the grill vegetables, fish and more. The rosewood handles are removeable, so you can close the grill and seal in the flavors. Use the skillet to cook vegetables and other small food evenly and neatly, without any going into the coals. The basket lets you flip foods without piercing them great for fish and other delicate foods. Durable, non-stick and rust-resistant finish. &lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Grill healthy &lt;/span&gt;&lt;br /&gt;We all know we&#39;re supposed to eat more foods like fish and vegetables. Now there&#39;s an easy way to do that, and still enjoy the hot, smoky flavor and outdoor lifestyle of the grill. &lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Grill delicious&lt;/span&gt;&lt;br /&gt;Nothing says summer like the smoky, savory taste of grilled food. The rosewood handles on our skillet and basket are removeable, so you can shut the grill lid and infuse your food with BBQ flavor. &lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Grill easy&lt;/span&gt;&lt;br /&gt;No one wants to spend their time balancing chunks of vegetables or seafood on the grill, hoping none fall down into the coals. This skillet and basket set make it simple and foolproof to grill vegetables, fish and more to perfection. &lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Quick clean-up, too&lt;/span&gt;&lt;br /&gt;The non-stick finish is dishwasher safe.&lt;br /&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/B001ECYIR4?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001ECYIR4&quot;&gt;Order the BBQ Skillet &amp; Basket Set today!&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B001ECYIR4&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-hungry-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;Hungry for more?&quot; title=&quot;Hungry for more?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;The &lt;a href=&quot;http://www.shareasale.com/r.cfm?b=19518&amp;u=62332&amp;m=5295&amp;urllink=&amp;afftrack=&quot;&gt;Carolina Sauce Company&lt;/a&gt; offers a wide variety of hot sauces, barbeque sauces, grilling sauces, dressings, marinades, and snacks at bargain prices. &lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://www.shareasale.com/r.cfm?b=66882&amp;u=62332&amp;m=11110&amp;urllink=&amp;afftrack=&quot;&gt;Club Sauce&lt;/a&gt; offers balsamic vinegars, extra virgin olive oils, seasonings, saffron,truffle products, chutney, and more. &lt;br /&gt;&lt;br /&gt;&lt;br /&gt;For the spiciest gift ideas on the web visit &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=23346.10000001&amp;type=3&amp;subid=0&quot;&gt;TABASCO.com&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=23346.10000001&amp;type=3&amp;subid=0&quot;&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;IMG border=&quot;0&quot;  src=&quot;http://www.recipes.it/_blog/chef-specialoffers-bg2.gif&quot; style=&quot;margin:-1px&quot; alt=&quot;Special offers&quot; title=&quot;Special offers&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;a href=&quot;http://www.pntrs.com/t/Rj9DSklKSj9FSkdJP0VDSEVD&quot;&gt;&lt;img src=&quot;http://www.pntrs.com/b/Rj9DSklKSj9FSkdJP0VDSEVD&quot; border=&quot;0&quot; width=&quot;468&quot; height=&quot;58&quot; title=&quot;Redefining the perfect cup of coffee&quot; alt=&quot;Redefining the perfect cup of coffee&quot;&gt;&lt;/a&gt;&lt;br /&gt;Boca Java&#39;s Silver Sampler Package includes 4 Bags of our Deluxe Coffees, The New &quot;First In, First Out&quot; Silver Canister, and a 6 pack of Biscotti: yours for Just $19.95 plus Shipping and Handling. &lt;a href=&quot;http://www.pntrac.com/t/RD9DSEZJRz9FSkdJP0VDSEVD&quot;&gt;Click here!&lt;/a&gt;&lt;img src=&quot;http://www.pntrac.com/i/RD9DSEZJRz9FSkdJP0VDSEVD&quot; height=&quot;1&quot; width=&quot;1&quot; border=&quot;0&quot;&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite BBQ recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/3511967643535776066/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/3-recipes-for-bbq-mustard-sauces-yum.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/3511967643535776066'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/3511967643535776066'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/3-recipes-for-bbq-mustard-sauces-yum.html' title='3 recipes for BBQ mustard sauces: yum yum!'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-1839321361010751671</id><published>2009-04-22T09:32:00.000+02:00</published><updated>2009-04-22T11:01:14.372+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Cookware"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>This Chicken casserole will delight you</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;Flavorful is the word for summertime casseroles that make the most of wonderfully fresh seasonal foods. A chicken with sparkling wine is basically a one-dish meal, so you don&#39;t have to fuss with a lot of side dishes. A salad with farmers&#39; market greens, some crisp crackers and a light dessert complete the menu.&lt;br /&gt;&lt;br /&gt;What&#39;s more, you can do a lot of the prep work in advance. Then, just before guests arrive, assemble a casserole -- in a dish pretty enough to bring to the table -- and bake it in the oven, leaving plenty of time to spend with company. And because it&#39;s so easy to substitute ingredients, casseroles give you a chance to be creative. Another plus about casserole cooking: The dishes are often baked in portions large enough to ensure tasty leftovers, so you can treat yourself like company the next day.&lt;br /&gt;&lt;br /&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ingegneriamultim&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B00005N7PN&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;strong&gt;CHICKEN WITH FRESH PEAS AND SPARKLING WINE&lt;/strong&gt;&lt;br /&gt;&lt;em&gt;Makes 5 Servings&lt;/em&gt;&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;Ingredients:&lt;/strong&gt;&lt;br /&gt;1 whole chicken (about 3 1/2 pounds), cut into 8 pieces&lt;br /&gt;1 1/4 teaspoons fine-grained sea salt&lt;br /&gt;1/2 teaspoon pepper&lt;br /&gt;2 tablespoons canola oil&lt;br /&gt;1 pound new potatoes, quartered&lt;br /&gt;1 cup chopped onion or leeks&lt;br /&gt;3 cups sparkling white wine (or sparkling grape juice)&lt;br /&gt;2 cups fresh peas&lt;br /&gt;1 tablespoon unsalted butter&lt;br /&gt;2 tablespoons dill, roughly chopped&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;Directions:&lt;/strong&gt;&lt;br /&gt;Brown chicken: Preheat oven to 350 F. Line a platter with several layers of paper towel. Set aside. Season chicken pieces with salt and pepper. Add oil to a large, ovenproof skillet set over medium-high heat.&lt;br /&gt;&lt;br /&gt;Place chicken skin-side down in skillet and cook until well browned and skin is crispy -- about 5 minutes per side. Transfer chicken from skillet to prepared plate and discard fat, reserving 3 tablespoons.&lt;br /&gt;&lt;br /&gt;Finish casserole: Add reserved oil and potatoes to skillet. Cook over high heat on one side until browned -- about 10 minutes. Add onions and cook for 2 minutes. Add sparkling wine and let boil for 1 minute.&lt;br /&gt;&lt;br /&gt;Return chicken pieces to skillet. Transfer to oven and roast for 40 minutes. Add peas to skillet and cook for an additional 5 minutes. Dot chicken pieces with equal amounts of butter and let melt. Sprinkle dill over casserole and serve immediately.&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;Nutrition per serving: &lt;/strong&gt;protein: 40.8 g; fat: 23.7 g; carbohydrate: 33.7 g; fiber: 4.5 g; sodium: 481 mg; cholesterol: 138 mg; calories: 572&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-size:75%&quot;&gt;source: Deseret News (Salt Lake City),  Jul 26, 2004   by Isabel Forgang of &lt;a href=&quot;http://www.amazon.com/gp/product/B00005N7PN?ie=UTF8&amp;tag=ingegneriamultim&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00005N7PN&quot;&gt;Country Living magazine&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ingegneriamultim&amp;l=as2&amp;o=1&amp;a=B00005N7PN&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. Copyright C 2004 Deseret News Publishing Co.&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/41woItijt7L._AA260_.jpg&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Get West Bend Oblong Slow Cooker with Tote for $49.99 at Target &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027888332&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;/span&gt;&lt;br /&gt;Expires: 4/28&lt;br /&gt;&lt;br /&gt;    *  Prepare your favorite slow cooking soups, stews or casseroles and keep them warm when you transport them using the insulated tote&lt;br /&gt;    * Made primarily of aluminum&lt;br /&gt;    * 5-qt. design has a nonstick interior and adjustable temperature control&lt;br /&gt;    * Safe for oven, freezer, or range-top use; glass cover base doubles as a griddle; includes plastic cover and travel tote&lt;br /&gt;    * 9.5Hx13.5Wx8D&quot;&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;IMG border=&quot;0&quot;  src=&quot;http://www.recipes.it/_blog/chef-specialoffers-bg2.gif&quot; style=&quot;margin:-1px&quot; alt=&quot;Special offers&quot; title=&quot;Special offers&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;A href=&quot;http://aff.primaryads.com/t.asp?id=4966&amp;e=34887&quot;&gt;&lt;img src=&quot;http://images.primaryads.com/uploads/Quaker_TrueDelights_468x60.gif&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;img src=&quot;http://aff.primaryads.com/t.asp?id=4966&amp;e=34887&amp;t=2&quot; border=0  width=1 height=1&gt;&lt;br /&gt;Get Whole Grain Goodness in 3 Gourmet Flavors &lt;A href=&quot;http://aff.primaryads.com/t.asp?id=4966&amp;e=34887&quot;&gt;here&lt;/a&gt;&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;A href=&quot;http://aff.primaryads.com/t.asp?id=4966&amp;e=34910&quot;&gt;&lt;img src=&quot;http://images.primaryads.com/uploads/cheerio468x60.jpg&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;img src=&quot;http://aff.primaryads.com/t.asp?id=4966&amp;e=34910&amp;t=2&quot; border=0  width=1 height=1&gt;&lt;br /&gt;Get 2 Boxes of Your Favorite Cereal - On Us! 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&lt;A href=&quot;http://aff.primaryads.com/t.asp?id=4966&amp;e=34638&quot;&gt;Click here!&lt;/a&gt;&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite casserole recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/1839321361010751671/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/this-chicken-casserole-will-delight-you.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/1839321361010751671'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/1839321361010751671'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/this-chicken-casserole-will-delight-you.html' title='This Chicken casserole will delight you'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-6931794962572230715</id><published>2009-04-17T09:03:00.004+02:00</published><updated>2009-04-17T11:25:46.075+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Great chefs"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Fried chicken cajun style</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;A picnic in Louisiana wouldn&#39;t be a picnic without crispy fried chicken. This rendition will knock your socks off. The chicken is soaked in a hot sauce and buttermilk mixture overnight before it&#39;s fried. Don&#39;t be uneasy about the amount of hot sauce. I promise a lot of the heat is cooked off during frying and the flavor is great.&lt;br /&gt;&lt;div style=&quot;text-align:right&quot;&gt;Emeril Lagasse&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Hot-Sauced Fried Chicken&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 6 to 8 servings&lt;/span&gt;&lt;br /&gt;source: &lt;a href=&quot;http://www.amazon.com/gp/product/0688164307?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0688164307&quot;&gt;Every Day&#39;s a Party: Louisiana Recipes For Celebrating With Family And Friends&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=0688164307&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;br /&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=0688164307&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1 fryer (about 4 1/2 pounds), cut into 10 pieces&lt;br /&gt;1/2 cup hot sauce&lt;br /&gt;1/2 cup buttermilk&lt;br /&gt;3/4 teaspoon salt&lt;br /&gt;1/2 teaspoon freshly ground black pepper&lt;br /&gt;4 cups vegetable oil&lt;br /&gt;2 cups bleached all-purpose flour&lt;br /&gt;1 tablespoon Creole Seasoning&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt, and pepper, and stir to coat evenly. Cover and refrigerate for 8 hours, turning the chicken pieces several times.&lt;br /&gt;&lt;br /&gt;Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat the vegetable oil to 360 F.&lt;br /&gt;&lt;br /&gt;Combine the flour and 2 teaspoons of the Creole seasoning in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off any excess. Fry the chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 teaspoon Creole seasoning. Serve hot or at room temperature.&lt;br /&gt;&lt;span style=&quot;font-size:75%&quot;&gt;Copyright &amp;copy; 1999 by Emeril Lagasse. All Rights reserved.&lt;/span&gt;&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;Get cooking with your FREE Emeril Chef Package, a $370 value, yours FREE! (Participation required. 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SplendidLife has everything to offer from delicious SPLENDA® Sweetener Products to premium kitchenware.  Hurry: this offer expires 4/30&lt;hr noshade&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;5% off&lt;/span&gt; any order at &lt;a href=&quot;http://www.pjtra.com/t/QTtAR0A7QUZDRTs_P0c&quot;&gt;igourmet&lt;/a&gt; with coupon code: KGB5&lt;br /&gt;Expires: 6/30&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite pic-nic recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/6931794962572230715/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/fried-chicken-cajun-style.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6931794962572230715'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6931794962572230715'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/fried-chicken-cajun-style.html' title='Fried chicken cajun style'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeUY3JIu5JyqlMRpvuVf7pWQipYm_Jxm7cHUMxBpAGT7MSouL7ZWqrWeHbVEzwf1WsFlylHB9hZqaCDFY_jEoW2sP8UBolJoYV0JqofDRId0VoLZaTx_G0g_9dLcuFt4PpvJ4WTsDjHPt/s72-c/" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-9051110179509939478</id><published>2009-04-14T10:14:00.001+02:00</published><updated>2009-04-14T19:10:56.931+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Great chefs"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>An easy lasagne recipe by Mario Batali that you&#39;ll surely love</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=0060734922&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Lasagne alla Bolognese al Forno&lt;/span&gt;&lt;br /&gt;source: &lt;a href=&quot;http://www.amazon.com/gp/product/0060734922?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0060734922&quot;&gt;Molto Italiano: 327 Simple Italian Recipes to Cook at Home&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=0060734922&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; by Mario Batali&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;serves 8&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;When I first arrived in Emilia-Romagna, I was shocked to see lasagne made so simply. Then I tried the dish and was surprised at how truly delicious it tasted. It is almost a miracle how a few such simple ingredients can create such a complex symphony of flavors. &lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;2 1/2 pounds Green Pasta Dough (page 196)&lt;br /&gt;2 tablespoons extra-virgin olive oil&lt;br /&gt;Ragu Bolognese (page 245)&lt;br /&gt;8 ounces Parmigiano-Reggiano, grated&lt;br /&gt;3 1/2 cups Besciamella (page 65)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;1. Divide the pasta dough into 8 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured surface to dry for 10 minutes. Cut the pasta into 5-inch squares and cover with a damp kitchen towel.&lt;br /&gt;&lt;br /&gt;2. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Set up an ice bath next to the stovetop, and add the oil. Drop the pasta into the boiling water, 6 or 7 pieces at a time, and cook until tender, about 1 minute. Transfer to the ice bath to cool, then drain on kitchen towels, laying the pasta flat.&lt;br /&gt;&lt;br /&gt;3. Preheat the oven to 375°F.&lt;br /&gt;&lt;br /&gt;4. Assemble the lasagne in a 10-by-20-inch lasagne pan (or use two 9-by-12-inch pans): Spread a layer of ragu over the bottom and top with a sprinkling of Parmigiano, a layer of pasta, a layer of besciamella, another layer of ragu, a sprinkling of Parmigiano, and pasta. Repeat until all the ingredients are used up, finishing with a layer of pasta topped with besciamella and a sprinkling of Parmigiano.&lt;br /&gt;&lt;br /&gt;5. Bake for 45 minutes, or until the edges are browned and the sauces are bubbling. Let stand for 10 minutes before serving.&lt;br /&gt;&lt;soan style=&quot;font-size:85%&quot;&gt;© copyright by Mario Batali, All Rights Reserved.&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;br /&gt;&lt;img src=&quot;http://s.sears.com/is/image/Sears/02475804000?hei=248&amp;wid=248&amp;op_sharpen=1&amp;resMode=sharp&amp;op_usm=0.9,0.5,0,0&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Fiesta 9 in. x 13 in. Lasagna Baker, Peacock&lt;/span&gt;&lt;br /&gt;Bake a delicious and tasty lasagna! The lasagna baker features a chip-resistant, vitrified ceramic construction for durability and a nonporous glaze that withstands food odors. Lead-free, durable, contemporary design. Oven, microwave and dishwasher safe. 9 in. x13 in. Made in the U.S.A.&lt;br /&gt;&lt;br /&gt;&lt;img src=&quot;http://s.sears.com/is/image/Sears/FIESTA&quot;&gt;&lt;br /&gt;Online Only: Save 30% off Fiesta Tabletop Dinnerware at Sears website &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027846396&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;&lt;span style=&quot;color: #ff0000;&quot;&gt;Expires: 4/18&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;via |&lt;a href=&quot;http://www.kitchenstyle.info&quot;&gt;KitchenStyle.info&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;IMG border=&quot;0&quot;  src=&quot;http://www.recipes.it/_blog/chef-specialoffers-bg2.gif&quot; style=&quot;margin:-1px&quot; alt=&quot;Special offers&quot; title=&quot;Special offers&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://www.meritline.com/images/product/medium/248-173.jpg&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Electronic Digital Kitchen Food Scale, with Electronic Clock: &lt;a href=&quot;http://www.shareasale.com/r.cfm?b=78349&amp;u=62332&amp;m=12447&amp;urllink=www.meritline.com/electronic-digital-kitchen-food-scale-with-clock---p-34717.aspx&amp;afftrack=&quot;&gt;click here&lt;/a&gt;&lt;/span&gt;&lt;br /&gt;&lt;s&gt;Original Price: $29.99&lt;/s&gt;&lt;br /&gt;Sale Price: $19.99 &lt;br /&gt;Free Shipping + No Tax (Except CA/MA)&lt;br /&gt;&lt;span class=&quot;color:red&quot;&gt;Exp: 04/16&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite lasagna recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/9051110179509939478/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/easy-lasagne-recipe-by-mario-batali.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/9051110179509939478'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/9051110179509939478'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/easy-lasagne-recipe-by-mario-batali.html' title='An easy lasagne recipe by Mario Batali that you&#39;ll surely love'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-8854328606255180487</id><published>2009-04-09T09:49:00.001+02:00</published><updated>2009-04-09T12:32:37.829+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>This tasty bredmaker recipe is perfect for Easter brunch</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;&lt;img src=&quot;http://zojirushi.com/user/images/recipe/52.jpg&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Tomato &amp; Basil Bread&lt;/span&gt;&lt;br /&gt;This recipe was developed for the &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027853146&amp;pubid=21000000000030894&quot;&gt;Zojirushi BBCCX20 Home Bakery Supreme Bread Machine&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients&lt;/span&gt; (for 1-lb. breadmaker)&lt;br /&gt;3/4 cups tomato juice; 1 Tbsp. olive oil; 2-1/4 cups bread flour; 1-1/2 Tbsp. sugar; 1-1/2 Tbsp. dry milk; 1 tsp. salt; 1-2 tsp. dried basil; 1/2 tsp. garlic powder; 1 tsp. active dry yeast&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;1. Measure ingredients precisely and add them to the baking pan in the following order. Make sure the kneading blades are properly attached before adding the ingredients.       &lt;br /&gt;a. Liquids (tomato juice and olive oil)&lt;br /&gt;b. Dry ingredients&lt;br /&gt;c. Yeast&lt;br /&gt;&lt;br /&gt;2. Insert the Baking Pan into the unit, close the lid and plug the cord into the outlet.  &lt;br /&gt; &lt;br /&gt;3. Select the BASIC (or REGULAR) course, and press START.  &lt;br /&gt;&lt;br /&gt;4. When baking completes, press and hold the START/RESET key. Take out the baking pan using oven mitts and gently shake the loaf out. Let bread cool and serve.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-size:80%&quot;&gt;© 2006 ZOJIRUSHI AMERICA CORPORATION. All rights reserved.&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://www.chefscatalog.com/img/products/164x164/24237_164.jpg&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Zojirushi BBCCX20 Home Bakery Supreme Bread Machine: &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027853146&amp;pubid=21000000000030894&quot;&gt;link&lt;/a&gt;&lt;/span&gt;&lt;br /&gt;An advanced design that makes it simple to enjoy fresh, perfectly baked breads, rolls, cakes, even meatloaf.&lt;br /&gt;&lt;br /&gt;Wake up and smell the fresh-baked bread. It&#39;s easy with these state-of-the-art bread makers that feature a range of automatic, customizable controls for bread just the way you like it.&lt;br /&gt;&lt;br /&gt;The Home Bakery Supreme has 10 cycles in all, including a sourdough starter and a quick-bake option. Its crust control function lets you choose light, medium or dark crusts. The timer means you can set everything up to 13 hours in advance. And unlike the cyclinder-shaped pans in other bread makers, the Supreme&#39;s rectangular pan produces traditional loaves that are easy to slice. You can even use this as a portable oven to make everything from cinnamon rolls to cakes, from jams to meatloaf or lasagna.&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;IMG border=&quot;0&quot;  src=&quot;http://www.recipes.it/_blog/chef-specialoffers-bg2.gif&quot; style=&quot;margin:-1px&quot; alt=&quot;Special offers&quot; title=&quot;Special offers&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;Shop &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000022872246&amp;pubid=21000000000030894&quot;&gt;WineExpress.com&lt;/a&gt; and Save 15% on All Wine Cases!&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027512632&amp;pubid=21000000000030894&quot;&gt;BBQ Grilling Accessories&lt;/a&gt; - Save Up to 30% on BBQ Grill Covers, Tool Sets, Grilling Baskets, Grill Lights &amp; More. &lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Receive $2.99 Shipping On Orders Over $50 at &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=130414.10000069&amp;type=3&amp;subid=0&quot; &gt;The Home Marketplace&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=130414.10000069&amp;type=3&amp;subid=0&quot; &gt; with coupon code 50619101006. &lt;br /&gt;Expires: 5/2&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Save 15% off all noodles at &lt;a href=&quot;http://www.shareasale.com/u.cfm?d=17222&amp;m=5757&amp;u=62332&quot;&gt;asianfoodgrocer.com&lt;/a&gt; with coupon code: noodle15&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite bread machine recipes with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/8854328606255180487/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/this-tasty-bredmaker-recipe-is-perfect.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/8854328606255180487'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/8854328606255180487'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/this-tasty-bredmaker-recipe-is-perfect.html' title='This tasty bredmaker recipe is perfect for Easter brunch'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-7098159528466693797</id><published>2009-04-08T09:31:00.000+02:00</published><updated>2009-04-08T17:07:36.314+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Lamb? Italians do it better</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B00005NIOW&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Italian-style lamb chops&lt;/span&gt;&lt;br /&gt;by Carole Van Brocklin&lt;br /&gt;source: &lt;a href=&quot;http://www.amazon.com/gp/product/B00005NIOW?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00005NIOW&quot;&gt;Sunset Magazine&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B00005NIOW&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Serves 4.&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;8 lamb rib chops (about 2 lb. total), cut 1 inch thick&lt;br /&gt;1 cup dry red wine&lt;br /&gt;1/4 cup chopped onion&lt;br /&gt;3 tablespoons soy sauce&lt;br /&gt;2 tablespoons lemon juice&lt;br /&gt;1 tablespoon sugar&lt;br /&gt;2 teaspoons each dried oregano leaves and dried thyme leaves&lt;br /&gt;3 tablespoons finely chopped parsley (Italian, if available)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally. &lt;br /&gt;&lt;br /&gt;Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6 inches from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8 to 10 minutes. Transfer chops to a warm platter; sprinkle with parsley.&lt;br /&gt;&lt;br /&gt;Per serving: 207 cal.; 21 g protein; 9.5 g fat (3.4 g sat.); 3.9 g carbo.; 451 mg sodium; 66 mg chol.&lt;br /&gt;&lt;br /&gt;COPYRIGHT 1992 Sunset Publishing Corp. &lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://s.sears.com/is/image/Sears/00891350000-1?hei=248&amp;wid=248&amp;op_sharpen=1&amp;resMode=sharp&amp;op_usm=0.9,0.5,0,0&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027813215&amp;pubid=21000000000030894&quot;&gt;West Bend commercial quality Griddle on sale $84.99. Save 50% until4/11&lt;/a&gt;&lt;/span&gt;&lt;br /&gt; Elegant in design yet robust in features and functionality, the PROferred™ Griddle is approved for home and commercial use. Extra-Large 12&quot; x 19.5&quot; non-stick griddle surface doubles as a warming tray.&lt;br /&gt;Stainless Steel Trim and Cool-Touch Stainless Handles. Extra-Large Griddle surface. Removable Temp Control accurately holds Temperature at designated setting and calibrated up to 400 degrees. Immersible with Temp Control removed. 3 Year Warranty&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;IMG border=&quot;0&quot;  src=&quot;http://www.recipes.it/_blog/chef-specialoffers-bg2.gif&quot; style=&quot;margin:-1px&quot; alt=&quot;Special offers&quot; title=&quot;Special offers&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;All Small Kitchen Appliances, Cookware, Bakeware, Cutlery &amp; Kitchen Tools on sale at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027820803&amp;pubid=21000000000030894&quot;&gt;Sear&lt;/a&gt;&lt;br /&gt;Valid: 4/10-4/11&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Save 20% off Kenmore &amp;#38; Kenmore Elite Small Kitchen Appliances &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027812432&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Expires: 4/9&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Free Warming Drawer or Microwave With Qualified Dacor Wall Oven or Cooktop Purchase at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027812721&amp;pubid=21000000000030894&quot;&gt;Abt Electronics&lt;/a&gt;&lt;br /&gt;Expires: 6/30&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite lamb recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/7098159528466693797/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/lamb-italians-do-it-better.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/7098159528466693797'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/7098159528466693797'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/lamb-italians-do-it-better.html' title='Lamb? Italians do it better'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-2019473707666088882</id><published>2009-04-07T10:57:00.001+02:00</published><updated>2009-05-01T19:58:20.652+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Escondidas, a quick and tasty dish from south of the border</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B00005NIOW&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ham and Cheddar Escondidas&lt;/span&gt;&lt;br /&gt;Author: Wanda Smith, Oakland.&lt;br /&gt;source: &lt;a href=&quot;http://www.amazon.com/gp/product/B00005NIOW?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00005NIOW&quot;&gt;Sunset magazine&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B00005NIOW&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 6 to 8 servings&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;8 corn tortillas (6- to 7-in. diameter)&lt;br /&gt;8 slices cooked ham (each about 1/8 inch thick; about 1/2 lb. total)&lt;br /&gt;1 can (7 oz.) whole green chilies, cut lengthwise into 8 equal portions&lt;br /&gt;1/2 pound cheddar cheese, cut into strips about 3/8 inch thick and 3 inches long&lt;br /&gt;1/2 cup thinly sliced green onions&lt;br /&gt;Salad oil&lt;br /&gt;Egg batter (recipe follows)&lt;br /&gt;Mellow salsa (recipe follows)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt; In an ungreased 10- to 12-inch frying pan over medium-high heat, soften tortillas, 1 at a time. Heat each tortilla about 10 seconds on each side. Remove tortilla from pan and at once top with a slice of ham, then arrange down the center of the tortilla 1/8 of the chilies, 1/8 of the cheese (1/2 inch in from tortilla edge), and 1/8 of the green onions. Roll tortilla snugly around filling and pin shut with small wooden picks. Repeat to fill remaining tortillas. If made ahead, cover and chill up to 2 hours.&lt;br /&gt;&lt;br /&gt;Pour about 1/4 inch oil into the frying pan over medium-high heat; heat to 350| to 360|. Using 2 forks, immerse tortilla rolls, one at a time, in egg batter and coat generously. Life out coated roll and set in hot oil. Cook until golden brown on bottom, then turn with the forks and brown remaining portion of roll (the browning takes about 1 minute per side). Lift roll from pan, drain briefly on paper towels, then set on an ovenproof platter. Keep warm, uncovered, in a 300| oven as you repeat steps to cook remaining rolls; do not stack. Spoon salsa to taste on individual portions. &lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Egg batter. &lt;/span&gt;Separate 6 large eggs. In a large bowl, whip whites at high speed until they will hold moist, distinct peaks. In another bowl, use same beater to whip yolks with 3 tablespoons all-purpose flour and 1/4 teaspoon salt. Gently fold yolks into whites and use at once.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Mellow salsa. &lt;/span&gt;In a 10- to 12-inch frying pan over medium-high heat, combine 1 tablespoon olive or salad oil and 1 medium-size onion, chopped. Stir often until onion begins to brown, 8 to 10 minutes. Stir in 1 can (14 oz.) stewed tomatoes with their liquid, 1 can (4 oz.) diced green chilies, 1/2 teaspoon each dry oregano leaves and crushed dried hot red chilies, and 1 cup regular-strength chicken broth. Boil, uncovered, until reduced to 2 1/4 cups, 15 to 20 minutes. Stir in 1/4 cup minced fresh cilantro (coriander). Serve hot. If made ahead, cover and chill up to 3 days. Rewarm over low heat. Makes about 2 1/4 cups.&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://a248.e.akamai.net/f/248/6062/6h/s7ondemand1.scene7.com/is/image/frontgate/detailFamilyTmp?$detail_family$&amp;$imgsrc=is{frontgate/22950_009?scl=1}&quot;&gt;&lt;br /&gt;Receive a &lt;span style=&quot;font-weight:bold;&quot;&gt;Free Extra Pitcher with the Purchase of Premium Margaritaville at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027632900&amp;pubid=21000000000030894&quot;&gt;Frontgate&lt;/a&gt;&lt;/span&gt;.&lt;br /&gt;&lt;s&gt;Was $399&lt;/s&gt; Now only $349, expires 4/30&lt;br /&gt;This Premium Margaritaville Frozen Drink Machine will make refreshing margaritas, daiquiris, mudslides, fresh or frozen fruit smoothies, and ice cream drinks. This is no ordinary blender — pre-programmed auto-timing ensures consistent, professional results every time.&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;IMG border=&quot;0&quot;  src=&quot;http://www.recipes.it/_blog/chef-specialoffers-bg2.gif&quot; style=&quot;margin:-1px&quot; alt=&quot;Special offers&quot; title=&quot;Special offers&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;All &lt;span style=&quot;font-weight:bold;&quot;&gt;small electrics on sale&lt;/span&gt; at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027807839&amp;pubid=21000000000030894&quot;&gt;The Great Inddors&lt;/a&gt;&lt;br /&gt;Expires: 4/11&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Get &lt;span style=&quot;font-weight:bold;&quot;&gt;15% off plus free shipping&lt;/span&gt; &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027819464&amp;pubid=21000000000030894&quot;&gt;by using coupon code AFFAPR&lt;/a&gt;! SplendidLife has everything to offer from delicious SPLENDA® Sweetener Products to premium kitchenware.  Hurry: this offer expires 4/30&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite south-of-the-border recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/2019473707666088882/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/escondidas-quick-and-tasty-dish-from.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/2019473707666088882'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/2019473707666088882'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/escondidas-quick-and-tasty-dish-from.html' title='Escondidas, a quick and tasty dish from south of the border'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-7130371619302929004</id><published>2009-04-06T10:36:00.004+02:00</published><updated>2009-04-06T18:15:16.487+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Italiano, tonight?</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;width:645px;height:185px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-recipe-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; title=&quot;Recipe of the day&quot; alt=&quot;Recipe of the day&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin:0&quot;&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=0395909910&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;Carbonara is a classic Roman dish of steaming-hot spaghetti, bits of crisp cooked pancetta (salt-cured unsmoked Italian bacon) and a delicate custardy coating of egg and cream. American bacon can be used, but because it is smoked, it will give the carbonara a different flavor. The traditional cheese for carbonara is Pecorino Romano, a sharp sheep&#39;s milk cheese from the region around Rome and the island of Sardinia. Parmigiano-Reggiano, a cow&#39;s milk cheese with a milder flavor, can be used, if preferred. Whatever way you make it, this is an especially easy dish for a quick supper.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Spaghetti alla Carbonara &lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 4 to 6 servings.&lt;/span&gt;&lt;br /&gt;Excerpted from &lt;a href=&quot;http://www.amazon.com/gp/product/0395909910?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0395909910&quot;&gt;The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=0395909910&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1 tablespoon extra-virgin olive oil&lt;br /&gt;4 slices pancetta or thick-cut bacon, cut into G-inch pieces&lt;br /&gt;5 large eggs, at room temperature&lt;br /&gt;2 tablespoons heavy cream, at room temperature&lt;br /&gt;1 pound spaghetti&lt;br /&gt;1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving&lt;br /&gt;Freshly ground black pepper&lt;br /&gt;Finely chopped fresh flat-leaf parsley (optional) &lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt; 1. Heat the oil in a large skillet. Add the pancetta or bacon and cook, stirring, until golden and crisp. Remove to a double layer of paper towels to drain.&lt;br /&gt;&lt;br /&gt;2. Meanwhile, whisk the eggs and cream in a medium bowl until well blended. Set aside. Set a large colander in a serving bowl in the sink.&lt;br /&gt;&lt;br /&gt;3. Cook the spaghetti in a large pot of boiling salted water until al dente, 10 to 12 minutes. Drain the pasta in the colander and immediately lift it out of the bowl to drain off almost, but not quite, all the water.&lt;br /&gt;&lt;br /&gt;4. Dump out the water from the warm bowl; blot dry. Immediately add the spaghetti, the egg mixture and cheese and toss vigorously so that the eggs cook through in the heat from the steaming pasta but do not scramble. Add a liberal grinding of pepper and top with the reserved pancetta or bacon and parsley, if desired. Serve at once with more cheese. &lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-suggest-bg2.gif&quot; border=0 style=&quot;margin:-1px&quot; alt=&quot;May we suggest?&quot; title=&quot;May we suggest?&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;For your Easter party turnovers look no further:&lt;br /&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/51Us8wMz1wL._AA260_.jpg&quot;&gt;&lt;br /&gt;you can have this &lt;span style=&quot;font-weight:bold;&quot;&gt;Pyrex Clear Glass 17-pc. Bake and Store Set For $39.99 at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027819499&amp;pubid=21000000000030894&quot;&gt;Target&lt;/a&gt;&lt;/span&gt;&lt;br /&gt;    *  Set includes 8&quot; square with blue lid, 1.5-qt. loaf dish&lt;br /&gt;    * 4-qt. oblong with blue lid, 2-cup round storage with blue lid,&lt;br /&gt;    * 3-qt. and 2-qt. oblongs with blue lids, and 2-cup measuring cup,&lt;br /&gt;    * Also includes 4-cup round storage with blue lid and 7-cup round storage with blue lid and 9.5&quot; flavor savor pie plate&lt;br /&gt;    * Dishwasher, oven, microwave, refrigerator and freezer safe&lt;br /&gt;&lt;br /&gt;Reviews:&lt;br /&gt;~FANTASTIC~ , Cannot go wrong with Pyrex, Great set, Great Gift!&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;margin:0;&quot;&gt;&lt;IMG border=&quot;0&quot;  src=&quot;http://www.recipes.it/_blog/chef-specialoffers-bg2.gif&quot; style=&quot;margin:-1px&quot; alt=&quot;Special offers&quot; title=&quot;Special offers&quot;/&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;Buy $35 or more and get a free 2 pound bag of Belly Flops ($9 value) at &lt;a href=&quot;http://www.pntrac.com/t/QjxARj9GPEJHREY8QEdF&quot;&gt;Jelly Belly website&lt;/a&gt; with &lt;span style=&quot;font-weight:bold;&quot;&gt;coupon code: FLOPS&lt;/span&gt;. &lt;br /&gt;Expires: 4/8&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Save 50% off Easter Décor Tabletop and Kitchen Linens at Kmart website &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027808666&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Expires: 4/11&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Free Shipping on Select Kitchen Items at Target &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000025192156&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Expires: 4/18&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;$10 off any $75 Purchase at &lt;a href=&quot;http://www.pntrac.com/t/Qz1JSEc9Q0hFRz1BREFFRg&quot;&gt;Pans.com&lt;/a&gt; with &lt;span style=&quot;font-weight:bold;&quot;&gt;coupon code: SW-8937&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;margin-top:0;&quot;&gt;&lt;img src=&quot;http://www.recipes.it/_blog/chef-byebye.gif&quot; align=right alt=&quot;until next time...&quot; title=&quot;until next time...&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite Italian recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/7130371619302929004/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/italiano-tonight.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/7130371619302929004'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/7130371619302929004'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/italiano-tonight.html' title='Italiano, tonight?'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-5460280825855763042</id><published>2009-04-03T09:46:00.006+02:00</published><updated>2009-05-01T19:57:46.080+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>So beautiful and so good...</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-recipe-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000026959226&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000026959226&amp;pubid=21000000000030894&quot; border=0 title=&quot;Choose 1 pan, get 1 free&quot; alt=&quot;Choose 1 pan, get 1 free&quot;/&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=006176793X&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Brownies (with carrot and spinach)&lt;/span&gt;&lt;br /&gt;Excerpted from &lt;a href=&quot;http://www.amazon.com/gp/product/006176793X?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=006176793X&quot;&gt;Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=006176793X&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 12 brownies&lt;/span&gt;&lt;br /&gt;These brownies fool everyone! You won’t believe how scrumptious they are (or how good they are for you) until you make them yourself. Just don’t serve them warm—it’s not until they’re completely cool that the spinach flavor totally disappears.&lt;br /&gt;&lt;br /&gt;Prep: 15 minutes • Total: 55 minutes &lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;• Nonstick cooking spray&lt;br /&gt;• 3 ounces semisweet or bittersweet chocolate&lt;br /&gt;• 1⁄2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes&lt;br /&gt;and then puree in a food processor for 2 minutes)&lt;br /&gt;• 1⁄2 cup spinach puree (Steam for 30 to 40 seconds, then puree in a food processor&lt;br /&gt;for 2 minutes)&lt;br /&gt;• 1⁄2 cup firmly packed light or dark brown sugar&lt;br /&gt;• 1⁄4 cup unsweetened cocoa powder &lt;br /&gt;• 2 tablespoons trans-fat-free soft tub margarine spread&lt;br /&gt;• 2 teaspoons pure vanilla extract &lt;br /&gt;• 2 large egg whites&lt;br /&gt;• 3⁄4 cup oat flour, or all-purpose flour&lt;br /&gt;• 1⁄2 teaspoon baking powder&lt;br /&gt;• 1⁄2 teaspoon salt&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;1 Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.&lt;br /&gt;2 Melt the chocolate in a double boiler or over a very low flame.&lt;br /&gt;3 In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.&lt;br /&gt;4 Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.&lt;br /&gt;5 Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Joy: &lt;/span&gt;These brownies are low in calories (only 133 per brownie) and saturated fat. They’re also packed with 3 grams of fiber (which is just crazy for a brownie!), while spinach and carrots provide two powerful antioxidants that help your kids’ eyes stay healthy.&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-hungry-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:15px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;pubid=21000000000030894&quot; border=0 alt=&quot;Free Shipping 234x60&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://g-ecx.images-amazon.com/images/G/01/ciu/4a/8d/1ba8810ae7a032ce1340d110.L.jpg&quot;&gt;&lt;br /&gt;Jessica Seinfeld is the president and founder of Baby Buggy, a nonprofit organization dedicated to providing clothing and equipment to New York&#39;s families in need. To date, Baby Buggy has donated nearly two million essential items to New York families through domestic violence and homeless shelters, parent programs and court child centers. Working with more than 80 social service partners, Jessica has made Baby Buggy an integral part of the children&#39;s services network in New York City. She is the wife of Jerry Seinfeld, with whom she has three children. This is her first book. &lt;br /&gt;&lt;br /&gt;&lt;script type=&quot;text/javascript&quot; language=&quot;javascript&quot; src=&quot;http://www.tkqlhce.com/placeholder-3695277?target=_top&amp;mouseover=Y&quot;&gt;&lt;/script&gt;&lt;br /&gt;Organize.com is excited to spend the month of April with one of our favorite chefs, Jessica Seinfeld. Like many busy Moms, Jessica Seinfeld used to dread mealtimes. DECEPTIVELY DELICIOUS: Simple Secrets to Get Your Kids Eating Good Food, Seinfeld divulges her tips and tricks to getting her kids to love eating healthy meals.  Click on the banner above to participate to Organize.com April sweepstakes!&lt;br /&gt;Expires: 4/30&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-specialoffers-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:18px&quot;&gt;&lt;a href=&quot;http://www.pjatr.com/t/QzxGSERAPEJHREY8QEBI&quot;&gt;&lt;img src=&quot;http://www.pjatr.com/b/QzxGSERAPEJHREY8QEBI&quot; border=&quot;0&quot; width=&quot;234&quot; height=&quot;60&quot; title=&quot;Shop igourmet.com&quot; alt=&quot;Shop igourmet.com&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;Give them a decadent treat this Easter with classic gourmet chocolate assortments and Easter baskets from Fannie May®. Your will receive 15% on orders of $39 or more with code 10336 &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027317892&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;.&lt;br /&gt;This offer is valid now through September 1, 2009.&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Free Silicone Bakeware Choose one Free Pan by Burnless Bakeware! 100% Nonstick at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000026959330&amp;pubid=21000000000030894&quot;&gt;www.EasyBakeware.com&lt;/a&gt;&lt;br /&gt;&lt;hr noshade&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;background: url(http://www.recipes.it/_blog/chef-byebye.gif)  no-repeat right top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite recipe with us: write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/5460280825855763042/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/so-beautiful-and-so-good.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/5460280825855763042'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/5460280825855763042'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/so-beautiful-and-so-good.html' title='So beautiful and so good...'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-6220100475006839660</id><published>2009-04-02T09:23:00.003+02:00</published><updated>2009-04-17T11:33:43.519+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Raise your hands if you love crab cakes</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-recipe-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000026959226&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000026959226&amp;pubid=21000000000030894&quot; border=0 title=&quot;Choose 1 pan, get 1 free&quot; alt=&quot;Choose 1 pan, get 1 free&quot;/&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Crab cakes with poached Eggs and wild mushroom sauce&lt;/span&gt;&lt;br /&gt;Author:  Scott Ashley, Head Chef &quot;The Garden&quot;&lt;br /&gt;source: Deseret News (Salt Lake City)   Mar 13, 2009&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;Wild mushroom sauce:&lt;br /&gt;4 tablespoons butter&lt;br /&gt;3 cups of wild mushrooms, sliced (shitakes, oysters, and chantrelles)&lt;br /&gt;3 tablespoons of shallots&lt;br /&gt;1 teaspoon garlic&lt;br /&gt;1/4 vegetable stock&lt;br /&gt;1/4 cup cream&lt;br /&gt;Salt and pepper&lt;br /&gt;&lt;br /&gt;Crab cakes:&lt;br /&gt;2 tablespoons butter&lt;br /&gt;2 tablespoons each diced red pepper, onions and celery&lt;br /&gt;2 tablespoons creole spice&lt;br /&gt;1 cup of crab meat&lt;br /&gt;1 egg&lt;br /&gt;Salt and pepper&lt;br /&gt;1/4 cup of flour&lt;br /&gt;2 tablespoons of oil for sauteing&lt;br /&gt;1 tablespoon chopped parsley&lt;br /&gt;&lt;br /&gt;Poached eggs:&lt;br /&gt;4 eggs&lt;br /&gt;1 tablespoon white wine vinegar&lt;br /&gt;1 table spoon salt&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt; Mushroom sauce: in a medium sauce pan heat 2 tablespoons of butter. Add mushrooms and shallots and saut for 3 minutes. Add garlic and vegetable stock. Boil until reduced by half. Add cream, bring to a boil for 3 minutes. Using an immersion blender, add remaining butter and pulse 5 times. Sauce should not be smooth Season with salt and pepper. Set aside in warm place.&lt;br /&gt;&lt;br /&gt;Crab cakes: preheat oven to 375F. heat butter in a small saut pan. Add diced vegetables, season with 1 teaspoon creole spice and cook for 2 minutes. Transfer to a small bowl. Add crabmeat and egg. Season to taste with salt and pepper. Season flour with salt and pepper. Roll each cake in flour. Heat oil in saut pan. Add crab cakes and cook until golden brown on both sides. Transfer pan to oven to finish cooking while you poach eggs.&lt;br /&gt;&lt;br /&gt;Poached eggs: Add vinegar and salt to a large pot of boiling water. Reduce water to a simmer. And begin stirring water clockwise. Crack eggs, One at a time, into water. They will take instant form. Cook for 3 minutes. Remove very carefully with a slotted spoon.&lt;br /&gt;&lt;span style=&quot;font-size:85%&quot;&gt;Copyright C 2009 Deseret News Publishing Co. &lt;/span&gt;&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-hungry-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;pubid=21000000000030894&quot; border=0 alt=&quot;Free Shipping 234x60&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000026825962&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://www.cbcrabcakes.com/graphics/co_main.jpg&quot; border=0 alt=&quot;Chesapeake Bay Crab Cakes &amp; More&quot;&gt;&lt;/a&gt;&lt;br /&gt;Ron &amp; Margie&#39;s mouth-watering crab &amp; seafood cakes at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000026825962&amp;pubid=21000000000030894&quot;&gt;Chesapeake Bay Crab Cakes &amp; More&lt;/a&gt; are made by hand with our signature blend of ingredients. Shaped into perfect portions and flash frozen to capture all the delicate flavors, it&#39;s the taste that made us famous. Every pound of crab meat is repicked to ensure that our crab cakes are free of shells.&lt;br /&gt;&lt;br /&gt;They say:&quot;&lt;span style=&quot;font-style:italic;&quot;&gt;To make our Perfect Crab Cakes, we start with premium, handpicked jumbo lump crabmeat. Once the crabmeat is added to our signature binding, it’s hand shaped into individual cakes. Each is then flash frozen to preserve the fresh taste and homemade flavor. Enjoy our four-ounce Perfect Crab Cakes on their own, in a sandwich or alongside your favorite vegetable dish; for smaller appetites or when preparing a surf and turf meal, try our two-ounce version.&lt;/span&gt;&quot;&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000026926071&amp;pubid=21000000000030894&quot;&gt;Order online&lt;/a&gt; and you&#39;ll discover why these  Crab Cake were featured in Oprah Magazine!&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-specialoffers-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://www.pjatr.com/t/QzxGSERAPEJHREY8QEBI&quot;&gt;&lt;img src=&quot;http://www.pjatr.com/b/QzxGSERAPEJHREY8QEBI&quot; border=&quot;0&quot; width=&quot;234&quot; height=&quot;60&quot; title=&quot;Shop igourmet.com&quot; alt=&quot;Shop igourmet.com&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;It&#39;s not too late! Save 20% on Easter favorites at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000026702944&amp;pubid=21000000000030894&quot;&gt;The Tender Filet&lt;/a&gt; website&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Sale on Select Kitchen Items at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027774552&amp;pubid=21000000000030894&quot;&gt;Target.com&lt;/a&gt;&lt;br /&gt;Expires: 4/4&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Save 20% off all Kenmore/Kenmore Elite Appliances + 10% off all other brand at Sears &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027808293&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Expires: 4/4&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;CHEFS - Spring Sale, Up To 90% Off and Free Standard Shipping on $49+ &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027780555&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Expires: 4/6&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;background: url(http://www.recipes.it/_blog/chef-byebye.gif)  no-repeat right top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite crab cake recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/6220100475006839660/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/raise-your-hands-if-you-love-crab-cakes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6220100475006839660'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6220100475006839660'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/raise-your-hands-if-you-love-crab-cakes.html' title='Raise your hands if you love crab cakes'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-9090793383200960221</id><published>2009-04-01T11:09:00.002+02:00</published><updated>2009-04-17T11:34:05.333+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><title type='text'>A juicy variation on the usual sirloin recipe</title><content type='html'>&lt;div style=&quot;background-color: rgb(255, 255, 204);&quot;&gt;&lt;div style=&quot;background: transparent url(http://www.recipes.it/_blog/chef-recipe-bg.gif) no-repeat scroll left top; height: 185px; width: 645px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; margin-top: 0pt;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left: 250px; margin-top: 12px;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000017594565&amp;amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000017594565&amp;amp;pubid=21000000000030894&quot; alt=&quot;&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;border-left: 1px solid rgb(184, 184, 184); border-right: 1px solid rgb(184, 184, 184); border-bottom: 1px solid rgb(184, 184, 184); padding: 5px; background-color: rgb(255, 255, 255);&quot;&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B001ZZI5S8&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Lemon-Garlic Sirloin&lt;/span&gt;&lt;br /&gt;source: &lt;a href=&quot;http://www.amazon.com/gp/product/B001ZZI5S8?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001ZZI5S8&quot;&gt;Southern Living magazine&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B001ZZI5S8&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; Mar 2008&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes: 5 to 8 servings&lt;/span&gt;&lt;br /&gt;Preparation time: 10 min. &lt;br /&gt;Chill: 5 hrs&lt;br /&gt;Broil: 15 min.&lt;br /&gt;Bake: 35 min.&lt;br /&gt;Stand: 5 min.&lt;br /&gt;&lt;br /&gt;Sirloin is readily available in the meat section, but for a thicker portion, such as the one called for in this recipe, check with your butcher to see if you&#39;ll need to preorder it.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1 (1 ¼-1nch-thick) boneless beef top sirloin steak (about 2 to 2 ½ lb.)&lt;br /&gt;2 garlic cloves, pressed&lt;br /&gt;2 Tbsp. lemon zest&lt;br /&gt;1 Tbsp. kosher salt&lt;br /&gt;1 Tbsp. olive oil&lt;br /&gt;1 tsp. coarsely ground pepper&lt;br /&gt;1 Tbsp. finely chopped fresh flat-leaf parsley &lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;1. Trim steak, if necessary. Combine garlic and next 4 ingredients; rub over steak. Place steak in a large, shallow dish or 2-qt. zip-top plastic freezer bag. Cover or seal, and chill at least 5 hours or up to 8 hours. &lt;br /&gt;&lt;br /&gt;2. Remove steak from marinade, discarding marinade. Place steak in a heavy-duty aluminum foil-lined jelly-roll pan.&lt;br /&gt;&lt;br /&gt;3. Broil 6 inches from heat 15 minutes; reduce oven temperature to 375°, and bake 30 to 35 minutes or to desired degree of doneness. Remove from oven; let stand 5 minutes before slicing. Sprinkle with 1 Tbsp. chopped parsley. &lt;br /&gt;&lt;span style=&quot;font-size:85%&quot;&gt;Copyright Southern Progress Corporation Mar 2008&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;background: transparent url(http://www.recipes.it/_blog/chef-suggest-bg.gif) no-repeat scroll left top; height: 185px; width: 645px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; margin-top: 0pt;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left: 250px; margin-top: 12px;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;amp;pubid=21000000000030894&quot; alt=&quot;Free Shipping 234x60&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;border-left: 1px solid rgb(184, 184, 184); border-right: 1px solid rgb(184, 184, 184); border-bottom: 1px solid rgb(184, 184, 184); padding: 5px; background-color: rgb(255, 255, 255);&quot;&gt;&lt;img src=&quot;http://www.spicecubed.com/images/Southwest%20TIN.jpg&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Special price on SpiceCubed best selling spice blend &quot;Southwest Seasoning&quot; at only $3.25 per tin! &lt;a href=&quot;http://www.shareasale.com/u.cfm?d=17021&amp;m=20253&amp;u=62332&quot;&gt;link&lt;/a&gt;&lt;/span&gt; &lt;br /&gt;This versatile blend can be used to season Southwestern dishes such as tacos and fajitas, as a dry rub for meats, tossed with toasted nuts and sprinkled in with beans and vegetables. Use on anything that needs an extra zest of flavor. &lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;background: transparent url(http://www.recipes.it/_blog/chef-specialoffers-bg.gif) no-repeat scroll left top; height: 185px; width: 645px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; margin-top: 0pt;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left: 250px; margin-top: 12px;&quot;&gt;&lt;a href=&quot;http://www.pjatr.com/t/QzxGSERAPEJHREY8QEBI&quot;&gt;&lt;img src=&quot;http://www.pjatr.com/b/QzxGSERAPEJHREY8QEBI&quot; border=&quot;0&quot; width=&quot;234&quot; height=&quot;60&quot; title=&quot;Shop igourmet.com&quot; alt=&quot;Shop igourmet.com&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;border-left: 1px solid rgb(184, 184, 184); border-right: 1px solid rgb(184, 184, 184); border-bottom: 1px solid rgb(184, 184, 184); padding: 5px; background-color: rgb(255, 255, 255);&quot;&gt;&lt;a href=&quot;http://www.mb01.com/lnk.asp?o=2001&amp;c=29848&amp;a=19801&quot;&gt;&lt;IMG SRC=&quot;http://www.mb01.com/getimage.asp?m=1926&amp;o=2001&amp;i=29848.dat&quot; width=234 height=60 border=0&gt;&lt;/a&gt;&lt;br /&gt;Chicago Steaks - Free Shipping &lt;a href=&quot;http://www.mb01.com/lnk.asp?o=2001&amp;c=29890&amp;a=19801&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;FREE SHIPPING on ALL ORDERS $50 and Up at &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=6562.10000415&amp;type=3&amp;subid=0&quot;&gt;Hickory Farms&lt;/a&gt;.   Enter &lt;span style=&quot;font-weight:bold;&quot;&gt;Promo Code FEASTER&lt;/span&gt; at checkout.&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=6562.10000415&amp;type=3&amp;subid=0&quot; /&gt;&lt;br /&gt;Expires 4/6/09&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Save 10% off any order of $30 or more at &lt;a href=&quot;http://www.shareasale.com/u.cfm?d=17043&amp;m=5757&amp;u=62332&quot;&gt;AsianFoodGrocer&lt;/a&gt; with &lt;strong&gt;coupon code: aprilfools&lt;/strong&gt;. No joke! &lt;br /&gt;Expires 4/7/09&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;background: transparent url(http://www.recipes.it/_blog/chef-byebye.gif) no-repeat scroll right top; height: 180px; width: 645px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; margin-top: 0pt;&quot;&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite sirloin recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/9090793383200960221/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/04/juicy-variation-on-usual-sirloin-recipe.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/9090793383200960221'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/9090793383200960221'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/04/juicy-variation-on-usual-sirloin-recipe.html' title='A juicy variation on the usual sirloin recipe'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-6254169459971912733</id><published>2009-03-31T10:39:00.003+02:00</published><updated>2009-04-17T11:34:26.045+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>An exotic (and lighter) twist on French Toast</title><content type='html'>&lt;div style=&quot;background-color: rgb(255, 255, 204);&quot;&gt;&lt;div style=&quot;background: transparent url(http://www.recipes.it/_blog/chef-recipe-bg.gif) no-repeat scroll left top; height: 185px; width: 645px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; margin-top: 0pt;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left: 250px; margin-top: 12px;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000017594565&amp;amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000017594565&amp;amp;pubid=21000000000030894&quot; alt=&quot;&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;border-left: 1px solid rgb(184, 184, 184); border-right: 1px solid rgb(184, 184, 184); border-bottom: 1px solid rgb(184, 184, 184); padding: 5px; background-color: rgb(255, 255, 255);&quot;&gt;100 years ago they invented the first electrical toaster in the USA. This small kitchen appliance became a must in each house when the English breakfast became so à la mode. Then the French toast invasion changed everything and we began to pan-fry the white slices of bread, with actual higher risks of too fats in our diet. This recipe excerpted from &lt;a href=&quot;http://www.amazon.com/gp/product/B00005NIOW?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00005NIOW&quot;&gt;Sunset magazine&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B00005NIOW&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; calls &quot;for baking the toast instead of pan-frying it. This not only eliminates excess fat but also makes cleanup easy.&quot;&lt;br /&gt;&lt;br /&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B00005NIOW&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Tropical French Toast&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Serves 4. &lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;3 large eggs&lt;br /&gt;cup orange juice&lt;br /&gt;3 tablespoons lime juice&lt;br /&gt;cup powdered sugar&lt;br /&gt;1/2 teaspoon coconut extract&lt;br /&gt;8 slices French bread (cut diagonally from loaf), each about 1/2 inch thick&lt;br /&gt;cup sweetened flaked coconut&lt;br /&gt;Tropical topping (recipe follows)&lt;br /&gt;Whole strawberries, rinsed and drained (optional)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt; In a wide bowl, beat together eggs, orange juice, lime juice, powdered sugar, and coconut extract until well blended.&lt;br /&gt;&lt;br /&gt;Dip each piece of bread in egg mixture, turning to saturate both sides. Arrange slices in a single layer on a lightly greased 12- by 15-inch baking sheet. Sprinkle tops of slices evenly with half the coconut. Lightly press coconut onto bread.&lt;br /&gt;&lt;br /&gt;Bake bread in a 400 deg oven until coconut is lightly browned, about 10 minutes. With a wide spatula, turn slices over. Sprinkle evenly with remaining coconut. Continue baking until slices are puffed and coconut and bread are lightly browned, about 10 minutes longer.&lt;br /&gt;&lt;br /&gt;Transfer slices to individual plates; allow 2 per serving. Spoon topping over bread, dividing it evenly among plates. Garnish with whole strawberries. &lt;br /&gt;&lt;br /&gt;Per serving:276 cal.; 8.6g protein; 9.3g fat; 40g carbo.; 288 mg sodium; 160 mg chol.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Tropical topping.&lt;/span&gt; Peel, seed, and coarsely chop 1 large (about 1 lb.) ripe papaya. Peel and slice 2 medium-size (about 3/4 lb. total) firm-ripe bananas. In a bowl, gently mix papaya, banana, 1 1/2 cups hulled and sliced strawberries, 2 tablespoons sugar, 1 1/2 tablespoons lime juice, and 1 tablespoon orange-flavor liqueur (optional). If made ahead, cover and chill up to 2 hours. &lt;br /&gt;&lt;span style=&quot;font-size:85%&quot;&gt;COPYRIGHT 1991 Sunset Publishing Corp.&lt;/span&gt;&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;background: transparent url(http://www.recipes.it/_blog/chef-suggest-bg.gif) no-repeat scroll left top; height: 185px; width: 645px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; margin-top: 0pt;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left: 250px; margin-top: 12px;&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;amp;pubid=21000000000030894&quot; alt=&quot;Free Shipping 234x60&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;border-left: 1px solid rgb(184, 184, 184); border-right: 1px solid rgb(184, 184, 184); border-bottom: 1px solid rgb(184, 184, 184); padding: 5px; background-color: rgb(255, 255, 255);&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/51ZPG9R81YL._AA240_SH20_OU01_.jpg&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;On Toast&lt;/span&gt;, available at &lt;a href=&quot;http://www.amazon.com/gp/product/1841729566?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1841729566&quot;&gt;Amazon&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=1841729566&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;We all love toast--it&#39;s the easiest, most delicious, and comforting food in the world. Here, Susanna Blake provides lots of delicious ideas for what to serve on toast--perfect for breakfast, brunch, lunch, or light dinner. Chapters include Breakfast Toast, with classics such a seggs Florentine on Toasted Muffins, Toasted Bagels with Cream Cheese and Smoked Salmon, and Creamy Scrambled Eggs on Rye. Try Bitesize Toast recipes such as Char-grilled Zucchini and Feta on Crisp Ciabatta with Lemon and Mint Dressing or Caramelized Shallots on Parmesan Toasts. Snack Toasts include Mushrooms on Toast, Panzanella Toasts, and Fresh Fig and Goat Cheese on Walnut Toast. Big toasts for a big appetite are Rare Beef Baguette with fresh mango salsa, char-grilled chicken avocado Baguette with tarragon Mayo, or Spicy Garlic-fried Potatoes and Chorizo on Sourdough. Indulgent Toasts are satisfyingly sinful: try Creamy Orange French Toast, Nutty Chocolate and Marsmallow Toast, of Marinated Berries on Toasted Brioche. &lt;br /&gt;-Includes good basic toast recipe--plain toast, crostini, bruschetta, and delightful french toast. &lt;br /&gt;-Easy, comforting. and delicious--perfect for breakfast or a light meal. &lt;br /&gt;-Tempting photography by William Lingwood&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;background: transparent url(http://www.recipes.it/_blog/chef-specialoffers-bg.gif) no-repeat scroll left top; height: 185px; width: 645px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; margin-top: 0pt;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left: 250px; margin-top: 18px;&quot;&gt;&lt;a href=&quot;http://www.pjatr.com/t/QzxGSERAPEJHREY8QEBI&quot;&gt;&lt;img src=&quot;http://www.pjatr.com/b/QzxGSERAPEJHREY8QEBI&quot; border=&quot;0&quot; 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on Select Kitchen Items at &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027774552&amp;pubid=21000000000030894&quot;&gt;Target.com&lt;/a&gt;&lt;br /&gt;Expires: 4/4&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;CHEFS - Spring Sale, Up To &lt;span style=&quot;font-weight:bold;&quot;&gt;90% Off and Free Standard Shipping&lt;/span&gt; on $49+ &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027780555&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Expires: 4/6&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Free 1 oz. sample &lt;/span&gt;with no minimum order or strings attached at &lt;a href=&quot;http://www.shareasale.com/r.cfm?b=166712&amp;u=62332&amp;m=17485&amp;urllink=&amp;afftrack=&quot;&gt;MySpiceSage.com!&lt;/a&gt;&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;background: transparent url(http://www.recipes.it/_blog/chef-byebye.gif) no-repeat scroll right top; height: 180px; width: 645px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; margin-top: 0pt;&quot;&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight: bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you!&lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it/&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes.&lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite toast recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/6254169459971912733/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/03/exotic-and-lighter-twist-on-french.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6254169459971912733'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6254169459971912733'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/03/exotic-and-lighter-twist-on-french.html' title='An exotic (and lighter) twist on French Toast'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-6927734991423745049</id><published>2009-03-30T09:39:00.003+02:00</published><updated>2009-04-17T11:35:35.516+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Cookware"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Breakfast Tacos spice up your day!</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-recipe-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000017594565&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000017594565&amp;pubid=21000000000030894&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B00005NIOW&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Breakfast Tacos&lt;/span&gt;&lt;br /&gt;source: &lt;a href=&quot;http://www.amazon.com/gp/product/B00005NIOW?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00005NIOW&quot;&gt;Sunset Magazine&lt;/a&gt; April, 1991&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B00005NIOW&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 6 servings.&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1 medium-size (about 1/2 lb.) russet potato&lt;br /&gt;1 pound bulk pork sausage&lt;br /&gt;1 small onion, chopped&lt;br /&gt;1 teaspoon each chili powder and ground cumin&lt;br /&gt;Cayenne&lt;br /&gt;1 large egg&lt;br /&gt;6 flour tortillas (7 to 8 in. wide)&lt;br /&gt;1 cup (1/4 lb.) shredded sharp cheddar cheese&lt;br /&gt;Homemade or prepared salsa&lt;br /&gt;Unflavored nonfat yogurt or sour cream&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;In a 1- to 1 1/2-quart pan, cook potato, covered, in boiling water to cover until tender when pierced, 30 to 35 minutes. Drain. When cool enough to handle, peel and cut into 1/2-inch cubes.&lt;br /&gt;&lt;br /&gt;Into a 10- to 12-inch frying pan over medium-high heat, crumble sausage and add onion, chili powder, and cumin, then sprinkle lightly with cayenne. Stir often until browned, 10 to 15 minutes. Spoon out and discard fat. Add potato and let cook 2 to 3 minutes. Beat egg to blend, pour into pan, and stir until it is set. Stack and wrap tortillas in foil; place in a 350&#39; oven until hot, about 10 minutes. (Or wrap in paper towels and heat in a microwave oven on full power-100 percent-until warm, about 2 minutes.)&lt;br /&gt;&lt;br /&gt;Spoon equal amounts of the hot sausage mixture down the center of each tortilla, top with cheese, and roll to enclose filling. Accompany with salsa and yogurt to add to taste. &lt;br /&gt;&lt;br /&gt;Per serving: 323 cal.; 16 g protein; 20 g fat; 20 g carbo.; 739 mg sodium; 85 mg chol.&lt;br /&gt;&lt;span style=&quot;font-size:85%&quot;&gt;COPYRIGHT 1991 Sunset Publishing Corp. &lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-suggest-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;pubid=21000000000030894&quot; border=0 alt=&quot;Free Shipping 234x60&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;If you like lighter traditional breakfast you&#39;re surely in to toasted slices of white bread or bagels. 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Save $50 at Sears &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027774498&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Expires: 4/4&lt;/span&gt;&lt;br /&gt;This premium nonstick cookware set is an exceptional value, including all of the pans needed to equip your kitchen with the most used cooking pieces. Use the saucepans for warming a homemade sauce or cooking your morning oatmeal, use the stockpot for simmering soups and stews or boiling pasta, and use the skillets (probably the most used pan in any kitchen) for making everything from juicy burgers to hearty cheese and veggie omelets. Includes: 1, 1.5, and2 Qt. Covered Saucepans, 6 Qt. Covered Stockpot, 10.5&quot; and 11&quot; Skillets, Prestige® Slotted Spoon and Slotted Turner&lt;br /&gt;    * Teflon® Professional with Metal Guard nonstick is safe for use with metal utensils - sharp-edged tools not recommended&lt;br /&gt;    * Lustrous metal flake porcelain exterior provides long lasting beauty&lt;br /&gt;    * Comfortable stainless steel and silicone handles are riveted to the pan for added durability - oven safe to 400F&lt;br /&gt;    * Lifetime Limited Warranty&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;background: url(http://www.recipes.it/_blog/chef-byebye.gif)  no-repeat right top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite breakfast recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/6927734991423745049/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/03/breakfast-tacos-spice-up-your-day.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6927734991423745049'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6927734991423745049'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/03/breakfast-tacos-spice-up-your-day.html' title='Breakfast Tacos spice up your day!'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-1579786762448290120</id><published>2009-03-29T08:44:00.002+02:00</published><updated>2009-04-17T11:35:57.722+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Bakery"/><category scheme="http://www.blogger.com/atom/ns#" term="Cooking magazines"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>An Easter treat from Poland</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-recipe-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000017594565&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000017594565&amp;pubid=21000000000030894&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;POLISH EASTER ALMOND BABKA&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes one 12-cup Bundt cake&lt;br /&gt;Start to finish: 75 minutes (45 minutes active)&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1 tablespoon butter&lt;br /&gt;1/4 cup plain bread crumbs&lt;br /&gt;10 egg yolks, room temperature&lt;br /&gt;1 1/4 cups powdered sugar, sifted, plus more for garnish&lt;br /&gt;Juice and zest of 1 lemon (about 1/4 cup juice and 1 tablespoon zest)&lt;br /&gt;1/4 teaspoon almond extract&lt;br /&gt;1 cup potato starch&lt;br /&gt;5 egg whites, room temperature&lt;br /&gt;2/3 cup ground almonds&lt;br /&gt;Sliced almonds, for garnish&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;Preheat oven to 350 F. Use the butter the coat the inside of a 12- cup Bundt or fluted cake pan. Sprinkle the bread crumbs over the butter and swirl to coat evenly.&lt;br /&gt;&lt;br /&gt;Use a stand mixer with the paddle attachment to mix the yolks and powdered sugar on medium for about 2 minutes, or until it looks a deep creamy yellow.&lt;br /&gt;&lt;br /&gt;Mix in the lemon juice and zest and the almond extract. Lower the speed and add the potato starch. Mix until fully incorporated, about 2 to 3 minutes. Pour batter into a large bowl and set aside.&lt;br /&gt;&lt;br /&gt;Wash and dry the mixer bowl. Using the mixer&#39;s whisk attachment, beat the egg whites on high until the form firm peaks, about 3 minutes.&lt;br /&gt;&lt;br /&gt;Use a spatula or large spoon to gently fold about a quarter of the egg whites into the batter. Mix in the ground almonds. Fold in the remaining egg whites, being careful not to overmix.&lt;br /&gt;&lt;br /&gt;Transfer the batter to the prepared pan. Bake for 30 minutes, or until a toothpick inserted comes out clean.&lt;br /&gt;&lt;br /&gt;Cool in the cake in the pan for 5 minutes, or until the sides start to pull away. Invert the cake onto a cooling rack and cool completely.&lt;br /&gt;&lt;br /&gt;To serve, dust with powdered sugar and decorate with sliced almonds. Should be made a day ahead and stored at room temperate, wrapped tightly in plastic wrap. Recipe adapted from Zofia Czerny&#39;s &quot;Polish Cookbook,&quot; 1961&lt;br /&gt;&lt;span style=&quot;font-size:85%&quot;&gt;Source: Deseret News (Salt Lake City) , Mar 5, 2008 by Howie Rumberg Associated Press&lt;br /&gt;Copyright C 2008 Deseret News Publishing Co.&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-suggest-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;pubid=21000000000030894&quot; border=0 alt=&quot;Free Shipping 234x60&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://ecx.images-amazon.com/images/I/51BNKY882ML._AA240_SH20_OU01_.jpg&quot;&gt;&lt;br /&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/0517505266?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0517505266&quot;&gt;Polish Cookery : Poland&#39;s Bestselling Cookbook Adapted for American Kitchens&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=0517505266&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. 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&lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite Polish cookery recipe with us: &lt;br /&gt;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/1579786762448290120/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/03/easter-treat-from-poland.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/1579786762448290120'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/1579786762448290120'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/03/easter-treat-from-poland.html' title='An Easter treat from Poland'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-6756871171373076048</id><published>2009-03-28T09:33:00.001+01:00</published><updated>2009-04-17T11:41:17.637+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Bakery"/><category scheme="http://www.blogger.com/atom/ns#" term="cutlery"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Lower-fat brownies</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-recipe-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000017594565&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000017594565&amp;pubid=21000000000030894&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;iframe src=&quot;http://rcm.amazon.com/e/cm?t=ethnic-20&amp;o=1&amp;p=8&amp;l=as1&amp;asins=B001T0I7JQ&amp;md=10FE9736YVPPT7A0FBG2&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr&quot; style=&quot;width:120px;height:240px;float:right;margin:5px&quot; scrolling=&quot;no&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Lower-fat brownies&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 12 brownies.&lt;/span&gt;&lt;br /&gt;Excerpted from &lt;a href=&quot;http://www.amazon.com/gp/product/B001T0I7JQ?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001T0I7JQ&quot;&gt;The Best Light Recipe&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B001T0I7JQ&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;1/2 cup (2 1/2 ounces) unbleached all-purpose flour&lt;br /&gt;1/2 teaspoon baking powder&lt;br /&gt;2 tablespoons Dutch-processed cocoa powder&lt;br /&gt;1 tablespoon warm water&lt;br /&gt;1 tablespoon vanilla extract&lt;br /&gt;1/2 teaspoon instant espresso powder&lt;br /&gt;2 tablespoons unsalted butter&lt;br /&gt;3 ounces semisweet chocolate, chopped fine&lt;br /&gt;1/2 cup (3 1/2 ounces) sugar&lt;br /&gt;1/8 teaspoon salt&lt;br /&gt;1 large egg, lightly beaten&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;Adjust an oven rack to the middle position and heat the oven to 350 F. Line an 8-inch-square metal baking pan with parchment paper or foil, then lightly coat with vegetable oil spray.&lt;br /&gt;&lt;br /&gt;Whisk the flour and baking powder together in a small bowl; set aside. In a separate bowl, whisk the cocoa, water, vanilla and espresso powder together; set aside. Microwave the butter and chocolate together in a medium microwave-safe bowl on 50 percent power until melted, about 1 minute; whisk until the mixture is smooth. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture, then whisk in the egg. Stir in the flour mixture until just incorporated (do not overmix).&lt;br /&gt;&lt;br /&gt;Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20 to 25 minutes, rotating the pan halfway through baking (do not overbake). Cool completely on a wire rack, about 1 hour, lift the brownies out of the pan by grasping onto the parchment paper, and cut into 12 brownies.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Nutrition information per brownie:&lt;/span&gt;&lt;br /&gt;130 cal., 5 g total fat (2.5 g saturated), 25 mg chol., 19 g carbo., 2 g pro., 1 g fiber, 55 mg sodium.&lt;br /&gt;&lt;span style=&quot;font-size:85%&quot;&gt;source: Deseret News (Salt Lake City),  Aug 2, 2006 &lt;br /&gt;Copyright C 2006 Deseret News Publishing Co.&lt;/span&gt;&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-suggest-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;pubid=21000000000030894&quot; border=0 alt=&quot;Free Shipping 234x60&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027791431&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/banner?lid=41000000027791431&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Baker’s Edge Brownie Pan exclusively at &lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027791431&quot;&gt;Sur La Table&lt;/a&gt;&lt;/span&gt;&lt;br /&gt;Bake every brownie in the batch to crispy-edged perfection. It’s easy with this inventive pan designed to fit most box mixes and recipes for 9&quot; x 9&quot; or 9&quot; x 13&quot; pans. Patented raised sidewalls circulate heat and ensure overall better performance and give each brownie at least two crisp, chewy edges. Features cast aluminum construction for quick and even heating. Includes custom spatula for slicing and serving, plus recipes and instructions. 12&quot; x 9&quot;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-specialoffers-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://www.pjatr.com/t/QzxGSERAPEJHREY8QEBI&quot;&gt;&lt;img src=&quot;http://www.pjatr.com/b/QzxGSERAPEJHREY8QEBI&quot; border=&quot;0&quot; width=&quot;234&quot; height=&quot;60&quot; title=&quot;Shop igourmet.com&quot; alt=&quot;Shop igourmet.com&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://www.cooking.com.edgesuite.net/images/products/150x113/548561.jpg&quot;&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Anolon Cutlery Set with Birchwood Block - Save 12% at &lt;a href=&quot;http://www.tkqlhce.com/click-258592-10524709&quot;&gt;Cooking.com&lt;/a&gt;! (now just $159.99)&lt;/span&gt;&lt;img src=&quot;http://www.tqlkg.com/image-258592-10524709&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;Anolon brings innovative excellence to a cutting edge line of professional cutlery, Anolon Advanced Cutlery. Hand-crafted to fine quality, the German carbon steel blade is ice-hardened, staying sharp and is stain and rust resistant. The innovative glass finished edge provides a smooth edge, perfectly angled for a cleaner, sharper cut. A perfectly forged full tang construction with a counter balance cap offers exceptional durability and the perfect weight and balance, ensuring precision and control. The special rounded blade spine provides extra comfort and the unique Anolon SureGrip™ Santoprene® handle&#39;s ergonomic design is durable and provides a soft, confident grip. Handwash and dry immediately to retain its quality and shine. Included in this 15-pc. set is:&lt;br /&gt;# 8-in. Chef Knife&lt;br /&gt;# 8-in. 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Forged Steak Knives&lt;br /&gt;# 15-slot Birchwood Block&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;background: url(http://www.recipes.it/_blog/chef-byebye.gif)  no-repeat right top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite low-fat recipe with us: &lt;br /&gt;&amp;nbsp;&amp;nbsp;write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/6756871171373076048/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/03/lower-fat-brownies.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6756871171373076048'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/6756871171373076048'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/03/lower-fat-brownies.html' title='Lower-fat brownies'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-8114517367122161579</id><published>2009-03-26T09:40:00.001+01:00</published><updated>2009-04-17T11:37:52.987+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Bakery"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Chocolate Easter Torte recipe</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-recipe-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000017594565&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000017594565&amp;pubid=21000000000030894&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Chocolate Easter Torte&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Preparation time: 15 minutes&lt;br /&gt;Cooking time: 40-45 minutes&lt;/span&gt;&lt;br /&gt;Serves: 12&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;100g (3 1/2oz) butter, softened&lt;br /&gt;100g (3 1/2oz) light soft brown sugar&lt;br /&gt;100g (3 1/2oz) ground almonds&lt;br /&gt;4 large Lion quality eggs, separated&lt;br /&gt;50g (1 3/4oz) fresh brown breadcrumbs&lt;br /&gt;150g (5 1/2oz) plain chocolate, melted&lt;br /&gt;225g (8oz) marzipan&lt;br /&gt;4 tablespoons apricot jam, melted&lt;br /&gt;200g (7oz) plain chocolate&lt;br /&gt;200ml (7fl oz) double cream&lt;br /&gt;&lt;br /&gt;To decorate:&lt;br /&gt;foil-wrapped mini Easter eggs&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;Grease a 23cm (9in) springform cake tin. Line the base. Preheat the oven to Gas Mark 4.&lt;br /&gt;&lt;br /&gt;Cream the butter and sugar until light and fluffy. Stir in the almonds, egg yolks, breadcrumbs and melted chocolate. Whisk egg whites until stiff and fold into the mixture. Spoon into tin and bake for 40-45 minutes. Cover the cake with a damp tea towel and leave to cool in the tin.&lt;br /&gt;&lt;br /&gt;Remove the cake from the tin and place upside down on a wire rack. Roll out the marzipan and cut out a 23cm (9in) circle. Cut the cake in half, brush the cut surfaces with jam, place the marzipan between and sandwich together. Brush the apricot jam all over. Melt chocolate and cream together in a small pan, stirring until melted and smooth. Cool icing slightly.&lt;br /&gt;&lt;br /&gt;Place a baking tray under the wire rack.&lt;br /&gt;&lt;br /&gt;Pour icing all over the cake, gently shaking the wire rack to ensure the cake is completely covered. Leave to cool.&lt;br /&gt;&lt;br /&gt;Decorate with the Easter eggs.&lt;br /&gt;source:  Evening Chronicle (Newcastle, England)  April 3, 2006 &lt;br /&gt;COPYRIGHT 2006 MGN Ltd. &lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-suggest-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:14px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;pubid=21000000000030894&quot; border=0 alt=&quot;Free Shipping 234x60&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;img src=&quot;http://media.redcatsusa.com/is/image/brylanehome/mm/1543_79167_mm.jpg?wid=275&amp;hei=275&amp;qlt=95&amp;op_sharpen=1&quot;&gt;&lt;br /&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027190532&amp;pubid=21000000000030894&quot;&gt;Basketweave Bakeware Set, 4-Pc. 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Offer expires 3/31&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-specialoffers-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:18px&quot;&gt;&lt;a href=&quot;http://www.pjatr.com/t/QzxGSERAPEJHREY8QEBI&quot;&gt;&lt;img src=&quot;http://www.pjatr.com/b/QzxGSERAPEJHREY8QEBI&quot; border=&quot;0&quot; width=&quot;234&quot; height=&quot;60&quot; title=&quot;Shop igourmet.com&quot; alt=&quot;Shop igourmet.com&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;Buy 3 or more of Select Speciality Foods &amp; &lt;span style=&quot;font-weight:bold;&quot;&gt;Save 10%&lt;/span&gt; at Stonewallkitchen.com &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=86966.10000133&amp;type=3&amp;subid=0&quot; &gt;via this link&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=86966.10000133&amp;type=3&amp;subid=0&quot; &gt;&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;Gertrude Hawk Chocolates: &lt;span style=&quot;font-weight:bold;&quot;&gt;Rudy Rabbit - 3 for $15, 2 for $12 or $6.99 each&lt;/span&gt; &lt;a href=&quot;http://www.pntra.com/t/Qz1BREdFPUNIRUc9RkVGRA&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Valid through 11-Apr-2009&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;img src=&quot;http://s.sears.com/is/image/Sears/00894012000?hei=248&amp;wid=248&amp;op_sharpen=1&amp;qlt=90,0&amp;resMode=sharp&amp;op_usm=0.9,0.5,0,0&quot;&gt;&lt;br /&gt;Kenmore Elite 14-cup Food Processor on sale $104.99. 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With the 600-watt induction motor. 5 year limited warranty.&lt;br /&gt;Offer valid:  3/22-3/28&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;All Appliances on sale + EXTRA 10% off sale prices &amp;#38; Free Delivery or 12 months NINP &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027720432&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Offer valid:  3/22-3/26&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;All Small Kitchen Appliances, Cookware, Bakeware, Cutlery &amp;#38; Kitchen Gadgets on sale &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027720433&amp;pubid=21000000000030894&quot;&gt;click here!&lt;/a&gt;&lt;br /&gt;Offer valid:  3/22-3/28&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;background: url(http://www.recipes.it/_blog/chef-byebye.gif)  no-repeat right top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite Easter recipe with us: write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/8114517367122161579/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/03/chocolate-easter-torte-recipe.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/8114517367122161579'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/8114517367122161579'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/03/chocolate-easter-torte-recipe.html' title='Chocolate Easter Torte recipe'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-2048443892136165466</id><published>2009-03-25T09:13:00.001+01:00</published><updated>2009-04-17T11:38:09.777+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Easter lamb recipe!</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-recipe-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000017594565&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000017594565&amp;pubid=21000000000030894&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Lamb chops with little red potatoes and lamb&#39;s lettuce&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;PREP AND COOK TIME 40 minutes; MAKES 4 servings.&lt;/span&gt;&lt;br /&gt;Smooth, small potatoes add substance without disrupting the delicacy of the dish.&lt;br /&gt;&lt;br /&gt;NOTES: Lamb&#39;s lettuce (also known as mache or corn salad) is a mild, velvety green often sold prewashed in bags or with its roots in a potting medium. It doesn&#39;t keep well, so don&#39;t buy it more than a day ahead. If you can&#39;t find it, use watercress.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;  8 lamb rib chops (about 2 lbs.), fat trimmed&lt;br /&gt;  About 1 tsp. kosher salt&lt;br /&gt;  1/2 tsp. freshly ground black pepper&lt;br /&gt;  2 large garlic cloves, peeled and minced&lt;br /&gt;  2 tsp. each fresh lemon zest and minced oregano&lt;br /&gt;  4 tbsp. extra-virgin olive oil, divided&lt;br /&gt;  1 lb. small red or yellow potatoes (often labeled &quot;creamer&quot; or &quot;new&quot;),&lt;br /&gt;  cut in half&lt;br /&gt;  2 tsp. whole-grain mustard&lt;br /&gt;  1 small shallot, peeled and minced&lt;br /&gt;  1 tbsp. each lemon juice and white wine vinegar&lt;br /&gt;  1 package (3.5 oz.) lamb&#39;s lettuce (see Notes)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;br /&gt;&lt;/span&gt;&lt;br /&gt;1. Rinse lamb chops, pat dry, and season with 1 tsp. salt and the pepper. In a bowl, combine garlic, zest, oregano, and 1 tbsp. oil. Rub mixture onto both sides of chops.&lt;br /&gt;&lt;br /&gt;2. Put potatoes in a medium pot and add water to cover. Bring to a boil over high heat. Generously salt water, then reduce heat to a simmer and cook potatoes until tender, 8 to 10 minutes. Drain.&lt;br /&gt;&lt;br /&gt;3. Meanwhile, whisk together mustard, shallot, lemon juice, and vinegar in a small bowl. Gradually whisk in remaining 3 tbsp. olive oil until dressing is emulsified.&lt;br /&gt;&lt;br /&gt;4. Preheat broiler to high. Arrange chops on broiler pan and set it 2 in. from heating element. Broil chops, turning once, until browned and medium-rare inside (cut to test), 8 to 10 minutes.&lt;br /&gt;&lt;br /&gt;5. Put lamb&#39;s lettuce in a salad bowl and add warm potatoes. Drizzle 3/4 of dressing over salad and toss to coat. Divide salad among plates and top each serving with two chops. Spoon on remaining dressing.&lt;br /&gt;&lt;br /&gt;PER SERVING 628 CAL., 69% (432 CAL.) FROM FAT; 28 G PROTEIN; 48 G FAT (16 G SAT.); 21 G CARBO (2.5 G FIBER); 617 MG SODIUM; 112 MG CHOL.&lt;br /&gt;&lt;br /&gt;source &lt;a href=&quot;http://www.amazon.com/gp/product/B00005NIOW?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00005NIOW&quot;&gt;Sunset Magazine&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B00005NIOW&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; March 2008, by Jessica Battilana&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-suggest-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;pubid=21000000000030894&quot; border=0 alt=&quot;Free Shipping 234x60&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;a href=&quot;http://www.shareasale.com/r.cfm?b=161255&amp;u=62332&amp;m=19088&amp;urllink=&amp;afftrack=&quot;&gt;&lt;img src=&quot;http://www.choicefilets.com/images/Lamb_Rib_Chop_200x133.jpg&quot; alt=&quot;lamb chops&quot; border=0&gt;&lt;/a&gt;&lt;br /&gt;Individual portions from a rack of lamb, these lamb rib chops provide an appearance of mastery when creating a meal setting for yourself and your family. Prepare with your own recipe or with that of renowned chefs, the cut will be absolutely delectable! You&#39;ll find them at &lt;a href=&quot;http://www.shareasale.com/r.cfm?b=161255&amp;u=62332&amp;m=19088&amp;urllink=&amp;afftrack=&quot;&gt;ChoiceFilets.com&lt;/a&gt;!&lt;br /&gt;&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-specialoffers-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:17px&quot;&gt;&lt;a href=&quot;http://www.pjatr.com/t/QzxGSERAPEJHREY8QEBI&quot;&gt;&lt;img src=&quot;http://www.pjatr.com/b/QzxGSERAPEJHREY8QEBI&quot; border=&quot;0&quot; width=&quot;234&quot; height=&quot;60&quot; title=&quot;Shop igourmet.com&quot; alt=&quot;Shop igourmet.com&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;Free shipping with $200 Calphalon Purchase at macys.com! Enter &lt;span style=&quot;font-weight:bold;&quot;&gt;promo code: CALPHFREE&lt;/span&gt; at checkout. &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=100713.10003307&amp;type=3&amp;subid=0&quot; &gt;Click here!&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=100713.10003307&amp;type=3&amp;subid=0&quot;&gt;&lt;br /&gt;Valid 22-Mar-2009 through 28-Mar-2009.&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;$10 off any $75 &lt;/span&gt;GrillsDirect.com purchase with &lt;span style=&quot;font-weight:bold;&quot;&gt;Coupon Code: SW-8937&lt;/span&gt; &lt;a href=&quot;http://www.pjatr.com/t/QjxIQ0A8QkdERjxART9D&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Up to 15% cash back &lt;/span&gt;on kitchen appliances, plus &lt;span style=&quot;font-weight:bold;&quot;&gt;free delivery&lt;/span&gt; at The Great Indoors &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027709466&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Valid 22-Mar-2009 through 28-Mar-2009.&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;All Small Kitchen Appliances, Cookware, Bakeware, Cutlery &amp; Kitchen Gadgets &lt;span style=&quot;font-weight:bold;&quot;&gt;on sale&lt;/span&gt; at Sears website &lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027720433&amp;pubid=21000000000030894&quot;&gt;via this link&lt;/a&gt;&lt;br /&gt;Valid 22-Mar-2009 through 28-Mar-2009.&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;height:180px;width:645px;background: url(http://www.recipes.it/_blog/chef-byebye.gif)  no-repeat right top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;&lt;span style=&quot;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/span&gt;&lt;br /&gt;&amp;nbsp;&amp;nbsp;We&#39;ll miss you! &lt;br /&gt;&amp;nbsp;&amp;nbsp;Visit us at &lt;a href=&quot;http://www.recipes.it&quot;&gt;Recipes.it&lt;/a&gt; for more than 3,000 recipes. &lt;br /&gt;&amp;nbsp;&amp;nbsp;And share your favorite Easter recipe with us: write to recipereq[AT]recipes.it&lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/2048443892136165466/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/03/easter-lamb-recipe.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/2048443892136165466'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/2048443892136165466'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/03/easter-lamb-recipe.html' title='Easter lamb recipe!'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2746470160832572791.post-2591005729891717853</id><published>2009-03-20T09:37:00.015+01:00</published><updated>2009-04-17T11:40:09.918+02:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Cookware"/><category scheme="http://www.blogger.com/atom/ns#" term="Paula Deen"/><category scheme="http://www.blogger.com/atom/ns#" term="recipes"/><category scheme="http://www.blogger.com/atom/ns#" term="Special offers"/><title type='text'>Southern cookies will delight you</title><content type='html'>&lt;div style=&quot;background-color:#ffffcc&quot;&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-recipe-bg.gif)  no-repeat left top;margin-top:0;margin-bottom;0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000017594565&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000017594565&amp;pubid=21000000000030894&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8;margin-top:0;&quot;&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;SAVANNAH BOW TIES&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 28 cookies&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;Preparation time: 20 min., Bake: 15 min.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;½ cup almond paste&lt;br /&gt;1 large egg, separated&lt;br /&gt;¼ cup firmly packed light brown sugar&lt;br /&gt;2 teaspoons milk&lt;br /&gt;½ (17.3-ounce) package frozen puff pastry, thawed&lt;br /&gt;2 tablespoons granulated sugar&lt;br /&gt;Chocolate Dipping Sauce (optional, recipe follows)&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Direcions:&lt;/span&gt;&lt;br /&gt;BEAT ½ cup almond paste, egg yolk, brown sugar, and milk at medium speed with an electric mixer until well combined. (Mixture will be very stiff.) Set aside.&lt;br /&gt;&lt;br /&gt;UNFOLD pastry, and roll out on a lightly floured surface into a 14-inch square; cut in half.&lt;br /&gt;&lt;br /&gt;PRESS almond mixture gently and evenly over one rectangle. Place the remaining rectangle on top of filling.&lt;br /&gt;&lt;br /&gt;CUT pastry crosswise into fourteen 1-inch-wide strips; cut each strip in half to make 28 pieces.&lt;br /&gt;&lt;br /&gt;TWIST each piece twice. Place the twists about 2 inches apart on lightly greased baking sheets. Lightly beat egg white, and brush evenly on each twist. Sprinkle evenly with granulated sugar.&lt;br /&gt;&lt;br /&gt;BAKE at 400° for 12 to 15 minutes or until golden. Transfer to wire rack to cool. Serve with Chocolate Dipping Sauce, if desired.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Chocolate Dipping Sauce:&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Makes 3 cups&lt;/span&gt;&lt;br /&gt;Preparation time: 10 min., Cook: 25 min.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Ingredients:&lt;/span&gt;&lt;br /&gt;6 (1.55-ounce) milk chocolate bars, chopped&lt;br /&gt;¾ cup sugar&lt;br /&gt;2 tablespoons cornstarch&lt;br /&gt;¼ teaspoon salt&lt;br /&gt;2 cups whipping cream&lt;br /&gt;1 egg yolk, beaten&lt;br /&gt;½ teaspoon vanilla extract&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Directions:&lt;/span&gt;&lt;br /&gt;COMBINE first 4 ingredients in a small saucepan. Stir in cream. Cook over low heat, stirring constantly, just until chocolate is melted.&lt;br /&gt;&lt;br /&gt;WHISK ½ cup warm chocolate mixture into egg yolk in a small bowl; add to remaining warm chocolate mixture. Increase heat to medium-low, and cook 20 minutes, whisking constantly, just until sauce comes to a boil.&lt;br /&gt;&lt;br /&gt;REMOVE from heat; stir in vanilla. Pour into a serving bowl.&lt;br /&gt;&lt;br /&gt;NOTE: Leftover sauce can be refrigerated and served as pudding.&lt;br /&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Copyright Southern Progress Corporation Jan 2006 &lt;/span&gt;&lt;br /&gt;Excerpted from &lt;a href=&quot;http://www.amazon.com/gp/product/0743267222?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0743267222&quot;&gt;Paula Deen &amp; Friends: Living It Up, Southern Style&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=0743267222&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-suggest-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/tplclick?lid=41000000027280371&amp;pubid=21000000000030894&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/tplimage?lid=41000000027280371&amp;pubid=21000000000030894&quot; border=0 alt=&quot;Free Shipping 234x60&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;br /&gt;&lt;a href=&quot;http://www.jdoqocy.com/click-567990-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D137394&amp;cjsku=137394&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://www.cooking.com/images/products/shprodde/137394.jpg&quot; border=&quot;0&quot; alt=&quot;Paula Deen 11-in. Signature Cast Iron Hoecake Pan, Burgundy&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.tqlkg.com/image-567990-10379236&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Paula Deen 11-in. Signature Cast Iron Hoecake Pan: &lt;a href=&quot;http://www.kqzyfj.com/click-567990-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D137394&amp;cjsku=137394&quot; target=&quot;_top&quot;&gt;link&lt;/a&gt;&lt;img src=&quot;http://www.lduhtrp.net/image-567990-10379236&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/span&gt;&lt;br /&gt;While hoecakes get their name from the original method of cooking on the back of a shovel or hoe over an open flame, this cast iron 11-in. pan recreates the authentic flavors of this Southern treat on the stovetop. &lt;br /&gt;Hoecakes make great accompaniments to both savory and sweet dishes, try them with collard greens or even maple syrup! &lt;br /&gt;Two-toned porcelain enamel adds an entertaining splash of color to your kitchen. &lt;br /&gt;Cast iron really holds in the heat, ensuring that food remains sizzling hot. &lt;br /&gt;Sturdy handle is easy to grip confidently Broiler safe.&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;a href=&quot;http://www.tkqlhce.com/click-567990-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D791527&amp;cjsku=791527&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://www.cooking.com/images/products/shprodde/791527.jpg&quot; border=&quot;0&quot; alt=&quot;Paula Deen 12-pc. Nonstick Signature Porcelain Cookware Set, Charcoal&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.lduhtrp.net/image-567990-10379236&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Paula Deen 12-pc. Nonstick Signature Porcelain Cookware Set, Charcoal: &lt;a href=&quot;http://www.kqzyfj.com/click-567990-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D791527&amp;cjsku=791527&quot; target=&quot;_top&quot;&gt;link&lt;/a&gt;&lt;img src=&quot;http://www.awltovhc.com/image-567990-10379236&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/span&gt;&lt;br /&gt;&quot;&lt;span style=&quot;font-style:italic;&quot;&gt;Poring through antique shops with my Aunt Peggy is one of my most cherished memories. This line was inspired by the many treasures she and I found on our adventures. My wish is that they are as fun to collect for you as they were for me.&lt;/span&gt;&quot; &lt;br /&gt;Includes: 1 Qt. Covered Saucepan, 2 Qt. Covered Saucepan, 2.75 Qt. Covered Saucepan, 6 Qt. Covered Stockpot, 8 &quot; Skillet, 10&quot; Skillet, Slotted Turner, Slotted Spoon.&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;a href=&quot;http://www.dpbolvw.net/click-567990-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D137289&amp;cjsku=137289&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://www.cooking.com/images/products/shprodde/137289.jpg&quot; border=&quot;0&quot; alt=&quot;Paula Deen 7-pc. Signature Cutlery Cuterly Set&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.tqlkg.com/image-567990-10379236&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Paula Deen 7-pc. Signature Cutlery Cuterly Set: &lt;a href=&quot;http://www.tkqlhce.com/click-567990-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D137289&amp;cjsku=137289&quot; target=&quot;_top&quot;&gt;link&lt;/a&gt;&lt;img src=&quot;http://www.lduhtrp.net/image-567990-10379236&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/span&gt;&lt;br /&gt;&quot;&lt;span style=&quot;font-style:italic;&quot;&gt;A good set of knives is just as important as quality cookware. Chefs go crazy over knives, and I can understand why - they become an extension of your hand in the kitchen. My new collection is razor-sharp to get the job done well and fast, and feel comfortable so you won&#39;t get fatigued. I love the storage block from acacia wood, an eco-friendly hardwood that has such a rich, warm grain.&lt;/span&gt;&quot;&lt;br /&gt;Set includes the following: 8-in. Slicer; 6-in. Utility Knife; 8-in. Chef&#39;s Knife; 8-in. Bread Knife; 3.5-in. Paring Knife; 8-in. Sharpening Steel; 6-slot Acacia Wood Block.&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;a href=&quot;http://www.kqzyfj.com/click-567990-10359195?url=http%3A%2F%2Fwww.allbrands.com%2Fproducts%2Fabp14175.html%3Fppc%3Dcjpdt&amp;cjsku=TEM500PDWH&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://www.allbrands.com/images/products_spec/M_22587_TEM500PDWH.jpg&quot; border=&quot;0&quot; alt=&quot;Back to Basics TEM500PDWH Paula Deen Egg &amp; Muffin Toaster White&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.tqlkg.com/image-567990-10359195&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Back to Basics TEM500PDWH Paula Deen Egg &amp; Muffin Toaster White: &lt;a href=&quot;http://www.anrdoezrs.net/click-567990-10359195?url=http%3A%2F%2Fwww.allbrands.com%2Fproducts%2Fabp14175.html%3Fppc%3Dcjpdt&amp;cjsku=TEM500PDWH&quot; target=&quot;_top&quot;&gt;link&lt;/a&gt;&lt;img src=&quot;http://www.awltovhc.com/image-567990-10359195&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/span&gt;&lt;br /&gt;All of us have always wanted a toaster to make our own egg-muffin sandwich in less time and for less money than it takes to go out and get one through the drive-thru. Well folks, the wait is over! With the touch of a single button you can use the Egg &amp; Muffin Toaster by Back to Basics to make your favorite egg &amp; muffin breakfast sandwich just the way you like it in only 4 minutes!&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-hungry-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://www.pjatr.com/t/RD1DQEBCPUNIRUc9QUZARA&quot;&gt;&lt;img src=&quot;http://www.pjatr.com/b/RD1DQEBCPUNIRUc9QUZARA&quot; border=&quot;0&quot; width=&quot;234&quot; height=&quot;60&quot; title=&quot;Shop GrillsDirect.com Today!&quot; alt=&quot;Shop GrillsDirect.com Today!&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;br /&gt;Dont&#39;be. Here&#39;s a selection of Paula&#39;s favorites:&lt;br /&gt;&lt;a href=&quot;http://www.dpbolvw.net/click-567990-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D611949&amp;cjsku=611949&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://www.cooking.com/images/products/shprodde/611949.jpg&quot; border=&quot;0&quot; alt=&quot;Paula Deen Paula Deen&#39;s Favorites&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.tqlkg.com/image-567990-10379236&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Paula Deen&#39;s Favorites: &lt;a href=&quot;http://www.dpbolvw.net/click-567990-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D611949&amp;cjsku=611949&quot; target=&quot;_top&quot;&gt;link&lt;/a&gt;&lt;img src=&quot;http://www.lduhtrp.net/image-567990-10379236&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/span&gt;&lt;br /&gt;Set Includes: Paula Deen&#39;s BBQ Sauce; Savannah Marinade; Marsh Mud Cookies; Hoecake Mix; Peach Pecan Dressing; Vidalia Onion Sauce; House Seasoning.&lt;br /&gt;Follow this link to other great products signed by The Lady herself: &lt;a href=&quot;http://www.amazon.com/gp/redirect.html?ie=UTF8&amp;location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26rs%3D16310101%26ref%255F%3Dsr%255Fnr%255Fp%255F6%255F0%26bbn%3D16310101%26qid%3D1237365349%26rnid%3D698480011%26rh%3Dn%253A16310101%252Cp%255F4%253APaula%2520Deen%2520Collection%252Cp%255F6%253AATVPDKIKX0DER&amp;tag=ethnic-20&amp;linkCode=ur2&amp;camp=1789&amp;creative=390957&quot;&gt;Paula Deen Collection&lt;/a&gt;&lt;img src=&quot;https://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=ur2&amp;o=1&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&lt;br /&gt;&lt;br /&gt;Plus! On Recipes.it Great Chefs page (&lt;a href=&quot;http://www.recipes.it/greatchefs.htm&quot;&gt;link&lt;/a&gt;) you&#39;ll find other yummy yummy recipes by the Lady and sons, such as:&lt;br /&gt;- Cranberry Holiday Brie&lt;br /&gt;- Vidalia Onion Cornbread&lt;br /&gt;- Beer-in-the-Rear Chicken &lt;br /&gt;- Buffalo Chicken Wings&lt;br /&gt;- Polynesian Chicken Wings&lt;br /&gt;- Marinated Tomatoes&lt;br /&gt;- Mystery Pecan Pie&lt;br /&gt;- The Lady &amp; Sons Lasagna... and more!&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;height:185px;width:645px;background: url(http://www.recipes.it/_blog/chef-specialoffers-bg.gif)  no-repeat left top;margin-top:0;&quot;&gt;&lt;br /&gt;&lt;div style=&quot;margin-left:250px;margin-top:12px&quot;&gt;&lt;a href=&quot;http://www.pjatr.com/t/QzxGSERAPEJHREY8QEBI&quot;&gt;&lt;img src=&quot;http://www.pjatr.com/b/QzxGSERAPEJHREY8QEBI&quot; border=&quot;0&quot; width=&quot;234&quot; height=&quot;60&quot; title=&quot;Shop igourmet.com&quot; alt=&quot;Shop igourmet.com&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;background-color:#fff;padding:5px;border-bottom:solid 1px #b8b8b8; border-left:solid 1px #b8b8b8; border-right:solid 1px #b8b8b8&quot;&gt;&lt;br /&gt;&lt;img src=&quot;http://www.stonewallkitchen.com/Content/ProdImages/1613_large.jpg&quot;&gt;&lt;br /&gt;From soups to desserts, slow cookers are ideal for today’s busy lifestyles. 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A typical dish was a fancy gratin with fried strips of eggplant, a cream-enriched tomato sauce, and a custard made with three cheeses, eggs, and more cream. That was vegetarian cooking circa 1988.&lt;br /&gt;&lt;br /&gt;Welcome to 1998, the year vegetarian cooking grew up. And Deborah Madison, the founding chef at San Francisco&#39;s Greens, the most famous vegetarian restaurant in the country, is once again leading the charge.&lt;br /&gt;&lt;br /&gt;As we cook together in her sunny, southwest-style house in Santa Fe, Madison, now 52, reflects as we chat over bowls of fiery Thai curry with tofu and onions. &quot;At Greens we may have overcompensated with too many sauces and too much dairy because there was no meat on the plate. There was this feeling that the food needed stature, and that meant complexity and richness. For me, vegetarian cooking no longer needs to be rich.&quot;&lt;br /&gt;&lt;br /&gt;Today, there&#39;s less butter, cheese, and cream in her cooking. In fact, many dishes are dairy-free. Madison&#39;s new recipes have short ingredients lists and the emphasis is on strong, bold flavors like chiles, curry paste, and cilantro.&lt;br /&gt;&lt;br /&gt;So, how do home cooks master this new style of vegetarian cooking? Madison says it&#39;s not just the ingredients you use, but the techniques. And in her recently published magnum opus, &lt;a href=&quot;http://www.amazon.com/gp/product/0767927478?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0767927478&quot;&gt;Vegetarian Cooking for Everyone&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=0767927478&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;, Madison is finally telling her technical secrets. Here she details the twenty-seven most important techniques for flavorful vegetarian cooking. Use these techniques to prepare Madison&#39;s six fundamental vegetarian recipes -- from soup to side dish to main course.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;background-color:#febe02;padding:5px;font-size:24px;font-weight:bold;&quot;&gt;27 SECRETS FOR BETTER VEGETARIAN COOKING&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;MADISON&#39;S TECHNIQUES EMPHASIZE the tactile, sensory aspects of vegetarian cooking -- smelling dried herbs to judge their potency or dressing salad with your hands to see when greens are sufficiently coated. Follow these pointers from Madison and your cooking will taste better, with less effort.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;CHOPPING, PEELING, AND JUICING&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;1&lt;/span&gt; Bending your head forward while chopping or slicing vegetables can cause strain to build up in the shoulders and neck. Instead of using your eyes as a guide, curve the fingers on your free hand under your knuckles and use your curved fingers as a guide for your hand with the knife. You should glance down occasionally as you work, but for the most part you can hold your head upright.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;2&lt;/span&gt; To peel a tomato, slash a little &quot;X&quot; at the base with a knife, then drop it into a pan of boiling water. When you see the edges of the &quot;X&quot; begin to loosen and roll back (after 10 or 20 seconds), scoop out the tomato, drop it into a bowl of cold water, and then slip off the skin. To seed the tomato, cut it in half around the equator. Hold one-half in hand and pull out seeds with your fingers while squeezing gently.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;3&lt;/span&gt; To extract the most juice from lemons and limes, roll them on the counter while pressing down on them. Then slice in half and juice.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://www.jdoqocy.com/click-567990-10297151?url=http%3A%2F%2Fwww.pfaltzgraff.com%2Fecomm%2FItemdetail.asp%3FT1%3DF3103800&amp;cjsku=F3103800&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://demandware.edgesuite.net/aaci_prd/on/demandware.static/Sites-Pfaltzgraff-Site/Sites-pfaltzgraff_catalog/default/v1237207046110/productimages/thumbnail/75019-10_t.jpg&quot; border=&quot;0&quot; alt=&quot;Garden Fresh&amp;trade; Citrus Reamer&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.lduhtrp.net/image-567990-10297151&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br/&gt;Garden Fresh&amp;trade; Citrus Reamer: &lt;a href=&quot;http://www.jdoqocy.com/click-567990-10297151?url=http%3A%2F%2Fwww.pfaltzgraff.com%2Fecomm%2FItemdetail.asp%3FT1%3DF3103800&amp;cjsku=F3103800&quot; target=&quot;_top&quot;&gt;link&lt;/a&gt;&lt;img src=&quot;http://www.ftjcfx.com/image-567990-10297151&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;4&lt;/span&gt; A mortar and pestle is a wonderful way to grind garlic into a thick paste. If you don&#39;t own a mortar and pestle, try mincing garlic with a little salt. The salt breaks down the garlic pieces and keeps them from clinging to the sides of the knife. Work minced garlic and salt into paste with the side of a knife.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708068&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/banner?lid=41000000027708068&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;br/&gt;Green Marble Mortar Pestle by Evco: &lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708068&quot;&gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;5&lt;/span&gt; A vegetable peeler isn&#39;t always the quickest tool for peeling potatoes, especially knobby ones. Instead, use a sharp knife. Start by cutting a thin slice off either end. Then cradle the potato in your hand and remove skin with five or six swift, long strokes, going from one end to the other. Peel turnips and rutabagas in the same fashion.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=172727.3187&amp;type=2&amp;subid=0&quot; &gt;&lt;IMG border=0 src=&quot;http://www.alessi-shop.com/ashop-us/images/P/P3187_6734.jpg&quot; &gt;&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=172727.3187&amp;type=2&amp;subid=0&quot; &gt;&lt;br /&gt;Mami, Set of kitchen knife: &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=172727.3187&amp;type=2&amp;subid=0&quot; &gt;link&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=172727.3187&amp;type=2&amp;subid=0&quot; &gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;6&lt;/span&gt; Keep two cutting boards in the kitchen and use one for fruits and nuts; use the other for garlic, onions, chiles, and other ingredients with strong flavors and/or odors.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=100713.252326&amp;type=2&amp;subid=0&quot; &gt;&lt;IMG border=0 src=&quot;http://slimages.macys.com/is/image/MCY/products/7/optimized/303737_fpx.tif?wid=125&amp;fmt=jpeg&amp;qlt=100&quot; &gt;&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=100713.252326&amp;type=2&amp;subid=0&quot; &gt;&lt;br /&gt;Martha Stewart Collection 3-Piece Cutting Board Set: &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=100713.252326&amp;type=2&amp;subid=0&quot; &gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;HANDLING GREENS&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;7&lt;/span&gt; Slice a head of lettuce at its base with a sharp knife and let the leaves fall open. Discard any tough, outer leaves. To prevent bruising, do not twist lettuce. Instead, gently tear large leaves.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://www.kqzyfj.com/click-567990-10297151?url=http%3A%2F%2Fwww.pfaltzgraff.com%2Fecomm%2FItemdetail.asp%3FT1%3DF3104600&amp;cjsku=F3104600&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://demandware.edgesuite.net/aaci_prd/on/demandware.static/Sites-Pfaltzgraff-Site/Sites-pfaltzgraff_catalog/default/v1237207046110/productimages/thumbnail/75009-10_t.jpg&quot; border=&quot;0&quot; alt=&quot;Garden Fresh&amp;trade; Lettuce Knife&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.lduhtrp.net/image-567990-10297151&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br/&gt;Garden Fresh&amp;trade; Lettuce Knife: &lt;a href=&quot;http://www.dpbolvw.net/click-567990-10297151?url=http%3A%2F%2Fwww.pfaltzgraff.com%2Fecomm%2FItemdetail.asp%3FT1%3DF3104600&amp;cjsku=F3104600&quot; target=&quot;_top&quot;&gt;link&lt;/a&gt;&lt;img src=&quot;http://www.ftjcfx.com/image-567990-10297151&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;8&lt;/span&gt; Toss greens with a pinch of salt, then add the dressing (or just some oil and then a squeeze of lemon -- using your hands to catch any of the lemon seeds). Use your hands; they won&#39;t bruise the greens and you&#39;ll know by touch when there&#39;s enough dressing on them.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://www.dpbolvw.net/click-567990-10297151?url=http%3A%2F%2Fwww.pfaltzgraff.com%2Fecomm%2FItemdetail.asp%3FT1%3D16001190&amp;cjsku=16001190&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://demandware.edgesuite.net/aaci_prd/on/demandware.static/Sites-Pfaltzgraff-Site/Sites-pfaltzgraff_catalog/default/v1237207046110/productimages/thumbnail/16001190_t.jpg&quot; border=&quot;0&quot; alt=&quot;April Vegetable Serve Bowl&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.awltovhc.com/image-567990-10297151&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;April Vegetable Serve Bowl by Pfaltzgraff: &lt;a href=&quot;http://www.jdoqocy.com/click-567990-10297151?url=http%3A%2F%2Fwww.pfaltzgraff.com%2Fecomm%2FItemdetail.asp%3FT1%3D16001190&amp;cjsku=16001190&quot; target=&quot;_top&quot;&gt;link&lt;/a&gt;&lt;img src=&quot;http://www.awltovhc.com/image-567990-10297151&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;COOKING WITH TOFU AND SOYMILK&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;9&lt;/span&gt; To rid tofu of excess moisture, there is no need for elaborate weighting and pressing. Unless you are deep-frying tofu, cutting the tofu horizontally into slabs and blotting excess moisture with a paper towel is fine.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;10&lt;/span&gt; Most cooks fry tofu to firm up its texture. However, if you prefer not to fry foods, you instead can drop cubes into a pot of simmering water for 5 minutes, drain the tofu, and then use the meaty cubes in stir-fries or curries.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=129985.6409&amp;type=2&amp;subid=0&quot; &gt;&lt;IMG border=0 src=&quot;http://www.thehomemarketplace.com/homemarketplace/images/p305006.jpg&quot; &gt;&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=129985.6409&amp;type=2&amp;subid=0&quot; &gt;&lt;br /&gt;ChopStir&amp;trade;: &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=129985.6409&amp;type=2&amp;subid=0&quot; &gt;link&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=129985.6409&amp;type=2&amp;subid=0&quot; &gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;11&lt;/span&gt; Use soymilk as you would regular milk in cooking and baking; to approximate buttermilk, add 1 tablespoon white vinegar per cup and let stand for several minutes to curdle.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;CHOOSING AND PREPARING HERBS&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;12&lt;/span&gt; When using dried herbs, crumble them between your fingers to release their aromatic oils, then inhale to see how much aroma there is. Add more or less dried herb, based on the aroma they release.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;13&lt;/span&gt; Add dried herbs at the start of the cooking process. Fresh herbs are more volatile and are usually best added when cooking is almost completed. &lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708085&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/banner?lid=41000000027708085&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;br/&gt;Herb Savor by Prepara: &lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708085&quot;&gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;14&lt;/span&gt; Not all herbs dry well. Chervil, parsley, and cilantro turn flat and grassy, but basil, sage, tarragon, and marjoram retain a fair amount of flavor. Whole or cut-leaf dried herbs are more potent than powdered versions.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;15&lt;/span&gt; Fresh parsley is often quite sandy. To clean, vigorously swish bunch in bowl of water. Spin dry. Then, to remove leaves, grasp stems and hold leaves downward. Shave with large knife and chop.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://www.dpbolvw.net/click-567990-10297151?url=http%3A%2F%2Fwww.pfaltzgraff.com%2Fecomm%2FItemdetail.asp%3FT1%3DF3103500&amp;cjsku=F3103500&quot; target=&quot;_top&quot;&gt;&lt;img src=&quot;http://demandware.edgesuite.net/aaci_prd/on/demandware.static/Sites-Pfaltzgraff-Site/Sites-pfaltzgraff_catalog/default/v1237207046110/productimages/thumbnail/75011-10_t.jpg&quot; border=&quot;0&quot; alt=&quot;Garden Fresh&amp;trade; Herb Mincer&quot;/&gt;&lt;/a&gt;&lt;img src=&quot;http://www.lduhtrp.net/image-567990-10297151&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br/&gt;Garden Fresh&amp;trade; Herb Mincer: &lt;a href=&quot;http://www.jdoqocy.com/click-567990-10297151?url=http%3A%2F%2Fwww.pfaltzgraff.com%2Fecomm%2FItemdetail.asp%3FT1%3DF3103500&amp;cjsku=F3103500&quot; target=&quot;_top&quot;&gt;link&lt;/a&gt;&lt;img src=&quot;http://www.awltovhc.com/image-567990-10297151&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;BUYING OILS AND NUTS&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;16&lt;/span&gt; Choose unrefined or partially refined vegetable oils. Look for the words pressed, cold-pressed, or expelled. Unlike refined supermarket oils, these retain their nutrients, including lecithin, vitamin E, and carotenes.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://www.shareasale.com/m-pr.cfm?merchantID=10956&amp;userID=62332&amp;productID=462704363&quot;&gt;&lt;img src=http://www.cybercucina.com/ccimages/products/CAL2012-tn.jpg border=0&gt;&lt;/a&gt;&lt;BR&gt;Agrumato Lemon Extra Virgin Olive Oil (Italy) (Case of 6 Bottles) - Free Shipping: &lt;a href=&quot;http://www.shareasale.com/m-pr.cfm?merchantID=10956&amp;userID=62332&amp;productID=462704363&quot;&gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;17&lt;/span&gt; Buy nuts in shells or skins and make sure they are unroasted. Roasted nuts are often fried and often contain salt, MSG, and sugar. Nuts and seeds are best stored in the refrigerator.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;COOKING FRUITS AND VEGETABLES&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;18&lt;/span&gt; When sauteing, choose a large pan so that vegetables will have room to move around and brown. If crowded into a pan, vegetables will steam and not develop as much flavor.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=100713.153904&amp;type=2&amp;subid=0&quot; &gt;&lt;IMG border=0 src=&quot;http://slimages.macys.com/is/image/MCY/products/2/optimized/172612_fpx.tif?wid=125&amp;fmt=jpeg&amp;qlt=100&quot; &gt;&lt;/a&gt;&lt;IMG border=0 width=1 height=1 src=&quot;http://ad.linksynergy.com/fs-bin/show?id=pBE6lVbdmFw&amp;bids=100713.153904&amp;type=2&amp;subid=0&quot; &gt;&lt;br/&gt;Calphalon One Nonstick Everyday Pan, 10&quot;: &lt;a href=&quot;http://click.linksynergy.com/fs-bin/click?id=pBE6lVbdmFw&amp;offerid=100713.153904&amp;type=2&amp;subid=0&quot; &gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;19&lt;/span&gt; When salting foods, add some at the beginning of the cooking process -- except with beans and large grains, which can toughen -- because salt brings out flavors in foods. Add salt to each component, then add just a pinch at the end to fine-tune. Salt added only at the end of cooking doesn&#39;t have time to bring out natural flavors in food.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708172&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/banner?lid=41000000027708172&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;br/&gt;Peugot Elis 8&quot; Electric Salt Mill by Swissmar: &lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708172&quot;&gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;20&lt;/span&gt; When sauteing, add garlic toward the end of the cooking time to keep it from burning.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708103&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/banner?lid=41000000027708103&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;br/&gt;Tovolo Rotary Garlic Slicer by Tovolo: &lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708103&quot;&gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;21&lt;/span&gt; When making stock soups and stews, sauteing onions, carrots, and celery (along with other vegetables) before adding water help bring out their flavor. The more the vegetables are allowed to brown, the more color and depth they contribute.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;22&lt;/span&gt; When making quick stocks, use an abundance of vegetables in proportion to the liquid, for intense flavor in a minimum of time. Pour the contents of the stock pot through a sieve and press firmly to extract as much liquid as possible.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708196&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/banner?lid=41000000027708196&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;br/&gt;8qt Stockpot by KitchenAid: &lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708196&quot;&gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;23&lt;/span&gt; There are several kinds of potatoes -- high-starch potatoes for baking and frying, low-starch potatoes for boiling, and all-purpose potatoes that fall in between. To identify your potatoes, slice one with a knife. If the knife is covered with a foamy substance or the potato grabs onto the knife, it has a lot of starch and is best for baking. If not, it&#39;s a boiler. So-so, it&#39;s all-purpose.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708199&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/banner?lid=41000000027708199&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;br/&gt;Mercer Tool 7&quot; Santoku Knife by Mercer Tool: &lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027708199&quot;&gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;PREPARING GRAINS AND BEANS&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;24&lt;/span&gt; To make fluffy grains, place a towel under pot lid once they have finished cooking and let stand for five minutes. The towel, not the grains, will absorb moisture in the covered pot.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;25&lt;/span&gt; Use a double boiler to cook cereals without stirring constantly. Place cereal in top of double boiler, add water, and then place over pot of simmering water and cover. Twenty minutes later, it&#39;s done.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027709658&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/banner?lid=41000000027709658&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;br/&gt;Innova 2 qt. Covered Stainless Steel Double Boiler by Innova: &lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027709658&quot;&gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;26&lt;/span&gt; Put cooked pasta directly into pan with sauce, letting some of the cooking water drip into the pan and thin the sauce to the proper consistency for coating the noodles.&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;border:1px dotted red;padding:5px;width:90%&quot;&gt;&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027709661&quot;&gt;&lt;img src=&quot;http://clickserve.cc-dt.com/link/banner?lid=41000000027709661&quot; border=0 alt=&quot;&quot;&gt;&lt;/a&gt;&lt;br/&gt;3qt Saute by KitchenAid:&lt;a href=&quot;http://clickserve.cc-dt.com/link/click?lid=41000000027709661&quot;&gt;link&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;br /&gt;27 When buying dried beans, be sure that the skins are intact, and that the beans are neither chipped nor cracked -- signs that they are old and will take longer to cook because they are so excessively dry.&lt;br /&gt;&lt;br /&gt;COPYRIGHT 1998 Weider Publications &lt;br /&gt;Author: Jack Bishop, source: &lt;a href=&quot;http://www.amazon.com/gp/product/B00005N7RP?ie=UTF8&amp;tag=ethnic-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00005N7RP&quot;&gt;Natural Health&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ethnic-20&amp;l=as2&amp;o=1&amp;a=B00005N7RP&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;, Jan-Feb, 1998&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;background-color:#febe02;padding:5px;font-size:20px;font-weight:bold;&quot;&gt;SPECIAL OFFERS&lt;/div&gt;&lt;br /&gt;15% OFF Honey Bean Coffee for St Patrick&#39;s Day &lt;a href=&quot;http://www.shareasale.com/u.cfm?d=16706&amp;m=20111&amp;u=62332&quot;&gt;via this link&lt;/a&gt; with &lt;span style=&quot;font-weight:bold;&quot;&gt;coupon code: stpatricksday&lt;/span&gt;. Expires 3/18&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Save Up To 55%&lt;/span&gt; On The Entire Line Of Wusthof Culinar! Now at Cooking.com &lt;a href=&quot;http://www.dpbolvw.net/click-567990-10551366&quot; target=&quot;_top&quot; onmouseover=&quot;window.status=&#39;http://www.cooking.com/&#39;;return true;&quot; onmouseout=&quot;window.status=&#39; &#39;;return true;&quot;&gt;via this link&lt;/a&gt;&lt;img src=&quot;http://www.lduhtrp.net/image-567990-10551366&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;Expires 3/19&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;5% off any order&lt;/span&gt; at igourmet &lt;a href=&quot;http://www.gopjn.com/t/QTtAR0A7QUZDRTs_P0c&quot;&gt;via this link&lt;/a&gt; with &lt;span style=&quot;font-weight:bold;&quot;&gt;coupon code: KGB5&lt;/span&gt;. Expires 3/31&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Free corkscrew&lt;/span&gt; with orders over $50 at the Wine Messenger &lt;a href=&quot;http://www.pjtra.com/t/QjxAQ0M_PEJHREY8QENB&quot;&gt;via this link&lt;/a&gt; with &lt;span style=&quot;font-weight:bold;&quot;&gt;coupon code: Freecork09&lt;/span&gt;. One time use, good through 6/30&lt;br /&gt;&lt;hr noshade&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;Save up to 30%&lt;/span&gt; on Lodge &lt;a href=&quot;http://www.tkqlhce.com/click-567990-10411715&quot; target=&quot;_top&quot; onmouseover=&quot;window.status=&#39;http://www.shopperschoice.com&#39;;return true;&quot; onmouseout=&quot;window.status=&#39; &#39;;return true;&quot;&gt;cast iron cookware&lt;/a&gt;.&lt;img src=&quot;http://www.ftjcfx.com/image-567990-10411715&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot;/&gt;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;background-color:#febe02;padding:3px;font-size:14px;font-weight:bold;&quot;&gt;UNTIL NEXT TIME&lt;/div&gt;&lt;br /&gt;We&#39;ll miss you!&lt;br /&gt;Share your favorite cooking tip with us: write to recipereq[AT]recipes.it</content><link rel='replies' type='application/atom+xml' href='http://blog.recipes.it/feeds/8312939089757906953/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://blog.recipes.it/2009/03/27-secrets-for-better-vegetarian.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/8312939089757906953'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2746470160832572791/posts/default/8312939089757906953'/><link rel='alternate' type='text/html' href='http://blog.recipes.it/2009/03/27-secrets-for-better-vegetarian.html' title='27 secrets for better Vegetarian cooking'/><author><name>Monica Dielle</name><uri>http://www.blogger.com/profile/17622478127707988699</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry></feed>

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