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and cheese 12023-11-01T23:32:48+00:00monthlyhttps://foodspassion.com/2020/11/05/rouladen/https://foodspassion.com/wp-content/uploads/2020/11/rouladen7.jpgRouladen7https://foodspassion.com/wp-content/uploads/2020/11/rouladen6.jpgRouladen6https://foodspassion.com/wp-content/uploads/2020/11/rouladen5.jpgRouladen5https://foodspassion.com/wp-content/uploads/2020/11/rouladen4.jpgRouladen4https://foodspassion.com/wp-content/uploads/2020/11/rouladen3.jpgRouladen3https://foodspassion.com/wp-content/uploads/2020/11/rouladen2.jpgRouladen2https://foodspassion.com/wp-content/uploads/2020/11/rouladen1.jpgRouladen12023-10-17T00:54:32+00:00monthlyhttps://foodspassion.com/2023/08/06/chicken-adobo-and-pancit-canton/https://foodspassion.com/wp-content/uploads/2023/07/pancit-canton-package.jpgPancit-Canton-Packagehttps://foodspassion.com/wp-content/uploads/2023/07/pancit-canton.jpgPancit-Cantonhttps://foodspassion.com/wp-content/uploads/2023/07/chicken-adobopancit-canton.jpgChicken-Adobo+Pancit-Cantonhttps://foodspassion.com/wp-content/uploads/2023/07/chicken-adobo.jpgChicken-Adobo2023-08-07T00:19:23+00:00monthlyhttps://foodspassion.com/2023/07/14/puff-tartlets/https://foodspassion.com/wp-content/uploads/2023/07/puff-tartlets-2.jpgPuff-Tartlets-2https://foodspassion.com/wp-content/uploads/2023/07/puff-tartlets-1.jpgPuff-Tartlets-12023-07-14T19:25:38+00:00monthlyhttps://foodspassion.com/2023/06/10/rhubarb-pots-de-creme/https://foodspassion.com/wp-content/uploads/2023/06/rhubarb-pots-de-creme-2.jpgRhubarb-Pots-de-Creme-2https://foodspassion.com/wp-content/uploads/2023/06/rhubarb-pots-de-creme-1.jpgRhubarb-Pots-de-Creme-12023-06-10T19:54:52+00:00monthlyhttps://foodspassion.com/2023/06/07/smoked-salmon-piroshki/https://foodspassion.com/wp-content/uploads/2023/06/smoked-salmon-piroshki-6-1.jpgSmoked-Salmon-Piroshki-6https://foodspassion.com/wp-content/uploads/2023/06/smoked-salmon-piroshki-6.jpgsmoked-salmon-piroshki-6https://foodspassion.com/wp-content/uploads/2023/06/smoked-salmon-piroshki-5.jpgSmoked-Salmon-Piroshki-5https://foodspassion.com/wp-content/uploads/2023/06/smoked-salmon-piroshki-4.jpgSmoked-Salmon-Piroshki-4https://foodspassion.com/wp-content/uploads/2023/06/smoked-salmon-piroshki-3.jpgSmoked-Salmon-Piroshki-3https://foodspassion.com/wp-content/uploads/2023/06/smoked-salmon-piroshki-2.jpgSmoked-Salmon-Piroshki-2https://foodspassion.com/wp-content/uploads/2023/06/smoked-salmon-piroshki-1.jpgSmoked-Salmon-Piroshki-12023-06-07T21:45:12+00:00monthlyhttps://foodspassion.com/2023/06/04/big-batch-rhubarb-oat-muffins/https://foodspassion.com/wp-content/uploads/2023/06/rhubarb-oat-muffins.jpgRhubarb-Oat Muffins2023-06-05T02:00:02+00:00monthlyhttps://foodspassion.com/2023/03/31/salmon-orange-salad-bowls/https://foodspassion.com/wp-content/uploads/2023/03/salmon_orange_salad_bowl.jpgSalmon_Orange_Salad_Bowl2023-03-31T23:38:08+00:00monthlyhttps://foodspassion.com/2023/02/13/cauliflower-red-cabbage-salad/https://foodspassion.com/wp-content/uploads/2023/02/cauliflower-redcab-salad.jpgCauliflower-RedCab-Salad2023-02-14T01:34:52+00:00monthlyhttps://foodspassion.com/2023/01/02/waldorf-salad/2023-01-13T20:41:06+00:00monthlyhttps://foodspassion.com/2019/03/09/plantain-cups/https://foodspassion.com/wp-content/uploads/2019/03/plantaincups6.jpgPlantainCups6https://foodspassion.com/wp-content/uploads/2019/03/plantaincups5.jpgPlantainCups5https://foodspassion.com/wp-content/uploads/2019/03/plantaincups4.jpgPlantainCups4https://foodspassion.com/wp-content/uploads/2019/03/plantaincups3.jpgPlantainCups3https://foodspassion.com/wp-content/uploads/2019/03/plantaincups2.jpgPlantainCups2https://foodspassion.com/wp-content/uploads/2019/03/plantaincups1.jpgPlantainCups1https://foodspassion.com/wp-content/uploads/2019/03/plantaincups.jpgPlantainCups2023-01-12T02:13:48+00:00monthlyhttps://foodspassion.com/2019/04/11/chile-verde/https://foodspassion.com/wp-content/uploads/2019/04/chileverde18.jpgChileVerde18https://foodspassion.com/wp-content/uploads/2019/04/chileverde14.jpgChileVerde14https://foodspassion.com/wp-content/uploads/2019/04/chileverde13.jpgChileVerde13https://foodspassion.com/wp-content/uploads/2019/04/chileverde10.jpgChileVerde10https://foodspassion.com/wp-content/uploads/2019/04/chileverde8.jpgChileVerde8https://foodspassion.com/wp-content/uploads/2019/04/chileverde5.jpgChileVerde5https://foodspassion.com/wp-content/uploads/2019/04/chileverde2.jpgChileVerde2https://foodspassion.com/wp-content/uploads/2019/04/chileverde1.jpgChileVerde12023-01-12T02:10:57+00:00monthlyhttps://foodspassion.com/2021/06/02/andrew-and-sharons-potatoes/https://foodspassion.com/wp-content/uploads/2021/05/andrew-sharon-potatoes5.jpgAndrew-Sharon-Potatoes5https://foodspassion.com/wp-content/uploads/2021/05/andrew-sharon-potatoes4.jpgAndrew-Sharon-Potatoes4https://foodspassion.com/wp-content/uploads/2021/05/andrew-sharon-potatoes3.jpgAndrew-Sharon-Potatoes3https://foodspassion.com/wp-content/uploads/2021/05/andrew-sharon-potatoes1.jpgAndrew-Sharon-Potatoes12023-01-12T02:09:44+00:00monthlyhttps://foodspassion.com/2022/12/20/salmon-sesame/https://foodspassion.com/wp-content/uploads/2022/12/salmonsesame5.jpgSalmonSesame5https://foodspassion.com/wp-content/uploads/2022/12/salmonsesame4.jpgSalmonSesame4https://foodspassion.com/wp-content/uploads/2022/12/salmonsesame3.jpgSalmonSesame3https://foodspassion.com/wp-content/uploads/2022/12/salmonsesame2.jpgSalmonSesame2https://foodspassion.com/wp-content/uploads/2022/12/salmonsesame1.jpgSalmonSesame12023-01-02T13:33:47+00:00monthlyhttps://foodspassion.com/2022/12/15/pistachio-cranberry-bark/https://foodspassion.com/wp-content/uploads/2022/12/pistachiocranberrybark4.jpgPistachioCranberryBark4https://foodspassion.com/wp-content/uploads/2022/12/pistachiocranberrybark3.jpgPistachioCranberryBark3https://foodspassion.com/wp-content/uploads/2022/12/pistachiocranberrybark2.jpgPistachioCranberryBark2https://foodspassion.com/wp-content/uploads/2022/12/pistachiocranberrybark1.jpgPistachioCranberryBark12022-12-14T17:38:28+00:00monthlyhttps://foodspassion.com/2022/12/12/rocky-road-fudge/https://foodspassion.com/wp-content/uploads/2022/12/rockyroadfudge3.jpgRockyRoadFudge3https://foodspassion.com/wp-content/uploads/2022/12/rockyroadfudge2.jpgRockyRoadFudge2https://foodspassion.com/wp-content/uploads/2022/12/rockyroadfudge1.jpgRockyRoadFudge12022-12-13T01:24:28+00:00monthlyhttps://foodspassion.com/2022/11/28/sweet-chili-salmon-bowls/https://foodspassion.com/wp-content/uploads/2022/11/sweetchilisalmonbowls7.jpgSweetChiliSalmonBowls7https://foodspassion.com/wp-content/uploads/2022/11/sweetchilisalmonbowls6.jpgSweetChiliSalmonBowls6https://foodspassion.com/wp-content/uploads/2022/11/sweetchilisalmonbowls5.jpgSweetChiliSalmonBowls5https://foodspassion.com/wp-content/uploads/2022/11/sweetchilisalmonbowls4.jpgSweetChiliSalmonBowls4https://foodspassion.com/wp-content/uploads/2022/11/sweetchilisalmonbowls1.jpgSweetChiliSalmonBowls12022-11-29T02:38:34+00:00monthlyhttps://foodspassion.com/2022/11/22/apple-golden-raspberry-jam/https://foodspassion.com/wp-content/uploads/2022/11/apple-golden-raspberry-jam.jpgApple-Golden-Raspberry-Jam2022-11-22T20:24:18+00:00monthlyhttps://foodspassion.com/2022/10/01/apple-rum-cake/https://foodspassion.com/wp-content/uploads/2022/10/apple-rum-cake.jpgApple-Rum-Cake2022-10-02T00:47:39+00:00monthlyhttps://foodspassion.com/2020/10/26/kolaches/https://foodspassion.com/wp-content/uploads/2020/10/kolache4.jpgKolache4https://foodspassion.com/wp-content/uploads/2020/10/kolache3.jpgKolache3https://foodspassion.com/wp-content/uploads/2020/10/kolache2.jpgKolache2https://foodspassion.com/wp-content/uploads/2020/10/kolache1.jpgKolache12022-09-25T16:10:24+00:00monthlyhttps://foodspassion.com/2022/09/15/fasolakia/https://foodspassion.com/wp-content/uploads/2022/09/fasolakia.jpgfasolakia2022-09-16T01:11:55+00:00monthlyhttps://foodspassion.com/2022/08/21/zucchini-apple-muffins/https://foodspassion.com/wp-content/uploads/2022/08/zucchini-apple-muffins.jpgZucchini-Apple-Muffins2022-08-22T00:21:26+00:00monthlyhttps://foodspassion.com/2013/08/11/smoked-salmon/https://foodspassion.com/wp-content/uploads/2013/08/canned-smoked-salmon.jpgCanned-smoked-salmonhttps://foodspassion.com/wp-content/uploads/2013/08/p1040353.jpgSmoked SalmonThe finished product. Now we will vacuum seal some and can some. We did about 15 sockeye salmon in this batch. There were a lot of small ones.https://foodspassion.com/wp-content/uploads/2013/08/p1040352.jpgP1040352https://foodspassion.com/wp-content/uploads/2013/08/p1040351.jpgP1040351Put the fish onto racks in your smoker and smoke as manufacturer suggests. We like mesquite chips. https://foodspassion.com/wp-content/uploads/2013/08/p1040346.jpgP1040346https://foodspassion.com/wp-content/uploads/2013/08/p1040345.jpgP1040345https://foodspassion.com/wp-content/uploads/2013/08/p1040344.jpgP1040344Let the fish sit, under a fan is best, for several hours while a skin develops. Beads of moisture should emerge from the fish, but don’t worry about it if it doesn’t.https://foodspassion.com/wp-content/uploads/2013/08/p1040343.jpgP1040343Draw a bowl of cool water and dip each piece of salmon into it, then place onto baking sheets covered with absorbent towels. Once all the fish is laid out, pat the tops dry with absorbent cloths.https://foodspassion.com/wp-content/uploads/2013/08/p1040340.jpgP1040340The salt draws out the moisture in the fish so that when you remove the lid the next day, the fish is floating in liquid. Take the bucket to your work area (my kitchen table). https://foodspassion.com/wp-content/uploads/2013/08/p1040335.jpgP1040335One layer at a time until all your fish is used up. Make sure sugar-salt is the top layer. Loosely cover and place in a cool spot for 24 hours or so. I put the bucket on the floor of my basement.2022-07-17T02:25:29+00:00monthlyhttps://foodspassion.com/2022/07/16/salmon-chowder/https://foodspassion.com/wp-content/uploads/2022/07/salmon-chowder-1.jpgSalmon-Chowder2022-07-16T20:04:01+00:00monthlyhttps://foodspassion.com/2022/06/30/smoked-top-sirloin-steaks/https://foodspassion.com/wp-content/uploads/2022/06/smoked-steak-2-1.jpgsmoked-steak-2-1https://foodspassion.com/wp-content/uploads/2022/06/smoked-steak-1-1.jpgsmoked-steak-1-1https://foodspassion.com/wp-content/uploads/2022/06/smoked-steak-3.jpgSmoked-steak-3https://foodspassion.com/wp-content/uploads/2022/06/smoked-steak-2.jpgsmoked-steak-2https://foodspassion.com/wp-content/uploads/2022/06/smoked-steak-1.jpgSmoked-Steak-12022-06-30T16:04:31+00:00monthlyhttps://foodspassion.com/2022/06/18/tahini-sauce/2022-06-19T02:10:53+00:00monthlyhttps://foodspassion.com/2022/06/10/rhubarb-apple-jam/https://foodspassion.com/wp-content/uploads/2022/06/rhubarb-apple-jam.jpgRhubarb-Apple-Jam2022-06-10T22:41:13+00:00monthlyhttps://foodspassion.com/2022/06/03/zucchini-favorite/https://foodspassion.com/wp-content/uploads/2022/05/zucchini-favorite.jpgzucchini-favorite2022-06-03T23:51:15+00:00monthlyhttps://foodspassion.com/2022/05/28/smoked-chicken-quarters/2022-05-29T01:12:10+00:00monthlyhttps://foodspassion.com/2022/05/26/sausages-with-potatoes/https://foodspassion.com/wp-content/uploads/2022/05/sausages-w-potatoes.jpgsausages-w-potatoes2022-05-27T02:46:07+00:00monthlyhttps://foodspassion.com/2022/04/26/herb-garlic-carrots/https://foodspassion.com/wp-content/uploads/2022/04/herb-garlic-carrots.jpgHerb-Garlic-Carrots2022-04-27T01:17:58+00:00monthlyhttps://foodspassion.com/2022/04/23/smoked-cornish-game-hens/https://foodspassion.com/wp-content/uploads/2022/04/smoked-cornish-game-hens2.jpgSmoked-Cornish-Game-Hens2https://foodspassion.com/wp-content/uploads/2022/04/smoked-cornish-game-hens1.jpgSmoked-Cornish-Game-Hens12022-04-23T23:30:54+00:00monthlyhttps://foodspassion.com/2022/04/19/bws-bean-dip/https://foodspassion.com/wp-content/uploads/2022/04/bw-bean-dip.jpgBW-Bean-Dip2022-04-21T01:25:57+00:00monthlyhttps://foodspassion.com/2018/08/27/swedish-meatballs/2022-04-14T18:13:15+00:00monthlyhttps://foodspassion.com/2015/06/06/ratatouille/https://foodspassion.com/wp-content/uploads/2015/06/img_1427.jpgIMG_1427And delicious!https://foodspassion.com/wp-content/uploads/2015/06/img_1426.jpgIMG_1426And delicious!https://foodspassion.com/wp-content/uploads/2015/06/img_1425.jpgIMG_1425Voila, so beautiful!https://foodspassion.com/wp-content/uploads/2015/06/img_1423.jpgIMG_1423https://foodspassion.com/wp-content/uploads/2015/06/img_1421.jpgRatatouillehttps://foodspassion.com/wp-content/uploads/2015/06/img_1420.jpgIMG_1420Cover with parchment paper, tucked into the inside, and bake at 375 degrees for 45-50 minutes.https://foodspassion.com/wp-content/uploads/2015/06/img_1418.jpgIMG_1418I started with the peppers upright, but when I realized I’d be short at the end, I turned the remaining ones sideways. I filled in some of the gaps with the smaller slices of squash. Sprinkle the top with olive oil, salt, pepper, and sliced fresh basil.https://foodspassion.com/wp-content/uploads/2015/06/img_1415.jpgIMG_1415Alternate rows of vegetables onto the sauce as pictured.https://foodspassion.com/wp-content/uploads/2015/06/img_1412.jpgIMG_1412Blot the eggplants with paper towels and put them, with the squash and peppers, into a bowl. Sprinkle lightly with olive oil and stir around with your hands so that all the vegis are coated.https://foodspassion.com/wp-content/uploads/2015/06/img_1411.jpgIMG_14112022-04-14T01:39:01+00:00monthlyhttps://foodspassion.com/2022/04/13/spinach-soup/https://foodspassion.com/wp-content/uploads/2022/04/spinach-borscht.jpgSpinach-Borscht2022-04-09T22:26:40+00:00monthlyhttps://foodspassion.com/2022/04/09/cornbread/https://foodspassion.com/wp-content/uploads/2022/04/cornbread2.jpgCornbread2https://foodspassion.com/wp-content/uploads/2022/04/cornbread1.jpgCornbread12022-04-09T21:46:11+00:00monthlyhttps://foodspassion.com/2022/03/31/mustard-chicken/https://foodspassion.com/wp-content/uploads/2022/03/mustard-chicken.jpgMustard-chicken2022-03-31T18:02:38+00:00monthlyhttps://foodspassion.com/2022/02/21/pelmeni/https://foodspassion.com/wp-content/uploads/2022/02/pelmeni-mold.jpgPelmeni-Moldhttps://foodspassion.com/wp-content/uploads/2022/02/pelmeni-making3.jpgPelmeni-Making3https://foodspassion.com/wp-content/uploads/2022/02/pelmeni-making2.jpgPelmeni-Making2https://foodspassion.com/wp-content/uploads/2022/02/pelmeni-making1.jpgPelmeni-Making1https://foodspassion.com/wp-content/uploads/2022/02/pelmeni-4.jpgPelmeni-4https://foodspassion.com/wp-content/uploads/2022/02/pelmeni-3.jpgPelmeni-3https://foodspassion.com/wp-content/uploads/2022/02/pelmeni.jpgPelmeni2022-02-25T17:19:25+00:00monthlyhttps://foodspassion.com/2022/02/01/spicy-coleslaw/https://foodspassion.com/wp-content/uploads/2022/01/spicy-coleslaw.jpgSpicy Coleslaw2022-02-01T01:17:32+00:00monthlyhttps://foodspassion.com/2022/01/29/briam/https://foodspassion.com/wp-content/uploads/2022/01/briam.jpgBriam2022-01-29T21:46:29+00:00monthlyhttps://foodspassion.com/2012/06/28/gizzard-gumbo/https://foodspassion.com/wp-content/uploads/2012/06/p1030203.jpgP1030203Gizzard Gumbohttps://foodspassion.com/wp-content/uploads/2012/06/p1030202.jpgP1030202Gizzard Gumbohttps://foodspassion.com/wp-content/uploads/2012/06/p1030201.jpgP1030201Spoon the gumbo over the rice and stir to mix everything together in your bowl. Enjoy.https://foodspassion.com/wp-content/uploads/2012/06/p1030200.jpgP1030200Add some rice to your bowl. I love jasmine rice and use it for everything. Regular white rice is fine.https://foodspassion.com/wp-content/uploads/2012/06/p1030199.jpgP1030199Sprinkle file powder in the bottom of your bowl.https://foodspassion.com/wp-content/uploads/2012/06/p1030198.jpgP1030198File powder looks and tastes like ground sage. https://foodspassion.com/wp-content/uploads/2012/06/p1030196.jpgP1030196Stir in 1 tsp. hot sauce (like Tabasco) and 2 Tbsp. Worchestershire sauce. Add salt to taste.https://foodspassion.com/wp-content/uploads/2012/06/p1030195.jpgP1030195Add 1 lb. sliced anduille.https://foodspassion.com/wp-content/uploads/2012/06/p1030194.jpgP1030194https://foodspassion.com/wp-content/uploads/2012/06/p1030193.jpgP1030193Remove from heat. Stir in 1 cup cold water and 2 cups white wine. Place back over heat and add 2 cups water. Stir well.2022-01-29T21:43:54+00:00monthlyhttps://foodspassion.com/2021/12/21/bean-with-bacon-soup/2021-12-18T21:07:01+00:00monthlyhttps://foodspassion.com/2021/12/18/chicken-salad/https://foodspassion.com/wp-content/uploads/2021/12/beanbaconsoup.jpgBeanBaconSouphttps://foodspassion.com/wp-content/uploads/2021/12/chickensalad3.jpgChickenSalad3https://foodspassion.com/wp-content/uploads/2021/12/chickensalad2.jpgChickenSalad2https://foodspassion.com/wp-content/uploads/2021/12/chickensalad1.jpgChickenSalad12021-12-18T20:40:33+00:00monthlyhttps://foodspassion.com/2021/10/19/cauliflower-gratin/https://foodspassion.com/wp-content/uploads/2021/10/cauliflower-gratin5.jpgCauliflower-Gratin5https://foodspassion.com/wp-content/uploads/2021/10/cauliflower-gratin4.jpgCauliflower-Gratin4https://foodspassion.com/wp-content/uploads/2021/10/cauliflower-gratin3.jpgCauliflower-Gratin3https://foodspassion.com/wp-content/uploads/2021/10/cauliflower-gratin2.jpgCauliflower-Gratin2https://foodspassion.com/wp-content/uploads/2021/10/cauliflower-gratin1.jpgCauliflower-Gratin12021-10-19T23:38:59+00:00monthlyhttps://foodspassion.com/2012/04/29/apple-cranberry-cake/https://foodspassion.com/wp-content/uploads/2012/04/p10208931.jpgP1020893Here's what's left of yesterday's batch and that's nearly gone now. There's only three of us living here!https://foodspassion.com/wp-content/uploads/2012/04/p1020896.jpgP1020896https://foodspassion.com/wp-content/uploads/2012/04/p1020894.jpgP1020894Bake at 350 degrees for 45 minutes or until toothpick, inserted in center, comes out clean.https://foodspassion.com/wp-content/uploads/2012/04/p1020893.jpgP1020893https://foodspassion.com/wp-content/uploads/2012/04/p1020889.jpgP1020889Pour into greased 8x4" loaf pan.https://foodspassion.com/wp-content/uploads/2012/04/p1020888.jpgP1020888Finished adding ingredients.https://foodspassion.com/wp-content/uploads/2012/04/p1020887.jpgP1020887Mix in beaten egg. Stir in dry ingredients. Stir in apple and cranberries.https://foodspassion.com/wp-content/uploads/2012/04/p1020883.jpgP1020883Mix together quick-oats, brown sugar, and boiling water. Place butter slices on top. Let stand for 10 minutes.2022-04-01T04:42:10+00:00monthlyhttps://foodspassion.com/2020/06/28/pineapple-jam/https://foodspassion.com/wp-content/uploads/2020/06/pineapple-jam.jpgPineapple-Jam2021-09-05T00:51:01+00:00monthlyhttps://foodspassion.com/2021/09/04/chicken-and-sausage-cassoulet/https://foodspassion.com/wp-content/uploads/2021/09/chix-sausage-cassoulet.jpgChix-Sausage-Cassoulet2021-09-04T17:50:43+00:00monthlyhttps://foodspassion.com/2021/08/21/august-in-anchorage/https://foodspassion.com/wp-content/uploads/2021/08/refrigerator-dillswine-copy.jpgRefrigerator-Dills+Wine - Copyhttps://foodspassion.com/wp-content/uploads/2021/08/happeningnow-copy.jpgHappeningNow - Copyhttps://foodspassion.com/wp-content/uploads/2021/08/currant-jelly-copy.jpgCurrant-Jelly - 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Jam2020-11-14T00:15:55+00:00monthlyhttps://foodspassion.com/2020/11/01/taco-salad/https://foodspassion.com/wp-content/uploads/2020/11/tacosalad3.jpgTacoSalad3https://foodspassion.com/wp-content/uploads/2020/11/tacosalad2.jpgTacoSalad2https://foodspassion.com/wp-content/uploads/2020/11/tacosalad1.jpgTacoSalad12020-11-02T00:35:57+00:00monthlyhttps://foodspassion.com/2020/10/23/seafood-stew/https://foodspassion.com/wp-content/uploads/2020/10/seafoodstew.jpgSeafoodStew2021-09-12T17:02:00+00:00monthlyhttps://foodspassion.com/2020/10/19/sloppy-joes/https://foodspassion.com/wp-content/uploads/2020/10/sloppyjoes2.jpgSloppyJoes2https://foodspassion.com/wp-content/uploads/2020/10/sloppyjoe4.jpgSloppyJoe4https://foodspassion.com/wp-content/uploads/2020/10/sloppyjoe3.jpgSloppyJoe3https://foodspassion.com/wp-content/uploads/2020/10/sloppyjoe1.jpgSloppyJoe12020-10-19T17:34:03+00:00monthlyhttps://foodspassion.com/2020/04/10/cauliflower-mock-potato-salad/https://foodspassion.com/wp-content/uploads/2020/04/cauliflower-salad2.jpgCauliflower 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(1)https://foodspassion.com/wp-content/uploads/2020/04/banoffeebars1-1.jpgBanoffeeBars12020-04-20T16:24:43+00:00monthlyhttps://foodspassion.com/2013/03/16/ham-cheese-potato-casserole/https://foodspassion.com/wp-content/uploads/2013/03/p1030978.jpgP1030978Pour into an ungreased 3-qt. baking dish. I use the same dish to cook the potatoes, mix the casserole, and then bake it. Cover and bake at 350 degrees for 45 minutes. I cover with my cute silicon cover which works in the microwave and the oven and then the dishwasher.https://foodspassion.com/wp-content/uploads/2013/03/p1030977.jpgP1030977Remove from heat and stir into potatoes and ham. Stir in 4 ounces of sliced pimiento. https://foodspassion.com/wp-content/uploads/2013/03/p1030975.jpgP1030975Dice cooked ham into 1” to make four cups. Mix with potatoes.https://foodspassion.com/wp-content/uploads/2013/03/p1030973.jpgP1030973Heat and stir until cheese is melted and sauce is creamy.https://foodspassion.com/wp-content/uploads/2013/03/p1030972.jpgP1030972In a small saucepan mix 1 cup cream with 2 cups shredded sharp cheddar cheese.https://foodspassion.com/wp-content/uploads/2013/03/p1030970.jpgP1030970I cover the bowl of diced potatoes and microwave for about 3 minutes, shake them around, microwave another three minutes, shake, and then 3 more minutes. So, microwave for about nine minutes total. https://foodspassion.com/wp-content/uploads/2013/03/p1030969.jpgP1030969Cut potatoes into 1” dice to make four cups and cook them. https://foodspassion.com/wp-content/uploads/2013/03/hamcheesepotato3.jpgHam-Cheese-Potato3Serves 4.https://foodspassion.com/wp-content/uploads/2013/03/hamcheesepotato2.jpgHam-Cheese-Potato2I served today with BLT Salad and Creamed Spinach. Lots of comfort!https://foodspassion.com/wp-content/uploads/2013/03/hamcheesepotato.jpgHam-Cheese-PotatoThis is our ultimate comfort food. It is so, so good! This recipe is based upon one found in Betty Crocker’s Cookbook (1969). 2020-04-19T01:42:48+00:00monthlyhttps://foodspassion.com/2016/05/03/thai-style-pork-ribs/https://foodspassion.com/wp-content/uploads/2016/05/p1040922.jpgThai Ribshttps://foodspassion.com/wp-content/uploads/2016/05/p1040910.jpgP1040910Bake at 350 degrees F for one and a half hours. Serve dipped in sweet chili sauce. YUM!https://foodspassion.com/wp-content/uploads/2016/05/p1040907.jpgP1040907Prepare a couple baking sheets with parchment paper and lay the ribs out in a single layer.https://foodspassion.com/wp-content/uploads/2016/05/p1040904.jpgP1040904Put the ribs and paste into a plastic bag and mash it around a bit. Place in the refrigerator for several hours or overnight.https://foodspassion.com/wp-content/uploads/2016/05/p1040898.jpgP1040898https://foodspassion.com/wp-content/uploads/2016/05/p1040897.jpgP1040897https://foodspassion.com/wp-content/uploads/2016/05/p1040895.jpgP10408952020-04-19T01:41:18+00:00monthlyhttps://foodspassion.com/2018/08/23/blackberry-pork-tenderloin/2020-04-19T01:39:43+00:00monthlyhttps://foodspassion.com/2018/09/18/bean-salad/https://foodspassion.com/wp-content/uploads/2018/09/beansalad.jpgBeanSalad2020-04-19T01:35:51+00:00monthlyhttps://foodspassion.com/2020/04/01/mini-fruit-tarts/https://foodspassion.com/wp-content/uploads/2020/04/orange_tart_crust16.jpgOrange_Tart_Crust16https://foodspassion.com/wp-content/uploads/2020/04/orange_tart_crust15.jpgOrange_Tart_Crust15https://foodspassion.com/wp-content/uploads/2020/04/orange_tart_crust14.jpgOrange_Tart_Crust14https://foodspassion.com/wp-content/uploads/2020/03/stewed-mandarins3.jpgStewed-Mandarins3https://foodspassion.com/wp-content/uploads/2020/03/stewed_mandarins4.jpgStewed_Mandarins4https://foodspassion.com/wp-content/uploads/2020/03/orange_tart_crust13.jpgOrange_Tart_Crust13https://foodspassion.com/wp-content/uploads/2020/03/orange_tart_crust11.jpgOrange_Tart_Crust11https://foodspassion.com/wp-content/uploads/2020/03/orange_tart_crust9.jpgOrange_Tart_Crust9https://foodspassion.com/wp-content/uploads/2020/03/orange_tart_crust6.jpgOrange_Tart_Crust6https://foodspassion.com/wp-content/uploads/2020/03/orange_tart_crust2.jpgOrange_Tart_Crust22020-04-04T17:32:43+00:00monthlyhttps://foodspassion.com/2020/04/04/roasted-turmeric-garlic-cauliflower/https://foodspassion.com/wp-content/uploads/2020/04/roast_cauliflower4.jpgRoast_Cauliflower4https://foodspassion.com/wp-content/uploads/2020/04/roast_cauliflower3.jpgRoast_Cauliflower3https://foodspassion.com/wp-content/uploads/2020/04/roast_cauliflower2.jpgRoast_Cauliflower2https://foodspassion.com/wp-content/uploads/2020/04/roast_cauliflower1.jpgRoast_Cauliflower12020-04-01T19:17:12+00:00monthlyhttps://foodspassion.com/2020/03/29/jambalaya/https://foodspassion.com/wp-content/uploads/2020/03/jambalaya5.jpgJambalaya5https://foodspassion.com/wp-content/uploads/2020/03/jambalaya4.jpgJambalaya4https://foodspassion.com/wp-content/uploads/2020/03/jambalaya2.jpgJambalaya2https://foodspassion.com/wp-content/uploads/2020/03/jambalaya1.jpgJambalaya12020-03-29T19:01:36+00:00monthlyhttps://foodspassion.com/2020/03/08/cheesy-vegetables/https://foodspassion.com/wp-content/uploads/2020/03/cheesy-vegetables6.jpgCheesy-Vegetables6https://foodspassion.com/wp-content/uploads/2020/03/cheesy-vegetables4.jpgCheesy-Vegetables4https://foodspassion.com/wp-content/uploads/2020/03/cheesy-vegetables3.jpgCheesy-Vegetables3https://foodspassion.com/wp-content/uploads/2020/03/cheesy-vegetables2.jpgCheesy-Vegetables2https://foodspassion.com/wp-content/uploads/2020/03/cheesy-vegetables1.jpgCheesy-Vegetables12020-03-08T16:30:44+00:00monthlyhttps://foodspassion.com/2020/03/03/jalapeno-ranch-dressing/https://foodspassion.com/wp-content/uploads/2020/03/jalapenoranch3.jpgJalapenoRanch3https://foodspassion.com/wp-content/uploads/2020/03/jalapenoranch2.jpgJalapenoRanch2https://foodspassion.com/wp-content/uploads/2020/03/jalapenoranch1.jpgJalapenoRanch12020-03-04T02:42:44+00:00monthlyhttps://foodspassion.com/2020/02/27/chevre-quiche-in-sweet-potato-crust/https://foodspassion.com/wp-content/uploads/2020/02/chevre_quiche7.jpgChevre_Quiche7https://foodspassion.com/wp-content/uploads/2020/02/chevre_quiche6.jpgChevre_Quiche6https://foodspassion.com/wp-content/uploads/2020/02/chevre_quiche5.jpgChevre_Quiche5https://foodspassion.com/wp-content/uploads/2020/02/chevre_quiche3.jpgChevre_Quiche3https://foodspassion.com/wp-content/uploads/2020/02/chevre_quiche2.jpgChevre_Quiche2https://foodspassion.com/wp-content/uploads/2020/02/chevre_quiche1.jpgChevre_Quiche12020-02-27T20:01:56+00:00monthlyhttps://foodspassion.com/2012/04/20/prune-orange-almond-ring/https://foodspassion.com/wp-content/uploads/2012/04/p1020869.jpgP1020869Let cool. Make a thin icing by mixing powdered sugar with orange juice and drizzle over ring. Voila!https://foodspassion.com/wp-content/uploads/2012/04/p1020867.jpgP1020867Out of the oven.https://foodspassion.com/wp-content/uploads/2012/04/p1020872.jpgP1020872Okay, so once in awhile I do know how to make something pretty.https://foodspassion.com/wp-content/uploads/2012/04/p1020866.jpgP1020866Brush with beaten egg and sprinkle with sliced almonds. Bake at 375 degrees for 30-35 minutes. Cover lightly with foil if it starts to turn too brown.https://foodspassion.com/wp-content/uploads/2012/04/p1020863.jpgP1020863Let dough rise until doubled.https://foodspassion.com/wp-content/uploads/2012/04/p1020862.jpgP1020862Yeah, so I only made eleven cuts. Do as I say, not as I do. Fan the dough out a bit.https://foodspassion.com/wp-content/uploads/2012/04/p1020861.jpgP1020861Make 12 cuts, about 2/3 of the way through the dough.https://foodspassion.com/wp-content/uploads/2012/04/p1020860.jpgP1020860Pinch edges together to seal. Pick up the dough and move it to a greased or parchment-covered baking sheet, seam side down, in a horse-shoe shape.https://foodspassion.com/wp-content/uploads/2012/04/p1020859.jpgP1020859Can you see the beaten egg along the bottom edge of the dough?https://foodspassion.com/wp-content/uploads/2012/04/p1020858.jpgP1020858Brush lower edge with beaten egg.2020-01-25T01:38:03+00:00monthlyhttps://foodspassion.com/2019/08/05/pinwheels-in-raspberry-sauce/https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry8.jpgPinwheels_Raspberry8https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry7.jpgPinwheels_Raspberry7https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry6.jpgPinwheels_Raspberry6https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry5.jpgPinwheels_Raspberry5https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry4.jpgPinwheels_Raspberry4https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry3.jpgPinwheels_Raspberry3https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry2.jpgPinwheels_Raspberry2https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry1.jpgPinwheels_Raspberry1https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry_gf_3.jpgPinwheels_Raspberry_GF_3https://foodspassion.com/wp-content/uploads/2019/08/pinwheels_raspberry_gf_2.jpgPinwheels_Raspberry_GF_22019-09-13T16:00:39+00:00monthlyhttps://foodspassion.com/2018/10/06/green-tomato-salsa-verde/https://foodspassion.com/wp-content/uploads/2018/09/greentomatosalsaverde.jpgGreenTomatoSalsaVerde2019-09-07T20:40:14+00:00monthlyhttps://foodspassion.com/2019/08/25/raspberry-chocolate-pudding-cake/https://foodspassion.com/wp-content/uploads/2019/08/raspberrychocolatepuddingcake3.jpgRaspberryChocolatePuddingCake3https://foodspassion.com/wp-content/uploads/2019/08/raspberrychocolatepuddingcake1.jpgRaspberryChocolatePuddingCake12019-08-25T17:07:47+00:00monthlyhttps://foodspassion.com/2019/08/20/zucchini-lemon-raspberry-bread/https://foodspassion.com/wp-content/uploads/2019/08/zucchini-lemon-raspberry-bread2.jpgZucchini-Lemon-Raspberry-Bread2https://foodspassion.com/wp-content/uploads/2019/08/zucchini-lemon-raspberry-bread1.jpgZucchini-Lemon-Raspberry-Bread12019-08-21T02:02:22+00:00monthlyhttps://foodspassion.com/2018/09/12/dill-pickle-chips-hamburger-dills/https://foodspassion.com/wp-content/uploads/2018/09/cucumberslices-fordillchips.jpgCucumberSlices-forDillChipshttps://foodspassion.com/wp-content/uploads/2018/09/dillpicklechips2.jpgDillPickleChips2https://foodspassion.com/wp-content/uploads/2018/09/dillpicklechips1.jpgDillPickleChips12019-08-21T01:25:15+00:00monthlyhttps://foodspassion.com/2018/10/12/olive-oil-pickle/https://foodspassion.com/wp-content/uploads/2018/10/oliveoilpickle3.jpgOliveOilPickle3https://foodspassion.com/wp-content/uploads/2018/10/oliveoilpickle2.jpgOliveOilPickle2https://foodspassion.com/wp-content/uploads/2018/10/oliveoilpickle1.jpgOliveOilPickle12019-08-21T01:13:22+00:00monthlyhttps://foodspassion.com/2019/07/24/beet-with-chevre-salad/https://foodspassion.com/wp-content/uploads/2019/07/beet-with-chevre-salad2.jpgBeet-with-Chevre-Salad2https://foodspassion.com/wp-content/uploads/2019/07/beet-with-chevre-salad.jpgBeet-with-Chevre-Salad2019-07-24T15:28:01+00:00monthlyhttps://foodspassion.com/2019/07/20/sbj-barbecue-sauce/https://foodspassion.com/wp-content/uploads/2019/07/sbj-barbecuesauce.jpgSBJ-BarbecueSaucehttps://foodspassion.com/wp-content/uploads/2019/07/habaneros.jpgHabaneroshttps://foodspassion.com/wp-content/uploads/2019/07/sbj-40-min.jpgSBJ-40-minhttps://foodspassion.com/wp-content/uploads/2019/07/sbj-1st-starting.jpgSBJ-1st-starting2019-07-20T22:47:20+00:00monthlyhttps://foodspassion.com/2019/07/14/blueberry-muffins/https://foodspassion.com/wp-content/uploads/2019/07/blueberrymuffins-5.jpgBlueberryMuffins-5https://foodspassion.com/wp-content/uploads/2019/07/blueberrymuffins-3.jpgBlueberryMuffins-3https://foodspassion.com/wp-content/uploads/2019/07/blueberrymuffins-2.jpgBlueberryMuffins-2https://foodspassion.com/wp-content/uploads/2019/07/blueberrymuffins-1.jpgBlueberryMuffins-12019-07-14T20:45:03+00:00monthlyhttps://foodspassion.com/2019/06/27/fried-eggplant-snacks/https://foodspassion.com/wp-content/uploads/2019/06/friedeggplant3.jpgFriedEggplant3https://foodspassion.com/wp-content/uploads/2019/06/friedeggplant2.jpgFriedEggplant2https://foodspassion.com/wp-content/uploads/2019/06/friedeggplant1.jpgFriedEggplant12019-06-27T22:20:03+00:00monthlyhttps://foodspassion.com/2013/01/03/hot-german-potato-salad/https://foodspassion.com/wp-content/uploads/2013/01/p1030763.jpgHot German Potato SaladServes 5 or 6. And tastes pretty great the next day, too!https://foodspassion.com/wp-content/uploads/2013/01/p1030762.jpgHot German Potato Saladhttps://foodspassion.com/wp-content/uploads/2013/01/p1030761.jpgHot German Potato Salad2https://foodspassion.com/wp-content/uploads/2013/01/p1030760.jpgP1030760Chop bacon, thinly slice potatoes. Carefully stir into hot mixture. Heat through, stirring lightly to coat potato slices. https://foodspassion.com/wp-content/uploads/2013/01/p1030759.jpgP1030759https://foodspassion.com/wp-content/uploads/2013/01/p1030758.jpgP1030758Remove from heat; stir in 3/4 cup water and 1/3 cup vinegar (I use cider vinegar). Heat to boiling; stirring constantly. Boil and stir 1 minute.https://foodspassion.com/wp-content/uploads/2013/01/p1030756.jpgP1030756Remove bacon and place on absorbent towel to drain.https://foodspassion.com/wp-content/uploads/2013/01/p1030755.jpgP1030755Stir in 2 Tbsp. flour, 2 Tbsp. sugar, 1 tsp. salt, 1/2 tsp. celery seed, and dash of pepper. Cook over low heat, stirring until bubbly.https://foodspassion.com/wp-content/uploads/2013/01/p1030752.jpgP1030752Cook and stir 3/4 cup chopped onion in bacon drippings until tender and golden brown.https://foodspassion.com/wp-content/uploads/2013/01/p1030751.jpgP1030751In a large skillet, fry 6 slices of bacon until crisp.2019-06-24T15:03:50+00:00monthlyhttps://foodspassion.com/2019/06/12/rhubarb-custard-bars/https://foodspassion.com/wp-content/uploads/2019/06/rhubarbcustardbars4.jpgRhubarbCustardBars4https://foodspassion.com/wp-content/uploads/2019/06/rhubarbcustardbars2.jpgRhubarbCustardBars2https://foodspassion.com/wp-content/uploads/2019/06/rhubarbcustardbars1.jpgRhubarbCustardBars1https://foodspassion.com/wp-content/uploads/2019/06/rhubarbcustardbars3.jpgRhubarbCustardBars32019-06-12T21:42:28+00:00monthlyhttps://foodspassion.com/2019/06/10/bacon-corn-avocado-salad/https://foodspassion.com/wp-content/uploads/2019/06/bacon-corn-avocado_salad.jpgBacon-Corn-Avocado_Salad2019-06-10T17:05:56+00:00monthlyhttps://foodspassion.com/2019/05/28/berry-cream-pie/https://foodspassion.com/wp-content/uploads/2019/05/berrycreampie3.jpgBerryCreamPie3https://foodspassion.com/wp-content/uploads/2019/05/berrycreampie2.jpgBerryCreamPie22019-05-28T16:29:21+00:00monthlyhttps://foodspassion.com/2019/05/12/mini-lemon-tarts/https://foodspassion.com/wp-content/uploads/2019/05/minitartshells3.jpgMiniTartShells3https://foodspassion.com/wp-content/uploads/2019/05/minitartshells2.jpgMiniTartShells2https://foodspassion.com/wp-content/uploads/2019/05/minitartshells1.jpgMiniTartShells1https://foodspassion.com/wp-content/uploads/2019/05/minilemontarts3.jpgMiniLemonTarts3https://foodspassion.com/wp-content/uploads/2019/05/minilemontarts2.jpgMiniLemonTarts2https://foodspassion.com/wp-content/uploads/2019/05/minilemontarts1.jpgMiniLemonTarts1https://foodspassion.com/wp-content/uploads/2019/05/lemoncurd5.jpgLemonCurd5https://foodspassion.com/wp-content/uploads/2019/05/lemoncurd4.jpgLemonCurd4https://foodspassion.com/wp-content/uploads/2019/05/lemoncurd3.jpgLemonCurd3https://foodspassion.com/wp-content/uploads/2019/05/lemoncurd2.jpgLemonCurd22019-05-15T18:19:06+00:00monthlyhttps://foodspassion.com/2014/03/01/jalapeno-cheese-boats/https://foodspassion.com/wp-content/uploads/2014/03/p1040466.jpgJalapeno cheese boatshttps://foodspassion.com/wp-content/uploads/2014/03/p1040463.jpgP1040463Bake at 400 degrees for 18-22 minutes or until jalapeños are tender. Yield 18 appetizers.https://foodspassion.com/wp-content/uploads/2014/03/p1040461.jpgP1040461Top with shrimp in a decorative manner. https://foodspassion.com/wp-content/uploads/2014/03/p1040458.jpgP1040458Spoon into the jalapeño halves. https://foodspassion.com/wp-content/uploads/2014/03/p1040456.jpgP1040456In a small bowl combine 8-oz. container herb and onion cream cheese, 1/4 cup cheddar cheese and 1/4 cup chopped green onion. https://foodspassion.com/wp-content/uploads/2014/03/p1040454.jpgP1040454https://foodspassion.com/wp-content/uploads/2014/03/p1040453.jpgP10404532019-05-11T14:42:53+00:00monthlyhttps://foodspassion.com/2019/04/18/bushkas-shrimp-louie/https://foodspassion.com/wp-content/uploads/2019/04/shrimplouie.jpgShrimpLouie2019-04-19T01:37:10+00:00monthlyhttps://foodspassion.com/2019/04/16/asparagus-salad/https://foodspassion.com/wp-content/uploads/2019/04/asparagussalad2.jpgAsparagusSalad2https://foodspassion.com/wp-content/uploads/2019/04/asparagussalad1.jpgAsparagusSalad12019-04-17T02:08:07+00:00monthlyhttps://foodspassion.com/2019/04/13/paulas-cobb-salad/https://foodspassion.com/wp-content/uploads/2019/04/bleucheesedressing1.jpgBleuCheeseDressing1https://foodspassion.com/wp-content/uploads/2019/04/bleucheese3-1.jpgBleuCheese3https://foodspassion.com/wp-content/uploads/2019/04/bleucheese2-1.jpgBleuCheese2https://foodspassion.com/wp-content/uploads/2019/04/cobbsalad1.jpgCobbSalad12019-04-13T17:49:49+00:00monthlyhttps://foodspassion.com/2013/04/29/corn-pudding/https://foodspassion.com/wp-content/uploads/2013/04/p1030886.jpgP1030886https://foodspassion.com/wp-content/uploads/2013/04/p1030885.jpgP1030885https://foodspassion.com/wp-content/uploads/2013/04/p1030883.jpgP1030883https://foodspassion.com/wp-content/uploads/2013/04/p1030882.jpgP1030882Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees. Let stand 10 minutes before serving. https://foodspassion.com/wp-content/uploads/2013/04/p1030875.jpgP1030875Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees.https://foodspassion.com/wp-content/uploads/2013/04/p1030874.jpgP1030874Stir in 2/3 cup milk, 3 tablespoons melted butter, 1 beaten egg, 1 tablespoon sugar, 1/2 cup shredded cheddar, and salt and pepper. https://foodspassion.com/wp-content/uploads/2013/04/p1030873.jpgCorn PuddingBeat 4 ounces softened cream cheese, a 15-oz. can creamed corn, a 15-oz. can whole corn, 1/2 cup cornmeal and 1/2 chopped onion.2019-04-08T02:15:22+00:00monthlyhttps://foodspassion.com/2019/03/27/stuffed-poblanos-with-gf-enchilada-sauce/https://foodspassion.com/wp-content/uploads/2019/03/stuffedpoblano17-e1553707288785.jpgStuffedPoblano17https://foodspassion.com/wp-content/uploads/2019/03/stuffedpoblano14.jpgStuffedPoblano14https://foodspassion.com/wp-content/uploads/2019/03/stuffedpoblano12.jpgStuffedPoblano12https://foodspassion.com/wp-content/uploads/2019/03/stuffedpoblano5.jpgStuffedPoblano5https://foodspassion.com/wp-content/uploads/2019/03/stuffedpoblano4.jpgStuffedPoblano4https://foodspassion.com/wp-content/uploads/2019/03/enchiladasauce3.jpgEnchiladaSauce3https://foodspassion.com/wp-content/uploads/2019/03/enchiladasauce2.jpgEnchiladaSauce22019-03-28T15:42:52+00:00monthlyhttps://foodspassion.com/2018/08/18/chocolate-raspberry-cupcakes/2019-03-16T18:54:38+00:00monthlyhttps://foodspassion.com/2017/10/19/gf-mocha-filled-cupcakes/https://foodspassion.com/wp-content/uploads/2017/10/gf-mocha-cupcakes.jpgGF-Mocha-Cupcakes2019-03-16T18:51:38+00:00monthlyhttps://foodspassion.com/2019/03/15/new-york-style-cheesecake/https://foodspassion.com/wp-content/uploads/2019/03/cheesecake14.jpgCheesecake14https://foodspassion.com/wp-content/uploads/2019/03/cheesecake12.jpgCheesecake12https://foodspassion.com/wp-content/uploads/2019/03/cheesecake9.jpgCheesecake9https://foodspassion.com/wp-content/uploads/2019/03/cheesecake6.jpgCheesecake6https://foodspassion.com/wp-content/uploads/2019/03/cheesecake5.jpgCheesecake5https://foodspassion.com/wp-content/uploads/2019/03/cheesecake1.jpgCheesecake12019-03-11T18:08:10+00:00monthlyhttps://foodspassion.com/2019/03/12/pumpkin-apple-muffins/https://foodspassion.com/wp-content/uploads/2019/03/pumpkin-apple-muffins8.jpgPumpkin-Apple-Muffins8https://foodspassion.com/wp-content/uploads/2019/03/pumpkin-apple-muffins6.jpgPumpkin-Apple-Muffins6https://foodspassion.com/wp-content/uploads/2019/03/pumpkin-apple-muffins1.jpgPumpkin-Apple-Muffins12019-03-10T18:06:09+00:00monthlyhttps://foodspassion.com/2019/02/23/baked-ham-balls/2019-02-23T17:34:08+00:00monthlyhttps://foodspassion.com/2017/12/05/shrimp-enchiladas/https://foodspassion.com/wp-content/uploads/2017/12/vegesaute1.jpgVegeSaute1https://foodspassion.com/wp-content/uploads/2017/12/strainedshrimpshells1.jpgStrainedShrimpShells1https://foodspassion.com/wp-content/uploads/2017/12/shrimpsteeping1.jpgShrimpSteeping1https://foodspassion.com/wp-content/uploads/2017/12/shrimpspices1.jpgShrimpSpices1https://foodspassion.com/wp-content/uploads/2017/12/shrimpsaute1.jpgShrimpSaute1https://foodspassion.com/wp-content/uploads/2017/12/shrimpsauce1.jpgShrimpSauce1https://foodspassion.com/wp-content/uploads/2017/12/shrimp-enchiladas1.jpgShrimp Enchiladas12019-02-17T17:42:52+00:00monthlyhttps://foodspassion.com/2019/02/16/corn-tortillas-and-sopes/https://foodspassion.com/wp-content/uploads/2019/02/palmsprings.jpgPalmSprings2019-02-17T02:10:54+00:00monthlyhttps://foodspassion.com/2019/02/01/lemon-appetizers/2019-02-01T17:47:28+00:00monthlyhttps://foodspassion.com/2019/02/05/creamy-cheesy-baked-polenta/2019-02-09T04:06:25+00:00monthlyhttps://foodspassion.com/2019/01/14/sweet-potato-salmon-pie/https://foodspassion.com/wp-content/uploads/2019/01/salmon-pie8.jpgsalmon-pie8https://foodspassion.com/wp-content/uploads/2019/01/salmon-pie7.jpgsalmon-pie7https://foodspassion.com/wp-content/uploads/2019/01/salmon-pie6.jpgsalmon-pie6https://foodspassion.com/wp-content/uploads/2019/01/salmon-pie5.jpgsalmon-pie5https://foodspassion.com/wp-content/uploads/2019/01/salmon-pie4.jpgsalmon-pie4https://foodspassion.com/wp-content/uploads/2019/01/salmon-pie3.jpgsalmon-pie3https://foodspassion.com/wp-content/uploads/2019/01/salmon-pie2.jpgsalmon-pie2https://foodspassion.com/wp-content/uploads/2019/01/salmon-pie1.jpgsalmon-pie12019-01-12T17:44:45+00:00monthlyhttps://foodspassion.com/2018/12/10/cardamom-shortbread-cookies/https://foodspassion.com/wp-content/uploads/2018/12/cardamom-shortbread_cookies2.jpgCardamom-Shortbread_Cookies2https://foodspassion.com/wp-content/uploads/2018/12/cardamom-cookies1.jpgCardamom-Cookies1https://foodspassion.com/wp-content/uploads/2018/12/cardamom_shortbread_cookies.jpgCardamom_Shortbread_Cookies2019-01-08T20:08:13+00:00monthlyhttps://foodspassion.com/2018/12/13/gf-broccoli-cake/https://foodspassion.com/wp-content/uploads/2018/12/Broccoli-Cake3.jpgBroccoli-Cake3https://foodspassion.com/wp-content/uploads/2018/12/Broccoli-Cake2.jpgBroccoli-Cake2https://foodspassion.com/wp-content/uploads/2018/12/Broccoli-Cake1.jpgBroccoli-Cake12019-01-08T20:07:36+00:00monthlyhttps://foodspassion.com/2018/12/27/earthquake-cookies/https://foodspassion.com/wp-content/uploads/2018/12/Christmas-Cookie-Platter2.jpgChristmas-Cookie-Platter2https://foodspassion.com/wp-content/uploads/2018/12/Earthquake-Cookies2.jpgEarthquake-Cookies2https://foodspassion.com/wp-content/uploads/2018/12/Earthquake-Cookies1.jpgEarthquake-Cookies12019-01-08T20:07:11+00:00monthlyhttps://foodspassion.com/2018/12/30/raspberry-ribbons/2019-01-08T20:06:32+00:00monthlyhttps://foodspassion.com/2019/01/02/cardamom-fika-rolls/2019-03-24T15:36:46+00:00monthlyhttps://foodspassion.com/2019/01/05/candied-mandarin-oranges/2019-01-08T20:04:41+00:00monthlyhttps://foodspassion.com/2019/01/08/gluten-free-tart-crusts/2019-01-09T23:16:27+00:00monthlyhttps://foodspassion.com/2019/01/11/split-pea-soup/https://foodspassion.com/wp-content/uploads/2019/01/splitpeasoup-2.jpgsplitpeasoup-2https://foodspassion.com/wp-content/uploads/2019/01/splitpeasoup-1.jpgsplitpeasoup-12019-01-08T20:02:45+00:00monthlyhttps://foodspassion.com/2018/11/23/lingonberry-tart-with-walnut-oat-crust-gluten-free/https://foodspassion.com/wp-content/uploads/2018/11/lingonberry-curd-tart4.jpgLingonberry-Curd-Tart4https://foodspassion.com/wp-content/uploads/2018/11/lingonberry-curd-tart3.jpgLingonberry-Curd-Tart3https://foodspassion.com/wp-content/uploads/2018/11/lingonberry-curd-tart2-2.jpgLingonberry-Curd-Tart2.2https://foodspassion.com/wp-content/uploads/2018/11/lingonberry-curd-tart2-1.jpgLingonberry-Curd-Tart2.12018-11-23T18:57:52+00:00monthlyhttps://foodspassion.com/2018/10/19/chocolate-fudge/https://foodspassion.com/wp-content/uploads/2018/10/fudge15.jpgFudge1https://foodspassion.com/wp-content/uploads/2018/10/fudge14.jpgFudge14https://foodspassion.com/wp-content/uploads/2018/10/fudge13.jpgFudge13https://foodspassion.com/wp-content/uploads/2018/10/fudge12.jpgFudge12https://foodspassion.com/wp-content/uploads/2018/10/fudge11.jpgFudge11https://foodspassion.com/wp-content/uploads/2018/10/fudge8.jpgFudge8https://foodspassion.com/wp-content/uploads/2018/10/fudge6.jpgFudge6https://foodspassion.com/wp-content/uploads/2018/10/fudge4.jpgFudge42018-10-19T13:27:54+00:00monthlyhttps://foodspassion.com/2018/10/15/chicken-pot-pie/https://foodspassion.com/wp-content/uploads/2018/10/chickenpotpie2.jpgChickenPotPie2https://foodspassion.com/wp-content/uploads/2018/10/chickenpotpie1.jpgChickenPotPie1https://foodspassion.com/wp-content/uploads/2018/10/chickenpotpie.jpgChickenPotPie2018-10-06T17:54:58+00:00monthlyhttps://foodspassion.com/2018/10/09/dill-pickle-relish/https://foodspassion.com/wp-content/uploads/2018/10/dillpicklerelish.jpgDillPickleRelish2018-10-04T01:26:59+00:00monthlyhttps://foodspassion.com/2018/10/01/cucumber-mint-jam/https://foodspassion.com/wp-content/uploads/2018/09/cucumbermintjam2.jpgCucumberMintJam2https://foodspassion.com/wp-content/uploads/2018/09/cucumbermintjam1.jpgCucumberMintJam12018-09-30T23:08:31+00:00monthlyhttps://foodspassion.com/2015/11/04/green-tomato-mock-mincemeat/https://foodspassion.com/wp-content/uploads/2015/11/greentomatomockmincemeat.jpgGreenTomatoMockMincemeathttps://foodspassion.com/wp-content/uploads/2015/1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oven to 450 degrees. Prepare bottom crust in a 9" pie pan. Pour 1-1/2 quarts filling into pie crust. Cover with top crust, cut vents in, crimp the edges. Bake on lowest oven rack for 15 minutes. Reduce heat to 375 degrees and bake an additional 20-25 minutes until golden and filling bubbles.https://foodspassion.com/wp-content/uploads/2015/11/img_1929.jpgGreen Tomato Mock Mincemeat2018-09-30T17:42:19+00:00monthlyhttps://foodspassion.com/2018/10/03/low-carb-gueritos-rellenos-de-camaron-shrimp-stuffed-chiles/https://foodspassion.com/wp-content/uploads/2018/09/gueritos6.jpgGueritos6https://foodspassion.com/wp-content/uploads/2018/09/gueritos5.jpgGueritos5https://foodspassion.com/wp-content/uploads/2018/09/gueritos3.jpgGueritos3https://foodspassion.com/wp-content/uploads/2018/09/gueritos1.jpgGueritos1https://foodspassion.com/wp-content/uploads/2018/09/gueritos.jpgGueritos2018-09-30T17:09:09+00:00monthlyhttps://foodspassion.com/2012/05/03/granola/https://foodspassion.com/wp-content/uploads/2012/05/p1020927.jpgP1020927Granolahttps://foodspassion.com/wp-content/uploads/2012/05/p1020926.jpgP1020926Granolahttps://foodspassion.com/wp-content/uploads/2012/05/p1020925.jpgP1020925Voila! Toasted granola and candied nuts.https://foodspassion.com/wp-content/uploads/2012/05/p1020924.jpgP1020924https://foodspassion.com/wp-content/uploads/2012/05/p1020923.jpgP1020923https://foodspassion.com/wp-content/uploads/2012/05/p1020922.jpgP1020922https://foodspassion.com/wp-content/uploads/2012/05/p1020921.jpgP1020921https://foodspassion.com/wp-content/uploads/2012/05/p1020920.jpgP1020920https://foodspassion.com/wp-content/uploads/2012/05/p1020919.jpgP1020919Spread granola across two prepared pans.https://foodspassion.com/wp-content/uploads/2012/05/p1020918.jpgP10209182018-09-28T23:42:32+00:00monthlyhttps://foodspassion.com/2012/05/16/oat-pancakes/2018-09-28T23:39:02+00:00monthlyhttps://foodspassion.com/2018/09/27/bran-oat-mighty-muffins/https://foodspassion.com/wp-content/uploads/2018/09/bran-oatmuffins2.jpgBran-OatMuffins2https://foodspassion.com/wp-content/uploads/2018/09/bran-oatmuffins1.jpgBran-OatMuffins12018-09-28T00:54:58+00:00monthlyhttps://foodspassion.com/2018/09/24/egg-roll-in-a-bowl/https://foodspassion.com/wp-content/uploads/2018/09/eggroll2.jpgEggRoll2https://foodspassion.com/wp-content/uploads/2018/09/eggroll1.jpgEggRoll1https://foodspassion.com/wp-content/uploads/2018/09/eggroll4.jpgEggRoll42018-09-24T20:02:25+00:00monthlyhttps://foodspassion.com/2018/09/15/gf-cauliflower-cake/https://foodspassion.com/wp-content/uploads/2018/09/cauliflowercake14.jpgCauliflowerCake14https://foodspassion.com/wp-content/uploads/2018/09/cauliflowercake13.jpgCauliflowerCake13https://foodspassion.com/wp-content/uploads/2018/09/cauliflowercake9.jpgCauliflowerCake9https://foodspassion.com/wp-content/uploads/2018/09/cauliflowercake8.jpgCauliflowerCake8https://foodspassion.com/wp-content/uploads/2018/09/cauliflowercake5.jpgCauliflowerCake5https://foodspassion.com/wp-content/uploads/2018/09/cauliflowercake4.jpgCauliflowerCake4https://foodspassion.com/wp-content/uploads/2018/09/cauliflowercake1.jpgCauliflowerCake12018-09-16T07:03:03+00:00monthlyhttps://foodspassion.com/2018/09/08/asian-inspired-pickles/https://foodspassion.com/wp-content/uploads/2018/09/sweetchilisauce.jpgSweetChiliSaucehttps://foodspassion.com/wp-content/uploads/2018/09/asianpickles1.jpgAsianPickles12018-09-08T21:55:49+00:00monthlyhttps://foodspassion.com/2018/09/03/russian-cabbage-rolls/2024-02-29T10:11:32+00:00monthlyhttps://foodspassion.com/2018/08/29/almond-roca/https://foodspassion.com/wp-content/uploads/2018/08/almondroca5.jpgAlmondRoca5https://foodspassion.com/wp-content/uploads/2018/08/almondroca4.jpgAlmondRoca4https://foodspassion.com/wp-content/uploads/2018/08/almondroca2.jpgAlmondRoca2https://foodspassion.com/wp-content/uploads/2018/08/almondroca1.jpgAlmondRoca12018-08-29T17:03:11+00:00monthlyhttps://foodspassion.com/2018/08/31/pumpkin-cinnamon-rolls/https://foodspassion.com/wp-content/uploads/2018/08/p1040452.jpgP1040452https://foodspassion.com/wp-content/uploads/2018/08/p1040451.jpgP10404512018-09-01T08:24:36+00:00monthlyhttps://foodspassion.com/2018/08/25/rhubarb-mascarpone-mousse/2018-08-27T00:51:56+00:00monthlyhttps://foodspassion.com/2017/11/20/chorizo-burgers-with-garlic-shrimp/https://foodspassion.com/wp-content/uploads/2017/11/014226690cc3ff0d299014312483951ddf2c8f5d59.jpg014226690cc3ff0d299014312483951ddf2c8f5d59https://foodspassion.com/wp-content/uploads/2017/11/01253359ba161341ec5e7be063ef16952650e0aabf.jpg01253359ba161341ec5e7be063ef16952650e0aabfhttps://foodspassion.com/wp-content/uploads/2017/11/017c1e01bc785035d35a103e4d555a6fcd915c2aae.jpg017c1e01bc785035d35a103e4d555a6fcd915c2aaehttps://foodspassion.com/wp-content/uploads/2017/11/01f901e84e7e2672bd3945f5e106647f675cb5a1f5-e1534885432242.jpgChorizo BurgerAlways someone doesn't like something . . . sans shrimp.https://foodspassion.com/wp-content/uploads/2017/11/01c85ba241592029e51800f3d3b886621e4b19f97a.jpg01c85ba241592029e51800f3d3b886621e4b19f97ahttps://foodspassion.com/wp-content/uploads/2017/11/01a75a04596a9a361c67259c29174eced0db42c122.jpgChorizo Burger with Garlic Shrimp2018-08-21T21:06:54+00:00monthlyhttps://foodspassion.com/2018/08/21/pickled-eggs-with-beets/2018-08-19T22:45:41+00:00monthlyhttps://foodspassion.com/2017/09/22/refrigerator-dill-pickles/https://foodspassion.com/wp-content/uploads/2017/09/refrigerator-dills.jpgREfrigerator-Dillshttps://foodspassion.com/wp-content/uploads/2017/09/img_3339.jpgIMG_33392018-08-18T21:39:07+00:00monthlyhttps://foodspassion.com/2017/08/18/dill-pickles/https://foodspassion.com/wp-content/uploads/2017/08/img_1017.jpgIMG_1017https://foodspassion.com/wp-content/uploads/2017/08/img_1016.jpgIMG_1016https://foodspassion.com/wp-content/uploads/2017/08/img_1015.jpgIMG_1015https://foodspassion.com/wp-content/uploads/2017/08/dill-pickle_recipe_bhg.jpgDill-Pickle_Recipe_BHG2018-08-18T21:29:20+00:00monthlyhttps://foodspassion.com/2018/07/02/egg-muffins/https://foodspassion.com/wp-content/uploads/2018/07/eggmuffins5.jpgEggMuffins5https://foodspassion.com/wp-content/uploads/2018/07/eggmuffins4.jpgEggMuffins4https://foodspassion.com/wp-content/uploads/2018/07/eggmuffins3.jpgEggMuffins3https://foodspassion.com/wp-content/uploads/2018/07/eggmuffins2.jpgEggMuffins2https://foodspassion.com/wp-content/uploads/2018/07/eggmuffins1.jpgEggMuffins12018-07-03T01:32:39+00:00monthlyhttps://foodspassion.com/2017/10/22/savory-broccoli-cauliflower-pancakes/https://foodspassion.com/wp-content/uploads/2017/10/img_3585.jpgIMG_3585https://foodspassion.com/wp-content/uploads/2017/10/img_3583.jpgIMG_3583https://foodspassion.com/wp-content/uploads/2017/10/img_3582.jpgIMG_35822017-10-22T18:56:01+00:00monthlyhttps://foodspassion.com/2012/04/12/swedish-limpa/https://foodspassion.com/wp-content/uploads/2012/04/p1020849.jpgP10208492017-09-24T00:39:14+00:00monthlyhttps://foodspassion.com/2017/09/22/green-tomato-sweet-pickle-relish/https://foodspassion.com/wp-content/uploads/2017/09/img_3343.jpgIMG_3343https://foodspassion.com/wp-content/uploads/2017/09/img_3341.jpgIMG_3341https://foodspassion.com/wp-content/uploads/2017/09/img_3337.jpgIMG_3337https://foodspassion.com/wp-content/uploads/2017/09/img_3334.jpgIMG_3334https://foodspassion.com/wp-content/uploads/2017/09/img_3333.jpgIMG_33332017-09-23T01:23:55+00:00monthlyhttps://foodspassion.com/2017/09/20/bread-butter-pickles/https://foodspassion.com/wp-content/uploads/2017/09/secondboil.jpgSecondBoilhttps://foodspassion.com/wp-content/uploads/2017/09/finishedproduct.jpgFinishedProducthttps://foodspassion.com/wp-content/uploads/2017/09/img_3320.jpgIMG_3320https://foodspassion.com/wp-content/uploads/2017/09/fullsizerender.jpgFullSizeRender2018-02-08T20:53:23+00:00monthlyhttps://foodspassion.com/2017/09/20/tomato-onion-savory-galette/https://foodspassion.com/wp-content/uploads/2017/09/img_3310.jpgIMG_33102017-09-20T22:16:06+00:00monthlyhttps://foodspassion.com/2017/06/27/rhubarb-pickles/2017-06-27T20:50:30+00:00monthlyhttps://foodspassion.com/2017/06/23/rhubarb-matzo-kugel/2017-06-24T00:32:10+00:00monthlyhttps://foodspassion.com/2017/06/15/wine-cupcakes-with-rhubarb-filling/https://foodspassion.com/wp-content/uploads/2017/06/wheat-free_cupcakes.jpgWheat-Free_CupcakesAs you can probably see, I didn't have enough filling, or frosting, to do a second batch properly, but the were delicious none the less.https://foodspassion.com/wp-content/uploads/2017/06/cupcake-corer1.jpgCupcake-Corerhttps://foodspassion.com/wp-content/uploads/2017/06/winecupcakes-w-rhubarbfilling.jpgWineCupcakes-w-RhubarbFillinghttps://foodspassion.com/wp-content/uploads/2017/06/winecupcakes-w-rhubarb_makings.jpgWineCupcakes-w-Rhubarb_Makingshttps://foodspassion.com/wp-content/uploads/2017/06/rhubarb-picked.jpgRhubarb-Pickedhttps://foodspassion.com/wp-content/uploads/2017/06/rhubarb-growing.jpgRhubarb-Growinghttps://foodspassion.com/wp-content/uploads/2017/06/rhubarb-filling.jpgRhubarb-Fillinghttps://foodspassion.com/wp-content/uploads/2017/06/rhubarbcupcakes.jpgRhubarbCupcakes2017-06-17T02:10:55+00:00monthlyhttps://foodspassion.com/2017/06/02/cinnamon-raisin-bread/https://foodspassion.com/wp-content/uploads/2017/06/raisinbread7seven.jpgRaisinBread7SEVEN*Note: As you can see from the pictures, my loaves split. They still had that beautiful swirl for each slice and tasted great, but I believe a looser roll might have alleviated the splitting problem. Next time!https://foodspassion.com/wp-content/uploads/2017/06/raisinbread6six.jpgRaisinBread6SIXBake at 350 degrees (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans and brush with melted butter. Let cool before slicing.https://foodspassion.com/wp-content/uploads/2017/06/raisinbread5five.jpgRaisinBread5FIVE. Roll up lengthwise tightly; so it’s about 3 inches in diameter.* Cut the roll into thirds. Tuck under the ends. Place rolls into greased 9x5 inch loaf pans with the seam at the bottom. Spray the tops of the loaves lightly with oil (or don’t). Let rise again for an hour.https://foodspassion.com/wp-content/uploads/2017/06/raisinbread4four.jpgRaisinBread4FOURMoisten dough with 2 Tbsp. milk. Mix together ¾ cup sugar and 2 Tbsp. cinnamon. Sprinkle across top of moistened dough. https://foodspassion.com/wp-content/uploads/2017/06/raisinbread3three.jpgRaisinBread3THREERoll dough out on a lightly floured surface about 1/2 inch thick. https://foodspassion.com/wp-content/uploads/2017/06/raisinbread1one.jpgRaisinBread1ONE2017-06-04T00:32:41+00:00monthlyhttps://foodspassion.com/2016/08/05/salmon-sausages/https://foodspassion.com/wp-content/uploads/2016/08/img_3293.jpgIMG_3293https://foodspassion.com/wp-content/uploads/2016/08/img_3292.jpgIMG_3292https://foodspassion.com/wp-content/uploads/2016/08/img_3290.jpgIMG_3290https://foodspassion.com/wp-content/uploads/2016/08/img_3289.jpgSalmon Sausageshttps://foodspassion.com/wp-content/uploads/2016/08/img_3287.jpgIMG_3287https://foodspassion.com/wp-content/uploads/2016/08/img_3281.jpgIMG_32812016-08-05T19:17:49+00:00monthlyhttps://foodspassion.com/2016/05/07/baked-spaghetti-squash-and-tomato/https://foodspassion.com/wp-content/uploads/2016/05/p1040892.jpgSpaghetti-Squash with Tomatohttps://foodspassion.com/wp-content/uploads/2016/05/p1040891.jpgP1040891Layer of cheese.https://foodspassion.com/wp-content/uploads/2016/05/p1040889.jpgP1040889Layer of tomatoes.https://foodspassion.com/wp-content/uploads/2016/05/p1040886.jpgP1040886Layer of spaghetti squash.2016-05-07T18:26:00+00:00monthlyhttps://foodspassion.com/2014/10/13/moose-moussaka/https://foodspassion.com/wp-content/uploads/2014/10/p1040698.jpgP1040698I wish I was a better photographer for this surely is a wonderful dish.https://foodspassion.com/wp-content/uploads/2014/10/p1040693.jpgP1040693https://foodspassion.com/wp-content/uploads/2014/10/p1040689.jpgP1040689Gently pour bechamel sauce over the entire dish and sprinkle with 1/2 cup Parmesan. Bake at 350 degrees for one hour. Yummy!https://foodspassion.com/wp-content/uploads/2014/10/p1040682.jpgP1040682Make a bechamel sauce by melting 1/2 cup butter in a large saucepan over medium heat and stirring in 6 Tbsp. flour. Continue stirring until flour-butter mixture bubbles for awhile. Stir in 4 cups milk. Keep over medium heat, stirring frequently until it's thick and bubbly. Add salt and white pepper to taste. When ready to assemble, place one layer of eggplant in the bottom of a 9x13" baking dish. Cover the eggplant with all of the meat mixture. Sprinkle meat mixture with 1/2 cup grated or shredded Parmesan cheese. Cover that layer with remaining eggplant slices. Sprinkle with 1/2 cup Parmesan cheese.https://foodspassion.com/wp-content/uploads/2014/10/p1040677.jpgP1040677Pat eggplant slices with paper towel to remove moisture and fry slices in olive oil until mostly cooked through. https://foodspassion.com/wp-content/uploads/2014/10/p1040670.jpgP1040670Once the meat is browned, stir in 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. herbs de Provence or herbs fines, and 2 Tbsp. dried parsley. Add 8-oz. tomato sauce and 1/2 cup red wine (or beef broth). Simmer for 20 minutes. Let cool. Stir in one beaten egg.https://foodspassion.com/wp-content/uploads/2014/10/p1040668.jpgP1040668In 1 Tbsp. butter saute 1-lb. ground meat (moose or elk are great!), 2 chopped onions, and 1 minced garlic clove.https://foodspassion.com/wp-content/uploads/2014/10/p1040666.jpgP10406662016-01-01T01:11:49+00:00monthlyhttps://foodspassion.com/2015/11/29/molasses-balls/https://foodspassion.com/wp-content/uploads/2015/11/p1040846.jpgP1040846https://foodspassion.com/wp-content/uploads/2015/11/p1040823.jpgP1040823https://foodspassion.com/wp-content/uploads/2015/11/p1040819.jpgP1040819https://foodspassion.com/wp-content/uploads/2015/11/p1040818.jpgP1040818https://foodspassion.com/wp-content/uploads/2015/11/p1040815.jpgP1040815https://foodspassion.com/wp-content/uploads/2015/11/p1040814.jpgP10408142015-11-30T00:03:28+00:00monthlyhttps://foodspassion.com/2015/11/29/mincemeat-cookies/https://foodspassion.com/wp-content/uploads/2015/11/p1040845.jpgP1040845Cool. Frost if desired. Makes about 6 dozen.https://foodspassion.com/wp-content/uploads/2015/11/p1040841.jpgP1040841https://foodspassion.com/wp-content/uploads/2015/11/p1040839.jpgP1040839https://foodspassion.com/wp-content/uploads/2015/11/p1040838.jpgP1040838https://foodspassion.com/wp-content/uploads/2015/11/p1040837.jpgP1040837https://foodspassion.com/wp-content/uploads/2015/11/p1040836.jpgP1040836Someone will ask me, so here are the ingredients in this block of wonder: raisins, brown sugar, dried apples, dextrose, water, salt, beef, corn starch, dried citrus peel, apple juice concentrate, spices, and distilled vinegar. I do not know if you can substitute.https://foodspassion.com/wp-content/uploads/2015/11/p1040834.jpgP1040834This is how it looks inside the box. https://foodspassion.com/wp-content/uploads/2015/11/p1040833.jpgP1040833https://foodspassion.com/wp-content/uploads/2015/11/p1040832.jpgP10408322015-11-29T23:39:42+00:00monthlyhttps://foodspassion.com/2015/11/29/spritz/https://foodspassion.com/wp-content/uploads/2015/11/p1040828.jpgP1040828https://foodspassion.com/wp-content/uploads/2015/11/p1040826.jpgP1040826https://foodspassion.com/wp-content/uploads/2015/11/p1040824.jpgP1040824https://foodspassion.com/wp-content/uploads/2015/11/img_0864.jpgIMG_08642015-11-29T21:59:23+00:00monthlyhttps://foodspassion.com/2015/11/28/berlinerkranzer-norwegian-wreath-cookies/https://foodspassion.com/wp-content/uploads/2015/11/p1040811.jpgP1040811https://foodspassion.com/wp-content/uploads/2015/11/p1040808.jpgP1040808Let ½” extend at each end.https://foodspassion.com/wp-content/uploads/2015/11/p1040806.jpgP1040806Form each rope into circle, bringing one end over and through in a single knot.https://foodspassion.com/wp-content/uploads/2015/11/p1040804.jpgP1040804Shape dough by rounded teaspoonfuls into ropes, each 6” long and ¼” in diameter. https://foodspassion.com/wp-content/uploads/2015/11/p1040803.jpgP1040803https://foodspassion.com/wp-content/uploads/2015/11/p1040802.jpgP1040802https://foodspassion.com/wp-content/uploads/2015/11/p1040797.jpgBerlinerkranzerhttps://foodspassion.com/wp-content/uploads/2015/11/p1040791.jpgP1040791Bake 10-12 minutes or until set.https://foodspassion.com/wp-content/uploads/2015/11/p1040790.jpgP1040790https://foodspassion.com/wp-content/uploads/2015/11/p1040787.jpgP10407872023-11-08T03:51:42+00:00monthlyhttps://foodspassion.com/2015/11/23/hummus-pita-bread/https://foodspassion.com/wp-content/uploads/2015/11/p1030824.jpgP1030824https://foodspassion.com/wp-content/uploads/2015/11/p1040685.jpgP1040685https://foodspassion.com/wp-content/uploads/2015/11/p1040680.jpgP10406802015-11-24T01:22:17+00:00monthlyhttps://foodspassion.com/2015/11/16/green-tomato-pie/https://foodspassion.com/wp-content/uploads/2015/11/img_1915.jpgIMG_1915https://foodspassion.com/wp-content/uploads/2015/11/p1040723.jpgP1040723Bake on lowest rack at 450 degrees F for ten minutes, then lower heat to 350 degrees F. Bake an additional 30 minutes or until crust is golden and filling is bubbly. Allow pie to cool before serving.https://foodspassion.com/wp-content/uploads/2015/11/p1040721.jpgP1040721Set one crust into 9" pie pan. Stir in tomato-sugar filling. Dot with butter. Cut second crust into strips and weave into lattice top. Seal edges as best you can. https://foodspassion.com/wp-content/uploads/2015/11/p1040718.jpgP1040718Preheat oven to 450 degrees F. Mix together flour, lemon zest, lemon juice, cinnamon, and sugar. Stir in green tomato slices.https://foodspassion.com/wp-content/uploads/2015/11/img_1917.jpgGreen Tomato Pie2015-11-17T02:01:31+00:00monthlyhttps://foodspassion.com/2015/11/10/green-tomato-pickles/https://foodspassion.com/wp-content/uploads/2015/10/p1040768.jpgP1040768Those aren't grapes, they're green tomato pickles, along with smoked salmon, bleu cheese, and Italian dry salame. What a great snack!https://foodspassion.com/wp-content/uploads/2015/10/img_1923.jpgGreen Tomato Pickles2015-11-11T00:19:40+00:00monthlyhttps://foodspassion.com/2015/11/07/moroccan-lemon-chicken/https://foodspassion.com/wp-content/uploads/2015/10/p1040765.jpgMoroccan Lemon Chickenhttps://foodspassion.com/wp-content/uploads/2015/10/p1040760.jpgP1040760Add the garbanzo beans and olives. Adjust the salt and pepper if needed and then simmer for another 40 minutes. https://foodspassion.com/wp-content/uploads/2015/10/p1040759.jpgP1040759https://foodspassion.com/wp-content/uploads/2015/10/p1040757.jpgP1040757Bring it to a boil and reduce heat to low simmer. Cover and cook 20 minutes.https://foodspassion.com/wp-content/uploads/2015/10/p1040756.jpgP1040756https://foodspassion.com/wp-content/uploads/2015/10/p1040753.jpgP1040753Return all chicken to the pan and cover with the onion-spice mixture. Stir in enough chicken broth to cover. Add the juice of one lemon to the chicken. Cut the other lemon into quarters and add them to the chicken and pepper. https://foodspassion.com/wp-content/uploads/2015/10/p1040752.jpgP1040752Heat more olive oil in the pot and brown the chicken pieces in two batches. The turmeric from the bottom of the pot should color the chicken. If not, sprinkle with a pinch more turmeric.https://foodspassion.com/wp-content/uploads/2015/10/p1040750.jpgP1040750Stir in the turmeric and saute for 2 minutes longer, then add the paprika, cumin, coriander, and cardamom. Continue to saute for another 2 minutes. Transfer the mixture to a bowl.https://foodspassion.com/wp-content/uploads/2015/10/p1040748.jpgP1040748In a large pot or Dutch oven, saute the onion and garlic in olive oil until softened.2015-11-08T02:55:38+00:00monthlyhttps://foodspassion.com/2013/01/13/black-bean-soup/https://foodspassion.com/wp-content/uploads/2013/01/p1030789.jpgBlack Bean Souphttps://foodspassion.com/wp-content/uploads/2013/01/p1030788.jpgP1030788Stir in 1 quart (or liter) of chicken broth, 2 15-oz. cans black beans, drained, and 2 Tbsp lemon juice. Simmer for 45 minutes. Serve.https://foodspassion.com/wp-content/uploads/2013/01/p1030786.jpgP1030786Fry 1 lb Italian sausage, 1 chopped onion, 3 chopped celery stalks, 3 chopped carrots, 1 Tbsp. lemon peel in a large pan until the sausage is cooked through.2015-11-05T22:44:13+00:00monthlyhttps://foodspassion.com/2015/11/01/tzatziki-sauce/https://foodspassion.com/wp-content/uploads/2015/10/p1040743.jpgP1040743https://foodspassion.com/wp-content/uploads/2015/10/p1040725.jpgP10407252015-11-01T16:37:43+00:00monthlyhttps://foodspassion.com/2015/10/30/stuffed-tomatoes/https://foodspassion.com/wp-content/uploads/2015/10/p1040747.jpgStuffed Tomatoes1https://foodspassion.com/wp-content/uploads/2015/10/p1040745.jpgP1040745Bake in preheated 350 degree oven for 35-40 minutes.https://foodspassion.com/wp-content/uploads/2015/10/p1040739.jpgP1040739Sprinkle the tops with shredded or grated Parmesan cheese.https://foodspassion.com/wp-content/uploads/2015/10/p1040737.jpgP1040737Sprinkle feta crumbles into the bottom of each tomato, then add a layer of filling, more crumbles, and then more filling. https://foodspassion.com/wp-content/uploads/2015/10/p1040735.jpgP1040735Prepare a baking dish with spray or olive oil. I sprayed mine. I used an 8" square dish, but a smaller one would have worked, probably better.https://foodspassion.com/wp-content/uploads/2015/10/p1040734.jpgP1040734Continue sauteing until spinach has wilted. Remove from heat and let cool for a few minutes.https://foodspassion.com/wp-content/uploads/2015/10/p1040733.jpgP1040733Stir in a couple large handfuls of baby spinach.https://foodspassion.com/wp-content/uploads/2015/10/p1040732.jpgP1040732https://foodspassion.com/wp-content/uploads/2015/10/p1040730.jpgP1040730Saute the onion in olive oil until translucent and then add the squash. Saute for a few minutes and then sprinkle in a little parsley, oregano, and basil. Continue sauteing until the squash is soft.https://foodspassion.com/wp-content/uploads/2015/10/p1040729.jpgP1040729Lay the tomatoes upside down on several layers of paper towel. Set aside while you make the filling.2015-10-30T19:35:48+00:00monthlyhttps://foodspassion.com/2015/09/03/italian-wedding-soup/https://foodspassion.com/wp-content/uploads/2015/09/p1040706.jpgChicken Italian sausagehttps://foodspassion.com/wp-content/uploads/2015/09/p1040704.jpgShirataki noodleshttps://foodspassion.com/wp-content/uploads/2015/09/italianweddingsoup2.jpgItalianWeddingSoup2https://foodspassion.com/wp-content/uploads/2015/09/italianweddingsoup1.jpgItalianWeddingSoup12015-09-04T00:34:20+00:00monthlyhttps://foodspassion.com/2015/08/13/cream-puffs/https://foodspassion.com/wp-content/uploads/2015/08/img_1805.jpgIMG_1805Replace tops; dust with powdered sugar. Refrigerate until serving time. Makes 12 cream puffs.https://foodspassion.com/wp-content/uploads/2015/08/img_1804.jpgIMG_1804Carefully fill puffs.https://foodspassion.com/wp-content/uploads/2015/08/img_1802.jpgIMG_1802Pull out any filaments of soft dough.https://foodspassion.com/wp-content/uploads/2015/08/img_1801.jpgIMG_1801Cut off tops.https://foodspassion.com/wp-content/uploads/2015/08/img_1799.jpgIMG_1799https://foodspassion.com/wp-content/uploads/2015/08/img_1797.jpgIMG_1797Mix yogurt and pudding mix together in mixer on low speed. Add cream and mix on medium speed until fully incorporated and fluffy. Stir in raspberry-sugar mixture on low speed.https://foodspassion.com/wp-content/uploads/2015/08/img_1795.jpgIMG_1795Place raspberries in a small bowl and sprinkle with sugar. Mash the berries with the sugar a little bit. Set aside for at least 15 minutes.https://foodspassion.com/wp-content/uploads/2015/08/img_1794.jpgIMG_1794Bake 35-40 minutes until puffed and golden. Cool away from draft. https://foodspassion.com/wp-content/uploads/2015/08/img_1793.jpgIMG_1793https://foodspassion.com/wp-content/uploads/2015/08/img_1792.jpgIMG_1792Drop dough by scant ¼ cupfuls 3” apart onto ungreased baking sheet.2015-08-14T01:27:16+00:00monthlyhttps://foodspassion.com/2015/08/09/raspberry-cream-pie/https://foodspassion.com/wp-content/uploads/2015/08/raspberry-cream-pie-2.jpgRaspberry Cream Pie -2https://foodspassion.com/wp-content/uploads/2015/08/raspberry-cream-pie-1.jpgRaspberry Cream Pie -12015-08-09T22:04:55+00:00monthlyhttps://foodspassion.com/2015/07/27/sausage-stuffed-portobello-mushrooms/https://foodspassion.com/wp-content/uploads/2015/07/portobello_11.jpgPortobello_11https://foodspassion.com/wp-content/uploads/2015/07/portobello_9.jpgPortobello_9https://foodspassion.com/wp-content/uploads/2015/07/portobello_8.jpgPortobello_8Bake for 50-60 minutes—be sure the sausage is thoroughly cooked.https://foodspassion.com/wp-content/uploads/2015/07/portobello_5.jpgPortobello_5Fill each mushroom cap with the sausage filling. Sprinkle the tops with Parmesan cheese.https://foodspassion.com/wp-content/uploads/2015/07/portobello_4.jpgPortobello_4I tried not to use much bread crumbs and it would probably work without any at all.https://foodspassion.com/wp-content/uploads/2015/07/portobello_3.jpgPortobello_3Stir together Italian sausage, egg, onion, mushroom gills, and bread crumbs.https://foodspassion.com/wp-content/uploads/2015/07/portobello_2.jpgPortobello_2Rub each mushroom cap with olive oil on both sides as best you can.https://foodspassion.com/wp-content/uploads/2015/07/portobello_1.jpgPortobello_1Remove the stems and scrape the gills out of Portobello mushrooms with a spoon. Save the stems for a later use, like in soup or pasta sauce, but set aside the gills for use in the filling.2015-07-27T18:17:40+00:00monthlyhttps://foodspassion.com/2015/04/24/chicken-cacciatore/https://foodspassion.com/wp-content/uploads/2015/04/p1040662.jpgChicken Cacciatore1https://foodspassion.com/wp-content/uploads/2015/04/p1040661.jpgP1040661https://foodspassion.com/wp-content/uploads/2015/04/p1040660.jpgP1040660https://foodspassion.com/wp-content/uploads/2015/04/p1040659.jpgP1040659Serve with the pepper onions mixture and the smashed potatoes. Oh, heavenly!https://foodspassion.com/wp-content/uploads/2015/04/p1040655.jpgP1040655Thinly slice the grilled chicken and mushrooms.https://foodspassion.com/wp-content/uploads/2015/04/p1040653.jpgP1040653Rachael Ray recommends putting the mushroom caps on the grill and then placing a frying pan on top of them to gently press down. It works surprisingly well and I have done it that way many times. Grill for 3-4 minutes each side. This particular time that I’m showing you, I put the mushroom caps into a grill basket and grilled them that way. It worked great, too. You decide.https://foodspassion.com/wp-content/uploads/2015/04/p1040652.jpgP1040652In the meantime, salt each side of the chicken thighs and grill until no pink remains. Transfer to a plate to rest.https://foodspassion.com/wp-content/uploads/2015/04/p1040650.jpgP1040650https://foodspassion.com/wp-content/uploads/2015/04/p1040648.jpgP1040648https://foodspassion.com/wp-content/uploads/2015/04/p1040646.jpgP1040646Add tomatoes and parsley and heat through.2015-04-25T16:47:56+00:00monthlyhttps://foodspassion.com/2014/10/15/lemon-pudding-cake/https://foodspassion.com/wp-content/uploads/2014/10/p1040678.jpgP1040678Bake 45 minutes.https://foodspassion.com/wp-content/uploads/2014/10/p1040700.jpgLemon Pudding Cakehttps://foodspassion.com/wp-content/uploads/2014/10/p1040692.jpgP1040692Serve warm with cream or whipped cream. The cake part of the dessert shrinks as it cools. This is a very rich and brightly flavored lemon dessert.https://foodspassion.com/wp-content/uploads/2014/10/p1040675.jpgP1040675https://foodspassion.com/wp-content/uploads/2014/10/p1040672.jpgP1040672The first thing I do is beat the egg whites in my mixer, then transfer them to a bowl and set aside. Next I use the mixer to mix the remaining ingredients according to the recipe. Then I fold the egg whites back into the mixing bowl with the other ingredients on slow speed until they're incorporated.2014-10-16T07:16:13+00:00monthlyhttps://foodspassion.com/2014/07/27/salmon-caviar/https://foodspassion.com/wp-content/uploads/2014/07/p1030799.jpgSpaetzle Makerhttps://foodspassion.com/wp-content/uploads/2014/07/img_0470.jpgSalmon Caviarhttps://foodspassion.com/wp-content/uploads/2014/07/img_0469.jpgIMG_0469https://foodspassion.com/wp-content/uploads/2014/07/img_0465.jpgIMG_0465https://foodspassion.com/wp-content/uploads/2014/07/img_0466.jpgIMG_04662020-08-27T06:30:01+00:00monthlyhttps://foodspassion.com/2014/07/06/nectarine-blueberry-pie/https://foodspassion.com/wp-content/uploads/2014/07/p1040637.jpgNectarine Blueberry Piehttps://foodspassion.com/wp-content/uploads/2014/07/p1040633.jpgP1040633When the fruit bubbles and the streusel is golden, remove from oven.https://foodspassion.com/wp-content/uploads/2014/07/p1040632.jpgP1040632Sprinkle streusel topping over it and place into the oven.https://foodspassion.com/wp-content/uploads/2014/07/p1040628.jpgP1040628Fruit mixture goes into the crust.2014-07-06T16:56:46+00:00monthlyhttps://foodspassion.com/2014/07/04/top-of-the-stove-cookies/https://foodspassion.com/wp-content/uploads/2014/06/p1040623.jpgP1040623Drop by spoonfuls onto wax or parchment paper. Let set until firm. Eat!https://foodspassion.com/wp-content/uploads/2014/06/p1040622.jpgP1040622Remove from heat and stir in: ½ cup chunky peanut, butter, 1 tsp. vanilla, 3 cups quick oats https://foodspassion.com/wp-content/uploads/2014/06/p1040619.jpgP1040619Bring to a boil in a medium pan and boil one minute: 2 cups sugar, ½ cup cocoa, ½ cup milk, 1 stick butter (1/2 cup), Dash salt https://foodspassion.com/wp-content/uploads/2014/06/no-bake_chocolate_cookies.jpgTop-of-the-Stove-CookiesI was craving something chocolate the other day and remembered these quick-to-fix cookies from my childhood.2014-07-04T18:20:27+00:00monthlyhttps://foodspassion.com/2014/07/02/mini_meatloaves/https://foodspassion.com/wp-content/uploads/2014/07/p1040448.jpgP1040448This recipe is based on one found in Better Homes and Gardens’ New Junior Cookbook (1989 by Meredith Corp, Des Moines, IA). The original recipe calls for ground turkey which is something I seldom have on-hand, but maybe you do.https://foodspassion.com/wp-content/uploads/2014/07/p1040447.jpgP1040447Serves 4.https://foodspassion.com/wp-content/uploads/2014/07/p1040443.jpgP1040443Bake an additional 5 minutes. https://foodspassion.com/wp-content/uploads/2014/07/p1040442.jpgP1040442With a small spoon, spoon barbecue sauce, ketchup, or jelly over the top of each loaf and bake an additional 5 minutes. I used jalapeno jelly. https://foodspassion.com/wp-content/uploads/2014/07/p1040440.jpgP1040440Cover each rectangle of cheese with a section of hamburger, molding into a small loaf. Put the loaves onto a parchment paper-covered baking sheet. Bake at 350 degrees for 25 minutes. https://foodspassion.com/wp-content/uploads/2014/07/p1040438.jpgP1040438Cut a 4x2x2” block of cheese (any kind will do, I would imagine) into 4” rectangles. https://foodspassion.com/wp-content/uploads/2014/07/p1040437.jpgP1040437In a mixing bowl beat 1 egg. Add ¼ cup dried bread crumbs, 2 Tbsp. milk, 1 Tbsp. dried minced onion, 2 tsp. dried parsley flakes, ¼ tsp. salt, ¼ tsp. dried majoram, and a dash of pepper. Mix in 1 lb. lean ground beef with your hands and divide into four parts.2014-07-03T02:16:44+00:00monthlyhttps://foodspassion.com/2014/06/30/apricot-blueberry-cake/https://foodspassion.com/wp-content/uploads/2014/06/p1040613.jpgP1040613Voila, done! Add a dab of whipped cream and garnish with a blueberry.https://foodspassion.com/wp-content/uploads/2014/06/p1040611.jpgP1040611Bake in a preheated 350 degree oven for 40-45 minutes or until cake tester comes out clean. https://foodspassion.com/wp-content/uploads/2014/06/p1040610.jpgP1040610Mix 1 cup sugar, 1 cup flour, 1-1/2 sticks butter (melted & cooled), 2 eggs, and 1 tsp. almond extract in a large bowl until fully combined. Pour batter over fruit in the cake pan. https://foodspassion.com/wp-content/uploads/2014/06/p1040609.jpgP1040609Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick line the bottom of the pan with parchment paper. Scatter fruit evenly on the bottom of the pan and set aside. https://foodspassion.com/wp-content/uploads/2014/06/apricot-blueberry_cake.jpgApricot-Blueberry_CakeApricots and Blueberries are two of my favorite fruits. The apricots are expensive here, but you only need three of them so it’s doable. I splurge. This cake is quick to assemble. If you have the ingredients you can throw together a very nice little dessert for your guests. Apricot-Blueberry Cake This is a recipe by Kelsey Banfield, thenaptimechef found online at Momtastic Food. 2014-07-01T01:01:10+00:00monthlyhttps://foodspassion.com/2014/03/18/ranch-beans/https://foodspassion.com/wp-content/uploads/2014/03/ranchbeans.jpgRanchBeanshttps://foodspassion.com/wp-content/uploads/2014/03/p1040600.jpgP1040600stir occasionally and reduce heat as mixture thickens. Add salt to taste.https://foodspassion.com/wp-content/uploads/2014/03/p1040598.jpgP1040598Add tomato sauce. If beans are soupier than you like, boil, uncovered, over high heat until liquid evaporates to suit your taste;https://foodspassion.com/wp-content/uploads/2014/03/p1040595.jpgP1040595Cover and simmer until beans are tender to bite, about an hour.https://foodspassion.com/wp-content/uploads/2014/03/p1040591.jpgP1040591Stir in 1 Tbsp. chili powder. Add beans, 1-3/4 cups water, and pepper to taste.https://foodspassion.com/wp-content/uploads/2014/03/p1040589.jpgP1040589In the same pan, stir 1/8# (3-4 slices) chopped bacon over medium heat until lightly browned, about 5 minutes. Discard fat, if any. Add 1/2 small onion and 1 clove garlic; stir and cook until onion is limp, about 5 minutes. https://foodspassion.com/wp-content/uploads/2014/03/p1040586.jpgP1040586Put 1/2 # dried pinto beans into pan and cover with water to at least 2” above the beans. Bring to a boil and boil 3 minutes. Remove from heat, cover, and let stand at least 1 or up to 4 hours; drain beans and pour into bowl.2014-03-25T21:38:13+00:00monthlyhttps://foodspassion.com/2014/03/10/gold-rush-brunch/https://foodspassion.com/wp-content/uploads/2014/03/p1040581.jpgP1040581Bake an additional 10-15 minutes until eggs are set. Serves 4 hungry people or 8 other types. Really good with a bit of Tabasco splashed on top.https://foodspassion.com/wp-content/uploads/2014/03/p1040580.jpgP1040580Carefully crack an egg into each indentation. Sprinkle with salt and pepper.https://foodspassion.com/wp-content/uploads/2014/03/p1040576.jpgP1040576Carefully crack an egg into each indentation.https://foodspassion.com/wp-content/uploads/2014/03/p1040574.jpgP1040574Remove from oven and, using a tablespoon, press 8 indentations into the hash browns.https://foodspassion.com/wp-content/uploads/2014/03/p1040573.jpgP1040573Bake at 350 degrees for 20 minutes.https://foodspassion.com/wp-content/uploads/2014/03/p1040572.jpgP1040572Layer 8 slices Canadian bacon or ham lunchmeat or leftover ham slices along the center of the dish decoratively.https://foodspassion.com/wp-content/uploads/2014/03/p1040570.jpgP1040570Pour into greased 9x13" baking dish and smooth it with spatula to evenly distribute in the dish. https://foodspassion.com/wp-content/uploads/2014/03/p1040568.jpgP1040568Stir the hash browns into the sour cream sauce.https://foodspassion.com/wp-content/uploads/2014/03/p1040566.jpgP1040566Prepare about 5-oz. dried hash browns according to package directions.https://foodspassion.com/wp-content/uploads/2014/03/p1040565.jpgP1040565Stir in 2 cups milk. Cook and stir constantly until thick and bubbly. Remove from heat.2014-03-10T20:15:23+00:00monthlyhttps://foodspassion.com/2013/02/11/salmon-casserole/https://foodspassion.com/wp-content/uploads/2013/02/p1030852.jpgSalmon Casserolehttps://foodspassion.com/wp-content/uploads/2013/02/p1030851.jpgSalmon Casserole2https://foodspassion.com/wp-content/uploads/2013/02/p1030850.jpgP1030850Remove from the oven and serve while warm. This will feed about four-five hungry people.https://foodspassion.com/wp-content/uploads/2013/02/p1030849.jpgP1030849Remove the cover and sprinkle french-fried onion pieces across the top. Bake an additional 5 minutes. Do not overbake-the french-fried onions brown very quickly.https://foodspassion.com/wp-content/uploads/2013/02/p1030848.jpgP1030848Cover the dish and bake at 350 degrees F for 30 minutes. (Don't you like my snazzy silicone cover?)https://foodspassion.com/wp-content/uploads/2013/02/p1030847.jpgP1030847Stir cooked noodles into the bowl.https://foodspassion.com/wp-content/uploads/2013/02/p1030846.jpgP1030846https://foodspassion.com/wp-content/uploads/2013/02/p1030845.jpgP1030845Cook 12 oz. of egg noodles as the package directs.https://foodspassion.com/wp-content/uploads/2013/02/p1030844.jpgP1030844Stir the ingredients in the bowl together while you wait for the noodles to finish.https://foodspassion.com/wp-content/uploads/2013/02/p1030843.jpgP1030843Add a couple cups of grated sharp cheddar cheese.2014-03-02T04:37:19+00:00monthlyhttps://foodspassion.com/2014/02/18/calzone/https://foodspassion.com/wp-content/uploads/2014/02/p1040527.jpgCalzonehttps://foodspassion.com/wp-content/uploads/2014/02/p1040525.jpgP1040525https://foodspassion.com/wp-content/uploads/2014/02/p1040524.jpgP1040524https://foodspassion.com/wp-content/uploads/2014/02/p1040523.jpgP1040523https://foodspassion.com/wp-content/uploads/2014/02/p1040522.jpgP1040522https://foodspassion.com/wp-content/uploads/2014/02/p1040520.jpgP1040520https://foodspassion.com/wp-content/uploads/2014/02/p1040519.jpgP1040519https://foodspassion.com/wp-content/uploads/2014/02/p1040517.jpgP1040517https://foodspassion.com/wp-content/uploads/2014/02/p1040516.jpgP1040516https://foodspassion.com/wp-content/uploads/2014/02/p1040514.jpgP10405142014-02-19T04:02:41+00:00monthlyhttps://foodspassion.com/2013/09/04/paella/https://foodspassion.com/wp-content/uploads/2013/09/p1040373.jpgP1040373https://foodspassion.com/wp-content/uploads/2013/09/p1040372.jpgPaellaNow pour the meat and fish over the top of the rice. Enjoy!https://foodspassion.com/wp-content/uploads/2013/09/p1040371.jpgP1040371Stir in 1# shrimp, peeled and deveined and cook, turning the shrimp, until both sides are pink.https://foodspassion.com/wp-content/uploads/2013/09/p1040370.jpgP1040370The rice has finished cooking.https://foodspassion.com/wp-content/uploads/2013/09/p1040368.jpgP1040368 1# Chorizo sausage; cook 5 minutes. https://foodspassion.com/wp-content/uploads/2013/09/p1040367.jpgP1040367Stir in 1 bell pepper, sliced andhttps://foodspassion.com/wp-content/uploads/2013/09/p1040365.jpgP1040365Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and 1 Spanish onion; cook 5 minutes. https://foodspassion.com/wp-content/uploads/2013/09/p1040363.jpgP1040363Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.https://foodspassion.com/wp-content/uploads/2013/09/p1040362.jpgP1040362Stir in 1 pinch saffron threads; 1 bay leaf; ½ bunch flat-leaf Italian parsley, chopped; 1 qt. chicken stock; and zest of 1 lemons. https://foodspassion.com/wp-content/uploads/2013/09/p1040361.jpgP1040361Heat 2 Tbsp. olive oil in large skillet. Stir in 3 cloves garlic, crushed; ½ tsp. dried red pepper flakes; and 2 cups short-grain white rice (I always use Jasmine rice). Cook, stirring, to coat rice with oil, about 3 minutes. 2013-09-05T01:51:58+00:00monthlyhttps://foodspassion.com/2013/08/31/apple-razzie-pie/https://foodspassion.com/wp-content/uploads/2013/08/larry_applepicking.jpgLarry_ApplePickinghttps://foodspassion.com/wp-content/uploads/2013/08/p1040382.jpgP1040382https://foodspassion.com/wp-content/uploads/2013/08/p1040380.jpgP1040380Bake on bottom rack of oven (set the pie on a baking sheet to catch the overflow drips) for 1 hour ten minutes to 1 hour twenty minutes. I baked mine for 1 hour and 25 minutes. You’re looking for the juice bubbles to burst slowly. Mine seems perfect. Can hardly wait to try it.https://foodspassion.com/wp-content/uploads/2013/08/p1040379.jpgP1040379Mix together egg yolk and cream. Brush over top crust. Sprinkle with more sugar. https://foodspassion.com/wp-content/uploads/2013/08/p1040376.jpgP1040376Pour into pie crust. Dot with butter. Cut slits in top crust. Put on top crust. https://foodspassion.com/wp-content/uploads/2013/08/p1040375.jpgP1040375Here’s what you do, preheat oven to 375 degrees F. Mix together the apples, raspberries, sugar, flour, lemon juice, and salt.2013-09-01T02:04:57+00:00monthlyhttps://foodspassion.com/2013/08/26/speedy-brownies/https://foodspassion.com/wp-content/uploads/2013/08/p1040326.jpgBrownieshttps://foodspassion.com/wp-content/uploads/2013/08/p1040325.jpgP1040325Bake at 350 degrees F for 30 minutes. No need for frosting.https://foodspassion.com/wp-content/uploads/2013/08/p1040323.jpgP1040323Sprinkle with one cup chocolate chips (or any kind of chips).https://foodspassion.com/wp-content/uploads/2013/08/p1040322.jpgP1040322Pour batter into greased 9x13" baking dish.2013-08-27T01:27:39+00:00monthlyhttps://foodspassion.com/2013/08/06/raspberry-pie/https://foodspassion.com/wp-content/uploads/2013/08/p1040315.jpgRaspberry Piehttps://foodspassion.com/wp-content/uploads/2013/08/p1040314.jpgP1040314Pie is finished when filling is bubbly and surface is browned.https://foodspassion.com/wp-content/uploads/2013/08/p1040310.jpgP1040310Go pick some raspberries. https://foodspassion.com/wp-content/uploads/2013/08/p1040308.jpgP1040308Pour sour cream mixture evenly over the raspberries. Set pie on sheet to catch drips. Bake at 400 degrees F for 45-50 minutes.https://foodspassion.com/wp-content/uploads/2013/08/p1040306.jpgP1040306Distribute raspberries into an unbaked 9" pie crust.https://foodspassion.com/wp-content/uploads/2013/08/p1040302.jpgP1040302You'll need 4-1/2 cups to start. Rinse and then dry on absorbent towel.https://foodspassion.com/wp-content/uploads/2013/08/p1040301.jpgP1040301Stir in 1 cup sour cream and let sit for 15 minutes.https://foodspassion.com/wp-content/uploads/2013/08/p1040300.jpgP1040300Mix together 1 cup sugar, 1/4 cup tapioca, 1/2 tsp cinnamon, 1/4 tsp. salt.2013-08-07T01:12:23+00:00monthlyhttps://foodspassion.com/2013/08/03/rhubarb-bread-pudding/https://foodspassion.com/wp-content/uploads/2013/08/p1040156.jpgP1040156https://foodspassion.com/wp-content/uploads/2013/08/p1040155.jpgP1040155https://foodspassion.com/wp-content/uploads/2013/08/p1040153.jpgP1040153Grand Marnier Hard Saucehttps://foodspassion.com/wp-content/uploads/2013/08/p1040147.jpgP1040147Bake at 350 degrees for 55-60 minutes.https://foodspassion.com/wp-content/uploads/2013/08/p1040146.jpgP1040146Sprinkle with brown sugar and pecanshttps://foodspassion.com/wp-content/uploads/2013/08/p1040142.jpgP1040142Pour into buttered baking dish.https://foodspassion.com/wp-content/uploads/2013/08/p1040139.jpgP1040139Mix rhubarb and eggs mixture with soaked bread mixture.https://foodspassion.com/wp-content/uploads/2013/08/p1040137.jpgP1040137Mix rhubarb with eggs mixture.https://foodspassion.com/wp-content/uploads/2013/08/p1040136.jpgP1040136Mix together eggs, sugar, salt, and cinnamon.https://foodspassion.com/wp-content/uploads/2013/08/p1040133.jpgP1040133Run outside, pull rhubarb, clean, and trim.2013-08-04T01:38:06+00:00monthlyhttps://foodspassion.com/2013/08/03/grand-marnier-hard-sauce/2013-08-04T01:36:07+00:00monthlyhttps://foodspassion.com/2013/07/31/baked-lasagne-lasagne-al-forno/https://foodspassion.com/wp-content/uploads/2013/07/p1040291.jpgLasagnehttps://foodspassion.com/wp-content/uploads/2013/07/p1040287.jpgP1040287Finished. Now let it rest for about ten minutes so it's easier to slice and serve.https://foodspassion.com/wp-content/uploads/2013/07/p1040284.jpgP1040284As you can see, the sauce is dolloped on, not poured. Here is what it looks like just before going into the oven.https://foodspassion.com/wp-content/uploads/2013/07/p1040281.jpgP1040281Here's a picture of the sauce before it has simmered. It's a very thick sauce. Stir it occasionally.https://foodspassion.com/wp-content/uploads/2013/07/p1040278.jpgP1040278This is all the meatballs.https://foodspassion.com/wp-content/uploads/2013/07/p1040277.jpgP1040277I used fresh basil in the sauce, too. I like to cut everything very fine for this recipe.https://foodspassion.com/wp-content/uploads/2013/07/p1040276.jpgP1040276The meatballs should be fairly small (no more than 3/4") so the dish as a whole stays fairly flat.2013-08-01T02:56:20+00:00monthlyhttps://foodspassion.com/2013/06/10/cherry-carnival/https://foodspassion.com/wp-content/uploads/2013/06/p1040110.jpgP1040110https://foodspassion.com/wp-content/uploads/2013/06/p1040107.jpgCherry Carnivalhttps://foodspassion.com/wp-content/uploads/2013/06/p1040106.jpgP10401062013-06-11T00:53:47+00:00monthlyhttps://foodspassion.com/2013/06/02/irish-soda-bread/https://foodspassion.com/wp-content/uploads/2013/06/p1020795.jpgIrish Soda Breadhttps://foodspassion.com/wp-content/uploads/2013/06/p1020794.jpgP1020794Bake at 375 degrees for 35-40 minutes or until nicely browned. Served warm, it's awesome!https://foodspassion.com/wp-content/uploads/2013/06/p1020793.jpgP1020793Cut a cross in the top of each loaf with a floured knife.https://foodspassion.com/wp-content/uploads/2013/06/p1020792.jpgP1020792https://foodspassion.com/wp-content/uploads/2013/06/p1020791.jpgP10207912013-06-02T17:08:13+00:00monthlyhttps://foodspassion.com/2013/04/09/hamburger-buns/https://foodspassion.com/wp-content/uploads/2013/04/p1040046.jpgHamburgerBunshttps://foodspassion.com/wp-content/uploads/2013/04/p1040045.jpgHamburger Buns2013-04-09T17:12:50+00:00monthlyhttps://foodspassion.com/2013/04/06/hasty-chocolate-pudding/https://foodspassion.com/wp-content/uploads/2013/04/p1040043.jpgP1040043Serve topped with whipped cream, or not.https://foodspassion.com/wp-content/uploads/2013/04/p1040041.jpgP1040041Cake rises to top of dish and sauce lies beneath.https://foodspassion.com/wp-content/uploads/2013/04/p1040040.jpgP1040040Bake at 350 degrees for 30 minutes.https://foodspassion.com/wp-content/uploads/2013/04/p1040038.jpgP1040038Pour syrup over batter. DO NOT STIR.https://foodspassion.com/wp-content/uploads/2013/04/p1040036.jpgP1040036Mix together syrup ingredients.https://foodspassion.com/wp-content/uploads/2013/04/p1040034.jpgP1040034Spread batter into greased baking dish.https://foodspassion.com/wp-content/uploads/2013/04/p1040033.jpgP1040033Stir together liquid ingredients and add to dry ingredients.https://foodspassion.com/wp-content/uploads/2013/04/p1040032.jpgP1040032Stir together dry ingredients.https://foodspassion.com/wp-content/uploads/2013/04/hasty_chocolate_pudding.jpgHasty_Chocolate_Puddinghttps://foodspassion.com/wp-content/uploads/2013/04/chocolate_pudding.jpgChocolate_Pudding2013-04-06T18:27:42+00:00monthlyhttps://foodspassion.com/2013/03/30/shrimp-etouffee/https://foodspassion.com/wp-content/uploads/2013/03/p1030890.jpgP1030890https://foodspassion.com/wp-content/uploads/2013/03/p1030889.jpgShrimp Etouffee2https://foodspassion.com/wp-content/uploads/2013/03/p1030888.jpgP1030888https://foodspassion.com/wp-content/uploads/2013/03/p1030887.jpgShrimp Etouffeehttps://foodspassion.com/wp-content/uploads/2013/03/p1030884.jpgP1030884Add the shrimp and simmer for 15-20 minutes, uncovered.https://foodspassion.com/wp-content/uploads/2013/03/p1030881.jpgP1030881. Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.https://foodspassion.com/wp-content/uploads/2013/03/p1030880.jpgP1030880Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens.https://foodspassion.com/wp-content/uploads/2013/03/p1030879.jpgP1030879Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender.https://foodspassion.com/wp-content/uploads/2013/03/p1030876.jpgP1030876Heat a large skillet or Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.2013-03-31T04:53:19+00:00monthlyhttps://foodspassion.com/2013/03/26/smothered-pork-chops/https://foodspassion.com/wp-content/uploads/2013/03/p1030872.jpgSmothered Pork ChopsAdd pork chops back into skillet and cover with sauce. Serve. https://foodspassion.com/wp-content/uploads/2013/03/p1030870.jpgCrash PotatoesThey are really, really yummy.https://foodspassion.com/wp-content/uploads/2013/03/p1030868.jpgSmothered Porkchopshttps://foodspassion.com/wp-content/uploads/2013/03/p1030865.jpgP1030865Add about ½ cup sour cream to skillet and stir until well mixed. Let simmer to reduce a bit. https://foodspassion.com/wp-content/uploads/2013/03/p1030863.jpgP1030863and cover all with mushrooms and onions. Let simmer until pork chops are cooked. It won’t take long. Remove chops and set aside.https://foodspassion.com/wp-content/uploads/2013/03/p1030862.jpgP1030862Add pork chops to pan.https://foodspassion.com/wp-content/uploads/2013/03/p1030861.jpgP1030861Using same skillet, brown seasoned pork chops. Remove chops from skillet and set aside. Deglaze the skillet with white wine, scraping the crispy bits up from the pan. Let wine simmer and reduce for a few minutes. https://foodspassion.com/wp-content/uploads/2013/03/p1030858.jpgP1030858Using the same skillet, brown sliced onions. Add to mushrooms and set aside.https://foodspassion.com/wp-content/uploads/2013/03/p1030857.jpgP1030857Cut medium-size mushrooms into quarters and brown in butter and olive oil. Set aside. https://foodspassion.com/wp-content/uploads/2013/03/p1030855.jpgCrash Potatoes1Here's the quick & easy info on Crash Potatoes . . . 1-Cook small potatoes. 2-Place on baking sheet coated with olive oil. 3-Smash each potato. 4-Sprinkle with salt & pepper 5-Bake high heat till crispy on the top. 2013-03-27T01:23:08+00:00monthlyhttps://foodspassion.com/2013/03/24/tex-mex-cornbread-casserole/https://foodspassion.com/wp-content/uploads/2013/03/tex-mex_cornbread_cass3.jpgTex-Mex_Cornbread_Cass3Bake at 400 degrees for 20 minutes. Serve.https://foodspassion.com/wp-content/uploads/2013/03/tex-mex_cornbread_cass2.jpgTex-Mex_Cornbread_Cass2https://foodspassion.com/wp-content/uploads/2013/03/tex-mex_cornbread_cass.jpgTex-Mex_Cornbread_Casshttps://foodspassion.com/wp-content/uploads/2013/03/p1030992.jpgP1030992Pour this batter over the top of the ground beef mixture as pictured. If you do not have an oven-proof skillet, you can use a greased 9x13” pan to place the cooked ground beef mixture and then pour the corn bread batter over the top. https://foodspassion.com/wp-content/uploads/2013/03/p1030989.jpgP1030989Remove from heat and stir in a handful of grated cheese. https://foodspassion.com/wp-content/uploads/2013/03/p1030988.jpgP1030988In a mixing bowl, stir together flour, corn meal, sugar, baking powder, and salt. In a small bowl, mix milk, oil, and egg. Stir milk mixture into flour mixture and stir just until blended. https://foodspassion.com/wp-content/uploads/2013/03/p1030987.jpgP1030987Fry ground beef, onion, and garlic together in oven-proof skillet. Stir in tomatoes, chiles, beans, and taco seasoning. Let simmer for a few minutes. 2013-03-24T22:03:12+00:00monthlyhttps://foodspassion.com/2013/03/18/red-currant-tart/https://foodspassion.com/wp-content/uploads/2013/03/red_currant_tart2.jpgRed_Currant_Tart2https://foodspassion.com/wp-content/uploads/2013/03/red_currant_tart.jpgRed_Currant_TartReally yummy!https://foodspassion.com/wp-content/uploads/2013/03/p1040021.jpgP1040021Everyone really liked the taste, not too sour, not too sweet.https://foodspassion.com/wp-content/uploads/2013/03/p1040016.jpgP1040016Let cool completely before sliding a knife around the edge and wrangling the tart out of the springform pan.https://foodspassion.com/wp-content/uploads/2013/03/p1040014.jpgP1040014Spread filling atop crust and bake for 20 minutes or until top is lightly browned.https://foodspassion.com/wp-content/uploads/2013/03/p1040013.jpgP1040013To make the filling, 2 egg whites until stiff. Gradually add ½ cup sugar and 2 tsp. cornstarch. Continue to whip until well incorporated. Drain the currants through a colander and gently fold into whipped egg whites mixture. https://foodspassion.com/wp-content/uploads/2013/03/p1040011.jpgP1040011Bake at 325 degrees for 25 minutes or until golden yellow.https://foodspassion.com/wp-content/uploads/2013/03/p1040007.jpgP1040007Work the dough until it holds together and press into a well-buttered 10” springform pan. Chill for 30 minutes.https://foodspassion.com/wp-content/uploads/2013/03/p1040003.jpgP1040003To make the crust, cream ½ cup butter with ½ cup sugar and 1-1/2 tsp. lemon zest. (Out of lemons, I used 1-1/2 tsp. of dried lemon peel.) Add two egg yolks and mix. Stir in 1-1/2 cups flour and 1 tsp. baking powder. https://foodspassion.com/wp-content/uploads/2013/03/p1030998.jpgP1030998I pulled red currants out of my freezer and measured 2-1/4 cups, then let them thaw completely. Set aside.2013-03-18T22:58:49+00:00monthlyhttps://foodspassion.com/2013/03/14/spinach-salad-with-anchovy-dressing/https://foodspassion.com/wp-content/uploads/2013/03/p1030966.jpgSpinach Salad w-Anchovy Dressinghttps://foodspassion.com/wp-content/uploads/2013/03/p1030964.jpgP1030964Bring the dressing to a boil over moderately high heat for about 5 seconds, drizzle over the salad and toss.https://foodspassion.com/wp-content/uploads/2013/03/p1030963.jpgP1030963In a small saucepan, heat the anchovies, anchovy oil, olive oil and sesame oil over moderate heat, stirring until the anchovies dissolve, 2 to 3 minutes. Turn off the heat and stir in the vinegar, capers and mustard.https://foodspassion.com/wp-content/uploads/2013/03/p1030960.jpgP10309601 lb. fresh spinach, rinsed, dried and trimmed 3 hard-cooked eggs, sliced ½ lb. mushrooms, sliced 8 slices cooked bacon, crumbled Place the spinach into a very large bowl. Scatter the egg, mushroom, and bacon pieces across the top.2013-03-14T16:27:26+00:00monthlyhttps://foodspassion.com/2013/03/12/mediterranean-chicken-tonja/https://foodspassion.com/wp-content/uploads/2013/03/p1030968.jpgP1030968Serve over rice.https://foodspassion.com/wp-content/uploads/2013/03/p1030965.jpgP1030965https://foodspassion.com/wp-content/uploads/2013/03/p1030961.jpgP1030961Bake, covered, for about 45 minutes at 350 degrees. Uncover and bake another 15 minutes.https://foodspassion.com/wp-content/uploads/2013/03/p1030958.jpgP1030958Remove from refrigeration and sprinkle 1/3 cup brown sugar, 1/2 cup white wine, and 2 Tbsp. chopped parsley over the top.https://foodspassion.com/wp-content/uploads/2013/03/p1030955.jpgP1030955Add boneless, skinless chicken breast, cut into serving sizes. Turn the chicken so it's well coated and everything is mixed. Let marinate, refrigerated, overnight.https://foodspassion.com/wp-content/uploads/2013/03/p1030954.jpgP1030954Into a 9x13" baking dish, mix together: 2 Tbsp. dried oregano; Salt and pepper; ¼ cup red-wine vinegar; ¼ cup olive oil; Handful pitted prunes; Handful green olives (mine were jumbo-sized, so I cut them in half); 2 Tbsp. capers with a little juice; 3 bay leaveshttps://foodspassion.com/wp-content/uploads/2013/03/p1030953.jpgP10309536-8 cloves garlic, pureed2013-03-13T00:25:37+00:00monthlyhttps://foodspassion.com/2013/02/23/chicken-and-red-currant-pie/https://foodspassion.com/wp-content/uploads/2013/02/p1030905.jpgP1030905I used a lean breakfast sausage (think Jimmy Dean) for the ground sausage or veal component. The flavor was a bit bland and Italian sausage would have been great, or maybe even sage sausage.https://foodspassion.com/wp-content/uploads/2013/02/p1030902.jpgP1030902I am exceedingly proud of this dish. The recipe is here: http://www.melangery.com/2012/05/chicken-and-red-currant-pie.html. https://foodspassion.com/wp-content/uploads/2013/02/p1030901.jpgP1030901https://foodspassion.com/wp-content/uploads/2013/02/p1030899.jpgP1030899I made my own "aspic jelly" by rendering chicken bones. I made my own pie crust from scratch!https://foodspassion.com/wp-content/uploads/2013/02/p1030898.jpgP1030898It came out so beautiful! I just can't believe it.2013-02-23T18:58:35+00:00monthlyhttps://foodspassion.com/2013/02/21/chocolate-cannoli-cake/https://foodspassion.com/wp-content/uploads/2013/02/p1030896.jpgP1030896The only comment I can make about the recipe is that it took about 80 minutes to bake instead of the 70 listed in the recipe.https://foodspassion.com/wp-content/uploads/2013/02/p1030894.jpgP1030894Here it is finished. The rich, rich chocolate flavor is decadent.https://foodspassion.com/wp-content/uploads/2013/02/p1030891.jpgP1030891I made this as a birthday cake for my husband. The recipe can be found here: http://www.piarecipes.com/2012/11/chocolate-cannoli-cake.htmlhttps://foodspassion.com/wp-content/uploads/2013/02/chocolatecannolicake.jpgChocolateCannoliCakeThis is half a slice.2013-02-21T21:54:14+00:00monthlyhttps://foodspassion.com/2013/02/10/honey-mustard-chicken/https://foodspassion.com/wp-content/uploads/2013/02/p10308301.jpgHoney Mustard Chickenhttps://foodspassion.com/wp-content/uploads/2013/02/p1030830.jpgHoney Mustard Chicken2https://foodspassion.com/wp-content/uploads/2013/02/p1030827.jpgP1030827Bake at 375 degrees F for 50-60 minutes, turning chicken pieces occasionally.https://foodspassion.com/wp-content/uploads/2013/02/p1030825.jpgP1030825In a one-cup measure mix 1/2 cup honey, 1/4 cup prepared mustard (I use yellow), and 1 tsp. curry powder. Pour over chicken in a 9x13" greased baking dish.2013-02-11T02:56:09+00:00monthlyhttps://foodspassion.com/2013/01/19/cheesy-potatoes/https://foodspassion.com/wp-content/uploads/2013/01/p1030815.jpgP10308152013-01-21T18:05:47+00:00monthlyhttps://foodspassion.com/2013/01/16/spaetzle/https://foodspassion.com/wp-content/uploads/2013/01/p1030810.jpgSpaetzleUsing a slotted spoon, scoop out the spaetzle and place into a bowl or a colander in a bowl. Complete all the batches in a like manner. The longest part of this process is waiting for the water to boil.https://foodspassion.com/wp-content/uploads/2013/01/p1030809.jpgP1030809https://foodspassion.com/wp-content/uploads/2013/01/p1030808.jpgP1030808Spaetzle is like pasta, but the batter-like dough is pressed through small holes into salted boiling water. Note, do not let whatever device you are using rest upon the edges of the pot for very long or the device will heat up and the batter will cook as soon as it touches the device. My friend Jo learned this from experience. She had to stop, clean her cheese grater, and begin again. Avoid this type of kitchen crisis by working quickly and don’t allow the spaetzle maker to rest on the rim of the kettle.https://foodspassion.com/wp-content/uploads/2013/01/p1030807.jpgP1030807Using a slotted spoonhttps://foodspassion.com/wp-content/uploads/2013/01/p1030806.jpgP1030806The spaetzle is done once it floats to the surface. https://foodspassion.com/wp-content/uploads/2013/01/p1030805.jpgP1030805Working in batches, press a batch of batter through the device (spaetzle maker or flat cheese grater or dripping it off a spoon) into the boiling waterThe batter is supposed to drip into the pot and cook in the water. https://foodspassion.com/wp-content/uploads/2013/01/p1030799.jpgSpaetzle Makerhttps://foodspassion.com/wp-content/uploads/2013/01/p1030798.jpgP1030798Let rest while waiting for a large pot of salted water to boil.https://foodspassion.com/wp-content/uploads/2013/01/p1030797.jpgP1030797Mix together 2-1/2 cups flour, ½ tsp. salt, ¼ tsp. baking powder. Add the flour mixture to the egg mixture and stir well.https://foodspassion.com/wp-content/uploads/2013/01/p1030796.jpgP10307962013-01-16T23:13:45+00:00monthlyhttps://foodspassion.com/2013/01/16/chicken-paprika/https://foodspassion.com/wp-content/uploads/2013/01/p1030813.jpgChicken PaprikaServe over spaetzle or noodles or rice.https://foodspassion.com/wp-content/uploads/2013/01/p1030812.jpgChicken Paprika2https://foodspassion.com/wp-content/uploads/2013/01/p1030804.jpgP1030804 Return skillet to heat and simmer until gravy has thickened a bit.https://foodspassion.com/wp-content/uploads/2013/01/p1030803.jpgP1030803 Stir sour cream mixture into gravy skillet and stir until smooth.https://foodspassion.com/wp-content/uploads/2013/01/p1030801.jpgP1030801Mix 4 Tbsp. flour into 1/2 cup sour cream until well blended. Scoop out a cup of paprika gravy and stir into sour cream mixture until smooth.https://foodspassion.com/wp-content/uploads/2013/01/p1030800.jpgP1030800Mix 4 Tbsp. flour into 1/2 cup sour cream until well blended. Scoop out a cup of paprika gravy and stir into sour cream mixture until smooth.https://foodspassion.com/wp-content/uploads/2013/01/p1030792.jpgP1030792Bring to a simmer and cook, covered, for about 45 minutes.https://foodspassion.com/wp-content/uploads/2013/01/p1030791.jpgP10307912013-01-16T23:12:58+00:00monthlyhttps://foodspassion.com/2013/01/11/sourdough-pancakes/https://foodspassion.com/wp-content/uploads/2013/01/p1030785.jpgSourdough Pancakeshttps://foodspassion.com/wp-content/uploads/2013/01/p1030782.jpgSourdough Pancakes2https://foodspassion.com/wp-content/uploads/2013/01/p1030779.jpgP1030779https://foodspassion.com/wp-content/uploads/2013/01/p1030778.jpgP1030778Cookhttps://foodspassion.com/wp-content/uploads/2013/01/p1030774.jpgP1030774 Dissolve ½ tsp. baking soda in 1 Tbsp. waterhttps://foodspassion.com/wp-content/uploads/2013/01/p1030773.jpgP1030773 Dissolve ½ tsp. baking soda in 1 Tbsp. waterhttps://foodspassion.com/wp-content/uploads/2013/01/p1030772.jpgP1030772Beat in 2 eggs. Dissolve ½ tsp. baking soda in 1 Tbsp. water and gently fold it into the batter. Do not stir it any more. https://foodspassion.com/wp-content/uploads/2013/01/p1030771.jpgP1030771To the remaining mixture, stir in 2 Tbsp. sugar, 1 tsp. salt, ½ tsp. baking powder, and 3 Tbsp. oil.https://foodspassion.com/wp-content/uploads/2013/01/p1030770.jpgP1030770In a medium bowl mix 1-1/2 Tbsp. active dry yeast, 2 cups warm water, and 2 cups flour. Cover, and let mixture stand in a warm place overnight. It bubbles and then separates. I stir mine down occasionally.2013-01-11T21:52:50+00:00monthlyhttps://foodspassion.com/2012/12/22/lingonberry-sauce/https://foodspassion.com/wp-content/uploads/2012/12/p1030741.jpgLingonberry Saucehttps://foodspassion.com/wp-content/uploads/2012/12/p1030736.jpgP1030736Here 'tis. Very tasty and ready to serve with our Christmas turkey or with sandwiches or meatloaf or . . . whatever!https://foodspassion.com/wp-content/uploads/2012/12/p1030734.jpgP1030734 Tip the jars upside down for about thirty minutes until the lids do not pop back up when pressed upon.https://foodspassion.com/wp-content/uploads/2012/12/p1030733.jpgP1030733Pour into sterile jars and seal with hot lids. Like jam, this has enough sugar to preserve it. Tip the jars upside down for about thirty minutes until the lids do not pop back up when pressed upon.https://foodspassion.com/wp-content/uploads/2012/12/p1030732.jpgP1030732Add 4-1/2 cups sugar and simmer, stirring frequently, until thick (about 30 minutes). https://foodspassion.com/wp-content/uploads/2012/12/p1030729.jpgP1030729. Add the rind and pulp of 3 medium oranges and 1 cup dried cranberries (Craisins). Cook for 10 minutes. https://foodspassion.com/wp-content/uploads/2012/12/p1030727.jpgP1030727. In a large pan, cook 6 cups fresh or frozen lingonberries with 2 cups of water until the lingons are tender. 2012-12-23T00:28:51+00:00monthlyhttps://foodspassion.com/2012/12/07/quinoa-cakes-with-smoked-salmon/2012-12-07T23:55:36+00:00monthlyhttps://foodspassion.com/2012/11/24/sweet-potato-crescents/https://foodspassion.com/wp-content/uploads/2012/11/p1030670.jpgSweet Potato Crescentshttps://foodspassion.com/wp-content/uploads/2012/11/p1030666.jpgP1030666https://foodspassion.com/wp-content/uploads/2012/11/p1030665.jpgSweet Potato Crescents2Makes 36 rolls.https://foodspassion.com/wp-content/uploads/2012/11/p1030664.jpgP1030664Bake at 375° for 13-15 minutes or until golden.https://foodspassion.com/wp-content/uploads/2012/11/p1030661.jpgP1030661Cover and let rise until double.https://foodspassion.com/wp-content/uploads/2012/11/p1030660.jpgP1030660https://foodspassion.com/wp-content/uploads/2012/11/p1030659.jpgP1030659Roll up from wide end and place, pointed end down, 2” apart on greased baking sheets (or parchment covered, as seen here).https://foodspassion.com/wp-content/uploads/2012/11/p1030658.jpgP1030658Cut each circle into 12 wedges.https://foodspassion.com/wp-content/uploads/2012/11/p1030657.jpgP1030657Brush with butter.https://foodspassion.com/wp-content/uploads/2012/11/p1030656.jpgP1030656Roll each into 12” circle.2012-11-24T22:24:39+00:00monthlyhttps://foodspassion.com/2012/11/18/hungarian-pork-goulash/https://foodspassion.com/wp-content/uploads/2012/11/p1030638.jpgHungarian Pork Goulashhttps://foodspassion.com/wp-content/uploads/2012/11/p1030636.jpgHungarian Pork Goulash2https://foodspassion.com/wp-content/uploads/2012/11/p1030635.jpgP1030635Remove from oven; stir in sour cream. Serve over noodles or spaetzle. https://foodspassion.com/wp-content/uploads/2012/11/p1030626.jpgP1030626Add pork, sauerkraut, tomatoes with their juice, broth, salt and pepper; heat to boiling over high heat. Cover and bake in preheated 325 degree oven for one and a half hours or until meat is fork-tender.https://foodspassion.com/wp-content/uploads/2012/11/p1030624.jpgP1030624Stir in garlic; cook 5 minutes more or until onions are very tender. Stir in paprika; cook 1 minute.https://foodspassion.com/wp-content/uploads/2012/11/p1030623.jpgP1030623Heat oil over medium heat. Add onions; cook 10 minutes. Stir in garlic; cook 5 minutes more or until onions are very tender.2012-11-19T17:35:19+00:00monthlyhttps://foodspassion.com/2012/11/17/buttermilk-pie/2012-11-17T18:23:15+00:00monthlyhttps://foodspassion.com/2012/11/17/pecan-pie/https://foodspassion.com/wp-content/uploads/2012/11/p1030651.jpgButtermilk Piehttps://foodspassion.com/wp-content/uploads/2012/11/p1030647.jpgP1030647https://foodspassion.com/wp-content/uploads/2012/11/p1030644.jpgP1030644https://foodspassion.com/wp-content/uploads/2012/11/p1030643.jpgP1030643https://foodspassion.com/wp-content/uploads/2012/11/p1030639.jpgP1030639Cream together softened butter and sugar.https://foodspassion.com/wp-content/uploads/2012/11/p1030652.jpgPecan Piehttps://foodspassion.com/wp-content/uploads/2012/11/p1030650.jpgP1030650https://foodspassion.com/wp-content/uploads/2012/11/p1030649.jpgP1030649Here it is, in the oven beside the buttermilk pie.https://foodspassion.com/wp-content/uploads/2012/11/p1030648.jpgP10306482012-11-17T18:10:55+00:00monthlyhttps://foodspassion.com/2012/11/03/pumpernickel-bread/https://foodspassion.com/wp-content/uploads/2012/11/p1030633.jpgPumpernickel Breadhttps://foodspassion.com/wp-content/uploads/2012/11/p1030632.jpgP1030632https://foodspassion.com/wp-content/uploads/2012/11/p1030630.jpgP1030630Then shape each into a smooth ball; flatten slightly.https://foodspassion.com/wp-content/uploads/2012/11/p1030628.jpgP10306282012-11-04T00:44:16+00:00monthlyhttps://foodspassion.com/2012/11/02/cold-pork-pie/https://foodspassion.com/wp-content/uploads/2012/11/p1030620.jpgCold Pork Piehttps://foodspassion.com/wp-content/uploads/2012/11/p1030619.jpgCold Pork Pie2Bake for 40-45 minutes until crust is brown and flaky. Let cool completely before serving. https://foodspassion.com/wp-content/uploads/2012/11/p1030618.jpgP1030618Cut slits in pie crust and place atop pork mixture, pinching along the top to seal.https://foodspassion.com/wp-content/uploads/2012/11/p1030617.jpgP1030617Remove from oven and drain off accumulated fat. https://foodspassion.com/wp-content/uploads/2012/11/p1030616.jpgP1030616https://foodspassion.com/wp-content/uploads/2012/11/p1030614.jpgP1030614Mix together 1-1/2 pounds lean ground pork, 1 small chopped onion, 2 eggs, ¼ tsp. cayenne, ¼ tsp. sage, 2 Tbsp. Worchestershire sauce, Salt and pepper.https://foodspassion.com/wp-content/uploads/2012/11/p1030615.jpgP1030615Place mixture into an 8” pie pan.2012-11-02T16:51:18+00:00monthlyhttps://foodspassion.com/2012/10/13/baby-back-ribs-with-sauerkraut/https://foodspassion.com/wp-content/uploads/2012/10/sauerkraut.jpgSauerkrautHome made sauerkraut. Yummy. The amount called for in the recipe does not have to be exact, anything close will do.https://foodspassion.com/wp-content/uploads/2012/10/p1030604.jpgBaby Back Ribs with SauerkrautTransfer baby back ribs to a platter and spoon sauerkraut mixture into a bowl. Cut ribs apart and serve with sauerkraut. Makes 4 servings.https://foodspassion.com/wp-content/uploads/2012/10/p1030600.jpgBaby Back Ribs with Sauerkraut2https://foodspassion.com/wp-content/uploads/2012/10/p1030596.jpgP1030596Bake, uncovered, until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.https://foodspassion.com/wp-content/uploads/2012/10/p1030594.jpgP1030594Sprinkle with paprika.https://foodspassion.com/wp-content/uploads/2012/10/p1030593.jpgP1030593Turn the ribs over.https://foodspassion.com/wp-content/uploads/2012/10/p1030592.jpgP1030592Remove foil from ribs.https://foodspassion.com/wp-content/uploads/2012/10/p1030591.jpgP1030591Mix together 2 teaspoons paprika and bread crumbs.https://foodspassion.com/wp-content/uploads/2012/10/p1030590.jpgP1030590sprinkle meat evenly with pepper and about 2 teaspoons paprika. Tightly cover pan with foil. Bake in 375 degree oven for 1½ hours.https://foodspassion.com/wp-content/uploads/2012/10/p1030588.jpgP1030588Lay 3 pounds baby back pork ribs on sauerkraut mixture, curved side up; 2013-06-01T17:21:21+00:00monthlyhttps://foodspassion.com/2012/10/06/twice-baked-potatoes/https://foodspassion.com/wp-content/uploads/2012/10/p1030583.jpgTwice-Baked Potatoeshttps://foodspassion.com/wp-content/uploads/2012/10/p1030582.jpgP1030582Bake at 350 degrees until cheese is melted and potatoes are heated throughout, 15-20 minutes.https://foodspassion.com/wp-content/uploads/2012/10/p1030581.jpgP1030581Sprinkle with grated sharp cheddar cheese.https://foodspassion.com/wp-content/uploads/2012/10/p1030580.jpgP1030580https://foodspassion.com/wp-content/uploads/2012/10/p1030579.jpgP1030579https://foodspassion.com/wp-content/uploads/2012/10/p1030578.jpgP1030578Stuff the mixture into the potato skins.https://foodspassion.com/wp-content/uploads/2012/10/p1030577.jpgP1030577Mix together well.https://foodspassion.com/wp-content/uploads/2012/10/p1030576.jpgP1030576Stir in sharp cheddar cheese.https://foodspassion.com/wp-content/uploads/2012/10/p1030574.jpgP1030574Add the shallot, garlic, butter mixture to the potatoes. Add salt and pepper. Add a few tablespoons of bacon bits. Stir together with a few dollops of sour cream, which is what I use to bind it all together.https://foodspassion.com/wp-content/uploads/2012/10/p1030573.jpgP1030573Here are the potato skins, ready to be stuffed.2012-10-06T23:27:44+00:00monthlyhttps://foodspassion.com/2012/09/30/cajun-pot-roast/https://foodspassion.com/wp-content/uploads/2012/09/p1030551.jpgP1030551Cajun Pot Roasthttps://foodspassion.com/wp-content/uploads/2012/09/p1030549.jpgP1030549I like to mash my serving of potato and cover with gravy. Horseradish sauce is a great condiment for the pot roast or more gravy. It's all good!https://foodspassion.com/wp-content/uploads/2012/09/p1030547.jpgP1030547Make gravy by pouring the juice out of the bag into a saucepan. Add beef broth until the amount seems enough and salt to taste. Stir cornstarch into cold broth or water and stir until dissolved. Bring gravy juices to a boil in the saucepan and then stir in the cornstarch-broth mixture until gravy is thickened.https://foodspassion.com/wp-content/uploads/2012/09/p1030545.jpgP1030545Remove the roast https://foodspassion.com/wp-content/uploads/2012/09/p1030544.jpgP1030544and vegetables from the bag to a platter.https://foodspassion.com/wp-content/uploads/2012/09/p1030543.jpgP1030543Remove from oven.https://foodspassion.com/wp-content/uploads/2012/09/p1030540.jpgP1030540Bake at 350 degrees for 3 hours.https://foodspassion.com/wp-content/uploads/2012/09/p1030538.jpgP1030538Inside the bag, beside and atop the roast, add potatoes, carrots, and whole mushrooms (enough for the number of people you will serve). https://foodspassion.com/wp-content/uploads/2012/09/p1030537.jpgP1030537Inside the bag, beside and atop the roast, add potatoes, carrots, and whole mushrooms (enough for the number of people you will serve). https://foodspassion.com/wp-content/uploads/2012/09/p1030536.jpgP10305362018-05-10T18:41:07+00:00monthlyhttps://foodspassion.com/2012/09/22/pork-chops-with-sweet-potatoes/https://foodspassion.com/wp-content/uploads/2012/09/p1030529.jpgP1030529To serve, spoon sauce over potatoes and chops. Yield 6 servings.https://foodspassion.com/wp-content/uploads/2012/09/p1030528.jpgP1030528Pork Chops with Sweet Potatoeshttps://foodspassion.com/wp-content/uploads/2012/09/p1030527.jpgP1030527https://foodspassion.com/wp-content/uploads/2012/09/p1030526.jpgP1030526https://foodspassion.com/wp-content/uploads/2012/09/p1030525.jpgP1030525Top potatoes with chops. Cover and cook over low heat for about 45 minutes or until potatoes are soft and chops are tender.https://foodspassion.com/wp-content/uploads/2012/09/p1030524.jpgP1030524Pour about ½ cup ketchup over potatoes. https://foodspassion.com/wp-content/uploads/2012/09/p1030523.jpgP1030523Peel and halve 6 medium sweet potatoes (I used 3 fairly large ones and I cut them into large chunks). Remove chops from skillet; add ¾ cup water. Place potatoes in skillet. Turn to coat with liquid. Sprinkle with salt and pepper. https://foodspassion.com/wp-content/uploads/2012/09/p1030522.jpgP1030522Place about a teaspoon of ketchup on each chop. Cover and cook over low heat for 10-15 minutes. https://foodspassion.com/wp-content/uploads/2012/09/p1030521.jpgP1030521Heat 2 Tbsp. butter in a deep skillet. Brown 6 pork chops on both sides (I used four pork chops). Season with salt and pepper. 2012-09-22T22:19:39+00:00monthlyhttps://foodspassion.com/2012/09/17/eggplant-parmesan/https://foodspassion.com/wp-content/uploads/2012/09/p1030477.jpgP1030477https://foodspassion.com/wp-content/uploads/2012/09/p1030476.jpgP1030476I served this with shrimp salad and garlic bread. Delicious!https://foodspassion.com/wp-content/uploads/2012/09/p1030475.jpgP1030475Eggplant Parmesanhttps://foodspassion.com/wp-content/uploads/2012/09/p1030472.jpgP1030472Serves about 6 people.https://foodspassion.com/wp-content/uploads/2012/09/p1030471.jpgP1030471Bake in a preheated 375 degree oven for 45 minutes.https://foodspassion.com/wp-content/uploads/2012/09/p1030470.jpgP1030470Finish up with the remaining sauce and mozzarella. Sprinkle the top with about 1/2 cup of Parmesan.https://foodspassion.com/wp-content/uploads/2012/09/p1030469.jpgP1030469Layer the remaining eggplant slices on top.https://foodspassion.com/wp-content/uploads/2012/09/p1030468.jpgP1030468Layer 1/2 of the pasta sauce and 1/2 of the mozzarella cheese. Sprinkle with a bit of Parmesan cheese.https://foodspassion.com/wp-content/uploads/2012/09/p1030467.jpgP1030467In a 9 x 13" greased baking dish, layer 1/2 of the eggplant slices to cover the bottom of the dish. Like I said earlier, if you want to use a smaller eggplant and less of the other ingredients you could use a 9 x 9" pan or smaller. This is really not fussy.https://foodspassion.com/wp-content/uploads/2012/09/p1030466.jpgP1030466Slice about a pound of mozzarella cheese. I like to use fresh mozzarella and this was only 12 ounces, but it was quite enough.2012-09-18T01:17:03+00:00monthlyhttps://foodspassion.com/2012/09/09/dutch-apple-pie/https://foodspassion.com/wp-content/uploads/2012/09/p1030508.jpgP1030508Dutch Apple Piehttps://foodspassion.com/wp-content/uploads/2012/09/p1030507.jpgP1030507Remove from oven and cool on rack. Serve warm or at room temperature.https://foodspassion.com/wp-content/uploads/2012/09/p1030506.jpgP1030506https://foodspassion.com/wp-content/uploads/2012/09/p1030505.jpgP1030505Pop it back into the oven and bake an additional 5 minutes.https://foodspassion.com/wp-content/uploads/2012/09/p1030504.jpgP1030504Bake in preheated 425 degree oven for 35-40 minutes. Remove from oven.https://foodspassion.com/wp-content/uploads/2012/09/p1030503.jpgP1030503Pour 1/2 cup heavy cream into the slits. You may find it helpful to stick a knife into the opening and then pour the cream along the knife. It's a little less messy. This is how my dad taught me to add oil to my motorcycle. Just a useful little tidbit of information.https://foodspassion.com/wp-content/uploads/2012/09/p1030499.jpgP1030499Make an egg wash by mixing 1 egg yolk with 1 Tbsp. water.https://foodspassion.com/wp-content/uploads/2012/09/p1030498.jpgP1030498Place crust on top of apples and crimp with bottom crust to seal. Brush top crust with egg wash. It makes a beautiful shiny brown color when finished.https://foodspassion.com/wp-content/uploads/2012/09/p1030497.jpgP1030497https://foodspassion.com/wp-content/uploads/2012/09/p1030496.jpgP1030496Cut slits in top crust.2012-09-10T03:28:01+00:00monthlyhttps://foodspassion.com/2012/09/03/spicy-sweet-potatoes/https://foodspassion.com/wp-content/uploads/2012/09/p1030442.jpgP1030442https://foodspassion.com/wp-content/uploads/2012/09/p1030441.jpgP1030441Bake, uncovered, at 400 degrees for 40-45 minutes or until sweet potatoes are tender, stirring every 15 minutes. Yield 8 servings.https://foodspassion.com/wp-content/uploads/2012/09/p1030437.jpgP1030437Transfer to a greased 11x7” baking dish. https://foodspassion.com/wp-content/uploads/2012/09/p1030436.jpgP1030436Add 2 Tbsp. brown sugar, 1 tsp. chili powder, ½ tsp. salt, ¼ tsp. cayenne and toss to coat. https://foodspassion.com/wp-content/uploads/2012/09/p1030435.jpgP1030435In a large resealable plastic bag, toss sweet potatoes and 2 Tbsp. olive oil.https://foodspassion.com/wp-content/uploads/2012/09/p1030434.jpgP1030434https://foodspassion.com/wp-content/uploads/2012/09/p1030433.jpgP10304333 large sweet potatoes, peeled and cut into 1” cubes (about 6 cups)2012-09-03T18:51:01+00:00monthlyhttps://foodspassion.com/2012/08/26/salmon-pickles/https://foodspassion.com/wp-content/uploads/2012/08/img_1674.jpgIMG_1674https://foodspassion.com/wp-content/uploads/2012/08/p1030363.jpgP1030363Keep refrigerated. Keeps for six weeks under refrigeration.https://foodspassion.com/wp-content/uploads/2012/08/p1030361.jpgP1030361In pint jars layer salmon tidbits, sliced onion, sliced orange, and pickling spice. https://foodspassion.com/wp-content/uploads/2012/08/p1030360.jpgP1030360https://foodspassion.com/wp-content/uploads/2012/08/p1030359.jpgP1030359Cut the salmon into tidbits. Slice onions. Slice oranges (or lemons). Have pickling spice handy. In pint jars layer salmon tidbits, sliced onion, sliced orange, and pickling spice. https://foodspassion.com/wp-content/uploads/2012/08/p1030357.jpgP1030357https://foodspassion.com/wp-content/uploads/2012/08/p1030355.jpgP1030355Pour brine-vinegar solution to the top, make sure to release bubbles so that everything is thoroughly coated. Put lids on jars and refrigerate for four days. Serve!https://foodspassion.com/wp-content/uploads/2012/08/p1030354.jpgP1030354Sanitize pint jars. Prepare leftover brine-vinegar or a new batch. Drain quart jars, discarding used brine-vinegar. 2012-08-26T22:48:34+00:00monthlyhttps://foodspassion.com/2012/08/09/savory-spinach-and-artichoke-bread-pudding/https://foodspassion.com/wp-content/uploads/2012/08/p1030375.jpgP1030375Savory Spinach & Artichoke Bread Puddinghttps://foodspassion.com/wp-content/uploads/2012/08/p1030374.jpgP1030374Serve warm.https://foodspassion.com/wp-content/uploads/2012/08/p1030373.jpgP1030373https://foodspassion.com/wp-content/uploads/2012/08/p1030372.jpgP1030372Pour into greased (sprayed or with olive oil) 13 X 9" baking dish. Sprinkle with 1/2 cup Parmesan cheese. Drizzle olive oil over top. Bake at 350 degrees for about 40 minutes. Serve warm.https://foodspassion.com/wp-content/uploads/2012/08/p1030371.jpgP1030371https://foodspassion.com/wp-content/uploads/2012/08/p1030370.jpgP1030370Add Brie cubes and spinach to bread-onion mixture.https://foodspassion.com/wp-content/uploads/2012/08/p1030369.jpgP1030369Cut Brie into cubes.https://foodspassion.com/wp-content/uploads/2012/08/p1030368.jpgP1030368Add onion, artichoke mixture to bread cubes.https://foodspassion.com/wp-content/uploads/2012/08/p1030367.jpgP1030367Add Italian seasoning to taste, salt, and pepper. Mix in artichokes. Heat for another 2 minutes. Set aside.https://foodspassion.com/wp-content/uploads/2012/08/p1030366.jpgP1030366Add garlic and cook for about 30 seconds longer.2012-08-09T21:52:18+00:00monthlyhttps://foodspassion.com/2012/08/04/chicken-a-la-king/https://foodspassion.com/wp-content/uploads/2012/07/p1030284.jpgP1030284https://foodspassion.com/wp-content/uploads/2012/07/p1030283.jpgP1030283Remove from oven. Don't they look crazy! Serve as quickly as possible. They fall very fast. I open one with a fork and spoon Chicken a la King over the top. Delicious!https://foodspassion.com/wp-content/uploads/2012/07/p1030278.jpgP1030278Place buttered, greased, or sprayed muffin tins (18) in 425 degree oven for 2 minutes exactly. Fill each muffin cup half full of batter and bake for 20-25 minutes. DO NOT PEEK!https://foodspassion.com/wp-content/uploads/2012/07/p1030277.jpgP1030277Whisk together 1-1/2 cups flour, 3/4 tsp. salt, 3 extra-large eggs, and 1-1/2 cups milk. I use a 4-cup measurer as a bowl so I can pour the batter into the muffin tins.https://foodspassion.com/wp-content/uploads/2012/07/p1030289.jpgP1030289https://foodspassion.com/wp-content/uploads/2012/07/p1030286.jpgP1030286Serve hot over rice, toast cups, or popovers. Serves 4-6 people.https://foodspassion.com/wp-content/uploads/2012/07/p1030285.jpgP1030285Into the mushroom, bell pepper, flour mixture, stir in cream and 2 cups water (now broth). Heat to boiling, stirring constantly. Boil and stir one minute. Shred or dice chicken. Stir chicken and pimientos into cream sauce. Heat through. https://foodspassion.com/wp-content/uploads/2012/07/p1030282.jpgP1030282Add water, at least two cups, to cover chicken in medium pan and simmer until chicken is cooked.https://foodspassion.com/wp-content/uploads/2012/07/p1030281.jpgP1030281Add mushrooms to bell pepper and sprinkle with flour, salt, pepper. Stir, over low heat, until flour is absorbed by melted butter and coats vegetables. Remove from heat. Remove chicken from water and save the water which is now chicken broth.https://foodspassion.com/wp-content/uploads/2012/07/p1030280.jpgP1030280In the meantime, melt butter and sauté mushrooms in batches until nicely browned. Set aside mushrooms. 2012-08-04T20:32:05+00:00monthlyhttps://foodspassion.com/2012/08/04/popovers/2012-08-04T20:04:58+00:00monthlyhttps://foodspassion.com/2012/07/30/roasted-asparagus/https://foodspassion.com/wp-content/uploads/2012/07/p1030236.jpgP1030236Bake at 400 degrees for 20 minutes.https://foodspassion.com/wp-content/uploads/2012/07/p1030229.jpgP1030229Toss the olive oil, asparagus, and shallot with your hands, then arrange in a single layer across the foil-lined baking sheet.https://foodspassion.com/wp-content/uploads/2012/07/p1030227.jpgP1030227Chop a shallot.https://foodspassion.com/wp-content/uploads/2012/07/p1030226.jpgP1030226Trim the blunt end of asparagus spears by bending each spear and discarding the part that breaks off. Place the asparagus on the olive oil.https://foodspassion.com/wp-content/uploads/2012/07/p1030225.jpgP1030225Line a baking sheet with foil and drizzle olive oil on it.2012-08-06T18:06:40+00:00monthlyhttps://foodspassion.com/2012/07/22/pork-steaks-creole/https://foodspassion.com/wp-content/uploads/2012/07/p1030247.jpgP1030247Pork Steaks Creolehttps://foodspassion.com/wp-content/uploads/2012/07/p1030246.jpgP1030246Serve over rice.https://foodspassion.com/wp-content/uploads/2012/07/p1030245.jpgP1030245https://foodspassion.com/wp-content/uploads/2012/07/p1030244.jpgP1030244https://foodspassion.com/wp-content/uploads/2012/07/p1030241.jpgP1030241https://foodspassion.com/wp-content/uploads/2012/07/p1030240.jpgP1030240Partially cover the pan and let simmer for about an hour, turning the pork steaks occasionally, until they are tender. If the sauce is too watery, uncover and increase the heat to high. Let boil to reduce the liquid. Serve over rice.https://foodspassion.com/wp-content/uploads/2012/07/p1030224.jpgP1030224Return pork steaks to the pan and add enough water to just barely cover. Stir around so everything is mixed well and the pork chops are mostly covered.https://foodspassion.com/wp-content/uploads/2012/07/p1030223.jpgP1030223Add 1 16-oz. can tomatoes with their juice, 3 Tbsp. lemon juice, 1-1/2 Tbsp. Worchestershire sauce, 1/8 tsp. Tabasco, 1 tsp. salt, 1/4 tsp. pepper, 1 bay leaf.https://foodspassion.com/wp-content/uploads/2012/07/p1030222.jpgP1030222Add 1/2 cup white wine and bring to a boil, stirring to scrape up the browned bits from the bottom of the pan.https://foodspassion.com/wp-content/uploads/2012/07/p1030221.jpgP1030221Add 1 bell pepper, sliced, and 2 cloves garlic, minced. Saute for about a minute.2012-07-22T17:06:56+00:00monthlyhttps://foodspassion.com/2012/07/17/baked-oatmeal/https://foodspassion.com/wp-content/uploads/2012/07/p1030092.jpgP1030092Baked Oatmealhttps://foodspassion.com/wp-content/uploads/2012/07/p1030091.jpgP1030091Bake at 375 degrees for 35-45 minutes, until the top is nicely golden and the oat mixture has set. Remove from oven and let cool for a few minutes. Serve with a little milk or other favorite topping.https://foodspassion.com/wp-content/uploads/2012/07/p1030090.jpgP1030090Cover the fruit with the oat mixture. Then slowly drizzle milk mixture over the oats. Tap the baking dish on the countertop to make sure the milk moves through the oat mixture. Scatter the remaining berries and walnuts across the top.https://foodspassion.com/wp-content/uploads/2012/07/p1030089.jpgP1030089https://foodspassion.com/wp-content/uploads/2012/07/p1030088.jpgP1030088Picture of third dish.https://foodspassion.com/wp-content/uploads/2012/07/p1030087.jpgP1030087Arrange 2 bananas in a single layer in the bottom of a buttered 8" baking dish. [Note: I used two small baking dishes.] Sprinkle 1 cup berries over the bananas.https://foodspassion.com/wp-content/uploads/2012/07/p1030086.jpgP10300862 cups rolled oats, 1/3 cup sugar or maple syrup, 1 tsp. baking powder, 1-1/2 tsp. cinnamon, scant 1/2 tsp. salthttps://foodspassion.com/wp-content/uploads/2012/07/p1030085.jpgP1030085https://foodspassion.com/wp-content/uploads/2012/07/p1030084.jpgP1030084Chop 1/2 cup walnuts and toast.2012-07-17T19:30:44+00:00monthlyhttps://foodspassion.com/2012/07/07/banana-muffins-with-mascarpone-frosting/https://foodspassion.com/wp-content/uploads/2012/07/p1030272.jpgP1030272Banana Muffins with Mascarpone Frostinghttps://foodspassion.com/wp-content/uploads/2012/07/p1030274.jpgP1030274Set the oven to 325 degrees. Chop 1/2 cup walnuts. Place the walnuts in a pie pan or oven-proof saucer and then into the oven while it preheats. Give the walnuts a shake every once in awhile so they toast fairly evenly. Watch that they don't burn. Remove from heat once toasted and set aside.https://foodspassion.com/wp-content/uploads/2012/07/p1030273.jpgP1030273While the muffins are cooling, stir together 3 oz. cream cheese, 6 Tbsp. butter, and 1/3 cup mascarpone cheese, all at room temperature. Stir in 3 Tbsp. honey. Spread a dollop of frosting over each muffin and sprinkle with toasted walnuts. Dig in!https://foodspassion.com/wp-content/uploads/2012/07/p1030263.jpgP1030263Bake the muffins at 325 degrees for about 25 minutes or when tops are golden brown and bounce back when lightly pressed with a finger. Remove from heat and let cool, either in the pan or out, doesn't really matter.https://foodspassion.com/wp-content/uploads/2012/07/p1030261.jpgP1030261Mix together the dry ingredients, the wet ingredients, and the mashed bananas. Stir until evenly moistened. Do not over-mix. Divide batter among 24 prepared (either paper liners or greased tins) muffin cups.https://foodspassion.com/wp-content/uploads/2012/07/p1030257.jpgP1030257Mix together the wet ingredients: 1 cup oil, 3 eggs, 1 Tbsp. vanilla extract. Peel and mash 4 ripe bananas.https://foodspassion.com/wp-content/uploads/2012/07/p1030255.jpgP1030255Stir together the dry ingredients: 3 cups flour, 1 tsp. baking soda, 1 tsp. salt, 1/2 tsp. baking powder, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 2 cups sugar. Set aside.2012-07-07T22:54:47+00:00monthlyhttps://foodspassion.com/2012/06/21/chicken-enchiladas/https://foodspassion.com/wp-content/uploads/2012/06/p1030158.jpgP1030158Serve with favorite salsa.https://foodspassion.com/wp-content/uploads/2012/06/p1030156.jpgP1030156Chicken Enchiladashttps://foodspassion.com/wp-content/uploads/2012/06/p1030154.jpgP1030154Bake at 350 degrees for about 25 minutes.https://foodspassion.com/wp-content/uploads/2012/06/p1030152.jpgP1030152Pour cream over all, about 2/3 cup or more.https://foodspassion.com/wp-content/uploads/2012/06/p1030150.jpgP1030150Pour cream over all, about 2/3 cup or more.https://foodspassion.com/wp-content/uploads/2012/06/p1030149.jpgP1030149Sprinkle with shredded cheese: Monterey Jack, Colby, cheddar, or a combination of them.https://foodspassion.com/wp-content/uploads/2012/06/p1030147.jpgP1030147Continue filling and rolling tortillas until you're out of filling, which makes 10-11 enchiladas.https://foodspassion.com/wp-content/uploads/2012/06/p1030146.jpgP1030146Place rolled tortillas into a greased 13 x 9" baking dish. I've tried using a spray-on oil, and it works, but is so slippery that it's hard to deal with.https://foodspassion.com/wp-content/uploads/2012/06/p1030144.jpgP1030144Spread filling down center of a tortilla and roll up.https://foodspassion.com/wp-content/uploads/2012/06/p1030143.jpgP1030143Stir fry 1 lb. boneless skinless chicken breast (or use leftover chicken meat) with 1 cup chopped onion. Be sure that chicken is thoroughly cooked. Add 1 7-oz. can diced green chiles and 8 ozs of cream cheese. Heat and stir until cheese is melted.2012-06-21T22:02:26+00:00monthlyhttps://foodspassion.com/2012/06/16/beer-batter-halibut/https://foodspassion.com/wp-content/uploads/2012/06/p1030178.jpgP1030178Beer-Batter Halibuthttps://foodspassion.com/wp-content/uploads/2012/06/p1030177.jpgP1030177Yeah. Yum.https://foodspassion.com/wp-content/uploads/2012/06/p1030174.jpgP1030174Put the pieces onto paper to get rid of excess oil. I use a paper-lined bowl.https://foodspassion.com/wp-content/uploads/2012/06/p1030172.jpgP1030172Lift the pieces out when they turn golden, just a few minutes.https://foodspassion.com/wp-content/uploads/2012/06/p1030171.jpgP1030171https://foodspassion.com/wp-content/uploads/2012/06/p1030169.jpgP1030169https://foodspassion.com/wp-content/uploads/2012/06/p1030168.jpgP1030168From the batter into the deep fryer.https://foodspassion.com/wp-content/uploads/2012/06/p1030167.jpgP1030167Dredge halibut in flour before dipping into batter. I put about a cup of flour into a 1 gallon bag and place 8-10 pieces of halibut into it and shake the bag. Then I remove the pieces and put them into the batter, making sure each piece is coated.https://foodspassion.com/wp-content/uploads/2012/06/p1030165.jpgP1030165Cut the skinned halibut into 1" approximate chunks.https://foodspassion.com/wp-content/uploads/2012/06/p1030164.jpgP1030164Take the skin off the halibut. Today I used two pieces this size.2012-06-17T02:55:30+00:00monthlyhttps://foodspassion.com/2012/06/13/tortellini-salad/https://foodspassion.com/wp-content/uploads/2012/06/p1030141.jpgP1030141https://foodspassion.com/wp-content/uploads/2012/06/p1030140.jpgP1030140Tortellini Saladhttps://foodspassion.com/wp-content/uploads/2012/06/p1030138.jpgP1030138Add to the sausage in the serving bowl, along with cooked tortellini. Drizzle with a balsamic vinegar and olive oil vinaigrette.Stir. Serve.https://foodspassion.com/wp-content/uploads/2012/06/p1030137.jpgP1030137Stir-fry in olive oil all, or some, of the following ingredients: zucchini, yellow squash, parsley, garlic, cherry (or chopped regular) tomatoes, mushrooms, onion, pepper (bell or Anaheim). Add a can of sliced black olives and artichoke hearts. https://foodspassion.com/wp-content/uploads/2012/06/p1030135.jpgP1030135Cook 1# Italian sausage and place in large serving bowl.2012-06-14T03:38:25+00:00monthlyhttps://foodspassion.com/2012/06/09/rhubarb-strawberry-crisp/https://foodspassion.com/wp-content/uploads/2012/06/p1030133.jpgP1030133Tastes great topped with whipped cream, milk, or ice cream.https://foodspassion.com/wp-content/uploads/2012/06/p1030131.jpgP1030131https://foodspassion.com/wp-content/uploads/2012/06/p1030128.jpgP1030128Bake at 350 degrees for 40-45 minutes or until browned and filling bubbles burst slowly.https://foodspassion.com/wp-content/uploads/2012/06/p1030126.jpgP1030126Mix together in a separate bowl: 1-1/2 cups rolled oats, 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup melted butter. Sprinkle over rhubarb mixture.https://foodspassion.com/wp-content/uploads/2012/06/p1030124.jpgP1030124Pour into a buttered 9 x 9" baking dish.https://foodspassion.com/wp-content/uploads/2012/06/p1030120.jpgP1030120Mix together 5-6 cups chopped rhubarb, orange zest, 1/3 cup orange juice, 3 Tbsp. quick tapioca, 1 cup sugar, 1/4 tsp. nutmeg, 1 pint sliced strawberries. Let stand 15 minutes. 2012-06-09T23:32:17+00:00monthlyhttps://foodspassion.com/2012/06/04/quiche/https://foodspassion.com/wp-content/uploads/2012/06/p1030115.jpgP1030115Quichehttps://foodspassion.com/wp-content/uploads/2012/06/p1030114.jpgP1030114https://foodspassion.com/wp-content/uploads/2012/06/p1030113.jpgP1030113https://foodspassion.com/wp-content/uploads/2012/06/p1030112.jpgP1030112Didn't last longhttps://foodspassion.com/wp-content/uploads/2012/06/p1030111.jpgP1030111https://foodspassion.com/wp-content/uploads/2012/06/p1030110.jpgP1030110https://foodspassion.com/wp-content/uploads/2012/06/p1030109.jpgP1030109https://foodspassion.com/wp-content/uploads/2012/06/p1030108.jpgP1030108https://foodspassion.com/wp-content/uploads/2012/06/p1030107.jpgP1030107Mix together eggs, cream, sugar, salt & pepper. Pour over the other ingredients in the pie crust. Bake at 425 degrees for 15 minutes, then lower heat to 300 degrees and bake 30 minutes more. Remove when knife inserted into center comes out clean.https://foodspassion.com/wp-content/uploads/2012/06/p1030106.jpgP10301062012-06-05T03:52:33+00:00monthlyhttps://foodspassion.com/2012/05/22/mediterranean-chicken-mancini/https://foodspassion.com/wp-content/uploads/2012/05/p1030097.jpgP1030097Mediterranean Chicken Mancinihttps://foodspassion.com/wp-content/uploads/2012/05/p1030098.jpgP1030098Mediterranean Chicken Mancinihttps://foodspassion.com/wp-content/uploads/2012/05/p1030079.jpgP1030079Add the chicken pieces. Marinate overnight. Bake, covered, at 350 degrees for an hour and a half.https://foodspassion.com/wp-content/uploads/2012/05/p1030077.jpgP1030077Mix everything together in a 9 x 13" baking dish. I usually add the chicken last. And this day I didn't have red onion, only yellow. Still tastes good.2012-05-28T00:00:58+00:00monthlyhttps://foodspassion.com/2012/05/21/brunch-for-lunch/2012-05-22T16:14:56+00:00monthlyhttps://foodspassion.com/2012/05/13/lemon-bars/https://foodspassion.com/wp-content/uploads/2012/05/p1020966.jpgP1020966Lemon Barshttps://foodspassion.com/wp-content/uploads/2012/05/p1020960.jpgP1020960https://foodspassion.com/wp-content/uploads/2012/05/p1020959.jpgP1020959Remove from oven and let cool. A sprinkling of powdered sugar over the top would make it look nice.https://foodspassion.com/wp-content/uploads/2012/05/p1020958.jpgP1020958Stir down the egg mixture and pour it over the crust. Scrape the bowl. Place into the oven for 20-25 minutes, until light golden brown.https://foodspassion.com/wp-content/uploads/2012/05/p1020956.jpgP1020956Pull your crust out of the oven. The indentations where the butter melted is normal.https://foodspassion.com/wp-content/uploads/2012/05/p1020955.jpgP1020955Whisk together until it is all fully incorporated. It will get foamy on top as it sits while you wait for the crust to finish baking. I believe this is the baking powder reacting with the lemon juice.https://foodspassion.com/wp-content/uploads/2012/05/p1020954.jpgP1020954Whisk in baking powder and flour.https://foodspassion.com/wp-content/uploads/2012/05/p1020953.jpgP1020953Whisk together eggs, sugar, lemon juice, and lemon zest.https://foodspassion.com/wp-content/uploads/2012/05/p1020952.jpgP1020952https://foodspassion.com/wp-content/uploads/2012/05/p1020950.jpgP1020950Distribute evenly across a greased 13 x 9" baking dish and press down.2012-05-13T21:22:46+00:00monthlyhttps://foodspassion.com/2012/05/10/salmon-burgers/https://foodspassion.com/wp-content/uploads/2012/05/p1010745.jpgP1010745https://foodspassion.com/wp-content/uploads/2012/05/p1010744.jpgP1010744https://foodspassion.com/wp-content/uploads/2012/05/p1010743.jpgP1010743Serve on a buttered, toasted bun with Aoli Sauce and favorite veges (cabbage, lettuce, tomato, cucumber). My favorite is English cucumber slices and tomato.https://foodspassion.com/wp-content/uploads/2012/05/p1010742.jpgP1010742https://foodspassion.com/wp-content/uploads/2012/05/p1010741.jpgP1010741Form into patties. If you occasionally wet your hands, the fish won't stick to them so bad.https://foodspassion.com/wp-content/uploads/2012/05/p1010740.jpgP1010740Fry in a little olive oil.https://foodspassion.com/wp-content/uploads/2012/05/p1010739.jpgP1010739https://foodspassion.com/wp-content/uploads/2012/05/p1010738.jpgP1010738Add green onions, soy sauce, black sesame seeds, sambala.https://foodspassion.com/wp-content/uploads/2012/05/p1010737.jpgP1010737https://foodspassion.com/wp-content/uploads/2012/05/p1010736.jpgP1010736Put salmon chunks with2012-05-11T04:41:32+00:00monthlyhttps://foodspassion.com/2012/05/07/spinach-feta-lasagna/https://foodspassion.com/wp-content/uploads/2012/05/p1020947.jpgP1020947Feta Lasagna, Eggplant au Gratin, and garlic bread.https://foodspassion.com/wp-content/uploads/2012/05/p1020944.jpgP1020944https://foodspassion.com/wp-content/uploads/2012/05/p1020943.jpgP1020943Spinach Feta Lasagnahttps://foodspassion.com/wp-content/uploads/2012/05/p1020939.jpgP1020939Sprinkle Parmesan cheese over all and bake at 350 degrees for 45 minutes.https://foodspassion.com/wp-content/uploads/2012/05/p1020938.jpgP1020938https://foodspassion.com/wp-content/uploads/2012/05/p1020937.jpgP1020937Spoon pasta sauce evenly across the top.https://foodspassion.com/wp-content/uploads/2012/05/p1020936.jpgP1020936Distribute the feta, ricotta, spinach mixture across the lasagna.https://foodspassion.com/wp-content/uploads/2012/05/p1020935.jpgP1020935Place a row of lasagna noodles across the bottom of a greased 13 x 9" baking dish.https://foodspassion.com/wp-content/uploads/2012/05/p1020934.jpgP1020934https://foodspassion.com/wp-content/uploads/2012/05/p1020933.jpgP10209332012-05-07T21:41:14+00:00monthlyhttps://foodspassion.com/2012/04/30/quinoa-cakes/2012-04-30T21:57:47+00:00monthlyhttps://foodspassion.com/2012/04/30/pan-fried-flounder/https://foodspassion.com/wp-content/uploads/2012/04/p10208981.jpgP1020898Dredge the filets through flour.https://foodspassion.com/wp-content/uploads/2012/04/p1020905.jpgP1020905https://foodspassion.com/wp-content/uploads/2012/04/p1020904.jpgP1020904https://foodspassion.com/wp-content/uploads/2012/04/p1020903.jpgP1020903Drizzle thin sauce over fish.https://foodspassion.com/wp-content/uploads/2012/04/p1020902.jpgP1020902Turn over and fry the other side (about 3 minutes each side).https://foodspassion.com/wp-content/uploads/2012/04/p1020901.jpgP1020901I made a half a batch for two of us. It made 6 patties. There was one patty left over.https://foodspassion.com/wp-content/uploads/2012/04/p1020900.jpgP1020900Pan fryhttps://foodspassion.com/wp-content/uploads/2012/04/p1020899.jpgP1020899If you're cutting the filets down and removing bones, don't put a big hole in yours like I did mine. Salt and pepper the filets.https://foodspassion.com/wp-content/uploads/2012/04/p1020898.jpgP1020898https://foodspassion.com/wp-content/uploads/2012/04/p1020906.jpgP1020906Pan-Fried Flounder and Quinoa Cakes2012-04-30T21:56:07+00:00monthlyhttps://foodspassion.com/2012/03/27/polenta-parmesan/https://foodspassion.com/wp-content/uploads/2012/03/p1020838.jpgP1020838Serve! Goes well with Eggplant au Gratin.https://foodspassion.com/wp-content/uploads/2012/03/p1020836.jpgP1020836https://foodspassion.com/wp-content/uploads/2012/03/p1020835.jpgP1020835Finished.https://foodspassion.com/wp-content/uploads/2012/03/p1020834.jpgP1020834https://foodspassion.com/wp-content/uploads/2012/03/p1020833.jpgP1020833Just before it goes into the oven.https://foodspassion.com/wp-content/uploads/2012/03/p1020831.jpgP1020831My sauce has BIG chunks of Italian sausage in it, so my little polenta stacks fall over. TASTES great. Doesn't present very well, though. Sigh. See what you can do.https://foodspassion.com/wp-content/uploads/2012/03/p1020830.jpgP1020830Here are the slices.https://foodspassion.com/wp-content/uploads/2012/03/p1020829.jpgP1020829Cut polenta into squares and lift out of the pan.https://foodspassion.com/wp-content/uploads/2012/03/p1020820.jpgP1020820Looks thick enough now.https://foodspassion.com/wp-content/uploads/2012/03/p1020818.jpgP1020818Once it starts to thicken you will want a spatter guard on it. You should stir frequently, instead of constantly.2012-03-27T15:35:08+00:00monthlyhttps://foodspassion.com/2012/03/21/eggplant-au-gratin/https://foodspassion.com/wp-content/uploads/2012/03/p1020828.jpgP1020828Finished producthttps://foodspassion.com/wp-content/uploads/2012/03/p1020824.jpgP1020824Out of the ovenhttps://foodspassion.com/wp-content/uploads/2012/03/p1020817.jpgP1020817Here's how it should look right before you place it into the oven.https://foodspassion.com/wp-content/uploads/2012/03/p1020815.jpgP1020815This is the dish just before the last drizzle of olive oil2012-03-21T17:41:15+00:00monthlyhttps://foodspassion.com/2012/03/17/orange-blossom-strawberry-pie/https://foodspassion.com/wp-content/uploads/2012/03/p1020790.jpgP1020790Spoon hot cooked berry mixture over whole fruit, covering completely.https://foodspassion.com/wp-content/uploads/2012/03/p1020785.jpgP1020785Arrange remaining strawberries, tips up, in a pastry shell.https://foodspassion.com/wp-content/uploads/2012/03/p1020786.jpgP1020786Cook, stirring often, over medium high heat until mixture comes to a full boil, about 5 minutes. Stir in orange liqueur to taste.https://foodspassion.com/wp-content/uploads/2012/03/p1020784.jpgP1020784Add strawberry puree to sugar mixture in pan and stir very well.https://foodspassion.com/wp-content/uploads/2012/03/p1020783.jpgP1020783Whirl strawberries with water until smoothly pureed.https://foodspassion.com/wp-content/uploads/2012/03/p1020781.jpgP1020781Choose 2 cups of the least perfect strawberries.https://foodspassion.com/wp-content/uploads/2012/03/p1020780.jpgP1020780Mix together in pan: sugar, corn starch, and grated orange peel.https://foodspassion.com/wp-content/uploads/2012/03/p1020788.jpgP1020788Starting at the end. Here is the finished pie. Making the food pretty isn't my strong gift, but one taste of this is all that's necessary for transport to food heaven.2012-03-18T01:45:22+00:00monthlyhttps://foodspassion.com/2012/03/13/lenten-grilled-cheese-dinner/2012-03-16T04:30:49+00:00monthlyhttps://foodspassion.com/2012/03/15/pork-lentil-stew-2/2012-03-16T04:25:42+00:00monthlyhttps://foodspassion.com/2012/03/15/candied-meatballs/https://foodspassion.com/wp-content/uploads/2012/03/p1020779.jpgP1020779Voila! Done.https://foodspassion.com/wp-content/uploads/2012/03/p1020776.jpgP1020776Spoon the sauce over the meatballs.https://foodspassion.com/wp-content/uploads/2012/03/p1020773.jpgP1020773Mix the meatball ingredients together and form into balls. Stir the sauce ingredients together.2012-03-16T04:19:31+00:00monthlyhttps://foodspassion.com/2012/03/09/thinking-food/2012-03-15T20:05:38+00:00monthlyhttps://foodspassion.comdaily1.02026-01-02T01:50:46+00:00