http://greenspacecambria.org/?binop=%D8%A7%D9%84%D9%85%D8%AA%D8%A7%D8%AC%D8%B1%D8%A9-%D8%A8%D8%A7%D9%84%D8%B0%D9%87%D8%A8-%D9%81%D9%8A-%D8%A7%D9%84%D8%B3%D8%B9%D9%88%D8%AF%D9%8A%D8%A9&f9d=49 المتاجرة بالذهب في السعودية
stampa su forex benevento
1 can Ro-Tel (or equivalent) tomatoes and chilies, drained, reserve small amount of juice
1 8-ounce bar cream cheese or lower-fat Neufchatel cheese
4 ounces sharp cheddar, grated
2 cans refrigerated crescent roll dough
كيفية بيع الاسهم في بنك الرياض
Brown sausage in skillet. If brown sausage bits are stuck to the bottom, deglaze pan with a small amount of the reserved Ro-Tel juice, scraping the bottom of the pan with a wooden spoon to loosen and dissolve browned bits. Add drained tomatoes and cream cheese. Reduce heat and stir until cream cheese has melted and mixture is well-combined. Remove from heat and allow to cool slightly.
Line a baking sheet with cooking parchment. Unroll one can of crescent roll dough, as one large rectangle, onto the parchment. Pinch together seams and perforations as much as possible. Spread sausage mixture evenly on top of dough, going almost to the edge. Sprinkle with grated sharp cheddar. Unroll other can of crescent roll dough and place on top, again trying to pinch together seams and perforations.
Bake about 20-25 minutes or until golden brown. Remove from oven and allow to cool 15 minutes. Cut into squares or rectangles using a pizza cutter.
Spiciness of recipe can be adjusted by using hot or mild sausage and regular, mild or extra-hot Ro-Tel.
Needless to say, I added a big ol’ bottle to my restaurant tab. Now, I just need to figure out what to have for dinner tonight that I can put it on.
A passing flavor in a snack mix I had this morning made me, for some reason, crave Good Seasons Italian salad dressing. As I think I posted on Facebook a few weeks back, or maybe it was here, I have three Good Seasons cruets – but not one plastic lid for any of them. And you really need the lid to shake up the dressing without making a mess. So, when I was picking up salad fixings at Kroger today, I ended up buying a fourth cruet (or maybe not – they claim the cruet is free with the purchase of the two envelopes of Good Seasons Italian salad dressing mix which come in the package). I feel wasteful. Of course, you can use the cruet to come up with your own vinaigrette flavors, without their seasoning packet, and the cruet has the helpful lines for measuring water, vinegar and oil.
I had a wonderful salad for dinner tonight – romaine, ham, tomato, crumbled blue cheese and croutons, plus of course the Good Seasons. Yummy.
This is my day to get to the paper an hour earlier than normal, and so I took a long lunch today and ran to the grocery store for a few items. While there, I picked up some frozen egg rolls and brought them home for lunch. No problem there, but I also bought some hot Chinese mustard to go with them. I almost didn’t buy it, because it was more than I wanted to spend (especially when you compare it to regular mustard, one of the cheapest condiments out there).
I wish to now state, publicly, that the hot Chinese mustard was a poor decision. I would also like to send a special shout-out to the makers of Pepto-Bismol.
I was thrilled, and blogged about it, a few months back when Alton Brown started his podcast, The Alton Browncast. One of the reasons I was so excited about it was that I thought it would be more like Alton’s long-running show “Good Eats” and his wonderful limited series “Feasting on Asphalt” and “Feasting on Waves,” and an alternative to what seems now to be his day job as the Ryan Seacrest of food competition shows.
I have, as regular readers of this blog know, become sick and tired of food competition shows. Food Network ruined itself by moving almost entirely into competition shows, and now its sister channel, Cooking Channel, is starting to catch the disease as well. I used to enjoy the competition shows; I was a huge fan of the original Japanese “Iron Chef,” and I was originally a big fan of “Iron Chef America,” which Alton hosts. But they’ve been done to death – and that means they’ve had to become more and more gimmicky, and with more and more phony, hyped-up dramatic content. I’m sick of them.
I had hoped that “The Alton Browncast” would be Alton’s way of returning to his roots, and maybe represented a way of feeding his passion even as he paid the bills by hosting competition shows.
But Alton apparently considers the competition shows more than just a paycheck. The interview segment is the largest single part of “The Alton Browncast,” and except for ice cream mogul Keith Schroder every single guest he’s had has either been a competition show host, contestant or executive. Alton apparently still loves the form and is excited about hosting 43 different food competition shows.
That doesn’t mean the podcast isn’t worth listening to, though. Thankfully, the interviews aren’t exclusively about food competition shows. The latest episode, featuring Giada De Laurentis as the interview guest, gets into everything from gender roles to the nature of beauty. You also get a soap-opera-like tale of the six months when Giada refused to speak to Bobby Flay. There’s also news that Giada, Alton and Ina “Barefoot Contessa” Garten will be doing a live Thanksgiving dinner special together – and while Giada knows both Ina and Alton, the latter two have never met and each is intimidated about meeting the other.
The episode also, during Alton’s opening food talk segment, drops a bombshell about cooking pasta. When Alton was making “Good Eats,” he repeated the conventional wisdom that to make pasta, you need a huge volume of water, which you bring to a full rolling boil before adding the pasta. But Alton admitted that he’s now changed his mind on that – for shaped pasta, he now starts the pasta in cold water – and the pasta is done by the time the water reaches a simmer! That method may not be as practical for spaghetti, fettuccine and the like; long noodles sometimes stick out of the top of the pan until they’ve softened enough to slouch down into the water, but Alton said it would work for spaghetti too if you have a large enough pot.
In Giada’s honor, after the interview Alton talks about meatballs.
I just finished a portion of wonderful homemade french fries.
The men’s club at First UMC Shelbyville normally has breakfast on the second Sunday of each month. We’d been taking a summer break which I had thought, until last night, would be ending this morning.
I’m a part of the kitchen crew for this, and my normal job is to dice potatoes and onions and cook our home fries. The dicing takes about half an hour, from the time I arrive at 6:30 until about 7.
I had seen one of those as-seen-on-TV gizmos, a piston-style contraption that cuts a potato into perfect batons for french fries. I thought this might speed up the process; use the gadget to cut the potato lengthwise, then all I’d have to do with a knife is cut a stack of batons crossways into perfect dice. And it wasn’t that expensive; only $9.99 at one of the national drug store chains. I picked one up while I was out shopping yesterday.
I touched base with Andy Borders, the master of all things culinary at FUMC, last night to confirm that we were going to have breakfast today. Good thing I did; Andy had decided to put things off a bit longer.
Well, I decided to go ahead and get some use out of my gadget anyway – for its intended purpose. I bought a potato at the grocery store after church, and came home and fried it. The as-seen-on-TV gadget worked just fine, and was easy to use once I actually looked at the directions.
I’ve gone over this before, but if you’ve never made homemade french fries there’s a secret to it. The secret is that they have to be fried twice. After cutting the fries, you want to soak them in water (the longer the better, but I settled for a very brief soak today). Then, you fry them twice. You fry them once, at a lower temperature, until they are limp but cooked completely through. Then you remove them from the oil and set them aside to cool off. You crank the oil up to a higher temperature and fry them a second time, much more briefly, just to put a perfect golden crust on them.
This is also how the frozen french fries used by restaurant chains work. The first fry takes place at a factory, and the potatoes are flash-frozen afterward. Then, the fries are thawed and fried a second time at the restaurant. If you buy frozen french fries from the supermarket, you can either fry them a second time or else substitute that second fry with some time in the oven, which is what most of us do, and they come out just fine. The package generally gives you the directions for either approach.
But there’s something special about freshly cut, twice-fried french fries at home, seasoned just how you like them. They were fine just as they were, but I had a little A1 sauce on a few of them.
A month or two ago, I made some preserved lemons and added some peppercorns to them. The peppercorns were a good choice, and I’ll definitely use them the next time.
I’ve now eaten all of the lemon peels, which is the only part of a preserved lemon you eat. What I had left over in the Mason jar was the pulp (the part of a citrus fruit you would normally eat, but in this case, much too salty), with the lemon juice (which becomes a little thicker than normal juice, I assume because of starch leached out of the peel) and the peppercorns.
Inspiration hit me.
I pureed the mixture in a food processor, and then dehydrated it yesterday afternoon and overnight on one of the plastic sheets one uses for fruit roll-ups. Today, I took the dried pulp, with all those peppercorns lodged in it, and put it in a blender. I put it on the highest setting until it was a fine powder.
I now have lemon pepper seasoning.
Homemade lemon pepper seasoning.
Good homemade lemon pepper seasoning.
There’s not a lot of it, but it’s a nice little dividend anyway.
I’ve made at least a token appearance every night of the Tennessee Walking Horse National Celebration … until tonight.
I had to cover a county meeting at 4:15. It lasted about 45 minutes. I thought about stopping somewhere for dinner and then heading to the grounds. Then, I remembered tonight is the second of two “dollar nights,” and if I wanted to I could get cheap items from several of the concession booths. I figured I’d head on over to the grounds and kill some time at the Celebration Trade Fair until the gates to the arena opened at 6.
Well, there wasn’t much to the trade fair – some more vendors are expected starting tomorrow, although one of the current vendors told me everything was going to be on the concourse this year, without any of the vendors on the arena floor as in the past. I whizzed through the trade fair, walked around through the barn area, and realized it was still 20 minutes until the gates would open. I decided maybe tonight was a good chance to take a break from the show.
A few days ago, I got a great deal on a wedge of sheep’s milk roquefort cheese at United Grocery Outlet. I ran by Kroger tonight and got some salad greens, croutons and the like. I made a terrific salad with the cheese crumbled on top, and I even threw in some of my preserved lemons.
I had bought an envelope of the Kroger store-brand-equivalent to Good Seasons salad dressing. When I got home, I discovered that while I have no fewer than three Good Seasons cruets, I cannot find the plastic lid to any of them. I had to cover the cruet with a tomato-sauce-can lid and hold it in place while I shook the dressing.
Anyway, the salad turned out great, and was a great change from the junk food I’ve eaten this week (and would have eaten again tonight if I’d gone to the show).