Sara's Kitchen

I Will Begin Posting Again After Jan 1 2010

2009-11-27T23:27:00.002-06:00

Have had many life changes in the past 18 months, losing loved ones, health, job, the list goes on. But expect new recipes after Jan 1st of next year (2010). I see this site is still getting alot of reads daily which is great!

Summer is Here

2009-06-27T07:43:00.000-05:00

Sometimes

2009-05-24T11:28:00.003-05:00

FUCK MCDONALDS

2008-12-12T18:33:00.004-06:00

Statement by AFL-CIO President John Sweeney
Denouncing McDonald’s Opposition to the
Employee Free Choice Act

December 9, 2008

Working men and women should be deeply concerned about McDonald’s USA’s announcement that it will throw its super-sized weight into defeating legislation to restore workers’ freedom to bargain with their employers and improve their jobs through unions. Working people know that the bargaining power they gain through unions for fair wages, better health care, pensions and job security is our nation’s single best tool for creating an economy that works for all - - 60 million say they’d join a union tomorrow if given the chance. In launching a campaign to defeat the Employee Free Choice Act, McDonald’s has taken direct aim at the customers and communities it serves and is shooting down their best chance at realizing their aspirations for their families and futures.

Corporations like McDonald’s and their CEOs hold all the cards in today’s economy and working families are left to struggle with the economy they leave behind. McDonald’s CEO James Skinner took home over $12.3 million in total compensation last year. If he were paid by the hour, he would make nearly 600 times the less than $10/hour pay of many of McDonald’s 600,000 employees.

McDonald’s could not have picked a more telling moment to announce its decision to actively fight reform of our nation’s broken labor laws. Tomorrow, human rights activists worldwide will commemorate the 60th anniversary of the Universal Declaration on Human Rights, which declares that workers’ freedom to form and join unions is a fundamental human right. Human Rights Watch warns that the U.S. labor law is so broken and its penalties so weak that U.S. workers have effectively lost their fundamental human right to freely associate and bargain in unions. McDonald’s has now positioned itself squarely on the side of those opposing the protection of this basic human right.

The AFL-CIO plans to make sure the 10 million working men and women who make up our membership know that McDonald’s has just announced a whopper of a campaign against their economic interests and against their hopes for an economy that works for all, not just for the CEOs.

2008-09-27T16:30:00.003-05:00

2008-09-27T16:26:00.002-05:00

Another Biggie in the Gulf Mandatory Evacuations

2008-08-31T00:57:00.002-05:00

McCain...He Doesn't Get It

2008-08-30T17:17:00.002-05:00

2008-08-22T22:21:00.009-05:00

This is Scary

2008-04-15T01:25:00.003-05:00

From: Japan, obviously.
Why you must fear it:
It's the size of your thumb and it can spray flesh-melting poison. We really wish we were making that up for, you know, dramatic effect because goddamn, what a terrible thing a three-inch acid-shooting hornet would be, you know? Oh, hey, did we mention it shoots it into your eyes? Or that the poison also has a pheromone cocktail in it that'll call every hornet in the hive to come over and sting you until you are no longer alive? Think you can outrun it? It can fly 50 miles in a day. It'd be nice to say something reassuring at this point, like "Don't worry, they only live on top of really tall mountains where nobody wants to live," but no, they live all over the goddamned place, including outside Tokyo. Forty people die like that every year, each of them horribly.

More scary shit:
Here's how the Japanese hornet treats other insects (and would presumably treat us, if we were small enough). An adult hornet will fly miles to find some squishy shit to feed to its children. Often times, it finds its food in, say, a hive inhabited by thousands of bees.
What to do? Well, Vespa japonica sprays the nest with some of the acid/pheromone and brings in reinforcements, usually consisting of 30 or so fellow hornets. They then descend upon the beehive like an unholy plague of hell-born death engines and proceed to make this world a scary goddamned place. This is maybe 30 wasps against 30,000 bees and the 30,000 bees do not stand a chance.
Behold the hornets systematically seize them with huge, wicked jaws and literally fucking cut them apart, one by one by one by fucking one. In three hours, there are piles of limbs and heads and just fucking bits of things that could possibly have been alive at one point, and the hornets have stormed the hive and flown away with all the bee's children. Who will then be eaten.

en.wikipedia.org
The stinger of the Asian giant hornet is about 6 mm (¼ in) in length, and injects an especially potent venom that contains, like many bee and wasp venoms, a cytolytic peptide (specifically, a mastoparan) that can damage tissue by stimulating phospholipase action, in addition to its own intrinsic phospholipase. Masato Ono, an entomologist at Tamagawa University near Tokyo, described the sensation as feeling "like a hot nail being driven into my leg..
An allergic human stung by the giant hornet may die from an allergic reaction to the venom; but the venom contains a neurotoxin called mandaratoxin which can be lethal to people who are not allergic if the dose is sufficient. About 70 people die each year in Japan after being stung by giant hornets.

A few interesting notes on Vespa mandarinia's venom and stinger:

* The venom contains at least eight distinct chemicals, some of which damage tissue, some of which cause pain, and at least one which has an odor that attracts more hornets to the victim.
* The venom contains 5% acetylcholine, a greater concentration than is present in bee or other wasp venoms. Acetylcholine stimulates the pain nerve fibres, intensifying the pain of the sting.
* Vespa mandarinia uses its large crushing mandibles, rather than its sting, to kill prey.
* The venom of the Asian giant hornet is more toxic than that of most other bees or wasps, giving this species one of the greatest lethal capacities per colony.
* The enzyme in the venom is so strong that it can dissolve human tissue.
* Like all hornets, V. mandarinia has a barbless stinger, allowing it to sting repeatedly.

ITS A CATS DAY..AKA CATURDAY

2008-04-05T02:50:00.019-05:00

My Pain Has Increased Over the Last Month or So and Right Now I'm About Ready to Climb Out of My Skin

2008-03-31T04:03:00.009-05:00

I take 60mg a day of 10mg vicodin over the last 3 years, the highest dose prescribed. Over the last 4-6 weeks my pain has increased to sometimes unbearable. My entire body burns, my feet, my legs, my arms, my neck, and my back. I cannot sleep, which means I am exhausted all the time, and when the weekend comes all I want to do is sleep as much as I possibly can. I have been burning severely now for about 5 hours with very little relief.
What is RSD? Reflex Sympathetic Dystrophy Syndrome (RSD) - also known as Complex Regional Pain Syndrome (CRPS) - is a chronic neurological syndrome characterized by:
severe burning pain
pathological changes in bone and skin
excessive sweating
tissue swelling
extreme sensitivity to touch
changes in temperature hot and cold
fatigue
migraine headache
RSD PAIN IS RANKED A WHOPPING 42 ON THE McGill PAIN INDEX. WHAT DOES THIS MEAN? IT MEANS IT IS RATED AS THE MOST PAINFUL CHRONIC PAIN DISEASE THAT EXISTS.
If any of you would like to learn more about this disease you can go to:http://www.rsdhope.org and donations are always welcomed

Finally Found a Roll that We Grew Up Eating as Kids

2008-03-31T02:11:00.001-05:00

1 cup of sugar
3/4 cup of shortening
1 cup of boiling water
2 packages of dry yeast
1 cup of warm water
2 eggs, slightly beaten
6 to 7 cups of plain flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
Cream the sugar and shortening together and add the boiling water. Mix well and set aside to cool. Dissolve the yeast in the warm water. Add the eggs to the cooled shortening mixture and stir in the yeast mixture. Combine 5 cups of flour with the salt, baking powder, and the baking soda. Mix well and pour out onto a floured board. Knead in the remaining flour until the dough is not sticky. Roll out about 1 1/2 inch balls with your hands and place in greased baking pans. Put the pans of dough in a warm place and let rise for about 3 hours. Bake the rolls for 20 minutes at 400 degrees. Note: The rolls can be kept in the refrigerator until ready to let rise.

Wedding Cookies

2008-03-31T02:08:00.001-05:00

Makes 5 dozen cookies
2 1/4 cups flour
1/3 cup sugar
1 cup butter, softened
1 tsp vanilla
1 tbsp water
1 cup pecans, chopped fine
Preheat the oven to 325 F. Beat the butter in a large bowl for 30 seconds. Add the sugar, half of the flour, the vanilla and water and mix. Beat in the remaining half of the flour. Stir in the nuts. The dough should be well mixed before you begin shaping the cookieS. Roll the dough into a ball, then flatten them into patties. Arrange on a baking sheet and bake at 350F for 20 minutes. The bottoms should be golden brown when they are ready. When the cookies are completely cooled, roll each one in confectioners sugar.

Spring is Here & That Means Fresh Rhubarb

2008-03-31T02:06:00.001-05:00

Serves 4
2 cups of sliced rhubarb
1/2 teaspoon of ground cinnamon
2 cups of sugar
1/4 teaspoon of allspice
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
Cook the rhubarb in water until tender. Add the sugar and the combination of the spices. Continue cooking, stirring often to prevent burning until the rhubarb thickens. Serve with biscuits.

Asian Chicken & Noodles

2008-03-31T02:05:00.002-05:00

Serves 4
1/2 pound skinless, boneless chicken breasts
3/4 pound dried linguine
1/2 cup peanut oil
2 cups finely chopped scallions
2 tablespoons finely grated fresh ginger
4 tablespoons soy sauce
2 teaspoons Asian sesame oil
Two pinches sugar
Salt and freshly ground pepper
1/2 cup finely chopped cilantro leaves
Bring a saucepan of water to a boil. Add the chicken breasts and bring back to a boil. Remove from heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut into bite-sized pieces. Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the linguine and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in cilantro, transfer to bowls and serve.

Corn Pudding

2008-03-31T02:04:00.002-05:00

Serves 4
2 cans of whole kernel corn, drained
Enough whole milk to cover the corn
2 eggs
1 tablespoon of sugar
2 to 3 tablespoons of flour
Butter
Drain the corn, and place in a medium sized, greased baking dish. Pour in enough milk to cover the corn. Stir in the 2 eggs, and the sugar. Sprinkle in the flour to thicken and stir. Cut a few small pieces of butter and place on top of the corn mixture. Place the baking dish in a 325F degree oven. After baking for about 5 minutes, when butter melts, stir the corn mixture again and continue to bake for 45 minutes to 1 hour, or until lightly browned.

Chicken Florentine

2008-03-31T02:03:00.001-05:00

Serves 4
1 sheet Pepperidge Fram frozen puff pastry
2 whole chicken breasts, split and boned
2 tablespoons butter
1 package (10 oz.) frozen creamed spinach, thawed
1/4 cup grated Parmesan cheese
1/4 cup chopped toasted pine nuts
1 tablespoon chopped fresh basil
1 small clove garlic, minced
1 egg beaten with 1 tablespoon water
Thaw pastry 20 minutes. In medium skillet, brown chicken breasts in hot butter; set aside. In small bowl, combine spinach, Parmesan, pine nuts, basil and garlic. Preheat oven to 375 degrees Fahrenheit. Roll pastry on a lightly floured surface to 14-inch square; cut into four 7-inch squares. Spoon spinach mixture in center of each square; top with chicken breasts. Wrap pastry to enclose chicken; seal. Place seam side down on ungreased baking sheet. Brush with egg wash and sprinkle with additional Parmesan. Bake 20 minutes or until golden.

Peas And Potatoes

2008-03-31T02:01:00.001-05:00

Serves 4
3 cups fresh peas
8-10 small new potatoes
1 teaspoon salt (more my be added if needed)
1/4 teaspoon black pepper or as much as you like (the more the
better)
2 tablespoons of butter
1 pint half & half
3 tablespoons of flour
fresh chives
Cover peas and potatoes with water. Add salt and pepper. Cook in large pot until tender. Remove enough water from potatoes to mix with flour until fairly thin and pour back into the peas and potatoes. Stir well. Add the butter and half & half and stir until well blended. Cook until the sauce is slightly thick. Top with chives and serve.

Lettuce Salad With Hot Bacon Dressing

2008-03-31T01:54:00.003-05:00

Serves 4
2 slices of bacon
1/4 cup of cider vinegar
2 tablespoons of water
1 tablespoon of sliced red onion
1 tablespoon of salt (more or less to taste)
1 teaspoon of sugar
Black Pepper to taste
1 cup brocolli florets
2 heads of lettuce, rinsed, drained and cored
Fry the bacon until crisp. Drain fat but leave the bacon in the
skillet. Crumble up the bacon and add the vinegar, water, onion, brocolli, salt, sugar, and the black pepper to skillet and heat to boiling. Tare the lettuce into small pieces in a salad bowl. Pour the hot bacon dressing over lettuce and toss to coat.

Squash Fritters

2008-03-31T01:52:00.002-05:00

Serves 4
2 cups of shredded raw squash
1 small onion, finely chopped
2 tablespoons of cornmeal
2 tablespoons of flour
1 egg
1 teaspoon of salt
1/4 teaspoon of baking powder
Mix all of the ingredients together and drop by spoonfuls into hot oil. Fry until golden brown on all sides.

Pork Medallions

2008-03-31T01:51:00.002-05:00

Serves 4
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/2-inch-thick slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions
Combine the first three ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next five ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scaping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions. Serve with steamed rice and stir-fried snow peas and green onions.
Snow Peas & Onions
1 tablespoon peanut oil
1 tablespoon peeled fresh ginger
2 cups snow peas
1/2 cup thinly sliced green onions
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat peanut oil in a large nonstick skillet over medium-high heat. Add fresh ginger; saute 30 seconds. Add snow peas; saute 1 minute. Add green onions; saute 30 seconds. Add water; cook 30 seconds or until snow peas are tender, stirring constantly. Stir in salt and black pepper.

Veal Marsala

2008-03-31T01:49:00.001-05:00

Serves 4
3 tablespoons unsalted butter
1 pound mushrooms, quartered
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pounds veal scallopini (1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1 1/2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup sweet Marsala wine
1 cup beef or veal demiglace
Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about ten minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean. Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano. Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Saute remaining veal in 2 more batches using remaining oil and butter. Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices that had accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal. Serve with egg fettuccine tossed with butter.

Lieberman Likens McCain to JFK...Trash Both of Them!!! JFK Was a "REAL" Hero..These 2 Are Traitors to This Country!!

2008-03-31T01:40:00.003-05:00

(CNN) — Sen. Joseph Lieberman, I-Connecticut, compared presumptive Republican nominee John McCain to a surprising figure on Sunday — Democratic icon John F. Kennedy. “I'm a Democrat who came to the party in the era of President John F. Kennedy,” Lieberman told George Stephanopoulos on ABC’s “This Week. ”It's a strange turn of the road when I find among the candidates running this year that the one, in my opinion, closest to the Kennedy legacy, the John F. Kennedy legacy, is John S. McCain.” The Democrat-turned Independent endorsed McCain in early February, surprising many in the Democratic party. Lieberman, who ran with Al Gore on the Democratic presidential ticket eight years ago, insisted that his views have remained consistent while the Democratic Party changed. “The Democratic Party today was not the party it was in 2000. It's been effectively taken over by a small group on the left of the party that is protectionist, isolationist and basically… very, very hyperpartisan. So it pains me,” he said. A staunch supporter of the Iraq war, Lieberman recently traveled to Baghdad with McCain and Sen. Lindsey Graham, R-South Carolina. Though he commended Hillary Clinton for her vote on declaring the Iranian Revolutionary Guard Corps a terrorist group, he slammed both Democratic presidential candidates on their foreign policy positions.

Red Beans and Rice

2008-03-31T01:39:00.002-05:00

Serves 6
4 cans kidney beans, drained
1/2 lb andouille sausage cooked and diced
2 tbsp oil
1 tbsp garlic, minced
2 cups onions, minced
1 cup green pepper, minced
1 cup celery, minced
1/4 cup parsley, minced
1/2 tsp cayenne pepper
1 bay leaf
1/2 tsp dried thyme
1 tsp Tabasco sauce
1 tbsp sugar
salt
pepper
1 can diced tomatoes
1/2 lb polish sausage, cooked and diced
1 cup scallions, minced
4 cups rice (measured before steaming)
Dice the peppers, celery and onions. Mince the garlic. Chop the green onions and set aside in a bowl. Dice the sausages. Heat oil in a pan and sauté the white onions, peppers, celery, and garlic until onions are translucent. Add parsley, cayenne, bay leaf, thyme, tabasco, sugar, salt, and pepper. Then add the tomatoes and kidney beans. Mix well and let heat thoroughly until it begins to bubble. Remove 1 cup from the pot to a food processor and purée. (I usually do up to 2 cups). Add the purée back to the pot. Add the sausages and mix well. Let cook for 30 minutes on medium high heat. Stir occasionally to prevent burning. Remove the bay leaf from the pot. Mix with rice and green onions. Serve hot.

Sweet Potato Salad

2008-03-31T01:36:00.000-05:00

1 large Russet potato, peeled and cubed
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons fresh cilantro, chopped
1 clove garlic, minced
3 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
Put the Russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cut in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn into the cold water, and leave them for 5 minutes to stop the cooking. In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper. Drain the cooled sweet and white potatoes, and cut them into 1-inch cubes. Add the potato, the cucumber, and the red onion to the vinaigrette. Toss well. Serve the salad at room temperature or chilled. Covered in the refrigerator, this salad keeps for 3 to 4 days.

Slow Cooked Baked Beans

2008-03-31T01:35:00.002-05:00

Serves 4-6
1 pound of dried great northern, or navy beans
2 medium onions, chopped
1/2 cup of brown sugar
1/4 cup of molasses
1/3 cup of catsup
1/4 pound of salt pork or bacon, diced
1 tablespoon of salt
1 1/2 teaspoons of dry mustard
1/4 teaspoon of black pepper
Simmer the beans in 6 cups of water for 30 minutes. Allow the beans to stand, covered, for 1 1/2 hours or until softened and drain. Put all of the ingredients into a crockpot and add 1 cup water, stirring to blend. Cover the crockpot and cook on low for 10 to 12 hours or on high for 5 to 6 hours, stirring occasionally.

P. F. Chang's China Bistro Singapore Street Noodles

2008-03-31T01:33:00.002-05:00

Serves 4
2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
8 ounces medium-size shrimp
8 ounces chicken, julienned
1 tablespoon garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 bunch scallions, green parts, cut 2 inches long
1/4 bunch cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered
Singapore Sauce
2 tablespoons white vinegar
1/4 cup curry powder
1 pinch turmeric (optional)
1/4 cup lite soy
1 cup vegetarian oyster sauce
1/4 cup Sriricha chili sauce
1/4 cup ketchup
Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside. Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside. In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly. Garnish with fried shallots and a lime wedge.

Mustard Greens

2008-03-31T01:32:00.002-05:00

Serves 4
2 1/2 pounds of mustard greens
6 slices of bacon cut into 1-inch pieces
2/3 cup chopped onions
1 or 2 dashes cider or red wine vinegar
Water
Wash the mustard greens very well and chop or tear into 1-inch pieces. Cut the 6 slices of bacon into 1-inch pieces. Fry the bacon in a pot large enough to hold the greens. Add the greens along with the chopped onions and cook, stirring with wooden spoon, until the greens are coated with the bacon grease. Cover the greens with water and season with salt. Bring to boil and cover the pot, reduce the heat, and simmer until tender. Stir occasionally and add water to prevent scorching. When the greens are the desired tenderness, increase the heat to medium-high, Bring to a boil stirring often and boil off nearly all of the excess liquid. Add vinegar, salt, pepper and sugar to taste and serve hot.

Black Eyed Pea Soup

2008-03-31T01:30:00.002-05:00

Serves 6
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
2 quarts of chicken
2 pounds of black eyed peas
1 – 3 to 4 pound picnic ham w/bone
2 bay leaves
Fresh oregano or basil to taste
Fresh ground black pepper to taste
Soak the black eyed peas in cold water for 6-8 hours and drain. Cut the ham into large chunks and combine all of the ingredients in a large pot. Add enough water to barely cover the ingredients. Cover the pot and simmer for 2-3 hours, stirring occasionally. Remove the lid and simmer for 1 hour. Can be served right away, but the longer it sits the better it gets.

Dandelion Greens

2008-03-31T01:29:00.002-05:00

Serves 4
A pan of dandelion greens
1/2 pound of bacon
1/2 cup of vinegar
1/2 cup of water
1/2 teaspoon of brown sugar
Hard boiled eggs
Pick a pan full of small spring dandelion leaves with no buds, wash and thoroughly drain. Cut the bacon into 1 inch pieces and fry until crisp in a separate skillet. Add the vinegar water and brown sugar to the bacon and drippings and heat to a near boil and immediately pour over greens. Allow hot skillet to cover the pan of dandelion greens for a few minutes to steam. Serve with hard boiled eggs.

Key Lime Squares

2008-03-26T01:31:00.002-05:00

Yield: 16 servings
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon grated lime rind
1/8 teaspoon salt
1/8 teaspoon lemon extract
1 cup all-purpose flour
Cooking spray
2/3 cup granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup fresh key lime juice
3 large eggs
1 tablespoon powdered sugar
Preheat oven to 350 degrees Fahrenheit. Place first five ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup of flour to butter fixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside. Bake at 350 degrees Fahrenheit for 12 minutes or until just beginning to brown. Combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake at 350 degrees Fahrenheit for 12 minutes. Remove pan from oven (do not turn over off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove from oven; cool in pan on a wire rack. Sprinkle evenly with powdered sugar.

Red Cabbage & Carrot Salad

2008-03-26T01:29:00.001-05:00

Serves 4
1 small head red cabbage, grated as for coleslaw
3/4 cup chopped, peeled apple
2 tablespoons salad oil
1/4 cup white vinegar or red wine vinegar
1/3 cup sugar
1/4 teaspoon salt
Mix all ingredients in bowl. Marinate salad at least 2 hours before serving.

Carrot Salad
Serves 4
4 cups grated carrot
2 tablespoons salad oil
3 tablespoons white vinegar
3 tablespoons sugar
1/4 cup cilantro, chopped
Pinch of salt
Mix all ingredients in bowl. Marinate at least 2 hours before serving.

Cucumber Salad

2008-03-26T01:28:00.002-05:00

Serves 4
2 whole cucumbers
1/3 cup finely diced onion
1 clove garlic, chopped
2 sprigs fresh dill, chopped, or 1 teaspoon dried dillweed
2 tablespoons salad oil
3 tablespoons red wine (or cider) vinegar
2 tablespoons sugar
1 teaspoon salt
Pepper to taste
Peel cucumbers, slice thin and drain off excess liquid. Combine with remaining ingredients in bowl; mix well. Marinate at least an hour. Makes 6 servings. Note: For creamy version, use 1/2 cup mayonnaise instead of vinegar and oil.

Spinach-Artichoke Dip

2008-03-26T01:27:00.002-05:00

Serves 4
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees Fahrenheit. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve with toast points.

Chicken Salad & Lettuce Salad

2008-03-26T01:25:00.001-05:00

Serves 4
3 1/2 to 4 pounds rotisserie chicken (chopped)
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 red onion, finely chopped
1 1/2 cups grape tomatoes, halved
In a large bowl, gently toss all of the ingredients together.

Goat Cheese Dressing
Serves 4
2 ounces fresh goat cheese
3/4 cup buttermilk
1 teaspoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt 1/4 teaspoon freshly ground pepper
Combine all of the ingredients in the jar of a blender. Blend until the dressing is smooth and creamy. (It should have the consistency of a ranch dressing.) Season with salt and pepper. Serve on quartered lettuce.

Chile Verde

2008-03-26T01:23:00.001-05:00

Serves 8
1 tablespoon canola oil
2 (1-pound) pork tenderloins, trimmed and cut into 1-inch cubes
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
4 cups chopped onion
2 pounds small tomatillos, husks and stems removed and quartered
1 pound Anaheim or poblano chiles (about 4 medium), cut into 1-inch pieces
6 garlic cloves, chopped
3 cups water
1 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Heat the canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and saute 5 minutes, browning on all sides. Remove pork from the pan. Add onion, tomatillos, chiles, and garlic to pan; saute 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook two hours or until pork is tender, stirring occassionally. Serve.

A Mosaic: 4,000 Americans Dead: and the Two Men Who Would Continue this Great Tragedy CLICK ON PIC FOR FULL SIZE

2008-03-24T21:50:00.002-05:00

In remembrance of the 4,000 brave men and women who sacrificed everything for us -- and the two men who would continue this great tragedy, despite the cost to our soldiers, our military, and our nation.

2008-03-23T07:34:00.001-05:00

Williams Foods, Inc. Issues Allergy Alert on Undeclared Milk in Bass Pro Shops Uncle Buck's Light 'N Krispy Fish Batter Mixes

2008-03-22T03:32:00.001-05:00

Contact:
Ron Spies
(210) 351-6203, (210) 227-1401

FOR IMMEDIATE RELEASE -- Lenexa, KS -- March 18, 2008 -- Williams Foods Inc, of Lenexa KS., is voluntarily recalling 22 ounce canisters of Bass Pro Shops Uncle Buck's Light 'n Krispy Original and Light 'n Krispy Hot & Spicy Fish Batter Mixes and 8 ounce pouches of Bass Pro Shops Uncle Buck's Light 'n Krispy Original Fish Batter Mix because the products contain undeclared milk (as part of a minor component of added natural flavors). People who have an allergy or severe sensitivity to milk run the risk of serious allergic reaction if they consume these products.

The product was distributed through Bass Pro Shops retail stores in the United States.

The product is sold in Bass Pro Shops Uncle Buck's labeled 22 ounce canisters and 8 ounce flexible pouches. This recall applies to the following lot numbers: 31207A11, 35107A11, 06308A11 (22 ounce canisters) and 3530716 (8 ounce pouches). Only the "Light 'n Krispy" version of the Bass Pro Shop's Uncle Buck's Fish Batter Mixes are affected by this recall.

There have been no reported allergic reactions attributed to this product. The problem was discovered by Williams Foods during a routine label review.

Williams Foods confirmed in its investigation that the products were produced with an ingredient that contains milk that is not declared on the label.

Concerned consumers who have packages of 22 ounce canisters of Bass Pro Shops Uncle Buck's Light 'n Krispy Original and Light 'n Krispy Hot & Spicy Fish Batter Mixes and 8 ounce pouches of Bass Pro Shops Uncle Buck's Light 'N Krispy Original Fish Batter Mix should return them to the stores where they were purchased for a full refund. Any consumers with questions about this recall should also contact Williams Foods Corporate Quality Department at 1-800-255-6736.

The Worst Foods In America

2008-03-20T01:22:00.001-05:00

The New York Times | Tara Parker Pope | March 19, 2008
-Worst Fast Food Meal: McDonald's Chicken Selects Premium Breast Strips with creamy ranch sauce. Chicken sounds healthy, but not at 870 calories.
-Worst Drink: Jamba Juice Chocolate Moo'd Power Smoothie. With 166 grams of sugar, you could have had eight servings of Ben & Jerry's.
-Worst Supermarket Meal: Pepperidge Farm Roasted Chicken Pot Pie. One pie packs 64 grams of fat.

2008-03-20T01:21:00.003-05:00

Woods Says He'll Play Rest of Year with Eyes Closed

2008-03-19T01:50:00.001-05:00

ORLANDO, FL (Sportsman's Daily Wire Service) -- After sinking a twenty-four foot birdie putt at the Arnold Palmer Invitational on Sunday to capture the event at Bay Hill near Orlando, Tiger Woods says he now wants to make it fair.

Woods has gone 4-0 so far in 2008 and many wonder if the world's best golfer will ever lose.

"He's in a zone right now where he's untouchable," said Bart Bryant, who Woods edged out for the tournament. "I played the best golf of my life and he probably had his B game, somebody's got to do something." That somebody is Woods himself, as the 32-year-old golfer pledged to play the rest of the year with his eyes closed. The stunning revelation came after Sunday's round ended.

"The disappointment in this room is palpable," said Woods. "I realize people want competition. And so I have decided to give it to them. Therefore for the remainder of 2008, I will play every shot with my eyes firmly shut. That includes all four majors. I will of course have to open them when I'm walking from shot to shot so I don't trip on a sprinkler or the guy who holds up the 'quiet' sign or something."

"It makes sense to me," said golf legend Jack Nicklaus, who knows what it's like being number one. "On several occasions from about 1967 to 1972 I was approached by a number of golfers, and I won't tell you who, about playing blindfolded. I regret now that I chose not to do it. Once again, Tiger's blazing trails I could only dream about."

The PGA is reviewing the matter to see if Woods decision violates any rules. "We don't think it's a problem," said Brian Whitcomb, PGA President. "Personally, I'd like to see it. It might start a new trend. Although some guys on the Tour will tell you they've been scoring recently like they're playing with their eyes closed. Oh baby, did I just zing Phil Mickelson? Ha ha ha!!"

"Maybe I'd better come clean," added Woods. "Closing my eyes isn't going to change a thing. Back on Krypton we can see right through our eyelids. But seriously, good luck to all of you.

Hamentashen

2008-03-19T00:23:00.002-05:00

BASIC HAMENTASHEN DOUGH (pareve)

4 eggs, slightly beaten
3/4 cup oil
3/4 cup sugar (brown sugar gives it an interesting kick)
Grated rind of 1 orange
5 cups sifted flour
filling of choice

In a bowl combine the slightly beaten eggs, oil, sugar and orange rind. Beat until mixture is fluffy and thick. Gently stir in flour. Cover and chill at least 1 1/2 hours or until firm before using...

Preheat oven to 350. Divide dough into quarters. Roll out each on floured board or cloth to 1/8-inch thickness. Cut into 2 1/2- or 3-inch circles and place on greased cookie sheet. Spoon 1 tablespoon filling into center of each. Form tri-corners bringing up edges of dough almost to center and making three seams (some filling should show in center). Pinch seams together tightly. Bake for 15 to 20 minutes or until golden brown.

HAMENTASHEN DOUGH II
From The Great Hadassah Cookbook, Edmonton,

Dough
½ cup butter
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
2 tablespoons milk
vanilla or lemon extract

In a bowl of an electric mixer combine the butter and sugar. Mix to combine and then add the egg. Mix to combine and set it aside. Sift flour and baking powder together and then add a little to the creamed sugar mixture. Alternate the milk, and the remaining flour. Add the extract and mix to combine. Cover and refrigerate for at least 30 minutes. Preheat oven to 375. Roll dough out 1/8 to 1/4 inch thick. Cut into rounds, spoon you're filling into the center and form into triangles Bake 15 to 30 minutes until delicately browned.

CHOCOLATE AND NUT HAMENTASHEN FILLING (Dairy)
5 ounces semisweet chocolate
3 ounces unsweetened chocolate
6 tablespoons butter
2/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt 2 eggs
2 teaspoons vanilla extract
1 tablespoon instant coffee
3/4 cups sugar
3/4 cups chocolate chips
1/3 cup chopped pecans (optional)
1/3 cup chopped walnuts (optional)

In a microwave proof bowl melt the 5 oz semisweet chocolates and the unsweetened chocolate together. Mix in all the butter, four, baking powder, salt, eggs, vanilla, coffee and sugar. Mix to combine and then fold in the chocolate chips and nuts. The will probably be extra filling and you can freeze it to use later or make chocolate drop cookies This filling will give you "brownie" like filling. Makes enough filling for at least 3 dozen hamentashen.

PECAN AND WHITE CHOCOLATE FILLING (dairy)
The pecans get all toasty and the white chocolate is excellent! The surprise ingredient, rice cereal, gives it crunch texture.
12 oz white chocolate chips
1 cup chopped pecans 4 tablespoons butter
1 cup toasted rice cereal (like Rice Krispies)

In a microwaveable bowl melt the white chocolate chips with the butter. Mix to combine and add the chopped pecans and rice cereal. Mix to combine and use as filling. Makes 2 1/2 cups filling.

SWEET POPPY FILLING (dairy or pareve)
6 cups boiling water
3 cups poppy seeds
3/4 cup sugar 1 1/2 cups of water or milk
1/2 cup honey
3 well beaten egg whites

In a bowl pour boiling water over poppy seeds. Allow the mixture to stand until the poppy seeds sink, and then drain. Place the poppy seeds in a food processor and grind them for about 1 minute. Place the mixture in a sauce pan and then add the water or milk, sugar, honey and salt and cook over low heat until the mixture is thickened, stirring frequently. Remove the mixture from heat and allow it to cool. Fold in the egg whites. Makes enough filling to fill approx. 3 dozen hamentashen.

SAVORY HAMENTASHEN
The following recipe was sent to me by a reader who got it from the archives of "New Jewish Cuisine" on the Jewish Television Network.

Stuffing:
Olive oil
2 tablespoons chopped garlic
1 cup sliced onions
1/2 cup red bell peppers, diced medium
1/2 cup green bell peppers, diced medium
2 small zucchini, diced medium
Salt
Pepper
1/2 cup pitted olives
1/3 cup fresh herbs
2 eggs
1/2 cup pot cheese
1/2 cup farmer's cheese
1/2 cup grated havarti cheese

Directions:
In a large sauté pan add the olive oil, garlic, onions, and peppers
and zucchini. Sauté until onions are translucent. Add salt,
pepper, olives and fresh herbs. Stir well. Remove from the
fire. Place in a large bowl and fold in the eggs and cheeses.
Adjust seasonings. Set aside and allow to cool.

Dough:

2 packages dry yeast
1/2 cup warm water
2 tablespoons honey, divided
1 1/2 cups cool water
2 teaspoons salt
4 tablespoons olive oil
6 cups flour

In a small bowl combine the yeast, warm water and 1 tablespoon of the honey. Set aside and allow to proof (approximately 3 - 4 minutes). In another small bowl mix the remaining honey with the cool water, salt and oil. In a food processor put in all the flour. While the machine is on add the cool water mix, then the warm water mix. Process until the dough pulls away from the sides of the bowl.

Remove to a large, well-oiled bowl. Cover with plastic wrap or a damp towel. Let rise until doubled in volume in a warm area. Punch down dough. Roll out to approximately two 10" circles. Fill each with stuffing and pinch into triangles.

Brush with olive oil. Bake at 450 on cookie sheets that have been sprinkled with corn meal to prevent sticking. Makes 2 large Hamentashen, enough for 4.

Optional Cookie Filling:

2 ounces light brown sugar
1/2 teaspoon sugar
4 ounces orange juice
1 ounce bourbon
1 ounce honey
5 ounce assorted dried fruits; small diced (sun-dried cherries, sun-dried blueberries, raisins, apples, apricots, etc.)

In a small sauce pot combine all ingredients. Cook until dry fruit is softened and mixture is syrupy. Set aside to cool. When mixture has cooled, place in food processor and pulse to rough chop. Fill into small rounds of cookie dough.

Happy St. Patricks Day Be Safe!

2008-03-17T03:11:00.000-05:00

Coddle

2008-03-14T02:25:00.002-05:00

Serves 6
1 lb. bacon slices
2 lb. pork sausage links bacon fat or oil
2 lg onions, sliced
2 cloves garlic, whole
4 lg potatoes, thickly sliced
2 carrots, thickly sliced
1 cup frozen peas
1 bouquet garni
black pepper
hard cider (apple wine) or apple cider
chopped parsley for garnish
Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes, peas, and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.

St. Patricks Day Punch

2008-03-14T02:15:00.002-05:00

2 cups lime vodka
2 (2 liter) bottles chilled lemon-lime soda
1/2 gallon vanilla ice cream
1/2 gallon lime sherbert
sliced limes for garnish
Mix together in a punch bowl and serve.

Colcannon (Irish Potatoes)

2008-03-14T02:03:00.002-05:00

Serves 4
2 cups - Green cabbage, shredded
2 cups - Mashed potatoes
1/4 cup - Green onions, sliced
1/8 tsp - Pepper
Butter or margarine
Parsley
Heat 1/2-inch water to boiling. Stir in cabbage, cover and heat to boiling. Cook 5 minutes, drain. Prepare mashed potatoes, fold in cabbage, onions and pepper. Dot with butter, sprinkle with parsley.

Reuben Casserole

2008-03-14T01:52:00.001-05:00

Serves 4
3/4 cup cubed rye bread
2 (10 1/2 ounce) cans cream of mushroom soup
1 1/2 cups milk
1/2 cup finely chopped onions
3/4 lb deli sliced corned beef, chopped or leftover corned beef brisket, sliced and chopped
1 1/2 teaspoons dry mustard
1 tablespoon granulated sugar
32 ounces sauerkraut, drained
2 medium baking potatoes, thinly sliced
2 cups shredded swiss cheese
2 tablespoons butter, melted
Heat oven to 250F. Arrange bread cubes in a single layer on a baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside. Increase oven temperature to 350F. In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside. Spread sauerkraut evenly in bottom of a lightly greased 9x13" baking dish. Place potatoes in single layer, slightly overlapping, over 'kraut. Spoon soup mixture over potatoes and top with cheese. In small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese. Cover and bake 50 minutes. Remove cover and bake 10 minutes more.

Corned Beef & Cabbage

2008-03-14T01:38:00.003-05:00

1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small (about 1-inch diameter) red potoatoes
Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender. Cut against the grain or it will be tough.

Asian Peppercorn Pork Tenderloin

2008-03-14T01:24:00.002-05:00

Serves 4
1 pork tenderloin
1/2 cup soy sauce
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
4 tablespoons honey
2 tablespoons brown sugar
4 tablespoons ground peppercorns
Combine soy sauce, garlic, ginger and oil. Place in a zip lock bag withtenderloin. Toss to coat and marinate in the refrigerator for 3 to 6 hours turning occasionally. Remove the tenderloin and discard marinade. On a shallow plate, mix together honey and sugar. Roll the tenderloin in honey mixture, coating all sides. Roll tenderloin in peppercorns to cover meat. Place the tenderloin over indirect heat for about 45 minutes until meat thermometer reaches 155 degrees. Slice and serve.

Jicama Salad

2008-03-14T01:21:00.001-05:00

Serves 4
1 head bibb lettuce leaves
1 large orange, peeled and sliced
1 cup jicama peeled and julienned
1/2 cup chopped red onion
3 tablespoons extra virgin olive oil
1 tablespoon fresh orange juice
1 teaspoon white wine vinegar
salt and freshly ground black pepper to taste
1 tablespoon minced fresh cilantro
Line plates with lettuce leaves, divided equally. Top with orange slices. Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt and pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. Garnish with minced cilantro.

Garlic Turns Blue

2008-03-07T06:40:00.000-06:00

Q: I recently pressed fresh garlic onto a chicken breast and placed lemon slices on top. After baking, I peeled back the lemon to see that my garlic had turned blue! (I ate it and it was very good). Why does it turn blue?

A: Acid is the culprit. Garlic contains anthocyanins, water-soluble pigments that turn blue or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic.

The bad news is the acid-soaked garlic looks like something a Smurf might serve at the dinner table. The good news is the garlic flavor remains unchanged (except for the flavor of the acid) and is totally edible without bodily harm.

-Source: Food Network Kitchens

Sunday is Daylight Saving Time Change

2008-03-05T07:57:00.000-06:00

Pulled Groin Muscle..Impossible to Sleep

2008-03-04T01:50:00.000-06:00

A groin pull is a common injury that is due to a strain of the muscles of the inner thigh. A groin pull can be quite painful, and when severe, can limit even normal daily activities. Things that require a lot of rapid direction change are most susceptible to groin injuries. Any activity that creates sudden loaded abduction or adduction of the groin muscles can trigger a “pulled groin”. Hip misalignment also can manifest asymmetric hyper-recruitment of a muscle group. Conversely, a groin pull can also create asymmetry in hip alignment. Pain with motion or stretching of the hip joint. Usually located on the inside, and can sometimes be very close to the pubic bone. The injury usually is focused at the musculotendinous junction and involves disruption of the fibers to various degrees and occasionally, hematoma formation, which may delay healing. These weakened areas are repaired by fibroblasts, but they remain susceptible to repeat injury for a long time.

Cheeseburger Meatloaf

2008-03-03T02:06:00.001-06:00

Serves 8
2 lb. lean ground beef
3/4 C. fresh bread crumbs
1/2 C. minced onion
2 eggs beaten
1 1/2 tsp. salt
1 1/2 tsp. ground black pepper
3 C. shredded cheddar cheese
ketchup
prepared mustard
dill pickles
Preheat oven to 350F. In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese and pickles over the meat, leaving a 3/4-inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish. Cover with ketchup and mustard. Bake in the preheated oven 1 hour, or until internal temperature reaches 160F. Let rest for 10 minutes before serving.

Tator Tot Casserole

2008-03-03T02:05:00.001-06:00

Serves 4
2 lb. hamburger drained
1/2 small onion chopped
8 oz. sharp cheddar cheese
8 oz. mozzarella cheese
2 8-oz. cans cream of mushroom soup
1 medium size bag of tator tots
Brown the hamburger with the onions. Add the cream of mushroom soup and one can of whole milk or half and half to make it creamier. Pour into a casserole dish. Add the cheddar cheese and the tator tots and stir. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for 20-30 minutes or until cheese is lightly brown.

Irish Soda Bread

2008-03-03T02:04:00.001-06:00

4 C. whole wheat flour
1 C. bread flour
1/3 C. rolled oats
1 tsp. baking soda
1 tsp. salt
2 1/2 C. buttermilk
Preheat oven to 425 degrees. Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30-45 minutes.

Homemade Pizza Sauce White

2008-03-03T02:03:00.001-06:00

2 tbsp unsalted butter
1 cup milk
3 tbsp flour
salt and pepper
2 tbsp dry white wine
1/4 tsp garlic powder
1/2 cup Parmesan cheese
Heat butter in a small saucepan. Add flour, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove from heat and stir in Parmesan cheese, dry white wine, garlic powder, salt and pepper.

Homemade Pizza Sauce Red

2008-03-03T02:02:00.001-06:00

1 clove garlic, mashed and minced
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
3/4 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
dash red pepper
Combine all ingredients. Makes about 1 1/2 cups, enough for 2 pizzas.

Corn Bread Casserole

2008-03-03T02:01:00.001-06:00

Serves 4-6
3 lb. chicken breasts cut up
1 10-oz. pkg. frozen corn
1/2 C. chicken broth
1 med. onion, cut into wedges
1/2 - 1 C. chunky salsa drained well
4 tsp. corn starch
1 8-1/2-oz. corn bread mix
1 1/2 C. shredded cheddar cheese
2 4-oz. cans diced green chili peppers, drained
Combine chicken, corn, broth and onion. Bring to a boil, reduce heat. Simmer uncovered for 10-15 minutes or until chicken is fully cooked and add salsa. Stir 2 Tbs. water into cornstarch, Add to mixture. Cook and stir until bubbly and then cook for 2 minutes more. Prepare corn bread. Pour chicken mixture into 10x6x2-inch baking dish. Sprinkle with cheese and chilies. Spoon cornbread on top. Bake at 425 degrees for 20 minutes.

Vegetarian Beans and Rice

2008-03-03T02:00:00.001-06:00

Serves 6
1 Tbs. olive oil
1 C. chopped onion
1 red bell pepper, chopped
2 cloves garlic, minced
1 tsp. salt
4 Tbs. tomato paste
1 (15.25 oz.) can kidney beans, drained with liquid reserved
1 C. uncooked white rice
Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice. Pour the liquid from the beans into a large measuring C. and add enough water to reach a volume of 2 1/2 C.; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

Asian Tilapia

2008-03-03T01:59:00.001-06:00

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Serves 4
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges

Jack Nicholson's Ad for Hillary Clinton

2008-03-02T21:01:00.001-06:00

Chief Justice Roberts Defends ExxonMobil..Exxon Pleads for Relief in Alaska Oil Spill Case..We Are Pleading for Lower Fuel Prices..Fuck Exxon!

2008-02-29T00:03:00.004-06:00

thinkprogress.org
Yesterday, the Supreme Court heard oral arguments on how much money ExxonMobil should be forced to pay as damages for its Exxon Valdez oil spill 19 years ago. The Washington Post's Dana Milbank notes that Chief Justice John Roberts appeared "bothered" that Exxon might have to pay for its destruction:
What bothered the chief justice was that Exxon was being ordered to pay $2.5 billion -- roughly three weeks' worth of profits -- for destroying a long swath of the Alaska coastline in the largest oil spill in American history.
"So what can a corporation do to protect itself against punitive-damages awards such as this?" Roberts asked in court.
The lawyer arguing for the Alaska fishermen affected by the spill, Jeffrey Fisher, had an idea. "Well," he said, "it can hire fit and competent people."
The spill forced the closure of Alaskan fisheries and killed more than 250,000 sea birds, 3,000 otters, 300 harbor seals, 250 bald eagles and 22 whales.

Craig Accepting Applications for Summer Interns

2008-02-27T07:40:00.001-06:00

WASHINGTON, D.C. - Idaho Senator Larry Craig is currently seeking intern applications for the summer term, which runs from May to August. The application deadline is March 15, however if more time is needed for the application process, please contact Senator Craig's office for an extension. Craig offers paid internships within the Washington, D.C., office. Preference is given to Idaho applicants attending Idaho schools who are in their junior or senior years of college (including graduating seniors).

'"Interns have the chance to be an essential part of a working congressional office," said Craig. "They participate in the legislative process as well as ensure that constituent services run smoothly. For those interested in politics, it is an incredible opportunity to get a behind-the-scenes look at how our government functions while serving the people of Idaho."

Interns are paired with staff members based on experience and interests, in order to best utilize their talents. They are also expected to fulfill some administrative duties such as answering phones, sorting mail and greeting constituents.

Applications and more information about the internship program are available on Craig's website at http://craig.senate.gov/internships.cfm or at any of Craig's six regional offices in Coeur d'Alene, Lewiston, Boise, Twin Falls, Pocatello and Idaho Falls. It is recommended that applications be delivered personally to the regional offices or sent via fax to (202) 224-2573. Applications can also be mailed, but delays are likely due to heightened security measures for Senate mail. Mailed applications should be directed to:

Office of Senator Larry Craig
ATTN: Internship Program
United States Senate
Washington, DC 20510-1203
(202) 224-2752

Ratatouille Salad

2008-02-27T00:35:00.002-06:00

1 (12 to 14-ounce) eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick pieces
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter and serve.

Blue Cheese Ball

2008-02-27T00:34:00.004-06:00

1 (8 oz) cream cheese, softened
1 cups (4 ounces) shredded cheddar cheese
5 oz bleu cheese, crumbled
2 Tbsp. very finely chopped green bell pepper
2 Tbsp. very finely chopped pimento
1/2 tsp garlic powder
Mix all ingredients together well. Shape into ball and refrigerate until chilled before serving. If desired, roll in chopped parsley, chopped nuts, or paprika before serving.

Blue Cheese Dressing

2008-02-27T00:34:00.002-06:00

Makes 2 1/3 cups
1 1/2 cups mayonnaise
3/4 cup buttermilk
2 tablespoons sour cream
6 ounces blue cheese, crumble or more to taste
1 1/2 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon Tabasco, or to taste
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried minced onion
Place all ingredients in a sealable container and stir or cover and shake vigorously. Refrigerate for at least 4 hours before serving.

AWESOME Picture!! Click on Picture for Full Size

2008-02-23T05:20:00.003-06:00

Cindy McCain & Family..Waiting for this Vile Bitch to Start Spewing Pea Soup

2008-02-22T07:40:00.004-06:00

Martha buys Emeril's rights for $50M

2008-02-19T20:37:00.002-06:00

NEW YORK AP — Martha Stewart Living Omnimedia Inc. is bringing in a new celebrity: popular TV chef Emeril Lagasse. The New York-based media and merchandising company founded by domesticity maven Martha Stewart announced Tuesday that it bought the rights to Lagasse's franchise of cookbooks, television shows and kitchen products from him for $45 million in cash and $5 million in stock.
The final price could rise to up to $70 million if certain benchmarks are achieved.
Martha Stewart did not acquire Emeril's Homebase, which includes Lagasse's 11 restaurants and corporate office.
Lagasse remains the host of the Food Network's "Essence of Emeril," but the food network channel ceased production of "Emeril Live" late last year, though it continues to air new episodes in 2008.
In a statement released Tuesday, the Food Network said, "We are happy to see that these two great brands will be combining forces and wish both of them the best. All of the Emeril's shows will remain on the network, and we also look forward to working with him on future projects."
Martha Stewart Living said the deal will "contribute immediately to our performance," adding $8 million in earnings before interest, taxes, depreciation and amortization. The acquired assets generated $14 million in revenue in 2007.
Martha Stewart Living expects the deal to close in the second quarter.
Lagasse joined the Food Network in 1993 and has hosted over 1,600 shows. His programs "The Essence of Emeril" and "Emeril Live" reach more than 85 million homes daily.

USDA Orders Nation's Largest Beef Recall Hallmark/Westland issues 143 Million Pound Recall

2008-02-17T21:42:00.001-06:00

LOS ANGELES AP — The U.S. Department of Agriculture on Sunday ordered the recall of 143 million pounds of frozen beef from a California slaughterhouse, the subject of an animal-abuse investigation, that provided meat to school lunch programs.
Officials said it was the largest beef recall in the United States, surpassing a 1999 ban of 35 million pounds of ready-to-eat meats. No illnesses have been linked to the newly recalled meat, and officials said the health threat was likely small.
The recall will affect beef products dating to Feb. 1, 2006, that came from Chino-based Westland/Hallmark Meat Co., the federal agency said.
Secretary of Agriculture Ed Schafer said his department has evidence that Westland did not routinely contact its veterinarian when cattle became non-ambulatory after passing inspection, violating health regulations.
"Because the cattle did not receive complete and proper inspection, Food Safety and Inspection Service has determined them to be unfit for human food and the company is conducting a recall," Schafer said in a statement.
A phone message left for Westland president Steve Mendell was not immediately returned.
Federal officials suspended operations at Westland/Hallmark after an undercover video from the Humane Society of the United States surfaced showing crippled and sick animals being shoved with forklifts.
Two former employees were charged Friday. Five felony counts of animal cruelty and three misdemeanors were filed against a pen manager. Three misdemeanor counts _ illegal movement of a non-ambulatory animal _ were filed against an employee who worked under that manager. Both were fired.
Authorities said the video showed workers kicking, shocking and otherwise abusing "downer" animals that were apparently too sick or injured to walk into the slaughterhouse. Some animals had water forced down their throats, San Bernardino County prosecutor Michael Ramos said.
No charges have been filed against Westland, but an investigation by federal authorities continues.
Officials estimate that about 37 million pounds of the recalled beef went to school programs, but they believe most of the meat probably has already been eaten.
"We don't know how much product is out there right now. We don't think there is a health hazard, but we do have to take this action," said Dr. Dick Raymond, USDA Undersecretary for Food Safety.
Most of the beef was sent to distribution centers in bulk packages. The USDA said it will work with distributors to determine how much meat remains.
Federal regulations call for keeping downed cattle out of the food supply because they may pose a higher risk of contamination from E. coli, salmonella or mad cow disease because they typically wallow in feces and their immune systems are often weak.
About 150 school districts around the nation have stopped using ground beef from Hallmark Meat Packing Co., which is associated with Westland. Two fast-food chains, Jack-In-the-Box and In-N-Out, said they would not use beef from Westland/Hallmark.
Jack in the Box, a San Diego-based company with restaurants in 18 states, told its meat suppliers not to use Hallmark until further notice, but it was unclear whether it had used any Hallmark meat. In-N-Out, an Irvine-based chain, also halted use of the Westland/Hallmark beef. Other chains such as McDonald's and Burger King said they do not buy beef from Westland.
Raymond countered a claim leveled by Humane Society President and CEO Wayne Pacelle, who said a USDA inspector was at the Westland plant for about two hours each day. USDA inspectors are there at slaughterhouses "continuously," Raymond said.
Federal lawmakers on Thursday had called for the Government Accountability Office to investigate the safety of meat in the National School Lunch Program.
Upon learning about the recall, some legislators criticized the USDA, saying the federal agency should conduct more thorough inspections to ensure tainted beef doesn't get to the public.
"Today marks the largest beef recall in U.S. history, and it involves the national school lunch program and other federal food and nutrition programs," said U.S. Sen. Tom Harkin, chairman of the Chairman of the Senate Committee on Agriculture, Nutrition and Forestry. "This begs the question: how much longer will we continue to test our luck with weak enforcement of federal food safety regulations?"
Advocacy groups also weighed in, noting the problems at Westland wouldn't have been revealed had it not been for animal right activists.
"On the one hand, I'm glad that the recall is taking place. On the other, it's somewhat disturbing, given that obviously much of this food has already been eaten," said Jean Halloran, director of food policy initiatives at Consumers Union. "It's really closing the barn door after the cows left."

OUR NEXT PRESIDENT..LETS SEE WHAT THE BABY BOOMER GENERATION CAN DO..TIME TO VOTE OUT THE OLD FOSSILS WHO HAVE BEEN RAPING THE HARD WORKING PEOPLE!!

2008-02-16T08:02:00.003-06:00

COUNTDOWN TO 24...BUT NOT UNTIL JANUARY 2009

2008-02-16T02:42:00.003-06:00

AP NEW YORK -- Fans of the Fox drama 24 will have to wait until next January to see Kiefer Sutherland's Jack Bauer again, this television season's most prominent casualty of the Hollywood writers strike. The network has committed to air a full season on consecutive weeks and had been planning to start last month. But if it had started airing new episodes soon, the season finale would not have taken place until the summer, when TV networks rarely show their high-profile programs. Even though eight episodes for this season had already been filmed before the beginning of the writers strike, producers would have had to ramp up production soon to complete the season. A January 2009 start seemed the best way to comply with viewers' wishes that a season's episodes run without interruption to conclusion, Fox said yesterday.

Beagle Finally wins at Westminster After 100 Years..What a Beautiful Dog!! A Carbon Copy of Our Baby "Sam" 1966-1979 Who Will Always Be in Our Hearts

2008-02-14T06:50:00.002-06:00

Beagles are known for their loud baying cry, their curiosity, their love of people and their messiness. They love digging, getting into garbage and howling. None of these traits seem to match those of the prim and proper dogs seen running around the arena at dog shows, but Tuesday that all changed. Doggie history was made when Uno, a nearly 3-year-old beagle, was awarded best in show at the Westminster Kennel Club dog show. By Wednesday afternoon, Uno the beagle already had been on the "Today Show," taped the Martha Stewart Show and was preparing to tape the Letterman show for Wednesday night. Uno also was the featured guest at a dinner for dog enthusiasts at the famous New York restaurant Sardi's, where he dined on steak. He is scheduled to ring the bell that opens the stock market Friday morning on Wall Street.

Sole Po’Boy

2008-02-11T05:59:00.001-06:00

Serves: 10
10 Lemon Pepper Sole fillets
3 lemons cut in wedges
10 6” soft sub rolls
5 sliced tomatoes
3 cups shredded iceberg lettuce
10 Sweet Potatoes
Cajun Remoulade sauce:
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup ketchup
1/4 cup chopped red onion
1/4 cup pickle relish
1/4 cup lemon juice
1/4 chopped capers
1/4 cup grated horseradish
1/4 cup chopped parsley
1 tsp. salt
1 tsp. white pepper, ground
1 tsp. Tabasco® sauce
Combine all sauce ingredients in a bowl and mix well. Cut the sweet potatoes into 1/4” sticks and deep-fry five minutes. Split and griddle the 6” soft sub rolls to golden brown. Deep fry the Pan-Sear Sole fillets from thawed state for 2 minutes. Coat both sides of the rolls with Remoulade sauce. Place the sole fillets, lettuce and tomato on the rolls and tooth pick.

Philadelphia® Sparkling Strawberry Mold recipe From Kraft Foods

2008-02-11T05:40:00.000-06:00

Makes: 8 servings, about 1/2 cup each
1 1/2 cups boiling water
2 packages (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
3/4 cup ginger ale
1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
1 package (10 ounces) frozen strawberries, thawed
1/2 cup thawed COOL WHIP Whipped Topping
8 fresh strawberries, sliced
Stir boiling water into dry gelatin in medium bowl 2 minutes until completely dissolved. Stir in ginger ale. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add gelatin mixture in very small amounts, mixing on medium speed after each addition until well blended. Stir in thawed frozen strawberries. Pour into 1 1/2-quart mold sprayed with cooking spray; cover. Refrigerate 4 hours or until firm. Unmold onto serving plate. Top with whipped topping and the fresh strawberries just before serving.

Amy Winehouse wins four Grammy Awards..A Troubled Star that is Excellent

2008-02-11T05:30:00.000-06:00

Amy Winehouse, the singer who is receiving treatment for her drug problems, has won four Grammy Awards. The 24-year-old jazz star won the prestigious Song of the Year award at the 50th annual awards ceremony in Los Angeles for her hit Rehab, while also picking up statuettes for best new artist, best female pop vocalist and best pop vocal album.

If This Would Have Happened Today He Would Be in Prison for Manslaughter..MATK: Mothers Against Teddy Kennedy

2008-02-11T04:30:00.000-06:00

Who Will Be the Last One Standing..Bye Bye Mitty ya Puke

2008-02-08T01:54:00.000-06:00

The Scum of Washington: McCain, Graham and Lieberman

2008-02-07T07:51:00.000-06:00

Johnny Warmonger McCain and Jewsky Joe Lets Bomb Iran Lieberman

2008-02-06T00:43:00.000-06:00

2008-02-04T06:53:00.000-06:00

2008-02-01T04:59:00.000-06:00

Is This the Dumbass You Want as Next President? McCain Warns: "There Will Be Other Wars" Lieberman Was Seen Sucking McCain's Dick After the Speech

2008-01-28T00:35:00.000-06:00

Sam Stein
The Huffington Post
The presidential candidate who sang "Bomb bomb Iran" is already looking towards the war after the war in Iraq.
Sen. John McCain told a crowd of supporters on Sunday, "It's a tough war we're in. It's not going to be over right away. There's going to be other wars." Offering more of his increasingly bleak "straight talk," he repeated the claim: "I'm sorry to tell you, there's going to be other wars. We will never surrender but there will be other wars."
McCain did not elaborate who the United States would be fighting. But he did warn the crowd to be ready for the ramifications of current and future battles.
"And right now - we're gonna have a lot of PTSD [post traumatic stress disorder] to treat, my friends," he said. "We're gonna have a lot of combat wounds that have to do with these terrible explosive IEDs that inflict such severe wounds. And my friends, it's gonna be tough, we're gonna have a lot to do."
The remarks underscore a growing effort on McCain's behalf to keep the political discussion centered on foreign affairs (his strong suit) and not the economy (an admitted weakness). They also reflect a take of America's military policy that is heavily weighted towards combat. Earlier on the campaign trail, McCain posited that U.S. forces could be in Iraq for the next 100 years.
This pile of shit can't even control his borders in Arizona, which has the most illegals in the US. I don't give a flying fuck if he is a war hero. He is no hero to the people who want the borders locked down and the illegals sent home.

New Bush Coins..Push Arrow to Play..Credit to blimp.tv

2008-01-24T01:52:00.001-06:00

Turkey Chili

2008-01-23T00:57:00.001-06:00

8-10 servings
2 medium onions, chopped (1 cup)
1 tablespoon vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 tablespoons chopped fresh garlic
2 pounds ground turkey
2 tablespoons ground cumin
1 tablespoon dried oregano leaves
1 tablespoon chili powder
1 can (4 ounces) chopped green chilies, drained
2 jalapeño chilies, seeded and chopped
1 can (14 1/2 ounces) whole roma (plum) tomatoes
About 4 cups water
1 can (15 ounces) black beans, drained
1 can (15 to 16 ounces) kidney beans, drained
Salt
Pepper
Cook onions in oil in large Dutch oven or saucepan over medium heat about 10 minutes or until onions are tender. Add green and red bell peppers and garlic; cook 2 to 3 minutes. Add turkey; cook 3 to 4 minutes or until turkey is no longer pink. Add cumin, oregano, chili powder, green chilies, jalapeño chilies, tomatoes and water; reduce heat to low. Cover and simmer about 30 minutes. Add beans; simmer 15 to 20 minutes longer. (If necessary, thin chili with additional water to desired consistency.)

Homemade Ricotta Cheese

2008-01-23T00:26:00.001-06:00

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Crab Burgers

2008-01-23T00:25:00.000-06:00

serves 4
1 pound lump crabmeat, picked over
1/4 cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon cayenne
1 3/4 cups fine dry bread crumbs, divided
3/4 cup vegetable oil
4 kaiser rolls or hamburger buns, split and toasted

Thai Hot Pot

2008-01-23T00:24:00.000-06:00

serves 4
4 oz dried rice stick noodles
1 tbsp vegetable oil
2 shallots, thinly sliced
2 cloves garlic, smashed
1/2 cup chopped onion
2 1/2 cups chicken stock
1 can (14 oz) diced tomatoes, with juice
1 cup light coconut milk
3 tbsp rice vinegar
2 tbsp fish sauce
Zest of 2 limes (about 1 tbsp)
1–2 Thai red chiles, thinly sliced
1 tbsp sugar
1 stalk lemongrass, minced
6 sprigs cilantro, plus more for garnish
2 sprigs basil, plus more for garnish
1/2 cup canned straw mushrooms
12 large shrimp, peeled and deveined
4 large sea scallops, cut in half
1 cup frozen calamari rings, thawed
Juice of 1 lime
Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.

Steak Au Poivre

2008-01-23T00:23:00.001-06:00

serves 4
4 (3/4- to 1-inch-thick) ribeye steaks (8 to 10 oz each)
1 tablespoon kosher salt
2 tablespoons whole black peppercorns
1 tablespoon vegetable oil
1/3 cup finely chopped shallots
1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces
1/2 cup Cognac or other brandy
3/4 cup heavy cream
Preheat oven to 200°F.
Pat steaks dry and season both sides with kosher salt. Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks. Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare. Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce. Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

A Fucking Puke! Despite his Democratic roots, Lieberman stumps for McCain

2008-01-20T16:27:00.001-06:00

2008-01-19T00:18:00.001-06:00

2008-01-15T03:12:00.000-06:00

Curried Chicken Salad

2008-01-09T02:42:00.002-06:00

Serves 6
2 cups mayonnaise
1 Tbs. Creole Mustard
1 Tbs. caraway vinegar
1 Tbs. Worcestershire
1 Tbs. Tabasco
1 Tbs. curry powder
2 tsp. salt
2 tsp. freshly-ground black pepper
1 medium yellow onion. chopped
4 ribs celery. chopped
1/2 bunch green onion tops. chopped
2 Lbs. chicken. deboned and skinned. coarsely chopped
1 cup red seedless grapes
Put ingredients into a big bowl in the order listed. and stir in well. The salad improves in flavor if it is made six to eight hours before you're ready to eat and refrigerated. Serve on croissants.

Hot Spiced Cider

2008-01-09T02:42:00.001-06:00

Makes 2 quarts
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange. quartered with peel
2 quarts apple cider
Place filter in coffee basket. and fill with brown sugar. allspice. cloves. cinnamon stick. salt. nutmeg. and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew. and serve hot.

Pralines and Cream Ice Cream Drink

2008-01-09T02:20:00.000-06:00

For each drink:
2 scoops vanilla ice cream
1 1/4 ounces vanilla-flavored vodka
1/4 ounce walnut liqueur
1/4 ounce hazelnut liqueur
1/4 ounce amaretto
1 tablespoon chopped pecans, for garnish
Combine all the ingredients except the pecans in a blender and blend until thick and smooth. Pour into a stemmed glass and garnish with pecan pieces. Serve immediately with a straw or spoon.

Chupe de Camarones

2008-01-09T02:04:00.001-06:00

Serves 6
2 pounds peeled large shrimp
2 garlic cloves, chopped
1 small onion, diced
1/2 cup shucked corn kernels
2 tablespoons butter
1 small sweet potato, cooked and diced
1 cup shrimp stock
1 tomato, diced
1 cup heavy cream or evaporated milk
2 tablespoons chopped fresh cilantro leaves
Salt and pepper, to taste
Hot sauce, to taste
Sauté the shrimp, garlic, onion and corn in the butter until the
shrimp are lightly cooked (translucent). Add the sweet potato,
shrimp stock and the tomato and bring to a gentle simmer. Cook,
stirring gently, for 2 to 3 minutes. Cover the mixture with the cream and simmer until the sauce thickens slightly. Add the cilantro and season to taste with salt, pepper and hot sauce. Spoon the mixture into a bowl to serve.

Pascal's Manale Barbecue Shrimp Finally

2008-01-09T01:41:00.000-06:00

Chef Mark DeFelice
Pascal's Manale
New Orleans, LA
Makes 2 servings

1 pound (21-25 count) shrimp, heads removed
5 teaspoons Manale Spice (recipe follows)
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving
Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.
Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.
Manale Spice:
4 tablespoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
Combine all ingredients thoroughly and store in a dry, airtight container.