tag:blogger.com,1999:blog-26941809505382054972024-02-06T22:04:01.120-08:00Random Food BlogAvidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2694180950538205497.post-5348007514505375282009-02-03T14:15:00.000-08:002009-02-03T14:19:18.289-08:00Pecan Pie BarsI have been meaning to do these for a while and last weekend I finally found some time to do them. I haven't been cooking anything worth mentioning lately, mainly due to staying at the office late and when I get home I don't feel like cooking anything fancy. I came across this recipe sometime in December and from the picture I thought they looked really good. After reading the reviews where everyone raved how good they were and being that I love pecans, I was convinced I had to try it and see for myself. Lets just say that I will definitely be making these again !<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvfRGk4C8E3BkMJ-wcW3zpzNAToXj59j8lJhVa2RlkJhRphn6xj-Q0cWsFeC4YYn_j4j170mY-Ck31NaFiBRwckJS1jd4myU0SqWsX82MBx9C6bISFtuxmOPT3NZQ2e70ToDhQvGHbD0/s1600-h/pecan_pie.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvfRGk4C8E3BkMJ-wcW3zpzNAToXj59j8lJhVa2RlkJhRphn6xj-Q0cWsFeC4YYn_j4j170mY-Ck31NaFiBRwckJS1jd4myU0SqWsX82MBx9C6bISFtuxmOPT3NZQ2e70ToDhQvGHbD0/s320/pecan_pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5298694910699533810" border="0" /></a>3 cups all purpose flour</li><li>1/2 cup white sugar</li><li>1/2 teaspoon salt</li><li>1 cup margarine</li><li>4 eggs</li><li>1 1/2 cups light corn syrup</li><li>1/2 cups brown sugar</li><li>3 tablespoons butter, melted</li><li>1 1/2 teaspoons vanilla extract</li><li>2 1/2 cups pecans, chopped</li></ul><br /><br /><br /><br /><br /><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>Preheat oven to 350˚<span>F. Lightly grease a 10x15 inch jellyroll pan.<br /></span></li><li>In a large bowl stir together the flour, 1/2 cup white sugar and the salt. Cut in 1 cup of margarine until the mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press firmly. Bake for 20 minutes in the preheated oven.<br /></li><li>While the crust is baking prepare the filling. In a large bowl mix together the eggs, corn syrup, brown sugar, 3 tablespoons butter, and vanilla until smooth. Stir in the chopped pecans.</li><li>Spread the filling evenly over the crust as soon as you take it out of the oven. Bake for another 30 minutes in the oven, or until set. Allow to cool completely on a wire rack before slicing into bars.</li></ol>The original recipe was from <a href="http://www.allrecipes.com/">http://www.allrecipes.com</a>Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-32863999374251734422009-01-18T12:51:00.000-08:002009-01-18T13:27:30.532-08:00Buffalo Chicken WingsI love buffalo chicken wings at restaurants and this weekend I decided to make them myself. I must have looked at a hundred recipes before I chose the one I thought was good, there are so many different ways to make these ! I thought that next time I make these I will try one of the other recipes I saved to experiment a little, but I'm really pleased with how this turned out so I will probably end up using this recipe. The chicken wings I had were on the largish side but the quantities for the recipe were enough.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpe0LzVYbbkycrFUhlhWHon7KxqCoAP-qUVxwOf_K8hke7XgqCg-qQP5bmxolxa1WsdloZ4hUQCSDA-YuSMn76hCGGb6PIWEQdjG1m9q-nFaSc5hnqSFpWWoiRqqDYh-BaQwobzgJHg-Q/s1600-h/buffalo_wings.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpe0LzVYbbkycrFUhlhWHon7KxqCoAP-qUVxwOf_K8hke7XgqCg-qQP5bmxolxa1WsdloZ4hUQCSDA-YuSMn76hCGGb6PIWEQdjG1m9q-nFaSc5hnqSFpWWoiRqqDYh-BaQwobzgJHg-Q/s320/buffalo_wings.jpg" alt="" id="BLOGGER_PHOTO_ID_5292744439835197586" border="0" /></a>1/4 cup butter</li><li>1/4 cup hot sauce<br /></li><li>1/2 teaspoon ground black pepper</li><li>1/2 teaspoon garlic powder</li><li>1/2 cup all purpose flour</li><li>1/4 teaspoon paprika</li><li>1/4 teaspoon cayenne pepper</li><li>1/4 teaspoon salt</li><li>10 chicken wings</li><li>oil for frying</li></ul><br /><br /><br /><br /><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place the chicken wings in a large nonporous bowl and sprinkle flour mixture over them until they are evenly coated. Cover the bowl and refrigerate for 60 to 90 minutes.</li><li>Combine the butter, hot sauce, pepper and garlic powder in a saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.</li><li>Heat oil in a deep fryer to 375˚<span>F, the oil should be enough to cover the chicken wings entirely. Fry the coated wings in hot oil for 10 to 15 minutes, or until parts of the wings turn brown. Remove from heat, place wings in a bowl, add hot sauce mixture and stir together.<br /></span></li></ol>The original recipe was from <a href="http://www.allrecipes.com/">http://www.allrecipes.com</a>.Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-55963602518186801532009-01-12T12:47:00.000-08:002009-01-12T12:48:20.319-08:00Vegeterian Potato KugelI have this somewhat old recipe book which belonged to my mother, it has some really good recipes. I usually make a Zucchini Slice recipe from it which I really like, but I didn't have any zucchini so I thought I'd make the recipe next to it since it looked kind of similar and I had all the ingredients. I don't think it's that good by itself but it was great with the chorizo sausage and green beans that I served it with. I also think mine turned out too flat, since I have the impression that potato kugel is usually a bit thicker, but that was probably because of the pan I used to bake it in. This made me want to try other kugel recipes, I was looking around online and there are a million recipes with different ingredients !<br /><br /><span style="font-weight: bold;"><u>Directions</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcD2aMQBKND-yY25vYoeMXw0kzDjxWlZoOpuxGzsRWnTyYXySDTwQNtxrmgvFXUZj665RgDxaOAy8ACb5tS2CDhGNcBq5qvr6FtR7-W_pAI9mFmDzNODB30iWgnDAVKaebHy_ohLGfbFg/s1600-h/potato_kugel.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcD2aMQBKND-yY25vYoeMXw0kzDjxWlZoOpuxGzsRWnTyYXySDTwQNtxrmgvFXUZj665RgDxaOAy8ACb5tS2CDhGNcBq5qvr6FtR7-W_pAI9mFmDzNODB30iWgnDAVKaebHy_ohLGfbFg/s320/potato_kugel.jpg" alt="" id="BLOGGER_PHOTO_ID_5290505143756843842" border="0" /></a>3 medium potatoes, grated<br /></li><li>2 small carrots, grated<br /></li><li>1 small onion, finely chopped<br /></li><li>1 clove garlic, crushed<br /></li><li>1 egg, lightly beaten<br /></li><li>1 tablespoon vegetable oil</li><li>2 tablespoons chopped parsley</li><li>2 tablespoons bread crumbs</li><li>1/2 cup milk powder</li><li>1/2 cup Cheddar cheese, grated</li><li>2 tablespoons butter</li><li>1/2 cup natural yogurt</li><li>2 shallots<br /></li></ul><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>In a large bowl mix together the potatoes, carrots, onion and garlic. Pour the egg and the oil over the vegetable mixture, then add the parsley, bread crumbs and milk powder. Mix well.</li><li>Spread mixture into a well greased pan, base measuring 7 inches, and dot with butter. Bake in a preheated oven of 300˚<span>F for 30 minutes. Sprinkle with the Cheddar cheese and bake for a further 15 minutes or until a knife inserted near the center comes out clean.<br /></span></li><li><span>Serve warm or cold topped with combined yogurt and chopped shallots.<br /></span></li></ol>Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-9692734280787836642009-01-08T14:50:00.000-08:002009-01-18T13:27:02.313-08:00Stuffed MushroomsI am a big fan of mushrooms, especially stuffed mushrooms. I have made stuffed mushrooms in various different ways and they always turn out good, but I believe these are the best I have made so far. I never thought to try it with cream cheese, and when I saw this recipe I immediately thought that I had to try it. Next time I make these I will try sprinkling bread crumbs on top, I think they will be even better. I served these with grilled steak with rosemary, it was great. The recipe is for 12 large mushrooms, but I had smaller ones and it was enough for 24 mushrooms.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhjJSjW2tZ_vnwcmt069UXiqx6xqgCtfq8sC-3RXj2VxNBJAhfKzM9gjRKPf5-DqC53xluqLpGnl6TWgCZ1OJ2Qy8w6iHtFHfQuHQY2AJ1zop7LpAnErlipFel4kUe8rS9XWMdeVYmPA/s1600-h/stuffed_mushrooms.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhjJSjW2tZ_vnwcmt069UXiqx6xqgCtfq8sC-3RXj2VxNBJAhfKzM9gjRKPf5-DqC53xluqLpGnl6TWgCZ1OJ2Qy8w6iHtFHfQuHQY2AJ1zop7LpAnErlipFel4kUe8rS9XWMdeVYmPA/s320/stuffed_mushrooms.JPG" alt="" id="BLOGGER_PHOTO_ID_5290495411663121106" border="0" /></a>12 large mushrooms</li><li>1 tablespoon vegetable oil</li><li>1 tablespoon minced garlic</li><li>8 oz cream cheese, softened</li><li>1/4 cup Parmesan cheese, grated</li><li>1/4 teaspoon ground black pepper</li><li>1/4 teaspoon onion powder</li><li>1/4 teaspoon cayenne pepper</li></ul><br /><br /><br /><br /><br /><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>Clean the mushrooms with a damp paper towel. <span>Carefully break off the stems and chop stems extremely fine.</span></li><li><span>Heat the oil in a large skillet over medium heat. </span><span>Add the garlic and chopped mushroom stems and fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. </span></li><li><span>When the mushroom and garlic mixture cools, </span><span>stir in the cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. The mixture should be very thick. Using a teaspoon, fill each mushroom cap with a generous amount of stuffing.<br /></span></li><li><span>Place the mushrooms on a lightly greased cooking sheet and bake in a preheated oven of </span><span>350</span>˚<span>F for 20 minutes, or until mushrooms are piping hot and liquid starts to form under the caps.</span></li></ol>The original recipe was from <a href="http://www.allrecipes.com/">http://www.allrecipes.com</a>.Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-66522466992983294132009-01-06T13:27:00.000-08:002009-01-12T11:46:58.110-08:00Fried Shrimp CakesYesterday I was looking for a different way to cook shrimp and came across this recipe. Since I never tried anything like this with shrimp I decided to give it a shot. I also thought that they needed some sort of sauce and while browsing for ideas I found a recipe for "Angry Mayonnaise" which seemed to go with it. They complement each other so well I couldn't have found anything better to go with the shrimp cakes. I wouldn't have been too crazy about the shrimp cakes by themselves but together they were delicious ! I didn't feel like taking out the food processor so I cut everything into small pieces and it was still ok, but I suppose it's best to use one to make the shrimp cakes so they are more manageable.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqkV4JwuKVFxSyyzrXwzsUt2VboDnkhdp11ObsjqVuNPG1ZmWVQybztzdKesgC8DSAOsieu55pvGZqjBtTLXiMmSCNLrVvPNQP784mVShWmtllqlDIxnnpy9Pq6nf_XAVz3nOzLsbiro/s1600-h/shrimp_cakes.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqkV4JwuKVFxSyyzrXwzsUt2VboDnkhdp11ObsjqVuNPG1ZmWVQybztzdKesgC8DSAOsieu55pvGZqjBtTLXiMmSCNLrVvPNQP784mVShWmtllqlDIxnnpy9Pq6nf_XAVz3nOzLsbiro/s320/shrimp_cakes.JPG" alt="" id="BLOGGER_PHOTO_ID_5290495877437504946" border="0" /></a>1/2 pound shrimp</li><li>1 garlic clove, minced</li><li>2 scallions, minced</li><li>1/2 teaspoon salt</li><li>1/2 cup all purpose flour</li><li>4 teaspoons Sherry</li><li>olive oil for cooking</li></ul><br /><br /><br /><br /><br /><br /><br /><br /><br /><u><span style="font-weight: bold;">Directions</span></u><br /><ol><li>Process or blend the shrimp with the garlic, scallions, salt, flour and Sherry to make a thick batter. Let stand, covered with plastic film, for about 1 hour.</li><li>Fry in drops of 1 heaping teaspoon in olive oil poured to a depth of 2 inches in a pan for about 1 minute on each side, or until golden brown.</li><li>Drain on paper towels.</li></ol><span style="font-weight: bold;font-size:130%;" ><br />Angry Mayonnaise</span><br /><br /><span style="font-weight: bold;"><u><br />Ingredients</u></span><br /><ul><li>1/2 cup olive oil</li><li>12 cloves garlic, thinly sliced</li><li>1 chili pepper, finely chopped</li><li>1 cup fresh basil, torn in smaller pieces</li><li>2 cups mayonnaise</li><li>1 lemon, juiced</li><li>1 1/2 tablespoons orange zest</li><li>salt & pepper<br /></li></ul><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>Add the olive oil to a large saute pan and place over high heat. Add the garlic and cook until just starting to turn golden brown. Add the chili peppers to soften them a bit.</li><li>Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture into a bowl and refrigerate for a few minutes to cool.</li><li>Meanwhile mix the mayonnaise with the lemon juice. Fold the basil mixture into the mayonnaise and season with salt and pepper to taste.</li></ol>The original recipe was from <a href="http://www.foodnetwork.com/">http://www.foodnetwork.com</a>.Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-23269133435099444162009-01-02T12:52:00.000-08:002009-01-12T11:48:32.290-08:00Rolled Sugar CookiesI meant to make sugar cookies for Christmas but unfortunately never got around to it. I still wanted to make them even though a few days late. This was also the first time I made sugar cookies and I was a little nervous since I had to roll the dough, it seemed like a bigger task than it actually is ! They turned out great and I really liked the icing. The only thing is that the next day the icing didn't remain shiny as I thought it would be but I thought it was better than any sugar cookie frosting I tasted before. I made 60 cookies with this recipe.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5bjc1bDrFr33Ek7z3QQ3YQH82otEnDLblWSg6BSQC2ENFO2nM3LfQuMqvC3qf8nO370SEkEXwquffSkL1qpfTxdtxhyG_8Y7TPf3zmLFXvJFFy79yucFLPGVSbtwCuDEuZGHLzIYHl0/s1600-h/sugar_cookies.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5bjc1bDrFr33Ek7z3QQ3YQH82otEnDLblWSg6BSQC2ENFO2nM3LfQuMqvC3qf8nO370SEkEXwquffSkL1qpfTxdtxhyG_8Y7TPf3zmLFXvJFFy79yucFLPGVSbtwCuDEuZGHLzIYHl0/s320/sugar_cookies.JPG" alt="" id="BLOGGER_PHOTO_ID_5290496357259097554" border="0" /></a>1 1/2 cups butter, softened</li><li>2 cups white sugar</li><li>4 eggs</li><li>1 teaspoon vanilla extract</li><li>5 cups all purpose flour</li><li>2 teaspoons baking powder</li><li>1 teaspoon salt</li></ul><br /><br /><br /><br /><br /><span style="font-weight: bold;"><u><br /><br /><br /><br />Directions</u></span><br /><ol><li>In a large bowl cream together the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking powder and salt. Cover, and chill dough for at least one hour or overnight.</li><li>Roll out the though on a floured surface 1/4 to 1/2 inch thick. Cut into shapes with a cookie cutter. Place the cookies on an ungreased cooking sheet 1 inch apart.</li><li>Bake the cookies in a preheated oven of 400˚F for 6-8 minutes.</li></ol><span style="font-size:130%;"><span style="font-weight: bold;"><br />Sugar Cookie Icing</span></span><br /><br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li>2 cups confectioner's sugar</li><li>4 teaspoons milk</li><li>4 teaspoons light corn syrup</li><li>1/2 teaspoon almond extract</li><li>assorted food coloring</li></ul><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>In a small bowl stir together the confectioner's sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If the icing is too thick, add more corn syrup.</li><li>Divide into separate bowls and add food coloring to desired intensity. Paint the cookies with a brush.</li></ol>The original recipe was from <a href="http://www.allrecipes.com/">http://www.allrecipes.com</a>.Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-80316405052778597572008-12-29T13:55:00.000-08:002009-01-13T13:12:54.037-08:00Seafood RisottoI love seafood but for some reason I have always been scared to cook it myself. The other day I felt brave and got a package of assorted shellfish and seafood. I wasn't sure what to do with it and after looking around for recipes I decided on seafood risotto. <span style="font-style: italic;"></span>There seems to be different ways to make seafood risotto but this seemed good, and it was ! I mostly followed the recipe but used brown rice instead of Arborio rice because I like it better.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikD0JoEXzoLlBNyNBHpumDNlv5OWiDgqyhzKQNO3yLP-rpGuLSScLWHH1UmSnX_tXlKG_HA_SjD04wmkDUtgexy8Y_a45v-SQL1X-05IJoZfABTIlObY7wc2_wtfDkMeAcbLxrvACbYBM/s1600-h/risotto.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikD0JoEXzoLlBNyNBHpumDNlv5OWiDgqyhzKQNO3yLP-rpGuLSScLWHH1UmSnX_tXlKG_HA_SjD04wmkDUtgexy8Y_a45v-SQL1X-05IJoZfABTIlObY7wc2_wtfDkMeAcbLxrvACbYBM/s320/risotto.jpg" alt="" id="BLOGGER_PHOTO_ID_5290889137021572866" border="0" /></a>1 tablespoon olive oil</li><li>1 cup red onions, chopped</li><li>6 cups seafood stock</li><li>1 clove garlic, finely chopped</li><li>2 cups brown rice</li><li>1 lb assorted shellfish and seafood</li><li>1 tablespoon butter</li><li>1/4 cup heavy cream</li><li>1/2 cup Parmesan cheese, grated</li><li>3 tablespoons green onions, chopped</li><li>2 tablespoons fresh parsley, chopped<br /></li><li>salt & pepper</li></ul><br /><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>In a large saute pan, heat the olive oil over medium heat. Add the onions and season with salt and pepper. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic, bring to boil, reduce heat and simmer for 6 minutes.</li><li>Add the rice and simmer for another 10 minutes, stirring constantly.<br /></li><li>Clean the shellfish and seafood and season with salt and pepper, add to the rice and continue to cook for 6 minutes.<br /></li><li>Stir in the butter, cream, Parmesan cheese and green onions and simmer for 2 minutes, stirring constantly. Remove from heat, spoon the risotto in a shallow bowl and garnish with parsley.</li></ol>The original recipe was from <a href="http://www.foodnetwork.com/">http://www.foodnetwork.com</a>.Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-37555887786670749122008-12-27T13:31:00.000-08:002009-01-13T13:16:28.471-08:00SpanakopitaThis was my second attempt at making Spanakopita. The first time I tried it didn't turn out so good, the filing was ok but not what I had in mind, but the crust was horrible. This time I used a different brand of phyllo pastry and didn't follow a recipe for the filling but experimented a little and it turned out much better ! Next time I make it I will try a few changes though, I will use 1 or 2 more phyllo sheets and will add more feta cheese. I made 5 servings with this recipe.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B8ZiG1YKeMef7HuNMMPzyNU9ZNWL86Nx1qNZiBVOC_pqyQU4GQ1DqUTd3kujNcd1b4JtSIIOk4f9Hrn7nHBxZ0VRg5-Frt2PN5RNLKQOdDF4qxPh3fMm8IRf0TfrNVtuqCuoGS1DCys/s1600-h/spanakopita.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B8ZiG1YKeMef7HuNMMPzyNU9ZNWL86Nx1qNZiBVOC_pqyQU4GQ1DqUTd3kujNcd1b4JtSIIOk4f9Hrn7nHBxZ0VRg5-Frt2PN5RNLKQOdDF4qxPh3fMm8IRf0TfrNVtuqCuoGS1DCys/s320/spanakopita.jpg" alt="" id="BLOGGER_PHOTO_ID_5290890203931940802" border="0" /></a>1 package Phyllo pastry sheets</li><li>3 eggs</li><li>1 tablespoon water</li><li>1/2 cup feta cheese, crumble</li><li>8 oz frozen spinach, thawed and well drained</li><li>1 medium onion, finely chopped</li><li>1 tablespoon fresh parsley, finely chopped</li><li>1 teaspoon garlic powder</li><li>1 teaspoon dill</li><li>1/4 cup Parmesan cheese, shredded</li></ul><br /><br /><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>Thaw the phyllo sheets at room temperature, about 40 minutes. Lightly beat 1 egg, add the water and set aside.</li><li>Lightly beat the 2 remaining eggs and mix with the feta cheese, spinach, onion, parsley, dill, garlic powder and Parmesan cheese.</li><li>Cut the phyllo sheets into 8 inch squares. Place two pieces of phyllo on top of each other. Spoon 2 tablespoons of the spinach mixture in the center of the square and brush the sides of the square with the egg mixture. Fold the squares over the mixture to form a triangle and crimp the edges to seal.<br /></li><li>Place on a baking sheet, brush with the egg mixture and bake in a preheated oven of 400˚F for 20-25 minutes or until golden.<br /></li></ol>Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-18124463167707939772008-12-26T10:21:00.000-08:002009-01-13T13:14:30.047-08:00Chocolate SalamiAround Christmas time my mother always makes Chocolate Salami and this is probably my favorite from all the Christmas treats that she makes. This year I wanted to try it myself and I'm very pleased with the result ! It is exactly as my mom makes it so I'm really happy because I usually can't make things quite as good as hers. Usually Chocolate Salami is not covered in chocolate but only dusted with confectioner's sugar to resemble cured salami, I'm not sure where my mom got that from but since I like it I made it the same.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTvEvQE0vFEwF4yqgYFERd9nqHgJRWmS8QvZHuiQZCOIdz781N6rXY_zQI0oA-pw8hEussRZftRGN_9FlZgcvK9SldzGKjKGo_YLaiSJB6_CI1ShNiD4plW9z7N3zl872O-urvkvKnSw/s1600-h/salami.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTvEvQE0vFEwF4yqgYFERd9nqHgJRWmS8QvZHuiQZCOIdz781N6rXY_zQI0oA-pw8hEussRZftRGN_9FlZgcvK9SldzGKjKGo_YLaiSJB6_CI1ShNiD4plW9z7N3zl872O-urvkvKnSw/s320/salami.jpg" alt="" id="BLOGGER_PHOTO_ID_5290889664279933858" border="0" /></a>10 lbs graham crackers, crushed</li><li>3 tablespoons cocoa powder</li><li>3.5 oz glazed cherries, chopped</li><li>3.5 oz hazelnuts, chopped</li><li>1 teaspoon vanilla extract<br /></li><li>1 teaspoon Grand Marnier</li><li>1 1/4 cup sweetened condensed milk</li><li>10 oz plain chocolate, melted</li><li>1/4 cup confectioner's sugar</li></ul><br /><br /><br /><span style="font-weight: bold;"><u><br />Directions</u></span><br /><ol><li>In a large bowl mix together the graham crackers, cocoa powder, cherries, hazelnuts, vanilla extract, Grand Marnier and condensed milk. Stir well until the mixture is thoroughly combined.</li><li>Pour the mixture on a sheet of wax paper and roll to a salami shape. Once completely rolled twist the ends of the wax paper and refrigerate overnight.</li><li>Coat the salami with chocolate and dust it with confectioner's sugar.</li></ol>Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-29110040730648546312008-12-22T13:29:00.000-08:002008-12-22T13:34:42.730-08:00Breaded Pork ChopsI found this recipe a while ago and it looked interesting so I saved it but then forgot about it. Yesterday I came across it again and happened to have some pork chops so I made this for dinner. I liked it and so did my friend, but I think next time I will leave out the milk so the bread crumbs will not come apart. The recipe called for Italian seasoned bread crumbs but I didn't have that so I used normal bread crumbs and seasoned them myself.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tBuvgWlYIe_kckObA9b-s2MZNjK51oDeTmO4gcp5w-vVGNsH2DtyxgyovNfb6VW04itDAtaVWI-0tvyGF93Gahi1S4XHeYR9VyV11AibU7YH7j0aZ3R2m47zNXnx3m7NfK5RnVyGuHM/s1600-h/pork.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tBuvgWlYIe_kckObA9b-s2MZNjK51oDeTmO4gcp5w-vVGNsH2DtyxgyovNfb6VW04itDAtaVWI-0tvyGF93Gahi1S4XHeYR9VyV11AibU7YH7j0aZ3R2m47zNXnx3m7NfK5RnVyGuHM/s320/pork.JPG" alt="" id="BLOGGER_PHOTO_ID_5282723705687713186" border="0" /></a><ul><li>2 eggs, beaten</li><li>2 tablespoons milk</li><li>1 1/2 cups bread crumbs</li><li>1/2 cup Parmesan cheese, grated</li><li>2 teaspoons dried basil</li><li>2 teaspoons dried marjoram</li><li>2 teaspoons dried oregano</li><li>1 teaspoon dried sage</li><li>2 tablespoons olive oil</li><li>2 cloves garlic</li><li>4 boneless pork chops</li><li>salt & pepper<br /></li></ul><br /><span style="font-weight: bold;"><u><br />Directions</u></span><br /><ol><li>In a beat together the eggs, milk, salt and pepper. In a separate bowl mix the bread crumbs, basil, marjoram, oregano, sage and Parmesan cheese.</li><li>Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the whole garlic cloves and cook until lightly browned then remove the garlic.</li><li>Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place pork chops in the skillet and cook for about 5 minutes on each side, or until browned.</li><li>Place the pork chops in a preheated oven at 325˚F to an internal temperature of 160˚F, about 20 minutes.</li></ol>The original recipe was from <a href="http://www.allrecipes.com/">http://www.allrecipes.com</a>.Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-91400750104536914522008-12-20T15:01:00.000-08:002009-01-13T13:18:29.458-08:00Chewy Coconut CookiesI suspect that I will be posting about cookie recipes more than anything else ! Today I tried these coconut cookies for the first time and I like them. I usually make coconut macaroons when I want to make something with coconut, I got that recipe from my grandma, we used to make them often when I a kid and I really like them, but this time I wanted to try something different with coconut. The only thing is that they turned out a little greasy, I am thinking I either had too much butter or maybe because I lightly greased the cooking sheet when it said to bake them on an ungreased cooking sheet. They're still good though ! I made 18 cookies with this recipe.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLNgafQ6HmeL74rU25fLdZbLytXhSKcpVStqLBMcJWDCxO8JWGCCeVIg6IEpb2XymMhxX_UueqiVJ8lROQAXPPoeai4MnOvibCUwtZJ5-kqh64iiOngHrO8UQeQ4uWLvfEROQv9RVCb4/s1600-h/coconut_cookies.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLNgafQ6HmeL74rU25fLdZbLytXhSKcpVStqLBMcJWDCxO8JWGCCeVIg6IEpb2XymMhxX_UueqiVJ8lROQAXPPoeai4MnOvibCUwtZJ5-kqh64iiOngHrO8UQeQ4uWLvfEROQv9RVCb4/s320/coconut_cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5290890688004735634" border="0" /></a>1 1/4 cups all purpose flour</li><li>1/2 teaspoon baking soda</li><li>1/4 teaspoon salt</li><li>1/2 cup butter</li><li>1/2 cup brown sugar</li><li>1/2 cup granulated sugar</li><li>1 egg</li><li>1 teaspoon vanilla extract<br /></li><li>1 1/3 cups coconut flakes</li><li>1/2 cup chocolate chips</li></ul><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>In a large bowl combine the flour, baking soda and salt.<br /></li><li>In a separate bowl cream the butter, brown sugar and granulated sugar until smooth. Beat in the egg and vanilla until fluffy. Gradually blend in the flour mixture, and then mix in the coconut and chocolate chips.</li><li>Roll the dough into 1 inch balls, place on an ungreased cooking sheet 1 inch apart and flatten the cookies slightly with your fingers.</li><li>Bake cookies for about 10-15 minutes at 350˚F or until lightly toasted.</li></ol>The original recipe was from <a href="http://www.allrecipes.com/">http://www.allrecipes.com</a>.Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-58402157595218252472008-12-17T13:48:00.000-08:002009-01-13T13:09:27.831-08:00Bolognese SauceThis has got to be my brother's favorite, so when he comes over I make it for him and he wolfs it down. It's really my mother's recipe but I think it's the best Bolognese sauce I ever had. It must be the sage that really give the sauce a nice flavor. The recipe should be for two servings, I always make this amount when it's just for myself then I know what I will be having for lunch or dinner the next day, or two !<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr6uqqx7gnHp6DjJlwe_QndFIK4p-7EAsusmUp654stivPiW0qeCB1jvEfZRgpVNjHxF_B93IQXQ5TYTWd_J6DinARXt9P9vNTsyUKujk20b_pzlUVj-pKRINtEGBGZlTLRSgYke5isI/s1600-h/bolegnese.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwr6uqqx7gnHp6DjJlwe_QndFIK4p-7EAsusmUp654stivPiW0qeCB1jvEfZRgpVNjHxF_B93IQXQ5TYTWd_J6DinARXt9P9vNTsyUKujk20b_pzlUVj-pKRINtEGBGZlTLRSgYke5isI/s320/bolegnese.jpg" alt="" id="BLOGGER_PHOTO_ID_5290888272653049362" border="0" /></a>8 oz ground beef</li><li>1 medium onion, chopped</li><li>1/2 cup carrots, finely chopped</li><li>1 clove garlic, finely chopped<br /></li><li>1/2 cup red cooking wine</li><li>1/2 beef bouillon cube</li><li>1/2 can chopped tomatoes</li><li>1 tablespoon tomato paste</li><li>1/2 cup frozen peas</li><li>1/2 teaspoon sugar<br /></li><li>1 teaspoon sage</li><li>1 tablespoon olive oil</li><li>1/2 cup water<br /></li><li>salt & pepper</li></ul><span style="font-weight: bold;"><u><br />Directions</u></span><br /><ol><li>In a large skillet fry the onion and carrots in olive oil on low heat until onion is soft, 2 - 3 minutes. Add the sage, garlic and ground beef and cook on high heat until the beef is browned.</li><li>Add the wine, tomatoes, tomato paste, sugar, beef bouillon, water, salt and pepper. Bring to boil and put on low heat.</li><li>Cover and simmer for 20 minutes. Add the peas and simmer for another 10 minutes or until the sauce is thick. </li></ol>Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-55245858337823280672008-12-13T21:49:00.000-08:002009-01-13T13:06:40.261-08:00Super Easy PizzaThe first time I made this recipe I was 14 years old and wanted to make pizza for a party. I had no idea how to make pizza dough so my mother gave me this easy recipe to follow. I made it all by myself and I was so proud that it turned out good. I am still using the same recipe whenever I feel like homemade pizza, it's the best ! Today I made it with pepperoni, parma ham, bell pepper, corn kernels, red onions, mozzarella and Hunt's pizza sauce, but obviously you can put anything you want on it.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><br /><ul><li>2 cups self-raising flour</li><li>1 teaspoon baking soda</li><li>1/8 cup butter, diced</li><li>1/2 cup milk</li></ul><span style="font-weight: bold;"><u>Directions</u></span><br /><ol><li>In a bowl sift the four, baking soda and salt. Rub in the butter until the mixture resembles fine crumbs.</li><li>Make a hole in the center and pour the milk. Stir the mixture to make a fairly soft but not sticky dough, adding more milk if needed.</li><li>Transfer the dough to a lightly floured surface and knead briefly, then roll out to make a round base.</li><li>Spread with desired toppings and bake in a preheated oven of 400˚F for 15-20 minutes.<br /></li></ol><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfqYonDumANuaLnOq2M-rYt-S17il64piKbPhKbPmX9ZN2TbKHMV2Dc_ZRkn7HC0aXpYa4fCTfTKYJRC0nNauiiL0hJ2kJYP6P-4tfrCmZ02Jc1wtI-B8WO32Kdkj3tOr_ay1mUECI3c/s1600-h/pizza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfqYonDumANuaLnOq2M-rYt-S17il64piKbPhKbPmX9ZN2TbKHMV2Dc_ZRkn7HC0aXpYa4fCTfTKYJRC0nNauiiL0hJ2kJYP6P-4tfrCmZ02Jc1wtI-B8WO32Kdkj3tOr_ay1mUECI3c/s320/pizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5290887573524853314" border="0" /></a><br /></div><span>Some of my favorite pizza toppings:</span><br /><ul><li>Feta cheese, kalamata olives, sundried tomatoes and garlic.</li><li>Blue cheese, goat cheese, Parmesan cheese, mozzarella and red onions.</li><li>Pepperoni, bell pepper, corn kernels, red onions and mozzarella.</li><li>Tuna, olives, capers, anchovies, red onions and mozzarella.</li><li>Mushrooms, spinach, boiled egg, parma ham and mozzarella.</li></ul>Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-11066223427783563262008-12-10T20:21:00.000-08:002009-01-13T13:02:05.304-08:00Yummy NachosThis is a quick and easy nachos recipe which I made up. I don't always have all the ingredients so when I don't I improvise, you can put anything you like really, I don't think it's possible to mess this one up. Today I really felt like having nachos after work but I didn't have everything so I modified it a bit and used cranberry beans and tomato salsa instead if kidney beans and sour cream, I didn't have any jalapenos either. It still turned out good though. I have also used guacamole before instead of the sour cream, but in my opinion these are best when I follow my 'original' recipe.<br /><br /><span style="font-weight: bold;"><u>Ingredients</u></span><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6n-iijFyMYJ0XNuIE-2q0b3xn8fgi-IixSi5zkfO6xtdZBuYsNHy9rPEYe-GYScFCU8UMcGh4bx2pqgimMFsN0xS0J1vIvAfCo7qlaPN71xAHkmLtpfYrkebILNOuNAa_EUCj8dd1vFI/s1600-h/nachos.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6n-iijFyMYJ0XNuIE-2q0b3xn8fgi-IixSi5zkfO6xtdZBuYsNHy9rPEYe-GYScFCU8UMcGh4bx2pqgimMFsN0xS0J1vIvAfCo7qlaPN71xAHkmLtpfYrkebILNOuNAa_EUCj8dd1vFI/s320/nachos.jpg" alt="" id="BLOGGER_PHOTO_ID_5290886439287784578" border="0" /></a>1 can kidney beans, drained</li><li>1 green bell pepper, diced</li><li>1 large tomato, diced<br /></li><li>1 red onion, finely chopped</li><li>1 tablespoon olive oil<br /></li><li>2 tablespoons fresh lime juice</li><li>1 teaspoon ground cumin</li><li>1 dash hot pepper sauce</li><li>1/2 cup sour cream</li><li>3/4 cup Cheddar cheese, shredded<br /></li><li>salt & pepper</li><li>1/2 cup jalapeno peppers, sliced</li><li>1 package tortilla chips</li></ul><u><br /><span style="font-weight: bold;">Directions<br /></span></u><ol><li>Layer the chips on a lightly greased baking sheet.</li><li>In a bowl mix together the kidney beans, bell pepper, tomatoes, onion, olive oil, lime juice, cumin, hot pepper sauce, salt and pepper.</li><li>Spoon the mixture over the chips and top with the sour cream, Cheddar cheese and jalapenos</li><li>Bake in a preheated oven at 350˚F for 15 minutes or until the cheese melts throughout.<br /></li></ol>Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0tag:blogger.com,1999:blog-2694180950538205497.post-14805045630000535972008-12-08T18:03:00.000-08:002008-12-17T14:41:25.935-08:00Oatmeal CookiesI love baking cookies !! They are easy to make, don't take long to cook and I always get good results. Besides who doesn't love homemade cookies?? This is one of my favorite recipes, this time I made them with dried cranberries and they turned out really good. I have made them before with chocolate chips and dried strawberries but I think dried cranberries are the best so far. This recipe is supposed to make 20 - 24 cookies, although I always end up with about 16 cookies.<br /><br /><u style="font-weight: bold;">Ingredients</u><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmREYwH5BWm8S6B4BwxQ_CX3w9GUQpQcd0xIxyR__WwzF2MKYvTqrO3ZuwFlWax41An7wg22mpiCbgxeZQQQKZHBjnlRtLfvaF2MIoaf0y50fqZwDx11Ydy28X4L-8uCNQUkBJJtR1X0/s1600-h/oatmeal_cookies.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmREYwH5BWm8S6B4BwxQ_CX3w9GUQpQcd0xIxyR__WwzF2MKYvTqrO3ZuwFlWax41An7wg22mpiCbgxeZQQQKZHBjnlRtLfvaF2MIoaf0y50fqZwDx11Ydy28X4L-8uCNQUkBJJtR1X0/s320/oatmeal_cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5277865765805825762" border="0" /></a>1 cup pecans, chopped</li><li>3/4 cup unsalted butter</li><li>1 cup brown sugar</li><li>1 large egg</li><li>1 teaspoon vanilla extract</li><li>3/4 cup all purpose flour</li><li>1/2 teaspoon baking soda</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon ground cinnamon</li><li>3 cups old fashioned rolled oats</li><li>1 cup dried fruit (cranberries, cherries, strawberries, raisins) or chocolate chips<br /></li></ul><br /><u style="font-weight: bold;">Directions<br /></u><ol><li>In a bowl cream the butter and sugar until smooth. Add the egg and vanilla extract and beat to combine.</li><li>In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the flour mixture to the creamed mixture and beat to incorporate. Stir in the pecans, oats and dried fruit or chocolate chips.</li><li>Roll the dough into 1 inch balls, place on a greased cooking sheet 1 inch apart and flatten the cookies slightly with your fingers.</li><li>Bake cookies for about 12-15 minutes at 350˚F or until light golden brown around the edges.</li></ol>The original recipe was from <a href="http://www.joyofbaking.com/">http://www.joyofbaking.com</a>.Avidan Apolskishttp://www.blogger.com/profile/04927114608095393291noreply@blogger.com0