tag:blogger.com,1999:blog-77164020138010531992024-03-13T23:03:56.949-07:00Chef Marina and her kitchenChef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7716402013801053199.post-7187837332897221882011-01-12T08:20:00.000-08:002011-01-12T08:20:48.565-08:00sorry....I have been absent for a while, due to having a new puppy. Its kinda difficult to write a blog while caring for a puppy before and after cooking. if i take my eyes off him too long he decides to eat my furniture etc....<br />
I will be posting some awesome recipes i have mastered over the holidays as soon as possible.<br />
Hope you all are well... :)Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com1tag:blogger.com,1999:blog-7716402013801053199.post-21560204002773675132010-11-24T05:20:00.000-08:002010-11-24T05:20:33.314-08:00History of Macaroni and CheeseThe macaroni and cheese dish dates back to Medieval Italy and sometime around the 14th century English history. This seems totally awesome to me. It was originally known as Makerouns and was originally a cheese casserole dish. It was an upper class dish in the 18th century.<br />
<br />
The recipe started out as butter and cheese mix on top of fresh homemade pasta.<br />
<br />
Even Thomas Jefferson served it at a White House dinner...<br />
<br />
Nowadays people use it as a "fill-in" dish. It can be made from scratch or pre-made boxes that come in powder form or a package of cheese sauce.<br />
<br />
People from all different walks of life eat Macaroni and cheese, because it is YUMMY!!<br />
I love mac n chz. it is the first thing I ever learned to cook.<br />
<br />
BON APPETIT!<br />
<br />
<br />
(info thanks to wikipedia and NPR)Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-86629934221178871232010-11-24T05:00:00.000-08:002010-11-24T05:00:57.747-08:00Terrrrrrrrrrrrriifffffffiicccccc Turkey!So, my turkey turned out awesome. 4 hours of cooking 1 hour of shredding and I had a wonderful homemade Thanksgiving dinner almost a week before Thanksgiving. With the leftovers I made Buffalo Turkey Mac n Chz. I used by buffalo chicken mac n chz recipe and just substituted turkey in the recipe. It turned out pretty well. I also froze some leftovers so my sis could actually eat turkey on Thanksgiving, because my grandma doesn't cook turkey.<br />
<br />
Bon Appetit!<br />
<br />
more recipes to come...Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-371456530024915272010-11-20T07:22:00.000-08:002010-11-20T07:22:18.566-08:00BUSY BUSY BUSY, but now TURKEY time is here!!!I have been cooking lately, but with minimal time to actually post anything. School is kicking my ass as finals come charging at me, it seems as thought the semester had just started.<br />
<br />
Today I will be roasting a turkey.<br />
I went to Publix super early (8am, which is early for a Saturday) and got what I needed to make the turkey, but Idiot me forgot the garlic. I plan on putting crushed garlic heads in the turkey as a type of stuffing and then possibly injecting garlic butter into the 11 pound bird.<br />
<br />
we'll see how this ends up.........Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-40325137223713977092010-10-31T14:38:00.000-07:002010-10-31T14:40:43.476-07:00Deep Fried Ribeye Steak BitesI will always say that everything can be fried and it makes everything delicious!<br />
I really like steak and I really like fried food, why not combine the two?!?!<br />
Well I just happened to do just that!<br />
I bought thin sliced ribeyes from publix grocery store, sliced them up into strips. Ribeyes are best used for this because of their marbling and flavor. I also made a garlic and butter sauce to dip the pieces into.<br />
(2 tbsp of butter, tsp of powdered garlic and a pinch of sea salt)<br />
Instead of milk, I used beer and Worcestershire sauce mixed in with the egg dipping.<br />
<br />
Just look how yummy this is!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LI92wqnFpbhFU9NWyD8j_e_Fzg7aQLWY5cRvWLCs-x2Yk6cx_bYo2ygb3j5_Da6GpFyjKM0eaIH34bxMMlM8bI0LqCw7_GpkVQQZ2f_ef6XIsLkQvJYHlnhnwQ2emRuJMvMSbMuaT2QL/s1600/ribeye+bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LI92wqnFpbhFU9NWyD8j_e_Fzg7aQLWY5cRvWLCs-x2Yk6cx_bYo2ygb3j5_Da6GpFyjKM0eaIH34bxMMlM8bI0LqCw7_GpkVQQZ2f_ef6XIsLkQvJYHlnhnwQ2emRuJMvMSbMuaT2QL/s320/ribeye+bites.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Heres the recipe!</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">-all purpose flour and seasoning salt</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">-2 eggs</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">-1/3 cup of milk </span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Directions<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Rinse steak</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Roll in flour, coat all sides, then dip in egg mixture, then back into the flour.</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Place in deep fryer. Or skillet with enough oil to cover the steak.</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Fry until golden brown.</span></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Alterations:<o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">You can use beer, steak sauce, or Worcestershire sauce with the eggs for different flavor.</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: x-small;">BON APPETIT!</span></div>Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-59142807842926198632010-10-30T08:12:00.000-07:002010-10-30T08:12:50.250-07:00Tweaking recipes, my own kind of art...When I cook a recipe, like the buffalo mac n chz, I cook it a few times so I can perfect it and add my own twist to the recipe. It adds a little spice to life.<br />
I love it when a recipe comes together, its like a master's work of art when something comes out the way its supposed to.<br />
Cooking is just so much fun and I like it when friends come over and can enjoy the totally yummy food.<br />
Evidently I am doing something right, because they keep coming back for more and more.<br />
<br />
I hope that everyone can eventually enjoy my culinary skills :)<br />
<br />
Bon Appetit!!!Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-1959980372927913152010-10-26T17:17:00.000-07:002010-10-26T17:17:56.084-07:00Angel Food CakeSo I tried to make Angel Food Cake from scratch.... total disaster!!!<br />
They never fluffed up, and all the egg white settled on the bottom.<br />
Totally lame.<br />
I personally think that everyone should just stick to the easy box method.....three key words:<br />
JUST ADD WATER.<br />
<br />
I made cupcakes outta the mix. They were yummy :)<br />
<br />
<br />
BON APPETIT.Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-86141771354539163272010-10-25T04:36:00.000-07:002010-10-25T04:36:12.166-07:00Momma's French ToastMy mom always made French Toast for me as a kid and I always loved it so very much.<br />
It is a combination of things people like eat for breakfast all rolled into one: eggs, milk, vanilla, cinnamon, syrup.<br />
A brief history of French Toast: it was most likely created in Spain, not France and It is called Eggy bread in the UK. The recipe dates back to medieval time when it was made with stale bread not fresh. Henry V enjoyed this delicious breakfast and I hope he liked it as much as I do.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBomwZ6davCe4o6_ad-kx88JcCTlPRCQN28j8Iy-xD7ZkwKm2YQhX_ZR299qL26T1v5wUc1W7n-VxRC-jPQB1zr37EnLdS43Kg76jwkWvxxGIvePeSFSxdye_iayTBNFfrDZjeMRMCsuNe/s1600/French+Toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBomwZ6davCe4o6_ad-kx88JcCTlPRCQN28j8Iy-xD7ZkwKm2YQhX_ZR299qL26T1v5wUc1W7n-VxRC-jPQB1zr37EnLdS43Kg76jwkWvxxGIvePeSFSxdye_iayTBNFfrDZjeMRMCsuNe/s320/French+Toast.jpg" width="240" /></a></div><br />
I usually follow my mothers recipe, because thats what I like here it is:<br />
<br />
For 2-4 slices of French Toast:<br />
<br />
2 eggs<br />
1/3 cup milk<br />
1 tsp cinnamon<br />
2 tsp. vanilla extract<br />
Thick sliced toast<br />
<br />
Mix ingredients (except toast)<br />
Dip toast in egg mixture.<br />
Brown on both sides in a skillet or on griddle.<br />
Serve with syrup, berries or butter to taste.<br />
<br />
<br />
BON APPETIT!Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-23424863314481341712010-10-24T18:03:00.000-07:002010-10-24T18:03:47.003-07:00Buffalo Chicken Mac N ChzBuffalo chicken is totally yummy, so is macaroni and cheese. Why not put them together?!?! It about time someone (other than me) made something so delectable. My pal Julie first made this recipe with me and it was absolutely fabulous. This dish makes alot so make sure when you make it to have friends over to help you eat it. This time I made it, Richard and Robert helped me devour it, and they totally loved it.<br />
<br />
This recipe is totally cheesy! and it contains a decent amount of veggies for something that tastes like it should be very bad for you. This much cheese is not exactly healthy, but I think the more cheese the better :)<br />
<br />
Heres the recipe for you to try!<br />
<br />
Bon Appetit!!!!<br />
<br />
<!--StartFragment--> <br />
<div class="MsoNormal" style="margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-line-height-alt: 21.0pt; mso-pagination: none; text-autospace: none;"><b><span style="color: #3d3d3d; font-family: 'Trebuchet MS Bold';"><span class="Apple-style-span" style="font-size: x-small;">Buffalo-Chicken Macaroni and Cheese</span></span></b><b><span style="color: #3d3d3d; font-family: 'Trebuchet MS Bold';"><span class="Apple-style-span" style="font-size: x-small;"><o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span style="color: #3d3d3d; font-family: 'Trebuchet MS';"><span class="Apple-style-span" style="font-size: x-small;">Ingredients<o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">7 tablespoons unsalted butter, plus more for the dish<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Kosher salt<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1 pound elbow macaroni<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1 small onion, finely chopped<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">2 stalks celery, finely chopped<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">3 cups shredded rotisserie chicken<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">2 cloves garlic, minced<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">3/4 cup hot sauce (preferably Frank's)<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">2 tablespoons all-purpose flour<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">2 teaspoons dry mustard<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">2 1/2 cups half-and-half<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1 pound yellow sharp cheddar </span></span><b><span style="color: #3b7c17; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">cheese</span></span></b><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">, cut into 1-inch cubes (about 3 1/2 cups)<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">8 ounces pepper jack cheese, shredded (about 2 cups)<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">2/3 cup sour cream<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1 cup panko (Japanese breadcrumbs)<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup crumbled blue cheese<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">2 tablespoons chopped fresh parsley<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span style="color: #3d3d3d; font-family: 'Trebuchet MS';"><span class="Apple-style-span" style="font-size: x-small;">Directions<o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #3d3d3d; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.</span><o:p></o:p></span></div><!--EndFragment-->Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com1tag:blogger.com,1999:blog-7716402013801053199.post-47171458136723203852010-10-18T15:11:00.000-07:002010-10-18T15:11:26.139-07:00What kind of recipes would you like me to cook???Anyone willing to share family recipes of things you really like?<br />
I would love to add them to my fantabulous cookbooks that I am putting together.<br />
<br />
Anyone want me to blog about certain recipes? Share what you would like me to cook and I will do my best to cook them :)Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com2tag:blogger.com,1999:blog-7716402013801053199.post-54645464735062509692010-10-18T15:08:00.000-07:002010-10-18T15:08:20.413-07:00I'm a child at heartEveryone is a child at heart! To make any meal more exciting for people of any age add FOOD COLORING to almost anything. From pancakes to eggs to mac n chz changing the color of something makes it complete new. For me it makes everything taste better, even thought the food coloring does nothing to change the flavor.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-sc93TlLioBBDiwMzATW_nHl03sSOOw32LtccSbqy0iDqSoz6hLAMH4_e9We_2iVHqcZF0Cuhyphenhyphenn0q6Jvmbazp3CqndvenNE_ZoY9KnzXkn3-4IufXU_CJdNNtya0FqFIt1Gk2Vv-Csq5/s1600/Blue+pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-sc93TlLioBBDiwMzATW_nHl03sSOOw32LtccSbqy0iDqSoz6hLAMH4_e9We_2iVHqcZF0Cuhyphenhyphenn0q6Jvmbazp3CqndvenNE_ZoY9KnzXkn3-4IufXU_CJdNNtya0FqFIt1Gk2Vv-Csq5/s320/Blue+pancakes.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As you can see in this picture, these pancakes look absolutely fabulous. </div><div class="separator" style="clear: both; text-align: left;">You know what they say about pancakes, you eat on or two and then you're sick of 'em.</div><div class="separator" style="clear: both; text-align: left;">The simple addition of food coloring to the mix makes them amazingly desirable!!! </div><br />
Anyone else like to add food coloring to anything??? SHARE YOUR IDEASChef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com1tag:blogger.com,1999:blog-7716402013801053199.post-30459801637745776532010-10-17T15:24:00.000-07:002010-10-17T15:24:01.376-07:00Homemade Potato SkinsIve gotta say these things were FANTASTIC!!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZ_jOR29kjNC2gGUCbzEkog6f3DoeJjvXlEqN0YCVvjl4pnS1JNyWYnIA4NbvaMO3QF914dcVB_QpvBcizzLaIBFj3sTWsyDU6vx5BQQ2Hy-UsmpG12uFKeSMT9FPCKlZAxzvW37bA8ZN/s1600/potato+skins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZ_jOR29kjNC2gGUCbzEkog6f3DoeJjvXlEqN0YCVvjl4pnS1JNyWYnIA4NbvaMO3QF914dcVB_QpvBcizzLaIBFj3sTWsyDU6vx5BQQ2Hy-UsmpG12uFKeSMT9FPCKlZAxzvW37bA8ZN/s320/potato+skins.jpg" width="240" /></a></div>I made so many, I enjoyed them for an entire meal. and damn were they tasty!!<br />
TGI Fridays frozen potatoes got nothing on these. they practically melt in your mouth.<br />
A little tip for these, forget the paprika, but salt the underside of the potatoes while they are on your plate and you will love them even more.<br />
Cheese (any kind) and bacon are my two favorite foods and when they are put together all the better. I hope you enjoy these :)<br />
<!--StartFragment--> <br />
<div class="MsoNormal"><b><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></b></div><div class="MsoNormal"><b><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients<o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 4 large baking potatoes, baked<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 3 tablespoons vegetable oil<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 1 tablespoon grated Parmesan cheese<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 1/2 teaspoon salt<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 1/4 teaspoon garlic powder<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 1/4 teaspoon paprika<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 1/8 teaspoon pepper<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 8 bacon strips, cooked and crumbled<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 1 1/2 cups shredded Cheddar cheese<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 1/2 cup sour cream<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> 4 green onions, sliced<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal"><b><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Directions<o:p></o:p></span></span></b></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;"> shell (save pulp for another use). <o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Place potatoes skins on a greased baking sheet. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Bake at 475 degrees F for 7 minutes; turn. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Bake until crisp, about 7 minutes more. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Sprinkle bacon and cheddar cheese inside skins. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Bake 2 minutes longer or until the cheese is melted. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Top with sour cream and onions. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: black; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">Serve immediately.</span></span><span style="color: black;"><o:p></o:p></span></div><!--EndFragment-->Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-53831223301047282622010-10-17T06:54:00.000-07:002010-10-17T06:54:21.143-07:00Baked BaconFor starters this is a great way to avoid being burned by bacon grease. This is especially good for me because I have the uncanny ability to get burned by anything that can burn me. Total klutz thats me!<br />
Bacon is the food sent directly from heaven and is used in THOUSANDS of recipes.<br />
I love it on pizza, shrimp, mac n chz, and on bacon (lol) some double-teaming of bacon.<br />
Bacon flavor is the best flavor by far!<br />
<br />
To cook this you need a deep baking pan lined with aluminum foil.<br />
Lay out bacon<br />
Bake at 375 degrees for 40 minutes<br />
flip bacon and cook another 10 minutes until desired crispiness.<br />
<br />
Miss Nancy and I believe you will never ever make bacon in a frying pan again. This bacon is amazing and your house will smell like bacon ALL day, which is totally yummy!<br />
<br />
<br />
Bon Appetit!!Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com1tag:blogger.com,1999:blog-7716402013801053199.post-72000662073366715412010-10-16T11:56:00.001-07:002010-10-16T11:56:08.155-07:00Croutons are a good snackJust so you know, croutons are a fantastic snack food. They may make your breath a little stinky, but they are filling and tasty.Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-88018896002977352082010-10-16T11:23:00.000-07:002010-10-16T11:23:47.369-07:00The recipes that I useI get my recipes from everywhere: Foodnetwork.com, allrecipes.com, foodtv.com, and a crapload of others. I apprecite these people posting their recipes so I can make them my own. I am a very picky eater, so I change almost every recipe, that and I am usually only cooking for myself. I have cooked or offered to cook for alot of people and its the best experience when people tell me how much they enjoy the yummy treats I cook them. This holiday season I will even be making (attempting) my own candy canes. lol. we'll see how that ends up.<br />
<br />
Just a warning i will be talking your ears off about cooking and the funny mistakes that will probably be happening in my kitchen and I hope to share every burn and mess with you guys.Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-90663491105812712542010-10-16T09:44:00.000-07:002010-10-16T09:44:46.619-07:00Shrimp ToastSome people make French Toast for breakfast, I make Shrimp Toast.<br />
<br />
This is just what I do!!<br />
For starters Sesame Oil smells like coffee before it is cooked, how weird is that?!<br />
There is a million and one things to make that involves shrimp, and this is one that I love to get from Won Lee's in Deland, but for the small serving you get it is not worth the $, so I decided to make my own.<br />
<br />
It is alot better homemade than from a restaurant!!<br />
For example, I like garlic. This recipe does not call for garlic at all, but I added it for a little extra flavor.<br />
I left out cilantro b/c it is a little strong, and i replaced the yellow onion with green onions because their flavor is not as strong.<br />
After cooking it you should add salt and pepper on top for a lil extra flavor.<br />
<br />
This is one messy recipe because of all the egg, but it sure is fun to cook because it is so easy and makes a whole bunch of sandwiches (i only cooked half a recipe) and it is very filling.<br />
<br />
Hope you enjoy!!<br />
<br />
Bon Appetit!!!!!<br />
<br />
<br />
Here is the recipe:<br />
<!--StartFragment--> <br />
<div class="MsoNormal" style="margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-line-height-alt: 21.0pt; mso-pagination: none; text-autospace: none;"><b><span style="font-family: 'Trebuchet MS Bold';"><span class="Apple-style-span" style="font-size: x-small;">Shrimp Toast<o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span style="font-family: 'Trebuchet MS';"><span class="Apple-style-span" style="font-size: x-small;">Ingredients<o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1/2 pound medium </span></span><a href="http://www.foodterms.com/encyclopedia/shrimp/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">shrimp</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">, peeled and deveined<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1 large egg white<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">2 tablespoons chopped yellow onions<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1 tablespoon chopped fresh </span></span><a href="http://www.foodterms.com/encyclopedia/cilantro/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">cilantro</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;"> leaves<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1/4 teaspoon salt<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1/8 teaspoon cayenne<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1/2 teaspoon </span></span><a href="http://www.foodterms.com/encyclopedia/sesame-oil/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">sesame oil</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">, plus 2 tablespoons<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">2 large egg yolks<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">1/4 cup water<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">16 slices white bread, crusts removed<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">6 tablespoons vegetable oil<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><a href="http://www.foodterms.com/encyclopedia/parsley/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">Parsley</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">, for garnish<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span style="font-family: 'Trebuchet MS';"><span class="Apple-style-span" style="font-size: x-small;">Directions<o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Put the shrimp, egg white, onions, cilantro, salt, cayenne, and 1/2 teaspoon of the sesame oil in a </span></span><a href="http://www.foodterms.com/encyclopedia/food-processor/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">food processor</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;"> and </span></span><a href="http://www.foodterms.com/encyclopedia/pulse/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">pulse</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;"> 2 or 3 times to finely </span></span><a href="http://www.foodterms.com/encyclopedia/chop/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">chop</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">. Do not puree. Put the egg yolks, the remaining 2 tablespoons sesame oil and the water in a shallow bowl and </span></span><a href="http://www.foodterms.com/encyclopedia/whisk/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">whisk</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;"> to </span></span><a href="http://www.foodterms.com/encyclopedia/blend/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">blend</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Spread equal amounts of the shrimp mixture onto 8 slices of the bread. Top with the remaining slices of the bread. Press together gently but firmly.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium high heat. Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides. </span></span><a href="http://www.foodterms.com/encyclopedia/fry/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">Fry</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;"> until golden brown, about 4 minutes on each side. Remove from the skillet. Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;">Slice each sandwich into 4 triangles, place on a serving plate and </span></span><a href="http://www.foodterms.com/encyclopedia/garnish/index.html"><span style="color: windowtext; font-family: Arial; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">garnish</span></span></a><span style="font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;"> with parsley.</span></span></div><!--EndFragment-->Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com0tag:blogger.com,1999:blog-7716402013801053199.post-47492849649573708192010-10-16T07:45:00.000-07:002010-10-16T07:45:56.270-07:00What this whole thing is about.I really love to cook!<br />
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I cook so much and have posted so many pictures on facebook that I might as well start this blog so everyone can know just how yummy my cooking is and what goes on in my kitchen. If anyone has any suggestions on what recipes I should try or how I should tweak the recipes I am using please feel free to comment and give me pointers and I will try to post the recipes along with my posts so everyone can try them.<br />
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I will be cooking up a storm a few times a week so I hope you enjoy all the yummy stuff I blog about.<br />
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This is my first blog so if I screw it up you'll know why.Chef Marinahttp://www.blogger.com/profile/16570454870709315047noreply@blogger.com1