tag:blogger.com,1999:blog-24041121242276952732024-02-06T22:09:47.460-08:00Cooking Recipes by Everaert PatriceWelcome on my Cooking Recipes Blog! My intention is to share with you`ll some free online cooking recipes from cooking schools, maybe a cook book or perhaps some cooking shows. We all know the stereotype and daily question:"What`s for Dinner?" STOP Sweetheart! Don`t bother but SURPRISE and Spoil your Partner by learning new Cooking Recipes every day and add some SPICES in your life...Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-2404112124227695273.post-1001258110748220082007-02-23T10:40:00.000-08:002007-02-23T10:45:27.750-08:00Cooking Recipe: Fennel Soup!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcokDKZr-HGbjhMcmBdzlvIVM16KwofcwqoW-4fBgrSxYLXTzQFcCKgnJLYVlnGvRQ5V7TX6vZ6rUqBCa6cWVd4MR5L5qtdR6kByVQD3EMASUwLNXkxeTMJVTF4QyHhJs1f1imIJclpg0/s1600-h/Fennel+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcokDKZr-HGbjhMcmBdzlvIVM16KwofcwqoW-4fBgrSxYLXTzQFcCKgnJLYVlnGvRQ5V7TX6vZ6rUqBCa6cWVd4MR5L5qtdR6kByVQD3EMASUwLNXkxeTMJVTF4QyHhJs1f1imIJclpg0/s400/Fennel+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5034801641971328226" border="0" /></a><span style="font-weight: bold;font-size:180%;" >6 Servings </span><br /></div><div style="text-align: center;"><span style="font-family:Times New Roman,serif;"></span><ul><li><span style="font-family:Times New Roman,serif;">½</span> cup (125 ml) onions</li></ul><ul><li>1 cup (250 ml) carrots</li></ul><ul><li>1 cup (250 ml) fennel bulb</li></ul><ul><li>2 potatoes, peeled</li></ul><ul><li><span style="font-family:Times New Roman,serif;">¼</span> cup (60 ml ) butter</li></ul><ul><li>4 cups (1 L) chicken or beef broth</li></ul><ul><li>salt and pepper</li></ul><ul><li>milk</li></ul><ul><li>2 tablespoons (30 ml) chives, chopped</li></ul>Coarsely chop the vegetables. Set aside, reserving potatoes separately. In a saucepan, melt butter. Add vegetables, except potatoes. Over low heat, cook 15 - 20 minutes until tender but not browned. Add broth and potatoes. Season to taste with salt and pepper. Bring to a boil and cover. Over low heat, simmer until potatoes are tender. Purée the mixture in a blender and add enough milk to make a thick, creamy soup. Return to the saucepan and reheat without boiling. Sprinkle with chopped chives and Serve!<br /></div><div style="text-align: center;"><br /><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Fennel" rel="tag">Fennel</a>,<a href="http://technorati.com/tag/Soup" rel="tag">Soup</a>,<a href="http://technorati.com/tag/Chicken" rel="tag">Chicken</a>,<a href="http://technorati.com/tag/Beef" rel="tag">Beef</a>,<a href="http://technorati.com/tag/Milk" rel="tag">Milk</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-41331210889851895852007-02-21T09:15:00.000-08:002007-02-21T09:39:33.643-08:00Cooking Recipe: Green Soup!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OTKFKLg1-N-Nl0I2TKfzfQ-eRTqNZWjoRMvCb6Z95FlPeEgHmAebPcS4Kf59npZ3bSAcQY4FAxiqyfC8NWMky62Zqp5BUjnLs2o4ddQUIqfvPFRCNPLmQX0Yp9pC1ZiKGtqsdoHg1PQ/s1600-h/Green+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OTKFKLg1-N-Nl0I2TKfzfQ-eRTqNZWjoRMvCb6Z95FlPeEgHmAebPcS4Kf59npZ3bSAcQY4FAxiqyfC8NWMky62Zqp5BUjnLs2o4ddQUIqfvPFRCNPLmQX0Yp9pC1ZiKGtqsdoHg1PQ/s400/Green+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5034038400513025234" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">6 - 8 Servings<br /></span></span><ul><li><span style="font-size:100%;">6 cups (1.5ml) chicken broth</span></li></ul><ul><li>4 carrots, peeled, coarsley chopped</li></ul><ul><li>whites of 3 leeks, washed, chopped</li></ul><ul><li>1 onion, chopped</li></ul><ul><li>2 cups (500 ml) fresh spinach, chopped</li></ul><ul><li>1 lettuce, chopped</li></ul><ul><li>4 potatoes, peeled, diced</li></ul><ul><li>2 turnips, peeled, chopped</li></ul><ul><li>salt and pepper</li></ul><ul><li>ground pepper</li></ul><ul><li>1 cup (250 ml) skim milk</li></ul><ul><li>2 shallots, chopped (optional)</li></ul>Heat the broth in a saucepan and add the vegetables. Bring it to a boil and cover. Over low heat, simmer 20 minutes or until vegetables are tender. Let stand to cool slightly. Puree the mixture in a blender. Season to taste with salt and pepper. Return the soup to the saucepan and reheat. Pour into soup thureen and swirl milk into the mixture. Sprinkle with chopped shallots, if desired. And serve!<br /><br /><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Green" rel="tag">Green</a>,<a href="http://technorati.com/tag/Soup" rel="tag">Soup</a>,<a href="http://technorati.com/tag/Vegetables" rel="tag">Vegetables</a>,<a href="http://technorati.com/tag/Desired" rel="tag">Desired</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-58395598274600991052007-02-19T14:27:00.000-08:002007-02-19T14:31:31.746-08:00Cooking Recipes Online by Everaert Patrice!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmFzGZh-XZnRqEyCF_Ly4J7uTlV3tVIoC2tzEUhK4utLJqD8gAezA6xQz00C4YGaSPROZ_tyIx1fEnmY_OmlGLfpVmsZifxNBVJzvio6HW7dwd4hmxQ_bqW7LONbnCY82IFoWkwxYNfQ/s1600-h/Construction.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmFzGZh-XZnRqEyCF_Ly4J7uTlV3tVIoC2tzEUhK4utLJqD8gAezA6xQz00C4YGaSPROZ_tyIx1fEnmY_OmlGLfpVmsZifxNBVJzvio6HW7dwd4hmxQ_bqW7LONbnCY82IFoWkwxYNfQ/s400/Construction.gif" alt="" id="BLOGGER_PHOTO_ID_5033375850268009666" border="0" /></a>I would like to excuse me for the several days of non updating my Cooking Recipes but I`m making my best to be all your`s as fast as possible!<br /></div><br /><div style="text-align: center;">Sincere greetings,<br />Everaert Patrice<br /></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-86445435979943744062007-02-16T17:54:00.000-08:002007-02-16T18:22:43.069-08:00French Food and Its Regional Influences!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQi-i93RIn5ysfuCKlr2ZLtRCFPbTWCaWbf84FncBxCZyr_b-uz0tOTWFlNf-wF7qvZ186WIj5KGGyGuaB16HSSqno4fz8ydnKthfbnKecAykMkCXdysFS4aY2ddEmXGo3gFqnvd9AsE/s1600-h/French+Cheese+Plate.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQi-i93RIn5ysfuCKlr2ZLtRCFPbTWCaWbf84FncBxCZyr_b-uz0tOTWFlNf-wF7qvZ186WIj5KGGyGuaB16HSSqno4fz8ydnKthfbnKecAykMkCXdysFS4aY2ddEmXGo3gFqnvd9AsE/s400/French+Cheese+Plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5032317604686013618" border="0" /></a><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;"><span style=""><span style="font-size:100%;"><span style="font-family:Times New Roman,serif;"><br />In some regions people contained there regional specialities but most of them became famous and enjoyed all over the world. In their own region of origin you can mainly find their speciality with more quality of preparation and ingredients, even if you can find them throughout France. </span></span></span>In each region they have also their typical way of choosing the ingredients and cooking their meals. For example Tomatoes, different kinds of herbs and Olive oil are a must in the Cuisine in Provence.</span></span> <p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;"><br /></span></span></p><p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">Here are a couple main influences of regional cooking:</span></span><br /></p><ul><li><p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;"><b><span style="font-style: italic;font-size:130%;" >Economic conditions and history:</span> </b><span style="">The economic conditions, lifestyle and the culture of course have formed the local food traditions in different areas. Firm cheeses are found in the mountain regions since that over difficult and long winters they can be preserved. In the history when we speak about economy, we ind that in some limited areas this firm cheeses are also the main means of support for a lot of homes since they can be produced in the mountains for the livestock. Over several centuries the economic prosperity of the region of Burgundy was great due to their excellence in raising cattle and that also helped them to provide their rich cream sauces and meat dishes.</span></span></span></p> </li></ul> <ul><li><p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;"><b><span style="font-style: italic;font-size:130%;" >Local availability:</span> </b><span style="">Fresh</span><b> </b><span style="">local ingredients that are not transported for long distances are of better quality and are the basics of the best food and of course the French nation of gourmets knows that. For example, the community of areas where herbs and fruit grow easily will use them in their local cuisine. </span>Likewise, inland areas don`t really use a lot of sea fish but on the contrary Northwest coastal places of France like Normandy and Brittany offer a typical way of eating sea fish meals.</span></span></p> </li></ul><ul><li><p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;"><b><span style="font-style: italic;font-size:130%;" >Immigration and neighbouring countries:</span> </b><span style="">The neighbours cuisine is formally incorporated in areas of France which border onto other countries. Near to the Italian border for example it will not be surprising to find Italian dishes. Because of immigration, the North African people residing in the South of France are letting enjoy the French people of their original African dishes. And also after various wars the border of Germany has been moved back in the area of Alsace but until now you find the German « Sauerkraut » and wine that became very popular in that kind of areas.</span></span></span></p> </li></ul> <p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">You will find in all parts of France, both in homes and in restaurants, a great range of dishes far extending beyond the regional specialities. However you will always remark the local influences in terms of cooking and ingredients. Local recipes and ingredients seem to be the best cooking and the most available in its own region. Therefore, the types of food one desires to enjoy is a great consequence of the choice where to visit or live in France.</span></span></p><span style="color: rgb(94, 94, 47); font-weight: bold;font-size:130%;" ><span style="font-family:Times New Roman,serif;">These are a couple of examples:</span></span> <ul><li><p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">Fresh water fish is consumed in the inland areas, like in the Loire Valley, while sea food is preferred in the Mediterranean and near the Atlantic coast. </span></span> </p> </li></ul> <ul><li><p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">The hot climate throughout the south, favorites the use of fruit and vegetables.</span></span></p> <p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"> </span> </p> </li><li><p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">The « sauerkraut » and beer have been influenced in the northeast of France, like in Lorraine and Alsace, by the German. </span></span> </p> </li><li><p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">Apples, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">crème</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">fraiche</span> (soured cream) and butter are used in the cuisine of northwest France. </span></span> </p> </li><li><p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">Tomatoes, herbs and olive oil are mainly used by the French Mediterranean.</span></span></p> </li></ul><br /><a href="http://technorati.com/tag/French" rel="tag">French</a>,<a href="http://technorati.com/tag/Food" rel="tag">Food</a>,<a href="http://technorati.com/tag/Regional" rel="tag">Regional</a>,<a href="http://technorati.com/tag/Influences" rel="tag">Influences</a>,<a href="http://technorati.com/tag/Famous" rel="tag">Famous</a>,<a href="http://technorati.com/tag/France" rel="tag">France</a>,<a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Cuisine" rel="tag">Cuisine</a>,<a href="http://technorati.com/tag/Economy" rel="tag">Economy</a>,<a href="http://technorati.com/tag/Mountain" rel="tag">Mountain</a>,<br /><a href="http://technorati.com/tag/Burgundy" rel="tag">Burgundy</a>,<a href="http://technorati.com/tag/Normandy" rel="tag">Normandy</a>,<a href="http://technorati.com/tag/Immigration" rel="tag">Immigration</a>,<a href="http://technorati.com/tag/Italian" rel="tag">Italian</a>,<a href="http://technorati.com/tag/African" rel="tag">African</a>,<a href="http://technorati.com/tag/South" rel="tag">South</a>,<a href="http://technorati.com/tag/Germany" rel="tag">Germany</a>,<a href="http://technorati.com/tag/Alsace" rel="tag">Alsace</a>,<a href="http://technorati.com/tag/Wine" rel="tag">Wine</a>,<br /><a href="http://technorati.com/tag/Restaurants" rel="tag">Restaurants</a>,<a href="http://technorati.com/tag/Loire" rel="tag">Loire</a>,<a href="http://technorati.com/tag/Valley" rel="tag">Valley</a>,<a href="http://technorati.com/tag/Sea" rel="tag">Sea</a>,<a href="http://technorati.com/tag/Mediterranean" rel="tag">Mediterranean</a>,<a href="http://technorati.com/tag/Atlantic" rel="tag">Atlantic</a>,<a href="http://technorati.com/tag/Coast" rel="tag">Coast</a>,<a href="http://technorati.com/tag/Hot" rel="tag">Hot</a>,<a href="http://technorati.com/tag/Apples" rel="tag">Apples</a><a href="http://technorati.com/tag/Mediterranean" rel="tag"></a>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-38677000648791725452007-02-16T16:01:00.000-08:002007-02-16T16:28:23.629-08:00Cooking Recipe: Leek Soup!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8vQMGrCOw1aNltZJ1CnkYngogZOabj3HrrAuTMqkIsbLuFGwyNxM46YUy8EXfcuXTyJ7COhrM5dXS4CLY8izriGc3tg7AOmauBqRfQTyy9MFUAGl2QetqrTA-L9MUoEGqg1fY_Eiwog/s1600-h/Leek+soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8vQMGrCOw1aNltZJ1CnkYngogZOabj3HrrAuTMqkIsbLuFGwyNxM46YUy8EXfcuXTyJ7COhrM5dXS4CLY8izriGc3tg7AOmauBqRfQTyy9MFUAGl2QetqrTA-L9MUoEGqg1fY_Eiwog/s400/Leek+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5032287192022590626" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">6 Servings<br /></span></span><ul><li><span style="font-size:100%;">2 teaspoons (10 ml) butter</span></li></ul><ul><li>3 leeks, minced</li></ul><ul><li>1 small onion, minced</li></ul><ul><li>2 potatoes, peeled, diced</li></ul><ul><li>1 celery stalk, minced</li></ul><ul><li>2 cups (500 ml) chicken broth</li></ul><ul><li>salt and pepper</li></ul><ul><li>2 cups ( 500 ml) milk</li></ul><ul><li>parsley, chives or fresh</li></ul><ul><li>basil, chopped</li></ul>In a saucepan, melt butter and lightly cook the vegetables. Add the chicken broth and season it with salt and pepper. Bring to a boil and cover. Over low heat, simmer 15 minutes or until vegetables are tender. Meanwhile, in a small saucepan, heat the milk without boiling. With a pestle, mash the vegetables and fold it in the warm milk. Simmer about 10 - 15 minutes. Sprinkle with chopped parsley and you`re ready to serve!<br /><span style="font-size:85%;"><br /></span><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-style: italic;">Variation</span>: </span></span><span style="font-size:100%;"><span>Replace milk with tomato juice.</span></span></div><br /><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Leek" rel="tag">Leek</a>,<a href="http://technorati.com/tag/Soup" rel="tag">Soup</a>,<a href="http://technorati.com/tag/Variation" rel="tag">Variation</a>,<a href="http://technorati.com/tag/Warm" rel="tag">Warm</a><br /></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-39175254083056192632007-02-16T12:28:00.000-08:002007-02-16T13:05:06.463-08:00Cooking Recipe: Good Health Soup!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoBOUTKcU8dUibylXWn_naa7MgdWy2kvR5UfaZ_EVUNzfuH3BJcYiaoWS5wXgjTb61tq2Qg0Ursu9DHYsqiiZ2f-Kst280LioUWrMKak0ItRvs8SzW1My_-qpDHKP0Tzd5hYs0zz75ZU/s1600-h/Zucchini+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoBOUTKcU8dUibylXWn_naa7MgdWy2kvR5UfaZ_EVUNzfuH3BJcYiaoWS5wXgjTb61tq2Qg0Ursu9DHYsqiiZ2f-Kst280LioUWrMKak0ItRvs8SzW1My_-qpDHKP0Tzd5hYs0zz75ZU/s400/Zucchini+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5032234333860078738" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">4 Servings<br /></span></span><ul><li>2 zucchini, diced</li></ul><ul><li>2 medium-size potatoes, peeled, diced</li></ul><ul><li>2 carrots, peeled, diced</li></ul><ul><li>water</li></ul><ul><li>2 cups (500 ml) chicken broth</li></ul><ul><li>salt and pepper</li></ul><ul><li>fresh parsley sprigs</li></ul>In a large saucepan, cover vegetables with water. Bring to a boil and cover. Over low heat, simmer 10 minutes. Remove from heat and let stand to cool slightly. In a food processor purée the mixture and add the chicken broth. Season to taste with salt and pepper. Return soup to saucepan and reheat. Now serve it garnished with a parsley sprig!<br /><br /></div><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Good" rel="tag">Good</a>,<a href="http://technorati.com/tag/Health" rel="tag">Health</a>,<a href="http://technorati.com/tag/Soup" rel="tag">Soup</a>,<a href="http://technorati.com/tag/Processor" rel="tag">Processor</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-55491231375436481412007-02-12T21:13:00.000-08:002007-02-16T11:54:18.937-08:00What is more comforting than a steaming bowl of soup on a cold winter day?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzBh_RKZL1fCfuWaKwXh-tHoeMUvTjAsfNQSCF6t2Ezo-UgmjgBjaxumcLv93BYQTEE3jtqdL0WxGfYJ2l5-6j5EGUM2-62ZJNPy52mvegYUvMZr0zASiaJxBqBh4iN9Fqu0CpSeCZrk/s1600-h/Soups.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzBh_RKZL1fCfuWaKwXh-tHoeMUvTjAsfNQSCF6t2Ezo-UgmjgBjaxumcLv93BYQTEE3jtqdL0WxGfYJ2l5-6j5EGUM2-62ZJNPy52mvegYUvMZr0zASiaJxBqBh4iN9Fqu0CpSeCZrk/s400/Soups.jpg" alt="" id="BLOGGER_PHOTO_ID_5030882853680915570" border="0" /></a> <span style="font-weight: bold;font-size:180%;" >S</span>oups may be served in the summer or winter. In fact, all of the cream soups found in this section can be served cold. "Leek Soup" is a good example of this versatility.<br /><br />Soups are ideal to use up leftover meat, noodles, rice, and cooked vegetables. They are easy to freeze and can be prepared in advance.<br /><br />To reduce the "Sodium" and "Fat" content in soups, use home-made stock that you have defatted!<br /><br />Stay Tuned to see What Kind Of Soup Recipes I`m Offerring In The Next Days!<br /><a href="http://technorati.com/tag/Comforting" rel="tag">Comforting</a>,<a href="http://technorati.com/tag/Steaming" rel="tag">Steaming</a>,<a href="http://technorati.com/tag/Soup" rel="tag">Soup</a>,<a href="http://technorati.com/tag/Cold" rel="tag">Cold</a>,<a href="http://technorati.com/tag/Winter" rel="tag">Winter</a>,<a href="http://technorati.com/tag/Summer" rel="tag">Summer</a>,<a href="http://technorati.com/tag/Cream" rel="tag">Cream</a>,<a href="http://technorati.com/tag/Leek" rel="tag">Leek</a>,<a href="http://technorati.com/tag/Ideal" rel="tag">Ideal</a>,<a href="http://technorati.com/tag/Meat" rel="tag">Meat</a>,<a href="http://technorati.com/tag/Noodles" rel="tag">Noodles</a>,<a href="http://technorati.com/tag/Rice" rel="tag">Rice</a>,<a href="http://technorati.com/tag/Vegetables" rel="tag">Vegetables</a>,<a href="http://technorati.com/tag/Sodium" rel="tag">Sodium</a>,<a href="http://technorati.com/tag/Fat" rel="tag">Fat</a>,<a href="http://technorati.com/tag/Home" rel="tag">Home</a>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-62033729136596415522007-02-12T20:59:00.000-08:002007-02-16T01:01:23.189-08:00Cooking Recipe: Smoked Salmon Canapés!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjRk_legpXzR2IAXkDWO-RCcESqZ2c3cA9U2anvx-cpX7hxg_MPIzzBoCwKiOpOJctthV4wEeCQ_iaHvBw6aVp4r4KgwQe67dA1X8CCxp-lFmuKRoPI4sSNMIVDVd-nFfLyFLWTdlMi0/s1600-h/Smoked+Salmon+Canap%C3%A9s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjRk_legpXzR2IAXkDWO-RCcESqZ2c3cA9U2anvx-cpX7hxg_MPIzzBoCwKiOpOJctthV4wEeCQ_iaHvBw6aVp4r4KgwQe67dA1X8CCxp-lFmuKRoPI4sSNMIVDVd-nFfLyFLWTdlMi0/s400/Smoked+Salmon+Canap%C3%A9s.jpg" alt="" id="BLOGGER_PHOTO_ID_5030879490721522770" border="0" /></a><span style="font-weight: bold;font-size:180%;" >24 Appetizers<br /></span> <ul><li><span style="font-family:Times New Roman,serif;">¼</span> <span style="font-size:100%;">cup (60 ml) mayonnaise</span></li></ul><ul><li>6 bread slices, toastes</li></ul><ul><li>6 smoked salmon slices</li></ul> <ul><li><span style="font-family:Times New Roman,serif;">¼</span> cup (60 ml) onion, chopped</li></ul><ul><li>3 tablespoons (45 ml) capers</li></ul><ul><li>1 tablespoon (15 ml) lemon juice</li></ul>Spread mayonnaise on the toasts, cover them with salmon and cut them into canapés. Garnish each canapé with chopped onion and 3-4 capers. Lightly sprinkle them with lemon juice before serving them to your guests!<br /><br /></div><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Smoked" rel="tag">Smoked</a>,<a href="http://technorati.com/tag/Salmon" rel="tag">Salmon</a>,<a href="http://technorati.com/tag/Juice" rel="tag">Juice</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-42727291158874295942007-02-12T20:42:00.001-08:002007-02-12T21:28:28.738-08:00Cooking Recipe: Cucumber Canapés!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_o6JZhJizMqE/RdFCXfhBJEI/AAAAAAAAAKw/SUZM4HIxon8/s1600-h/Cucumber+Canap%C3%A9s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_o6JZhJizMqE/RdFCXfhBJEI/AAAAAAAAAKw/SUZM4HIxon8/s400/Cucumber+Canap%C3%A9s.jpg" alt="" id="BLOGGER_PHOTO_ID_5030875230113965122" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">24 Appetizers<br /></span></span> <ul><li><span style="font-family:Times New Roman,serif;">½</span> <span style="font-size:100%;">cucumber</span></li></ul> <ul><li><span style="font-family:Times New Roman,serif;">½</span> cup (125 ml) cream cheese, softened</li></ul><ul><li>2 dashes of Worcestershire sauce</li></ul> <ul><li><span style="font-family:Times New Roman,serif;">¾</span> teaspoon (3 ml) chives</li></ul><ul><li>salt and pepper</li></ul><ul><li>6 bread slices, toasted</li></ul><ul><li>24 fresh dill sprigs</li></ul>Set aside 12 thin slices of cucumber. Peel remainder, remove the sees and mash. Mix with cheese and seasonings. Spread the mixture on the toasts and cut them into canapés. Garnish each canapé with a half-slice cucumber and a dill sprig. You`re ready to serve.<br /></div><br /><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Cucumber" rel="tag">Cucumber</a>,<a href="http://technorati.com/tag/Canap%C3%A9s" rel="tag">Canapés</a>,<a href="http://technorati.com/tag/Spread" rel="tag">Spread</a>,<a href="http://technorati.com/tag/Cut" rel="tag">Cut</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-37245817793655740482007-02-12T19:15:00.000-08:002007-02-12T18:04:03.218-08:00Cooking Recipe: Liver Pâté Canapés!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiWLEfeOxkdSl_hJ_RSdu0DMuuwys4oNy3roPRnxFrwr-LwmbNuecVCDV_4U9ppbVg7UoHKxCECWeascLeHsY39cC9dhAK9rdPYsYlRXiSdl9Q6i2xqTHVB2qXRJJvcNReQZiG1_4ZTo/s1600-h/liver+p%C3%A2t%C3%A9+canap%C3%A9s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiWLEfeOxkdSl_hJ_RSdu0DMuuwys4oNy3roPRnxFrwr-LwmbNuecVCDV_4U9ppbVg7UoHKxCECWeascLeHsY39cC9dhAK9rdPYsYlRXiSdl9Q6i2xqTHVB2qXRJJvcNReQZiG1_4ZTo/s400/liver+p%C3%A2t%C3%A9+canap%C3%A9s.jpg" alt="" id="BLOGGER_PHOTO_ID_5030853411680101426" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">24 Appetizers<br /></span></span><ul><li><span style="font-size:100%;">1 </span><span style="font-family:Times New Roman,serif;">½ </span><span style="font-size:100%;"></span><span style="font-size:100%;"> cups (375 ml) liver pâté</span></li></ul><ul><li>6 bread slices, toasted</li></ul><ul><li>12 small gherkins</li></ul>Spread the <span style="font-size:100%;">pâté on the toasts and cut them into canapés. Slice the gherkins in half lengthwise and cut each half into a decorative fan shape. Garnish the canapés and you`re ready to Spoil your guests!!!<br /><br /></span></div><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Liver" rel="tag">Liver</a>,<a href="http://technorati.com/tag/P%C3%A2t%C3%A9" rel="tag">Pâté</a>,<a href="http://technorati.com/tag/Guests" rel="tag">Guests</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-42223981269229245132007-02-12T17:53:00.000-08:002007-02-12T14:45:15.871-08:00Cooking Recipe: Shrimp Canapés!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjTaS6Sw8GBHYbUcUy0uOSLxq2nN6HR8ii7Kmpas7yUyAB75YHTqdhBDmaOJv0O4kMSOm-FoPaxGsxwl6RDD9dg6l_jPHbuanl4ykaJU9eHpayHW49KtKZ2upBk5QHfWsGj_aDM5OBwg/s1600-h/Shrimp+Canap%C3%A9s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjTaS6Sw8GBHYbUcUy0uOSLxq2nN6HR8ii7Kmpas7yUyAB75YHTqdhBDmaOJv0O4kMSOm-FoPaxGsxwl6RDD9dg6l_jPHbuanl4ykaJU9eHpayHW49KtKZ2upBk5QHfWsGj_aDM5OBwg/s400/Shrimp+Canap%C3%A9s.jpg" alt="" id="BLOGGER_PHOTO_ID_5030831679145583650" border="0" /></a><span style="font-weight: bold;font-size:180%;" >24 Appetizers<br /></span><ul><li><span style="font-family:Times New Roman,serif;">½ </span><span style="font-size:100%;">cup (125 ml) shrimp, chopped</span></li></ul><ul><li>3 tablespoons (45 ml) cream cheese, softened</li></ul><ul><li>1 tablespoon (15 ml) chili sauce</li></ul><ul><li>1 teaspoon (5 ml) horseradish in vinegar</li></ul><ul><li>salt and pepper</li></ul><ul><li>6 bread slices, toasted</li></ul><ul><li>24 baby shrimps</li></ul><ul><li>24 fresh parsley sprigs</li></ul>Mix the first 4 ingredients and season to taste with salt and pepper. Spread mixture on toast and cut them into Canapés. Garnish the canapés with shrimp and parsley. Just serve it and enjoy!<br /><br /><span style="font-family:Times New Roman,serif;"></span></div><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Shrimp" rel="tag">Shrimp</a>,<a href="http://technorati.com/tag/Enjoy" rel="tag">Enjoy</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-7561056561580613252007-02-12T14:25:00.000-08:002007-02-12T14:21:09.626-08:00Cooking Recipe: Vegetable Canapés!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYN-QmgniFWAmQbG-ur8laHWMPpig4FkCXZTR4Zd_FLOdbk8ipZcNevaTH7oIq_6uMM3jlcG0k4j6qHT5dQTz9uSKTUrdAAgKt5A-uI6p8VaEdWpTHrSOJ_8ofZJ_iEl2nsyzxrNxSR8/s1600-h/Canap%C3%A9s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYN-QmgniFWAmQbG-ur8laHWMPpig4FkCXZTR4Zd_FLOdbk8ipZcNevaTH7oIq_6uMM3jlcG0k4j6qHT5dQTz9uSKTUrdAAgKt5A-uI6p8VaEdWpTHrSOJ_8ofZJ_iEl2nsyzxrNxSR8/s400/Canap%C3%A9s.jpg" alt="" id="BLOGGER_PHOTO_ID_5030780027868881938" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">24 Appetizers<br /></span></span><ul><li><span style="font-size:100%;">3 tablespoons (45 ml) carrot, grated</span></li></ul><ul><li>3 tablespoons (45 ml) green bell pepper, chopped</li></ul><ul><li>3 tablespoons (45 ml) tomato, diced small</li></ul><ul><li><span style="font-family:Times New Roman,serif;">¼ <span style="font-family:times new roman;"></span></span>cup (60 ml) cream cheese, softened</li></ul><ul><li>2 dashes of Worcestershire sauce</li></ul><ul><li>salt and pepper</li></ul><ul><li>6 bread slices, toasted<br /></li></ul><ul><li>24 celery slices, cut diagonally</li></ul><ul><li>24 mushrooms, minced</li></ul>Mix the first 5 ingredients, then season to taste with salt and pepper. Spread mixture on the toasts and cut them into canapés. Garnish each canapé with a celery and a mushroom slice. Now you`re ready to serve!<br /><br /><br /></div><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Vegetable" rel="tag">Vegetable</a>,<a href="http://technorati.com/tag/Canapes" rel="tag">Canapes</a>,<a href="http://technorati.com/tag/Season" rel="tag">Season</a>,<a href="http://technorati.com/tag/Ingredients" rel="tag">Ingredients</a>,<a href="http://technorati.com/tag/Toast" rel="tag">Toast</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-40051904627593602092007-02-12T12:40:00.000-08:002007-02-12T13:11:13.725-08:00Cooking Recipe: How to Assemble Canapés!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeEYAZiM2XbpuujiNmbXWse8g1KlYehsajKg7hRUoWoLV9Jf6rMc0i4eBkCpxLagIsAfF8exydFZacwM50vFISwGxptPX1Wrv7TE7GDpAcuQh3pntOHyjjlDe_vwABqYDajiNlDH_QEA/s1600-h/canapes.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeEYAZiM2XbpuujiNmbXWse8g1KlYehsajKg7hRUoWoLV9Jf6rMc0i4eBkCpxLagIsAfF8exydFZacwM50vFISwGxptPX1Wrv7TE7GDpAcuQh3pntOHyjjlDe_vwABqYDajiNlDH_QEA/s400/canapes.jpg" alt="" id="BLOGGER_PHOTO_ID_5030757384801297410" border="0" /></a><span style="font-weight: bold;font-size:180%;" >Assembling Canapés</span><br /></div><div style="text-align: center;"><span style="font-size:100%;"><br />Preheat oven to BROIL. Then lightly butter bread slices. Toast them in the oven 2 minutes or so per side. Add topping and remove the crusts to make them straight with even sides! Cut each toast slice into 4 small, equal triangles. In the following posts I`m going to provide you with different kinds of topping to </span><span style="font-size:100%;"> putt on the Canapés!</span></div><br /><div style="text-align: center;"><br /><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/How%20to" rel="tag">How to</a>,<a href="http://technorati.com/tag/Assemble" rel="tag">Assemble</a>,<a href="http://technorati.com/tag/Canap%C3%A9s" rel="tag">Canapés</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-83712523178103438752007-02-12T04:15:00.000-08:002007-02-12T02:01:26.427-08:00Cooking Recipe: Cheese Twists Appetizers!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYfaQaxmx5-aRVRDAth18odHgoXJL1Fp-Q_4llsaIAxpcc0PJfOljfKS-rdQkU4KHOZgXE5DeJ0BT7UQWurYL7q_BidrUyPYFI6TwJiULQNOpE91Ak6NQoy4_xWT_eVCH-CQ8Vo1el6k/s1600-h/Cheese+Twists.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYfaQaxmx5-aRVRDAth18odHgoXJL1Fp-Q_4llsaIAxpcc0PJfOljfKS-rdQkU4KHOZgXE5DeJ0BT7UQWurYL7q_BidrUyPYFI6TwJiULQNOpE91Ak6NQoy4_xWT_eVCH-CQ8Vo1el6k/s400/Cheese+Twists.jpg" alt="" id="BLOGGER_PHOTO_ID_5030622986684670898" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">48 Appetizers</span></span><br /></div><div style="text-align: center;"><ul><li>2 cups (500 ml) cheese, grated</li></ul><ul><li>2 cups (500 ml) all-purpose flour</li></ul><ul><li>6 tablespoons (90 ml) corn oil</li></ul><ul><li><span style="font-family:Times New Roman,serif;">¼ <span style="font-family:times new roman;">teaspoon (1 ml) salt</span></span></li></ul><ul><li>pinch of cayenne</li></ul><ul><li>1 cup (250 ml) cold water</li></ul><ul><li>1 egg yolk</li></ul><ul><li>1 tablespoon (15 ml) milk</li></ul><ul><li>paprika</li></ul>Preheat oven to 375°F (190°C). In a bowl, mix first 5 ingredients. Gradually blend in water, stirring to a soft dough. With a rolling pin, flatten dough into a rectangle, 1/8-inch (0.25 cm) thick. Cut into strips, 6-inch (15 cm) long by 1/2-inch wide and Twist. In a small bowl, beat together egg and milk. Transfer cheese twists to a greased baking sheet. Brush them with egg mixture and sprinkle with paprika. Lightly brown them in the oven for about 15/20 minutes and serve them hot or cold.<br /><br /><span style="font-family:Times New Roman,serif;"><span style="font-size:130%;"><span style="font-family:times new roman;"></span></span> </span><span style="font-family:Times New Roman,serif;"><span style="font-size:130%;"></span></span></div><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Cheese" rel="tag">Cheese</a>,<a href="http://technorati.com/tag/Twists" rel="tag">Twists</a>,<a href="http://technorati.com/tag/Appetizers" rel="tag">Appetizers</a>,<a href="http://technorati.com/tag/Hot" rel="tag">Hot</a>,<a href="http://technorati.com/tag/Cold" rel="tag">Cold</a>,<a href="http://technorati.com/tag/Paprika" rel="tag">Paprika</a>,<a href="http://technorati.com/tag/Sheet" rel="tag">Sheet</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-51051187206654782102007-02-12T01:47:00.000-08:002007-02-11T13:33:46.071-08:00Cooking Recipe: Pâté-stuffed Mushrooms!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZCz08yJJEGnH1JW3y7UI_cn7xF8hKclaMpLmapMMx4h3_XwZauHGFZof1YiPbmrX03jLamdsDjyZ25MokZcoS3v9qjXuPqff8WcDNekgKqUcdiBNAKEbi0Hv_A7MrUs5Hd2XJBZzp20/s1600-h/Stuffed+Mushrooms.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZCz08yJJEGnH1JW3y7UI_cn7xF8hKclaMpLmapMMx4h3_XwZauHGFZof1YiPbmrX03jLamdsDjyZ25MokZcoS3v9qjXuPqff8WcDNekgKqUcdiBNAKEbi0Hv_A7MrUs5Hd2XJBZzp20/s400/Stuffed+Mushrooms.jpg" alt="" id="BLOGGER_PHOTO_ID_5030582347704116114" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">24 Appetizers<br /></span></span><ul><li><span style="font-size:100%;">24 large mushrooms</span></li></ul><ul><li>4 oz (115 g) liver pâté, softened</li></ul><ul><li>1 shallot, finely shopped</li></ul><ul><li>2 tablespoons (30 ml) bread cumbs</li></ul><ul><li> <span style="font-family:Times New Roman,serif;">½ cup (125 ml) Brick cheese, grated</span></li></ul>Preheat oven to 400°F (205°C). Remove mushrooms stems, reserving caps. Coarsley chop stems. In a bowl, mix stems with liver pâté, shallot and bread crumbs. Stuff mushrooms caps with pâté mixture. Sprinkle with cheese. Cook in the oven 5 minutes and you`re ready to serve!<br /><br /></div><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/P%C3%A2t%C3%A9" rel="tag">Pâté</a>,<a href="http://technorati.com/tag/Stuffed" rel="tag">Stuffed</a>,<a href="http://technorati.com/tag/Mushrooms" rel="tag">Mushrooms</a>,<a href="http://technorati.com/tag/Cheese" rel="tag">Cheese</a>,<a href="http://technorati.com/tag/Cook" rel="tag">Cook</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-40273930791464048492007-02-11T12:59:00.000-08:002007-02-11T13:33:03.032-08:00Cooking Recipe: Vegetable Kabobs with Blue Cheese Dip!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_GxjdQzCZ2Y4CZm2mswmsiuH447ID2XgWnJiL6mkuBZUcyg-5ggWEp2jO-fRZrJg53ifot4suB94IzAXUImA3RwVPlAlgsSH_lIHL7JoWaURSNOMzP7mkILEkXNELoELk9bQ1JCFgWU/s1600-h/Blue+cheese+dip.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_GxjdQzCZ2Y4CZm2mswmsiuH447ID2XgWnJiL6mkuBZUcyg-5ggWEp2jO-fRZrJg53ifot4suB94IzAXUImA3RwVPlAlgsSH_lIHL7JoWaURSNOMzP7mkILEkXNELoELk9bQ1JCFgWU/s400/Blue+cheese+dip.jpg" alt="" id="BLOGGER_PHOTO_ID_5030389151485207426" border="0" /></a><span style="font-size:180%;"><span style="font-weight: bold;">12 Appetizers</span><br /></span><ul><li><span style="font-size:100%;">6 zucchini rounds</span></li></ul><ul><li>12 broccoli florets</li></ul><ul><li>12 cauliflower florets</li></ul><ul><li>12 cherry tomatoes</li></ul><ul><li>12 button mushrooms</li></ul><span style="font-size:180%;"><span style="font-weight: bold;">Dip<br /></span></span><ul><li><span style="font-weight: bold;"><span style="font-size:100%;"></span></span><span style="font-family:Times New Roman,serif;">½</span> cup (125 ml) firm-style plain yoghurt</li></ul><ul><li>1 tablespoon (15 ml) Blue cheese, crumbled</li></ul><ul><li>1 teaspoon (5 ml) lemon juice</li></ul><ul><li>dash of Worcestershire sauce</li></ul><ul><li>salt and pepper</li></ul>Cut zucchini rounds into half-moons. In a saucepan filled with lightly-salted boiling water, blanch broccoli and cauliflower florets 1 minute. Add zucchini and continue cooking 30 seconds. Remove vegetables from saucepan. Immerse in a bowl of ice-cold water. Once cool, drain well and pat dry. Thread one of each vegetable onto small skewers. In a food processor, blend dip ingredients. Serve kabobs with dip on the side.<br /><br /></div><div style="text-align: center;"><a href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a>,<a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Vegetable" rel="tag">Vegetable</a>,<a href="http://technorati.com/tag/Blue" rel="tag">Blue</a>,<a href="http://technorati.com/tag/Zucchini" rel="tag">Zucchini</a>,<a href="http://technorati.com/tag/Cool" rel="tag">Cool</a>,<a href="http://technorati.com/tag/Processor" rel="tag">Processor</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-69025506424025805372007-02-11T10:07:00.000-08:002007-02-11T02:17:53.012-08:00Cooking Surprise Escargot Kabobs!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoYmwFr7Nb0itUhJnCF2Xz6WboTy30lqLMKNC8cYISpVLdaOzqyPVTW0PZL7ehfiPAiAXeAKP5SPPzjAoUe72F1CrsMJrt-gCaA5Ud4IC484g9PeeM5K5FYdes_fzDlfTCDWAGlPwIHo/s1600-h/escargot.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoYmwFr7Nb0itUhJnCF2Xz6WboTy30lqLMKNC8cYISpVLdaOzqyPVTW0PZL7ehfiPAiAXeAKP5SPPzjAoUe72F1CrsMJrt-gCaA5Ud4IC484g9PeeM5K5FYdes_fzDlfTCDWAGlPwIHo/s400/escargot.jpg" alt="" id="BLOGGER_PHOTO_ID_5030339913980126066" border="0" /></a><span style="font-weight: bold;font-size:180%;" >12 Appetizers<br /></span><ul><li>36 escargots</li></ul><ul><li>3 tablespoons (45 ml) butter, melted</li></ul><ul><li>1 garlic clove, chopped</li></ul><ul><li>1 tablespoon (5 ml) parsley, chopped</li></ul><ul><li>pinch of pepper</li></ul><ul><li>36 spinach leaves, stalks removed</li></ul>In a microwave-safe dish, combine escargots, butter, garlic, parsley and pepper. Cook 1 minute, on HIGH. Let stand 2 minutes. Meanhwhile, in a saucepan filled with lightly-salted boiling water, blanch spinach leaves 30 seconds. Remove spinach. Immerse in a bowl of ice-cold water. Drain well and pat dry. Wrap each escargot in a spinach leaf. Thread onto long toothpicks or small wooden skewers, 3 escargots per kabob. Cook in microwave oven 45 seconds, on HIGH. Let it stand 1 minute and you`re ready to serve!<br /><br /></div><div style="text-align: center;"><a href="http://technorati.com/tag/Cooking" rel="tag">Cooking</a>,<a href="http://technorati.com/tag/Surprise" rel="tag">Surprise</a>,<a href="http://technorati.com/tag/Escargot" rel="tag">Escargot</a>,<a href="http://technorati.com/tag/Kabobs" rel="tag">Kabobs</a>,<a href="http://technorati.com/tag/Microwave" rel="tag">Microwave</a>,<a href="http://technorati.com/tag/Ice" rel="tag">Ice</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-2870332591222727642007-02-11T01:50:00.000-08:002007-02-11T02:11:46.509-08:00Ever Served Oyster Crackers?<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO59YiMJUaAZJP37mEYq3KytovhITdrV-B1tCt6krs_OPzJeQ565UqEU0zCMLrWHkCnc65dt4LgermX76h8iDd0ESVGnD20opGCNd5K2rYhs28vhOfRo293w5ZTIExhIPMs-0KeUPIKSc/s1600-h/Oysters.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO59YiMJUaAZJP37mEYq3KytovhITdrV-B1tCt6krs_OPzJeQ565UqEU0zCMLrWHkCnc65dt4LgermX76h8iDd0ESVGnD20opGCNd5K2rYhs28vhOfRo293w5ZTIExhIPMs-0KeUPIKSc/s400/Oysters.jpg" alt="" id="BLOGGER_PHOTO_ID_5030215024921092946" border="0" /></a><br /><span style="font-weight: bold;font-size:180%;" >20 Appetizers<br /></span><ul><li><span style="font-size:100%;">3</span><span style="font-weight: bold;"><span style="font-size:100%;"> </span></span><span style="font-family:Times New Roman,serif;">½</span> oz (104 g) canned smoked oysters</li></ul><ul><li>3 tablespoons (45 ml) mayonnaise</li></ul><ul><li>1 tablespoon (15 ml) chili sauce</li></ul><ul><li>drops of Tabasco sauce</li></ul><ul><li>2 lettuce leaves</li></ul><ul><li>20 crackers</li></ul><ul><li>3 thin lemon slices</li></ul><div style="text-align: center;">Drain oysters on a paper towel. Blend mayonnaise with chili and Tabasco sauces. Cut lettuce into 20 cracker-size pieces. Cut lemon slices into triangles. Spread each cracker with<span style="font-family:Times New Roman, serif;"> ¾ tablespoon (3 ml)<span style="font-size:100%;"> </span></span><span style="font-family:Times New Roman, serif;font-size:100%;">sauce. Top with one oyster and garnish with le</span><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">mon.</span> And now serve and just taste those excuisite oysters!</span> </div><p style="margin-bottom: 0cm;"><a href="http://technorati.com/tag/Chili" rel="tag">Chili</a>,<a href="http://technorati.com/tag/Oyster" rel="tag">Oyster</a>,<a href="http://technorati.com/tag/Crackers" rel="tag">Crackers</a>,<a href="http://technorati.com/tag/Appetizers" rel="tag">Appetizers</a>,<a href="http://technorati.com/tag/Canned" rel="tag">Canned</a>,<a href="http://technorati.com/tag/Tabasco" rel="tag">Tabasco</a>,<a href="http://technorati.com/tag/Lemon" rel="tag">Lemon</a></p></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-26476812052233428162007-02-10T18:56:00.000-08:002007-02-10T15:22:56.713-08:00French Cuisine And Its History!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH1cFnIsLnUSvlyfzTJwAyfd4bSCtIpB8xnhpOZGaKJGPYJ5tKxU8DvgOaI1gV1rLhKioMmd3-zJ1R-dE3__EtHQxqW0TfAFKPBQ-HEn2x8BQMEZg9XCZiO3-nD-XmlngMxhUCoXd-Ac/s1600-h/French+Cuisine.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 227px; height: 197px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH1cFnIsLnUSvlyfzTJwAyfd4bSCtIpB8xnhpOZGaKJGPYJ5tKxU8DvgOaI1gV1rLhKioMmd3-zJ1R-dE3__EtHQxqW0TfAFKPBQ-HEn2x8BQMEZg9XCZiO3-nD-XmlngMxhUCoXd-Ac/s400/French+Cuisine.jpg" alt="" id="BLOGGER_PHOTO_ID_5030107161112421186" border="0" /></a><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">The diversity of French Cuisine is so extreme that only Chinese have kinds of their foods that are similar to the French ones. They have to thank this variety to the amazing history of France, the different climates and geographies that are the base of their local production that brings so much kinds of ingredients and of course last but not least the well known French Passion for excuisite Foods. In all its forms, if you want to understand France or its inhabitants you have to understand the culture of its food!</span></span><br /><p dir="ltr" style="margin-left: 0.13cm; margin-right: 0.13cm;" align="left"> <span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">Their dinners can variate from very basic meals like the traditional baguette with cheese and cheap wine until extraordinary « Gourmet festivities » like their `Jet Set` meals which mostly contain Caviar and a lot of different wines which cost enormous amounts. Of course this `Jet Set` meals are only reserved to exceptional V.I.P`s.</span></span></p> <p dir="ltr" style="margin-left: 0.13cm; margin-right: 0.13cm;" align="left"> <span style="color: rgb(94, 94, 47);"> </span> </p> <p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">This kind of sophisticated meals are normally found in the typical French restaurants like in other Europe countries or in The United States of America which mainly misguides the foreigner by making them think that the French Cuisine is complicated and very heavy! In fact, the basic French Cuisine is extremely simple and mostly relying on their local production of fresh ingredients like cheeses, vegetables, wines, and many others,...</span></span><br /></p> <p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">Commonly in the South of France the stores and such close at lunch time because most of the people return to their homes to take a two our brake with their families. To provide them enough time to go out to lunch they usually reopen the businesses around 2 P.M. And stay open until 7 P.M. This is more particular in the villages and smaller towns in the South of France.</span></span> </p> <p dir="ltr" style="margin-right: 0.13cm;" align="left"> <span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;"><span style="font-size:100%;">Wine and cheese are the most common accompaniments to a French dinner aside bread and water. In other countries wine is reserved for special occasions and is very expensive but in France it is a standard way of eating to have some wine with their everyday meal. In their culture they really appreciate to match the kind of wine with the style of food even if it stays an ordinary meal.</span></span></span><br /></p> <p dir="ltr" style="margin-right: 0.13cm;" align="left"><span style="color: rgb(94, 94, 47);"><span style="font-family:Times New Roman,serif;">Often they serve a « Cheese Plateau » that contains three or four kinds of cheeses before the dessert to appreciate the local cheese. Typically they provide at the same tine some sliced baguette or another kind of bread.</span></span><br /></p><a href="http://technorati.com/tag/French" rel="tag">French</a>,<a href="http://technorati.com/tag/Cuisine" rel="tag">Cuisine</a>,<a href="http://technorati.com/tag/History" rel="tag">History</a>,<a href="http://technorati.com/tag/France" rel="tag">France</a>,<a href="http://technorati.com/tag/America" rel="tag">America</a>,<a href="http://technorati.com/tag/Cheese" rel="tag">Cheese</a>,<a href="http://technorati.com/tag/Passion" rel="tag">Passion</a>,<a href="http://technorati.com/tag/Wine" rel="tag">Wine</a>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-91076636000575129052007-02-10T14:20:00.000-08:002007-02-10T14:15:26.052-08:00Chicken Salad in Mini Pita Breads!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlwhO82EgmEVNrbS-IaeDAoClrLA4AzyGa-BF1qRxOeTaD8IbBj8PbJ8twEt1iu_pP70N2noDyhlJBenLv_rjWOlLAk7Jn0WED8OCrBk3Cx395rlArtkbjTseNkxFLy22KbPm7kre5ZE/s1600-h/Pita.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlwhO82EgmEVNrbS-IaeDAoClrLA4AzyGa-BF1qRxOeTaD8IbBj8PbJ8twEt1iu_pP70N2noDyhlJBenLv_rjWOlLAk7Jn0WED8OCrBk3Cx395rlArtkbjTseNkxFLy22KbPm7kre5ZE/s400/Pita.jpg" alt="" id="BLOGGER_PHOTO_ID_5030034490265772834" border="0" /></a><span style="font-weight: bold;font-size:180%;" >24 Appetizers<br /></span><ul><li><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span>12 mini pita breads</li></ul><ul><li>1 cup (250 ml) cooked chicken, diced</li></ul><ul><li>1 green onion, chopped</li></ul><ul><li>1 garlic clove, chopped</li></ul><ul><li><span style="font-family:Times New Roman,serif;">¼ cup (60 ml) tomatoes, diced</span></li></ul><ul><li>2 tablespoons (30 ml) mayonnaise</li></ul><ul><li>1 tablespoon (15 ml) orange juice</li></ul><ul><li>salt and pepper</li></ul>Cut each pita bread into half-moons. Mix remaining ingredients. Season to taste. Spoon chicken salad into each small pocket. And you`re ready to serve!<br /><br /></div><div style="text-align: center;"><a href="http://technorati.com/tag/Chicken" rel="tag">Chicken</a>,<a href="http://technorati.com/tag/Salad" rel="tag">Salad</a>,<a href="http://technorati.com/tag/Mini" rel="tag">Mini</a>,<a href="http://technorati.com/tag/Pita" rel="tag">Pita</a>,<a href="http://technorati.com/tag/Season" rel="tag">Season</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-30810433530782107192007-02-10T11:03:00.000-08:002007-02-09T09:16:07.366-08:00Raspberry - Cheese Dip with Fresh Fruit!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxwF7Ft1cTs1F2hZzGp5Zu6jsyKNfXlUvFdMgIxov2sNOR3DyYgw5KLrYF8IsQ-Ezs3jYvCZjlq2b9v3qHama3zIh1TPyfOf5BAGmBUzHaRbZ3RBFHX5DlCzXMpvc-2HscTTkKxlgVso/s1600-h/Cheese+Dip+%26+Fresh+Fruits.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxwF7Ft1cTs1F2hZzGp5Zu6jsyKNfXlUvFdMgIxov2sNOR3DyYgw5KLrYF8IsQ-Ezs3jYvCZjlq2b9v3qHama3zIh1TPyfOf5BAGmBUzHaRbZ3RBFHX5DlCzXMpvc-2HscTTkKxlgVso/s400/Cheese+Dip+%26+Fresh+Fruits.jpg" alt="" id="BLOGGER_PHOTO_ID_5029987417424208626" border="0" /></a><span style="font-weight: bold;font-size:180%;" >2 Cups (500 ml)<br /></span><ul><li>6 oz (165 g) cream cheese, softened</li></ul><ul><li>1 tablespoon (15 ml) brown sugar</li></ul><ul><li><span style="font-family:Times New Roman,serif;">½</span> tablespoon (2 ml) ground gringer</li></ul><ul><li>1 tablespoon (15 ml) vinegar</li></ul><ul><li>1 cup (250 ml) raspberries, crushed</li></ul><ul><li>fresh fruit, in bite-size pieces<br /></li></ul></div><div style="text-align: center;">In a bowl, mix first 4 ingredients. Blend in raspberries. Refrigerate 30 minutes. Serve dip with fresh fruit skewered onto long toothpicks.<br /></div><br /><div style="text-align: center;"><a href="http://technorati.com/tag/Raspberry" rel="tag">Raspberry</a>,<a href="http://technorati.com/tag/Cheese" rel="tag">Cheese</a>,<a href="http://technorati.com/tag/Dip" rel="tag">Dip</a>,<a href="http://technorati.com/tag/Fresh" rel="tag">Fresh</a>,<a href="http://technorati.com/tag/Fruit" rel="tag">Fruit</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-17855824768875432592007-02-09T08:38:00.000-08:002007-02-09T03:51:53.411-08:00Maybe Some Egg Balls?<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2EAn2Eyw-arAabJhIrhKbpsH82_XpKkWvz6b95LhuDS6Os35evuwsMndfXMIRFXNNGEHF7f6Swcd9wbjfHGuGsFklQH7FAEHSyEFfpDA3QBComBH1mBE8tfTtHMOAogy0xq3sE4N8oA/s1600-h/Eggs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2EAn2Eyw-arAabJhIrhKbpsH82_XpKkWvz6b95LhuDS6Os35evuwsMndfXMIRFXNNGEHF7f6Swcd9wbjfHGuGsFklQH7FAEHSyEFfpDA3QBComBH1mBE8tfTtHMOAogy0xq3sE4N8oA/s400/Eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5029582088475583170" border="0" /></a><span style="font-weight: bold;font-size:180%;" >24 Appetizers</span><br /></div><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-size:180%;"></span></span><ul><li>6 hard boiled eggs</li></ul><ul><li>1 teaspoon (5 ml) parsley, chopped</li></ul><ul><li>1 tablespoon (15 ml) onion, chopped</li></ul><ul><li><span style="font-family:Times New Roman,serif;">¼ cup (60 ml) mayonnaise</span></li></ul><ul><li>salt and pepper</li></ul><ul><li>pecans, chopped</li></ul>Finely mince or chop hard-boiled eggs. Add parsley, onion and mayonnaise, mixing well. Season to taste. Shape into 24 balls. Roll in chopped pecans. Refrigerate 1 hour. Serve.<br /><br /></div><div style="text-align: center;"><a href="http://technorati.com/tag/Egg" rel="tag">Egg</a>,<a href="http://technorati.com/tag/Balls" rel="tag">Balls</a>,<a href="http://technorati.com/tag/Appetizers" rel="tag">Appetizers</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-83930158915821985682007-02-08T11:03:00.000-08:002007-02-08T12:12:53.365-08:00How to Make the Paste for Puffs and Eclairs?<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy40a7P7hBZehcePZAMGQNqN4J7OI9OrJyfQ3Cn3Uksy3wuEj75GdneHxj4aiF3oMysgil6iVD3fzhTGcepMEHsvZtJRdZu_hXeR-N_l2l-S5afXv1_w-3xiCfhkjfJ3LbUFntxT8dxGc/s1600-h/Flour.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy40a7P7hBZehcePZAMGQNqN4J7OI9OrJyfQ3Cn3Uksy3wuEj75GdneHxj4aiF3oMysgil6iVD3fzhTGcepMEHsvZtJRdZu_hXeR-N_l2l-S5afXv1_w-3xiCfhkjfJ3LbUFntxT8dxGc/s400/Flour.jpg" alt="" id="BLOGGER_PHOTO_ID_5029244641485070914" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;"><span style="font-size:180%;"> 18 Puffs or 10 Eclairs</span><br /></span></span><ul><li><span style="font-size:100%;">1 cup (250 ml) water</span></li></ul><ul><li><span style="font-family:Times New Roman,serif;">½ (125 ml) butter or shortening</span></li></ul><ul><li><span style="font-family:Times New Roman,serif;">½ teaspoon (2 ml) salt</span></li></ul><ul><li>1 tablespoon (15 ml) sugar<br /></li></ul><ul><li>1 cup (250 ml) all-purpose flour</li></ul><ul><li>4 eggs</li></ul><ul><li>1 egg, beaten</li></ul><br />Preheat oven to 400°F (205°C). In a saucepan, bring to a boil water, butter, salt and sugar. Remove from heat. Pour in flour all at once. With a wooden spatula, mix untill well-blended. Return to heat in order to dry paste. Mix constantly to avoid burning. Remove from heat. Transfer paste to a bowl. Let cool 5 minutes, stirring occasionally. Fold in eggs once at a time, until paste is smooth and glossy.<br /><br />Using a pastry bag with a medium-size fluted nozzle, squeeze 1-inch (2.5 cm) puffs or 4 x 1-inch (10 x 2.5 cm) éclairs onto a buttered cookie sheet. Lightly brush with beaten egg. Do not let egg drip onto cookie sheet. Bake in oven 25-30 minutes. Let puffs cool fully before stuffing.<br /><br />Stay tuned as you see How to Make Eclairs.<br /><br /><span style=";font-family:Times New Roman,serif;font-size:130%;" ></span></div><div style="text-align: center;"><a href="http://technorati.com/tag/Puffs" rel="tag">Puff</a>,<a href="http://technorati.com/tag/Eclairs" rel="tag">Eclairs</a>,<a href="http://technorati.com/tag/Flour" rel="tag">Flour</a>,<a href="http://technorati.com/tag/Spatula" rel="tag">Spatula</a>,<a href="http://technorati.com/tag/Cookie" rel="tag">Cookie</a>,<a href="http://technorati.com/tag/Beaten" rel="tag">Beaten</a>,<a href="http://technorati.com/tag/Tuned" rel="tag">Tuned</a></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-52281924871122328162007-02-08T08:23:00.001-08:002007-02-08T08:46:23.775-08:00Over 10,000 Cookbooks Have Been Downloaded. A $19.99 Value - Yours Free!<span style="font-size:100%;"><em><span style="text-decoration: underline blink; color: rgb(204, 51, 0);font-family:tahoma,arial,helvetica,sans-serif;" ><strong>! Limited Time Offer !<br />! Download NOW your "World's Finest Quick and Easy Recipes" Cookbook for <span style="font-size:180%;">FREE<span style="">!<br /></span></span></strong></span></em></span><span style="font-size:100%;"><em><span style="text-decoration: underline blink; color: rgb(204, 51, 0);font-family:tahoma,arial,helvetica,sans-serif;" ><strong>! HOT ! <span style="font-size:130%;"><span style="">----></span></span></strong></span></em></span> <a target="_new" href="http://everaert.devcafe.hop.clickbank.net/"> CLICK HERE!</a><br /><br />"<span style="font-style: italic;font-size:130%;" >I've never seen such a great deal for such a good cause...</span>" MarciaEveraert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0tag:blogger.com,1999:blog-2404112124227695273.post-17049501628627707702007-02-07T22:40:00.000-08:002007-02-07T23:08:33.419-08:00Small Cheese Puffs!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHfKXYr-YYgaaZZlio41cMjZslCh8cNVr4XU-tz8HMcCmZyBsaWabHo-be145hwQa2CGvAEs3iTkVOR8JBOUwUKLhz2GO1PHTHosXcVBSpYcsBL6Cn7GhU4BNvsjhBckD03VHQzDvJnA/s1600-h/Cheese+Puffs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHfKXYr-YYgaaZZlio41cMjZslCh8cNVr4XU-tz8HMcCmZyBsaWabHo-be145hwQa2CGvAEs3iTkVOR8JBOUwUKLhz2GO1PHTHosXcVBSpYcsBL6Cn7GhU4BNvsjhBckD03VHQzDvJnA/s200/Cheese+Puffs.jpg" alt="" id="BLOGGER_PHOTO_ID_5029051828776592738" border="0" /></a><span style="font-weight: bold;font-size:180%;" >36 Appetizers</span><br /></div><ul style="text-align: center;"><li><span style="font-family:Times New Roman,serif;">½</span> cup (125 ml) butter</li></ul><ul style="text-align: center;"><li><span style="font-family:Times New Roman,serif;">½</span> onion, sliced</li></ul><ul style="text-align: center;"><li><span style="font-family:Times New Roman,serif;">½</span> cup (125 ml) flour</li></ul><ul style="text-align: center;"><li><span style="font-family:Times New Roman,serif;">2 ½ cups (625 ml) milk</span></li></ul><ul style="text-align: center;"><li><span style="font-family:Times New Roman,serif;">2 cups (500 ml) Gruy</span>ère cheese, grated</li></ul><ul style="text-align: center;"><li>1 teaspoon (5 ml) salt</li></ul><ul style="text-align: center;"><li><span style="font-family:Times New Roman,serif;">½ teaspoon (2 ml) pepper</span><br /></li></ul><ul style="text-align: center;"><li><span style="font-family:Times New Roman,serif;">36 puffs (In the following post I`m going to show you how to make Puffs.)</span></li></ul><div style="text-align: center;">In a skillet, melt butter. Over low heat, cook onion without browning 3 minutes. Discard Onion. Sprinkle melted butter with flour, mixing until flour is absorbed. Cook 1 minute. Fold in milk. Stirring constantly, continue cooking until sauce thickens. Stir in cheese and seasonings. Once cheese has fully melted, remove from heat. Let stand until mixture sets.<br /></div><div style="text-align: center;"><div style="text-align: center;"> </div><p dir="ltr" style="margin-bottom: 0cm; text-align: center;"> </p><div style="text-align: center;"><a href="http://technorati.com/tag/Small" rel="tag">Small</a>,<a href="http://technorati.com/tag/Cheese" rel="tag">Cheese</a>,<a href="http://technorati.com/tag/Puffs" rel="tag">Puffs</a>,<a href="http://technorati.com/tag/Gruy%C3%A8re" rel="tag">Gruyère</a>,<a href="http://technorati.com/tag/Heat" rel="tag">Heat</a></div></div>Everaert Patricehttp://www.blogger.com/profile/00856168218458368704noreply@blogger.com0