tag:blogger.com,1999:blog-30518760698464020652024-03-12T21:04:16.544-07:00Stuff I've CookedSims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3051876069846402065.post-18901901008286900672012-09-15T18:51:00.004-07:002012-09-15T18:54:04.033-07:00Stuffed Baby Eggplants<br />
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<i><span style="font-size: large;">Stuffed Baby Eggplants w/Tomato-Eggplant Sauce</span></i></h3>
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<b>Ingredients:</b></div>
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2 lbs small or baby eggplants</div>
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1/2 lb ground beef</div>
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1 cup chopped parsley</div>
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2 cups beef broth </div>
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1 can tomato sauce (29 oz)</div>
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1 can diced tomatoes (15 oz)</div>
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1 T tomato paste</div>
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1 cup uncooked white rice</div>
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1 cup fresh parsley, chopped
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1/2 tea allspice</div>
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1 tea dill weed</div>
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1 medium onion, diced small </div>
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1 clove of garlic, pressed or minced</div>
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2 T olive oil</div>
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4 tea salt</div>
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2 tea black pepper</div>
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In a medium bowl, combine rice, ground beef, diced tomatoes, parsley, 3 teaspoons salt, 1 teaspoon pepper, allspice, dillweed, and 1/2 of the onion.</div>
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Mix well using a spoon or your fingers and set aside.</div>
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Wash and dry the eggplants. Cut the tops of the eggplants off and set aside.</div>
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Using a small spoon or apple corer, scoop out the flesh from the insides of the eggplants. Reserve one cup of the flesh. Make sure not to break the skin otherwise the filling will leak out during cooking.</div>
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The eggplants should look like this:</div>
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Using your fingers or a spoon, carefully fill each eggplant 3/4 of the way full with the stuffing.</div>
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They should not be overstuffed as the rice needs to expand during cooking.</div>
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Place the tops back on to the eggplants and place in a medium pot. Try to pack them in so they don't fall over. If needed, can use a toothpick to help keep the tops on. Pour the beef broth into the pot until it reaches halfway up the sides of the eggplant; do not submerge them completely!</div>
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Turn heat up to high until broth starts boiling, then decrease to medium; cover and simmer for 20 minutes.</div>
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While the eggplants are cooking, heat olive oil in a small sauce pan until shimmering. Add the other half of the diced onion and the reserved eggplant flesh (if it is too chunky, chop it up) as well as 1 tea salt. Turn heat down to medium, stir and cover. Cook for 8-10 minutes, stirring often to make sure it is not burning, until the onions are translucent and the eggplant is soft. Add the tomato paste and garlic.</div>
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Cook for 30 seconds to 1 minute, until the garlic is fragrant.</div>
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Add the tomato sauce and 1 tea pepper. Simmer for 15 minutes.</div>
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Plate the eggplants and serve with rice; drizzle the sauce over the rice and the eggplants.</div>
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Sims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.com0tag:blogger.com,1999:blog-3051876069846402065.post-734496486190270772012-06-06T19:54:00.002-07:002012-06-06T19:55:59.999-07:00Laban Omo<h3>
<i><span style="font-size: large;">Egyptian-style beef, sour cream, yogurt & mint dish</span></i></h3>
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<b>Ingredients:</b></div>
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1 lb top-sirloin or London broil (lamb is traditional)</div>
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3 cups low-sodium chicken broth</div>
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1 bay leaf</div>
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2 T vegetable oil</div>
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2 cups sour cream</div>
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2 cups whole yogurt</div>
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4 T all purpose flour</div>
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2 T butter</div>
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1 T fresh mint leaves, chopped (or 1 tea dry mint leaves)</div>
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Basmati rice or wide egg noodles, cooked to package directions</div>
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Slice meat into 1/4" wafers</div>
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In a cast-iron skillet, heat up 1 T vegetable oil; over medium-high heat, cook half of the sliced beef until well-browned.</div>
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Put first batch of beef into a bowl; add next T vegetable oil, brown the other half of the beef.</div>
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Once the second batch is done, add the first batch back into the skillet. Turn heat down to low and add the flour.</div>
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Using a wooden spoon, coat all the beef slices in the flour and scrape up any brown bits on the bottom of the skillet. Add the chicken broth a half-cup at a time, constantly scraping the bottom with the spoon. Mix the flour and broth well with the spoon, turning up the heat to medium-high after the last half-cup of broth is added.</div>
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Add the yogurt, sour cream, bay leaf and mix well. Bring the mixture to a boil, then cover and simmer on medium-low for 2 hours or until the beef is fork-tender. Stir every 20 minutes to make sure nothing is sticking to the bottom of the skillet. After about an hour and a half, if you have not already done so I would start making the rice or pasta.</div>
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After beef is finished cooking, melt the butter in a small sauce-pan over medium heat.</div>
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Once the butter has finished foaming, take it off the heat and add the chopped mint leaves.</div>
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<span style="font-family: inherit; font-size: 11pt; line-height: 115%;">Stir
the mint-butter mixture until fragrant, and then add to the skillet (looks and tastes almost like honey)</span></div>
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<span style="font-size: 18px; line-height: 20px;">Stir until well combined, serve immediately over the rice or pasta.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_48-Zm-FHz1FqWUkZN0Hgi0_LmNJpm7RPHaKAfllOGOBVgx8UNj2s0SrZzEQ7LWaeWvq_ZDO0MhOJeE0bQym1FfAtlRDi1z-IAf61rvb8tbsyCzVZ4s2ExMclWf_zWSXwoJWdKHG1mkzm/s1600/DSC_0015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>Sims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.com0tag:blogger.com,1999:blog-3051876069846402065.post-80234147968741148372011-08-31T21:23:00.000-07:002011-08-31T21:34:33.894-07:00Parsley Fingerling Potatoes<div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">2 lbs fingerling potatoes</div><div class="separator" style="clear: both; text-align: left;">1 tea fresh lemon juice</div><div class="separator" style="clear: both; text-align: left;">1 T kosher salt</div><div class="separator" style="clear: both; text-align: left;">1/2 cup olive oil</div><div class="separator" style="clear: both; text-align: left;">2 T fresh parsley, chopped</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPXIgyMuhLAnRiQrqzLE_VnctzmvCRTTClrVRB2AgI5kf_fI1zMhvakkyziNHfl3qYyb_9df8aq9xf1pBmOmP13kTPn8EIunCftFKgSsrowLR-Bp6jgjR32cSZpNnwjIJ864D8b6n-v-U/s1600/DSC_0116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPXIgyMuhLAnRiQrqzLE_VnctzmvCRTTClrVRB2AgI5kf_fI1zMhvakkyziNHfl3qYyb_9df8aq9xf1pBmOmP13kTPn8EIunCftFKgSsrowLR-Bp6jgjR32cSZpNnwjIJ864D8b6n-v-U/s640/DSC_0116.jpg" width="628" /></a></div>Preheat oven to 350°. Wash potatoes well. Place on a sheet pan lined with parchment paper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYXIyGaEj8sfLsfVitDmr__VF3Ux4n8WTAN_HRuM3UzBxuVbpNQdOHGVYiFfgR3v-BL9MGNSSt-7TfZI_4UnVNeJPFvzoNlemFLD3o1FWw2iNiMxObb9SjHxrl4Vr4m2vkbIy9rR049TT/s1600/DSC_0196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYXIyGaEj8sfLsfVitDmr__VF3Ux4n8WTAN_HRuM3UzBxuVbpNQdOHGVYiFfgR3v-BL9MGNSSt-7TfZI_4UnVNeJPFvzoNlemFLD3o1FWw2iNiMxObb9SjHxrl4Vr4m2vkbIy9rR049TT/s640/DSC_0196.jpg" width="640" /></a></div>Cook potatoes for 30 minutes. While potatoes are in the oven, chop the parsley and place in a mixing bowl along with the lemon juice and salt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRoLEHJlO2L2uphhu2yhqncxwKMDi58b3LBfQgbYiJwCoOlpLd28W85iNU0WMsg58OmCIMpMcg6fLKMTIGYxt5KfASXh08Y0EaEYxqCa8Rm0z5XnoWzbi9dlD6CuCP4ubEOpxw2pjV2fr/s1600/DSC_0278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRoLEHJlO2L2uphhu2yhqncxwKMDi58b3LBfQgbYiJwCoOlpLd28W85iNU0WMsg58OmCIMpMcg6fLKMTIGYxt5KfASXh08Y0EaEYxqCa8Rm0z5XnoWzbi9dlD6CuCP4ubEOpxw2pjV2fr/s640/DSC_0278.jpg" width="640" /></a></div>After potatoes have cooked for 30 minutes, remove from oven and let cool for 10 minutes. Place potatoes in the parsley mixture and add the olive oil. Combine very well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25WEabuIVQQxAfPU82-TQLuFCj7qJT8xlEMBDgLXY3deDa6bYJHTF4DdGjUE7lAUDv5BrKKvvCqhNP1HBoNE1I08SzCwlur3D7R0eyfUJ4JEzqfFYhyphenhyphenZxgOxNKD7p9gPn6WUKeIoNzg4T/s1600/DSC_0291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25WEabuIVQQxAfPU82-TQLuFCj7qJT8xlEMBDgLXY3deDa6bYJHTF4DdGjUE7lAUDv5BrKKvvCqhNP1HBoNE1I08SzCwlur3D7R0eyfUJ4JEzqfFYhyphenhyphenZxgOxNKD7p9gPn6WUKeIoNzg4T/s640/DSC_0291.jpg" width="640" /></a></div>Place potatoes back on to sheet pan and cook for an additional 20 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4mEJws37Krhm4Bd7sipU_9rBMQrQv2ihEJ-fqZkauMWGvX26yraAfAaeSo4BrkfvdQhnmtyCNN5bcDqVWnFAEDvFDfhZ53zKG1Y1q7WwO2Fn1TDeubDdL8bPAVLlyJteEIXoZIrbd-4J/s1600/DSC_0297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4mEJws37Krhm4Bd7sipU_9rBMQrQv2ihEJ-fqZkauMWGvX26yraAfAaeSo4BrkfvdQhnmtyCNN5bcDqVWnFAEDvFDfhZ53zKG1Y1q7WwO2Fn1TDeubDdL8bPAVLlyJteEIXoZIrbd-4J/s640/DSC_0297.jpg" width="640" /></a></div>Check potatoes after 20 minutes - they are done if you can stick a knife cleanly through them with very light resistance.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UsmnDVZJwux7meu_28p0oAWrG9b7kw2etWAxN26SIFMcNkUpe8sqJjl8UQTaUvgF7-_WTrBRrxNcAPROySCI0qRTe2oRKFJQfM65qaarFkMDvQZNcDUto4La4m0Hw9wIQSDNZDLvfYWP/s1600/DSC_0362.NEF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UsmnDVZJwux7meu_28p0oAWrG9b7kw2etWAxN26SIFMcNkUpe8sqJjl8UQTaUvgF7-_WTrBRrxNcAPROySCI0qRTe2oRKFJQfM65qaarFkMDvQZNcDUto4La4m0Hw9wIQSDNZDLvfYWP/s640/DSC_0362.NEF.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Sims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.com1tag:blogger.com,1999:blog-3051876069846402065.post-52757248892703959762011-08-22T20:41:00.000-07:002011-10-01T22:21:13.334-07:00McDonald's Cheeseburgers<div class="MsoNormal"><span style="font-family: Georgia, serif;"><b>Ingredients:<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">1 lb ground chuck (80/20)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">6 generic plain hamburger buns <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">6 dill pickle slices - extra thin (Heinz original sour dill or Vlasic original dills – not Kosher)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">French’s mustard<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">Hunts ketchup<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">6 slices American cheese (must be from deli counter, not processed fake cheese)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">6 tsp dried chopped onions<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">For the seasoning mix:<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">1 T salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">1/2 T Accent MSG<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">1/4 tea ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">1/4 tea onion powder<span class="Apple-style-span" style="font-size: xx-small;"><o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnhcMRqz9OZHA1YCL4iwUMvk3_-g1ucXkPtxtd81c8KG-2CT1_5jtNFSUsD-DskJcjdGHcbZMXE3el-qvoFC2BzaXXadQyYGlrcVEYhklTfP3mMMhg2ghlu2UdUD_pqPi7tMQAvA8S7zl/s1600/DSC_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnhcMRqz9OZHA1YCL4iwUMvk3_-g1ucXkPtxtd81c8KG-2CT1_5jtNFSUsD-DskJcjdGHcbZMXE3el-qvoFC2BzaXXadQyYGlrcVEYhklTfP3mMMhg2ghlu2UdUD_pqPi7tMQAvA8S7zl/s640/DSC_0021.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Place dried onions in a small bowl and cover with water. Refrigerate for 30 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1EWpBjcvTkR5HgHlN9WRwYwn_P7LZ_kfL5El_ybiO1PbOB0p51RXE4k1kFEWQB_tp0T2jAFamI1pqg2uqH9mOWw9CBo4c4I87ufHW-ixrJHriZLegBhhfuwkzAy-3_7PK6ZWfcK-jzGG/s1600/DSC_0048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1EWpBjcvTkR5HgHlN9WRwYwn_P7LZ_kfL5El_ybiO1PbOB0p51RXE4k1kFEWQB_tp0T2jAFamI1pqg2uqH9mOWw9CBo4c4I87ufHW-ixrJHriZLegBhhfuwkzAy-3_7PK6ZWfcK-jzGG/s640/DSC_0048.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Combine seasoning mix ingredients in small bowl, stir well, and set aside.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-gJkkmDKNPBNB94D-YxkK3lGghMjPpS4O_AypTVX3DuWgESjl6IPDiKyRfqAZT8FTRBiXwYMjK1bGLP2tRh8swyfxT3rvmRHTHMlvBs0ELhLZVc2hWg4DSH1mVI1gFFGF5kEKFV1OEg8/s1600/DSC_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-gJkkmDKNPBNB94D-YxkK3lGghMjPpS4O_AypTVX3DuWgESjl6IPDiKyRfqAZT8FTRBiXwYMjK1bGLP2tRh8swyfxT3rvmRHTHMlvBs0ELhLZVc2hWg4DSH1mVI1gFFGF5kEKFV1OEg8/s640/DSC_0070.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Lay sheet of wax paper on counter. Place ground beef on wax paper, cover with another sheet of wax paper, and then use a rolling pin to flatten meat to a 1/4 inch thickness.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBV8jSzo1YIOB2Qd1q9d7YN6Iuck2cLvT6kTNBaTz3doJYz-zzBaZwAjIYYgC8ZH-fXOHOCvmxOAu-t3MqUtINznAxVQbpWuqxNGYEKcHV8CeaXaeMDsn8E0f8oUgVGbsBYFANEVKYLv8s/s1600/DSC_0054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBV8jSzo1YIOB2Qd1q9d7YN6Iuck2cLvT6kTNBaTz3doJYz-zzBaZwAjIYYgC8ZH-fXOHOCvmxOAu-t3MqUtINznAxVQbpWuqxNGYEKcHV8CeaXaeMDsn8E0f8oUgVGbsBYFANEVKYLv8s/s640/DSC_0054.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Use a cookie cutter or cup to cut out 6 patties about 6 inches in diameter.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJKh66w63rxT0IwpiL5Z6jVklwTpLSx-osDjGySIw_jw04qWls17Tnm9PJRv-RbRjCM8JR5nfuTZi6GZNj3bCdYawwkbJpvZTXCVLq74qWjIyIwafLak-PNpfPZuY48niUUfpLnLDRdg2/s1600/DSC_0065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJKh66w63rxT0IwpiL5Z6jVklwTpLSx-osDjGySIw_jw04qWls17Tnm9PJRv-RbRjCM8JR5nfuTZi6GZNj3bCdYawwkbJpvZTXCVLq74qWjIyIwafLak-PNpfPZuY48niUUfpLnLDRdg2/s640/DSC_0065.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Preheat a large cast iron skillet on medium. Toast the buns on skillet for 30-60 seconds until nicely browned.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4KFIuHfkzNiwXYciX4jhZi0DLOPO8AEF6NizLH40ArBr3zoiNzAvPwE04Fi29A5xgRlD2ufRIom95y0iWqoRh9_BWreBWkY3aEHEB-1w6JRqKdTcz7vM_6QCZaKgnNZ-b_4cE-W3EpWx/s1600/DSC_0099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4KFIuHfkzNiwXYciX4jhZi0DLOPO8AEF6NizLH40ArBr3zoiNzAvPwE04Fi29A5xgRlD2ufRIom95y0iWqoRh9_BWreBWkY3aEHEB-1w6JRqKdTcz7vM_6QCZaKgnNZ-b_4cE-W3EpWx/s640/DSC_0099.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Slice pickles extra thin.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBtJn9n-c9B-Ph7JUd6vubtfwVl3BgtBVhx71f6SCbBwUTKnYV8ZOSr8leD2erXV7mhHe7x1OGglt6sPIC96QTOqrH0JO9DlT2sL16VmdTpBmypglkMnX5gaxEs3MoraO-e0nuAWZX_Tb/s1600/DSC_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBtJn9n-c9B-Ph7JUd6vubtfwVl3BgtBVhx71f6SCbBwUTKnYV8ZOSr8leD2erXV7mhHe7x1OGglt6sPIC96QTOqrH0JO9DlT2sL16VmdTpBmypglkMnX5gaxEs3MoraO-e0nuAWZX_Tb/s640/DSC_0080.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">After buns are done toasting, cut out 6 squares of wax paper and lay each set of buns on a square. Increase heat on skillet to medium-high. Cook patties on one side for approximately 1-2 minutes until they are nicely seared. Press down on patty with a spatula for 3-5 seconds while cooking to ensure you get a good sear. Just before you flip them, add a small pinch of the seasoning mix to each patty then flip and continue cooking on other side fo 1-2 minutes until cooked through and juices run clear.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-70Z-ZLJLdYId05OQXMeTWH4fIETH6ga38QFh6KmYZgY2z6nIP0khIpTfsalXqOr9eFPIZPZwq4vEGBpT8FDaWqW_Byh5754EGPY0WH-woseZm-e43vtnI_mmRBNpML4B6P1QNZ_LZWE/s1600/DSC_0124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-70Z-ZLJLdYId05OQXMeTWH4fIETH6ga38QFh6KmYZgY2z6nIP0khIpTfsalXqOr9eFPIZPZwq4vEGBpT8FDaWqW_Byh5754EGPY0WH-woseZm-e43vtnI_mmRBNpML4B6P1QNZ_LZWE/s640/DSC_0124.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">While patties are cooking, begin to assemble the buns. Place 5 small squirts of mustard on the top bun in a circular pattern, and repeat with the ketchup.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdl3JAO46AM6bQV8Q9mtp4M-EOJs0oeHle-qXTZZL3V23qXOsO_GsZ2ncZAxGmPGn_RMskWHMMSVC_c8FLMRSxuNo5a1S_ABgONDD63Yg8TWr6LTw_RQMdX3i0aIchwzzkHATR2tTUsxA/s1600/DSC_0139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdl3JAO46AM6bQV8Q9mtp4M-EOJs0oeHle-qXTZZL3V23qXOsO_GsZ2ncZAxGmPGn_RMskWHMMSVC_c8FLMRSxuNo5a1S_ABgONDD63Yg8TWr6LTw_RQMdX3i0aIchwzzkHATR2tTUsxA/s640/DSC_0139.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Remove the onions from the refrigerator and drain very, very well.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHwfd7UEBWsG88wQ0_tgV95gPnOqsvKnnZuDOuxic5_xxbpd0qrJv79G7IMW3vIEW5H4iEjHpbuGqMW_eC2HQ3n-9v6RelezblrElt94g84N8FLB8e1pb2aR_0X8uHd3APAjn6kV97CP8/s1600/DSC_0149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHwfd7UEBWsG88wQ0_tgV95gPnOqsvKnnZuDOuxic5_xxbpd0qrJv79G7IMW3vIEW5H4iEjHpbuGqMW_eC2HQ3n-9v6RelezblrElt94g84N8FLB8e1pb2aR_0X8uHd3APAjn6kV97CP8/s640/DSC_0149.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">While burgers are still cooking, place a teaspoon of the onions on each patty.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0axZOKipLMcdXOQBpH3XcZ3WPZcVLqXx10ndrwe-KR2k1ZMfsJAGNYT_s2bV4CHrBpsjnsQbsWM6YJMUL9XUa5HQznTymNLO554ci-ZP1q4vaMCngzFAcF0OwAk7VjteR1AIA-W_MBnv4/s1600/DSC_0152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0axZOKipLMcdXOQBpH3XcZ3WPZcVLqXx10ndrwe-KR2k1ZMfsJAGNYT_s2bV4CHrBpsjnsQbsWM6YJMUL9XUa5HQznTymNLO554ci-ZP1q4vaMCngzFAcF0OwAk7VjteR1AIA-W_MBnv4/s640/DSC_0152.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Move burgers onto the buns and place one pickle slice on each patty.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktVLz74pDRXxYp2XiVPkGPfjPvJgE-777WmeExFUyofN_33W2M4i5U0mvjw_l5U7-QGeFiLB0MpvXVciZNUOjNoyyAN9XxIlVW3W4zR8AvGwSvPNNQxkR8gEHCqf0mA2xNipU8lovRCSB/s1600/DSC_0157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktVLz74pDRXxYp2XiVPkGPfjPvJgE-777WmeExFUyofN_33W2M4i5U0mvjw_l5U7-QGeFiLB0MpvXVciZNUOjNoyyAN9XxIlVW3W4zR8AvGwSvPNNQxkR8gEHCqf0mA2xNipU8lovRCSB/s640/DSC_0157.jpg" width="532" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Top each patty with one slice of cheese.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHrCJbO9Ez9LXYlDspEr02TZvRmSYvhh_gVn_SX_KkFFU4tY9WBVCHLmF7DoN1oOiF3tFBtxYi-A51M4Ur441LyZ4s0jFU66dXPpb025vNXezCoIdq8ayYj22FHi1DMBlX26B6HdyOLXF/s1600/DSC_0167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHrCJbO9Ez9LXYlDspEr02TZvRmSYvhh_gVn_SX_KkFFU4tY9WBVCHLmF7DoN1oOiF3tFBtxYi-A51M4Ur441LyZ4s0jFU66dXPpb025vNXezCoIdq8ayYj22FHi1DMBlX26B6HdyOLXF/s640/DSC_0167.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Flip burgers upside down onto the wax paper squares and fold them up to make a small package.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihseYkbq1MEIT7ukI-vCTFrudWteohchyYUWwicSQIX9wXrHOzlm-hPHCqmvp4z9EFD34hbOaDs5ncdx47OaeKqC_QG-wUz6-_n0QfY10wz3zx9arDKWc_uWV0rZ8574fyqN74imGS_yR4/s1600/DSC_0173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihseYkbq1MEIT7ukI-vCTFrudWteohchyYUWwicSQIX9wXrHOzlm-hPHCqmvp4z9EFD34hbOaDs5ncdx47OaeKqC_QG-wUz6-_n0QfY10wz3zx9arDKWc_uWV0rZ8574fyqN74imGS_yR4/s640/DSC_0173.jpg" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Place 3 burgers on a microwave safe plate and microwave for 20 seconds. Repeat with the other 3 burgers. This step will help to make sure all the flavors meld together.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUqIvFrot85x7e4U4CPo3H3HllHW2fK73c72dCs7H81jY7F7pFQNWapHLPvzvT51hyphenhyphen-nqMWoiH7xLW2qP6HUJ2PdskZK7g3ga89gdqt5Tku75mCMsNJ9jtuLk6XQSP7dM_59etrS8hpI_/s1600/DSC_0199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUqIvFrot85x7e4U4CPo3H3HllHW2fK73c72dCs7H81jY7F7pFQNWapHLPvzvT51hyphenhyphen-nqMWoiH7xLW2qP6HUJ2PdskZK7g3ga89gdqt5Tku75mCMsNJ9jtuLk6XQSP7dM_59etrS8hpI_/s640/DSC_0199.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Georgia, serif;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div><div class="MsoNormal"></div>Sims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.com0tag:blogger.com,1999:blog-3051876069846402065.post-67078536094044102132011-08-19T18:15:00.000-07:002011-08-19T18:37:10.301-07:00Lobster and Crawfish Bisque<b>Ingredients:</b><br />
<b>2 lobster tails, 5 oz each</b><br />
<b>1 lb steamed crawfish</b><br />
<b>3 T olive oil</b><br />
<b>2 T unsalted butter</b><br />
<b>2 shallots, minced</b><br />
<b>1 garlic clove, minced</b><br />
<b>1 carrot, peeled and chopped</b><br />
<b>1 celery rib, diced small</b><br />
<b>1/2 cup unbleached a.p. flour</b><br />
<b>4 bottles clam juice, 8 oz each</b><br />
<b>1 can diced tomatoes, 14.5 oz (drained)</b><br />
<b>1 sprig fresh tarragon</b><br />
<b>1 cup heavy cream</b><br />
<b>1 and 1/2 cups white wine</b><br />
<b>1 T fresh lemon juice</b><br />
<b>1/4 tea cayenne pepper</b><br />
<b>4 T sherry (optional)</b><br />
<b>Salt and pepper to taste</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-8jLcWAt6bNOtBVQuvGSHLVmnp8mrCF9dC3EH7rVWIDTZvQTFC5WleYuGxAHIWdo2gYGrRzcF-PyWT2ujkfVVyKCOXvIoKrV4UM-ETrwUnjJOVH7k5DAZ0rOkuvTZYkMAHkVlSh-46w2/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-8jLcWAt6bNOtBVQuvGSHLVmnp8mrCF9dC3EH7rVWIDTZvQTFC5WleYuGxAHIWdo2gYGrRzcF-PyWT2ujkfVVyKCOXvIoKrV4UM-ETrwUnjJOVH7k5DAZ0rOkuvTZYkMAHkVlSh-46w2/s640/DSC_0012.JPG" width="640" /></a></div>Cut lobster tails in half and remove the meat. Cut meat into bite-sized pieces and place in refrigerator.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1F1mC2LcDXQLtIGMG4G85stCwbola31ymSFR1z_-LtyILGCJKGIXReuOCLFUPKVi5pKdqpjTsGfNjyMWGK-VRd4JsMqYY84R3ohCnL9bzLJIEzY_EgCZluH-xmlXV-oMNvKOdtXUyy5R/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1F1mC2LcDXQLtIGMG4G85stCwbola31ymSFR1z_-LtyILGCJKGIXReuOCLFUPKVi5pKdqpjTsGfNjyMWGK-VRd4JsMqYY84R3ohCnL9bzLJIEzY_EgCZluH-xmlXV-oMNvKOdtXUyy5R/s640/DSC_0033.JPG" width="640" /></a></div>Place the lobster shells in a large bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopcyeoSRWSsesAQERw_jol03vXDaHalHbxQf3xPEpHxiuSifWe1FjeZUiqxvVRDj31bpGTO-DO1bVHWb3cJwXdvMkXIg0hfPX08II-nJiJae9HxZgXwpG9Im4hqmuCTDIpB29tqEviMDm/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopcyeoSRWSsesAQERw_jol03vXDaHalHbxQf3xPEpHxiuSifWe1FjeZUiqxvVRDj31bpGTO-DO1bVHWb3cJwXdvMkXIg0hfPX08II-nJiJae9HxZgXwpG9Im4hqmuCTDIpB29tqEviMDm/s640/DSC_0035.JPG" width="640" /></a></div>Remove the tail meat from the crawfish (as well as any claw meat you can extract). Store the crawfish meat in the fridge as well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJ2rDaRaJr5f90vaR5EVPRp5ZfbO1WLJbDoRFGP5aPsG7SPx5belFSVeowpF8Kq_P2JoLHqsQsjFr0LjZlSVxqoBT5zEQ8erbrLPtHign5WTxKLiaR16h5EwS9jZZSlb_dWQeH0uqYxJl/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJ2rDaRaJr5f90vaR5EVPRp5ZfbO1WLJbDoRFGP5aPsG7SPx5belFSVeowpF8Kq_P2JoLHqsQsjFr0LjZlSVxqoBT5zEQ8erbrLPtHign5WTxKLiaR16h5EwS9jZZSlb_dWQeH0uqYxJl/s640/DSC_0039.JPG" width="640" /></a></div>Place the crawfish heads, claws, and shells into the same bowl with the lobster shells.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwTagoXlwDq0QJWc84-gaVH7z8vJ-wBk9XxUDjxOZ_GaIg3SYciT-RRORVYaQxI2VFN7OuG5j99jotG4j63Q3Kp9drsOgVmznYWpYrrkwETvGiB55C1m6f0aouMcoxdPROq3F6M2Bpssa/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwTagoXlwDq0QJWc84-gaVH7z8vJ-wBk9XxUDjxOZ_GaIg3SYciT-RRORVYaQxI2VFN7OuG5j99jotG4j63Q3Kp9drsOgVmznYWpYrrkwETvGiB55C1m6f0aouMcoxdPROq3F6M2Bpssa/s640/DSC_0049.JPG" width="640" /></a></div>Heat the oil in a large cast-iron skillet over high heat until it starts to smoke. Place the shells/heads/claws into the skillet and cook for 2-3 minutes (stirring every minute or so) until the lobster shells start to turn orange<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheR7p1AlSSznyitZpeHswymI_fL1bwdkfYeBRwOLJu39U807tW8j_n6dhySNzwLRewjpP1oxeOVoTHD4vuFI-qlyCnJGVV_Na1YnRG33yY9NSHDsSoareKMC2ROWJYcmCCaCFIsLzX2xjD/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheR7p1AlSSznyitZpeHswymI_fL1bwdkfYeBRwOLJu39U807tW8j_n6dhySNzwLRewjpP1oxeOVoTHD4vuFI-qlyCnJGVV_Na1YnRG33yY9NSHDsSoareKMC2ROWJYcmCCaCFIsLzX2xjD/s640/DSC_0059.JPG" width="640" /></a></div>Place the shells into a food processor.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjQf-Gyvq5cbtT_4a8wpW1IcV4th7Vbwo2cXrZfnkDVBFNoXPckgU7MJWJM1dL6FH632ndSUZFBwUpZ8SaxEDen-8m9LZLP0kHt3fR9wK5SeObxB9qkIpsUs7d0dINZPKK22AAWzciVYl/s1600/DSC_0073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjQf-Gyvq5cbtT_4a8wpW1IcV4th7Vbwo2cXrZfnkDVBFNoXPckgU7MJWJM1dL6FH632ndSUZFBwUpZ8SaxEDen-8m9LZLP0kHt3fR9wK5SeObxB9qkIpsUs7d0dINZPKK22AAWzciVYl/s640/DSC_0073.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Make sure your food processor is powerful enough to handle crushing shells before attempting.</b></td></tr>
</tbody></table>Process the shells in the food processor for 20-30 seconds until it is ground up nicely and there are no more big pieces of shell.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHAPzzRHCQGAVZlgJWZC0aNXrfzO48V_U5icqtSlYeh4gPxaEcY4HwNNqJzO5ALtSUuXaJREkaJd-X7CoZzyBIgUTr3HFN9IKt5QObDjoiixOvFtChTLJUtfy5AVN8Q7cRVUoqjF_3ii4/s1600/DSC_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHAPzzRHCQGAVZlgJWZC0aNXrfzO48V_U5icqtSlYeh4gPxaEcY4HwNNqJzO5ALtSUuXaJREkaJd-X7CoZzyBIgUTr3HFN9IKt5QObDjoiixOvFtChTLJUtfy5AVN8Q7cRVUoqjF_3ii4/s640/DSC_0079.JPG" width="640" /></a></div>In a Dutch oven, heat the butter over medium heat. Add the celery, carrots, shallots, garlic, and ground shells. Cover and cook for 5 minutes, stirring often.<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NHh43mmkKJhCnXYZD2zmkJ2N1ZVgOD0j2Tr977b5KNJHs80k2J11W-QMH2leuL4k8ntnsartpqzPC5htt3CT_FGMKCAUgNVwDXe-JPsz90c3IoBAjVOW8P0nFCsWGMKe_3yGVJa_XmlO/s1600/DSC_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NHh43mmkKJhCnXYZD2zmkJ2N1ZVgOD0j2Tr977b5KNJHs80k2J11W-QMH2leuL4k8ntnsartpqzPC5htt3CT_FGMKCAUgNVwDXe-JPsz90c3IoBAjVOW8P0nFCsWGMKe_3yGVJa_XmlO/s640/DSC_0093.JPG" width="640" /></a><br />
Add the flour and cook for 1 minute, stirring constantly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJB8rvSMnmeWX0F7DSONTHgxzyH82xOC9QgaVKNRgyKRiz6GM62Xme_Gd4gbkcFzRyF8om01JUdQCm6jTntOf2ZSlNjy17RXk4DS5qHwwtIKrDK3ld_SG4LMQe9T6-1MoHcnKsFqqaPmBA/s1600/DSC_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJB8rvSMnmeWX0F7DSONTHgxzyH82xOC9QgaVKNRgyKRiz6GM62Xme_Gd4gbkcFzRyF8om01JUdQCm6jTntOf2ZSlNjy17RXk4DS5qHwwtIKrDK3ld_SG4LMQe9T6-1MoHcnKsFqqaPmBA/s640/DSC_0100.JPG" width="640" /></a></div>Add the wine to the Dutch oven; using a wooden spoon, deglaze the pot by scraping all the brown bits that are stuck to the bottom. Add the clam juice and tomatoes. Bring to a boil, then cover pot and reduce heat to low and simmer for 20 minutes. Stir frequently.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Cooow69YFpkCJMA715nMSm6shpkYp8nIPk_7rh_Ti2oeLaV6ltoNvfYcOVJBJ2kWYsK7x83bVxImTqoS8IsIaORMWLtF2Wf7i_1PlCZKMlhz4A5QTnG50sxHzPXLZ-VDyuJRWoBNtrB1/s1600/DSC_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Cooow69YFpkCJMA715nMSm6shpkYp8nIPk_7rh_Ti2oeLaV6ltoNvfYcOVJBJ2kWYsK7x83bVxImTqoS8IsIaORMWLtF2Wf7i_1PlCZKMlhz4A5QTnG50sxHzPXLZ-VDyuJRWoBNtrB1/s640/DSC_0111.JPG" width="640" /></a></div>Strain the soup into a large bowl using a fine mesh strainer (very important not to get any bits of shell into the bowl). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_s8vYQXSSMPCMX5mrodoJCnBbtoA_N5X-xTxYM1WNDSHObjKVd7YSnRXOKW_UxzfldkupRNTeNytszUxIijdhJAYWlYTLVTyiTJ1_l7JzyL1-BpAoKHlwrEnnGXRu-LY7LWCz59YgVrX4/s1600/DSC_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_s8vYQXSSMPCMX5mrodoJCnBbtoA_N5X-xTxYM1WNDSHObjKVd7YSnRXOKW_UxzfldkupRNTeNytszUxIijdhJAYWlYTLVTyiTJ1_l7JzyL1-BpAoKHlwrEnnGXRu-LY7LWCz59YgVrX4/s640/DSC_0121.JPG" width="640" /></a></div>Press the solids through the strainer with a large spoon or ladle and try to extract as much liquid as possible.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdYZ4vHXDvdi9Rcs90a41PRL4bGmF5hihDfOWrHTBSG8sC1O30po07DpLMcRP8n1aVGZSOOZdJDG74PUeFZjSaSDp5MCH_lY8LDdciMvhLL2XI6gV4oO0EPJ_2b3L0bnaG87P5zEKZJnu/s1600/DSC_0128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdYZ4vHXDvdi9Rcs90a41PRL4bGmF5hihDfOWrHTBSG8sC1O30po07DpLMcRP8n1aVGZSOOZdJDG74PUeFZjSaSDp5MCH_lY8LDdciMvhLL2XI6gV4oO0EPJ_2b3L0bnaG87P5zEKZJnu/s640/DSC_0128.JPG" width="640" /></a></div>Wash out and dry the Dutch oven. Place the strained bisque back into the pot and add the heavy cream, cayenne, tarragon, and lemon juice. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouAZZ6G41a6hzknETzOJm1L7SRVmY0-HgmmF53s9tcGy0SZ2ooPjNRP_q355A7NFh434AIjn-HlFzQsW71K1Rq4lzoY2dAAIUORwCIekReb9g-ecDmnC7GzMnqbvCppvCkyQgkHmlGaEN/s1600/DSC_0133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouAZZ6G41a6hzknETzOJm1L7SRVmY0-HgmmF53s9tcGy0SZ2ooPjNRP_q355A7NFh434AIjn-HlFzQsW71K1Rq4lzoY2dAAIUORwCIekReb9g-ecDmnC7GzMnqbvCppvCkyQgkHmlGaEN/s640/DSC_0133.JPG" width="640" /></a></div>Bring to a simmer over medium-high heat. Add the lobster meat and cook for 3-4 minutes until lobster is tender. (If you are using raw crawfish this would be the time to add it as well).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nePkg-X_uiUqWfvabJzBXWAV66Q3e84FfZQE0mvoypYepUwJ9hsYTZvPbbt6FLLI-sewDnF2P9Heua8FYNspE5mBO0jUF6hDCSYo4fd-W0n3NutCPIeDICIw9jM_Ys4acMnl6-DIdJKu/s1600/DSC_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nePkg-X_uiUqWfvabJzBXWAV66Q3e84FfZQE0mvoypYepUwJ9hsYTZvPbbt6FLLI-sewDnF2P9Heua8FYNspE5mBO0jUF6hDCSYo4fd-W0n3NutCPIeDICIw9jM_Ys4acMnl6-DIdJKu/s640/DSC_0137.JPG" width="640" /></a></div>Add crawfish tail meat and cook for another minute, until crawfish is heated through. Remove the sprig of tarragon, add salt and pepper to taste, and ladle into bowls. If desired add 1 T of sherry to each bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDpnV05eA3b8o4pnHyrtrAX7ur552z1rrs-k4Cl855Jpp2SQem2eiEX0Y5VLdl8VIMCs0jL0YyvHlJef_TsAY3_Rb32CcaRAr6JFMxYU-MuVsnZjgTN7pcobdcytjMJodeY7mRkECRtfO/s1600/DSC_0188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDpnV05eA3b8o4pnHyrtrAX7ur552z1rrs-k4Cl855Jpp2SQem2eiEX0Y5VLdl8VIMCs0jL0YyvHlJef_TsAY3_Rb32CcaRAr6JFMxYU-MuVsnZjgTN7pcobdcytjMJodeY7mRkECRtfO/s640/DSC_0188.JPG" width="640" /></a></div><br />
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Sims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.com1tag:blogger.com,1999:blog-3051876069846402065.post-68709133170678310032011-08-19T17:32:00.000-07:002011-08-19T20:04:27.892-07:00Croûte au Fromage<b>Ingredients:</b><br />
<b>6 thin slices French bread or baguette</b><br />
<b>1/4 stick unsalted butter</b><br />
<b>1 cup shaved <a href="http://www.zabars.com/iberico/5110097,default,pd.html?cgid=">Iberico</a> cheese (or any hard/semi-firm cheese such as Parmigiano Reggiano or Gruyere)</b><br />
<b>fresh ground black pepper</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5qzrarjNhhDXBN88f_yaM_dFxmmCi3I1DXufLWrKd5OP2fW7zJOM05Jk4T88DdwVgNruQ9VUcMjApFHgwlqaJ9V0a_NiMkKF2XtbGVbzTxVwnejrYt5lUa0K1mANMSMH1x5fyKtuc-of/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5qzrarjNhhDXBN88f_yaM_dFxmmCi3I1DXufLWrKd5OP2fW7zJOM05Jk4T88DdwVgNruQ9VUcMjApFHgwlqaJ9V0a_NiMkKF2XtbGVbzTxVwnejrYt5lUa0K1mANMSMH1x5fyKtuc-of/s640/DSC_0002.JPG" width="640" /></a></div>Preheat oven broiler. Place slices of bread onto foil-lined pan or cast-iron skillet. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3pCNA6TAfVKrEfrdqROm94yKkekjOU1QHv1MEg32KrI0J5gT-FHZcSw9X3AGjOs-antLnStMILG-869Iv9GP0u-pvU_zblq7enciju4uJkdZhcmxpMgLqRx-LvDwWfbLYxHUTH-K9JnP/s1600/DSC_0246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3pCNA6TAfVKrEfrdqROm94yKkekjOU1QHv1MEg32KrI0J5gT-FHZcSw9X3AGjOs-antLnStMILG-869Iv9GP0u-pvU_zblq7enciju4uJkdZhcmxpMgLqRx-LvDwWfbLYxHUTH-K9JnP/s640/DSC_0246.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Place in oven and toast one side, then flip bread over and very lightly toast the other side. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQGYv9ropOgQM7-TCioJTHrqIpSpr2NOGrcRRNXywgisUbFQ3aWZixxzlE_M2UqLXjCQyyrZ5-4J7Zr-PzcurJnYLAnJIhDujxE9i87nd7vUlTl9qQbcu6xxmvMtGOMuowzKWORg1EXFk/s1600/DSC_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQGYv9ropOgQM7-TCioJTHrqIpSpr2NOGrcRRNXywgisUbFQ3aWZixxzlE_M2UqLXjCQyyrZ5-4J7Zr-PzcurJnYLAnJIhDujxE9i87nd7vUlTl9qQbcu6xxmvMtGOMuowzKWORg1EXFk/s640/DSC_0256.JPG" width="640" /></a></div>While bread is toasting in the oven, thinly shave the cheese and melt the butter in the microwave.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWCzizoGUld9bAW6DFqXJxRrJZJLbzkGXssZRXCz1SfGtMLaiXjf5c7Cth0JtE9jnkNJbNybu43aZfUUtOGj92XPa4OsLo22S8GMGnc92snI83XIO43d0PXcHNKtTC-2qoKbDTjWhDrU0/s1600/DSC_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWCzizoGUld9bAW6DFqXJxRrJZJLbzkGXssZRXCz1SfGtMLaiXjf5c7Cth0JtE9jnkNJbNybu43aZfUUtOGj92XPa4OsLo22S8GMGnc92snI83XIO43d0PXcHNKtTC-2qoKbDTjWhDrU0/s640/DSC_0250.JPG" width="640" /></a></div>When the bread is finished toasting, take it out and brush butter on each slice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbucpluKsvFLpKaTXpSAZMlBOTeW6UFlRQBgDWXuqoM4I1d_Eulx1f8VIvS8isAFZgWGELQ_EoOKbBzGTTCWrE6xXniNxJ52h6MBcP0e7_gdyzZdP3Mfj2zSs9UrKLN9kQfPY_s5pq9yu/s1600/DSC_0264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbucpluKsvFLpKaTXpSAZMlBOTeW6UFlRQBgDWXuqoM4I1d_Eulx1f8VIvS8isAFZgWGELQ_EoOKbBzGTTCWrE6xXniNxJ52h6MBcP0e7_gdyzZdP3Mfj2zSs9UrKLN9kQfPY_s5pq9yu/s640/DSC_0264.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Layer the cheese on each slice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5o0ZDGMBh-HKhvok2kopgqvX9k97-9ao4ylhOCyyFYX-HDNovWizlm6uZNrqBgW0m0Dl_ziae-hi7CISqNPxlUMUzchsTBMzWvDOjyImuYVmBSPDFwvz0RqAOKG37KhilNd9fOoORezDj/s1600/DSC_0267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5o0ZDGMBh-HKhvok2kopgqvX9k97-9ao4ylhOCyyFYX-HDNovWizlm6uZNrqBgW0m0Dl_ziae-hi7CISqNPxlUMUzchsTBMzWvDOjyImuYVmBSPDFwvz0RqAOKG37KhilNd9fOoORezDj/s640/DSC_0267.JPG" width="640" /></a></div>Brush an additional layer of butter on top of the cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-r4cPilZ6MnFCO4WE3kU_ez0EAXzDn_eWT08ir3Uo9o_Sp4D9i5jFxa8mRWXOtGr1Mjb-ssyY4OfXq-CiqigL7zmhQPlpFhzdddtte7cUkiEv_FAECHIACqqb4hyphenhyphenqht8ezCwd4FB1egqG/s1600/DSC_0268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-r4cPilZ6MnFCO4WE3kU_ez0EAXzDn_eWT08ir3Uo9o_Sp4D9i5jFxa8mRWXOtGr1Mjb-ssyY4OfXq-CiqigL7zmhQPlpFhzdddtte7cUkiEv_FAECHIACqqb4hyphenhyphenqht8ezCwd4FB1egqG/s640/DSC_0268.JPG" width="640" /></a></div>Place back under the broiler for 2-3 minutes until cheese is melted and beginning to brown on top. Sprinkle with black pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5FIIPOs8dzgDelpJS0XPLxH0UA9FqzZfc-3eysJMyhliTJn3kT9jR3cCPlKsHRnoFogscHJuhxFVsYWNYZVF6zykEIMqyrSmVKAJLQqEl1FyZxrHpDZW1HZaRZSVegT7aiss8Mku79Cd/s1600/DSC_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5FIIPOs8dzgDelpJS0XPLxH0UA9FqzZfc-3eysJMyhliTJn3kT9jR3cCPlKsHRnoFogscHJuhxFVsYWNYZVF6zykEIMqyrSmVKAJLQqEl1FyZxrHpDZW1HZaRZSVegT7aiss8Mku79Cd/s640/DSC_0292.JPG" width="640" /></a></div><br />
Sims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.com3tag:blogger.com,1999:blog-3051876069846402065.post-91940416715948667392011-08-17T15:53:00.000-07:002011-08-17T16:02:14.239-07:00Kalbi<span class="Apple-style-span" style="font-size: x-small;"><i>Korean Grilled Short Ribs (a.k.a Galbi)</i></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
<b><span style="font-family: Georgia, serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, serif;"><b>1/2 cup low sodium soy sauce</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif;"><b>1 cup plus 2 T water</b></span><br />
<div class="MsoNormal"><span style="font-family: Georgia, serif;"><b>1 and 1/2 T sugar<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"><b>1 T minced garlic<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"><b>1 tea sesame oil<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"><b>1 tea ground ginger<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"><b>1/2 tea black pepper<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"><b>1/2 cup sliced onion<o:p></o:p></b></span><br />
<span style="font-family: Georgia, serif;"><b>2 T chopped parsley for garnish (optional)</b></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"><b>1 lb short ribs, cross-cut 1/3" thick</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSOmCpfQZTgtKnsoyb6PAPCY83cDbXMBAr_fz3mT8W86aCXXIF6lEBsR_P9MTH_3eaaQyhfRxAQ0Tob7AWs1E8wM7c3HIiftUT_pgjxt2n_27R46LlpGl28aGpW-9EbxevrxLJC942KIj/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSOmCpfQZTgtKnsoyb6PAPCY83cDbXMBAr_fz3mT8W86aCXXIF6lEBsR_P9MTH_3eaaQyhfRxAQ0Tob7AWs1E8wM7c3HIiftUT_pgjxt2n_27R46LlpGl28aGpW-9EbxevrxLJC942KIj/s640/DSC_0002.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-family: Georgia, serif; font-size: 8pt;"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: Georgia, serif;">Whisk soy sauce, 2 T water, sugar, sesame oil, and black pepper together in mixing bowl. Reserve half of the mixture in a small saucepan. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyETmVR68Yjn2d3uZP7BLO4rz_TFWZCanRcLxt_7ItV66CXqi_dzErqyFYm6bqUkMi5N_2Xa6ds63XXGHVnJ0sHA5z3a0u4VE9IxxX2u5uuAkio_V1EpALbPawBYKAZV3zE66tDJCQw7A2/s1600/DSC_0039-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyETmVR68Yjn2d3uZP7BLO4rz_TFWZCanRcLxt_7ItV66CXqi_dzErqyFYm6bqUkMi5N_2Xa6ds63XXGHVnJ0sHA5z3a0u4VE9IxxX2u5uuAkio_V1EpALbPawBYKAZV3zE66tDJCQw7A2/s640/DSC_0039-1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Add garlic, ginger, and onions to mixing bowl and stir to combine.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4XPbjKlldazwipiS0HlFW7RsGSzFC9zk55uHB88OjbbO6u1x-oIgjhZkGi3uVnS1b2-XCuhpiPAtf5zU7ibuK48LmMgRkHIqhredBFF0RiX2lu_LIeFqXBTAa2zP2VY1G2pEsyL8BUnW/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4XPbjKlldazwipiS0HlFW7RsGSzFC9zk55uHB88OjbbO6u1x-oIgjhZkGi3uVnS1b2-XCuhpiPAtf5zU7ibuK48LmMgRkHIqhredBFF0RiX2lu_LIeFqXBTAa2zP2VY1G2pEsyL8BUnW/s640/DSC_0037.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Cut short ribs in half.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGeUWZE0PPwUZfhGruNJszEhgAbKNqzNF_wtAKZT_nRWbAuf7inaE0Ao5naPthh5OVCuVPYPBRhJMCDuYK2Lajubz1hbXlyYLbv2QqlOZchFn-fLDQkxumcWRAaFU9qru7T1GbRprixee/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGeUWZE0PPwUZfhGruNJszEhgAbKNqzNF_wtAKZT_nRWbAuf7inaE0Ao5naPthh5OVCuVPYPBRhJMCDuYK2Lajubz1hbXlyYLbv2QqlOZchFn-fLDQkxumcWRAaFU9qru7T1GbRprixee/s640/DSC_0043.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, serif;">Place marinade and short ribs in a sealable plastic container and shake to coat the meat. Place in fridge and allow to marinate for at least 3 hours (no more than 12 hours).</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuQfxCTMGQ6NzXVPz1PJlwgb5TjszG61e-AgS8VCLUuYpjTdY0wWkMy0udIfNsh2dbCqtK2PRd3hZ9nt9h8Lk159EC7X-PGS3qEQerY0VFRod512S5UMClcePQmP7c1AfvlEWf5CjPg9l/s1600/DSC_0065-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuQfxCTMGQ6NzXVPz1PJlwgb5TjszG61e-AgS8VCLUuYpjTdY0wWkMy0udIfNsh2dbCqtK2PRd3hZ9nt9h8Lk159EC7X-PGS3qEQerY0VFRod512S5UMClcePQmP7c1AfvlEWf5CjPg9l/s640/DSC_0065-1.JPG" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Heat grill to high. While grill is heating up, add 1 cup water to the marinade that was reserved earlier. Bring this sauce to a light boil then turn heat down and let simmer very gently.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGrr80DqMj5HptPzk7MF46cxC7jmh1pL1geSVu9LLbV4ZWsIBxgdLn1cciG9a0pfQd9PmatUB_qshQcPT36pZi2jJpy2C_ysmQKwUZm9o_yhn0u0-Poj9Y85PZWlwE0zSWdGRnCypQ9xe/s1600/DSC_0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGrr80DqMj5HptPzk7MF46cxC7jmh1pL1geSVu9LLbV4ZWsIBxgdLn1cciG9a0pfQd9PmatUB_qshQcPT36pZi2jJpy2C_ysmQKwUZm9o_yhn0u0-Poj9Y85PZWlwE0zSWdGRnCypQ9xe/s640/DSC_0074.JPG" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Place ribs on grill and cook for 3 minutes until cooked side just begins to develop a char.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8SSh67odu3JKi4hMUPf11NuOXKkJvkXllsIoVuCffCTnmSFuZ7T1KPYsPFZPV0NOMKB2CL2QCfw513XgLz8Nx9Mt2BtuVaI6tdqD7NNeWlsnws-4ErLbY1jxognmkgwmrxH6GBKRutAT/s1600/DSC_0085-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8SSh67odu3JKi4hMUPf11NuOXKkJvkXllsIoVuCffCTnmSFuZ7T1KPYsPFZPV0NOMKB2CL2QCfw513XgLz8Nx9Mt2BtuVaI6tdqD7NNeWlsnws-4ErLbY1jxognmkgwmrxH6GBKRutAT/s640/DSC_0085-1.JPG" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Flip ribs over and cook for an additional 3 minutes or until done.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mOayh8ysnEEfUvF1pzmt4DRhPszCOS6rIJIUyrLzFuGSvoaghLq9uanaEWILNltE1TNxizixr3eUUDOpGF4mbSZ1QMzjYEw5UHZkoczLx2ITiQUeIRVd0gRf1IFtdeu-WvMrlINZBQhb/s1600/DSC_0096-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mOayh8ysnEEfUvF1pzmt4DRhPszCOS6rIJIUyrLzFuGSvoaghLq9uanaEWILNltE1TNxizixr3eUUDOpGF4mbSZ1QMzjYEw5UHZkoczLx2ITiQUeIRVd0gRf1IFtdeu-WvMrlINZBQhb/s640/DSC_0096-1.JPG" width="640" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;">Take ribs off grill and plate them. Cover with foil and let rest for 5 minutes. When ready to serve, pour the sauce over the ribs and serve with rice.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2EG50Wd7UnMtO3G1pqId6BuzcbEtFbWRkXUxQ8fD7Izmo76DyXNNsbdfG5APmi1L2vGqv7CrATkhPdOopIPf1ozf-aYy2nzkiW2kpXVcKQwVhWU_HTy935BE2J0wIKpSoWNBxOEUPpL1/s1600/DSC_0114-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2EG50Wd7UnMtO3G1pqId6BuzcbEtFbWRkXUxQ8fD7Izmo76DyXNNsbdfG5APmi1L2vGqv7CrATkhPdOopIPf1ozf-aYy2nzkiW2kpXVcKQwVhWU_HTy935BE2J0wIKpSoWNBxOEUPpL1/s640/DSC_0114-1.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: x-small;"><br />
</span></div>Sims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.com4tag:blogger.com,1999:blog-3051876069846402065.post-63123776035060433372011-07-09T00:14:00.000-07:002011-07-16T21:46:45.501-07:00Meatball Subs<b>1/2 lb ground chuck</b><br />
<b>1/2 lb ground pork</b><br />
<b>1/2 cup grated parmesan cheese, plus extra if desired</b><br />
<b>3 tea kosher salt</b><br />
<b>1 tea freshly ground black pepper</b><br />
<b>1 T olive oil</b><br />
<b>1 slice white sandwich bread</b><br />
<b>1/4 cup milk</b><br />
<b>1 can (15 oz) diced tomatoes</b><br />
<b>1 small can (8oz) tomato sauce</b><br />
<b>3 T fresh chopped basil</b><br />
<b>2 cloves garlic, lightly chopped</b><br />
<b>2 large deli sub rolls</b><br />
<b>6 slices provolone cheese</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1tltflhG-kdNTmnrkXCtjxxb0JiFrMjP5bHq_siCbvLmsGVmaVmFhS3zcyv4RWVjQYU-Fw9c2B2ddblo1vb__rgF_3aInYxUGZSquey7DLskKI8BOZdgtZjoavSVS-axjmHf_tL4N-D3/s1600/DSC_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1tltflhG-kdNTmnrkXCtjxxb0JiFrMjP5bHq_siCbvLmsGVmaVmFhS3zcyv4RWVjQYU-Fw9c2B2ddblo1vb__rgF_3aInYxUGZSquey7DLskKI8BOZdgtZjoavSVS-axjmHf_tL4N-D3/s640/DSC_0129.JPG" width="640" /></a></div>Heat oven to 350°. In a food processor, place diced tomatoes, garlic, basil, 1 and 1/2 tea kosher salt, and 1/2 tea black pepper. Process on low for 5 seconds, until tomatoes are just slightly chunky.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGCfR1OUso8B2qCTQuEy7Nl2XIjikUmNgVNY_WVChQHIno1Q4vjVOoZVNkdd8Kl9ccAxvdCTcr9sN2QCxGn55qsea7J6uh19QQ1e8hw0svYt8tXQ94iImDtirnNyW8H2Vb_liH3D9TVSJ/s1600/DSC_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGCfR1OUso8B2qCTQuEy7Nl2XIjikUmNgVNY_WVChQHIno1Q4vjVOoZVNkdd8Kl9ccAxvdCTcr9sN2QCxGn55qsea7J6uh19QQ1e8hw0svYt8tXQ94iImDtirnNyW8H2Vb_liH3D9TVSJ/s1600/DSC_0152.JPG" /></a></div>In a medium sized pot, add tomato mixture from food processor and the can of tomato sauce. Bring to a light boil over medium high heat then turn heat down to medium low and simmer for 20 minutes. Wash, clean, and dry the food processor - you will be using it again.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDm3HAthbYgYyJoMxVIPuRJG8a4iSUUJAtdwcm6TcagCH-FFDMMUWTtfzUbu_S2pN6M7Oi9w4ol-5-dEoHV0eoCN8_wToPjYNkoTWhx-1Kqj-PLGsKcLhSbv8kyJg6LSKOhN5oeyofiqMp/s1600/DSC_0156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDm3HAthbYgYyJoMxVIPuRJG8a4iSUUJAtdwcm6TcagCH-FFDMMUWTtfzUbu_S2pN6M7Oi9w4ol-5-dEoHV0eoCN8_wToPjYNkoTWhx-1Kqj-PLGsKcLhSbv8kyJg6LSKOhN5oeyofiqMp/s1600/DSC_0156.JPG" /></a></div>In a small bowl, make a <i>panade </i>by adding 1/4 cup milk to the white sandwich bread.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpOBq9eq7A6OU75a_a9GV4aAI2LZ6y5BXV5ELIOyzDguumkqX75kmYJ7C93DibslH4xqp6Huk2UzQ8o63ipeTdBBDTenrI7lTctfbiwCZp-__x_OoOSQ0kHEWit0UgUk6Ke2YEU7FYLkL/s1600/DSC_0168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpOBq9eq7A6OU75a_a9GV4aAI2LZ6y5BXV5ELIOyzDguumkqX75kmYJ7C93DibslH4xqp6Huk2UzQ8o63ipeTdBBDTenrI7lTctfbiwCZp-__x_OoOSQ0kHEWit0UgUk6Ke2YEU7FYLkL/s1600/DSC_0168.JPG" /></a></div>Let the bread soak in the milk for 1 minute, then squeeze out the excess milk from the bread.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgHIIOTZaoCjgRWZ4WdpAH75wPvCJWoUGghPo8fu4brcB_4Y7-_CAoBpQ6l8CQCDCV98oZZdCbT9y5XBm6If_2eL73IBDzeIZVzoo7Rz2_DCXW1CKXSuvZiAD10PH7ZHxlvbVWadgiiCY/s1600/DSC_0173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgHIIOTZaoCjgRWZ4WdpAH75wPvCJWoUGghPo8fu4brcB_4Y7-_CAoBpQ6l8CQCDCV98oZZdCbT9y5XBm6If_2eL73IBDzeIZVzoo7Rz2_DCXW1CKXSuvZiAD10PH7ZHxlvbVWadgiiCY/s1600/DSC_0173.JPG" /></a></div>In the food processor, add the ground chuck and ground pork, the parmesan cheese, 1 and 1/2 tea kosher salt, 1/2 tea black pepper, and the <i>panade.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPilJ_CkWBSweJCUjrXDjBh_O1q5bogRPastQAdZ6lJKDACjkjnH1jK4hwMY15-_Ut3pwY0qmtf2N7tqYws0mGh3n_GJMpbYHiz2JeD4iBNCrEClOh_DxkRgGeiUxUE28VAXPc80uYLbM/s1600/DSC_0174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPilJ_CkWBSweJCUjrXDjBh_O1q5bogRPastQAdZ6lJKDACjkjnH1jK4hwMY15-_Ut3pwY0qmtf2N7tqYws0mGh3n_GJMpbYHiz2JeD4iBNCrEClOh_DxkRgGeiUxUE28VAXPc80uYLbM/s1600/DSC_0174.JPG" /></a></div>Mix meat together in food processor by using ten one-second pulses. Do not overmix! After 5 pulses, if the mixture isn't coming together very well, use a spoon to scrape the sides of the processor and mix manually, then pulse 5 more times using the processor.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqAfOamYVy8P0Z-anotqNYKNEG9cWoO8E9UmBwZNr5zmr3tFhyEAtJ0QCTbST86PL-Tb0mrIfv3CR0z5vVLYmQFOaMjrAY34W-yQh8wss07fLVBs2bYV1Pslk31rBTgekMb1uha9ZNzwP/s1600/DSC_0180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqAfOamYVy8P0Z-anotqNYKNEG9cWoO8E9UmBwZNr5zmr3tFhyEAtJ0QCTbST86PL-Tb0mrIfv3CR0z5vVLYmQFOaMjrAY34W-yQh8wss07fLVBs2bYV1Pslk31rBTgekMb1uha9ZNzwP/s1600/DSC_0180.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><b>Do not over mix the meat. It will come out gummy if you do.</b></span></td></tr>
</tbody></table>Take meat mixture out of food processor and make 10 approximately golf ball-sized meatballs. Roll the meat balls in your palm to get a good round shape.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApqvDICI65vU8VZ8fL295DJ8a_pz1ftVuxF39OyJVxfHwKaOh9sDyIV6UhnUSb3RvTYbU7dO0sh9DJJ82VBTze5TvmvlAfdaY-Xm6FWsUroq635iVtMShoq8Pop5hLZ_-_JGOYM3c_INC/s1600/DSC_0185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApqvDICI65vU8VZ8fL295DJ8a_pz1ftVuxF39OyJVxfHwKaOh9sDyIV6UhnUSb3RvTYbU7dO0sh9DJJ82VBTze5TvmvlAfdaY-Xm6FWsUroq635iVtMShoq8Pop5hLZ_-_JGOYM3c_INC/s1600/DSC_0185.JPG" /></a></div>In a large cast-iron skillet, heat 1 T oil over medium high heat until shimmering. Add the meatballs and brown well on all sides.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyONAhR5TtmCWhpAHX0hht22SycZjcOmw9hBwfPo7PyMlb3xtlIWTJJ26vgxDxJXKTty0euvpqOzsyeDqBiyj1fwoBYjzBokZ4vAF7CgNDvsNrXyRVxMmVODjYNPr4tc_jmEoFeF0s4JIX/s1600/DSC_0188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyONAhR5TtmCWhpAHX0hht22SycZjcOmw9hBwfPo7PyMlb3xtlIWTJJ26vgxDxJXKTty0euvpqOzsyeDqBiyj1fwoBYjzBokZ4vAF7CgNDvsNrXyRVxMmVODjYNPr4tc_jmEoFeF0s4JIX/s1600/DSC_0188.JPG" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2bsOPc8yNKQ9brybpx8p8q-kGBKMLUspl3nuNi89m3wRdHZ4PKmv8KwOy5mgiVddBK-GUBf_4nY0hBw3QCBHrXjTi6mgw9ndoxy9hEF9aKNcjpnC4REphzgFmNDNNQWvqWTB6LqA163A/s1600/DSC_0191.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2bsOPc8yNKQ9brybpx8p8q-kGBKMLUspl3nuNi89m3wRdHZ4PKmv8KwOy5mgiVddBK-GUBf_4nY0hBw3QCBHrXjTi6mgw9ndoxy9hEF9aKNcjpnC4REphzgFmNDNNQWvqWTB6LqA163A/s1600/DSC_0191.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><b>Do not be afraid to get a good dark brown on the meatballs - that's where all the flavor is.</b></span></td></tr>
</tbody></table>After the meatballs have browned on all sides, place the skillet in the oven and cook for 15 minutes (check on them after 10 minutes). After they are finished, take the skillet out and turn the oven to broil.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjhg1YHfjyavnyYMRWtgnusRzwRUV2Yr52zz3eVpS30XybeYz4hf1lD1IgTq5QJ92Z_i0GiFiOHLOUFEI1g_5AT34lzDQC9lK6_MMlTlo085ZkwNZqMRTuNRvtCnPFwC5waBKIVY8HJH5/s1600/DSC_0195.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjhg1YHfjyavnyYMRWtgnusRzwRUV2Yr52zz3eVpS30XybeYz4hf1lD1IgTq5QJ92Z_i0GiFiOHLOUFEI1g_5AT34lzDQC9lK6_MMlTlo085ZkwNZqMRTuNRvtCnPFwC5waBKIVY8HJH5/s1600/DSC_0195.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: xx-small;">Meatballs after finished cooking in oven.</span></b></td></tr>
</tbody></table>Place the meatballs into the sauce and let simmer for 5 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ-DSmYyLGcHUS6vUyAloh8AtRkV3rW5sE86nBxth9EFpdrMar0k2N5IYp87T_MQpjbbtLOqGQDdf32xT71Z3IUXV_XCAZOuZOQC5smMRyPtXrQmYlpA4QdVy5THUBSe-SJDBYQdxqqzX/s1600/DSC_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ-DSmYyLGcHUS6vUyAloh8AtRkV3rW5sE86nBxth9EFpdrMar0k2N5IYp87T_MQpjbbtLOqGQDdf32xT71Z3IUXV_XCAZOuZOQC5smMRyPtXrQmYlpA4QdVy5THUBSe-SJDBYQdxqqzX/s1600/DSC_0199.JPG" /></a></div><br />
Slice the sub rolls and place on a baking sheet or cookie pan lined with foil. Put under broiler and very lightly toast the bread.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDy3CqLCu5soiR5_AxrB3NUJPrEpYbAEVkXwvGJoGLx3RLVd0u0li8NBem7GrxDmbGFBiInTWxtZhujC52B7v6mlMoKYQdvNiCQMpbIiJDo-gXxzWIq9o-0WbOAldju6ju_ERyx_6RjKkW/s1600/DSC_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDy3CqLCu5soiR5_AxrB3NUJPrEpYbAEVkXwvGJoGLx3RLVd0u0li8NBem7GrxDmbGFBiInTWxtZhujC52B7v6mlMoKYQdvNiCQMpbIiJDo-gXxzWIq9o-0WbOAldju6ju_ERyx_6RjKkW/s1600/DSC_0202.JPG" /></a></div>After the bread has finished toasting, place 5 meatballs in each sub, then ladle the tomato sauce over them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8TwCcngEGnKIYA1B0Oa3JbyfKJ0CVVx6GMf5aQ9FTZaDkzdKU3-r3Ci14uwtLwgBqiMDiK1vS_O9Wr0gdGqRm2kH_cXNhFVyweKaD3kuPPeQFqrbjL9WJu0GgN3MIxTXD-BZ9ESi0FSK/s1600/DSC_0204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8TwCcngEGnKIYA1B0Oa3JbyfKJ0CVVx6GMf5aQ9FTZaDkzdKU3-r3Ci14uwtLwgBqiMDiK1vS_O9Wr0gdGqRm2kH_cXNhFVyweKaD3kuPPeQFqrbjL9WJu0GgN3MIxTXD-BZ9ESi0FSK/s1600/DSC_0204.JPG" /></a></div>Sprinkle extra parmesan on top, if desired. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCQdcxAB7Nx5ymkGi8uZp_4zfctZMdZPogyZdtbeZkWRiUmoDhR9wjsxPxPzfWLOdH_tOxEzNyXo2J9FdpHdgikeCrNCiz_lRY0ABcGXjMOJL45-tJ7kyz7Ce7Ey6yCqhkgv_9Cd-N0no/s1600/DSC_0205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCQdcxAB7Nx5ymkGi8uZp_4zfctZMdZPogyZdtbeZkWRiUmoDhR9wjsxPxPzfWLOdH_tOxEzNyXo2J9FdpHdgikeCrNCiz_lRY0ABcGXjMOJL45-tJ7kyz7Ce7Ey6yCqhkgv_9Cd-N0no/s1600/DSC_0205.JPG" /></a></div>Place 3 slices of provolone on each sub, then put under broiler until the cheese melts.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyh1MjV_B2roKlEX5Gu0M3MRcbAwzwMtkSaxd-ICE_Ji81kiBEH6BVTM2h6KZAyY591NZVOJ0aaozd699LVwKxg5y1MEohGK9__UYxxJd3Y2dDGVbQxWINBGE9IvBpZbOezsWsUeCgGDcY/s1600/DSC_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyh1MjV_B2roKlEX5Gu0M3MRcbAwzwMtkSaxd-ICE_Ji81kiBEH6BVTM2h6KZAyY591NZVOJ0aaozd699LVwKxg5y1MEohGK9__UYxxJd3Y2dDGVbQxWINBGE9IvBpZbOezsWsUeCgGDcY/s1600/DSC_0207.JPG" /></a></div>There you have it. The reason the meatballs are so good are because of the <i>panade,</i> which helps to bind them together but doesn't dry them out. You should also never make meatballs with just ground beef, the pork gives them a wonderful flavor.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGbSku4v_A9TUG2o_m0DZUuYU01YXHL7fpcvmMazF77wCE3MAOSLFQmAd9VQLlT-PLNIFSs1CRj42J7btvxrqABcMl5FgJojX5NYtjG5I8JWTHLGvBOt_lh9C73wPfuhKk5cra-GA12Xb/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGbSku4v_A9TUG2o_m0DZUuYU01YXHL7fpcvmMazF77wCE3MAOSLFQmAd9VQLlT-PLNIFSs1CRj42J7btvxrqABcMl5FgJojX5NYtjG5I8JWTHLGvBOt_lh9C73wPfuhKk5cra-GA12Xb/s1600/DSC_0217.JPG" /></a></div><br />
<div style="text-align: center;"><br />
</div>Sims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.com0tag:blogger.com,1999:blog-3051876069846402065.post-18958661752374893842011-07-05T17:20:00.000-07:002011-07-09T22:15:28.125-07:00Red Lentil Soup<div dir="ltr" style="text-align: left;" trbidi="on"><b>1 cup red lentils</b><br />
<b>1 onion, diced</b><br />
<b>1/2 carrot, diced</b><br />
<b>2 T cumin</b><br />
<b>1 T coriander seed</b><br />
<b>2 tea kosher salt</b><br />
<b>1 tea coarse-ground black pepper</b><br />
<b>2 cubes beef bouillon</b><br />
<b>1 cube chicken bouillon</b><br />
<b>1 can (15 oz) crushed or diced tomatoes</b><br />
<b>1 T olive oil</b><br />
<b>4 cups water</b><br />
<b>Fresh-squeezed lemon juice (optional)</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_G7FeRxJQtz-_basUN5ujKFvwxYYfuvWys-ARY3OYiz9fRzh4Jr6aApf8hNIsy5iOa4neibKAmL7NFcpuinEuX6wHuxjA3spOXLCLfRn5ukfawJDJZNaOC2aRVn9cQQyh2gBMaMfX-dA/s1600/DSC_0053-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_G7FeRxJQtz-_basUN5ujKFvwxYYfuvWys-ARY3OYiz9fRzh4Jr6aApf8hNIsy5iOa4neibKAmL7NFcpuinEuX6wHuxjA3spOXLCLfRn5ukfawJDJZNaOC2aRVn9cQQyh2gBMaMfX-dA/s1600/DSC_0053-1.JPG" /></a></div>Heat olive oil in a Dutch oven or large pot over medium-high heat. Saute carrot and onion for 8-10 minutes until onion is just starting to turn translucent.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUUSgrbsfXpBenShCzyQmvxFhapvVawQkzdoDm2-LQkkdRzTRnYXBrC9CDSNF-ZerB5TDBI38zhLuAswKkmmlfPWXOPz46-7EAHAhSJuwM9hBUZw4l9uf6yKU8Bg88OVB3EtpuCk46iUd/s1600/DSC_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUUSgrbsfXpBenShCzyQmvxFhapvVawQkzdoDm2-LQkkdRzTRnYXBrC9CDSNF-ZerB5TDBI38zhLuAswKkmmlfPWXOPz46-7EAHAhSJuwM9hBUZw4l9uf6yKU8Bg88OVB3EtpuCk46iUd/s1600/DSC_0068.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnbAxljLVWDexIJOwP6_cf0uuuTF7hpLLSJb4H3YneJ-mh1AhV0E3j2yXsGGchpFH1vdOGowvL5OPd89rjNLoHbbRsrEsPieQi1d9k6BSKHH3fxl8HOTm1Mc-o79jB1DqM2c_eS1-WDCs/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnbAxljLVWDexIJOwP6_cf0uuuTF7hpLLSJb4H3YneJ-mh1AhV0E3j2yXsGGchpFH1vdOGowvL5OPd89rjNLoHbbRsrEsPieQi1d9k6BSKHH3fxl8HOTm1Mc-o79jB1DqM2c_eS1-WDCs/s1600/DSC_0071.JPG" /></a></div>Add cumin and coriander and let the spices bloom for 1-2 minutes. You can start to smell them getting fragrant when they're ready.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkfuUfFsS7_LY74S2f7S_-L4bVk__icC_JxCsUSSQCUZCv8b8GyTutGMcpezPkdypVkLSFpNbswxoB34GY2rwuLrnSfYodFHE0Th0gMPYtKg2gvKjENchZMMpGVT4XJM39NW9-tfz8l1D/s1600/DSC_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkfuUfFsS7_LY74S2f7S_-L4bVk__icC_JxCsUSSQCUZCv8b8GyTutGMcpezPkdypVkLSFpNbswxoB34GY2rwuLrnSfYodFHE0Th0gMPYtKg2gvKjENchZMMpGVT4XJM39NW9-tfz8l1D/s1600/DSC_0076.JPG" /></a></div><br />
Add tomatoes and cook for 2 minutes, stirring constantly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIFKNPB_zhJftPrOh5JT5csY_SCfPG5DReAbsqBqC9bTfYjIjMmnF_GC6aHerlWUK3bxFJNDkxSS_n0lTcU6wGUGydkWLatM6Fekxumpc5HhUD95uBenGlJmutUhzJfZCsHWuCAtZT6sf/s1600/DSC_0077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIFKNPB_zhJftPrOh5JT5csY_SCfPG5DReAbsqBqC9bTfYjIjMmnF_GC6aHerlWUK3bxFJNDkxSS_n0lTcU6wGUGydkWLatM6Fekxumpc5HhUD95uBenGlJmutUhzJfZCsHWuCAtZT6sf/s1600/DSC_0077.JPG" /></a></div><br />
Add lentils and all 3 cubes of bouillon to pot along with 4 cups of water.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIzY2WtF9xOpIoBPfDDL5LeSdQ4okWQOuj4U3dER0m4aSMwXTg_IfcRx-gTo7m61uzXMwlWJBh0CWyUmCb-_7To3_XeNZzuaWmwr_s7aVtkUjvWakCBvbiASuPfJgDZQEX2sJ8ONCgJDT/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIzY2WtF9xOpIoBPfDDL5LeSdQ4okWQOuj4U3dER0m4aSMwXTg_IfcRx-gTo7m61uzXMwlWJBh0CWyUmCb-_7To3_XeNZzuaWmwr_s7aVtkUjvWakCBvbiASuPfJgDZQEX2sJ8ONCgJDT/s1600/DSC_0059.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: xx-small;">Make sure you are using red lentils; brown lentils are good but have a different flavor altogether.</span></b></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwcSdiOzsPWZUymtNmbaXr3_uZz_xAH52V0n11fnvluXrX84gLu5nXTUbXSf2ox5_O_4BDVyKqDMxAHIm4hWoA-m8cjrI2eDlsQZCjjTtoWYDkzbTx4zZMWo4eacWq-6OCwdg6rnTE1EY/s1600/DSC_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwcSdiOzsPWZUymtNmbaXr3_uZz_xAH52V0n11fnvluXrX84gLu5nXTUbXSf2ox5_O_4BDVyKqDMxAHIm4hWoA-m8cjrI2eDlsQZCjjTtoWYDkzbTx4zZMWo4eacWq-6OCwdg6rnTE1EY/s1600/DSC_0081.JPG" /></a></div><br />
Bring to a boil then turn heat down to medium, cover, and let simmer for 30 minutes. Stir every 10 minutes to make sure lentils aren't sticking to the bottom of the pot.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIapAA97vhnESfVyKSDPVIKgDoP7rZxf2Uk-RM1dupn8vV74ujKYcwH2CqcZDVnpY7tyNndBEbMbTKEwQc2ajdcKpofOP7v84Lgv88WXeX8mwV-bkliSSTCICCGLHulPY9-LjGbgh0QkSv/s1600/DSC_0085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIapAA97vhnESfVyKSDPVIKgDoP7rZxf2Uk-RM1dupn8vV74ujKYcwH2CqcZDVnpY7tyNndBEbMbTKEwQc2ajdcKpofOP7v84Lgv88WXeX8mwV-bkliSSTCICCGLHulPY9-LjGbgh0QkSv/s1600/DSC_0085.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: xx-small;">After 30 minutes lentils should look like this; add water if too thick.</span></b></td></tr>
</tbody></table>Take off heat and let cool. Add the lentils to blender in 2 batches, puree till smooth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklfIb8s3_4lTJskvti2tn3oar8VhMS4fTHBwXKZ0awYz4CnkekRLdsDnYLQccdA0VgPFbZcgv88w6nfH-6TPgjO_SjhQuM81n9m4E8uD_jnVByeZywnnhFqeBfs6RypnC9ADDm9p7Lprs/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklfIb8s3_4lTJskvti2tn3oar8VhMS4fTHBwXKZ0awYz4CnkekRLdsDnYLQccdA0VgPFbZcgv88w6nfH-6TPgjO_SjhQuM81n9m4E8uD_jnVByeZywnnhFqeBfs6RypnC9ADDm9p7Lprs/s1600/DSC_0090.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuQIDcrokkEdJ07X68Xz36XetT1ZnA17YT64nDW1AxAJullA317p0kXmv0NmHUJiebwOi8XnAsur7p_sAueBlVQ8IY8ggMezQ91IR90auU4CJzIwuXzOzHtlyhBpNeNkju9K3ksWKoeev/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuQIDcrokkEdJ07X68Xz36XetT1ZnA17YT64nDW1AxAJullA317p0kXmv0NmHUJiebwOi8XnAsur7p_sAueBlVQ8IY8ggMezQ91IR90auU4CJzIwuXzOzHtlyhBpNeNkju9K3ksWKoeev/s1600/DSC_0092.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: xx-small;">Lentils should have smooth consistency after blending.</span></b></td></tr>
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Place back in pot and add salt and pepper. Adjust salt to taste. <br />
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</div>Add 1 tea fresh lemon juice per bowl, if desired. Can also be served over rice.<br />
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</div>Sims 4 Challengeshttp://www.blogger.com/profile/11137499303765241974noreply@blogger.com0