Cooks.com - Recipe - Apple Cinnamon Waffles

Cooks.com - Recipe - Apple Cinnamon Waffles: "APPLE CINNAMON WAFFLES
1 c. flour
2 tsp. baking powder
2 tbsp. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 c. milk
1 egg
1 tbsp. melted butter
1 shredded apple
1/2 tsp. vanilla
Heat waffle iron. Combine flour, baking powder, sugar, salt and spices. Set aside. Combine milk, egg, butter, apple and vanilla. Add dry ingredients. Stir until well moistened, but still lumpy. Pour about 1/2 cup onto greased, hot waffle iron. Bake until brown and crisp."

Fwd: Quick and Easy Tex-Mex Beef and Rice Bake

---------- Forwarded message ----------
From: Mark Voigts <mhvoigts@hotmail.com>
Date: Wed, Nov 4, 2009 at 5:04 PM
Subject: Quick and Easy Tex-Mex Beef and Rice Bake
To: mhvoigts@gmail.com

Ingredients:

·         2 cups cooked rice

·         1/2 to 1 pound ground beef, chuck or round

·         1/2 cup chopped onion

·         1/4 cup chopped green or red bell pepper

·         1 can (15 ounces black beans, drained and rinsed

·         1 can (8 ounces) tomato sauce

·         1 cup corn kernels (use canned, drained or frozen, thawed)

·         1/2 teaspoon salt

·         Dash pepper

·         1 1/2 teaspoons chili powder

·         Dash garlic powder

·         1/4 teaspoon ground cumin

·         2 tablespoons fresh chopped cilantro

·         Shredded Cheddar cheese or Mexican blend of cheeses, for topping

Preparation:

Cook rice and set aside. Lightly grease a 2-quart casserole. Heat oven to 350°.

Cook the beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer. Stir in all remaining ingredients except cheese. Stir in cooked rice. Spoon the mixture into a casserole. Bake for 25 minutes. Top with shredded cheese and cook for 5 minutes

 

Video from Star Wars concert

Griffey hit a homer, 2nd to last game of the year.

Stuffed Avocados with clams and crab

1/2 cup red bell pepper, seeded and finely diced
1/2 cup green bell pepper, seeded and finely diced
1/2 cup red onion, peeled, quartered and thinly sliced
1/2 cup celery, finely diced
1/2 cup carrot, peeled and shredded
1/4 cup fresh lime juice
2 tsp. ground cumin
1/4 cup fresh cilantro, finely chopped
1 cup mayonnaise
51 oz. can Sea Watch Chopped Sea clams, well-drained
1 lb. jumbo lump crabmeat, welldrained
6 ripe avocados, pitted and halved
3 limes, quartered for garnish

In a large bowl, mix first 9 ingredients together well. Gently fold in chopped clams and crabmeat. Cover and refrigerate at least 1 hour to chill and allow flavors to develop. Scoop 1/2 of crab and clam salad into avocado half. Serve with lime wedge.

Clams with Wine and bacon

Ingredients:

·         3 dozen Manila clams or Littleneck clams, live and in their shells

·         1/2 pound dried penne pasta

·         4 oz. pancetta or thick-cut bacon, cut into chunks

·         2 T. olive oil

·         3 green garlics, including some stalk (use can sub in mature garlic, but use 5 cloves)

·         3 chopped spring onions or scallions

·         2 T. finely chopped parsley

·         1 T. finely chopped dill or fennel fronds

·         1/4 cup dry white wine or fino sherry

·         Salt and freshly ground black pepper

Preparation:

Set a large pot of heavily salted water to a boil. It should taste like the sea.

While the pasta water is coming to a boil, chop your green garlic roughly and combine with the chopped green onions.

Heat a large saute pan with a lid over medium heat and add the olive oil. Once it's hot, about 2-3 minutes, add the chunks of pancetta or bacon and cook slowly until they are getting crispy, but not quite done.

At that point, add the chopped garlic and onion and stir well to combine. Cook for 3-4 minutes. Sprinkle a little salt over everything.

Right now your pasta water should be boiling. Once it is, add the pasta; I like penne, which makes an otherwise light meal a little more substantial. You could use any dried pasta, however. Do not use filled pastas and do not use fresh pastas, though -- fresh pasta will be too soft to stand up to clams in their shells.

Once the pasta is cooking well, turn the heat up to medium-high in your saute pan and add the white wine or sherry, half the parsley and half the dill -- then all the clams. Shake the pan around to combine things, then cover it closely. When you see the wine boil, turn the heat down to medium-low.

Peek into the saute pan after 5 minutes: Once the clams are all opened up (or at least most of them), turn the heat off and cover the pan until the pasta is ready.

When the pasta is done, add it to the clam sauce and toss everything to combine. Sometimes it helps to pour everything into a really large bowl and mix things that way. Add the rest of the parsley and dill and serve with ground pepper over it all.

Fwd: Grilled Rack of Lamb over Rosemary Fig Sauce

---------- Forwarded message ----------
From: "Mark Voigts" <mhvoigts@gmail.com>
Date: Aug 19, 2009 3:12 PM
Subject: Grilled Rack of Lamb over Rosemary Fig Sauce
To: "Mark Voigts" <mhvoigts@gmail.com>, <go@blogger.com>

 

Marinade:
3 cups extra virgin olive oil
1 tablespoon whole black peppercorns
1/2 cup fresh rosemary leaves
1/4 cup each fresh thyme and fresh sage leaves
1 tablespoon minced garlic

4 racks of lamb (8 to 10 ounces each)

Fig Sauce:
1 cup fresh* figs (about 8 ounces), divided
1 small shallot, chopped fine
1 tablespoon extra virgin olive oil
1/2 tablespoon fresh rosemary leaves
1/2 teaspoon minced garlic
1 cup red wine
1 1/2 cups lamb or chicken broth
4 long sprigs of fresh rosemary; for garnish
1/2 cup barbecue sauce

1. In bowl large enough to hold lamb, combine all ingredients for marinade; mix well. Add lamb, turning to coat well. Cover and refrigerate several hours or overnight, turning occasionally.
2. For Fig Sauce, stem and quarter 1/2 cup figs. Cook with shallot in hot oil for 10 minutes. Add rosemary and garlic; cook 5 minutes. Stir in red wine and broth. Simmer gently until reduced by half.
3. Drain lamb. Reserve marinade. Grill lamb 4 to 6 inches from hot coals, basting with reserved marinade, for 6 to 8 minutes on each side until desired doneness. Discard unused marinade
4. To serve, remove stems and quarter remaining 1/2 cup figs. Add to sauce. Reheat. Divide and spoon onto individual serving plates. Place rack of lamb on top. Garnish with rosemary.

Makes 4 servings.

Grilled Rack of Lamb over Rosemary Fig Sauce

 

Marinade:
3 cups extra virgin olive oil
1 tablespoon whole black peppercorns
1/2 cup fresh rosemary leaves
1/4 cup each fresh thyme and fresh sage leaves
1 tablespoon minced garlic

4 racks of lamb (8 to 10 ounces each)

Fig Sauce:
1 cup fresh* figs (about 8 ounces), divided
1 small shallot, chopped fine
1 tablespoon extra virgin olive oil
1/2 tablespoon fresh rosemary leaves
1/2 teaspoon minced garlic
1 cup red wine
1 1/2 cups lamb or chicken broth
4 long sprigs of fresh rosemary; for garnish
1/2 cup barbecue sauce

1. In bowl large enough to hold lamb, combine all ingredients for marinade; mix well. Add lamb, turning to coat well. Cover and refrigerate several hours or overnight, turning occasionally.
2. For Fig Sauce, stem and quarter 1/2 cup figs. Cook with shallot in hot oil for 10 minutes. Add rosemary and garlic; cook 5 minutes. Stir in red wine and broth. Simmer gently until reduced by half.
3. Drain lamb. Reserve marinade. Grill lamb 4 to 6 inches from hot coals, basting with reserved marinade, for 6 to 8 minutes on each side until desired doneness. Discard unused marinade
4. To serve, remove stems and quarter remaining 1/2 cup figs. Add to sauce. Reheat. Divide and spoon onto individual serving plates. Place rack of lamb on top. Garnish with rosemary.

Makes 4 servings.

Navy sky divers coming into Safeco field

M's win in grand fashion

Getting one of the last bobbleheads.

Clam chowder

Try adding rosemary

---------- Forwarded message ----------
From: <mhvoigts@hotmail.com>
Date: Jul 5, 2009 7:12 PM
Subject: Mark has sent you a recipe
To: <mhvoigts@gmail.com>

This Epicurious.com recipe:
Clam and Corn Chowder
has been sent to you from Mark

Mark wants you to know: Clam chowder from epicurious.com

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/239243

Clam and Corn Chowder
3 bacon slices, cut crosswise into thin strips
1 bunch scallions (5 or 6)
2 tablespoons unsalted butter, divided
2 cups corn (from about 4 ears)
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 (8-ounce) bottles clam juice
1/2 cup water
2 pounds small hard-shelled clams, well scrubbed
1 cup whole milk
1/2 cup heavy cream

Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).

Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

Gourmet
August 2007
Shelley Wiseman
2007-07-16 16:11:24.0

Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/239243

Sign up for the Recipe Flash newsletter from Epicurious.com to get new recipes, menus, and cooking ideas delivered to your inbox each week: http://www.epicurious.com/services/newsletters

M's win

Good game. M's win 5 - 3.  Much better than last game, no blown save this time.

Steamed Manila Clams with Dijon-Caper Sauce

Steamed Manila Clams with Dijon-Caper Sauce

SERVES 4 Christopher Geyer, the chef at Nick's Italian Cafe, devised this dish, which goes nicely with Oregon pinot gris. If manila clams are not available, feel free to substitute littlenecks or even cherrystones, though those will require a little more cooking time. 4 tbsp. butter 10 cloves garlic, peeled and thinly sliced 1 cup dry vermouth (Can substitute chicken broth) 2 tbsp. herbes de Provence 2 lbs. manila clams, scrubbed 2 cups heavy cream 6 tbsp. capers, drained 6 tbsp. dijon mustard Salt and freshly ground black pepper 1. Melt butter in a large heavy-bottomed nonreactive skillet with a tight-fitting lid over medium heat. Add garlic and cook, stirring occasionally with a wooden spoon, until soft and just beginning to color, 3–5 minutes. Increase heat to medium-high, add vermouth and herbes de Provence, and boil, stirring often, until liquid has reduced by half, about 3 minutes. 2. Add clams to skillet, cover, and steam, shaking skillet over heat occasionally, until shells open, about 5 minutes. (Discard any shells that don't open.) Divide clams between 4 warm wide soup bowls, leaving garlic-and-herb broth in skillet. Return skillet to medium-high heat. 3. Add cream, capers, and mustard to skillet, stir to combine, and gently boil until sauce is just thick enough to coat the back of the spoon. 6-8 minutes. Season to taste with salt and pepper. Divide sauce between bowls of clams.

Amy practicing

OK, this is the most boring movie ever, really just a test of the G1's recording, and sending it to blogger by email from the phone.

Good pie recipe

INGREDIENTS

1	Pie crust (bottom only) -
2	eggs
3/4	cup granulated sugar
3	tablespoons all-purpose flour
1/4	teaspoon almond extract
3	cups coarsely sliced fresh rhubarb
2	cups sliced fresh strawberries
1/2	cup packed brown sugar
1/4	cup all-purpose flour
1/4	teaspoon ground nutmeg
2	tablespoons butter or margarine, cut into pieces

DIRECTIONS

1.	Heat oven to 375°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary.
2.	In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.
3.	In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.
4.	Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.

Droopy at the beach

Gears event at emp

Rhurbarb Crisp Recipe

Tasty rhubarb crisp recipe that Amy likes.

• 2 cups sliced strawberries
• 3 cups chopped rhubarb
• ¾ cup sugar
• ¼ cup flour
• ¼ cup butter
• ¼ cup brown sugar
• ¼ cup flour
• ½ cup quick cooking oats

Directions

1. Preheat oven to 400°F.
2. In a large bowl, combine strawberries, rhubarb, sugar and ¼ cup flour; mix well.
3. Pour into 9x9-inch baking pan.
4. In a separate bowl, cream butter and brown sugar; cut in flour and oats.
5. Sprinkle evenly over fruit.
6. Bake for 35 to 40 minutes.
7. Let cool slightly before cutting into serving squares.

Cat prints

Stupid cat, getting muddy paw prints on my clean car.

Our backyard

Look, our birdhouse is being used.

M's win

I'm 2 for 2

Penny Arcade! - How Art The Mighty Fallen

Penny Arcade! - How Art The Mighty Fallen

Playing with my Ps3 is a lot of fun, but they seem to keep shooting themselves in the foot. This PA comic about the latest "upgrade" killed me, it is so on-the-mark.

M's win

M's and the crowd celebrate after a home-opening win. (again, taken with the G1)

1st hit

Loudest cheer ever for a flair single.  Welcome back Junior.

Opening Day

Griffey gets a standing O.

Mobile post #2

Looking forward to going to M's opening day soon.  Nice to have baseball back.