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postheadericon White Pizza With Green Topping

Pizza Dough:

  • 2 teaspoons fresh yeast
  • 1 1/2 cups lukewarm water, 98° F
  • 1 cup sifted flour
  • tablespoon olive oil
  • 1/2 teaspoon salt

Filling:

  • 1 cup creme fraiche
  • 1/2 bunch asparagus, cut
  • 10 green olives
  • 2 or 3 green onions, (scallions) chopped about 1 cup chopped herbs (parsley, coriander)
  • 1 clove of garlic
  • salt and pepper to taste
  • 1 fresh mozzarella
  • 2 tablespoons chopped pistachio nuts (toasted lightly in a pan)

Stir the yeast into the water. Add the remaining ingredients and knead well. Cover the dough with a cloth and let rise in a warm place. When the dough has doubled in size, about an hour, divide into two sections. Roll out two 12-inch pizzas and place on parchment paper. Spread with creme fraiche and top with the filling. Bake the pizza at 475°F until lightly golden. This is a delicious variation of the traditional pizza!

 

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postheadericon Beer-braised Brisket Tacos

  • 1 lb beef brisket
  • 12 oz can beer
  • Small can chipotle peppers in adobo sauce
  • salt to taste
  • corn tortillas
  • lettuce, shredded
  • shredded cheese queso

 

  1. Place brisket, fat side down, in slow cooker with beer. Cook on low until fork tender. 4-6 hours.
  2. Remove brisket from slow cooker; shred beef with a fork. Season with salt.
  3. Blend chipotle peppers in adobo sauce until smooth; add to brisket. Serve on corn tortillas with shredded lettuce and cheese or queso.
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postheadericon Tex-Mex Avocado Eggs

  • 1 whole ripe avocado
  • 2 eggs, pasture-raised
  • taco seasoning
  • cheddar cheese

 

  1. Preheat oven to 350 F. Halve avocado; remove the pit. Scoop out some of the meat so the egg will fit. Put avocado into oven safe dish, make sure it’s stable and doesn’t fall over (ramekins work nicely)
  2. Crack egg into each halved avocado; sprinkle each egg with taco seasoning. Bake 15 minutes.
  3. Top the eggs with cheese; bake another 10 minutes.
  4. Broil 2 minutes.

 

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postheadericon Avocado Chicken Salad

  • 1 avocado
  • squeeze of lemon to taste
  • salt and pepper, to taste
  • 3-4 chicken tenders, shredded
  • 1 tbsp cilantro, chopped (optional)
  • 1 dash cumin (optional)
  • celery sticks (optional)

 

  1. Peel, seed and mash avocado; add lemon juice and salt and pepper. Mix in chicken and cilantro.
  2. If you like guacamole flavor, add in the cumin or taco seasoning. Scoop it with celery sticks if desired.

 

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postheadericon Taco Seasoning

  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 rounded tbsp ground cumin
  • 1 tbsp oregano
  • 1/2 tbsp salt

 

  1. Mix all ingredients together. Store in an airtight glass container

 

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postheadericon Old German Cocoa Cake

  • 2 1/2 cups sugar
  • 1 cup butter or shortening (add 1/4 teaspoon salt with shortening)
  • 3 tablespoons cocoa dissolved in 1/4 cup lukewarm milk
  • 2 1/2 cups sifted cake flour
  • 5 eggs (separated)
  • 1 tablespoon orange rind or 1 teaspoon vanilla

 

Cream butter and sugar. Add egg yolks and beat well. Add milk and cake flour alternatively. Add flavoring. Beat egg whites until stiff, not dry. Fold egg whites into cake mixture and pour into greased and floured cake pan. Makes two 10-inch layers, or three 8-inch layers, or one 13×9 cake. Bake 30 minutes or until tester inserted in center comes out clean. Cool and frost with icing.

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postheadericon Peanut Butter Cookies

 

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup butter
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs

 

  1. Combine ll ingredients; mix well.
  2. Shape into balls; place on ungreased cookie sheet. Flatten with a fork.
  3. Bake at 350° F for 10-15 minutes until lightly browned.
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postheadericon Stir Fry Delight

 

  • vegetable oil
  • 1 1lb package of chicken tenders
  • 1/2 package Little Smokies sausages
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 large garlic cloves, chopped
  • 2 green onions, chopped
  • 1 small yellow squash, chopped
  • 1 jalapeno, chopped
  • 3 dried red chilies, chopped
  • 3-4 mushrooms, chopped
  • paprika, to taste
  • dash of cloves, thyme and oregano
  • salt and pepper, to taste
  • provolone, to taste

 

  1. Add enough oil to cover the bottom of large skillet. Brown chicken and sausage.
  2. In separate skillet, saute vegetables; combine with meat.
  3. Season with enough paprika to give reddish hue. Add remaining spices and top with cheese.

 

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postheadericon Jamaican Fried Rice

 

  • 1/2 green bell pepper, finely chopped
  • 1 tbsp onion, chopped
  • 2 to 2-1/2 tbsp vegetable oil
  • 1/4 lb ham, chopped
  • 1 cup cooked chicken, chopped
  • 1 egg
  • black pepper, to taste
  • 4-5 cups rice, cooked and chilled
  • soy sauce, to taste

 

  1. In frying pan, saute bell pepper and onion in oil
  2. Add ham and chicken; cover. Allow ham to cook.
  3. Add unbeaten egg to pan and stir; season with black pepper. Mix in rice.
  4. Add soy sauce, gradually stirring mixture after each addition until all the rice is colored, desired flavor is developed and rice is sufficiently heated.

 

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postheadericon Jamaican Mango Bread

 

  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1-1/2 tsp sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 3 eggs
  • 2 cups mangoes, peeled, seeded and chopped
  • 1/2 cup raisins

 

  1. Sift together flour, baking soda, cinnamon, salt and sugar
  2. Add oil, vanilla, eggs, mangoes and raisins. Mix well.
  3. Pour batter into well-greased 9×13-inch baking dish. Bake at 350° F for 1 hour.

 

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