I recently started a blog on homeschooling and realize that I would love to keep my recipes in one place and be able to share them with others, so this new blog was created. i am still new at blogging and hope to be able to maintain both blog. Welcome to anyone who will come across this blog.
Here is a great Thanksgiving recipe: Stuffed Pumpkin Ingredients For the roasted squash 2 Acorn or pepper squash, halved through the stem and seeed 2 tbsp of liove oil 1/2 tsp salt 1/4 tsp pepper sage, 4 cloves garlic For the Stuffing: 1/4 cup olive oil 1 pd of ground meat (used beef) 1 ognion, finely dices 1 carrot, grated 1 celery grated 1/4 cup of mushroom 1 clove garlic minced 1/4 tsp cayenne pepper 1/4 tsp thyme\1 tsp salt 1/4 pepper 2 tbp sage 1 1.2 tbp tomato paste 2 apples diced 1/2 cup breadcrumbs 2 tbsp parsley 2 tbsp chives 1 edd lighty beaten 2 tbsp maple syrup Procedure: Roast the squash: Brush olive on in th inside of the squash. Sprinkle with salt and pepper. Place each halves open side down over a piece of garlic. Bake in a 400 oven until the squash is tender when pierced with a knive, but still hold its shape, 35-45 minutes. Stuffing: Saute 2 tbsp oil in a large skillet, add the ground meet and cook until browned. Tranbsfer meat. In the same skillet, saute...
Cant wait to see all your yummy recipes.
ReplyDeleteI would like to try your recipe for the Baguette Viennoise and I do have the proper cup measurer. I use quick dried yeast though so how much do I need. 2½ cups of yeast seems an enormous amount! Even 2½ tsps seems too much.
ReplyDeleteIt was an oversight, thanks for pointing that out. It is supposed to be 2 1/2 tsp yeast. Hope you enjoy it.
ReplyDeleteI made the Viennoise Baguette according to your recipe and it is delicious.
ReplyDeleteI live in France so the baguettes are freely available but don't taste as nearly as good as the ones I made yesterday. Trouble is they seem to disappear very rapidly!