Thursday, August 30, 2007

Stuffed Cherry Tomatoes

Photo and Recipe By: Ann and Ming

This afternoon I spent a couple of hours making a Greek Bean Soup called Fasolada. We are having it for dinner with sub sandwiches which I am making with some left over pork roast. I honestly wish I had seen this recipe for Stuffed Cherry Tomatoes sooner as I would have certainly loved to have made them as a little something special on the side with our dinner for tonight. They would make a lovely and colorful presentation and appetizer on any table and they appear so simple to make. I will have to try these soon for sure. Thanks to Ann and Ming for the photo and this lovely recipe.


Cherry tomatoes,

Black olives,


Olive oil,


Shredded cheddar & Monterey jack cheese

Directions :

1) Hollow out the tomatoes & fill them w/cheeses (cheddar & monterey jack)

2) Place the tomatoes under the broiler for about 5 mins /until the cheese starts to melt

3) Ligthly brown some garlic in olive oil

4) Drizzle the tomatoes w/ some garlic & olive oil

5) Garnish w/ basil & black olives

Cherry Tomatoes: Wikipedia

A cherry tomato is a smaller garden variety of tomato. It is marketed at a premium to ordinary tomatoes, and is popular as a snack and in salads. Cherry tomatoes are generally considered to be similar but not identical to the wild precursor of the domestic tomato. They are often sweeter than standard tomatoes. They are often referred to as tommy-toes.
Cherry tomatoes range in size from a thumbtip up to the size of a golf ball, and can range from being spherical to slightly oblong in shape. The more oblong ones often share characteristics with plum tomatoes, and are known as grape tomatoes.
The cherry tomato has 24 chromosomes, and its scientific name is Solanum lycopersicum cerasiforme.
There are a number of cherry tomato varieties. The Santorini cherry tomato is cultivated in Santorini (Greece), and is known for its flavour and body. International conferences dedicated to the cultivation, horticulture and agriculture of the cherry tomato are also held at Santorini. Another popular variety often grown in American gardens is Sweet 100, named for its flavor and prolific production.

How To Grow Cherry Tomatoes

Wednesday, August 29, 2007

Designer Cupcakes.....Too Pretty To Eat?

Photo By: cakejourmal

Photo By: busybaking

Now here is food art in its best form! A cupcake that is too pretty to eat.....well I am sure there are more where these came from. Cupcakes seem to be the biggest rage in baking these recent days. Well if you have a creative imagination and a little flair for decorating you just might find yourself tipping the cupcake tins with some gorgeous yummies just like these. Here is a VIDEO with Dede Wilson, author of "A Baker's Field Guide to Cupcakes" as she talks with the "Today Show's", Natalie Morales about ways to add these delightful treats to your holiday menu.

You might also like to have a peek at the following Cupcake Blogs where you will find some fascinating recipes for cupcakes and decorating them.....mind you..... enter with a joyful heart and a sweet tooth.

Cupcake Fun

Tuesday, August 28, 2007

Crunchy Croutons

Photo By: By Money Mi$ty

Photo By: krisalis903

Croutons are a fantastic crunchy addition to any salad or soup and make a lovely looking garnish. They are as simple as can be to make and a great way to use up older bread that you may be on the verge of wasting. You can experiment with the spices you use to make the croutons as there are many variations, but the following recipe is a pretty standard one and will take no time at all.

See the full video for making croutons HERE with Rachel Edelman and our friends at About.Com

Prepare the Crouton Bread
Preheat the oven to 325 degrees.
Start with a firm bread such as a baguette. Thinly cut the bread into slices. For something a bit fancier, cut the bread at an angle. You can also cut it into cubes. Arrange the slices on a baking sheet. Line the pan with parchment paper or aluminum foil for an easy clean up.
Crouton Seasonings
Take 4 tablespoons of melted butter add 1 teaspoon of garlic powder 1 tablespoon of dried parsley flakes 1 tablespoon of grated parmesan cheese a pinch of salt and pepper Mix all of the ingredients well.
Season the Bread now, dip a pastry brush into the butter mixture. Dab each slice with the brush to cover the entire top of the bread. Place small cubes of bread into a bowl. Put the butter mixture into the bowl and gently toss the cubes with the butter.
Bake the croutons:
Arrange the cubes on the baking sheet in a single layer. Put the pans into the oven and bake for 25 to 30 minutes. Thicker slices may need a longer bake time. If you like softer croutons, use a shorter bake time. When the croutons are dried and slightly brown, remove them from the oven. Remove the croutons from the pan and store in an airtight container. Serve the croutons with your favorite soup or salad.

Crouton: Wikipedia

A crouton is a small piece of dry or fried bread, often seasoned, that is used to add texture and flavour to salads, notably the Caesar salad, and as an accompaniment to soups, while some prefer to eat them alone, as a snack food. The word crouton is derived from the French croûte, meaning "crust".
Making croutons is relatively simple. Typically the cook cuts bread into small cubes and fries them lightly in butter or vegetable oil, to give them a buttery flavour and crunchy texture. A healthier option is to bake the cubes of bread in an oven until dry.
A dish prepared à la Grenobloise has a garnish of small croutons along with brown butter, capers, parsley, and lemon.

Egg In A Basket

Have you been looking for some ideas of how to jazz up some of your food presentations when the crowd arrives for breakfast? This is a wonderful way to serve eggs and toast with lots of 'eye appeal'..... 'Egg In A Basket', and it is sure to be a crowd pleaser.

Egg in the basket refers to a chicken's egg fried in a hole in a slice of bread. Known by countless names in various regions, it is a common American comfort food. This dish was famously featured in the 1941 Betty Grable movie Moon Over Miami, earning it the name "moon-over-miami" eggs (although it was referred to in the film as "gas house eggs").
It later made a notable appearance in the 1987 film Moonstruck, and several recipes for the dish have since been named "Moonstruck Eggs".
The dish also appeared in the 2006 V for Vendetta film as "eggy in the basket".
Musician Brian Wilson said in 1965: "I love "egg-in-the-hole". It’s about the only thing I can cook, but it is great. You pinch out the center of a piece of bread, butter it, place it in a frying pan and put a raw egg in the hole. The entire thing cooks together and is very, very tasty." [1]
Musician Rob Crow composed the song "Eggy in a Bready II" in honor of the dish. The song was recorded by Crow's band Heavy Vegetable for their 1994 release The Amazing Undersea Adventures of Aqua Kitty and Friends. The lyrics of the song outline the ingredients and implements necessary for preparing the dish.

On a personal note, you may be wondering what to do with the centers you have cut out of the bread for the about making a batch of croutons. Simple as can be to prepare and always excellent with salads. See my next post for a recipe on how to make croutons.

Here is your recipe for Egg In A Basket!

bread (thick)
buttercup/glass (to cut the hole easily)
salt & pepper
sugar (optional)

Make a hole in the bread and fry one side of the bread in butter for a few minutes on medium heat and add a little more butter and crack open the egg and drop the into hole. Salt & pepper to taste. Use lowest heat possible. Using thick slices of bread is helpful so no egg overflow occurs.

Monday, August 27, 2007

Cinnamon Roll

by veggiechick74

I happily recall a perfect day back in the late 80's while visiting my dear friends in Anchorage, Alaska, when we had the highlight of the week to embark on a day at The Alaska State Fair. I seem to remember so clearly the sights and aromas at all the concession stands we passed. The fondest memory of that day was enjoying and savoring the wonderful cinnamon rolls we had with our morning coffee while we anxiously awaited the rain to stop so we could delight in the rest of our day together. I often recollect those lovely memories with my friends, and I must admit the cinnamon rolls, although sticky, yet yummy, truly set out to be a treat I will have never forgotten. The funny thing about it however is that I can honestly say I don't think I have had a cinnamon roll since then. I have just not seen them anywhere and just never took the opportunity to make them myself. But I think the tides have turned as I found this delicious looking recipe from 'veggie chick' and I just have to try it out. I thought you might like to try it too.


For the Dough:

1 cup warm soy milk

1 package or 2 1/4 teaspoons active dry yeast

1/2 cup organic granulated sugar

1/3 cup melted butter substitute (Earth Balance is good)

egg substitute to equal 2 eggs

4 cups all-purpose flour (or as needed)

1 teaspoon salt

For the Filling:

1 cup brown sugar

2 1/4 tablespoon cinnamon

butter substitute to help the filling stick


Place the yeast, a pinch of the sugar, and the warm soymilk in a large mixing bowl (I use a Kitchenaid). Let sit for 5 minutes or until foamy. Add the melted butter substitute, granulated sugar, egg substitute, half the flour, and lastly the salt. Stir on low with the paddles attachment on until the ingredients are incorporated, about a minute. Add the rest of the flour in two intervals (I'd switch to the dough hook here and reserve some of the flour - add only as much as needed for good dough consistency). Knead it for about 3 minutes until it's soft and pliable. Let rise for 1 hour (or until double in size). While the dough is rising, mix the brown sugar and cinnamon together in a bowl. Once the dough has risen, flour a clean surface as needed and roll the dough out into a rectangle about 16"x21". The dough should be about 1/4-1/8 inches deep. Spread on the butter substitute on the top side to coat (leaving about half an inch on one long side for sealing the dough once rolled), sprinkle on the brown sugar/cinnamon mix to coat. Roll it up width wise, cut into 12 equal lengths (or however many you want) and place them into two cake pans (or large rectangular pan) and bake at 400 degrees for about 10 minutes or more. They should be slightly soft when you take them out.

Serves: 12

Lemon Souffle Pancakes

From The Boothby Inn LLC

Erie, Pennsylvania


2 cups frozen lightly sweetened red raspberries

1 cup maple syrup

1 cup all-purpose flour

2 tsp baking powder

2 tsp finely shredded lemon peel

1/4 tsp salt

1 egg yolk

1/4 cup butter, melted

3/4 cup milk

3 egg whites

butter (optional)

fresh raspberries (optional)


To make raspberry syrup, thaw berries, but do not drain. Place the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine mesh sieve into a small saucepan. Discard seeds. Cook and stir juice over medium heat until just heated through. Stir in maple syrup, set aside.
To make pancakes, in a medium mixing bowl stir together flour, baking powder, lemon peel and salt. Make a well in the center of the flour mixture; set aside. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk. Add egg yolk mixture. Stir just until moistened (butter should be lumpy).
In another medium mixing bowl beat egg whites with an electric mixer at medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into flour mixture, leaving a few fluffs of egg white. Do not over mix.

Apple Raspberry Crisp With Streusel Topping

Serving Size: 2


1/2 pint fresh raspberries

3 apples, cut into bite sized pieces

2 teaspoons lemon juice

3 tbs. soy margarine

2 tbs. flour

1/4 cup quick-cooking oats or granola

2 tbs. brown sugar

1 tbs. white sugar

1 teaspoon cinnamon


Preheat the oven to 400 degrees F. Prepare a baking dish or 2 small oven proof ramekins with non-stick spray. Combine the 1 tbs. softened soy margarine, flour, and 1 tbs. brown sugar in a small bowl until crumbly; set aside. Combine the 1 tablespoon of brown sugar with the oats and place in the bottom of the prepared baking dish. Dot small pieces of the remaining tablespoons of soy margarine over the top of the oats. Cut the apples in bite sized pieces into a bowl with lemon juice and a bit of water so that the apple pieces do not turn brown. When the apples are cut, drain the lemon water off, add the 1 tbs. of white sugar and gently add the raspberries. Spoon the apple/raspberry mixture over the oats. Top with the streusel mixture and place in the oven. Bake for 15 to 20 minutes, or until the top is slightly browned and crisp. Optionally serve with a dollop of whipped soy cream.

Scotch Egg

An interesting take on the hard boiled egg. It looks scrumptious and the recipe is very straightforward. Now this will be great for a Sunday morning breakfast.

A hardboiled egg encased in sausage meat, rolled in breadcrumbs and then fried... fried.... fried.

6 hard-boiled eggs, well chilled (i try to cook them to just past soft boiled stage, then stick them in the coldest part of the fridge to firm up)
1 pound good quality sausage meat (i used ground turkey meat, seasoned with sage, white pepper, salt and a tiny bit of maple syrup)
1/2 cup AP flour
1-2 eggs, beaten
3/4 cup panko-style bread crumbs
Vegetable oil for frying

Peel eggs and divide sausage into 6 portions.
Roll each egg in flour then press and shape a portion of the sausage around each egg.
dip sausage-wrapped eggs into beaten egg and roll in panko.
Heat oil to 350˚F .
Cook each egg for 4-5 minutes (4-5 min on each side if shallow frying) or until sausage is cooked and browned.

by chotda

Speaking Of Pine Nuts

A little information about Pine Nuts today as I had just posted a recipe that included Pine Nuts. I never realized how good they tasted with veggies until I had them for the first time. They are great with salads also. They add a nice crunch as well as serve as a lovely garnish to many recipes.

Also called Indian nut, piñon, pignoli and pignolia this high-fat nut comes from several varieties of pine trees. The nuts are actually inside the pine cone, which generally must be heated to facilitate their removal. This labor-intensive process is what makes these nuts so expensive. Pine nuts grow in China, Italy, Mexico, North Africa and the southwestern United States. There are two main varieties. Both have a thin shell with an ivory-colored nutmeat that averages about 1/2 inch in length. The Mediterranean or Italian pine nut is from the stone pine. It's torpedo-shaped, has a light, delicate flavor and is the more expensive of the two. The stronger-flavored Chinese pine nut is shaped like a squat triangle. Its pungent pine flavor can easily overpower some foods. Pine nuts can be found in bulk in nut shops and health-food stores, and packaged in many supermarkets. The Chinese variety will more likely be available in Asian markets. Because of their high fat content, pine nuts turn rancid quickly. They should be stored airtight in the refrigerator for up to 3 months, frozen for up to 9 months. Pine nuts can be used in a variety of sweet and savory dishes and are well known for their flavorful addition to the classic Italian pesto.

Pine Nuts: Wikipedia

Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of value as a human food.[1][2][3]
In Europe, pine nuts come from the Stone Pine (Pinus pinea), which has been cultivated for its nuts for over 6,000 years, and harvested from wild trees for far longer. The Swiss Pine (Pinus cembra) is also used to a very small extent.
In Asia, two species are widely harvested, Korean Pine (Pinus koraiensis) in northeast Asia (the most important species in international trade), and Chilgoza Pine (Pinus gerardiana) in the western Himalaya. Four other species, Siberian Pine (Pinus sibirica), Siberian Dwarf Pine (Pinus pumila), Chinese White Pine (Pinus armandii) and Lacebark Pine (Pinus bungeana), are also used to a lesser extent.
In North America, the main species are three of the pinyon pines, Colorado Pinyon (Pinus edulis), Single-leaf Pinyon (Pinus monophylla), and Mexican Pinyon (Pinus cembroides). The other eight pinyon species are used to a small extent, as are Gray Pine (Pinus sabineana), Torrey Pine (Pinus torreyana) and Sugar Pine (Pinus lambertiana). In the United States, pine nuts are mainly harvested by Native American tribes; in many areas, they have exclusive rights to the harvest.
Pine nuts contain (depending on species) between 10–34% of protein, with Stone Pine having the highest content.[2] They are also a source of dietary fibre. When first extracted from the pine cone, they are covered with a hard shell (seed coat), thin in some species, thick in others. The nutrition is stored in the large female gametophytic tissue that supports the developing embryo (sporophyte) in the centre. Although a nut in the culinary sense, in the botanical sense pine nuts are seeds; being a gymnosperm, they lack a carpel (fruit) outside.
The shell must be removed before the pine nut can be eaten. Unshelled pine nuts have a long shelf life if kept dry and refrigerated (at –5 to +2 °C); shelled nuts (and unshelled nuts in warm conditions) deteriorate rapidly, becoming rancid within a few weeks or even days in warm humid conditions. Pine nuts are commercially available in shelled form, but due to poor storage, these rarely have a good flavour and may be already rancid at the time of purchase.
Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are frequently added to meat, fish, and vegetable dishes. In Italian they are called pinoli or (rarely) pignoli (locally also pinoccoli or pinocchi; Pinocchio means 'pine nut') and are an essential component of Italian pesto sauce. The pignoli cookie, an Italian specialty confection, is made of almond flour formed into a dough similar to that of a macaroon and then topped with pine nuts. Pine nuts are also featured in the salade landaise of southwestern France. Pine nut coffee, known as piñón (Spanish for pine nut), is a specialty found in the southwest United States, especially New Mexico; it is typically a dark roast coffee and has a deep, nutty flavour. Pine nuts are also used in chocolates and desserts such as baklava.

Korean Pine pine nuts - unshelled, and shell, above; shelled, below
In the United States, millions of hectares of productive pinyon pine woods have been destroyed due to conversion to grazing lands, and in China, destructive harvesting techniques (such as breaking off whole branches to harvest the cones) and the removal of trees for timber have led to losses in production capacity.

Courgettes with Peas, Parsley & Pine Nuts

By Natalia Schamroth

Photography by Steve Brown

Cuisine Magazine

Combining pine nuts, breadcrumbs and currants is a Sicilian influence. This sweet and crunchy mix is really delicious with fish.


3 tablespoons extra virgin olive oil

1 white onion, finely sliced

2 cloves garlic, finely minced

4 courgettes, finely sliced lengthwise

1/3 cup breadcrumbs

1/2 cup peas (fresh or frozen), blanched

2 tablespoons raisins or currants, soaked in water for at least 20 minutes, then drained

2 tablespoons pine nuts, lightly toasted in a low oven

sea salt

freshly ground black pepper

2 tablespoons lemon juice

1/4 cup flat-leafed parsley, roughly chopped

Saute the onion in the olive oil in a large heavy-based frying pan until soft. Increase the heat and add the garlic, courgettes and breadcrumbs. Stir-fry until courgettes and crumbs are lightly browned. Add the remaining ingredients and toss well. Serve immediately.

Serves 4.

Thursday, August 23, 2007

The History Of Ice Cream

Have you ever wondered how particular food items originated. Well today a "cool" trip back in time discovering the origins of ice cream. It is a bit cold for me thinking about ice cream at this time of the year in New Zealand, but for those of you who have been experiencing some rise in temperatures in North America and elsewhere, grab that spoon and the rest of the container of the Haagen-Dazs sitting in the freezer and read on!
The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts. After the dessert was imported to the United States, it was served by several famous Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New York newspaper that he would be offering for sale various confections, including ice cream. Dolly Madison served it in 1812.
The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term "ice cream". The name came from the phrase "iced cream" that was similar to "iced tea". The name was later abbreviated to "ice cream" the name we know today. Whoever invented the method of using ice mixed with salt to lower and control the temperature of ice cream ingredients during its making provided a major breakthrough in ice cream technology. Also important was the invention of the wooden bucket freezer with rotary paddles improved ice cream's manufacture. Augustus Jackson, a confectioner from Philadelphia, created new recipes for making ice cream in 1832.
Nancy Johnson and William Young - Hand-Cranked FreezersIn 1846, Nancy Johnson patented a hand-cranked freezer that established the basic method of making ice cream still used today. William Young patented the similar "Johnson Patent Ice-Cream Freezer" in 1848.
Jacob Fussell - Commercial Production In 1851, Jacob Fussell in Baltimore established the first large-scale commercial ice cream plant. Alfred Cralle patented an ice cream mold and scooper used to serve on February 2 1897. Mechanical Refrigeration: The treat became both distributable and profitable with the introduction of mechanical refrigeration. The ice cream shop or soda fountain has since become an icon of American culture. Continuous Process Freezer around 1926, the first commercially successful continuous process freezer for ice cream was invented by Clarence Vogt. History of the Ice Cream Sundae: Historians argue over the originator of the ice cream sundae. History of Ice Cream Cones: The walk-away edible cone made its American debut at the 1904 St. Louis World's Fair. Soft Ice Cream: British chemists discovered a method of doubling the amount of air in ice cream creating soft ice cream. Eskimo Pie: The idea for the Eskimo Pie bar was created by Chris Nelson, a ice cream shop owner from Onawa, Iowa. He thought up the idea in the spring of 1920, after he saw a young customer called Douglas Ressenden having difficulty choosing between ordering an ice cream sandwich and a chocolate bar. Nelson created the solution, a chocolate covered ice cream bar. The first Eskimo Pie chocolate covered ice cream bar on a stick was created in 1934. Originally Eskimo Pie was called the "I-Scream-Bar". Between 1988 and 1991, Eskimo Pie introduced an aspartame sweetened, chocolate covered, frozen dairy dessert bar called the Eskimo Pie No Sugar Added Reduced Fat Ice Cream Bar.
Haagen-DazsReuben Mattus invented Haagen-Dazs in 1960, he choose the name because it sounded Danish. DoveBar: The DoveBar was invented by Leo Stefanos. Good Humor Ice Cream Bar: In 1920, Harry Burt invented the Good Humor Ice Cream Bar and patented it in 1923. Burt sold his Good Humor bars from a fleet of white trucks equipped with bells and uniformed drivers.

On a personal note here, I recall hearing back in the 60's that there was a company that made pumpkin ice cream, and it was so much in demand that even the White House Staff would arrange for regular deliveries of this unusual flavored ice cream for the President. It was so well loved that it had to be flown to Washington on a weekly basis.

How was your Haagen-Dazs?

Friday, August 17, 2007

I'm In A Pickle.......And Loving It!

Three months or so ago, while visiting with my wonderful In-Laws, my husband's father was kind enough to give us a nice bag full of gherkins from his lavish garden. My antennas went up and all that I could envision was making some Sweet Gherkin Pickles from our prized gift. The only thing was.... that although I have been in plenty of pickles of my own in my life....I had never made any for eating. Now I must admit I am a great lover of recipes from the Internet, many of which have become household favorites. So off to the computer I fled to find a recipe for making my pickles. I came across the following recipe from a wonderful website called Recipe Source and did not have to look any further as it appeared that this recipe presented itself as being very straightforward, and in fact the pickles were extremely easy to make, and no fuss. I guess it must have been in April or May that I had made them, but decided to let them soak in all the lovely juices for a couple of months before tempting to try them. Well today was the day for the unveiling. I was so pleased with the outcome that I just had to share this recipe today. The pickles were crisp and crunchy and ever so sweet with a very spicy flavoring. The pickling spices certainly do the trick and this is one recipe that I will be making again and again. Have a go with it if you enjoy pickles.....very straightforward and luscious to boot!

Note: This recipe can be found at the Recipe Source.Com website below and is adapted for MasterCook.

For more information about the MasterCook Software visit the link above.

Recipe Source.Com
Serving Size : 6


7 lbs Cucumbers (1-1/2 inch or less)
1/2 c Canning or pickling salt
8 c Sugar
6 c Vinegar (5 percent)
3/4 tsp Turmeric
2 tsp Celery seeds
2 tsp Whole mixed pickling spice
2 Cinnamon sticks
1/2 tsp Fennel (optional)
2 tsp Vanilla (optional)

Yield: 6 to 7 pints


Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached.
Place cucumbers in large container and cover with boiling water.
Six to 8 hours later, and on the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
On the third day, drain and prick cucumbers with a table fork.
Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.
Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles. On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. Drain and save pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 tsp vanilla and heat to boiling. Fill sterile pint jars, with pickles and cover with hot syrup, leaving 1/2-inch headspace. For more information on sterilizing jars see “Jars and Lids”. Adjust lids and process according to the recommendations in Table 1, or use the low-temperature pasteurization treatment.
(For more information see “Low-Temperature Pasteurization Treatment”.)
Table 1. Recommended process time for Sweet Gherkin Pickles in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min.
This recipe can also be found at Recipe Source.Com right HERE.

Friday, August 3, 2007




These ingredients make 2 pizzas.

(2) 400g ready made pizza bases (thawed).
Romanos is a good one, but there are many others available on the market as well.
1 large sliced or diced onion
1 green capsicum (green pepper) sliced or diced or red depending on your taste
1 1/2 cups sliced mushrooms
1 1/2 cups grated mozzarella cheese
1 cup of pasta sauce or tomato sauce
1 1/2 cups of sliced hot and spicy pepperoni
2 medium tomatoes sliced


Place pizza stone in oven and preheat oven to 200 degrees C. or 390 degrees F.
Divide the pasta or tomato sauce between the two pizzas and spread over the bases evenly.
Place your tomatoes evenly around the pizza base.
Spread the mozzarella cheese evenly over the tomatoes.
Add the onions, capsicums, and mushrooms, and top off with the hot and spicy pepperoni.
You can also add some other of your favorite toppings such as diced pineapple and red capsicums for a nice Hawaiian version.
The pizza stone will hold one pizza at a time.
After the oven has reached its target temperature (about 10 minutes) place the pizza on the stone and switch the oven to "Grill" with the "Varigrill" knob set about 3/4 of theway between OFF and "1". Leave to cook for about 10 minutes then check whether the top of the pizza is bubbling away and browning nicely. You can leave it in for another 5 minutes if you think it could use more cooking. The catch is that the longer you leave it after ten minutes, the more crunchy the base will become.
You can create many versions of this quick ready made pizza using your favorite toppings. They are great for a last minute meal, or for a party. Our version of using the two pizzas serves 2, and we usually have a slice or two left over.
Prep time: 10 minutes
Cooking Time: 10 -15 minutes per pizza