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OMFG Another Blog About Amateur Cooking

OMFG Another Blog About Amateur Cooking. Grilled Portobellos with Toasted Walnuts, Fennel, and Ricotta Polenta. January 8, 2009. Mind the directions on the package it’s something like a quart of liquid and between 1 and 1 cups of polenta meal. I use chicken stock for my liquid. For now, I’ve got. Stock-making paste. It has a noticeable celery flavor. Follow your directions and salt and pepper, etc. It was good then, and creamy. But, I let it sit. So it firmed up. Then, I grilled the mushroom slices much ...

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OMFG Another Blog About Amateur Cooking | selfcongratulatoryblogaboutdinner.wordpress.com Reviews
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OMFG Another Blog About Amateur Cooking. Grilled Portobellos with Toasted Walnuts, Fennel, and Ricotta Polenta. January 8, 2009. Mind the directions on the package it’s something like a quart of liquid and between 1 and 1 cups of polenta meal. I use chicken stock for my liquid. For now, I’ve got. Stock-making paste. It has a noticeable celery flavor. Follow your directions and salt and pepper, etc. It was good then, and creamy. But, I let it sit. So it firmed up. Then, I grilled the mushroom slices much ...
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1 the polenta
2 better than bouillon
3 the fennel
4 the mushrooms
5 salted and peppered
6 assembly
7 posted by meteechart
8 filed in uncategorized
9 leave a comment
10 thanksgiving chicken
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the polenta,better than bouillon,the fennel,the mushrooms,salted and peppered,assembly,posted by meteechart,filed in uncategorized,leave a comment,thanksgiving chicken,the rub,cumin seed,then,kosher salt,baking,thoughts,rosemary garlic rub,cuttlefish stew
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OMFG Another Blog About Amateur Cooking | selfcongratulatoryblogaboutdinner.wordpress.com Reviews

https://selfcongratulatoryblogaboutdinner.wordpress.com

OMFG Another Blog About Amateur Cooking. Grilled Portobellos with Toasted Walnuts, Fennel, and Ricotta Polenta. January 8, 2009. Mind the directions on the package it’s something like a quart of liquid and between 1 and 1 cups of polenta meal. I use chicken stock for my liquid. For now, I’ve got. Stock-making paste. It has a noticeable celery flavor. Follow your directions and salt and pepper, etc. It was good then, and creamy. But, I let it sit. So it firmed up. Then, I grilled the mushroom slices much ...

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selfcongratulatoryblogaboutdinner.wordpress.com selfcongratulatoryblogaboutdinner.wordpress.com
1

Apple & Sage Roast Chicken, Ceasar Salad, Mashed Sweet Potatoes | OMFG Another Blog About Amateur Cooking

https://selfcongratulatoryblogaboutdinner.wordpress.com/2008/10/16/apple-sage-roast-chicken-ceasar-salad-mashed-sweet-potatoes-boiled-corn

OMFG Another Blog About Amateur Cooking. Apple and Sage Roast Chicken, Ceasar Salad, Mashed Sweet Potatoes. October 16, 2008. I brined my chicken for a few hours. I’ve been taken in by too many crappy supermarket chickens. If you have a fresh chicken, however, brining isn’t necessary before roasting. Preheat the Oven to 325 F. Sweat a hefty amount of finely chopped sage and some garlic in olive oil. When the sage and garlic are sufficiently cooked, melt about a 1/3 of a stick of butter into it. Start wit...

2

Grilled Portobellos with Toasted Walnuts, Fennel, & Ricotta Polenta | OMFG Another Blog About Amateur Cooking

https://selfcongratulatoryblogaboutdinner.wordpress.com/2009/01/08/grilled-portobellos-with-toasted-walnuts-fennel-ricotta-polenta

OMFG Another Blog About Amateur Cooking. Grilled Portobellos with Toasted Walnuts, Fennel, and Ricotta Polenta. January 8, 2009. Mind the directions on the package it’s something like a quart of liquid and between 1 and 1 cups of polenta meal. I use chicken stock for my liquid. For now, I’ve got. Stock-making paste. It has a noticeable celery flavor. Follow your directions and salt and pepper, etc. It was good then, and creamy. But, I let it sit. So it firmed up. Then, I grilled the mushroom slices much ...

3

Meatless Moussaka – Inauthentic but Delicious | OMFG Another Blog About Amateur Cooking

https://selfcongratulatoryblogaboutdinner.wordpress.com/2008/11/20/meatless-moussaka-inauthentic-but-delicious

OMFG Another Blog About Amateur Cooking. Meatless Moussaka – Inauthentic but Delicious. November 20, 2008. Preheat your oven to 400 F. Peel and slice an eggplant into thin rounds. Two eggplants might be better, but I only had one. Salt both sides of the eggplant slices. Lay them out between two layers of paper towels for a half hour or so to draw out some water. When you’re done, turn the oven down to 350 F. Meanwhile, the Moussaka Innards:. Add in a few coarsely chopped carrots. Sauté a little more.

4

Oysters Florentine(ish) Linguine | OMFG Another Blog About Amateur Cooking

https://selfcongratulatoryblogaboutdinner.wordpress.com/2008/10/31/oysters-florentineish-linguine

OMFG Another Blog About Amateur Cooking. October 31, 2008. Oysters Florentine As Prepared for Pasta:. Chop up a couple of slices of bacon into little bits. I always remove the biggest chunks of fat on the ends. Sauté them in a pan with tall sides. (You need the tall sides to hold in the spinach until it wilts down.). When they’re a little brown and not too crispy yet, add some butter and a little olive oil. Toss in some finely chopped garlic, 2 or 3 cloves. Add some red pepper flakes. Pour in heavy cream.

5

Thanksgiving Chicken | OMFG Another Blog About Amateur Cooking

https://selfcongratulatoryblogaboutdinner.wordpress.com/2008/11/28/thanksgiving-chicken

OMFG Another Blog About Amateur Cooking. November 28, 2008. Rosemary and Garlic Roast Chicken:. I brined the chicken. And to the regular salt/sugar brine, I added the left over liquid from some braised pork that I made the day before. Because: why not? In my coffee grinder, I blended:. Several springs worth of fresh rosemary leaves. A small handful of black pepper corns I don’t know, maybe 20-30. In a bowl, I mixed the blended spices with:. About 4 cloves of pulverized garlic. 2 quarters of a white onion.

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OMFG Another Blog About Amateur Cooking

OMFG Another Blog About Amateur Cooking. Grilled Portobellos with Toasted Walnuts, Fennel, and Ricotta Polenta. January 8, 2009. Mind the directions on the package it’s something like a quart of liquid and between 1 and 1 cups of polenta meal. I use chicken stock for my liquid. For now, I’ve got. Stock-making paste. It has a noticeable celery flavor. Follow your directions and salt and pepper, etc. It was good then, and creamy. But, I let it sit. So it firmed up. Then, I grilled the mushroom slices much ...

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