Of the Throat

We all went to this place
I can't believe we haven't gone more often...

I plan to from now on


That stuff was Great

Plus there was a lot of laughing and other things- I think -lol

You Know what it is

I did it

And it tastes good :)


This is how we do

Prep didn't take long at all


I was reading and working on this at the same time...Oh yea


I never really had too much Brie before.

It's not that calorie or fat filled either

So interesting.

Now I like it and I am going to recommend it to people who don't know :)

It's gooey though


You know how the recipe goes

What it is What it was

Breakfast at that place.
I don't even usually have breakfast but they asked me.
I had this

It was good. I dunno if I like grits.
It's not bad but its not my favorite thing to look at.

Sis I will keep you updated.
The more he is there, the less he is elsewhere hahahahaha

Will try next

If I dont make Cheese or Tofu first with Liz
I am not a cheese person but it did look really good. So maybe I will use just a little bit of cheese.

Baked Brie Recipe

Brie wrapped in pastry and baked until it has thoroughly melted inside is one of the world's easiest yet tastiest appetizers. In this recipe the brie is topped with raspberry jam, surrounded with pastry and drizzled with maple syrup.

Can be prepared in 30 minutes or less.

• 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
• 1 round or wedge of Brie cheese
• Raspberry Jam, or other sweet jam
• Brown sugar
• 1/4 cup of maple syrup

1 Preheat oven to 350 degrees F.

2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.

2 Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.

3 Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.

Serve with crackers and apple slices.

At this place

There was baked brie

Fruit

Veges

Meat

Other Cheese


Crackers
Bread
And alot of laughing....

Goulash

So Kam made this lunch.

This time it was goulash.
He told me the recipe.

Maybe I will try it.
He said mainly you eat it with bread but he had potatoes with it.

Easter Brunch

Ok so we went to this place.
It was nice. The server was super nice

But everything was so Carby.
And Cheesy

And Gooey
I ate Bread
The food is in my fridge
I feel guilty to throw it out....
Mainly because there was a girl in there singing opera lol

My quiches

I followed the GENERAL guidelines in the previous post and this is what happened.

This


And This


They tasted good:)

I used the Crescent roll dough not the busicuit dough
I used A tiny bit of sharp cheddar and parm plus
A lot of hot pepper and some mustard in the egg.

Will Try

Because it seems easy and fast.
I'll see how it turns out.
Although...
The tart crust is fairly easy to make.
I wonder why quiche is so expensive when you buy it at a restaurant..It's not that hard to make.
Maybe after tjis I will try a real recipe.

MINI - QUICHES

1 pkg. refrigerator Pillsbury biscuits 1/2 lb. sausage 1 1/2 c. cottage cheese 3 eggs, beaten 1 tbsp. chopped parsley 1/2 c. Parmesan cheese Salt & pepper to taste Brown sausage and crumble. Divide biscuits in half and mold in bottom of muffin tins. Put sausage on biscuit half. Combine remaining ingredients and pour on top of sausage. Bake at 375 degrees for 20 minutes until firm and brown at edges. Serves 10.

Moving On

We had another lunch and great food..Good company too :)

The donuts were so cool

I love this place

Brunch

We had that Brunch today
Mingle

Mix

Chat


Laugh

Etc Etc....
In a couple of days the same....

Golabki

Kam told me he was going to make this this weekend.

Golabki- A traditional Polish Dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions (blech), and rice or barley, baked in a spicy tomato sauce; similar to a cabbage roll.

He had it with mashed potatoes...so good :)

Sweet Asian Egg Tarts

I finally made it. Sooo Good!

INGREDIENTS

• 2 cups all-purpose flour
• 1 pinch salt
• 10 tablespoons butter, diced
• 1/4 cup confectioners' sugar
• 1 egg
• 2 tablespoons cold water

• 1 cup water
• 3/4 cup white sugar
• 3 eggs
• 3/8 cup evaporated milk
• 1/4 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, mix flour and salt together.

Blend in butter with a pastry cutter until mixture resemble coarse crumbs.

In a small bowl, beat the egg with the cold water.

Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.

Divide dough in half. Roll each half out to 1/8 in ch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds.

Press dough into lightly greased 3 inch tart pans.

In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.

In a large bowl, combine eggs, evaporated milk and vanilla.

Beat until smooth.

Strain into reserved syrup and mix well.

Pour into prepared tart shells.

Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

Then Voila
!