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11  mmmm pretzel in Recipes and Cooking Tips by Goomba on: October 08, 2011 09:39:13 PM
I'm seriously lacking in keeping up with my blog...I really was hoping to have this posted on it and on craftster a while back...but in all honesty, I'd pick being in the kitchen over being on the computer any day.

Any who, I have a pretzel recipe for you folks in which I am very much proud of. Also, those of you who frequent my posts on here... feel free to bookmark the blog for the recipes that go up there but not here....if that ever happens. Wink


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12  Re: Significant Other Swap - Round 6 in The Swap Gallery by Goomba on: October 06, 2011 01:35:17 PM
Myself, (Megancrafts SO) received today..I'm pretty pumped in all honesty.

I want to start by saying sorry for the photos. I hate megan's camera more then I can explain....

Gengar T shirt.
Gengar is hands down my favorite pokemon EVER...so much so, I have pans of getting him tattooed in my gaming sleeve im working on.

culinary themed apron
I had something like this on my Wists and I mentioned changing the bones out for chef knives...look at that. Making it happen.
can never have too many aprons. Specially when you spend all your time in the kitchen.

thanks again PollyPrissyPants. You did a great job.

much love

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13  ravioli and roasted red pepper sauce in Vegetarian / Vegan by Goomba on: September 28, 2011 09:01:14 PM
I'm pretty pumped to bring you guys this recipe despite my poor quality photos on this one.
the full details and story behind it can be found at my blog...


12 ounces roasted red peppers (about 2 large red peppers)
3 cloves garlic minced
1 small onion diced
1/4 cup cream
olive oil
Parmesan cheese
fresh oregano

1 pound 3 cheese ravioli (yes I buy mine for projects like this)

Start by loading the roasted red peppers into a blender. Blend them until the mixture is decently smooth. It should look like a bright tomato sauce.
In a medium sauce pan add enough oil to coat the bottom and heat over medium low heat.
Add the onion and the garlic and saute until the onions are translucent.
Drop in the pureed peppers and allow to come to a simmer stirring often.
Slowly pour in the cream while stirring. Bring back to a simmer.
At this point, I took my stick blender to it and smoothed out even the little bit of onion that was there to make a smooth sauce but its not necessary at all.

Cook ravioli according to package.
Drain and add to the sauce. Folk the pasta into the sauce until well coated. Top off with shaved paramsen and fresh oreganoMy store is terrible about always having the same cheese in stock so I havent had a block of parm. for a while.

thanks for your time.
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14  Tomato Basil Bisque in Recipes and Cooking Tips by Goomba on: September 16, 2011 11:03:00 AM
I really wanted to cook something before having to go to work all night..even more so, I wanted to cook for the SO before I had to go to work for once...it's something I don't do as much due to my job. It's also stupid cold outside right now for some reason so I really wanted soup. So basically, I busted this out with what I had on hand and ready to go. I wrote everything down as I went just encase it was spot on....well, it was.
I served this with a grilled cheese on the side and it truly was perfect.

you can get the recipe at my very slowly moving blog.
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15  Re: Significant Other Swap - Round 6 (signups 9/2-9/8 CLOSED; sendouts 10/7) in ARCHIVE OF SWAPS THAT ARE TOTALLY FINISHED by Goomba on: September 08, 2011 04:07:59 AM
<<<< Megancrafts SO

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16  Banana Bread French Toast in Recipes and Cooking Tips by Goomba on: September 06, 2011 05:42:13 PM
I decided to bake banana bread the other night, while pondering what else I can do with it other then heat it, put butter on it and chow down, I came up with the idea of treating it like every other bread. Bringing me to one of my favorite dishes (next to pizza)...French Toast.

The whole thing worked out very well, It needed something salty to go with the sweet of fake syrup though (cant seem to get good syrup in this part of PA  Sad

Anyway, you can get the recipe at my fresh out the oven blog. the blog is still under organization work, writing work..and everything else a less then day old blog needs


Thanks for your time
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17  Spinach artichoke dip pizza in Recipes and Cooking Tips by Goomba on: August 30, 2011 06:05:05 PM
I return with yet another pizza

First a little back story.

I work in a restaurant / bar (pub) so when it gets slow, we cook ourselves a lot of food not on the menu. A few nights back a co worker and I had this idea of using the spinach artichoke dip as a pizza sauce and topping it off with provolone.
Let me say it was fantastic but had room for improvement which I promised to do...So here it is.

This consists of:
a medium thick crust
a Spin Dip recipe (im not fully happy with...so I am not posting it at the time)
Fresh Provolone
Shredded Parm.
Diced tomato
Diced onion
canned sliced olives (rinsed)
and jarred artichoke hearts peeled apart

For using the dip as a pizza sauce, I highly recommended thinning it out over low heat with some milk. At least any spin dip that calls for using sour cream and cream cheese.....

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18  Re: First pizza using bread flour! Plus a question about thin crust pizza in Recipes and Cooking Tips by Goomba on: August 30, 2011 05:57:00 PM
don't use anything other then your hands. an abrasive with scratch the surface which could create sticking, uneven heating, cracking and blah blah blah. haha
basically just bake on it until you can brush it off with your hand. from time to time I'll take a clean dishwashing brush to it...but mostly I just bake things off.

this is my stone, there usually isnt cornmeal sitting on it but I made pizza tonight. But you can see some of the stuff still stuck to and the discolor in it.
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19  Re: Swap for our non-crafty husbands/boyfriends in New Swap Theme Ideas by Goomba on: August 26, 2011 12:55:39 PM
Sigh.  So much for my swap break.

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20  Breakfast Pizza in Recipes and Cooking Tips by Goomba on: August 23, 2011 04:56:01 PM
I'm a night person. Some of my best recipes come to me late night after work...last night/ this morning(4am) was one of those nights. While sitting at my computer I had this random idea of "breakfast pizza". A dish bringing my two favorite things together, breakfast food and cheesy dough baked in a rocket hot oven.
I did some research to see if others have had this wonderful idea to find only a few, most I did not agree with the techniques used, texture combinations, or the science (lack of it) in the dish.
So here is my semi final product after my thinking, research and what I call "lab time".

Consists of:
1 thin crust pizza dough
olive oil
2 and a half 1/2 rounds of hot breakfast sausage
half of a small onion, thinly sliced
3 eggs, scrambled
a large handful of fresh shredded cheddar jack cheese
missing: Green pepper, chopped, and a little tomato chopped (both of which I thought I had but apparently not)

Hope it has motivated you to mix more of your own favorite dishes into one.
thanks for looking
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