To Chef 9,
I would like to inform you of my resignation in two weeks. I want to thank you for the great experience and job. I am afraid that I have found a new employer with a job that I am more qualified for. Once again I want to thank you for the position that I currently hold and that I enjoyed working for you.
Sincerely,
Sean Patton
Sunday, May 9, 2010
Monday, May 3, 2010
Plans after Belleview High School
My plans for after graduating Belleview are to go to college before entering the career field. I hope by going to college I will further my knowledge in the mechanical engineer and mechanical technician field before I get a job. I hope this will get me a better job when I graduate. I plan on going to UCF for their engineering program. I will also apply to various other colleges with engineering programs in case I do not get accepted to UCF. I hope to stay in state for college so my academic credits from Belleview High Schools AICE program will transfer over to the college I choose to go to so I have 1 less year of college thus having less intuition debts. I plan on spending at least for years in college and hope to get a doctorate in engineering. I want to graduate and start my own machine shop and make my own parts using CNC machines. I hope to eventually transform my business into a large corporation that specializes in ATV and 4x4 performance parts such as motor and drive terrain parts.
My plans for after graduating Belleview are to go to college before entering the career field. I hope by going to college I will further my knowledge in the mechanical engineer and mechanical technician field before I get a job. I hope this will get me a better job when I graduate. I plan on going to UCF for their engineering program. I will also apply to various other colleges with engineering programs in case I do not get accepted to UCF. I hope to stay in state for college so my academic credits from Belleview High Schools AICE program will transfer over to the college I choose to go to so I have 1 less year of college thus having less intuition debts. I plan on spending at least for years in college and hope to get a doctorate in engineering. I want to graduate and start my own machine shop and make my own parts using CNC machines. I hope to eventually transform my business into a large corporation that specializes in ATV and 4x4 performance parts such as motor and drive terrain parts.
Thursday, May 21, 2009
Resume
Sean Patton
Career Goals
Entry to mid-level culinary posistion
Entry level mechanic position
Entry to high level position engine technician position
Education
In high school
Work Experience
All jack'd up ATVs June 5,2008-August 30,2008
Qualifications
Proficient in Microsoft office
Level 1 & 2 culinary experience
Level 1 engineering skills
Affable and easy to work with
Interests
ATV riding, fishing, working out, and cooking
Sean Patton
Career Goals
Entry to mid-level culinary posistion
Entry level mechanic position
Entry to high level position engine technician position
Education
In high school
Work Experience
All jack'd up ATVs June 5,2008-August 30,2008
Qualifications
Proficient in Microsoft office
Level 1 & 2 culinary experience
Level 1 engineering skills
Affable and easy to work with
Interests
ATV riding, fishing, working out, and cooking
Thursday, March 26, 2009
Blueberry cheesecake
INGREDIENTS
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
DIRECTIONS
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Delicious, is the one word that fits this recipe best. It has the sweet taste of blueberries and the savory taste of cheesecake combined in a easy, delicious, and great looking way. The cheesecake and blueberries seperate make a useless over used dessert but when combined make an great dessert for anytime. Jelly and whole blueberry filling make a chunky mixture with taste and texture. This, like a couple of other recipes I've posted, is very time consuming. But it is most definitely worth the wait for this flavorsome dessert that is both appealing to the eye and stomach.
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
DIRECTIONS
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Delicious, is the one word that fits this recipe best. It has the sweet taste of blueberries and the savory taste of cheesecake combined in a easy, delicious, and great looking way. The cheesecake and blueberries seperate make a useless over used dessert but when combined make an great dessert for anytime. Jelly and whole blueberry filling make a chunky mixture with taste and texture. This, like a couple of other recipes I've posted, is very time consuming. But it is most definitely worth the wait for this flavorsome dessert that is both appealing to the eye and stomach.
Berry Cobbler
INGREDIENTS
2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups raspberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
Bake in preheated oven 35 to 40 minutes, until top is firm
A classic berry cobbler recipe but with raspberries to add a kick. Strong scent and flavor from the savory fresh raspberries. The mouth watering raspberries and flaky cobbler crust combine for a dynamite finish. Great dessert and is served best with ice cream because sometimes raspberries are a little overpowering alone. Great for any occasion such as a thanksgiving dessert for people who don't like pumpkin pie. Recipe is a little time consuming and if you prepare ingredients before making it and clean while its cooking it takes a little over an hour.
2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups raspberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
Bake in preheated oven 35 to 40 minutes, until top is firm
A classic berry cobbler recipe but with raspberries to add a kick. Strong scent and flavor from the savory fresh raspberries. The mouth watering raspberries and flaky cobbler crust combine for a dynamite finish. Great dessert and is served best with ice cream because sometimes raspberries are a little overpowering alone. Great for any occasion such as a thanksgiving dessert for people who don't like pumpkin pie. Recipe is a little time consuming and if you prepare ingredients before making it and clean while its cooking it takes a little over an hour.
Blueberry drop cookies
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 1/2 teaspoons lemon zest
1 cup fresh blueberries
DIRECTIONS
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
A different combination of two good things. Fruit and cookies, its the perfect idea you can have two kinds of sweets. The sweet flavor of homade cookies and the sweet taste of fresh blueberries. This is both sweet and savory, strong yet not overpowering. The blueberries add a strong taste but the flavor of the cookies balances it out. The blueberries work the best with this recipe and this type of cookie to make a perfect recipe.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 1/2 teaspoons lemon zest
1 cup fresh blueberries
DIRECTIONS
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
A different combination of two good things. Fruit and cookies, its the perfect idea you can have two kinds of sweets. The sweet flavor of homade cookies and the sweet taste of fresh blueberries. This is both sweet and savory, strong yet not overpowering. The blueberries add a strong taste but the flavor of the cookies balances it out. The blueberries work the best with this recipe and this type of cookie to make a perfect recipe.
Savory triple berry pie
INGREDIENTS
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
This is a elegant and flavorful pie. Though it is made of strong flavored berries it isn't overpowering. It has a great aroma due to the fragrent strawberries, raspberries, and blueberries. The mixture of these of these berry also makes for a very flavorful pie filling.The pie is great for any occasion. Simple, clean, quick, and easy is the best way to desrcibe this recipe. It also doesn't require a high skill level in culinary arts to make.
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
This is a elegant and flavorful pie. Though it is made of strong flavored berries it isn't overpowering. It has a great aroma due to the fragrent strawberries, raspberries, and blueberries. The mixture of these of these berry also makes for a very flavorful pie filling.The pie is great for any occasion. Simple, clean, quick, and easy is the best way to desrcibe this recipe. It also doesn't require a high skill level in culinary arts to make.
Blueberry pie
INGREDIENTS
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Unlike your original blueberry pie this is much simpler. Though this recipe is that that much more different than your usual pie recipe. The method is better because the cook temperature is just right and the amount of the ingredients is the right on key. This is a good dessert and feeds atleast 4 people. It is great for many occasions because it is easy to make, doesn't call for a lot of ingredients, and is very good.
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Unlike your original blueberry pie this is much simpler. Though this recipe is that that much more different than your usual pie recipe. The method is better because the cook temperature is just right and the amount of the ingredients is the right on key. This is a good dessert and feeds atleast 4 people. It is great for many occasions because it is easy to make, doesn't call for a lot of ingredients, and is very good.
Flaky fruit dessert
INGREDIENTS
1 (21 ounce) can fruit pie filling of your choice
1 teaspoon lemon juice
1/4 cup packed brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
2 cups cornflakes
DIRECTIONS
In a bowl, combine pie filling and lemon juice. Transfer to a lightly greased 1-qt. baking dish. In another bowl, combine brown sugar, butter and cinnamon; add cornflakes. Spread over filling. Bake at 350 degrees F for 15-20 minutes or until heated through. Serve warm.
This flaky fruit dessert is very similar to a cobbler. It is easy to make with any type of pie filling. The top is very flaky yet it holds together for a great finish. Very good taste, texture, and aroma. It doesn't have a overpowering scent or flavor yet isn't faint in any way. The cinnamon adds a sweet yet vaguely spicy flavor. The cinnamon is great with a peach pie filling.
1 (21 ounce) can fruit pie filling of your choice
1 teaspoon lemon juice
1/4 cup packed brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
2 cups cornflakes
DIRECTIONS
In a bowl, combine pie filling and lemon juice. Transfer to a lightly greased 1-qt. baking dish. In another bowl, combine brown sugar, butter and cinnamon; add cornflakes. Spread over filling. Bake at 350 degrees F for 15-20 minutes or until heated through. Serve warm.
This flaky fruit dessert is very similar to a cobbler. It is easy to make with any type of pie filling. The top is very flaky yet it holds together for a great finish. Very good taste, texture, and aroma. It doesn't have a overpowering scent or flavor yet isn't faint in any way. The cinnamon adds a sweet yet vaguely spicy flavor. The cinnamon is great with a peach pie filling.
Thursday, February 12, 2009
Banana dessert
Ingredients
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup maraschino cherries (optional)
DIRECTIONS
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
This recipe is a great dessert for any time of the year. It is bananas with ice cream, cherries, pineapple, and strawberry ice cream all thrown together in one delicious product. I like this recipe and think it is great and I think you would think so too if you tried it. I hope you take my advise and try this recipe for yourself since it is good and simple to make.
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup maraschino cherries (optional)
DIRECTIONS
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
This recipe is a great dessert for any time of the year. It is bananas with ice cream, cherries, pineapple, and strawberry ice cream all thrown together in one delicious product. I like this recipe and think it is great and I think you would think so too if you tried it. I hope you take my advise and try this recipe for yourself since it is good and simple to make.
Savory cheese cake
INGREDIENTS
2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (6 ounce) package lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 fluid ounce) can evaporated milk
1 (21 ounce) can cherry pie filling
DIRECTIONS
Mix together the graham cracker crumbs and melted butter press 2 cups of the mixture into the bottom of a 9x13 inch pan. Set aside the rest for the topping. Dissolve lemon gelatin in boiling water, set aside to cool.
In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the gelatin mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared pan.
Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.
This recipe is on the difficult side to make but worth every bit. That is only my opinion because I love cheese cake. Try it and find out for yourself. It is a traditional mouth watering cheesecake only this one has cherrys so it just adds on to the savoriness. I like it and I think you will like it because the great taste it has to offer as a prize of all your work done to put it together.
2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (6 ounce) package lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 fluid ounce) can evaporated milk
1 (21 ounce) can cherry pie filling
DIRECTIONS
Mix together the graham cracker crumbs and melted butter press 2 cups of the mixture into the bottom of a 9x13 inch pan. Set aside the rest for the topping. Dissolve lemon gelatin in boiling water, set aside to cool.
In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the gelatin mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared pan.
Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.
This recipe is on the difficult side to make but worth every bit. That is only my opinion because I love cheese cake. Try it and find out for yourself. It is a traditional mouth watering cheesecake only this one has cherrys so it just adds on to the savoriness. I like it and I think you will like it because the great taste it has to offer as a prize of all your work done to put it together.
Home made apple pie
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
3/4 cup white sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples - peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey
DIRECTIONS
Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.
The most american dessert in the world! This is a great recipe full of different flavors and a great aroma that will fill your house. Great for anytime and any place. Great served with some ice cream. Perfect served warm after lunch or dinner. I like this recipe because I like apple pie and this one of the best recipes I have found. I would definitly reccomend this recipe for anybody.
1 recipe pastry for a 9 inch double crust pie
3/4 cup white sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples - peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey
DIRECTIONS
Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.
The most american dessert in the world! This is a great recipe full of different flavors and a great aroma that will fill your house. Great for anytime and any place. Great served with some ice cream. Perfect served warm after lunch or dinner. I like this recipe because I like apple pie and this one of the best recipes I have found. I would definitly reccomend this recipe for anybody.
Thursday, January 8, 2009
Cranberry Sauce
INGREDIENTS
12 ounces cranberries
1 cup white sugar
1 cup orange juice
DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Tastes like cranberry juice only thicker and it has texture. Great for thanksgiving or Christmas. I like it a lot and it is the simplest of all these recipes and yet doesnt taste simple at all because cranberrys have a very rich flavor and are great for all kind of dishes. This one is bulletproof, almost impossible to screw up. I like with turkey or pork chops. Great sauce is all i can say to sum it up.
12 ounces cranberries
1 cup white sugar
1 cup orange juice
DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Tastes like cranberry juice only thicker and it has texture. Great for thanksgiving or Christmas. I like it a lot and it is the simplest of all these recipes and yet doesnt taste simple at all because cranberrys have a very rich flavor and are great for all kind of dishes. This one is bulletproof, almost impossible to screw up. I like with turkey or pork chops. Great sauce is all i can say to sum it up.
Poached pairs
INGREDIENTS (Nutrition)
1/2 (750 milliliter) bottle champagne
1 cup orange juice
1 cup white sugar
4 slices orange
4 whole cloves
1 teaspoon vanilla extract
4 pears, peeled with stems intact
2/3 cup semisweet chocolate chips
DIRECTIONS
In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.
I think this a great recipe, its simple, sweet and easy to make. Great unquie flavor, very suculant soft fruit. I like all of the different flavor being combined together. Great dessert and I would put it right behind the sauted cinnamon apples.
1/2 (750 milliliter) bottle champagne
1 cup orange juice
1 cup white sugar
4 slices orange
4 whole cloves
1 teaspoon vanilla extract
4 pears, peeled with stems intact
2/3 cup semisweet chocolate chips
DIRECTIONS
In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.
I think this a great recipe, its simple, sweet and easy to make. Great unquie flavor, very suculant soft fruit. I like all of the different flavor being combined together. Great dessert and I would put it right behind the sauted cinnamon apples.
Kiwi Strawberry Smoothie
INGREDIENTS (Nutrition)
1 banana
6 strawberries
1 kiwi
1/2 cup vanilla frozen yogurt
3/4 cup pineapple and orange juice blend
DIRECTIONS
Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.
Taste better with ice cream but is healthier with frozen yogurt. Simple recipe, easy because all you need is ingredients and a blender. Great mid day snack, its healthy, holesome, and filling. I like it better without the kiwi but it depends wether you like it very sweet or not. Great to double when a couple of friends come over. To sweeten throw in some sugar or only use orange juice.
1 banana
6 strawberries
1 kiwi
1/2 cup vanilla frozen yogurt
3/4 cup pineapple and orange juice blend
DIRECTIONS
Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.
Taste better with ice cream but is healthier with frozen yogurt. Simple recipe, easy because all you need is ingredients and a blender. Great mid day snack, its healthy, holesome, and filling. I like it better without the kiwi but it depends wether you like it very sweet or not. Great to double when a couple of friends come over. To sweeten throw in some sugar or only use orange juice.
Thursday, December 25, 2008
Fried banana dessert
INGREDIENTS
1/2 cup semi-sweet chocolate chips
1/3 cup whipping cream
1/2 teaspoon vanilla extract
1/2 cup Cointreau or triple sec
1 tablespoon butter
6 bananas, peeled and halved lengthwise
1 cup toasted sliced almonds
DIRECTIONS
Place chocolate chips, cream, and vanilla extract into a small saucepan. Stir over medium-low heat until the chocolate chips have melted. Stir in the Cointreau and set aside.
Melt butter in a large skillet over medium-high heat. Add bananas, cut-side down, and cook until golden brown, 3 to 4 minutes. Turn bananas over, and continue cooking until golden brown on the other side, 3 to 4 minutes more.
To serve, ladle some of the sauce onto the center of 6 plates.
This recipe is alchoholic or aleast the chocolate sauce is. I made this recipe once but the recipe does not call for enough butter so were a little on blackside. Also it calls for a large pan which still wont fit 6 bananas and is better with Cointreau than triple sec, and the sauce was very thin. Other than that recipe is good and will yeild plenty so is a great appetizer or dessert for a big group of people. The flavor is strong and yet it might be better with plantains.
1/2 cup semi-sweet chocolate chips
1/3 cup whipping cream
1/2 teaspoon vanilla extract
1/2 cup Cointreau or triple sec
1 tablespoon butter
6 bananas, peeled and halved lengthwise
1 cup toasted sliced almonds
DIRECTIONS
Place chocolate chips, cream, and vanilla extract into a small saucepan. Stir over medium-low heat until the chocolate chips have melted. Stir in the Cointreau and set aside.
Melt butter in a large skillet over medium-high heat. Add bananas, cut-side down, and cook until golden brown, 3 to 4 minutes. Turn bananas over, and continue cooking until golden brown on the other side, 3 to 4 minutes more.
To serve, ladle some of the sauce onto the center of 6 plates.
This recipe is alchoholic or aleast the chocolate sauce is. I made this recipe once but the recipe does not call for enough butter so were a little on blackside. Also it calls for a large pan which still wont fit 6 bananas and is better with Cointreau than triple sec, and the sauce was very thin. Other than that recipe is good and will yeild plenty so is a great appetizer or dessert for a big group of people. The flavor is strong and yet it might be better with plantains.
Apple toast
Ingredients
1 tablespoon butter
4 slices white or whole wheat bread
1 tablespoon cinnamon
1 large apple, cored and thinly sliced
DIRECTIONS
Set oven to broil.
Spread butter on one side of each slice of bread. Place apple slices on buttered side of bread. Sprinkle cinnamon on top. Place bread on a baking sheet.
Place in a preheated oven until toasted, about 2 minutes.
Simple recipe great for breakfast like cheese toast. great and easy to make recipe. I made it with Crisco, vegetable oil, butter, and butter spread. The best was the butter spread because not only did it taste better it also cooked in the time it was supposed to cook in unlike the others. This is also a healthy snack if served on wheat bread. It is better on white with a glass of milk. Is great on a cold day.
1 tablespoon butter
4 slices white or whole wheat bread
1 tablespoon cinnamon
1 large apple, cored and thinly sliced
DIRECTIONS
Set oven to broil.
Spread butter on one side of each slice of bread. Place apple slices on buttered side of bread. Sprinkle cinnamon on top. Place bread on a baking sheet.
Place in a preheated oven until toasted, about 2 minutes.
Simple recipe great for breakfast like cheese toast. great and easy to make recipe. I made it with Crisco, vegetable oil, butter, and butter spread. The best was the butter spread because not only did it taste better it also cooked in the time it was supposed to cook in unlike the others. This is also a healthy snack if served on wheat bread. It is better on white with a glass of milk. Is great on a cold day.
Blueberry lime mold
ingredients
1 (3 ounce) package lime flavored gelatin mix
1 tablespoon sugar
2 tablespoons lime juice
1 1/2 cups boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 pint fresh blueberries
DIRECTIONS
In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.
This recipe is more complex than the others I have posted. You need plenty of time and this is very difficult to do if you almost never cook. The taste is different and you kind of an aquired one. Best if let set over night. It has a strong lime flavor which almost over powers blueberrys making a different and interesting taste. Is like a sour and sweet combo.
1 (3 ounce) package lime flavored gelatin mix
1 tablespoon sugar
2 tablespoons lime juice
1 1/2 cups boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 pint fresh blueberries
DIRECTIONS
In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.
This recipe is more complex than the others I have posted. You need plenty of time and this is very difficult to do if you almost never cook. The taste is different and you kind of an aquired one. Best if let set over night. It has a strong lime flavor which almost over powers blueberrys making a different and interesting taste. Is like a sour and sweet combo.
Monday, December 22, 2008
Sauteed Apples
INGREDIENTS
1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
DIRECTIONS
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
This is the best of all of these recipes if prepared right and this recipe is perfect. I enjoy these as a dessert with ice cream, preferably vanilla or a light flavor unlike chocolate. Also great for parties, used as a appetizer or a dessert. Is a little to sweet to be served alone, I like that there is a prep, cook, and clean up time. Great for a first time cook, almost always comes out right. Easy to re-portion the recipe do to all even numbers.
1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
DIRECTIONS
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
This is the best of all of these recipes if prepared right and this recipe is perfect. I enjoy these as a dessert with ice cream, preferably vanilla or a light flavor unlike chocolate. Also great for parties, used as a appetizer or a dessert. Is a little to sweet to be served alone, I like that there is a prep, cook, and clean up time. Great for a first time cook, almost always comes out right. Easy to re-portion the recipe do to all even numbers.
Tuesday, December 9, 2008
Grilled Pineapple Slices
INGREDIENTS
1 fresh pineapple - peeled, cored and cut into rings
1/2 cup cinnamon sugar
DIRECTIONS
Preheat a grill for medium heat. When the grill is hot, lightly oil the grate.
Dip slices of pineapple into coconut milk, then coat in cinnamon sugar.
Grill slices for 6 minutes on each side. Remove to plates, and serve.
I found this recipe and tried it, waiting for the worst just to find out that it has the three main things you want to see in food and that is flavor, eye appeal, and aroma. It smells great and taste even better but there was one flaw with this recipe and that was cook time I found that if you cook it for 6 minutes then it comes out a little over done so I would cook to your own preference, but other than that small error it is a simple quick recipe with a divine taste and is made right on your grill.
1 fresh pineapple - peeled, cored and cut into rings
1/2 cup cinnamon sugar
DIRECTIONS
Preheat a grill for medium heat. When the grill is hot, lightly oil the grate.
Dip slices of pineapple into coconut milk, then coat in cinnamon sugar.
Grill slices for 6 minutes on each side. Remove to plates, and serve.
I found this recipe and tried it, waiting for the worst just to find out that it has the three main things you want to see in food and that is flavor, eye appeal, and aroma. It smells great and taste even better but there was one flaw with this recipe and that was cook time I found that if you cook it for 6 minutes then it comes out a little over done so I would cook to your own preference, but other than that small error it is a simple quick recipe with a divine taste and is made right on your grill.
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