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What's cooking in Sally's kitchen

The Mars Tokyo Visual Diary. Whats cooking in Sallys kitchen. Sun, Nov. 16th, 2014 02:12 pm. So for the record here's a good recipe for real Moussaka. 1/4 cup dried currants. 1/4 cup Greek extra-****** olive oil, divided. 1 pound ground lamb. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground allspice. Kosher salt and freshly ground black pepper. 1 large yellow onion, halved and thinly sliced. 1 red bell pepper, stemmed, cored, and thinly sliced. 1 serrano chile, finely diced.

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The Mars Tokyo Visual Diary. Whats cooking in Sallys kitchen. Sun, Nov. 16th, 2014 02:12 pm. So for the record here's a good recipe for real Moussaka. 1/4 cup dried currants. 1/4 cup Greek extra-****** olive oil, divided. 1 pound ground lamb. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground allspice. Kosher salt and freshly ground black pepper. 1 large yellow onion, halved and thinly sliced. 1 red bell pepper, stemmed, cored, and thinly sliced. 1 serrano chile, finely diced.
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What's cooking in Sally's kitchen | blueberries4sal.livejournal.com Reviews

https://blueberries4sal.livejournal.com

The Mars Tokyo Visual Diary. Whats cooking in Sallys kitchen. Sun, Nov. 16th, 2014 02:12 pm. So for the record here's a good recipe for real Moussaka. 1/4 cup dried currants. 1/4 cup Greek extra-****** olive oil, divided. 1 pound ground lamb. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground allspice. Kosher salt and freshly ground black pepper. 1 large yellow onion, halved and thinly sliced. 1 red bell pepper, stemmed, cored, and thinly sliced. 1 serrano chile, finely diced.

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Dutch Baby - What's cooking in Sally's kitchen

http://blueberries4sal.livejournal.com/26055.html

The Mars Tokyo Visual Diary. Dutch Baby - Whats cooking in Sallys kitchen. Wed, Jan. 1st, 2014 11:03 pm. I made one of these babies on Christmas morning 2013, inspired by my friend Joe Wall. It's like a popover, or a big eggy pancake. anyway it's delicious and so easy to make-. First place a 10" iron skillet in the oven and Preheat it to 475º. Meanwhile mix the following:. 1/2 cup of milk. 1/2 cup of flour. Fill with the egg mixture and return to oven for about 12 min. Can be served with maple syrup too.

2

What's cooking in Sally's kitchen

http://blueberries4sal.livejournal.com/tag/dutch%20baby

The Mars Tokyo Visual Diary. Whats cooking in Sallys kitchen. Wed, Jan. 1st, 2014 11:03 pm. I made one of these babies on Christmas morning 2013, inspired by my friend Joe Wall. It's like a popover, or a big eggy pancake. anyway it's delicious and so easy to make-. First place a 10" iron skillet in the oven and Preheat it to 475º. Meanwhile mix the following:. 1/2 cup of milk. 1/2 cup of flour. Beat well. When the oven is fully preheated at 475º turn it down to 425º and remove the iron skillet.

3

blueberries4sal - Profile

http://blueberries4sal.livejournal.com/profile

Whats cooking in Sallys kitchen. Created on 25 December 2008 (#17619082). Last updated on 16 November 2014. The Mars Tokyo Visual Diary. This is the food blog of the artist Mars Tokyo. Named after my favorite book as a child, Blueberries for Sal. My favorite pie is Blueberry- but it MUST be homemade, and with a crust that uses butter. I love seafood, and live on the East Coast where one can easily buy it fresh, not frozen. Follow us on Facebook. Follow us on Twitter. 1999 LiveJournal, Inc.

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Braised Scallops over Spinach Chive Linguine: bon_appetite

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Braised Scallops over Spinach Chive Linguine. This is what's cooking tonight! With steamed spinach and a grating of Parrano cheese. Cooking in the skillet with butter and garlic. One thawed package of Trader Joes Frozen Sea Scallops (or a dozen fresh if you can get them). Tablespoon of minced garlic. Trader Joes Spinach Chive Linguine. Pat dry the scallops on a paper towel, reserving the liquid they came in. Melt butter over high, add garlic, brown slightly turn to medium. Post a new comment.

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What's cooking in Sally's kitchen

The Mars Tokyo Visual Diary. Whats cooking in Sallys kitchen. Sun, Nov. 16th, 2014 02:12 pm. So for the record here's a good recipe for real Moussaka. 1/4 cup dried currants. 1/4 cup Greek extra-virgin olive oil, divided. 1 pound ground lamb. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground allspice. Kosher salt and freshly ground black pepper. 1 large yellow onion, halved and thinly sliced. 1 red bell pepper, stemmed, cored, and thinly sliced. 1 serrano chile, finely diced.

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