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Culinary Crew

Tuesday, June 8, 2010. Though our numbers were few, the fun and food was plentiful! Posted by Christensen Family. Wednesday, March 10, 2010. 1/2 Cup Granulated sugar. 2-1/2 Cups Boiling water. Roll limes on cutting board to loosen flesh and juice. Cut limes in half and squeeze juice into a jug. (Remove seeds and lith.) Reserve rinds. Place rinds in another jug and cover with sugar. Pour in boiling water; steep for 5-10 minutes, depending upon your taste. Add salt and stir thoroughly. 2 tsp soy sauce.

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Culinary Crew | culinarycrew.blogspot.com Reviews
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Tuesday, June 8, 2010. Though our numbers were few, the fun and food was plentiful! Posted by Christensen Family. Wednesday, March 10, 2010. 1/2 Cup Granulated sugar. 2-1/2 Cups Boiling water. Roll limes on cutting board to loosen flesh and juice. Cut limes in half and squeeze juice into a jug. (Remove seeds and lith.) Reserve rinds. Place rinds in another jug and cover with sugar. Pour in boiling water; steep for 5-10 minutes, depending upon your taste. Add salt and stir thoroughly. 2 tsp soy sauce.
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1 skip to main
2 skip to sidebar
3 culinary crew
4 may dinner
5 gotta love fondue
6 no comments
7 february dinner
8 thai limeade
9 makes 6 8 servings
10 6 fresh limes
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Culinary Crew | culinarycrew.blogspot.com Reviews

https://culinarycrew.blogspot.com

Tuesday, June 8, 2010. Though our numbers were few, the fun and food was plentiful! Posted by Christensen Family. Wednesday, March 10, 2010. 1/2 Cup Granulated sugar. 2-1/2 Cups Boiling water. Roll limes on cutting board to loosen flesh and juice. Cut limes in half and squeeze juice into a jug. (Remove seeds and lith.) Reserve rinds. Place rinds in another jug and cover with sugar. Pour in boiling water; steep for 5-10 minutes, depending upon your taste. Add salt and stir thoroughly. 2 tsp soy sauce.

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culinarycrew.blogspot.com culinarycrew.blogspot.com
1

Culinary Crew: November 2008

http://www.culinarycrew.blogspot.com/2008_11_01_archive.html

Sunday, November 16, 2008. Thanks so much to our fabulous hostesses! The night was breathtaking, from the ambiance (tea lights every where, a chandelier hanging, and lights in the backyard) to the food (I was SO excited to get to taste truffles! Thanks for all your hard work! Hostesses: Jennifer, Laura and Holly. And we can't forget Jillian! Thanks for joining in on the fun! The back patio, for drinks and appetizers. Pour equal parts (chilled) of each into glass. And that is it! 14 slices of Roman Tomato.

2

Culinary Crew: March 2010

http://www.culinarycrew.blogspot.com/2010_03_01_archive.html

Wednesday, March 10, 2010. 1/2 Cup Granulated sugar. 2-1/2 Cups Boiling water. Roll limes on cutting board to loosen flesh and juice. Cut limes in half and squeeze juice into a jug. (Remove seeds and lith.) Reserve rinds. Place rinds in another jug and cover with sugar. Pour in boiling water; steep for 5-10 minutes, depending upon your taste. Add salt and stir thoroughly. Strain warm liquid into juice jug. Refrigerate. Crush 8-9 sprigs of mint into 1 liter of 7-up. 2 cucumbers; sliced (unpeeled). 4 Bake ...

3

Culinary Crew: September 2009

http://www.culinarycrew.blogspot.com/2009_09_01_archive.html

Thursday, September 24, 2009. Oh it's so great to be back to having our dinners! Our September dinner was hosted by Christina and Lindsey and they did a fabulous job! The food was yummy, and the desserts were to die for! I'll be making them soon! It was so fun meeting our newest members too! Looking forward to the rest of the year! 2 pounds boneless, skinless chicken thighs. 1/2 c soy sauce. 1/2 c brown sugar. 2 T sesame oil. 3 cloves garlic, minced. Thai Coconut Chicken Meatballs. 1 lb ground turkey.

4

Culinary Crew: December 2008

http://www.culinarycrew.blogspot.com/2008_12_01_archive.html

Sunday, December 7, 2008. What a FABULOUS evening! I'm so glad all the hubbies could join us and see what we're up to each month. We had a TON of food and ALL of it was DELICIOUS! I can't wait to make some of them myself! Thanks to everyone who contributed. A HUGE thank you to Betsy, who let us take over her home. It was beautiful and so festive! Another big thank you to Christina and Lindsey for the sweet party favors (a Christmas CD and yummy candies! Makes three 6-inch cheeseballs. 8 ounces goat cheese.

5

Culinary Crew: November Dinner

http://www.culinarycrew.blogspot.com/2010/03/november-dinner.html

Wednesday, March 10, 2010. Hostesses: Stephanie Mehner, Carma Barnett and Hillary Sorenson. One frozen white, grape, raspberry frozen concentrate. Sprinkle fresh raspberries, strawberries, blueberries on top. 1 lb boneless skinless chicken. 40 oz artichoke hearts. 2 ¾ lbs. Pumpkin, Butternut Squash or combination, halved and seeded. 1 onion, peeled and quartered through the stem. 2-3 shiitake mushroom, stemmed, caps wiped clean. 1 garlic clove, peeled. 189; c. olive oil. Transfer vegetables to a medium s...

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thegirlsofgourmetcooking.blogspot.com thegirlsofgourmetcooking.blogspot.com

Gourmet Girls: October 2010

http://thegirlsofgourmetcooking.blogspot.com/2010_10_01_archive.html

Friday, October 22, 2010. Gourmet "Ghouls" Halloween Party. This month was a potluck. Thank you to Megan for having this at your home. Your house is so beautiful and incredible, even without furniture. There were prizes given for the 3 best costumes, so everybody dressed their best. We had a great night the party almost lasted until midnight. With these girls you can talk and laugh all night long. We missed you Melissa and Joni. Posted by The Arbuckle's. Sunday, October 3, 2010. Posted by The Arbuckle's.

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Gourmet Girls: Desserts

http://thegirlsofgourmetcooking.blogspot.com/p/desserts.html

Subscribe to: Posts (Atom). February- Joni and Krissy. March- Amanda and Lindsey. April-Girls in the City. May- Ashley and Darleen. Visitors to this Blog.

thegirlsofgourmetcooking.blogspot.com thegirlsofgourmetcooking.blogspot.com

Gourmet Girls: Celebrate the Season

http://thegirlsofgourmetcooking.blogspot.com/2011/03/celebrate-season.html

Tuesday, March 29, 2011. We created this lounge area where we could eat our appetizers and mingle with each other. The only decorations in the lounge area were the 3 little vases with daisy's. Some of the fresh flowers we used were daffodils, succulents, and daisies. Flowers were potted in tin pots and spray painted with chalkboard paint. We had mini chalkboards on the table with spring quotes*. Cream of Asparagus Soup. Spiced Pork Tenderloin w/ Fresh Fruit Salsa. Haricot Verts (Green Beans).

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Gourmet Girls: Appetizers

http://thegirlsofgourmetcooking.blogspot.com/p/appetizers.html

Gourmet "Ghouls" Halloween Party. Mini "Pumpkin" Cheese Balls. 8 ounces, weight Cream Cheese, softened. 188; cups Finely Chopped Roasted Red Peppers. 189; teaspoons Garlic Powder. 1 pinch Cayenne Pepper. 1 cup Finely Grated Sharp Cheddar Cheese. Paprika, For Dusting (I used a mixture of normal paprika and smoked paprika). 2 whole Green Onions. Beat cream cheese, red peppers, garlic and cayenne until well blended. Stir in cheddar cheese. Refrigerate 2 hours or until firm enough to handle. Preheat the oven...

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Gourmet Girls: April 2011

http://thegirlsofgourmetcooking.blogspot.com/2011_04_01_archive.html

Saturday, April 30, 2011. I've heard from a few of you that you weren't able to download March's Dinner menu. I've reloaded it and now hopefully you are able to receive it. Click on this link. Http:/ www.4shared.com/document/1 AilFHQ/Gourmet Girls March Dinner.html? You will click on the BLUE download button. It will count for 20 seconds. And than you should be able to view it. Post a comment if you are not able to view it. Grandma Anderson's Orange-Mint Drink. Posted by The Arbuckle's.

thegirlsofgourmetcooking.blogspot.com thegirlsofgourmetcooking.blogspot.com

Gourmet Girls: Sides

http://thegirlsofgourmetcooking.blogspot.com/p/side-dishes.html

Fresh Fruit with Vanilla Bean Honey Yogurt Dip. 2 cups fat free plain yogurt. 189; cup brown sugar. 189; of a vanilla bean, sliced with seeds removed. Combine ingredients and mix in a bowl. Serve with strawberries, grapes and pineapple (or any fresh fruit). This is also great over granola. Rosemary Sage Kettle Chips. 6 large Yukon gold potatoes. Canola oil and olive oil, 75/25 ratio for frying. 6 whole cloves garlic. 4 sprigs fresh rosemary. Kosher salt and freshly ground black pepper.

thegirlsofgourmetcooking.blogspot.com thegirlsofgourmetcooking.blogspot.com

Gourmet Girls: February 2011

http://thegirlsofgourmetcooking.blogspot.com/2011_02_01_archive.html

Sunday, February 27, 2011. Chinese New Year and Murder Mystery Dinner. Since Chinese New Year landed in the month of February, Joni and Krissy based their theme around it. . It is the most elaborate and important holiday in the Chinese calendar. Food plays a vital part in most of the festivities and these girls did an amazing job of providing delicious food but also adding some traditional food served in the festivities. . A gold woven table runner. Gold Square Charger Plate. Posted by The Arbuckle's.

thegirlsofgourmetcooking.blogspot.com thegirlsofgourmetcooking.blogspot.com

Gourmet Girls: Soup/Salads

http://thegirlsofgourmetcooking.blogspot.com/p/soupsalads.html

Gourmet 'Ghouls' Halloween Party. Butternut Squash Soup with Sage and Fontina Crustini. 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash. Melted butter, for brushing. 1 tablespoon kosher salt, plus 1 teaspoon. 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon. 3 to 4 cups of chicken stock. 1 1/2 teaspoon fresh grated ginger. 1 cup heavy cream. Preheat the oven to 400 degrees F. Subscribe to: Posts (Atom). February- Joni and Krissy. March- Amanda and Lindsey.

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Brandt, Lindsey & Avery Esplin: December 2008

http://brandtandlindsey.blogspot.com/2008_12_01_archive.html

Tuesday, December 16, 2008. We took Avery to see Santa last weekend. She spent a lot of time just looking at him. She wasn't scared but couldn't figure him out. I think it is the beard. Unfortunately we don't have a picture to post because they are not digital. We do have a few of us waiting in line waiting to see him! I think Avery looks so cute in this one. She makes the funniest faces. Monday, December 1, 2008. We had our family pictures taken last week and thanks to Kristen they look great!

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Brandt, Lindsey & Avery Esplin: May 2009

http://brandtandlindsey.blogspot.com/2009_05_01_archive.html

Sunday, May 31, 2009. We have tried to stick to a night-time routine with Avery, and this may be proof that it is working. It's so amazing how fast children can learn. Wednesday, May 27, 2009. We finally turned our guest bedroom into a playroom. I was getting sick of having toys all over the family room. I saw a toy shelf in Pottery Barn Kids that I really wanted but of course we could not afford it so, Brandt built it for me. It was a bit more complicated than expected but it turned out great.

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Delicious Gluten-Free Recipes by Chef Varouj

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Culinary Creatures

You'll never seafood the same way again. Have you ever looked at your food and thought, "Oh, how cute." Did you eat it? Save that little creature and join Culinary Creatures. Culinary Creatures is not a zoo, it's a haven for culinary creatures seeking a life free of grumbling stomachs and cutlery.

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Το Ινστιτούτο Κρητικής Διατροφής. Πριν από μερικά χρόνια, και αφού είχαμε ασχοληθεί με βάσεις στην γαστρονομία του τόπου μας, αποφασίσαμε να πάμε ένα βήμα παρα κάτω. Δημιουργήσαμε το Ινστιτούτο Κρητικής Διατροφής. Το ΙΚΔΙ είναι μη κερδοσκοπικού χαρακτήρα,. Με δράσεις και έρευνες πάνω στην διατροφή, με την Κρήτη να ταξιδεύει από τον Καναδά μέχρι την Ινδία, από την Αμερική μέχρι την Αυστραλία. 5º Φεστιβάλ γεύσεων, μουσικής & χορού στην Παγκόσμια Ημέρα Τουρισμού. Δεν επιτρέπεται σχολιασμός στο Παρουσίαση έρ...

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Culinary Crew

Tuesday, June 8, 2010. Though our numbers were few, the fun and food was plentiful! Posted by Christensen Family. Wednesday, March 10, 2010. 1/2 Cup Granulated sugar. 2-1/2 Cups Boiling water. Roll limes on cutting board to loosen flesh and juice. Cut limes in half and squeeze juice into a jug. (Remove seeds and lith.) Reserve rinds. Place rinds in another jug and cover with sugar. Pour in boiling water; steep for 5-10 minutes, depending upon your taste. Add salt and stir thoroughly. 2 tsp soy sauce.

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The mission of this blog is to glorify the simple food that men make to satisfy their immediate hunger while at the same time attempting to prove to my wife that I can follow a recipe and not burn down the kitchen. Preserve The Institution Of Marriage. Get this badge for your Web site. The best drink in the world. The world's greatest hot sauce. Friday, December 5, 2008. Crackers: I used Ritz this go around but I also use Triscuits and Wheat thins. Cream Cheese: Any brand will do. Monday, October 27, 2008.

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