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Wednesday, September 30, 2009

The Messiah in Yom Kippur.
That is a lot of reading and I wanted to sum it up for everyone.
Essentially, Yom Kippur is the day that the Jews atone for their sins.
When the Temple was standing, two goats would be selected for the ceremony. One is the sacrificial lamb and the other the scapegoat that would bear their sins as far as the east from the west.
The High Priest would reach in and draw from 2 lots to determine if the sacrificial lamb was acceptable to God. In the 40 years after the beginning of Christ's ministry on earth, not once did he draw the token that indicated the sacrifice was acceptable.
In another part of the ceremony, after the sacrifice was made and the sins of the people were on the scapegoat, tradition states that a cord of red wool was tied on the horn of the scapegoat and to the temple door, before it was let go in the wilderness to bear away the sins of the people. When the red wool on the temple door superanaturally turned white, it was a sign that God forgave the people’s sin. Come now, and let us reason together, saith the LORD: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool (Isa. 1:18).The Priests used to bind a shining crimson strip of cloth on the outside door of the Temple. If the strip of cloth turned into the white color, they would rejoice; if it did not turn white they were full of sorrow and shame (Tractate Yoma 67a). Jewish literature explains the Shekhina glory of God left the Temple forty years prior to its destruction. Three signs occurred to show evidence of this:.1.) The western candle of the menorah refused to burn continually..2.) The doors of the Temple would open of themselves..3.) The red wool no longer turned white supernaturally..This is especially significant because it indicated that God was no longer forgiving the sins of His people. The people were sorrowful because they began to realize more and more that the sacrifice of Yom Kippur did not have the power to cleanse their sinful hearts. That very year Jesus started His ministry, the very year that the blood of bulls and goats was no longer accepted as a sacrifice for the atonement of sin!
In the last forty years, before the destruction of the Temple in 70 AD, the red cord on the Temple door, according to the Jewish records, the Talmud, never turned white again. The sacrifice had been made in His son. The partition to the Holy of Holies had been rent in two.

The Messiah in Yom Kippur

The Messiah in Yom Kippur
Christians know that Jesus has provided our atonement: “for all have sinned and come short of the glory of God; being justified freely by his grace through the redemption that is in Christ Jesus” (Rom. 3:23-24). God presented Him as a sacrifice of atonement, through faith in His blood. Jesus’ death surpasses and replaces the atonement ritual of the Jewish Temple. The book of Hebrews explains the ceremonies of the Day of Atonement as a pattern of the atoning work of Christ. Jesus is our high priest, and His blood shed on Calvary is seen as symbolized in the blood of bulls and goats. As the high priest of the Old Testament entered the Holy of Holies with the blood of his sacrificial victim, so Jesus entered heaven itself to appear before the Father on behalf of His people (Heb. 9:11-12) (Killian n.d.).
The Old Testament tabernacle was designed, in part, to teach Israel that sin hindered access to the presence of God. Only the high priest, and he only once a year, could enter the Holy of Holies, and then not without taking blood offered to atone for sins (Heb. 9:7). Hebrews notes that the levitical offerings could effect only the purification of the flesh. They ceremonially cleansed the sinner, but they could not bring about inward cleansing, the prerequisite for fellowship with God. Just as the high priest had to be sinless to enter the Holy of Holies and live, so Yeshua had to be sinless to live after He entered the grave.
But Christ being come an high priest of good things to come, by a greater and more perfect tabernacle, not made with hands, that is to say, not of this building; Neither by the blood of goats and calves, but by his own blood he entered in once into the holy place, having obtained eternal redemption for us. For if the blood of bulls and of goats, and the ashes of an heifer sprinkling the unclean, sanctifieth to the purifying of the flesh: How much more shall the blood of Christ, who through the eternal Spirit offered himself without spot to God, purge your conscience from dead works to serve the living God (Heb. 9:11-14).
The high priest had to offer sin offerings each year for his own sins and the sins of the people. This annual repetition of the sacrifices served as a reminder that perfect atonement had not yet been provided. Jesus, however, through His own blood effected eternal redemption for His people (Heb. 9:12).
The Old Testament offerings served as a pattern and a prophecy of Jesus, who, through His better sacrifice, cleanses the conscience from dead works (Heb. 9:13-14). God always determined what was an acceptable offering and what was not. He finally provided His Son, the Lamb of God, as the sacrifice for the sins of the world (John 1:19; 3:16). The moment Jesus died, the veil of the temple was torn in two, from top to bottom (Matt. 27:50-51). The earth quaked beneath men’s feet. This event is important because it established Jesus as being the new High Priest and Lamb of God. No longer must there be an annual sacrifice for sin on our behalf; instead, He has made payment for us once and for all. Jesus, through a new and living way has entered heaven itself, the true Holy of Holies, where He ever lives to make intercession for His people. The believer need not stand afar off, as did the Israelite of old, but may now through Christ approach the very Throne of Grace! Yes, it is now possible for each of us to have direct access to God through the blood of Yeshua HaMashiah (Jesus Christ)!
The Two Goats
After purifying the holy place and the altar of burnt offering with the mingled blood of the bullock, the High Priest went to the eastern side of the court in front of the Temple. Facing him were two identical goats. Nearby was a lottery box especially designed for this ceremony. In the box were two tablets (lots). One bore the name “For God,” the other “For azazel” (the scapegoat). The high priest shook the box and withdrew the tablets, putting one tablet in front of each goat. The goat labeled “for God” was sacrificed. The priest laid his hands upon the goat’s head labeled “for azazel” and confessed over it the sins of Israel. The scapegoat symbolically bore the sins of the nation of Israel away from the people. This goat, commonly called the scapegoat (i.e. escape goat), was then driven into the desert.In the same way Jesus was brought before Pilate and stood before the people just as He was about to be led forth, bearing the iniquities of the people. These two goats were required for one sacrifice (Lev 16:17, 21-22). Both sacrifices were fulfilled in the death and resurrection of Messiah Yeshua. How can resurrection be portrayed in a sacrifice? By using two animals, one killed, the other set free, representing Jesus’ death and resurrection. And he shall take the two goats, and present them before the LORD at the door of the tabernacle of the congregation. And Aaron shall cast lots upon the two goats; one lot for the LORD, and the other lot for the scapegoat. And Aaron shall bring the goat upon which the LORD’S lot fell, and offer him for a sin offering. But the goat, on which the lot fell to be the scapegoat, shall be presented alive before the LORD, to make an atonement with him, and to let him go for a scapegoat into the wilderness (Lev. 16:7-10).
And he shall go out unto the altar that is before the LORD, and make an atonement for it; and shall take of the blood of the bullock, and of the blood of the goat, and put it upon the horns of the altar round about. And the goat shall bear upon him all their iniquities unto a land not inhabited: and he shall let go the goat in the wilderness (Lev. 16:18, 22).
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Tradition states that a cord of red wool was tied on the horn of the scapegoat, before it was let go in the wilderness. When the red wool turned white, it was a sign that God forgave the people’s sin. Come now, and let us reason together, saith the LORD: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool (Isa. 1:18).
The Priests used to bind a shining crimson strip of cloth on the outside door of the Temple. If the strip of cloth turned into the white color, they would rejoice; if it did not turn white they were full of sorrow and shame (Tractate Yoma 67a). Jewish literature explains the Shekhina glory of God left the Temple forty years prior to its destruction. Three signs occurred to show evidence of this:
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1.) The western candle of the menorah refused to burn continually.
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2.) The doors of the Temple would open of themselves.
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3.) The red wool no longer turned white supernaturally.
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This is especially significant because it indicated that God was no longer forgiving the sins of His people. The people were sorrowful because they began to realize more and more that the sacrifice of Yom Kippur did not have the power to cleanse their sinful hearts. That very year Jesus started His ministry, the very year that the blood of bulls and goats was no longer accepted as a sacrifice for the atonement of sin!

Prophetic Significance
The Second Coming or Judgment?
The entire ten days from the first day of the Feast of Trumpets through the Day of Atonement are known as Days of Repentance or Days of Awe. These days are possibly a picture of the Rapture (Feast of Trumpets), the Tribulation (days in between), and the second coming (Day of Atonement). Another theory claims these are a picture of the Second Coming (Feast of Trumpets), the Judgment (Day of Atonement). Second Coming?
Our Messiah made two promises before He returned to our Father. He would send the Comforter (Pentecost) and He would come again. And if I go and prepare a place for you, I will come again, and receive you unto myself; that where I am, there ye may be also (John 14:3). The Day of Atonement just may be the day of the Second Coming when Jesus will physically return to earth! The Bible clearly states Jesus will return immediately after the great tribulation. But in those days, after that tribulation, the sun shall be darkened, and the moon shall not give its light, and the stars will be falling from heaven, and the powers that are in the heavens will be shaken. And then they will see the Son of Man coming in clouds with great power and glory (Mark 13:24-26).
Day of Judgment?
The apostle Peter wrote about this awesome day of judgment. He declared, “But the day of the Lord will come like a thief. The heavens will disappear with a roar; the elements will be destroyed by fire, and the earth and everything in it will be laid bare. Since everything will be destroyed in this way, what kind of people ought you to be? You ought to live holy and godly lives as you look forward to the day of God and speed its coming.”
But the day of the Lord will come as a thief in the night; in the which the heavens shall pass away with a great noise, and the elements shall melt with fervent heat, the earth also and the works that are therein shall be burned up. Seeing then that all these things shall be dissolved, what manner of persons ought ye to be in all holy conversation and godliness, Looking for and hasting unto the coming of the day of God, wherein the heavens being on fire shall be dissolved, and the elements shall melt with fervent heat? Nevertheless we, according to his promise, look for new heavens and a new earth, wherein dwelleth righteousness (2 Peter 3:10-13).
When the Son of man shall come in his glory, and all the holy angels with him, then shall he sit upon the throne of his glory: And before him shall be gathered all nations: and he shall separate them one from another, as a shepherd divideth his sheep from the goats: And he shall set the sheep on his right hand, but the goats on the left. Then shall the King say unto them on his right hand, Come, ye blessed of my Father, inherit the kingdom prepared for you from the foundation of the world (Matt. 25:31-34).
For we must all appear before the judgment seat of Christ; that every one may receive the things done in his body, according to that he hath done, whether it be good or bad (2 Cor. 5:10).
In the coming judgment, there is forgiveness and mercy and grace to those who have already received Jesus Christ our Lord and Savior, Who gave His life as a ransom for us! Therefore being justified by faith, we have peace with God through our Lord Jesus Christ: By whom also we have access by faith into this grace wherein we stand, and rejoice in hope of the glory of God (Rom. 5:1-2).
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Written by Robin Sampson
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This article was well done and we wanted to share it with our readers. This article is from biblicalholidays.com. Please visit this insightful website for more insight into the Biblical Feast Days.
Every day I need help remembering who God is. Here is a great reminder. If I remember who He is, and I remember that I always have Him, I wonder how my life would change.

El (God-Mighty, Strong, Prominent);

Elohim (Creator, Preserver, Transcendant, Mighty, and Strong);

El Shaddai (Lord God the Almighty, God All Sufficient);

Adonai (Lord, Master);

JEHOVAH: LORD

Jehovah Elohim "The Self-Existent One," "I AM WHO I AM" or 'I WILL BE WHO I WILL BE"

JEHOVAH-JIREH: "The Lord will Provide." Gen. 22:14.

JEHOVAH-ROPHE: "The Lord Who Heals" Ex. 15:22-26.

JEHOVAH-NISSI: "The Lord Our Banner." Ex. 17:15. God on the battlefield, from word which means "to glisten," "to lift up," See Psalm 4:6.

JEHOVAH-M'KADDESH: "The Lord Who Sanctifies" Lev. 20:8. "To make whole, set apart for holiness."

JEHOVAH-SHALOM: "The Lord Our Peace" Judges 6:24. "Shalom" translated "peace" 170 times means "whole," "finished," "fulfilled," "perfected." Related to "well," welfare." Deut. 27:6; Dan. 5:26; I Kings 9:25 8:61; Gen. 15:16; Ex. 21:34, 22:5, 6; Lev. 7:11-21. Shalom means that kind of peace that results from being a whole person in right relationship to God and to one's fellow man.

SHEPHERD: Psa. 23, 79:13, 95:7, 80:1, 100:3; Gen. 49:24; Isa. 40:11.

JUDGE: Psa. 7:8, 96:13

JEHOVAH ELOHIM: "LORD God" Gen. 2:4; Judges 5:3; Isa. 17:6; Zeph. 2:9; Psa. 59:5, etc.

JEHOVAH-TSIDKENU "The Lord Our Righteousness" Jer. 23:5, 6, 33:16. From "tsidek" (straight, stiff, balanced - as on scales - full weight, justice, right, righteous, declared innocent.) God our Righteousness.

JEHOVAH-ROHI: "The Lord Our Shepherd" Psa. 23, from "ro'eh" (to pasture).

JEHOVAH-SHAMMAH: "The Lord is There" (Ezek. 48:35).

JEHOVAH-SABAOTH: "The Lord of Hosts" The commander of the angelic host and the armies of God. Isa. 1:24; Psa. 46:7, 11; 2 Kings 3:9-12; Jer. 11:20 (NT: Rom. 9:29; James 5:4, Rev. 19: 11-16).

EL ELYON: 'Most High" (from "to go up") Deut. 26:19, 32:8; Psa. 18:13; Gen. 14:18; Nu. 24:16; Psa. 78:35, 7:17, 18:13, 97:9, 56:2, 78:56, 18:13; Dan. 7:25, 27; Isa. 14:14.

ABHIR: 'Mighty One', ("to be strong") Gen. 49:24; Deut. 10:17; Psa. 132:2, 5; Isa. 1:24, 49:26, 60:1.
BRANCH: tsemach), The Branch: Zech. 3:8, 6:12; Isa. 4:2; Jer. 23:5, 33:15.

KADOSH: "Holy One" Psa. 71:22; Isa. 40:25, 43:3, 48:17. Isaiah uses the expression "the Holy One of Israel" 29 times

SHAPHAT: "Judge" Gen. 18:25

EL ROI: "God of Seeing" Hagar in Gen. 16:13. The God Who opens our eyes.

KANNA: "Jealous" (zealous). Ex. 20:5, 34:14; Deut. 5:9; Isa. 9:7; Zech. 1:14, 8:2.

PALET: "Deliverer" Psa. 18:2.

YESHUA: (Yeshua) "Savior" ("he will save"). Isa. 43:3. Jesus is the Greek equivalent of the Hebrew "Joshua." The latter is a contraction of Je-Hoshua. ("Christ", the anointed one is equivalent to the Hebrew Maschiah, or Messiah). [See Wikipedia article

GAOL: "Redeemer" (to buy back by paying a price). Job 19:25; For example, the antitype corresponding to Boaz the Kinsman-Redeemer in the Book of Ruth.

MAGEN: "Shield" Psa. 3:3, 18:30.

STONE: Gen. 49:24

EYALUTH: "Strength" Psa. 22:19.

TSADDIQ: "Righteous One" Psa. 7:9.
EL-OLAM: "Everlasting God" (God of everlasting time) Gen. 21:33; Psa. 90:1-3, 93:2; Isa. 26:4.

EL-BERITH: "God of the Covenant" Used of Baal in Judges 9:46. Probably used originally to refer to the God of israel.

EL-GIBHOR: Mighty God (Isa. 9:6)

ZUR: "God our Rock" Deut. 32:18; Isa. 30:29.

Malachi calls Messiah "The Sun of Righteousness" (Malachi 4:2).

Isaiah calls Messiah "Wonderful, Counselor, Mighty God (El Gibhor), Everlasting Father, Prince of Peace" (Isa. 9:6).

'Attiq Yomin (Aramaic): "Ancient of Days," Dan. 7:9, 13, 22.

MELEKH: "King" Psa. 5:2, 29:10, 44:4, 47:6-8, 48:2, 68:24, 74:12, 95:3, 97:1, 99:4, 146:10; Isa. 5:1, 5, 41:21, 43:15, 44:6; 52:7, 52:10

"The Angel of the Lord: " Gen. 16:7ff, 21:17, 22:11, 15ff, 18:1-19:1, 24:7, 40, 31:11-13, 32:24-30; Ex. 3:6, 13:21, Ezek. 1:10-13. Seen in the theophanies, or pre-incarnate appearances of the Son of God in the OT (See I Cor. 10:3 NT).

FATHER: 2 Sam. 7:14-15; Psa. 68:5; Isa. 63:16, 64:8; Mal. 1:6.

THE FIRST AND LAST: Isa. 44:6, 48:12.

Tuesday, September 29, 2009

Red Beans and Rice (Makes 4 Gallons)

Leftovers from a large smoked ham with bone. (Almost a whole ham.)
4 pounds red beans soaked overnight, drained, covered with water, boiled 2 hours and drained again.
4 packages Andouille Sausage, cooked and drained
8 onions chopped
1 package celery chopped
8 jalapenos, chopped, seeded and deveined
8 hot banana peppers, chopped, " " "
3 carrots
2 cans tomato sauce or 2 cans tomato paste
2 bulbs garlic, pressed
8 bay leaves
1 tsp basil
1 tsp oregano
1-2 Tablespoons dried thyme(Start with 1 tsp and taste as you increase. I'm not sure I liked as much as I put last time)
Black Pepper
Red Pepper
Tony's to taste (Last time I used 6 Tblsp, but I may like it better with just salt to taste)
Sugar to taste(Last time 1 used 2 Tblsp)
2 tablespoons Worchestershire Sauce
6 T chopped fresh parsley
Boil ham until falling off the bone, defat and add ham and broth to beans. Add tomato sauce. Add seasonings. Bring to boil and reduce to simmer.
Saute vegetables in olive oil until tender. Add to beans. Saute garlic for 1 -2 minutes and add.
Brown sausage, drain, and add.
Simmer until tender.
Greek Pasta with Grilled Chicken

Nutrition Facts
Serving Size 1 (233g)
Recipe makes 10 servings
Calories 426
Calories from Fat 155
(36%)
Amount Per Serving
%DV
Total Fat 17.3g
26%
Saturated Fat 3.8g
18%
Monounsaturated Fat 10.4g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 51mg
17%
Sodium 329mg
13%
Potassium 506mg
14%
Total Carbohydrate 42.8g
14%
Dietary Fiber 5.0g
19%
Sugars 3.0g
Protein 25.4g
50%

Greek Pasta With Grilled Chicken (Flat Belly Diet Recipe)
Recipe #385906 15 min 5 min prep

By: Heartsong Aug 18, 2009
I made this today from some ingredients I had on hand. It was yummy.If you want to try to follow a flat belly diet, I will be posting recipes that I try and like. I am trying to increase my intake of MUFA's(Monounsaturated fatty acids), These are really heart healthy fats that help to lower your bad cholesterol(LDL and VLDL, Low Density Lipoprotein and Very LDL) and raise your good Cholesterol, HDL(High Density Lipoprotein) The low density are smaller particles and get into the linings of your vessels, The high density lipoprotein helps keep your arteries clean. A 1600 calorie a day diet with a seving of MUFA's at each meal is the basic premise of the flat belly diet. Scientists already knew that MUFA's were associated with longevity, but new research demonstrates that they also can help you lose belly fat. Several new diets are cropping up centered all around MUFAs – you may hear them called ‘Flat Belly’ diets. Eating one serving at each meal can help control cravings and provide a mental and physical boost. Regardless of what your plan is, you can incorporate these delicious and nutritious foods into your diet. 1.Oils – flaxseed, canola, olive, sunflower, peanut, or soybean oil (and a few others) all do the trick. Pesto sauce also counts! One serving = 1 tablespoon. 2.Nuts & seeds – Nuts and natural nut butters (such as almond butter or peanut butter) are a great source of protein. Try adding nuts as salad toppers, or combine the butters with vegetables or crackers. One serving = 2 tablespoons. 3.Avocado – Slice an avocado for your salad, add a layer to a sandwich with sprouts and Swiss, or chop it and add it to salsa or another dip. One serving = ¼ cup. 4.Olives – Black or green olives can be used as toppings on entrees such as pizza, pasta, or chicken breast. One serving = 10 large olives. 5.Chocolate - Go with dark or semisweet chocolate. Top your Pinkberry with chocolate chips, add shavings to a favorite low-calorie dessert, or simple indulge in a dark chocolate square. One serving = ¼ cup. Bon Appetit!
SERVES 10 , 10 cups

Ingredients
16 ounces rotini pasta
8 tablespoons olive oil
6 garlic cloves, pressed
6 small tomatoes, 2 inch, diced
1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
1 (6 ounce) can black olives (that is 44 black olives, 6 oz dry weight)
1 cup fresh sweet basil leaves, chopped (or to taste)
18 ounces cooked boneless skinless chicken breasts, grilled, chopped
3 ounces feta cheese, crumbled
salt, to taste
pepper, to taste
Directions
1Boil pasta in salted water til al dente. For Rotini, that is seven minutes actual boiling time. Drain.
2Add remaining ingredients and stir well.
3Adjust salt and pepper to taste

The Best Meatballs Ever


Nutrition Facts
Serving Size 1 (163g)
Recipe makes 25 servings
Calories 328
Calories from Fat 182
(55%)
Amount Per Serving
%DV
Total Fat 20.3g
31%
Saturated Fat 8.7g
43%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 1.0g
Trans Fat 0.9g
Cholesterol 114mg
38%
Sodium 438mg
18%
Potassium 403mg
11%
Total Carbohydrate 8.7g
2%
Dietary Fiber 0.8g
3%
Sugars 0.8g
Protein 26.3g
52%

The Best Meatballs Ever
Recipe #389418 55 min 30 min prep :



By: Heartsong Sep 8, 2009
I am posting my recipe so I won't lose it. I changed my recipe a while back and they are even better than ever. I have made these many times and my family says they are the best they have ever had. This makes a ton of meatballs, but when you're making, it's just as easy to make a lot as a little. You can freeze them.
SERVES 25 , 100 meatballs

Ingredients
5 1/2 lbs ground beef
3 cups parmesan cheese, grated
2 cups Italian seasoned breadcrumbs, I use Progresso
4 eggs
1 1/2 cups milk
3 teaspoons season salt
4 teaspoons black pepper
8-12 garlic cloves, pressed (I use a whole bulb)
2 cups fresh sweet basil leaves, chopped (2 big handfuls or 2 loose cups leaves, chopped)
1 cup parsley, chopped (1 big handful or one loose cup leaves, chopped)
1 teaspoon dried oregano
1 teaspoon cayenne pepper
Directions
1Mix all ingredients well.
2Shape into meatballs.(I make the meatballs a good handful. They are probably 1 1/2 inches in diameter or more).
3You may freeze for later use or refrigerate for 24 hours.
4Bake at 350 for 20 to 25 minutes. Test for doneness because it does depend on the size of your meatball.
5These may also be simmered in your sauce without baking. I bake them on a roasting rack to let the fat drip into the pan below, but you don't have to.
6To cook in sauce,drop gently into simmering sauce and don't stir for at least 25 minutes or the meatballs will break. Simmer for a total of about 45 for your meatballs to be done. Test one to be sure.
7Skim the fat off the top of the sauce if you simmer the meatballs.
Capellini Pomodoro

Nutrition Facts
Serving Size 1 (318g)
Recipe makes 4 servings
Calories 322
Calories from Fat 73
(22%)
Amount Per Serving
%DV
Total Fat 8.1g
12%
Saturated Fat 1.2g
6%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg
0%
Sodium 16mg
0%
Potassium 705mg
20%
Total Carbohydrate 53.8g
17%
Dietary Fiber 5.0g
19%
Sugars 7.5g
Protein 9.9g
19%

Olive Garden Capellini Pomodoro
Recipe #385607 12 min 5 min prep

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By: Heartsong Aug 17, 2009
This is an incredibly easy, incredibly delicious dish. It is a takeoff from the Olive Garden original. I like more garlic, more basil, and less oil than their recipe calls for, but you can go to their website and get the original. This is a real kid pleaser. If they hate tomatoes, leave them out. It's still delicious.
SERVES 4 (change servings and units)

Ingredients
8 ounces pasta
6 garlic cloves, pressed
salt
pepper
parmesan cheese
2 tablespoons olive oil
8 fresh tomatoes, diced (or 2 cans diced tomatoes)
20 fresh basil leaves, diced
Directions
1Boil pasta in salted water and drain. Add garlic, olive oil, and basil. Stir well. Add salt, pepper, and tomatoes. Adjust seasonings to taste. Top with parmesan cheese
3 Grain Hot Cereal

Nutrition Facts
Serving Size 1 (238g)
Recipe makes 1 servings
Calories 272
Calories from Fat 114
(42%)
Amount Per Serving
%DV
Total Fat 12.8g
19%
Saturated Fat 1.9g
9%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 7.9g
Trans Fat 0.0g
Cholesterol 4mg
1%
Sodium 33mg
1%
Potassium 520mg
14%
Total Carbohydrate 40.4g
13%
Dietary Fiber 11.9g
47%
Sugars 22.4g
Protein 8.2g
16%

3 Grain Hot Cereal(Flat Belly Diet)
Recipe #388433 6 min 1 min prep

By: Heartsong Sep 2, 2009
This is one of my favorite breakfasts. It is so good for you.The flaxseed meal is only 1/2 a serving of mufa. The walnuts make the other half of the serving. The wheat bran is all fiber. The oat bran lowers cholesterol. You don't have to cook the apple. I like it raw just as well, If you don't cook the apple, just sprinkle the brown sugar and cinnamon on top. Apples have amazing antioxidant content. Increase the milk if you like it soupier, you need your calcium.
SERVES 1

Ingredients
2 tablespoons flax seed meal
1 tablespoon oat bran
2 tablespoons wheat bran
1 apple, small, seeded and diced
1/4-1/2 teaspoon cinnamon, to taste
1 teaspoon brown sugar, to taste
1/4 cup 2% low-fat milk
1 tablespoon walnuts
water
Directions
1Microwave apple with brown sugar and cinnamon for 2 to 3 minutes.
2Mix grains with enough water to get them wet and a little soupy.
3Microwave 2 minutes.
4Mix milk in cereal.
5Top with apple and walnuts and enjoy.
SPICY SPLIT PEA AND SAUSAGE SOUP

Nutrition Facts
Serving Size 1 (358g)
Recipe makes 16 servings
The following items or measurements are not included below:
low-fat sausage
4 sprigs fresh thyme
Calories 203
Calories from Fat 21
(10%)
Amount Per Serving
%DV
Total Fat 2.4g
3%
Saturated Fat 0.3g
1%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg
0%
Sodium 44mg
1%
Potassium 657mg
18%
Total Carbohydrate 34.3g
11%
Dietary Fiber 14.1g
56%
Sugars 5.8g
Protein 12.9g
25%

Spicy Split Pea and Sausage Soup
Recipe #386837 45 min 15 min prep

Ingredients
4 cups dried split peas or
2 (16 ounce) packages split peas
42 ounces low-fat sausage, sliced
2 tablespoons olive oil
2 carrots, diced
2 onions, diced
6 hot banana peppers, diced
1 bulb of garlic, pressed or 8-10 garlic cloves
1 bunch celery, sliced
16 cups water
4 bay leaves
4 sprigs fresh thyme
salt, to taste
black pepper, to taste
Directions
1Saute sausage in olive oil til almost browned, add garlic and saute for a couple of minutes. Remove and set aside.
2Saute vegetables for 10 or 15 minutes.
3Add water, spices, lentils, sausage and garlic. Bring to a boil and simmer for 30 to 40 minutes or until lentils are tender.
4Remove bay leaf and thyme.
5Serve with crusty bread.
LOADED POTATO SOUP

Nutrition Facts
Serving Size 1 (620g)
Recipe makes 16 servings
The following items or measurements are not included below:
Tony Chachere's Seasoning
Calories 617
Calories from Fat 273
(44%)
Amount Per Serving
%DV
Total Fat 30.4g
46%
Saturated Fat 10.8g
53%
Monounsaturated Fat 15.9g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 44mg
14%
Sodium 1394mg
58%
Potassium 1320mg
37%
Total Carbohydrate 60.6g
20%
Dietary Fiber 5.8g
23%
Sugars 11.7g
Protein 26.8g
53%

Loaded Potato Soup
Recipe #388308 40 min 10 min prep

By: Heartsong Sep 1, 2009
I suppose it qualifies as flat belly, but I'm not sure. I made a white roux with flour and olive oil. I tried for about a half tablespoon of olive oil or so per serving, but the kids ate enough before I got back today that I couldn't accurately measure to see how many cups the recipe made, although I did my best. I had to look at the line left on the pot. Pair a bowl of soup with a salad with olive oil in the dressing and it should be OK. If anyone knows different, let me know. I have thickened potato soup with just the potatoes in the past. This certainly increases the fat and calories. It was delicious, though. I do think you could blend some fat free cottage cheese until smooth and get a good cheese flavor. I didn't have any. Also the fat free cream cheese would be good. I have read that Panera Bread puts cream cheese in their potato soup. Both would reduce fat in the soup. You could garnish with the reduced fat cheddar, then and keep the cheddar flavor without all the calories. I will try them later and post a potato soup II if it's good. Be sure and garnish with bacon( I bought a bag of the 50% reduced fat bits to sprinkle on top) and chives or green onions. It makes all the difference. The kids did think it was the best potato soup I ever made. But I think they say that nearly every time. I am kind of a process cook rather than a recipe cook. Zaar has helped me to pay attention to both. Serving size-2 cups soup.
SERVES 16 -20 , 32 -40 cups (change servings and units)

Ingredients
1 cup olive oil
1 1/2 cups flour
3 onions, diced
1 bunch celery, sliced
4 tablespoons olive oil, for garlic
4-6 garlic cloves, pressed
16 medium potatoes, diced
8 cups water
8 cups 2% low-fat milk
16 ounces fat free sour cream
2 lbs reduced-fat cheddar cheese, grated
2 tablespoons salt (to taste)
1 teaspoon Tony Chachere's Seasoning (to taste)
1/2 teaspoon cayenne pepper (to taste)
1 teaspoon black pepper (to taste)

Directions
1. Bring potatoes, salt and water to boil and simmer for 10 to 15 minutes until potatoes are tender.
2. Saute onions and celery in olive oil until tender(about 10 minutes).
3. Add flour to onion and celery mixture and cook for 3 to 5 minutes. Do not brown. You are making a blonde roux.
4. Add the milk one cup at a time and incorporate fully before you add another cup. Bring to a low boil and reduce to simmer, stir frequently.
5. Add potatoes in water.
6. Saute garlic in olive oil for a couple of minutes and add to soup.
7. Add pepper and Tony's.
8. Remove from heat.
9. Stir in cheese.
10. Stir in sour cream.
11. Adjust seasonings to taste. I did add a little extra salt, pepper, and Tony's at the end, but I sprinkled and didn't measure those. I also sprinkled with a little paprika, but that may be the flavor my son commented on that was different. I wasn't going for different. The measurements for salt, pepper and Tony's given were what I started with.
12. Be sure and garnish with bacon, green onion, and a little extra cheese. It does make it decadent.
Chicken Salad

Boil Chicken in salted water with and onion and some pepper until tender. For boneless skinless breasts, about 20 minutes.
Shred chicken.
Mix equal parts mayonaisse and sour cream.
Add grapes, celery, green onions and toated pecans.
Add salt and pepper to taste.

A can of pineapple may be used with or instead of grapes. There is no need to drain.
I have toasted the pecans in sugar and Tony's and molded on the outside of the salad.
I have used cool whip instead of mayo and sour cream.
I have used cool whip with sour cream.
Spicy Oriental Pork Tenderloin Marinade
Recipe #390394 1½ hours 1 hour prep Everyone says my husband grills the best steak they have ever had. My daughter thought these were better than his steak. They were really easy and really delicious. I served it with Kittencal's Asian-Style Ramen Broccoli Slaw. But it was good enought to serve with the same sides as steak. Very tender, juicy and scrumptious.You could use this with chicken or pork.Prep time includes at least one hour to marinate, but longer is so much better. Go for at least 3 hours, if you can. I did it overnight. This is enough to marinate 4 tenderloins, so you could cut it in half for 2, I think. I really marinated 4 with it. Sometimes when you cut the amount of marinade in half, it doesn't cover well

Ingredients
32 ounces pork tenderloins
1/2 cup soy sauce
1/2 teaspoon beef base (could use half a beef bouillon or a whole, I don't think it would matter)
1 teaspoon red pepper flakes
1 teaspoon Chinese hot mustard (could use less and use dry mustard)
1/4-1/2 teaspoon ginger powder (could use a teaspoon of fresh)
1/4-1/2 teaspoon Chinese five spice powder
1/3 cup brown sugar
2 tablespoons sherry wine
4 garlic cloves, pressed
1/2 onion, diced
1-2 tablespoon sesame oil
Directions
11. Marinate from one to several hours or overnight. Longer is better. Grill til medium rare. My husband does the grilling. He said he grilled it over a hot fire for 15 to 20 minutes total, probably. Sorry I can't be more specific. You do not want to overcook the tenderloin. It should be pink in the center. I have read that it should be 150-160 degrees with a meat thermometer when you take it up.


Nutrition Facts
Serving Size 1 (173g)
Recipe makes 8 servings
The following items or measurements are not included below:
Chinese five spice powder
Calories 236
Calories from Fat 71
(30%)
Amount Per Serving
%DV
Total Fat 7.9g
12%
Saturated Fat 2.4g
11%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 74mg
24%
Sodium 1066mg
44%
Potassium 516mg
14%
Total Carbohydrate 11.8g
3%
Dietary Fiber 0.3g
1%
Sugars 9.6g
Protein 25.4g
50%
Low Fat Banana Cake

This is a spin off of Kittencal's (that genius girl) extreme low fat banana-blueberry muffins. But it was different enough ( I made the muffins a while back), that I decided to post the difference. This cake was wonderful! No one would guess it was low fat with little sugar except the fruit! You can use nonfat sourcream for the yogurt, but I haven't tried that

Serves 12, 1 cake



Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
4 cups bananas, mashed ripe
1/4-1/3 cup sugar (or Splenda, Depends on how sweet you like your cake.)
1/4 cup plain fat-free yogurt
1 large egg
2 teaspoons vanilla
Directions
1Mix dry ingredients.
2Mash bananas and mix wet ingredients in a seperate bowl.
3Combine wet and dry until dry ingredients are just wet and mixed. Don't overmix.
4Bake at 350 in a 9 x 13 nonstick pan sprayed with Pam for 15 minutes.

Nutrition Facts
Serving Size 1 (71g)
Recipe makes 12 servings
The following items or measurements are not included below:
plain fat-free yogurt
Calories 110
Calories from Fat 6
(5%)
Amount Per Serving
%DV
Total Fat 0.7g
1%
Saturated Fat 0.2g
1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 17mg
5%
Sodium 202mg
8%
Potassium 210mg
6%
Total Carbohydrate 24.5g
8%
Dietary Fiber 1.7g
6%
Sugars 10.8g
Protein 2.4g
4
TOMATO ZUCCHINI BISQUE

Nutrition Facts
Serving Size 1 (284g)
Recipe makes 12 servings
Calories 142
Calories from Fat 80
(56%)
Amount Per Serving
%DV
Total Fat 8.9g
13%
Saturated Fat 3.1g
15%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 13mg
4%
Sodium 428mg
17%
Potassium 521mg
14%
Total Carbohydrate 11.8g
3%
Dietary Fiber 2.7g
10%
Sugars 5.7g
Protein 3.7g
7%

Tomato Zucchini Bisque
Recipe #391023 45 min 5 min prep By: Heartsong Sep 21, 2009
This was a quick bisque I whipped up. Just an idea if you are tying to use veggies from your garden. It was delicious.I added some hot banana peppers and jalapeno peppers to ours, but most people don't like that much kick. That was just to make it spicy. You can try that if you like. The whipping cream is not neccessary, leave it out and it will still be delicious. You also may incorporate about a cup of grated parmesan with your immersion blender after you take it off the heat. I couldn't decide if I liked it better on top or incorporated. It was good both ways. Serve with hot, crusty bread. (See my 10 minute bread. It is quick and delicious.)
SERVES 12 , 3 quarts (change servings and units)

Ingredients
3 zucchini (large, chopped into 1/2-inch chunks or sliced, it doesn't matter)
2 onions (cut into 1/8ths)
2 carrots, sliced
3 stalks celery, sliced
1 bulb of garlic (top sliced off to expose cloves)
2 bell peppers, any color, quartered
4 tablespoons olive oil (or as desired)
2 (14 1/2 ounce) cans diced tomatoes (You may use 8 small or 4 large fresh tomatoes)
1 quart chicken broth
1/2 cup white wine
1/2 cup whipping cream (optioinal)
1/2 cup sweet basil, a large handful
salt
pepper
parmesan cheese (grated or sliced on top)

Directions
1. Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
2. Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
3. Combine vegetables and pot of broth; add wine and basil.
4. Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
5. Remove from heat, puree with immersion blender, and add whipping cream.
6. Reheat to warm cream but do not boil.
7. Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
8. Serve with grated parmesan cheese
Apple Balsamic Vinaigrette

I love a balsamic vinaigrette and haven't found a bottled one I like.I decided to make my own. Here is one attempt that I really enjoyed. If you like a bite to your dressing, use the jalapeno pepper. I enjoyed it in there, but it was really spicy. This dressing was lovely and gave a similar flavor to my salad as Panera Bread's White Balsamic Apple Vinaigrette. I really enjoyed it. If I come across a better one, I'll edit and let you know!
SERVES 16 , 2 cups


Ingredients
1/2 cup balsamic vinegar
1 apple, quartered, seeded, no need to peel
1/4 vidalia onion
1/2 cup olive oil
2 tablespoons honey dijon mustard
1/2 teaspoon Tony Chachere's Seasoning
1/4 cup water
1 garlic clove, pressed
1/2 teaspoon salt
1 jalapeno pepper, whole, not seeded
1/2 lemon, juice only
Directions
1Blend all in blender until smooth.

Nutrition Facts
Serving Size 1 (25g)
Recipe makes 16 servings
The following items or measurements are not included below:
1/2 cup balsamic vinegar
honey dijon mustard
Tony Chachere's Seasoning
Calories 66
Calories from Fat 61
(92%)
Amount Per Serving
%DV
Total Fat 6.8g
10%
Saturated Fat 0.9g
4%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Easy Pleasy Barbeque Sloppy Jo's
Recipe #389063 35 min 5 min prep
By: Heartsong Sep 8, 2009
This was really easy and surprisingly delicious. It held a candle to my husband's Boston Butt(no one does better than he does) and homemade sauce(the best sauce I've ever had), especially considering the time and effort it took. I did them to feed a crowd of my son's friends when I needed something quick. I tasted this without the onion and jalapeno. It was still really good. I just had them on hand and add veggies to everything. If you seed the jalapeno and take out the membrane, it is not hot.
SERVES 18 , 4 1/2 cups (1/4 cup per sandwich) (change servings and units)

Ingredients
2 1/2 lbs ground beef, browned well and drained well
1 (12 ounce) bottle barbecue sauce, I used Kraft Original
1 Lipton Onion Soup Mix
1/2 cup water
1 tablespoon dry mustard or prepared mustard
1 tablespoon Worcestershire sauce
1-2 garlic cloves, pressed (optional)
1 onion, diced (optional)
5 jalapenos, seeded and diced (optional)
Directions
1Optional Step. Saute onion and jalapeno until tender and carmelized, 10 to 15 minutes. (I have heavy well seasoned cast iron, so I didn't start with a teaspoon of oil, but if you don't have nonstick or well seasoned cast iron, start with a little oil.)Add garlic and saute garlic for 2 minutes.
2In a sepearate pan, if you are in a hurry, brown meat until well browned. Drain well.(I rinse my meat to get the fat out, but not too much.).
3Combine meat, barbeque sauce, lipton soup mix, water,mustard, worcestershire, and vegetables if you opted for them. Simmer for 10 to 15 minutes.
4Serve on a bun.

Nutrition Facts
Serving Size 1 (102g)
Recipe makes 18 servings
The following items or measurements are not included below:
1 Lipton Onion Soup Mix
Calories 154
Calories from Fat 90
(58%)
Amount Per Serving
%DV
Total Fat 10.0g
15%
Saturated Fat 3.8g
18%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 0.5g
Trans Fat 0.6g
Cholesterol 42mg
14%
Sodium 220mg
9%
Potassium 233mg
6%
Total Carbohydrate 3.1g
1%
Dietary Fiber 0.3g
1%
Sugars 1.0g
Protein 12.2g
Shrimp/ Crawfish Etoufee

Ingredients
2 (12 ounce) packages crawfish tail meat, fully cooked (or 1 1/2 lbs shrimp)
2 tablespoons butter
7 large hot banana peppers, seeded and diced (or 3 bell peppers, any color)
1 large onion, diced
1/2 bunch celery
6 small tomatoes, diced
1 bulb of garlic, pressed
8 ounces tomato sauce
1/2 cup water
1 tablespoon Tony Chachere's Seasoning (or to taste)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
Directions
1Saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced. Add garlic and saute 2 minutes.
2Add tomato sauce, water and dried seasonings and bring to a boil. Reduce to simmer and add crawfish tails. Return to simmer and cook 3 minutes. Do not overcook crawfish. Add parsley. Remove bay leaves. Serve with rice.

Nutrition Facts
Serving Size 1 (253g)
Recipe makes 8 servings
The following items or measurements are not included below:
7 large hot banana peppers
Tony Chachere's Seasoning
Calories 126
Calories from Fat 36
(28%)
Amount Per Serving
%DV
Total Fat 4.0g
6%
Saturated Fat 2.0g
10%
Monounsaturated Fat 1.0g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 98mg
32%
Sodium 252mg
10%
Potassium 607mg
17%
Total Carbohydrate 9.0g
3%
Dietary Fiber 2.2g
8%
Sugars 4.4g
Protein 14.3g
28
Cheese Filled Shells
CHEESE FILLING
1 medium onion, finely chopped
1 tablespoon fresh minced garlic
2 teaspoons dried Italian seasoning
4 cups ricotta cheese (can use half ricotta and creamed cottage cheese)
1/2 cup parmesan cheese
4 ounces cream cheese (very soft)
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1 teaspoon seasoning salt (or to taste)
2 teaspoons ground black pepper (or to taste)
3-4 tablespoons oil
For the CHEESE FILLING:
Heat oil in a skillet over medium heat.
Add in onion with dried Italian seasoning and saute until just lightly browned, about 4-5 minutes (adding in the fresh garlic after the last 2 minutes (do not brown the garlic).
To the bowl add in ricotta cheese, Parmesan cheese, mozzarella cheese, soft cream cheese, eggs, seasoned salt and black pepper; mix well to combine (at this point you may cover and refrigerate for 24 hours).
For the Shells:
In a large pot of boiling salted water cook the lasagna noodles until they are just al dente (do not over cook the noodles as they will cook more in the oven, cooking time for the noodles should be a little less time than stated on the box).
Carefully remove the noodles then place into a large bowl of very cold water, shake off any excess water before layering in the dish.

Topping
Tomato Zucchini Bisque
zucchini (large, chopped into 1/2-inch chunks or sliced, it doesn't matter)
2 onions (cut into 1/8ths)
2 carrots, sliced
3 stalks celery, sliced
1 bulb of garlic (top sliced off to expose cloves)
2 bell peppers, any color, quartered
4 tablespoons olive oil (or as desired)
2 (14 1/2 ounce) cans diced tomatoes (You may use 8 small or 4 large fresh tomatoes)
1 quart chicken broth
1/2 cup white wine
1/2 cup whipping cream (optioinal)
1/2 cup sweet basil, a large handful
salt
pepper
parmesan cheese (grated or sliced on top)
Directions Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan. Combine vegetables and pot of broth; add wine and basil. Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors. Remove from heat, puree with immersion blender, and add whipping cream. Reheat to warm cream but do not boil. Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too. Serve with grated parmesan cheese.


1/2 cup parmesan cheese
Chianti Braised Short Ribs
Prep Time:
30 minutes
Cook Time:
3 hours, 30 minutes
Serving Size:
4812
Ingredients3 lbs boneless beef short ribs*Salt to tastePepper to taste¼ cup extra virgin olive oil1 medium yellow onions, chopped4 large garlic cloves, minced2 cups Chianti wine1 32-oz can crushed tomatoes3 cups beef broth2 tsp fresh rosemary, chopped*Your grocery store butcher can cut into individual ribs and de-bone
Procedures
1. PAT short ribs dry and season with salt and pepper.
2. COAT a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl.
3. ADD onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes).
4. RETURN short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes.
5. RETURN short ribs to pan and heat thoroughly.
6. SERVE with potatoes or risotto and vegetables.
Chicken Marsala

Six Boneless Skinless Chicken Breasts
Or
6 chicken breasts / bone-in
Large Handful of Basil
Small Handful of Thyme
Small Handful of Oregano
1 teaspoon pepper
2 teaspoons salt
6 cloves garlic
Blend in olive oil to make paste

Rub on boneless skinless chicken and brown in skillet on each side with skillet covered.
Remove and slice. Add mushrooms and onions to skillet and cook until tender.
Add chicken back to pan, add wine and broth, and simmer until chicken is tender.
Thicken with cornstarch in a little water. Add a little sugar and salt if needed.

Do the same with the bone in chicken, covered, 10 minutes each side.
Add mushrooms and onion and cook til tender.
Add wine and broth and simmer until chicken is tender.
Thicken with cornstarch and a little water. Add a little sugar and salt if needed.


Sauce

1 cup diced ham
1 cup Marsala Wine
4 cups Chicken Broth
2 Onions, diced
16 oz mushrooms, sliced
10 minute Italian Bread

4-5 cups bread flour
2 tablespoons yeast
2 tablespoons sugar
2 cups water
3 teaspoons salt
1 tablespoon oil

Mix sugar, water at hot tap, yeast. Let sit a couple of minutes until it begins to foam. Add 3 cups flour, salt, oil and mix. Add another cup of flour to make stiff dough. Knead in remaining flour for 5 to 10 minutes

For baguettes, divide into 4 sections. Roll to rectangle and roll up. Place seam side down on floured surface. Cut 3 slits. Spray with water.

For loaves, divide into 2 sections. Roll out to rectangle and roll up long ways. Place sean side down on floured surface. Cut slits.

Bake at 375 for 20 to 30 minutes. Check occasionally. Sometimes it takes 30 minutes and sometimes it takes less. Spray occasionally with water. Place cup of water in oven.
Alternatively, cut slits, spray with water and let rise 30 minutes. Transfer to floured sheet and bake. Spray occasionally with water
Roasted Bella Pomodoro

1 pkg portabella mushrooms
1 onion, quartered
1 bulb garlic
8 small tomatoes
½ cup fresh basil, chopped
parmesan cheese
salt and pepper to taste

Combine first 4 ingredients in pan, drizzle with olive oil and roast for 30 minutes at 425.
Pulse in food processor to chop roughtly. Combine with pasta and add salt and pepper to taste.
Spaghetti sauce

1 gallon Contadina diced tomatoes
1-2 cups loose sweet basil
1-2 cups loose purple basil
1 bulb garlic, pressed
8 cayenne peppers
2 large onions
2 large bell peppers
3 tsp beef base
2 tablespoons Worcestershire sauce
1 cup red wine
3 cans tomato paste
Black Pepper to taste(Probably at least a teaspoon)
Salt to taste
Sugar to taste(Probably 3 tablespoons or more)


Puree basil, cayenne, and tomatoes.
In a large saucepot, sauté onions and peppers until caramelized. Sauté garlic for 2 minutes. Puree caramelized onion, peppers and garlic if desired. Add remaining ingredients and simmer for at least 30 minutes or until correct consistency. Add salt, pepper, and sugar to taste.
Spicy Fresh Guacamole

2 advocados peeled and diced
1 can Rotel tomatoes or 2 fresh tomatoes diced
2 cloves garlic pressed
1-4 jalapeno peppers, diced. Taste for heat. May leave out if used Rotel if you don’t want it very spicy
1 teaspoon cumin
½ - 1 teaspoon salt or to taste
1 lime, juiced

Mash advocados.
Mix in tomatoes, garlic, peppers, and lime juice.
Salt to taste.
Syrup

2 cups sugar
1 cup water
1 cup dark or light karo
maple flavoring to taste
Spicy Tomato Bisque

This is my first tomato bisque. I have never even tasted one, but I love every other bisque and decided to try one. I made several changes to a food network recipe and another recipe, combining what I thought might be the best flavors. Use Tony Chacheres instead of salt if you like things spicy. I do! Top with chives, slivers of fresh basil, fresh chopped tomatoes and croutons.

4 quarts fresh tomatoes, chopped
8 cups chicken broth
1 piece bacon
2 tablespoons olive oil
5 tablespoons flour
2 onions, chopped
3 stalks celery, chopped
2 carrots, chopped
2 banana peppers, chopped
8 cloves garlic, pressed
¼ cup fresh basil, chopped
6 sprigs thyme, tied together
3 bay leaves
1 tablespoon brown sugar
½ - 1 tablespoon salt or to taste
½ teaspoon black pepper
1 cup 2% milk
1 cup whipping cream

Combine tomatoes and broth; bring to a boil and reduce to simmer. In the meantime, fry bacon until crisp, remove and reserve. Add olive oil, onions, celery, peppersand carrots to pan and sauté until tender; add garlic and sauté 2 minutes; add flour and cook 3 minutes, then puree mixture and add 3 cups of tomato mixture and puree until smooth.
Incorporate 1 ladle of puree into tomato mixture at a time, then puree entire soup.
Add basil, thyme, and bay leaves and simmer 30 minutes, then remove bay leaf and thyme. Add milk and cream and season to taste. Use Tony Chacheres instead of salt if you like things spicy.
Spicy Pork Tenderloin Marinade

½ cup soy sauce
½ tsp beef base(left out 2nd time)
1 tsp red pepper flakes
Chinese prepared hot mustard Heaping teaspoon
ginger powder ¼ to ½ tsp(1 tsp 2nd time)
five spice powder ¼ tsp- ½ tsp(1 tsp 2nd time)
brown sugar 1/3 cup
2 tbsp sherry(left out 2nd time)
4 cloves garlic
½ onion diced
1-2 tbsp sesame oil
Marinate overnight

Could add some tomato paste
Worcestershire
Lime or Lemon



Maple Barbeque Marinade

1/3 cup maple syrup
½ cup barbeque sauce
4 cloves of garlic
1 teaspoon ground ginger
juice of 1 orange



Brine

1 cup apple cider vinegar
½ cup salt
tablespoon black peppercorns
4 cloves garlic pressed
½ onion, chopped
1/3 – ½ cup sugar
1 bay leaf
water to cover pork(probably ½ gallon)
Chicken Pot Pie

3 lbs boneless skinless chicken breasts, diced
2 onions, diced
1 lb carrots, peeled and sliced
1 bunch celery, sliced
water to cover
1 tbsp salt
1 tsp pepper
2 cans English peas
2 packs canned biscuits
1 can cream of mushroom soup

Place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. Bring to a boil and simmer 20 to 30 minutes until vegetables are tender. Scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. Taste to adjust seasonings. Freeze the rest of the broth, if desired, to use in other recipes. It’s delicious. Put casserole in oven until just bubbly. Top with biscuits. Put in the oven at temperature recommended on the biscuits and use the cooking time for the biscuits you use. Cook until biscuits are golden brown.
Quick, Low Fat, Spicy Chicken Corn
SERVES 20 , 20 cups
Top of Form 4
Bottom of Form 5
Ingredients
2 hot banana peppers, seeded and sliced
1 red bell pepper, sliced
1 onion, sliced
1 tomato, sliced
1 teaspoon olive oil
1 onion, diced
3 stalks celery
8 jalapeno peppers, seeded and diced
6 garlic cloves, pressed
1 (10 ounce) can Rotel Tomatoes
5 teaspoons Tony Chachere's Seasoning
2 1/2 lbs boneless skinless chicken breasts
8 cups water
1 teaspoon chili powder
1/4 teaspoon cumin
2 cups 2% low-fat milk
4 tablespoons flour
1/2 lb Velveeta cheese, Cubed
2 (15 1/4 ounce) cans corn
2 (15 1/4 ounce) cans creamed corn
Directions
In a stock pot sauté bell pepper, banana peppers, tomato and 1 sliced onion in olive oil about 5 minutes and puree.

Add chicken, Tony’s, 1 onion, celery, jalapeno peppers, garlic, Rotel tomatoes, chili powder, cumin, and water in a stock pot and bring to a boil. Simmer for 10 to 20 minutes until chicken and vegetables are tender.

Remove and shred chicken and return to pot.

Add whole kernel corn and cook until it just returns to boil, (a couple of minutes.) Add cream corn and cook until it just returns to a boil, (a couple of minutes.).

Whisk the flour with a little of the milk until smooth. Gradually add the rest of the milk, whisking until incorporated.Then gradually stir into soup. Cook while stirring until returns to boil and thickened, (a couple of minutes.).

Add Velveeta and stir until melted.
Somewhere in America they took away the freedom of speech and the freedom of religion and replaced them with the number one freedom: the freedom from ever hearing anthing that you might disagree with, especially if it is Christian in nature. A graduating senior is prohibited from praying at graduation, God's name is banned from our buildings and our currency, you may not play a song with any Christian overtones at a public event............
It looks a lot to me like Communism. Those freedoms are not allowed in Communist countries. They don't allow Bibles or missionaries. They are afraid that someone might hear something that their governments have decided they don't want propagated.
At some point, if we don't stand up for what we believe in, we won't have it anymore.
I think we are at that point in America today.
I am either for Him or against Him. There is no in between.
I will not cease and desist from expressing my heartsong,
and I don't think I can speak without those things coming out. He is my all in all. He is everything to me. He saved me from more than just my sins.
He has given me abundant life in the midst of turmoil and pain. In the midst of a world full of little but pain, He is joy, peace, life, light, wisdom. direction and hope.
Therefore, I will never be silent.
I can no more keep silent than I can stop breathing. He is such a part of me, that I would have to rework who I am to talk without mentioning Him.
I get such comfort from knowing how powerful God is. I really believe His angels are sent to watch over us. I love the story of Elisha and Gehazi, when Ahab is after them and Gehazi tells Elisha they are surrounded and asks what they are going to do. Elisha prays for his eyes to be opened and Gehazi sees that between them and Ahab's army(I hope I'm naming the right evil king, but you get the drift), is an army of chariots and horses of fire. I like to remember the power God has at His disposal. I also love the story of Daniel and the lions den and Shadrach, Meshach and Abednego. When they are faced with overwhelming destruction, they are confident that God can save them, but say quite clearly that whether God chooses to spare them or not, they will serve Him. It reminds me that those faithful servants didn't try to determine what God would do, they just trusted Him. That has served me well, too. I won't compare myself to them except to say that when I put myself completely in God's hands, He never lets me down. I may not get what I pray for the way I want, but I know He loves me and knows best.

When mom died and when my brother died 16 years ago, I didn't understand, but was so comforted that I knew where they were, that they were in the presence of the Lord and happier than they had ever been. It helped me to know that I was grieving for myself. It didn't stop me grieving, but gave me perspective. I love that our lives here are but a vapor. They seem long to us, but in the scheme of eternity are not. I was comforted to think when mom died that I didn't have more than a half a vapor left before I was with her again.

Some glad morning when this life is over, I'll fly away;
To a home on God's celestial shore,
I'll fly away (I'll fly away). [Chorus]
I'll fly away, Oh Glory I'll fly away; (in the morning)
When I die, Hallelujah, bye and bye, I'll fly away (I'll fly away).
/II/ When the shadows of this life have gone,
I'll fly away;
Like a bird from prison bars has flown,
I'll fly away (I'll fly away) [Chorus]
/III/ Just a few more weary days and then,
I'll fly away;
To a land where joy shall never end,
I'll fly away (I'll fly away) [Chorus]

Wednesday, September 9, 2009

Don't forget
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