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Home » Archives for Judith Hannemann » Page 154

Judith Hannemann

The Zen of Cooking and Baking

March 25, 2012 by Judith Hannemann

Sylvia and I cook and bake to relax and channel our creative forces.  What is everyone else’s outlook? PS–I know we all do this because we have to eat but we all have more lofty reasons 🙂

Filed Under: Uncategorized

Cream Cheese Chocolate Chip Tube Cake

March 24, 2012 by Judith Hannemann

Equipment and ingredients you will need.  You will also need a large fluted tube pan (Bundt) or large regular tube pan.  Spray or grease the pan well.  Preheat oven to 300 degrees.  This is a dense cake, so if you like light fluffy ones, this isn’t your cake!  Cake however, melts in your mouth.  But…

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Filed Under: Uncategorized Tagged With: bundt cakes, pound cake

Shrimp & Lobster Sauce

March 24, 2012 by Judith Hannemann

Here’s the ingredients you will need.  If it is at all possible to get “light soy sauce” this is the right one to use.  This will be available at an Asian grocery, larger grocery stores with a wide Asian selection, or via the Asian grocers on the web.  Please note this is not the Kikkoman…

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Filed Under: Seafood Tagged With: asian dinners, chinese take-out, shrimp, shrimp with lobster sauce

Creamy Lime Squares

March 24, 2012 by Judith Hannemann

Here is the equipment you will need– Spray or grease a 9×9 baking pan. Preheat oven to 350 degrees. Here are the ingredients (eggs and food coloring not shown) Here we grate the lime zest with a Microplane.  The correct way to use the Microplane is to have the channel facing up.  That way, what…

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Filed Under: Uncategorized

Seasoned Crumbs/Coating Mix

March 23, 2012 by Judith Hannemann

All measures are approximate. Feel free to add whatever herbs/spices you like or add/cut down on some of my seasonings. 1 cup plain breadcrumbs 1 tbs onion powder 2 tbs garlic powder 3 tbs parmesan or romano cheese 1 tsp salt 1/2 tsp pepper 1/4 tsp oregano 2 tbs parsley Mix all together. I use…

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Filed Under: Uncategorized Tagged With: seasoned crumbs, shake-n-bake

Chicken Marsala

March 23, 2012 by Judith Hannemann

Chicken Marsala

Chicken Marsala Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch.  Dredge breast in seasoned crumbs (recipe in blog)   Heat a heavy stainless or cast iron pan (don’t use non-stick).  Add the butter and the olive oil till butter melts and is bubbly.  Add…

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Filed Under: Chicken, Skillet Dinners Tagged With: chicken, recipes, wine

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