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Blue Cheese Dressing


4 ounces Gorgonzola
1/3 cup sour cream
1/3 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper


Put the Gorgonzola in a small mixing bowl and mash it with a fork. 
Add the sour cream, buttermilk, mayonnaise, white wine vinegar, Worcestershire sauce and black pepper and whisk to combine. 
Serve or store in an airtight container, in the refrigerator, for up to 1 week.

Author: admin -  Date: 15 Nov 2014 01:55
Category: recipes -  Visits: 745

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Sour Cream Cheesecake

8 - 10 Servings
Total Time: 2 hrs. 30 min.


33 graham cracker squares, crumbled
1 stick unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar

20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream


Preheat oven to 300 degrees F. 
Brush some of the melted butter around a 9 by 3-inch cake pan. 
Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. 
Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. 
Save additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. 
Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. 
Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. 
With the mixer on medium, slowly pour the liquid mixture in. 
When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. 
Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. 
Place cheesecake into a preheated water bath, in the oven for 1 hour. 
Turn the oven off and open the door for one minute. Close the door for one more hour. 
Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. 
Unmold onto a cake round or serving dish. 
Take the remaining graham cracker mixture and press into the sides of the cake.

Author: admin -  Date: 15 Nov 2014 01:50
Category: recipes -  Visits: 648

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Shrimp Gumbo

Serves 6
Total Time: 3 hr. 30 min.


4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

Preheat the oven to 350 degrees F.

Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

While the roux is baking, de-head, peel and devein the shrimp. 
Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. 
Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. 
Remove from the heat and strain the liquid into a container, discarding the solids.

Once the roux is done, carefully remove it from the oven and set over medium-high heat. 
Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. 
Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. 
Gradually add the shrimp broth while whisking continually. 
Decrease the heat to low, cover and cook for 35 minutes. 
Turn off the heat, add the shrimp and sausage and stir to combine. 
Add the file powder while stirring constantly. 
Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Author: admin -  Date: 15 Nov 2014 08:57
Category: recipes -  Visits: 817

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Clam Chowder

1 cup minced onion
1 cup chopped celery
2-3 cups diced potatoes
2 cans minced clams (undrained)
1 cubes of butter or margarine
cup flour
1 qt. Half and Half
1 tsp salt
Pinch of pepper
tsp. sugar

In pan, add onion, celery, and potatoes. 
Add enough water to cover ingredients and cook on medium for 20 minutes or until tender. 
Add clams.
In a separate pan, melt butter. 
Add flour to melted butter. 
Cook for 2 minutes stirring constantly. 
Add half and half, salt, pepper, and sugar. 
Cook until thick. 
Add sauce to other pan then cook till thick.

Author: admin -  Date: 15 Nov 2014 08:44
Category: recipes -  Visits: 832

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Chiles Rellenos


4 fresh poblano chile peppers
1/2 pound lean ground beef (or chicken or pork)
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
1/2 cup all-purpose flour
1 cup corn oil

Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. 
Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. 
When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. 
Run peppers under cool running water to rinse away any burnt pieces. 
Make a small vertical slit in the side of the peppers, and remove the seeds and veins. 
Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. 
Close the slits, and secure with toothpicks.
Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. 
Carefully place in the hot oil, and fry on both sides until golden. 
Drain on paper towels, then serve on a large platter.

Serve with side of Spanish rice.

Author: admin -  Date: 15 Nov 2014 08:39
Category: recipes -  Visits: 731

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