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Apple Crisp

Total Time: 1 hr, 20 min.

5 cups all-purpose apples, peeled, cored
and sliced
1/2 cup white sugar
1-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup water
1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, melted

Preheat oven to 350 degrees F 
Place the sliced apples in a 9x9 inch pan. 
Mix the white sugar, 1-1/2 teaspoon flour and ground cinnamon together, and sprinkle over apples. 
Pour water evenly over all.
Combine the oats, 1/2 cup flour, brown sugar, baking powder, baking soda and melted butter together. 
Crumble evenly over the apple mixture.
Bake at 350 degrees F for about 45 minutes or until crisp is golden brown.

Serves 6

Author: admin -  Date: 26 Oct 2014 10:39
Category: recipes -  Visits: 757

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Cheesy Baked Potato & Bacon Soup

Total Time: 40 min.

2/3 cup butter
2 tablespoons finely chopped fresh garlic
2/3 cup flour
4 cups milk
3 cups half-and-half
4 large baking potatoes, baked, cooled, peeled and cubed
4 -6 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt and pepper ( I use seasoned salt)

In a large soup pot melt butter over medium-high heat.
Add in garlic; cook stirring for about 2 minutes.
Add in flour then stir until smooth (about 1 minute).
Gradually add milk and half and half stirring constantly until thickened and smooth.
Add potatoes and onions; bring to a boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Serve immediately.

Serves: 8

Author: admin -  Date: 26 Oct 2014 10:24
Category: recipes -  Visits: 895

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Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
½ cup chopped onion
½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1½ cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts
In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. 
Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. 
Gradually whisk in milk until smooth. 
Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite sized pieces. 
Add chicken back into soup.
Top with pepper jack cheese and serve. 
Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Author: admin -  Date: 26 Oct 2014 10:06
Category: recipes -  Visits: 446

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Queso Broccoli Potato Chowder

1/4 cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
1/2 (20-oz.) package refrigerated Southwestern-style hash brown potatoes
1/4 teaspoon ground cumin
2 (14-oz.) cans low-sodium fat-free chicken broth
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese*
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
1 (12-oz.) package fresh broccoli florets
Sautéed chopped ham

1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. 
Add potatoes and cumin, and sauté 5 minutes or until browned and tender. 
Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. 
Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.

2. Whisk together flour and next 2 ingredients. 
Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. 
Reduce heat to low.

3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated.

4. Place broccoli in a 1-qt. microwave-safe glass bowl. 
Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. 
Microwave at HIGH 3 to 4 1/2 minutes or until broccoli is crisp-tender, stirring after 2 minutes. 
Drain and pat dry. Stir hot broccoli into chowder. 
Top each serving with sauteed chopped ham.

*Monterey Jack cheese may be substituted.

Author: admin -  Date: 15 Nov 2014 08:56
Category: recipes -  Visits: 493

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Bacon Wrapped Horseradish Shrimp

Medium shrimp, raw (peeled / deveined with tail on) 
Bacon (thin cut preferred - avoid sugar cures) 
Inglehoffer's Creamy Horseradish Sauce
Aluminum Foil
Oven or grill

Place foil on a baking sheet and lay the bacon on the foil. 
Try not to overlap pieces.
Place the bacon in a cold oven, turn the oven on at 400F. 
Once oven reaches temperature, cook an additional 8-10 minutes (less for very thin bacon). 
DO NOT fully cook the bacon. 
Remove bacon and leave oven on. 

Spread the horseradish sauce onto the bacon. 
Wrap the bacon (horseradish side in) around the shrimp and retain with toothpick. 
Refrigerate or continue.

Place back on the drained aluminum foil into 400*F oven. 
Cooking 3-4 minutes, depending on the size of the shrimp. 
Remove when tails turns orange.

Place slivers of your choice of pepper (jalepeno, etc...) inside bacon wrap.

Author: admin -  Date: 15 Nov 2014 08:57
Category: recipes -  Visits: 491

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