All-American Egg Rolls Recipe
Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce. Servings: 8

Masthead

The Cooking Blog is a weblog about cooking, recipes, food, and the kitchen. It began as a place to post recipes and kind of grew from there. Originally hosted at www.wendycooper.net, it moved to it's current location in November 2005.It is run by Wendy Cooper who lives in Saskatoon, Saskachewan, Canada.Wendy is married to Jordon, and mother to Mark. If you have a tip, recipe, or idea; fire off an email to thecookingblog AT gmail.com.Technorati Tags : WendyCooper, TheCookingBlog, Saskatoon, weblog, cooking, recipe, blogging

The 30 Minute Pizza Recipe

1 pk Fast-rising dry yeast 3 c  All-purpose white flour, (bread or high-glute is not right for, this recipe) 1 c  Hot water (120F-to-130F) 1/2 ts Salt 1/2 c  Mozzarella or other melting cheese thinly sliced 1 c Tomato sauce, -=OR= 1 1/2 lb -Fresh tomatoes, seeded, drained and roughly chopped 2 Garlic cloves (optional), peeled and minced 1/2 ts Dried oregano, -=OR= 6    -Fresh basil leaves, shredded Freshly ground black pepper 2 tb Olive oilBelieve it or not, this pizza is ready in half an hour. PREHEAT OVEN TO 500F. (Mixing and kneading: 1 1/2 minutes.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade. With the machine running, pour in the hot water (make certain it's hot when you use it). As soon as it's in, turn the machine off; add the salt and remaining 2 cups of flour. Next, pulse until the dough begins to hold together; then let the machine run continously until a ball of dough forms. (Assembly: 5 minutes.) Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal. Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings over dough, and finish with a drizzling of olive oil. Bake 15 minutes or until the crust is golden and the topping is bubbly. For a well-done crust bake 5 minutes longer. Makes 1 Pizza.Technorati Tags : pizza, italian, recipe

Canadian Thanksgiving Day Goodness :: 2006 edition

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for.  While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here.  Hope this helps! How do you cook a turkey? How to prepare Thanksgiving Day dinner How to avoid a Thanksgiving Day disaster Thanksgiving 101 How to make gravy without lumps How to grill up your Thanksgiving turkey Amazing barbecued or roasted turkey recipe Hearty turkey chili recipe Homestyle turkey soup recipe Smoked beer can turkey recipe New ideas for a classic Thanksgiving Beer can turkey recipe Dark chocolate and pumpkin cheesecake recipe Alternatives to pumpkin pie Easy pumpkin pie recipe Cider glazed turkey recipe Food Network's Thanksgiving Central Celebrate Thanksgiving with EpicuriousTechnorati Tags : turkey, thanksgiving, Canada, recipes, pumpkin

Norwegian Lefse Recipe

Makes 15 rounds of 10" Norwegian lefse.Ingredients 1 – 1 1/2 lbs. (approx. 3 cups) of white-skinned potatoes 1/4 cup cooking oil 1 tablespoon sugar 1 teaspoon salt 1 cup flour approx. 1 cup flour, plus extra for rollingMinimum-required Tools large pot for cooking potatoes measuring cup and spoons mixing bowl and spoon single- or double-cut rolling pin and cloth cover dish towels or other linens to cool the lefse between lefse grill or electric griddleDirectionsPeel potatoes, remove any eyes, cut into evenly-sized pieces. Cook in water until tender. Drain well. Rice or mash until lump free. Measure 3 cups of potatoes. Stir in oil, sugar, and salt. Leave uncovered until cool. Chill thoroughly.Just before frying, stir in one cup flour; if added too soon, potato lefse dough will be spongy and too hard to roll. Using a small amount of dough (1/4 cup makes 1 large lefse), roll it onto a pastry cloth or board using a cloth-covered rolling pin. Flour the pastry cloth or board and covered rolling pin well.Fry on an ungreased griddle heated to 500°F until small bumps appear and it has light brown spots. If using an electric frying pan, use the highest setting. Turn the lefse. When second side is lightly browned, place between folds of a towel to cool. When cooled, wrap the Norwegian lefse tightly and store in a refrigerator (or freezer, if it is to be kept a long time).Technorati Tags : lefse, recipe

It's Lefse season!

It's that time again but ever thought that people ate so much of it.  We have a couple of Lefse recipes around here on The Cooking Blog.  Enjoy!Technorati Tags : lefse, recipe