Cooking Up A Storm All Over The World!
Ya Gotta Eat So Why Not Have Some Fun!
Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!
While my kitchen is packed in storage awaiting my new place that is being built in Santa Ana, CA, USA, I WELCOME ANY OF THE MEMBERS TO DO GUEST POSTS.
I WILL SHARE YOUR POST/ARTICLE WITH ALL MY FOLLOWERS ON TWITTER AND FACEBOOK. THAT IS OVER 1000!!
IN OTHER WORDS, YOU GIVE ME NEW, INTERESTING CONTENT AND I WILL MAKE YOU FAMOUS!.....OR CLOSE TO IT!
This is a site where you can learn from people who love food and cooking all over the world. Just fill out the questionnaire so others will be able to read about your cooking preferences, the things you want to learn to cook and what you like to do when you aren't cooking.
To all of you food writers, chefs, food photographers, if you would like to be a regular Contributing Writer, or have any other ideas for the site, just email Paulette Motzko, otherwise known as "Miss Polly" at: CookingUpaStorminCA@gmail.com
Have a Delicious Day!
Paulette Le Pore Mozko
Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.
Check out my other sites if you liked this one!
http://www.CARestaurantShowCase.com I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.
My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly
http://www.CookingUpaStormWithMissPolly.com
Also: Totally Inspired Mind-where positive minds congregate at:
http://www.TotallyInspiredPC.wordpress.com
and lastly
Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!
http://www.PhotosThatInspireWords.wordpress.com
Follow Polly Motzko on Twitter!
Read "News You Can Use"
I created my daily newspaper called "News You Can Use".
The information is taken off nearly 50 newspapers from all over the world that I edit so only what I want to appear or share appears.
I hope you take a look at it and SUBSCRIBE!
If you like it and Subscribe, let me know and tell your friends about the link too and I will be ever so grateful!
Paulette Le Pore Motzko
(Polly Motzko)
July 5th, 2012
Read News You Can Use-The All Non-Food News Paper
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If you would like to Sponsor Cooking Up A Storm All Over The World!(c) for $100 or more dollars monthly, Paulette Motzko will add your widget or banner to this site that is seen all over the world & I will advertise your food-related events in the EVENTS section.
Call me at 714-728-6037 or email me today and talk to me how I can help increase the exposure of your food business! I can create web sites, web content and also networking sites like Twitter and Facebook for you or your company too.
CARestaurantShowCase@gmail.com
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NEWS YOU CAN USE
Events
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Menù Palermo, sapori e dintorni
Chiesa della Martorana Chiesa di San Domenico il Pantheon dei siciliani illustri Mercato della Vucciria Mercato di Ballaro’ Duomo di Monreale La Cattedrale di Palermo Memoriale Portella della Ginestra Teatro Massimo Vittorio EmanueleTeatro Massimo Vittorio Emanuele
Il Teatro Massimo di Palermo,il cui nome esatto ma conosciuto da pochi è “Teatro Massimo Vittorio Emanuele” . Un vero tempio della cultura … lirica e non solo, semplicemente, superlativo, è il teatro più grande d’Italia , il terzo in Europa. Il teatro fu edificato fra il bastione di San Vito e La Porta Maqueda, [...]Menù pizze
Cuore di pizza Dolce cuore di pizza alla Nutella Farfalla di pizza Fiore di pizza Fungo di pizza Origanata Pizza cuore di Mamma Pissaladière (pizza bianca) Pizza ai frutti di mare Pizza ai funghi freschi Pizza ai peperoni Pizza al pesto Pizza ricotta e pesto Pizza al radicchio speck e mozzarella Pizza alla diavola Pizza [...]Pizza cuore di mamma
Ingredienti per 4 persone: 300 g di farina 00, 1 cucchiaio di olio extravergine d’oliva, 2 cucchiaini di zucchero, 1 cucchiaino di sale, 300ml di acqua, 1 cubetto di lievito di birra da 25g . Ingredienti per il condimento: polpa di pomodoro , 200g di mozzarella,200g di provoletta affumicata a fettine ,200g di prosciutto crudo, [...]Company Sponsors & Affiliates
If you are a company and would like to sponsor this site for $50 or whatever you feel like giving. It will help in the costs of maintaining this site and the my time I invest each day.
If you are a writer and are interested in becoming a Contributing Writer or even a Field Correspondent who is in another country reporting about food-contact me here or at:
Paulette_Motzko@yahoo.com
CookingUpaStorminCA@gmail.com
I would LOVE to hear from you!
Email: Paulette Motzko at PauletteMotzko@yahoo.com or
CARestaurantShowCase@gmail.com
You can call or text me at:
714-728-6037
I will put your banner or direct link on here if you act as a sponsor, creating a triple win!
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If you are interested in an Affiliate Program, or HAVING ME HELP YOU ADVERTISE YOUR FOOD PRODUCT OR APPLIANCE, CONTACT ME AT:
Paulette_Motzko@yahoo.com
Paulette Le Pore Motzko
You can find me on Facebook by my full name of Paulette Le Pore Motzko and you can find me on Twitter at: Polly Motzko.
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About
Polly's Peach Berry Pineapple Pie
Miss Polly was in the kitchen baking a pie tonight, and though I haven't made any kind of pie in years, this one turned out really well. It evolved by looking around in my pantry and seeing a can of Kroger Double Fruit Peach Pie Filling, and adding about 3 cups of fresh blueberries to that, and then a drained 15 oz. can of pineapple chunks. I stirred it around and put it in a large Rubbermaid container and let it sit for a day to let all the flavors and the pineapple juice meld the flavors-and whala!
A pie is born!
BAKE: 10 minutes at 450 degrees and then turn the oven to 350 degrees and bake for about 40 minutes more. Sprinkle with some more cinnamon and powdered sugar and a little more nutmeg if you like.
I two used pre-made pie crusts you can find in your refrigerator section of your supermarket for this one, but you are more than welcome to use a homemade pie crust instead.
The pie bird is one of those antiques I searched the world over to find and is in the English tradition of pies both savory or sweet. They were used in the olden days for decoration but also to let the steam escape from the pie so the thing didn't bubble over.
I sprinkled a bit of fresh nutmeg then some cinnamon and powdered sugar and there ya go!
Enjoy and you can make all kinds of variations to this. I didn't add any extra sugar other than what was in the 1 can of pie filling. I wanted to taste the fruit.
Happy Baking and Cooking from Miss Polly!
CookingUpAStorminCa.ning.com
Comment
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Comment by Paulette Le Pore Motzko on January 27, 2011 at 10:19am
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Comment by Paulette Le Pore Motzko on January 27, 2011 at 10:17am
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I was so happy to see my Peach Berry Pineapple Pie come in at 93 out of 100 BUZZ on Foodbuzz.com and from one of my friends and someone I didn't know came in these words of praise, which were like music to my ears:
’s great recipe peach and pineapple just mouthwatering…….
It looks delicious. Thank you so much for sharing!!
Submitted by: Eftychia on Jan. 27, 2011 at 04:17 AM
© 2013 Created by Paulette Le Pore Motzko.
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Life in general is about giving and not receiving, it is about kindness over anger, love over hate.
If you treated people in that way all year long, we would have a pretty darn good world! Pretend every day is Christmas and think of good will more than yourself, and see what happens!
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This site has more than just recipes but also decorating tips, inspirational stories, travel tips, and just plain "News You Can Use".
Share your menus here, place settings, and other entertaining ideas on
Cooking Up a Storm All Over The World!(c)
Are you having a party? Why don't you share your amazing menu ideas here....I would love to see and the almost 178 members would love it too!
If you like this site, tell some of your friends and their friends and so on and on!
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NOW WHEN YOU JOIN THE SITE, YOU CAN CHOOSE FROM ANSWERING THE COOKING RELATED QUESTIONS THAT I CREATED OR JUST SIGNING UP WITHOUT ANSWERING ANYTHING. I HOPE IT WILL ENCOURAGE MORE PEOPLE TO JOIN THE SITE WHO DIDN'T LIKE SHARING THEIR INFO WITH PEOPLE.
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NOBODY EVER SAID GOOD FOOD AND GOOD COOKING HAD TO BE HARD TO BE GOOD, DID THEY?
SOMETIMES THE MOST SIMPLE THINGS IN LIFE ARE REALLY THE BEST.
If you are a big fan of Food Wishes with Chef John as I am, you can see all of his great, funny, informative and insightful cooking videos at his YouTube page here:
http://www.youtube.com/user/foodwishes?feature=watch
Just thought I would share. Wait until you see some of these. Chef John always makes me smile, laugh, because he laughs at himself. I love the very informal way he does each video. He does what I hope to do, make good cooking accessible to everybody, no matter who you are or how old you are.
Polly Motzko
May 3rd, 2012
Some of my "Good For You Stew" I had two years ago when Ron B. came to town from Boston, MA. I made the roux with fat free condensed soup and it cut the fat way out of the recipe. It was fantastic because I browned the meat first in flour and seasonings and it carmelized gave the broth a really rich flavor.
Dessert that night was Baked Custard gently cooked in a Bain Marie cooled and topped with fresh strawberries. A nice light ending to a really wonderful meal with great company.
Pozole with Roasted Chicken, Red Potatoes, Green Beans & Roasted Red Pepper
Created by Paulette Motzko
Copyright November 2011
Four 32 oz. boxes Kendale Farm Chicken Broth with No MSG
Fresh Green Beans, Frozen Green Beans or Canned-2 cups or more
Up to 2 tablespoons minced garlic
1 cabbage-halved and then sliced in quarters
2 teaspoons of Savory Spice Shop Mexican Adobo Seasoning
2 Roma tomatoes coarsely chopped
One 3 pound chicken roasted with extra virgin olive oil or canola oil brushed on the skin with a silicone basting brush. Then sprinkle with Team Sweet Mama’s BBQ Seasoning from Savory Spice Shop.
2 to 3 cups of hominy that has been drained from the can-Teasdale make a great one.
4 cups water
½ teaspoon of Better Than Store Bought Chicken Base
This couldn’t be easier and it is a great thing to make when you are at home doing laundry or doing office work at your desk as I do.
Put all ingredients in a large stock pot-VERY LARGE one-or Caldero, that you can find in many Latin American markets for hardly a small dent in your pocket book.
A HELPFUL NOTE:
Check out Latin American markets in your area or at least a well-stocked market like Jon’s Marketplace, if you are lucky enough to live by one, or another family owned market. I guarantee you will get lower prices, better quality and no gimmicks like silly cards that you punch to get a low price! I want to tell the big major grocery stores that do that, that those cards cost money and with all that you guys spend on them you could have offered low prices without the card!
Vary this recipe and let it be a “Springboard For Your Imagination©”
IN a large pot add one whole cabbage and cover with chicken broth. Add your choice of vegetables from onion, peppers, cooked potatoes and then add other seasonings to your liking of garlic, cumin, and even a cup of mild salsa would be awesome in this!
Polly Motzko
Have a delicious day or night…better yet just have a great DAY!
Sunday, November 20, 2011
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