THIS IS REALLY CUTE!!!
Keys To the Cuisinart
I saw a chef on television
Make a dish called Wiener Schnitzel
And what he had to tell us
Was a time consuming ritual
Most of the work he'd done before
He ever got on the air
For he pulled out a tray of pork loins
So thin they would almost tear
He told us they come one inch thick
And he'd pounded them down to a quarter
We never got to see him clobber
The loins to make them shorter
I went out and bought the boneless chops
And yes they were one inch thick
By the time I pounded one of them
The violence made me sick
It also took me seven minutes
To make it a quarter inch
And I had five more loins to pound
I was really in a pinch
I put the loins in zip lock bags
I didn't have to go very far
For I lay them down in the drive-way
And backed over them with the car
To my delight, the meat smashed down
In the time it takes to sneeze
And from that day on I've used my car
As a prep-chef if you please
For in a craze of creativity
I thought of other foods
My sturdy Michelin tires
Could turn into processed goods
Graham crackers smash up nicely
Into crumbs for chocolate pies
Nuts can be chopped when needed
And tough meats can be tenderized
The bottom line is simple
And I've taken it to heart
God bless my little SUV
It's replaced my Cuisinart
Apples
Protects your heart
Prevents constipation
Blocks diarrhea
Improves lung capacity
Cushions joints
Apricots
Combats cancer
Controls blood pressure
Saves your eyesight
Shields against Alzheimer's
Slows aging process
Artichokes
Aids digestion
Lowers cholesterol
Protects your heart
Advertisement:
Stabilizes blood sugar
Guards against liver disease
Avocados
Battles diabetes
Lowers cholesterol
Helps stops strokes
Controls blood pressure
Smoothes skin
Bananas
Protects your heart
Quiets a cough
Strengthens bones
Controls blood pressure
Blocks diarrhea
Beans
Prevents constipation
Helps hemorrhoids
Lowers cholesterol
Combats cancer
Stabilizes blood sugar
Beets
Controls blood pressure
Combats cancer
Strengthens bones
Protects your heart
Aids weight loss
Blueberries
Combats cancer
Protects your heart
Stabilizes blood sugar
Boosts memory
Prevents constipation
Broccoli
Strengthens bones
Saves eyesight
Combats cancer
Protects your heart
Controls blood pressure
Cabbage
Combats cancer
Prevents constipation
Promotes weight loss
Protects your heart
Helps hemorrhoids
Cantaloupe
Saves eyesight
Controls blood pressure
Lowers cholesterol
Combats cancer
Supports immune system
Carrots
Saves eyesight
Protects your heart
Prevents constipation
Combats cancer
Promotes weight loss
Cauliflower
Protects against Prostate Cancer
Combats Breast Cancer
Strengthens bones
Banishes bruises
Guards against heart disease
Cherries
Protects your heart
Combats Cancer
Ends insomnia
Slows aging process
Shields against Alzheimer's
Chestnuts
Promotes weight loss
Protects your heart
Lowers cholesterol
Combats Cancer
Controls blood pressure
Chili Peppers
Aids digestion
Soothes sore throat
Clears sinuses
Combats Cancer
Boosts immune system
Figs
Promotes weight loss
Helps stops strokes
Lowers cholesterol
Combats Cancer
Controls blood pressure
Fish
Protects your heart
Boosts memory
Protects your heart
Combats Cancer
Supports immune system
Flax
Aids digestion
Battles diabetes
Protects your heart
Improves mental health
Boosts immune system
Garlic
Lowers cholesterol
Controls blood pressure
Combats cancer
Kills bacteria
Fights fungus
Grapefruit
Protects against heart attacks
Promotes Weight loss
Helps stops strokes
Combats Prostate Cancer
Lowers cholesterol
Grapes
Saves eyesight
Conquers kidney stones
Combats cancer
Enhances blood flow
Protects your heart
Green Tea
Combats cancer
Protects your heart Helps s
Stops strokes
Promotes Weight loss
Kills bacteria
Honey
Heals wounds
Aids digestion
Guards against ulcers
Increases energy
Fights allergies
Lemons
Combats cancer
Protects your heart
Controls blood pressure
Smoothes skin
Stops scurvy
Limes
Combats cancer
Protects your heart
Controls blood pressure
Smoothes skin
Stops scurvy
Mangoes
Combats cancer
Boosts memory
Regulates thyroid a
Aids digestion
Shields against Alzheimer's
Mushrooms
Controls blood pressure
Lowers cholesterol
Kills bacteria
Combats cancer
Strengthens bones
Oats
Lowers cholesterol
Combats cancer
Battles diabetes p
Prevents constipation
Smoothes skin
Olive Oil
Protects your heart
Promotes Weight loss
Combats cancer
Battles diabetes
Smoothes skin
Onions
Reduce risk of heart attack
Combats cancer
Kills bacteria
Lowers cholesterol
Fights fungus
Oranges
Supports immune systems
Combats cancer
Protects your heart
Straightens respiration
Peaches
Prevents constipation
Combats cancer
Helps stops strokes a
Aids digestion
Helps hemorrhoids
Peanuts
Protects against heart disease
Promotes Weight loss
Combats Prostate Cancer
Lowers cholesterol
Aggravates diverticulitis
Pineapple
Strengthens bones
Relieves colds
Aids digestion
Dissolves warts
Blocks diarrhea
Prunes
Slows aging process
Prevents constipation
Boosts memory
Lowers cholesterol
Protects against heart disease
Rice
Protects your heart
Battles diabetes
Conquers kidney stones
Combats cancer
Helps stops strokes
Strawberries
Combats cancer
Protects your heart
Boosts memory
Calms stress
Sweet Potatoes
Saves your eyesight
Lifts mood
Combats cancer
Strengthens bones
Tomatoes
Protects prostate
Combats cancer
Lowers cholesterol
Protects your heart
Walnuts
Lowers cholesterol
Combats cancer
Boosts memory
Lifts mood
Protects against heart disease
Water
Promotes Weight loss
Combats cancer
Conquers kidney stones
Smoothes skin
Watermelon
Protects prostate
Yields: 6 – 8 people
2 lbs. Hamburger
1 Envelope dry onion soup mix
2lbs. tator tots
2 cans mushroom soup
1 Pint sour cream
Brown hamburger and place in a 10" x 14" baking dish. Sprinkle soup mix over meat, then place one layer of tater tots on top of that. Freeze. Thaw (it doesn't have to be completely thawed). Mix soup and sour cream together, pour over tater tots.
Bake at 350 degrees for one hour, stirring after 30 minutes.
9. The piles are so high in the living room that you once lost
your 3-year-old for half a day.
8. Your extensive, cross-filed ingredient/recipe/author/magazine
index system has already brought a half dozen computers to
their knees.
7. You tell the family you'd like to make a correction to last
night's meal, and you regret any inconvenience the error may
have caused.
6. You find yourself agonizing over which wine to serve with
baby food.
5. With most coupons worth 1/100 of a penny, you've just
become richer than Bill Gates.
4. When asked to fry an egg, you go into brain-lock as you
frantically try to recall which room has the stack that has
the issue of the magazine with that recipe in it.
3. You know more about Bobby Flay than you do about George
Bush.
2. There are more pictures of Emeril in your house than of your
kids.
And the #1 Sign You Subscribe to Too Many Food Magazines:
1. You read them all cover-to-cover, so with no time left to
actually cook any of the recipes, you end up just licking the
pictures. Foodie
This is for anyone who
needs a breakdown of carbs., calories, etc. of individual ingredient's in recipes and some brand name foods..
www.calorieking.com
www.nutritiondata.com
They have been a great help to me and I hope for you!
Just a tip I find makes life a little easier.
The first step is time consuming, but; it's a breeze after that.
On my computer I list everything I shop for, grocery, drug store items etc. I group everything into categories and sometimes subcategories and don't forget miscellaneous. The program I use is Quattro Pro 10, but; you can use any program you'd like. Once this is done, all you have to do is highlight what you need to purchase and print or print and check off items and it's so easy to add or delete items as your needs change. You could put a list by your fridge, pantry, etc. Get the family in on this and never, okay almost never run out of the products you need.
I hope this tip is helpful.
Been troubled with itchy skin? This oatmeal soak works for this, without clogging up the drain.
2 cups oatmeal
1 can evaporated milk
10 drops of tea tree oil
3 Tablespoons honey
Cook oatmeal in a pan of water for several minutes then drain the liquid into a large jar. Add at least one can of evaporated milk (milk worked for Cleopatra, why not us?), 10 drops of tee tree oil, and 3 Tablespoons of honey. Pour at least 1/2 cup of this into your bathwater and soak your itches away. Store remaining bath soak in the refrigerator.
There is a site called about.com that has information on almost every subject.
I found this today, video tips on cooking and beverages.
Check it out.
Just copy and paste.
http://video.about.com/food.htm
I found this poem online no one seems to know you wrote it.
Since we all enjoy food I'm sure some of us have had to do battle with the bulge. This explains why.
In the beginning, God created the Heavens and the
Earth and populated the Earth with broccoli,
cauliflower, and spinach, green and yellow and red
vegetables of all kinds, so Man and Woman would
live long and healthy lives.
Then, using God's great gifts, Satan created Ben and
Jerry's Ice Cream and Krispy Kreme Donuts. And Satan
said, "You want chocolate with that?"
And Man said, "Yes!" and Woman said, "and as long as
you're at it, add some sprinkles." And they gained 10
pounds. And Satan smiled.
And God created the healthful yogurt that Woman might
keep the figure that Man found so fair. And Satan
brought forth white flour from the wheat, and sugar
from the cane and combined them. And Woman went from
size 6 to size 14.
So God said, "Try my fresh green salad." And Satan
presented Thousand-Island dressing, buttery croutons
and garlic toast on the side. And Man and Woman
unfastened their belts following the repast.
God then said, "I have sent you heart-healthy
vegetables and olive oil in which to cook them." And
Satan brought forth deep-fried fish and chicken-fried
steak so big it needed its own platter. And Man
gained more weight and his cholesterol went through
the roof.
God then created a light, fluffy white cake, named it
"Angel Food Cake," and said, "It is good." Satan then
created chocolate cake and named it "Devil's Food."
God then brought forth running shoes so that His
children might lose those extra pounds. And Satan gave
cable TV with a remote control so Man would not have
to toil changing the channels. And Man and Woman
laughed and cried before the flickering blue light and
gained pounds.
Then God brought forth the potato, naturally low in
fat and brimming with nutrition. And Satan peeled off
the healthful skin and sliced the starchy center into
chips and deep-fried them. And Man gained pounds.
God then gave lean beef so that Man might consume
fewer calories and still satisfy his appetite. And Satan
created McDonald's and its $ .99 double cheeseburger.
Then said, "You want fries with that?" And Man
replied, "Yes! And super-size them!" And Satan said,
"It is good."
And Man went into cardiac arrest.
God sighed and created quadruple-bypass surgery.
Then Satan created HMOs
When I buy strawberries I cut them up and put them in a covered container with Splenda (It keeps longer) there was about 1 cup left. I had made hot air popcorn a few days before and had just a about 1 1/2 cups left. So I looked at the popcorn and then the strawberries and thought. Popcorn good. Strawberries good. Why not! And Strawberry Popcorn was born. LOL
1 1/2 cups popcorn (plain)
1 cup strawberries with syrup, the syrup is made by the strawberries sitting in the container with the Splenda you can use any sweetener you prefer.
Put popcorn in a bowl and pour strawberries over it and stir.
Enjoy
I was in the express lane at the store quietly fuming. Completely ignoring the sign, the woman ahead of me had slipped into the check-out line pushing a cart piled high with groceries. Imagine my delight when the cashier beckoned the woman to come forward looked into the cart and asked sweetly, "So which six items would you like to buy?"
This is an easy recipe to make because you can use the same biscuit mix you'd use for your family. Before you bake your family's biscuits, save some mix for the birds and follow this recipe. Then bake them all together!
Ingredients
Biscuit mix
1/2 jar baby food sweet potatoes, squash or garden vegetables
1/2 jar baby food applesauce
2 Tbs. wheat germ
1/4 C. hand feeding parrot food
1/4 C. Beak Appetit, any flavor
1/2 C. oatmeal
1 Tbs. dry crushed red peppers
Directions
Prepare biscuit mix. Mix remaining ingredients together with biscuit mix very well. Coat your hands with flour (mixture is sticky) and shape mixture into 2 or more biscuits. Place on cookie sheet. Bake in oven preheated to 425 degrees until golden brown. Break up into serving pieces and give to birds. Freeze leftovers for later.
I thought this was really cute;D
Foodie
Hi Everyone - BakeSpace.com is featured in the next issue of Bon Appetit. Click on the photo to see the full page.
Feel free to leave a comment below and let us know what you think!
This works great !!! great for family reunion breakfast, sleepovers, scouting or church campout! The best part is that no one has to wait for their special omelet !!!)
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and english muffin; everyone gets involved in the process and a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. ?And in 13 minutes, you got a nice omlette for a quick breakfast!!!
Happy Mother's Day!
PRETTIEST MOM
Before I was a Mom -
I never tripped over toys or forgot words to a lullaby.
I didn't worry whether or not my plants were poisonous.
I never thought about immunizations.
Before I was a Mom -
I had never been puked on.
Pooped on.
Chewed on.
Peed on.
I had complete control of my mind and my thoughts.
I slept all night.
Before I was a Mom -
I never held down a screaming child so doctors could do tests.
Or give shots.
Never looked into teary eyes and cried.
I never got gloriously happy over a simple grin.
I never sat up late hours at night watching a baby sleep.
Before I was a Mom -
I never held a sleeping baby just because I didn't want to put them
down.
I never felt my heart break into a million pieces when I couldn't
stop the hurt.
I never knew that something so small could affect my life so much.
I never knew that I could love someone so much.
I never knew I would love being a Mom.
Before I was a Mom -
I didn't know the feeling of having my heart outside my body.
I didn't know how special it could feel to feed a hungry baby.
I didn't know that bond between a mother and her child.
I didn't know that something so small could make me feel so
important and happy.
Before I was a Mom -
I had never gotten up in the middle of the night every 10 minutes to
make sure all was okay.
I had never known the warmth, the joy, the love, the heartache,the
wonderment or the satisfaction of being a Mom.
I didn't know I was capable of feeling so much, before I was a
Mom.
People often ask what is in a particular dish they are about to eat, but seldom do they ask how that particular meal got its name. The origins of a dish are often as interesting as the food itself, as the following guide indicates.
Beef Stroganoff
A combination of beef, mushrooms, and sour cream, Beef Stroganoff was the prize-winning recipe created for a cooking competition held in the 1890s in St. Petersburg, Russia. The chef who devised the recipe worked for the Russian diplomat Count Pavel Alexandrovich Stroganov, a member of one of Russia's grandest noble families.
Beef Wellington
A national hero for defeating Napoleon at Waterloo in 1815, Arthur Wellesley was made the first Duke of Wellington. He loved a dish of beef, mushrooms, truffles, Madeira wine, and pat� cooked in pastry, which has been named in his honor.
Caesar Salad
In the 1920s, Caesar Cardini, owner of an Italian restaurant in Tijuana, Mexico, and his brother, Alex, invented a salad of romaine lettuce, anchovies, coddled egg, lemon juice, grated Parmesan cheese, and garlic-flavored croutons tossed with a garlic vinaigrette flavored with Worcestershire sauce. At first it was called Aviator's Salad, but later Cardini named the dish after himself.
Chicken Marengo
A French dish of chicken braised with garlic, tomatoes, olives, white wine or brandy, and garnished with crayfish and sometimes fried eggs, Chicken Marengo was born on the battlefield. On June 14, 1800, Napoleon Bonaparte defeated the Austro-Hungarian army at the village of Marengo, in northern Italy. After a ferocious battle in which 5,800 French and 9,400 Austrians were killed, the victorious French were ravenous. Chicken Marengo was made from whatever ingredients they were able to take from the village.
Delmonico Steak (and Delmonico Potatoes)
Swiss immigrants, the Delmonico family created New York City's first real luxury restaurant, which they ran from 1835 to 1881. With a menu printed in French and English, Delmonico's featured French and American cuisine. Under the direction of French chef Charles Ranhofer, Delmonico's set the standard for gourmet food. Delmonico Steak, a tender strip of usually boneless top loin, has become an American classic. It is also known as Kansas City strip steak or New York steak. Delmonico Potatoes are boiled, buttered potatoes sprinkled with parsley and lemon juice. Eggs Benedict and Lobster Newburg were also created at the restaurant.
Eggs Benedict
Eggs Benedict was most likely created at Delmonico's Restaurant, in New York City, in response to a complaint that the menu never changed. Regulars at the fancy restaurant, Mr. and Mrs. LeGrand Benedict asked for something new. To oblige, the chef served up eggs on ham served on a muffin and covered in Hollandaise sauce.
Lobster Newburg
In the mid-1800s, shipping magnate Ben Wenberg asked Charles Ranhofer, chef at Delmonico's Restaurant, to prepare a meal he had discovered in South America�chunks of lobster saut�ed in butter and served in a sauce of cream and egg flavored with paprika and sherry. The meal was such a success that it was added to the Delmonico's menu as Lobster Wenberg. However, some time later, Wenberg consumed too much wine from Delmonico's renowned cellars and got into a brawl. He was banished from Delmonico's forever and his name stricken from the menu. "Wenberg" became "Newburg."
Peach Melba (and Melba Toast)
Sometimes called the greatest chef who ever lived, Auguste Escoffier created a dessert of poached peach halves, vanilla ice cream, and raspberry sauce in honor of Australian opera singer Dame Nellie Melba. A Frenchman, Escoffier worked at the Ritz Hotel in London in the early 1900s, the period when Melba performed regularly at the Covent Garden opera house. Escoffier also created Melba toast�bread heated in a low oven until golden brown and very brittle�in Melba's honor.
Salisbury Steak
J. H. Salisbury, a nineteenth-century English nutritionist, advocated a diet of lean meat. Salisbury Steak is a fried or broiled ground beef patty mixed with egg, breadcrumbs, onions, and seasonings. It is sometimes served with gravy.
Waldorf Salad
In 1896, Oscar Tschirky, the maitre d'hotel of the famed Waldorf-Astoria Hotel in New York City, created a salad of apples, celery, and mayonnaise. Immediately popular, the new dish was called Waldorf Salad. Chopped walnuts later became an ingredient.
So, basically, this can serve as a container for tacos or fruit roll-ups or sushi or whatever, but it's all roasted pepper:
1 roasted red pepper
a few tsps of olive oil
salt
pepper
whatever else you want for flavor
cut peppers in half through the stem. remove stem, ribs and seeds. toss in olive oil, pepper and salt. place on baking sheet or aluminum foil in, say, a 300 degree Fahrenheit oven for about 20-25 minutes (until they start to burn a bit). remove from oven and let set until they cool. remove the peel. puree. (if you want, you can add some sort of spice here.) spread about 1/4 or 1/8 of an inch thick in a circle or whatever shape you want. set parchment paper in a pan that is at your burner's absolute lowest temperature - something around 150 degrees Fahrenheit, if possible. After a couple hours, you will be able to peel it off and use however you please. hooray!
i hear you can do this pretty easily with quince, too (and other things i'm sure), and that would be pretty good with some manchego and olive oil i bet...mmmm....
An old "friend" of mine who spent some time in prison learned to make this "dish" there. I've since learned from others the proper name is "Break".
Prep. Time: 0:20
Serves: 2-3
1 package Beef OR Chicken Flavor Ramen
1 bag BBQ potato chips
1 can potted beef OR chicken - drained
hot sauce - to taste
-Boil Ramen in water (without seasoning pack) until tender; drain.
-Crunch up bag of chips, then open bag.
-Pour cooked Ramen, seasoning packet, chicken/potted beef, and hot sauce into bag.
-Holding bag closed, shake and mix up contents.
-Tear bag open along seams and eat from the bag.
Originally from recipes.robbiehaf.com
That's hot.
i absolutely love pudding, and i love banana pudding, so one day i thought i like the way nilla waffers taste, how about graham crackers and oreos. before i knew it, i was making all KINDS of concoctions.
ingredients:
* 1 pk instant pudding (i use the sf french vanilla or sf white chocolate)
* 2 1/2 cups milk (i use 2% fat free milk)
* cookies / scones / donuts / graham crackers etc. (i use 5 pineapple creme filled cookies, 3 blueberry mini scones, 1 lil debbies donut stick or strawberry short cake)
directions:
1. beat pudding mix with milk with wisk (or beater) for about 2 mins.
2. set pudding mix aside
3. coarsely break up all your add-in goodies
4. add goodies to pudding, mix well to ensure even coating
5. put in fridge for 30mins-1 hour (this allows the fixin's to get nice and soft)
6. diiiiiig in
i was just desperatly throwing things together one night and stumbled upon this..... UGH it was soooooo good, i actually woke up craving it.
i loooove onion and bacos in my tuna also but ill let ya know add bacos as needed.... (that way they stay crunchy) if you add it to the whole batch and then save it for leftovers, the bacos get mushy.and what possesed me to add peaches and pineapple.... lord only knows. but it came out sooooo good
ingredients:
* 1-2 cans tuna (i use 2 cans 1 can solid white 1 can chunk light)
* 1 can pineapple (i've used crushed, whole rings, and chunks..... they all works well) or canned peach slices
* bacos (optional)
* onion (optional)
* ranch (optional)
* mayo
* bread or crackers (i fancy ritz)
directions:
1. mix the tuna and mayo and set aside..
2. chop up some onion and add to the tuna..(optional)
3. put tuna on bread (i put ranch on both sides of bread) or crackers.
4. top with bacos and pineapple or peaches
Cut up your chicken. It doesn't have to be perfect, but you can get more chicken in the pot if it's in pieces rather than whole. You can get about 3 in a large Dutch oven or 4 or 5 in a stock pot. Include the necks and giblets except for the livers. They will make the broth bitter. You can freeze them to use later or discard if you don't like. Cover with water. Put on the stovetop and turn to high. While that's heating, clean an onion or two (no need to peel) and a carrot or two and a couple of stalks of celery (preferably with some leaves attached and more leaves if you want). Add this to the pot. Sometimes I add a couple of bay leaves and/or a couple of sage leaves if I have some dried or fresh, but not the rubbed kind as this "muddies" your broth. You can add some salt if you want, but I usually don't as I don't need it and I can always add when I'm using the broth if needed for flavor.
When it comes to a light boil, you might see some "scum" rise to the top. I usually scrape this off a little with a skimmer that I have, but it won't hurt anything if you don't. Anyway, once it boils, reduce the heat to a simmer and cover. Check occasionally and give it a light stir. After about an hour or no more than 1 1/2 hours, remove the chicken to a large container and let it cool about 20-30 minutes. Continue to simmer the broth on the stovetop.
When the chicken has cooled enough to handle (rubber gloves used just for this purpose make the job go faster as you can handle it when it's hotter and it's also safer) remove the skin and put the skin back in the stock. Then remove the meat from the bones. It will just slide off. Put the meat into a large bowl and then also return the bones and any meat that clings to them back into the stock.
You can chop the larger pieces (from the breasts and thighs) into the size chunks that you want and divide into amounts that you would usually use in a dish--usually about 2 to 3 cups--an put in containers or freezer bags. The smaller pieces you can chop more finely and use in recipes where you might use shredded chicken or for something like making chicken salad. Put those into the fridge to chill. Don't try to remove the meat from the neck or you'll most likely end up with bits of bone or cartililedge in your meat and they're such little tiddles that they're not good for much anyway.
Continue simmering the stock with skin and bones and those veggies for 1 to 6 hours. It's pretty much up to you and how much time you have. The longer you cook it, the more flavor it will develop. You can also remove the top for a portion of the time for a more condensed broth.
Remove all the skin and bones and other solids that you can with a large slotted spoon or scoop and put into the trash. Place a large strainer in a large bowl and pour the broth into the strainer (you may have to use two large bowls if you've cooked more than two or three chickens.
Put the broth into smaller covered containers and put them in the fridge to allow the fat to rise to the top and congeal so it can be easily removed. You don't want to put large containers of hot broth in the fridge as it will take forever and a day to cool and is not safe.
Once the broth is chilled, remove the fat and discard or save for another purpose. It's good for making chicken liver pate if you're feeling decadent and can also be frozen.
Put the broth into containers or freezer bags in amounts that fit your
cooking needs. I usually freeze in rigid pint containers because they stack well and I have a gazillion of them, but freezer bags will work too.
You might want to put some broth in with the chicken meat that you cooked. I find it helps it to keep longer with less frost buildup.
If the broth looks gelatenous, that's just fine. There is nothing wrong
with it. You just have a nice broth that is about double the strength of what you get in the can or box from the grocery. It will return to liquid upon heating.
Some folks recommend leaving the chicken in for the entire long cooking
time, but I find that removes too much flavor from the chicken and puts it into the broth and I like the balance that I get by removing the chicken as soon as it's done, but returning the skin and bones to the broth for the longer cooking time.
If you want a nice rich broth, use whole chickens. You can also make using bone-in thighs and breasts, but it won't have as rich a broth. Boneless skinless chicken will not make a good broth. They can be boiled, but they should be cooked in the boiling water just until done--about 20 minutes and you can chop the chicken and discard the water that it cooked in.
Looking for a fun family activity? Need a project for a Cub Scout or Girl Scout troop?
Try this recipe for ornaments that you can paint and keep forever!
2 cups flour
1/2 -cup salt
3/4 cup warm water
Mix dry ingredients in a large bowl. Add water a little at a time. Mix well until dough is
formed. Knead for 3 to 5 minutes or until dough is smooth and elastic. Roll to desired
thickness and cut with cookie cutters. Use a large spatula to move to an ungreased
baking sheet. Use a straw to make holes if you are going to hang them. Air dry
overnight, or up to several days for larger pieces, or bake at 225 degrees for 30
minutes to 1 1/2 hours, turning every half hour.
HINTS:
Color dough with food color if you wish.
Paint finished product with craft paint.
Put lotion on your hands before working with dough.
Seal with craft sealers if you wish.
Leftover mashed potatoes
1 egg
Chopped onion
Bread crumbs
Salt & pepper
Grated Parmesan cheese
Combine potatoes, egg and onion and form into balls. Roll in parmesan cheese, and then again in bread crumbs. Fry in hot oil.
Ingredients: Apple cider vinegar (bragg's is best)
Instructions: drinking 2 tablespoons of apple cider vinegar 3 times a day. Apply vinegar to affected area at night, until acne disappears. Expect results in 1-3 weeks.
Ingredients: Salt, Steaming water, Cold water, cloth, towel
Instructions: Put steaming water in a bowl. Drape a towel over your face and let the steam into your face, (This opens your pores). Next, mix some salt in a warm water bowl and use it to clean your face, (like you would with ordinary cleaner). Salt has been
proven to be the best disinfectant for skin. Then wash face with cold water to seal up your pores again. Repeat 1-2 times a day. The best part is, these ingredients are all found around the home
Ingredients: Apple cider vinegar/lemon juice
Instructions: Clean your skin and apply either lemon juice or apple cider vinegar with a cotton ball. The acid in these kitchen remedies helps flush out the pores and keeps the skin looking beautiful. Vinegar acts as an astringent and helps remove excess oil, kills bacteria, and normalizes the skin's pH. This remedy should work quickly.
Ingredients: Honey, Cinnamon
Instructions: Mix one teaspoon of cinnamon into 3 tablespoons of honey. Use as a facial scrub, works great as an exfoliant, and you can leave on overnight or wash it off after half an hour, either works fine.
Ingredients: Showering 2-3 times a day in running hot water (not too hot so you burn yourself but fairly hot), salt
Instructions: Take a hot shower 3 times a day and let the RUNNING WATER RUN ON YOUR FACE all over your face for about 3-5 MINUTES
until face tightens up. You will see that it naturally gets rid of the oil and will clear up your acne in about a week. For the guys, if you shave, please use an electric shaver and shave before you shower. Regular razor blades will irritate skin with acne and cause more unwanted oil. Also wash your hair just once a day with a non conditioning shampoo (this will stop the oils from your head from reaching the rest of you face). Do not use soap or anything else on your face while doing this and never WASH or TOUCH your face with your hands. This just adds more unwanted oils from your hands. Just wash hair and rinse face that's it! If u find that u r still getting oil build up ( such as when u wake up in thee morning) in certain areas such as the nose or forehead, sprinkle a little bit of SALT on these areas while they r still wet and leave on and let dry for about 1/2 an hour and then rinse it off with running hot water in the shower as I said before. just try this method it works for me
Ingredients: Lemon Juice, Hydrogen Peroxide, Aspirin Aloe Vera, Echinacea & Goldenseal dried herbs or tea
Instructions: Mix in a bowl or container the Lemon Juice, Hydrogen Peroxide, a few Aspirin and the Echinacea w/ Goldenseal you can also use the tea and pour the herbs in the bowl. Mix it together and use this solution as a astringent apply w/ cotton balls or tissue and leave it on your face to dry. Once it dries put Aloe Vera on your skin. Do this after every time you wash your face it really works
Ingredients: Flax Seed
Instructions: take about 5 tablespoons per day of "cold milled" flax seed...great for the skin...also good for lowering cholesterol
Ingredients: Potato
Instructions: Cut the potato in half. (no need to wash it) Rub the insides of it all over your face and keep it on overnight. The potato dries your skin out and you'll see immediate results. You can save the potato for the next night by wrapping it up with cling wrap and a rubber band. It's really easy and it really works, I swear!
Ingredients: Warm water, regular salt
Instructions: This is really easy and clears up your face really fast! My cousin had really bad acne and he tried everything he even went to a dermatologist, but nothing worked that the dermatologist gave him. He tried every kind of acne medication out there but it all seemed to irritate his face and make it worse. Till I helped him out. All u have to do is every morning and night pour a little salt into the palm of your hands and rub it together in your hands adding some warm water to it massage into your face adding warm water with your hands after about 1min of doing that rinse face and pat lightly to dry with a clean towel. It works between a week or two. But u got to try it, it my cause dryness but it defiantly clears it up. Well I hope it helps it helped my cousin and he had it bad. So Good luck and best whishes!
Ingredients: Cream of Tarter
Instructions: I'm 44 years old and usually had pretty good skin most of my life. For some reason the past year my face has really be breaking out. I headed to the store and bought facial scrubs, tried the toothpaste, Neutrogena, but nothing worked I constantly had new pimple eruptions daily. My face was getting scars and I didn't like the way I looked. I figured it must be some kind of imbalance in my body since this was a new problem for me. My sister told me that a Naturalpathic doctor said to take 1 teaspoon of cream of tarter with juice daily and it would clear up the pimples. What you do is mix about 1 teaspoon cream of tarter (the stuff you use for cooking it is a white powder you can find at any grocery store) mix it with juice and drink it. It acts as an antioxidant. It cleans out you system of toxin and as a result this helps to clear the pimples. I figured I tried all the other stuff that you put on your face what would it hurt to try this, and it definitely! was cheaper than all the other stuff I was buying. I noticed an improvement within 3 days. after about 1 week the pimples were gone and no new ones were erupting. I then quit taking the cream of tarter and back the pimples came. So again I started on it and again the pimples are now cleared up. I now just take cream of tarter in juice daily. I figure if it is helping get rid of the pimples it is getting rid of harmful toxins in my body that I don't need. Try it! It fights the breakouts from the inside and it is a completely safe home remedy for acne.
Rub the pimple(acne) with a fresh cut clove of garlic.
To rid blackheads, mix cornstarch with vinegar, plaster on the area for 15-30 minutes; wash off with washcloth and warm water.
First take tea tree oil apply to acne with q-tip (cotton Swab) and let
dry. This will heal the acne and it smells good too. Or wash your face with a mild soap rinse then splash Listerine on your face it will tingle and the antibacterial in the Listerine will kill the bacteria that causes acne. I learned this when I used to model.
Drinking plenty of water is a great home remedy for acne. In fact water pretty much clears anything, keep that in mind next time you need to take a drug test. Putting sliced potato's on your face helps clear acne. Eating potatoes also helps clear acne as well as other things such as cuts and bruises. (Although eating plenty of potatoes from Mc Donalds isn't going to get your acne cleared very fast if at all.) Stay away from greasy food, not only will this help your diet but it will help your face as well. When done correctly, dieting to lose weight helps clear up acne and those extra pound. It's winning situation. One of the easiest ways to clear acne is to wash your hair. Many people shower in the morning and sleep with a head of greasy hair. This grease ends up on your pillow and when you turn it ends up on your face. If washing your hair at night is a problem than maybe washing your pillows once a week will do the trick.
Really puffy batter for fried foods, Use club Soda or Seltzer and
add 1/3 tsp baking soda to the batter.
Crispy fried Chicken, Let the coating dry on teh food for an hour
before frying , keep refrigerated.
To keep bacon from curling, Soak in cold water before frying and prick
with a fork.
Meatloaf magic, Mix all ingredients in a plastic bag and your hands
won't get dirty.
Save the gravy, If it's got a slightly burned taste, add a teaspoon of
peanut butter.
Cake or Muffins sticking to pans, Wrap tins in a hot, damp dish towel
as soon as they come out of the oven and nothing will stick.
Write the following on a recipe card and attach to a basket filled with the following:
Rice: That there may always be food in the home
Bread: That there may always be friends and family to share with
Salt: That there always be a little spice in your lives
Sugar: That sweetness touch even your worst of days
Candles: That you may always find your way back home
Wine: That there may always be reason to celebrate.
Makes 3 cups
1 pound stemmed and chilled seedless grapes
4 ounces 60 percent semisweet chocolate, melted, at body temperature
1 to 2 tablespoon unsweetened cocoa powder
Wash and dry the grapes well; place in a large bowl. Line a large baking sheet with a silicone mat or parchment paper.
Add the melted chocolate to the grapes, 1 tablespoon at a time, carefully scraping down the sides of the bowl and stirring through the center of the grapes so that they are evenly coated.
As the chocolate begins to set (which will be almost immediately), place the cocoa powder in a small strainer and sift the powder, little by little, over the surface of the grapes. Gently toss or stir the grapes as you continue to sift until all of the grapes are well coated and separated. Spread the grapes on the baking sheet, cover with plastic wrap and refrigerate until the chocolate has completely set, or up to 1 day.
by Christina Spence – the Happy Slob Housecleanerhttp://happyslob.blogspot.com
We all want a home that smells fresh and inviting when we walk in the door, but all too often the exact opposite is true. Pet odors, lingering cigarette smoke, or just everyday stinkiness (can you say teenagers?) can leave us wanting to walk back out the door instead of enjoying the haven that is home.
Here are my five favorite ways to naturally fight odors in your home and add some beautiful, natural scents. As always, I prefer natural products and simple ways of doing things – they are not only the cheapest, but they work the best too!
1. Vinegar – You KNOW I love my white vinegar, and it’s also a handy dandy odor destroyer too. Whether it’s cigarette smoke or pet odors, a bowlful of white vinegar left out in any offensive smelling area will eventually absorb a whole lot of that odor. One reader also suggested that it worked great at getting rid of burnt popcorn smells from out of the microwave – she simply left it in the opened microwave door (and didn’t turn the microwave on at all.)
3. Simmer some Citrus – Citrus peels are PACKED with delicious smelling essential oils, so I like taking long strips of fresh citrus peels – lime and orange are my particular favorites – and simmer them in a little bit of water on top of the stove. It smells so delicious and so fresh, no matter what time of year it is, like injecting summertime into any room. And citrus fruits just smell so wonderfully CLEAN, if you ask me.
4. Clean with Baking Soda – If the smell is coming from something because it needs a good cleaning, then baking soda is your best friend. A simple paste of baking soda and water is a great all purpose scrubbing cleaner – add a scrubby sponge, and you’ll be amazed by how effective it scrubs up messes! And that baking soda is one of the best odor neutralizers you’ll ever find. Leaving out a bowl of this can also work as a natural odor sponge, just like the vinegar already mentioned.
5. Cut an Apple and Soak Up the Smells – I know, this sounds bizarre, but a cut up apple is also a great odor absorber. A Happy Slob reader sent this tip in a while ago, and absolutely swears by it – she also has a cat litter box, so KNOWS what offensive odor is like! Cut an apple in half and place it wherever there is an unpleasant odor.The air will clear as the apple halves absorb the odors for up to six hours-unlike artificial sprays, which merely covers up unpleasant smells.
Voila! destroy stinky odors in your home. Try one or try a few, and your home will thank you.
gO TO cHRISTINE'S bLOGG AT: http://happyslob.blogspot.com