The custard-like texture of a cheesecake is complemented by a crunchy graham crust. Unlike flour-based pie crusts, a graham crust requires minimal mixing and not rolling out or shaping. Any hard, crumbly cookie works well in the crust, but graham crackers provide the signature flavor preferred for New York style and other traditional cheesecake recipes. Make the crust before you begin mixing the cheesecake ingredients so the crust is ready to go when the filling is done.
Instructions
1. Place the graham crackers in a plastic bag and seal it closed. Roll over the bag with a rolling pin, crushing the to crumbs.
2. Pour the cracker crumbs into a small mixing bowl. Add the sugar. Stir the sugar and crumbs together until they are thoroughly mixed.
3. Microwave the butter in a microwave-safe bowl in 20-second increments at half power until the butter is completely melted.
4. Pour the melted butter into the . Combine until the crumb mixture is thoroughly coated in butter.
5. Pour the crust mixture into the bottom of a 9-inch pie plate or cheesecake pan. Press out the crust until you have an even layer covering the bottom of the pan that is approximately ¼ inch deep.
6. Bake the crust in a preheated 350 degree Fahrenheit oven for 10 minutes or until the crust turns golden. Pour your cheesecake filling into the crust and bake as directed for the specific cheesecake recipe.
Breakfast is often lauded as the most important meal of the day. Studies have shown that eating breakfast everyday is beneficial to overall health and well-being; for example, The Third National Health and Nutrition Examination Survey showed that people who skipped breakfast had a higher risk of obesity. Everyone has preferences when it comes to eating breakfast, and fortunately there are a variety of foods to choose from.
Cereals
Breakfast cereals often come prepackaged in boxes and are usually served cold with dairy or soy milk poured on top. Cereals high in vitamins and fiber can bode well for health benefits, while other name-brand cereals may have high sugar content. There are also hot cereal-based foods to choose from like cream of wheat, cream of rice and oatmeal.
Meats
Breakfast meats are a staple on many breakfast tables; these foods are often cooked on the stove top and served hot. Generally any type of meat can be eaten for breakfast, but bacon, sausage and steak are popular dishes using meat from turkey, beef and pork to prepare them.
Fruit and Parfait
Fruits and parfaits are included in many continental breakfasts because they are convenient and easy to prepare. Fruit is served sliced or whole, hot or cold, or mixed together with other breakfast foods. Parfaits are fruit mixtures that are made by combining diced fruit with different food toppings like yogurt, granola, Jell-O and whipped cream.
Eggs
Eggs are a versatile and popular breakfast option because of the many ways they can be prepared. Eggs are usually served hot and are often prepared soft or hard boiled, scrambled, fried, poached, or made into omelets.
Pancakes and Waffles
Pancakes and waffles are made from batter-based cake mixtures. Pancake batter is poured onto a griddle or frying pan and the cakes are fried on both sides. Waffles are cooked in a special waffle iron that has a cross-patterned design of indentations. Both are often served topped with butter and maple syrup.
Bread and Pastries
Bread and pastries are common breakfast staples that are available in a variety of selections. Options range from toast, rolls, bagels and biscuits to sweet danishes and croissants. They can be served hot or cold, and with a choice of condiment toppings cheese, jam and butter.
Taste buds acclimate to our diet. They respond to what they are used to. Known as neuron-adaptation, less sensitivity to flavor results. As our taste receptors become saturated with high doses of sugar, salt and fat they become . Most people respond by revving up their fat, salt and sugar intake. However, resetting is a better response. Resetting cuts down cravings and restores flavor's original impact. This simple process will have you on the way to better nutrition and a healthier lifestyle.
Why
Processed food is made tastier artificially. Adding chemicals increases pleasure reactions in our taste buds. Artificially high fat, high sugar and high salt increases food's enjoyability but by consuming highly stimulating foods on a routine basis we become immune to taste. To reset your taste buds it is essential that your diet is free from chemically added flavoring, excess fat, sugar and salt.
Cleanse
Dieting to reset taste requires cleansing both your system and your palate. Tongues are lined with taste buds. Buds are composed of taste cells. On the tip of each cell is a receptor. Receptors differentiate between bitter, sweet, sour and salt flavors. When the tongue becomes coated with bacteria the taste receptors are less effective. To increase your sense of taste, make tongue cleansing a part of your daily routine.
Foods & Time Frame
Your goal is to enjoy a wide array of subtle flavors. Weaning off fats, sugar and salt will greatly help to restore your original taste threshold.
Twenty-eight to 30 days is the recommended timeline to change your habits. It is a rule of thumb that by practicing anything for 28 to 30 days you will have formed a habit. Kathy Balland, in her book "Lose the Diet: Transform Your Body by Connecting with Your Soul," states it should take between 30 and 90 days to reset your sense of taste.
Celery, lettuce, salt-free broth, organic chicken breasts, whole grains, organic vegetables and fresh organic fruit should become your diet staples. You will learn to appreciate their natural flavor as your taste buds adjust.
Drink plenty of distilled water during this process. Water flushes toxins out of your system, speeding the process.
Tags: your taste buds, , taste buds, your taste, less effective
Top low carb brownies with this delicious low carb chocolate frosting for a decadent, guilt-free dessert.
Frosting is one of the most delicious ways to enhance cakes, cookies and even brownies. However, frosting has a high sugar and carbohydrate content. That makes it off limits for most dieters. In this article, we will discuss make low carb chocolate frosting so that you can have your cake--and eat it too!
Instructions
Make Low Carb Chocolate Frosting
1. Set the stove burner to high, and place a medium pot on it. Heat the chocolate in the pot. Stir constantly to avoid scorching the chocolate on the bottom of the pan.
2. Cool the chocolate on the counter. Let it sit just until the liquid is no longer bubbling or particularly hot to the touch. Don't let it sit until it hardens, however.
3. Whisk together the chocolate and the cream. They should make a smooth, light brown mixture.
4. Adjust the stove setting to medium.
5. Beat in the butter, sugar substitute and cocoa powder. Stir in both the chocolate and vanilla extracts. The icing will become smooth and fluffy.
6. Eat a spoonful as a delicious treat, or use it to garnish cakes and cookies. This icing has 3.5 grams of carbohydrates per serving.
Tags: cakes cookies, Carb Chocolate Frosting, carb chocolate frosting, Make Carb, Make Carb Chocolate
Mexican sausages are New World cousins of Spanish sausages, sharing similar names but often kicked up a notch in terms of spice. Rather than being dried, they are used fresh in stews, soups, tacos and breakfast dishes.
Chorizo
Try this sausage with scrambled eggs served in flour tortillas for a tastebud-rousing breakfast. Softer in texture than Spanish chorizo, this crumbly spicy pork or beef sausage is flavored with chile powder, cumin, garlic, oregano, ground coriander and sometimes a shot of tequila.
Chorizo Verde
Make a warming soup with chorizo verde, a pork sausage made famous in the Mexican state of Toluca, where butchers mix green chiles and fresh herbs into the mix to give the sausage its green color and earthy flavor.
Moronga
Experience a taste adventure with a bite of a moronga (blood sausage) taco. The sausage is another Toluca specialty and is made from fresh pig's blood, mint, onion, garlic, cilantro and spices.
Longaniza
Cook a link of longaniza, a skinny long sausage, and you may not see much difference in flavor from the chubby chorizo. But in some regions it is different--in the Yucatan it is achiote, a signature Caribbean spice, and smoked.
Salchichon
Order a salchichon and you will get a hot dog. The familiar favorite is served in familiar ways south of the border, including the famed Tijuana Death Dog, a hot dog wrapped in bacon.
Butter is a basic kitchen staple. When whipped together with spices and herbs, it becomes a versatile French condiment referred to as compound butter. Compound butter is butter that has been creamed with spices and herbs, formed into a log, and refrigerated until needed. Keep a homemade batch of compound butter in your refrigerator to spread on crusty bread, top a steak, season boring vegetables, or dress up a baked potato.
Instructions
1. Chop the garlic cloves finely or mash them into a puree.
2. Place the butter, garlic and parsley in a large bowl.
3. Combine the ingredients using an electric mixer. Beat the mixture on a medium speed until it is well blended (about two minutes.)
4. Add salt to taste.
5. Shape the compound into a log and cover it well with plastic wrap or place it in an air-tight container.
6. Allow the compound to remain at room temperature for one hour so that the flavors develop.
7. Place the compound in the refrigerator or freezer.
Mochi is a chewy, easy-to-make dessert and the Japanese equivalent of the rice cake. These Asian delights can be enjoyed plain, or they can be jazzed up with a yummy filling of your choice. You can also make them in white, green or pink varieties depending on the ingredients you choose to mix into your dough. Mochi makes for the perfect sweet ending to any Japanese meal.
Instructions
1. Mix 2 cups glutinous rice flour, 1 cup sugar and 1 tsp. baking powder in a large bowl. Pour small amounts of water into the mixture as you go until it takes on the consistency of dough, and set it aside. Optionally, add strawberry jam to the mixture if you want to make pink mochi or pandan extract for green mochi.
2. Oil the entire interior surface of a microwavable pan. Place the mochi dough you created in Step 1 into the pan.
3. Cover the pan with a paper towel, and microwave for 10 to 15 minutes. You can also place the pan on a steamer and steam the dough for 30 to 45 minutes on medium if you do not have access to or wish to use a microwave.
4. Dust potato starch onto a flat surface, and knead the dough in the starch until it acquires a smooth texture.
5. Cut the dough into bite-sized pieces, and shape each piece into a ball or any shape you desire.
6. Slice open the dough to fill it with any filling, such as peanut butter, melted chocolate fudge or flavored yogurt, that you would like. This step is optional.
Many of the more than 100 varieties of potato are red-skinned. Red potatoes are considered a boiling potato because they are lower in starch content than most white potatoes, with a creamier consistency when cooked. They are ideal for casseroles, potato salads and mashed potatoes. All varieties of red potato can be stored for the winter, but some types such as NorDonna, LaSoda and IdaRose are considered ideal for long-term storage.
Instructions
1. Allow the potatoes to lay on top of the soil, unwashed, for a few days after harvesting as long as the weather is dry.
2. Brush off any excess soil but no not wash the potatoes with water. Layer them between sheets of newspaper in ventilated containers, such as a plastic milk crates. The University of Illinois Extension program suggests using newspapers to prevent any spoilage from spreading through the entire crate.
3. Store the red potatoes in a place that is dark, slightly humid, well-ventilated and cool, between 40 and 60 degrees F. An unfinished basement or cellar is ideal. Allow the potatoes to cure in this environment for approximately three weeks. Curing will cause the skin of the potato to thicken which prepares it for longer storage.
4. Check the cured potatoes and discard any that are soft or sprouting.
5. Gradually adjust the storage temperature down to 40 degrees F. Maintain the temperature throughout the winter. Your red potatoes should remain good for up to six months.
Pectin is the component in fruit that "gels" fruit or juice into jam or jelly. Pectin is a polysaccharide, a form of carbohydrate structure. Most people who make jams and jellies at home probably don't realize that store-bought pectin is a relatively modern innovation. Your great-grandmother made her own, and so can you. Apple pectin is actually just unsweetened apple jelly. Making pectin is not hard to do and it's cheaper than the manufactured versions. Sometimes it's even more reliable. The finished pectin, or jelly, can also be used for other purposes, so it's a useful thing to have in your pantry or freezer.
Instructions
Make Homemade Apple Pectin
1. Cut 4 lbs. of tart, green apples into large chunks and put them into a large (5 qt. size) saucepan. Cut a lemon into 1/3-inch slices and add the slices to the apples. Leave the peels, seeds and cores; you need the whole apple and lemon. Barely cover with water. Place over medium heat and bring to a boil, stirring every 10 minutes or so.
2. Check your saucepan after 45 minutes; your fruit should be quite soft and your liquid should have reduced by about half. Place three or four layers of cheesecloth into a large bowl or pan and secure it to the rim, to form a bag. Or, place your jelly bag into a bowl that fits.
3. Pour your fruit and liquid into the bag. Allow it to drain until the fruit is mostly solid and dry. Press only lightly on the fruit, just allow it to drain naturally. Mashing or pressing your fruit in the bag will cloud your pectin. Remove the bag and fruit and add the fruit to your compost pile or discard it.
4. Pour your juice back into the saucepan and continue cooking over medium heat, stirring frequently. Reduce the volume to about 50 percent of what you started with. Watch it so it doesn't boil over; stirring will prevent this. However, it should boil. Remove any foam or residue that comes to the surface. Remove the foam as it collects to keep your pectin clear. This step may take as little as 20 minutes.
5. Remove the pan from the heat. Drop a spoonful of onto a cool saucer and allow it to cool. If it forms a jelly, you are done. If not, keep cooking, testing every 20 minutes. Once your jelly is forming well on the saucer, remove from the heat. If using canning jars, go to Step 6. If using freezer bags, skip Step 6 and proceed to Step 7.
6. Pour your hot pectin into 8-oz. canning jars and seal with the lids. Invert onto a dish towel to allow the heat to sterilize the interior of the jar and lid. When slightly cooled, turn jars upright to finish cooling. One 8 oz. jar is enough pectin to gel about 3 lbs. of low-pectin fruit or juice.
7. Allow your pectin to cool. Place 8 oz. of the cooled jelly into a freezer bag and remove excess air. Press the bag flat and freeze flat on its side for easy storage. Allow to thaw before using.
Tags: your pectin, , Pour your, your fruit, canning jars, every minutes, from heat
Wetting your hands with water helps fish balls take form when rolling them.
No matter how flavorful a broth or stock is, you can add texture and taste by boiling fish balls in it for an Asian-inspired seafood dish. Boiled fish balls are a common delicacy of Asian cuisine, consisting of ground fish, egg, spices and vegetables that are pureed in a food processor and formed into 2-inch balls by hand. If you crave a taste of the Far East, add boiled fish balls to rice, pasta and soup dishes or top them with sauce for an appetizer.
Instructions
1. Rinse 2 lb. of fatty white fish such as Chilean sea bass, shark, carp or pike under cold water to remove bacteria. Pat the fish dry with paper towels. Cut the fish into cubes or slices with a serrated knife and place the fish in the food processor.
2. Separate 4 eggs from their yolks, putting the yolks in one bowl and the whites in a different bowl. Pour the yolks into the food processor. Puree the fish and egg yolks until a smooth mixture forms.
3. Peel and slice 1 carrot and 1 onion. Add the vegetables to the . Add 1 tbsp. of white pepper, 1 tbsp. of salt, 1 tbsp. of sesame oil and 1 tbsp. of fish sauce. Enhance the taste with 1 tsp. of minced chili peppers for a spicy flavor or 1 tsp. of sugar for a mild flavor.
4. Pulse the ingredients until a smooth mousse forms. Mix the egg whites separately with a hand mixer on medium speed until white peaks form. Fold the egg whites into the pureed mousse with a spatula.
5. Pour the mixture into a bowl and chill it in the refrigerator for one hour to gain a firm texture. Remove the mixture. Wet your hands with water. Form 2-inch fish balls.
6. Bring 6 qts. of salted water, fish or chicken stock to a boil in a tall pot on high heat. Add herbs and spices for flavor, if desired.
7. Drop fish balls into the boiling liquid with a ladle. Stir the liquid throughout the cooking time with a spoon to prevent the fish balls from sticking together.
8. Blanch the fish balls for 2 minutes at a high boil or reduce the heat to low and simmer the fish balls covered for 1 hour.
9. Remove the fish balls with a slotted spoon, if eating separately or ladle the fish balls and broth into a bowl.
Tags: fish balls, food processor, your hands with, hands with, water, into bowl
With about five times the heat of jalapenos, habanero peppers pack a punch when you add them to salsa, relishes or other recipes. The Joy of Cooking recommends wearing plastic gloves when you work with fresh habanero peppers to protect your hands from the fiery capsaicin inside the peppers and seeds. Cut a habanero pepper carefully and use as much or as little as you desire in your recipe to create eye-opening taste.
Instructions
1. Put plastic gloves on your hands before touching the habanero peppers, and wear them until you finish working with the peppers.
2. Place habanero peppers into colander. Wash the peppers under cool running water. Transfer peppers to cutting board.
3. Cut tops off habanero peppers with chef's knife and discard stems. Cut peppers in half lengthwise.
4. Remove the seeds if you want to weaken some of the heat, and discard. Leave the seeds intact if you want intense heat.
5. Cut the pepper halves into 1/4-inch-wide strips. Cut each strip into tiny pieces to finish chopping the peppers.
6. Transfer the chopped peppers to the bowl and add them to your recipe.
7. Place the knife and the cutting board into the sink. Wash with dishwashing soap, using dishcloth to scrub all surfaces well. Rinse items in warm water.
Tags: habanero peppers, cutting board, habanero pepper, , your hands
Pork is an excellent white meat to use in place of many common chicken recipes. It is also easier to cook than steak, so if you aren't the best chef, you can start with a pork loin. One of the best ways to cook a pork loin is on a charcoal grill. It has a way of bringing out the best flavor in the pork.
Instructions
1. Heat up 2 cups of water and pour in a mixing bowl. Add the salt and sugar and stir until combined.
2. Add 2 cups of cold water to the mixing bowl and combine.
3. Add garlic, brown sugar, ginger, onions, chili powder and Asian sesame oil to the mixing bowl and combine.
4. Rub the mixture all over the pork loin and then place the pork loin in the mixing bowl. Cover with plastic wrap and refrigerate for 6 hours. You can leave it in the refrigerator overnight.
5. Use Cowboy Charcoal in your grill. This charcoal is all natural and one of the best charcoals available.
6. Make sure your grill rack is clean. Brush a little bit of vegetable oil on it when it has become heated.
7. Take the pork loin out of the refrigerator and put some vegetable oil on all of its sides. Place your pork loin on the heated grill.
8. Every 45 minutes, roll the pork loin over to the next side. Cook another 45 minutes for a total cooking time of 1 hour and 30 minutes. This is for a medium sized roast. For a smaller roast cook 20 minutes less. For a larger roast cook 20 minutes more.
9. Let the pork loin sit for 10 minutes before carving.
Thanksgiving can be a challenging time for raw food vegans as it is usually based around the traditional turkey and cooked foods. Putting together a fantastic raw food Thanksgiving dinner is not only possible, it may even convince your non-vegan friends to try making one meal a raw food meal every day and later maybe even adopting a completely all-raw food way of eating.
Instructions
1. Determine your Thanksgiving dinner goals. Decide what is important to you and your guests. You may wish to have replacements and substitutes for each of the traditional Thanksgiving foods or you may decide to go with completely new raw foods. Serving local and organic raw foods might be important to you. You might want to serve raw foods in a certain holiday color scheme. Defining your goals clearly will help guide the rest of the planning process.
2. Choose your turkey replacement. This will be the main dish, whether you purposely try to make a raw food "turkey" or not. One turkey substitute is Avocado-Celery Patties. In a food processor, combine one bunch of celery, one green onion and a handful of fresh parsley until finely chopped. Drain off the liquid, then add one cup finely chopped pecans or almonds, one mashed avocado and sage to taste. Form into patties.
3. Choose a potato replacement. Potatoes do not do well raw as they discolor from exposure to air and because of the starch present. You can replace them with cauliflower "mashed potatoes." In a , process a head of cauliflower cut into florets, 2 cloves garlic and 1/4 cup finely ground cashews. Add olive oil slowly until the cauliflower has the consistency of mashed potatoes. Add salt and pepper to taste.
4. Add in other raw food dishes to complement the "meat and potatoes." Cranberry sauce can be made with raw cranberries and there are many options for raw vegetable salads.
5. Choose a dessert. Dessert can be as simple as mixed berries or other fruit. There are also many recipes online for raw food pumpkin or sweet potato pies. (See Resources.)
6. Design your decorations. If you're planning your raw food Thanksgiving dinner around colors, find design elements to match. Tablecloths, napkins, flowers, and invitations are easy to find in many coordinating colors. You can also set the Thanksgiving table with the raw foods you have used in the dishes. Set sweet potatoes, avocados, and cauliflower heads in the center of the table to create a harvest market look.
Tags: Thanksgiving dinner, finely chopped, food processor, food Thanksgiving dinner, Have Food, Have Food Thanksgiving, mashed potatoes
Although plantations of sugar cane are known in Hawaii, the native growth area of the grass is in warm tropical regions, such as Asia and South America. However, sugar cane can often be purchased at farmers' markets or Asian grocery stores. When cut properly with sharp instruments, sugar cane can be a sweet treat to chew or to make into skewers or swizzle sticks.
Instructions
Cutting Sugar Cane
1. Spread newspaper out on a flat work surface. Lay your sugar cane on the newspaper and position a sharp butcher knife on the side of the joint of the sugar cane. The joints are the lines on the sugar cane that looks as though they are attaching the sugar cane together.
2. Use a hammer, and hammer the knife through the sugar cane. The joint is too tough to eat and needs to be removed from all sections of the sugar cane. Now, repeat the process on the other side of the joint. Continue cutting the sugar cane.
3. Hold the sugar cane in an upright position, and position the knife close to the side of the sugar cane stalk. You will be peeling the outer rind of the sugar cane off with the knife. Using the hammer, pound the knife down the stalk of the sugar cane, cutting thin strips of the rind off. Continue to do so until you have the outer rind of the sugar cane removed.
4. Hold the in an upright position and chop the sugar cane down the center. Take each half, and chop again. You can chew on a section of the sugar cane or chop into smaller pieces.
Make Sugar Cane Swizzle
5. To make sugar cane swizzle sticks and skewers, wash the sugar cane stalk thoroughly with cold water.
6. Using a chef's knife, carefully cut the stalk crosswise, at a joint, into sections that reflect the length of the skewer needed. Split at the center of the core lengthwise into quarters for four skewers. Don't remove the outer bark. It adds color and makes the skewer stronger.
Dips are one of the most versatile snack items. They can be eaten with chips of all kinds or layered over other food items to add more flavor. Because dips, including Mexican cheese dips, are incredibly easy to make and to customize, it is no surprise that delicious dips are party favorites.
Mexican cheese dips can be made as mild or spicy and as simple or hearty as you like. This type of dip has no hard and fast rules, other than it should be enjoyed.
Instructions
1. Cut 1 lb. Velveeta into 1/2-inch cubes, then place them in a microwave-safe bowl or slow cooker. If you are using a , turn it on "low" to start melting the cheese.
2. Sprinkle 1/2 lb. shredded Monterey Jack cheese over the Velveeta. If you are using a 1000-watt microwave, melt the cheese for 1 minute; if your microwave is lower wattage, melt the cheese for 1 1/2 minutes.
3. Stir the melted cheeses until blended.
4. Drain some (not all) of the liquid from a small jar of picante sauce or 1 can of diced tomatoes with green chilies.
5. Stir the tomatoes and green chilies or picante sauce into the cheese, blending well. Put the dish back into the microwave, and warm 2 minutes at a time until the dip has reached the desired temperature and consistency. The mixture will take longer to melt in a slow cooker, but it will also stay warm longer. Serve with tortilla chips.
Havarti is Denmark's most famous cheese. As havarti ages, it becomes sharper and saltier, having a similar taste to hazelnut. Havarti can be grilled, sliced or melted with ease. The cheese was invented in the mid-1800s by Hanne Nielsen and was originally named "Havarthi" after her farm in Denmark. Havarti is typically aged for 3 months. Currently it is produced in the U.K., Canada and the United States (mainly in Wisconsin, California and New York).
Instructions
Havarti Cheese Grits
1. Combine cream, broth and 1 cup water in a medium saucepan, and bring the mixture to a boil.
2. Add butter, and slowly add the grits, whisking them as they are added. Reduce the heat to a simmer.
3. Cook the mixture for 15 minutes, stirring frequently.
4. Add the havarti cheese, stirring frequently until the cheese is melted and blended well.
5. Remove from heat, and serve.
Havarti Cheese and Pepper Panini
6. Brush olive oil on the bottoms of the panini bread.
7. Place two pieces of cheese on the panini bread. Stack the spinach, peppers, remaining cheese and other piece of panini on top of the first piece.
8. Cook in the panini press on medium heat for about 6 minutes (until the cheese is melted).
Peanut butter is one of America's most-beloved snacks and a staple of many diets. It is thought to have been pioneered by Africans who use ground peanuts in stews. In the book "Origins of Everyday Things," the authors discuss how four Americans were instrumental in bringing peanut butter to the masses. George Bayle Jr., a food producer, was persuaded by a physician to start making a peanut butter-like substance as a protein-rich substitute to be used by older patients who could no longer chew. Dr. Harvey Kellogg and his brother W.M., who would later found Kellogg's cereals, made a precursor of peanut butter called nut meal and even patented the process. George Washington Carver is credited with creating the peanut butter we enjoy today. The process of making peanut butter was not a one-time event, but rather an evolution.Today, is used for a variety of purposes, not the least of which is the ever-popular peanut butter and jelly sandwich.
Mouse Trap
Peanut butter can be used as bait in a mousetrap. Set the mousetrap and put peanut butter where the bait would go. The mice won't be able to resist the peanut butter and cannot eat the peanut butter without tripping the trap
Deodorizer
Use peanut butter to rid your house of fish odors. Put about 1 tbsp. of peanut butter in a pan while frying fish. The peanut butter will absorb the odor.
Stopper for Ice Cream Cones
Use a little bit of peanut butter to plug a leak in an ice cream cone.
Removing gum from hair
If gum is stuck in your child's hair, place a spoonful of peanut butter in your fingers and massage the area with the gum until the gum loosens. Remove with a paper towel
Potatoes are usually harvested in July until the beginning of September.
Potatoes are ready to harvest when their green, leafy tops turn yellow and wither. Once you dig the potatoes from the ground and brush off the excess soil, they need to be prepared for storage. Curing the potatoes in the proper conditions ensures that the potatoes remain fresh. Once you cure the potatoes, you can remove any that may spoil to prevent damage to all the potatoes. After the potatoes cure, they store best in a cool and with a high humidity level.
Instructions
1. Place harvested potatoes in a temperature between 45 and 60 degrees Fahrenheit. The humidity needs to remain between 85 to 95 percent. Store the potatoes in this location for two weeks to cure them. Curing the potatoes heals cuts and helps thicken their skins.
2. Examine the cured potatoes after two weeks. Discard potatoes that appear blemished, soft or shriveled, because they may spoil.
3. Store the cured potatoes in a location with a temperature of between 40 and 45 degrees Fahrenheit and a relative humidity about 90 percent. Select a dark location to prevent the potatoes from turning green. A garage or basement works well for storing potatoes.
4. Check the potatoes periodically for signs of spoilage. Remove spoiled potatoes, because they will cause the surrounding potatoes to spoil. Properly stored potatoes will last for up to four months.
Tags: because they, between degrees, between degrees Fahrenheit, cured potatoes, Curing potatoes, dark location,
All of your kosher food needs can be taken care of along the same block on Main Avenue in Passaic.
All of your kosher food needs can be taken care of along the same block on Main Avenue in Passaic. Along with restaurants, there is a kosher bagel shop, bakery, and grocery store with its own baked goods, deli meats and produce. Supporting these businesses means supporting the Va'ad HaKahal of Passaic.
Jin Glatt Kosher Chinese & Sushi
Owned by an Orthodox Jew, Jin Glatt features over 150 items on its menus, including 15 veal dishes, any of which can be custom-made because every dish is prepared freshly and without MSG. Certificates on the wall attest to its kosher kitchen. The restaurant closes two hours before sundown Friday night and reopens after dusk on Saturday. Otherwise, it is open until 10:00 p.m. Jin Glatt uses veal the way non-kosher Chinese restaurants use pork. Veal flavors the restaurant's egg rolls and can be had in traditional Chinese dishes like Moo Shu. It offers steamed entrées in a "diet" section on the menu; but any dish can be steamed instead with any sauce on the side. Jin Glatt offers catering services as well and can specialize its dishes. The Jewish Press praises the "excellent Chinese cuisine" that passerbys may not presume would be available there given Jin Glatt's "unassuming storefront and décor."
Jin Glatt Kosher Chinese & Sushi
227 Main Ave.
Passaic, NJ 07055
973-777-4900
jinglatt.com
Jerusalem Pizza & Falafel 2
A casual pizza joint with Rabbi certification, Jerusalem Pizza & Falafel serves and delivers a variety of kosher hand-tossed pizzas, including thin, stuffed, Sicilian, deep dish, double crust and organic whole wheat. It also serves other Italian dishes like ziti, calzone, lasagna, as well as falafels, knishes, soups and salads with their own dressing. Lunch specials during the week include either pizza or a lunch-sized pasta entrée with salad and a drink. You can also purchase frozen pizzas to take home. Jerusalem Pizza & Falafel caters as well.
Jerusalem Pizza & Falafel 2
233 Main Ave.
Passaic, NJ 07055
973-778-0960
The Main Ingredient
Opened in 2004, the serves a full line of delicatessen standbys as well as chicken schnitzel, kasha, shlishkas, gefilte fish, knishes and matzo ball soup. The Main Ingredient also has a sushi bar with nine different cooked rolls, as well. A long double deli case greets you as you walk in. Restaurant seating is in the back. Takeout can be ordered at the deli case. The casual setting matches the home-cooked dishes. The Main Ingredient also caters anything from individual meals for the Sabbath day to a wedding reception. The restaurant closes three hours before dusk on Fridays and reopens Sunday.
The Main Ingredient
215 Main Ave.
Passaic, NJ 07055
mainingredientpassaic.com
Tags: Main Ingredient, Jerusalem Pizza, , Pizza Falafel, Main Passaic, Main Passaic 07055
Use black licorice to decorate peanut butter cups for Halloween.
Half the fun of the Halloween season is making Halloween crafts and foods. Make a decoration that you can also eat using Reese's Peanut Butter Cups. Reese's Peanut Butter Cup spiders are a spooky addition to your holiday snack table and also can be something kids can put together themselves for a Halloween party or trick-or-treating. It just takes a few ingredients to create creepy candy spiders you can eat.
Instructions
1. Place the Reese's Peanut Butter Cups upside down, with the bottom facing up.
2. Spread a dollop of chocolate frosting in the center of the cup, or squeeze the frosting onto the cup using a pastry bag for frosting.
3. Place pieces on the peanut butter cup, using the to secure them. Thin licorice pieces will look more like spider legs. Alternately, use pretzel pieces to make spider legs. Break a pretzel until you have enough curved pieces to make eight legs. Stick them to the chocolate frosting.
4. Make eyes for the spiders using white chocolate chips for the outside of the eye and a small dab of chocolate frosting to make the eyeball. Stick them on the peanut butter cup with the chocolate frosting.
The appletini is a modern cocktail that really only resembles a true martini because of the fact that they're both served in martini glasses. The appletini is a sweet, refreshing drink and is extraordinarily popular. Many people, however, don't realize that they can mix up their own appletinis at home. Here's do so:
Instructions
1. Fill your with ice and allow it to chill during the appletini production process.
2. Fill your shaker roughly 3/4 of the way full with ice.
3. Add the apple-flavored vodka, apple schnapps, and apple juice to the shaker.
4. Place the shaker's lid firmly on and shake the mixture vigorously for between 30 second to 1 minute.
5. Remove the ice from your now-chilled martini glass.
6. Remove the lid from your shaker and strain the liquid out of the shaker into the martini glass. Be careful to remove any ice chunks that aren't strained out of the concoction.
7. Garnish by placing a wedge of apple on the rim of the martini glass.
Tags: martini glass, Fill your, from your, Remove from, , that they, your shaker
Fish has been a popular part of a well-balanced diet for thousands of years. It is said that Julius Caesar served it regularly as a main part of his banquets. It continues to be just as popular today. Halibut is a popular white fish that contains very little fat but provides a great deal of vitamins and nutrients that are needed in a healthy diet. Follow the steps below for a wonderful tasty fish dish. Add this to my Recipe Box.
Instructions
Prepare Halibut
1. Choose cook your halibut. This delicious fish can be broiled, baked, fried, grilled, or used to make a gourmet dish. It is equally good no matter which way it is prepared. For the purposes of this article, however, we will approach it from a gourmet point of view.
2. If you don't already have it on hand, make a trip to the grocery or fish market to purchase your halibut. If you want to save time and extra work, purchase pre-boned filets. If, on the other hand, you want the freshest fish available, you might want to choose whole fish caught recently and prepare them yourself.
3. Thaw frozen halibut filets thoroughly before you cook them. You can do this by putting them in the refrigerator for about eight to ten hours prior to cooking. You can also defrost them by placing them in a sealed plastic bag immersed in hot water for about half to three-quarters of an hour.
4. Clean, scale, skin, debone, and/or filet fresh halibut (if that is what you purchased).
5. Prepare fresh or frozen filets by washing them thoroughly and patting them dry.
6. Brush soy sauce on both sides of each filet and then season with lemon pepper or Mrs. Dash's lemon salt substitute. Both products contain enough salt for the average individual.
7. Lightly spray the bottom of your baking dish or pan with no-stick cooking spray or brush a bit of vegetable oil on the bottom of the dish or pan.
8. Grind the gingeroot in a food processor or grinder.
9. Place the prepared halibut filets into the baking dish or pan, making certain that they do not overlap.
10. Sprinkle one-half teaspoon of gingerroot over the top of the filets.
11. Cut up the green onions, ends and all, into tiny sliver thin circles.
12. Spread one-half of the green onions on top of the filets.
13. Cover the dish or pan with tin foil
14. Pre-heat the oven to 350 degrees.
15. Place the fish filets into the oven.
16. Bake the fish for about 15 minutes in a regular oven or 7 minutes in a convection oven.
17.Flip the filets over and repeat Steps 10 and 12.
18. Place the fish back in the oven for another 15 minutes (regular oven) or 7 minutes (convection oven) maximum. However, check the fish every five minutes for a regular oven or three minutes for a convection oven.
19. Remove the fish filets once they are cooked as you want them.
20. Put the filets on a plate and garnish with parsley.
When it comes to acquired tastes, espresso and martinis make the top of the beverage list; however, those who love coffee or love martinis tend to have a passion for their chosen drinks. If you happen to be a person who makes your coffee strong and your alcohol too, you will soon fall in love with this recipe.
Instructions
1. Decide how many espresso martinis you are going to make, creating your drink with 7 parts vodka, 1/2 part chilled espresso and 1/2 part . Make your espresso nice and strong ahead of time, placing it in the refrigerator or freezer to chill.
2. Place some crushed ice in a metal martini shaker, filling the shaker about half of the way with ice. Add vodka and allow the alcohol to chill over the ice for about 30 seconds. For an extra touch, make your espresso martinis with a coffee flavored vodka.
3. Add the espresso and coffee liqueur and then place the lid on your shaker, shaking the mixture for a few seconds and then setting the shaker down, allowing the drink to chill for about 1 minute. Strain the drink into martini glasses, serve and enjoy.
4. Enjoy cream with your coffee for a smooth espresso martini, adding 1/2 to 1 part white creme de cacao to the shaker before mixing, straining and serving. To make an impression, add a few chocolate covered coffee beans to the glass for garnish.
Tags: espresso martinis, coffee liqueur, espresso martini, , your espresso
Yorkshire pudding is the traditional British accompaniment to roast beef and is a popular dish for Christmas dinners. For the best flavor, Yorkshire pudding is usually made with drippings from the meat. It can also be made with lard, butter or vegetable shortening.
Instructions
Making Yorkshire Pudding with Roast Beef
1. About 1 1/2 hours before the roast is done, make the pudding batter. In a large mixing bowl, or the workbowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.
2. When the roast is done, remove it from the oven. Transfer the meat to a carving board and pour all of the drippings into a heat-resistant bowl. Return about 1/4 cup drippings to the roasting pan; it will form a layer about about 1/8-inch thick. Put the roasting pan back into the hot oven and bring it to 425 degrees F.
3. Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot roasting pan. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.
4. Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately, alongside the roast and topped with plenty of gravy.
Yorkshire Pudding Without Meat Drippings
5. In a large mixing bowl, or the workbowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.
6. Preheat the oven to 425 degrees F.
7. Pour the melted butter into a medium-sized baking dish and put the dish in the pre-heated oven for 10 minutes.
8. Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot baking dish. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.
9. Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately.
Tags: , , your standing electric, another minutes, until, bake another, bake another minutes
Compost adds numerous benefits to soil and should be part of a gardener's plan.
Walking into a Middle Eastern restaurant and ordering humus instead of hummus may get you quizzical looks. Hummus--with two "m"s--is a dish made with chickpeas, while humus is the organic portion of soil that's no longer actively worked by microorganisms. Depending on the type of organic material, the type of available microorganisms, and their number, it may take several years to several hundred years for certain material to become humus. This complex mixture bears no resemblance to its origin and is still not completely understood by scientists. Humus is a vital part of fertile soil and is extremely important to plant growth.
Instructions
1. Add to the soil on a regular basis. The greater the variety--such as leaves, vegetable and fruit waste, and animal byproducts including manure and fat--the richer the humus. Compost is already mostly decomposed and helps the soil create humus much faster.
2. Avoid fast-acting chemical fertilizers, which often add too much salt to the soil for the microorganisms to survive. The loss of the soil-dwellers greatly slows down the decomposition process.
3. Keep the soil moist. Dry soil loses the ability to decompose its organic material. Lay a protective mulch over the soil after the soil has warmed in the spring to keep the moisture in.
4. Avoid disturbing the soil by tilling or turning it over. The complex web of decomposing microorganisms depend on a stable environment. Disruption of the soil forces the soil microbes to regroup and start their efforts over again.
When Halloween nears, people begin planning foods to serve at parties. Halloween foods are exciting to guests due to the creativity involved in making them. Serve spiders as desserts at a Halloween party by creating them out of Oreo cookies. The cookies serve as the body of the spider. The addition of other ingredients allows you to turn the ordinary cookie into a scary but whimsical spider treat.
Instructions
1. Twist the Oreo cookies to separate them into two halves.
2. Break four small pretzel sticks in half. Place four pretzels on each side of the Oreo cookie half that contains the most cream. The pretzels need to be placed adjacent from each other to create the spider legs.
3. Place the other half of the Oreo cookie on top of the pretzel legs. Push down carefully to avoid breaking the pretzels.
4. Place two small sections of onto one end of the Oreo cookie. Make the peanut butter sections as large as the round pieces.
5. Place one candy-coated chocolate piece on each peanut butter section to create the spider eyes.
Buttermilk is a baking ingredient that isn't stocked by all grocery stores. Powdered milk, on the other hand, is an inexpensive staple that is found just about anywhere that sells groceries. Boxed powdered milk, when stored in a cool, dry place, is extremely shelf-stable and can last for over a year (although you should always check the "use by" or "best by" dates on the package). By using a small amount of buttermilk as a starter, you can make cultured buttermilk out of powdered milk.
Instructions
1. Measure the buttermilk according to how much you'll need. The mixture requires 1 part buttermilk to 8 parts reconstituted powdered milk. If you need 2 cups of buttermilk, measure ¼ cup of buttermilk.
2. Reconstitute the powdered milk. Following the package instructions, reconstitute eight times the amount of buttermilk you measured. From the example above, you will reconstitute 2 cups of powdered milk.
3. Combine the buttermilk and milk in the bowl or jar. Stir or shake to mix thoroughly.
4. Leave on the counter overnight or for eight hours. The buttermilk will culture the reconstituted powdered milk.
5. Use what you need and refrigerate the rest. Use by the date listed on the buttermilk package.
Mangoes are nutritious and delicious and offer an exotic twist in a pie. They contain a full day's dose of vitamin C and plenty of vitamin A and dietary fiber. This sweet fruit contains 100 calories per cup, according to the National Mango Board. Mangoes are available year-round in the U.S. You can eat them in a variety of ways: plain, in a fruit cocktail, in a smoothie, as juice, dried, pickled and in chutneys, salsas and desserts. A ripe mango should feel just a little soft when squeezed; don't rely on the color to decide whether the fruit is ripe.
Instructions
1. Cut the mango flesh away from the skin and place the chopped or sliced fruit into a mixing bowl. Stir in a sugar substitute such as Stevia, Truvia or Splenda.
2. Dissolve two packets of plain gelatin into 8 ounces of tepid water and mix.
3. Pour the gelatin water into the mango bowl and fold until well incorporated. Make sure to cover all of the mango.
4. Pour the mixture into a baked and cooled 8-inch pie crust, distributing the filling evenly. Refrigerate at least 4 hours and then top with whipped cream and serve.
A breakfast-in-bed gift basket will be remembered.
A breakfast-in-bed gift basket can be a memorable gift for almost any recipient. More than just food for the morning meal, this kind of gift basket has special touches that are designed to create a sumptuous morning event. Because breakfast provides the nutritional foundation for the rest of the day, it is important to provide healthy food choices. Just as important, however, are the other items and the thoughtful touches that go into preparing the gift basket.
The Tray
An attractive serving tray is the ideal container for a breakfast-in-bed gift basket. A tray is a creative alternative to the traditional wicker basket, and it coordinates with the breakfast-in-bed theme. It is also the perfect size to form a base for your gift.
Food Items
Fill your gift basket with gourmet foods that will create a breakfast feast. There will certainly be too much to consume in one breakfast, but that is part of the fun of this particular gift, and leftovers can be enjoyed at another time. Food items for the breakfast-in-bed gift basket could include country ham, old-fashioned pancake and waffle mix, real maple syrup, tiny jars of fruit preserves, old-fashioned honey, granola, Italian biscotti, tinned fruit and breakfast bars. You could even add a decadent gourmet chocolate bar.
Beverages
No breakfast is complete without beverages. For this particular gift, a good choice would be a bottle of juice with antioxidant properties, such as pomegranate or blueberry. In addition, you could include a box of English breakfast tea and some high-end coffee beans if the recipient owns a coffee grinder, or coffee beans and a grinder if she does not. Otherwise, include an excellent ground coffee. Another good idea for a beverage is a good-quality hot chocolate mix.
Nonfood Items
In addition to the serving tray mentioned previously, other suggestions for nonfood items are a book of crossword puzzles or a magazine, a Belgian waffle maker if waffles are part of the plan, a wire whisk, bamboo spatula, mixing bowl with a pouring spout, coffee grinder, two matching mugs and napkins. If possible, the tray, mugs and napkins should be coordinated, at least with respect to color. Finally, you should include a card on which to write a message.
Assembling the Gift Basket
The contents of your gift basket should be artistically arranged on the serving tray in accordance with some basic principles. First, choose an object to use as a focal point. This item should be larger, and possibly taller than anything else that you plan to place on the tray. For example, if you are giving a Belgian waffle maker or a coffee grinder, the larger of these will probably work best as the focal point. Place your focal point in the center of the tray, but toward the back. Once it is in place, arrange everything else around it in an aesthetically pleasing way. You can even arrange some items on top of each other. If you have matching cups, try placing them on either side of your focal point. Once you are satisfied with your arrangement, wrap the entire gift in cellophane and bring the ends together at the top to secure the items. Tie the ends together with a large bow.
Tags: gift basket, breakfast-in-bed gift, breakfast-in-bed gift basket, focal point, coffee grinder, serving tray, your gift
Liquid smoke is an easy way to add smoked flavor to your meat without the hassle of smoking your meat with wood chips. There are several different ways to incorporate liquid smoke into your cooking, and any of these methods can be used for pork chops. The easiest way to use liquid smoke on your pork chops is to stick with your favorite method for cooking pork, whether that is grilling, baking, marinating or pan-frying, and to simply add liquid smoke to the process using the techniques below.
Instructions
1. Add 1 tbsp. of liquid smoke to your marinade before you cook the meat. Pork chops can be marinated for a few hours or overnight before cooking to add moisture and flavor to the meat. You can add liquid smoke to an existing marinade, or create your own using equal parts of liquid smoke, soy sauce and Worcestershire sauce and adding your favorite spices. Remember that liquid smoke is extremely potent, so you will only need a tiny bit to achieve a strong smoked flavor. For marinades, use between 1 tbsp. and ¼ cup for four pork chops.
2. Add liquid smoke to a simple sauce and pour the mixture over your pork chops before baking. Colgin, a major manufacturer of liquid smoke, suggests mixing ¼ cup ketchup with ¼ cup water, ¼ cup brown sugar and 1 tbsp. liquid smoke, then pouring this mixture over four pork chops and baking the chops at 350 degrees F for one to two hours. If you usually bake your pork chops in a sauce or brine, consider adding a small amount of liquid smoke to the existing liquid to punch up the flavor.
3. Dilute liquid smoke with water, and spray the liquid directly onto meat during grilling or frying. Mix one part liquid smoke with three to five parts water and pour the mixture into a clean spray bottle. Spray each side of the pork chop during cooking, and allow the liquid to settle into the meat. You also can pour diluted liquid smoke into a small bowl and brush the liquid onto your pork chops.
Tags: liquid smoke, pork chops, your pork, your pork chops, liquid smoke
The bag o' giblets grosses out many the novice cook, but these innards really do make a tasty stuffing for poultry. Yields about 10 cups.
Instructions
1. Take the giblets out of the cavity of the turkey.
2. Take the neck of the turkey and chop into 2-inch pieces.
3. Trim the liver and put it in the refrigerator.
4. Heat 1 tbsp. vegetable oil in a large saucepan over medium-high heat. Add the turkey neck pieces, the heart and the gizzard. Saute for about 10 minutes, or until everything is brown on all sides.
5. Quarter an onion and add along with carrot, chicken broth and enough cold water to cover the giblet mixture by 1 inch. Bring to a simmer.
6. Skim foam that rises to the surface off the top of the mixture.
7. Add thyme, salt and peppercorns.
8. Reduce heat to low and simmer with saucepan partially covered, about 2 hours.
9. Add the turkey liver and simmer an additional 15 to 20 minutes.
10. Strain mixture and reserve stock if you want to use it for something else (like the gravy). Otherwise, toss it.
11. Cool the giblets.
12. Pull the meat off the turkey neck with your hands.
13. Chop the neck meat, heart, gizzard and liver and set aside.
14. Chop remaining onion.
15. In a large skillet, melt butter over medium heat. Add onion and celery and cook 10 minutes, stirring occasionally.
16. Place vegetables and butter in a mixing bowl and add bread and parsley.
17.Drizzle enough stock over the bread mixture until it is just moist. Season with poultry seasoning, salt and pepper to taste.
18. Gently toss in reserved neck meat, heart, gizzard and liver.
19. Use to stuff a turkey, or place in a casserole dish, pour an extra 1/2 cup stock over the top, and bake, covered, in a 350 degree oven for 45 minutes, or until hot.
A recurring problem in the bar and restaurant industry is dealing with the film left behind on drinking glasses and stemware. Patrons who regularly frequent bars and nightclubs include a high percentage of tobacco users. Whether cigars or cigarettes, the smoke lingers long after the patrons have left and eventually settles on exposed surfaces such as glasses and mirrors. The removal of this dingy is a tedious process for any employee in the food and beverage industry, but with the right products this can be accomplished in a few simple steps.
Instructions
Remove Smoke Film From Drinking Glasses
1. Make a solution of 1/2 cup lemon juice and 1/5 cup gentle dish-washing detergent in 3 gallons of hot water in a sink or large tub. It's best to use a non-ionic neutral detergent such as Orvus Wa paste.
2. Place a bristled glass washer at the bottom of the sink or tub, in the center. Small glass washers can be purchased at most retail stores while larger industrial washers can be found at bar and restaurant supply stores.
3. Make another sink or tub full of cold water to rinse the glasses. You may also consider making another tub of water adding sanitizing solution after you rinse.
4. Soak the glasses to be washed in the solution of lemon juice and mild detergent for 15 minutes then begin scrubbing the glasses on the bristled glass washer. Twisting and rotating the glasses on the washer will produce the best results.
5. Rinse the glasses thoroughly to ensure no soapy residue remains on the glasses then allow them to dry before inspecting them for smoke film.
Tags: smoke film, , bristled glass washer, dingy smoke, dingy smoke film, Drinking Glasses, Film From
Homemade ice cream sandwiches are impossible to beat--especially when they are low in carbs and sugar!
Ice cream sandwiches are a delicious summer tradition. They are refreshing, fun to make and easy to eat in the warm summer sun. However, their high sugar and carb content has made ice cream sandwiches off limits for many low carbohydrate dieters. In this article, we will discuss make low carb ice cream sandwiches so that you can happily eat these warm-weather desserts in your tiniest bikini.
Instructions
1. Mix the butter, sweetener and molasses together. Set the mixer on medium, and blend these ingredients until the batter is creamy.
2. Add the eggs one at a time. Beat the batter for at least thirty seconds after each egg.
3. Mix the almond flour, vanilla whey protein powder, oat bran, baking soda and salt together in a separate bowl. Use a spoon to stir with so that the ingredients do not fly out of the bowl.
4. Blend the dry mixture into the wet ingredients. Add about half a cup at a time for easier mixing.
5. Stir in the chopped nuts and chocolate chips. Use a spoon to avoid breaking up the chocolate chips.
6. Spray the cookie sheet with non-stick cooking spray. This will prevent your cookies from sticking to the cookie sheet.
7. Use the table spoons to scoop out large balls of dough. Scoop a spoonful of dough with one spoon, then push it off the spoon with the other spoon to form a rounded lump of dough on the cookie sheet. These lumps should be about two inches apart.
8. Flatten the lumps with the bottom of the water glass. Squash the lumps with the water glass so that the be flat and hold the ice cream better.
9. Bake for ten minutes. The cookies will be golden brown and firm when they are done.
10. Allow the cookies to cool on a wire rack for one hour. This will bring them to room temperature and allow them to harden slightly.
11. Soften the low carb ice cream for twenty minutes. This will make it easy to scoop and mold into sandwich form.
12. Place a large scoop of low carb ice cream on the bottom of an upside down cookie. You may want to do this over a bowl or the sink as some of the ice cream will drip.
13. Press a second cookie right side up on the top of the sandwich. When you press down, the ice cream will spread out to the edges of the cookies.
14. Use a spatula to smooth the edges of the sandwich. The ice cream should not hang over the edge of the cookies.
15. Place the ice cream sandwich in the large, air tight containers. You can repeat this process until all the cookies are gone.
16. Freeze the sandwiches for at least an hour. This will help them harden.
Tags: cream sandwiches, , carb cream, cookie sheet, chocolate chips, cookies will
Lancashire is known for its agriculture and industry, and its culinary dishes are often based on simple ingredients that can be easily and economically prepared. The traditional Lancashire hotpot was made of meat, potatoes and onions left to bake all day in an oven at low heat while the cook was busy in the fields or the factory. This tasty meal was born of necessity, which makes it the perfect dish for a family feast.
Instructions
1. Preheat the oven to 190 degrees C or gas mark 5.
2. Slice the potatoes and onions and trim the fat from the lamb, cutting it into cubes. You may also want to pat the lamb with kitchen roll to remove any excess moisture.
3. Grease the casserole dish with butter and place a layer of sliced potatoes on the bottom.
4. Add alternating layers of meat and onions. Finish with a layer of potatoes on top and brush it with a bit of melted butter.
5. Pour the stock down the sides of the casserole.
6. Cover with a lid and bake in the oven for two to three hours, removing the lid 40 minutes before you finish baking, to allow the top layer of potatoes to get crispy.
Poor Man's Casserole takes about a half hour to make. It is the easiest and cheapest way to feed a family. It is also the quickest dinner to make when time is limited. Kids and adults enjoy this tasty casserole. Make some cheese garlic bread to go along with the Poor Mans Casserole in as little as ten minutes. This recipe is great for a quick and affordable meal when the kid's friends come over. This recipe makes 5 to 6 servings.
Instructions
Make Poor
1. Preheat oven to 350 degrees
2. Start boiling water for elbow macaroni. Add a little oil to water to prevent macaroni from sticking together. Add a dash of salt to the water.
3. Brown hamburger or ground chuck in a large skillet. Drain any grease from the skillet and place hamburger in a large casserole dish.
4. When the macaroni water is boiling, add the elbow macaroni to the boiling water and keep stirring until done. When the macaroni is done, drain the macaroni in a colander and rinse with cool water. Add the macaroni to the hamburger.
5. Open a can of corn and drain all the liquid out. Then add the corn to the hamburger and macaroni.
6. Add the tomato soup to the hamburger, macaroni and corn. Mix well so that everything is blended.
7. Cover the casserole dish and place in the preheated oven for a half hour to warm.
Tags: boiling water, casserole dish, elbow macaroni, half hour, , Make Poor, Mans Casserole
Gum paste can be modeled to resemble rosebuds as well as roses in full bloom.
Gum paste is a soft, pliable sugar-based ingredient that can be molded to resemble realistic flowers. Because gum paste can be colored with food dye, it can be made to match any wedding or party color palette. For added realism, cake artists add special decorating powders, such as luster dust or pearl dust, which add a metallic sparkle to the flowers. Some gum paste modeling requires the use of specialized tools that are available for purchase at craft and cooking stores.
Instructions
Prepare the Rose Petals
1. Roll the gum paste to a uniform 1/16-inch thickness on a cutting board with a rolling pin.
2. Cut out two sets of petals using the cookie cutter.
3. Separate the petals of the cutouts with a paring knife.
4. Sprinkle a pinch of cornstarch onto the foam pad and place a petal in the center of the foam.
5. Gently roll the ball tool over the middle of the petal to create a curl in the petal.
6. Repeat steps 4 and 5 above for the remaining petals.
Make a Rosebud
7. Wrap a petal around the toothpick with the point of the petal facing upward.
8. Brush the lower half of the petal with adhesive.
9. Rotate the toothpick slightly and wrap a second petal around the first.
10. Brush the lower half of the second petal with adhesive.
11. Rotate the toothpick once more and wrap the last the other two to create a rosebud.
Attach the Outer Petals of the Rose
12. Brush adhesive on the pointed end of a petal and attach the petal with the rounded edge toward the top of the rosebud. Attach the other two petals in the same manner.
13. Gently pinch the outer petals of the rose and pull outward to shape the rose.
14. Attach additional layers of petals to the outer levels of petals to make larger roses.
The Cooper company makes American cheese that it distributes to various grocery stores in the Northeastern states, but it can be difficult to track down if you do not live in that area of the country. Cooper Sharp American Cheese tastes similar to standard American cheese, but it has a tangy, strong flavor, like other sharp cheeses. Fortunately, there is a way to order Cooper Sharp American Cheese online. Buy the cheese in bricks as large as 5 lbs.
Instructions
1. Go to a website that sells Cooper Sharp American Cheese. Two of the websites that sell this product are ShopRite and CubaCheese.
2. Select the type and size of cheese you want to order, which will be either Cooper Sharp White or Cooper Sharp Yellow. As of January 2010, ShopRite sells a range of .25- to 3-lb. bricks of Cooper cheese, and CubaCheese sells Cooper cheese in 5-lb. bricks.
3. Click "Buy Now" or "Add to Cart" and enter your billing and shipping information in the checkout area of the website. The cheese will be delivered to your home at standard shipping rates.
Tags: Cooper Sharp, Cooper Sharp American, Sharp American, Sharp American Cheese, American cheese, American Cheese
You can more easily stick with your diet when you make this low fat . Bring this to a party and no one will be able to tell that it is a low-fat variation of potato salad. By using Greek yogurt instead of mayonnaise, you are saving yourself all the extra fat and keeping the same creamy moisture that the mayo would add.
Instructions
1. First, boil the potatoes until they are tender to a fork. You can keep the skin on if you like your potatoes with skin or peel them if you don't. Then cool in the refrigerator immediately.
2. Then dice the cooled potatoes into one-inch pieces. Dice the celery and chop the green-and-white part of the green onion. These should be in very small cubes.
3. Now combine your yogurt, pickle relish, , celery, celery salt, honey mustard, and salt and pepper to taste. Then add the potatoes and lightly toss. You can prepare this up to one day before you use it and keep the leftovers for two days. Keep refrigerated. You can reserve a little green onion as a garnish.