Monday, August 24, 2009
Thursday, August 6, 2009
Monday, July 27, 2009
Thursday, July 23, 2009
Thursday, July 16, 2009
Friday, July 10, 2009
Tuesday, July 7, 2009
Monday, July 6, 2009
Thursday, July 2, 2009
Wednesday, July 1, 2009
Tuesday, June 30, 2009
vanilla zuchini mufins
Vanilla Zucchini Muffins2 eggs 1 cup sugar 1/2 cup oil 1 tbsp. vanilla 2 cups shredded, unpeeled drained zucchini 2 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. cinnamon 1 cup raisins 1/2 cup chopped nuts Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 cup dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes or tests done. One dozen muffins.
country radish dip
Radish DipCountry WomanRelish radishes? Then you'll like Eileen Frederickson' s dip—it gets itszesty taste right form that root crop. To really show it off, serve the dipin a bowl made from red cabbage, like Eileen does at her Caledonia,Wisconsin home.—Eileen Frederickson, Caledonia, WisconsinSERVINGS: 12CATEGORY: AppetizerMETHOD:TIME: Prep: 15 min. + chillingIngredients:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened1 cup finely chopped radishes1/2 cup finely chopped onion2 teaspoons dried parsley flakes1/2 teaspoon seasoned salt1 small head red cabbage, optionalAssorted fresh vegetables or crackersDirections:In a small bowl, beat cream cheese and butter until smooth; stir in theradishes, onion, parsley and seasoned salt. Chill for at least 1 hour.To make a cabbage serving bowl, hollow out the head of cabbage, keepingthe core at the bottom intact and removing enough interior leaves so that a1-in. shell remains. Add dip; serve with vegetables or crackers. Yield:1-1/2 cups.
tip
Use Bleach Once a Month to Keep Drains Clear
We recently paid a plumber $95 to clean a clogged bathtub drain. All our home remedy tips did not free the clog. In fact, we even had to have them get the "snake" that we had used out of the drain because it was lodged in and we couldn't get it to move. He shared a tip that will help keep drains clear. The problem we had was that hair had clogged it up. He said to pour a half gallon of Clorox in there once a month to keep it flushed. He also said never to use those liquid drain cleaners in a situation like this because they would just stop at the blocked up place and make the situation worse.
By Sandy from Elon, NC
We recently paid a plumber $95 to clean a clogged bathtub drain. All our home remedy tips did not free the clog. In fact, we even had to have them get the "snake" that we had used out of the drain because it was lodged in and we couldn't get it to move. He shared a tip that will help keep drains clear. The problem we had was that hair had clogged it up. He said to pour a half gallon of Clorox in there once a month to keep it flushed. He also said never to use those liquid drain cleaners in a situation like this because they would just stop at the blocked up place and make the situation worse.
By Sandy from Elon, NC
tip
Here's today's tip...
Freeze an Envelope to Remove a Stamp
To remove a stamp from an envelope, put the envelope in the freezer for a few hours. When you remove it, the stamp will pop right off. The adhesive is still good and the stamp can then be placed wherever you want to use it.
By Sandy from Elon, NC
Freeze an Envelope to Remove a Stamp
To remove a stamp from an envelope, put the envelope in the freezer for a few hours. When you remove it, the stamp will pop right off. The adhesive is still good and the stamp can then be placed wherever you want to use it.
By Sandy from Elon, NC
Penne Primavera with Shrimp
Ingredients
8 ounces Dreamfields Penne Rigate (3 cups uncooked)
1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces fresh shrimp, peeled and deveined
1/4 cup white cooking wine
1/4 cup grated Parmesan cheese
1/2 cup half & half
1 tablespoon lemon juice
3 cups baby arugula (or spinach)
Directions
Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.
Over medium-high heat in a large skillet, heat oil. Add garlic and saut� for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.
Nutritional Information (Per Serving)
Calories:
419
Protein:
30 g
Sodium:
412 mg
Cholesterol:
150 mg
Fat:
11 g
Saturated Fat:
4 g
Dietary Fiber:
7 g
Digestible Carbohydrates:
20 g
8 ounces Dreamfields Penne Rigate (3 cups uncooked)
1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces fresh shrimp, peeled and deveined
1/4 cup white cooking wine
1/4 cup grated Parmesan cheese
1/2 cup half & half
1 tablespoon lemon juice
3 cups baby arugula (or spinach)
Directions
Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.
Over medium-high heat in a large skillet, heat oil. Add garlic and saut� for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.
Nutritional Information (Per Serving)
Calories:
419
Protein:
30 g
Sodium:
412 mg
Cholesterol:
150 mg
Fat:
11 g
Saturated Fat:
4 g
Dietary Fiber:
7 g
Digestible Carbohydrates:
20 g
apple sausage breafast casserole
Apple Sausage Breakfast Casserole
6 Morningstar Farms® Maple Flavored Veggie Sausage Patties 1 small cooking apple, cored and chopped 1 tablespoon sugar 1/2 teaspoon cinnamon 4 cups cubed, firm-textured multigrain bread 1 1/2 cups shredded Cheddar cheese 6 eggs, beaten 1/3 cup sour cream 2 tablespoons sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1 1/2 cups fat-free milk
Chop Morningstar Farms® Maple Flavored Sausage Patties into bite-size pieces. Set aside. In small bowl toss together apple, 1 tablespoon sugar and cinnamon. Set aside. Place half of the bread in 8 x 8 x 2-inch baking dish coated with nonstick cooking spray. Top with half of the veggie patties, half of the apple mixture and half of the cheese. Repeat layers. In medium bowl whisk together eggs and sour cream. Whisk in 2 tablespoons sugar, vanilla and salt. Add milk, whisk until combined. Pour over mixture in baking dish. Cover and refrigerate for 2 to 24 hours. Bake, uncovered, at 325 degrees F about 70 minutes or until a knife inserted in center comes out clean (170 degrees F.). Let stand for 10 minutes before serving.
6 Morningstar Farms® Maple Flavored Veggie Sausage Patties 1 small cooking apple, cored and chopped 1 tablespoon sugar 1/2 teaspoon cinnamon 4 cups cubed, firm-textured multigrain bread 1 1/2 cups shredded Cheddar cheese 6 eggs, beaten 1/3 cup sour cream 2 tablespoons sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1 1/2 cups fat-free milk
Chop Morningstar Farms® Maple Flavored Sausage Patties into bite-size pieces. Set aside. In small bowl toss together apple, 1 tablespoon sugar and cinnamon. Set aside. Place half of the bread in 8 x 8 x 2-inch baking dish coated with nonstick cooking spray. Top with half of the veggie patties, half of the apple mixture and half of the cheese. Repeat layers. In medium bowl whisk together eggs and sour cream. Whisk in 2 tablespoons sugar, vanilla and salt. Add milk, whisk until combined. Pour over mixture in baking dish. Cover and refrigerate for 2 to 24 hours. Bake, uncovered, at 325 degrees F about 70 minutes or until a knife inserted in center comes out clean (170 degrees F.). Let stand for 10 minutes before serving.
Monday, June 29, 2009
Saturday, June 27, 2009
Thursday, June 25, 2009
Wednesday, June 24, 2009
Tuesday, June 23, 2009
buff chik fingers
BUFFALO CHICKEN FINGERS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breasts Skilllet Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 1 serving cooking spray -- (5 one-sencond sprays per serving) 1 1/4 pounds skinless boneless chicken breast -- or skinless tenderloins,cut into 16 strips 1/2 teaspoon salt 1/2 teaspoon paprika 1 teaspoon garlic -- minced 2 tablespoons fat-free margarine 4 teaspoons hot pepper sauce -- or to taste 1/2 cup fat-free blue cheese salad dressing 4 medium stalks celery -- trimmed, cut into 4 sticks each 1. Coat a large nonstick skillet with cooking spray and heat overmedium-high heat. 2. Place chicken on a plate and sprinkle with salt and paprika. Add chickento skillet and cook, turning occasionally until lightly browned and cookedthrough, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cookuntil fragrant, about 30 seconds. 3. Remove skillet from heat; stir in margarine and hot sauce until margarinemelts. Serve chicken with blue cheese dressing and celery on the side. Source: "Unknown" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 2g Fat (7.8% caloriesfrom fat); 34g Protein; 16g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol929mg Sodium. Exchanges: 0 Grain(Starch) ; 4 1/2 Lean Meat; 1/2 Vegetable; 0Fat; 1 Other Carbohydrates.
w.w brownies
happened to find this recipe in YouTube, tried it and was very pleased with the results.1 box brownie or Devil's Food Cake Mix. 12 oz (300ml, or 1 can) diet coke.Simply mix, no need to beat and can be mixed manually, pour in a sprayed mold and bake as usual, till springy to the touch. Don't overbake. Let it cool slightly, unmold and cut.It's simply delicious
Monday, June 22, 2009
New England Gardening, June Gardening Tips, Prune Rose Suckers, Care for Vegetable Garden
New England Gardening, June Gardening Tips, Prune Rose Suckers, Care for Vegetable Garden: "Take Care of Your Veggies
Blossom end rot shows up as dark, sunken spots on the blossom end of
tomatoes, peppers, and squash. It's caused by a calcium imbalance in the
plant -- the soil may have adequate calcium, but the plant isn't able to take
up enough to supply the rapidly developing fruit. To minimize the problem,
keep soil evenly moist, apply a layer of mulch to conserve moisture, don't
over fertilize (avoid high-nitrogen fertilizer), and avoid damaging plant roots
while cultivating.
'Indeterminate' or vining tomato plants produce many suckers -- new shoots
that start where a branch connects with the main trunk. Removing suckers
will decrease the number of fruits produced, but the remaining tomatoes will
be larger and will ripen sooner.
Aspirin...Water?
Aspirin water has been found to promote healthy growth and enable plants
to stand up to insects and diseases. Dissolve 3 aspirins in 4 gallons of water
and spray plants. One time is all that's needed.
Iron phosphate granules, sprinkled around plants, are an effective, nontoxic
pesticide for slugs and snails. (Brand names include Escar-Go and Sluggo.)
Coffee grounds and liquid coffee are also effective -- the higher the caffeine,
the better."
Blossom end rot shows up as dark, sunken spots on the blossom end of
tomatoes, peppers, and squash. It's caused by a calcium imbalance in the
plant -- the soil may have adequate calcium, but the plant isn't able to take
up enough to supply the rapidly developing fruit. To minimize the problem,
keep soil evenly moist, apply a layer of mulch to conserve moisture, don't
over fertilize (avoid high-nitrogen fertilizer), and avoid damaging plant roots
while cultivating.
'Indeterminate' or vining tomato plants produce many suckers -- new shoots
that start where a branch connects with the main trunk. Removing suckers
will decrease the number of fruits produced, but the remaining tomatoes will
be larger and will ripen sooner.
Aspirin...Water?
Aspirin water has been found to promote healthy growth and enable plants
to stand up to insects and diseases. Dissolve 3 aspirins in 4 gallons of water
and spray plants. One time is all that's needed.
Iron phosphate granules, sprinkled around plants, are an effective, nontoxic
pesticide for slugs and snails. (Brand names include Escar-Go and Sluggo.)
Coffee grounds and liquid coffee are also effective -- the higher the caffeine,
the better."
Friday, June 19, 2009
Thursday, June 18, 2009
Wednesday, June 17, 2009
Sunday, June 14, 2009
Saturday, June 13, 2009
watermelon strawberry lemonaide
Watermelon and Strawberry Lemonade8 cups cubed seeded watermelon 1 cup fresh strawberries, halved 1/2 cup fresh lemon juice 1 cup white sugar 2 cups water Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.
Tuesday, June 9, 2009
perfect pizza crust
Perfect Pizza Crust1 T. active dry yeast1 1/2 C. warm water (110-115 degrees)2 T. sugar1/2 t. salt2 C. bread flour1 1/2 C. whole wheat flourcornmealpizza toppings of your choiceIn a large bowl dissolve yeast in warm water. Add the sugar, salt, 1 C. bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise about 1 hour.Punch dough down; roll into a 15" circle. Grease a 14" pizza pan and sprinkle with cornmeal. Transfer dough to a prepared pan; build up edges slightly.Add toppings of your choice. Bake at 425 for 10-15 minutes or until crust is golden brown and toppings are lightly browned and heated through.
Monday, June 8, 2009
neweng proverbs
New England Proverbs"You can't keep trouble from coming, but you don't have to give it a chair to sit on."
"Small circumstances produce great events"
"Wishing isn't doing."
"The world is your cow.
But you have to do the milking.""It won't be warm till the snow gets off the mountain, and the snow won't get off the mountain till it gets warm.
""You can't always tell by the looks of a toad how far he can jump."
"Talk less and say more
""He who feels the benefit should feel the burden.
""One today is worth two tomorrows."
"A good word now is worth ten on a headstone.
""A deaf husband and a blind wife are always a happy couple."
"The hardest work is to do nothing.
""Take care of the minutes and the hours will take care of themselves."
"Money is flat and meant to be piled."
"Cut your sail according to your cloth."
"We have two seasons: winter and the Fourth of July.
""In New England we have nine months of winter and three months of darned poor sledding."
"Take off your flannels before the first of May, and you'll have a doctor's bill to pay."
"Thick and blue, tried and true. Thin or crispy, way too risky." (proverb about the safety of ice)"
An ounce of experience is worth a pound of theory.""
The quickest way to do many things is to do one thing at a time."* * *Henry Ward BeecherClerical Orator(1813-1887)"It is not the going out of port, but the coming in,that determines the success of the voyage."
"Every tomorrow has two handles: We can take hold the handle of anxiety or the handle of faith."
"Small circumstances produce great events"
"Wishing isn't doing."
"The world is your cow.
But you have to do the milking.""It won't be warm till the snow gets off the mountain, and the snow won't get off the mountain till it gets warm.
""You can't always tell by the looks of a toad how far he can jump."
"Talk less and say more
""He who feels the benefit should feel the burden.
""One today is worth two tomorrows."
"A good word now is worth ten on a headstone.
""A deaf husband and a blind wife are always a happy couple."
"The hardest work is to do nothing.
""Take care of the minutes and the hours will take care of themselves."
"Money is flat and meant to be piled."
"Cut your sail according to your cloth."
"We have two seasons: winter and the Fourth of July.
""In New England we have nine months of winter and three months of darned poor sledding."
"Take off your flannels before the first of May, and you'll have a doctor's bill to pay."
"Thick and blue, tried and true. Thin or crispy, way too risky." (proverb about the safety of ice)"
An ounce of experience is worth a pound of theory.""
The quickest way to do many things is to do one thing at a time."* * *Henry Ward BeecherClerical Orator(1813-1887)"It is not the going out of port, but the coming in,that determines the success of the voyage."
"Every tomorrow has two handles: We can take hold the handle of anxiety or the handle of faith."
spring chicken
Pan Roasted Chicken Breast withSpring Pea and Mushroom "Gratin”By Chef Bryan DameThe Edge Oceanfront Dining,Lincolnville, MEprinter-friendlyServes: 44 six ounces chicken breast halves2 cups bread crumbs1 stick unsalted butter -- melted2 cups assorted mushrooms -- chopped1 cup fresh peas -- shelled1 teaspoon garlic -- chopped1 sprig fresh thyme -- picked & chopped1 sprig fresh tarragon -- picked & chopped1/2 sprig fresh rosemary -- picked & chopped4 tablespoons vegetable oil3 tablespoons sour creamFresh ground pepper & Kosher salt – to tastePreheat oven to 375 degrees f.Heat sauté pan with 2 tablespoons of oil over medium heat. Season chicken breasts with salt and pepper. Sear chick breast in oil until golden brown. Turn chicken in pan and sauté for another 2-3 minutes. Transfer chick to oven to finish cooking (approximately 18 minutes). Combine bread crumbs and melted butter until bread crumbs are well coated. Set aside. Heat sauté pan with remaining 2 tablespoons of oil over high heat. Sauté mushrooms until they are lightly browned, approximately 2-3 minutes. Add peas, garlic, herbs to mushrooms. Season with salt and pepper. Saute mixture for 2-3 minutes more. Remove chicken from oven and allow to rest. Turn oven’s broiler to high. Stir sour cream into mushroom mixture. Top mixture with buttered bread crumbs. Place sauté pan under broiler. Broil mushroom gratin until bread crumbs are golden brown.
topsfield strawberry festival
Official Website: Strawberry Festival: TopsfieldLocation: Rte. 97, Topsfield Center, Topsfield, MA mapDate: Saturday, June 13, 2009Hours: 10am - 4pmAges: Toddlers, Kids, Teens, AdultsIn/Outdoor: OutdoorCost: Free see belowThe Topsfield Historical Society's annual Strawberry Festival on the Common is a Topsfield tradition with music, crafts, games, food, strawberry shortcake and fun for all. Hot dogs, cotton candy, popcorn, cold drinks are available. The featured treat is the Historical Society's home made strawberry shortcake in the Emerson Center Hall. Get your shortcake tickets early because they are in great demand!
charlestown navy yard childrens fair
Official Website: CNS Children's FairLocation: 124 Main Street, Charlestown, MA, 02129 directionsPhone: 617-242-5159 Date: Saturday, June 13, 2009Hours: 10 am - 1 pmAges: Toddlers, KidsIn/Outdoor: OutdoorCost: Free see belowCome join us for the Third Annual Charlestown Nursery School Children's Fair on Saturday, June 13 from 10 a.m. to 1 p.m. at the school, 124 Main Street, Charlestown. We've planned some good old-fashioned family fun with pony rides, bouncy houses, face painting, live music, games, crafts and delicious snacks. Great prizes will be raffled off too! We'll see you at the fair!
cambridge river festival
Official Website: 30th Cambridge River FestivalLocation: Memorial Drive, Cambridge, MA, 02139 directionsPhone: 617-349-4380 Date: Saturday, June 13, 2009Hours: Noon-6pmAges: Toddlers, Kids, Teens, AdultsIn/Outdoor: OutdoorCost: Free see belowSummer kicks off with the 30th Cambridge River Festival, a free one-day celebration of the arts along the banks of the Charles River, featuring hundreds of nationally known and local jazz, folk, blues, gospel, Latin, and world music performers on multiple stages, public art installations designed for the festival, family art-making activities, and over 100 specialty food purveyors and craftspeople.
jimmy fund scooper bowl
Official Website: 27th Annual Jimmy Fund Scooper BowlLocation: 1 City Hall Plaza, Boston, MA, 02215 mapDate: Tuesday, June 9, 2009 - Thursday, June 11, 2009Hours: 12:00 pm - 8:00pmIn/Outdoor: OutdoorCost: $ see belowCalling all ice cream lovers! The 27th annual Jimmy Fund Scooper Bowl ® presented by FedEx is on June 9, 10 and 11, at Boston City Hall Plaza. More than 40 flavors from Ben & Jerry’s, Baskin-Robins, Breyers, Brigham’s, Spasso Sorbet and Gelato, Edy’s Grand Ice Cream, Garelick Farms, Gifford’s, Häagen-Dazs and HP Hood will be served for three consecutive days to support cancer care and research at Dana-Farber Cancer Institute. Rain or shine, the Jimmy Fund Scooper Bowl is open from 12:00 p.m. – 8 p.m. Admission is $8 for adults, $4 for children ages 3-9, and free for children who are younger. Tickets and discounts for large groups are available online until June 1st. For more information and to purchase tickets visit www.scooperbowl.org or call (800) 52-JIMMY.
autum harvest bread
Autumn Harvest BreadRecipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Breads/RollsAmount Measure Ingredient -- Preparation Method-------- ------------ ------------ --------- --------- --=== MEDIUM 1 1/2 lb LOAF ===1/2 cup pureed cooked carrots1/2 cup pureed canned pumpkin1/2 cup applesauce1/4 cup carrot cooking water1 1/2 cups whole-wheat flour1 1/2 cups bread flour1 1/2 teaspoons salt1 1/2 tablespoons butter2 tablespoons honey1/4 teaspoon allspice2 teaspoons yeastPlace all ingredients in your machine in the order specified by your machine's manufacturer. Select the basic or white cycle and press start. This recipe yields 1 loaf.
potato tarragon bread
Potato Tarragon BreadThis is truly delicious. It has a wonderful smell while toasting.It has a great rise and texture. I used the dough cycle and then baked thisin a 350° oven for 35 to 40 minutes.Recipe By : Betty CrockerServing Size : 16 Preparation Time:Categories : ABM BreadAmount Measure Ingredient -- Preparation Method-------- ------------ ------------ --------- --------- --1 1/2 POUND LOAF1 cup Water3 tablespoons Butter or margarine1 Egg3 cup Bread flour3/4 cup Mashed potato mix dry1 tablespoon Sugar1 1/2 teaspoons Salt1 1/2 teaspoons Dried tarragon leaves2 1/2 teaspoons Yeast2 POUND LOAF1 1/3 cup Water1/4 cup Butter or Margarine2 Eggs4 cup Bread flour1 cup Mashed potato mix dry1 tablespoon Sugar2 teaspoons Salt2 teaspoons Dried tarragon leaves1 1/4 teaspoons Yeast*Place all ingredients in order. Select basic/white cycle. Use medium orlight crust color. Do not use delay cycle. After first 10 minutes ofkneading, check dough and make any necessary adjustments. Remove bread frompan and cool on wire rack. Yeast amount is correct for 2 pound loaf thoughproportionately less than called for in the 1 1/2 lb recipe.Recipe Author: Betty CrockerRecipe Source: Betty Crocker's Best Bread Machine Cookbook
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pesto
Basil In The Kitchen
Fresh garden tomatoes sliced and sprinkled with chopped basil and vinegar and oil are delicious. Basil mixes well with various egg and cheese dishes as well as fruit jams. In general, add fresh basil at the last moment, as cooking destroys the flavor quickly. When adding dried basil to a recipe that calls for fresh, substitute 1/3 the amount called for in the recipe.
My first thought of a basil recipe is pesto. I love pesto – mounded on angel-hair pasta and surrounded with fresh sliced Botanical Interests tomatoes, or spread on broiled fish or grilled chicken, or a baked potato, or a sauce for string beans or pizza, or…you get the idea. It’s great and easy and quick to make.
Pesto (1 cup) 3 cups fresh basil leaves, tightly packed2 large cloves of garlic1 teaspoon salt2 tablespoons pine nuts, toasted1/2 cup olive oil 1/2 cup fresh Parmesan cheese, finely grated Add all ingredients except the cheese to a blender or food processor. Blend until well processed. Beat in cheese just before serving.
Fresh garden tomatoes sliced and sprinkled with chopped basil and vinegar and oil are delicious. Basil mixes well with various egg and cheese dishes as well as fruit jams. In general, add fresh basil at the last moment, as cooking destroys the flavor quickly. When adding dried basil to a recipe that calls for fresh, substitute 1/3 the amount called for in the recipe.
My first thought of a basil recipe is pesto. I love pesto – mounded on angel-hair pasta and surrounded with fresh sliced Botanical Interests tomatoes, or spread on broiled fish or grilled chicken, or a baked potato, or a sauce for string beans or pizza, or…you get the idea. It’s great and easy and quick to make.
Pesto (1 cup) 3 cups fresh basil leaves, tightly packed2 large cloves of garlic1 teaspoon salt2 tablespoons pine nuts, toasted1/2 cup olive oil 1/2 cup fresh Parmesan cheese, finely grated Add all ingredients except the cheese to a blender or food processor. Blend until well processed. Beat in cheese just before serving.
watermelon rasberry lemonade
Watermelon Raspberry Lemonade
Currently 2.36/5
1
by The Viking Cooking School
As a southerner, I'm certainly familiar with iced tea and lemonade and all the possible permutations you could come up with. But I have to say this idea of raspberry-watermelon lemonade, well, that was a new twist. Chef Chris Green from the Viking Cooking School in Memphis gave me this recipe that's sure to add sparkle to any summer day.
Servings: 4
Ingredients: 6 cups watermelon, cubed and seeded 1/4 cup raspberries 1/3 cup sugar1/2 cup lemon juice1 cup club soda
Instructions: Place the watermelon and raspberries in a blender; cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir together the sugar and lemon juice until the sugar dissolves; add to strained liquid; refrigerate until chilled, about 1 hour. When ready to serve, add the club soda and pour over ice cubes.
Currently 2.36/5
1
by The Viking Cooking School
As a southerner, I'm certainly familiar with iced tea and lemonade and all the possible permutations you could come up with. But I have to say this idea of raspberry-watermelon lemonade, well, that was a new twist. Chef Chris Green from the Viking Cooking School in Memphis gave me this recipe that's sure to add sparkle to any summer day.
Servings: 4
Ingredients: 6 cups watermelon, cubed and seeded 1/4 cup raspberries 1/3 cup sugar1/2 cup lemon juice1 cup club soda
Instructions: Place the watermelon and raspberries in a blender; cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir together the sugar and lemon juice until the sugar dissolves; add to strained liquid; refrigerate until chilled, about 1 hour. When ready to serve, add the club soda and pour over ice cubes.
Sunday, June 7, 2009
lone star steak sause
Lone Star Steak Sauce
1/2 c. butter
2 Tbsp. Worcestershire Sauce
3/4 tsp. black pepper
2 drops Tabasco
1/2 c. lemon juice
1 small clove garlic, minced
1/2 tsp. dry mustard
salt to taste
Combine all ingredients, heat until butter melts. Broiler juices may be added.
Makes 4 servings
1/2 c. butter
2 Tbsp. Worcestershire Sauce
3/4 tsp. black pepper
2 drops Tabasco
1/2 c. lemon juice
1 small clove garlic, minced
1/2 tsp. dry mustard
salt to taste
Combine all ingredients, heat until butter melts. Broiler juices may be added.
Makes 4 servings
Apple Raisin French Toast Strata
RCOOK TIME
45 Min
READY IN
3 Hrs 15 Min
SERVINGS (Help)
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
8 eggs
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
:
a DIRECTIONS
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
Saturday, June 6, 2009
saturday june 6 2009
my blog things i find and like that i share and save for myself, i have 1 person following maybe ill have more soon anyways this is what i have come up with you so for today, also D DAY anniversary so dont forget as you never should what human lives were sacrificed for us and continue to be sacrificed.....god bless america
Recipes in a Three Ring Binder
I have made a "recipe notebook" out of a 3-ring binder and clear insert pages to hold all my recipes that were loose in my kitchen drawer. I have also written down my recipes "from memory", that I know how to make, but never bothered to write down. This way my girls will have all of Mom's recipes when I'm gone.
By vguy from Earle,
I have made a "recipe notebook" out of a 3-ring binder and clear insert pages to hold all my recipes that were loose in my kitchen drawer. I have also written down my recipes "from memory", that I know how to make, but never bothered to write down. This way my girls will have all of Mom's recipes when I'm gone.
By vguy from Earle,
Make Last Year's Dress Into This Year's Blouse
When my daughter was in grade school, I couldn't afford new school clothes every year, so I purchased an A-line (no waistline) dress pattern with the option of cap or long sleeves and three neckline options. The body consisted of a front and two back pieces and it was an easy to sew pattern with a zipper down the back. Back then material was four yards for a dollar, so I'd buy lots of different two yard lengths of material and made several dresses with various necklines and sleeves.
The following year, the top of the dresses would still fit her, but the dresses would be too short, so I cut off the hems and made new hems. Those dresses made perfect blouses. Then I added an inch or two to the length of the dress pattern, bought more material and she had new dresses for the next school year. Those dresses became blouses for the following year and she was always getting compliments on her pretty clothes.
Amuck from Fairview Heights, IL
When my daughter was in grade school, I couldn't afford new school clothes every year, so I purchased an A-line (no waistline) dress pattern with the option of cap or long sleeves and three neckline options. The body consisted of a front and two back pieces and it was an easy to sew pattern with a zipper down the back. Back then material was four yards for a dollar, so I'd buy lots of different two yard lengths of material and made several dresses with various necklines and sleeves.
The following year, the top of the dresses would still fit her, but the dresses would be too short, so I cut off the hems and made new hems. Those dresses made perfect blouses. Then I added an inch or two to the length of the dress pattern, bought more material and she had new dresses for the next school year. Those dresses became blouses for the following year and she was always getting compliments on her pretty clothes.
Amuck from Fairview Heights, IL
Ask Friends for What You Need
Not long ago, we were invited to a cookout amongst friends. During the party, one couple announced their oldest son was going to be moving out and sharing an apartment with some friends. They asked if anyone had any furnishings they no longer wanted. They'd be glad to come get them for the boys. A few weeks later, we learned the boys got several pieces of furniture, as well as some appliances and knick-knacks as a result of this request. It saved the young men a tremendous amount of time of not having to search the classifieds or going all over searching for these items, not to mention the money they all saved!
By Terri from NV
Not long ago, we were invited to a cookout amongst friends. During the party, one couple announced their oldest son was going to be moving out and sharing an apartment with some friends. They asked if anyone had any furnishings they no longer wanted. They'd be glad to come get them for the boys. A few weeks later, we learned the boys got several pieces of furniture, as well as some appliances and knick-knacks as a result of this request. It saved the young men a tremendous amount of time of not having to search the classifieds or going all over searching for these items, not to mention the money they all saved!
By Terri from NV
Friday, June 5, 2009
Thursday, June 4, 2009
crabcakes
Here's the one we really like. It's from the booklet that came with my Pancake Puffs Pan. It works just as well if you pan fry them, or put them into mini muffin pans and bake or broil.1 lb crab meat, coarsely ground1 egg1/4 cup dried bread crumbs (or 1 slice bread)1 tbs mayonnaise1 tbs mustard1 tsp baking powder1 tbs milk or cream1/2 tsp parsley1 tbs old bay seasoning1 tbs Worcestershire sauceCombine all ingredients in the usual manner and cook. I've also substituted lobster, crawfish or salmon. If I do the salmon, I add a dash of dill weed. I generally use a spicy mustard, not the usual yellow mustard. If you want to make ahead, freeze and then vacseal. They'll be good for several months.
Wednesday, June 3, 2009
banannas
if oyu have alot of banannas or if they are about to go bad throw in the freezer and use for baking or smoothies
weight watchers low fat fried chicken
Low Fat Fried Chicken 4 chicken breasts, skin removed 1/2 cup flour Egg beaters equal to 1 egg 1/2 cup skim evaporated milk 1/2 teaspoon garlic powder 1/2 teaspoon paprika 2 cups corn flake crumbs Non-fat cooking spray Preheat oven to 350F. Combine flour, Egg beaters, garlic powder, paprika, and milk to make a batter. Dip chicken in mixture, then roll in corn flake crumbs. Spray a casserole dish with cooking spray. Place prepared chicken breasts in dish. Bake 1 hour or until browned & done.
itilian cookies,
These Italian Cookies are all that.I make cookie trays for a lot of different occasions-and I make sure this cookie always has a spot on them....they're pretty and they're SO good! Another plus? They make a lot-well over 100 if you roll the balls of dough small....and I highly suggest you do-with all that baking powder they really grow!!!I know that some people don't like Anise flavoring....I'm Italian and grew up with it...in fact my Mom told me that she gave me Anisette Toast when I was teething rather than Zweiback cookies. If you don't like Anise, feel free to use any extract you choose-lemon is very good as well as orange...or almond....you make the call! I will sometimes add a tiny bit of extract to the glaze too so that I get a double layer of licorice flavor....YUM!ITALIAN COOKIESCarols RecipeCookies:1/2 c. butter or margarine1/4 c. shortening3/4 c. granulated sugar4 eggs3 c. all-purpose flour5 tsp. baking powder1/2 tsp. salt2 tsp. anise extract (can use vanilla or lemon extract instead)Glaze:2 c. confectioners' sugar, sifted2-4 Tbsp. milkFor cookies:Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.GLAZE:Mix milk GRADUALLY into confectioners' sugar to make a thick glaze...make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. (I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.)Makes a lot of cookies, depending on how large you roll them.I usually roll the dough into 3/4" balls-maybe a little bit smaller-I get about 100 cookies from one batch when I roll them this size.
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