WildStar 0 Posted June 9, 2007 Homemade Cleaners WARNING: Never mix cleaning products containing bleach and ammonia as dangerous fumes will result. OVEN CLEANER 2 tablespoons dishwashing liquid 2 teaspoons borax 1/4 cup ammonia 1-1/2 cups warm water Mix the ingredients together, apply to oven spills, and let sit for 20 to 30 minutes. Scrub with an abrasive nylon-backed sponge and rinse well. ------------ --------- --------- --------- --------- --------- - GENERAL-PURPOSE CLEANER 1 teaspoon borax 1/2 teaspoon washing soda 2 teaspoons vinegar 1/4 teaspoon dishwashing liquid 2 cups hot water Combine all the ingredients. If you don't have washing soda (generally found in the laundry section of supermarkets) , use 1 teaspoon baking soda instead. For a more pleasant smell, use lemon juice instead of vinegar. Be sure to label the bottle accordingly. Polishing Cloths You can make your own polish-impregnated cloths to dust furniture. Pour some furniture polish into a large glass jar and shake it until the sides are coated. Pour the remainder of the polish back into the polish container. Place terry or other absorbent cloths in the jar and cover tightly. Leave overnight or until the cloths have absorbed all the polish. Store the cloths in the jar. Here's another method for making polishing cloths. Add 1/4 cup polish (such as lemon oil) to 2 cups hot water. Mix well. Soak dust cloths in the mixture, then let them dry before using. Save the mixture in a glass jar. When the cloths become soiled, wash them, re-treat them, and use again. ------------ --------- --------- --------- --------- --------- - EASY SCRUB 3/4 cup baking soda 1/4 cup borax dishwashing liquid Combine the baking soda and borax. Mix in enough dishwashing liquid to make a smooth paste. If you prefer a pleasant smell, add 1/4 teaspoon lemon juice to the paste. ------------ --------- --------- --------- --------- --------- - JEWELRY CLEANER 1/4 cup ammonia 1/4 cup dishwashing liquid 3/4 cup water Mix all the ingredients well, then soak your jewelry in the solution for a few minutes. Clean around the stones and designs with a soft-bristle toothbrush. Buff dry. (Caution: Don't use this with gold-plated jewelry; with soft stones such as pearls, opals, or jade; or with costume jewelry, because it could ruin the plastics or loosen the glue.) ------------ --------- --------- --------- --------- --------- - HEAVY-DUTY DISINFECTANT CLEANER 1/4 cup powdered laundry detergent 1 tablespoon borax 3/4 cup hot water 1/4 cup pine oil, or pine-based cleaner Slowly stir the detergent and borax into the water to dissolve. Add the pine oil (available at hardware stores and supermarkets) and mix well. For bathroom cleaning, use the mixture full strength. In the kitchen, dilute it with water. ------------ --------- --------- --------- --------- --------- - WOOD FLOOR POLISH 1/2 cup vinegar 1/2 cup vegetable oil Mix the ingredients well, rub on the floor, and buff with a clean, dry cloth. ------------ --------- --------- --------- --------- --------- - RUG CLEANER 1/4 teaspoon dishwashing liquid 1 cup lukewarm water Combine the ingredients. Use a spray bottle to apply the solution over a large area, or use the solution to spot-clean nongreasy stains. (Don't use laundry detergent or dishwasher detergent in place of dishwashing liquid, as they may contain additives that can affect the rug's color.) ------------ --------- --------- --------- --------- --------- - TOILET CLEANER 1 cup borax 1/4 cup vinegar or lemon juice Combine the ingredients to make a paste. Apply it to the inside of the toilet bowl, let sit for 1 to 2 hours, and scrub. ------------ --------- --------- --------- --------- --------- - MILDEW REMOVER 1 tablespoon powdered laundry detergent 1 quart chlorine bleach 2 quarts water Combine all the ingredients in a pail. Wearing rubber gloves, wash off the mildew. ------------ --------- --------- --------- --------- --------- - FLOOR WAX REMOVER 1 cup laundry detergent 3/4 cup ammonia 1 gallon warm water Mix all the ingredients together and apply to a small area of the floor. Let the solution sit long enough for it to loosen the old wax, at least 5 to 10 minutes. Mop up the old wax (or scrape it up, if there's a lot of it, using a squeegee and a dustpan). Rinse thoroughly with 1 cup vinegar in 1 gallon water and let dry before applying a new finish. ------------ --------- --------- --------- --------- --------- - FURNITURE POLISH 1 tablespoon vinegar or lemon juice 1 tablespoon boiled linseed oil 1 tablespoon turpentine Combine the ingredients in a glass jar with a tight-fitting lid and shake until blended. Dampen a cloth with cold water and wring it out until it's as dry as you can get it. Saturate the cloth with the mixture and apply sparingly to a small area at a time. Let dry for about 30 minutes, then polish with a soft cloth. Note that this mixture gets gummy as it sits, so make just enough for one day's work. ------------ --------- --------- --------- --------- --------- - GLASS CLEANER 2 tablespoons ammonia 1/2 cup alcohol 1/4 teaspoon dishwashing liquid a few drops blue food coloring water Combine the ammonia, alcohol, dishwashing liquid, and food coloring, then add enough water to make 1 quart. If you prefer a nonammoniated cleaner, substitute 3 tablespoons vinegar or lemon juice for the ammonia. ------------ --------- --------- --------- --------- --------- - CARPET FRESHENER 1 cup crushed dried herbs (such as rosemary, southernwood, or lavender) 1 teaspoon ground cloves 1 teaspoon ground cinnamon 2 teaspoons baking soda Combine all the ingredients in a large jar or other container with a tight-fitting lid. Shake well to blend. Sprinkle some of the mixture on your carpet, let it sit for an hour or so, and then vacuum it up. It will give the room a pleasant smell and neutralize carpet odors. Share this post Link to post Share on other sites
WildStar 0 Posted June 11, 2007 Beer Can Chicken with Dirty Bird Rub Elizabeth Karmel From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Prep Time: 15 Cook Time: 1 1/2 hr 1 tablespoon dark brown sugar 1 1/2 teaspoons granulated sugar 1 1/2 teaspoons garlic powder 1 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon smoked paprika 1/2 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon dried ground sage One 4- to 5-pound chicken, rinsed and patted dry Extra-virgin olive oil One 12-ounce can beer, preferably Budweiser 1. Build a charcoal fire or preheat a gas grill. In a small bowl, mix the dry ingredients to make the rub. Brush the chicken lightly with olive oil and season with 2 tablespoons rub. Sprinkle the remaining rub inside the cavity of the bird and set aside. 2. Open the can of beer, pour out about 1/4 cup and punch an extra hole in the top using a bottle opener with a piercing point. Carefully stand the beer can in the center of the grill over indirect medium heat and place the cavity end of the chicken over the beer can. 3. Close the grill lid and cook the chicken until an instant-read thermometer registers 165º in the breast and 180º in the thigh, 1 to 1 1/2 hours. To remove from the grill, use tongs to hold the chicken steady and slide a large spatula underneath the beer can to keep it stable. Transfer to a work surface and, using the tongs, remove and discard the beer can. Let the chicken rest for 10 minutes before carving. Share this post Link to post Share on other sites
WildStar 0 Posted June 16, 2007 As most of you know I love to cook and i have a block on the candy factroy area , I have a love of good Idas i have gotten from friends and other webs.Please feel free to come and post you food Idas on the web sight to share Taco soup Ingredients 1 1/4 pounds ground beef 46 ounces tomato-vegetable juice cocktail 1 diced tomatoes 1(15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can black beans, rinsed and drained 1 whole kernel corn 2 (1 ounce) packages taco seasoning mix Directions In a large stock pot brown ground beef. Drain grease and add Tomato vegetable juice, tomatoes, kidney beans, black beans, Corn and taco seasoning. Heat through and serve. Ok hereis the like to my little area for cooking Idas, I mostly like to find things for Diabetics Like me to help others to get the help finding the food Idas for a good diet http://www.startrekfans.net/index.php?showtopic=14364 Share this post Link to post Share on other sites
WildStar 0 Posted June 17, 2007 :lol: Hello every one to day in my life i am cooking up a some snacks forwhaching a b ball game and this is the thing i am makeing....... "Trash Bag" Taco Salad INGREDIENTS 3 pounds ground beef 3 envelopes taco seasoning 3 heads lettuce, shredded 3 cups (12 ounces) shredded cheddar cheese 3 cups chopped tomatoes 2 cups chopped onion 3 cans (4-1/4 ounces each) chopped or sliced ripe olives, drained 2 cans (15 ounces each) ranch or chili beans, drained 1 package (16 ounces) corn chips 1 bottle (16 ounces) Catalina salad dressing 1 jar (12 ounces) salsa SERVINGS 45-50 CATEGORY Main Dish PREP 30 min. TOTAL 30 min. DIRECTIONS Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container. Yield: 40-50 servings. Printed from tasteofhome.com Jun 17, 2007 Copyright Reiman Media Group, Inc © 2007 Share this post Link to post Share on other sites
WildStar 0 Posted June 19, 2007 Homemade Cleaners 1. WARNING: Never mix cleaning products containing bleach and ammonia as dangerous fumes will result. OVEN CLEANER 2 tablespoons dishwashing liquid 2 teaspoons borax 1/4 cup ammonia 1-1/2 cups warm water Mix the ingredients together, apply to oven spills, and let sit for 20 to 30 minutes. Scrub with an abrasive nylon-backed sponge and rinse well. ------------ --------- --------- --------- --------- --------- - GENERAL-PURPOSE CLEANER 1 teaspoon borax 1/2 teaspoon washing soda 2 teaspoons vinegar 1/4 teaspoon dishwashing liquid 2 cups hot water Combine all the ingredients. If you don't have washing soda (generally found in the laundry section of supermarkets) , use 1 teaspoon baking soda instead. For a more pleasant smell, use lemon juice instead of vinegar. Be sure to label the bottle accordingly. Polishing Cloths You can make your own polish-impregnated cloths to dust furniture. Pour some furniture polish into a large glass jar and shake it until the sides are coated. Pour the remainder of the polish back into the polish container. Place terry or other absorbent cloths in the jar and cover tightly. Leave overnight or until the cloths have absorbed all the polish. Store the cloths in the jar. Here's another method for making polishing cloths. Add 1/4 cup polish (such as lemon oil) to 2 cups hot water. Mix well. Soak dust cloths in the mixture, then let them dry before using. Save the mixture in a glass jar. When the cloths become soiled, wash them, re-treat them, and use again. ------------ --------- --------- --------- --------- --------- - EASY SCRUB 3/4 cup baking soda 1/4 cup borax dishwashing liquid Combine the baking soda and borax. Mix in enough dishwashing liquid to make a smooth paste. If you prefer a pleasant smell, add 1/4 teaspoon lemon juice to the paste. ------------ --------- --------- --------- --------- --------- - JEWELRY CLEANER 1/4 cup ammonia 1/4 cup dishwashing liquid 3/4 cup water Mix all the ingredients well, then soak your jewelry in the solution for a few minutes. Clean around the stones and designs with a soft-bristle toothbrush. Buff dry. (Caution: Don't use this with gold-plated jewelry; with soft stones such as pearls, opals, or jade; or with costume jewelry, because it could ruin the plastics or loosen the glue.) ------------ --------- --------- --------- --------- --------- - HEAVY-DUTY DISINFECTANT CLEANER 1/4 cup powdered laundry detergent 1 tablespoon borax 3/4 cup hot water 1/4 cup pine oil, or pine-based cleaner Slowly stir the detergent and borax into the water to dissolve. Add the pine oil (available at hardware stores and supermarkets) and mix well. For bathroom cleaning, use the mixture full strength. In the kitchen, dilute it with water. ------------ --------- --------- --------- --------- --------- - WOOD FLOOR POLISH 1/2 cup vinegar 1/2 cup vegetable oil Mix the ingredients well, rub on the floor, and buff with a clean, dry cloth. ------------ --------- --------- --------- --------- --------- - RUG CLEANER 1/4 teaspoon dishwashing liquid 1 cup lukewarm water Combine the ingredients. Use a spray bottle to apply the solution over a large area, or use the solution to spot-clean nongreasy stains. (Don't use laundry detergent or dishwasher detergent in place of dishwashing liquid, as they may contain additives that can affect the rug's color.) ------------ --------- --------- --------- --------- --------- - TOILET CLEANER 1 cup borax 1/4 cup vinegar or lemon juice Combine the ingredients to make a paste. Apply it to the inside of the toilet bowl, let sit for 1 to 2 hours, and scrub. ------------ --------- --------- --------- --------- --------- - MILDEW REMOVER 1 tablespoon powdered laundry detergent 1 quart chlorine bleach 2 quarts water Combine all the ingredients in a pail. Wearing rubber gloves, wash off the mildew. ------------ --------- --------- --------- --------- --------- - FLOOR WAX REMOVER 1 cup laundry detergent 3/4 cup ammonia 1 gallon warm water Mix all the ingredients together and apply to a small area of the floor. Let the solution sit long enough for it to loosen the old wax, at least 5 to 10 minutes. Mop up the old wax (or scrape it up, if there's a lot of it, using a squeegee and a dustpan). Rinse thoroughly with 1 cup vinegar in 1 gallon water and let dry before applying a new finish. ------------ --------- --------- --------- --------- --------- - FURNITURE POLISH 1 tablespoon vinegar or lemon juice 1 tablespoon boiled linseed oil 1 tablespoon turpentine Combine the ingredients in a glass jar with a tight-fitting lid and shake until blended. Dampen a cloth with cold water and wring it out until it's as dry as you can get it. Saturate the cloth with the mixture and apply sparingly to a small area at a time. Let dry for about 30 minutes, then polish with a soft cloth. Note that this mixture gets gummy as it sits, so make just enough for one day's work. ------------ --------- --------- --------- --------- --------- - GLASS CLEANER 2 tablespoons ammonia 1/2 cup alcohol 1/4 teaspoon dishwashing liquid a few drops blue food coloring water Combine the ammonia, alcohol, dishwashing liquid, and food coloring, then add enough water to make 1 quart. If you prefer a nonammoniated cleaner, substitute 3 tablespoons vinegar or lemon juice for the ammonia. ------------ --------- --------- --------- --------- --------- - CARPET FRESHENER 1 cup crushed dried herbs (such as rosemary, southernwood, or lavender) 1 teaspoon ground cloves 1 teaspoon ground cinnamon 2 teaspoons baking soda Combine all the ingredients in a large jar or other container with a tight-fitting lid. Shake well to blend. Sprinkle some of the mixture on your carpet, let it sit for an hour or so, and then vacuum it up. It will give the room a pleasant smell and neutralize carpet odors. Share this post Link to post Share on other sites
jadziaezri 0 Posted June 20, 2007 cool really informative Share this post Link to post Share on other sites
WildStar 0 Posted June 26, 2007 Grilled Corn on the Cob Recipe courtesy Bobby Flay 4 ears of corn, husked Butter Olive oil Salt to taste Lay the ears directly on the grill over very hot coals. Grill turning to brown them evenly, for 5 to 7 minutes. Season them to taste with butter, olive oil and salt. Recipe Summary Prep Time: 5 minutes Cook Time: 15 minutes Yield: 4 servings User Rating: Episode#: HG1A08 Copyright © 2006 Television Food Network, G.P., All Rights Reserved cool really informative You are welcome Share this post Link to post Share on other sites
WildStar 0 Posted July 2, 2007 :blush 2: [/left][/size][/font][/i][/b] Tangy Venison Stroganoff -------------------------------------------------------------------------------- Ingredients From Taste of Home Ellen Spes of Caro, Michigan coats tender chunks of venison and chopped onion with a silky sour cream sauce. SERVINGS 4 CATEGORY Main Dish METHOD Slow Cooker PREP 10 min. COOK 195 min. TOTAL 205 min. INGREDIENTS 1-1/2 pounds boneless venison steak, cubed 1 medium onion, sliced 1 can (10-1/2 ounces) condensed beef broth, undiluted 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 1/2 cup sour cream 2 tablespoons prepared horseradish Hot cooked noodles Procedure DIRECTIONS Place venison and onion in a 3-qt. slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender. In a small bowl, combine the cornstarch, sour cream and horseradish; mix well. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve over noodles. Yield: 4 servings. Share this post Link to post Share on other sites
WildStar 0 Posted August 12, 2007 Recipes to feed wild birds: Morning Madness 3 1/2 cups oatmeal 1 quart water 1 lb suet 1 (12 oz) jar peanut butter, chunky 1 c. raisins or nuts 3 1/2 cups cornmeal 3 1/2 cups cream of wheat Cook oatmeal in water for 2 minutes. Remove and stir in suet and peanut butter until melted. Add cornmeal and cream of wheat. Cool until you can handle it. Shape into cakes that will fit in your feeder. Keep in your freezer until the birds need another bit of Morning Madness. Gourmet Bird Seed Goodies 2 cups bread crumbs 1/4 cup Cornmeal 1/2 cup flour (use whole wheat if possible) 1/2 cup sugar 1/2 cup shredded cheese 1 cup unsalted nuts 4-5 chopped apples 1 cup raisins 1 8 oz. jar chunky peanut butter 1 cup bird seed 1 c. suet Mix ingredients well. If necessary you can add additional suet or even bacon drippings if it is too crumbly. Shape into balls. Freeze. You can place these in an mesh bag (perhaps your oranges or onions came in one?) and hang it out for the birds to enjoy. Feeder Stick Recipe It's been attracting Hairy & Downy Woodpeckers, Red-bellied Woodpeckers along with nuthatches and chickadees. Enjoy! (Be sure to label any left over mixture that you refrigerate. My husband and daughter thought I had mixed up a batch of peanut butter cookie dough!) 1 cup peanut butter 1 cup lard - any animal fat will do 1 cup flour 3 cups corn meal Mix well. You can add peanut hearts or seed to the mixure. Store unused mixture in a cool place. have fun Share this post Link to post Share on other sites
WildStar 0 Posted August 20, 2007 The Ultimate Chocolate Covered Caramel Apples Note from Cheri: We've taken the idea of the caramel apples over the top and turned them into monster treats, suitable for gourmet gift-giving. The apple in the photo is for purists, just caramel (and lots of it) and a mixture of white and dark chocolate. However, the options for gourmet apples are endless. Roll your caramel dipped apple in chopped toasted nuts or coconut, cookie crumbs, candy bits, whatever sounds good to you, before coating with melted chocolate. Each of these apples feeds about 6 people just slice in to wedges. They are decadent to say the least! Wrap finished apples in cellophane, tie with a ribbon and you've got a spectacular gift. 3 packages (14 oz.) caramel candies 2 tablespoons water 6-8 large Granny Smith apples 6-8 heavy wooden skewers or sticks melted chocolate and/or white chocolate see directions below for amounts Optional: chopped peanuts or other nuts or toasted coconut or candy sprinkles or Oreo® cookie crumbs or chopped candy bars waxed paper Makes 6-8 Large Apples Line a large cookie sheet with buttered waxed paper, set aside. Wash and completely dry apples. Insert a stick through stems. Sometimes it helps to use two sticks or even a fork, as these apples become quite heavy during the dipping process and a single stick may break. If you plan on using nuts coconut or any of the other optional coating ingredients get them ready by placing in a small bowl. Combine caramels and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly. You can also use your slow cooker to melt the caramel, like we did in the photo (we were making a lot of apples). Dip each apple in caramel mixture, coating evenly, use a spoon to help you cover the top part of the apple as in photo 1. Allow caramel to set slightly and then dip in caramel again (that's right, two coatings of caramel -- I warned you these apples were decadent!). 1. After the second caramel dip, while the caramel is still liquid, roll the apple in the nuts or coconut or other coating ingredients (not shown). Coating the apple with one of these ingredients helps to keep the apple from sticking to the waxed paper, as well as give texture and flavor, but the apples are still great without this step. 2.3. Next melt the chocolate either in a double boiler, a microwave, or in a glass bowl set inside a slow cooker which is filled part way with hot water as in photo 2. You'll notice I didn't say how much chocolate to melt. It depends on how decadent you want the apple to be. We used about 3 oz. of chocolate per apple, mixed white and dark. Dip the bottom of the caramel apple in chocolate, as in photo 3. Use a spoon to drizzle melted chocolate over the top as in photo 4 below, completely encasing the apple in chocolate. Using two different types of chocolate gives the apple a more decorative effect. Allow chocolate to set, as in photo 5, before wrapping in cellophane. 4. 5. ©2005 FabulousFoods.com Share this post Link to post Share on other sites
WildStar 0 Posted August 26, 2007 Ok Here is a home made Ida for hand Cream It can be used as a christmas gift ida.... Homemade Almond Hand Cream Almond Oil 2 tsp Honey 1 tsp Mix honey with almond oil and massage on the hands. Put on a pair of old cotton gloves and sleep in them. Wash off the hands in warm soapy water in the morning. The hands will be soft. Repeat it the following night if necessary. Homemade Vanilla Hand Cream Vegetable lard 250 gm Vanilla essence 50 gm Spermaceti 120 gm Gum benzoin 120 gm Almond oil 2 large cups Tincture of benzoin 1 tsp Put a porcelain bowl partly submerged in a saucepan of boiling water and pour spermaceti, gum benzoin and almond oil in it. Keep the mixture so for 5-6 hours. Then mix vanilla essence and vegetable lard to the mixture and pour it into a screw-top jar while it is still warm. Let it set and then use. Witch Hazel Hand Cream Brewer's Yeast 2 tsp Witch Hazel extract 5 tsp Tincture of benzoin 1/4 tsp Mix together all the ingredients to make a smooth paste, refrigerate for 20 minutes and then smear over the hands. Leave it on for 30 minutes and wash off with lukewarm water. Share this post Link to post Share on other sites
WildStar 0 Posted August 30, 2007 Raspberry Breakfast Braid Oven Temp. ~ 425º Baking Time ~ 12 to 14 minutes Pan size ~ baking sheet Servings ~ 8 to 10 Helpful Kitchen Hints ~~~~~~~~~~~ This Coffee Cake is always a great hit with friends and family. ~~~~~~~~~~~ You can substitute the preserves and fresh fruit with your favorite flavor, and use low or no fat cream cheese. HUGS JANET Raspberry Breakfast Braid Coffee Cake 2 cups basic biscuit baking mix 1 { 3 ounce } package cream cheese 1/4 cup butter or margarine 1/3 cup milk 1/2 cup red raspberry preserves 1 cup fresh raspberries { optional } Glaze 1 cup powdered sugar 1/4 teaspoon almond extract 1/4 teaspoon vanilla 1 - 2 tablespoons milk Directions: In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto a lightly floured surface and knead lightly 10 to 12 times. Roll dough into a 12 x 8 inch rectangle. Turn onto greased baking sheet. Spread preserves and sprinkle fresh raspberries lengthwise down the center of 1/3 of the dough. Make about 2 1/2 inch cuts at 1 inch intervals on long sides of dough strips. Fold strips over filling. Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake. --~--~---------~--~----~------------~------- Share this post Link to post Share on other sites
WildStar 0 Posted September 7, 2007 this is a cool Ida Some one mailld me to day Bread Dough Wreath Equipment: Mixing bowl; plastic wrap; cookie sheet; aluminum foil; rolling pin; toothpicks; fork; knife; wire rack; paintbrush for varnish or shellac. Materials: Bread dough recipe below; whole cloves; varnish or shellac; epoxy cement. Bread Dough Recipe: 4 cups flour; 1 cup salt; 1 1/2 cups warm water; 1 tsp. instant tea (heaping). Mix the flour and salt together. To the 1 1/2 cups warm water, add 1 heaping teaspoon of plain instant tea. Dissolve well; let cool. Add liquid tea to flour mixture; mix very well with hands. Knead until smooth. Roll into ball; cover with plastic wrap. Directions: Cover cookie sheet with aluminum foil. Preheat oven to 300° F. Pinch off a large piece of dough; roll into a long sausage shape, then shape into a circle on cookie sheet. Wet ends and press together. Circle may be any size you desire, but keep in mind how much dough you have left with which to add ornamentation. Our wreath, without decorations, has approximately an 8" outer diameter with a 5" diameter center opening, and is about 1/2" thick. To decorate wreath, pinch off pieces of dough and roll out with rolling pin or flatten with hands to about 1/4" thickness. Cut out leaf shapes with knife. Score each leaf with knife to mark the vein lines. Moisten back of each leaf with a little water; press on wreath. Make the largest fruit next (apples, pears, peaches). Press whole cloves into dough for stems and core ends of fruit: for stems of apples and pears, push clove bud into dough, leaving the stem end out; for the core ends of fruit, press in the stem end of the clove, exposing just the bud from which the ball of clove has been removed. Wet the wreath circle and attach the fruit pieces. Fill in spaces with clusters of grape, strawberry, nut, and a few plum shapes. Imprint texture and lines with toothpick or fork. To make bow, roll out dough to 1/4" thickness; cut a long strip (20" x 24") about 1 1/4" wide. Fold and pinch strip into bow; cut away ends as illustrated. Place bow separately on foil-covered cookie sheet. Bake wreath and bow in preheated 300° F. oven for 3 hours or until completely dry and hard (if bow is done before wreath, tear foil and remove bow from oven). Place on wire rack and let cool. Peel off foil. Leave on rack for several days in dry place. Coat wreath and bow separately with varnish or shellac. When dry, cement bow to wreath, using epoxy cement as directed on package. Share this post Link to post Share on other sites
WildStar 0 Posted September 8, 2007 Tequila and Salt This should probably be taped to your bathroom mirror where one could read it every day. You may not realize it, but it's 100% true. 1. There are at least two people in this world that you would die for. 2. At least 15 people in this world love you in some way. 3. The only reason anyone would ever hate you is because they want to be just like you. 4. A smile from you can bring happiness to anyone, even if they don't like you. 5. Every night, SOMEONE thinks about you before they go to sleep. 6. You mean the world to someone. 7. You are special and unique. 8. Someone that you don't even know exists loves you. 9. When you make the biggest mistake ever, something good comes from it. 10. When you think the world has turned its back on you take another look. 11. Always remember the compliments you received. Forget about the rude remarks. So.......... .If you are a loving friend, send this to everyone, including the one that sent it to you. If you get it back, then they really do love you. And always remember....when life hands you Lemons, ask for tequila and salt and call me over! *Good friends are like stars....... .you don't always see them, but you know they are always there.* I would rather have one rose and a kind word from a friend while I'm here than a whole truck load when I'm gone. Forward to all your friends, including me! And don't tell me you're too busy for this. Don't you know the phrase "stop and smell the roses"? See how many "bouquets" you end up with! Share this post Link to post Share on other sites
WildStar 0 Posted September 12, 2007 Lasagna Spinach Meatloaf Description This is a great recipe, low in fat and big in taste so much that You will never miss the pasta. Ingredients Sauce: 1 Tbsp. olive oil 1 onion, chopped ?? garlic quantity ?? 2 cans (19 oz. each) chopped tomatoes, untrained 5 ½ oz. can tomato paste, divided 2 tsp. dried basil Salt & pepper to taste ½ tsp. crushed red pepper (optional for those who like a little heat) Filling: 6 cups fresh spinach 1 egg 1 cup Ricotta cheese ½ cup Kraft Mozzarella Cheese, shredded 3 Tbsp. Kraft Parmesan cheese, grated 3 Tbsp. fresh parsley, chopped 1/8 tsp. nutmeg 1/4 tsp. salt 1/4 tsp. pepper 2 Tbsp. milk Meat: 1 egg, beaten 1 onion, chopped 3 cloves garlic, minced ½ cup bread crumbs 3 Tbsp. Parmesan cheese ½ tsp. salt ½ tsp. pepper 1 ½ lbs. lean ground beef Directions Preheat oven to 350 E F. Sauce: Cook onion and garlic over medium heat until starting to soften, about 3 minutes. Add tomatoes and ½ cup tomato paste and bring to a boil, stirring frequently. Reduce heat and simmer until thickened, about 20 minutes, continuing to stir often. Season to taste with basil, salt and pepper and, if desired, crushed red pepper. Set aside. Filling: Wash spinach. Shake off excess water but do not dry. Place spinach in a saucepan with no additional water, cover and cook over medium-high heat until just wilted, about 2-3 minutes. Set aside. Mix together egg, cheeses, parsley, nutmeg and salt and pepper. Set aside. Meat: Mix together all ingredients except meat. Combine with the meat and mix well. Cut two large sheets of waxed or parchment paper. Roll meat mixture into a 18" X 8" rectangle and remove top layer of paper. Leaving a 1" border on all sides, spread a layer of spinach over meat, and followed by cheese mixture and 1 cup of sauce. Roll meat from the short end, just like you would when making a jellyroll cake, lifting the paper out of the way as you go. Don't worry if some of the filling oozes out, just tuck it back in. Carefully transfer roll, seam side up, to a 9" X 5" loaf pan. Bake for about 1 hour and 10 minutes or until temperature on a meat thermometer reaches 145E F. Let stand for 20 minutes before removing from pan. Drain off excess fat, remove from pan. Serve in slices, covered in the remaining tomato sauce. Prep Time: 45 Min Cook Time: 1 Hr 40 Min Total Time: 2 Hr 25 Min Servings: 12 Share this post Link to post Share on other sites
WildStar 0 Posted September 13, 2007 DIABETIC CHOCOLATE-NUT CANDY Ingredients : 1 (.75 oz.) envelope chocolate Alba 77 3 tbsp. water 1/4 c. Grape-Nut flakes 2 tbsp. chunky peanut butter 2 tbsp. raisins (optional) Preparation : Mix Alba and water together until smooth; add Grape-Nut flakes and peanut butter and raisins, if you wish. Mix well. Form into a 2x5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours. Recipe makes 1 bar. 1 bread, 1 milk, 2 protein, 1 fruit (if raisins are used.) ---------------------------------- CHOCOLATE CHEWS (DIABETIC CANDY) Ingredients : 6 oz. cream cheese 4 tsp. cream 2 tsp. vanilla 5 tsp. chunky peanut butter 1 pkg. diet chocolate pudding 1 tsp. lemon juice 1/2 c. chopped walnuts Preparation : With a fork blend the first 6 ingredients together. Roll into tiny balls and roll in nuts. Store in freezer as they are better cold. ---------------------------------- DIABETIC PEANUT BUTTER CANDY Ingredients : 2 tbsp. peanut butter 2 tbsp. milk 2 tbsp. raisins 1 med. size graham cracker 1/2 tsp. liquid artificial sweetener 1 tsp. vanilla Preparation : Cream peanut butter until smooth. Blend in 1 tablespoon milk. Add raisins and mix well. Break graham cracker into small pieces and mix with other ingredients. Add rest of milk, sweetener, and vanilla. Form into balls. Substitution: 1 meat substitute; 1 fruit; 1/2 slice bread. Subtract milk from daily allowance. ---------------------------------- DIABETIC CANDY BAR Ingredients : 3 packets or 1 tsp. Sweet & Low 1/3 c. powdered milk 1/3 c. peanut butter 1/3 c. oats 1/2 tsp. vanilla 1 1/2 tsp. water Preparation : Mix all ingredients. Shape into bar. Wrap in wax paper. Refrigerate until firm. Exchange - 1 fat and 1 milk for daily count. ---------------------------------- FUDGE CANDY (Sugar Free) Ingredients : 13 oz. can skim evaporated milk 3 tbsp. cocoa 1/4 c. butter 1 tbsp. granulated sugar, replacement Dash salt 1 tsp. vanilla extract 2 1/2 c. unsweetened cereal crumbs 1/4 c. nuts, very finely chopped Preparation : Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved. Add butter, sugar replacement, salt and vanilla. Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide in half; roll each half into a tube, 8 inches long. Toll each tube in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut into 1/4 inch slices. Yield: 64 slices. Exchange, 2 slices: 1/2 bread, 1/2 fat. Calories: 60. ---------------------------------- HEALTHY SUGAR FREE CANDY BARS Ingredients : 6-8 slices bread 2 tbsp. chopped nuts 1 tbsp. wheat germ 1/4 c. peanut butter 1 tsp. cocoa (optional) Preparation : Trim crust off bread, cut in half, let all bread dry overnight including crust or in oven at 350 degrees for 1/2 hour. Crumble crust. Add chopped nuts, wheat germ, mix peanut butter in mixture. Add peanut oil until thin. Dip bread in peanut butter mixture. Roll in nuts. Eat. ---------------------------------- CHOCOLATE CANDY (Sugar Free) Ingredients : 1 tbsp. peanut butter 2-3 tbsp. water 1 pkt. Alba chocolate drink mix or 2 scoops chocolate slim fast Preparation : Mix well. Drop 1 inch balls onto cookie sheet and freeze 1-2 hours. Share this post Link to post Share on other sites
WildStar 0 Posted September 22, 2007 Here are some real good places to look for healthy diabetic recipes... http://www.cooksrecipes.com/category/diabetic.html http://www.diabetic-recipes.com/ http://vgs.diabetes.org/recipe/index.jsp http://www.dlife.com/dLife/do/recipe/RecipeMain http://allrecipes.com/Recipes/Healthy-Livi...betic/Main.aspx http://diabeticgourmet.com/recipes/ Share this post Link to post Share on other sites
WildStar 0 Posted September 23, 2007 WITCH'S BREW (for Halloween parties) -------------------------------------------------------------------------------- Ingredients 4 Inch Stick Cinnamon (Break In Pieces) 1 Teaspoon Allspice (Whole) 1 Teaspoon Whole Cloves 1/3 Cup Brown Sugar (Tamped Down) 7 Cups Apple Cider 1 To 1 & 1/2 Cups Rum (or, add extra cider for non alcoholic) 1 Cup Butter Procedure Tie spices in a 4 to 6 inch square of double thickness cheesecloth. (100% cotton) In a crockpot or slow cooker, combine all ingredients except butter. Cover and cook on low setting 7 to 8 hours or on high setting 3 to 4 hours. Discard spice bag. Ladle hot punch into cups and float about 1/2 teaspoon butter atop each serving. Makes ten 6 oz. servings. Note: Want a "non alcoholic drink"? You can substitute 1 to 1 & 1/2 cups of apple cider for the rum. Also: At one of our Halloween parties, we had this hot and also we had a punch bowl with it cold. I took one of those latex surgical gloves and filled it with water and tied the end closed. Then, I froze it. It looked really goulish and cool floating on the top of the cider punch. It looked like a hand floating in the punch!! LOL It kept the punch cold without diluting it down too. (I had a spare hand glove in the freezer for when the one I was using melted down.) You don't need the butter if it's served cold. Share this post Link to post Share on other sites
WildStar 0 Posted October 2, 2007 PEPPERMENT BARK HARTS -------------------------------------------------------------------------------- Ingredients prep time: 20 minuntes ready to serve: 50 minuntes 18 (21- 1/2-inch) pepperment candy canes unwraped 5 oz venilla-flaveredcandy coating or almond bark,chopped 2 teaspoons crushed pepperment candy canes Procedure Line cookie sheet whith waxed papper. Arrange candy canes in to groups of 2 with ends touching to form heart shapes. Place candy coating in 2-cup microwave-safe ceasuring cup. Microwave on Medium for 2 to 3 minutes, stirring once half-way through melting time. stir until melted and smooth. Spoon or pipe candy in to centers of heart to fill space. Sprinkle with crushed candy. Cool 30 minutes or until set. HIGH ALTITUDE (3500-6500 ft): Decrease butter to 1 1/4 cups. When melting carmels,increse heat to medium-low, Bake bars at 350*F for 26 to 30 minuites. Kitchen tip: To cruch candy canes, place them ina heavy duty resalable food storage plastic bag. Genly pound the candy canes with bottom of heavy pan or hamer, or flat side of malet. Serving Information Serves: 9 Share this post Link to post Share on other sites
WildStar 0 Posted October 5, 2007 Rustic Country Sourdough Bread -------------------------------------------------------------------------------- Ingredients 2 pkg dry yeast 1 1/4 cups warm water 1 cup sourdough starter (at room temperature) 1/4 cup granulated sugar 1 tbsp salt 2 eggs, beaten 1 1/4 cup vegetable oil 5 1/2 to 6 cups flour vegetable oil melted butter Procedure Dissolve yeast in water in a large nonreactive bowl. Allow to stand for five minutes. Stir in the sourdought starter, sugar, salt, eggs, oil, and 3 cups of flour. Gradually add the remaining flour. Turn the dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and allow to rise in a warm place, free from drafts, for 1 to 1 1/2 hours or until doubled in bulk. Punch down the dough. Divide in half and place on a well floured surface. Roll out each half to an 18 x 9 inch rectangle. Beginning at the narrow edge, tightly roll up the dough. Pinch the seam and ends together to seal. Place the loaves, seam sides down, in greased 9 x 5 x 3 inch loaf pans. Brush the tops with the vegetable oil. Cover the loaves. Allow to rise in a warm place, free from drafts, about one hour or until doubled in bulk. Bake at 375 F for 30 to 35 minutes or until the loaves sound hollow when tapped. Remove from pans, and brush with melted butter. Yield: 2 loaves Share this post Link to post Share on other sites
WildStar 0 Posted October 23, 2007 History Of The Jack-O'Lantern People have been making jack o'lanterns at Halloween for centuries. The practice originated from an Irish myth about a man nicknamed "Stingy Jack." According to the story, Stingy Jack invited the Devil to have a drink with him. True to his name, Stingy Jack didn't want to pay for his drink, so he convinced the Devil to turn himself into a coin that Jack could use to buy their drinks. Once the Devil did so, Jack decided to keep the money and put it into his pocket next to a silver cross, which prevented the Devil from changing back into his original form. Jack eventually freed the Devil, under the condition that he would not bother Jack for one year and that, should Jack die, he would not claim his soul. The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree's bark so that the Devil could not come down until the Devil promised Jack not to bother him for ten more years. Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with ever since. The Irish began to refer to this ghostly figure as "Jack of the Lantern," and then, simply "Jack O'Lantern." In Ireland and Scotland, people began to make their own versions of Jack's lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets are used. Immigrants from these countries brought the jack o'lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack o'lanterns. Share this post Link to post Share on other sites
TJ Phaserman 2 Posted October 24, 2007 thats a very instresting story. i never heard it before...except the tale of sleepy hallow...which by some coiencedence i happen to live nearby. Share this post Link to post Share on other sites
WildStar 0 Posted October 24, 2007 Christmas SnowGlobe Items you will need... Glass Jar (Smaller size jar is good) Hot Glue Gun Mineral Oil or Baby Oil (see recipe below for another option) Sand (Optional) Egg Shells and/or Glitter Rolling Pin Plastic Zip-Lock Bag (I like these because they are thick) Plastic Ornament Small Piece of Cloth, Rubber Band & Ribbon (Optional) Scissors (Optional) Mom and/or Dad (Lil' ones should not do this project alone) SnowGlobe Water Recipe Distilled Water (about 2 cups) 1/4 tsp bleach 2 oz bottle of liquid glycerin ... use a fine imidescent glitter for the snow Take an empty jar and wash it out. Allow the jar to dry out completely so no water remains in the jar. Plug the hot glue gun in so it will have time to warm up. Place your Plastic Ornament in the center of your jar's lid and place the jar on it to make sure that the plastic ornament will fit in the jar once the lid is closed. Put some hot glue on the center of the inside of your lid, then place your plastic ornament onto the glue. If your plastic ornament sets too low in the jar lid... add some hot glue... wait for the glue to set up, then add more hot glue until the plastic ornament sets high enough. If too much glue is showing, cover the glue with your crushed egg shells or sand (you can use colored sand, or sand from your sandbox). Make sure that what ever you add stays in the middle of the jar's lid... if you don't you may have problems keeping in the liquids. You want an air tight SnowGlobe when you are done. Save the egg shells from your breakfast for this one... wash the egg out of the shell and allow the shell to dry completely. When it is dry, place the egg shells into a large zip-lock sandwich page. Close the bag nearly all of the way (Leave a small opening to allow the air to escape from the bag.). Take your rolling pin and roll it over the egg shells. The smaller the egg shell the better. Allow the work to set up and glue to cool before doing this next step. Add the mineral oil (nice consistency for your snowflakes) or baby oil (a thicker consistency for your snowflakes) by pouring the liquid into the jar. Fill the jar about 3/4s of the way (Don't add too much! ...we don't want an over flow!) Next add the crushed egg shells. You can add as snow much as you like, but don't add too much, we don't want a snow storm! giggle! Add a touch of glitter to make the snow appear to sparkle. Put the hot glue around the inside edge of your lid. Carefully screw the lid onto your jar. Try to tighten the lid as tight as you can so that the jar will be sealed. (We don't want the liquid to flow out of the jar!) If you don't like the looks of the lid showing, you can cut out a piece of cloth to put around the jar's lid. Lay the lid on the fabric to see what size you need to cut. Then cut out a square to fit around your jar's lid. Take a rubber band and put it onto the fabric to hold the fabric in place. Then take a piece of ribbon and tie around the lid and fabric to add a nice finishing touch! Some like to use distilled water and a lil' bit of glycerin for their water in the snowglobes. They say that you can find glycerin at your local drug store. Now SHAKE it up and watch your Master Piece SNOW!!! Share this post Link to post Share on other sites
WildStar 0 Posted November 12, 2007 saw this onthe Food network and I am posting ithere and on the other area in cotten candy.... Deep-Fried Stuffing on a Stick Recipe courtesy Paula Deen, 2007IngredientsStuffing: 5 tablespoons butter, divided 1 pound breakfast sausage, bulk 1 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 1 bag unseasoned bread cubes, for stuffing 1 sleeve saltine crackers, crushed 1 tablespoon poultry seasoning 2 tablespoons dried parsley flakes 2 teaspoons ground sage Salt and freshly ground black pepper 1 quart chicken stock 4 eggs, beaten For Frying: Oil, for frying 2 cups all-purpose flour ProcedureSpecial equipment: 12 wooden ice cream sticks or skewers Preheat oven to 375 degrees F. Grease a9 by 13-inch baking dish with 1 tablespoon of the butter. Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and saute until softened. Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sauteed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish. Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling. Preheat oil in the deep-fryer to 350 degrees F. Cool the stuffing completely. Cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands. Make the stuffing form a log shape around the popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog. Roll the stick in the flour, coating it well and then shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain. Share this post Link to post Share on other sites
WildStar 0 Posted December 12, 2007 :VBGal2: Holiday Menu :VBGal: Herbs 'N Spices: A Holiday Menu The following is a complete menu for a holiday open House or buffet-add the appetizers I have recipes for In Company's Coming below, or your own and you'll Be set! Savory Turkey with Dressing Ingredients: 1 turkey, 12-14 lbs -- thawed if frozen 1/2 cup butter or margarine -- at room temperature 2 teaspoons dried thyme 1 teaspoon dried rosemary -- crushed 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt Preheat oven to 325 degrees. Rinse and pat dry the Inside and outside of the turkey with paper towels. Remove the giblets, neck, and tailpiece. Combine the Butter, herbs and salt in a small bowl. Carefully loosen Skin from the breast of the turkey starting from neck. Turn The turkey over and separate skin from the legs and thighs. Spread 1/2 of butter mixture between skin and meat over Breast, legs and thighs. Rub remaining butter mixture over The turkey skin. Fill the turkey body and neck cavities with Some of stuffing; truss if desired. Transfer remaining stuffing To a buttered casserole dish and refrigerate until later. Place Turkey on rack set in a roasting pan. Roast, basting with pan Juices, until meat thermometer inserted into thickest part of Thigh registers 180 degrees. This will take between three and Four hours, depending on your oven. Place dish with stuffing In oven 30 minutes before turkey is done. Let the turkey rest 15 minutes out of the oven before carving. NOTES: You can Do this same thing with a bone-in turkey breast, except the Stuffing will be cooked in a casserole dish, and the meat will Take much less time. A good alternative if you don't want any Leftovers or have only a few people for dinner. Roasted Garlic Stuffing Ingredients: 1 cup diced sweet onions 1 cup diced celery 1 cup diced tart apples 1/4 cup minced shallots 2 tablespoons butter 2 cups chicken stock 2 tablespoons roasted garlic puree (see note) 1/2 teaspoon chopped fresh thyme leaves 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh basil 4 cups diced dried bread croutons Salt and fresh ground pepper In a large skillet over medium heat, sauté onions, celery, apples And shallots in 2 tablespoons butter until tender. Add 2 cups Chicken stock and simmer until liquid is reduced by half. Add Garlic and herbs. Stir in croutons. Stuff turkey and bake extra In a buttered baking dish and bake for 20-30 minutes until Golden brown on top. Notes: Garlic Puree is made by cutting off the very top of a Whole garlic bulb and roasting in a 350 degree oven after it's Been wrapped loosely in foil for 20 minutes or until it's soft. Cool enough to handle and push down the bulb to squeeze The garlic out of the cloves. Mash and use. Serving Directions: You may remove the dressing and serve In a bowl on the buffet next to the sliced turkey and the gravy, Or leave whole and place all on a very large platter and assign Someone the duty of carving and serving to the guests. Either Way is fine. Cranberry Salsa Ingredients: 2 whole oranges 2 cups fresh cranberries 1/4 cup vegetable oil 1/4 cup minced onion 1 tablespoon cilantro 1 tablespoon fresh grated ginger root 1 Serrano Chili, minced Peel oranges and trim off the white membrane. Grate 4 tablespoons of the peel. Coarsely chop The oranges. Chop or process the cranberries in A blender or food processor until coarsely chopped, But not too fine. Combine all ingredients and allow to Blend at least 6 hours, overnight if possible. Serve Next to the turkey. Herb Roasted Potatoes Ingredients: 1 tablespoon butter 2 tablespoons olive oil 1 1/4 tsp. Dried oregano 1 tsp. Salt 1/2 tsp. Garlic powder 1/4 tsp. Pepper 2 pounds potatoes, peeled, cut into 1 inch cubes 1 tablespoon chopped fresh parsley Preheat oven to 375 degrees.. In a roasting pan melt butter in Oven. Remove from oven; stir in oil, oregano, salt, garlic, pepper And potatoes until combined. Roast, turning occasionally, until Potatoes are tender, about 45 minutes. Transfer to a serving Bowl and toss with parsley. Glazed Carrots with Mustard Ingredients: 3 pounds baby carrots Boiling water 1/4 cup butter 1/2 cup light brown sugar, firmly packed 1/4 cup hearty mustard, such as a German mustard 2 tablespoons chopped chives 2 tablespoons chopped parsley Wash carrots; if any are especially large cut them in Half lengthwise. Place in a saucepan. Add boiling water To cover (or use a steamer) and simmer 20-30 minutes Until the carrots are tender, but not mushy. Drain. In a small saucepan, combine butter, sugar and mustard. Cook, stirring, until butter melts and sugar dissolves. Continue to cook three minutes. Pour mixture over the drained carrots in their pan, tossing to combine. Heat several minutes, add chopped herbs, mix and transfer to a serving dish. Share this post Link to post Share on other sites
WildStar 0 Posted December 15, 2007 *~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~* CROCKPOT MULLED CIDER *~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~* INGREDIENTS: 1/2 Cup Brown Sugar 2 Quarts Apple Cider 1 Tsp Allspice - whole 1 1/2 Tsp Cloves -- whole 2 Sticks Cinnamon Orange Slices DIRECTIONS: Put all ingredients in crock-pot. If desired, tie whole spices in cheesecloth or put in tea strainer. If spices are added loose, strain before serving. Cover; cook on Low 2 to 8 hours. Serve from the crock pot with a ladle, or if using a coffee pot, right out of the spout in place of coffee. ************ ********* ********* ******** Share this post Link to post Share on other sites
