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Monday, October 31, 2011

Olympic Ring Apple-Cheddar Crisps


















4 Fuji, Granny Smith, Gala or other firm, dense apples

4 ounces Cabot Sharp Cheddar Cheese, grated (about 1 cups)
King Arthur All-Purpose Unbleached Flour

1. Preheat over to 200°.

2. Wash apple and slice into paper-thin (1/16 inch) rounds with
mandoline or slicer.

3. Thinly slice cheddar with cheese slicer.

4. Place cheddar slice on apple slice; coat one side of second apple
slice with flour and lay on top of cheese, flour side down. Press down
on edges to seal and to encase cheese.

5. Bake on nonstick baking sheet for one hour; turn slices over and
bake for approximately one hour more or until crisp. Let cool completely.

The chips can be made several days in advance and stored in an airtight
container at room temperature. If you have a small evergreen tree as a
centerpiece, hang the apple chips on the tree as ornaments!

Southwest Pita Chips













These spicy pita triangles are great with chili, salsa and guacamole.
You can use ancho chili powder, though the heat level depends on the
amount of cayenne.


From epicurious.com.

INGREDIENTS
1/4 cup vegetable oil
1 tbsp chili powder
1- 1/2 tsp ground cumin
1/4 to 1/2 tsp cayenne
8 7-inch pita breads
8 oz (about 285 g) extra-old cheddar, shredded

DIRECTIONS
Arrange racks in upper third and lower third of oven. Line 2 large
baking sheets with foil.

In small bowl, stir together oil and spices. Brush 4 pita breads on both
sides with oil mixture; sprinkle 1/4 cup cheese on top. Cut into 6 pieces
each. Bake in 350F oven 6 minutes, cheese side up, until cheese is slightly
melted. Remove from oven, turn over with tongs, and bake another 4
minutes or until golden and crisp. Cool 2 minutes. Remove to rack and
cool completely. Repeat with remaining pitas.

Store in airtight containers at room temperature up to one month.
Rewarm in 250F oven for 5 minutes; remove to recrisp.

Makes 48 pieces.

TO REMOVE STAINS FROM WASHABLES A to E

ALCOHOLIC BEVERAGES
Presoak or sponge fresh stains immediately with cold water, then
with cold water and glycerine. Rinse with vinegar for a few
seconds if stain remains. These stains may turn brown with age.
If wine stain remains, rub with concentrated detergent; wait 15
min.; rinse. Repeat if necessary. Wash with detergent in hottest
water safe for fabric.

BLOOD
Presoak in cold or warm water at least 30 minutes. If stain
remains, soak in lukewarm ammonia water (3 tablespoons
ammonia per gallon water). Rinse. If stain remains, work in
detergent, and wash, using bleach safe for fabric.

CANDLE WAX
Use a dull knife to scrape off as much wax as possible. Place
fabric between two blotters of facial tissues and press with warm
iron. Remove color stain with nonflammable dry cleaning solvent.
Wash with detergent in the hottest water safe for fabric.

CHEWING GUM
Rub area with ice, then scrape off with dull blade. Sponge with
dry cleaning solvent; allow to air dry. Wash in detergent and
hottest water safe for fabric.

Generations of Recipes
CHOCOLATE AND COCOA
Presoak stain in cold or warm water. Wash in hot water with
detergent. Remove any grease stains with dry cleaning solvent.
If color remains, sponge with hydrogen peroxide, wash again.

COFFEE
Sponge or soak with cold water as soon as possible. Wash,
using detergent and bleach safe for fabric. Remove cream stains
with nonflammable dry cleaning solvent. Wash again.

CRAYON
Scrape with dull blade. Wash in hottest water safe for fabric, with
detergent and 1-2 cups of baking soda.

NOTE: If full load is crayon stained, take to cleaners or coin-op
dry cleaning machines.

DEODORANTS
Sponge area with white vinegar. If stain remains, soak with
denatured alcohol. Wash with detergent in hottest water safe for
fabric.

DYE
If dye transfers from a non-colorfast item during washing,
immediately bleach discolored items. Repeat as necessary
BEFORE drying. On whites use color remover. CAUTION: Do not
use color remover in washer, or around washer and dryer as it
may damage the finish.

EGG
Scrape with dull blade. Presoak in cold or warm water for at least
30 minutes. Remove grease with dry cleaning solvent. Wash in
hottest water safe for fabric, with detergent.

TO REMOVE STAINS FROM WASHABLES F to N

FRUIT AND FRUIT JUICES
Sponge with cold water. Presoak in cold or warm water for at
least 30 minutes. Wash with detergent and bleach safe for fabric.

Generations of Recipes
GRASS
Presoak in cold water for at least 30 minutes. Rinse. Pretreat with
detergent. Wash, using detergent, hot water, and bleach safe for
fabric. On acetate and colored fabrics, use 1 part of alcohol to 2
parts water.

GREASE, OIL, TAR
Method 1: Use powder or chalk absorbent to remove as much
grease as possible. Pretreat with detergent or nonflammable dry
cleaning solvent, or liquid shampoo. Wash in hottest water safe
for fabric, using plenty of detergent.

Method 2: Rub spot with lard and sponge with a nonflammable
dry cleaning solvent. Wash in hottest water and detergent safe for
fabric.

INK - BALL-POINT PEN
Pour denatured alcohol through stain. Rub in petroleum jelly.
Sponge with nonflammable dry cleaning solvent. Soak in detergent
solution. Wash with detergent and bleach safe for fabric.

INK - FOUNTAIN PEN
Run cold water through stain until no more color with come out.
Rub in lemon juice and detergent. Let stand 5 minutes. Wash.
If a yellow stain remains, use a commercial rust remover or oxalic
acid, as for rust stains.

CAUTION: HANDLE POISONOUS RUST REMOVERS CAREFULLY.
KEEP OUT OF REACH OF CHILDREN. NEVER USE
OXALIC ACID OR ANY RUST REMOVER AROUND WASHER
AND DRYER AS IT CAN DAMAGE THE FINISH. SUCH CHEMICALS
MAY ALSO REMOVE PERMANENT PRESS FABRIC
FINISHES.

LIPSTICK
Loosen stain with a nonflammable dry cleaning solvent. Rub
detergent in until stain outline is gone. Wash in hottest water and
detergent safe for fabric.

Generations of Recipes
MEAT JUICES
Scrape with dull blade. Presoak in cold or warm water for 30
minutes. Wash with detergent and bleach safe for fabric.

MILDEW
Pretreat as soon as possible with detergent. Wash. If any stain
remains, sponge with lemon juice and salt. Dry in sun. Wash,
using hottest water, detergent and bleach safe for fabric.

NOTE: Mildew is very hard to remove; treat promptly.

MILK, CREAM, ICE CREAM
Presoak in cold or warm water for 30 minutes. Wash. Sponge any
grease spots with nonflammable dry cleaning solvent. Wash
again.

NAIL POLISH
Sponge with polish remover or banana oil. Wash. If stain remains,
sponge with denatured alcohol to which a few drops of ammonia
have been added. Wash again. Do not use polish remover on
acetate or triacetate fabrics.

TO REMOVE STAINS FROM WASHABLES P to T

PAINT
-oil base
Sponge stains with turpentine, cleaning fluid or paint remover.
Pretreat and wash in hot water. For old stains, sponge with
banana oil and then with nonflammable dry cleaning solvent.
Wash again.
-water base
Scrape off paint with dull blade. Wash with detergent in water as
hot as is safe for fabric.
Generations of Recipes

PERSPIRATION
Sponge fresh stain with ammonia; old stain with vinegar. Presoak
in cold or warm water. Rinse. Wash in hottest water safe for fabric.
If fabric is yellowed, use bleach. If stain still remains, dampen and
sprinkle with meat tenderizer, or pepsin. Let stand 1 hour. Brush
off and wash. For persistent odor, sponge with colorless mouthwash.

RUST
Soak in lemon juice and salt or oxalic acid solution (3 tablespoons
oxalic acid to 1 pint warm water). A commercial rust
remover may be used.

CAUTION: HANDLE POISONOUS RUST REMOVERS CAREFULLY.
KEEP OUT OF REACH OF CHILDREN. NEVER USE
OXALIC ACID OR ANY RUST REMOVER AROUND WASHER
OR DRYER AS IT CAN DAMAGE THE FINISH. SUCH CHEMICALS
MAY ALSO REMOVE PERMANENT PRESS FABRIC
FINISHES.

SCORCH
Wash with detergent and bleach safe for fabric. On heavier
scorching, cover stain with cloth dampened with hydrogen
peroxide. Cover this with dry cloth and press with hot iron. Rinse
well.

CAUTION: Severe scorching cannot be removed because of
fabric damage.

SOFT DRINKS
Sponge immediately with cold water and alcohol. Heat and
detergent may set stain.

TEA
Sponge or soak with cold water as soon as possible. Wash using
detergent and bleach safe for fabric.

Sunday, October 30, 2011

Grillside Potato Chips


















Prep: 10 min.
Grill: 15 min.
Stand: 8 min.

Ingredients
1 pound potatoes (russet or long white), cut diagonally into 1/16-inch slices
3 tablespoons cooking oil
1/2 teaspoon dried thyme, crushed
1/2 teaspoon coarse salt or seasoned salt

Directions
1. Place potato slices in a Dutch oven. Add enought water to cover. Bring
just to boiling. Cook for 2 to 3 minutes or until potatoes are crisp-tender;
drain. Place in a single layer on paper towels. Carefully brush both sides
of potato slices with cooking oil. Sprinkle with thyme and salt.

2. Preheat gas grill. Reduce heat to medium-high. Place potato slices on
the grill rack directly over heat. Cover and grill for 15 to 20 minutes or
until potatoes are browned, turning occasionally. Remove from grill. Let
stand on a paper-towel-lined baking sheet for 8 to 10 minutes. (Chips
will crisp as they stand.) Makes 4 servings.

To use a charcoal grill, grill seasoned, precooked potatoes on grill rack
over medium coals for 15 to 20 minutes, turning occasionally. Serve as above.


www.bhg.com/recipe/vegetables

Microwave Snack Mix


















Prep: 15 min., Cool: 30 min. Use a glass bowl when you zap this in the 
microwave.  (Don't use a plastic bowl; we tried it, and the mixture got
too hot and could possibly burn.)

Yield
Makes 13 cups

Ingredients
2 (1-oz.) envelopes Ranch dressing mix
1/2 cup vegetable oil
3 cups crisp oatmeal cereal squares
3 cups corn-and-rice cereal
3 cups crisp wheat cereal squares
2 cups pretzel sticks
1 cup dried cherries
1 cup candy-coated chocolate pieces

Preparation
1. Whisk together Ranch dressing mix and 1/2 cup vegetable oil in a large
microwave-safe glass bowl. Stir in oatmeal cereal squares and next 3 ingredients.

2. Microwave mixture at HIGH 2 minutes, and stir well. Microwave
at HIGH 2 more minutes, and stir well. Spread mixture in a single layer
on wax paper, and let cool 30 minutes. Add cherries and candy pieces.
Store in an airtight container up to 5 days.

Note: For testing purposes only, we used Quaker Essentials Oatmeal
Squares for crisp oatmeal cereal squares, Crispix for corn-and-rice
cereal, and Wheat Chex for wheat cereal squares.

Southern Living, OCTOBER 2006

Bag of Coal for you

Santa checked is list once,
Then he checked his list twice,
And he found out you were naughty, not nice..
So if you''re good next year
And nice as can be,

You'll find presents, not coal, under your tree!!
put some pieces of chunked up black licorice in a baggie and tie
with red and green ribbon

Hint of the Day

No matter what your skin type is baking soda is a perfect exfoliator.

Why you ask? The powder has a neutral pH level, so it won't overdry
your face as if buffs away all those dead cells. Sprinkle some baking
soda into your hand and add a few drops of water to make a paste.
Using your fingertips, lightly massage it over your skin. Rinse and enjoy
the softness!

P.S. This can also be used for the rest of your body.

TOMATOES VINAIGRETTE

2 med. tomatoes, sliced
1/2 c. olive or vegetable oil
3 tbsp dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 clove garlic, crushed
Lettuce leaves
4 green onions, finely chopped
1 tbsp. snipped parsley

Arrange tomatoes in square glass baking dish, 8 x 8 x 2 inches. Shake
oil, vinegar, oregano, salt, pepper, mustard and garlic in tightly covered
jar. Pour over tomatoes. Cover and refrigerate, spooning dressing over
tomatoes occaionally, at least 2 hours. Arrange tomatoes on lettuce
leaves; sprinkle with onions and parsley. Drizzle with dressing. Serves 4.

Saturday, October 29, 2011

Baby Ballpark Dogs


















Time: 1 hour. Hot dogs are mandatory at any ball game, ande these mini
versions are beyond cute. Pâte à choux (the same dough used for
cream puffs) is quick and easy to make, but you'll need a little practice
to pipe it neatly into hot dog bun shapes.


Yield
Makes 15

Ingredients
Cooking-oil spray
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 package (12 oz.) mini cocktail franks
Yellow mustard in a squeeze bottle
1/2 cup finely shredded cheddar cheese
1/4 cup pickle relish

Preparation
1. Preheat oven to 400°. Coat 2 baking sheets with cooking-oil spray
and line with parchment or waxed paper. Set aside.

2. In a medium saucepan, melt butter over high heat, then add 1 cup
water and bring to a boil. Add flour and cook, stirring vigorously with
a wooden spoon, until a ball forms. Continue to cook until a film begins
to form on bottom of pan, about 1 minute.

3. Transfer dough to a bowl of a stand mixer fitted with a paddle
attachment. On low speed, add eggs 1 at a time, incorporating each
before adding the next.

4. Spoon dough into a large resealable plastic bag. Cut a corner of the
bag to make a 1/2-in. opening. Gather bag above dough, twist, and
push dough to opening. On the lined baking sheets, for each mini dog,
pipe dough slightly apart into 2 parallel lines, about 2 in. long (the dough
lines should be the same length as a mini frank and almost as thick).
Then pipe a small amount of dough in center of both lines to create
an H. Place a frank between the 2 long dough lines, pressing down
slightly. Repeat with remaining dough and franks, spacing about 2 in. apart.

5. Bake until puffed and golden brown, 15 to 20 minutes.

6. Cool hot dogs until slightly warm, then squeeze a small ribbon of
mustard onto length of each dog, top with a sprinkle of cheese, and
spoon about 1/4 tsp. relish onto center.

Make ahead: Prepare through step 4 and chill, covered,
up to 1 1/2 hours prior to baking.

Note: Nutritional analysis is per mini dog.

Nutritional Information
Calories:169 (64% from fat)
Protein:6.3g
Fat:12g (sat 5.9)

Spring Herb Rice



















Makes: 6 side-dish servings

Start to Finish: 30 minutes

Ingredients
1-3/4 cups water
1 cup short-grain rice
1 cup chopped onion
1 tablespoon olive oil
1 tablespoon butter or margarine
1 cup sliced celery
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons snipped fresh herbs (such as basil, oregano, parsley,
      thyme, verbena, and/or lemon thyme)

1 teaspoon snipped fresh rosemary

Directions
1. In a medium saucepan bring water to boiling; stir in the uncooked rice.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes or
until the liquid is absorbed. Remove the saucepan from heat; let rice
stand, covered, for 5 minutes.

2. Meanwhile, in a large skillet cook and stir onion in hot oil and butter or
margarine over medium heat for 3 minutes. Add celery, mushrooms,
salt, and pepper. Cook and stir for 1 minute more or until vegetables
are tender. Remove skillet from heat. Stir in cooked rice, fresh herbs,
and rosemary just until combined. Makes 6 side-dish servings.

www.bhg.com/recipe/rice

BABY WIPES RECIPE #1

Step One
Strong paper towels work the best.
Cut one roll of paper towels in half.
Take out the core so wipes pull out of the center.

Step Two
Make solution.
2 cups water
1/2 cup of baby oil
1/2 cup baby magic baby bath

Step Three
Place 1/2 roll of paper towels in container.
Pour solution over towels.
Store in container. Makes 2 1/2 rolls.

BABY WIPES RECIPE #2

Step One
Strong paper towels work the best.
Cut one roll of paper towels in half.
Take out the core so wipes pull out of the center.

Step Two
Make solution.
1 Cup Boiling Water
1 Tablespoon Baby Lotion
1 Tablespoon Baby soap
1 Tablespoon Baby Oil

Step Three
Place 1/2 roll of paper towels in container.
Pour solution over towels.
Store in container. Makes 1/2 roll.

Banana Nut Bars

Recipe By: http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=20540


Serving Size : 36 Preparation Time :0:00
Categories : !!BlueRibbon Cookies - Bar w/Fruit

1 cup butter -- cubed
1/2 cup water
1 1/2 cups sugar
1/2 cup packed brown sugar
1 cup mashed ripe bananas (about 2 medium)
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped pecans or walnuts

FROSTING:
1 package cream cheese -- (8 ounces) softened
1/2 cup butter -- softened
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

SERVINGS 36
PREP 15 min.
COOK 20 min.
TOTAL 35 min.

In a small saucepan, bring butter and water to a
boil. Remove from the heat; set aside. In a large
mixing bowl, beat the sugars, bananas,
buttermilk, eggs and vanilla until blended.
Combine flour and baking soda; gradually add to
sugar mixture. Carefully beat in butter mixture until blended. Stir in nuts.

Pour into a greased 15-in. x 10-in. x 1-in.
baking pan. Bake at 350° for 18-22 minutes or
until a toothpick inserted near the center comes
out clean. Cool on a wire rack.

For frosting, in a large mixing bowl, beat cream
cheese and butter until light and fluffy. Beat in
vanilla. Gradually add confectioners' sugar until
smooth. Spread over bars. Store in the refrigerator. Yield: 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 226
calories, 11 g fat (6 g saturated fat), 39 mg
cholesterol, 139 mg sodium, 30 g carbohydrate, trace fiber, 2 g protein.

Description:
"My sister gave me this recipe, which is
always in demand with family, friends and
co-workers. It's amazing how fast these tempting
bars vanish when I serve them! The cream cheese frosting is heavenly."

Source:
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=19210

Friday, October 28, 2011

Seven-Spice Rice Pilaf















Makes: 4 to 6 side-dish servings
Prep: 10 minutes
Cook: 20 minutes

Ingredients
1 small onion, chopped (1/3 cup)
1 tablespoon cooking oil or olive oil
1 cup long-grain rice
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1-14-ounce can vegetable broth (1-3/4 cups)
1/4 cup water
1 cup chopped fresh spinach
1/4 cup golden raisins
1/4 cup sliced almonds
1/4 to 1/2 teaspoon rose water (optional)
Small fresh spinach leaves (optional)

Directions
1. In a medium saucepan cook onion in hot oil until tender, but not
brown. Stir in uncooked rice, cardamom, paprika, coriander, cinnamon,
cumin, pepper, and nutmeg. Cook and stir over medium heat about 5
minutes or until rice is golden. Add vegetable broth and water. Bring
to boiling; reduce heat. Cover and simmer for 15 minutes.

2. Remove from heat; let stand, covered, for 5 minutes. Stir in chopped
spinach, golden raisins, and almonds. Sprinkle with rose water, if
desired. Garnish with small fresh spinach leaves, if desired.
Makes 4 to 6 side-dish servings.

www.bhg.com/recipe/rice

Spicy Barley and Rice


















Makes: 6 (2/3-cup) servings
Prep: 10 minutes
Cook: 45 minutes
Stand: 5 minutes

Ingredients
1/2 cup chopped onion
2 tsp. olive oil
2/3 cup regular (pearled) barley
1-14-ounce can reduced-sodium chicken broth
1-3/4 cups water
1/4 cup brown rice
1 Tbsp. small fresh thyme sprigs or 1/2 tsp. dried thyme, crushed
1/2 to 1 tsp. finely chopped chipotle pepper in adobo sauce
2 cups torn fresh spinach
1/3 cup pecans or walnuts, toasted and coarsely chopped

Directions
1. In saucepan cook onion in hot oil over medium heat for 5 minutes
or until tender; stirring occasionally. Add barley; cook and stir 3 minutes
or until barley starts to brown.

2. Carefully add broth, water, brown rice, dried thyme (if using), and
chipotle pepper. Bring to boiling; reduce heat. Cover; simmer 45 minutes
or until barley and rice are tender and most of liquid is absorbed.

3. Stir in fresh thyme (if using). Remove from heat. Let stand 5 minutes.
Stir in spinach and pecans just before serving. Makes 6 (2/3 cup) servings.

From BHG

Carpet Freshener Blend

1/2 cup baking soda
50 drops lime
30 drops tangerine
20 drops patchouli

Mix and set aside for 24 hours.
Sprinkle on carpeting and let sit at least 15 minutes, then vacuum.

Mildew and Mold Killer

1 cup peroxide
1 cup white vinegar
2 Tablespoons baking soda

Mix ingredients and store in spray bottle.
Be careful when pouring into bottle, as it will foam up.

Vinegar

Cooks use vinegar to make pickles, deglaze pans, marinate meats, and
add tang to vinaigrettes, sauces, and even desserts. Vinegars are made
by adding a bacteria called Acetobacter aceti to diluted wine, ale, or
fermented fruits or grains. This creates acetic acid, which gives the liquid
a sour flavor. Unopened, most vinegars will last for about two years in
a cool, dark pantry. Once opened, vinegar should be used within three
to six months.


Tips:
Vinegar breaks down protein fibers, so adding it to marinades or braising
liquids will help tenderize meat.

To cut calories, make vinaigrettes from milder vinegars like balsamic,
champagne, fruit, or rice wine vinegar. Since they're less pungent, you
can use a higher ratio of vinegar to oil.

Vinegar will dissolve reactive metals like aluminum, iron, and copper.
When cooking with vinegar, use pots and utensils made of stainless steel,
glass, enamel, plastic, or wood.

It's easier to peel hard-boiled eggs if you add a teaspoon of vinegar and
a tablespoon of salt to the water they cook in.

Vinegar can reduce bitterness and balance flavors in a dish.

Adding vinegar to a pot of water improves the color of any vegetables
you're cooking.

Varities: There are many different kinds of vinegars, most of them
associated with regional cuisines.

The French like red wine vinegar and white wine vinegar, which are
tangy and great for vinaigrettes and marinades.

Italians prefer balsamic vinegar, which is dark, complex, and slightly
sweet, while

Spaniards often reach for their smooth yet potent sherry vinegar.
Asians use rice vinegar, which is relatively mild.
Americans favor cider vinegar, which is tangy and fruity,

British and Canadian cooks prefer malt vinegar, which has a distinctive,
lemony flavor.

The biggest seller of all is white vinegar, which is distilled from ethyl
alcohol. It's cheap but somewhat harsh-tasting, so while it's great for
making pickles, acidulating water, and cleaning out coffee pots, it's not
a good choice for most recipes.

Substitutes: lemon juice (as a flavoring or for acidulating water) OR lime
juice (as a flavoring or for acidulating water) OR brandy (for deglazing pans)
OR fortified wine (for deglazing pans and perking up sauces) OR wine
(for deglazing pans and perking up sauces) OR ascorbic acid (mixed
with water) OR amchoor OR tamarind paste

MORE: http://www.foodsubs.com/Vinegars.html

Thursday, October 27, 2011

Indian-Spiced Chicken and Potato Salad



















Using yogurt instead of mayonnaise on the potato side dish cuts the
calories but not the flavor in this grilled chicken dinner.


Prep Time: 35 mins
Total Time: 7 hrs
Servings: 4 servings

Ingredients
1-1/4 cups low-fat yogurt
1/4 cup plus 2 tablespoons fresh lime juice, plus wedges
2 tablespoons finely grated peeled fresh ginger
1 tablespoon curry powder
1-1/4 teaspoons ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
2-3/4 pounds chicken thighs with skin
2 pounds small new potatoes
2 teaspoons mustard seeds
1/2 cup fresh cilantro leaves
1/8 cup sliced red onion

Directions
1 Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon
cumin, the cayenne, and turmeric together in a bowl; salt and pepper
to taste for marinade.

2 Rinse and pat chicken dry. Place in a large resoluble plastic bag and
pour marinade over chicken. Seal bag, then turn until chicken is evenly
coated. Place bag in a bowl, to catch any leaks, and marinate, chilled,
for at least 6 hours or overnight.

3 Preheat grill. Place potatoes in a 5-quart pot. Cover with salted cold
water by 2 inches and simmer until fork tender, about 15 minutes
depending on size of potatoes. Drain in a colander and rinse with cold
water until cool enough to handle but still warm.

4 Whisk remaining 1/4 cup yogurt, 2 tablespoons juice, and 1/2 teaspoon
cumin together in a large bowl; salt and pepper to taste. Heat a small
skillet over moderate heat until hot and toast mustard seeds, shaking skillet,
until fragrant, about 30 seconds. Immediately whisk seeds into yogurt
mixture. Halve potatoes and add to bowl, gently tossing to combine.
Transfer potato salad to a serving bowl and top with cilantro and onion.

5 Remove chicken from marinade and discard marinade. Grill, covered,
on a lightly oiled rack over moderate heat, turning and adjusting heat to
avoid burning chicken, 20 minutes. Uncover and continue to grill until
chicken is cooked through, about 10 more minutes.

6 Serve chicken with potatoes and lime wedges on the side. Makes 4 servings.

Nutrition Facts
Calories 720, Total Fat 33.5 g, Saturated Fat 9.5 g, Cholesterol 194 mg,
Sodium 362 mg, Carbohydrate 43 g, Fiber 5 g, Protein 59 g.
Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet

Rice Primavera

















Makes: 6 side-dish servings
Prep: 25 minutes
Cook: 20 minutes

Ingredients
1-2/3 cups water
1 cup jasmine rice
3 cups assorted fresh vegetables (such as sugar snap pea pods;
      asparagus, sliced into 1-inch pieces; red, green,
      or yellow sweet pepper, cut into 1-inch cubes;
      and/or cherry tomatoes, quartered)
1/4 cup finely chopped red onion
2 teaspoons cornstarch
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon coarsely ground black pepper
1 cup chicken broth
3 to 4 tablespoons shredded fresh basil or purple basil
1 tablespoon basil oil or olive oil
2 tablespoons toasted pine nuts
Purple basil blossoms (optional)

Directions
1. In a medium saucepan bring water to boiling. Stir in uncooked jasmine
rice. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or
until liquid is absorbed and rice is tender. Meanwhile, in a large saucepan
cook desired vegetables (except cherry tomatoes, if using) and red onion
in a small amount of lightly salted boiling water, covered, for 2 to 3
minutes or until crisp-tender. Drain. Cover and keep warm.

2. In a medium saucepan stir together cornstarch, lemon peel, lemon
juice, and black pepper. Stir in chicken broth. Cook and stir over medium
heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove
from heat. Add cooked vegetables and cherry tomatoes, if using. Toss
very gently to combine.
3. Toss rice with shredded basil and oil. Divide rice among six individual
serving bowls; make an indentation in center of each. Mound vegetable
mixture into centers. Sprinkle with pine nuts. Garnish with purple basil
blossoms, if desired. Serve immediately. Makes 6 side-dish servings.
www.bhg.com/recipe/vegetables

Rice with Chicken and Sour Cherries


















Makes: 6 main-dish servings
Prep: 25 minutes
Cook: 15 minutes

Ingredients
2-2/3 cups water
1-1/3 cups short- or medium-grain white rice
1/2 teaspoon salt
12 ounces skinless, boneless chicken breasts or thighs, cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1 small onion, finely chopped (1/3 cup)
1 tablespoon cooking oil or olive oil
2 tablespoons margarine or butter
1-1/3 cups dried tart cherries
1 tablespoon sugar
1/4 teaspoon ground saffron or turmeric
2 tablespoons hot water
2 tablespoons chopped pistachios and/or slivered almonds
Fresh chive sprigs (optional)
Snipped dried tart cherries (optional)

Directions
1. In a medium saucepan bring water, uncooked rice, and the 1/2
teaspoon salt to boiling; reduce heat. Cover and simmer for 15 minutes.
Remove from heat; let stand, covered, for 5 minutes.

2. Meanwhile, sprinkle chicken with the salt and pepper. In a large
nonstick skillet cook onion in hot oil until tender. Add chicken and
cook for 4 to 5 minutes or until no pink remains. Transfer chicken and
onion to a bowl; set aside.

3. In the same skillet melt the margarine or butter over medium heat.
Press half of the cooked rice evenly in skillet using the back of a greased
spoon. Cook, uncovered, without stirring, for 8 minutes or until brown
and crispy on bottom.

4. Meanwhile, add remaining cooked rice, the 1-1/3 cups cherries, and
the sugar to the chicken mixture; toss to combine. Spread mixture over
top of the rice. Dissolve saffron or turmeric in hot water; drizzle the
saffron or turmeric mixture over top. Cover and cook for 5 minutes or
until heated through.

5. Carefully invert onto a serving plater. Sprinkle nuts on top before
serving. Garnish with chives and additional tart cherries, if desired.
Makes 6 main-dish servings.


www.bhg.com/recipe/chicken

Lip Balm Recipes

2 Teaspoons Olive Oil
1/2 Teaspoon Grated Beeswax or Beeswax Pellets
1/2 Teaspoon Shea Butter or Cocoa Butter
1/2 Teaspoon Honey
Any Flavored Oil To Taste
1 Vitamin E Capsule as a preservative.

-----------------------------------

Recipe 2
3 oz. Almond Oil
2 Teaspoons Honey
1/2 oz. Beeswax or Beeswax Pellets
1 Vitamin E Capsule (as a preservative)
1-4 Drops Essential Oil (peppermint or tea tree or sweet orange, etc.)

----------------------------------

Directions: melt all carrier oils, honey, beeswax and butters over low
heat. Allow the mixture to cool slightly, then add the flavored oils,
essential oils, vitamin E, etc. Stir until all ingredients are blended
well and pour into containers. You may have to "play around" with
these by adding a tiny bit more or less of the beeswax pellets. As
with any of these recipes, if it comes out too soft, add a few more
beeswax pellets; if it's too hard, add a little more almond oil (or
other oil). They're really hard to mess up, so enjoy yourself and have fun.

Note: You can get a bar of beeswax from the health food store and
grate it up to make the lip balm. I often just put it in a glass container
in the microwave and keep an eye on it stirring it often till all the bees-
wax is melted in to the mixture. while it is cooling stir it some more
until it is still liquid but thickens slightly and pour in to lip balm pots.

You may also add pigment to it or mica for a nice color or shimmer.

The key here is to use 1/2 soft oil (i.e. olive oil)
and the other half hard oil (i.e. palm oil, coconut oil, shea butter,
mango butter, or if you are really cheap crisco or something)

I use peppermint oil, orange oil, any kind of essential oil and add to taste.
You can use tea tree oil for a great antiseptic balm.

Silver Cleaner

Here is a recipe for cleaning silver that is just like the 'plates' that are for
sale, but it is much cheaper!
Combine the following in a clean container or sink (no specific amounts
of any of the ingredients mentioned):

Aluminum foil
Baking soda
Salt
Very hot water

Soak silver in this solution till tarnish is removed.

Wednesday, October 26, 2011

Papaya Shikai Maki & How to Roll Them

I came across these absolutely adorable rolls while searching for some
other maki rolls.  Not only do they look good - stun your friends at your
next sushi party - they are really easy to make.


One tip: slice them really thin or you may not be able to fit them in your
mouth! The last thing you want is to have to eat a bite without the yummy
fruity filling.

You will need for 1 roll (Ingredients);
2 Nori Sheets, cut in half so you end up with 4 long sheets
1 1/2 Cups of cooked Sushi Rice (recipe here)
1 thick slice of papaya or 2 thin slices (or any other fruit you wish to use)

How to roll (Directions):

1. Place 2 of the long nori sheet halves in line with one another. Make
sure they over lap by about 1-2cm. To make them stick together smear
a little bit of sushizu on the end and press them together. If you don’t
have any more sushizu left (really only a few drops will suffice), use water.













2. Plop out the rice onto the long nori sheet. Don’t put any too close to the top
or bottom edge.











3. Press out the rice all over the nori sheet, but leave the top and bottom edge
free (about 2-3cm). Why is the bottom lip rolled up already rolled up - see next step











4. Roll the whole sheet up tightly











5. Using a very sharp and wet knife, cut the roll in half vertically.











6. Cut each half in half.











7. Lay out the other 2 long nori sheet halves just like you did the ones in step #1,
and place 2 of the cut halves back to back (with a small valley left in between -
but the bottoms should be touching) at the bottom edge of the norin sheet.












8. Place the 1 thick or 2 thin papaya strips in the "valley" you created with the
first 2 quarters of the roll you sliced up. Then, carefully place the other 2 quarters
on top in the mirrored image of the first 2. If you were to remove the papaya, it
would leave an empty diamond shape












9. Very carefully roll the whole roll forward, making sure to wrap tightly. Continue
until you reach the end and then smear some more sushizu on the end to hold it sealed.












10. This is where I made my first mistake. Don’t cut it in half - I found this made it
harder to cut those thin pieces I was talking about. Just start at one end and work
your way down like you would a normal maki sushi roll.












11. At-DA! I’m not sure I’d eat these with soya sauce, but you can if you wish.

Brass Cleaner

Use something you probably already have in your kitchen:

Ketchup, vinegar, tabasco, lemon or lime juice.
The acid in these products removes tarnish with soaking or light scrubbing

Natural Antibacterial Cleaner

Vinegar is a mainstay of the old folk recipes for cleaning, and with good
reason. The vim of the vinegar is that it kills bacteria, mold, and germs

Porcelain Cleaner

Use Cream of Tartar. To clean porcelain surfaces, rub with cream of
tartar sprinkled on a damp cloth. Works well on light stains.

Whole-Wheat Pizza Dough

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast, such as Fleischmann' s RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
2/3 cup hot water (120 to 130 degrees F)
2 teaspoons extra-virgin olive oil

Per Serving Cal 125 Fat 2 Sugars 0

Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in
a food processor; pulse to mix. Combine hot water and oil in a measuring
cup. With the motor running, gradually pour in enough of the hot liquid
until the mixture forms a sticky ball. The dough should be quite soft. If it
seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1
to 2 tablespoons flour. Process until the dough forms a ball, then
process for 1 minute to knead.

Transfer the dough to a lightly floured surface. Coat a sheet of plastic
wrap with cooking spray and place it, sprayed-side down, over the
dough. Let the dough rest for 10 to 20 minutes before rolling.

Place a pizza stone or inverted baking sheet on the lowest oven rack;
preheat oven to 500 degrees F or highest setting. Roll and top the pizza
as desired (we suggest a 13-inch circle) and bake the pizza until the
bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

6 servings

Tuesday, October 25, 2011

Whole Wheat Buttermilk Pancakes


















Many of our online reviewers have called these fluffy, flavorful pancakes
the best they've ever tasted.  Keep cooked pancakes warm in a 200F
oven while preparing remaining pancakes, then serve them with heated
maple syrup.


Yield
6 servings (serving size: 2 pancakes, 2 tablespoons syrup,
and 1 1/2 teaspoons butter)

Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup
3 tablespoons butter

Preparation
Lightly spoon flours into dry measuring cups; level with a knife. Combine
flours, sugar, baking powder, baking soda, and salt in a large bowl,
stirring with a whisk. Combine buttermilk, oil, egg, and egg white,
stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray
over medium heat. Spoon about 1/4 cup batter per pancake onto
griddle. Turn pancakes over when tops are covered with bubbles and
edges look cooked. Serve with syrup and butter.

Jamaican Rice



















Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Servings: 2

Ingredients:
1 tablespoon vegetable oil
1/2 large onion, sliced
1/2 red apple, cored and sliced
1 pinch curry powder
1 cup water 2/3 cup brown rice
1 teaspoon dark molasses or treacle
1 small banana, sliced
1 tablespoon unsweetened flaked coconut

Directions:
1. Heat the oil in a saucepan over medium heat. Add the onion and red
apple; cook and stir until onion is transparent. Season with curry powder,
and stir in the water. Add the rice and molasses, cover, and cook over
low heat until the rice is tender, and water has been absorbed, about
30 minutes. Mix in the banana, then sprinkle the coconut on top.
Heat through for a moment over low heat before serving.

Red Rice











This tasty Mexican rice dish is cooked with tomatoes and chicken stock

Serves 4

Active Time 15 minutes
Total Time 35 minutes

1/2 white onion
1 garlic clove
2 large tomatoes
1.5 cups chicken or vegetable stock (approx.)

To start the rice, first roughly chop the onion and garlic. Core and cut
the tomatoes into large chunks. Place everything into the blender with
about half a cup of stock. Puree until smooth, and then pour into a
measuring cup. Top up with chicken stock to measure 3 cups of liquid.

1 tbsp vegetable oil
1 cup converted rice

To cook the rice, heat a pot over medium-low heat. Once hot, add
the oil and then the rice. Toast the rice until translucent and it just starts
to brown, which should take about 5 minutes or so.


1 tsp Kosher salt

Once the rice is has nicely browned, add the tomato and stock mixture,
followed by the salt. Increase the heat and bring it to a boil. Once boiling,
give it one final stir. Turn the heat down to low, cover and let cook until
most of the liquid has been absorbed, about 20 minutes.

1/2 cup frozen peas

Once the rice is done, gently fluff it with a fork and sprinkle with the peas.
Recover and set aside for about 5 minutes. To finish, fold in the peas,
taste for seasoning, and serve.

Heavy-Duty Disinfectant Cleaner

1/4 c. powdered laundry detergent
1 Tbsp. borax
3/4 c. hot water
1/4 c. pine oil or pine-based cleaner

Slowly stir the detergent and borax into the water to dissolve.
Add the pine oil and mix well. For bathroom cleaning, use the mixture
full strength. In the kitchen, dilute with water.

Make Your Own Oven Cleaner

2 Tbsp. dishwashing liquid
2 Tbsp. borax
1/4 c. ammonia
1-1/2 c. warm water

Mix together, apply to oven spills and allow to sit 20-30
minutes. Scrub with an abrasive nylon-backed sponge and rinse well.

Monday, October 24, 2011

Curry Burritos


















Makes: 8 appetizer or side-dish servings
Prep: 45 minutes
Cook: 5 minutes

Ingredients
1 small onion, chopped (1/3 cup)
2 cloves garlic, minced
1 tablespoon margarine or butter
1 cup reduced-sodium chicken broth or purchased coconut milk
2 tablespoons all-purpose flour
1 to 1-1/2 teaspoons Thai red-curry paste
3/4 cup cooked purple Thai rice*
3/4 cup cooked long-grain rice**
1/4 cup chopped peanuts
8 8-inch round rice-paper wrappers
1 medium carrot, cut into thin bite-sized strips
1/2 cup snow pea pods, cut into thin strips, or quartered sugar snap pea pods
1/2 small summer squash or zucchini, cut into thin bite-sized strips, or
          one whole baby pattypan squash, cut into thin, bite-sized wedges

Nonstick spray coating
Slivered snow pea pods (optional)
Plain low-fat yogurt (optional)
Chutney (optional)

Directions
1. In a small saucepan cook onion and garlic in hot margarine or butter
over medium heat for 3 minutes or until onion is tender.

2. In a small bowl whisk chicken broth or coconut milk into flour and
curry paste. Stir into the onion mixture. Cook and stir over medium heat
until thickened and bubbly. Cook and stir for 1 minute more. Reserve
2/3 cup of the sauce to serve with the burritos.

3. In a medium bowl combine cooked rices and peanuts. Stir remaining
sauce into the rice mixture. Set aside.

4. Carefully dip each rice paper quickly in water and place between
paper towels or clean cotton dish towels. Let stand 10 minutes.

5. Meanwhile, in a large skillet cook the carrot, pea pod strips, and squash
in a small amount of boiling water, covered, about 3 minutes or until crisp-
tender. Drain and set aside.

6. To assemble each burrito, remove 1 rice paper from between the towels.
Place 2 tablespoons cooked vegetable mixture on rice paper about 1 inch
from the edge. Spoon 2 to 3 tablespoons of the rice mixture next to the
vegetables, still leaving 1 inch of space at the edge of the rice paper.
Fold two sides of rice paper over vegetables and the rice mixture. Roll
up from the bottom to encase filling.

7. Spray a steamer rack with nonstick coating. In a large deep skillet
bring 1/2 inch of water to boiling. Place rolls on rack. Place rack in skillet.
Cover and steam for 5 minutes. To serve cut each roll in half diagonally
and serve on bed of thinly slivered pea pods, if desired. Serve with
reserved curry sauce, and if desired, yogurt and/or chutney.
Makes 8 appetizer or side-dish servings.

To Make-Ahead:  If desired, prepare the burritos up to 8 hours before
serving. Place on a plate sprayed with nonstick spray coating; cover and
refrigerate. Remove from the refrigerator about 30 minutes before serving
and following the steaming directions above.

*Note:  If desired, substitute 3/4 cup cooked long-grain rice for the purple
Thai rice. If using two colors of rice, cook each separately or the colored
rice will tint the long-grain white rice.

*Note:  To make 3/4 cup cooked purple or long-grain white rice, bring
1 cup of water to a boil and slowly add 1/3 cup of uncooked rice. Return
to boiling; reduce heat to medium-low. Rice should be barely simmering.

For white rice, simmer, covered, about 15 minutes. Remove pan from heat;
let stand, covered, for 5 minutes.

For purple rice, simmer, covered, about 25 minutes. Remove from heat; let
stand, covered, for 10 minutes.


www.bhg.com/recipe/appetizers-snacks