172 are you Recipes

jagermeister (actually a shot glass but it won tsp accept this measurement), pepsi or 6 oz coke or 6 oz cola

did you know, budweiser beer conditions the hair, pam cooking spray will dry finger nail polish, cool whip will condition your hair in 15 minutes, mayonnaise will kill lice , it will also condition your hair, glue - paint on your face , allow it to dry, peel off and see the dead skin and blackheads if any., shiny hair - use brewed lipton tea, sunburn - empty a large jar of nestea into your bath water, minor burn - colgate or crest toothpaste, burn your tongue put sugar on it, arthritis wd-40 spray and rub in , kill insect stings too, bee stings - meat tenderizer, chigger bite - preparation h, puffy eyes - preparation h, paper cut - crazy glue or chap stick (glue is used instead of sutures at most hospitals), stinky feet - jello, athletes feet - cornstarch, fungus on toenails or fingernails - vicks vapor rub, kool aid to clean dishwasher pipes. just put in the detergent section and run a cycle, it will also clean a toilet. (wow, and we drink this stuff), kool aid can be used as a dye in paint also kool aid in dannon plain yogurt as a finger paint , your kids will love it and it won tsp hurt them if they eat it, peanut butter - will get scratches out of cd s! wipe off with a coffee filter paper, sticking bicycle chain - pam no-stick cooking spray, pam will also remove paint , and grease from your hands! keep a can in your garage for your hubby, peanut butter will remove ink from the face of dolls, when the doll clothes are hard to put on, sprinkle with corn starch and watch them slide on, heavy dandruff - pour on the vinegar, body paint - crisco mixed with food coloring. heat the crisco in the microwave, pour in to an empty film container and mix with the food color of your choice, tie dye tsp-shirt - mix a solution of kool aid in a container, tie a rubber band around a section of the tsp-shirt and soak, preserving a newspaper clipping - large bottle of club soda and cup of milk of magnesia , soak for 20 min. and let dry, will last for many years, a slinky will hold toast and cd s, keep goggles and glasses from fogging, coat with colgate toothpaste, wine stains , pour on the morton salt and watch it absorb into the salt., wax - take a paper towel and iron it over the wax stain, it will absorb into the towel., labels off glassware etc. rub with peanut butter, baked on food - fill container with water, get a bounce paper softener and the static from the bounce towel will cause the baked on food to adhere to it. soak overnight. also; you can use 2 efferdent tablets , soak overnight, crayon on the wall - colgate toothpaste and brush it, dirty grout - listerine, stains on clothes - colgate toothpaste, grass stains - karo syrup, grease stains - coca cola , it will also remove grease stains from the driveway overnight. we know it will take corrosion from car batteries, fleas in your carpet 20 mule team borax- sprinkle and let stand for 24 hours. maybe this will work if you get them back again., keep fresh flowers longer add a little clorox , or 2 bayer aspirin , or just use 7-up instead of water., when you go to buy bread in the grocery store, have you ever wondered which is the freshest, so you squeeze for freshness or softness did you know that bread is delivered fresh to the stores five days a week monday, tuesday, thursday, friday and saturday. each day has a different color twist tie., are, monday = blue, tuesday = green, thursday = red, friday = white, saturday = yellow ., if today was thursday , you would want red twist tie; not white which is fridays (almost a week old)! the colors go alphabetically by color blue- green - red - white - yellow, monday through saturday. very easy to remember. i thought this was interesting. i looked in the grocery store and the bread wrappers do have different twist ties, and even the ones with the plastic clips have different colors. you learn something new everyday! enjoy fresh bread when you buy bread with the right color on the day you are shopping., forget gatorade for migraine headaches. powerade won tsp work.

all-purpose flour, sugar, rapid rise yeast, instant minced onions, dill seed, salt, baking soda, water, whole milk ricotta cheese, butter or margarine, egg, shredded mozzarella cheese, butter, unsalted, coarse salt , optional

sliced peaches, sugar, flour, salt, butter, refrigerator sugar cookies (or butterscotch nut cookies!)

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

as many chicken legs as you need for the amount of servings needed, as many chicken wing pieces as you need for serving (if the wings are whole, i suggest you cut off the tips and cut the remaining pieces at the joint to leave the wing tips and wing drummies separate), plenty of parmesan cheese (the finely grated variety), some garlic salt , if desired

rich rectangular crackers (such as waverly or club), sugar, butter, pure vanilla, chopped pistachios, almonds, chopped

coarse salt , for cocktail rim, tequila, lime juice, triple sec, lime wedge, for garnish (optional)

meringue, egg whites, sugar, ground pecans you can also use blanched almonds, chocolate filling, egg whites, sugar, sweetened cocoa, butter, softened, semisweet chocolate, melted

brown sugar, water, lard, raisins, salt, cinnamon, baking soda dissolved in litre tsp luke warm water, flour

cinnamon sugar, mixture, candied yams, solids, butter, sugar (depending on how sweet the candied yams are you may want to add more or use less, just to tast), eggs, milk, flour, baking soda, salt, pumpkin pie spice (optional), cinnamon (optional), chopped pecans, chocolate chips

peeled potatoes cut in1 cubes (not baking potatoes - yellow or red are best), butter (do not substitute), granulated garlic, brown sugar, salt, pepper

water, raw nuts, splenda sugar substitute (whichever you prefer) or 6 (1 g) packets equal sugar substitute (whichever you prefer)

ground lamb (if you really must) or 1 1/2 lbs ground beef (if you really must), egg whites , keep the yolks for the sauce, minced garlic clove, minced parsley, dried oregano, onion, grated or minced, uncooked rice, dried mint, vegetable oil, chicken stock, lemon juice, egg yolks , plus, egg, salt and pepper, if needed

vegetable oil, boneless skinless chicken breast, thick yogurt, ketchup, dijon mustard, worcestershire sauce, pepper, corn flake crumbs

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional