http://crockpot365.blogspot.com/ I came across this blog today and just had to share. Can you imagine using your crockpot every day for a year?
While I love my crockpot, I think I'd be tired of it after a week.
How often do you use your crockpot?
Audrey :)
Wednesday, July 30, 2008
Monday, July 28, 2008
Free Tupperware Deep Rock N Serve Bowl
I chose a random winner this morning (8-2-08) and the comment by Franticallysimple won. The winner has been notified by email. Thanks to all who entered.
As part of the giveaway, which you can find at http://www.bloggygiveaways.com/ I'm giving away a Tupperware Deep Rock N Serve Bowl
This is Tupperwares famous Rock N Serve bowl, made for the microwave. This bowl sells for $20.
This contest is open to U.S. residents over the age of 18. Contest closes August 1st. A random winner will be chosen and notified.
Just leave me a comment to be entered. Make sure you leave a way to reach you if you are not a blogger member.
Contest begins on July 28th, 2008 at 12:01 a.m. and ends at midnight on August 1st, 2008. A winner will be chosen on August 2nd and notified via email.
Audrey :)
http://mytupperware.com/audreyoka
Tuesday, July 22, 2008
Grilling Chicken
With summer weather here, many of us turn to our BBQ's at dinner time. I found this wonderful article on grilling chicken and wanted to share it with you:
We all know that everybody enjoys grilling, some of us believe that it is an art. Commonly, we are mistaken in grilling with raw chicken, charred steaks and burnt burgers. One of the hardest meats that are to be grilled is the chicken. It is very hard to grill the chicken perfectly; it is always overcooked or raw. Who would want to eat a burnt or a raw chicken? For you to perfectly grill a chicken, here are some tips for you to try when grilling marinated chicken.
· It is always preferred to use low fire in grilling in order to avoid burnt meat. Wait until the chicken is tender and moist before adding any sauces. In order for you to know when the meat is tender and moist, it is when your chicken is nearly cooked. This way there would be no more fire flare ups since it is the sauce that produces them.
· For you to keep the chicken moisten, constantly apply an apple juice. It is not advisable that you use wine on grilling marinated chicken. This is one of the reason fire is produced while grilling. One of the main reasons why meats are obtaining burns is because of the sugar mixed with the sauce. But if you apply your sauce when it is nearly cooked, it will not burn. But if you would want not to use sugar, you could always use rubs. This is a good way to avoid burns in your meat.
· If you have a hard time in telling whether your chicken is almost cooked for you to apply the sauce, you could always purchase a meat thermometer. It's a very handy gadget in grilling; it gives tone alert when the meat is almost cooked. This way you will not have undercooked nor overdone meals. This also saves more of your time, if you are grilling and at the same time need to do other chores.
· You could leave the griller and wait until it gives the tone alert. Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.
· Marinating gives flavors to your meat, it is composed of seasoning, acid and oil. The usual used acids are citrus juice, vinegar and wine, this tenderizes the meat by breaking down the hard fibers from the meat. Oils sucks up the seasonings that were placed into the meat, which then making our meats so juicy and moist. Grilling marinated chicken is truly a very good way to have a delicious meal. Here are some tips in marinating:
· It is better to marinate meat with a big surface area because it can easily absorb the marinade. But, when marinating a very compact meat, it is advised to do it by injecting it into the meat or just cut through the meat then massaging it with the marinade with your hands.
· If you are marinating a large size of meats, longer time is required for it to absorb the flavor. For such small sizes, it is between 30 minutes and one hour.
· If you want your grilling marinated chicken to be brown, take the meat out of the marinade then dry it, then you could already brown it.
· If you want to save energy in cleaning, better use Ziploc bag in grilling marinated chicken, but a baking dish or glass bowl would also work.
· When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.
· Reusing the marinade for another stock of meat is not good. If you wish to reserve some for your dipping sauce, better do it before marinating it with the meat.
Grilling marinated chicken can really give you a perfect meal anytime!
Richard Myers is the founder of The Grilling Coach. For more information, you can reach him at: http://www.TheGrillingCoach.com
~ ~
Audrey :)
http://mytupperware.com/audreyoka
We all know that everybody enjoys grilling, some of us believe that it is an art. Commonly, we are mistaken in grilling with raw chicken, charred steaks and burnt burgers. One of the hardest meats that are to be grilled is the chicken. It is very hard to grill the chicken perfectly; it is always overcooked or raw. Who would want to eat a burnt or a raw chicken? For you to perfectly grill a chicken, here are some tips for you to try when grilling marinated chicken.
· It is always preferred to use low fire in grilling in order to avoid burnt meat. Wait until the chicken is tender and moist before adding any sauces. In order for you to know when the meat is tender and moist, it is when your chicken is nearly cooked. This way there would be no more fire flare ups since it is the sauce that produces them.
· For you to keep the chicken moisten, constantly apply an apple juice. It is not advisable that you use wine on grilling marinated chicken. This is one of the reason fire is produced while grilling. One of the main reasons why meats are obtaining burns is because of the sugar mixed with the sauce. But if you apply your sauce when it is nearly cooked, it will not burn. But if you would want not to use sugar, you could always use rubs. This is a good way to avoid burns in your meat.
· If you have a hard time in telling whether your chicken is almost cooked for you to apply the sauce, you could always purchase a meat thermometer. It's a very handy gadget in grilling; it gives tone alert when the meat is almost cooked. This way you will not have undercooked nor overdone meals. This also saves more of your time, if you are grilling and at the same time need to do other chores.
· You could leave the griller and wait until it gives the tone alert. Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.
· Marinating gives flavors to your meat, it is composed of seasoning, acid and oil. The usual used acids are citrus juice, vinegar and wine, this tenderizes the meat by breaking down the hard fibers from the meat. Oils sucks up the seasonings that were placed into the meat, which then making our meats so juicy and moist. Grilling marinated chicken is truly a very good way to have a delicious meal. Here are some tips in marinating:
· It is better to marinate meat with a big surface area because it can easily absorb the marinade. But, when marinating a very compact meat, it is advised to do it by injecting it into the meat or just cut through the meat then massaging it with the marinade with your hands.
· If you are marinating a large size of meats, longer time is required for it to absorb the flavor. For such small sizes, it is between 30 minutes and one hour.
· If you want your grilling marinated chicken to be brown, take the meat out of the marinade then dry it, then you could already brown it.
· If you want to save energy in cleaning, better use Ziploc bag in grilling marinated chicken, but a baking dish or glass bowl would also work.
· When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.
· Reusing the marinade for another stock of meat is not good. If you wish to reserve some for your dipping sauce, better do it before marinating it with the meat.
Grilling marinated chicken can really give you a perfect meal anytime!
Richard Myers is the founder of The Grilling Coach. For more information, you can reach him at: http://www.TheGrillingCoach.com
~ ~
Audrey :)
http://mytupperware.com/audreyoka
Sunday, July 20, 2008
Child Friendly Recipes
Kids like to help in the kitchen. Kids enjoy cooking. I think one of my favorite recipes for kids is Dump Cake. This is literally a cake where you dump everything into the baking dish and then bake.
Dump Cake
20 ounces crushed pineapple
16 ounces cherry pie filling
1 package yellow cake mix, dry
1 1/2 sticks butter, sliced
Dump all ingredients into baking pan and bake at 350 F until brown, approximately 1 hour.
Have fun with the kids. Try blueberry or strawberry instead of the cherry pie filling. If you like nuts or coconut, throw some of that in the dish also.
If you prefer a chocolate cake, try a chocolate cake mix instead of the yellow cake mix.
This is such a fun recipe and kids love that they made the cake.
Another of my favorite kid recipes is trail mix. The kids get to make their own trail mix. Buy a bag of nuts, a box of Chex cereal, a bag of chocolate chips, a bag of pretzels, a bag of raisins and any other goodies you want in the trail mix and then get out the snack size Ziplocs. The kids get to make the trail mix and bag it up for lunches and snacks. When they make it, they love eating it. This is a great healthy snack.
Have you ever had a waffle sandwich? Buy some Eggo waffles. Let the kids toast the waffles and then spread peanut butter and jelly on them. You can also let the kids cut up bananas and add them. They love this breakfast sandwich that they can make all by themselves.
Do your kids like burritos? Let them make their own burritos. Set out containers of tomatoes, cheese, olives, chopped chicken and anything else you might have in the fridge. Give the kids tortillas and let them add the ingredients they like and then wrap and eat.
My final suggestion is kabobs. Kids love to make their own kabobs. Chop up some apples, pineapple or melons. Cut some cheese squares and let the kids make their own fruit and cheese kabobs. Use a yellow cheese and a white cheese. Use a red melon and an orange melon. This lets the kids make colorful and delightful kabobs that they’ll enjoy both making and eating.
Audrey :)
http://mytupperware.com/audreyoka
Dump Cake
20 ounces crushed pineapple
16 ounces cherry pie filling
1 package yellow cake mix, dry
1 1/2 sticks butter, sliced
Dump all ingredients into baking pan and bake at 350 F until brown, approximately 1 hour.
Have fun with the kids. Try blueberry or strawberry instead of the cherry pie filling. If you like nuts or coconut, throw some of that in the dish also.
If you prefer a chocolate cake, try a chocolate cake mix instead of the yellow cake mix.
This is such a fun recipe and kids love that they made the cake.
Another of my favorite kid recipes is trail mix. The kids get to make their own trail mix. Buy a bag of nuts, a box of Chex cereal, a bag of chocolate chips, a bag of pretzels, a bag of raisins and any other goodies you want in the trail mix and then get out the snack size Ziplocs. The kids get to make the trail mix and bag it up for lunches and snacks. When they make it, they love eating it. This is a great healthy snack.
Have you ever had a waffle sandwich? Buy some Eggo waffles. Let the kids toast the waffles and then spread peanut butter and jelly on them. You can also let the kids cut up bananas and add them. They love this breakfast sandwich that they can make all by themselves.
Do your kids like burritos? Let them make their own burritos. Set out containers of tomatoes, cheese, olives, chopped chicken and anything else you might have in the fridge. Give the kids tortillas and let them add the ingredients they like and then wrap and eat.
My final suggestion is kabobs. Kids love to make their own kabobs. Chop up some apples, pineapple or melons. Cut some cheese squares and let the kids make their own fruit and cheese kabobs. Use a yellow cheese and a white cheese. Use a red melon and an orange melon. This lets the kids make colorful and delightful kabobs that they’ll enjoy both making and eating.
Audrey :)
http://mytupperware.com/audreyoka
Thursday, July 17, 2008
Apple Coppler
I love recipes that use cake mixs. We can often find these cake mixs at the grocery store for $1 or less.
1 box yellow cake mix
6 medium tart apples, peeled and sliced
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/4 cup butter, melted
Preheat oven to 350 degrees. Combine the apple slices with the sugar and cinnamon in a large bowl. Sprinkle 1/4 of the cake mix over the top of the apples. Toss lightly until apples are completely coated. Pour into a greased 8-inch square baking dish. Bake for 30 minutes.
Place remaining cake mix in a medium bowl. Drizzle melted butter over the top. Toss until mixture forms large crumbs. Sprinkle over partially cooked apple mixture. Bake for 20 more minutes or until the top is puffed and yellow. Serve warm.
Audrey :)
http://mytupperware.com/audreyoka
1 box yellow cake mix
6 medium tart apples, peeled and sliced
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/4 cup butter, melted
Preheat oven to 350 degrees. Combine the apple slices with the sugar and cinnamon in a large bowl. Sprinkle 1/4 of the cake mix over the top of the apples. Toss lightly until apples are completely coated. Pour into a greased 8-inch square baking dish. Bake for 30 minutes.
Place remaining cake mix in a medium bowl. Drizzle melted butter over the top. Toss until mixture forms large crumbs. Sprinkle over partially cooked apple mixture. Bake for 20 more minutes or until the top is puffed and yellow. Serve warm.
Audrey :)
http://mytupperware.com/audreyoka
Wednesday, July 16, 2008
Peanut Butter Chocolate Kiss Cookies
We have loved these cookies for years. Not only do we make them throughout the year, but it’s always fun to receive them too.
Ingredients:
1 ¾ cups flour
1 teaspoons baking soda
½ teaspoon salt
½ cup butter (softened)
½ cup creamy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
Additional sugar for rolling
Enough chocolate kisses to add one per cookie
Directions:
Preheat oven to 375 degrees F. In a large bowl, mix flour, baking soda and salt. Add the butter and the peanut butter and mix until smooth. Add white and brown sugars and mix until light and fluffy. Add eggs, vanilla and milk and mix until smooth. Shape dough into balls and roll in sugar. Place on ungreased cookie sheet 2 inches apart and bake for 8 minutes.Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 1-2 more minutes.
We really like peanut butter, so will sometimes add a bit more. If you don’t want such a strong peanut butter taste, use a bit less peanut butter.
You can also add food dye to the cookie dough. At the various holidays you can make different colored cookies. For Valentines Day, add red food coloring. For Christmas, make one batch of red cookies and one batch of green cookies. If you celebrate Hanukah, add blue food coloring to the dough. We have also used a peanut M&M instead of a chocolate kiss in the center of the cookie.
We prepare batches of these for bake sales, pot luck gatherings and to give as gifts throughout the year.
Audrey :)
http://mytupperware.com/audreyoka
Ingredients:
1 ¾ cups flour
1 teaspoons baking soda
½ teaspoon salt
½ cup butter (softened)
½ cup creamy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
Additional sugar for rolling
Enough chocolate kisses to add one per cookie
Directions:
Preheat oven to 375 degrees F. In a large bowl, mix flour, baking soda and salt. Add the butter and the peanut butter and mix until smooth. Add white and brown sugars and mix until light and fluffy. Add eggs, vanilla and milk and mix until smooth. Shape dough into balls and roll in sugar. Place on ungreased cookie sheet 2 inches apart and bake for 8 minutes.Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 1-2 more minutes.
We really like peanut butter, so will sometimes add a bit more. If you don’t want such a strong peanut butter taste, use a bit less peanut butter.
You can also add food dye to the cookie dough. At the various holidays you can make different colored cookies. For Valentines Day, add red food coloring. For Christmas, make one batch of red cookies and one batch of green cookies. If you celebrate Hanukah, add blue food coloring to the dough. We have also used a peanut M&M instead of a chocolate kiss in the center of the cookie.
We prepare batches of these for bake sales, pot luck gatherings and to give as gifts throughout the year.
Audrey :)
http://mytupperware.com/audreyoka
Monday, July 14, 2008
I always love when Carrie emails me with her newest articles. I hope you enjoy this as much as I did:
Summertime on the Farm and
Oh how I wish I would have experienced “summertime on the farm!” My grandmother grew up on a 42-acre orchard farm in Bucks County, Pennsylvania complete with chickens, cows and pigs. As young children my mother and aunt would spend a few weeks there during the summer in the care of my great grandmother. This took place in the early 1940s. With the antics of six uncles the little girls were kept squealing! The boys were great at teasing and game playing. Of course the two little girls loved every minute of it! The stories I have heard over the years makes me long to go back in time. Taking a walk in the woods, picking berries out in the fields and sitting at my great grandmother's dinner table are grand images to me of “living life the old fashioned way.” There was a bounty of farm fresh foods served at every meal. What I wouldn't do to taste my great grandmother's country cooking with her roasted chicken made in the old coal/wood stove or her homemade bread spread with her own churned butter and fresh raspberry jam.
For my summertime memories fast forward to the late 1960s when I was about ten. My grandmother, Elizabeth, would have us over every Wednesday for the day. We'd get there in the morning for breakfast (usually had “big pancakes” otherwise known as crepes) then we'd have a simple lunch in the afternoon. Being located in the suburbs of Philadelphia her home was not a farm but it defined itself with its warmth, mouth watering aromas wafting out of her kitchen, antique dishes and wares proudly displayed and its beautifully lush gardens. The front porch was draped with a huge wisteria vine which originated from the farm. The “roots” of our family are present here. When you entered her home it almost felt as if it wrapped itself around you with its love and comfort. That is why I cherish every memory I have of those days.
There was a second floor porch out back just off the kitchen which was surrounded by a wrought iron fence covered in grapevines. Between lunch and dinner I'd go out there and take a nap on the old white wicker cushioned sofa. It was a time for me to dream and to just enjoy being a kid with no worries. How heavenly and peaceful those naps were! As I'd drift off I'd hear my grandmother and mother chatting in the kitchen while preparing dinner. I'd wake up to the wonderful aromas of comfort foods such as pot roast or fried chicken baking in the oven and mouth watering side dishes being cooked on the stove. And of course there was always dessert! How lucky I am to have been nurtured so by my family! And how lucky to have tasted such scrumptious treats which came out of my grandmother's kitchen!
Below are two of my grandmother's simple summertime recipes which bring back memories of those days. Please try them and let me know what you think!
String Bean Salad
Prepare one pound of fresh green beans by cutting off the ends and cutting in half lengthwise. Cook in salted water (about ½ teaspoon salt) until done but not too soft. (About 8-10 minutes) Drain and put in a bowl. Add one tablespoon sugar, sprinkle of pepper, ¼ cup olive oil and ¼ cup vinegar. Finely chop one tablespoon onion, one tablespoon fresh parsley and one garlic clove. Toss all ingredients together lightly until mixed well. Serve hot or cold. This recipe is seasoned to taste.
Corn and Apple Fritters
Cut the kernels off of three ears of fresh corn. You can use frozen, but fresh is better. Sift ¾ cup flour with 1 teaspoon baking powder, ¼ teaspoon salt and a pinch of paprika. Add 1 egg yolk and ¼ cup milk. Mix well. Add the corn kernels. Beat the egg white until stiff. Fold into the corn mixture. Drop carefully by tablespoon into hot oil on a medium heat. They should look flat and round about the size of a silver dollar pancake. Fry on each side until golden brown. Drain on a paper towel. These are delicious drizzled with honey!
You can use this same recipe and use 1 cup shredded apples instead of the corn. Apple fritters are yummy and are best when sprinkled with powdered sugar!
Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at http://www.grandmotherscookbook.com
~ ~ ~
When I read Carrie's articles I'm always reminded of my own grandmother and I can't help but smile. My own grandmother made some of the most wonderful dishes. Over the years I've been able to duplicate a few of her recipes. My memories of her are very fond.
Audrey :)
http://mytupperware.com/audreyoka
Summertime on the Farm and
Memories of My Grandmother's Kitchen
Oh how I wish I would have experienced “summertime on the farm!” My grandmother grew up on a 42-acre orchard farm in Bucks County, Pennsylvania complete with chickens, cows and pigs. As young children my mother and aunt would spend a few weeks there during the summer in the care of my great grandmother. This took place in the early 1940s. With the antics of six uncles the little girls were kept squealing! The boys were great at teasing and game playing. Of course the two little girls loved every minute of it! The stories I have heard over the years makes me long to go back in time. Taking a walk in the woods, picking berries out in the fields and sitting at my great grandmother's dinner table are grand images to me of “living life the old fashioned way.” There was a bounty of farm fresh foods served at every meal. What I wouldn't do to taste my great grandmother's country cooking with her roasted chicken made in the old coal/wood stove or her homemade bread spread with her own churned butter and fresh raspberry jam.
For my summertime memories fast forward to the late 1960s when I was about ten. My grandmother, Elizabeth, would have us over every Wednesday for the day. We'd get there in the morning for breakfast (usually had “big pancakes” otherwise known as crepes) then we'd have a simple lunch in the afternoon. Being located in the suburbs of Philadelphia her home was not a farm but it defined itself with its warmth, mouth watering aromas wafting out of her kitchen, antique dishes and wares proudly displayed and its beautifully lush gardens. The front porch was draped with a huge wisteria vine which originated from the farm. The “roots” of our family are present here. When you entered her home it almost felt as if it wrapped itself around you with its love and comfort. That is why I cherish every memory I have of those days.
There was a second floor porch out back just off the kitchen which was surrounded by a wrought iron fence covered in grapevines. Between lunch and dinner I'd go out there and take a nap on the old white wicker cushioned sofa. It was a time for me to dream and to just enjoy being a kid with no worries. How heavenly and peaceful those naps were! As I'd drift off I'd hear my grandmother and mother chatting in the kitchen while preparing dinner. I'd wake up to the wonderful aromas of comfort foods such as pot roast or fried chicken baking in the oven and mouth watering side dishes being cooked on the stove. And of course there was always dessert! How lucky I am to have been nurtured so by my family! And how lucky to have tasted such scrumptious treats which came out of my grandmother's kitchen!
Below are two of my grandmother's simple summertime recipes which bring back memories of those days. Please try them and let me know what you think!
String Bean Salad
Prepare one pound of fresh green beans by cutting off the ends and cutting in half lengthwise. Cook in salted water (about ½ teaspoon salt) until done but not too soft. (About 8-10 minutes) Drain and put in a bowl. Add one tablespoon sugar, sprinkle of pepper, ¼ cup olive oil and ¼ cup vinegar. Finely chop one tablespoon onion, one tablespoon fresh parsley and one garlic clove. Toss all ingredients together lightly until mixed well. Serve hot or cold. This recipe is seasoned to taste.
Corn and Apple Fritters
Cut the kernels off of three ears of fresh corn. You can use frozen, but fresh is better. Sift ¾ cup flour with 1 teaspoon baking powder, ¼ teaspoon salt and a pinch of paprika. Add 1 egg yolk and ¼ cup milk. Mix well. Add the corn kernels. Beat the egg white until stiff. Fold into the corn mixture. Drop carefully by tablespoon into hot oil on a medium heat. They should look flat and round about the size of a silver dollar pancake. Fry on each side until golden brown. Drain on a paper towel. These are delicious drizzled with honey!
You can use this same recipe and use 1 cup shredded apples instead of the corn. Apple fritters are yummy and are best when sprinkled with powdered sugar!
Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at http://www.grandmotherscookbook.com
~ ~ ~
When I read Carrie's articles I'm always reminded of my own grandmother and I can't help but smile. My own grandmother made some of the most wonderful dishes. Over the years I've been able to duplicate a few of her recipes. My memories of her are very fond.
Audrey :)
http://mytupperware.com/audreyoka
Wednesday, July 09, 2008
Marinades
Marinating keeps meat and fish moist and tender, and an easy way to season grilled foods.
Use the Right Container: You should use a shallow, non-reactive container, such as a glass or plastic dish or a resealable plastic bag for easy clean-up. This will allow the marinade to coat food evenly. These containers also make it easy to transport to the grill.
How Long: Marinate meat and poultry for at least 30 minutes at room temperature; if marinating longer, refrigerate, turning meat occasionally. Let the meat come to room temperature before grilling. Seafood should be marinated for only 15 to 30 minutes; Chicken should not be marinated more than 2 hours; any longer, and the acid in the marinade will begin to “cook” the fish or chicken. Beef and pork can be marinated longer, up to 24 hours.
Safety: Consuming marinades used on raw fish or meat is not safe. If you plan on basting your food during cooking set some aside before marinating.
Happy Cooking!
Tammy
Work At Home Jobs~~~Work At Home Articles~~~Write Articles For Pay
~ ~
A huge thanks to Tammy for providing these tips. I love to marinate meat and then throw it on the BBQ, especially in the summer time.
Audrey :)
http://mytupperware.com/audreyok
Use the Right Container: You should use a shallow, non-reactive container, such as a glass or plastic dish or a resealable plastic bag for easy clean-up. This will allow the marinade to coat food evenly. These containers also make it easy to transport to the grill.
How Long: Marinate meat and poultry for at least 30 minutes at room temperature; if marinating longer, refrigerate, turning meat occasionally. Let the meat come to room temperature before grilling. Seafood should be marinated for only 15 to 30 minutes; Chicken should not be marinated more than 2 hours; any longer, and the acid in the marinade will begin to “cook” the fish or chicken. Beef and pork can be marinated longer, up to 24 hours.
Safety: Consuming marinades used on raw fish or meat is not safe. If you plan on basting your food during cooking set some aside before marinating.
Happy Cooking!
Tammy
Work At Home Jobs~~~Work At Home Articles~~~Write Articles For Pay
~ ~
A huge thanks to Tammy for providing these tips. I love to marinate meat and then throw it on the BBQ, especially in the summer time.
Audrey :)
http://mytupperware.com/audreyok
Wednesday, July 02, 2008
Macaroni and Cheese - Dressed Up
I’m not sure I’ve ever met a child who did not like macaroni and cheese. As a mom, it’s a quick and easy lunch or dinner for the kids, but not a personal favorite to serve adults.
Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.
Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni
1 c. grated Colby Jack cheese
1 c. grated Cheddar cheese
Sprinkle of flour
Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.
You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.
Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.
If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.
Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.
Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.
Audrey
http://mytupperware.com/audreyoka
Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.
Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni
1 c. grated Colby Jack cheese
1 c. grated Cheddar cheese
Sprinkle of flour
Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.
You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.
Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.
If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.
Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.
Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.
Audrey
http://mytupperware.com/audreyoka
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