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Monday, March 31, 2014

Classic Tapioca Pudding







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Classic Tapioca Pudding
"A classic tapioca pudding recipe that requires a lot of attention, but
it's worth it. Tapioca pudding is a great comfort food and can be served
warm or cold."


Submitted By: Nicole

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 Minutes

Servings: 6

"This is a classic tapioca pudding recipe that requires a lot of
attention, but it's worth it. Tapioca pudding is a great comfort food
and can be served warm or cold."

Ingredients:

3 cups whole milk

1/2 cup quick-cooking tapioca

1/2 cup white sugar

1/4 teaspoon salt

2 eggs, beaten

1/2 teaspoon vanilla extract

Directions:


1. Stir together the milk, tapioca, sugar, and salt in a medium
saucepan. Bring the mixture to a boil over medium heat, stirring
constantly. Reduce heat to low; cook and stir 5 minutes longer.

2. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2
tablespoons at a time until incorporated. Stir the egg mixture back into
the tapioca until well mixed. Bring the pudding to a gentle simmer over
medium-low heat; cook and stir 2 minutes longer until the pudding
becomes thick enough to evenly coat the back of a metal spoon. Remove
from the heat and stir in the vanilla. The pudding may be served hot or
poured into serving dishes and refrigerated several hours until cold.



Easy Crab Rangoon







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Crab Rangoon
Recipe by LunarCrystal

This is said to be the closest to the rangoon served at a certain Asian
food chain. The rangoon can also be deep-fried instead of baked.



Ingredients:

1 clove garlic, minced

1 (8 ounce) package cream cheese

1 (6 ounce) can crabmeat, drained and

flaked

2 green onions with tops, thinly sliced

2 teaspoons Worcestershire sauce

1/2 teaspoon light soy sauce

48 wonton wrappers


Directions:


1. Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.


2. Combine garlic, cream cheese, crab, green onions, Worcestershire
sauce, and soy sauce in a bowl. To prevent wonton skins from drying,
prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto
the center of each wonton skin. Moisten the edges with water and fold
the wonton skin diagonally to form a triangle, pressing edges to seal.
Moisten one of the bottom corners. Create a crown by pulling both bottom
corners together and sealing. Arrange the rangoon on the baking sheet
and lightly spray with cooking spray.



3. Bake in the preheated oven until golden brown, 12 to 15 minutes.


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



Sweet and Sour Sauce

An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice

Ingredients:



3/4 cup white sugar

1/3 cup white vinegar

2/3 cup water

1/4 cup soy sauce

1 tablespoon ketchup

2 tablespoons cornstarch

Directions:


1. Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch
in a medium saucepan, and bring to a boil. Stir continuously until the
mixture has thickened.



Natural Home Remedies for Asthma

Although there are many medical ways to help asthma sufferers breathe easier, experts recommend combining certain natural home remedies with prescription anti-inflammatories and bronchodilators. Here are some helpful remedies right from the kitchen.
Home Remedies From the Cupboard
Coffee. The caffeine in regular coffee can help prevent and control asthma attacks. Researchers have found that regular coffee drinkers have one-third fewer asthma symptoms than those who don't drink the hot stuff. The reason? Caffeine has bronchodilating effects. In fact, caffeine was one of the main anti-asthmatic drugs during the nineteenth century. Don't load up on java, though -- three cups a day will provide the maximum benefit -- and don't give coffee to children with asthma.
Onions. Onions are loaded with anti-inflammatory properties. Studies have shown that these properties can reduce the constriction of the airways in an asthma attack. Raw onions are generally too irritating, but eating cooked onions may help to lessen asthma attacks.
Home Remedies From the Drawer
Cheesecloth. Put a fine cheesecloth over each room's heat outlet. This homemade dust filter can help by catching dust, animal dander, and pollen before it's recirculated into the air. Stick-on commercial filters are also available. And don't forget the number one most effective home aid -- scrupulous cleaning. It's not easy, but being a bit obsessive about keeping a clean house goes a long way toward helping to alleviate asthma symptoms.
Home Remedies From the Refrigerator
Chili peppers. Hot foods such as chili peppers open up airways. Experts believe this happens because peppers stimulate fluids in the mouth, throat, and lungs. The increase in fluids thins out the mucus formed during an asthma attack so it can be coughed up, making breathing easier. Capsaicin, the stuff that makes hot peppers hot, acts as an anti-inflammatory when eaten.

Eating hot foods like chile peppers may help you breathe easier.
©2007 Publications International, Ltd.
Eating hot foods like chili peppers may help you breathe easier.
Orange juice. Vitamin C is the main antioxidant in the lining of the bronchi and bronchioles. Research discovered that people with asthma had low levels of vitamin C; eating foods that had at least 300 mg of vitamin C a day -- equivalent to about three glasses of orange juice -- cut wheezing by 30 percent. Other foods high in vitamin C include red bell pepper, papaya, broccoli, blueberries, and strawberries.
Salmon. Fatty fish such as sardines, salmon, mackerel, and tuna contain omega-3 fatty acids. These fatty acids seem to help the lungs react better to irritants in people who have asthma and may even help prevent asthma in people who have never had an attack. Studies have found that kids who eat fish more than once a week have one-third the risk of getting asthma, as compared to children who don't eat fish. And researchers discovered that people who took fish oil supplements, equivalent to eating 8 ounces of mackerel a day, increased their body's ability to avoid a severe asthma attack by 50 percent.
Yogurt. Vitamin B12 can alleviate the symptoms of asthma, and it seems to be even more effective in asthma sufferers who are sensitive to sulfite. Studies have found that taking 1 to 4 micrograms (mcg) works best as protection against asthma attacks. The current RDA for vitamin B12 is 2.4 mcg for adults. One cup of yogurt has 1.4 mcg of the lung-loving vitamin.
Home Remedies From the Spice Rack
Peppermint extract. This is a folk remedy for a homemade vaporizer: Put 1 quart nonchlorinated water in a stainless steel, glass, or enamel pan, and put it on the stove. Add 10 drops peppermint extract or peppermint oil, and bring to a boil. Let it simmer for about 1 hour, until all the water is gone. The volatile oil will saturate the room air.
Home Remedies Do's and Don'ts
Don't overload your salt intake. Salt tends to make the airways more sensitive to triggers.
Do consider a high-quality vegan diet. Getting rid of animal products in the diet helps asthma by eliminating many food allergens (cow's milk, for example). Remember, though, that vegan diets can be deficient in protein and B12, which can be especially risky for kids and pregnant or lactating women. You might consider seeking the help of a nutritionist or dietician to help you plan a vegan diet.
For more information about asthma and the allergies that can trigger an attack, try the following links:
ABOUT THE AUTHORS:
Timothy Gower is a freelance writer and editor whose work has appeared in many publications, including Reader's Digest, Prevention, Men's Health, Better Homes and Gardens, The New York Times, and The Los Angeles Times. The author of four books, Gower is also a contributing editor for Health magazine.

Alice Lesch Kelly is a health writer based in Boston. Her work has been published in magazines such as Shape, Fit Pregnancy, Woman's Day, Reader's Digest, Eating Well, and Health. She is the co-author of three books on women's health.

Linnea Lundgren has more than 12 years experience researching, writing, and editing for newspapers and magazines. She is the author of four books, including Living Well With Allergies.

Michele Price Mann is a freelance writer who has written for such publications as Weight Watchers and Southern Living magazines. Formerly assistant health and fitness editor at Cooking Light magazine, her professional passion is learning and writing about health.

ABOUT THE CONSULTANTS:

Ivan Oransky, M.D., is the deputy editor of The Scientist. He is author or co-author of four books, including The Common Symptom Answer Guide, and has written for publications including the Boston Globe, The Lancet, and USA Today. He holds appointments as a clinical assistant professor of medicine and as adjunct professor of journalism at New York University.

David J. Hufford, Ph.D., is university professor and chair of the Medical Humanities Department at Pennsylvania State University's College of Medicine. He also is a professor in the departments of Neural and Behavioral Sciences and Family and Community Medicine. Dr. Hufford serves on the editorial boards of several journals, including Alternative Therapies in Health & Medicine and Explore.


This information is solely for informational purposes. IT IS NOT INTENDED TO PROVIDE MEDICAL ADVICE. Neither the Editors of Consumer Guide (R), Publications International, Ltd., the author nor publisher take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading or following the information contained in this information. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider.


To Take And Read More, Click Here: 25 Natural Home Remedies For Astma

Sunday, March 30, 2014

Wendy's Chilli









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Wendy's Chili 2






Serves: 8



INGREDIENTS:




2 pounds ground beef

1 can (29 ounce size) tomato sauce

1 can (29 ounce size) kidney beans with liquid

1 can (29 ounce size) pinto beans with liquid

1 medium onion, diced

2 green chili, diced

1 rib celery, diced

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoon black pepper

2 teaspoons salt

2 cups water









DIRECTIONS:



Brown the beef and drain the fat off. Crumble the cooked beef into pea
size pieces. In a large pot, combine the beef plus the remaining
ingredients and bring to a simmer over low heat. Cook stirring every 15
minutes for 2-3 hours.









Footnotes




For spicier chili, add 1/2 teaspoon more black pepper. For much spicier
chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. For
super hot spicy, add 5 or 6 sliced jalapeƱo peppers to the pot.





NUTRITION:


578 calories, 32 grams fat, 44 grams carbohydrates, 32 grams protein per serving.

Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)





Breakfast Bake







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Breakfast Bake Recipe:





Looking for a new and different breakfast idea, Then take and check out
this easy breakfast bake recipe that is sure to be a hit with the
family. Why not try it this weekend or anytime of day for an easy meal
idea.





Total Time: 2 hr 25 min

Prep: 15 min

Inactive: 1 hr

Cook: 1 hr 10 min



Yield:

6 servings



Level:

Easy







Ingredients:




Butter, for greasing pan

1 tablespoon olive oil

1 pound hot Italian turkey sausage, casing removed

1 medium onion, finely chopped

1 medium red bell pepper, seeded and finely chopped

One 1-pound loaf rustic French or Italian bread, cut into 1-inch-thick cubes

2 cups grated Gruyere cheese (8 ounces)

6 large eggs

2 cups whole milk

1 cup heavy cream

1 1/2 tablespoons sliced fresh chives, plus more for garnish

Kosher salt and freshly ground black pepper











Directions:




Butter a 4-quart baking dish.





In a large skillet, heat the oil over medium heat. Once hot, add the
sausage, onions and bell peppers. Cook, while stirring, until the
sausage is cooked through and crumbly and the onions and peppers are
soft, about 6 minutes.





Add the bread to the prepared baking dish. Stir in the sausage and
pepper mixture and the cheese, reserving a bit of cheese for the top.





In a medium bowl, whisk together the eggs, milk, cream, chives and some
salt and pepper. Pour the mixture evenly over the bread and give a
little stir to make sure it's evenly distributed. Sprinkle with the
reserved cheese. Cover with plastic wrap and let soak for 30 minutes.





Remove the casserole from the refrigerator and let come to room
temperature for 30 minutes. Meanwhile, preheat the oven to 350 degrees
F.





Bake until the top is puffed and golden and a knife inserted in the
middle comes out clean, about 1 hour. Garnish with more chopped chives
before serving.



Saturday, March 29, 2014

Glazed Country Ribs





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Glazed Country Ribs



Prep time
8 hours

Cook time
30 mins

Total time
8 hours 30 mins



It’s barbecue time everybody! And it’s also a time for a fancy country preparation that will delight everyone around the fire: Glazed Country Ribs. This recipe is one of my dad’s favorite ones and it makes sense; after all, he’s an all-American, barbecue-maniac and he stands by his choices. He’s got the right to, as he’s healthier, stronger and wiser now than all of us combined, his diet consisting in ribs, steaks and a lot of red wine. For this particular recipe, he likes them full of flavors so he uses pineapple juice, white wine, brown sugar, Worcestershire sauce, garlic, black pepper and rosemary. And the secret, as with all these dishes from barbecues is in the meat and only the meat. Yes, it will taste great if you make the mixture to glaze the ribs delicious and pour it over some frozen tenderloin, but when the meat comes from grass-fed, country-born animals, nothing tastes the same. Gather around the grill and enjoy this amazing food, with white wine in the winter, a good light or pale beer in the summer. Just make sure there’s plenty for everybody and keep the drinks coming! Gulp!


Serves: 6


Ingredients:

¾ cup pineapple juice
½ cup vegetable oil
½ cup white wine
¼ cup packed brown sugar
1 tablespoon Worcestershire sauce
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary
3 pounds country style pork ribs


Directions:




In a medium bowl, whisk together pineapple juice, vegetable oil, white wine, brown sugar, Worcestershire sauce, garlic, salt, ground black pepper and rosemary.


Place ribs in a large, shallow dish, and pierce several times with a fork. Pour ½ the marinade over ribs, reserving remainder. Cover and marinate in the refrigerator 8 hours, or overnight, turning once.


Preheat an outdoor grill for medium, indirect heat and lightly oil grate.


Place ribs on the prepared grill. Cook 10 minutes per side, basting frequently with remaining marinade. Continue cooking 20 minutes, or to desired doneness, turning occasionally.

Thursday, March 27, 2014

Apple Crisp




Apple Crisp:




A easy and simple apple crisp recipe that is sure to be a hit this
summer or anyttime of the year. Plus the kids can help make this simple
dessert and then help you eat it.


Ingredients:



4 c. sliced apples 1 tsp. cinnamon 1/2 tsp. salt

1/4 c. water 11/2 c. flour

2 c. sugar

2/3 c. margarine



Directions:

Preheat oven to 350°. Put apples in 10×6x2 inch baking dish. Sprinkle
with cinnamon, salt, and water. Cut flour, sugar, and margarine together
and drop mixture over apples. Bake at 350° for 40 minutes.


Apple Pie Mini Muffins





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Apple Pie Mini Muffins




Apple Pie Mini Muffins. These inviting muffins contain chopped apple, cinnamon, and nutmeg.



Ingredients:



2 cups all-purpose flour

1 tablespoon baking powder

¼ cup sugar

¾ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 eggs, well beaten

1 cup milk

½ cup vegetable oil

1 ½ teaspoons vanilla extract

¾ cup finely chopped apple (I used a tart Granny Smith apple.)

cooking oil spray









Directions:





In a medium bowl, combine flour, baking powder, sugar, salt, cinnamon,
and nutmeg. In a large bowl, beat eggs, milk, oil, and vanilla for 1
minute on medium speed of an electric mixer. Add flour mixture to egg
mixture, folding gently, until just combined. Gently fold in chopped
apple. Spoon batter into mini muffin pans that have been sprayed with
cooking oil spray, filling each ¾ of the way full. Bake at 350 degrees
(F) for about 12 minutes, or until toothpick inserted in the center
comes out clean. Remove from oven. Let muffins rest in pan on a cooling
rack for 5 minutes. Transfer to a nice serving dish. Serve warm or at
room temperature with butter, if desired. Enjoy!




Wednesday, March 26, 2014

McDonalds Copycat Shamrock Shake Recipe







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Copycat McDonald's Shamrock Shake Recipe:


(Makes 2 servings)



Ingredients:




3-4 cups vanilla ice cream

1 cup whole milk

1/2 teaspoon pure peppermint extract

1/4 teaspoon green food color

Whipped cream, for topping

Green sprinkles, for topping







Directions:




Place ice cream, milk, peppermint extract and green food coloring in a
blender. Cover and blend until smooth. Pour into glasses and top with
whipped cream and sprinkles. Serve immediately.




Also take and check out one of the following Shamrock  Shakes Click Here OR Click Here







Overnight Tex-Mex Egg Bake







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Over Night Tex-Mex Egg Bake Recipe






Ingredients




12  oz bulk spicy pork sausage



5   cups frozen southern-style hash brown potatoes (from 32-oz bag)



1  can (4.5 ounces) Old El Paso® chopped green chiles, undrained



3  cups shredded Colby-Monterey Jack cheese (12 oz)



6   eggs



1 1/2   cups milk



1/4  teaspoon salt



1  cup Old El Paso® Thick 'n Chunky salsa







Directions



1 Spray 13x9-inch glass baking dish with cooking spray. In 10-inch
skillet, cook sausage over medium heat 8 to 10 minutes, stirring
occasionally, until no longer pink. Drain on paper towel.





2 Spread frozen potatoes in baking dish. Sprinkle with sausage, green
chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and
salt with fork or wire whisk until well blended. Pour over potato
mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and
refrigerate at least 8 hours but no longer than 12 hours.







3 Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife
inserted near center comes out clean. Let stand 10 minutes. Cut into
squares. Serve with salsa.



Homemade Chocolate Sauce





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Copycat Homemade Hershey Chocolate Sauce Recipe



My copycat version of Hershey's chocolate syrup is something I
love to make often....this super simple and easy chocolate syrup is
better than the store bought chocolate syrup because it is HOMEMADE!!.
The good thing about homemade food is that it turns out to be just as
good or better than the more expensive store-bought kind!!



Its no secret that I am a chocoholic and I passed that gene to my kids
too......they say they are indebted to me for that :) I am never strict
with them around chocolates as long as it is made by me homemade , I do
not favor processed food and try to avoid foods that contain high
fructose corn syrup....and for these reasons, I make my chocolate syrup
from scratch.



This chocolate syrup is so easy and simple that it's my son who makes it
these days; and he was kind enough to make one for you last week before
his summer vacations ended.



Oh! before I forget, the next time you buy chocolate syrup, pls take
some time to check the ingredients list and compare it to my ingredients
list.....seriously!!



This recipe is so simple that it can be made in less time than it would take to run to the store for the commercial one...



Now over to my son, Cheriyan



Note: Allow children to cook only under adult supervision.





Ingredients:



Cocoa powder: 1/2 cup preferably Hershey's, (Cadbury's will also work fine).

Sugar: 1 cup.

Water: 1 cup.

Vanilla essence: 1/2 tsp.

Salt: A fat pinch.







Method:





In a heavy bottomed pan, add 1 cup sugar.





Add 1/2 cup cocoa powder.





Add 1 cup water, salt, and vanilla essence. Mix well, there should not be any lumps.





Put the pan on fire and once it boils simmer for 5-7 minutes or until
you get the syrup consistency. Switch off the fire and let it come to
room temp. Bottle and refrigerate it. This will keep for up to 2 weeks
if refrigerated.





Tips: Double the recipe when making otherwise you will have to make one
batch again soon....coz this is so good and it will put all store bought
chocolate syrups to shame.

If you kids are addicted to store bought ones and if you are worried
that they will make a fuss; pour this into an empty Hershey's
bottle.....and then introduce it to them....wink wink!!



Enjoy the goodness of homemade chocolate syrup...drizzle over puddings, ice-creams, smoothies or make hot chocolate.




Try the easy Dunkin Donut Munchkin Recipe Click Here


Homemade Munchkin Dunkin Donut Recipe







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Homemade Dunkin Donut Munchkin Recipe




I first heard of munchkins from my classmate and a dear friend, Binu,
who lives in Lancaster, USA; whom I have not seen in the last 16 years!
We chat, talk over phone....and amazingly that 16-year-old gap is never
felt! She finds new recipes for me and yes, this dunkin doughnuts recipe
is from her.......she does incredible things to get me new recipes.



Doughnuts are all American, which is becoming quite popular here in
Kerala. I have seen them in bakeries but they do cost a fortune
though.....since I do not own a doughnut maker, Binu suggested dunkins
version of munchkins....and believe me these are so easy to make. I have
to confess that I did not grow up munching on doughnuts, these were
unheard of in Kerala, but my kids having tasted it during one of our
holidays wanted me to make them.....and thus these Buttery Munchkins
were born!



I wanted to dip them in melted chocolate or make a sugar glaze, but
surprisingly both my kids wanted them sugar coated with cinnamon
flavor.....okay! so, leaving that option for you to try out.



I used instant yeast and the dough was doubled up in 1 hour and got
around 40 doughnuts.....and it is so easy to make....because, unlike the
usual doughnuts with the hole....where you need to roll out, and then
cut them with a doughnut cutter, this one is minus all that
hardwork...you just have to pinch dough off and roll into lemon
size...and deep fry!! EASY!!



Author: Nisa Homey.

Yields: Around 35-40 lemon sized doughnuts.





Ingredients:





Flour: 3 cups.

Butter: 50 gms/1/2 stick.( I used unsalted butter)

Sugar: 1/2 cup (for me this is fine, but if you have a sweet tooth...you
can add a tbsp or two, though if you plan to dip in melted chocolate
then I think 1/2 cup would be fine)

Milk: 3/4 cup.

Yeast: 1 tsp

Eggs: 2.

Salt: 1/4 tsp

Oil for frying.

Cinnamon flavored powdered sugar: 1/4 cup to dust or coat the doughnuts.



Method:





Heat milk in a saucepan and add butter.



Once it reach boiling stage add sugar, mix well....switch off the fire.



Allow it to cool down to almost room temp.....when temperature is perfect for yeast, add in 1 tsp yeast. Mix well.



Add in beaten egg.



Add in 3 cups of flour in a larger bowl and add salt, mix. Make a well
in the center and pour the wet mix into it....I would advised you
reserve 1/3 cup of the wet mix and add if needed.....so that the dough
may not become very lose.....although, when I made this I poured the
whole wet mix and it was perfect!



I like to mix the dough first with sturdy spoon.



Transfer to your work surface and knead it into a soft dough.



Put it back into the bowl....and I let it sit for 1 hour....



Though it might vary with climate...so if you are living in a cold
place....make sure you keep it undisturbed till it is doubled.....mine
just took 1 hour. I started making the dough at about 3 pm and by 4.30
pm when kids came from school...I could surprise them with these yummy
munchkins :)



Once the dough has doubled, lightly punch it down to release the trapped air.



Pinch off from the dough and roll into small lemon sized balls.....the balls will be slightly larger after frying.



Heat oil in a pan....and deep fry the balls until golden brown.



Once all of them are fried, allow it to cool down....I dusted cinnamon
coated powdered sugar or you can roll in powdered sugar or even dip in
melted chocolate and top with sprinkles...



Doughnut making is so easy and fun....the best part is you can make them at home...and save a trip to the bakery!



These were so YUM.... My kids loved it....and I am sure yours will too :)




Also check out the following copycat recipe of Hershey Chocolate Sauce Click Here


Steak and Veggie Kabobs





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Steak and Veggie Kabobs



Today I am sharing our favorite Kabob marinade! It is great for Steak,
Chicken and Veggies! We serve these Kabobs over our favorite Rice
Pilaf. Nothing beats a charcoal grill, but when the weather doesn't
permit, these are fantastic cooked under a broiler as well! Hope y'all
love them!





Marinade Ingredients





1 1/2 cups Veg Oil

3/4 cups Low Sodium Soy Sauce

1/4 Cup Worcestershire

2 TBSP Hickory Flavored Liquid Smoke

1/2 tsp Lawry's Seasoning Salt

2 tsp dried Parsley

1 tsp Black Pepper

1/2 cup Red Wine Vinegar

2 TBSP minced garlic (AT LEAST!)

1/3 cup Teriyaki sauce (The thick kind, not the marinade)

1/2 cup Honey







Directions





Put all marinade ingredients in a blender and blend for 30 seconds.
Pour over Cubes of Steak (I used top sirloin) and Chicken, Chunks of Red
and Green Bell Peppers, Mushroom halves and Purple Onions. Marinade
for 8 hours. Thread meat and veggies onto skewers. Grill or Broil until
it reaches your desired doneness. Serve over Rice. Enjoy!


Cajun Steak Casserole





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Cajun Steak Casserole






For this meal, I had removed some steaks from the freezer, but could not
bring myself to stand outside in the heat and grill, and pan fried
steaks are well, just okay, and then I remembered this steak casserole
recipe from another time I made it, sans the veggies. It's from one of
my many cookbooks called Cooking with Cajun Women, by Nicole Fontenot of
Lake Charles, Louisiana. The author did not specify the type of steak,
but you'll definitely want to use a braising steak for this recipe.





Meal-in-One Cajun Steak Casserole





1-1/2 to 2 pounds of braising steak (see below)

Generous sprinkling of seasoned salt (like Lawry's)

Fresh cracked black pepper

Light sprinkle of Cajun seasoning (like Slap Ya Mama)

Sprinkle of paprika

Couple dashes of Worcestershire sauce

Enough All Purpose Sauce (like Country Bob's) to generously coat the steaks

2 tablespoons of cold butter

2-3 potatoes, unpeeled, scrubbed and sliced

1 onion, chopped

2-3 carrots, cut into chunks

1/2 of a green bell pepper, sliced

1/2 cup of beef stock or broth





Preheat oven to 350 degrees. Season the steaks on both sides with the
seasoned salt, black pepper, Cajun seasoning, and paprika; place into a
13 x 9 inch baking dish. Sprinkle a couple of dashes of Worcestershire
sauce on top of each steak and coat each with Country Bob's sauce. Cut
the butter into very thin slices and scatter across the steaks. In
layers, add the potatoes, then onion, carrots and bell pepper. Pour
stock around steaks, cover with foil and bake for 1 to 1-1/2 hours, or
until tender. Use a wide spatula to remove veggies from the top and set
on one side of a platter. Remove steak to the other side. Serve with a
side salad, if desired.



Cook's Notes




Country Bob's All Purpose Sauce contains tomato concentrate, vinegar,
sugar, molasses, onion, garlic tamarind and other seasonings.



Braising steaks are best for this dish. Braising is not recommended for
top round (which is often just marked as "round,"), so use an eye or
bottom round steak for this dish. You can certainly tenderize any
braising steak with a meat mallet or other tenderizer first before
seasoning, and cooking time can be increased as needed. Good braising
steaks include chuck eye, chuck arm, chuck 7-bone steak, mock tender,
chuck tender steak and flat iron. The potatoes are cooked unpeeled so
that they hold together better, but feel free to peel them if you
prefer.



Variation: Omit the Country Bob's All Purpose Sauce, increase the
Worcestershire sauce to 4 tablespoons, and slice a total of 4
tablespoons of cold butter on top.



Crockpot: Place vegetables in the bottom of the slow cooker, add 1/2 cup
of beef stock, broth or water. Season the steaks, sprinkle with
Worcestershire sauce and Country Bob's sauce and place on top of the
veggies. Add slices of butter, cover and cook on low for about 8 to 10
hours