Cucumbers

Cucumbers -- amazing !!

 

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc. 2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours. 3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance. 4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area. 5 Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!! 6.. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!! 7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation. 8. Have an important meeting or jo b interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water. 9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone! 10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams. 11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath. 12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean. 13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!! Pass this along to everybody you know who is looking for better and safer ways to solve life's everyday problems..

Cuisinart Electric Pressure Cooker CJPC-600 - Chef's Kitchen

Foodbuzz Daily Special

When the pressure is on, this electric beauty cooks many foods up to 70% faster than conventional methods. The Cuisinart® 6-Quart Electric Pressure Cooker is the totally safe way cook smarter. Pressurized steam creates hotter temperatures, and the tightly sealed pot keeps vitamins and minerals from boiling away. Nonstick cooking pot also seals in moisture that keeps roasts, stews, vegetables and more tender and flavorful. Even cheesecake and custards turn out delectably creamy. Cooker features adjustable pressure and temperature settings to let you brown, simmer or sauté before pressure cooking and keep foods warm after. Limited 3-year warranty. 1,000 watts.

Product Features
• Removable nonstick 6-quart cooking pot includes inside measurement marks
• Powerful 1,000 watt motor handles the big cooking jobs
• Brushed stainless steel design accents any kitchen décor
• Easy-to-read digital thermostat lets you quickly adjust temperatures
• One-touch, push-button controls offer high and low pressure settings, plus Browning, Simmer, Sauté and Keep-Warm
• 99-minute time and LED countdown display ensure perfect cooking time
• Sturdy cool-touch side handles make lifting easy and safe
• Wire trivet holds foods inside the pot or out on the counter
• Cooking pot and trivet are dishwasher-safe
• Includes instruction/recipe booklet with 48 recipes for appetizers, soups, salads, side dishes, entrées and desserts

Shrimp, Alfredo & Pierogies

Changes - Use chicken or imitation crab instead of shrimp.  I used cheddar cheese but blends would be good too.

See the full recipe by going to Martha's Recipe Cabinet

Nonstick 4-Egg & 6 Egg Poachers - Chef's Kitchen

Foodbuzz Daily Special

These satin-finished aluminum pans feature your choice of 4 or 6 wells with removable poaching cups. Glass dome-style lids let you see when each egg is ready. Unique handles let you lift cups right out of the pan. With their sloped sides and flat nonstick surface, the versatile pans can also be used for sauteing or frying.

Product Features
• Satin-finished nonstick aluminum pans with 4 or 6 wells and removable nonstick poaching cups
• Domed glass lid for easy monitoring of food
• Versatility of use

Chef's Choice Angle Select Knife Sharpener

Foodbuzz Daily Special

This 3-stage electric knife sharpener is fast and easy to use. Works on smooth, serrated, Asian and sporting knives. The angle guides keep you within a perfect 15-20 degree angle, so there's no guesswork. Stage 1 at a 15% angle for Asian knives and Stage 2 at 20% for American and European knives hones cutlery to hairsplitting sharpness with diamond coated disks. Revolutional Stage 3 stropping/polishing disk finishes the job with a flawless edge. Lubricant-free so it's a joy to sharpen knives. 3 year limited warranty. Compact for easy storage.

Healthy Spices

I found this quite interesting, so I'm sharing.

Cumin – Increases stamina

 

Chili Powder – Boosts fat burn

 

Cayenne – Revs up thyroid functions

Hide-and-Seek Cupcakes

This is a recipe I found on a site called Grandparents.com.  I thought it was so good that I had to share it with everyone.  

Ingredients:
1 box cake mix
1 quart ice cream
1 container ready-made frosting

Directions:
1. Prepare cupcakes as directed on the box. Let cool.

2. With a sharp knife, cut a hole in the center of each cupcake, leaving 1/4 inch of cake at the bottom, and scooping out cake to make a 1 to 1 1/2-inch diameter hole in the center of the cupcake.

3. Let ice cream soften, and with a tablespoon or melon baller, push ice cream down the center of the cupcake. Note: Work quickly!

4. Frost the top of the cupcake and place back into the cupcake tin.

5. Freeze until firm. Take cupcakes out of cupcake tin and place in resealable bag for storage.

Makes about 20 cupcakes

http://www.grandparents.com/gp/content/food/kids-cooking/article/creative-treats-for-kids.html

 

This article originally appeared on Grandparents.com. Used with permission.

 

Name This Dessert

I tried to take a nap and couldn't get my mind shut down.  It was cooking and when it's in that frame I usually come up with some pretty good recipes.  Today's recipe is simple, with only 4 ingredients, but it needs a name.  Help me out by giving this a name so I can put it in my cookbook Think With Your Taste Buds - Desserts.  I'm running short on time, the manuscript goes to the publisher next week, so I need your name suggestions quickly.  OK, here is the recipe.

Pretzels (thin stick or thin squares)
Marshmallows
White chocolate chips
Coconut

Preheat oven to 400 degrees.  Line your pan with non-stick foil or parchment paper or foil sprayed with non-stick spray.  Line your pretzels up to cover the bottom of your pan.  Cover the pretzels with marshmallows.  Bake until the marshmallows are puffed up and melted but not browned.  Take from the oven and sprinkle with white chocolate chips.  Sprinkle coconut over chips.  Turn the oven to broil.  Put pan back in the oven and let coconut slightly brown.  Cool completely.  Using a knife or pizza wheel, slice into squares. 

I like using the large flake coconut which I buy at a health food store.  It's unsweetened and so much better than shredded.  You can use milk chocolate but the salt from the pretzels and the sweetness of the white chocolate make them a perfect match.  I can't give measurements because it all depends on the size of your pan.  I used a cookie sheet for making this and used about 4 large hands full of pretzel sticks, I used about 1 bag of large marshmallows, 1/2 cup of white chocolate chips and about 1/2 cup of coconut. 

Now, name this and I'll make sure your name will be included in the book for giving this a name. 

Grill Rubs

Texas

¼ cup Kosher salt

¼ cup cracked black pepper

2 Tbl. paprika

1 ½ Tbl. chili powder

1 Tbl. garlic powder

1 Tbl. cayenne pepper

2 tsp. ground cumin

2 tsp. dried oregano

2 tsp. dried thyme

Mix all ingredients.  Store in an airtight container and store in a dry place.  Makes 1 cup

Kansas City

¼ cup packed brown sugar

2 Tbl. paprika

2 Tbl. smoked Spanish paprika

1 Tbl. ground black pepper

1 Tbl. garlic powder

1 Tbl. chili powder

1 Tbl. onion powder

1 tsp. cayenne pepper

2 tsp. kosher salt

Mix all ingredients.  Store in an airtight container and store in a dry place.  Makes ¾ cup

Memphis

¼ cup sweet paprika

1 ½ Tbl. coarsely ground black pepper

1 Tbl. granulated sugar

1 Tbl. kosher salt

1 Tbl. packed brown sugar

½ Tbl celery salt

½ Tbl. cayenne pepper

½ Tbl. garlic powder

½ Tbl. dry mustard

½ Tbl. ground cumin

Mix all ingredients.  Store in an airtight container and store in a dry place.  Makes 2/3 cup

 

Edith's War and Tarragon Chicken Stew

I've just posted a great review and a delicious recipe for Tarragon Chicken Stew.  The book is called Edith's War by Andrew Smith and the recipe is one of his favorites.  Read the review and recipe by going to A Book and A Dish

Cuisinart Green Gourmet Fry Pan, Set of 3 - Chefs Catalog

Foodbuzz Daily Special

Green Gourmet hard-anodized pans feature an aluminum alloy core and exclusive nonstick surface that's ceramic- rather than petroleum-based, so it helps to conserve existing oil reserves. Handles are made from 70% recycled stainless-steel and Green Gourmet conducts heat so well, it's more energy-efficient too. Even the manufacturing process uses less energy than others. No conscientious cook should be without it.

Product Features
• Hard-anodized stainless-steel with aluminum alloy core
• High thermal efficiency for energy conservation
• PTFE- and PFOA-free nonstick coating for healthier cooking
• Riveted stay-cool 70%-recycled stainless-steel handles
• Oven- and broiler-safe
• Environmentally-friendly packaging made from 100% recycled materials
• Limited lifetime warranty

Buying Beef

What does it mean when you see USDA Prime, Choice, Select? 

Prime is also considered the highest quality grade.  It's also what is usually sold in restaurants and some specialty markets.  

Choice is the most widely available in the grocery stores.  


Select has the least amount of marbling and may not be as tender, juicy or flavorful.


Young beef with the most marbling is given the Prime or highest quality grade. Prime is usually sold to restaurants, but may be available in some specialty markets. Choice is the most widely available grade in the retail market. Select has the least amount of marbling, but may not be as tender, juicy or flavorful as Prime or Choice.

Beef tenderloin steak is also called filet or filet mignon. They are cut from the whole tenderloin.

Round tip steaks, also called 'minute,' 'breakfast,' or 'sandwich' steaks, cooks quickly but will dry out if overcooked.

Porterhouse steak differs from a T-Bone in that the Porterhouse tenderloin diameter is no less than 1 1/4 inches measured across the center compared to the T-Bone tenderloin, which is not less than 1/2 inch.

Delmonico is a fancy name for ribeye. You'll find the word Delmonico more commonly in the Northeast (the original Delmonico's Restaurant was in NYC); ribeye is the label of choice in the Southeast.

Sous Vide Supreme, SVS 10LS - Chefs Catalog

 Foodbuzz Daily Special

This once-secret method of slow simmering transforms meats, vegetables, seafood and fruit into succulent, delicious meals. The Sous Vide Supreme is the single best method of cooking offered for home kitchen use in decades. Season food, add to pouch and seal, fill water to indicated level and let the Sous Vide Supreme simmer - for minutes, hours, even days. With the precise temperature control, you are guaranteed rich and moist textures not achievable with any other cooking method, nutrient-rich flavor with negligible moisture loss. Simple to operate. Outstanding gourmet results every time without even lifting the lid.

Meats taste richer, ribs have a fall-off-the-bone texture that is as moist as it is tender. Seafood acquires a velvety smoothness without the lingering odors in the kitchen of pan searing. Marinades infuse throughout food for exceptional flavoring and brining becomes a rediscovered art in cooking.

Not solely for dinner preparation, this Sous Vide machine soft-boils, poaches or scrambles eggs and produces delicately creamy custards without any supervision. Instructional booklet includes cooking temperatures, times based upon thickness: beef, lamb, bison, spare ribs, baby back ribs, pork chops, roasts, chicken (white and dark), duck, seafood, vegetables (root and tender), fruit, eggs and recipes. Lift-out stainless-steel perforated tray and pouch rack are dishwasher safe. Brushed stainless-steel and stainless-steel exterior.

Product Features
• The French culinary technique of slow simmering in vacuum-sealed bags transforms meats, vegetables, seafood and fruit into succulent, delicious meals
• Simple to operate for outstanding gourmet results: add seasoned food to a pouch, seal, add water to the Sous Vide machine and let simmer for minutes, hours or days
• Precise temperature control ensures nutrient-rich flavor and unique textures not achievable with any other method of cooking
• Soft-boils, poaches or scrambles eggs and produces creamy custards
• Thermometer with prong gauges temperature, from 0 to 400 degrees F
• Instruction booklet includes recipes, precise cooking times and temperatures for meat, pork, poultry, seafood, vegetables, eggs and fruit
• Instructional DVD guides you through the cooking process

Strawberry Coconut Bars

You can make some tasty changes with this one. All you have to do is change the flavor of the cake mix. You can leave the coconut out if you want. You can scatter a layer of chocolate chips over your dish during the last 5 minutes of baking. You can also add nuts instead or along with the coconut.

View the full recipe by going to Martha's Kitchen Korner

Chicago Metallic Popover Pan - Chefs Catalog

 Foodbuzz Daily Special

Get a rise out of your popovers with this expertly engineered pan. Made of heavyweight aluminized steel with SilverStone nonstick coating, the six cups are suspended from a sturdy wire frame, ensuring maximum heat circulation for perfect inflation and browning, and the wide lip allows them to expand without spilling. Dishwasher safe. Imported. 16"L x 9"W each.

Breakfast Cups

From Spring to Fall I have a group of my "food testers" who come over early Sunday mornings for coffee and a dish.  They can always expect a pot of flavored coffee as well as a pot of regular.  I always work up a dish but they never know what it will be in advance.  This week I found myself busy getting my next cookbook manuscript ready to go to the publisher by the end of the month.  Needless to say, I didn't have time to make my dish for Sunday.  I didn't even know what I would be making.  So I got up at 5:30 the next morning and rummaged around for something new.  This recipe is what I ended up with.


shredded cheese
bacon, cooked
grits, cooked
eggs

Preheat oven to 350 degrees.  I used my 24 count mini muffin pan.  I filled each tin with shredded cheddar cheese.  I used 3 pieces of pre-cooked bacon which I broke up into bite size pieces, putting a piece of bacon in each tin.  For my grits I used 1 pkg of instant grits which I cooked in 1/2 cup of water in the microwave.  This I divided between the tins (about 1 tsp. in each).  I lightly beat up 5 eggs and spooned them into each tin.  Then into the oven for about 10-12 minutes or until the eggs are done.

One of the ladies in the group is from the North and hates grits.  She has said the only way she will eat them is with lots of sugar and milk.  Well, she ate 5 or 6 before I told her grits were one of the main ingredients.  She couldn't believe it and insisted that they were wonderful.  They must have been because I ended up with no leftovers.

Now, if you totally insist on "no grits" just follow the above directions and leave out the grits.  If I made these without grits I would increase the amount of egg.  You can also use sausage or ham.  One mistake I made was using muffin papers.  The next time I will make them in muffin tins sprayed with non-stick spray and no papers.

I've been asked if I've ever tried this in large muffin tins.  The answer is No, not yet.  The only difference would be to increase the amount of ingredients in each tin as well as the cooking time.   When the egg is set, they should be done.

Tiny Aloha Pineapple Muffins - Pulled

This is a recipe Lillian found in one of her Betty Crocker cookbook dating back to 1971.  This recipe is so basic that, as you will see, I've made very few changes.
 
This tried and true recipe has been moved to the manuscript file for Think With Your Taste Buds - Desserts

LeCreuset Enamel-on-Steel Stockpot, 6 - Quart - Chefs Catalog

Foodbuzz Daily Special

 These are Beautiful!

The enamel-on-steel construction of Le Creuset stockpots provides uniform heating for slow-simmering soups and spaghetti sauce or cooking pasta. The 6-quart size is ideal for cooking pasta or rice, and for boiling whole potatoes or sweet potatoes for mashing. The mainstay of French chefs for nearly a century, Le Creuset cookware features bold and bright colors in a variety of shapes and sizes to suit any culinary need. Each cookware piece is skillfully finished by hand. Imported. Dishwasher-safe, but hand washing is recommended. 6-quart capacity.

Product Features
• Enamel on heavy-gauge carbon steel construction makes stockpot easy to lift and pour
• Stainless-steel rim on base and lid prevents chips and cracks
• Enameled glossy porcelain coating is impermeable to odors and stains
• Easy-clean enamel surfaces are scratch-resistant
• Foods will not react with the enameled finish
• Superior conduction of heat promotes faster cooking times
• Even distribution and retention of heat ensures cookware stays hot longer
• Heavy, tight-fitting lid seals in heat and flavors
• Sure-grip phenolic knob is ovenproof to 400 F
• Suited for all heat sources including electric, gas, ceramic, induction and halogen top
• Bright color choices coordinate with virtually any home décor

Taylor Instant-Read Digital Thermometer - Chefs Catalog

I have to have one of these!  Foodbuzz Daily Special

Taylor thermometers, used by over 60% of culinary professionals, have been the world's finest since 1851. These thermometers instantly reveal internal temperatures to ensure foods are cooked safely and to desired doneness. The internal damping fluid and reverse coil design increase response time and protect from shock damage. Easy-to-read LCD display registers 58 - 450 F. Hand-wash. 2" dial, 4" stem.

Garbage Disposals

This is another trick that I found in a magazine which really works.

Freeze orange, lemon and/or lime peels.  When your disposal needs cleaning, drop in a few peels and run the machine for about 10 seconds.  The hardened skins leave a citrusy scent and dislodges buildup on the blades.  I have tried this and it does work!  I ran the disposal for the 10 seconds and then turned the water on to flush out.

Mother's Crumb Cake - Pulled

This recipe was sent to me by my wonderful friend Lillian in Florida.  I followed the recipe to the letter,until I got to the end and I had to make some kind of change.  So, I added some finely chopped pecans to the topping.  The taste of this is wonderful but the roasted flavor of the nuts was quite tasty too.

Watch for this wonderful recipe in Think With Your Taste Buds - Desserts

Food and Your Pets

Grapes and Raisins: Can cause acute renal failure in dogs.

Polyurethane Glue: Dogs may be attracted to either the smell or taste of glue, and may try to chew on the bottles. If swallowed, the glue expands to form a mass in the stomach and may need to be surgically removed. Gorilla Glue will do the same thing.

Macadamia Nuts: Raw or roasted macadamia nuts cause painful muscle weakness, tremors, and paralysis. Dogs can be affected by eating as few as six nuts, and may also be affected by macadamia butter.

Onions, Chives, and Garlic: Contains thiosulphate, which is toxic to dogs, cats, and horses.

Cooked bones: After cooking, bones become brittle and may splinter. These splinters may cause chocking, or may even puncture or become embedded in the intestinal tract or stomach. Some that are especially dangerous: turkey and chicken bones.

Coffee: Any beverage containing caffeine can cause a dog's heart to race, sometimes causing seizures.

Xylitol: Sugar free candies and other products containing xylitol. This ingredient is extremely harmful to dogs, with even small amounts causing liver damage and death.

Fruits: Cherries, apricot and apple seeds, pear seeds, peach pits, plum seeds. These seeds contain cyanogenic glycosides which causes cyanide poisoning.

Chocolate: Cooking chocolate and cocoa powder are the most toxic, followed by dark, semi-sweet, and milk chocolate. The smaller the pet the higher the toxicity rises, or the larger the quantity ingested. Keep all types of chocolate out of your dog's diet.

Corn Cobs: Can cause potentially fatal intestinal blockage.

Tobacco: Cigarettes, nicotine patches, and other tobacco products may be harmful or fatal.

Raw Salmon: Dogs may be exposed to a parasite after eating infected salmon. The parasite causes gastrointestinal problems similar to parvo, and may be fatal. See your vet immediately if your dog has ingested raw salmon: ask for a fecal sample test for rickettsial organism. This can be treated if caught in time. Remember, if you feed your dog fish, makes sure it is cooked.

Plants: Toxic plants include Azalea, rhododendron, lilies, foxglove, daffodils, rhubarb leaves, yew, castor bean, sago palm, kalanchoe, and tulip bulbs.

Yeast Dough: Even a small amount can rise and cause a rupture in your dog's stomach or intestines.

Human Medications: Pain killers, cold meds, anti-cancer drugs, vitamins, diet pills, and anti-depressants can be toxic even in small doses. Never give human medication to your pet unless it is instructed by your vet.

Slug and Snail Bait: These products come in liquid, pellets, or powder form and are extremely toxic to dogs. These baits contain metaldehyde and should not be used anywhere there might be pets.

Apple Upsidedown Cake - Pulled

This is a simple recipe that uses apples but you can use pears instead of apples or change up the spices using apple pie spice, allspice, cloves, etc.  You can make a drizzle using a little powdered sugar and milk but this cake really doesn't need anything other than a plate and a fork.

Pulled and moved to the manuscript file for Think With Your Taste Buds - Desserts

Oven Cleaning

When I was in the market for a new stove I decided I wanted one that was self cleaning.  I thought how great it would be to not have to ever clean the oven again.  Well, I should have done my homework.  It is simple but it's a job that takes hours to do.  I mean like 5 hrs! The temperature inside the oven gets so hot that anything which may have spilled while baking is completely cremated and turned into dust.  I've gone through this process twice in the 5 years that I've owned my stove.  Oh, I want my oven clean but I've found a really easy way to do it without using so much electricity.

To remove grease from inside your oven, put a small pan of ammonia in the oven in the evening, and then close the oven door. In the morning, remove the pan of ammonia. The grease inside the oven will wipe off very easily.
This works wonderfully.  I open the oven door and let the odor escape before wiping out my oven and this process takes about 15 minutes to do and I don't heat up the kitchen with that 800 degree self cleaning method.

Oatmeal Pie - Pulled

This recipe was found by my dear friend Lillian. It's from a booklet, not date, by Wheeler District Beeline Fashions. I've googled the Fashion company and can find nothing so that doesn't help with the actual date of this recipe. I've also googled "Oatmeal Pies." I've found 3-4 but none are quite like this one. So, here is an oldie that is delicious!

The pie comes out similar to a pecan pie but not quite but with a slight starchy thickness. The only thing I would add would be more coconut or add the pecans instead of the coconut.

Watch for this wonderful pie to appear in Think With Your Taste Buds - Dessets.

Baked Potato Tips

When picking a potato for baking pick one with a high starch content, this makes for a fluffier baked potato. Good starchy potatoes are: russet and Idaho.

Look for potatoes that have a smooth skin and no sprouts. Stay away from those with wrinkly skin or soft spots.

Store your potatoes in a cool dark spot away from your onions.

And don't store them for months on end. A couple of weeks is what you should plan for.

Coconut Ice Box Cake - Pulled

 cake mix
coconut extract
coconut flakes
coconut milk
coconut pudding
milk
cool whip

If you are a coconut lover, you would love this one!  But it's been pulled and added to the manuscript file for Think With Your Taste Buds - Desserts.

Chefs Essentials Deep Lasagna Pan - Chefs Catalog

Foodbuzz Daily Special

This large, heavyweight 18/10 stainless-steel pan is deep enough to hold classic, multilayered lasagna without letting sauce bubble over. Hinged loop handles rotate a full 90-degrees to a vertical position for lifting, then rest flat against pan sides when not in use - perfect for buffet service and easy storage. The CHEFS™ Essentials cookware keeps your kitchen running smoothly with a focus on maximum functionality and value. Our designers created stainless-steel and aluminum cookware that is both high-performing and cost-efficient to meet your everyday cooking needs. Imported. Exclusive.

Product Features
• Polished 18/10 stainless steel is rust-resistant
• Heavyweight constructions stands up to years of use
• Hinged loop handles ensure easy cooking and safe lifting
• Extra deep pan allows for multiple layers of food and no spillovers
• Mirror-finished pan looks exceptional on the table
• Oven-safe to 600 F
• Dishwasher-safe

Food Shelf Live

Flour unopened: up to 12 months. Opened: 6-8 months.

 Sugar unopened: 2 years. Sugars do not spoil but eventually
        may change flavor.

 Brown sugar unopened: 4 months.

 Confectioners sugar unopened: 18 months.

 Solid shortening unopened: 8 months. Opened: 3 months.

 Cocoa unopened: indefinitely. opened: 1 year.

 Whole spices: 2-4 years. Whether or not opened.

 Ground spices: 2-3 years. Whether or not opened.

 Paprika, red pepper and chili powder: 2 years

 Baking soda unopened: 18 months. Opened: 6 months.

 Baking powder unopened: 6 months. Opened: 3 months.

 Cornstarch: 18 months. Whether or not opened.

 Dry pasta made without eggs unopened: 2 years.
        Opened: 1 year.

 Dry egg noodles unopened: 2 years.
        Opened: 1-2 months.

 Salad dressing unopened: 10-12 months.
        Opened: 3 months if refrigerated.

 Honey: 1 year. Whether or not opened.

 Ground, canned coffee unopened: 2 years.
        Opened: 2 weeks, if refrigerated.

 Jams, jellies and preserves unopened: 1 year.
        Opened: 6 months if refrigerated.

 Peanut butter unopened: 6-9 months.
        Opened: 2-3 months.

Banana Nut Cake - Pulled

This cake is PERFECT as it is but if you find you must make a change or two you might add some spices such as allspice, nutmeg, cinnamon or a mix of your favorite flavors. You can use pecans or walnuts, I used pecans. You can make the cake in a 13 x 9 baking pan instead of a tube pan. Something else I like to do is apply half of the icing while the cake is still hot, poking holes in the cake allowing some of the icing to run inside. I then add the rest of the icing after the cake cools. If you make yours in a baking pan you can easily do this but remember to adjust your cooking time according to your pan.

Recipe pulled and moved to manuscript file for Think With Your Taste Buds - Desserts

Crossini Nonstick French Fry Baking Sheet - Chefs Catalog

 Foodbuzz Daily Special

Innovative thermal base with perforated ridges enables heat to circulate around French fries for all-over browning and crispy golden results. Crossini nonstick baking sheet bakes any breaded food in the oven to a deliciously light crispy texture without frying in oil: fish sticks and fillets, shrimp tempura, chicken sticks or wings. Use this perforated pan to make healthy homemade potato chips, croutons or seasoned breadcrumbs, and easily roast vegetables, nuts and seeds without turning. End chute slides food directly onto a platter for ease in serving.

Nonstick-coated steel with black exterior absorbs heat for reduced cooking times and allows quick release. Wide rim allows ease handling in and out of the oven. Oven safe up to 500 degrees F. Designed by Kaiser, leading German manufacturer of bakeware for more than 150 years. Hand wash.

Product Features
• Thermal base with perforated ridges enables heat to circulate around French fries for all-over browning and crispy golden results
• Healthy way to prepare any breaded, frozen food without frying in oil: fish sticks and fillets, shrimp tempura, chicken sticks or wings
• Bake frozen or homemade breaded appetizers, potato chips, croutons
• Roast nuts, vegetables or seeds without turning
• End chute slides baked food directly onto a platter for ease in serving
• Nonstick-coated steel with black exterior absorbs heat for reduced cooking times and allows quick release of foods for easy serving and cleanup
• Wide rim for ease in handling

Cooking Red Cabbage

Red cabbage will turn a bluish-purple colour when cooked. The cabbage is red to begin with because it contains a high amount of acid. The acid cooks off along with the steam, leaving the cabbage alkaline – which produces a bluish-purple colour. Hard water, which is more alkaline, will cause more discoloration.

Popcorn Cake - Pulled

This recipe came from my wonderful friend Lillian. When making this I found I had no M and M's but I did have a package of chocolate coated walnuts and I also had some very finely chopped walnuts so I used these instead of the M and M's and peanuts. Since the walnuts were finely chopped I cut the amount to 1/4 cup. I also used a spring form pan sprayed with non-stick spray instead of the angel food pan. This recipe has so many possibilities. You can throw in some coconut, use almonds (whole or slivers), use salted mixed nuts, add raisins or dried cranberries. Just use your imagination. This is a cake that is very kid friendly so make sure the kids help with this creation.

Also, this is a recipe that I'll be sending to Mary Kennedy, Author of Dead Air. Mary sends goodies to the troops each month and this "Popcorn Cake" should keep very well.

This recipe has been pulled and added to the manuscript file for Think With Your Taste Buds - Desserts.

Asian Sesame Ginger Dressing

This is so easy to make and so good to eat.  I like to drizzle it over whole Romaine leaves and eat them as fingerfoods.

½ cup rice wine vinegar

½ Tbl. soy sauce

2 Tbl. honey

½ tsp. fresh grated ginger

2 tsp. toasted sesame seeds

½ tsp. sesame oil

2/3 cup canola oil

 

Mix all ingredients except oil until well blended.  Slowly add the oil whisking constantly.  Makes 1 cup.  Store in refrigerator up to 3 weeks.

 

Never Burn Paulie Sauce Pan - Chefs Catalog

The Pauli Cookware Story
Pauli Cookware began with a simple premise: with all of today's advances in science and technology, there had to be a better way to prevent overcooking and burning when cooking sauces and chowders. With that idea in mind, The Perfect Sauce and Chowder Pot was born. Utilizing advanced kitchen science, and more than two years of research, development and testing, its high-end design begins with its thick, 1.2 mm outer layer of stainless steel. From there, alternating layers of steel and aluminum encase what may be the biggest advance in home cooking since the microwave - a hidden layer of silicon oil that ensures an even cooking temperature, every time. Hermetically sealed for 100% safety, this hidden layer distributes heat evenly, cooking the contents of the pot at a steady pace. The result? A sauce and chowder pot that you never have to stir!

The "Never Burn" Pauli Sauce Pot removes much of the work and risk of burning or scorching pasta sauce, chili, chowders or stews. Constructed of commercial-grade stainless-steel. Tempered glass lid keeps flavors in. Heat-resistant handles.

Product Features
• Removes much of the work and risk of burning or scorching pasta sauce, chili, chowders or stews.
• No need to stir sauce chowder or stew.
• Thick outer shell of commercial-grade 1.2 mm stainless-steel.
• Patent-pending 7-layer bottom alternates layers of stainless-steel and aluminum around a hermetically sealed oil chamber. Oil heats up and ensures perfectly even distribution of heat.
• Nontoxic and nonflammable.
• Even heat distribution.
• Attractive tempered-glass lid.
• Heat-resistant handles.
• Commercial grade stainless-steel.

Cream Cheese Apple Pie - Pulled

 

I found the original version of this recipe online. When I printed a copy to use for making, the recipe name and the person who submitted didn't print with the recipe. I did make a couple of changes which included using brown sugar only in the topping, I added a little more almond extract than the original recipe called for. I diced the apples instead of cutting them into slices. And I increased the amount of almond slivers. I also used a spring form pan. This turned out to be a very tasty recipe.

This recipe was pulled and moved to the manuscript file for Think With Your Taste Buds - Desserts

Planning a Picnic

First select the location.  Parks are great but some museums have areas that allow picnics giving your group something to do afterwards.  No matter where you plan your picnic, ask your guests to bring a blanket and their favorite dish to share.  You provide the music, ice and desert.  This is a great way to enjoy the great outdoors and good friends on a summer afternoon. 

 

If you don’t want to do the potluck meal, make up a simple menu and ask each guest to choose what they would rather bring.  Good choices are easy to eat finger foods like sandwiches and roll ups, fried chicken, fruit, cheese, breads, chips, olives, raw veggies and some salads.  Keep it light, cool and easy to eat.  Remember anything with eggs or mayo needs to be kept cold and don’t leave it sitting out for more than an hour or two.  Also, make sure your guest know how many people are expected so they can bring enough of their dish to go around.

 

There are a few “Must Haves” for outdoor picnics.  By making a list and making sure these are included, it cuts down on any stress that may arise from these items being left at home.  The items are:

An extra blanket just in case someone forgets theirs

Different types of music.  You want to try pleasing everyone but nice soothing music seems to fit everyone best.

Lighting if you are planning on going on into the late evening or night hours.

Plastic or paper dishes, cups and napkins

Plastic silverware

A real knife for cutting and serving

Salt, pepper and sugar

Ice

Bug spray and citronella candles

And don’t forget to bring plastic bags (for cleanup), dish cloths and paper towels.

 

Whether you spend the after meal time touring a museum, playing ball at the park or just being lazy, remember the whole event is to have fun and enjoy the people you are with.  So keep it simple and as stress free as possible.

Stainless Steel Cooking Oil Can - Chefs Catalog

This is so pretty!  I want one.


Store extra virgin olive oil or other fine cooking oil in this mirror-polished 18/10 stainless container to prevent damaging exposure to light. 8" H. 16 oz. Imported.


Foodbuzz Daily Special

Electric Salt/Pepper Mill - Chefs Catalog

 Foodbuzz Daily Special
Our handsome and oh-so-functional mill is a great alternative to manual grinders, which can be hard for some people to twist. Simply push the button to start the grinding process. A small light illuminates the bottom of the mill so that you can see exactly how much is being dispensed. Use with coarse sea salt and/or whole peppercorns only. Salt and peppercorns must be purchased separately. Requires 6 AAA batteries, not included.

Product Features
• Brushed 18/10 stainless-steel mill with battery-powered one-touch grinding
• Illuminated bottom for more accurate salt and pepper dispensing
• Clear acrylic window for viewing salt or peppercorns
• Instruction booklet
• Perfect for kitchen or dining table

White Chocolate Custard - Pulled

I'm not a chocolate lover but did make this using milk chocolate chips. I also sprinkled the milk chocolate custard with coconut and chopped pecans. My food testers loved both giving them a rating of 10+. The white chocolate is perfect to top with strawberries, cherries or blueberries. Think with your Taste Buds when working up this dish. You can also make this dish using a graham cracker crust.

But, this recipe has been pulled and sent to the Think With Your Taste Buds manuscript file.

Do Nothing Cake

This is a recipe that was given to me by a friend. It sounded good but the directions weren't quite complete.  I googled the cake name "Do Nothing Cake" and actually came up with a couple hits but the directions were all the same, incomplete. After testing this and that and taking a couple of changes the above cake is what I ended up with.  View the recipe by going to Martha's Recipe Cabinet.

Spinach Dip Chicken

This dish is quick and simple with many change possibilities.  I topped this dish with French fried onions but you can use Panko instead of French fried onions. You can use about about a pound of shrimp (cooked, peeled and cleaned) instead of the chicken. Or use Imitation crab meat cut into bite size pieces instead of the chicken. Think With Your Taste Buds!

View the full recipe by going to Martha's Kitchen Korner

Butter-Pecan Cookies

These cookies are made up of 6 ingredients and couldn't be easier to make.  The taste of butter and almond make you want to pop them into your mouth like popcorn.  View the full recipe by going to Martha's Recipe Cabinet.

Cantaloupe

I found this info while browsing around the internet and now that cantaloupes are in season, I decided to share.

Buying Cantaloupe
Cantaloupes are picked when ripe and stop ripening once they leave the vine. This makes it essential to choose a melon that was picked at just the right time. How can you tell if a cantaloupe is ready to eat? The rind should cover the whole fruit and be slightly golden under the mesh-like surface (avoid fruit with a dull-green appearance), but it's natural to see some bleaching on the side where it was lying on the ground. The stem end should have a slight indentation, and the other end should yield to gentle pressure. A ripe melon will not be flattened or lopsided.

Storing Cantaloupe
Though cantaloupes don't require further ripening, you can improve the taste by storing them at room temperature for a couple of days. The sweetness won't change, but they will become softer and juicier. Cantaloupe should be refrigerated once cut, and it's best to eat the melon within a couple of days. Store cut pieces in an airtight plastic bag.

Enjoying Cantaloupe
Cantaloupe is so easy to prepare — simply rinse it first (to remove any exterior bacteria) and then cut it open and remove the seeds. You can use a spoon to scoop out the flesh and eat it on the spot. For a more attractive presentation, cut the fruit into wedges or scoop it out with a melon baller. Cantaloupe can be consumed as is or tossed into a fresh fruit salad.

Mesh Colander Set - Chef's Catalog

These are perfect.  So many times I need a colander but hate bringing out the trusty old big one.  This is the first time I've seen 3 sizes that actually fit together for storage.  And they are stainless steel so they won't rust.

Foodbuzz Daily Special

Set of three mesh colanders with stainless steel rims and wire supports. Includes 7.5", 8.5", and 9.5" sizes. Nest for space-saving storage. Imported. Exclusive.

Emerilware 6" Chef's Knife - Chef's Catalog

Foodbuzz Daily Special

After a long association with star TV Food Network Chef Emeril Lagasse, Wusthof presents the Emerilware 6-inch chef's knife. No kitchen should be without this manual food processor. It is the most essential of all knives used in the kitchen. Slicing, mincing, dicing of all kinds of food. It's perfectly balanced and an extension of your hand.

No kitchen should be without this manual food processor. It is the most essential of all knives used in the kitchen. Slicing, mincing, dicing of all kinds of food. It's perfectly balanced and an extension of your hand.

Product Features
• Precision-stamped blade of high-carbon stainless-steel sharpens easily and holds its edge
• Stainless-steel blades resist rust and stains
• Knife handles are ergonomically designed for a smooth, comfortable grip
• ABS polymer high-impact handles are high-heat resistant
• Handmade in Germany since 1814, Wusthof cutlery is prized by the world's top chefs

Stainless Steel Commercial Madoline - Chef's Catalog

 Foodbuzz Daily Special

Made of 18/10 stainless-steel with nonslip rubber grip and legs, this heavy-duty mandoline's dial adjusts thickness of cuts while the safety pusher protects fingers and holds food in place during slicing. Includes 2 julienne blades 3/8" and 1/8" (blade thicknesses 1/8", 1/4", 3/8"), stationary straight blade, stationary waffle blade and storage case.

Product Features
• Polished 18/10 stainless-steel construction
• Nonslip rubber grip and legs
• 5 blade attachments for straight, waffle, or julienne cuts
• Safety holder with easy-grip knob to protect fingers from blades
• Storage case

Stir, Laugh, Repeat Review all the way from the UK

by Eileen from Gateshead, G5, The United Kingdom |

Stir, Laugh, Repeat
Finding Joy While Playing in the Kitchen

By Martha A Cheves

ISBN: 978-60462-818-0

I found this to be a most enjoyable cookery book. Not only are the recipes delicious, but also they are so very easy to follow and I love the stories that appear at the end of each recipe.

One of the things that appealed to me was that Martha uses basic ingredients, the kind you would find in your store cupboard at home. There is no need for a trip to the high-class food stores to find some exotic ingredient for a special recipe that you know you will never use again. Yet the end result is just as delicious as anything you might have spent hours working over a hot stove for.

Also Martha rounds off each recipe with a Tip. Sometimes the tips are about the preceding recipe, while others are there simply for good measure. Either way, they are both useful and sensible and made me wonder ‘why on earth didn’t I think of that?’

This is a cookery book I will refer to over and over again.

And Even More Tips

Spraying tupperware with nonstick cooking spray before putting in a tomato-based sauce will help prevent stains to the tupperware.   
     
Stuffing a miniature marshmellow into the bottom of a sugar cone will help prevent ice cream drips.   

To clean a thermos bottle, fill the bottle with water, drop in four Alka-Seltzer tablets and let soak for an hour or more, if needed. 
 
To cook hamburgers in a hurry, poke a hole in the center when shaping.  The centers will cook more quickly and when the hamburgers are done, the holes are gone.   

To cut very fresh bread and cake without crumbling, use a thin-bladed knife heated in hot water and then dried.   

To determine whether an egg is fresh or not, immerse it in a pan of cool, salted water.  If it sinks, it is fresh.  If it rises to the surface, throw it away.   

To freshen a microwave, combine 1 cup water, the juice of 1/2 lemon and the rind, and 5-6 cloves.  Microwave on high for 5 minutes.   

Baked Beans & Ground Beef - A Kiss Dish (Keep it Simple Silly)

I thought about making baked beans with hot dogs for dinner tonight but decided to try something different.  I mixed 1 can (22 oz.) Bush Grilling Beans (Steakhouse Flavor) and 1 lb. ground beef browned and drained.  After heating, I served it over a hamburger bun, topping it with slaw.  Boy was this good!  And how can you get any simpler?  Of course you can change the flavor by changing the flavor of the baked beans.

Even More Cooking Tips

To make simple deviled eggs put your egg yolks, mayo, mustard, salt, pepper, pickles, etc. into a zip lock type plastic bag. Mush it altogether inside, snip the corner of the bag and fill your egg white halves by mashing the filling through the hole cut into the bag.

Did you know that cream that is whipped ahead of time, will not separate if you add a touch of dissolved unflavored gelatin (1/4 tsp. per cup of cream).   

If you store your sour cream and cottage cheese upside down in your refrigerator it keeps longer. 

For a new taste in potato salad dressing, use onion soup mix instead of fresh onions or chives.  Two Tablespoons are enough to season a family-sized salad.  It's easy and saves the tears and fuss of chopping onions.

A Book and A Dish

Don't forget to visit A Book and A Dish for my latest book reviews and the book author's favorite recipes.

Two Day Caramel Nut Cake - Pulled

This delicious, 5 ingredient cake has been pulled and moved to the Think With Your Taste Buds - Dessert manuscript file.  Two Day Caramel's flavor can be changed by changing the cake mix flavor.