Easy Granola: 42 oz quick oats 2/3 cup vegetable oil 2/3 cup honey (or molasses) 1 cup your choice of nuts 3 tbsp cinnamon Option: shredded coconut dried fruit* sunflower seeds
Put it all into a large bowl and mix well. Spread it out in a couple trays or pans and bake it at 350* for 30min or until browned. You'll want to stir it once or twice so that it doesn't burn.
*If you want to add raisins or similar juicy, dried fruit, add them after you bake the rest of the ingredients.
Quick oatmeal: I love this because it's cold and the fruit gives you vitamins and energy. And it doesn't taste like that oatmeal your mother made you eat when you were young.
Just put some quick oats, your favorite fruit (raspberries or plums and raisins), and cold milk in a bowl. Enjoy!
On 6/10/11, Student Teacher wrote: > I have always found it hard to eat a breakfast that keeps me > full until lunch. Eating meat (eggs, bacon) isn't the best > thing to eat in the morning so it's hard to get the protein > to keep you full. Here's two recipes I've discovered that > keep me going all morning: > > Easy Granola: > 42 oz quick oats > 2/3 cup vegetable oil > 2/3 cup honey (or molasses) > 1 cup your choice of nuts > 3 tbsp cinnamon > Option: > shredded coconut > dried fruit* > sunflower seeds > > Put it all into a large bowl and mix well. Spread it out in > a couple trays or pans and bake it at 350* for 30min or > until browned. You'll want to stir it once or twice so that > it doesn't burn. > > *If you want to add raisins or similar juicy, dried fruit, > add them after you bake the rest of the ingredients. > > > Quick oatmeal: > I love this because it's cold and the fruit gives you > vitamins and energy. And it doesn't taste like that oatmeal > your mother made you eat when you were young. > > Just put some quick oats, your favorite fruit (raspberries > or plums and raisins), and cold milk in a bowl. Enjoy!
Combine all ingredients except the potato flakes and cheese in slow cooker. Cover and cook on low for 5-6 hours. or until potatoes are tender and chicken is cooked thoroughly. Add the potato flakes and mix well to combine. Cook on high uncovered for 10 minutes or until the chowder has thickened and dried potato flakes have dissolved. Pour each serving into a bowl and top with a small amount of cheese. Makes 4 servings.
Hi, I am asking for info/opinions. My blender is starting to go. I know I could just replace it, but my daughter said get a Ninja and my son suggested I would probably prefer a food processor. I am hoping some of you own these appliances and can give me some feedback. Thanks!
There are good product reviews on Amazon which may be of some help.
On 6/17/11, KD wrote: > Hi, > I am asking for info/opinions. My blender is starting to > go. I know I could just replace it, but my daughter said > get a Ninja and my son suggested I would probably prefer a > food processor. I am hoping some of you own these > appliances and can give me some feedback. > Thanks!
Food processors mix, slice, ...See MoreI have a serious $300 blender but for the average person I have to say the best one I ever had prior was a $40 Oster. Great blender.
Blenders and food processors serve two different functions.
Other than grinding grains, blenders generally involve some level of liquid. Grind, puree, blend...
Food processors mix, slice, chop...
There is an overlap for some things but when you think of making soups, smoothies etc you'll want a blender.
Skewers -- if using wooden/bamboo soak for 20 to 30 minutes before skewering the shrimp and grilling.
Large raw peeled and deveined and rinsed in ice cold water. One bottle your favorite vinaigrette or homemade (ours is Newman's Own Olive Oil and Vinegar)
Skewer the Shrimp then marinate -- turning a few times to make sure they are evenly marinated -- for as long as one hour in the fridge.
Marinate your choice of veggies (bells, zucchini, onion slices, eggplant, green/string/pole beans, mushrooms, sliced or wedged potatoes) in same kind of dressing (or whatever you think would be yummy) for same length of time. I put the veggies on a grilling tray so they can't fall through but if you are working with soft veggies they can be skewered too. If working with potatoes you need to allow for the extra time for them to cook.
If you must, some bread brushed with a bit of oil and toasted on the grill (or not) is good. An icy salad of greens or fresh fruit is good along side too.
Most of the veggies won't absorb much of the dressing flavor but the seasonings will cling to them.
Gen Fultonnew to me as well, but mom looked at me with great puzzlement and said, "Gen, you didn't know how to do that?" Well! :p Now I do, so thank you for sharing :)
On 8/03/11, Gen F wrote: > Hi again, > > Well I just found this :) > > "Yucca fruits tend to be larger, more plump, and agave fruits > tend to be narrower, smaller. Typically, you find these during > the summer under the yucca or agave plants. If the fruits are > still on the stalk, you might be able to shake the stalk to > loosen up a few. To use either of these fruits, you want to > collect them while they are still tender. ******You simply cut > one open, and if the inside is white, it's still young and > tender. As they get older, the seeds mature and turn black, > and the fruits are less palatable.*** > > Taken from here: > [link removed]?
Ooops. Didn't mean to say anything about gyros n hummus.On 10/07/11, OP--gyros with hummus sounds excellent AM. nm wrote: > I messed up and didn't pick them in time. I thought they would > get bigger so I was waiting. I waited too long and the seeds got > big and black and the fruits were dried out. Oh, well. Next > time. I'll try them in June in two years. > > > On 8/03/11, Gen F w...See MoreOn 10/07/11, OP--gyros with hummus sounds excellent AM. nm wrote: > I messed up and didn't pick them in time. I thought they would > get bigger so I was waiting. I waited too long and the seeds got > big and black and the fruits were dried out. Oh, well. Next > time. I'll try them in June in two years. > > > On 8/03/11, Gen F wrote: >> Hi again, >> >> Well I just found this :) >> >> "Yucca fruits tend to be larger, more plump, and agave fruits >> tend to be narrower, smaller. Typically, you find these during >> the summer under the yucca or agave plants. If the fruits are >> still on the stalk, you might be able to shake the stalk to >> loosen up a few. To use either of these fruits, you want to >> collect them while they are still tender. ******You simply cut >> one open, and if the inside is white, it's still young and >> tender. As they get older, the seeds mature and turn black, >> and the fruits are less palatable.*** >> >> Taken from here: >> [link removed]?
Beans 2 - 28 oz cans of baked beans 12 slices uncooked bacon cut into squares ...Sauce 2 cups brown sugar 3 tsp dry ground mustard 1 1/2 cup catsup
In an oven safe baking dish layer beans then bacon continuing until both are finished. Mix up sauce ingredients and pour over the top of the beans. Bake uncovered 2 1/2 hours at 325º. Refrigerate overnight. The next day heat through and serve.
On 7/11/11, Deb ms/IA wrote: > Baked Beans Recipe > > Beans 2 - 28 oz cans of baked beans 12 slices uncooked > bacon cut into squares ...Sauce 2 cups brown sugar 3 tsp > dry ground mustard 1 1/2 cup catsup > > In an oven safe baking dish layer beans then bacon > continuing until both are finished. Mix up sauce > ingredients and pour over the top of the beans. Bake > uncovered 2 1/2 hours at 325º. Refrigerate overnight. The > next day heat through and serve.
On 7/11/11, Caren wrote: > Sounds good! This is the time of year when baked beans is a > popular dish. > > > On 7/11/11, Deb ms/IA wrote: >> Baked Beans Recipe >> >> Beans 2 - 28 oz cans of baked beans 12 slices uncooked >> bacon cut into squares ...Sauce 2 cups brown sugar 3 tsp >> dry ground mustard 1 1/2 cup catsup >> >> In an oven safe baking dish layer beans then bacon >> continuing until both are finished. Mix up sauce >> ingredients and pour over the top of the beans. Bake >> uncovered 2 1/2 hours at 325º. Refrigerate overnight. The >> next day heat through and serve.
On 6/10/11, Student Teacher wrote: > I have always found it hard to eat a breakfast that keeps me > full until lunch. Eating meat (eggs, bacon) isn't the best > thing to...See More