Cucumbers — amazing !!
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Archives for June, 2010
Cucumbers — amazing !!
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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

If you enjoy eating fresh fish chances are you have probably deep fried them at least once. Although not the healthiest choice, deep frying fish gives them great flavor and that wonderful crispiness. If you are not going with the average box mix, finding a breading recipe for fried fish can at times be a little difficult. This recipe is very simple and coats the fish fillets with buttery crackers and various seasonings such as garlic salt and old bay seasoning. This recipe will work with fish such as perch, bluegill, crappie, walleye and bass. My personal favorite is crappie. These go great served with lemon wedges. Enjoy.


Ingredients:
1lb fresh fish fillets
1 ½ cups buttery crackers (crushed)
1 teaspoon garlic salt
1 ¼ teaspoon old bay seasoning (divided)
1 egg
½ cup water (or milk)
salt and pepper (to taste)
Oil (for frying)
Cooking Instructions:


Step 1: Heat oil in a deep fryer to 350 degrees. In a shallow dish combine crackers, garlic salt, and 1 teaspoon of old bay seasoning. In another bowl mix egg, water, ¼ teaspoon old bay seasoning and salt and pepper to taste.
Step 2: First coat each fish fillet in the egg mixture, and then put the fillet into the cracker mixture and coat well pressing down so the crackers stick. Repeat until all the fillets are coated.
Step 3: Deep fry in batches at 350 degrees for 2-3 minutes or until golden brown and crispy. Drain on paper towels.
(Makes 4 Servings)

I decided to try a different type of summer dish- shrimp ceviche. For those that are not yet familiar with this, ceviche is citrus marinated seafood. The shrimp is first marinated in lime juice and mixed with tomato, cilantro and onion. The hot pepper sauce gives this dish a nice little kick. Traditionally the shrimp are raw and cooked in the acid from the lime juice. However, since this method apparently is not proven to kill bacteria, please use pre-cooked shrimp. This dish reminds me a lot of a salsa and goes great with tortilla chips. Shrimp ceviche is perfect for a hot summer day. Enjoy.


Ingredients:
2 lbs cooked shrimp (peeled, deveined with tails off)
¾ cup fresh lime juice
3 roma tomatoes (diced)
1 white onion (chopped)
½ cup fresh cilantro (chopped)
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper (to taste)
1 avocado (peeled, pitted and diced)
tortilla chips
Cooking Instructions:


Step 1: Chop shrimp into medium sized pieces. In a large bowl mix shrimp and lime juice. Let stand for about 5 minutes. Mix in the tomatoes, onion and cilantro until coated with lime juice. Cover and refrigerate for 1 hour.
Step 2: Mix in Worcestershire sauce, ketchup, hot pepper sauce, salt and pepper. Mix in avocados. Serve with tortilla chips.
(Makes 4 Servings)
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
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
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.
http://www.grandparents.com/gp/content/food/kids-cooking/article/creative-treats-for-kids.html
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.