"This election is about who's going to be the next President of the United States!"Dan Quayle
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Barbecue Sauce Recipe
The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving. The main choice for this was brisket that ...
Herb Silhouette Potato Chips
Potatoes what an amazing food. When you're homesick what do you think of mashed potatoes? When you order a burger what do you order to go with it French fried potatoes. Finally when you go out for a hearty juicy steak what comes along side, a baked ...
Modifying Your Recipes, More or Less
You just found that great recipe that you have been trying to find for over year. And now you're dancing around your kitchen in glee!That's when you notice that it makes enough to feed a small army, but you only need to feed two.Or perhaps, it only makes ...
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Have you ever wondered if there was a healthful alternative to the sugar and preservative filled ice cream you buy in the supermarkets? If you have or if you would truly like to try homemade ice cream then this is for you. I have a recipe for vanilla ice cream, that will knock your socks off when you taste it.
The first thing you need to know is how to make your own 100% healthy and natural vanilla extract. You might buy this from a good quality store if you can find an unadulterated brand. To make your own you'll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey. You put the milk in a saucepan and heat on high while you slice the vanilla bean lengthwise and in half.
Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20 minutes, then cook on medium heat for a half hour or until the milk has a thin sheet of film on top.
Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in a plastic bottle or container. This extract will last you for quite awhile since recipes call for only a few teaspoons each. You should-if you plan to make the ice cream anytime soon- save a cup of the extract in a container in your refridgeratior. Whenever you want to make more ice cream just get the extract out of the freezer and thaw in the refridgerator until a few tablespoons or so are thawed, then refreeze the rest before it thaws out.
Now I'll give you my vanilla ice cream recipe, follow the instructions carefully and you'll get wonderful results.
Vanilla Ice Cream
You'll need: 3 eggs, with the egg whites and yolks seperated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.
1. In a medium size bowl beat the yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat the egg whites until stiff, stir beaten whites in with the yolk and honey.
2. Then add the cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.
3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight. Serve with an ice cream scoop.
This ice cream is rich, creamy, natural, and very healthy I'm sure you'll enjoy it.
For more great recipes go to: http://hop.clickbank.net/?workgirl15/vjjepub
Beth Scott
I'm a self made entrepreneur, and an affiliate for numerous sites. For more information contact me at: sweetstuff245@hotmail.com. Or go to my website: http://www.moreinfo247.com/8744660
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Recipe: Strawberry Rhubarb ConfituresSan Jose Mercury News1. In a large nonreactive bowl, combine berries, rhubarb, sugar and lemon juice. Split vanilla bean lengthwise and scrape out pulp. Mix both into the berry mixture. Cover, refrigerate and allow fruit to macerate 6 to 12 hours. 2. |
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Prosciutto Recipes: 30 Ways With The Italian HamHuffington PostBut if you've ever once tried it in a recipe, you know how much flavor it can add. That salty savoriness is a great tool in the kitchen. The classic Italian dish of saltimbocca, for example, wraps prosciutto around veal cutlets, flavoring the meat and ... |
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