January 4th, 2007 by alice
Tags: Mask, Satin, Scrub, Skinpple
INGREDIENTS
- 1/2 peeled and choppedgranny smith apples
- 1bag chamomiletea(I used Celestial Seasonings Honey Vanilla Chamomile)
- 1baggreen tea(I used Jasmine green tea)
- 1/3cupquick oats
- 1 1/2tablespoonshoney
- 1egg white
- 1teaspoonlemon juice
DIRECTIONS
- Cut open tea bags and pour the contents into a blender or food processor.
- Add other ingredients and mix until mixture resembles a thick paste.
- If mixture is too thin add a bit more oatmeal.
- If mixture is too thick add another egg white.
- Chill the mask in the refrigerator or use right away.
- Store remained mixture in the refrigerator for 3-5 days.
- To use: apply the mask, avoiding the eye area.
- It can also be applied to your neck.
- Allow to dry for 15 minutes.
- Then remove with warm water and a wash cloth.
- Gently pat face dry.
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January 4th, 2007 by alice
Tags: Bread, Cheddar, Pineapple, Tea
INGREDIENTS
-
For Bread
- 2cupsflour
- 3/4cupgranulated sugar
- 3teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1teaspoonsalt
- 1cupcrushed pineapple, drained,juice reserved
- 2tablespoons meltedbutter
- 1egg
- 1/2cup gratedcheddar cheese
- 1/2cup choppedwalnuts
-
- 1largelemon, juice of(about1/4 cup)
- 1/3cupsugar
DIRECTIONS
- Preheat oven to 350ºF In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, mix together crushed pineapple, melted butter and the egg.
- Add pineapple mixture to flour mixture.
- Mix together by hand.
- Add pineapple juice, as necessary, to moisten.
- Add cheese and nuts.
- Mix well.
- Pour mixture into a greased loaf pan.
- Bake 1 hour at 350 degrees F.
- To make glaze: Whisk together the sugar and lemon juice over low heat just until sugar is disolved.
- Poke holes in the still warm bread and slowly pour the glaze over the bread allowing it to seap into the holes.
- Let bread rest at least several hours or overnight to set before cutting.
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January 4th, 2007 by alice
Tags: Gumbo, Turkey
INGREDIENTS
- 1turkey carcass, plus about
- 8-16ounces left overcooked turkey
- 1mediumcarrot
- 2mediumonions
- 2clovesgarlic
- 1/2cupall-purpose flour
- 1tablespoonvegetable oil
- 4ounces dicedkielbasa
- 1 (14 1/2 ounce)candiced tomatoes
- 1/4cuptomato paste
- 1mediumred pepper, chopped
- 1bay leaf
- 1/2teaspoonsalt
- 1/4teaspoondried thyme
- 1/4teaspoonground red pepper
- 1/4teaspoonground allspice
- 10ouncesfrozen cut okra
- 1cuplong-grain rice
DIRECTIONS
- Prepare turkey broth; Cut carcass into several pieces.
- Cut leftover turkey meat into 3/4in pieces;cover and refrigerate.
- Cut carrot and 1 celery stalk into 2-inch pieces; cut 1 onion into 4 wedges.
- reserve remaining celery and onion for making gumbo later.
- In a 6-quart saucepot, place carass, cut up carrot, celery, and onion, and 1 garlic clove.
- Add 2 quarts of water; heat to boiling over high heat.
- Reduce heat to low and simmer uncovered, 1 hour.
- Drain broth through colander into a bowl and discard solids and return broth to saucepot.
- Heat broth to boiling and boil uncovered 5 minutes.
- Set aside.
- Meanwhile, prepare gumbo; In a 4-quart saucepan, cook flour over low heat until golden (about 10mins) stirring frequently.
- Transfer flour to cup and set aside Thinly slice remaining celery, and onion and mince remaining garlic clove.
- In same saucepan heat oil over med-hight heat.
- Add kiebasa and cook 2 mins or until lightly browned.
- With a slotted spoon transfer kielbasa to plate.
- Stir 1/4 cup turkey broth into flour in cup until paste forms.
- reduce heat to med; add paste to saucepan and cook 1 minute stirring gradually stir in 2 3/4 c turkey broth Return kielbasa to saucepan.
- Stir in onion, celery,garlic, tomatoes with their juice, tomato paste, chopped red pepper, bay leaf, salt, thyme, ground red pepper, and allspice; heat to boiling over high heat.
- Add frozen okra; reduce heat to low and simmer, covered, 45 minutes or until vegetables are tender, Stir in turkey meat; cook 1 minute Meanwhile prepare rice; In 2-quart saucepan, heat remaining 2 cups turkey broth to boiling over high heat.
- Add rice heat to boliing.
- Reduce heat to low cover and siimmer 18-20mins until rice is tender.
- To serve, discard bay leaf from gumbo.
- Spoon gumbo over rice in bowls.
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January 4th, 2007 by alice
Tags: Burnt, Cake, Heritage, Sugar, Texas
INGREDIENTS
- 2 1/2cupsgranulated sugar(1 1/2 for cake; the other two halves for burnt sugar syrup)
- 1/2cupboiling water
- 1tablespoonpraline liqueur (optional)
- 1 1/2cupspecans, chopped &,toasted
- 3/4cupbutter, softened
- 2largeeggs
- 1cupmilk
- 1teaspoonvanilla extract
- 3cupsall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1/2teaspoonground cinnamon
- 1/4teaspoonsalt
- confectioners’ sugar, for dusting (optional)
DIRECTIONS
- In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
- Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.
- Refrigerate this burnt sugar syrup to cool.
- Pre-heat oven to 350 degrees.
- Grease and flour a 9-inch fluted tube pan or bundt cake pan.
- To toast the pecans, heat a dry medium sized skillet over very low heat.
- Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.
- Set aside to cool, reserving 1/2 cup pecans for topping.
- In large bowl using a mixer at medium speed, combine butter, 1 1/2 cups granulated sugar, cooled burnt sugar syrup, eggs, milk, vanilla, flour, baking powder, cinnamon and salt.
- Mix for about 4 minutes until thoroughly blended and smooth.
- Stir cooled 1 cup pecans into cake batter.
- Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.
- Cool cake in pan on wire rack for 10 minutes.
- Remove cake from pan; cool completely on rack.
- Sprinkle cake with confectioner’s sugar, if desired.
- Set aside.
- In small heavy sauce pan over medium heat, heat the remaining 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
- Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.
- pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.
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January 4th, 2007 by alice
Tags: Carne, Chili, Con
INGREDIENTS
- 1tablespoonvegetable oil
- 1 1/2lbsground beef
- 2cups choppedyellow onions
- 1cup choppedgreen bell peppers
- 4teaspoons mincedgarlic
- 2tablespoonschili powder
- 1tablespoonEssence of Emeril
- 1/2teaspoonsalt
- 2teaspoonsground cumin
- 1teaspoondried oregano
- 1/4teaspooncayenne
- 1 (15 ounce)canwhole canned tomatoes
- 3tablespoonstomato paste
- 1teaspoonsugar
- 2cupswater
- 1cup shreddedcheese, for topping
- tortilla chipsor crackers
DIRECTIONS
- Heat the oil in a large, heavy pot over medium-high heat.
- Add the meat and stir to break up the pieces.
- Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
- Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
- Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
- Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
- Stir well and bring to a boil.
- Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
- Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.
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