With kitchen space a minimum in small, cool homes, many are debating even keeping their microwaves . But we think that you ought to first realize just what a multi-functional appliance your microwave is before you decide to Freecycle it . Inside, we'll show you 12 cool things to do with your microwave besides nuking that ramen dinner. Dry herbs in the microwave (pictured above). If you buy fresh cilantro or grow your own basil, you can use your microwave to dry out herbs ( follow these instructions from The Kitchn ).
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June 3, 2010 at 10:20 AM by Jeff Yeager | If you are what you eat, then I should weigh-in at under $1 a pound. That's because, as a general rule of thumb, I try to only buy foodstuff that costs under a buck per pound. Under $1 a pound, year-round --- that's my grocery shopping mantra . It's not just because I'm a world-class penny-pincher and smart shopper; believe it or not, it's also about eating healthier.
Ingredients 1 cup water 3/4 stick butter (6 tablespoons) 1 tablespoon sugar 1/8 teaspoon salt 1 cup flour 1 cup eggs, about 4 large eggs and 2 whites Vegetable oil, for frying Powdered sugar, for topping Directions Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball.
Ingredients 12 1/2 ounces cake flour 1 teaspoon baking soda 2 teaspoons baking powder Heavy pinch salt 1 cup sugar 1/2 cup vegetable oil 1 egg 1 cup yogurt 1 1/2 cups fresh blueberries Vegetable spray, for the muffin tins Directions Preheat oven to 380 degrees F.
Ingredients Dough: 4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray Filling: 8 ounces light brown sugar, approximately 1 cup packed 1 tablespoon ground cinnamon Pinch salt 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons Icing:
Ingredients 3 tablespoons butter 1 1/2 cups finely diced leeks 1 1/2 tablespoons minced garlic 6 cups chicken stock, hot 4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer 1 1/2 cups buttermilk 1/2 cup sour cream 1/2 cup freshly grated Parmesan 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground pepper 2 tablespoons Sherry vinegar 1/4 cup minced chives Directions In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent.
Ingredients 1/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1/2 teaspoon hot sauce 1 teaspoon kosher salt Fresh black pepper 3/4 teaspoon dry mustard 10 ounces sharp cheddar, shredded Directions In a large pot of boiling, salted water cook the pasta to al dente and drain.
Ingredients 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs
In honor of S pring I’m offering you a darling Strawberry Poppy Seed Muffin recipe. When I think of Spring strawberries aren’t far behind. The first jewels of the season always seem to be the best: super sweet and juicy, with the deepest shades of red and minus imperfections. Maybe it’s the anticipation… but for whatever reason by time June rolls around they don’t taste or look the same to me. These are simple, sweet and scrumptious with a medley of strawberry puree and poppy seeds swirled throughout.
Welcome to all of you who are stopping by from the Ultimate Blog Party. I am glad to be participating. If you aren’t from the party, click on the button below if you what to check out what is going on! Today’s recipe is one that I found over at Tidy Mom . I served it on Easter for breakfast along with the Blueberry French Toast with Blueberry Syrup.
I have a super comforting and delicious recipe today for Pasta tossed in a Ricotta Cauliflower Cream sauce with a Toasted Garlic Bread Crumb topping. If you have a hard time getting your family to eat their pesky vegetables than this is your calling. They’ll never detect the cauliflower in the finished dish and after tasting it they won’t even care. You can serve this as a meatless meal or as a side dish.