For Your Face | Alberta Egg Producers Important: Make only enough for one treatment, unless otherwise advised. Discard any "leftovers." Avocado and Honey Mask (for dry skin): 30 mL (2 tbsp) avocado, mashed 30 mL (2 tbsp) honey 1 egg yolk Mash avocado. Mix in honey and egg yolk. Oatmeal and Honey Mask (for dry skin): 5 mL (1 tsp) olive oil 1 egg yolk 5 mL (1 tsp) honey 60-125 mL (1/4-1/2 cup) oatmeal, finely ground (or use infant oatmeal cereal) Combine all ingredients in a small bowl, using enough oatmeal to make a paste. Lemon and Egg Mask (for oily skin): 15 mL (1 tbsp) lemon juice or lemon, use ½ of a lemon 1 egg white, beaten Mix lemon juice or lemon, use ½ of a lemon - squeezed with beaten egg white. Toner 15 mL (1 tbsp) milk 5 mL (1 tsp) honey 1 egg Beat together milk, honey and egg. Face Cleanser/Scrub 60 mL (1/4 cup) oatmeal 15 mL (1 tbsp) honey 1 egg white Mix all ingredients together to form a paste.
Homemade Soft Pretzel Bites Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!
How To: Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Ingredients Chicken
Truths That Women Have About Men We all know women keep certain things from men (men from women too but that’s later), not a surprise to many of you. Here’s a few of them: My best friend knows everything.Even if i insist on paying/splitting the bill on our first date. I’ll think you’re cheap if you let me.I sleep/keep your clothes because they smell like you.I’ll never tell the truth about how many guys I’ve slept with.I’m constantly testing you.I masturbate. Women aren’t alone in this though (I foresaw the sexist comments I was about to receive), men also keep things from women.
Fried Dough Mozzarella Bites - The Food in my Beard - StumbleUpon These weren't as crazy amazing(cramazing?) as they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great, but I have a few different ideas to make these a bit more awesome next time I make them. Little Cubes of mozzarella. I just used store bought pizza dough to wrap the cheese in. Right away I dunked them into a bowl of flour so they wouldn't be sticky. You can already see the cheese explosions. Still, really fun and really tasty. I'm gonna revisit this idea, it might not be for awhile, but it's gonna happen.
How To: Homemade Butter Homemade butter is easy, relatively quick to make and amazingly delicious. If it cost less than buying butter at the grocery store, it would be too good to be true, which is why this is not the case. All things considered, though, I still think it’s well worth it. This stuff is precious, so I think the best use of it is not in baking, but rather, on top of freshly baked, still warm, bread, muffins or crumpets. Are you ready for this? We begin with cream. Next, get a container with a tight-fitting screw-on lid that will not spurt cream all over your kitchen when you shake it vigorously. Begin shaking the container up and down in a rhythmic pattern. The next 3 minutes will feel like you’re shaking a brick. All of a sudden, within just a few shakes, the jar will begin going “shuk shuk shuk” and you’ll be able to feel the butter separating from the buttermilk. After that, let the faucet water get as cold as it gets, then fill the jar to just under the top of the butter. And that’s it!
argot .com : dictionary of street drug ( cannabis, marijuana, heroin, cocaine, et al. ) slang Food Gal & Blog Archiv & Microwave Potato Chips - Really! I like to think of myself as a glass-half-full kind of gal. I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. I was wrong. As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy. So how could thinly sliced potatoes end up crackling crisp? They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Plus, there’s no heating up a vat of oil or turning on a hot oven to make these. The recipe calls for cutting up the potatoes into 1/8-inch slices. Toss with olive oil, and salt. The beauty of this technique is that if you have just one forlorn potato lying around the kitchen, you can cut it up and make just enough crisp chips to enjoy with your sandwich. Microwave Potato Chips
How to: Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description