Mango ginger water This detox Mango Ginger Water recipe has helped 1000′s of people lose weight! Check out the PROOF and find out how Lose Weight By Eating followers have lost over 1000 pounds per month here. Did you know Ginger and Mango both boost your metabolism? Along with boosting your metabolism ginger also is a natural pain reliever, from migraines to menstrual cramps ginger heals a lot of pain. Find more Metabolism Boosting Recipes here. Makes 4 liters, refill 4 liter pitcher 2-4 times until flavor is lost. Ingredients: 1 inch Ginger Root, peeled and sliced1 cup Frozen Mango- fresh is fine too Get Started: To peel the ginger use the back of a spoon or a vegetable peeler, just peel the part that you will be using. -Drop into your pitcher and add in the mango. -Top with 3 cups of ice and then add with water. -Place in your fridge for 1-3 hours before serving. -When serving add a couple frozen mango chunks in a pretty glass for ice cubes. This will keep in the fridge for 24 hours. Like this: Like Loading...
Make Homemade Fresh Mozzarella in 30 Minutes » Man Made DIY | Crafts for Men « Keywords: homemade mozzarella, how to make mozzarella, make cheese inc Aged cheeses are the products of artisans - years of tradition, techniques and cultures passed down through generations, carefully crafted environments that all the milk to become all it can. Fresh cheeses, on the other hand, are an entirely different story. They're created from fresh milk, acid, rennet, and salt, and can be produced easily at home. A few days ago, ManMade showed you how to create your own fresh curded cheese at home (queso fresco, paneer, feta), and today, Ella from Make Cheese demonstrates an easy way for fresh, handcrafted and handstretched mozzarella cheese. Mozzarella in 5 Steps: Stretching your own curd can be described as "ridiculously fun." (FYI - this picture wasn't taken on a saturday night. Here's what you'll need: Ingredients: Rennet (1 tablet)1 1/2 teaspoons of citric acidmilk (any kind except ultra pasteurized), salt (just a dash), 1 cup of non-chlorinated water Step 1 – Dilute 1 ½ tsp of citric acid into half a cup of water (non-chlorinated water). Great work!
La vraie recette italienne des pâtes à la carbonara Temps de lecture: 7 min La blogueuse Floriana nous a donné sa bénédiction italienne pour republier la recette de la vraie carbonara, légèrement remaniée pour s'attaquer aux affronts français tel que l'ajout d'olives, cornichons et quenelles (!). Je me sens investie d’une mission particulière. La sauvegarde du patrimoine gastronomique italien en France. Rien que ça. C’est-à-dire que lorsqu’on aime la cuisine italienne, parce qu’elle est simple, authentique, pleine d’amour, il y a de quoi vouloir commettre des meurtres lorsqu’on voit comme tu la massacres méthodiquement. Oui, toi là. A bas la Carbo, vive la Carbonara Déjà, tu cesses immédiatement de l’appeler «Carbo», ça nous énerve (moi, et l’Italie). C’est «Carbonara», et tu le dis en chantant, parce que ce plat vient de Roma et il vaut bien que tu lui chantes une sérénade, un genou à terre. Je ne sais pas par quel infâme mystère ce plat absolument fabuleux est devenu dans tes mains une espèce de bouillie de lardons revenue dans la crème.
Green Chile and Cheese Egg Bake Green Chile, Bacon and Cheese Egg Bake Dear Loving Family of Mine, I’d really like a break from cooking on Mother’s Day this year. And I’d like to spend the day with you, if you don’t mind. I figure I work pretty hard all year long to be a good wife and mother, so here’s what I’d like my Mother’s Day to look like this year. I’d like to wake up in the morning and crawl out of bed whenever I feel like it. Then I’d like to watch a movie in my pajamas with my family snuggled on the couch beside me. Lounging by the pool in the late afternoon sounds like a nice idea, unless we’re meeting up with friends. If I were to choose a lovely dinner it would be something on the grill… something summery and fresh and light. Love, Mom Happy Mother’s Day weekend to all of those hard-working Moms out there– hope you get a day of relaxation (like me!) P.S.
Delectable Musings: Mozzarella: Urban Farm Handbook Challenge, March Oh man am I glad I did! Mozzarella is pretty straight forward as long as you read the recipe through in advance and have all your ingredients and tools ready to go before you start. Ricki Carroll is the Cheese Queen and her Home Cheesemaking: Recipes for 75 Homemade Cheeses is the cookbook source that I used. I really like her website version of 30 Minute Mozzarella with all the great photos and very clear step by step instructions as well. I was worried about doing this so I will confess I consulted both sources, more than once. I had milk, salt and citric acid (from the canning I do) so all I had left on the list was rennet. Mozzarella Milk, salt, citric acid and rennet is all you need to make your homemade Mozzarella. Ingredients 1 gallon, pasteurized (not ultra-pasteurized) milk1 1/2 tsp citric acid1 tsp kosher salt1/4 tablet or 1/4 teaspoon liquid rennet Instructions Have a clean non-reactive 6 - 8 quart pot ready to go. Details PS - Get your brisket brining soon!
Cavatelli Pasta with Ricotta Balls Recipe A guideline for the ideal amount of water for the cooking of pasta would be a liter (one quart) of water for every 100 grams (3.5 oz.) of pasta. This proportion can obviously be decreased as the amount of pasta to be cooked increases, in so much as, if we are cooking 1 kilo (2 lbs 3 oz) of pasta, 6-7 quarts of water will be sufficient. The cooking water must always be salted before adding the pasta, and the quantity is an average of 10 gr. (2 teaspoons) of salt for each quart of water. Obviously, before adding the salt, we must take into consideration the type of sauce or seasoning which will go with the pasta. The pasta is to be added to the water when it is boiling, then it is to be immediately stirred with a wooden spoon. It is also important to return the water to a rolling boil as quickly as possible; it is therefore a good idea to raise the heat as soon as the pasta is added to the water. Both dishes and serving platters should be warmed previously. Ingredients for 4 people: 1. 2.
Great Grandma’s Pasta Sauce I’m so happy I’m marrying a half Italian man. I love pasta. It’s one of the number one things I cook on the blog. If I could eat pasta, rice, and cookies the rest of my life, I would be one content lady. Since meeting Jason, holidays have been filled with lots and lots of homemade recipes that have been passed down. Apparently, every Christmas and every get together, Jason’s grandmother makes her infamous pasta dish. So, one night, Jason had just come home from a weekend in West Virginia and he was telling me about how they made the pasta dish that weekend. The secret to this sauce is the simmering process. If you want to taste what the Italians are so blessed with over in Italy, I suggest you give this pasta sauce a try. Great Grandma’s Pasta Sauce Author: Julie Wampler Recipe type: Main Entree, Beef, Pasta Prep time: Cook time: Total time: Serves: almost 2 16-ounce jars A lot of people have asked about freezing this. All images and content are © Table for Two.
Homemade {Velveeta} Cheese ~ Cheese, Cake, & Cheesecake #SundaySupper! I used to think being a food blogger was an awesome thing. Now I realize that I’ve done myself a HUGE disservice. Hear me out. See, I sort of began Juanita’s Cocina after being frustrated with available food options in my small, country town. I thought I’d just make everything I wanted but couldn’t buy at home…from scratch. Now I’m no longer sure if that’s the best idea. I mean, I remember how easy it used to be to just go and buy a frozen pizza, pick up a can of tomato soup, or drop a package of rolls or tortillas into my shopping basket. Well, then I started making everything homemade. Well, here’s what happens when you make (for instance) your own ricotta cheese, fresh homemade bagels, piping hot tortillas, gorgeous sandwich rolls, or rich tomato soup… Your family begins to expect it. Sometimes I long for the days when I could open my freezer and there’d be a ready-made meal that I could pop into the oven. Those days are no more. There are those foods that you just can’t make at home.
Trapani-Style Couscous Recipe - Sicilian Fusion Recipes From Sicily (April 2013, $39.95), by Phaidon Press A daily series of some of the best that Sicilian — the original Italian fusion cuisine — has to offer. Check back here on Eat Like a Man for a new recipe every day. Just look at a map: Sicily practically kisses Tunisia. The Arab influence is obvious in Sicily and no more than Palermo’s famous outdoor markets. There’s nothing more North African than couscous — and nothing more Sicilian, where it’s known as cuscusu. Preparation time: 2 ¾ hours + 2 ½ hours resting Cooking time: 45 minutes Serves: 6-8 Ingredients 6 cups couscous2–3 tablespoons olive oil For the fish broth 6 black peppercorns1 onion, peeled2 bay leaves2 sprigs parsleypinch of saffron threads4 ½ lb mixed dish, such a scorpion fish, grouper, sea bream, conger eel,cleanedsalt For the sauce 1 onion, very thinly sliced1 clove garlic, peeled2 tablespoons olive oil1 ¾ lb tomatoes, coarsely chopped½ cup blanched almonds2 tablespoons chopped flat-leaf parsley2 cups dish stocksalt To garnish
Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette 5 stars based on 52 votes Share on TwitterShare on FacebookShare on Pinterest This recipe was inspired by one of my readers, Ellen Koh, who sent me a fabulous Mexican Bean Salad recipe. Over the years, it has become the most popular recipe on my site; it has been pinned over 800,000 times on Pinterest and called “Veggie Crack” because it’s so addictive! Begin by cutting the corn off the cobs. Cut the red bell peppers. Rinse the black beans. Chop the cilantro (or leave it out if you don’t like it). Combine everything in a bowl. Add fresh lime juice, olive oil, garlic, shallots and seasoning. Toss and add avocado. That’s all there is to it. Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette By Jennifer Segal Ingredients Instructions Combine all ingredients except for avocados in a large bowl and mix well. Nutrition Information Powered by Hungry for