Do you enjoy arts & crafts ? Specifically fabric crafts. I have created a list of 20 fabric crafts ideas that i have enjoyed over the years. If you are in need of finding new fabric crafts ideas I have compiled a list fabric crafts ideas that I enjoyed on Youtube. Happy Crafting!
Tips on How to Plan a Wedding : How to plan a Wedding on a Budget
Congratulations! You are getting married now you need tips on how to plan a wedding. Looking to find how to plan a wedding on a small budget is your wedding budget tight? Here are some great wedding budget tips and hacks and how you can plan a wedding on a low budget. These tips on how to plan a wedding will make your wedding planning easy.
Step One: Determine Your Budget.
To begin, you need to sit down with your partner and determine a reasonable budget. Evaluate your finances and how much you are both comfortable with spending on your wedding.
Step Two: Pre-Planning Phase.
In order to begin planning your wedding you will both need to discuss what the most important features and aspects of your day will be. Depending on religion or lifestyles, you both may have specific elements that you feel must be included, and these can affect the budget so it‟s critical that you write down the “no bargain” aspects of your wedding that you feel you just can‟t do without.
If you haven‟t yet set a wedding date, this is the time to do so. Consider what time of year you should have your wedding (considering the guests and their vacation time or ability to attend based on work), as well as whether you are looking to have a wedding locally or away. The most expensive months in which to get married are spring, summer and early fall, as well as the Christmas and Valentine‟s Day holidays.If you have a wedding that takes place in late fall or early winter you will be able to dramatically trim down on costs.
Step Three: Get Organized
The most affordable weddings are one that are well organized, well planned and well thought out. If you start planning your wedding without writing down everything that you need, you may overlook an important element that you will need to squeeze into your budget later on, so it‟s important to keep a detailed task list of everything that you need to get organized. If you have Microsoft Excel, you will find that it is exceptionally easy to create task lists as well as keep accurate records of everything from contacts, vendors to your guest list (including their phone numbers, addresses, who has responded to your invitations, etc). You can also use Excel to keep an up to date list of gifts received at your wedding so that you can send out thank you notes later on. If you are not computer savvy, you can purchase a wedding planner, which is a simple notepad that contains envelopes and pockets for important notes and memos. You can find these at your local stationary shop, or you can simply create one with a binder, paper, tabs and separators.
Step Four : Ceremony Location
So, you‟ve determined the month of your wedding and hopefully a handful of potential dates. The next step is in scouting out locations and seeing what is available as well as the costs. The first step is to decide whether you intend on having the reception and wedding at the same venue, typically if you do, it will cost far less, however depending on the size of your wedding and the available venues, this might not be feasible for you. If you do not have a particular church or wedding venue in mind, consider renting a hall for both your wedding and reception to save money. Open the phone book and write down the local venues that are available, calling each first to determine availability and cost.
Step Five : Wedding Attire
As a bride, you are likely already dreaming of the perfect wedding gown. Whether you are interested in a traditional, classic or contemporary style, it‟s always best to begin your search early on, months before your actual wedding day.To begin, scour the Internet for wholesale discount bridal shops and wedding magazines to determine the style you are interested in and to get an idea for the price range of each style. As you probably know, every website, every magazine and every offline store will have different prices, sometimes for the very same gown, so it‟s very important to shop around ahead of time, so you aren‟t rushed into making a purchase, days before your wedding. Check your department stores for tuxedo rentals and inquire as to whether there are any special offers, such as the groom receiving his tux rental for free if the groomsmen rent their tuxedo‟s there. Tux rentals often include cufflinks, vest, tie and sometimes even shoes so be sure to ask.
Step Six : Wedding Cake
The wedding cake is one of the most important aspects of the wedding reception. The cake will adorn the main table, and guests should marvel at its beauty. The cake will feature prominently in photos of the reception, and it will be the main attraction when the bride and groom cut the cake. The cake should not only be visually stunning, but it should taste great. Many bakeries focus so much on making beautiful wedding cakes that they seem to forget that the cake will be eaten! You should visit a number of different bakeries, not only to get quotes and look at samples, but also to taste some of their wares. Most bakeries will be willing to give you a taste testing if you call in advance.
Step Seven : Reception Cash Saving Tips
Of all the costs associated with your wedding, your reception can be one of the biggest costs of all, especially if you are renting space or using in house caterers. Discuss what your ideal reception venue would be and then research potential spots in your area, by phoning the venues and asking for prices, availability and included items. When using caterers that are provided by the venue, you can expect to pay 35% more than if you hire an outside caterer, however there are many venues that require you use their in-house vendors so be sure to ask about this when calling each location. One great way to begin your research is by using the Internet and scouring through different areas in your location.
Step Eight : Reception Dinner Budget Saving Tips
When you must use an in house caterer, there is not much you will be able to do to save money other than choosing less expensive food items. A buffet tends to be cheaper than a sit down dinner, and a soda only reception is cheaper than a reception with a full bar. Discuss your options with the venue‟s caterer prior to finalizing your menu details. Many caterers offer a wide variety of services, ranging from hot and cold appetizers, to buffet or served dinners, your choice of bars and some caterers will even include the cake. The actual food served can save you money as well. Cheaper dishes such as pasta or chicken can be just as lovely, but less expensive than pricey cuts of meat or expensive seafood dishes.
Step Nine : Saving Money On Your Flowers
Flowers can be a very expensive part of a wedding. Many people spend hundreds, even thousands of dollars on the flowers for their wedding. But there are some tricks you can use to make sure you get beautiful flowers without spending too much money. First of all, don‟t choose roses or other expensive flowers unless you are really certain you want them. Many brides choose roses simply because they believe it is traditional or expected. But these days almost any type of flower is acceptable for a wedding. You can always opt to add cheaper flowers such as carnations into a bouquet with a few more expensive types. Or, you may choose one beautiful flower as an alternative to an entire bouquet.
Step Ten : Saving Money On Your Invitations
When it comes to preparing and mailing out your invitations, you will want to try to send them out within 6-10 weeks prior to your wedding with an RSVP date of at least 2 weeks prior (preferably 3-4 so that you can prepare). This allows for your guests to respond and let you know whether they can make it or not, and gives you time to determine just how many guests are likely to attend, in the event you need to follow up with your reception vendor. Start by creating a “potential” guest list and then if necessary, weed through the list and determine just how many you can afford to invite. If you are having a sit down dinner, you will need to pay for each plate so keep this in mind when creating your guest list.
Step Eleven : Saving Money On Your Wedding Music
Depending on the type of wedding you are having, you may want to have music played during your wedding as well as the reception and dance. Choosing a DJ is always a far more affordable option than hiring a band unless you know someone who is experienced and willing to do this for you. If you are having your ceremony in a church or temple, check with them to see if music will be provided and what the fee is for the provided music. Some couples choose to have outside music played, for example a soloist or violinist, at their own expense.
Step Twelve : Photography And Videography Cash Savers
The photographs and video of your wedding day will be keepsakes that you will treasure forever. The quality of your media, either photographs or video, is dependant upon the person taking the photos or video as well as the quality of their equipment and developing equipment. Photographers and videographers can be very expensive, even for the cheapest packages they offer. Some photographers will provide video service, but in general if you wish to have both photo and video you will have to hire two different people.
Your wedding is one of the most special days of your life and both you and your partner should be able to celebrate your love without the stress that comes with excessive debt from taking out loans to pay for your wedding day. It‟s important to think beyond the wedding day, and to begin your married life in a way that enables you both to continue celebrating one another, rather than struggle for years to pay off a loan. Set your budget and use my tips and strategies to ensure that you stay within this price range when planning out your wedding. You can have a beautiful wedding without spending a fortune in the process, if you take your time, stay organized and on track. I hope tips on how to plan a wedding give you peace.
What Do These Numbers Mean?
Are constantly seeing repeating numbers show up in your life all the time. Are you constantly wondering what do these numbers mean ? Well I am here to help you figure it out. Head over to Numerologist to get deeper insight. Get the support you need to dig deeper into yourself and gain confidence and self awareness. Signing up with numerologist you will get a detailed numerology reading , astrology charts and various tools to build your personal development. They offer the best spiritual teachers , Numerologists and experts who here to guide you with wisdom to manifest your dreams and desires. Numerologist are able to calculate your soul urge number and life path number. Find out the spiritual meaning of numbers that are constantly repeating around you . Below are a few examples of life path numbers head over to Numerologist to jumpstart your spiritual journey.
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Number 8 You are known as the Seeker. You were born to have faith in yourself and others. You have strong spiritual energy which would make you an excellent analyst, philosopher or researcher because you thrive when you are seeking knowledge and truth . You are intuitive which conflicts with your analytic mind because you often reason with data. If you fully embrace your analytical and intuition side it will have positive impact on your life. You enjoy being alone to regroup your thoughts . Mediation and nature you flourish these type of environments help you relax . Self care is necessary for you to maintain a balanced life. You thrive in positions where you are able to spend time alone. You have a sharp tongue so you need be thoughtful when you communicate with others . Your life purpose is to trust yourself and others. Your are intelligent , incredibly intuitive and wide beyond your years .
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Number 9 is unique because it contains qualities of all the other numbers. 9 vibration is known as a wise old soul. You have strong devotion to what you believe in , you will pursue it with great drive and ambition. You regard human life , your goals are usually surrounded around serving others. You often have issues with your family, you often feel unloved or abandoned as a child. You must find a way to create healthy boundaries with your family and deny those unhealthy dynamics. You often find your self overly involved in your family members lives. You must create a new life extract yourself from those codependent relationships. It will not be easy will take a lot of strength and courage to do so. It will take you awhile to realize the dynamic with your family is not healthy or serving you. You do such a great job a fulfilling others needs but when you are in trouble others rarely notice. You must let your guard down and ask for help. You are often the leader but you place a lot of pressure on yourself learn to lighten up. You are often accused of patronizing because of your nature to preach rather than be a listener. Your higher purpose is to inspire others . You function at your highest capacity when you inspire by your example not by what you say. You have incredible charisma you would make an amazing therapist , counselor and teacher. You would make a wildly successful entrepreneur only if you are passionate about it. You have to find work that has meaning to you or you will feel incomplete. When you optimize your energy you are a powerful force for transformation and change . You have a incredible capacity to succeed in anything you set out to do. You hold all constructive elements of all numbers in numerology but also hold the destructive elements as well. You must understand this so you can embrace it and soar . You do Best going with the flow . Do not live in the past move forward let yesterday go live today and embrace tomorrow. Your purpose in life is to align your life’s purpose with your heart’s intuitive wisdom , to give generously, and to inspire others by your example .
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Number 5 You are The Freedom Seeker . You have intense energy which makes you have a intense life . You are easily bored and in dear need of mental stimulation. You desire experience through all your 5 senses. You live life through your senses . You want to experience everything through all your senses. Everything has be just right or you won’t be happy. You are most likely to be a entrepreneur because you do not like to submit to others authority. You often are restless because you cannot sit still . You need to develop self discipline in your life so your life won’t be chaotic. You will not thrive in a office setting you thrive in environments were you can be fearless . When you are unable to express yourself freely you begin to self destruct. Focus on your strengths which are adventurousness and fearlessness do so with discipline and your life will be complete .
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Number 2 you’re known as the mediator. You cannot stand discord and always seek harmony . You do whatever it takes to avoid confrontations and conflicts. Do you feel your best when you are of service to others especially your family. You will do best in a career that his service oriented. You work fast in a group environment that’s when you achieve your most success. You Pay attention to detail which makes everyone turn to you for assistance. You drive best environment surrounded by people you do not find happiness working alone. You are a lover and a fighter. You deserve to give love and love to be given to you as well. You desire unconditional love. You are the perfect balance between strength and sensitivity. Dependable and supportive friend. Often times causing you to feel drained because you go above and beyond to be there for everybody. You are often worried about what others think of you it is a deep challenge for you to develop your own inward validation. You are at your best when you are content, satisfied and luminous .
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Number 3 you are known as a communicator. Do you love connecting with people, Communication and creativity. You are a natural teacher, writer or counselor. A profession where you are able to convey your idea sweet audience is best suited for you. You do not thrive in a work environment under supervision or with the rigid schedule. You think so quickly that you often get frustrated with slow thinking. You are direct and passionate in your communication. Sometimes you get stuck in your own head by over analyzing and overthinking everything. In relationships you are very loyal and you have the tendency to not get over past relationships. You’re off in the life of the party and make a great host or hostess. The people around you so very comfortable. You’re often go to everything you do which makes it difficult for you to focus. You find faults and pretty much anything which causes you not to follow through. Your communication skills, sense of humor and intellect make you a great person.
Valentine’s Day Dinner Ideas at Home : Homemade Valentines Day Dinner
Are you looking for valentine’s day dinner ideas at home? I have come up with 10 romantic homemade valentines day dinner ideas that your significant other will love and cherish. Valentine’s day dinner at home does not have to be boring try these 10 romatic recipes. Homemade valentines day dinner will be easy on your pockets and you miss all the hassle booking reservations.
1. Prawns of Passion
Ingredients:
* 1 cup butter, divided
* 1 medium head garlic, peeled and minced
* 1 (28 ounce) can crushed tomatoes
* 2 pounds or one kg large prawns - peeled, deveined and butterflied
* 1 medium head garlic, peeled and minced
* 1/4 cup chopped fresh parsley Directions:
Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.
2.Beef Tenderloin with Green Peppercorn-Brandy Sauce
Ingredients:
* 2 (8 oz. ea) beef tenderloins
* salt and pepper
* 1 tablespoon butter
* 3 tablespoons chopped shallots
* 1 Tbl. green peppercorns
* 1 cup beef broth
* 1 tablespoon whole grain Dijon mustard
* 2 tablespoons heavy cream
* 2 tablespoons brandy
* 2 tablespoons chopped chives for garnish Directions: Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.
3.Champagne Shrimp and Pasta
- 8 ounces angel hair pasta
- * 1 tablespoon extra virgin olive oil
- * 1 cup sliced fresh mushrooms
- * 1 pound medium shrimp, peeled and deveined
- * 1 1/2 cup champagne
- * 1/4 teaspoon salt
- * 2 tablespoons minced shallots
- * 2 plum tomatoes, diced
- * 1 cup heavy cream
- * salt and pepper to taste
- * 3 tablespoons chopped fresh parsley * freshly grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
4.BBQ Lobster Tails
Ingredients:
* 4 lobster tails
* 2 tablespoons of lemon juice
* 1/4 cup of margarine or butter
* 1 teaspoon of grated orange or lemon peel Directions:
Snip through center of hard top shell with kitchen scissors. With sharp knife cut through the meat, but not through under shell. Spread open. Grill with the meat side up at start. Finish cooking with shell side up. While grilling, brush frequently with mixture of melted butter, lemon peel and juice.
Lobster is done when firm and opaque.
5.Baked Ham in Champagne
Ingredients:
* 1 (9-lb) boneless ham
* 1 pound Light brown sugar
* 2 Bottles extra-dry champagne
* 3 tbsps. Honey
* 1 1/2 teaspoon Ground ginger
* 1 1/2 teaspoon Dry mustard
* Pineapple slices (optional)
* Spiced apples (optional) Directions:
Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325F 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices, and spiced apples, if desired.
6.Parmesan Chicken
Ingredients:
* 2 Boneless chicken breasts
* 1/2 cup "Oven Fry" for Pork or chicken(No Substitutions)
* 1/2 tablespoon Italian seasoning
* 1/4 cup grated Parmesan cheese
* 1 egg
* Olive oil Directions:
Flatten chicken to about 1/4 to 3/8 of an inch thick. in a shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. in another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. I use a spoon to coat chicken with the crumb mixture gently pressing crumbs onto chicken. Preheat a frying pan with about a 1/2 cup of olive oil. add more when necessary. brown on medium heat until nicely browned and juices run clear.
This is one of our favorite chicken recipes. It is very moist and full of flavor! you can add a slice of tomato on top when chicken is done, then add some mozzarella on top of that. I sometimes serve with spaghetti and a nice loaf of fresh bread. or mashed potatoes and stuffing. The possibilities are endless.
7.Heart Shaped Valentine Pizza
Ingredients:
* 1 large Pizza shell; pre-baked
* 1/3 cup Pizza sauce
* 1/3 cup Mozzarella or Jack cheese; grated
* 12 large Shrimp; cooked
* 1 medium Red Bell Pepper
* 3 Pieces artichoke hearts; frozen and thawed, sliced
* Olive oil
* Minced Basil Directions:
Trim the pizza shell(s) or foccacia bread into heart shape, place on pizza pan or baking sheet. Spread pizza sauce on shell to near edge.
Sprinkle cheese over sauce, not quite to edge of sauce. Place shrimp, in pairs, tails touching, to make hearts, on top of cheese. Do the same with some slices of red bell pepper, using the top, where it curves, for the top of the heart. Put a few slices of artichoke heart here and there. drizzle a little olive oil over top. Sprinkle with minced basil (optional). Bake at 375^ degrees until cheese melts and pizza is piping hot. Serve hot.
8.Lobster Scampi
Ingredients:
* 4 tablespoons butter
* 1/2 cup garlic olive oil
* 1 tablespoon hot pepper oil
* or * 1 teaspoon crushed red pepper
* 16 garlic cloves, minced
* 1 tablespoon Dijon mustard
* 1 teaspoon Hungarian paprika
* 2 tablespoons Worcestershire sauce
* 1/2 cup dry white wine
* 1 tablespoon fresh lemon juice
* 1/2 pound cooked lobster meat Directions:
Melt butter and oils in a large pan over low heat. After it has melted, add the garlic and brown slightly over medium heat. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. Add lemon juice and lobster, and cook until meat is heated through. Serve over yellow rice.
9. Lobster Alfredo
Ingredients:
* 2/3 cup lobster hornemeat
* 2 ounces melted butter
* 8 ounces heavy cream
* 2 teaspoons garlic
* 2/3 cup grated Parmesan
* 4 tablespoons chives
* 1/8 teaspoon salt
* 12 ounces pasta Directions:
Ladle butter into heated pan. Add lobster hornemeat, saute until lobster meat turns white. Add the cream and garlic, lower the heat and stir with rubber spatula. Add grated Parmesan and chives and stir until Parmesan is melted.
Sprinkle over top of the sauce and stir in. Add pasta and saute until light in color. Serve hot in a 12 ounce rarebit.
Top with 2 tablespoons of chives.
10.Salmon Steaks
Ingredients
- 2 salmon steaks
- * 8 ounces mushrooms, sliced thinly
- * 1 tablespoon butter
- * 1/3 cup sherry
- * 1 cup cream
- * 1/2 cup chicken stock
- * 2 ounces capers
- * 2 tablespoons parsley
Directions
Saute the mushrooms in the butter until thoroughly cooked but not yet browning.
Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they’re usually purchased in brine and you don’t want the acidic taste) and add to sauce Broil the salmon steaks – about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.
Enjoy these 10 valentine’s day dinner ideas at home with your lover.
Dessert for Valentine’s Day: 15 Valentine Dessert Recipes
Are you looking for dessert for Valentine’s Day ?Try these 15 easy Valentine’s Day dessert recipes! Amazing Sweets and Treats for Parties, Events, Holiday Snacks, and More! Kid-friendly and simple Red & Pink Ideas for the day of love.
1. Pink Cloud Cake for Valentine’s Day
Ingredients:
3 packages (3 oz. size) Jello
2 cups boiling water
2 packages (10 oz. size) frozen strawberries, partially thawed
1 angel food bar cake, broken into bite-size pieces Directions:
Dissolve Jello in water; add strawberries. Beat for 4 minutes. Add cake to Jello mixture pour into mold. Chill until set.
2. Pink Frozen Fruit Salad
Ingredients:
* 8 ounces cream cheese, softened
* 1 quart strawberry ice cream, softened
* 1/2 cup miracle whip
* 2 cans (17 oz size) fruit cocktail, drained
* 1/3 cup chopped nuts Directions:
Combine cream cheese, ice cream and salad dressing, mixing until well blended. Fold in fruit and nuts. Pour into 9-inch square pan.
Freeze until firm. Chill until serving.
3 .Pink Lemon Angel Cake
Ingredients:
* 1 cup cake flour
* 3/4 cup sugar
* 12 egg whites, room temperature
* 1 1/2 teaspoon cream of tarter
* 1/4 teaspoon salt
* 1 1/4 teaspoon lemon extract
* 3/4 cup more sugar
* 4 drops red food color (or enough to make pale pink ) Directions:
Sift flour and sugar well. Combine whites with cream of tarter, salt and lemon extract. Beat until foamy. Beat in food color. Gradually add sugar, 2 Tbsp at a time beating until stiff but not dry peaks.
Fold in sugar and flour mixture carefully. Pour into an ungreased 10 inch tube pan. Bake in a 325F oven 35 to 45 minutes or until done. Invert to cool completely before removing.
4. Red Jello Hearts
Ingredients:
* 1 large box Jello - raspberry, cherry (red color)
* 1 heart shaped cookie cutter Directions:
Follow recipe on box for Jello Jigglers. Chill in a long shallow pan(greased), like a lasagna dish. Cut out hearts when jello is set. Can decorate with spray whipped topping if desired.
5. Valentine Pie
Ingredients:
* 1 cup Water
* 3 ounces Strawberry Gelatin Powder
* 1 pint Vanilla Ice Cream
* 1 Chocolate Crumb Pie Crust
* Hershey's® Kisses Directions:
In a 4-cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to2 minutes.
Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon.
Pour chilled ice cream mixture into pie shell. Chill about 4 hours or till ice cream is set.
Arrange milk chocolate kisses in a heart shape on top of pie.
6. Valentines Love Fudge
Ingredients:
* 3/4 cup margarine or butter
* 3 cups sugar
* 1 (5oz) can evaporated milk
* 1 package (12oz) semi-sweet chocolate chips
* 1 jar marshmallow creme
* 1 cup chopped pecans
* 1 teaspoon vanilla
* 3 capsules ginseng (available at drug stores and health food stores) Directions:
Lightly grease a 13X9 inch baking dish Mix margarine, sugar and milk in a large heavy saucepan. Bring to a rolling boil for 5 minutes. Stir constantly. Turn off heat and stir in chocolate chips. Add rest of the ingredients and mix well. Pour into baking dish and let it set up at room temperature
7. Valentine`s Day Cinnamon Candy
Ingredients:
* 1 cup Brown sugar
* 2 tablespoons Butter
* 1/2 cup Corn syrup
* 1 tablespoon Cinnamon
* 1/2 cup Water Directions:
Combine ingredients. Boil to soft crack stage (275 – 280 F). Pour into well-buttered, shallow pan. When cool, cut in squares.
8. Very Cherry Cookies
Ingredients:
* 1 cup butter or margarine
* 2 egg yolks
* 1/2 teaspoon salt
* 1/2 cup confectioners' sugar
* 2 1/2 cups all-purpose flour
* 2 teaspoons almond extract
* 36 drained maraschino cherries
* coconut flakes
* tinted butter icing Directions:
Blend together the butter, egg yolks, vanilla, salt, confectioners’ sugar and flour. Take small amount of dough in hand , flatted out and wrap around drained cherry. Bake on ungreased cookie sheet at 350 degrees F) until golden brown (about 10 minutes). Cool and dip in tinted butter icing. Roll in coconut flakes.
9. Champagne Parfaits
Ingredients:
* 2 pkgs Lemon-Flavored Gelatin
* 2 cups Boiling Water
* 2 cups Champagne
* 8 Strawberries -- Washed & Hulled Directions:
In a large bowl, dissolve the gelatin in the boiling water; allow to cool for 10 minutes. Stir in champagne and chill for 40-50 minutes, or until slightly thickened. Reserve 1 cup of the gelatin mixture and spoon the remaining mixture evenly into 8 champagne flutes or parfait glasses. Place 1 strawberry in each glass. In a small bowl, beat the reserved 1 cup gelatin mixture until fluffy and doubled in volume. Spoon evenly into the glasses, then cover and chill for at least 2 hours, or until set.
10. Berries n Brownies
Ingredients:
* 4 cups fresh red raspberries
* 5 tablespoons sugar
* 2 teaspoons finely shredded orange peel
* 2 cups whipping cream
* 1/4 cup raspberry liqueur (Chambord) (optional)
* 4 squares (3-inch) bakery brownies, as milk chocolate blond, or marbled brownies cut into regular chunks Directions:
Set aside 8 to 10 of the berries. In a bowl combine remaining berries, the sugar, and orange peel, place the berry mixture in a 1- to 1 1/2 quart compote dish or serving bowl.
In a chilled mixing bowl combine whipping cream and liqueur (if using). Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Spoon on top of raspberry mixture. Top the whipped cream with brownie chunks and reserved raspberries.
11. Be My Valentine Pie
Ingredients:
* 1 cup Water
* 1 package (3-ounce size) Strawberry Flavored Gelatin
* 1 pint Vanilla Ice Cream
* 1 Chocolate-flavored crumb pie shell
* Milk chocolate kisses (optional) Directions:
In a 4-cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to2 minutes.
Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon.
Pour chilled ice cream mixture into pie shell. Chill about 4 hours or till ice cream is set.
If desired, arrange milk chocolate kisses in a heart shape atop pie.
12. Chocolate Chip Cookie Tarts for Two
Ingredients:
* 1/2 cup frozen whipped topping -- thawed
* 2 large bakery-style chocolate chip cookies
* 2 kiwi fruit -- peeled and sliced
* 2 strawberries -- sliced
* 1/4 cup semisweet chocolate chips
* 1/2 teaspoon vegetable shortening Directions:
Spread 1/4 cup whipped topping over each cookie. Arrange kiwi fruit slices around the outer edge of cookies over whipped topping, then place strawberry slices in the centers.
In a small saucepan, melt chocolate chips and shortening over low heat, stirring until smooth. Drizzle over tarts and serve immediately.
13. Chocolate Covered Cherries
Ingredients:
* 1/3 cup white corn syrup
* 1/2 cup butter
* 1 teaspoon vanilla
* 4 cups powdered sugar
* 2 Bottles cherries
* 12 ounces Chocolate Chips
* 1/2 cup paraffin wax Directions:
Mix syrup, butter, vanilla and sugar; refrigerate 1 hour. Melt chips and wax together in top of double boiler. Roll refrigerated mixture into small balls and form around drained cherries. Dip into chocolate-wax mixture. Place on waxed paper to set.
14. Chocolate Dipped Strawberries
Ingredients:
* 12 Strawberries With Long Stems
* 3 ounces Semisweet Chocolate
* 1 tablespoon Butter
* 1 teaspoon Brandy -- optional Directions:
Melt 3 ounces semi-sweet chocolate, a tablespoon of butter and a teaspoon of brandy in a double boiler over hot water. Dip the strawberries halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them until chocolate is set, about 10 minutes.
15. Triple Strawberry Cake
Ingredients :
1 (18.25 ounce) package strawberry cake mix
* 1 (3 ounce) package flavored gelatin
* 4 cups water
* 2 cups frozen whipped topping, thawed
* 2 cups strawberries, sliced
Directions :
Prepare cake according to package directions. Bake as directed for a 9×13 inch pan. Allow to cool. Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set. Spread whipped topping over cake and top with sliced strawberries.
I am sure you will enjoy the best Dessert for Valentine’s Day.
Best Chicken Wings Recipe Ever : Best Chicken Wings Recipe in the World
Are you looking for best chicken wings recipe ever? Well look no further I came up with the best 10 chicken wings recipe in the world. 10 of the best chicken wings you will ever make. These crispy wings are a must for any ocassion. Try these best chicken wings recipe ever from Buffalo, Honey BBQ, Chili Lime, and more flavors.
1. Buffalo Wings
Ingredients :
- 4 pounds Chicken wings
- 3 tablespoons Butter — melted
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Catsup
- 2 Garlic cloves — mashed
—–DIP—-
- 2/3 cup Mayonnaise
- 1/3 cup Sour cream
- 1/3 cup Gorgonzola
- OR bleu cheese
- 1/2 teaspoon Tabasco
- Celery stalks
Directions :
Cut off tip of wing. Separate at joint. Place on wire rack in roasting pan. Roast at 350 deg. for 1 1/2 hours. Turn once during cooking. Combine melted butter, Tabasco, Worcestershire, catsup, garlic and mix well in large bowl. Place chicken in bowl and mix well. Crumble cheese coarsely and mix with other dip ingredients in separate bowl and serve with celery stalks and wings.
2.Honey Mustard Wings
Ingredients :
- 1 pound Campbell’s dry onion with chicken soup and recipe mix (dry)
- 1/2 cup Honey
- 1/4 cup Spicy brown mustard
- 16 Chicken wings — whole or cut
Directions :
In a large bowl, combine soup mix, honey, and mustard. Set aside. Cut wings at joints and discard the tips, or leave the wings whole. Add chicken to soup mixture. Toss to coat.Place chicken in a baking pan greased with Pam spray. Sprinkle with Season-All. Bake at 375 degrees F for about 1 hour or until chicken is don turning once if desired. If wings are getting too brown too soon, cover with tin foil during the latter part of baking time.
3. Honey Mustard Wings
Ingredients :
- 1 pound Campbell’s dry onion with chicken soup and recipe mix (dry)
- 1/2 cup Honey
- 1/4 cup Spicy brown mustard
- 16 Chicken wings whole or cut
Directions:
In a large bowl, combine soup mix, honey, and mustard. Set aside.Cut wings at joints and discard the tips, or leave the wings whole. Add chicken to soup mixture. Toss to coat.Place chicken in a baking pan greased with Pam spray. Sprinkle with Season-All. Bake at 375 degrees F for about 1 hour or until chicken is don turning once if desired. If wings are getting too brown too soon, cover with tin foil during the latter part of baking time.
4. Teriyaki Wings
Ingredients:
- 1/4 cup Catsup
- 1/4 teaspoon Garlic powder
- 2 tablespoons Brown sugar
- 1/4 cup Oil
- 1/4 cup Soy sauce
- 1/4 cup Lemon juice
- 2 pounds Chicken wings
Directions :
Remove wing tips from chicken and cut apart at joint. Combine remaining ingredients. Marinate chicken in shallow baking dish overnight, turning occasionally. Preheat oven to 375. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40-45 minutes, basting occasionally with marinade.
5. Fajita Chicken Wings
Ingredients :
- 12 Chicken wings
- 1/4 cup Lime juice
- 2 tablespoons Oil
- 3 tablespoons Cilantro chopped
- 1 Clove Garlic minced
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Oregano
- 1/4 teaspoon Red pepper flakes crushed
Directions : Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375 F. Drain chicken wings, reserving marinade. Place chicken on broiler pan. Bake at 375 F for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade.
6. Garlic Chicken Wings
Ingredients :
- 2 pounds Chicken wings
- 15 Drops tabasco pepper sauce
- 3 Heads fresh garlic
- 1 cup Grated parmesan cheese
- 1 cup Italian style bread crumbs
- 1 T. olive oil
- 1 teaspoon Black pepper
Directions : Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until brown and crisp.
7. Honey Curry Chicken Wings
Ingredients :
- 2 pounds Chicken wings
- 1/2 cup Butter
- 1/2 cup Honey
- 1/4 cup Prepared mustard
- 1 teaspoon Salt
- 1 tablespoon Curry (mild or hot)
Directions : Place chicken in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 350F for 90 minutes basting every 15 min’s.
8. Hawaiian Chicken Wings
Ingredients :
- 2 pounds chicken wings
- 1/4 cup sugar
- 1/2 teaspoon ginger ground
- 1/2 teaspoon garlic powder
- 1/8 cup onions chopped
- 1/4 teaspoon black pepper
- 1/2 cup soy sauce
- 6 ounces pineapple juice
Directions : Remove wing tips from chicken and cut apart at joint. Combine remaining ingredients. Marinate chicken wings for at least 24 hours. Preheat oven to 375. Bake for 1 hour.
9. Santa Fe Wings
Ingredients :
- 2 1/2 pounds chicken wings
- 1/2 cup hot pepper sauce
- 1/4 cup butter (1/2 stick)
- 1/4 cup chili sauce
- 1 teaspoon chili powder
Directions :
Preheat the oven to 425 degrees (F). Place the chicken wings in a large, ungreased baking dish and bake for 30 minutes or until cooked and crisp, turning halfway through the cooking. In a large microwave-safe bowl, combine the remaining ingredients and microwave on high power for 1 minute or until the butter is melted. Stir well, then add the wings and toss until well coated.
10. Ono Chicken Wings
Ingredients :
- 1 cup Soy sauce
- 1 cup Pineapple juice
- 1 Clove garlic — minced fine
- 2 tablespoons Onion — minced
- 1 teaspoon Ginger — grated
- 1/4 cup Brown sugar
- 7 ounces Beer
- 1/4 cup Vegetable oil
- 5 pounds Chicken wings
Directions :
Combine first 8 ingredients and stir until dissolved. Pour over chicken and marinate overnight. Be sure sauce overs all pieces. Drain and save marinade. In large skillet, heat a small amount of oil and brown chicken on all sides over medium. When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if necessary. May be cooked a day in advance and reheated in oven before serving. Add marinade to moisten before heating. Serve hot in a chafing dish.
Salmon Recipes for Dinner : Salmon Recipes Ideas
Are you a salmon lover? But tired of same salmon recipe over and over. If you are looking for salmon recipes ideas, I have created 9 yummy salmon recipes below.
Boiled salmon.
Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.
Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.
Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.
Salmon and caper sauce.
Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.
Time. About 3/4 hour.
Collared salmon.
Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.
Time. 3/4 hour, or rather more.
Curried salmon.
Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.
Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.
Time. 3/4 hour.
Salmon cutlets.
Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
Time. 5 to 10 minutes.
Salmon a la genevese.
Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.
Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. Time. 1-1/4 hour.
The Best Lobster Recipes : Mouth Watering Lobster Recipes
Do you love lobster? I love it so much from lobster tails to a lobster roll. I came up with the best lobster recipes. Try these mouth watering lobster recipes.
To boil lobsters.
Ingredients:- 1/4 lb. of salt to each gallon of water.
Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.
Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.
Hot lobster.
Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.
Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.
Time. 1/4 hour.
Lobster salad.
Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.
Mode:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.
Note. A few crayfish make a pretty garnishing to lobster salad.
Lobster (a la mode francaise).
Ingredients:- 1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.
Mode:- Pick the meat from the shell, and cut it up into small square pieces; put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander.
Time. 1/4 hour.
Lobster curry (an Entree).
Ingredients:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, the juice of 1/2 lemon.
Mode:- Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.
Time. Altogether, 3/4 hour.
Lobster cutlets (an Entree).
Ingredients:- 1 large hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.
Mode:- Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a little of the spawn; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the top of each; fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed; arrange them nicely on a dish, and pour bechamel in the middle, but not over the cutlets.
Time. About 8 minutes after the cutlets are made.
Lobster patties (an Entree).
Ingredients:- Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.
Mode:- Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 6 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.
Potted lobster.
Ingredients:- 2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.
Mode:- Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time. Time. 3/4 hour.
How to Grill the Perfect Steak : Perfect way to Grill a Steak
No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to dry it out and have much less flavor. You should not have to coat a great piece of meat with sauce just to get flavor, in fact you should avoid using a sauce at all. You want to see visible grains of fat running through the meat but not large pieces of fat. If you do see larger pieces simply trim them off. As you cook your steak the fat will melt and naturally tenderize the meat.
After removing the meat from refrigeration seasoning the meat with generous amounts of salt and pepper.
Many other herb and spice combinations can be added to your taste just be sure you have plenty of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature before grilling.
When grilling your steak first make sure that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you want a hot grill, you do not want direct flame on the meat for any extended time period. The worst mistake that most grillers make is to continually flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does. In the end you will flip your steak 3 times which will mean you have cooked both sides twice for 3 minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time should be roughly 12 minutes. This will achieve a medium rare steak depending on how hot your grill is. Because every grill it different you will need to experiment to get the desired results.
There is no exact way to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat, you can use you hand as a guide. For instance if you take you index finger and touch the fleshy part of your palm right under your thumb, that is what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it would be: rare, medium-rare, medium and well done.
Recipes for Diabetic Meals : Diabetic Easy Meals
Are looking for diabetic meals? . Look no further I have complied a list of my favorite diabetic meals below. These are easy diabetic meals for dinner or lunch. Try these delicious low carb diabetic recipes .
1.MOM’S BEEF STEW
- 1/4 c. ginger ale
- 1 tbsp. red wine vinegar
- 1 can consomme soup Salt and pepper
- 1/4 c. flour
- 1 lb. lean stew meat
- 1/4 lb. mushrooms, sliced
- 2 med. potatoes, cut up
- 2 carrots, sliced
- 1 onion, sliced
Brown stew meat and sautee with onions and mushrooms. Add all ingredients into pot and cook until meat is and vegetables are tender.
2.TUNA SUPREME
- 1 sm. can tuna, water-packed
- 3 hard boiled eggs, diced
- 1 c. American cheese, diced
- 2 tbsp. each chopped sweet pickles, mince onion, chopped celery and cut-up stuffed olives
- 1/2 c. mayonnaise or Miracle Whip
Mix all ingredients and serve on bread or lettuce leaf
3.ALOHA SEAFOOD DISH
- 2 lbs. fish fillets
- 1/2 c. pineapple juice
- 1/4 c. steak sauce
- 1 tsp. salt
- Dash of pepper
Place fish in single layer in shallow baking dish. Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once. Remove fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan. Broil about 4 minutes, brushing with sauce. Turn carefully and brush with sauce. Broil until fish flakes when tested with fork. Garnish with lime wedges or pineapple if desired.
4.BAR-B-Q MEATBALLS
- 1 lb. ground chuck
- 1/2 c. liquid skimmed milk
- 1 med. onion, chopped Salt & pepper to taste
- 1/2 c. diet catsup
- 1 tbsp. minced green peppers
- 1 tsp. prepared mustard
- 1 tbsp. vinegar
- 1 tbsp. minced onion
- 1 1/2 tbsp. Worcestershire sauce
- 2 packs Sweet & Low
Mix chuck, milk, onion, salt & pepper. Make into balls. Broil until brown (approximately 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, & Sweet’N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees.
5.BAR-B-QUE CHICKEN
- Chicken, boiled, skinned, boned, & chopped
- 1 can tomato juice
- 1 onion, chopped
- 1 tbsp. mustard
- 1 tsp. chili powder
- Sweetener to taste
- 1/4 c. vinegar
- Dash of garlic powder
- Pinch of oregano
Mix all ingredients, excluding chicken, to make the sauce. Mix chicken and as much sauce as you like. Simmer and eat on bread or without.
6. BAKED CHICKEN DINNER
- 4 oz. chicken
- 1 egg
- 4 oz. cooked peas
- 1/3 c. dry milk
- 2 tbsp. dehydrated onion flakes
- 2 tbsp. green peppers, diced
- 2 tbsp. Worcestershire sauce
- 1/2 tsp. salt, seasoned
- 1/2 c. water
- 2 tbsp. pimento, chopped
Combine all ingredients. Bake at 350 degrees for 45 minutes.
7.CHICKEN SALAD
- 12 oz. sliced chicken
- 1/2 c. chopped celery
- 1/4 c. shredded carrots
- 1/4 c. lo-calorie salad dressing or mayonnaise
- 1 1/2 tsp. lime juice
- Salt & pepper to taste
Combine chicken celery, and carrots. Stir dressing, juice, salt and pepper. Pour over chicken mixture, tossing to coat well.
8.EGG SALAD
- 3 hard boiled eggs
- 3 oz. cottage cheese
- 1 tsp. mustard
- 1 tbsp. chopped onion
- 1 tbsp. dill cubes
- pinch of Salt &Pepper
- Finely chopped celery
Finely chop eggs. Mix all together. Makes lunch for two. Good on sandwich with tomato. Vary seasoning to suit your taste.
9.MEAT LOAF
- 1 lb. ground beef
- 1 c. evaporated skimmed milk
- 1 tbsp. dehydrated onion flakes
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. dry mustard
- 1/4 tsp. sage
- 1/8 tsp. garlic salt
- 1/2 c. chopped celery
- 1 tbsp. Worcestershire sauce
Combine all ingredients and shape into a loaf. Bake on rack at 350 degrees for 1 to 1 1/2 hours.
10.SHEPHERD’S PIE
- 6 oz. cooked roast beef,
- cubed Butter
- Pinch salt& pepper
- 1 tbsp. dehydrated onion
- 2 beef bouillon cubes
- 3 to 4 oz. mashed cauliflower
Dissolve bouillon in enough water to make a gravy. Put all in a small baking dish, cover with cauliflower. Bake at 350 degrees. Bake until thoroughly heated and cauliflower is browned.
Looking to reverse your diabetes. Purchase this diabetic recipe book by Halki Diabetes Remedy. Following these ecipes will reverse diabetes simply follow the recipes and meal plan and see the change in your blood sugar.