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The Curious Cook - Yogurt Begins With an Outbreak of Good Bacteria in Your Kitchen - NYTimes.com
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Heat the fresh milk at 180 to 190 degrees, or to the point that it’s steaming and beginning to form bubbles. The heat alters the milk’s whey proteins and helps create a finer, denser consistency.
Let the milk cool to around 115 to 120 degrees, somewhere between very warm and hot. For each quart of milk, stir in two tablespoons of yogurt, either store-bought or from your last batch, thinning it first with a little of the milk.
Then put the milk in a warm jar or container or an insulated bottle, cover it, and keep the milk still and warm until it sets, usually in about four hours. I simply swaddle my quart jar in several kitchen towels. You can also put the container in an oven with the light bulb on.
Once the yogurt sets, refrigerate it to firm its structure and slow the continuing acid production. To make a thick Greek-style yogurt, spoon it into a fine-mesh strainer or colander lined with cheesecloth, and let the whey and its lactic acid drain into a bowl for several hours. (Don’t discard the whey, whose yellow-green tint comes from riboflavin. It makes a refreshing cool drink, touched up with a little sugar or salt.)
Felix' World-Famous Mexican & Seafood Restaurant!
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A
dozen or so carrots
cleaned
and sliced into 1/4 inch strips —I think they look prettier
cut on the diagonal.
6
or so Jalapeño Chiles
cleaned
and sliced into strips the long way — I leave the stems
on — makes it look authentic.
Two
Medium Onions
peeled,
cut in half and sliced the same thickness as the carrots
3
or 4 Bay Leaves
Dried
Oregano
1
teaspoon (whole not ground)
White
Vinegar
1
cup (go ahead use the cheapest stuff you can find)
Water
2
cups
Put everything
except the Oregano into a pot ( It's best to use a stainless, cast
or coated pan because the vinegar may discolor some cookwear).
If there is
not enough liquid to cover, add more-----1 part vinegar to 2 parts
water---bring to a boil and simmer for a few minutes.
Turn off the
stove, add the oregano, put a lid on it and let it cool.
Marunde Muscle :: Blender Bombs
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Orange Tuna Shake
OK you muscle maniacs, it's time to buckle down and try your first tuna shake. Sounds gross doesn't it? Don't knock it untill you've tried it. If your trying to lean out pronto this simple and cheap concoction is just the ticket.
2 cans drained Tuna.
2 cups orange juice.
Add one can of tuna to blender with the O.J.
Pulse the O.J. and tuna at low speed for about 15 secs.
After the first can is in liqiud state add the second can and pulse for another 15 secs.
Increase speed to liquify and blend about 45 secs.
Serve in your favorite beverage container and enjoy!
Best Tasting Homemade Protein Bar | MuscleCircuit.com
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- Whey Protein Powder
- Natural Peanut Butter
- Oats
- Milk
Ingredients:
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1. Get Bowl

2. Add 3.5 cups of whole oats

3. Add 5 scoops Whey Protein Powder

4. Add 4 tablespoons of natural peanut butter

5. Add 1 cup milk

6. Mix it all together! It gets a little messy, so don’t be scared to dig in.

7. Important! Spray Pam on a separate plate.

8. Place contents on plate and play with it until it forms a rectangle shape.

9. Cut into 4 equal bars

10. Refrigerate for at least a few hours, and enjoy.

Voila.
Nutritional Information for one protein bar:
Total Calories: 530
Protein: 45 grams
Carbs: 57 grams
Fat: 14.5 grams
Apartment Therapy New York | How To: Make Your Own Chalkboard Paint
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Chalkboard paint is easily purchased at any hardware store. But it's only available in black or green. This recipe allows you to create the paint in any color you please:
3 teaspoons acrylic paint (color of choice)
1 1/2 teaspoons glazing medium (water-based)
1/2 teaspoon powder tile groutMix all ingredients together, blending very well. Make only as much as you need, as it does not store well...
Vietnamese Summer Rolls from Joy of Cooking All About Party Foods - Recipelink.com
There's no pork in these.
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- 4 cups water
1 bundle Japanese somen noodles (about 2 1/2 ounces), broken in half
16 medium shrimp, in their shells
4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and central ribs removed
1 large carrot, shredded
1 cup bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
16 chives
Eight 12-inch round sheets rice paper
Lay a damp dish towel in front of you and have a large bowl of hot water (115 to 120 degrees F) at hand. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely. It will immediately become pliable. Quickly remove it
and place on the towel.
Place a piece of lettuce along the bottom edge of the rice sheet about 2 inches from the edge. Top the lettuce with one-eighth of the cooked noodles, carrots, sprouts, mint, cilantro, and chives, then with 4 shrimp halves.
Fold the sides of the rice paper over the filling, and then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel to keep moist. Repeat with the remaining rice paper and filling ingredients.
To serve, cut each roll crosswise into 4 even pieces. Serve immediately or the rice paper will toughen up. -

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Scandinavian Hash (Biksemad) Recipe | Recipezaar
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Add Sticky Note
This is a very traditional Danish dish and one that merchant sailors love to make when they come off night watch and want a quick easy hot meal. It is so simple and very good. Great recipe for re-cycling left over roasts etc. Add some peas or some mushrooms, Any left over veggies. The egg is optional but don't miss out on it
SERVES
4
- Mmmmm, biksemad. Good memories of lunch on Saturdays at Aasa's restaurant. - on 2008-06-18
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