They got left out in a grocery bag I thought i put away. I found them about 3 hours later and stuck them in the fridge. They were still cool to the touch, and they smell fine.Is my cottage cheese and sour cream still good?
Only 3 hours? Yep, they're fine.
Wednesday, January 6, 2010
How often should I have ice cream or oreos?
I can't live life without these two things. I know you should have sweets sparingly. So, what do you think? If I basically follow the serving size... maybe a little more ... once a week? twice a week?How often should I have ice cream or oreos?
If you don't work out, you shouldn't have them very often. But, since you can't live with out them, every once in a while, like once a week or so, shouldn't be so bad.
If you don't work out, you shouldn't have them very often. But, since you can't live with out them, every once in a while, like once a week or so, shouldn't be so bad.
Would muesli soy ice cream or muesli soy yogurt ice cream be good?
Does anyone have a recipe for it?
I make my own muesli and am experimenting with soy icecreams. I am lactose intolerant and want to have low GI food.Would muesli soy ice cream or muesli soy yogurt ice cream be good?
Soy jogurt muesli is best.Would muesli soy ice cream or muesli soy yogurt ice cream be good?
i bet you a dollar to a donut those items if you read the ingredients eventually lead back to dairy / animal product.
they always do.
through years of experience with processed foods.. i'm dissapointed by the outcome.
I make my own muesli and am experimenting with soy icecreams. I am lactose intolerant and want to have low GI food.Would muesli soy ice cream or muesli soy yogurt ice cream be good?
Soy jogurt muesli is best.Would muesli soy ice cream or muesli soy yogurt ice cream be good?
i bet you a dollar to a donut those items if you read the ingredients eventually lead back to dairy / animal product.
they always do.
through years of experience with processed foods.. i'm dissapointed by the outcome.
Is there a way you can make gelato or ice cream without an ice cream maker?
hi i was wondering if there is ANY WAY you can make ice cream or gelato without an ice cream maker. because i want to make gelato, and ice cream and i dont want to buy an ice ceam maker becuase i will only use it once. ok.. blah blah iom talking tooo much. and can you give me recipes that dont need an ice cream maker?Is there a way you can make gelato or ice cream without an ice cream maker?
Worlds Simplest Ice Cream Maker:
(this is not recomended for batches bigger then a couple of servings)
What you need:
- 1 Large ziplock bag
- 1 smaller ziplock bag (must be small enough to fit inside the large one with some extra space)
- crushed ice
- salt (corse salt works best, but table salt will work in a pinch)
- ice cream mix (you can find many good recipes on the internet)
* make sure that both bags have a good seal on them*
*you might want to use gloves as the ice cream maker will get very cold*
Procedure:
1. fill the smaller bag with the ice cream mixture and seal it tightly. (be sure to not fill it to full as you will be mixing the ice cream in the bag)
2. Place the smaller bag into the bigger bag along with some of the ice and 2-3 tables spoons of salt. (put in as much ice in the bag as you can with the bag still being flexible)
3. Wiggle, twirl, gently squish, or otherwise mix the whole thing with your hands untill the ice cream is the consistency of the ocecream is as you like it. ( as you mix it, dont be to rough because if eith bags open up you will have a mess on your hands. And also be sure that the inside bag gets mixed well as it could turn into solid ice.)
4. Remove the small bag from the big one, wipe off the top of the bag before you open it (to remove the salt), and enjoy.Is there a way you can make gelato or ice cream without an ice cream maker?
You can freeze your custard mixture in the freezer and pull it out at regular intervals to blend so that crystals don't form.
I can't give you the exact recipe, but I've done once ice cream in a chemestry course in high school. Basically, you simply have to take cream to which you had vanilla or wathever other flavours you want. PUt it in a ziploc bag. Take some ice, and in salt (there's a reason unless i couldn't explain why.. physical phenomen), put it in a bigger bag. Then you just have to place the first bag (with cream) into the bigger bag and you kind of shake it a little time (couples of minutes)..... cream is gonna freeze, making ice cream. It does work!
milk chocalte syrup and ice makes a chocolat milkshake
Worlds Simplest Ice Cream Maker:
(this is not recomended for batches bigger then a couple of servings)
What you need:
- 1 Large ziplock bag
- 1 smaller ziplock bag (must be small enough to fit inside the large one with some extra space)
- crushed ice
- salt (corse salt works best, but table salt will work in a pinch)
- ice cream mix (you can find many good recipes on the internet)
* make sure that both bags have a good seal on them*
*you might want to use gloves as the ice cream maker will get very cold*
Procedure:
1. fill the smaller bag with the ice cream mixture and seal it tightly. (be sure to not fill it to full as you will be mixing the ice cream in the bag)
2. Place the smaller bag into the bigger bag along with some of the ice and 2-3 tables spoons of salt. (put in as much ice in the bag as you can with the bag still being flexible)
3. Wiggle, twirl, gently squish, or otherwise mix the whole thing with your hands untill the ice cream is the consistency of the ocecream is as you like it. ( as you mix it, dont be to rough because if eith bags open up you will have a mess on your hands. And also be sure that the inside bag gets mixed well as it could turn into solid ice.)
4. Remove the small bag from the big one, wipe off the top of the bag before you open it (to remove the salt), and enjoy.Is there a way you can make gelato or ice cream without an ice cream maker?
You can freeze your custard mixture in the freezer and pull it out at regular intervals to blend so that crystals don't form.
I can't give you the exact recipe, but I've done once ice cream in a chemestry course in high school. Basically, you simply have to take cream to which you had vanilla or wathever other flavours you want. PUt it in a ziploc bag. Take some ice, and in salt (there's a reason unless i couldn't explain why.. physical phenomen), put it in a bigger bag. Then you just have to place the first bag (with cream) into the bigger bag and you kind of shake it a little time (couples of minutes)..... cream is gonna freeze, making ice cream. It does work!
milk chocalte syrup and ice makes a chocolat milkshake
What can i make with whipped cream and chocolate chip morsels that's not a cookie?
Or i guess it could be a cookie, but i'm kind of tired of them. what's a simple recipe for whipped cream and chocolate chips? I have no ice cream, if that's what ur thinking.What can i make with whipped cream and chocolate chip morsels that's not a cookie?
Chocolate - Pecan Pie with Bourbon Whipped Cream
Kentucky Chocolate - Pecan Pie
Add a tablespoon of bourbon or a teaspoon of rum flavoring to this pie for a more ';spirited'; flavor.
* 1 9-inch pie shell, unbaked
* 1 cup semisweet chocolate morsels
* 1 cup chopped pecans or walnuts
* 2 large eggs
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1/2 cup butter, melted (1 stick/4 ounces)
* 1/2 cup all-purpose flour
* pinch salt
* 1 teaspoon vanilla
Spread chopped nuts over the bottom of the prepared (unbaked) pie shell; sprinkle with chocolate morsels.
In a small mixing bowl, whisk eggs. Whisk in sugars, flour, salt, vanilla, and butter. Pour batter evenly over nuts and chocolate chips. Bake in a 325掳 oven for 35 to 40 minutes.
Bourbon Whipped Cream
* 1 cup chilled whipping cream
* 2 tablespoons brown sugar
* 1/2 teaspoon vanilla
* 1 teaspoon good bourbon (or 1/2 teaspoon rum flavoring)
For best results, chill bowl and beaters. Beat cream until thickened; add sugar and flavoring, then beat until soft peaks form. Cover and refrigerate until ready to use.What can i make with whipped cream and chocolate chip morsels that's not a cookie?
chocolate mousse!
Depends- what kind of whipped cream you are referring to. Spray whipped cream? Cool Whip type whipped cream? Real Cream that is for whipping? If it's real cream for whipping you can make homemade ice cream. Take a 1 quart ziploc freezer bag and put in 2 cups cream or half cream and half milk and 1/2 c. sugar and 1/2 tsp vanilla. Close the bag and Place this bag inside a 1 gallon freezer bag. Fill the remainder of the space with ice and 1/4 c. salt. Close the larger bag and shake, roll, or whatever to keep the stuff moving for about 20 minutes. My boys wrap theirs up in a bath towel the long way and each boy holds an end and the swing it back and forth. After 20 minutes remove the small bag and see if you ice cream is at least the consistancy of soft serve. If not, put it back in, add more ice and more salt to the large bag and go another round. IF it is set up- scoop it out and sprinkle choc chips on top! Beautiful!!!
If it's the other kinds of whipped cream- fill a bowl with it and sprinkle chocolate chips on top!!! Beautiful!!!
MOLTEN CHOCOLATE LAVA CAKES
陆 C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
录 C. sugar
2 Tbsp. all-purpose flour
Butter and flour custard cups or specialty molds. Preheat oven to 450潞F. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450潞F for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side -- your choice.
Use the whipped cream as a topper on your hot chocolate or cappucino. Use the chocolate chip morsels as a topper for french toast or pancakes-just pop them on top while in the frying pan and they will melt a bit and taste delicious.
You could make a nice ganache to put on a cake.
http://www.kraftfoods.com/recipes/CakesP鈥?/a>
(This one calls for 4 squares semi-sweet baking chocolate, but you can substitute chips for the squares. One square of baking chocolate is 1 oz.) Four squares = 4 ounces = 1/2 c. chocolate chips.
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to ';bloom'; for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
And just replace the whipping cream with your whipped cream.
If you melt the chocolate morsels down, let them cool, and layer them with the whipped cream, you could make a parfait.
ummmm...is it whipped cream in a squirt can??? Then...just melt the chocolate on your tongue and squirt as needed...no dishes to wash.
Melt the choclate and put it into some small bowl, then just take a spoon a eat the choclate while putting whip cream on each bite, its actually quite simple
What i make with whipped cream and chocolate chip morsels is a creamy chocolate frosting. It is really good on a chocolate cake, or cupcakes. I found that many people like it on pancakes or crepes. It is very simple. All you have to do is melt the chocolate chips and the cool whip together (about 1 cup of chocolate to 1/2 cup of cool whip, or more cool whip to make it thinner, or less to make it thicker). It is very easy, and very good!
You can buy chocolate pudding mix or cookies and cream pudding mix, and buy a chocolate pie crust. Mix the whipped cream, pudding mix, milk and the chocolate chips together. Pour into the crust, refrigerate for an hour or 2. Then top it off with the rest of the whipped cream and sprinkle the chocolate chips on top
mix whipped cream and chips, put inside two graham crackers and freeze...
smoothie. add in chocolate milk
A really soft statue of a dalmation?
a yummy topping for pancakes or waffles.scroll boxes for myspace
Chocolate - Pecan Pie with Bourbon Whipped Cream
Kentucky Chocolate - Pecan Pie
Add a tablespoon of bourbon or a teaspoon of rum flavoring to this pie for a more ';spirited'; flavor.
* 1 9-inch pie shell, unbaked
* 1 cup semisweet chocolate morsels
* 1 cup chopped pecans or walnuts
* 2 large eggs
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1/2 cup butter, melted (1 stick/4 ounces)
* 1/2 cup all-purpose flour
* pinch salt
* 1 teaspoon vanilla
Spread chopped nuts over the bottom of the prepared (unbaked) pie shell; sprinkle with chocolate morsels.
In a small mixing bowl, whisk eggs. Whisk in sugars, flour, salt, vanilla, and butter. Pour batter evenly over nuts and chocolate chips. Bake in a 325掳 oven for 35 to 40 minutes.
Bourbon Whipped Cream
* 1 cup chilled whipping cream
* 2 tablespoons brown sugar
* 1/2 teaspoon vanilla
* 1 teaspoon good bourbon (or 1/2 teaspoon rum flavoring)
For best results, chill bowl and beaters. Beat cream until thickened; add sugar and flavoring, then beat until soft peaks form. Cover and refrigerate until ready to use.What can i make with whipped cream and chocolate chip morsels that's not a cookie?
chocolate mousse!
Depends- what kind of whipped cream you are referring to. Spray whipped cream? Cool Whip type whipped cream? Real Cream that is for whipping? If it's real cream for whipping you can make homemade ice cream. Take a 1 quart ziploc freezer bag and put in 2 cups cream or half cream and half milk and 1/2 c. sugar and 1/2 tsp vanilla. Close the bag and Place this bag inside a 1 gallon freezer bag. Fill the remainder of the space with ice and 1/4 c. salt. Close the larger bag and shake, roll, or whatever to keep the stuff moving for about 20 minutes. My boys wrap theirs up in a bath towel the long way and each boy holds an end and the swing it back and forth. After 20 minutes remove the small bag and see if you ice cream is at least the consistancy of soft serve. If not, put it back in, add more ice and more salt to the large bag and go another round. IF it is set up- scoop it out and sprinkle choc chips on top! Beautiful!!!
If it's the other kinds of whipped cream- fill a bowl with it and sprinkle chocolate chips on top!!! Beautiful!!!
MOLTEN CHOCOLATE LAVA CAKES
陆 C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
录 C. sugar
2 Tbsp. all-purpose flour
Butter and flour custard cups or specialty molds. Preheat oven to 450潞F. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450潞F for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side -- your choice.
Use the whipped cream as a topper on your hot chocolate or cappucino. Use the chocolate chip morsels as a topper for french toast or pancakes-just pop them on top while in the frying pan and they will melt a bit and taste delicious.
You could make a nice ganache to put on a cake.
http://www.kraftfoods.com/recipes/CakesP鈥?/a>
(This one calls for 4 squares semi-sweet baking chocolate, but you can substitute chips for the squares. One square of baking chocolate is 1 oz.) Four squares = 4 ounces = 1/2 c. chocolate chips.
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to ';bloom'; for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
And just replace the whipping cream with your whipped cream.
If you melt the chocolate morsels down, let them cool, and layer them with the whipped cream, you could make a parfait.
ummmm...is it whipped cream in a squirt can??? Then...just melt the chocolate on your tongue and squirt as needed...no dishes to wash.
Melt the choclate and put it into some small bowl, then just take a spoon a eat the choclate while putting whip cream on each bite, its actually quite simple
What i make with whipped cream and chocolate chip morsels is a creamy chocolate frosting. It is really good on a chocolate cake, or cupcakes. I found that many people like it on pancakes or crepes. It is very simple. All you have to do is melt the chocolate chips and the cool whip together (about 1 cup of chocolate to 1/2 cup of cool whip, or more cool whip to make it thinner, or less to make it thicker). It is very easy, and very good!
You can buy chocolate pudding mix or cookies and cream pudding mix, and buy a chocolate pie crust. Mix the whipped cream, pudding mix, milk and the chocolate chips together. Pour into the crust, refrigerate for an hour or 2. Then top it off with the rest of the whipped cream and sprinkle the chocolate chips on top
mix whipped cream and chips, put inside two graham crackers and freeze...
smoothie. add in chocolate milk
A really soft statue of a dalmation?
a yummy topping for pancakes or waffles.
Where can i get triamcinolone acetonide cream?
Where can i get triamcinolone acetonide cream? I want to try it for my ezcema for my lips, could i get it at CVS/WALGREENS?Where can i get triamcinolone acetonide cream?
Triamcinolone is a potent topical steroid it is currently not available on its own in a skin preparation in the UK and is in any form prescription only.Where can i get triamcinolone acetonide cream?
Triamcinolone is used to treat the itching, redness, dryness, crusting, scaling, inflammation, and discomfort of various skin conditions. It is also used to relieve the discomfort of mouth sores.
Triamcinolone acetonide should not be used by those with tuberculosis or untreated fungal, bacterial, viral or herpes infections without consulting a doctor first.
I am a dermatological nurse, and have yet to hear of an OTC cream for triamcinolone. Usually you'll need an RX, which you can get at your dermatologists office.
It's by prescription only.
Your doctor may prescribe it.
Triamcinolone is a potent topical steroid it is currently not available on its own in a skin preparation in the UK and is in any form prescription only.Where can i get triamcinolone acetonide cream?
Triamcinolone is used to treat the itching, redness, dryness, crusting, scaling, inflammation, and discomfort of various skin conditions. It is also used to relieve the discomfort of mouth sores.
Triamcinolone acetonide should not be used by those with tuberculosis or untreated fungal, bacterial, viral or herpes infections without consulting a doctor first.
I am a dermatological nurse, and have yet to hear of an OTC cream for triamcinolone. Usually you'll need an RX, which you can get at your dermatologists office.
It's by prescription only.
Your doctor may prescribe it.
Any recipes for mussels, white wine & cream sauce?
I had mussels in white wine, French herbs %26amp; cream broth at a restaurant. I'd like to try it at home, but I'm worried about the wine curdling the cream -- I'm not sure which order to add the ingredients in, or for how long, to prevent the wine curdling the cream.
Thanks in advance for any help!Any recipes for mussels, white wine %26amp; cream sauce?
assuming you are getting the kind that comes in a two pound bag from the grocery store, you really only have to make sure to pull any ';beards'; off. if they have barnacles on them, you really have to give them a good scrub. ( a butter knife works well to scrape off any barnacles ) then, you want to make sure they are all alive. if any are open, run under cold water and squeeze them shut. if they dont stay closed, discard the dead ones. then, fill a large bowl or stock pot with cold water, put in the mussels and add a PINCH of corn meal and stir them around every 5 minutes for about fifteen minutes. that will get them to purge any sand. then in a large stock pot, sautee a medium diced onion in a stick of butter until almost translucent, add three tablespoons of chopped garlic ( i like garlic, more or less to taste! ) and your herbs and add about 3 cups of white wine ( i use a bianco, reuniti or chella works well ) and bring to a boil. add the mussels right to the pot and cover. cook for about 10 minutes, until the shells are opened and turn off the heat. remove the mussels with a slotted spoon and add 1 cup of milk. i like my sauce thin....better for the bread to absorb! heavy cream will thicken the sauce. serve with lots of good crusty bread. I've also made this with sliced sweet Italian sausage and it was toooooooo delicious! ( brown the sausage first and go from there ) :-)Any recipes for mussels, white wine %26amp; cream sauce?
Start w/ a T of butter, melt on LOW heat, add 1/2 cup of heavey whipping cream, and your herbs, bring to slow simmer to reduce then add the white wine to thin it. Top %26amp; Serve!
Thanks in advance for any help!Any recipes for mussels, white wine %26amp; cream sauce?
assuming you are getting the kind that comes in a two pound bag from the grocery store, you really only have to make sure to pull any ';beards'; off. if they have barnacles on them, you really have to give them a good scrub. ( a butter knife works well to scrape off any barnacles ) then, you want to make sure they are all alive. if any are open, run under cold water and squeeze them shut. if they dont stay closed, discard the dead ones. then, fill a large bowl or stock pot with cold water, put in the mussels and add a PINCH of corn meal and stir them around every 5 minutes for about fifteen minutes. that will get them to purge any sand. then in a large stock pot, sautee a medium diced onion in a stick of butter until almost translucent, add three tablespoons of chopped garlic ( i like garlic, more or less to taste! ) and your herbs and add about 3 cups of white wine ( i use a bianco, reuniti or chella works well ) and bring to a boil. add the mussels right to the pot and cover. cook for about 10 minutes, until the shells are opened and turn off the heat. remove the mussels with a slotted spoon and add 1 cup of milk. i like my sauce thin....better for the bread to absorb! heavy cream will thicken the sauce. serve with lots of good crusty bread. I've also made this with sliced sweet Italian sausage and it was toooooooo delicious! ( brown the sausage first and go from there ) :-)Any recipes for mussels, white wine %26amp; cream sauce?
Start w/ a T of butter, melt on LOW heat, add 1/2 cup of heavey whipping cream, and your herbs, bring to slow simmer to reduce then add the white wine to thin it. Top %26amp; Serve!
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