tag:blogger.com,1999:blog-14749280147024073652024-03-14T16:37:34.302+08:00Rush FoodsFree recipes to make your palate crave!rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-1474928014702407365.post-15751974490685262502016-04-06T16:26:00.001+08:002016-04-06T16:26:46.821+08:00Wrangler's search for the "TRUE WANDERER 2016" is on!<div class="col-md-6 col-sm-6 col-xs-12 padding-right-0" style="min-height: 412px;">
<div class="padding-20 text-center grid-block-text">
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<h2 class="margin-top-0">
Adventure calls the True Wanderer.</h2>
Do you hear the roar of the engine? Feel the pulse of the
road? The Search for True Wanderers has begun. This year, we are
looking for riders fueled by passion.<br />
<br />
What passion fuels your adventurous spirit?<br />
Are you an
adventure seeker with a fearless spirit?<br />
A backpacker driven to discover
new places?<br />
A foodie who wants to sample new cuisines?<br />
A naturist who
wants to protect the environment?<br />
A shutterbug with an eye for sharing
stories through photographs?<br />
<br />
<br />
Follow your passion on the open road and you could ride away with an amazing prize: <span class="font-weight-700">Royal Enfield Chrome Black 500cc</span> <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfOa3wa8C71iu2RJ0ru4Yr76R4I0VASrvfD1z20jLZe73NN9blqWEZQZxxn9VICRs0nTsfLIDoKikUzBQCIKqjgsx1uvqAA6H0ggwSK8tzkzcS6eQOpMcRp_mF6JSp6QuIVvRgFvnOa_z/s1600/royal+enfield+500cc+price+for+wrangler+true+wanderer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfOa3wa8C71iu2RJ0ru4Yr76R4I0VASrvfD1z20jLZe73NN9blqWEZQZxxn9VICRs0nTsfLIDoKikUzBQCIKqjgsx1uvqAA6H0ggwSK8tzkzcS6eQOpMcRp_mF6JSp6QuIVvRgFvnOa_z/s640/royal+enfield+500cc+price+for+wrangler+true+wanderer.jpg" width="640" /></a></div>
<br />
Show us your adventurous side and the passion that fuels you.
<br />
Create your Rider Profile and tell us why you should be the next True Wanderer.<br />
<br />
<span class="font-weight-700">To vote for me click this link: <a href="http://wrangler-ap.com/ph/truewanderer/entry/928-Travel,-Discover,-Explore,-and-Wander#">http://wrangler-ap.com/ph/truewanderer/entry/928-Travel,-Discover,-Explore,-and-Wander#</a></span>
</div>
</div>
</div>
rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-5873985133754547462012-04-11T17:55:00.001+08:002012-04-11T17:55:49.039+08:00Recipe Shoebox: Main Dish Visual Index<a href="http://recipeshoebox.blogspot.com/2010/12/main-dish-index.html">Recipe Shoebox: Main Dish Visual Index</a>rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-40993544340495988642012-03-27T19:04:00.001+08:002012-03-27T19:04:31.828+08:00Hidden Talents in the OfficeJust wanna share a great voice in our office, just waiting to be discovered, a versatile woman, cool voice and plays the acoustic guitar with finesse! You can watch and listen to her at <a href="http://playthemmusic.blogspot.com/">http://playthemmusic.blogspot.com</a>. Enjoy and please add comments. thanksrushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-64118166437806937412010-08-30T02:36:00.000+08:002010-08-30T02:36:28.446+08:001 week until POTY 2010 closesYou can not beat a good euphonious<br />
<br />
<strong>What are you waiting for? - It's your last chance to win £10,000!<br />
<br />
</strong>There are 7 days left to enter <a href="http://futuremail.net/In/7737803/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled3" rel="nofollow" target="_blank">Digital Camera Photographer of the Year 2010.</a><br />
<br />
Join the thousands of photography enthusiasts from around the world and share your passion, benchmark your skills and see if you could be the<a href="http://futuremail.net/In/7737804/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled4" rel="nofollow" target="_blank"> Digital Camera Photographer of the Year. </a><br />
<br />
<strong>Two chances to win. <br />
1. Enter up to 10 images in each of our free categories and you could win £500 as a category winner, or £10,000 if you are declared the overall winner! <br />
<br />
</strong> <br />
<ul style="list-style: none outside none; margin: 0px; padding-left: 10px;"><strong></strong>
<li style="margin-bottom: 3px;"><strong><img alt="-" style="border: 0px solid;" /> <span style="color: #a32d8b;"><a href="http://futuremail.net/In/7737805/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled5" rel="nofollow" style="color: #a32d8b;" target="_blank">Adrenaline</a></span> </strong> </li>
<li style="margin-bottom: 3px;"><strong><img alt="-" border="0" /> <a href="http://futuremail.net/In/7737806/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled6" rel="nofollow" style="color: #a32d8b;" target="_blank">Britain Inspired</a> </strong> </li>
<li style="margin-bottom: 3px;"><strong><img alt="-" border="0" /> <a href="http://futuremail.net/In/7737807/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled7" rel="nofollow" style="color: #a32d8b;" target="_blank">Creative Licence</a> </strong> </li>
<li style="margin-bottom: 3px;"><strong><img alt="-" border="0" /> <span style="color: #a32d8b;"><a href="http://futuremail.net/In/7737808/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled8" rel="nofollow" style="color: #a32d8b;" target="_blank">Documentary</a></span> </strong> </li>
<li style="margin-bottom: 3px;"><strong><img alt="-" border="0" /> <a href="http://futuremail.net/In/7737809/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled9" rel="nofollow" style="color: #a32d8b;" target="_blank">Fashion</a> </strong> </li>
<li style="margin-bottom: 3px;"><strong><img alt="-" border="0" /> <a href="http://futuremail.net/In/7737810/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled10" rel="nofollow" style="color: #a32d8b;" target="_blank">Joy</a> </strong> </li>
<li style="margin-bottom: 3px;"><strong><img alt="-" border="0" /> <a href="http://futuremail.net/In/7737811/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled11" rel="nofollow" style="color: #a32d8b;" target="_blank">Landscapes</a> </strong> </li>
<li style="margin-bottom: 3px;"><strong><img alt="-" border="0" /> <a href="http://futuremail.net/In/7737812/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled12" rel="nofollow" style="color: #a32d8b;" target="_blank">Portraits</a> </strong> </li>
<li style="margin-bottom: 3px;"><strong><img alt="-" border="0" /> <a href="http://futuremail.net/In/7737813/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled13" rel="nofollow" style="color: #a32d8b;" target="_blank">Travel</a> </strong> </li>
<li style="margin-bottom: 3px;"><strong><img alt="-" border="0" /> <a href="http://futuremail.net/In/7737814/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled14" rel="nofollow" style="color: #a32d8b;" target="_blank">Wildlife</a> </strong> </li>
<li><strong><img alt="-" border="0" /> <a href="http://futuremail.net/In/7737815/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled15" rel="nofollow" style="color: #a32d8b;" target="_blank">Young Photographer of the Year</a> </strong><strong></strong></li>
</ul><strong><br />
</strong><br />
2. You can also enter our new <a href="http://futuremail.net/In/7737816/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled16" rel="nofollow" target="_blank">Portfolio category</a> – run in partnership with the Royal Photographic Society. The winner will be selected by the RPS and will receive a Canon EOS 7D Digital SLR Camera with 18-135mm EF-S Lens. Plus a complimentary membership to the Royal Photographic Society, and an invitation to submit a body of work free of charge for a Licentiateship or Associateship assessment within the first year. <br />
<br />
<div align="center"><a href="http://futuremail.net/In/7737817/0/46fgI--dy02sS7sAT6khISuOcibYBB8TPOwXW217Rmq/" id="yiv195402558Untitled17" rel="nofollow" target="_blank"><img alt="Enter now!" style="border: 0px none; display: block; vertical-align: middle;" title="" /></a></div>rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-43839226080145516342010-08-27T05:44:00.000+08:002010-08-27T05:44:10.100+08:00Make a $14 Steadycam<a href="http://rubyfilmz.net/make-a-14-steadycam">Make a $14 Steadycam</a>rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-58036149661312688862010-08-27T05:40:00.000+08:002010-08-27T05:40:26.899+08:00Build a PVC Fig Rig for under $10<a href="http://rubyfilmz.net/build-a-pvc-fig-rig-for-under-10">Build a PVC Fig Rig for under $10</a>rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-9769467049245680552010-08-23T22:33:00.000+08:002010-08-23T22:33:32.108+08:00The All New Sony Ericsson C903Watch Demo here:<br />
<br />
<br />
<script src="http://www.sonyericsson.com/demo/product/generic/embed/sefulldemoembed.js" type="text/javascript">
</script><br />
<script type="text/javascript">
new SEfulldemoEmbed( "c903", "gb", "en" ).embed();
</script>rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-17787880263977325732010-08-23T21:43:00.000+08:002010-08-23T21:43:36.069+08:00Watch Miss Universe 2010 live streaming onlineWatch Miss Universe 2010 live streaming online<span id="goog_1391724968"></span><span id="goog_1391724969"></span><span id="goog_1391724992"></span><span id="goog_1391724993"></span><a href="http://www.blogger.com/"></a><span id="goog_1391724985"></span><span id="goog_1391724986"></span><a href="http://www.blogger.com/"></a> from the Mandalay Bay Resort and Casino, Las Vegas this coming August 23, 2010. This 59th edition of the pageant will be hosted by Bret Michaels and Natalie Morales. Find out who will be the successor of Miss Venezuela Stefanía Fernández.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__lHWoDtuvME/THJ5Xfjrc3I/AAAAAAAAAFg/NlO1_cYFfvg/s1600/miss_universe_2010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="355" src="http://1.bp.blogspot.com/__lHWoDtuvME/THJ5Xfjrc3I/AAAAAAAAAFg/NlO1_cYFfvg/s640/miss_universe_2010.jpg" width="640" /></a></div><br />
<br />
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<br />
<br />
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<br />
<br />
<br />
<br />
<br />
<br />
Contestants<br />
Albania - Angela Martini<br />
Angola - Jurema Ferraz<br />
Argentina - Yesica di Vincenzo<br />
Aruba - Priscilla Lee<br />
Australia - Jesinta Campbell<br />
Bahamas - Braneka Bassett<br />
Belgium - Cilou Annys<br />
Bolivia - Claudia Arce<br />
Botswana - Tirelo Ramasedi<br />
Brazil - Débora Lyra<br />
British Virgin Islands - Josefina Nunez<br />
Canada - Elena Semikina<br />
China - Tang Wen<br />
Colombia - Natalia Navarro<br />
Costa Rica - Marva Wright<br />
Croatia - Lana Obad<br />
Curacao - Safira de Wit<br />
Cyprus - Demetra Olymbiou<br />
Czech Republic - Jitka Válková<br />
Denmark - Ena Sandra Causevic<br />
Dominican Republic - Eva Arias<br />
Ecuador - Lady Mina<br />
Egypt - Donia Hamed<br />
El Salvador - Sonia Cruz<br />
Finland - Viivi Pumpanen<br />
France - Malika Ménard<br />
Georgia - Nana Gogichaishvili<br />
Germany - Kristiana Rohder<br />
Ghana - Awurama Simpson<br />
Great Britain - Tara Hoyos-Martinez<br />
Greece - Anna Prelevic<br />
Guam - Vanessa Torres<br />
Guatemala - Jessica Scheel<br />
Guyana - Tamika Henry<br />
Haiti - Sarodj Bertin<br />
Honduras - Kenia Martinez<br />
Hungary - Tímea Babinyecz<br />
India - Ushoshi Sengupta<br />
Indonesia - Qory Sandioriva<br />
Ireland - Rozanna Purcell<br />
Israel - Bat-el Jobi<br />
Italy - Jessica Cecchini<br />
Jamaica - Yendi Phillipps<br />
Japan - Maiko Itai<br />
Kazakhstan - Assel Kuchukova<br />
Korea - Kim Joo-ri<br />
Kosovo - Kështjella Pepshi<br />
Lebanon - Rahaf Abdallah<br />
Malaysia - Nadine Ann Thomas<br />
Mauritius - Dalysha Doorga<br />
Mexico - Jimena Navarrete<br />
Netherlands - Desirée van den Berg<br />
New Zealand - Ria van Dyke<br />
Nicaragua - Scharllette Allen<br />
Nigeria - Ngozi Odalonu<br />
Norway - Melinda Elvenes<br />
Panama - Anyoli Abrego<br />
Paraguay - Johana Benitez<br />
Peru - Giuliana Zevallos<br />
Philippines - Venus Raj<br />
Poland - Maria Nowakowska<br />
Puerto Rico - Mariana Vicente<br />
Romania - Oana Paveluc<br />
Russia - Irina Antonenko<br />
Serbia - Lidija Kocić<br />
Singapore - Tania Lim<br />
Slovak Republic - Anna Amenová<br />
Slovenia - Marika Savšek<br />
South Africa - Nicole Flint<br />
Spain - Adriana Reverón<br />
Sri Lanka - Ishanka Madurasinghe<br />
Sweden - Michaela Savic<br />
Switzerland - Linda Fäh<br />
Tanzania - Hellen Dausen<br />
Thailand - Fonthip Watcharatrakul<br />
Trinidad & Tobago - LaToya Woods<br />
Turkey - Gizem Memiç<br />
Ukraine - Anna Poslavska<br />
Uruguay - Stephany Ortega<br />
USA - Rima Fakih<br />
U.S. Virgin Islands - Janeisha John<br />
Venezuela - Marelisa Gibson<br />
Zambia - Alice Musukwarushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-90803339300617143502010-05-12T00:46:00.001+08:002010-05-12T00:46:37.268+08:00Black gulaman coolerIngredients:<br />1 can of grass jelly (black)<br />6 cups of water<br />4 cups of dark brown sugar<br />1 teaspoon vanilla extract<br />750 ml cold water<br /><br />Directions:<br />How to make the syrup or arnibal<br /><br />1. Boil six cups of water in a saucepan.<br />2. When it comes to boil, add four cups of brown sugar. Stir the mixture continuously until the sugar dissolved.<br />3. While stirring, simmer until the mixture thickens.<br /><br />How to make the drink<br />1. Add about one and a half cup of arnibal into 750ml of cold (in a pitcher). Stir well.<br />2. Cut grass jelly into small thin cubes and add into the pitcher.<br />3. Best served cold, without ice.<br /><br />Servings: 4 to 6 peoplerushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-33074286020898446002010-05-12T00:38:00.000+08:002010-05-12T00:39:10.636+08:00KutsintaIngredients<br /><br /> * 1 cup rice flour<br /> * 2 cups brown sugar<br /> * 3 cups water<br /> * 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)<br /> * Freshly grated coconut<br /><br />Directions<br />In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.<br /><br />Remove from the muffin pans and serve with freshly grated coconut. Serves 4.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-43075110280794222162010-05-12T00:35:00.000+08:002010-05-12T00:38:11.624+08:00Original Leche Flan RecipeIngredients<br /><br /> * Custard: 12 egg yolks<br /> * 1 can condensed milk<br /> * 1 pint Vit D milk<br /> * 1 tablespoon vanilla (lemon essence or peppermit can be substituted)<br /><br />Directions<br />Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.<br /><br /> * Caramel 1 cup sugar<br /> * 1 cup water<br /><br />Directions<br />Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-25117956423857948562010-05-12T00:31:00.002+08:002010-05-12T00:35:35.826+08:00Cantonese Style SiomaiIngredients:<br /><br />2 ½ lbs ground pork<br /><br />1 cup shrimp, minced<br /><br />2 cups water chestnuts, minced<br /><br />5 tbsp sesame oil<br /><br />1 tbsp ground black pepper<br /><br />1 cup onion, minced<br /><br />1 cup carrots, minced<br /><br />1 ½ cups white mushroom, minced<br /><br />1 pack won ton wrapper<br /><br />¼ cup scallions, minced<br /><br />2 tbsp salt<br /><br />1 piece raw egg<br /><br />water for steaming<br /><br /><br />Cooking procedures:<br /><br />1. Combine all the ingredients except for the water and wanton wrapper and mix throughly.<br /><br />2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)<br /><br />3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).<br /><br />4. Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-34254468057080464722010-05-12T00:30:00.000+08:002010-05-12T00:31:08.796+08:00Pinoy Style Siomai1 kg ground pork (suggested proportion of fat to lean meat is 1:3)<br />1/3 cup chopped water chestnuts or turnips (singkamas)<br />1/3 cup chopped carrots<br />2 medium or 1 large minced onion(s)<br />bunch of spring onions or leeks<br />1 egg<br />5 tablespoons sesame oil<br />1 teaspoon freshly ground pepper<br />1 teaspoon salt<br />50 pcs. large or 100 pcs. small wanton or siomai wrapper<br />soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)<br /><br />Wrapper:<br />1/4 cup water<br />1 egg<br />1 tablespoon vegetable or corn oil<br />1/4 teaspoon salt<br />1 1/2 cups all-purpose flour<br />Instructions<br />Mix all the ingredients for the filling in a bowl.<br />Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.<br />Meanwhile, boil water and brush steamer with oil.<br />When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.<br />Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.<br />Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.<br /><br />Wrapper:<br />Beat egg and mix with flour till free of lumps.<br />Bring water, cooking oil and salt to a boil, then pour in flour.<br />Remove from heat and beat until mixture forms a ball.<br />Divide the dough into 1 1/4 -inch balls.<br />Roll each ball on a floured board until paper thin. Set aside.<br />Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.<br /><br />The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-65530522096965795282010-03-17T22:51:00.001+08:002010-03-17T22:51:20.151+08:00Waffles2 cups sifted flour<br />
1/2 cup vegetable shortening<br />
1 teaspoon salt<br />
1 teaspoon baking powder<br />
1 Tablespoon cornmeal<br />
1 teaspoon baking soda<br />
1 3/4 cups buttermilk<br />
2 large eggs<br />
<br />
<br />
Sift all dry ingredients together, then cut in the shortening<br />
(as for pie crust). Add the buttermilk and unbeaten eggs,<br />
mix until smooth. Preheat the waffle iron. Pour into lightly<br />
greased waffle iron. Yield will vary depending on size of <br />
waffle iron.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-75089798508155262142010-03-17T22:50:00.002+08:002010-03-17T22:50:42.621+08:00Southern Spoon BreadPreheat oven to 400ºF. In pan, heat milk, salt and sugar to<br />
a moderate temperature. Add corn meal and cook as mush<br />
(about 5 minutes). Beat together eggs, baking powder, water<br />
and butter. Add to corn meal mixture. Pour into buttered <br />
1 1/2 quart baking dish. Bake for 25 to 30 minutes.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-60445398768034046092010-03-17T22:50:00.000+08:002010-03-17T22:50:03.861+08:00Refrigerator Rolls1 cup shortening<br />
1 cup sugar<br />
1 cup mashed potatoes<br />
1 quart milk<br />
1 cake yeast<br />
10 to 12 cups flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
2 teaspoons baking powder<br />
<br />
<br />
Preheat oven to 400ºF. Cream shortening and sugar until light<br />
and fluffy. Add potatoes and cream again. In separate pot, <br />
heat milk to lukewarm, and dissolve yeast. Pour milk mixture <br />
into shortening, sugar and potatoes. Add enough flour (about 4 cups)<br />
to make like cake dough consistency. Stir in salt. Cover. Let rise<br />
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda<br />
and baking powder to make like biscuit dough--knead. Cover and <br />
refrigerate 1/2 hour, make into rolls. Let rise until double in<br />
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6<br />
days. Makes 24 rolls.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-53378123127902957502010-03-17T22:49:00.001+08:002010-03-17T22:49:27.663+08:00Puffy Meat Patties3 egg yolks<br />
8 ounces ground beef<br />
1 teaspoon salt<br />
1/4 teaspoon baking powder<br />
1 teaspoon black pepper<br />
1 Tablespoon (more or less) minced parsley<br />
1 small onion grated or finely chopped<br />
3 egg whites, beaten until soft peaks form<br />
vegetable shortening or oil<br />
<br />
<br />
Beat yolks until they are lemon-colored. Add the ground beef,<br />
salt, baking powder, pepper, parsley and onion. Mix thoroughly.<br />
Last, fold in the stiffly beaten egg whites and blend gently. <br />
In a 10-inch skillet heat about 1/8 inch of shortening until hot.<br />
Spoon heaping teaspoons of the meat mixture into medium heat<br />
skillet. Let cook about 2 minutes on each side-- do not turn<br />
meat until browned on first side (cook to 165ºF <br />
internal temperature). Serve as soon as done with potatoes,<br />
vegetables, or as desired. Serves 4 to 6.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-38943648723487771182010-03-17T22:48:00.003+08:002010-03-17T22:48:53.170+08:00Potato Salad2 pounds russet potatoes<br />
1 cup mayonnaise<br />
4 teaspoons sweet pickle relish<br />
4 teaspoons sugar<br />
2 teaspoons minced white onion<br />
2 teaspoons prepared mustard<br />
1 teaspoon vinegar<br />
1 teaspoon minced celery<br />
1 teaspoon diced pimentos<br />
1/2 teaspoon shredded carrot<br />
1/4 teaspoon dried parsley<br />
1/4 teaspoon pepper<br />
dash salt<br />
<br />
1. Lightly peel the potatoes (you don't have to get all of the<br />
skin off) then chop them into bite-size pieces and boil in 6 cups<br />
of boiling, salted water for 7 to10 minutes. The potato chuncks<br />
should be tender, yet slightly tough in the middle when done. <br />
Drain and rinse potatoes with cold water.<br />
2. In a medium bowl, combine remaining ingredients and whisk until<br />
smooth.<br />
3. Poured drained potatoes into a large bowl. Pour the dressing<br />
over the potatoes and mix until well combined.<br />
4. Cover and chill for at least 4 hours. Overnight is best.<br />
Makes 6 cups (about 8 servings).rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-65811133709553855782010-03-17T22:48:00.001+08:002010-03-17T22:48:24.277+08:00Pecan Pie4 Eggs, slightly beaten<br />
1 cup dark corn syrup<br />
pinch of salt<br />
1/3 cup sugar<br />
1 Tablespoon lemon juice or vinegar<br />
4 Tablespoons melted butter<br />
2 teaspoons vanilla<br />
2/3 cup pecan halves<br />
1 9-inch unbaked pie shell<br />
<br />
Preheat oven to 325-350ºF. Mix together the first seven<br />
ingredients listed above. Stir in 2/3 cup pecan halves.<br />
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-58954768014608587992010-03-17T22:47:00.005+08:002010-03-19T22:06:24.301+08:00Old-Fashioned Huckleberry Cake1 egg, beaten<br />3 Tablespoons butter, softened<br />2/3 cup sugar<br />1 teaspoon vanilla or almond extract<br />2 teaspoons baking powder<br />1 1/2 cups cake flower<br />1/2 teaspoon salt<br />1/3 cup milk<br />1 1/2 cups berries (huckleberries or blueberries)<br /><br />Preheat oven to 350ºF. Combine egg and butter. Gradually add<br /> sugar into egg mixture and beat until light. Add extract. In<br /> a separate bowl sift together baking powder, cake flour, salt.<br /> Add the flour to the egg mixture alternately with milk. Beat well.<br /> Fold in the berries and pour into an 8-inch cake pan. Bake about<br /> 35-40 minutes or until done.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-12869638083764139202010-03-17T22:47:00.002+08:002010-03-17T22:47:27.753+08:00Macaroni & Cheese6 cups water<br />
1 1/3 cups elbow macaroni<br />
4 ounces Velveeta cheese<br />
1/2 cup shredded cheddar cheese<br />
2 tablespoons whole milk<br />
1/4 teaspoon salt<br />
<br />
1. Bring water to a boil over high heat in a medium saucepan.<br />
Add elbow macaroni to the water and cook it for 10 to 12 minutes<br />
or until tender, stirring occasionally.<br />
2. While the macaroni is boiling, prepare the cheese sauce by<br />
combining the remaining ingredients in a small saucepan over <br />
low heat. Stir often as the cheese melts into a smooth consistency.<br />
<br />
3. When the macaroni is done, strain it and then pour it back into<br />
the same pan, without the water.<br />
4. Add the cheese sauce to the pan and stir gently until the <br />
macaroni is well coated with the cheese. Serve immediately while hot.<br />
Makes about 3 servings.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-75703399681285356622010-03-17T22:47:00.000+08:002010-03-17T22:47:00.385+08:00Kentucky Biscuits1 1/2 cups flour<br />
1 1/2 teaspoon salt<br />
1 Tablespoon sugar<br />
1 Tablespoon baking powder<br />
2/3 cup milk<br />
1/3 cup vegetable shortening<br />
<br />
<br />
Preheat oven to 425ºF. Sift together flour,<br />
salt, sugar and baking powder into mixing bowl.<br />
Make a well in the flour mix and add the milk. <br />
Add shortening and begin kneading with hands <br />
(to cut in) the vegetable shortening and flour<br />
in the milk until thoroughly mixed. Add milk,<br />
if needed to form, and mix. Turn onto floured<br />
board, and knead gently 6 to 8 times. Pat dough<br />
to 1/2-inch thickness. Cut into biscuits. Place<br />
on baking sheet and brown in oven 10-13 minutes.<br />
Makes about 9 biscuits.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-10510425129538426012010-03-17T22:46:00.001+08:002010-03-17T22:46:24.062+08:00Honey BBQ WingsSauce<br />
1 1/4 cup ketchup<br />
1/3 cup white vinegar<br />
1/4 cup molasses<br />
1/4 cup honey<br />
1 teaspoon liquid smoke <br />
1/2 teaspoon salt<br />
1/4 teaspoon onion powder<br />
1/4 teaspoon chili powder<br />
<br />
6 to 8 cups vegetable shortening<br />
1 egg, beaten<br />
1 cup milk<br />
2 cups all-purpose flour<br />
2 1/2 teaspoons salt<br />
3/4 teaspoon pepper<br />
3/4 teaspoon MSG<br />
20 chicken wing pieces<br />
<br />
1. Combine the sauce ingredients in a small saucepan over medium<br />
heat. Stir until ingredients are well combined and bring to a boil.<br />
Then reduce heat and simmer uncovered for 15 to 20 minutes.<br />
2. As sauce is simmering, heat up 6 to 8 cups of shortening in<br />
a deep fryer set to 350 degrees.<br />
3. Combine the beaten egg with the milk in a small bowl.<br />
4. In another small bowl, combine the flour, salt, pepper, and MSG.<br />
<br />
5. When shorteningl is hot, dip each wing first in the flour mixture,<br />
then into the milk and egg mixture, and back into the flour. Arrange<br />
wings on a plate until each one is coated with batter.<br />
6. Fry the wings in the shortening for 9 to 12 minutes or until light<br />
golden brown. If you have a small fryer, you may wish to fry 10 of<br />
the wings at a time. Drain on paper towels or a rack.<br />
7. When the sauce is done, brush the entire surface of each wing with<br />
a light coating of sauce. Serve immediately.<br />
Makes 2 to 4 servings (20 wings).<br />
<br />
Tidbits<br />
Liquid smoke is a flavoring found near the barbecue sauces and <br />
marinades. Use hickory-flavored liquid smoke if you have a choice. <br />
MSG is monosodium glutamate, the solid form of a natural amino acid<br />
found in many vegetables. It can be found in stores in the spice<br />
sections and as the brand name Accent flavor enhancer. MSG is an<br />
important component of many KFC items.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-40525700590919894932010-03-17T22:45:00.002+08:002010-03-17T22:45:46.051+08:00Cole Slaw Fat Free1 cup fat free Miracle Whip<br />
1/4 cup sugar<br />
8 cups cabbage, finely minced<br />
1/4 cup carrot, shredded then minced<br />
2 tablespoons minced onion<br />
<br />
1. Combine Miracle Whip with sugar in a large bowl. Mix well<br />
with electric beater until sugar is dissolved.<br />
2. Add cabbage, carrot, and onion, and toss well. Be sure<br />
cabbage and carrot are chopped into very small pieces, about<br />
the size of rice.<br />
3. Cover and chill for at least two hours before serving.<br />
Serves 8. <br />
<br />
Nutrition Facts<br />
Serving size – Approx. 3/4 cup<br />
Total servings – 8<br />
Fat (per serving) – 0g <br />
Calories (per serving) – 57<br />
<br />
Original<br />
Fat (per serving) – 10.5g<br />
Calories (per serving) – 210rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0tag:blogger.com,1999:blog-1474928014702407365.post-65747886147409060062010-03-17T22:45:00.000+08:002010-03-17T22:45:03.659+08:00Cole Slaw8 cups finely chopped cabbage (about 1 head)<br />
1/4 cup shredded carrot (1 medium carrot)<br />
2 tablespoons minced onion<br />
1/3 cup granulated sugar<br />
1/2 teaspoon salt<br />
1/8 teaspoon pepper<br />
1/4 cup milk<br />
1/2 cup mayonnaise<br />
1/4 cup buttermilk<br />
1 1/2 tablespoons white vinegar<br />
2 1/2 tablespoons lemon juice<br />
<br />
1. Be sure cabbage and carrots are chopped up into very fine pieces<br />
(about the size of rice).<br />
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,<br />
vinegar, and lemon juice in a large bowl and beat until smooth.<br />
3. Add the cabbage, carrots, and onion, and mix well.<br />
4. Cover and refrigerate for at least 2 hours before serving.<br />
Serves 10-12.rushhttp://www.blogger.com/profile/12813073856448608802noreply@blogger.com0