Kitchen Hint of the Day!

October 7, 2013 at 9:14 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Adding a teaspoon of baking soda or a pinch of salt to a carton of milk will keep it fresh for a week or so past its expiration date. Just remember that leaving milk at room temperature for more than 30 minutes can reduce its span.

Kitchen Hints of the Day!

May 20, 2013 at 10:16 AM | Posted in Kitchen Hints | 1 Comment
Tags: , , , , , , ,

Not only is homemade meringue delicious, but it will also impress your friends – especially if you use these tips for getting the best meringue and the highest peaks.

 

 

Hint #1 – How do you know if beaten egg whites are stiff enough? Just run a knife through the middle of the bowl – if the whites stay separated, they’re ready.

 

 

 

Hint #2 – Remember, if it’s rainy (or even damp) outside, the meringue peaks will not remain upright! It might be better to save your baking for a drier day.

 

 

 

Hint #3 – Occasionally, meringue will develop small droplets of water on its surface shortly after being removed from the oven. This beading is caused by overcooking, so to prevent this, bake meringue at a high temperature (between 400 – 425 degrees) for a short time – four to five minutes.

Country Fried Veal Cubed Steak w/ Mashed Potatoes, Green Beans, and Garlic Knot Bread

March 19, 2013 at 5:16 PM | Posted in Bob Evan's, greenbeans | 2 Comments
Tags: , , , , , , ,

Today’s Menu: Country Fried Veal Cubed Steak w/ Mashed Potatoes, Green Beans, and Garlic Knot BreadCountry Fried Veal Cubed Steak 003

 

 

The Groundhog lied! He said an early Spring. If you step outside today you can tell it’s not Spring, the wind is bone – chilling! From what they are predicting it’s going to be this way all week. The first day of Spring is Wednesday so we’ll wait and see. For dinner I had a nice size Veal Cubed Steak in the freezer that I let thaw overnight in the fridge. So for dinner I prepared Country Fried Veal Cubed Steak w/ Mashed Potatoes, Green Beans, and Garlic Knot Bread. I also made a bit of Brown Gravy out of the Veal drippings.

 

To make the Counry Fried Veal Cubed Steak I needed the following; Veal Cubed Steak, Sea Salt, freshly Ground Black Pepper, 1/2 cup All-Purpose Flour, 1 whole egg, beaten or 1/4 Cup Egg Beater’s, Vegetable Oil or Extra Virgin Olive Oil, 1 cup Low Sodium Beef Broth, 1/4 cup 2% Milk, and 1/2 teaspoon Dried Thyme leaves. Season the piece of veal on both sides with the salt and pepper. Place the flour into a pie pan. Place the egg into a separate pie pan. Dredge the meat on both sides in the Flour. Then follow by the egg and finally in the flour again. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Place enough of the oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the veal. Cook each piece on both sides until golden brown, approximately 4 to 6 minutes per side. Remove the steaks to a plate and cover tightly with foil. Set aside.

Remove all but one tablespoon of oil from the pan you cooked the veal in–don’t clean the pan because you want all those brown bits. Whisk in one heaping tablespoon of the flour left over from the dredging. Add the beef broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken, about 3 minutes. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, but you probably wont need it. Serve the gravy over the steak. This came out too good! The Veal with Seasoning and Flour Crust is perfect. Along with the Gravy topping, too good! I left the recipe at the end of the post, the recipe is for 2 Veal Cubed Steaks.

 

For sides to go with the Veal I prepare Mashed Potatoes, Green Beans, and Baked Garlic Knot Bread. the Mashed Potatoes were Bob Evan’s Brand, just heat in the microwave and their ready. I used Del Monte Cut green Beans (Single Serving Can). For this just heat in a small sauce pan until heated. The Garlic Knot Bread was from the Walmart Bakery, just heat on 425 degrees for about 6 minutes and done. For dessert later tonight a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

Veal Country Fried Steak

INGREDIENTS (makes 2 steaks)

2 Veal Cubed Steaks (the grocery store sells them ready-cubed for you)
Sea Salt
freshly Ground Black Pepper
1 cup All-Purpose Flour
1 whole egg, beaten or 1/4 Cup Egg Beater’s
Vegetable Oil or Extra Virgin Olive Oil
1 cups Low Sodium Beef Broth
1/4 cup 2% Milk
1/2 teaspoon Dried Thyme leaves

DIRECTIONS

Season each piece of veal on both sides with the salt and pepper. Place the flour into a pie pan. Place the egg into a separate pie pan. Dredge the meat on both sides in the flour. Then follow by the egg and finally in the flour again. Repeat with the other piece of veal. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the veal. Cook each piece on both sides until golden brown, approximately 4 to 6 minutes per side.

Remove the steaks to a plate and cover tightly with foil. Set aside.
Remove all but one tablespoon of oil from the pan you cooked the veal in–don’t clean the pan because you want all those brown bits. Whisk in one heaping tablespoon of the flour left over from the dredging.

Add the beef broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken, about 3 minutes. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes.

Season to taste, but you probably wont need it. Serve the gravy over the steaks and serve with a side a mashed potatoes.

 

 

http://www.armidacooks.com/2006/07/veal-country-fried-steak.html

Mango-Cheesecake Parfaits

May 26, 2012 at 9:25 AM | Posted in dessert, fruits | 1 Comment
Tags: , , , , , , ,

Tried a new dessert tonight. Ran across it in the latest edition of the Kraft Food Magazine. It has Mangos in it which I love! To cut the carbs and calories I used 2% Milk, Sugar Free Jello Mix, Reduced Philly Cheese, and Cool Whip Free. this makes a tasty and refreshing Summer Dessert!  The recipe is below with the Kraft link.

What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
2  mangos, peeled, seeded, chopped
Make It

BEAT cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.

LAYER half each of the mangos and pudding mixture in 8 parfait glasses. Repeat layers.

TOP with remaining COOL WHIP.

nutritional info per serving
Calories  230
Total fat  13 g
Saturated fat  9 g
Cholesterol  40 mg
Sodium  310 mg
Carbohydrate  26 g

http://www.kraftrecipes.com/recipes/mango-cheesecake-parfaits-135649.aspx

Blog at WordPress.com.
Entries and comments feeds.

Dinking Around {DING-KING UH-ROUND}

To goof off for long periods of time when you should be doing important things

Maisie Edwards-Mowforth

Healthy Food and Cosy Times

Wiredgypsy's Diary

Life, Thoughts, Cultures, Food, Travel, Coffee, Taste Enthusiast

goodmotherdiet

It's not what you think...

Corner of Well-Being

Spiritual | Mental | Physical | Emotional | Social

Allie Carte Dishes

reinventing your favorite a la carte dishes

The Best Chicken Recipe.com

Yeah, we're crazy about chicken.

Sharing the passion for cooking!

Life is meant for Good Food, Good Friends & Great Adventures

Bonnie's GF Bakery

Specializing in Glutenfree bakes

Fun Cooking Station

Homemade food made with love

Collectiveness

Random thoughts of mine.

The Quirk and the Cool

Thoughts and conversation about food, and other interests, being shared from beautiful Sydney, Australia.

SO MUCH FOOD

Approachable and exciting recipes for the adventurous home cook!

Moss En Place

Vegetable forward, feel good food