Ingredients in Homemade Dishwasher Detergent
Rachelle Mathia
Your environmentally friendly dishwasher detergent is going to have four main ingredients.
- Washing Soda—This stuff has been around forever. It is a natural substance, made from salt and limestone. Scientifically it is known as sodium carbonate. It cuts grease on anything and can be used for many (if not most) of the cleaning projects in your home. Arm and Hammer puts it out in the United States. If you can't find it at your grocers you can find it on Amazon and other places online.
- Borax—Borax occurs naturally in the environment and can be mined as well as created in a lab. It is toxic in concentrated amounts, and you should keep it out of the reach of children. You can find it by the laundry detergent; Borateem is one brand.
- Kosher Salt—Kosher salt is a pure salt. I use it for cooking because the food tastes cleaner. It it what my recipe calls for, I am not sure why.
- Citric acid—You can buy food grade citric acid like Fruit Fresh or just use unsweetened lemonade packets.
Recipe for Homemade Dishwasher Detergent
- 1 cup Washing soda
- 1 cup Borax
- ½ cup salt
- ½ cup citric acid
Mix together and store tightly covered in a Mason Jar. Use one tablespoon per load. Add vinegar to the rinse dispenser for the best results.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Wednesday, June 20, 2012
"chicken in wine sauce"
"chicken in wine sauce"
recipe Angela Kitzmiller
Preheat oven to 350,
place 4 chicken breast in 9x13 pan, sprinkle 10oz sharp cheddar cheese & green onions over chicken.....then in another bowl, mix together 1 can of cream of mushroom 1 can of cream of chicken & 1 cup sherry.
Pour over chicken.
Bake at 350 for 1 to 1 1/2 hours uncovered....serve with rice :) so good & easy
recipe Angela Kitzmiller
Preheat oven to 350,
place 4 chicken breast in 9x13 pan, sprinkle 10oz sharp cheddar cheese & green onions over chicken.....then in another bowl, mix together 1 can of cream of mushroom 1 can of cream of chicken & 1 cup sherry.
Pour over chicken.
Bake at 350 for 1 to 1 1/2 hours uncovered....serve with rice :) so good & easy
Chocolate Cupcakes
Cupcakes:
Kristin Coleman
1 2/3 c all purpose flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temp
1 1/2 c sugar
2 large eggs
Preheat oven to 350. Line two cupcakes pans with paper liners. To make the cake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixture fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 mins. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixed on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated. FYI - this batter is really thick like mousse. Fill cupcake liners w/ desired amount of batter.
Bake for 18-22 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 mins, then transfer to a wire rack to cool completely.
Chocolate Chip Cookie Dough filling:
4 tbsp unsalted butter, at room temp
6 tbsp light brown sugar, packed
1 cup plus
2 tbsp all purpose flour
7 oz sweetened condensed milk
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on med-high speed until light and fluffy, about 2 mins. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a it, about an hour. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can also use a Cuisiapro Cupcake corer or an apple corer. http://www.surlatable.com/product/PRO-706044/Cuisipro-Cupcake-Corer Dark Chocolate Butter Frosting: 6 tbsp butter 3 - 4 cups powdered sugar 4 oz Nestle Dark Chocolate baking bar (melted and cooled) 2 tbsp milk To make the frosting, allow butter to stand at room temperature for 30 mins. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in the chocolate; 2 tbsp milk. Gradually beat in the additional powdered sugar. Beat in enough additional milk (1 to 2 tbsp) until frosting reaches the desired consistency. Makes about 2 1/4 cups of frosting.
Kristin Coleman
1 2/3 c all purpose flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temp
1 1/2 c sugar
2 large eggs
Preheat oven to 350. Line two cupcakes pans with paper liners. To make the cake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixture fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 mins. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixed on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated. FYI - this batter is really thick like mousse. Fill cupcake liners w/ desired amount of batter.
Bake for 18-22 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 mins, then transfer to a wire rack to cool completely.
Chocolate Chip Cookie Dough filling:
4 tbsp unsalted butter, at room temp
6 tbsp light brown sugar, packed
1 cup plus
2 tbsp all purpose flour
7 oz sweetened condensed milk
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on med-high speed until light and fluffy, about 2 mins. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a it, about an hour. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can also use a Cuisiapro Cupcake corer or an apple corer. http://www.surlatable.com/product/PRO-706044/Cuisipro-Cupcake-Corer Dark Chocolate Butter Frosting: 6 tbsp butter 3 - 4 cups powdered sugar 4 oz Nestle Dark Chocolate baking bar (melted and cooled) 2 tbsp milk To make the frosting, allow butter to stand at room temperature for 30 mins. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in the chocolate; 2 tbsp milk. Gradually beat in the additional powdered sugar. Beat in enough additional milk (1 to 2 tbsp) until frosting reaches the desired consistency. Makes about 2 1/4 cups of frosting.
Labels:
dessert
Chicken salsa soup
Chicken salsa soup
Caylee Miller
12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)
Combine all, heat and top with cheddar to taste. Delish!
Caylee Miller
12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)
Combine all, heat and top with cheddar to taste. Delish!
Chicken French Bread Pizza
Chicken French Bread Pizza
Angela Kitzmiller
1 loaf French bread (from bakery, not pre-sliced)
1 cube butter, softened
1/2 c. shredded cheddar cheese
1/3 c. grated Parmesan cheese
1 garlic clove, minced
1/4 tsp Italian seasoning (I just use what I have around - oregano & basil, etc.)
1 can (10 oz.) chunk white chicken, drained & flaked
1 cup shredded mozzarella cheese
1/2 c. chopped red pepper (or use chopped tomatoes after baked)
1/2 c. chopped green onions
Cut bread in half lengthwise, then in half widthwise. Combine butter, cheddar, Parmesan, garlic & seasoning; spread over bread. Top with remaining ingredients. Placed on greased baking sheet. Bake 350 for 12 min. or until cheese is melted. Cut into wedges. Serve with green salad if you want - enjoy!
Angela Kitzmiller
1 loaf French bread (from bakery, not pre-sliced)
1 cube butter, softened
1/2 c. shredded cheddar cheese
1/3 c. grated Parmesan cheese
1 garlic clove, minced
1/4 tsp Italian seasoning (I just use what I have around - oregano & basil, etc.)
1 can (10 oz.) chunk white chicken, drained & flaked
1 cup shredded mozzarella cheese
1/2 c. chopped red pepper (or use chopped tomatoes after baked)
1/2 c. chopped green onions
Cut bread in half lengthwise, then in half widthwise. Combine butter, cheddar, Parmesan, garlic & seasoning; spread over bread. Top with remaining ingredients. Placed on greased baking sheet. Bake 350 for 12 min. or until cheese is melted. Cut into wedges. Serve with green salad if you want - enjoy!
Monday, April 2, 2012
Schnitzel-wich with Garlic Butter and Hot Relish
Schnitzel-wich with Garlic Butter and Hot Relish
Rachael Ray
Ingredients
1 cup giardiniera (hot pickled vegetables), drained
4 5- to 6-ounce veal cutlets
Salt and pepper
1 cup flour
2 eggs, beaten
1 cups breadcrumbs
A few grates of nutmeg
EVOO – Extra Virgin Olive Oil or vegetable oil, for frying
4 tablespoons butter
4 cloves garlic, finely chopped
A handful flat-leaf parsley, finely chopped
Juice of 1 lemon
4 ciabatta rolls, halved
Green-leaf lettuce leaves
Yields:
Preparation
Using a food-processor, pulse-chop the giardiniera into a relish.
Step
Pound the veal very thin (about 1/8 inch) and season with salt and pepper. Fill 3 separate shallow dishes with the flour, the eggs and the breadcrumbs seasoned with the nutmeg. Coat the veal with the flour, then the eggs, then the breadcrumbs.
Step
Heat a layer of oil in a large skillet. Add the veal and cook over medium heat, turning once, until golden, 4-6 minutes. Drain on a rack.
Step
Wipe out the pan; return to the heat. Add the butter and allow it to foam. Stir in the garlic for a minute. Add the parsley and lemon juice; remove from the heat.
Step
Pile the roll bottoms with the giardiniera, lettuce, schnitzels, garlic butter and roll tops.
Rachael Ray
Ingredients
1 cup giardiniera (hot pickled vegetables), drained
4 5- to 6-ounce veal cutlets
Salt and pepper
1 cup flour
2 eggs, beaten
1 cups breadcrumbs
A few grates of nutmeg
EVOO – Extra Virgin Olive Oil or vegetable oil, for frying
4 tablespoons butter
4 cloves garlic, finely chopped
A handful flat-leaf parsley, finely chopped
Juice of 1 lemon
4 ciabatta rolls, halved
Green-leaf lettuce leaves
Yields:
Preparation
Using a food-processor, pulse-chop the giardiniera into a relish.
Step
Pound the veal very thin (about 1/8 inch) and season with salt and pepper. Fill 3 separate shallow dishes with the flour, the eggs and the breadcrumbs seasoned with the nutmeg. Coat the veal with the flour, then the eggs, then the breadcrumbs.
Step
Heat a layer of oil in a large skillet. Add the veal and cook over medium heat, turning once, until golden, 4-6 minutes. Drain on a rack.
Step
Wipe out the pan; return to the heat. Add the butter and allow it to foam. Stir in the garlic for a minute. Add the parsley and lemon juice; remove from the heat.
Step
Pile the roll bottoms with the giardiniera, lettuce, schnitzels, garlic butter and roll tops.
Rocco's Flash Fried Chicken Nuggets
Rocco's Flash Fried Chicken Nuggets
Rachael Ray
Ingredients
1 small red onion, sliced in half and thinly sliced
5 whole ripe fresh limes, 1 cut into 4 wedges
2 quarts grapeseed or corn oil
16 ounces chicken thighs, boneless and skinless
3 1/4 tablespoons adobo powder, Goya or similar
2 egg whites
2 1/2 tablespoons sweet Hungarian paprika
1/4 cup fine ground yellow cornmeal
3/4 cup whole wheat flour
Salt
Freshly ground black pepper
4 cups shredded iceberg lettuce
16 cherry tomatoes, stems removed and washed
1/2 ripe hass avocado, peeled and cut into 8 chunks
1 bunch cilantro
1 spicy red or green jalapeño, sliced as thin as possible
Yields: 4
Preparation
Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the 4 whole limes in half crosswise and squeeze all the juice over the onions. Add a tiny pinch of salt and mix, and make sure all the onions are in the lime juice; you can use the squeezed limes as a weight to push down any onions sticking out of the juice. The onions will keep up to 3 days in the refrigerator in a container with a tight-fitting lid.
Step
Pour the oil into a large, heavy pot that has at least a 6-quart capacity. Heat the oil over medium-high heat on the stove to 400°F. Meanwhile, place a chicken thigh on the cutting board and cut into 4 to 5 even-sized chunky pieces and repeat until all thighs are done. Lay out all of the chicken chunks on a microwave safe plate and season both sides with 1/4 tablespoon of adobo powder as well as salt and pepper. Place the plate in the microwave and cook on high for 1 minute and 30 seconds. Remove the plate and turn each piece of chicken over and microwave again on high until the chunks are just cooked though, about another 1 minute and 30 seconds to 2 minutes depending on your microwave. Let the chicken cool to room temperature.
Step
Meanwhile place the egg whites into a bowl and beat with a fork until very foamy, about 2 minutes. In a wide and shallow bowl or cake pan, mix the remaining 3 tablespoons of adobo powder and paprika with the cornmeal and whole wheat flour. Submerge the cooked chicken pieces in the eggwhites and toss to coat well with a fork, then move the chicken to the shallow bowl with the seasoned whole wheat flour and cornmeal mix. Toss the chicken to coat well, spread the chicken out in one layer over the flour mix and let sit while you assemble the salad.
Wash and dry your hands thoroughly then assemble the salad by placing the shredded iceberg lettuce in a bowl with the cherry tomatoes. Drain the lime juice from the onions and reserve the leftover lime juice. Next, add the onions to the salad with a dash of salt and 2 tablespoons of the reserved lime juice from the onions and toss to dress evenly. On four serving plates, heap the salad in the middle of each plate and place the avocado slices equally over each of the salads.
Step
In four separate even-sized batches, fry the chicken for 12 seconds per batch then remove the chicken from the oil to a plate with either a wire rack on top or paper towels to drain off any excess oil. Turn the stove off immediately under the hot oil after your last batch. Arrange the cooked chicken evenly around the salad of each of the four plates and lay four cilantro sprigs over each salad and serve with lime wedges and sliced jalapeño.
Tips:
Cook the limes in the microwave on high for 15 seconds before you cut and squeeze them, this helps you get every last bit of precious juice out of each one!
Make sure your oil thermometer is used exactly as directed per the manufacturer’s instructions and you carefully monitor the temperature of the oil every 5 minutes so it does not exceed 400°F.
When cooking the chicken in the microwave, keep in mind the chicken chunks on the outside will cook faster then the chicken in the middle of the plate, so after you flip them over from first cooking stage, it is important to rotate the pieces from the outside of the plate to the middle of the plate before you continue to microwave them.
It is important not to toss the ripe avocado with the other ingredients as it would destroy a shape and size of a ripe avocado.
Let the oil cool on the stove until it is room temperature, then using a funnel pour the oil back into its original container and place screw the cap back on for easy disposal.
Resource for before nutritionals: http://www.food.com/recipe/tasty-bbq-corn-on-the-cob-try-me-169999
Per serving: 279 calories, 13.865g fat (2g sat, 4g mono, 6g poly), 75mg cholesterol, 747mg sodium, 13g carbohydrate, 3g fiber, 27g protein
Rachael Ray
Ingredients
1 small red onion, sliced in half and thinly sliced
5 whole ripe fresh limes, 1 cut into 4 wedges
2 quarts grapeseed or corn oil
16 ounces chicken thighs, boneless and skinless
3 1/4 tablespoons adobo powder, Goya or similar
2 egg whites
2 1/2 tablespoons sweet Hungarian paprika
1/4 cup fine ground yellow cornmeal
3/4 cup whole wheat flour
Salt
Freshly ground black pepper
4 cups shredded iceberg lettuce
16 cherry tomatoes, stems removed and washed
1/2 ripe hass avocado, peeled and cut into 8 chunks
1 bunch cilantro
1 spicy red or green jalapeño, sliced as thin as possible
Yields: 4
Preparation
Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the 4 whole limes in half crosswise and squeeze all the juice over the onions. Add a tiny pinch of salt and mix, and make sure all the onions are in the lime juice; you can use the squeezed limes as a weight to push down any onions sticking out of the juice. The onions will keep up to 3 days in the refrigerator in a container with a tight-fitting lid.
Step
Pour the oil into a large, heavy pot that has at least a 6-quart capacity. Heat the oil over medium-high heat on the stove to 400°F. Meanwhile, place a chicken thigh on the cutting board and cut into 4 to 5 even-sized chunky pieces and repeat until all thighs are done. Lay out all of the chicken chunks on a microwave safe plate and season both sides with 1/4 tablespoon of adobo powder as well as salt and pepper. Place the plate in the microwave and cook on high for 1 minute and 30 seconds. Remove the plate and turn each piece of chicken over and microwave again on high until the chunks are just cooked though, about another 1 minute and 30 seconds to 2 minutes depending on your microwave. Let the chicken cool to room temperature.
Step
Meanwhile place the egg whites into a bowl and beat with a fork until very foamy, about 2 minutes. In a wide and shallow bowl or cake pan, mix the remaining 3 tablespoons of adobo powder and paprika with the cornmeal and whole wheat flour. Submerge the cooked chicken pieces in the eggwhites and toss to coat well with a fork, then move the chicken to the shallow bowl with the seasoned whole wheat flour and cornmeal mix. Toss the chicken to coat well, spread the chicken out in one layer over the flour mix and let sit while you assemble the salad.
Wash and dry your hands thoroughly then assemble the salad by placing the shredded iceberg lettuce in a bowl with the cherry tomatoes. Drain the lime juice from the onions and reserve the leftover lime juice. Next, add the onions to the salad with a dash of salt and 2 tablespoons of the reserved lime juice from the onions and toss to dress evenly. On four serving plates, heap the salad in the middle of each plate and place the avocado slices equally over each of the salads.
Step
In four separate even-sized batches, fry the chicken for 12 seconds per batch then remove the chicken from the oil to a plate with either a wire rack on top or paper towels to drain off any excess oil. Turn the stove off immediately under the hot oil after your last batch. Arrange the cooked chicken evenly around the salad of each of the four plates and lay four cilantro sprigs over each salad and serve with lime wedges and sliced jalapeño.
Tips:
Cook the limes in the microwave on high for 15 seconds before you cut and squeeze them, this helps you get every last bit of precious juice out of each one!
Make sure your oil thermometer is used exactly as directed per the manufacturer’s instructions and you carefully monitor the temperature of the oil every 5 minutes so it does not exceed 400°F.
When cooking the chicken in the microwave, keep in mind the chicken chunks on the outside will cook faster then the chicken in the middle of the plate, so after you flip them over from first cooking stage, it is important to rotate the pieces from the outside of the plate to the middle of the plate before you continue to microwave them.
It is important not to toss the ripe avocado with the other ingredients as it would destroy a shape and size of a ripe avocado.
Let the oil cool on the stove until it is room temperature, then using a funnel pour the oil back into its original container and place screw the cap back on for easy disposal.
Resource for before nutritionals: http://www.food.com/recipe/tasty-bbq-corn-on-the-cob-try-me-169999
Per serving: 279 calories, 13.865g fat (2g sat, 4g mono, 6g poly), 75mg cholesterol, 747mg sodium, 13g carbohydrate, 3g fiber, 27g protein
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