Tuesday, April 15, 2014

How to saving food


Saving food is a process protecting food from getting sore ,The are many ways of saving food ,such as congealing , cooling and drying.
   Saving food facilitates life ,without saving food people should produce their own .Moreover ,it is impossible to take food from a place to another without saving it . there fore many innovated ways of saving food are invented .
   Among the previously mentioned ways , and even that best one ,is conserving such as putting food into plastic or glass box. And put them in the fridge . This was has efficiently helped its users to save their food for a longer period of time.
For the previously mentioned reasons ,suggest these two collections of food containers because they are considered the best according to their users :

                             
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Monday, January 20, 2014

Chocolate Peanut Butter Pudding Dessert

Chocolate Peanut Butter Pudding Dessert
Chocolate Peanut Butter Pudding Dessert


1 cup all purpose flour
1/2 cup cold butter, cubed
1 1/2 cups chopped cashews, divided (you can substitute your favorite nut)
1 8oz package of cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners’ sugar
1 12oz container of frozen whipped topping, thawed, divided
2 2/3 cups cold milk
1 package instant chocolate pudding mix (3.9 oz)
1 package instant vanilla pudding mix (3.4 oz)
1 candy bar, milk chocolate, coarsely chopped

Place butter and flour in a food processor until mixture resembles coarse crumbs.
Add 1 cup cashews; pulse a few times until combined.
Press into a greased 13 x 9 x 2 inch baking dish.
Bake at 350 degrees F for 25-30 minutes or until golden brown.
Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, peanut butter and confectioners’ sugar until
smooth. Fold in 1 cup whipped topping. Spoon over crust.
In another bowl, whisk milk and both pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft-set.
Spread over cream cheese layer.
Top with remaining whipped topping.
Sprinkle with chopped candy bar and remaining cashews.
Cover and refrigerate for at least 1 hour before serving.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 399.6 calories; 57% calories from fat; 26.9g total fat; 30.3mg cholesterol;
446.5mg sodium; 348.7mg potassium; 32.9g carbohydrates; 1.6g fiber; 11.1g sugar; 10.4g
protein.
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Friday, January 17, 2014

Rubs - Enhancing The Flavor Of Your Meats

Rubs - Enhancing The Flavor Of Your Meats
Rubs - Enhancing The Flavor Of Your Meats


You can use spices and seasonings
to add flavor to your and color to
your grilled foods. There are two
different kinds of rubs, dry and
wet. Dry rubs are made of spices
and herbs which you can sprinkle
on the meat or rub into the meat.
Wet rubs have a liquid base,
which is usually an oil, and is used
to to coat the meats surface.
How you use rubs is a matter of personal taste. A good rub should add
flavor and color to the food but not overwhelm the natural flavor of the
food that you are using the rub on. Most dry rubs contain paprika,
cayenne pepper and chili powder. You don't want to use to much
cayenne pepper and make the meat so hot that you don't want to eat
it. You should use a combination of strong and mild spices to add color
and compliment the flavor of the food. There are many recipes and
ready prepared rubs. The rub you use is really just your personal
preference.
To get rubs to stay on the meat you need the meats natural moisture.
To properly apply a rub you should work the rub into the meat evenly.
If you are applying the rub to chicken or other poultry you should try
to get the rub underneath the skin. The skin will block the flavor, so if
you don't get it underneath, you won't be flavoring the meat.
The advantage of using a wet rub is that it will stay on the the meat
better. When using rubs on foods that are naturally dry or meats such
as chicken with the skin on, you should use a wet rub. A wet rub will
help keep meat from drying out and helps keep the meats natural
juices inside. Using rubs with oil in them can help keep the food from
sticking to your grill. Wet rubs should be about as thick as paste, so
that they will stay on the food better.
You should always apply rubs at least an hour before you plan to grill.
For chicken and roasts you should apply the rub the night before. You
want the rubs to combine with the foods natural juices and penetrate
the meat.
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Tuesday, January 14, 2014

Eggplant Lasagna

Eggplant Lasagna
Eggplant Lasagna

1 large eggplant, cut in 1/4? thick slices
1 medium zucchini, cut into thick slices
1 Jar bottled tomato sauce (or fresh homemade sauce)
1 onion, chopped
1 clove garlic, crushed
1 box lasagna sheets
1 1/2 cups milk
1 Tbs cornflour
4 Tbs shredded mozzarella cheese

Spray a frypan with oil and add onion and garlic. Sauté for 2 minutes.
Add eggplant and zucchini, cook until vegetables are tender.
Add tomato sauce.
Put one cup of the milk in a saucepan, heating gently.
Mix the cornflour with the remaining milk, before adding to the heated milk.
Allow milk to boil before turning it down to simmer, adding 3 tablespoons of the cheese.
Spray a meatloaf pan with oil before adding a little sauce. Top with a layer of lasagna sheets, add
a third of the eggplant & zucchini mixture. Repeat. Then add some of the cheese sauce,
before repeating layers again, finishing with lasagna sheets and
topped with the remaining cheese sauce.
Sprinkle the extra shredded cheese on top and place in a moderate oven for 35 minutes, or until
pasta is cooked and top is bubbling.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 267.7 calories; 10% calories from fat; 3.2g total fat; 8.4mg cholesterol;
441.2mg sodium; 755.6mg potassium; 49.8g carbohydrates; 5.7g fiber; 10.0g sugar; 11.5g
protein.
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