30 de junio de 2015
You will need:
8 medium sized apples
1 box of moist yellow cake mix
1 stick of butter
Slice your apples using the apple wedger.
Lightly spray the bottom of the rectangular baking pan with cooking spray and then layer the apple slices in there.
Pour the dry cake mix evenly over the apples.
Melt a stick of butter and pour it evenly on top using the small batter bowl.
Bake at 350 for 50-60 minutes.
Top with vanilla ice cream and enjoy!
29 de junio de 2015
prehiSPAnic cocoon Fish N Tomato Sauce
2 whole fishes
1/2 bell pepper
1 can Diced Tomato with Oregano and Basil
Salt, to taste
Black Pepper, to taste
Season fish with salt and black pepper.
Heat oil, saute onions and bell pepper and set aside.
Fry fish then add diced tomatoes.
Cook on medium heat for a few minutes so fish can soften a little and absorb the tomato sauce.
Serve hot on a bed of rice or with a vegetable salad.
28 de junio de 2015
Parchment-Baked Halibut With Pesto, Zucchini, and Carrots
|Calories per serving:||253|
|Fat per serving:||10g|
|Saturated fat per serving:||2g|
|Monounsaturated fat per serving:||6g|
|Polyunsaturated fat per serving:||2g|
|Protein per serving:||36g|
|Carbohydrates per serving:||1g|
|Fiber per serving:||0.0g|
|Cholesterol per serving:||56mg|
|Iron per serving:||2mg|
|Sodium per serving:||337mg|
|Calcium per serving:||112mg|
- 4 (12- x 18-inch) sheets parchment paper
- Cooking spray
- 4 (6-ounce) halibut fillets
- 1/4 cup commercial pesto
- 1 cup shredded carrots (2 medium)
- 1 cup shredded zucchini (1 small)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 4 teaspoons olive oil
- 4 teaspoons dry white wine
27 de junio de 2015
Creole Red Snapper
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 garlic clove, minced
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
- 2 teaspoons low-sodium Worcestershire sauce
- 2 teaspoons red wine vinegar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Dash of hot sauce
- 4 (6-ounce) red snapper fillets
- Fresh basil sprigs (optional)
26 de junio de 2015
12 de junio de 2015
Bote naval de guatemala se atora sobre arrecife de Belize con tripulación militar y armados. No es la primera vez qué estos incidentes ocurren sobre territorio Belizeño pero persisten con su provocaciones sobre Belize.
El mundo debe saber los abusos de guatemala sobre los Belizeños
3 de junio de 2015
wax or parchment paper
1 can sweet condensed milk
2 C sugar
1 cup butter
1/2 tsp salt
1 1/2 cup white Karo Syrup (corn syrup)
Cook and stir constantly. (CONSTANTLY) cook in heavy pan until it reaches 240 degrees.
Take off stove and add...
for licorice caramel: 3/4 t anise oil and 3/4 t black food coloring
for cinnamon caramel: 1t cinnamon oil 3/4 t red food coloring (make sure it is no taste)
pour into a 9x13 buttered pan. cool completely before cutting.
Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps. like pampered chef (I'm your consultant).
Try not to splash on the sides because when you are stirring don't scrape the sides back in there, scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and be all crunchy instead of smooth when it is all done.
Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.
Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat immediately and turn it down. that is the candy scorching.
2 de junio de 2015
3/4 cup heavy cream
1 12oz pack of white chocolate chips
1 7oz jar marshmallow cream
1 tablespoon orange extract
orange food coloring
In large saucepan combine sugar,butter and cream over medium heat,stir continually until butter melts and sugar dissolves..bring to boil,,stir for 4 minutes,remove from heat,immediately stir in marshmallow cream and white chocolate chips,,stir till smooth,,pour 1/3 of mixture in separate bowl,,(working quickly before mixture starts to thicken),,to remaining mixture add orange extract and orange food coloring( if you don't have orange you can make orange food coloring by mixing red and yellow food coloring)pour mixture into pan( 13x9 or alil smaller if you prefer thicker fudge)drop remaining white mixture by spoonfuls into pan onto orange mixture,,using butter knife, swirl white mixture ..refrigerate until fudge hardens,,,makes a wonderful spring/summer treat,