I recently started cycling and with the North Texas summer heat decided that I need something more than just water to help me keep hydrated during the summer. I started by taking nuun tablets and it’s very good but after taking the tablets for a while I noticed that the cost does add up and it does have many unnatural chemicals so I decided to research and come up with my own solution. I dislike coconut flavor, however, coconut water does provide a lot of electrolytes so one formula is based on coconut water and the other ginger. Also, many… Continue Reading →
Sanyo’s Gopan Cooks Rice…Into Bread Like rice, but prefer to munch on a sandwich? Not a problem with the Gopan Rice Bread Cooker, a clever little kitchen gadget that turns grains of rice into loafs. Created by Sanyo, the appliance looks to solve a food problem currently happening in Japan: fewer and fewer people are eating rice. According to the company, present consumption of domestic rice has been halved compared to 1962, creating a negative impact in the local agriculture. With the device, they’re hoping to revitalize the Japanese market for the staple Asian food by adapting to consumer’s changing… Continue Reading →
Ingredients 2 oz Extra Virgin Olive Oil 10 Shrimp 16 Clams 8 oz Scallops 1 pinch Salt 1 pinch Black Pepper 6 oz Roasted Tomatoes, Drained 2 tbsp Basil 1/2 cup Chardonnay 1 cup Garlic Olive Oil Sauce 8 oz cooked Linguine 1 oz Baby Arugula, Rinsed, Stems removed 1 Italian Parsley Sprig Directions In a hot sauté pan, heat the oil and add the shrimp, scallops, clams, salt and pepper. Sear seafood until the shrimp and scallops are no longer opaque and cooked approximately 75 percent through. Julienne the basil. Add the roasted tomatoes, basil and wine to the… Continue Reading →
Red Lobster Cheddar Bay Biscuits Ingredients: 2 cups Bisquick biscuit mix 2/3 cup milk 1/2 cup cheddar cheese (shredded) 1/4 cup butter (melted) 1/4 teaspoon garlic powder 1/4 teaspoon dried parsley Method: Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.
2 large tomatoes, coarsely chopped 2 14.5 ounce cans diced tomatoes 2 jalapenos, seeded 2 tablespoons red wine vinegar 1 tablespoon cumin, to taste 4 cloves garlic, minced 1 large vidalia onion, coarsely chopped 1/4 teaspoon salt, to taste 1/3 cup cilantro, coarsely chopped 1/2 teaspoon cayenne, to taste Combine all ingredients in a food processor or blender. Pulse until blended.
An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free. Ingredients 1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla… Continue Reading →
DOUGH 2 packages active dry yeast 1 cup water (105-115 degree) 2/3 cup granulated sugar 1 teaspoon granulated sugar 1 cup warmed milk 2/3 cup butter 2 teaspoons salt 2 eggs, slightly beaten 7 cups all-purpose flour (or more if needed, up to 8) FILLING 1 cup melted butter, , divided 1 3/4 cups granulated sugar, divided 3 tablespoons ground cinnamon 1 1/2 cups chopped walnuts (optional) 1 1/2 cups raisins (optional) CREAMY GLAZE 2/3 cup melted butter 4 cups powdered sugar 2 teaspoons vanilla 4-8 tablespoons hot water To prepare dough: In a cup, combine yeast, warm water and… Continue Reading →
1 1/2 pounds large shrimp, peeled and deveined 1 teaspoon paprika 3/4 teaspoon dried thyme 3/4 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 to 1/2 teaspoon ground red pepper 1 tablespoon vegetable oil Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; sautÃ© 4 minutes or until shrimp are done.