Iced Tea is an excellent thirst quencher and many people’s favorite beverage. Here is a very simple but delicious home made Iced Tea recipe the way my mother used to make it.
Makes 8-10 cups, and can be made with your Coffee Machine!
1. Put 3 plain regular black tea bags into a coffee pot
2. Fill Coffee Maker up with water as you would with Coffee
3. Push the start button
4. When done, add sweetener or 1/2 cups of sugar (to taste) and the juice of 4 lemons to the tea. Stir until sugar is dissolved.
6. refrigerate for 2-3 hours.
Serve with ice cubes and lemon slices!
It’s delicious, has no preservatives, no artificial colors or flavors, and a very unique tase.
Have you ever found yourself struggling with cutting soft ripe cheese? As soon as you start cutting, the cheese sticks to the knife. You can’t peel it of because it’s too soft, so the only way to remove it is to either eat it off the knife (not recommended!) or use a second knife to scrape it off the first one. You will run into the same problem with cheese cake and other soft foods. Here is a very simple solution to quickly and cleanly cut through the problem:
Unflavored dental floss is a great kitchen tool. It’s often better than a knife and cuts easily through soft cheese, rolled out dough, cakes, butter, and much more.
Place your cheese on a cutting board, hold the string of dental floss with both hands and simply run it through the cheese all the way down until you hit the cutting board. It’s so simple and yet so effective.
Getting the perfect consistancy isn’t always easy. You start beating the egg whites and at the end they are still runny. The most important thing about the egg whites is the temperature. Egg whites should always be at room temperature before whipping. For best results take them out of the refrigerator about an hour prior to beating. Make sure there is no yolk in the whites and that the bowl and beaters are perfectly clean. To get the egg whites to the right consistancy it is also important to hold the beaters slightly at an angle to beat air into the whites. The more air gets into it, the better the results.
Keep refrigerated, use for Pie Toppings.
If you don’t have a grill that doesn’t mean you can’t have great tasting bratwurst.
1. Take fresh brats and poke them a couple of times on each side with the tip of a steak knife.
2. Heat up a skillet and cover the bottom with water. Pre-cook the brats in the water on low to medium heat covered for about 5-10 minutes or until the water is all gone.
3. Then just add plenty of unsalted margarine to the skillet (about a quarter stick) and brown the brats slowly from all sides. Serve with carmelized onions and mashed potatoes, maybe some red cabbage, like in Germany.
Enjoy.
Roasting poultry incorrectly will cause the white meat to over cook and dry out. There are a couple of different solutions to this particular frustration. The first method would be to baste the meat periodically while roasting. The second method is to truss the poultry before placing it in the oven.
While basting works well enough, it causes the cook time to increase due to opening and closing the over and loosing heat. Trussing, however, helps save time by allowing the oven to remain closed for the entire cook time.
Trussing the poultry that is going to be roasted helps to create an even cooking surface, which in turn creates an even cooking time for both the white and dark meat. By creating a compact package the meat will remain moist and keep in more flavor as well.
Have you ever had a “wiener schnitzel” hot dog?
Actually the word “Wiener Schnitzel” comes from Vienna, Austria. It is an authentic Vienna dish made with Veal Cutlet and has to be prepared a special way. It is even against regulations in Europe to a Schnitzel made with pork, a Wiener Schnitzel.
How It’s Prepared
Take thin pieces of veal cutlet, salt and pepper on each side, and dip them in flour to put a coating on. Next they are submerged in beaten eggs, and finally both sides are pressed into a bowl with just plain bread crumbs. Make sure you get it all around and evenly covered.
In a large frying pan heat up vegetable oil and margarine, about half of each. When it’s nice and hot carefully put the cutlets in, and start frying. The meat should float a little, but not be covered in oil. Not enough oil makes the meat burn too fast, too much will soak it. Fry about 5 minutes on each sides depending on the thickness of the meat. When it’s golden brown and crispy, flip it over. When done move it over to paper towels for a moment to absorb excess oil.
Enjoy 
Have you ever found yourself struggling with peeling the egg shells off hard boiled eggs to make egg salad?
Here are 2 things that are important to make that easier:
1. After boiling the eggs rinse them under cold water
2. Once they are cooled off, hold them under cold running water while peeling. The shell practically falls off.
Too easy? Just try it
There is nothing worse than a lumpy white sauce. It ruins any pasta dish, no matter how fancy it looks or how much lobster or shrimp you add. Here is a very simple and fool proof way to get a lump free sauce. I’ve been cooking it this way all my life and never had any issues. It doesn’t really matter how much or how little you make, it always works.
In a medium size non stick cook pot, melt about a quarter stick of margarine, salted or unsalted. If you use salted, be careful about adding more salt to the sauce when it’s done- you might not need it. Melt the margarine on low to medium heat. Then take the pot off the stove and add flower to it, but only as much as the margarine can absorb. Stir with a whisk until you have a smooth paste. If you added too much flower, add more margarine to smooth it out. Once it’s a paste, put it back on medium heat and start adding milk to it while stirring constantly. As the temperature rises, the paste gets thicker, just keep adding more milk to get it until it’s a smooth and creamy sauce. When it comes to a boil, let it bubble for a moment and remove from heat. You can than add salt or pepper to taste, or any other herbs or spices you desire. If the sauce is too thin or liquidy, add a little grated parmesan cheese, it gives it great flavor and thickens it at the same time.
After having a party there is bound to be at least a small amount of leftover salsa. Some people would consider just getting a small bag of tortilla chips at the store to finish using it. Others might just consider throwing it in the trash; but what about using it in some scrambled eggs for breakfast the next morning?
Without spending any extra money to finish off the salsa, and possibly other dip items such as a layered bean dip, mixing it into some scrambled eggs will give breakfast a new spin. Any type of salsa or bean dip, or even hot sauce with some sour cream can make scrambled eggs that taste like they should be in a breakfast burrito.
Using leftover chip dips in this way can be a tasty, cost effective alternative to buying more groceries or throwing it out.
Chocolate is a highly temperamental medium to work with. Many people have tried melting it in the microwave or over direct heat in a pot on the stove top. Both of these will lead to problems. The microwave will lead to having to re-melt the chocolate over and over, causing, after a time, for it to burn. The stove top will keep it melted longer, but burn it faster.
There is a way however to melt the chocolate on the stove to and keep it there without burning it. By using a double boiler direct heat is avoided and allows for the chocolate to stay on the stove top for a much longer period of time without burning it.
Once the chocolate is melted it can be used for multiple purposes. Examples of how it can be used include dipping strawberries in it, dipping pretzels, putting into a squeeze bottle and then drizzling the chocolate over a desert item, and using in a chocolate fountain.
