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.
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.