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Review Best Product Waffle Maker Cuisinart WAF-100 4-Slice Discount 54% Click Here goo.gl To Check Price Plus And Minus goo.gl Specification goo.gl Review Best Product Waffle Maker Cuisinart WAF-100 4-Slice : I was skeptical about purchasing this waffle maker from other reviews online but I am glad I did. This is the best waffle maker!! I used a box of Krusteaz waffle mix and followed the directions on the box, set the waffle maker on 3, sprayed some PAM on the waffle maker, pour 1/2 cup of waffle batter in each slot and when it beeped I opened to find a big Belgian waffle slices cooked to perfection! There was no issue with spill overs, the color was a nice golden brown and it was fluffy, had a nice crisp but still soft, topped with fresh strawberries, syrup and whipped cream and we've got the best Belgian waffles right at home! It came right off the machine with no sticking or mess and the clean up was nothing as I only had to wipe it down with a paper towel after it cooled down. I absolutely love this waffle maker and would recommend to anyone. The unit did not get too hot to handle and the handle stayed nice and cool. It was so fun cooking up the waffles that before I knew it I went through a whole box! The great thing is you can make these ahead, freeze them and when you want a waffle just heat up in a toaster. No more frozen Eggo Waffles for me as I now have fresh homemade waffles right at my fingers anytime I feel like it. And the money I am saving because Eggo <b>...</b> |
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In this video, Betty demonstrates how to make a great Loaded Baked Potato Salad. On our recent trip to Boone Tavern Restaurant for lunch, I ordered Loaded Baked Potato Salad. It was delicious, and that is the dish I decided to emulate for you. At Boone Tavern my Loaded Baked Potato was served cold, but I decided to make a warm version and add a couple of additional touches. Ingredients: about 2 pounds small red potatoes (new potatoes) 1 teaspoon salt for cooking potatoes ¼ cup sour cream 1 cup mayonnaise ½ cup sharp Cheddar cheese, cut into small cubes ½ cup sliced green onion tops ground sea salt, to taste freshly ground black pepper, to taste sprinkling of paprika (optional) freshly snipped parsley (optional) 4 slices of crisp cooked bacon, crumbled (optional) Place 2 pounds on small red potatoes in enough water to cover in a medium to large pot and add 1 teaspoon salt. Bring to a boil over medium heat. Reduce heat to low, and boil potatoes about 20 minutes, until they are soft, but not mushy. (You can test with a fork for tenderness.) When done, drain the potatoes through a colander and discard the water. Let potatoes cool just a few minutes. As soon as you are able to handle the potatoes without them being too hot to hold, assemble your Loaded Baked Potato Salad. In a large mixing bowl, slice hot, cooked potatoes into large chunks, about 6 per potato. Add ¼ cup sour cream, 1 cup mayonnaise, ½ cup sharp Cheddar cheese cubes, ½ cup sliced green onion tops, and ground <b>...</b> |
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In this video, Betty makes her scrumptious Buttery Croutons. These are just toasted, buttered bread cubes, but you can add any flavor that you like. You will enjoy them with any green salad, or you can use them in dressing, meatloaf, and many other recipes. Ingredients (for the amount I demonstrated): 4 slices white bread, including crust (You may use whole grain bread, and you may use as many slices as you need for the amount of croutons you want.) 4 tablespoons butter, softened to room temperature (or as needed) If convenient, freeze your loaf of sliced bread at least overnight. When you are ready to make your croutons, separate out as many slices of bread as you need. Now, spread both sides of frozen bread slices with a thin layer of butter. (You may leave the butter off, if you are watching fat and calories.) As the bread is buttered, you may add garlic powder, dried herbs, etc. to fit your taste, although these are very good plain. Next, (while the bread is still frozen, use a knife to slice vertically and horizontally, forming cubes of buttered, frozen bread. Place the cubes in a single layer in a shallow baking pan. Use more than one pan, if needed. Bake for about 15 minutes, stirring every 5 minutes. Watch closely, so that the croutons do not get overly brown. When the croutons are golden and crisp, remove them from the oven. Let cool. Place in a tightly covered container to store. Use as desired, with salads or in other recipes! These taste outrageously delicious <b>...</b> |
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Chicken Cordon Bleu rosescafe1.blogspot.com Chicken Cordon Bleu is a popular dish of boneless chicken breast pounded and rolled around a pork meat (usually ham) and a soft cheese (such as mozzarella, Swiss or bleu cheese) and then either fried or baked. Chicken Cordon Bleu is a relatively recent American creation. The earliest reference to "Chicken Cordon Bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955. The French term Cordon Bleu is translated as "Blue Ribbon". The chicken dish should not be confused with the cooking school of the same name. Ingredients •4 skinless, boneless chicken breast halves •4 slices Swiss cheese •4 slices ham •3 tablespoons bread crumbs •1 teaspoon dried rosemary •6 tablespoons butter •1/2 cup dry white wine •1 chicken bouillon cube •1 tablespoon cornstarch •1 cup heavy whipping cream •Salt to taste •Pepper to taste Directions 1. Pound chicken breasts to a thickness of about 1/2 inch. Apply salt and pepper to taste. Place a cheese and ham slice on each breast half. Roll this together, chicken on the outside, and secure with toothpicks. 1. Mix the bread crumbs and rosemary on a plate and coat the chicken pieces. 2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, or until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the <b>...</b> |
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