Cooking With MamaLikey: MASHED POTATO SOUP

***LINKS BELOW*** WHAT YOU WILL NEED: * 1 box of instant potatoes * 1 bag or brick of cheese * Flour * 1 stick of margerine * 4 cups (approx) of milk Cutting Board * Whisk * Sharp knife, fork, spoon * Measuring cup * Large stockpot * Stove 1.On a low flame, slowly melt one stick of margarine in stockpot 2.Add flour until melted butter turns dry and pasty 3.Slowly whisk in 1 cup of milk to dissolve paste 4.Dice up and/or make sure you have cheese on hand 5.Add additional 3 cups of milk, slowly whisking them in 6.Slowly whisk in cheese 7.Add instant potatoes to desired consistency 8.Add salt, pepper, bacon bits or ham cubes for flavor 9.Serve and enjoy! www.myspace.com www.twitter.com www.livevideo.com www.vloggerheads.com www.viralvideo2.ning.com www.imcooked.com MUSIC BY: Kevin mcleod www.incompetech.com



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Jeroen gooit Cup A Soup weg (Episode 8)

Jeroen koopt TWEE! Cup-a-Soup's en gooit hem, vol, weer weg. Starring: Jeroen Nab, Ramsès Jelsma Camera: Bart van der Ham Muziek: Nikola Pozderovic © Copyright 2008 Jeroen N. (Ronald mcdonald Foundation) Nikola P. Yunus U. Max Z. Bart vd H. This video does not contain:...



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Easy Recipes For Picky Eaters

Are you the mom of a picky eater child and looking for easy picky eater recipes? Then you are in the right place. Mentioned below are some quick and easy recipes for picky eaters that your child will love and enjoy. Apart from being delicious, these easy recipes for picky eaters are also nutritious.

French Toast Sticks

Ingredients: 4 slices bread, 3 eggs, 1 tsp vanilla, 1 tbsp butter, three-fourth cup of milk, sugar, cinnamon, maple syrup.

Method of Preparation: Melt butter in a frying pan. In a bowl, mix eggs, milk and vanilla. Cut the bread slices lengthwise into 4-5 pieces. Dip these bread slices into the mixture until they are completely soaked. Place these soaked bread slices in the frying pan. Keep the bread slices till they become brown. Sprinkle little sugar and cinnamon on it. Serve this French toast with maple syrup.

Pita Bread Pizzas

Ingredients: Pita bread, shredded cheese, tomato sauce or ketchup.

Method of Preparation: Cut the pita bread into small triangular segments. Put a small amount of tomato sauce or ketchup on it and top up with shredded cheese. Place these pita segments in moderately oven. Keep them until the cheese melts. Serve hot.

Chocolate Milk Shake

Ingredients: 4 scoops of chocolate ice cream, 2 ounces chocolate syrup, grated chocolate, 1 ounce milk.

Method of Preparation: Put all the ingredients in blender stirring well. Blend on high speed until creamy. In order to achieve the desired consistency you can add milk or ice cream. Pour the shake in a glass and top with grated chocolate.

Creamy Avocado Dip

Ingredients: Half ripe avocado, one-fourth cup of finely shredded cheese, 1 tsp plain yogurt, 1 tbsp finely chopped tomatoes.

Method of Preparation: Put all the ingredients in food processor or blender. Blend on high speed until they become smooth and creamy. Instead of blending, you can also mash the ingredients.

Mashed Cauliflower and Potatoes

Ingredients: 10 oz of cauliflower florets, 2 pounds of potatoes, 2 tbsp of minced garlic, one-fourth cup each of whole milk and grated cheese, 1 tbsp of butter.

Method of Preparation: Peel the potatoes and dice it into pieces. Place the diced potatoes and the cauliflower florets in a large pan. Put water into the pan such that it covers the vegetables completely. Boil it for about 10-15 minutes until the vegetables are completely cooked. Drain the remaining water and add minced garlic, butter, milk and grated cheese to the vegetables. Now mash the mixture with the help of a masher until a desired consistency is achieved. Serve it warm.

Banana Muffins

Ingredients: 1 ripe-mashed banana, 2 cups of self-raising flour, half cup each of milk, melted butter and brown sugar, 1 lightly beaten egg, one-fourth cup chopped walnuts.

Method of Preparation: Grease the muffin tin lightly with some butter. In a large bowl mix flour and sugar. Add milk, egg, butter and banana to it. Mix it well but don't over mix. Place the mixture into the pan holes with the help of a spoon. Top with walnuts. Bake for about 15-20 minutes. Your muffins are now ready to eat.

These were just a few easy recipes for picky eaters, which are popular not only amongst children but also amongst adults.

How to Get Raw Food Recipes For Every Occasion

Kevin: We could talk for hours. I wanted you to talk a little bit more about "The Raw Gourmet" and your new book and what someone can find in there, because it's a great book. It's great for people who want to do parties, who want to do themes and all that sort of stuff. And I think it's really missing in the palate of raw food cookbooks that are out there. This one is kind of needed. It kind of fits a pretty nice niche. So why don't you talk about that a little bit.

Nomi: All right, thanks. Well, you know, I think that the "Raw Food Celebrations" is the first book out that is specifically for celebrating. And what we did, Sheryl and I broke it down, so that if you wanted to have a theme, it doesn't have to you can pick a recipe from here or from there, it's broken down into I forget how many themes, seven or eight -- Italian, Thai...she did the Thai because she and her husband have been to Thailand many times and the food is incredible. She did stuff I never heard of, like [indecipherable] and stuff like that. And delicious coconut soup and stuff. Brunch, buffet, cocktail, if you just want to have a bunch of people over, and just sort of have hors dousers and drinks. You know, we have a few nice drinks in there. They don't have alcohol in them, but you could put alcohol in them, if you wanted to.

And what we did is we did a timeline, so it's like three weeks before the party dehydrate, cut up the red peppers and dehydrate them, because they'll keep forever, and then you toss them in or throw them on top of the soup. Five days before, four days before, three days before, the day of. And we tried and succeeded in most of the categories to have the amount of work you do on the actual day of your event, if you choose to make, there's probably seven to nine recipes in each grouping, and if you choose to do the whole thing like that, and have the event as we structured it, then we really made it so that you can plan a week ahead and on a Saturday or a Sunday have a nice event. Or you can just
pull out one recipe at a time.

And we worked very hard to make it. Like my lasagna recipe I showed a few of the sauces last, whatever day I did the food prep in Fort Bragg, I think it was Saturday, and I made three or four sauces in less than 45 minutes. And turned out they were all the sauces that go into the lasagna. But we start making them four days before. And then really what takes the time is assembling the lasagna, and you do that the day before. So it's a fun book for that, and it's a book for someone who is starting but they don't want to have like an energy soup concept, or for someone who's been making food for a while and would like to make a nice family meal or entertain their friends. It's absolutely structured so that you don't have to be raw to enjoy the food.

Kevin: That's great.

Nomi: And then "The Raw Gourmet" is your basic, this is the best first book to get, or one of the first books, and if you really, literally read it from cover to cover, you will know everything you need to know to have a raw food kitchen. I don't get into things like, you know, it's a food book, I do not get into deep things like healing and cleansing and all that because it's a food book. But it's everything you need to know about a raw food kitchen. We're actually going to reprint it, and someone asked a question about I used Braggs in the book. Well, I do use Braggs in that book because I didn't know it was a bad product at the time I wrote the book. I would substitute Braggs now for Nama Shoyu, which is a supposedly raw soy sauce, or maybe a little sea salt, or something salty like that.

And I'm thinking well maybe those people at my publisher can change every Braggs in the book to Nama Shoyu, but that's a big undertaking, so maybe that won't happen.

Kevin: Yeah. And where can someone go to get that book?

Nomi: The best place to get the book, I mean, yeah, you can get them at places like Barnes and Noble, or health food stores and stuff like that, but the best place is to get them from my site, rawgourmet.com, and the reason for that is I give a free booklet with each book. With the purchase of "The Raw Gourmet" you get a soup booklet, which is thirteen to fifteen raw soup recipes, and with "Raw Food Celebrations" you get a book called Raw But Not Naked, and it's a book of salad dressings.

Kevin: Wow, cool.

Nomi: And actually there's no other way to get those booklets. And they are, each booklet is worth seven dollars. I did that purposely because you have to pay for shipping and so it's a free gift, and it mitigates the cost of shipping plus. So, and then of course you're supporting the author, so that's always nice, too.

Kevin: That's great. And that's at Raw Food Gourmet dot com.

Nomi: Right.

Kevin: Where is that on the site, right on the front page?

Nomi: The first thing you'll see is on the left, when you look at the products, there will be a picture of "The Raw Gourmet" and "Raw Food Celebrations." There's also lots of recipe at my site, Kevin, and there's articles. I've been writing a newsletter for about ten years and I'm gradually posting them it the archives. So there's probably eight or ten up there now. There's a lot of information at my website. There's also, when you sign up there's a free newsletter. It's one of the first things you'll see. If you haven't been to my site, sign up for my free newsletter. That comes out sometimes once a week, sometimes less. The one I sent out today was "how to deal with your doctor," your medical doctor. How to get the responses you need from him, or her.

Kevin: Cool.

Nomi: Last week I put out a bunch of recipes called "Summertime Recipes." Sometimes I put specials out, I always have really good specials. But when you sign up for my newsletter you also receive a free seven-part course which is called The Raw Truth. And that gets emailed to you every other day or so until seven have arrived and it stops. It's just little snippets of information about fat and other things like that, and each one will have a recipe with it.

Kevin: Oh, each one has a recipe! Oh that's great. So where you can find that is when you go to Nomi's site rawgourmet.com , you can go there right now and on the left-hand side, as of this recording it's an orange box and it says "newsletter." You can get seven recipes seven days in a row that you can prepare for your family or for your friends or for yourself.

Nomi: And if you want to see the most recent picture of me and my little grandson Seth go to, I think it's just "The Raw Gourmet." Because I never, I'm just the most un- photogenic person, and the picture of me is like ten years old, so my daughter sent me a picture and it wasn't too horrible so I posted it last month and it's a picture of me and the baby, who is almost a year old now.

Kevin: That's great. Well, I want to thank you for time, I really appreciate it. For those of you who are listening you can go to Raw Gourmet on the web, and I would recommend getting the seven recipes and Nomi's newsletter and definitely checking out the book. Ann Marie loves it and she's going to be preparing some of those recipes. So you're going to be hearing a lot about it on the Renegade Health Show. So Nomi I want to thank you for your time.

Nomi: My pleasure.

The Poetry of John Berryman (1970) 1/6

http://www.youtube.com/watch?v=HKUSR-yOgpA&hl=en

The First Ever TF2 Weapon Debate*HD*

Why did i make this



http://www.youtube.com/watch?v=oOS-x8IltnE&hl=en

Fifteen Bean soup

Fifteen Bean Soup, 1 onion, 1 pepper, 3 tbdp garlic, 2 cups chicken broth, 1 ham steak, salt and pepper



http://www.youtube.com/watch?v=OJj9m_H2t38&hl=en

Melbourne menu PorkStar Showcase Tour 09 @ Bluestone Restaurant Bar | June 22, 2009

http://www.youtube.com/watch?v=Ol-Vn-lhyj8&hl=en

Holiday Ham Recipes

A baked ham recipe with flavorful fruity sauce!

Ingredients:
1. 12 slices cooked ham, about 1/2-inch thick
2. 6 slices pineapple
3. 1 cup raisins
4. 1 cup pineapple juice
5. 1 cup water
6. 2 tablespoons cornstarch

Preparation:
Place 6 ham slices in shallow baking dish. Arrange pineapple slices over ham slices; top with remaining ham slices. In a saucepan over low heat, combine raisins, pineapple juice, and water. Simmer for 10 minutes. Mix cornstarch with 2 tablespoons cold water and stir into hot juice mixture. Continue cooking, stirring, until mixture is thickened and smooth. Pour sauce over ham slices. Bake 20 minutes at 350°. For each portion, allow 2 slices of ham and a slice of pineapple; serve with sauce and hot cooked rice, if desired. Serves 6.

Nutritional Content:
Depending on the fat content of the meat, hams are great source of high-grade proteins from animals. It is favorably good as compared to beef because of a great energy content of 1,200 up to 2,600 calories for every pound. Aside from this, hams are also great source of vitamins and minerals such as Vitamin B1, riboflavin, iron, calcium, phosphorous and niacin.

History:
Hams are made from rear legs of hogs. These are prepared meticulously as food. It can be fresh ham or cured ham. Generally, holiday ham recipes center on the salting, and smoking of the meat, as well as, drying. Approximately 18% to 20% of the weigh to the hog goes to the ham. In the US, aside from the rear portion of the animal, the shoulder hams, the picnic hams, and California ham are also some of the varieties that are marketed. These are some of the varieties of hams that you can purchase in the market today.

Hungarian Beef Goulash Recipe

The cuisine's most famous Hungarian goulash is definitely a lot of people, not just Hungary, to listen to the shell and think they know what it holds. However, if you have always eaten only the versions of goulash in North America, you might be surprised by the Hungarian version.

In the United States and Canada, goulash is often seen as a comfort food. And 'generally willing to fast with lots of tomato and easy to cook ground meat. Served on pasta or noodlesAmerican version of goulash often comes out more like an Italian pasta.

In Hungary, goulash is, however, is known as "Gulyás or" Gulyásleves ", prepared as a soup. Traditionally is cooked in a pot bográc known, although it should not be prepared in this way.

The choice of meat used when making the stew is particularly important. Beef shoulder, shin or Shin is normally used, and that it contains collagen. While kitchenProcess, the collagen into gelatin, and this thick soup.

The preparation of stew starts with the process of cutting into pieces. The meat is then seasoned with salt, pepper and paprika. The meat is then browned in a pan, add chopped onions, and then make the water or broth into the soup. The soup is simmered slowly over a longer period, and at this stage that collagen turns into gelatin. Various other ingredients may alsoThat in the recipe of chilli, potatoes, a little tomato juice or tomato and herbs. Alternatively, white wine or vinegar can also be added at the end of cooking time.

Vegetarian Burger Recipes - Healthy tasty burgers

Vegetarian burgers unlike burgers made of meat are a healthy and substantial food. There are several ways to make a vegetarian burger and I list the way I like it to me.

The first is a recipe for veggie burgers that everyone will like because it has onions:

Ingredients:

1 small onion, finely chopped
1 very small or half medium sized bell peppers (green, red, yellow, does not matter)
1 small carrot, grated
1 cup cooked black beans(drained can of beans is fine)
Salt and pepper to taste.

Type of Procedure: Place chopped onion, peppers and shredded carrots in a bowl and beans. Mash all ingredients thoroughly. The bean is used as the basis for the hamburger that you have all the ingredients together. Form into a burger. Dip the formed burger first into milk (vegans use soy milk), then or crackers, corn flakes or bread crumbs. In a saucepan, heat one tablespoon of olive oil.Place the hamburger fry in olive oil. Brown on both sides and on a roll with a slice of tomato and some lettuce. If you love onions, a thin slice of onion on it. You can serve this with any type of supplement you together with a piece of cucumber.

The second is a recipe for veggie burgers, which is a bit 'different and not for lovers onion.

Ingredients:

1 very small or half medium bell pepper, finely (chopped green, red, yellow, meansno role),
1 small carrot, grated
1 tomato, diced small
1 cup cooked brown or white rice
Salt and pepper to taste.

Procedure: Place the chopped peppers, carrots and diced tomatoes in a bowl with 1 cup of cooked rice. Mash all ingredients together until firm and form into a burger. Fry in skillet with a tablespoon of olive oil. If you decide you can dip the burgers in milk (vegans use soy milk) and then in cracker crumbs or corn flakesBread crumbs before frying, but it is not necessary because the rice is brown. Serve on a bun with a slice of tomato and some lettuce. Each page can be used in a court that burger with slices of bread, butter and pickles.

I use carrots to make this recipe vegetarian burger juicy. Although these is something the carrot that makes the burger tastier. For variations on these recipes add other ingredients such as mushrooms, or cooked pumpkin pureePumpkin or any other vegetable that you can enjoy. A variation of this recipe makes a lot more fun for the hamburger itself each time you do it and ate it.

The rice or beans in this recipe instead of meat and enhancing the hamburger. The beans in this recipe is lower in calories, but the rice is easier to make and cooks more securely so that the consistency of two hamburgers a bit 'different. These recipes contain not only in good healthIngredients, but they are attractive. Try these recipes vegetarian burgers and choose their favorites.