Scalloped Potatoes Note: This high-calorie recipe is especially for kids with cystic fibrosis (CF), who need to consume additional calories to meet their nutritional needs. This recipe is a high-calorie, calcium-dense twist on a tasty favourite. Prep time: 30 minutes Ingredients: •4.9-oz. box of scalloped potato mix •1-2/3 c. boiling water •1 c. heavy cream •3 tbsp. butter •1 c. cheddar cheese Utensils: •oven (you'll need help from your adult assistant) •1½-quart casserole dish •mixing spoon Directions: 1.Heat oven to 450°F (232°C).
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. Step 6. Warm the tortillas in a skillet for about a minute on each side to make them pliable.
George Crum then decided to make fries that were really thin and would be hard to eat with a fork in a way of irritating the customer. He would also add more salt than usual. However, his plan didn’t succeed and instead the customer really enjoyed the potato chip and more customers started ordering the thin fries. In the 1900's, instead of just eating chips at restaurants, they began to be mass marketed for home consumption. The Mike-sell's Potato Chip Company was founded in 1910 and became known as the "oldest potato chip company in the U.S." Today the top three best selling brands of potato chips are Pringles, Ruffles, and Lay's.
Ingredients: • 1/2 pound stew beef, or round steak cut in cubes • 1 can carrots, drained • 2 small potatoes, quartered • 4 cubes beef bouillon or beef flavor granules or base • 1 tablespoon Italian herbs • 2 cups water Preparation: Put all ingredients in the slow cooker/Crock Pot. Add water and turn on Crock Pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings. |CROCK POT BEEF STEW | | |[pic] | |Read more
159 .95 (Serves 6-8) 40 fried shrimp, 1½ lbs . Cajun chicken tenderloins, 8 tilapia fillets, ½ gallon dirty rice . (Serves 6) 40 fried shrimp, 1½ lbs . crawfish, 6 tilapia fillets with ½ gallon of dirty rice . (Serves 8) 60 fried shrimp, 2 lbs .
The Effects of NaCl and DI water on Potato Cells Abstract: The experiment we conducted gave the result that when a potato has contact with a salt solution, the cells will start to shrink. We did this by cutting up slices of potato and weighed them and recorded their initial weights. We used deionized water and three different concentrations of sodium chloride solutions; 10% NaCl, 15% NaCl, and 20% NaCl. We than placed each potato slice in test tubes with their designated solutions. We let them soak for 20 minutes than we removed them from the test tubes.
For the crust, you will need about 30 graham crackers, a stick of butter (unsalted), a small pot, a microwave-safe bowl, and a gallon size zip lock bag. The filling will require 16 ounces of cream cheese (room temperature), one half cup of sugar, three eggs (also room temperature) and one tablespoon of vanilla extract. You will start by making the graham cracker crust. To make the graham cracker crust, crush the graham crackers in the zip lock bag until finely crumbled. While you are working on crushing up the graham crackers, melt the stick of butter in the microwave or on the stove.
They only have 110 pounds of cookie dough to use each day. Then we were giving the fact that they only have 32 pounds of icing per day. The last two constraints that we were given was the fact they we only had enough oven space to make 140 dozen cookies and they only had 15 hours to make all of their cookies. The formula’s we arrived at for constraints were based of those facts and these here. Plain cookies require 1 pound of cookie dough to make (per dozen), as well as .1 hours (per dozen).
How to Make Louisiana Gumbo Making Louisiana chicken and sausage gumbo is actually a really simple process to endure. You need to gather some ingredients from your pantry or make a short trip to the super market for the ingredients needed. You will need four chicken leg quarters, pound of your favorite Louisiana sausage (I use Richards with green onions), jar of dark roux, two yellow onions, one medium green bell pepper, two strips of celery, two cloves of garlic, one jar of chicken broth, Cajun seasoning of your choice, black pepper, hot sauce of your choice, two bay leaves, two handfuls of green onions, and seven large eggs. Also you will need rice, but the amount depends on how many you are feeding. Personally, we use 6 cups of rice
Sensitive Ingredients: Nitrite SAUSAGE (Fried):Pork, Salt, Spices, Corn Syrup Solids, Dextrose, Monosodium Glutamate, Hydrogenated Soybean Oil, Flavor [Maltodextrin, Grill Flavor (from Soybean Oil), Modified Corn Starch, Corn Syrup Solids]. HASH BROWN ROUNDS (Fried): potatoes, soybean oil, dehydrated potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), salt, corn flour, enriched wheat flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid),natural flavoring, disodium dihydrogen pyrophosphate (to promote color retention), dextrose. CONTAINS: WHEAT ENGLISH MUFFIN: Enriched wheat flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, yeast. contains 2% or less of: white corn meal, dry whole milk, white vinegar, salt, sugar, butter (cream, salt), soybean oil, calcium propionate and potassium sorbate (preservatives), white corn flour, potato flour, leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), yellow corn meal, dough conditioner (wheat flour, calcium sulfate, enzymes, ascorbic acid, calcium peroxide, azodicarbonamide), dextrose, maltodextrin, natural and artificial flavors, acacia gum, caprylic