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Grandma Hystad Recipes, Drinks, Bar Mixes, Food Tips and Cooking
French Onion Soup Grandma
VANILLA PUDDING
SUPER EASY VEGAN SALAD
PEACH MUFFINS
Grandmother French dressing
Grandma's homemade mayonnaise
Lightside
BACK TO SCHOOL KITCHEN
FOOD INFORMATION
BAR MIXES
NON-ALCOHOLIC BEVERAGES
ARCHIVES
Grandma's FRENCH ONION SOUP
3 tablespoons … … … … … … …. (45 ml) … … … … … … … … … … butter
2 cups … … … … … … … … … … … … … … … (500 ml) … … … … … … … … … onion, sliced thin
4 ½ cups … … … … … … … … … … … … … (1125 ml) … … … … … … … … broth
Salt and pepper to taste
Worcestershire sauce to taste
2 teaspoons … … … … … … … … …. (10 ml) … … … … … … … … … … sugar
French bread
Parmesan cheese or other cheese, finely grated
heat butter, add onion, cook over low heat for 10 minutes or until they are soft
and slightly brown. Add broth, bring to simmer 20 minutes.
Season to taste with salt, pepper and Worcestershire sauce. Add sugar.
Pour the soup into individual bowls. At the top of each, float a slice
Sauteed French bread and sprinkle with grated cheese. Place in the oven
350 F (175 C) until cheese is melted.
Yield: 6 servings.
Time: 60 minutes.
VANILLA PUDDING
1 cup 2 tbsp. … … … … … … … … … … …. (280 ml), … … … … … … … … mix with milk
2 cups … … … … … … … … … … … … … … … … … … … … … (500 ml) … … … … … … … … water
2 tablespoons … … … … … … … … … … … … … … (30 ml) … … … … … … … … … butter or margarine
1-teaspoon … … … … … … … … … … … … … … … … … (5 ml) … … … … … … … … … … vanilla
Combine pudding and water in a pot. Bring to boil, turn
Downstairs kitchen and boil gently for 2-3 minutes. Stir constantly. Remove from heat, add
margarine and vanilla. Stir. Let stand for 15 minutes, stir again and cold.
Yield: 4 servings.
Super easy vegetarian salad pasta
2 cups whole wheat pasta, cooked and cooled
2 ripe tomatoes, chopped
1 / 2 green pepper, chopped
1 onion green onions, thinly sliced
1 / 4 cucumber, chopped
1 / 2 cup organic sugar
1 / 2 cup vegetable oil
1 / 3 cup tomato sauce
1 / 4 cup vinegar
1 teaspoon salt
1 / 4 teaspoon pepper
1 teaspoon paprika
Getting There:
Mix sugar, ketchup, vinegar, oil, salt, pepper and paprika. Pour dressing over pasta and vegetables and stir well
Peach Muffins
1 ¾ cups flour
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
4 teaspoons oil
2 eggs lightly beaten
¾ cup peeled peaches
Baking 400 F., 15-20 minutes.
Grandmother French dressing
1 teaspoon … … … … (5 ml) … … … … sugar
2 teaspoons … … … .. (10 ml) … … … .. salt
½ teaspoon … … … .. (2.5 ml) … … … … pepper
½ teaspoon … … …. (2.5 ml) … … … … paprika
1 ½ cup … … … … … (375 ml) … … …. salad oil
½ cup … … … … … … (125 ml) … … …. vinegar
1 clove garlic (if desired)
Put the sugar, salt, pepper and paprika in the bowl. Add oil, vinegar and
garlic. Shake well. When dressing is well blended, pour
over the salad.
Yield: about 2 cups (500 ml)
CALORIES: 92 per tablespoon (15 ml)
TIME: 10 minutes.
HOMEMADE MAYONNAISE of Grandma
1 egg yolk
½ teaspoon … … … … (2.5 ml) … … … … salt
½ teaspoon … … … … (2.5 ml) … … … …. mustard dry
¼ teaspoon … … … … (1.25 ml) … … … … paprika
dash pepper
2 tablespoons … … .. (30 ml) … … … … … vinegar
1 cup … … … … … …. (250 ml) … … … … .. salad oil
Put the egg yolk and seasonings in a bowl and mix well. Add 1 tablespoon (15.ml) vinegar and beat well. Gradually beat in oil until ¼ cup of the mixture is used. Then add 1-2 tablespoons (15-30 ml) at a time. While add vinegar mixture thickens. If the oil is added quickly, the mayonnaise will curdle. To solve this problem add 1 more egg yolk and continue.
Store in covered jar mayonnaise and refrigerate.
YIELD: about 1 ¼ cup (310 ml).
CALORIES: 104 per tablespoon (15 ml).
Time: 15 minutes
Lightside
A sure cure
An older woman came screaming after being told by the young doctor who was pregnant. The doctor head of the clinic stopped her and asked what was the problem. She tells him and that gets her to settle in a chair, and then rushes to the young doctor coming.
"What happens to you, tell a year 80 old woman who is pregnant," asked the young doctor.
The doctor continued writing the prescription he was filling, and without looking at his superior, asked: "Does she still have the hiccups?"
BACK TO SCHOOL KITCHEN.
TENDER steak can be cooked by steaming, as in roasting, pan broiling, or roasting.
TOUGH CUTS can bid only by water vapor, as in a pot for roasting and stewing.
Our main goal is to prevent the contraction to the extent possible, and produce a tender, juicy, tasty product. In roasting, searing does little to help keep juices, less shrinkage results at a lower temperature for a longer time (300 F). Fire causes but the flesh is attractive and outside layers of better taste.
An open pan with a rack in the bottom works best at the barbecue. Cooking time varies depending on your preferences.
For rare meat, 16 minutes per pound.
For medium meat, 22 minutes per pound.
For better flesh, 30 minutes per pound.
Add salt during or after cooking, not before. The salty taste was not penetrate more than 1 inch. If meat does not reach the color desired for roasting, turn up the heat (500 F) for several minutes before removing from mold.
Methods of subjecting the meat is burning at a temperature high until golden brown.
For Browning in a pot discovered in a hot oven (450 F-500F).
For Browning in hot fat in a skillet pan on the burner superior.
When you add boiling water and cook at boiling temperature until the outside of the meat has lost its red color.
Reasons for cooking meat
Develop flavor.
To soften the connective tissue when present in large numbers.
To kill any living organism that may be present
FOOD INFORMATION.
How safe is the food supply?
Increasingly, companies that supply us are unable to processed foods to ensure the safety of their ingredients. As a result, not only red meat and poultry, is now a potential carrier of pathogens, the government and officials recognize industry. Because the unit to keep food prices intensifies, most companies do not even know who is supplying the ingredients, let alone if the suppliers are the points of detection for microbes and other potential hazards.
Some admit they can not guarantee the safety of products – from vegetables frozen pizza – and they're changing the burden of consumer safety. It seems the only time you know the products are not safe is when there is a problem, People get sick, and the product was recalled.
The Grocery Manufacturers Association has called for new security initiatives. These include training new and food safety audits. Shopkeepers also want a new retirement system based on Internet to accelerate the process of finding and removing recalled products food.
For information on receiving recalls by e-mail, or by other devices, food safety facts, visit: target = "_blank"> www.inspection.gc.ca
I guess I just do not say where the meat, poultry and seafood are conducted. Instead, use a thermometer food to ensure that food reaches at least the following internal temperatures:
Beef: 145 degrees F (medium rare)
Ground beef: 160 degrees F
Chicken breasts: 165 degrees F
Whole poultry: 165 degrees F
Pork: 160 degrees F
Fish: 145 degrees F
Health Authorities in Ottawa Canada and the Canadian Food Inspection Agency to remind consumers of home canners and canning and bottling of origin Seafood is very popular in Canada, but the awareness of food safety should be the priority when canned food at home or when buying a home canned products vendors.
Incorrect preparation, packaging or storage, especially low-acid foods, such as clams, lobsters and snails may cause illness serious, even botulism. Bacteria that produce colorless, odorless, tasteless, invisible toxins do not necessarily cause botulism and destroyed by cooking.
To keep your home safe canned food, health agencies advise Canadian canners remember:
Use a pressure cooker and strictly follow the manufacturer's instructions for canning low-acid food or bottling. recipe ingredients, quantities or jar sizes should not be changed because they can times affect necessary pressure and could lead to bacteria remains in the food.
Cleaning and disinfecting hands to keep all work surfaces food, utensils and equipment during all stages of the canning process.
The use of canned goods at home, within one year. Once the container has been opened, refrigerate leftovers immediately.
Never eat canned food if the closure or seal is broken or if the container is swollen or leaking. In case of doubt throw it away.
The weekend of Memorial Day is approaching. It marks the official start of summer. Many will be celebrated with a cook out or picnic, two things that can lead to foodborne illness.
Food safety experts say that washing hands and cooking food thoroughly can help prevent these diseases.
Never use the same plate to carry raw and cooked products.
And that burger-flipping spatula? The same principal applies: Do not use same fall burgers on the grill and then bring them back once cooked.
Most people believe that when the meat turns brown, is made. In fact, one out of every four hamburgers turn brown before it reaches 160 degrees. Use a food thermometer.
SI's Steak, make sure you are well charred
Cooking meat is not the same as cooking ground beef. The bacteria like to congregate on the surface and edges of the steak. So make sure to kill brown toxins.
BAR MIXES
If they are teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.
You need to know that, like any other drug, addiction is a potential danger. Excess alcohol affect organs like the brain, heart and liver.
BLACK VELVET
In a tall glass half cooled add Guinness stout, and half of chilled champagne. Stir quickly.
Rum Punch
Puerto Rico Ron ½ pint
½ Pint Peach Brandy
½ liter of lemon juice or lime
5 tablespoons Bitters
6 liters of soda water
Add the rum, brandy, lemon juice and bitters into a container. When ready to serve, add block of ice and soda.
Serve 10 people
Standard Villa
1 jigger Tequila
2 jiggers Tomato Juice
2 dashes Tabasco
Shake with ice and strain.
Serve with lemon slice.
BEVERAGES NON-ALCOHOLIC
FRUIT LEMONADE
2 teaspoons sugar bar
Lemon juice
1 oz raspberry syrup
Mix in a 12-ounce glass chimney. Fill glass with crushed ice. Glass filled with water. Revolver. Garnish with an orange slice, lemon slice and a cherry. Serve with straws.
Tea Punch
3 cups strong brewed black tea
1 quart orange juice
1 cup lime or lemon juice
2 cup raspberry syrup
1 cup crushed pineapple
Bar sugar to taste
2 quarts club soda
Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Allow to cool. When serving, add soda cold.
About the Author
Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters.
At present he resells from his website. You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com
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