OATMEAL CLEANSER
Make and share this Oatmeal Cleanser recipe from Food.com.
Provided by Roosie
Categories Bath/Beauty
Time 6m
Yield 8 ounces
Number Of Ingredients 3
Steps:
- Place all ingredients in blender or food processor and blend on high until smooth and creamy.
- Store in an airtight container.
- To use: Gently massage into your skin; rinse well with tepid water and pat dry.
- Optionally add 1-2 drops tincture of benzoin as a preservative if desired.
Nutrition Facts : Calories 19.4, Fat 0.3, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 3.4, Fiber 0.5, Sugar 0.1, Protein 0.8
MAKE-AHEAD OAMC PRE-CHOPPED ONIONS FOR SENSITIVE EYES
If you're like me and have very sensitive eyes, onions don't make your eyes tear-- they burn them horrendously, even for something as mild as ordinary white onion let alone sharper varietals such as vidalia, shallots, yellow onions, or red/purple onion. This makes working with freshly-peeled onions a problem since they are a common staple in cuisines of all difficulties around the globe, and chopping them by hand is just out of the question because it would take too long and hurts too much. Now here's your solution! Even if you don't have a sensitive eye problem, this is a nice method/process that I wanted to share because I don't see pre-chopped onions in the frozen veg section often, and when I do it's usually not worth the value for the money because buying fresh onion is far cheaper. Just pick a day that you can set aside about 30-45 minutes for this, then it will be a big time saver in the future! I repeat this process every few months with 5 onions, feel free to use more or less depending on how often you cook with onions. PLEASE NOTE Step 2 for the tools you will need!
Provided by the80srule
Categories Onions
Time 30m
Yield 15 1/3-cup servings, 15 serving(s)
Number Of Ingredients 2
Steps:
- YOU DON'T NEED TO ADD WATER! ALL YOU NEED IS ONIONS! The Zaar wouldn't let me submit the recipe with just one ingredient, so I just put down "water" because it wouldn't alter the nutrition facts, and there will be some residual water in the freezing and thawing processes.
- TOOLS YOU NEED: safety goggles, a very sharp knife that can handle tough foods, a cutting board, a mini food chopper or a standard food processor, and freezer bags. I use gallon-size Hefty One-Zips. OPTIONAL- Allergan tear drops or other natural tears, rubber gloves.
- If you have a food processor, you can probably chop all the onions at once. Me, I use the mini food chopper for this. It looks like a tiny version of a food processor with a blade that rotates. You can pick them up for $10-15 at most department stores, a very nifty must-have for urban foodies with limited space and budgets who lack a dishwasher. Safety goggles are also integral because though you may look silly doing this, it's worth it to avoid that horrid burning pain. Swim goggles also work in a pinch! Onto the process:.
- Put on the goggles to prevent getting eye burn.
- Lay the onions out on the cutting board. With the sharp knife, cut the ends off of each onion and peel each one. This step can be a pain, which is why the rubber gloves are an optional tool because if you have cuts on your hands the onion can burn.
- If you use a strong food processor, you can just throw the peeled onions in and pulse until they are chopped to the consistency you like. Store in the freezer bags, making sure you label it with the date you packed it. I use a gallon size bag for this amount of onions, sometimes two gallon-size bags.
- Use the tear drops in case the goggles slip or you feel any burning after cleanup!
- If you use the mini food chopper, cut the onions into pieces that will fit in the chopper's cup, then pulse until chopped, and repeat until you use up all the onion pieces, spooning the chopped onion out into the freezer bags.
- If you're cooking with onions the same or next day, put some aside (see next step for amounts.).
- When a recipe calls for a "small onion", I use 1/4 cup. If it calls for a "regular" onion, 1/3 cup. "Large" onion = 1/2 cup. Otherwise, just follow what the recipe says for the amount of chopped onion if they give you an actual measurement.
- FOR FUTURE USE AFTER FROZEN: Simply open the freezer bag and measure out what you need with the cups or spoons. You may need to add just a wee bit extra to make up for frost crystals taking up space. You can thaw it out over a couple hours or overnight, but I prefer to microwave for about 30 seconds then blot off the excess frost and water.
- The onion usually lasts indefinitely once frozen, but I find that after about 6-7 months it starts to lose potency from freezerburn. This is why it's important to label the bags with the dates you packed them.
- This method will work for any kind of bulbous onion, I do this with shallots and white onions the most often every few months.
Nutrition Facts : Calories 21, Sodium 1.5, Carbohydrate 5.1, Fiber 0.7, Sugar 2.1, Protein 0.5
QUICK POSOLE
this usually takes hours to prepare but this is the quick easy version. serve this with sour cream, salsa, rice, chopped onions, grated cheese- whatever you like this can also be made with ground chicken or turkey for lighter fare
Provided by chia2160
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- heat oil in a deep large skillet.
- add pork, onions, garlic and cumin, stir, cook until browned.
- add flour, cook 2 minutes, stirring.
- add broth, and hominy, stirring until well blended, lower to simmer, cook 20 minutes uncovered, until thickened.
- stir in cilantro and jalapeno, simmer for a few more minutes.
- season to taste with salt& pepper.
Nutrition Facts : Calories 582.1, Fat 40.5, SaturatedFat 11.4, Cholesterol 81.7, Sodium 1092.3, Carbohydrate 26, Fiber 4, Sugar 4.3, Protein 27
OWL'S EYES
Check these out before you say GROSS!! They're not what you think....Honest. I had these a while back at my stamp club, courtesy of another stamper. They are so popular around here right now that you can't find the pretzel rings or Hugs just anywhere. Hope you'll try them too! They're so simple, I'm kinda ashamed to call it a recipe......... ZWT MidAtlantic for the chocolate
Provided by LoriInIndiana
Categories Candy
Time 12m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees farenheit.
- Unwrap Hugs and place them on a cookie sheet.
- Line it with waxed or parchment paper for best results.
- Place a pretzel around the hug.
- Don't worry if it doesn't drop to the base of the hug.
- Bake for approximately three and a half minutes.
- Immediately place an M&M in the center of the Hug and press down slightly to flatten.
- Cool.
- I also place them in refrigerator to speed the set up process.
MAKE AHEAD CARAMELIZED ONIONS
Here is a great technique, using your crockpot, for caramelizing sweet or regular onions, which you can then use for onion soup, or a delicious Caramelized Onion Lasagna recipe I am posting separately. I am guessing at the amount it makes.
Provided by MarieRynr
Categories Onions
Time 12h15m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put the butter in a 4 quart or larger slow cooker insert.
- Separate the onion slices into rings and add them to the slow cooker, lightly packing them down.
- Sprinkle the salt over and cover with the lid, (the cooker will be quite full).
- Cook on high until the onions are very soft and a deep caramel color, about 10 to 12 hours, stirring once or twice.
Nutrition Facts : Calories 883.6, Fat 46.9, SaturatedFat 29.4, Cholesterol 122, Sodium 2365.8, Carbohydrate 114.8, Fiber 15.9, Sugar 48.6, Protein 10.9
MAKE-AHEAD MEXICAN CHICKEN (OAMC)
This recipe is from a Pampered Chef party photocopy. I have always read and heard that it is not best practice to cook chicken in the juice that it marinates in, but I did for this recipe, and I'm still alive. It is not ABSOLUTELY necessary to freeze the chicken after combining all the ingredients in the bag - in fact, for my experience, I just took out frozen chicken breasts and defrosted the chicken in the sauce (in the fridge) and made it the very next night. The freezing part is just an option for busy people to have a convenient ready-made meal waiting in the freezer. I served this with cornbread and steamed veggies, but fiesta-style rice might be nice as well.
Provided by Greeny4444
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
- Place the chicken in a freezer bag.
- Add all of the ingredients to the freezer bag, except the cheese.
- Coat the chicken well, squeeze all of the air out of the bag, and freeze.
- When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
- Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
- Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
- Bake, uncovered, for 45 minutes.
- Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).
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