"Kitchen"..heart of the home
"Kitchen"...heart of the home
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BAGGIE ICE CREAM
1 gallon-size zipper-type bag
6 tablespoons rock salt
1 cup liquid half-and-half
1/2 teaspoon vanilla
2 tablespoons sugar
1 pint-size plastic zipper-type bag
Fill the large bag halfway with crushed ice. Add rock salt. In the small bag, add half-and-half, vanilla and sugar. Seal bag. Place the small bag in the large bag. Seal it. Shake for up to 7 minutes until it is ice cream.
(This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes [we did 15 minutes]. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you've got a nice omelette for a quick breakfast!!!
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