![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Nov. 25th, 2018
How to pronounce Celtic names
Nov. 25th, 2018 01:10 pmThe Irish language is Celtic, but Celtic is not Gaelic, Irish (Gaeilge) would be a derivative language of Goidelic or "Q" Celtic. Scottish, Irish, and Manx are Q-Celtic. Brythonic or "P"-Celtic languages are Cornish and Welsh.
Saoirse (SEER-sha)
Seoniad "Shona" or "SHAW-Nutch" in Scottish
Ailis (A-lish)
Saoirse (SEER-sha)
Seoniad "Shona" or "SHAW-Nutch" in Scottish
Ailis (A-lish)
Food Poisoning Info
Nov. 25th, 2018 04:24 pmhttps://www.rd.com/health/wellness/food-poisoning-causes/1/
Fact: You’ll kill the same amount of bacteria whether you use one spray or four. It’s more important to make sure every surface that could have been exposed to bacteria has been thoroughly cleaned. FoodSafety.gov recommends using one teaspoon of liquid bleach to one quart of water. You should also clean utensils and cutting boards after each use to prevent the spread of bacteria and germs, especially when handling raw meat.
Fact: You can absolutely get sick from an orange or cucumber, even if you peel it. Chemicals and bacteria can be transferred from the peel or rind to the inside of your fruits and veggies when cutting them. Be sure to always thoroughly wash all your produce, regardless of how you plan to eat it. But skip the dish soap, which can linger on foods and make them unsafe to eat.
Fact: You can absolutely get sick from an orange or cucumber, even if you peel it. Chemicals and bacteria can be transferred from the peel or rind to the inside of your fruits and veggies when cutting them. Be sure to always thoroughly wash all your produce, regardless of how you plan to eat it. But skip the dish soap, which can linger on foods and make them unsafe to eat.
Myth: It's OK to eat food that's been left out, as long as I heat it up
Fact: If you want to make yourself sick, then go right ahead. But some bacteria, such as Staphylococcus and Bacillus cereus produce toxins that aren't destroyed by reheating, no matter how high the temperature. Always throw out food that's been left on the counter for more than two hours, and beware of these common foods; hamburgers*, steak, grilled chicken, ribs, melons**, potato salad, tuna salad***, macaroni salad, deviled eggs, unwashed berries; that could easily give you food poisoning.
*“If you’re incorporating herbs or spices and overwork it, you could easily squish out air pockets,” she says. “Those little pockets will trap juices.” She also recommends searing the patty first to lock the juices in, then moving the patty to a medium heat to finish cooking.
**Even though you don’t eat the rind, you still need to wash off any bacteria lurking on the outside of your watermelon or cantaloupe before cutting into it. “Any time you’re going to cut through the rind and through the center, you contaminate every edible surface as it passes through,” Dr. Mills says. To prevent yourself from getting overeager and cutting right in when you’re ready to eat, she recommends washing your melon as soon as you’re home before storing it in the fridge.
***When throwing a tuna salad together, you probably grab the can of tuna from the pantry, toss it with the rest of the ingredients, and head to your picnic. But because the can is starting at room temperature, your salad won’t be cold and you’ll already be headed for trouble, Nelken says. “Refrigerate all ingredients the night before, so when you make the salad in the morning they’re nice and cold,” he says. Better yet, make the entire dish ahead of time, and leave it in the fridge overnight so the flavors can blend.
Fact: You’ll kill the same amount of bacteria whether you use one spray or four. It’s more important to make sure every surface that could have been exposed to bacteria has been thoroughly cleaned. FoodSafety.gov recommends using one teaspoon of liquid bleach to one quart of water. You should also clean utensils and cutting boards after each use to prevent the spread of bacteria and germs, especially when handling raw meat.
Fact: You can absolutely get sick from an orange or cucumber, even if you peel it. Chemicals and bacteria can be transferred from the peel or rind to the inside of your fruits and veggies when cutting them. Be sure to always thoroughly wash all your produce, regardless of how you plan to eat it. But skip the dish soap, which can linger on foods and make them unsafe to eat.
Fact: You can absolutely get sick from an orange or cucumber, even if you peel it. Chemicals and bacteria can be transferred from the peel or rind to the inside of your fruits and veggies when cutting them. Be sure to always thoroughly wash all your produce, regardless of how you plan to eat it. But skip the dish soap, which can linger on foods and make them unsafe to eat.
Myth: It's OK to eat food that's been left out, as long as I heat it up
Fact: If you want to make yourself sick, then go right ahead. But some bacteria, such as Staphylococcus and Bacillus cereus produce toxins that aren't destroyed by reheating, no matter how high the temperature. Always throw out food that's been left on the counter for more than two hours, and beware of these common foods; hamburgers*, steak, grilled chicken, ribs, melons**, potato salad, tuna salad***, macaroni salad, deviled eggs, unwashed berries; that could easily give you food poisoning.
*“If you’re incorporating herbs or spices and overwork it, you could easily squish out air pockets,” she says. “Those little pockets will trap juices.” She also recommends searing the patty first to lock the juices in, then moving the patty to a medium heat to finish cooking.
**Even though you don’t eat the rind, you still need to wash off any bacteria lurking on the outside of your watermelon or cantaloupe before cutting into it. “Any time you’re going to cut through the rind and through the center, you contaminate every edible surface as it passes through,” Dr. Mills says. To prevent yourself from getting overeager and cutting right in when you’re ready to eat, she recommends washing your melon as soon as you’re home before storing it in the fridge.
***When throwing a tuna salad together, you probably grab the can of tuna from the pantry, toss it with the rest of the ingredients, and head to your picnic. But because the can is starting at room temperature, your salad won’t be cold and you’ll already be headed for trouble, Nelken says. “Refrigerate all ingredients the night before, so when you make the salad in the morning they’re nice and cold,” he says. Better yet, make the entire dish ahead of time, and leave it in the fridge overnight so the flavors can blend.
Holiday Ice Cream Cone Shots
Nov. 25th, 2018 08:31 pmHoliday Ice Cream Cone Shots
https://www.delish.com/cooking/recipe-ideas/recipes/a57225/holiday-ice-cream-cone-shots-recipe/?fbclid=IwAR3QX443_PxdgFVngQam4NIegUtx_tZemuA2ePqGyVSjaKCx2hXmEtID7Dg
Turns out ice cream cones make perfect shot glasses.
Yield: 6 Prep Time: 10 min. Total Time: 20 min.
INGREDIENTS
6 Ice cream cones
1/2 c. chocolate chips, melted
1/4 c. Crushed candy canes, plus more for serving
1 1/2 c. hot chocolate
1/4 c. Peppermint Schnapps
Whipped cream, for serving
DIRECTIONS
1. Slice off tops of ice cream cones using a serrated knife.
2. Dip tops of cones in melted chocolate and use a spoon to coat the bottom of the cones. Dip in crushed candy canes and transfer to the freezer. Let set until firm, about 10 minutes.
3. Meanwhile, in a large liquid measuring glass, whisk together hot chocolate and peppermint schnapps. Pour mixture into ice cream cones and garnish with whipped cream and more crushed candy canes.
https://www.delish.com/cooking/recipe-ideas/recipes/a57225/holiday-ice-cream-cone-shots-recipe/?fbclid=IwAR3QX443_PxdgFVngQam4NIegUtx_tZemuA2ePqGyVSjaKCx2hXmEtID7Dg
Turns out ice cream cones make perfect shot glasses.
Yield: 6 Prep Time: 10 min. Total Time: 20 min.
INGREDIENTS
6 Ice cream cones
1/2 c. chocolate chips, melted
1/4 c. Crushed candy canes, plus more for serving
1 1/2 c. hot chocolate
1/4 c. Peppermint Schnapps
Whipped cream, for serving
DIRECTIONS
1. Slice off tops of ice cream cones using a serrated knife.
2. Dip tops of cones in melted chocolate and use a spoon to coat the bottom of the cones. Dip in crushed candy canes and transfer to the freezer. Let set until firm, about 10 minutes.
3. Meanwhile, in a large liquid measuring glass, whisk together hot chocolate and peppermint schnapps. Pour mixture into ice cream cones and garnish with whipped cream and more crushed candy canes.
Krispie Treat Ice Cream Bowls | Delish
Nov. 25th, 2018 09:11 pmKrispie Treat Ice Cream Bowls
https://www.delish.com/cooking/recipe-ideas/recipes/a53537/krispie-treat-ice-cream-bowls-recipe/
Don't just lick your bowl clean, eat it!
Yield: 5 Prep Time: 15 min. Total Time: 1 hour 15 min.
INGREDIENTS
1/4 c. butter
10 oz. mini marshmallows
kosher salt
5 c. Rice Krispies
Ice cream, for serving
DIRECTIONS
1. In a large pot over medium heat, melt butter.
2. Pour in mini marshmallows and stir until melted. Season with a pinch of salt if desired. Remove from heat and stir in cereal until it's fully coated in marshmallow.
3. Line a bowl with plastic wrap, then press Rice Krispie treat mixture into the inside of the bowl to create a new bowl. Repeat until you have used up all of the Rice Krispie mixture, then freeze bowls, 1 hour.
4. Pop Rice Krispie treat shells out of the bowls and serve with your favorite ice cream.
https://www.delish.com/cooking/recipe-ideas/recipes/a53537/krispie-treat-ice-cream-bowls-recipe/
Don't just lick your bowl clean, eat it!
Yield: 5 Prep Time: 15 min. Total Time: 1 hour 15 min.
INGREDIENTS
1/4 c. butter
10 oz. mini marshmallows
kosher salt
5 c. Rice Krispies
Ice cream, for serving
DIRECTIONS
1. In a large pot over medium heat, melt butter.
2. Pour in mini marshmallows and stir until melted. Season with a pinch of salt if desired. Remove from heat and stir in cereal until it's fully coated in marshmallow.
3. Line a bowl with plastic wrap, then press Rice Krispie treat mixture into the inside of the bowl to create a new bowl. Repeat until you have used up all of the Rice Krispie mixture, then freeze bowls, 1 hour.
4. Pop Rice Krispie treat shells out of the bowls and serve with your favorite ice cream.
Brownie Ice Cream Bowls
Brownie bowls for ice cream! Our Pinterest feeds are littered with unusual, tempting recipes, but we've all produced some Pinterest fails - our latest being the waffle grilled cheese. That's why when we saw brownie bowls scattered throughout our feeds, we had know know if it really worked!
Following the instructions on the back of a box of brownies and baking the ooey batter between two cupcake tins, these brownie cups just might be the next best vehicle for eating ice cream.
Yield: 12
Ingredients
1 brownie mix or use your own recipe
Non-Stick Cooking Spray
2 cupcake tins, identical
Instructions
1. Mix brownie mix per package directions.
2. Spray with non-stick inside of one cupcake tin.
3. Fill each cup 3/4 full.
4. Spray with non-stick the bottom of the second cupcake tin making sure to cover all of the bottom and sides of the cups.
5. Carefully set the 2nd cupcake tin to nest into the 1st cupcake tin and push down lightly to bring brownie mix just show.
6. Bake in preheated oven at 350 degree for 30 - 35 min. or until the brownies are done.
7. Let them cool completely before removing top cupcake tin.
8. Remove the brownie bowls and fill with ice cream.
9. Drizzle with caramel topping or chocolate syrup so that is decorates the top and pools around the ice cream inside the cup.
10. Top with sprinkles and cherries.
Snickerdoodle Ice Cream Bowls
The trick to these bowls is making sure the dough is very well chilled before baking. Don't skip the refrigerating or freezing steps or the dough will spread everywhere into one big blob. Also be sure to spray your pan very well!
Yield: 18 Prep Time: 25 min. Total Time: 50 min.
INGREDIENTS
3 c. all-purpose flour, plus more for surface
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1/2 c. light brown sugar
2 large eggs
1 tsp. pure vanilla extract
Cooking spray
1/4 c. cinnamon-sugar
Talenti Caramel Cookie Crunch Gelato
Caramel, for serving
DIRECTIONS
1. In a large bowl whisk together flour, cream of tartar, baking soda, and salt.
2. In another large bowl, using a hand mixer, beat butter and sugars together until light and fluffy. Add eggs one at a time, then add vanilla. Add dry ingredients and mix just until combined. Refrigerate dough until chilled, 1 hour.
3. Preheat oven to 350°. Invert a muffin tin and grease the bottom with cooking spray. Roll out dough on a lightly floured to ¼” thick then, using a biscuit cutter or glass, stamp out 3” circles. Dip circles in cinnamon-sugar to coat.
4. Place circles on inverted muffin tin and press to form a bowl. The dough will spread so it should only go about ¼ of the way down the sides of each cup. Freeze 10 minutes.
5.Bake bowls until golden and just set, 10 to 12 minutes. Let cool 5 minutes then gently remove bowls and let cool completely.
6. Fill bowls with ice cream and drizzle with caramel. Serve immediately.
Brownie bowls for ice cream! Our Pinterest feeds are littered with unusual, tempting recipes, but we've all produced some Pinterest fails - our latest being the waffle grilled cheese. That's why when we saw brownie bowls scattered throughout our feeds, we had know know if it really worked!
Following the instructions on the back of a box of brownies and baking the ooey batter between two cupcake tins, these brownie cups just might be the next best vehicle for eating ice cream.
Yield: 12
Ingredients
1 brownie mix or use your own recipe
Non-Stick Cooking Spray
2 cupcake tins, identical
Instructions
1. Mix brownie mix per package directions.
2. Spray with non-stick inside of one cupcake tin.
3. Fill each cup 3/4 full.
4. Spray with non-stick the bottom of the second cupcake tin making sure to cover all of the bottom and sides of the cups.
5. Carefully set the 2nd cupcake tin to nest into the 1st cupcake tin and push down lightly to bring brownie mix just show.
6. Bake in preheated oven at 350 degree for 30 - 35 min. or until the brownies are done.
7. Let them cool completely before removing top cupcake tin.
8. Remove the brownie bowls and fill with ice cream.
9. Drizzle with caramel topping or chocolate syrup so that is decorates the top and pools around the ice cream inside the cup.
10. Top with sprinkles and cherries.
Snickerdoodle Ice Cream Bowls
The trick to these bowls is making sure the dough is very well chilled before baking. Don't skip the refrigerating or freezing steps or the dough will spread everywhere into one big blob. Also be sure to spray your pan very well!
Yield: 18 Prep Time: 25 min. Total Time: 50 min.
INGREDIENTS
3 c. all-purpose flour, plus more for surface
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1/2 c. light brown sugar
2 large eggs
1 tsp. pure vanilla extract
Cooking spray
1/4 c. cinnamon-sugar
Talenti Caramel Cookie Crunch Gelato
Caramel, for serving
DIRECTIONS
1. In a large bowl whisk together flour, cream of tartar, baking soda, and salt.
2. In another large bowl, using a hand mixer, beat butter and sugars together until light and fluffy. Add eggs one at a time, then add vanilla. Add dry ingredients and mix just until combined. Refrigerate dough until chilled, 1 hour.
3. Preheat oven to 350°. Invert a muffin tin and grease the bottom with cooking spray. Roll out dough on a lightly floured to ¼” thick then, using a biscuit cutter or glass, stamp out 3” circles. Dip circles in cinnamon-sugar to coat.
4. Place circles on inverted muffin tin and press to form a bowl. The dough will spread so it should only go about ¼ of the way down the sides of each cup. Freeze 10 minutes.
5.Bake bowls until golden and just set, 10 to 12 minutes. Let cool 5 minutes then gently remove bowls and let cool completely.
6. Fill bowls with ice cream and drizzle with caramel. Serve immediately.
Beth's Caramel Apple Ice Cream Cups
Nov. 25th, 2018 10:26 pmBeth's Caramel Apple Ice Cream Cups
Serves 12
For the filling:
1/2 cup (75 g) raisins
1 tbsp (15 ml) bourbon whisky
2 ½ cups (375 g) gala apples, peels on (diced into tiny cubes)
2 tbsp (25 g) sugar
¼ tsp (1.25 ml) cinnamon
½ tsp (2.5 ml) nutmeg
1 tbsp (15 ml) lemon juice
1 tbsp (7.5 g) flour
3 tbsp (45 g)butter
1 package store-bought puff pastry dough
For the Caramel Topping:
1 cup (200 g) sugar
½ cup (120 ml) heavy cream (AKA double pouring cream)
1/8 tsp (.75 ml) sea salt
To Serve:
¼ cup (25 g) of powdered sugar
12 scoops Butter Pecan Ice Cream
¼ cup (40 g) chopped pecans
METHOD:
Preheat oven to 400F (200C)
TO PREPARE THE FILLING:
Place raisins in a bowl with bourbon. Toss to coat. Set aside.
Dice the apples into small cubes and transfer to a large bowl. Add the white sugar, spices, lemon juice, flour and soaked raisins . Toss with your hands. Set aside.
TO PREPARE THE CUPS:
Cut the pastry into 4in x 2in (10 cm x 5 cm) rectangles then roll out into squares. Fit dough into muffin tin., crimping the crust. Place apple mixture into cups, place a pat of butter on top. Cover with foil; and pop in fridge until ready to bake and serve.
TO PREPARE THE CARAMEL TOPPING:
Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add salt. Allow to cool. Transfer to a microwave safe container. And pop in fridge.
When dishes are being cleared. pop the pastry cups into a 400F (200C) oven for 15-17 mins just until golden brown. Heat caramel sauce in microwave for :30.
Release cups from tin, place on plate, dust with powdered sugar, place 1 scoop of butter pecan ice cream on top. And drizzle with the warm caramel sauce. Enjoy!
Serves 12
For the filling:
1/2 cup (75 g) raisins
1 tbsp (15 ml) bourbon whisky
2 ½ cups (375 g) gala apples, peels on (diced into tiny cubes)
2 tbsp (25 g) sugar
¼ tsp (1.25 ml) cinnamon
½ tsp (2.5 ml) nutmeg
1 tbsp (15 ml) lemon juice
1 tbsp (7.5 g) flour
3 tbsp (45 g)butter
1 package store-bought puff pastry dough
For the Caramel Topping:
1 cup (200 g) sugar
½ cup (120 ml) heavy cream (AKA double pouring cream)
1/8 tsp (.75 ml) sea salt
To Serve:
¼ cup (25 g) of powdered sugar
12 scoops Butter Pecan Ice Cream
¼ cup (40 g) chopped pecans
METHOD:
Preheat oven to 400F (200C)
TO PREPARE THE FILLING:
Place raisins in a bowl with bourbon. Toss to coat. Set aside.
Dice the apples into small cubes and transfer to a large bowl. Add the white sugar, spices, lemon juice, flour and soaked raisins . Toss with your hands. Set aside.
TO PREPARE THE CUPS:
Cut the pastry into 4in x 2in (10 cm x 5 cm) rectangles then roll out into squares. Fit dough into muffin tin., crimping the crust. Place apple mixture into cups, place a pat of butter on top. Cover with foil; and pop in fridge until ready to bake and serve.
TO PREPARE THE CARAMEL TOPPING:
Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add salt. Allow to cool. Transfer to a microwave safe container. And pop in fridge.
When dishes are being cleared. pop the pastry cups into a 400F (200C) oven for 15-17 mins just until golden brown. Heat caramel sauce in microwave for :30.
Release cups from tin, place on plate, dust with powdered sugar, place 1 scoop of butter pecan ice cream on top. And drizzle with the warm caramel sauce. Enjoy!