- Chosen by Voters ive never tried, Im NOT cream cheese crazy. S i don't think I'll try it. 1 month ago 100% 1 Vote
- Chosen by Voters It's the sound of you're brain cells exploding by the second. You just THINK it's coming from the microwave 2 weeks ago 100% 1 Vote 1 person rated this as good
cream cheese and canned salmon.. snip a little chive on it and your good to go.. looks fancy too. Halve a sun dried tomato and a piece of mozzarella and some jarred pesto. 3 weeks ago THANK YOU! 
- Chosen by Voters I'm just curious about the brand of stevia you're using, probably because I work for one, because unadulterated stevia has no sugar, though, I know, .5g is obviously not a lot–just my own curiosity.Anyway, I'd say that snack is good, and it sounds yummy to me! I just want to say that I agree that you should a lot more than that and a can of spinach. You need nutrients to be healthy and you get them from eating different kinds of foods. You should be more concerned with being healthy than with gaining or maintaining weight. If your aim is to lose weight, you probably will by eating healthy…and exercising–can't get away from that!All the best! Source(s): employed by Wisdom Natural Brands, the makers of SweetLeaf Stevia 6 days ago 100% 1 Vote
If your rib cage sticks out you are either too thin and need to gain some weight or may have some type of bone malformation, hormone imbalance or other medical problem. Your height may have something to do with a medical problem also or just may hereditary. The only one who can give you a definitive diagnosis and proper treatment would be your doctor. Make an appointment and go with a list of questions. Of course, you could ask your parents if there is a physical problem or are you just too skinny. 3 weeks ago thanx, can u email me plz at cookieinternational@yahoo.com
- Chosen by Voters ½ cup confectioners sugar ½ cup potato starch (or corn starch) 1 teaspoon butter 1 cup water, divided 2 cups granulated sugar Two ¼-ounce packets of unflavored powdered gelatin (about 5 teaspoons) 1 tablespoon vanilla extract (or other flavoring, see variations in note above) 3 large egg whites, at room temperature (see note on eggless marshmallows above pinch salt 1/8 teaspoon cream of tartarProcedures 1 Sift together potato starch and confectioners sugar. 2 Prepare a 13- by 9-inch baking pan by lightly buttering inner surface and sifting sugar-starch powder over it. 3 Pour ½ cup of water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle gelatin powder into water and let stand. 4 Pour remaining ½ cup of water and sugar into a saucepan over medium-high heat. Stir occasionally until sugar is dissolved. Leave undisturbed once sugar is dissolved. When sugar is dissolved and syrup begins to boil, leave undisturbed until temperature on a candy thermometer reaches 240°F, about 5 minutes. 5 Carefully pour the hot syrup into the bowl, gently stirring until gelatin is fully dissolved in the syrup. Gradually increasing the speed to high, beat the mixture until almost tripled in volume and thick, shiny, soft peaks have formed, about 10 minutes. Add vanilla extract. 6 While syrup/gelatin mixture is beating, pour egg whites and pinch of salt in a deep mixing bowl. With an electric hand mixer, whisk eggs until they begin to foam. Sprinkle in cream of tartar, gradually increase speed to high and beat until shiny and firm peaks form, about 3 minutes. 7 Switch to paddle attachment on the stand mixer and incorporate egg whites into syrup/gelatin mixture on medium-low speed, stopping to scrape the bottom and sides of the bowl. When mixture is fully blended, after 2-3 minutes, spread into prepared pan. 8 Sift sugar-starch powder over the top surface of the marshmallow. Allow to set overnight. If the air is very dry, cover partly with a plate or plastic wrap. 9 Run a small offset spatula around edges of pan and turn marshmallow out onto a surface that has been dusted with sugar-starch powder. 10 Use cookie cutters, scissors, or a sharp chef’s knife to cut the marshmallow into pieces. If using a knife, cut into cubes by pressing down, not sawing back and forth – it will bounce back. Dip cut marshmallows into sugar-starch powder to coat evenly, shaking off excess powder. Store up to a week in a closed container. Source(s): more information is here:http://www.seriouseats.com/recipes/2010/12/classic-marshmallows-recipe.html 1 week ago 50% 2 Votes
- Chosen by Voters This recipe is for a 21/2 lb roast, but you can get the idea ,POT ROASTheat oven to 325 degrees put one, 2 1/2lb pot roast dredged in 1/4 c flour in a large pot with 2 tbsp of hot oil, brown on all sides.Add 1/2 cup beef stock, 1/4cup balsamic vinegar , one bay leaf a pinch of thyme, one large onion quartered or 4 small halved, add 4 carrots cut in half.1 head of garlic seperated and peeled Put in oven covered for 2 1/2hrs take out roast and set aside, thicken gravy with 1/2c cold water poured in to 1/4 c of flour stir and add to simmering juices. Juices must be almost boiling to get a thickened gravy. 3 weeks ago 100% 1 Vote
- Chosen by Voters Yes actually. My favorite Cookie Cutter store recently started selling the Hanson Logo Cookie Cutter and I inquired about it and it turns out they have their own cookie cutter machine, pretty cool huh. Anyway, hope that helps. Source(s): http://www.cheapcookiecutters.com/ 1 week ago 80% 4 Votes
The following is something my fiance makes that is absolutely amazing:You will need the chicken, bread crumbs (you can also crush up crackers, we buy Progresso garlic and herb bread crumbs, 89cents for a rather large container where we live), an egg, milk, and a casserole dish. We sometimes mix some of that grated parmesan cheese that comes in a can with the bread crumbs to add more flavor as well. Take the individual chicken breast that you have frozen and let it thaw over night and all day in the refrigerator. We personally buy chicken breasts that already have all the fat cut off. If you have chicken that has a bit of fat on it, once it is thawed be sure to cut off all fat that you can find. It takes some time if you have never done it before, and can be a little messy, but it is so worth it. It cuts a lot of calories and is far more healthy. Preheat your oven to 350. Prepare an egg wash by cracking an egg into a shallow dish and whisking with a bit of milk. Pour some bread crumbs into a separate shallow dish, not too much though since once the raw egg touches it it cannot be re-used. Take the chicken and submerge both sides into the egg wash, allowing excess to drip off. Then coat the chicken with the bread crumbs by placing it in the dish and flipping it over, make sure it is evenly coated. Place the breaded chicken into the casserole dish. This step is important: take some of the remaining bread crumbs you used and pour into the bottom of the casserole dish, this will soak up any moisture and keep the chicken from getting soggy while baking. Pour enough that you have plenty in the bottom. Bake the chicken at 350 for 45 minutes. When you take it out be sure to cut it open and make sure that there is no pink in the middle. This recipe is great because not only is it healthy and yummy, but the chicken retains so much moisture. As for a side, I love to get the canned green beans with no sodium added, place all of them in a small pot, heat until the liquid boils, then I drain them and transfer them to a hot skillet that has a bit of olive oil in it. I saute them with a bit of salt and pepper, and sometimes a bit of garlic powder as well. Sauteing them after boiling them adds a lot of flavor and a bit of a crisp. We usually pay about a dollar, sometimes less for the can of green beans, and the left overs can be refrigerated and reheated. Also, instant mashed potatoes are very low calorie and easy to make. You can also buy canned gravy that is cheap to go with it. It tastes very good even though it is canned. Just be sure to compare the nutrition facts and get the one with the least calories. We pay about 4 dollars for a huge box, and just make enough servings for the two of us. This is one of our favorite dinners, and is very easy for us to prepare. It is also healthy and low-calorie. Let me know how you like it! 4 weeks ago I am making this now and it smells delicious! Made it out of the grocery store without spending much at all. Thank you so much for the idea 
- Chosen by Voters Good question. No easy answer.Botanically, the pumpkin is classified as a fruit.As for use, it is classified as a vegetable, used in soup, bread, and, of course, pie. Source(s): Wikipedia / pumpkinFannie Farmer's Cookbook 3 weeks ago 100% 1 Vote 1 person rated this as good
