Would you serve food on this ... ?
Funkyart
2 months ago
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Food Safety: U.S. Rice Serves Up Arsenic
Comments (1)While I've not seen a standard for Arsenic in food for the USA there is one suggested from Europe and that is 0.13 ug/kg body weight per day. Most all plants uptake some Arsenic and most all soils do have some Arsenic in them, so we are all exposed to some Arsenic every day no matter where we are. In the time of Marie Antoinette ladies would take some Arsenic daily to cause their complexion to become paler since it was a sign of the good life then to not have a tanned skin, only the working class had tanned skin....See MoreWhat dessert would you serve?
Comments (10)That Banana Pudding is definitely a winner. I have made it several times and it's always been a hit! Or how about a fruit pizza? Very fresh and light for a summer party. Fruit Pizza Crust: 1-1/2c flour 1/4c sugar 1/4c butter 1/4c cooking oil 3T cold water Mix and press into 11 inch circle on pizza pan. Bake 12-14 minutes at 375F Sauce: 6oz cream cheese 1/4c sugar 1/2tsp vanilla Beat until smooth and spread on crust Strawberries, Kiwi, Grapes, Peaches, Pineapple, Blueberries, Raspberries, etc. Arrange your choice of fruits on top of sauce. Glaze: 1T cornstarch 1T water 1/4c fruit juice (any) 3T powdered sugar Whisk all ingredients together in small saucepan, bring to boil stirring constantly. Spread over fruit, chill well. Cut in wedges or squares to serve. Or maybe this.... [](http://www.picturetrail.com/gallery/view?p=10&imgid=240125903) Raspberry\-Lemon Shortbread Tart From Every Day with Rachael Ray 3 cups frozen raspberries (1 pound) 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces 1 1/4 cups granulated sugar 1 3/4 cups all\-purpose flour 3 large eggs Zest and juice of 2 lemons (about 1/4 cup juice) Confectioners' sugar, for dusting No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake. 1\. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9\-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes. 2\. Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread. 3\. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar. You can replace the raspberries with your favorite fruitÂor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard. My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too. Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly. Here's another I have been meaning to try... Lemon Berry Tart Cookie Crust (below) 1/2 c lemon curd 1 8oz pkg cream cheese, softened 2 c berries and/or sliced fruits Prepare and bake cookie crust. Beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over cooled crust. Refrigerate at least one hour until slightly firm. Arrange fruit/berries over the lemon mixture, cut into wedges and serve. Cookie Crust 1-1/2 c AP flour 1/4 c packed brown sugar 2/3 c butter, softened 1 egg Heat oven to 400F. Mix all ingredients until dough forms. Press firmly and evenly in bottom and up sides of ungreased 11 inch tart pan. Bake 10-12 minutes or until golden. Cool. 8 servings. Linda...See MoreWhat Would You Serve with Butternut Squash Lasagna?
Comments (9)I've attached the recipe that I've used for a long time, adapted from Gourmet Magazine.....it also has heavy cream and lots of rosemary. I can tell you that it.is.freaking.delicious. I served stuffed mushroom caps, marinated garden veggies, puff pastry cheese bites as appetizers. Sides included steamed haricot verts in a herb butter, spring greens salad with lemony vinaigrette (served as a side, not a course), marinated garden veggies. Dessert was homemade lemon ice cream, chocolate dipped shortbread cookies, fresh fruit and berries. This was a meatless dinner, but I've also served the lasagna as a side with herbed baked chicken or a nice ham. Look at this recipe option....See MoreWhat would you serve with Manicotti and Roast Chicken?
Comments (21)Now that is a challenge. If you have a covered casserole dish that can go in the oven you could do a ratatouille type of mixed medley. Maybe not the 'rainbow' arrangement, but a variety of soft veggies sliced thin and arranged around a center of peeled new potatoes. Eggplant, yellow and green zucchini, a thinly sliced sweet potato, broccoli...things that will cook/steam very soft. Drizzle with a honey/lemon vinaigrette. A bit sweeter than normal. In the oven covered and cooked a bit longer, they will get really soft. The potatoes i would par-boil. They might try something they normally would not eat. http://www.makebetterfood.com/recipes/ratatouille-a-la-remy/...See MoreFunkyart
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