Stainless Steel Juicers – Find the best

Posts Tagged ‘baking’

In this video, Mahalo expert Kristina Jackson demonstrates how to make carrot celery beet juice. What You’ll Need ——————————————————————— * 5 large carrots (organic preferred) * 3-4 celery stalks * 1 beet (organic preferred) * Juicer Straight edge knife* Paper towels * Pitcher * Stirring spoon * Drinking glass * Mason jar or other air-tight container Preparation ——————————————————————— 1. Rinse your carrots, celery and beet under cold water. Dry them with paper towels. 2. Place your pitcher under the juicer’s spout so it will collect the juice. 3. If you’re using organic carrots, go ahead and begin juicing by pushing them down the chute. If they’re not organic, then you’ll want to start by peeling them before you begin juicing.4. Add the entire celery stalk with the leaves to the juicer. 5. You can choose to add the entire beet root and greens in the juicer, but the greens will make your juice bitter. Kristina recommends removing the greens from the beet by cutting off the stem near the root. 6. If you’re using an organic beet, go ahead and add it to the juicer. If it’s not organic, you’ll want to peel it first. 7. Use your stirring spoon to stir the carrot, celery and beet juice together. 8. Pour the juice from the pitcher into a drinking glass and serve. Try using a martini shaker filled with ice to serve the juice chilled. 9. Also, try to drink your freshly-squeezed juice within …

In this video, Betty demonstrates how to make fluffy and flavorful Browned Butter Mashed Potatoes. These make a great accompaniment to almost any meal; with the extra flavor from the browned butter, they are extra special! Ingredients: ¾ cup butter (1 ½ sticks) 4 pounds potatoes, peeled and sliced into 3/8-inch slices. (I used Idaho potatoes, but you may use any potatoes that cook and mash well.) 3 teaspoons salt 1 ¼ cup milk 1 teaspoon lemon juice ¼ teaspoon white pepper Place ¾ cup butter in a heavy saucepan over medium heat. Cook, stirring constantly, until butter begins to turn golden brown—about 8 minutes. Immediately remove from heat and pour into a Pyrex glass measuring cup. The butter will become overbrowned if allowed to sit in the hot saucepan. Reserve about 2 tablespoons of the browned butter in a Pyrex custard cup for use as a topping for the mashed potatoes when they are done. Place 4 pounds of peeled and sliced potatoes into a large pot and cover with water. Add 2 teaspoons salt and place over medium heat. When the potatoes come to a boil, reduce the heat and boil 20 minutes, or until tender. Drain the potatoes, discarding the potato water. Let potatoes sit for a few minutes, so that they will dry out a bit. Meanwhile, stir 1 teaspoon lemon juice into 1 1/4 cup milk. Now, mash the potatoes with a potato masher to desired consistency. Add browned butter (except for the 2 reserved tablespoons), 1 teaspoon salt, ¼ teaspoon white pepper, and about 1 cup of the …

In this video, Betty demonstrates how to make a gorgeous and flavorful Summertime Fruit Salad. The in-season fruits of peaches, blackberries, and bananas are used in this salad, and it is bound together with a tangy lemon sauce. Very Refreshing! Ingredients: 3 medium-sized peaches, peeled and sliced 3 medium bananas, peeled and sliced 1 pint blackberries, washed and drained. 1/4 to 1/2 cup lemon juice (freshly squeezed or reconstituted) 1/2 cup Splenda (or sugar) Slice 3 peaches and 3 bananas into two separate bowls. Immediately cover each bowl of fruit with up to 1/4 cup of lemon juice to hold the color and freshness. Wash and drain 1 pint of blackberries into a separate bowl. Now, use a large bowl, and combine the 3 prepared fruits (including lemon juice). Add 1/2 cup Splenda or sugar. Stir gently, so that the blackberries will not bleed into the other fruits. When completely blended, pour the fruit mixture into a nice, clear serving bowl. Cover with plastic wrap, and refrigerate until ready to serve. This is a great salad for using seasonal fruits; it looks and tastes lovely!

www.mahalo.com Visit The Gourmet Travelista! judithijones.com Learn how to flash-cook kale with lemon juice with the help of Mahalo and Judith Jones! This is a tasty recipe that’s perfect for an evening with guests. Enjoy! Check out all of Mahalo’s Cooking videos here: www.youtube.com Check out these related Mahalo pages: How to Make the Best Asian Marinade: www.mahalo.com How to Make Asian Baked Salmon: www.mahalo.com How to Properly Cut a Salmon Filet: www.mahalo.com How to Properly Prepare a Salmon: www.mahalo.com How to Simply Skin a Salmon Filet: www.mahalo.com How to Make Delicious Maple Marinade: www.mahalo.com How to Properly Poach a Salmon: www.mahalo.com How to Make the Best Salmon Cakes: www.mahalo.com How to Properly Choose Your Salmon: www.mahalo.com How to Make Savory Maple Salmon: www.mahalo.com How to Make Lemon Rosemary Salmon: www.mahalo.com Check out these Mahalo How-To Playlists: How to Use Facebook: www.youtube.com How to Use Adobe Photoshop: www.youtube.com How to Speak French: www.youtube.com How to Speak Italian: www.youtube.com How to Speak Japanese: www.youtube.com How to Speak Spanish: www.youtube.com How to Get into Shape: www.youtube.com How To Become a Pharmacist: www.youtube.com How To Become a Photographer: www.youtube.com How To Get a Job: www.youtube.com How To Make Cocktails: www.youtube.com How To Make Coffee Drinks: www.youtube.com

In this video, Betty demonstrates how to make a scrumptious Tart and Tangy Tartar Sauce. This sauce goes wonderfully with the full Southern Catfish Dinner prepared in bettyskitchen. (The remaining videos will be uploaded within the next few days.) Ingredients: ½ cup mayonnaise 1 tablespoon dill pickle relish 1 tablespoon chopped green olives stuffed with pimientos ½ tablespoon minced onion ½ tablespoon fresh chopped parsley (or ½ teaspoon dried parsley) ½ tablespoon lemon juice dash of garlic salt In a small mixing bowl, combine ½ cup mayonnaise, 1 tablespoon dill pickle relish, 1 tablespoon chopped stuffed green olives, ½ tablespoon minced onion, ½ tablespoon chopped fresh parsley, ½ tablespoon lemon juice, and a dash of garlic salt. Stir until blended. Place into serving dish, cover with plastic wrap, and refrigerate until ready to use. This Tart and Tangy Tartar Sauce will be great with fish, shrimp, or crab—and, particularly with Bettys Southern Catfish Dinner! Enjoy!!!

In this video, Betty demonstrates how to make a New Year’s Eve Sparkling Drink. It is a beautiful drink, and tastes wonderful. With pineapple sherbet, fresh strawberries, and your choice of champagne or sparkling white grape juice, it’s sure to please just about everyone! Cheers, and Happy New Year! Ingredients: 1 1/2 quarts pineapple sherbet 2 cups fresh strawberries, cut into eighths champagne or sparkling white grape juice, about 3/4 cup per serving (You can get this in 25.4-oz. bottles at your grocery store.) Clear stemmed glasses for serving Spoon about 2 1/2 to 3 scoops of pineapple sherbet into each stemmed glass. Top each serving with about 1/4 cup strawberries. Pour champagne over each serving. Serve immediately. YUM!

Apple crisp recipe (4-6 servings) Ingredients– 2 organic apples thinly sliced 1 tablespoon organic lemon juice 1/3 cup of organic raisins soaked in water overnite 1 cup organic whole wheat pastry flour 1/2 cup organic rolled oats 1 tsp of organic cinnamon powder 1/4 cup of organic sucanat sugar 1 tablespoon organic sucanat sugar reserved for topping 2-3 organic cardamon pods 1/2 teaspoon organic dry ginger 1 tablespoon organic ghee Raw milk to make crisp topping Sea salt Mint leaves for garnish Method Arrange the apple slices in a small rectangular baking dish. Sprinkle with lemon juice on top. Sprinkle ginger powder, cinnamon and sucanat sugar on top. Top with rasins. Add the cardamon pods to the motar pestle. Take the green pods out and ground the black seeds finely. In a mixing bowl add the whole wheat pastry flour, organic rolled oats, sea salt, cardamom powder, one tablespoon sucanat sugar, organic ghee to it. Incorporate the raw milk slowly to obtain a crumb like consistency. Spread on top of the apple mixture to cover evenly. Place in a preheated oven at 350 degrees for 20-25 mins or till topping light brown in color and apples cooked. Serve warm. Scoop with spoon into parfait glass and decorate with mint leaves for garnish. Thanks! Love and Jai Gurudev Jyoti

Summer Cocktail is a simple party drink which is perfect for any summer party. Vodka, Wine, Sparkling Apple Juice and Cranberry Juice are combined with ice to create a fruity, sweet but slightly tart cocktail that everyone will love. For an non-alcholic version, simply replace the vodka and wine with Mineral Water and more Cranberry Juice. Give it a go! MY SECOND CHANNEL: www.youtube.com PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com =================RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 1 Part Chilled Vodka 1 Part Fruity White Wine 2 Parts Sparkling Apple Juice 1 Part Cranberry Juice Ice Makes 1.25 Litres (when 1 Part = 1 Metric Cup) Preparation Time: 2 minutes ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial) More cooking videos at: www.onepotchefshow.com Music by Kevin McLeod (Used with Permission) http

Ingredients: All of our breads & pastries are made with 100% freshly stone-ground flours

In this video, Betty demonstrates how to make a zesty Lemonade Syrup Splash. It is a concentrate that you can refrigerate or freeze and have instant, refreshing lemonade anytime! Ingredients: 1 cup fresh lemon juice (In a pinch, you may use reconstituted lemon juice from a bottle.) 2 cups sugar (You may use artificial sweetener, if you choose. I used Splenda.) 1 cup water Combine 2 cups sugar and 1 cup water in a saucepan. Bring to a boil, and boil for 5 minutes, stirring occasionally. Cool. (You may cool this syrup at room temperature for a bit, and then you may refrigerate it to make it cool faster.) Add 1 cup lemon juice. Store in a covered container in the refrigerator. (I use a *clean* mayonnaise jar with a lid, and shake the mixture every time I use it.) When ready to serve, add 2 to 3 tablespoons of the lemonade syrup to 1 tall glass of ice water. During the summertime this is great to keep in your refrigerator. You can have a tall, refreshing glass instantly, or you can use more of the syrup for a pitcher of lemonade for lunch or dinner! This should be one of your savers!