7 Clever Cabinet and Drawer Liner Solutions
Lining your kitchen cabinets and drawers is the best way to keep them clean and protected. That means choosing the right material is essential. Here are seven options to get the job done, plus some you may even have on hand.
If you are a noob to cooking as I was when I made this and if you are the type to read the directions as you go instead of beforehand, then I have a few words of advice for you. This recipe is delicious, but there are a few things you should know: 1) Grease everything. Grease your hands. Grease the utensils you're using. Grease the cups. Grease the ceiling. Grease your clothes. Grease the sink. Grease your dog. Grease anything the mixture could possibly come into contact with. 2) When they say a large pot to boil the corn syrup and sugar together in, THEY MEAN IT. I used a medium pot because I thought eh, I don't need a large pot to boil two cups of stuff in. I was so wrong. I didn't think much of my medium pot while I put the peanut butter in the mix because it's just another cup. But my brow started sweating when I saw you had to put the 6 cups of rice krispies on top of it. It was like a rice krispie waterfall on my stovetop. This leads to 3) Do NOT let the syrup/sugar/peanut butter mix to sit for
The onions were distributed by Thomson International, a food supplier from Bakersfield, Calif.
I chose this recipe because it is simple. Our tastebuds have been so conditioned by the americanized garbage spat out by Olive Garden and the like, that we don't recognize how delicious simple foods can be. If you watch a cook from the "old country" (choose any country), you will note they use very few ingredients, but the magic is in the technique. My only gripe with the recipe as written is that everything is put in the saucepan at the same time. As other reviewers have stated, do not do this. Heat the cream on medium until slightly bubbling around the edges, where it comes in contact with the side of the saucepan. Add the butter until melted, stirring constantly. Add cheese, a small handful at a time, until melted. Again, stirring constantly. You MUST stand over this and stir it or it will burn on medium and will not come out good. No, you can't put it on low and walk away. We put this on a pizza with some grilled chicken and broccoli for a completely decadent meal. Thank you to the author for
Gotta say, great risotto still requires love and patience! I'm afraid my vacuum-sealed unopened package of arborio rice was probably quite far along on the 'dry rice" spectrum, as it stood on my shelf a short age before employing. Thus, even following directions, it required about 4 cups of broth to reach al dente and even though I browned the mushrooms amply, by the time all that stirring and waiting was done, their crispy edges were pretty much disguised by the prolonged contact with liquids, so not as stand-out in looks as the photo! Even so, the rich flavor was there. I don't care what method is used, risotto takes a chance one's ability to coax the admixture judiciously through the whole process.
This recipe is amazing. To our surprise we found prickly pears in our local farmers market (in Delaware!) and bought 3, having no idea how many we would need. As it turned out, cooking down all 3 provided the right amount of juice to make 4 margaritas. I followed the advice of another reviewer and cut back a bit on the lime juice. I used almost the amount of triple sec in the recipe but not quite -- I trusted the recipe but we tend to prefer a bit less sweetness in our drinks. Needless to say the drinks were a hit and I will contact the market first thing tomorrow to see if they regularly carry prickly pears!
This is also great cook on a smoker if you have time (9-13hrs, depending on size).You will love what that citrus add in flavor to this bird. I use a tall kitchen trash bag to whole everything in the pot.It also is helpful in reducing the contact with air and other flavors in the frig. I have also use orange juice to replace some of the water, for extra flavor. Now I boil the brine solution and let cool to room temp,then add to plastic bag and let stand in frig overnight. Remember to let stand the next day to get to room temp, then cook as desired. Get ready for a juicey, flavoral, tender treat.
I boil the beans in enough water just to cover them 2x, discarding the water both times. It gets rid of the "gas" without adding extra sodium that using baking soda provides. Then I add enough water for the recipe, bring the beans to a boil, and add the ham bone, or ham hocks, or fried & crumbled bacon if I have no ham. Simmer until beans are just tender. Add the carrots and celery, and also try adding a coarsely diced green pepper; cook about 20 minutes more. Meanwhile, I dice the onion as finely as I have patience to do, and fry it up in bacon grease. When it's tender, I add a mixture of flour (about 1/4 cup), paprika (about 3 TBLS) and lots of black pepper. Add this to the soup, and stir and stir - the flour will just barely thicken the soup. This soup gets raves. Contact me for canning instructions.