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Gently smokes meat, fish and more without oils to create tender gourmet dishes you and your entire family will really enjoy! Hot smoke in minutes right on your own stove top. Prepare delicious moist smoke-flavored dishes quickly and without fuss. Smoke salmon, chicken, meats, and vegetables with your choice of included wood chips. Perfect for a small family or a special dinner for two.
http://www.lartisanmacaron.com Our Macarons are made with All Natural, premium ingredients only and cage free eggs. Macarons in the form of a cream-filled cookie are now commonly found in patisseries throughout Paris, in flavors as standard as vanilla, chocolate and coffee to those as exotic as rose and tea. But purists can still find the original, almond-flavored pastries in food shops around town.
17741 Mitchell North, Irvine, CA 92614 USA Tel: 949-833-3355 Fax: 949-833-0322 http://www.genovation.com firstname.lastname@example.org Windows 7 XP Mode Application Note Using a MiniTerm with Legacy Software on Windows 7 This application note describes a scenario where you need to use a USB MiniTerm with some legacy software that is not compatible with Windows 7. The solution involves configuring the XP Mode serial ports to work with the Genovation virtual COM ports provided for the USB MiniTerm. Preface “The bespoke line-of-business application is a common feature of the corporate world, and a thing that has been instrumental in cementing Windows as the corporate desktop OS standard.”1 If you are using a legacy/custom Windows application that you know will not work on Windows 7, then you can utilize Microsoft’s XP Mode to run the old software. Although Windows 7 does a very good job of providing backward compatibility (and you did actually try to run your old software on Windows 7 didn’t you?), there are a few instances where only a vanilla XP OS will do. This document is not reference material for using XP Mode, but it does describe how to use a Windows 7 PC to communicate with a USB Miniterm via XP Mode. A true RS-232 serial MiniTerm will also work, of course, but since its installation is simple by comparison, this application note focuses on USB. It is assumed that the reader is capable of downloading and installing the XP Mode software from Microsoft’s web site.
Pumpkin Pie in a Bag! Recipe makes 25 servings 1 gallon Ziploc freezer bag 2 2/3 cups cold milk 2 packages (4 serving size) instant vanilla pudding mix 1 can (15 ounces) solid- pack pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Graham cracker crumbs 25 small cups 1 can whipped topping 25 spoons 1. Combine milk and instant pudding in the Ziploc bag. 2. Remove the air and seal shut. 3. Squeeze and kneed with hands until blended for 1 minute. 4. Add the pumpkin, cinnamon, and ginger. 5. Remove the air and seal shut. 6. Squeeze and kneed with hands until blended for 2 minutes. 7. Place 1/2 tablespoon of graham cracker crumbs in the bottom of small cups. 8. Cut corner of freezer bag and squeeze pie filling into cups. 9. Top it off with whipped topping. 10. Eat and enjoy!
About four years ago, I was listening to Christopher Kimball of Cooks Illustrated on the radio describe a delicious silky pumpkin pie. Even though I knew it would be a gluten crust loaded with dairy, I just had to find it on the web. As I was reading the recipe, my son was nearby eating cookies. Voila! I could make a crust of cookies and other good stuff. Now every Thanksgiving, my relatives only have one question for me: "You're making that pie, right?" The crust can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for one day. 1. FOR THE CRUST: Adjust oven rack to lower middle position and heat oven to 325°. Pre-heatillg is esselltial to GFCF bakillg. Cookie-Almond Crust • 4 cookies' (I used Pamela's ginger cookies) 2. Pulse cookies, almonds and marzipan in food processor until evenly and finely ground, about fifteen 2-second pulses (you should have 1 cup crumbs). Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to deep-dish pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve. Using flat-bottomed ramekin or dry measur- • Handful of sliced almonds • About 4 ounces marzipan (mine was hard, so I microwaved it briefly to soften) • About 2+ tablespoons coconut oil (use more if necessary), ghee or casein-free margarine •AllY cookies, crackers or mlts wOllld work for tilis crust. But you may Ileed to add sligar, if you're Ilot usillg marZipail or sweet cookies. Pumpkin Filling .3 tablespoons cold orange juice • 2 teaspoons vanilla extract • 2 teaspoons gelatin (from 1 package) • 1 cup coconut milk or MimicCreme (or other casein-free milk substitute) • 2/3 cup sugar • 3/4 teaspoon table salt • 1 teaspoon ground cinnamon • 1/2 teaspoon • 1/4 teaspoon • 1 /8 teaspoon
This recipe ALWAYS receives rave reviews. It contains 190 calories and 2.5 grams of fat versus the 316 calories and 14 grams of fat in a slice of traditional pumpkin pie. Crust: 12 gingersnaps 1 lowfat cereal bar Pie: 1 16 ounce can pumpkin 1/2 cup egg whites or nonfat egg substitute 1/2 cup sugar 1/2 - 1 Tbsp pumpkin pie spice 1 12 ounce can evaporated skim milk Preheat oven to 350 degrees. Lightly spray a glass 9 inch pie pan with oil.Combine gingersnaps and cereal bars in blender or food processor. Pulse until fine. Form the crust by lining the pie pan with crumbs but not all the way to the top edge. Combine the rest of the ingredients in a medium-sized mixing bowl. Pour into crust, going over the edge of the crust slightly - this prevents the crust from burning. Bake in the bottom of the oven until a toothpick inserted in the center comes out clean, about 30-40 minutes. Allow to cool slightly; cut into 8 wedges and serve warm. Refrigerate leftovers immediately. This pie is delicious with a spoonful of nonfat vanilla yogurt or nonfat whipped cream spooned over the top. Hint - you can make your own pumpkin pie spice with 2 teaspoons of ground cinnamon and a 1/2 teaspoon each of ground ginger, ground nutmeg and ground cloves. Add half of this mixture to start and more as needed according to your personal preference. Serves 8 Nutritional Information per serving = 1/8th slice 190 calories 2.5 g fat 0 g saturated fat 0 cholesterol 170 mg sodium 35 g carbohydrate 2 g fiber 19 g sugars 7 g protein 130% DV vitamin A © copyright 2007 U-M Comprehensive Cancer Center The University of Michigan Health System web site does not provide specific medical advice and does not endorse any medical or professional service obtained through information provided on this site or any links to this site. Use of the UMHS web site does not replace medical consultation with a qualified health or medical professional to meet the health and medical needs of you or others.
10 medjool dates, pitted and diced (about 1 cup diced) 3/4 cup water 1 ½ cups rolled oats, ground into flour (see notes) 2 teaspoons pumpkin pie spice (or see notes below) 1 15 ounce can cooked pumpkin (not pumpkin pie mix), (or one and a half cups cooked, pureed pumpkin; see notes below) 1 teaspoon vanilla extract ½ cup non-dairy milk of your choice Instructions: Place the 10 pitted and diced dates into a small bowl with the 3/4 cup of water and soak for at least 15 minutes. Place the flour and Pumpkin Pie spice in a large bowl. In a blender, blend the soaked dates, the date soak water, the vanilla, and the non-dairy milk until smooth (1-2 minutes). Pour this into the bowl of flour/spices, and also add the pumpkin, and mix with a wooden spoon until all the dry ingredients are incorporated. Scrape batter into an 8×8-inch baking pan that is lined with parchment paper (or use a non-stick silicone baking pan). Cook for 25-30 minutes at 375ºF. (If you see a light browning and some cracks on the top, these are good indications that it’s done.) Let cool at least 10-15 minutes before cutting and serving. Optional: Finish with Macadamia-Vanilla Frosting (recipe below) just before serving, or top with a light dusting of grated macadamia or other nuts (using a rotary cheese grater). Storing in the refrigerator overnight will firm up these squares, then you can pack them in a lunch or as a snack. Preparation: 15 minutes Cooking time: 30 minutes Macadamia-Vanilla Frosting Makes about 1 cup ½ cup Macadamia nuts soaked in ½ cup of water for 15-30 minutes 6 Medjool dates, pitted and diced, soaked in ½ cup of water for 15-30 minutes 1 teaspoon vanilla extract Instructions: Drain the soak water off of the nuts and discard it. In a blender, blend all of the ingredients (nuts, dates with their soak water, and vanilla) until smooth and even in color. Add a little more water as needed to keep the blender moving if it gets too thick.
Makes Two Pies Ingredients: 4oz Cream Cheese 1 tbls + 1cup of Milk 1tbls Sugar 8oz of Cool Whip, thawed, + way more for topping pie with 2 small packages Jell-O Instant Vanilla Pudding OR For a non-gelatin option, ONE 4.6oz package of cook and serve Jell-O Vanilla Pudding* 1 16oz can of Pumpkin, or larger, if you can’t find a 16oz can, just use about half 1tsp Cinnamon 1/2 tsp Ginger 1/4 tsp Cloves 2 ready-made pie crusts, preferably Graham Cracker, but which ever you feel like going with. * If you go with the cook and serve pudding, you will need to make this ahead of time, according to package directions, and refrigerate until chilled, in addition, you will need 2 more cups of milk for this. Now let’s make this pie! I recommend making these the day or night before they are to be served, so that they set, and the flavors get to mix together a bit. Bottom Layer: In a large bowl, combine Cream Cheese, 1 tbls of Milk, Sugar, and 8oz of Cool Whip until smooth-ish. *This layer needs to be firm enough to support the top layer, so I would recommend using a hand or stand mixer until this mixture is stiff, then refrigerating it while you mix the top layer. Top Layer: In a medium bowl, combine 1 Cup of Milk and instant Jell-O Pudding. Let stand 3-5 minutes. OR If you have pre-prepared the non-instant gelatin free pudding, pull that out of the fridge. In a second large bowl, combine Pumpkin, Cinnamon, Ginger and Cloves. When these are sufficiently combined, mix in pudding mixture, and stir until smooth-ish. Open the pie crusts, being sure to save the plastic top, and fill each with half the cream cheese mixture. Spread evenly in crust. If you don’t have a fancy filling spreader thing, just use the back of a spoon. (That’s what I do) Then do the same with the top layer, half the pumpkin mixture in each pie crust. Chill at least overnight.
A Healthier Pumpkin Pie This recipe is Libby’s Famous Pumpkin Pie with some substitutions to lower the fat a little. The crust is low in saturated fat, and is very easy to work with, even for beginners! Lower Fat Oil Pastry: 1 ¼ cups all purpose flour ¼ teaspoon salt (omit for lower sodium pie) ¼ cup fat free milk 3 tablespoons canola oil Method: In a medium bowl, stir together flour and salt. Combine milk and canola oil; add all at once to flour mixture. Stir with a fork until dough forms a ball. If necessary, add 1 to 2 teaspoons more milk to make smooth dough. On a lightly floured surface, roll dough into a 12-inch circle. Place in a 9” pie plate. Trim edges to ½” beyond edge of pie plate. Crimp edges as desired. Pumpkin Pie Filling: 1 ¾ cups (1 15-oz.can) pumpkin (not pumpkin pie mix) ¾ cup Splenda granular no calorie sweetener, or ¾ cup sugar ½ teaspoon salt (may omit for lower sodium pie) 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves ½ cup low cholesterol egg product, such as Egg Beaters, (or 2 large eggs) 1 (12-oz) can fat free evaporated milk Method: Combine pumpkin, Splenda, salt, cinnamon, ginger and cloves in a medium bowl. Add egg product or lightly beaten eggs and stir until combined. Stir in evaporated milk, mix well. Pour into prepared pie shell. Bake in preheated 375 degree F. oven for about 45-50 minutes, or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Makes 8 servings. Per serving using Splenda and egg substitute: 190 Calories, 7 gm. Protein, 5 gms. Fat, Less than 1 gm. Saturated Fat, 28 gm. Carbs., 2 gm fiber, and 300 mg. Sodium. Whipped Yogurt Cream “Real” whipped cream makes holiday meals a little more special. Try this version which is made just a bit healthier with the addition of some yogurt! If you want, you can use vanilla yogurt instead of the plain, just use less sugar and vanilla (to taste). 1 cup (1/2 pint) heavy whipping cream 1 container (6 oz.) plain yogurt 6 tablespoons sugar 2 teaspoons vanilla extract Method: In chilled bowl, whip cream until soft peaks form. Add yogurt, sugar and vanilla and beat to combine. Avoid over beating. Store in refrigerator. Makes about 24 servings, 2 tablespoons each. Nutrition facts per serving: 50 calories, 3.5 gm total fat, 2.5 gm sat. fat, 15 mg. cholesterol, 5 mg. sodium, ...
Pumpkin Pie in a Bag An easy-to-make, easy-to-clean-up fall recipe Grades: K-3 Science and Math Yield: 25 students at about two tablespoons per serving Note: Ingredients can be divided 2 to 4 times for smaller group size Materials: ! ! ! ! 2 cups cold milk 2 packages (4 serving size) instant vanilla pudding mix 1 can (15 ounces) solid-pack pumpkin 1 teaspoon pumpkin pie spice ! ! Graham crackers - enough for 25 squares 1 can whipped topping ! ! ! 1 gallon freezer bag per group Can opener/scissors 25 napkins Directions: Wash hands first! 1. Combine the milk and instant pudding in the freezer bag. -Remove the air and zip lock shut. -Squeeze and kneed with hands until blended for 1 minute. 2. Add the pumpkin and spice. -Remove the air and zip lock shut. -Squeeze and kneed with hands until blended for 2 minutes. 3. Break graham crackers into squares. -Place one on each napkin. 4. Cut off the corner of your freezer bag. - Carefully squeeze about 2 tablespoons of pie filling onto each graham cracker. 5. Garnish with whipped topping and enjoy! 6. Discuss the pumpkin life cycle while students are eating. See resources below. AITC Free Loan Library: http://aitc.oregonstate.edu/resources/library.htm