This is a video on a simple way to make a heat/hot pad. Only using two house hold items, a sock and rice. A few years ago my Aunt showed this simple way to sooth aching muscles and I thought I should pass on the simple method.
Just take a sock and fill it 2/3 of the way up with long grain rice. Tie off the end of the sock so the rice won't fall out and then put it in the microwave for about a minute (this will vary depending on the microwave.) Be careful!!! It can get VERY hot.
It also works well on a cold day for warming the feet, shoes, cloths, bed, etc...
Learn how to make Vegetable pulav has a mix of vegetables and spices. This is a great dish for get-togethers, especially for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal with yogurt, pickle, papadam or chutney.
1 cup basmati or long grain rice
2 cups water
2 tablespoons oil
1 teaspoon cumin seeds
2 bay leaves
1 teaspoon salt
3 tablespoons oil
1 teaspoon cumin seeds
1 medium sized potato, chopped into 1/2″ cubes
1 carrot, chopped
1 cup cauliflower, cut into small pieces
1 cup frozen green peas
1/2 red bell pepper, chopped
2 long sliced green peppers
1 teaspoon grated ginger
1 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoons minced cilantro
There are many varieties of rice and everyone has their favorite. My favorite is Basmati rice; I like the aroma and texture of Basmati rice. Rice can be very plain or very colorful. Rice is easy to cook and can be served as a side dish or a main dish. Plain rice is served with lentils, dal, or a gravy-based dish.
1 cup Basmati rice or long grain rice
2 cups water
1/2 teaspoon salt
1 teaspoon oil
Summer has finally arrived! With the warm weather upon us, Americans nationwide are coming together to enjoy time outdoors. Whether you're grilling at home, hanging out at the beach or going on a picnic, you can still incorporate healthy eating habits while entertaining this summer.
"Incorporate whole grains into your summer recipes. Whole grains are low in cholesterol and saturated fats and have zero trans fats. They are also a good source of fiber, vitamins and minerals and help us keep our body bathing-suit ready for summer. You can make a healthier burger for your BBQ, such as a Turkey Tomato Florentine Burger that I found on Uncle Ben's website. This burger is made with Uncle Ben's Long Grain & Wild Rice Sun-Dried Tomato Florentine and will help cut calories and saturated fat and boost the fiber of your burger. You can get the recipe on www.unclebens.com," says Julie Upton, registered dietitian and national health communications expert specializing in nutrition, fitness and wellness.
To view more Multimedia News Release go to, http://www.prnewswire.com/mnr/summerentertaining/32268
http://www.freezerburns.com How many times can I say "meatless meatball" in one episode? I think I set a new all time record in this one. This Amy's Light Lean Spaghetti Italiano has all the making soy a healthy little frozen meal with an Italian flare. Will the meatless meatball be acceptable to the Frozen Food Master? Amy's says: Organic semolina spaghetti, meatless meatballs made of of lentils, quinoa and tofu, topped with a sauce of simmered organic vegetables, roasted garlic and seasonings and a side of broccoli florets. The Frozen Food Master reviews this Amy's Light Lean Spaghetti Italiano meal. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and Ingredients of the Amy's Light Lean Spaghetti Italiano meal below: NUTRITION FACTS: Serving Size: 8 oz Calories: 240 Total Fat: 5g Saturated Fat: 0.5g Trans Fat: 0g Cholesterol: 0mg Sodium: 590mg Total Carbohydrate: 38g Dietary Fiber: 5g Sugars: 6g Protein: 11g Organic 95% Ingredients : 0g Trans Fat/No Added MSG/No Preservatives (Vegan) Organic pasta (organic semolina flour, organic whole durum wheat flour, water), organic tomato puree, organic zucchini, organic onions, filtered water, organic broccoli, organic long grain red rice, organic tofu (filtered water, organic soybeans, nigari [magnesium chloride, a natural firming agent]), organic quinoa, wheat gluten, extra virgin olive oil, organic green lentils, organic unbleached wheat flour, organic bell peppers, sea salt, organic garlic, basil, expeller pressed high oleic safflower and/or sunflower oil, flax seed, spices, organic evaporated cane juice, black pepper, organic agave nectar, fennel seed, natural hickory smoke flavor flavor, yeast.Contains soy and wheat.
http://www.freezerburns.com "Jazz Up Dinner" they say with this Zatarain's Jambalaya Flavored with Sausage. Judging by the New Orlean's motif in the packaging and an ingredients list packed with all the spiciness you come to expect from the Big Easy I don't doubt it. This meal is hearty, packed with volume, and spiciness. The perfect combination at a great reasonable price.
Zatarain's says: "Jazz up dinner tonight. The Big Easy just got easier. Now you can microwave authentic New Orleans style dishes for zesty one-dish meals your entire family will love, anytime. These quick and delicious meals are carefully prepared with high-quality ingredients like long grain parboiled rice, crisp vegetables, savory meats and a special blend of spices. And you know they have to be good because they're from Zatarain's, a New Orleans tradition since 1889."
The Frozen Food Master reviews this Zatarain's Jambalaya Flavored with Sausage. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns.
Read the Nutrition Facts and Ingredients of the Zatarain's Jambalaya Flavored with Sausage below:
NUTRITION FACTS: Serving Size: 1 meal 340g Calories: 500 Calories from Fat: 120 Total Fat: 14g Saturated Fat 4g Trans Fat 0g Cholesterol 25mg Sodium: 1020mg Total Carbohydrate: 79g Dietary Fiber 3g Sugars: 3g Protein: 13sg
INGREDIENTS: Cooked Enriched Rice (White Rice, Iron Phosphate, Niacin, Thiamine Mononitrate, Folic Acid), Water, Smoke Sausage (Pork, Water, Corn Syrup Solids, Salt, Modified Corn Starch, Spices, Sodium Phosphate, Maltodextrin, Paprika, Natural Flavor (Including Smoke), Garlic, , Sodium Erythorbate, Sodium Nitrite), Onions, Green Peppers, Margarine (Liquid And Hydrogenated Soybean Oil, Water, Salt, Whey, (Milk), Soy Lecithin, Vegetable Mono Diglycerides, Sodium Benzoate (Preservative), Citric Acid, Natural Artificial Flavor, Beta Carotene (Color), Vitamin A Palmitate Added, Calcium Disodium Edta (to Protect Flavor), Modified Corn Starch, Pork Base, (Salt, Pork Broth, Dextrose, Pork Flavor (Soy Sauce) (100% Soybean), Yeast Extract, Partially Hydrogenated Soybean Oil, Artificial Flavor), Beef Fat, Natural Flavors, Sugar, Corn Starch, Caramel Color), Paprika, Flavor Base (Yeast Extract, Soy Sauce (Soybeans, Salt, Dextrose), Dextrose, Thiamine Hydrochloride, Soybean Oil), Granulated Garlic, Salt, Spices, Maltodextrin, Chili Powder (Chile Pepper, Cumin, Salt, Oregano, Garlic), Potassium Chloride, Disodium Inosinate Disodium Guanylate, Caramel Color, Dextrose.
http://www.freezerburns.com Could this be the last episode of Freezerburns? Could this be the end of the world as we know it? What better way to celebrate the end of the world (according to the Mayans) than with this Kashi Mayan Harvest Bake Meal?
The Frozen Food Master reviews this Kashi Mayan Harvest Bake Meal. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns.
Read the Nutrition Facts and ingredients list of the Kashi Mayan Harvest Bake Meal below:
NUTRITION FACTS: Serving Size: 283g Calories: 340 Calories from Fat: 80 Total Fat: 9g Saturated Fat 2g Trans Fat 0g Cholesterol 0mg Sodium: 380mg Potassium 400mg Total Carbohydrate: 58g Dietary Fiber 8g Sugars: 19g Protein: 9g
Ingredients : Amaranth Polenta (Water, Amaranth, Milled Corn, Salt, Ancho Chili, Onion Puree, Cane Juice Crystals, Spices, Cilantro, Garlic, Sesame Seeds, Paprika), Plantains (Ripened Plantains, Soybean Oil), Water, Cooked Black Beans (Black Beans, Water), Roasted Sweet Potato, Kashi Seven Whole Grains Sesame Pilaf (Water, Pilaf [Whole: Oats, Long Grain Brown Rice, Rye, Hard Red Winter Wheat, Triticale, Buckwheat, Barley, Sesame Seeds)), Tomatoes (Ground Tomatoes, Tomato Puree, Salt), Kale, Ancho Chiu Pepper Paste (Water, Ancho Chili, Onion Puree, Cane Juice Crystals, Spices, Cilantro, Garlic. Sesame Seed, Sea Salt, Paprika), Roasted and Salted Pepitas (Pumpkin Seed Kernels, Sunflower Oil, Salt), Evaporated Cane Juice Crystals, Expeller Pressed Canola Oil, Rice Starch, Garlic, Evaporated Salt.
In this video, Betty demonstrates how to make her delectable Parmesan Chicken Casserole with Wild Rice recipe. This is not your typical "chicken and rice recipe." This one sings with flavor!
2 lb uncooked chicken breasts or chicken breast strips
10 3/4 oz. can condensed cream of mushroom soup
10 3/4 oz. can condensed cream of celery soup
10 3/4 oz. can condensed cream of chicken soup
2 cups milk
1 stick margarine (cut into chunks)
1 box Uncle Ben's long grain and wild rice (fast cooking recipe)
grated Parmesan cheese to taste (I use about 1/2 can Kraft fat free grated Parmesan cheese)
Cooking spray, if desired
Mix the three cans of soup with 2 cups of milk and 1 stick of margarine in a saucepan. Place the saucepan over low heat as you work on the chicken. Stir the soup mixture occasionally. Now, remove all extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes). When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven-proof casserole dish. I use a 10.5 inch by 14.75 inch by 2.25 inch Pyrex dish. If you don't have an oven-proof dish this large, make two casseroles with smaller oven-proof dishes and cook for a shorter time. Spray the baking dish with cooking spray, if desired. This is not necessary, because there is enough fat in the sauce from the margarine, but it might make serving a little easier. Now, pour one-half of the soup mixture into the bottom of the baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. (You may set aside the seasoning mixture that comes with the box of rice. It will not be used in this recipe.) Next, place the chunks of uncooked chicken breast evenly over the top of the rice. Now, pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with Parmesan cheese. It is important that you sprinkle plenty of the Parmesan cheese. Bake the casserole in an oven that has been preheated to 350 degrees. (I cover the casserole with aluminum foil, bake for about 1 hour, then remove the foil and brown the top for about 15 minutes.) You may omit the aluminum foil and cook the casserole for 1 hour and 15 minutes; it won't be quite as saucy. Serve while hot. I assure you that this will become one of your go-to entrees! It's terrific!!!