Posts Tagged cooking

Cup Food

Is it healthy to feed my dog 1/2 cup of canned dog food plus crunchy food?

I’m a new dog owner and want to provide the best healthy life she can have. She is 11 lbs. and is 2 yrs. old. I need some suggestions from experienced dog owners. She really would like to have some canned food – she follows me when I feed the cat even though she has crunchy food in her bowl. She doesn’t overeat and we get plenty of exercise. I brush her teeth weekly. Thanks!

1/2 cup of canned is way too much. Depending on the food you feed at her age/size she should only be getting 1/2 cup (overall food) or so a day! At most, 3/4 of a cup. My dog at 18 pounds only gets one full cup…..

She needs the required amount of KIBBLE for nutritional purposes (as wet food contains very little nutrition and is mostly water.) If she’s being properly exercised, teeth brushed, and isn’t picking wet food from dry you can add a tablespoon of wet food one meal a day.

She does not need it, though.

KITCHENAID KFP740 CINNAMON LARGE 9 CUP FOOD PROCESSOR KITCHENAID KFP740 CINNAMON LARGE 9 CUP FOOD PROCESSOR
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Evenflo Stroller Handle Parent Tray Food Cup Holder Evenflo Stroller Handle Parent Tray Food Cup Holder
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"NEW" Cuisinart Custom Prep 11 Food Processor 11-Cup
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KitchenAid 12 Cup Food Processor KFP750 Onyx Black KitchenAid 12 Cup Food Processor KFP750 Onyx Black
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cuisinart blades for a 7 cup food processor cuisinart blades for a 7 cup food processor
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Top Dog Lunch Box Pet Food Storage Bowl Holds 36 cups Top Dog Lunch Box Pet Food Storage Bowl Holds 36 cups
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Big Dog Lunch Box Pet Food Storage Bowl Holds 72 cups Big Dog Lunch Box Pet Food Storage Bowl Holds 72 cups
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Oster 4751 Rice Cooker Food Steamer 14 Cup Black NEW Oster 4751 Rice Cooker Food Steamer 14 Cup Black NEW
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New Cuisinart FP-12 12-Cup Food Processor* New Cuisinart FP-12 12-Cup Food Processor*
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New Cuisinart FP-12 12-Cup Food Processor* New Cuisinart FP-12 12-Cup Food Processor*
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Oster&copy 10 Cup Food Processor Oster&copy 10 Cup Food Processor
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KitchenAid 9 Cup Food Processor - White KitchenAid 9 Cup Food Processor - White
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9 Cup Food Processor - White

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Cast Iron

How does one wash cast iron skillets?

I know or at least I have heard you not to use water on cast iron skillets. I have also heard not to wash at all to preserve the flavor. But this sounds A bit absurd to me. So if not water what do you use.
I have old skillets form my dead granmother. If you dont have the answer to a question there is no need to answer.

The best cast iron skillet if you are buying it new is the Lodge Brand. They are pre-seasoned so they are ready to go when you buy them (wash the wax off first). Check out thrift stores and garage sales. Sometimes people sell them and they are ready to go because of years of use. You want it black and seasoned.

I do wash mine by hand only in dish liquid and hot water. Never let them soak and never ever for any reason put them in a dish washer.

If you buy one that is not pre-seasoned you must season it first before using it.
Every time, after I use my cast iron skillet, I do the following:

Let the pan cool. Wash it with dishwashing soap and water. Never soak or let soapy water sit in the pan for any length of time. Rinse thoroughly, then dry with paper towels.

A lot of people disagree with using dishwashing soap and water to wash cast-iron pans. A chef told me that if a health inspector ever found a pan that had not been washed with soap and water in his kitchen, he would be in trouble. Plus the grease that is left behind will eventually become rancid. You do not want rancid oil in your foods and body.

NEVER put cast-iron cookware in the dishwasher.

Place the cleaned cast iron pan on the heated burner of your stove for a minute or two to make sure that it is bone dry. While the pan is still hot and on the stove burner, lightly oil inside of pan (I mean a light coat) with a neutral cooking oil.

Neutral Oils – Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. I recently experimented and found out that food-grade coconut oil/butter also works great.

Leave pan on the hot burner of stove for a few minutes. Remove from hot burner and wipe excess oil off the pan with a paper towel.

Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Be sure that you place a couple paper towels inside to make sure that any moisture that forms will be absorbed by the paper towel. Never put the utensil in the dishwasher or store it away without drying it thoroughly.

If your food gets a metallic taste, or turns “black”, it means one of two things are wrong. Either your pot has not been sufficiently seasoned, or you are leaving the food in the pot after it has been cooked. Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and take on a metallic flavor.

If your old or new cast iron pans gets light rust spots, scour the rusty areas with steel wool, until all traces of rust are gone. Wash, dry, and repeat seasoning process.

If too much oil or shortening is applied to a pan in the seasoning process, it will pool and gum up when the pan is heated. In this case, the goo can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and reseasoned. Heating the pan upside-down may help prevent gumming but protect your oven by using a foiled-lined baking sheet or aluminum foil to catch the grease. Seasoning at higher temperatures, approaching the smoking point, of the oil used will result in darker seasoned coatings in less time that aren’t sticky or gummy.

You can cook almost any food in cast iron.

Acidic items like tomato sauces will be darker from iron leaching out, but many people with iron deficiencies do this for extra iron in their diet.

Never store acidic products in cast iron. In fact, never ever use your cast iron pots for storing any foods.

It is not recommended that you use your cast iron as a pot for boiling water. Some people say that the hot water will remove small bits of oil from the surface which will then be found floating around. Water breaks down the seasoning and can cause your cast iron to rust.

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Griswold Cast Iron #4 Small Logo Late Handled Skillet Griswold Cast Iron #4 Small Logo Late Handled Skillet
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Fire Wagon Pump Horses Cast Iron Red Blue Black 2 piece Fire Wagon Pump Horses Cast Iron Red Blue Black 2 piece
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Cast In Iron Cast In Iron
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Cast In Iron
Cast Iron Cooking: Cast Iron Cooking:
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Cast Iron Cooking

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food processor desserts

Should this dessert sauce recipe taste good?

I winged it, in a saucepan, I put 1/3 cup of Nutella Ferrera 1/3 Knotts Seedless Red Raspberry jam. And a half cup of heavy cream, whisked and then ran throught the food processor. Ran through a fine sieve. Put in a squeeze bottle. I don’t want to try it til tomorrow because I am on a stringent diet, and tomorrow is the only day I will cheat. Tell me what you think.

A half cup just ran throught the food processor? Fureal? Sometimes you must think for yourself!


Cooking Healthy With A Food Processor Cooking Healthy With A Food Processor
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More than 200 Healthy Exchanges® recipes for healthy, tasty, and easy dishes--all made using a food processor. Today's food processing machines are more versatile, affordable, and easier to use than ever before. And now is the time for readers to discover--or rediscover--the healthy goodness and time-saving convenience of their food processors. Even the cook who's all thumbs can easily whip up soups (such as Easy French Onion Soup), vegetables (such as Dilled Potato Vegetable Bake), main dishes (Pork-Tenders-and-Potato-Bake)--even desserts (Aloha Carrot Cake or Cheyanne's Peach Crumb Pie). The book also features step-by-step instructions for any kind of food processor; easy-to-find ingredients; complete nutritional analysis and diabetic exchanges for every recipe; JoAnna's Top Ten Tips for getting the most out of your food processor, and lots of advice for stocking the pantry.
Desserts: Desserts:
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Satisfy the sweet cravings of your family and friends over and over again with more than 300 luscious desserts for every occasion, from family meals and celebrations to elegant dinner parties and buffet spreads.Dessert does not have to be just “American as Apple Pie” any longer. This special collection of recipes, from an international team of food writers, is a mixture of time- tested classics, as well as modern desserts that appeal to the taste buds, budgets, and busy schedules of today’s cooks. Scattered throughout are 30 recipes that cater to specific health and diet needs such as diabetic, gluten-intolerant, low carb, and low- calorie. You’ll also find more than 150 full-color photographs that highlight many of the mouthwatering recipes.The book is divided into 19 chapters, including Cookies; Cupcakes; Simple Cakes and Tortes; Layer Cakes, Rolls, and Gateaux; Pies and Tarts; Pastries and Yeast Cakes; Crisps, Cobblers, and Strudels; Meringues, Pavolas, Dacquiose, Vacherin, and Macaroons ; Baked Custards; Mousses, Gelatin Creams, and Charlottes; Puddings and Sweet Soufflés; Sweet Pancakes, Crepes, and Blintzes; Ice Creams and Sorbets, Fritters; Candy; and much more.All recipes include preparation and cooking times, step-by-step instructions, and approximate number of servings. A short appendix shows many basic cooking utensils, as well as useful charts with conversion tables for weights and measures, equivalent ingredients, halving or doubling recipes, plus expert baking hints and tips.

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