Tagged: What RSS

  • Gremlin 3:00 am on January 24, 2010 Permalink | Reply
    Tags: Apply, Associates, , , , , Some, What,   

    What Are Some Good Jobs I Can Apply For With My Associates Degree In Film? 

    I have an Associates Degree in Film. I’ve been working in my field a little, but not as often as I’d like. I’m not able to move to LA where most of the Film Jobs are. I have a Wife and a Future family that I have to support and my current job as a Fim Projectionist Supervisor isn’t working for me anymore. What kind of Jobs could I apply for that offer benefits and pay at least $10-$12 an hour? I’ve already applied to Marketing and Sales Jobs, as well as Cutomer Service/Call Center places. Does anyone have any other suggestions?

     

    • broadway 4:31 am on January 23, 2010 Permalink | Reply

      Congratulations on your degree!! Film is so exciting and ever-expanding.
      I don’t know where you’re located geographically, but craigslist is always a good option. . . and there are job postings all over the US. Look under the tv/film/video headings.
      Also, don’t forget about local tv stations…. they usually have websites and job listings…. or even check out local colleges and universities– a lot of times they’ll have job resources/openings on their websites. Look into their career services… and of course, take advg of the career services department at the school you graduated from. I bet there’s more there than you think.
      And one other resource that people often overlook is their public library!! There are plenty of career-related books you could pick up and get ideas from.
      If you are really in a pinch, you could try a temp agency, as well.
      Good Luck!!

    • Fatty 12:36 am on January 23, 2010 Permalink | Reply

      Can you say, “Would you like fries with that?”
      An associates degree in film? Did you get that online?

    • Scotty Doesnt Know 8:04 pm on January 22, 2010 Permalink | Reply

      What about video production with the TV stations? You’d mostly be involved in producing commercials for the TV station’s advertising clients, but it might pay a little better than what you’re currently making.
      Good luck.

    • Cornbread Fred 7:09 pm on January 22, 2010 Permalink | Reply

      Or can you say “How do you like your coffee” You are better off working at a car wash….

    • Ray2play 12:59 pm on January 22, 2010 Permalink | Reply

      Look into City or State Jobs. They often have media productions, Marketing and other jobs in your field. It sounds like you would have ample education and experience to find a lucrative position. The pay can be quite good and with a family the benefits are unequaled.

    • Suki 9:55 am on January 22, 2010 Permalink | Reply

      Do you have any editing experience? If so there are always a ton of editing or assistant editor jobs in LA. Maybe you could look into that. Also you could look into PA (production assistant) jobs, but once again they might be few and far between. Its really about who you know! I know exactly what you mean- I have a film degree too (BA) but it’s hard to have a steady source of income with film.

  • Gremlin 12:20 am on January 21, 2010 Permalink | Reply
    Tags: , , , , What, Wood,   

    What Would Look Better, Bamboo Or Wood Blinds? 

    They would be for the living room. The couches are color chocolate, so are the center and side tables (just a little darker). The wood blinds would be the same color as the couches. The bamboo blinds would be a dark beige, with chocolate color designs, those would match the couches.
    By the way, there are two window in the living room, one big one and one smaller.
    What do you think? Which ones do you think would look better?

     

    • yankeegr 3:40 am on January 22, 2010 Permalink | Reply

      Bamboo, I have Bamboo blinds and I love them. Also, bamboo tends to be cheaper!

    • Barbara S 12:50 am on January 22, 2010 Permalink | Reply

      I think the bamboo blinds because you don’t want the room to be to dark. Add alittle contrast.

    • Sunshine 11:30 pm on January 21, 2010 Permalink | Reply

      I have been looking at new homes recently and they have the 2″ wood blinds in them and I have fallen in love with them. They block out light real well and look very nice. The bamboo blinds seem easy to fray, not as clean looking as wood blinds. Good Luck

    • Anonymous 8:37 pm on January 21, 2010 Permalink | Reply

      I say go for the one that does not match the other colors to closely.. you want people to notice the blinds… but at the same time.. you don’t want window covers that say “look at me” in a bad, gawdy.. ugly way…

    • NoWonder 6:22 pm on January 21, 2010 Permalink | Reply

      Bamboo would be better

    • happytra 4:09 pm on January 21, 2010 Permalink | Reply

      Bamboo. I think it’s good to go lighter in the windows… makes the room look bigger.

    • livysmom 11:53 am on January 21, 2010 Permalink | Reply

      bamboo would look better, plus they are from a renewable source which is more friendly to the environment.

    • bambamm_ 8:17 am on January 21, 2010 Permalink | Reply

      I think that the bamboo would be more visually interesting, and not too matchy-matchy with the couches.
      It depends, though, on the overall look you’re going for. If your look is “country”, then bamboo would just be weird! If you’re going for a contemporary (Pottery Barn-esque) look or an Asian-influenced “zen retreat” feel, then I think bamboo blinds would definitely be the best fit. ;)

    • mother_o 7:57 am on January 21, 2010 Permalink | Reply

      i say bamboo because they are hard to break and they look really good

    • brownsug 5:56 am on January 21, 2010 Permalink | Reply

      I would go with white. You have too much dark.

    • Jonathan C 4:38 am on January 21, 2010 Permalink | Reply

      Wood blinds I have bamboo and i hate them there to hard to clean. best of luck! They would probably both look fine.

    • Pctbass 12:29 am on January 21, 2010 Permalink | Reply

      I would have the bamboo blinds. The dark beige would break the chocolate colour from the couches, yet with the designs makes it match. Bamboo might be more expensive but if so, definitely worth it! Hope it goes well!

  • Gremlin 6:51 pm on January 19, 2010 Permalink | Reply
    Tags: Applesauce, , , , What   

    What Is A Good Recipe For Homemade Applesauce? 

    For Thanksgiving Day I am going to make some homemade applesauce for my family and I to have. I need a good recipe. Try a recipe for cinnamon flavor but any is appreciated. And please do not fake recipes. I am only the second to youngest of my sisters but I want to help. Please give me a recipe. Thank You!

     

    • sunflowe 11:20 am on January 20, 2010 Permalink | Reply

      • 4 apples, peeled, cored, chopped into chunks
      • 1/2 cup pineapple juice
      • 1/4 tsp. cinnamon
      • 1 tbs. brown sugar
      Place the apples in a food processor or blender and process for 1 minute. If you don’t have either of these appliances, then just chop the apples by hand, very small.
      Place the apples, pineapple juice, brown sugar, and cinnamon in a saucepan and stir to combine the ingredients. Cook on medium low for 20-30 minutes, stirring occasionally.
      Remove from the heat and let the sauce cool for 15 minutes. Store the sauce in a tupperware bowl or a jar in the refrigerator.
      This makes 2 cups of Apple Sauce

    • Girly♥ 5:59 am on January 20, 2010 Permalink | Reply

      Applesauce:
      6 cooking apples, peeled and chopped
      1/2 cup dry white wine
      1/4 cup sugar
      1/4 teaspoon ground cinnamon
      Cook all ingredients, covered, in a saucepan over medium heat, stirring often, 20 minutes. Uncover and cook, stirring constantly, to desired thickness. Serve warm or cold.
      Yield: 2 1/2 cups

    • JubJub 12:35 am on January 20, 2010 Permalink | Reply

      “Applesauce” – 4 cups
      4 medium cooking apples; pared, quartered and cored
      1 cup water
      1/2 cup brown sugar (packed)
      1/4 tsp. cinnamon
      1/8 tsp. nutmeg
      Heat apples and water over medium heat to boiling. Reduce heat; simmer, stirring occasionally, 5-10 minutes or until tender. Stir in brown sugar, cinnamon and nutmeg; heat to boiling.
      (TIP: Some good examples of cooking apples are Cortland, Golden Delicious, Granny Smith, Jonathan, McIntosh, Newtown Pippin, Rhode Island Greening, Rome Beauty, Stayman, Winesap and York Imperial.)

    • mamanook 8:22 pm on January 19, 2010 Permalink | Reply

      I tore this recipe out of a magazine a long time ago and LOVED it! Everyone who tastes it wants the recipe, and it’s SO easy.
      Microwave Applesauce
      2 McIntosh apples
      2 Granny Smith (or other tart) apples
      1 C water
      Juice of 1/2 of a lemon
      1/2 C sugar
      1/2 teaspoon cinnamon
      Halve and core all apples- peel them if you like.
      Cut into good-size chunks
      Put the apples, water and lemon juice in a deep, microwaveable 2 1/2 quart casserole.
      Stir sugar and cinnamon into apples
      Cook uncovered at full power for 5 minutes.
      Stir, and press the apples into the liquid.
      Return to microwave, and cook 5 minutes more.
      Use a potato masher to coarsely mash the apples, stirring them into the liquid.
      Let applesauce cool to room temperature, cover and refrigerate.
      This is delicious, and smells great cooking.
      Applesauce will look watery, but will thicken upon standing.
      Enjoy!

    • Steve G 7:38 pm on January 19, 2010 Permalink | Reply

      Spiced Applesauce
      Ingredients:
      12 oz granny smith apples, peeled and sliced
      12 oz golden delicious apples, peeled and sliced
      2/3 cup water
      2 tsp. fresh lemon juice
      2 tbsp. plus 2 tsp. sugar
      1/8 tsp. ground cinnamon
      1/8 tsp. ground cardamom
      Preparation:
      Combine first 4 ingredients in a heavy saucepan over high heat. Bring to a boil. Reduce heat to medium, cover and simmer about 20 minutes, or until apples are tender. Uncover and cook 10 minutes longer, stirring frequently, until mixture thickens.
      Mash with a potato masher until chunky applesauce forms. Stir in sugar and spices. Transfer to a bowl, cover and chill overnight.

  • Gremlin 6:20 pm on January 18, 2010 Permalink | Reply
    Tags: , , , Shape, What   

    What Cookie Recipe Is Good For A Cookie Shape Pan? 

    I have a Norpro Holiday pan with the shapes already on the pan. I bake a lot but I’m not really a cookie person… So I’m confused as to which type of cookie recipe to use for such a pan. Would I use a regular sugar cookie recipe.. What if they expand too much and distort the shape? Are there specific recipes for these types of pans? Thanks!

     

    • TinkerBe 11:17 pm on January 18, 2010 Permalink | Reply

      i had one once you can use any recipe but sugar cookies are best.

  • Gremlin 12:19 am on January 18, 2010 Permalink | Reply
    Tags: , , Somali, What, Xalwad, Xalwo   

    What Is The Recipe For The Somali Food Xalwo Or Xalwad? 

    I’m doing a project where I need a recipe from Somalia that has some sort of meaning. I found that during Somalian weddings, xalwo is made. This sounds really good (verryyyy sweet) and I think my class would really enjoy eating this. However, I haven’t been able to find a recipe for this anywhere on google. If you have the recipe for xalwo or xalwad (same thing?) or if you have another important food recipe in Somalia, I would greatly appreciate it. Thanks!

     

    • mayling0 7:18 am on January 18, 2010 Permalink | Reply

      Doolsho (Somali Cake) recipe
      This is a very simple cake. This spongy dessert is perfect with tea or coffee.
      6 eggs; separated
      1 cup sugar
      1/2 tsp. cardamom powder
      1 cup flour; sifted
      1. Whip the egg whites on high until soft peaks form.
      2. Add the sugar and cardamom; continue mixing.
      3. Add the egg yolks one by one.
      4. Fold the flour into the mixture.
      5. Bake in a pre-heated 300 F oven for 45 minutes.
      6. Cool on a wire rack.

    • John Holmes 6:01 am on January 18, 2010 Permalink | Reply

      Salaam.
      Somali xalwa (halwa) doesn’t have the corn flour ingredient. I don’t know where the sister got that from. Xalwo is made from:
      1. Sugar
      2. Water
      3. Corn starch (that is what makes it thick)
      4. Food Colouring
      5. Oil/Ghee (Made from unsalted butter)
      6. Hayl and nutmeg (Joos)
      7. Nuts or sesame seeds (Optional)

  • Gremlin 6:29 pm on January 17, 2010 Permalink | Reply
    Tags: Booklet, Collegeaged, Friends, Include, , , , What   

    What Recipes Should I Include In A Recipe Booklet For My College-aged Friends? 

    As I’m a Home Economics major, for Christmas I’m planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you’d like to share?

     

    • ShannonO 1:43 am on January 19, 2010 Permalink | Reply

      Below are a couple of my favorite recipes b/c they are easy to prepare but very impressive to serve to guests. You might also want to include a greast basic biscuit recipe, basic vinaigrette, and maybe a pancake or waffle recipe. Be srue to try them before you include them in the cookbook, so you can speak from experience when writing tips or notes about each recipe.
      Chicken Scampi
      (easy but delicious and elegant)
      1/2 cup butter
      1/4 cup olive oil
      1 tsp dried parsley
      1 tsp dried basil
      1/4 tsp dried oregano
      3 cloves garlic, minced
      3/4 tsp salt
      1 Tbsp lemon juice
      4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
      In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
      Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
      Make sure you have some bread to ‘sop’ up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.
      —————————
      CHICKEN PICCATA
      2 skinless and boneless chicken breasts, butterflied and then cut in half
      Sea salt and freshly ground black pepper
      2 cups all purpose flour, for dredging
      6 tablespoons unsalted butter
      5 tablespoons extra-virgin olive oil
      1/3 cup fresh lemon juice
      1/2 cup chicken stock
      1/4 cup brined capers, rinsed
      1/3 cup fresh parsley, chopped
      Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
      In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
      Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
      – Giada DeLaurentiis
      ——————————
      Chicken & Farfalle Salad with Walnut Pesto
      SALAD:
      2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
      2 cups cubed cooked skinless, boneless chicken breast
      1 cup quartered cherry tomatoes
      2 tablespoons chopped pitted kalamata olives
      WALNUT PESTO:
      1 cup basil leaves
      1/2 cup fresh parsley leaves
      3 tablespoons coarsely chopped walnuts, toasted
      1 1/2 tablespoons extravirgin olive oil
      1 tablespoon white wine vinegar
      1/2 teaspoon salt
      1 garlic clove
      REMAINING INGREDIENT:
      4 curly leaf lettuce leaves
      To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
      To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture. (**Jarred pesto may be used to streamline recipe, but nutritional info will change.)
      Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)
      Nutritional Information: CALORIES 374(30% from fat); FAT 12.5g (sat 2g,mono 5.5g,poly 3.9g); PROTEIN 29.4g; CHOLESTEROL 60mg; CALCIUM 62mg; SODIUM 393mg; FIBER 3g; IRON 3.6mg; CARBOHYDRATE 36.3g
      –Cooking Light, JUNE 2005
      ————————
      Olive Garden Spaghetti Carbonara
      1/4 C. flour
      1/4 C. butter
      1 qt. milk
      1/8 tsp. pepper
      1/2 tsp. salt
      24 slices extra thick bacon, fried until crisp, then cut into ¼” slices
      1/4 C. olive oil
      3 C. mushrooms, sliced
      6 Tbsp. scallions, finely minced
      1 lb. spaghetti, uncooked
      2 tsp. fresh parsley, finely chopped
      1/2 C. Parmesan cheese, freshly grated
      Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.
      Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.

    • janeofal 11:32 pm on January 18, 2010 Permalink | Reply

      COLLAGE STUDENTS, I WOULD CHECK THE FOUR INGREDANT COOK BOOKS, EVEN I CAN MAKE MOST OF THEM

    • CheddarC 8:46 pm on January 18, 2010 Permalink | Reply

      I would make it really fundamental stuff like how to make an omelet & cook the perfect roast. Also nutritious & cheap things like tuscan bean soup or minestrone. I think speed is also of the essence for college aged people, perhaps some tasty stir Fry’s.

    • Anonymous 2:30 pm on January 18, 2010 Permalink | Reply

      How about some Chili and Chili Mac. Anthing that you can make one day and use as an ingredient the next day. Another one I like is herb baked chicken, then the next day you make Chicken Salad Melts.
      I’m sure you have the herbed chicken down *wink*
      For the Chicken Salad Melts, here’s how I make em.
      Use your favorite chicken salad, but no fruit or nuts in it.
      Put the over on broil.
      Spread chicken salad over 1/2 a pita (I like the thinner ones)
      Sprinkle whatever cheese you deem compatible, I like feta or goat cheese.
      Broil until lightly browned.
      Top w/ sliced tomato and alphalfa sprouts.

    • :D Lily :D 9:25 am on January 18, 2010 Permalink | Reply

      Tuna Noodle Casserole
      2 cups elbow macaroni
      1 (9 ounce) can tuna, drained
      1 (10.75 ounce) can condensed cream of mushroom soup
      1 (10.75 ounce) can milk
      1 cup shredded sharp Cheddar cheese
      1 cup crushed croutons
      Preheat oven to 350 degrees F (175 degrees C).
      Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
      In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
      Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.
      ————————
      Chicken Salad
      1 (10 ounce) can chicken chunks, drained
      1/4 cup chopped celery
      1/3 cup low-fat mayonnaise
      1/2 teaspoon onion powder
      1/2 cup sweet pickles, chopped
      Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles
      ——————–
      Deviled Eggs
      6 eggs
      1/2 teaspoon paprika
      2 tablespoons mayonnaise
      1/2 teaspoon mustard
      Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
      Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve.
      ————————-

    • Astrid 10:50 pm on January 17, 2010 Permalink | Reply

      Vegetarian Lasagna would be a good one to include. It’s healthy, cheap, easy to make and yummy. You can add any veges you like. Cheesy Bake Lasagna is delicious.

      http://www.vegetarianlasagna.net/cheesy-bake-lasagna.html

    • Nick 4:36 am on January 18, 2010 Permalink | Reply

      pizza dough and lists of unconventional toppings/fillings, check out CPK’s menu for ideas, meatless (and thus cheaper) meal ideas like pasta sauces, burritos, egg dinner dishes, salad dressing recipes and ingredient lists for cobb salads, caeser salads etc, lasagna and a note about how easy it is to freeze and reheat, from scratch pancakes and waffles (and maybe a DIY mix recipe), fried rice, crock pot recipes, muffins. Include a substitution and tips page like how they can mix up and use dry milk in recipes to save money or how many tsp are in a Tbsp to make it really useful for them!

    • Best Future 2:06 am on January 18, 2010 Permalink | Reply

      You should definitely include some recipes for cookies or something simple. Try adding something that can be made in twenty to thirty minutes, with few ingredients.
      Homemade Chocolate Sandwich Cookies
      Makes 12 servings
      Ingredients
      2 (18.25 ounce) packages devil’s food cake mix
      4 eggs
      1 cup shortening
      Directions
      1.)Preheat oven to 350 degrees F (180 degrees C).
      2.)Blend the above ingredients together with a pastry blender until mixed.
      3.)Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
      4.)Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
      5.)NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil’s food.
      Note:After cookies have cooled, put Cream Cheese Frosting between two cookies, putting bottom sides together.

    • such a princess 11:15 pm on January 17, 2010 Permalink | Reply

      Appetizer –
      Buffalo Chicken Dip
      This tangy, creamy dip tastes just like buffalo chicken wings.
      It’s best served hot with crackers and Celery sticks.
      Or put it between flour tortillas, grill them and make quesadillas
      Everyone loves the results!
      Ingredients:
      2 (10 ounce) cans chunk chicken, drained
      2 (8 ounce) packages cream cheese, softened
      1 cup Ranch dressing
      1/4 cup pepper sauce, such as Franks® Red Hot®
      (or more if you want it hotter)
      1 1/2 cups shredded Cheddar cheese
      Serve with crackers and/or celery. Serves about 20
      Directions:
      Heat chicken and hot sauce in a skillet over medium heat, until heated through.
      Stir in cream cheese and ranch dressing.
      Cook, stirring until well blended and warm.
      Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
      Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
      Serve with celery sticks and crackers.
      ______________________________________…
      Main Dish (loved by everyone)
      Chicken and Dressing Casserole
      2 pkg. Chicken Breasts, boneless and skinless (8 halves)
      1 lg. canister Stove Top Stuffing Mix (for chicken)
      2 cans Cream of Mushroom Soup thin with 1-2 cans water
      6-8 slices Swiss Cheese
      Place raw chicken in bottom of 9×13 baking pan/dish. Place a slice of cheese over each chicken breast. Mix soup and water and pour over chicken and cheese. Prepare stuffing mix – servings for 8. I use a whole canister, because we love stuffing.
      Cover with foil. Bake at 350 degrees for 1-1/2 hours. Uncover and bake for 30 more minutes.
      ______________________________________…
      Side dish – Cheesy Potatoes
      1 Bag Frozen Hashbrowns, partially thawed
      1 can Durkee Onions
      1-1/2 C. Shredded Cheddar Cheese
      1 small container Sour Cream
      1 can Cream of Chicken Soup
      1/2 can Milk.
      Put in crock-pot and cook on high for 4 hours. Stir occasionally.
      Can be doubled to fill crock-pot.
      ______________________________________…
      Dessert –
      Inside Out Oreos (yumm-oh) Easy and impressive
      1 package double stuffed Oreos (big package)
      1 8oz. package of cream cheese
      White Chocolate (you want the wafers you can melt, not chips. I think you can find them at Michaels)
      Finely grind Oreos, mix in cream cheese
      Chill, form into balls once chilled
      Melt white chocolate using double broiler dip the balls in the melted chocolate place on wax paper until set use a toothpick to dab a bit of white chocolate on the top to cover the hole left from dipping if so desired
      It is important to dip the balls while they are cool. They will fall off the toothpick when dipping if too warm.

  • Gremlin 12:18 pm on January 17, 2010 Permalink | Reply
    Tags: Called, Desert, , , , , Want, What   

    What Is This Recipe For? I Have The Recipe But Want To Know What The Desert Is Called? 

    There are only two ingredients: sugar and egg whites.
    You beat them until they are thick and creamy. Then you get a cookie sheet and put the creamy stuff on it in dallops (about 2 table spoons). You bake until they’re hard.
    I haven’t tried the recipe. I’d like to know what I’d be making before I make it!
    I got the recipe out of an old family recipe book.

     

    • TeeKay 1:25 pm on January 19, 2010 Permalink | Reply

      you’re kidding right? it’s meringue

    • mari B 12:37 pm on January 19, 2010 Permalink | Reply

      Meringue cookies

    • Gloツ 12:27 pm on January 19, 2010 Permalink | Reply

      Meringue, yummy!

    • Tacy 10:53 am on January 19, 2010 Permalink | Reply

      Meringue cookies.
      ^^^^^^

    • Kristy 10:33 am on January 19, 2010 Permalink | Reply

      Definitely Meringue.

    • Ozmaniac 3:46 am on January 19, 2010 Permalink | Reply

      TeeKay’s right. That’s the recipe for meringues.

    • ken e 11:09 pm on January 18, 2010 Permalink | Reply

      They are called macroons, mom used to make them, sometimes after they were done, she would put fresh strawberries on them and then top them with whip cream.

    • Sonia G 5:36 pm on January 18, 2010 Permalink | Reply

      This is a very similar recipe.http://allrecipes.com/Recipe/Egg-White-S…
      They just call them egg white sugar molds. Maybe they don’t have any other official name.

    • coinman 1:22 pm on January 18, 2010 Permalink | Reply

      your too funny…merangue of course.this is a baked type,you can also poach it too..i used to put it on differant flavoured citrus puddings.key lime ,lemon.
      later

    • somebody 6:25 am on January 18, 2010 Permalink | Reply

      Meringues is the common name for them, but my family always called them “Forgettables”, because you usually “forget” them in a cooling oven overnight and they’re done in the morning!

    • TX2step 11:51 pm on January 17, 2010 Permalink | Reply

      They’re meringue cookies……. I also add some flaked coconut and mini chocolate morsels … chopped nuts are also good. I add some vanilla extract and a drop of red food color too. At Christmas, I also add a drop of peppermint extract and crushed candy canes ……. Use parchment paper when you make them…..

    • sunflowe 6:56 pm on January 17, 2010 Permalink | Reply

      Meringues, they can also have other things added to them like cream of tartar or cornstarch.
      Here is another versoin of them:
      chocolate marbled meringues
      2 oz. unsweetened chocolate
      2 large egg whites- at room temp.
      1/8 tsp. cream of tartar
      ½ cup superfine sugar
      ½ tsp. vanilla extract
      1 ½ tsp. cornstarch
      1 bag mint chocolate chips
      1. Preheat oven to 200°. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.
      2. In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.
      3. Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue.
      4. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled.

    • Don't look at my avatar. 12:38 pm on January 17, 2010 Permalink | Reply

      Meringues!
      Pronounced Mer-ang
      Beat the egg whites first but not too much, just til fluffy, then add castor sugar, and beat uilthick and glossy. Ad a few drops of vanilla essence, and even a bit of rosewater if you want.
      Google ‘meringues’
      And you’ll find pictures, recipes and tips.
      Meringues shoud be crispy, not chewy. A lot of mine tun out chewy =[ but im getting better at making them!
      Happy baking =]

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