Wednesday, March 21, 2012
Tuesday, March 20, 2012
Egg Tips
Egg Tips
Answers to 11 frequently asked questions about eggs1. How long are eggs good for after the "sell by" date stamped on the end of the carton?Answer: Two Weeks. We recommend that eggs be consumed within 2 weeks after the date stamped on the end of the carton, provided that they are kept in the original carton, and always refrigerated. We can assure the highest quality for 2 weeks after the sell by date because we give a 30 day "sell by" date stamped each carton, rather than the 45 day "expiration" date used by most other egg producers.
2. Why are some hard cooked eggs difficult to peel?Answer: They are too fresh. Fresh eggs may be very difficult to peel after they are boiled. Those eggs that have been kept in the refrigerator for a week to 10 days before cooking will usually peel more easily. Hard boiled eggs are usually good for up to one week AFTER they have been hard boiled, provided they are still in the shell and have been kept refrigerated.
3. Can eggs be frozen?Answer: Yes, but NOT in their shells. Hardcooked eggs will have tough whites.
The best answer I have heard on freezing eggs is to do this:
Break however many eggs you want to freeze into a bowl and mix together.
Pour egg mix into plastic ice cube trays and freeze overnight. The next morning, transfer to freezer baggies. 2 frozen egg cubes equals 1 egg. Always thaw the egg in the refrigerator before using. Wash out the ice cube tray with hot soapy water after having the raw egg in it.
4. What is the difference between brown and white shelled eggs? Answer: While there is no nutritional difference between regular white and brown eggs, many people believe brown eggs do taste better. Brown eggs are more expensive to produce because they come from brown chickens, which are heavier chickens than white chickens. And heavier chickens cost more to feed.
5. Are Rose Acre eggs fertile? Answer: No, we do not keep roosters with the hens so there is no way our eggs would ever be fertilized, therefore no embryo could ever be formed in our eggs.
Fertile eggs break down in quality at a much faster rate than unfertilized eggs. Fertile eggs are not more nutritious than non-fertile eggs.
6. What are the stringy white pieces in egg whites?Answer: These rope-like strands of egg white, called chalazae (ka-LAY-zee), are not imperfections or beginning embryos but a natural, edible part of the egg. They help to keep the yolk centered in the thick white. They are more noticeable when the eggs are very fresh.
7. What goes into the chicken feed Rose Acres uses to feed chickens?Answer: Natural grains grown by local family farmers. Our chicken feed is made with freshly ground corn, soybean meal (soybeans which we process & crush ourselves) as well as wheat & milo. Grains make up almost all of the chicken feed. A small amount of nutritional vitamin premix (just like a vitamin pill taken by people) is also added to help keep the chickens healthy and happy. A small amount of ground-up oyster shell and crushed lime can be added as well to help make the egg shells strong, and to help the chickens digest the grains better. Rose Acres NEVER adds growth hormones to our chickens feed to over stimulate to lay more eggs. Our chickens happiness and welfare is always our priority.
8. How many medium eggs should be used in recipes (which are always set to require large eggs)? Answer: When a recipe calls for more than 2 eggs, care must be taken to use the correct amount of eggs. For 3 large eggs, use 4 medium eggs. For 4 large eggs use 5 medium eggs. For 10 large eggs, use 12 medium eggs.
9. How does Rose Acre Farms house their chickens?Answer: We have farms where the chickens are kept in pens, and farms where the chickens are kept in open-style barns with nests. There is no nutritional difference between either type of eggs. Eggs from the "Free-Roaming" farms cost much more than regular eggs because the eggs must be gathered by hand from the individual hen's nest. All of our chickens, are kept in a humane and friendly environment. Plenty of fresh water, fresh air, and fresh feed are available to each chicken at all times, with plenty of space for each chicken to move about and socialize with the other chickens.
10. Why are the egg whites often cloudy? ?
11. Which came first, the chicken or the egg?Answer: Because they are so fresh. Egg whites will appear almost frosty when fresh and as they age become more clear. Answer: According to the Bible, the chicken came first. "And the evening and the morning were the fourth day. And God said, "Let the waters bring forth abundantly the moving creature that hath life, and fowl that may fly above the earth in the open firmament of heaven." Genesis 1:19-20
Answers to 11 frequently asked questions about eggs1. How long are eggs good for after the "sell by" date stamped on the end of the carton?Answer: Two Weeks. We recommend that eggs be consumed within 2 weeks after the date stamped on the end of the carton, provided that they are kept in the original carton, and always refrigerated. We can assure the highest quality for 2 weeks after the sell by date because we give a 30 day "sell by" date stamped each carton, rather than the 45 day "expiration" date used by most other egg producers.
2. Why are some hard cooked eggs difficult to peel?Answer: They are too fresh. Fresh eggs may be very difficult to peel after they are boiled. Those eggs that have been kept in the refrigerator for a week to 10 days before cooking will usually peel more easily. Hard boiled eggs are usually good for up to one week AFTER they have been hard boiled, provided they are still in the shell and have been kept refrigerated.
3. Can eggs be frozen?Answer: Yes, but NOT in their shells. Hardcooked eggs will have tough whites.
The best answer I have heard on freezing eggs is to do this:
Break however many eggs you want to freeze into a bowl and mix together.
Pour egg mix into plastic ice cube trays and freeze overnight. The next morning, transfer to freezer baggies. 2 frozen egg cubes equals 1 egg. Always thaw the egg in the refrigerator before using. Wash out the ice cube tray with hot soapy water after having the raw egg in it.
4. What is the difference between brown and white shelled eggs? Answer: While there is no nutritional difference between regular white and brown eggs, many people believe brown eggs do taste better. Brown eggs are more expensive to produce because they come from brown chickens, which are heavier chickens than white chickens. And heavier chickens cost more to feed.
5. Are Rose Acre eggs fertile? Answer: No, we do not keep roosters with the hens so there is no way our eggs would ever be fertilized, therefore no embryo could ever be formed in our eggs.
Fertile eggs break down in quality at a much faster rate than unfertilized eggs. Fertile eggs are not more nutritious than non-fertile eggs.
6. What are the stringy white pieces in egg whites?Answer: These rope-like strands of egg white, called chalazae (ka-LAY-zee), are not imperfections or beginning embryos but a natural, edible part of the egg. They help to keep the yolk centered in the thick white. They are more noticeable when the eggs are very fresh.
7. What goes into the chicken feed Rose Acres uses to feed chickens?Answer: Natural grains grown by local family farmers. Our chicken feed is made with freshly ground corn, soybean meal (soybeans which we process & crush ourselves) as well as wheat & milo. Grains make up almost all of the chicken feed. A small amount of nutritional vitamin premix (just like a vitamin pill taken by people) is also added to help keep the chickens healthy and happy. A small amount of ground-up oyster shell and crushed lime can be added as well to help make the egg shells strong, and to help the chickens digest the grains better. Rose Acres NEVER adds growth hormones to our chickens feed to over stimulate to lay more eggs. Our chickens happiness and welfare is always our priority.
8. How many medium eggs should be used in recipes (which are always set to require large eggs)? Answer: When a recipe calls for more than 2 eggs, care must be taken to use the correct amount of eggs. For 3 large eggs, use 4 medium eggs. For 4 large eggs use 5 medium eggs. For 10 large eggs, use 12 medium eggs.
9. How does Rose Acre Farms house their chickens?Answer: We have farms where the chickens are kept in pens, and farms where the chickens are kept in open-style barns with nests. There is no nutritional difference between either type of eggs. Eggs from the "Free-Roaming" farms cost much more than regular eggs because the eggs must be gathered by hand from the individual hen's nest. All of our chickens, are kept in a humane and friendly environment. Plenty of fresh water, fresh air, and fresh feed are available to each chicken at all times, with plenty of space for each chicken to move about and socialize with the other chickens.
10. Why are the egg whites often cloudy? ?
11. Which came first, the chicken or the egg?Answer: Because they are so fresh. Egg whites will appear almost frosty when fresh and as they age become more clear. Answer: According to the Bible, the chicken came first. "And the evening and the morning were the fourth day. And God said, "Let the waters bring forth abundantly the moving creature that hath life, and fowl that may fly above the earth in the open firmament of heaven." Genesis 1:19-20
Monday, March 12, 2012
Saturday, November 12, 2011
Monday, October 31, 2011
Crockpot Chicken
1. by kathome
Fall Apart Chicken
This is the easiest thing you ever made and it sure is good.
1 Whole chicken (I usually buy an Oven Stuffer Roaster but if you want smaller then get a fryer)
Salt & Pepper
Yeah, that's it, although I grow Rosemary in the yard and love the taste so I mince up a bunch and throw that on too)
Wash the chicken and pat dry with paper towels. sprinkle inside and out with a pretty generous amount of salt and pepper (and rosemary if you want it) Put that bird in your slow cooker RAW and with NO WATER AT ALL. Put on the lid, turn the cooker to low and in about 6-7 hours you will have some mighty fine chicken.
I always thicken the amazing amount of juices that come out of the chicken for gravy, but it can also be used for stock.
Also makes GREAT cold chicken sandwiches the next day.
Oh, and by the way, I call it "Fall Apart Chicken" because it does exactly that, so be careful taking it out of the cooker.
This is great to do in the AM before work because there's no browning to take up time. I can plug it in and when I walk in the door from work the house smells like my make believe cook has been at it all day. I think just about every lady in my office has tried it and it's now a standard at their house's too.
Fall Apart Chicken
This is the easiest thing you ever made and it sure is good.
1 Whole chicken (I usually buy an Oven Stuffer Roaster but if you want smaller then get a fryer)
Salt & Pepper
Yeah, that's it, although I grow Rosemary in the yard and love the taste so I mince up a bunch and throw that on too)
Wash the chicken and pat dry with paper towels. sprinkle inside and out with a pretty generous amount of salt and pepper (and rosemary if you want it) Put that bird in your slow cooker RAW and with NO WATER AT ALL. Put on the lid, turn the cooker to low and in about 6-7 hours you will have some mighty fine chicken.
I always thicken the amazing amount of juices that come out of the chicken for gravy, but it can also be used for stock.
Also makes GREAT cold chicken sandwiches the next day.
Oh, and by the way, I call it "Fall Apart Chicken" because it does exactly that, so be careful taking it out of the cooker.
This is great to do in the AM before work because there's no browning to take up time. I can plug it in and when I walk in the door from work the house smells like my make believe cook has been at it all day. I think just about every lady in my office has tried it and it's now a standard at their house's too.
Raw Apple Cake Recipe
This is a family favorite at the holidays. It is a tasty alternative to traditional fruit cake. The soaked apples in the baking soda and water solution serve as leavening. When the baked cakes are frozen for a couple of weeks before serving it, the flavors meld and apples turn the prettiest red.
First, chop 1and 1/2 cups Red Delicious apples and place into soaking solution of 2 level teaspoons baking soda and 6 tablespoons of water for at least an hour--longer is better. Meanwhile, assemble the following ingredients into 2 bowls--one for wet ingredients, the bigger bowl is for the dry ingredients.
2 cups flour
1 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 egg
1/2 cup veg oil
1 cup walnuts or pecans
1 cup dark raisins
Mix the wet ingredients with the dry ingredients JUST until combined. You may fold in your raisins and nuts at the last, or add them into the dry ingredients. The cake batter will be fairly stiff, but it makes 2 large loaves of this nut bread/cake. Grease and flour your selected pans and place cake batter into them; bake at 350 degrees for 50 minutes or until toothpick comes out clean. Do not open oven door for the first 20 minutes of baking as the cakes will fall if opened any sooner. The fruit in this cake will turn a bright red when kept in the freezer at least 2-3 weeks before serving--this is why our family loves them so much over the holidays! I grew up with them, literally.
Now, for those who watch sugars, calories, etc, I have just made a batch using stevia or Sucralose sugar substitute--In place of the sugar, measure 1 cup of your chosen sugar substitute to the dry ingredients, and add 1/2 cup of natural, unsweetened applesauce to this mixture before preparing batter in pans to bake them. The applesauce adds the needed moisture to keep the cakes in proper texture. I tried making them with stevia, but my results were a drier cake.
I hope you enjoy making these--if you bake them in mini bundt pans, they are pretty to give at holiday time.
Tips:
Sassysewer53 aka Ronda Reed
First, chop 1and 1/2 cups Red Delicious apples and place into soaking solution of 2 level teaspoons baking soda and 6 tablespoons of water for at least an hour--longer is better. Meanwhile, assemble the following ingredients into 2 bowls--one for wet ingredients, the bigger bowl is for the dry ingredients.
2 cups flour
1 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 egg
1/2 cup veg oil
1 cup walnuts or pecans
1 cup dark raisins
Mix the wet ingredients with the dry ingredients JUST until combined. You may fold in your raisins and nuts at the last, or add them into the dry ingredients. The cake batter will be fairly stiff, but it makes 2 large loaves of this nut bread/cake. Grease and flour your selected pans and place cake batter into them; bake at 350 degrees for 50 minutes or until toothpick comes out clean. Do not open oven door for the first 20 minutes of baking as the cakes will fall if opened any sooner. The fruit in this cake will turn a bright red when kept in the freezer at least 2-3 weeks before serving--this is why our family loves them so much over the holidays! I grew up with them, literally.
Now, for those who watch sugars, calories, etc, I have just made a batch using stevia or Sucralose sugar substitute--In place of the sugar, measure 1 cup of your chosen sugar substitute to the dry ingredients, and add 1/2 cup of natural, unsweetened applesauce to this mixture before preparing batter in pans to bake them. The applesauce adds the needed moisture to keep the cakes in proper texture. I tried making them with stevia, but my results were a drier cake.
I hope you enjoy making these--if you bake them in mini bundt pans, they are pretty to give at holiday time.
Tips:
Peel the apples and dice them medium small. Sassy Ronda | |
Oct 16, 11 21:29:43 | |
Joined: Jan 4, 10 Messages: 340 Feedback: 0/0.0% Location: Phoenix, AZ | Red Delicious works in this recipe. The other kinds of apples do not seem to work the redness or taste very well. Ronda |
Sassysewer53 aka Ronda Reed
Ronda
Cinnamon Swirl Bread
Cinnamon-Swirl Bread
1 1/3 c. granulated sugar
2 tsp ground cinnamon * McCormick's Saigon Cinnamon. It smells like a bakery in a jar
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 egg (beaten)
1 c. milk
1/3 c. vegetable oil
Preheat oven to 350º. Grease and flour a 9x5x3-inch loaf pan. Mix 1/3 c. sugar and cinnamon; set aside. In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar. Combine egg, milk, and oil; add to flour mixture. Stir by hand just until moistened. Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through batter to marble.
Bake for 45 to 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool. Wrap and store bread overnight before slicing.
It never lasts long enough to store over night at my house!
1 1/3 c. granulated sugar
2 tsp ground cinnamon * McCormick's Saigon Cinnamon. It smells like a bakery in a jar
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 egg (beaten)
1 c. milk
1/3 c. vegetable oil
Preheat oven to 350º. Grease and flour a 9x5x3-inch loaf pan. Mix 1/3 c. sugar and cinnamon; set aside. In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar. Combine egg, milk, and oil; add to flour mixture. Stir by hand just until moistened. Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through batter to marble.
Bake for 45 to 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool. Wrap and store bread overnight before slicing.
It never lasts long enough to store over night at my house!
Perfect Chocolate Brownies
these have that crispy crust on top just like boxed brownies, but they are SO much tastier.
Perfect Chocolate Brownies
Ingredients:
3/4 cup cocoa powder
3/4 cup butter
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts or pecans (I left these out, obviously)
1. Preheat oven to 350 ° F
2. Line a 9 x 13 pan with non-stick foil OR line it with regular foil and butter the foil.
3. Melt butter in a large saucepan over low heat, then stir in cocoa.
4. Remove from heat.
5. Mix in sugar and vanilla then mix in eggs one at a time.
6. Stir in remaining ingredients then stir in nuts if using them.
7. Bake for 30 minutes.
8. Cool completely before cutting into 2x2" squares.
Perfect Chocolate Brownies
Ingredients:
3/4 cup cocoa powder
3/4 cup butter
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts or pecans (I left these out, obviously)
1. Preheat oven to 350 ° F
2. Line a 9 x 13 pan with non-stick foil OR line it with regular foil and butter the foil.
3. Melt butter in a large saucepan over low heat, then stir in cocoa.
4. Remove from heat.
5. Mix in sugar and vanilla then mix in eggs one at a time.
6. Stir in remaining ingredients then stir in nuts if using them.
7. Bake for 30 minutes.
8. Cool completely before cutting into 2x2" squares.
Crock Pot Baked Carmel Apple
DD gave me this recipe..not sure where it originated from:
In your crockpot......
add:
6-7 apples...sliced/chunked like you would for pie.....no need to peel unless you want to (i dont)
1 box butterscotch pudding....(regular..not instant)
1/4 cup brown sugar
Cinnnamon to taste..i probably used 2 tsp. ( i like lot alot of cinnamon)
(DO NOT ADD LIQUID)
stir it up & let cook on low till apples are soft/tender..it makes a delicious carmel sauce...
great over vanilla ice cream....or just the apples!
enjoy
In your crockpot......
add:
6-7 apples...sliced/chunked like you would for pie.....no need to peel unless you want to (i dont)
1 box butterscotch pudding....(regular..not instant)
1/4 cup brown sugar
Cinnnamon to taste..i probably used 2 tsp. ( i like lot alot of cinnamon)
(DO NOT ADD LIQUID)
stir it up & let cook on low till apples are soft/tender..it makes a delicious carmel sauce...
great over vanilla ice cream....or just the apples!
enjoy
Pumpkin Chocolate Chip Cake Recipe Link by Craftybear
Oct 22, 11 18:52:25 | |
a regular here  Joined: May 12, 09 Messages: 30548 Feedback: 5/100.0% Location: Central Indiana (USA) Online |   "Craftybear" Indiana, USA Birthday: November 15, 1956 |
Potato Soup
3 cups cubed potatoes
2 cups water
1 tsp salt
1/4 tsp dry mustard
8 oz american cheese(I use Velveeta)
1/8 tsp pepper
4 slices bacon chopped
1/2 cup chopped onion
3 cups milk
Cook potatos in water with salt,mustard and pepper until tender. Do NOT drain. Mash potatos Leave lumps. Cook bacon an onions until browned and onions are tender. Stir into potato mixture Add milk and cheese. Cook and stir over low heat until cheese melts and soup is heated through. Make about 8-1 cup servings
2 cups water
1 tsp salt
1/4 tsp dry mustard
8 oz american cheese(I use Velveeta)
1/8 tsp pepper
4 slices bacon chopped
1/2 cup chopped onion
3 cups milk
Cook potatos in water with salt,mustard and pepper until tender. Do NOT drain. Mash potatos Leave lumps. Cook bacon an onions until browned and onions are tender. Stir into potato mixture Add milk and cheese. Cook and stir over low heat until cheese melts and soup is heated through. Make about 8-1 cup servings
cinnamon
Panera's Cream Cheese Potato Soup
Panera's Cream Cheese Potato Soup
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onion, minced
1/2 tsp seasoning salt
1/4 tsp white pepper
1/4 tsp ground red pepper
8 oz package cream cheese, cut into chunks
Combine broth, potatoes, onion and spices.
Boil on medium heat until potatoes are tender
Smash a few of the potatoes to release their starch for thickening
Reduce heat to low
Add cream cheese
Heat, stirring frequently, until cheese melts
Serves 4-6
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onion, minced
1/2 tsp seasoning salt
1/4 tsp white pepper
1/4 tsp ground red pepper
8 oz package cream cheese, cut into chunks
Combine broth, potatoes, onion and spices.
Boil on medium heat until potatoes are tender
Smash a few of the potatoes to release their starch for thickening
Reduce heat to low
Add cream cheese
Heat, stirring frequently, until cheese melts
Serves 4-6
Apple Bite
2 cans Cresent rolls
2 Granny Smith apples, unpeeled and each cut into 8 wedges
Separate rolls and roll one around each apple wedge. Place into a 9x13 baking dish.
Mix 1 1/2 cup sugar, 1 stick butter, 2 teas. cinnamon, 1 teas. vanilla. Melt together and pour over the apples. Pour 1 12 oz can of Mountain Dew over the dish.
Bake 25-30 min at 350. Serve warm with vanilla ice cream....
Allow 2 for each servings!
2 Granny Smith apples, unpeeled and each cut into 8 wedges
Separate rolls and roll one around each apple wedge. Place into a 9x13 baking dish.
Mix 1 1/2 cup sugar, 1 stick butter, 2 teas. cinnamon, 1 teas. vanilla. Melt together and pour over the apples. Pour 1 12 oz can of Mountain Dew over the dish.
Bake 25-30 min at 350. Serve warm with vanilla ice cream....
Allow 2 for each servings!
Dix
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