If you goofed on the Christmas shopping this year, now's your chance to make amends. Whether you're willing to spend a little or a lot, here are our top five Valentine's Day gift ideas:
And you really don't need to go far. Simply book a room at your local hotel. Make sure to leave the kids and ozher "interruptions" behind. Check hotel Web sites and call them directly as many will have special Valentine's Day packages.
4. Diamonds
Yes, this one is tried and true but only minority of women can resist. And here's a simple test to ensure you get the real thing. Hold a piece of newsprint or a page with writing on it behind your supposed diamond. If you can read the print, it's a fake.
3. Flat screen TV
You think it's not romantic enough? Think again! Just envision those cold winter nights snuggled on the couch together enjoying a movie. If you're putting the TV in a bright room, choose an LCD TV over a Plasma TV for better visibility.
2. Lingerie
This is a gift for everyone involved! The best lingerie comes from France so look for that on the label. If you're contemplating something lacy (and racy!) ensure that the lace is smooth, not scratchy to the touch. And guys, this is the time when it's okay to snoop in her lingerie drawer to get to know her sizing. This is not an item that's easily returned.
1. Chocolate
Purchase dark chocolate with a minimum cocoa content of 55%. Dark chocolate contains more anti-oxidants and less sugar than the milk chocolate variety. If you're going with boxed chocolate, ask the retailer about the top sellers. This high turnover will make for fresher chocolate. So fill your gift box with those flavors.
Article from: us top 5
2551-02-08
Top 5 ideas for Valentine's Day gifts
2551-02-06
Put Away the Pigskin and Put Out the Pig Candy
OK, the Super Bowl is over so now you have to get back to eating right. Right? Well, I’ll tell you what eating right is: a little delicacy called Bacon Peanut Brittle.
It is absolutely addictive and a great thing to do with any leftover peanuts from Sunday’s game. I created this “pig candy” a few years ago for a “pork-in-every-course” class that I was teaching called Swine and Wine. The brittle was the after-dessert mignardises. It was a whim when I first made it, but one that I have seen catching on lately.
Because it is smoky, sweet, salty and savory all in one bite, it makes a great snack, appetizer or dessert. And because it is so satisfying, you really don’t eat that much of it—I mean, your teeth would be aching and your jaw would be sore if you sat down and ate a whole batch at once. I love making it and bringing it to friends as a hostess gift or setting it out with assorted nibbles and bits when I have people over for drinks. When the brittle is cool, I place the shards in an old-fashioned mason jar, but you could give it away as a party favor in plastic bags and I am sure no one would complain!
The key to making the brittle crystal clear (see picture) instead of cloudy is making sure that the bacon is not over-cooked or burned (dice raw bacon and cook slowly over low heat) and that all the excess fat is drained away from the bacon. I do this by wrapping the drained bacon in a few layers of paper towels and gently wringing it out. Other than this, there is no trick to making the brittle.
If you want to really up the ante, make it with Schaller and Weber’s double-smoked bacon. It is by far the best bacon I have ever tasted and I have tasted them all! If you don’t live in the New York area, you’ll have to order it by web or mail but it is well worth the wait! Click the link to read the recipe.
Bacon Peanut Brittle a.k.a. Pig Candy
2 cups granulated sugar
1 cup light corn syrup
1 tablespoon pure ground ancho chili*, or to taste
Pinch of ground Cayenne pepper
1 cup whole salted, roasted peanuts
2 cups cooked, crumbled Applewood bacon, fully rendered and drained well
2 tablespoons unsalted butter, divided
1 teaspoon baking soda
Butter a baking sheet with about ½ tablespoon of the butter and set aside.
Place sugar and corn syrup in a large, heavy 4 or 5 quart saucepan over medium-high heat, stir the sugar and corn syrup until the sugar dissolves and the mixture is bubbly and is pale golden brown. Add the ground chile and cayenne and cook for 2-3 minutes longer or until the sugar mixture has reached the hard-crack stage, about 300ºF if you are using a candy thermometer.
Take off the heat and working very quickly, stir in the remaining 1 ½ tablespoons of butter and then beat in the baking soda. Add the peanuts and bacon and mix well. Immediately pour onto the prepared baking sheet—it should even itself out, but if it doesn’t, smooth with a spatula and let cool.
Break the brittle into pieces by giving the entire tray a sharp slap on the kitchen counter. If it is made right, that’s all it will take! Store Brittle in an airtight container at room temperature or in the refrigerator for up to 1 month.
Makes about 1 lb
Recipe Tip*
The ground ancho chile peppers make a big difference in this recipe so don’t leave them out. If you can’t find them ground in your local store, buy whole dried ancho chiles; they are available every where—I’ve even seen them at convenience stores! I actually prefer grinding them myself and never buy the chile already ground.
~Elizabeth K.
Elizabeth Karmel has been the featured guest on many Food Network programs and specials. She has also appeared on the Today show multiple times, CBS The Early Show, MSNBC in-flight programming and local television stations. Her website is GirlsAtTheGrill.com.
It is absolutely addictive and a great thing to do with any leftover peanuts from Sunday’s game. I created this “pig candy” a few years ago for a “pork-in-every-course” class that I was teaching called Swine and Wine. The brittle was the after-dessert mignardises. It was a whim when I first made it, but one that I have seen catching on lately.
Because it is smoky, sweet, salty and savory all in one bite, it makes a great snack, appetizer or dessert. And because it is so satisfying, you really don’t eat that much of it—I mean, your teeth would be aching and your jaw would be sore if you sat down and ate a whole batch at once. I love making it and bringing it to friends as a hostess gift or setting it out with assorted nibbles and bits when I have people over for drinks. When the brittle is cool, I place the shards in an old-fashioned mason jar, but you could give it away as a party favor in plastic bags and I am sure no one would complain!
The key to making the brittle crystal clear (see picture) instead of cloudy is making sure that the bacon is not over-cooked or burned (dice raw bacon and cook slowly over low heat) and that all the excess fat is drained away from the bacon. I do this by wrapping the drained bacon in a few layers of paper towels and gently wringing it out. Other than this, there is no trick to making the brittle.
If you want to really up the ante, make it with Schaller and Weber’s double-smoked bacon. It is by far the best bacon I have ever tasted and I have tasted them all! If you don’t live in the New York area, you’ll have to order it by web or mail but it is well worth the wait! Click the link to read the recipe.
Bacon Peanut Brittle a.k.a. Pig Candy
2 cups granulated sugar
1 cup light corn syrup
1 tablespoon pure ground ancho chili*, or to taste
Pinch of ground Cayenne pepper
1 cup whole salted, roasted peanuts
2 cups cooked, crumbled Applewood bacon, fully rendered and drained well
2 tablespoons unsalted butter, divided
1 teaspoon baking soda
Butter a baking sheet with about ½ tablespoon of the butter and set aside.
Place sugar and corn syrup in a large, heavy 4 or 5 quart saucepan over medium-high heat, stir the sugar and corn syrup until the sugar dissolves and the mixture is bubbly and is pale golden brown. Add the ground chile and cayenne and cook for 2-3 minutes longer or until the sugar mixture has reached the hard-crack stage, about 300ºF if you are using a candy thermometer.
Take off the heat and working very quickly, stir in the remaining 1 ½ tablespoons of butter and then beat in the baking soda. Add the peanuts and bacon and mix well. Immediately pour onto the prepared baking sheet—it should even itself out, but if it doesn’t, smooth with a spatula and let cool.
Break the brittle into pieces by giving the entire tray a sharp slap on the kitchen counter. If it is made right, that’s all it will take! Store Brittle in an airtight container at room temperature or in the refrigerator for up to 1 month.
Makes about 1 lb
Recipe Tip*
The ground ancho chile peppers make a big difference in this recipe so don’t leave them out. If you can’t find them ground in your local store, buy whole dried ancho chiles; they are available every where—I’ve even seen them at convenience stores! I actually prefer grinding them myself and never buy the chile already ground.
~Elizabeth K.
Elizabeth Karmel has been the featured guest on many Food Network programs and specials. She has also appeared on the Today show multiple times, CBS The Early Show, MSNBC in-flight programming and local television stations. Her website is GirlsAtTheGrill.com.
Article From : amazondaily
2551-02-05
Yummy Bacon Candy
I'm a lucky girl. For my birthday last week, my lovely coworkers made me bacon pumpkin pie and maple bacon cookies! But what do you do if you're still craving the salty-sweet bacon combo but you haven't got the patience for a complicated recipe? Say hello to my new junk food of choice:
Bacon Candy
Ingredients:
1 lb bacon (not thick-cut)
1/4 cup brown sugar
Directions:
1. Pre-heat oven to 350 degrees F.
2. Slice bacon into 1/2-inch strips and dredge in brown sugar until thoroughly coated.
3. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on the foil making sure not to overlap pieces.
4. Bake until crispy. Allow to cool and harden before serving.
By : AndreaLeigh From amazondaily
Bacon Candy
Ingredients:
1 lb bacon (not thick-cut)
1/4 cup brown sugar
Directions:
1. Pre-heat oven to 350 degrees F.
2. Slice bacon into 1/2-inch strips and dredge in brown sugar until thoroughly coated.
3. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on the foil making sure not to overlap pieces.
4. Bake until crispy. Allow to cool and harden before serving.
By : AndreaLeigh From amazondaily
2551-02-04
Valentine Gifts Ideas : For woman
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A gift is a token of love and affection. She will love the gifts that every woman loves - flowers, perfume, jewelry, jewelry box, chocolates or lingerie gifts.
Scanning these magic words to spark creative gift ideas, you can surprise her with love.
>Flower
>valentine cards
>Valentine Chocolate
>Diamond & jewelry Accessories
>Bubble bath day
>Fitness, Yoga
>Hawaii vacation, Florado vacation
>Erotic massage oils, sensual massage oils
>Personalized romance novel
>Designer perfume
>Romantic gift baskets
2551-02-01
GrandmaMaus's Chili
Chili is apparently a big thing on Game Day. I've gotten several emails this week from the major food websites touting their chili recipes. But, let me tell you, they are all wrong. This here is THE great chili recipe, passed down through the generations in my family. I like it best served over rice. GrandmaMaus herself prefers it over egg noodles. And it's not too shabby ladled over a hot dog or served with melted cheese on top and snacked on with tortilla chips. And, oh, the Frito Pie it makes! Go ahead, serve it on Sunday. Watch the crowds cheer!
GrandmaMaus's Chili
Ingredients:
1-1/2 to 2 pounds ground beef (not too lean)
1 large onion, chopped
1 large green pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons vegetable oil
3 to 4 tablespoons Mexican chili powder
2-1/2 to 3 tablespoons cumin
4 15-ounce cans red kidney beans (do not drain)
1 large can crushed tomatoes in their juice
1 8-ounce can tomato sauce
Salt and pepper to taste
Cheddar cheese, grated (optional garnish)
Sour cream (optional garnish)
Directions:
1. In a large pot, sauté onion, green pepper, and garlic over medium heat until onion is translucent. Add the ground beef, stirring to break up the meat clumps.
2. When the meat is nicely browned add the chili powder and cumin. Cook for 5 minutes, stirring constantly. Add the red kidney beans in their juice to the pot and stir to mix well. When mixture is bubbling add the crushed tomatoes in their juice and the tomato sauce. Stir well. Add salt and pepper to taste.
3. Bring chili to a simmer and cook on low for 2 hours. Stir occasionally.
4. Ladle into soup bowls and garnish with grated cheddar cheese or sour cream (or both).
Serves a small crowd, about 10 people. Can be doubled for a larger crowd.
Article by : KitchenMaus
GrandmaMaus's Chili
Ingredients:
1-1/2 to 2 pounds ground beef (not too lean)
1 large onion, chopped
1 large green pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons vegetable oil
3 to 4 tablespoons Mexican chili powder
2-1/2 to 3 tablespoons cumin
4 15-ounce cans red kidney beans (do not drain)
1 large can crushed tomatoes in their juice
1 8-ounce can tomato sauce
Salt and pepper to taste
Cheddar cheese, grated (optional garnish)
Sour cream (optional garnish)
Directions:
1. In a large pot, sauté onion, green pepper, and garlic over medium heat until onion is translucent. Add the ground beef, stirring to break up the meat clumps.
2. When the meat is nicely browned add the chili powder and cumin. Cook for 5 minutes, stirring constantly. Add the red kidney beans in their juice to the pot and stir to mix well. When mixture is bubbling add the crushed tomatoes in their juice and the tomato sauce. Stir well. Add salt and pepper to taste.
3. Bring chili to a simmer and cook on low for 2 hours. Stir occasionally.
4. Ladle into soup bowls and garnish with grated cheddar cheese or sour cream (or both).
Serves a small crowd, about 10 people. Can be doubled for a larger crowd.
Article by : KitchenMaus
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