Monday, August 27, 2018

Raisin Bran Muffins

RAISIN BRAN MUFFINS

PHOTO ALBUM

R E C I P E

Raisin Bran Muffins

Ingredients

¾ cup flour

¼ cup raisin bran cereal (crushed very fine with rolling pin)

¼ teaspoon salt

2 teaspoons baking powder

2 – 4 tablespoons sugar (depending on how sweet you prefer your muffins)

¼ cup melted butter
1 egg (beaten)

¼ cup sour cream

¼ cup water

1 teaspoon vanilla

Method

1. Preheat oven to 350°.

2. Grease or line muffin pans.

3. Sift and combine together flour, crushed bran cereal, baking powder, salt and sugar.

4. Make a well look effect in the center of flour mixture.

5. Add melted butter, beaten egg, sour cream, water and vanilla.

6. Fold in until well blended.

7. Spoon into muffin cups about ¼ cup of mixture.

8. Bake in preheated oven of 350° for approximately 20 to 30 minutes until golden brown and baked.

9. Cool on cooling rack for 5 minutes and serve warm with butters, jams, etc.

Raisin Bran Muffins was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Kellogg's Raisin Bran® Cereal

The classic, tasty balance of crispy whole wheat flakes and delicious raisins always makes a great start to a heart healthy day.

The classic, delicious balance of crispy, wheat bran flakes with delectably sweet raisins never ceases to make morning amazing. Plus, it's a good source of potassium.

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Bran

From Wikipedia, the free encyclopedia

Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.

Bran is present in and may be in any cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself.

Composition

Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption.

The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its longevity.

Nutrients (%)	Wheat	Rye	Oat	Rice	Barley
Carbohydrates without starch	45–50	50–70	16–34	18–23	70–80
Starch	13–18	12–15	18–45	18–30	8–11
Proteins	15–18	8–9	13–20	15–18	11–15
Fats	4–5	4–5	6–11	18–23	1–2

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Monday, August 20, 2018

Food And Beverages Album

FOOD AND BEVERAGES ALBUM

ALBUM
PLEASE CLICK HERE FOR ALBUM LOCATION

Zucchini Muffins

Pasta and Hamburger Sauce

Boiling Vegetables

Lemon Cupcakes

Penne And Turkey Meat Sauce

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Sunday, August 19, 2018

Roasted Potatoes Dinner

ROASTED POTATOES DINNER

Roasted Potatoes Dinner

Potatoes

Ingredients

2 large potatoes (cut into cubes)
Seasonings
Butter or vegetable oil

Chicken Nuggets

3 - 4 pieces Chicken Tenders
Flour - Seasonings - Egg
Vegetable Oil

Corn On Cob

1 - 2 Fresh Corn

Method

Potatoes

Combine and toss cubed potatoes with a little melted butter and seasonings of your liking. Place in oven of 350 degrees and bake for approximately 45 minutes until tender and golden brown.

Chicken Nuggets

Combine 1/2 cup of flour and seasoning in a bowl. Beat egg in separate bowl. Cut chicken tenders into cubes. Add and dip chicken cubes into beaten egg, then add to flour mixture and coat enough to cover. Add to a hot frying pan of vegetable oil and cook.

Corn On Cob

Wash and clean corn. Wrap corn in foil and sprinkle with a little salt. Bake in an oven of 350 degrees for approximately 30 to 40 minutes. Peel leaves and strings from corn. Cut corn into small pieces and add to a pot of hot boiling water with a little salt and sugar. Cover and at simmer temperature let sit or rest until tender. Drain water off and add serve with a little butter.

For all photos on Roasted Potatoes Dinner, please click on the photos to this post here at Facebook. For all other photos, please click on "Album Meals".

All Meals prepared, cooked and plated by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

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Potato

From Wikipedia, the free encyclopedia

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. Potato may be applied to both the plant and the edible tuber.^[2] Common or slang terms for the potato include tater and spud. Potatoes have become a staple food in many parts of the world and an integral part of much of the world's food supply. Potatoes are the world's fourth-largest food crop, following maize (corn), wheat, and rice.^[3] Tubers produce glycoalkaloids in small amounts. If green sections (sprouts and skins) of the plant are exposed to light the tuber can produce a high enough concentration of glycoalkaloids to affect human health.^[4]^[5]

In the Andes region of South America, where the species is indigenous, some other closely related species are cultivated. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish. Wild potato species can be found throughout the Americas from the United States to southern Chile.^[6] The potato was originally believed to have been domesticated independently in multiple locations,^[7] but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated approximately 7,000–10,000 years ago.^[8]^[9]^[10] Following millennia of selective breeding, there are now over a thousand different types of potatoes.^[9] Over 99% of the presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes.^[11]^[12]

However, the local importance of the potato is variable and changing rapidly. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. As of 2014, China led the world in potato production, and, together with India, produced 37% of the world's potatoes.^[13]

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Corn on the cob

From Wikipedia, the free encyclopedia

Corn on the cob (known regionally as "pole corn", "cornstick", "sweet pole", "butter-pop" or "long maize")^{[citation needed]} is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the most common variety of maize eaten directly off the cob.^[1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are in any case removed before serving.

Corn on the cob is normally eaten while still warm. It is often seasoned with salt and buttered before serving.^[1] Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels.

Within a day of corn being picked it starts converting sugar into starch, which results in reduction in the level of natural sweetness. Corn should be cooked and served the same day it harvested, as it takes only a single day for corn to lose up to 25% of its sweetness.^[2]

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Tyson Individually Frozen Chicken Breast Tenderloins

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Friday, August 17, 2018

Cabbage And Rice Dinner

C A B B A G E A N D R I C E D I N N E R

Cabbage And Rice Dinner

Ingredients

1 cup (cooked rice)
1 small onion (chopped)
1 cup cabbage slaw (cole slaw)
Small slivers of green, red and yellow pepper
Seasonings

Method

Cook rice according to instructions on the package. Sautee in butter onions, green, red, and yellow peppers until tender. Add cabbage slaw and cook until cabbage slaw is tender. Add to rice and toss slightly with seasonings of liking.

Serve as a hot side dish or as a rice salad.

Optional: Poultry, fish or meat can be added in too if you like.
Optional: For flavor or colour add a little ground curry or tumeric either in water as rice is cooking or in the cabbage as it is sauteed cooking.

Cabbage And Rice Dinner

For all photos on Cabbage And Rice Dinner, please click on the photos to this post here at Facebook. For all other photos, please click on "Album Meals".

All Meals prepared, cooked and plated by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

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Cabbage

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and belongs to the "cole crops", meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). Brassica rapa is commonly named Chinese, celery or napa cabbage and has many of the same uses. Cabbage is high in nutritional value.

Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple or white. Smooth-leafed, firm-headed green cabbages are the most common. Smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colors are rarer. It is a multi-layered vegetable. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms (138.25 lb).

Cabbage was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century AD. By the Middle Ages, cabbage had become a prominent part of European cuisine. Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.

Cabbages are prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. The Food and Agriculture Organization of the United Nations (FAO) reported that world production of cabbage and other brassicas for 2014 was 71.8 million metric tonnes, with China accounting for 47% of the world total.

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Old Fashioned Coleslaw Salad Kit

Our Old Fashioned Coleslaw tastes like Grandma’s. Enjoy the fresh and delicate texture of finely shredded green cabbage and carrots just like they’ve been prepared for generations.

What’s inside:Green Cabbage, Carrots.

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Thursday, August 16, 2018

Grilled Chicken Kabobs

GRILLED CHICKEN KABOBS DINNER

Kabobs with a difference, made with left over grilled Chicken Tenders.

Grilled chicken, onions, pineapple, yellow, red and green peppers on skewer layered. Served either cold as cold cuts or either hot with sauce or no sauce.

Served with grilled chicken in Chicken Fried Rice.

For all photos on Grilled Chicken Kabobs, please click on the photos to this post here at Facebook. For all other photos, please click on "Album Meals".

All Meals prepared, cooked and plated by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

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Pages

Monday, August 27, 2018

The classic, tasty balance of crispy whole wheat flakes and delicious raisins always makes a great start to a heart healthy day.

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From Wikipedia, the free encyclopedia

Composition

Monday, August 20, 2018

Sunday, August 19, 2018

Friday, August 17, 2018

Old Fashioned Coleslaw Salad Kit

Thursday, August 16, 2018