Persian milk Food Fact

 

 "Persian Milk" Isn't Really Milk

Don't we despise it when something is referred to be something it isn't? One of the most popular beverages in Iran meets these requirements. Whereas this beverage is referred to as "Persian Milk," calling it milk is a stretch.

 

The beverage resembles runny, sour yogurt, and many Iranians think it can cure almost any medical problem, such as sunburn and ulcers. It is even used as a face mask by certain Iranians.

Greek Seasoning

 

Berries in a cloud cake

 

A sumptuous dessert with layers of angel food cake, cherry pie filling, pudding, and whipped cream. Heaven on Earth Cake is a delectable no-bake treat.

 

Ingredients

 

1 angel food cake a pre cake

1 can cherry pie filling

1 package 4-serving instant vanilla pudding mix

1 1/2 cups milk

1 cup sour cream

8 ounces Cool Whip

 

Cut the cooled angel food cake into cubes about 1 inch in size.

Half of the cake pieces should be equally distributed in the bottom of a 9-inch cake pan.

2/3 of the cherry pie filling should be equally distributed over the cake.

Arrange the remaining cake cubes on top of the cherry pie filling.

Inside a medium mixing basin, whisk together the pudding mix, milk, and sour cream for 2 minutes, or until smooth. Spread evenly across the cake's top.

Evenly distribute the Cool Whip on top of the pudding layer. Distribute the remaining cherry pie filling over the top.

 

Chill in the refrigerator for 4 to 5 hours before serving.

Food Humor

 

The layers of 7 layer dip

 

FYI

 

FYI

 

Did you know

 

AIR FRYER YUCA FRIES

 

These crispy cassava fries (yuca fries) are filled with your favorite seasonings and are surprisingly simple to cook. They are fantastic! A quick and easy air fryer recipe for irresistible yuca fries!

 

INGREDIENTS

 

1 Lb. Yuca Peeled

½ Tsp. Smoked Paprika

½ Tsp. Kosher Salt

½ Tsp. Ground Salt

1 Tsp. Dried Oregano

¼ Cup Olive Oil

½ Tsp. Garlic Powder

1 Tbsp. Dried Parsley

1 Cups Water For Boiling

 

Set aside 1 cup of water in a large mixing dish. Peel and chop the yuca into even-sized batons, then immerse them in a dish of water. Place aside.

2 cups of water, brought to a boil.  After that, rinse the yuca batons and boil them for 5 minutes.

Place the yuca in a dry basin and season with oil, salt and pepper, and the remaining ingredients.

 

Heat the air fryer and cook the yuca for no more than 15 minutes at 380°. Don't overcrowd the fryer; you want the fries to cook evenly.

Cooking time will vary depending on the thickness of your fries. These medium-sized yuca fries take around 15 minutes to cook. Inspect them as needed to ensure optimum crispiness. Serve with your favorite sauce or organic ketchup. Experience.

Eichtens Gouda Cheese Review

 

From Eichtens Specialty Gouda Cheesemakers, I received four wonderful Gouda kinds of cheese.

Eichtens has been in business since 1976 and is a second and third-generation business. All their cheese is hand-made with pure ingredients and their own methods. After hand making the Gouda cheese, it sits in the aging room, just at the perfect temperature for sixty days or longer.

Eichtens is located on a family farm in Minnesota, and this is where the magic happens. Their all-natural European-style cheese that is just heavenly. But Eichtens doesn't just make many types of flavors of Gouda, they make Tilsit cheese and other family favorites as well.

Eichtens has been making Gouda in many yummy flavors for 42 years, and in each bite, you taste the love they put into creating this Artisan cheese.

What makes Eichtens different is the extra processing and curing methods they use. Their belief is the longer the aging period the more flavorful the taste.

Gouda cheese was named after a Dutch town, just outside of Rotterdam. It is a wonderful semi-hard cow's milk cheese, that is not only rich and creamy but has a full flavor with a smooth texture. Doesn't matter if your are making dips, soups, or omelets you will enjoy the many flavors of Gouda, that Eichtens has to offer.

Also, the Gouda goes very well for your next wine tasting party, or on your Holiday charcuterie board. No matter how you serve it, in a dish, sliced, or melted, you are going to enjoy Eichtens Gouda.

                                              💓💓💓💓💓💓

Now let me tell you about the dinner I made tonight using, the four flavors of Gouda from Eichtens.

First up, a baked brie bread bowl, using Eichtens cranberry chipotle pepper gouda cheese. This cheese is so well balanced with its rich and unique buttery flavor. It has a smooth texture and is semi-hard. There are bits of chipotle peppers and cranberries that peek through. And the flavor is out of this world, a real party on your taste buds. There are so many recipes that you can use this flavor for, from fondues to bread bowls. There is no GMO or anything artificial in the cheese. It is made with all-natural Pasteurized cows milk, cultures, rennet, salt brine, cranberries, and chipotle peppers in adobe sauce. My bread bowl, with the cranberry, chipotle pepper gouda was a winner. When it came out of the oven, it looked like a baked cranberry, chipotle pepper-packed bread bowl with built-in dippers! When the bread is golden brown and slightly crusty, and the cranberry, chipotle pepper cheese is lovely and melty, it's done. And the cranberry sauce on top of the melted Eichtens cheese adds even more flavor.

 

INGREDIENTS

 

1 bread bowl, round loaf of rustic bread

Cooking spray

one wedge of Eichtens Gouda with cranberries and chipotle pepper

1/2 cup cranberry sauce chunky or homemade

2 tablespoons fresh thyme

 

Heat the oven to 350°F. Using parchment paper, line a baking sheet.

Cut the top fourth of the bread off. Place the slice of Eichten's cranberry, chipotle pepper gouda on top of the bread and make a circle around it with a knife. Scoop out the bread's inner circle.

Arrange the bread on a baking pan. Spray the outside of the bread with cooking spray. Slice the bread all along the edges, about 1-2 inches apart. Take caution not to cut all the way through. After baking, this will make the detachable pieces for eating. Place the gouda in the bread crevice that has been emptied. 1/2 cup cranberry sauce, topped with thyme, and baked until the bread is toasted, about 25 minutes.

Serve immediately, while the cheese is still melted.

Next was a nice dish, scalloped potatoes with Eichtens smoked gouda cheese. The Eichtens smoked gouda cheese made this dish so velvety, and so rich with flavor. The smoked gouda has a nice buttery flavor and is smooth in texture as well. It works well in any recipe you are looking for melting cheese. It has ingredients of, Pasteurized Cows Milk, Culture, Vegetable Rennet, Salt Brine, and Hickory Smoke Flavor. The smoke flavor does not overpower the gouda at all. You will just love cooking with it. Because whatever you use it for, your palate will joyous.

 

The next thing that was made, was two pizzas. The first was topped with the entire wedge of Eichten's parm gouda. This to melted beautifully. You still get a buttery gouda cheese with that added flavor of Parm and the same semi-hard texture. This flavor from Eichtens was aged for over four months. It goes great as a pizza topper, but would also be great on a burger or even with your favorite wine. It contains Pasteurized Cows Milk, Vegetable Cheese Culture, Enzymes, and Salty Brine. You just can't get enough of these fantastic cheeses.

The next pizza was made with the cheese wedge from Eichtens, the tomato, and basil gouda. This is a very luscious flavor, with the same great semi-hard texture, and buttery taste. All through the wedge, you see tomato and basil. It really is a delicious cheese that will pair with any recipe. The ingredients are Pasteurized rGBH cow's milk, culture, vegetable rennet, salt brine, sun-dried tomatoes, basil, onion, and garlic. And all the ingredients are in perfect balance.

Also from Eichtens, you can get Tilsit cheese, which is the first I have heard of. Tilsit from Eichtens is an aged semi-hard pre-ripened cheese with the texture of a Colby and traces of Cheddar towards the finish. It will age for up to 7 years, just like in Europe, which aids in the development of the exquisite flavor taste. It is made of, Pasteurized Cow's Milk, Cheese Culture, Vegetable Rennet, and Salty Brine. There is a story about this Tilsit cheese and this is it. After so many years of collaborating with Gouda Cheese. Mary was teaching vuselat, a Turkish woman who had been staying with Mary and Joe on the farm for some weeks. She asked Mary if there was anything she could do for her before leaving to return to her hometown. "You know I've been wanting to make Tilsit cheese," Mary answered. Her visitor responded that she had the ideal formula at her office. The recipe arrived in the mail in Turkish. Mary began inventing her own recipe after translating it into English; it took her three years to make the cheese the way she envisioned it.

If you want to try any of these amazing products, you can find them online or on Faire.

www.eichtenscheese.com

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

Pan Seared Steak

 

Delicious Pan-Seared Steak has garlic rosemary-infused butter which makes it taste as if it came from a five-star restaurant. You'll be blown away by how simple it is to prepare the ideal steak - browned and caramelized on the surface, juicy on the inside.

 

Ingredients

2 lbs New York Strip Steaks 1 1/4” thick

1/2 Tbsp vegetable oil

1 1/2 tsp sea salt

1 tsp black pepper, freshly ground

2 Tbsp unsalted butter

2 cloves garlic, peeled and quartered

1 sprig of fresh rosemary

 

Pat the steak dry well-using paper towels. Season generously with 1 1/2 teaspoon salt and 1 teaspoon black pepper just before cooking.

Heating the cast iron pan until hot, then add 1/2 teaspoon oil and swirl to coat over medium-high heat. When the oil is sufficiently heated, put the steaks in the skillet. Sear the steaks for 4 minutes on the first side, until a brown crust forms, then turn and cook for another 3-4 minutes. Flip the steak on its side with tongs to render the white fat and sear the edges. Reduce the heat to medium and immediately add 2 tablespoons butter, quartered garlic cloves, and rosemary to the pan. Tilt the pan to get butter on your spoon before spooning the butter sauce over the meat. Maintain spooning the sauce over the steak for a minute, or until the meat is approximately 5-10 degrees from desired consistency.

Remove the steak to a cutting board and set aside for 10 minutes prior to slicing into 1/2" strips to serve. To serve, spoon more butter sauce over the cut meat.

Southern Fried Chicken

 

If you're looking for a ridiculously amazing chicken recipe, go no further than this recipe for The Ultimate Southern Fried Chicken. Crispy, savory, and utterly delicious!

 

Ingredients

1 whole chicken, cut up

4 teaspoons kosher salt, divided use

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika optional

2 cups buttermilk

2 tablespoons hot sauce

2 cups all-purpose flour

1 cup cornstarch

2 teaspoons black pepper

peanut oil for frying

 

Put the chicken in a large mixing basin. Spread 2 teaspoons salt, garlic powder, and onion powder over the chicken, then toss to coat with the spices.

Stir in the buttermilk and spicy sauce until everything is mixed. Wrap with plastic wrap and place in the refrigerator for at least 2 hours, preferably overnight.

 

Whisk together the flour, cornstarch, 2 teaspoon salt, paprika, and black pepper in a medium-sized mixing basin. Place aside.

Preheat a deep fryer to 350°F and fill halfway with peanut oil.

Allow the extra buttermilk to drip off the chicken pieces one at a time. Coat the chicken in the flour mixture, making sure it is completely covered. Remove any excess with a shaker. Set the chicken aside for a few minutes, or until the coating begins to appear pastry.

 

Continue with the next piece of chicken after carefully placing it in the deep fryer. Add no more than three or four pieces at once. I cook in batches to avoid overcrowding the fryer. Fry until golden brown, turning once or twice.

Whenever the chicken is golden brown and the internal temperature hits 165°F, it is cooked. Depending on the size of the chicken, dark flesh might take 12-14 minutes and white meat 8-10 minutes to cook.

Whenever the chicken is done frying, set it on a sheet tray lined with paper towels and immediately sprinkle with flaked salt. Repeat with the remaining chicken pieces.

3-Ingredient Pancakes

  

This essence of straightforward morning fare. Serve pancakes with maple syrup and butter.

 

Original recipe yields 2 servings

Ingredient Checklist

1 large ripe banana

2 eggs

⅛ teaspoon baking powder

1 pinch groundof  cinnamon  

2 teaspoons butter

 

In a mixing bowl, mash the banana with a fork; add the eggs, baking powder, and cinnamon and combine thoroughly.

In a pan over medium heat, melt the butter. Cook until bubbles form and the edges are dry, 2 to 3 minutes, in the heated butter. Sauté until the opposite side is browned, 2 to 3 minutes. Rep with the leftover batter.

Modjeskas Bauer's Candies Review

 

Anna Bauer, President and Owner of Bauer's Candies, Inc. And today I get the privilege of tasting and reviewing her Modjeskas vanilla caramels for myself.

The Modjeskas caramel, originally titled "Caramel Biscuit," is a delicious treat Anna's great-grandfather began creating in 1889. The "Modjeska" is a hand-dipped handmade confection, with a creamy marshmallow center. Modjeskas are still created in the old-fashioned method, using only the finest ingredients. They're a great treat for your family or a great present for anyone on any occasion.

The Bauer's candies have a long history, that you can read and enjoy on their website.

These caramels are silky, buttery caramel pillows surrounded by marshmallows. This is not a cheap creamy filling, but a true confectionmade with love.

Delicious caramel-covered marshmallows are made in small quantities in old-fashioned copper kettles to assure quality, consistency, and that they taste the same way they have since their original founder began creating them. You can't help but fall in love with them from the first bite.

The family-owned business from, Lawrenceburg, KY knows its stuff. And it shows within each caramel candy you try.

Since I received the box of twenty, I decided to use them in a small recipe and made cookies and cream caramel layer bars. Here's the recipe.

Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4 cup dark unsweetened baking cocoa

4 crème-filled chocolate sandwich cookies, crushed

1/3 cup white vanilla baking chips

10 Bauers vanilla cream caramels

8 tablespoons heavy whipping cream

3/4 cup pecans, coarsely chopped

8 tablespoons butter

3 cups powdered sugar

3 bars (1.55 oz each) HERSHEY'S Cookies 'n' Creme Candy, broken into pieces

 

Preheat the oven to 350°F. Coat an 8-inch square (2-quart) baking dish or pan with cooking spray.

Crumble cookie dough in a medium mixing basin; stir or knead in cocoa until thoroughly combined. Mix in the smashed cookies and white vanilla baking chips by hand. Distribute the mixture equally to the bottom of the baking dish. Bake for 18 to 20 minutes. Allow 20 minutes to cool.

 

Microwave Bauer's caramel candies and 2 tablespoons whipping cream uncovered on High for 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until smooth. Pour and distribute the caramel mixture evenly over the chilled bar foundation. Garnish with pecans. Allow it cool for about 20 minutes, or until the caramel has set.

 

Microwave 6 tablespoons of the butter, uncovered, on High for 30 to 60 seconds, or until melted. Incorporate the powdered sugar and the remaining 6 tablespoons of whipping cream until smooth and creamy. Drizzle over pecans and spread evenly. Refrigerate for 1 hour, or until firm.

 

Microwave candy bars and remaining 2 tablespoons butter in a small microwaveable dish, uncovered, for 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Distribute equally across the bars. Refrigerate for at least 2 hours, or until the center is firm. Allow standing for 30 minutes before cutting. Cut the sheet into 8 rows by 4 rows.

You can find these amazing confections online, on Amazon, and even on Goldbelly.

www.bauerscandy.com

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

Fruit Pizza

 

Its fruit pizza with marshmallow fluff is constructed with a delectable sugar cookie crust covered with a creamy spread that serves as the foundation for your favorite sliced fruit toppings. Try arranging kiwi and mango slices with different colored grapes! Use any fruit that has vibrant colors.

 

1 (18 ounces) package of refrigerated sugar cookie dough

1 (7 ounces) jar marshmallow creme

1 (8 ounces) package of cream cheese, softened

 

Heat the oven to 350°F. Spread chilled sugar cookie dough into a 1/4-inch-thick layer on a pie plate.

Cook for 10 minutes, or until the sides are gently browned and the middle is no more doughy. In a medium mixing dish, combine marshmallow crème and cream cheese. Put the mixture over the crust. Refrigerate until ready to serve. When ready to serve place your slice of fresh fruits in a pretty layout.

Carrots FYI

 

Carrots' Origin

Netherlands should be credited with bringing carrots to the rest of the globe. Nevertheless, many individuals are unaware that carrots were not always orange. Originally, they were yellow, white, and purple. However, owing to political considerations in the 17th century, they were colored orange.

 

This was developed to show the symbol of Dutch independence, which was made possible by Willem, Prince of Orange. The primary hues had been bred out through different techniques. Count yourself fortunate if you locate one that isn't orange.

KFC Copycat Gravy

 

This dish is a knockoff of KFC's gravy. You will be amazed at how close it is and how yummy.

 

Ingredients

3 tablespoons butter, divided

1 small onion, finely chopped

5 tablespoons unbleached all-purpose flour

2 ½ cups water

2 teaspoons beef bouillon

2 teaspoons chicken bouillon

fresh ground black pepper to taste

 

In a pan over medium heat, melt 1/2 of the butter. Cook and stir until the onion is transparent about 5 minutes. In a pan over medium heat, melt the remaining butter and stir in the flour to make a thick paste. Cook, whisking continually, for approximately 20 minutes, or until the flour becomes golden brown and begins to smell toasted. In a pan, whisk together the water, beef bouillon, and chicken bouillon until no clumps remain. Bring the mixture to a boil with the pepper. Continue cooking for 8 to 10 minutes, or until the mixture thickens to the consistency of gravy.

Protein Breakfast Bowl

 

 Easy breakfast bowl, your whole family will enjoy.

 

1 small onion, sliced

6-8 medium mushrooms, sliced

5 oz grass-fed ground beef

1/2 tsp smoked paprika

2 eggs, lightly beaten

1 small avocado, diced

10-12 pitted black olives, sliced

salt

pepper

 

1. Melt a little amount of coconut oil in a heavy skillet over medium-high heat. When the oil is heated, add the onions, mushrooms, and salt & pepper to taste. Cook for 2 to 3 minutes, or until the veggies have softened and become aromatic.

2. Stir in the ground meat and smoked paprika and heat till the beef is no longer pink. Place the steak on a platter.

3. Scramble the eggs in the pan to your preference.

Transfer the meat to the pan. Mix in the avocado and olives.

5. Cook for another 45 seconds to a minute to gradually warm up the avocados and olives.

6. Place into a bowl and, if wanted, sprinkle with parsley.

Bang Bang Chicken Pasta

 

Its bang bang spaghetti its done in approximately 30 minutes and has an addicting and simple no-cook sauce.

 

INGREDIENTS

8 oz thin spaghetti pasta

1/2 lb boneless chicken breast cubed

2 cloves garlic minced

chopped parsley for garnish

 

FOR THE SAUCE:

1/2 cup light mayonnaise

1/4 cup + 2 tbsp Thai sweet chili sauce

1/2 tbsp honey

1 tbsp sriracha sauce

1 tbsp lime juice

 

Turn the heat to medium-high and lightly oil a saute pan. Cook until the garlic begins to release its perfume. Cook, stirring occasionally until the chicken is cooked through and slightly browned.

Bring water to a boil in a big saucepan. Simmer until the pasta is done. Once the pasta is done, drain the water.

Make the sauce while the pasta is cooking. Inside a mixing bowl, combine all of the sauce ingredients and whisk until combined. You may make changes as necessary. Toss the noodles with the chicken. Toss the heated spaghetti with 2/3 of the sauce. Heat the remaining sauce slightly. Place spaghetti on plates and top with leftover sauce. You can garnish with parsley.

Easy No Bake Cookies

 

These would be simple no-bake cookies that can be made with any flavor of INSTANT pudding, allowing you to experiment with different flavors to suit your preferences.

 

Ingredient Checklist

2 cups white sugar

¾ cup butter

⅔ cup milk

1 (3.9 ounceounces) package of instant chocolate pudding mix

3 ½ cups quick-cooking oats

½ teaspoon vanilla extract

 

In a big pot, combine the sugar, butter or margarine, and milk and bring to a boil. 2 minutes at a boil Turn off the heat and stir in the pudding, oats, and vanilla extract. Allow standing for 5 minutes after thoroughly mixing. Drop spoonfuls of the mixture onto wax paper.

Bread & White Rice "Iran dish"

 

A National Dish Is Plain Bread and White Rice

Iran, like many of the nations in this region, offers a diverse cuisine for which both locals and visitors alike. Nevertheless, there is one meal that may appear strange to visitors.

 

Bread is traditionally served on top of plain rice in one classic meal. To mention a few, these breads include sangak, lavash, and taftoon. Iranians frequently serve the dish with protein including chicken, kebab, or minced meat.

Ketchup Dip

 

This is so easy to make and yet so tasty. I'm not a big fan of ketchup, but my whole family loves this dip! Dip it in regular chips or kettle-fried crispy chips. Just a wonderful dip to have around the home or to offer during a picnic or excursion. Not bad on a burger, especially!

 

Ingredient Checklist

1 (16 ounces) container of sour cream

½ cup ketchup, or more to taste

2 teaspoons Worcestershire sauce, or to taste

½ white onion, minced

 

In a mixing bowl, combine the sour cream, ketchup, Worcestershire sauce, and white onion until smooth. Refrigerate for at least 2 hours before serving.