Food and Your Pets

Grapes and Raisins: Can cause acute renal failure in dogs. Polyurethane Glue: Dogs may be attracted to either the smell or taste of glue, and may try to chew on the bottles. If swallowed, the glue expands to form a mass in the stomach and may need to be surgically removed. Gorilla Glue will do the same thing. Macadamia Nuts: Raw or roasted macadamia nuts cause painful muscle weakness , tremors, and paralysis. Dogs can be affected by eating as few as six nuts, and may also be affected by macadamia butter. Onions, Chives, and Garlic: Contains thiosulphate, which is toxic to dogs, cats, and horses. Cooked bones: After cooking, bones become brittle and may splinter. These splinters may cause chocking, or may even puncture or become embedded in the intestinal tract or stomach. Some that are especially dangerous: turkey and chicken bones. Coffee: Any beverage containing caffeine can cause a dog’s heart to race, sometimes causing seizures. Xylitol: Sugar free candies and other products containing xylitol. This ingredient is extremely harmful to dogs, with even small amounts causing liver damage and death. Fruits: Cherries, apricot and apple seeds, pear seeds, peach pits, plum seeds. These seeds contain cyanogenic glycosides which causes cyanide poisoning . Chocolate: Cooking chocolate and cocoa powder are the most toxic, followed by dark, semi-sweet, and milk chocolate. The smaller the pet the higher the toxicity rises, or the larger the quantity ingested. Keep all types of chocolate out of your dog’s diet. Corn Cobs: Can cause potentially fatal intestinal blockage . Tobacco: Cigarettes, nicotine patches , and other tobacco products may be harmful or fatal. Raw Salmon: Dogs may be exposed to a parasite after eating infected salmon. The parasite causes gastrointestinal problems similar to parvo, and may be fatal. See your vet immediately if your dog has ingested raw salmon: ask for a fecal sample test for rickettsial organism. This can be treated if caught in time. Remember, if you feed your dog fish, makes sure it is cooked. Plants: Toxic plants include Azalea, rhododendron, lilies, foxglove, daffodils, rhubarb leaves, yew, castor bean , sago palm , kalanchoe, and tulip bulbs. Yeast Dough: Even a small amount can rise and cause a rupture in your dog’s stomach or intestines. Human Medications: Pain killers , cold meds, anti-cancer drugs, vitamins, diet pills, and anti-depressants can be toxic even in small doses. Never give human medication to your pet unless it is instructed by your vet. Slug and Snail Bait: These products come in liquid, pellets, or powder form

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Food and Your Pets

Pistachio Lace Cookies – Pulled

When I worked with this recipe I eliminated one step that appeared to make no difference in these cookies. The eliminated step called for the dough (which is about the consistency of thick cake batter) to be rolled in plastic wrap, frozen and sliced. By-passing this step has made no difference in the outcome of these cookies. For changes, use different nuts such as pecans or walnuts. Add a little cinnamon, nutmeg or allspice for flavor changes.? These cookies have a wonderfully buttery taste.? But, they’ve been pulled and sent to the manuscript file for Think With Your Taste Buds – Desserts.

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Pistachio Lace Cookies – Pulled

Hominy with Bacon – A KISS Dish – Keep it simple silly

Now and then I’ve come up with dishes that are so simple to make that I’m calling the KISS Dishes.? Today’s dish is just that and I’ve named it – Hominy with Bacon (even the name is simple) 1 can (15.5 oz.) Hominy, drained 4 slices pre-cooked bacon

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Hominy with Bacon – A KISS Dish – Keep it simple silly

Experiencing Red Lobster’s New Menu with Chef Mickler – Part 2

The first item served by Chef Mickler from the Red Lobster menu was an appetizer called Wood-Grilled Shrimp Bruschetta .? This is a new item on the menu and when it was first delivered to our table I had my doubts.? Remember I told you I don’t eat raw tomatoes and this dish clearly had just that.? But I was determined to give it a try anyway and boy were my taste buds happy that I did.? This appetizer starts out with a piece of garlic sourdough toast topped with fresh tomatoes, red onions and basil and drizzled with balsamic vinaigrette.? And if that wasn’t enough to make it delicious they went a step further and added wood-grilled shrimp. When I say wood-grilled, Chef Mickler explained that all Red Lobsters have a grill that uses real wood, oak to be specific, not just an open flame.? The wood brings out the natural flavor in seafood and sears in the juices. ? When I took that 1 st bite all doubts of my not liking it due to the tomatoes disappeared.? I really thought that this couldn’t be topped.? Wrong! Next came the Lobster Pizza. ?This isn’t a new dish but one that if you haven’t tried you are really missing out.? Chef Mickler explained that this has been

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Experiencing Red Lobster’s New Menu with Chef Mickler – Part 2

Lots of berries? Make Shortcake!

Florida is having a tough time of it strawberry wise this year.? Somehow the market has dropped and the farmers are selling berries at ridiculously low prices to just get rid of them.? Last weekend there was even a UPick in Plant City that was GIVING them away!!! Needless to say we have lots of berries right now.? And that, my friends, is a very, very good thing… ???? Strawberry Shortcake ( Better Homes & Gardens ) Ingredients: 1-1/2 ? cups all-purpose flour 1/4 ? cup sugar 1 ? teaspoon baking powder 1/4 ? teaspoon salt 1/4 ? teaspoon baking soda 1/3 ? cup cold butter 1 ? egg, slightly beaten 1/2 ? cup dairy sour cream 2 ? tablespoons milk 5 ? cups sliced strawberries 3 ? tablespoons sugar 1 ? recipe Whipped Cream Directions: 1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened. 2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool. 3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in

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Lots of berries? Make Shortcake!

Food Preparation and Cooking Tips (Part 7)

Parboil – To boil a food briefly, until partially done. A food might be parboiled before adding to the fast-cooking ingredients to insure all ingredients are evenly cooked. Pare – To cut the skin from a food, usually with a short knife called a paring knife. Pasteurize – To kill bacteria by heating liquid to moderately high temperatures only briefly. Pastry Bag – A cone shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip. Pastry Blender – A kitchen utensil with several u-shaped wires attached to a handle. It’s used to cut solid fats like shortening or butter into flour and other dry ingredients in order to evenly distribute the fat particles. Pastry Brush – A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking. Pastry Wheel – A utensil with a cutting wheel attached to a handle. It’s used to mark and cut rolled out dough and may have a plain or decorative edge. Pipe – To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging. Piquant – A term which generally means tangy flavor. Pit – To remove the seed or stone of a fruit or berry. Poach – To cook in liquid at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup. Preheat – To allow the oven or pan to get to a specified temperature before adding the food to be cooked. Preserve – To prepare food for long storage. Some ways to preserve foods are drying, freezing, canning, curing, pickling and smoking. Prick – To make small holes in the surface of a food, usually using the tins of a fork. Pie crusts are usually pricked. Pulverize – To reduce to a powder or dust by pounding, crushing or grinding. Puree – To blend, process, sieve, or mash a food until it’s very smooth and has the consistency of baby food.

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Food Preparation and Cooking Tips (Part 7)

Food Preparation and Cooking Terms (Part 5)

Jell – to congeal, often with the addition of gelatin. Jigger – A liquid measure equal to 1 1/2 fluid ounces. Julienne – To cut food into thin, matchstick strips. Julienne strips are usually about 1/8″ thick but can vary in length. Knead – A technique used to mix and work dough, usually using the hands. Dough is pressed with the heels of the hands, while stretching it out, then folded over itself. Lard – Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor. Leavener – An ingredient or agent used to lighten the texture and increase volume in baked goods. Baking powder, baking soda, and yeast are common leaveners. Liqueur – Sweet alcoholic drink usually served after a meal. Liqueurs are usually flavored with aromatic ingredients such as nuts, fruit, flowers, or spices and are frequently used in baked desserts and dessert sauces.

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Food Preparation and Cooking Terms (Part 5)

Food Preparation and Cooking Terms (Part 2)

Chunks – Usually bite-size pieces about 1″ or larger. Clarified Butter – Unsalted butter which has been melted and skimmed of milk solids. Cube – To cut into cubes, about 1/2 to 1″. Cube may also mean to tenderize meat with a tenderizing mallet or utensil which makes “cube” imprints. Cure – To preserve food, usually meat or fish, by pickling, smoking, drying, salting, or storing in brine. Cut In – To incorporate solid fat into dry ingredients using a pastry blender or knives. Dash – Less than 1/8 teaspoon. Deep-Fat Fry – To cook in hot fat which is deep enough to completely cover the food. Deglaze – To add liquid to the pan in which meat or other food was cooked. The liquid, usually broth or wine, is heated to loosen the browned bits left in the pan and is often used as a base for sauce or gravy. Degrease – To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid. Dehydrate – To remove moisture from food by drying it slowly in the oven or in an electric or manual dehydrator. Devein – To remove the vein from the back of shrimp or to remove the interior ribs from peppers. Dice – To cut food into cubes of about 1/8 to 3/4 inches in size. Dollop – A spoonful of soft food, such as mashed potatoes or whipped cream. It may also mean a dash or “splash” of soda water, water, or other liquid if referring to liquid. Dough – A mixture of flour, liquid, and other ingredients. Dough is too thick to pour but thick enough to roll out or with with by hand. Dredge – To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients. Drippings – The juices or liquefied fats left in a pan after cooking meat or other food. Drizzle – To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream. Dumpling – Large or small

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Food Preparation and Cooking Terms (Part 2)

The Daring Bakers do Nanaimo Bars

And lucky me…I grew up eating these!!! The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen . Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca . I almost missed making these.? Something about them having to be posted on the 27th of the month just messes me up bad but with bold determination and severely lacking eyesight I forged ahead and got these done!!! I knew I had to make the graham crackers first.? I had already decided that as interesting as it would be to do them gluten free I really didn’t have the time or the money to be hunting down ingredients I would only be using once so I cheated and made them with Whole Wheat Graham Flour and they really are delicious!!!? I made these this morning and it went off without a hitch.? Had them out of the oven and I was on my way to the eye doctor.? Well. by the time I got home I couldn’t see a thing.? He had tricked me a dilated my eyes.? I was virtually blind, but the DB Challenge must go on!!!? I cut the recipe and copied it and then made it REALLY, REALLY BIG so that I could at least make out the measures.? The whole time I am kicking myself for leaving it til the very last minute…:-( Anyway…these turned out beautifully despite all of my self inflicted challenges and it brought back a lot of great childhood memories for me!!! ? These were taken after my eyes were dilated by the stupid eye doctor.? I was lucky to find the camera!!! Graham Cracker Recipe (that I used) by Cupcake Project Ingredients: 4 T (1/2 stick) butter, softened 1 egg 6 T sugar 4 T honey (Some graham crackers use half honey and half molasses. You might consider trying that as a variation.) 1/2 t baking soda 2 t water 3/4 t salt 1 1/2 C graham flour (If you can’t get a hold of graham flour, there are plenty of graham cracker recipes that use regular whole wheat flour such as this graham cracker recipe from Baking Bites . You may also be able to directly substitute whole wheat flour in this recipe, but I haven’t tested it and I make no promises.) 3/4 C all-purpose flour Directions: Preheat the oven to 350 F. Combine the butter, egg and sugar in a bowl and beat until smooth and creamy. Stir in the honey and blend. Dissolve the baking soda in the water and add to the butter mixture. Add the salt, graham flour, and all-purpose flour to the mixture and blend thoroughly. The dough should hold together and be manageable. If it is too “tacky” add a little more graham flour. Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8 inch. For convenience in handling, cut the rolled dough into three or four sections that will fit on your cookie sheet. (I am not good at rolling things out. It doesn’t come up too…

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The Daring Bakers do Nanaimo Bars

Cookie Tips

Let cookies cool completely before storing. To keep them fresh, store soft and chewy cookies in an airtight container and crisp cookies in a jar with a loose-fitting lid. Use shiny cookie sheets when baking. Dark pans absorb more heat and can cause them to over brown. To loosen cookies that have been left in the pan too long, return the pan to a 350 degree oven for minutes, then remove them from the pan. (This works on cakes too.) Quick-cooking oats, browned in a small amount of butter or margarine can be substituted for chopped nuts in most cookie recipes. A simple way to make round shaped cookies without rolling and cutting is to roll the dough into 1″ balls and place on the cookie sheet 2″ apart. Flatten each ball with the bottom of a glass dipped in sugar.

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Cookie Tips

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