Taco Recipes – Every Day with Rachael Ray

It might be early morning or just in time for these delicious looking tacos!

 

Avocado Salad-Topped Steak Tacos

Taco Recipes – Every Day with Rachael Ray.

 

Why you mustn’t eat too much GARLIC ……

Jiaozi of garlic chives and shrimp by Adonis Chen
Image via Wikipedia

WHY YOU MUSTN’T EAT TOO MUCH GARLIC  …………..Oh, I just could not resist sharing what I just found out about this via e-mail!

 

Oh – Go Down… 

 

 

 

 

 

Garlic

 

SEE Good Advise!

From the Kitchen of…..

Paula Deen holds court
Image by Bristol Motor Speedway & Dragway via Flickr

Via Twitter ….. Paula Deen ….. wrote…..

Paula Deen
 

“If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter.”

Sounds like great advise to me!

Flower Garden Cake

Angel food cake
Image via Wikipedia

Makes 12 • From the kitchen of Grace Fugate Spencer

Ingredients

3/4 cup sugar
6 egg yolks, 6 egg whites separated
3/4 cup lemon juice
grated rind of 2 lemons
2 envelopes of plain gelatin
1/2 cup cold water
3/4 cup sugar
Angel food cake
whipped cream

Directions

Make a custard of the following ingredients: sugar, egg yolks, lemon juice, and grated rind of lemons. The custard should be cooked over water until it coats a spoon. Dissolve gelatin in cold water. Add to custard the dissolved gelatin. In a bowl, beat 6 egg whites very stiff and add gradually 3/4 cup sugar. Pour the lemon custard into egg whites. Tear into bite size pieces one large angel food cake then fold into above mixture lightly with two forks. Grease 8 x 12″ baking dish with salad oil and pour mixture into dish. Place in refrigerator and leave overnight. Before serving, ice with whipped cream. (Remove from refrigerator one hour before serving)

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