Monday, October 31, 2011

How to Stop Wrun32.exe After It Runs for 30 Minutes

How to Stop Wrun32.exe After It Runs for 30 Minutesthumbnail Kill problematic processes with Windows Task Manager. Wrun32.exe is a 32-bit runtime process called "Acucobol" that was designed by Acucorp Inc. to execute code written in the Cobol programming language. If a Wrun32.exe process has trouble executing, or if the file is corrupt, the Wrun32.exe process can remain active and continue to chew up system resources. If Wrun32.exe runs for too long you can close it manually using the Windows Task Manager.


Save all open work and close all open applications.


Hold the "Ctrl+Shift" keys and then press the "Esc" key to open the Windows Task Manager.


Click the "Processes" tab and find the Wrun32.exe process in the list.


Right-click Wrun32.exe and click "End process" in the menu.


Click the "End process" button to manually end the Wrun32.exe process.

Photo Credit Ciaran Griffin/Lifesize/Getty Images; Read Next:

View the original article here

Sunday, October 30, 2011

Which Melts Faster, Hard Ice Cream or Soft Ice Cream?

Which Melts Faster, Hard Ice Cream or Soft Ice Cream?thumbnail A messy melt down happens faster in some types of ice cream. Cold, creamy ice cream on a hot summer day beats the heat, but the heat can also give your dessert a beating. Hard-scooped ice cream and soft-serve are two different dairy products, but they will both melt with excessive heat. One of these will melt faster than the other. Knowing which is more prone to turning to soup on a hot day can help you make a choice at the ice cream shop for a longer-lasting treat.

Soft-serve ice cream is swirled out of a dispenser instead of scooped out of a carton. Jupiterimages/ Images

Soft-serve ice cream gets its name from its softer consistency. Commercial ice cream sellers have specialty freezers that churn and dispense the ice cream through a tube. Soft-serve's texture is achieved by serving the dessert at 15 degrees Fahrenheit instead of 0 degrees Fahrenheit, where hard-packed ice cream is served. The warmer temperatures enable the tongue to perceive more flavors in the ice cream. Soft-serve ice cream in many commercial ice cream stores is the name given to lower fat ice milk served at soft-serve temperatures, according to "Everybody Loves Ice Cream: The Whole Scoop on America's Favorite Treat."

If you are served tight scoops of ice cream, you have hard packed ice cream. Jupiterimages/Comstock/Getty Images

True ice cream is made with cream and must contain at least 10 percent butterfat to be labeled as ice cream per United States Food and Drug Administration requirements. This ice cream has been frozen solid at 0 degrees Fahrenheit after churning in a process called ripening. This develops and improves the flavor of the ice cream, which becomes muted at colder temperatures. Hard ice cream is the type sold in grocery stores requiring a scoop to serve.

Melting rates of ice cream depend on the composition and the serving texture. The firmer the ice cream is served, the slower it will melt, according to "Handbook of Frozen Foods." Hard ice cream will melt slower than soft-serve, according to the book. The composition of the ice cream will also play a role in the speed of melting. Commercial soft serve ice creams with a lower fat content will melt faster than higher fat ice creams, according to "Good Housekeeping Step-by-Step Cookbook."

"Good Housekeeping Step by Step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques"; Susan Westmoreland; 2008"Everybody Loves Ice Cream: The Whole Scoop on America's Favorite Treat"; Shannon Jackson Arnold; 2004"Handbook of Frozen Foods"; Yiu H. Hui; 2004"What Einstein Told his Cook 2: The Sequel : Further Adventures in Kitchen Science; Robert Wolke, et al.; 2005Photo Credit Christopher Robbins/Digital Vision/Getty Images; Jupiterimages/ Images; Jupiterimages/Comstock/Getty Images; Hemera Technologies/ Images; Read Next:

eHow Food, Rachael Ray and her Buddies want to show you how to get more out of every day, every meal and every moment.

You Can’t Beat Bad Meat The key to hosting successful barbecues, the kind that make you woozy with approval, is really no secret. You buy better meat than your guests…

View the original article here

Saturday, October 29, 2011

My Refrigerator Does Not Keep Ice Cream Frozen

My Refrigerator Does Not Keep Ice Cream Frozenthumbnail Ice cream can indicate whether a freezer is operating properly. A large refrigerator can bring up to 11 cubic feet of frozen-food storage space to your kitchen. Maytag says ice cream offers one of the best indicators of whether your freezer cavity is operating at the correct temperature. If your ice cream is frozen but scoopable, your appliance is on the right track. If your refrigerator does not keep ice cream frozen, one or more factors may be to blame.

Storing your refrigerator in a garage could cause performance problems for the appliance. Maytag says you should not place a refrigerator in a spot where the temperature will climb above 110 degrees Fahrenheit or fall below 55 degrees. GE sets its low-temperature limit at 60 degrees Fahrenheit. Review your appliance’s manual for the acceptable range for your refrigerator. Also note the amount of air clearance the unit should have, and ensure your appliance meets this requirement.

If your freezer is not keeping items as cold as you’d like, adjust the temperature control to a lower setting. Up to 24 hours may be required for the freezer to reach the new temperature, so wait awhile before you check your ice cream’s firmness again. If you recently added warm or hot food to the freezer, the compartment may need a full 24 hours to stabilize its temperature.

Your freezer may fail to cool properly if the air circulation vents inside the freezer compartment are blocked. If you have difficulty locating the vents in your freezer section, refer to your owner’s manual for information.

If you open the freezer door repeatedly in a short period of time, considerable amounts of cold air can escape from the appliance, and the freezer’s temperature will drop. This can also happen if you fail to shut the door completely or if a food item blocks the door when you try to close it.

Freezers that don’t contain a lot of items may not cool as well as those that are reasonably full. “This is because the items in the freezer absorb the cold and help the freezer maintain a steady temperature, in much the same way that ice cubes keep a drink cold,” advises GE. If you don’t have enough food to keep the freezer relatively full, freeze some bottles or containers of water.

Photo Credit Jupiterimages/Comstock/Getty Images; Read Next:

View the original article here

Friday, October 28, 2011

Worlds Finest 5-Star Restaurant Secret Recipes

AppId is over the quota
AppId is over the quota
Discover The Secret Recipes From The Worlds Finest Restaurants And Cook 5-Star Dinners at Home for a Fraction of the Cost! Make Your Friends and Family go all Wild and Gaga Over Your Food. Now Pays $20 Per Sale! Banners at

Check it out!

Thursday, October 27, 2011

How to Keep Buttercream From Crusting

Basics Family Cooking Daily Dishes Entertaining Rachael Ray Rachael Ray

eHow Food, Rachael Ray and her Buddies want to show you how to get more out of every day, every meal and every moment.

So, are you hungry? We've got something for your taste buds.

x close HomeeHow FoodBasicsCooking TechniquesHow to Keep Buttercream From Crusting
How to Keep Buttercream From Crustingthumbnail Buttercream frosting on cakes will dry out if it comes in contact with air. A stylishly decorated cake can quickly become ugly when you take a bite and find that the buttercream icing on top dried out and developed a hard crust. Contact with air for more than 10 minutes will result in the buttercream crusting. This hard crust is most likely to happen in buttercream frosting recipes with a higher proportion of powdered sugar to fat. Carefully choosing your buttercream recipe and storing it to keep it away from air contact will help your frosting to retain its initial softness.

Difficulty:EasyPlastic wrapDamp towel2 gallon resealable freezer bag or airtight cake container1

Make the icing and frost the cake just before serving to keep the icing moist.


Choose a buttercream frosting recipe with just enough sugar to make it a spreadable consistency, such as the one that uses 2 pounds of powdered sugar to 1 1/2 pounds of fat.


Keep the bowl of prepared icing covered with a sheet of plastic wrap pressed directly on the surface of the icing. Cover the plastic wrap with a damp towel to provide another barrier to drying out.


Seal the frosted cake in a resealable freezer bag or airtight cake container.

"Pink Princess Cupcakes"; Barbara Beery, et al.; 2010"Cupcakes"; Sue McMahon; 2007"BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes"; Shirley O. Corriher; 2008"Professional Cooking"; Wayne Gisslen; 2006Photo Credit Jupiterimages/Goodshoot/Getty Images; Read Next:

eHow Food, Rachael Ray and her Buddies want to show you how to get more out of every day, every meal and every moment.

You Can’t Beat Bad Meat The key to hosting successful barbecues, the kind that make you woozy with approval, is really no secret. You buy better meat than your guests…

Copyright © 1999-2011 Demand Media, Inc.
Use of this web site constitutes acceptance of the eHow Terms of Use and Privacy Policy. Ad Choices(function(){var e=document,b,a=(e.location.protocol=="https:"?"https":"http"),c=(a=="https"?"":"");e.getElementById("_bapw-icon").src=c+"icon1.png";e.getElementById("_bapw-link").onclick=function(){var f=this;function d(i,l){var j=e.getElementsByTagName("head")[0]||e.documentElement,h=false,g=e.createElement("script");function k(){g.onload=g.onreadystatechange=null;j.removeChild(g);l()}g.src=i;g.onreadystatechange=function(){if(!h&&(this.readyState=="loaded"||this.readyState=="complete")){h=true;k()}};g.onload=k;j.insertBefore(g,j.firstChild)}this.onclick="return false";d(a+"://",function(){d(c+"pub1.js",function(){BAPW.i(f,{pid:46,ocid:374},false)})});return false};b=new Image();b.src=a+"://"+Math.random()}()); en-US

eHow Food Drinkif (opContentUrls.length > 0 && opModulesArray.length > 0) {for (var i = 0; i ").attr("scheme", "DMINSTR2") .attr("name", "ltvtag") .attr("content", escape(dmjs.revenueTags.join("|"))) .appendTo($("head")); };document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + "' %3E%3C/script%3E"));COMSCORE.beacon({"c1":2,"c2":6036385,"c3":"","c4":"","c5":"","c6":"","c7":"","c15":"","options":{"url_append":"comscorekw=eHow_eHow Food and Drink"}});

View the original article here

Wednesday, October 26, 2011

Sep 22, Fried green tomatoes, soups & exciting tomato recipes in about half an hour

AppId is over the quota
AppId is over the quota
Yeah, fried green tomatoes plus soups, salads & sides; they're all here.

Tomato recipes used to be considered summer recipes but you can find decent ones all year round now. So you have no excuse for missing out on the exciting, quick and easy ones on this page.

Sure, you'll find recipes that include tomatoes all over the site but on this page they're only cast in starring roles. And since they must meet our half hour prep-to-table time limit many of them use canned versions. I hope that doesn't upset you but peeling fresh ones could use up about 10 or 15 minutes of our time, depending on how many you're using. You'll see that, like many other veggies, tomatoes offer so very many ways to enjoy them; and you'll find examples of all those ways as I fill this page with easy cooking excitement. Tomatoes exciting? Look'em over and see what I mean



(Click "Back" to Return)


Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)
To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

Kentucky-Style Fried Green Tomatoes
Serves 4

Don't tell your cardiologist that you ate this or he might double your statin prescription.

1 cup bacon grease
2/3 cup all-purpose flour
1 & 1/2 cups cornmeal
1/2 tsp ground black pepper
2 egg
1/2 cup milk
2 green tomatoes, cut in 1/4 inch slices

Heat the bacon grease in a large skillet over medium heat.

In one small bowl, stir together the flour, cornmeal and pepper.

In another small bowl, whisk together the egg and milk using a fork.

Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.

Fried Green Tomato Sandwich
Tomato, Goat Cheese & Basil Salad
Fresh Tomatoes with Small Pasta
Click here for a great assortment of pasta recipes
Kicky 'mato Soup
Blue Baked Tomatoes
Romas Stuffed with Basil & Fresh Mozzarella
Plum Tomatoes with Basil Vinaigrette
Marinated Tomatoes
Spanish Tomato Toast (pan con tomate)
Stuffed Cherry Tomatoes
Click here for dozens of easy appetizers
Tomatoes and Cream
Pesto & Tomato Melts
Shrimp in Tomato Feta Sauce
Click here for exciting shrimp recipes
Tomato, White Bean and Bacon Soup
White Beans and Cherry Tomato Salad
Click here for a whole page of all kinds of bean recipes
Crispy Fried Green Tomatoes with Tomato Salsa
Tomato and Onion Salad
Tomatoes Provencal
Click here for surprising French quick and easies
Savory Tomato Bake
Tomato & Brie Sandwich

Tuesday, October 25, 2011

Low Carb Recipe eCookbooks

AppId is over the quota
AppId is over the quota
Enjoy your favorite foods without the guilt! 4 main Low Carb eCookbooks in our complete set package, each containing a special bonus section - Breads and Breakfasts, Meats, Poultry and Fish, Side Dishes and Desserts. Bonus 5th eCookbook, Low Carb "Meals."

Check it out!

Monday, October 24, 2011

Sep 27, Quick bread recipes for the real thing in about half an hour start to finish

AppId is over the quota
AppId is over the quota
Quick bread recipes include an amazing variety of corn bread, but there are lots more kinds of slice-able, spread-able, toast-able varieties that you wouldn't believe could be done so quick and easily. But you already know those are the only kind of recipes you'll find on QuickEats Plus.

And don't expect those sneaky, "buy a loaf of bread at the store and do this or that to it"; I'm giving you quick bread recipes that actually MAKE the loaves. Ok, some use dough from a tube but I hardly call that cheating.

So what are you waiting for? Scroll on down and see what I'm talkin' about.



(Click "Back" to Return)


Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)
To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below

Amazing 15-Minute Yeast Rolls
Makes a dozen

Hard to believe but in less than half an hour these dinner rolls are ready to roll onto your table.

6 oz warm milk1 tsp salt2 Tbsp sugar1/4 cup warm water1/4 cup butter, softened1 egg, at room temperature3 & 1/4 cups bread flour2 1/2 teaspoons yeast

Mix all ingredients. Form into individual rolls. Place on baking sheet. Bake at 350 F for 10-12 minutes.

Pumpkin Cornbread
Yorkshire Pudding
Puri (Indian Flat Bread)
Dump Bread
No Crumble Cornbread
Honey-Buttermilk Loaf
Mexican Corn Bread
Biscuit Bread Sticks
Cheddar Wafers

Sunday, October 23, 2011

Aug 24, Pan-Seared Shrimp With Chipotle-Lime Glaze

AppId is over the quota
AppId is over the quota

Pan-Seared Shrimp With Chipotle-Lime Glaze
Serves 3-4

Here's a quick & easy that will produce a lively shrimp dish which will likely be new to your eaters; expect raves.

1 & 1/2 - 2 lb extra-large (21-25 per lb) shell-on shrimp
1/4 tsp each salt & freshly ground black pepper
1/8 teaspoon granulated sugar
2 scallions (3-4 Tbp), roots trimmed, thinly sliced
2 limes
Leaves from 4 to 6 cilantro stems (3 Tbsp), chopped
1 chipotle pepper in adobo, plus 2 tsp of adobo
4 tsp light brown sugar
2 Tbsp olive oil

Peel and devein the shrimp; leaving the tail shells on if they're to be eaten out of hand. Place in a bowl and toss with the salt, pepper and sugar.

Place scallions in a medium bowl. Cut the limes in half; squeeze them into the bowl to yield 2 Tbsp, then add cilantro, chipotle,adobo and the brown sugar. Mix well.

Heat a Tbsp of the oil in a large skillet (preferably nonstick) over high heat until the oil just begins to smoke.

Add half of the shrimp, spreading them in a single layer. Cook for about 2 minutes, until the edges turn pink. Remove the skillet from the heat. Use tongs to flip each shrimp over; let stand for about 30 seconds so that all but the very center of each shrimp has become opaque. Transfer the shrimp to a large plate.

Add the remaining oil to the skillet; once it just begins to smoke, add the remaining shrimp and repeat the cooking process. After the second batch has been taken off the heat, return the first batch to the skillet (combining all the shrimp) and add the chipotle mixture; toss to incorporate. Cover and let stand for about 2 minutes.

Divide among individual plates. Serve immediately.

Saturday, October 22, 2011

Aug 25, Easy French recipes that make this cuisine a piece of cake - let them eat it

AppId is over the quota
AppId is over the quota
Not all French food is like those spectacular dishes you've seen Julia and Jacques prepare on public television. After all, French cookers have jobs and attend school and have busy lives just like you and me.

As an added bonus, this page offers a chance to learn some French while preparing fast and fabulous French food. And if my conversions from English titles to French aren't grammatically correct, those of you who speak the language may feel free to laugh at them. At least, I get credit for trying, don't I?

TO PRINT A RECIPE: Found some you want to keep? (I sure hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Ok? or ?Print?" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)

(Click "Back" to Return)
French Doughnuts Recipe (Beignets de Carnaval)
Serves 6

Here's a really quick & easy breakfast or dessert item. In fact, it would also be a big hit at your next brunch,

3 cups flour
1/2 cup sugar
7 oz sour cream
4 eggs
pinch of salt
1 tsp baking powder

Mix all the ingredients together, until the dough is no longer sticky. Add a little more flour if necessary.With a rolling pin, roll the dough to reach a thickness of 1/4 inch, and cut the dough in a variety of shapes (squares, losanges or rounds).Heat the oil, and fry the doughnuts until brown.

Chicken with Pepper and Mustard (de Poulet avec du Poivre et de Moutarde)
Proven?al-style Scallops (Coquilles St Jacques ? la Proven?ale)
Baked Camembert (Camembert au four)
Chicken with Pepper and Mustard (de Poulet avec du Poivre et de Moutarde)
Half-Hour French Onion Soup (Demi-heure Soupe ? l'oignon Fran?aise)
Tomatoes with Goat Cheese & Basil
Caramelized Apple Tarts (Almost Tarte Tatin)
Snails (escargot)

Friday, October 21, 2011

Eradicating English Ivy

English ivy can be eradicated so long as you follow the proper procedure. Eradicate English ivy with help from a landscape designer and horticulture writer in this free video clip.

Thursday, October 20, 2011

What Can I Put in My Amish Bread if I Don't Have Pudding?

What Can I Put in My Amish Bread if I Don't Have Pudding?thumbnail Homemade pudding can substitute for boxed pudding in an Amish friendship bread recipe. Amish friendship bread is a starter bread (meaning made from a live yeast starter) that takes 10 days to make. Even though it is called Amish friendship bread, there is nothing that directly ties the recipe or process to the Amish people. Part of the name is derived from the fact that once the starter is made initially, it is usually shared with other people who can make their own bread or cake from it and pass the starter on to others. Although traditionally made with boxed instant pudding, there are variations of the recipe that can be made as well.

Make your own version of boxed pudding to substitute in the friendship bread. Add 3/4 cup of sugar in a bowl with 2 tbsp. of melted butter, 3 tbsp. of cornstarch, three egg yolks, 1 tsp. of vanilla extract and a pinch of salt in one bowl and mix well. Add the pudding substitute to the friendship bread batter. Add the remaining basic ingredients for Amish friendship bread, omitting the instant pudding and mix well. Brush two bread loaf pans with vegetable oil and lightly sprinkle sugar on them. Pour the batter into the pans and bake in a 325 degree F oven for one hour.

Substitute powdered sugar for the basic boxed pudding recipe. To equal the vanilla pudding mix, blend 3/4 cup of powdered sugar in a bowl with 2 tsp. vanilla extra, 1/2 tsp. nutmeg and one egg yolk in a small bowl, then add to the friendship bread batter. In another bowl, mix all of the ingredients for a basic friendship bread recipe, leaving out the instant pudding. Mix well and add the dry ingredients to the wet ingredients. Lightly oil two bread loaf pans and sprinkle with sugar. Add the batter to the pans and bake in a 325 degree F oven for one hour.

Make chocolate Amish friendship bread using cocoa powder as a substitute. In one bowl, mix 2/3 cup of vegetable shortening with 1 2/3 cup of sugar using an electric mixer. In the same bowl, add three whole eggs, 1 cup of the Amish friendship bread batter and 1 tsp. of vanilla extract. Mix the batter well. In another bowl, mix 2/3 cup of cocoa powder, 1 1/2 tsp. of baking soda, 1 tsp. of salt, 2 cups of flour and 1/2 tsp. of baking powder. Mix the cocoa powder mixture with 3/4 cup of water and add to the batter. Grease two bread loaf pans with vegetable oil, sprinkle with sugar and add batter. Bake at 375 degrees F for about 40 minutes.

Make an apple-based Amish friendship bread. In one bowl, mix 1 1/2 cups of sugar, 3/4 cup of vegetable oil, 1 tsp. of vanilla extract and 2 tsp. of ground cinnamon. In another bowl, add 1 cup of the Amish friendship breast batter, 1/2 tsp. baking soda and 1 tsp. salt and mix well. Incorporate two eggs into the batter mixture, then add the sugar mixture to the batter. Chop 1 cup of walnuts and 3 cups of apples, such as Granny Smith apples, and gently fold into the batter. Pour the batter into greased loaf pans and bake at 375 degrees F for about one hour.

Photo Credit Digital Vision./Digital Vision/Getty Images; Read Next:

eHow Food, Rachael Ray and her Buddies want to show you how to get more out of every day, every meal and every moment.

You Can’t Beat Bad Meat The key to hosting successful barbecues, the kind that make you woozy with approval, is really no secret. You buy better meat than your guests…

View the original article here

Wednesday, October 19, 2011

How to Make the Hunger Bar in RMXP

RPG Maker XP -- aka RMXP -- is a game-making tool developed by the Japanese software company Enterbrain and released in 2005. The program's code is based on the Ruby scripting language -- a relatively simple, easily parsable language that can be manipulated by novice users. It is also powerful enough for more advanced users to create customized game elements -- in this case, Hunger and Thirst meters.


Add the Hunger and Thirst script to the code for your RPG project by going to Tools then Database in RMXP, or by pressing "F11."


Right-click the menu in the "Scripts" tab, and select "New." Copy and paste the code for the Hunger and Thirst script, click "Apply," then enter the name "Hunger and Thirst" in the name space in the bottom-left. This code is required. Without it, the script for the Hunger and Thirst bars won't display any information.


Create another new script, then copy the HUD Add-On code displayed underneath the Hunger mechanic script. Repeat Step 2, but name the code "Hunger and Thirst HUD."

In both codes, the code for the Hunger and Thirst components are separated by plain text markers. So you can delete one or the other, if you want to use just one of the components of the script.

Read Next:

View the original article here

Tuesday, October 18, 2011

The big book of bad Sausage recipe Cookings

430 Pages sausage definitive guide. More than 300 recipes & formulations. For example, including handling meat Bacon & ham. Cheap and profitable keywords-perfect AdWords, articles, and barbecue site. AFF tools

Check it out!

Monday, October 17, 2011

How to Remove a Salad Dressing Stain With Corn Starch

How to Remove a Salad Dressing Stain With Corn Starchthumbnail Cornstarch absorbs salad dressing from fabric. The oily nature of salad dressing makes it look impossible to remove. Whether you've dripped salad dressing on your clothing or on your upholstery, it's important to treat the stain promptly. Cornstarch is an effective product to aid in stain removal. It works by drawing out and absorbing the oil from fabric. Use cornstarch in conjunction with other cleaning products to remove salad dressing stains.

Difficulty:EasySpoonVacuum cleanerRagsDry cleaning solventDish soapLaundry stain removal sprayLaundry detergent1

Scoop up any puddled oil from the upholstery with a spoon. Take care not to spread the oil.


Sprinkle a liberal coating of cornstarch over the spot. Wait 15 minutes for the powder to absorb the oil before vacuuming it up.


Moisten a clean rag with dry cleaning solvent. Sponge the solvent onto the salad dressing stain.


Blot with a clean rag to absorb the dry cleaning solvent. Alternate sponging on the dry cleaning solvent and blotting it up with a dry rag until the stain is gone.


Sprinkle cornstarch onto the salad dressing spot. Rub it in with your fingers.


Wait a few minutes and brush the powder off of the clothing. Repeat this process until no more dressing is coming off the clothing.


Drizzle dish soap over the spot and rub it in with your fingers. Rinse well under cool water.


Apply a laundry stain removal spray to the spot. Wash the clothing with detergent and the hottest water recommended for the fabric.

Don't put the clothing in the dryer until you are sure all of the salad dressing is gone. This may set in the stain.

Photo Credit Jupiterimages/liquidlibrary/Getty Images; Read Next:

View the original article here

Sunday, October 16, 2011

Cocktail recipes 4u

Huge 75% Commission! Simple step-by-step system for creating delicious, delicious cocktails. There's also a great opportunity for upsells.

Check it out!

Saturday, October 15, 2011

How to Make a Pirate From Fondant

How to Make a Pirate From Fondantthumbnail Fondant means "melting" in French. Fondant is a edible, soft icing consisting of gelatin, water, corn syrup, glycerin and sugar. Fondant is mostly used in baking for decoration. Its pliability and ability to stay together makes it ideal for creating cake decorations, from flowers to miniature people. Fondant can be used to make a pirate, which is great for children's parties or any pirate enthusiast. After the fondant is created, it is easy to make a small, fondant pirate that will look great and taste great too.

Difficulty:Moderately Easy2 bowlsMeasuring cups/spoonsWhiskMicrowave1 tbsp. unflavored gelatin1/4 cup cold water1 tsp. almond extract1/2 cup light corn syrup1 tbsp. of glycerin2 lbs. 10X confectioners' sugarSifterSpoonWooden spoon1/2 tsp. white vegetable shorteningFood coloringWooden stick1

Place 1/4 cup cold water into a miniature bowl. Put 1 tbsp. of unflavored gelatin into the bowl of water and let rest for two minutes until soft.


Microwave the bowl of gelatin and water on high for 30 seconds. Once the gelatin dissolves, it is ready.


Take the bowl out of the microwave. Add 1 tsp. of almond extract, 1 tbsp. of glycerin and 1/2 cup of light corn syrup. Stir the mixture until it is soft and translucent. If if fails to turn smooth, place it in the microwave for about 20 seconds, and stir.


Use a sifter to sift 1 1/2 lbs. of sugar into a bowl. Use a spoon to form a hole in the middle of the pile of sugar, and pour in the wet ingredients. Use a wooden spoon to stir until it is sticky.


Sift some of the remaining 1/2 lb. of sugar into the mixture until the mixture cannot hold any more. Then sift the remaining amount of sugar onto a clean table.


Pour out the mixture onto the table. Put vegetable shortening on both thumbs, and use them to knead the fondant mixture until it is pliable.


Place about 15 droplets of food coloring into the fondant to create the desired fondant color.


Make two small, cylindrical ball shapes the size of your palm to make the pirate legs.


Mold the fondant into a small rectangular shape, about 1/2 inch long and 1/4 inch thick. Add the pirate's legs by placing the two ball shapes onto the rectangle.


Create a rectangle, preferably of a different color, that is about 1 inch long and and 1 inch wide, to create the pirate's shirt/torso. Add two small cylindrical shapes, about 1/4 inch, on both sides for arms.


Fashion flesh-colored fondant into the shape of hands, and make a ball shape for the head. Place the head shape on top of the torso.


Mold two tiny black balls for eyes and two small, flesh-colored ears, and attach them to the face. Use a wooden stick to incise a smile into the pirate's face.


Add a black eye-patch over one eye, and mold black fondant into a pirate hat and put a sticker of a white skull on it, or create a fondant skull. Decorate the pirate as desired with a fondant sword, bandanna or earring.

Photo Credit Comstock Images/Comstock/Getty Images;

eHow Food, Rachael Ray and her Buddies want to show you how to get more out of every day, every meal and every moment.


View the original article here

Friday, October 14, 2011

Brand new paleo books get old recipe book to check.

Brand new old diet food over 370 recipes!

Check it out!

Thursday, October 13, 2011

Chick Peas and Tomato Salad

Chick peas and tomato salad
Serves 6

1 7-oz can chickpeas, rinsed
3 cups of cucumber, peeled, and diced tylosinets
2 cups grape musts tomatoes, halved
1/4 cup each crumbled feta cheese and red onion, chopped
1/2 cup Ranch dressing
Freshly ground pepper to taste

Put it all in a medium bowl. Mix until coated. Done.

Wednesday, October 12, 2011

Parisian Salad

Parisian salad
Earn 2 (double-) to (4)

8 Slices each tomato, cucumber and hard-boiled eggs
4 Olive
1 Tbsp parsley, finely minced
Vinaigrette Dressing

Treat out slices and olive evenly (you know, like, on Texas Hold 'em) on two salad plates arrange on the way you feel is most attractive-have fun!

Dribble (there is a bit sloppier than "drizzling") a bandage over your finished product and serve.

Tuesday, October 11, 2011

Panzanella Salad

Panzanella salad
Serves 4

6 slices of Italian bread, 3/4-inch thick, length unit
3 Cloves garlic cloves, chopped
1 16-oz can diced tomatoes
1/4 small red onion, sliced thin
2 Tbsp e. v. olive oil
3 Tbsp red wine vinegar
1 Tbsp Capers
1 small zucchini squash, diced
2 Tbsp each chopped coriander and Romano cheese, grated
1 pinch salt and pepper to taste

Place everything in a large bowl, toss to combine and allow to rest for 15 minutes.


Monday, October 10, 2011

Spinach Endive Salad

Spinach, Endive salad
Serves 6

4 bacon slices
1/4 cup balsamic vinegar
4 tsp Dijon mustard
1/2 cup crumbled blue cheese (optional)
1/4 medium-sized red onion, thinly sliced
2 tsp chopped fresh parsley
1/2 tsp each salt and ground black pepper
1 (10-oz) package fresh baby spinach
1 head Belgian Endive, cut into 8 slices length divisions
Crumbled blue cheese (optional)

FRY bacon in a large skillet until crisp, remove and drain on paper towels, reserve about 1/4 cup drippings in skillet. Crumble bacon and set aside.

Combine vinegar, mustard, and, if desired, 1/2 cup crumbled blue cheese, stirring until mixture is smooth. Set-aside.

Saute onion in the drippings for a few minutes and then add vinegar mixture and over medium heat, stir to coat.

Add bacon, parsley, spinach, Endive, salt and pepper. Throw in skillet until combined. Serve immediately.

Pass further crumbled blue cheese, for those who know how to top salad.

Sunday, October 9, 2011

Hungary-taste of the authentic recipe collection

Next generation were collected by the housewife Hungary Hungary language of the classic recipe generation from tsts. According to the procedure and dishes prepared for you easily colorful photography is truly easy.

Check it out!

Saturday, October 8, 2011

Blackburn Rovers recipe-sit, stay, find recipes love started to find a recipe they loved their dogs dogs.

Check it out!

Friday, October 7, 2011

Chicken Waldorf with Flax Seed-oil Dressing

Chicken Waldorf with flax seed-oil dressing
Serves 4

1/2 cup walnuts
2 Tbsp olive oil and flax seed oil
3 Tbsp cider vinegar
1 tsp honey
Coarse salt and pepper to taste
2 Granny Smith apples, cored, sliced into 1/4 inch wedges
1/2 cup dried Cranberries
2 ribs eatery, thinly sliced
1/4 small red onion, finely chopped
3 cups shredded close boiled chicken

Preheat oven to 350. Toast walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, concoct gritty; deposed.

While nuts roasting, in a large bowl, whisk together olive oil, flax seed oil, vinegar, honey and two tablespoons of water. Season to taste with salt and pepper.

Add apples, dried cranberries, Celery, onion and chicken; then bride to combine. Divide among 4 plates. Top with walnuts. Find out how good something this healthy can taste.

Thursday, October 6, 2011

Kids fun recipes

For 120 fun recipes kids and toddlers. Make a delicious recipes with fun and your family! Should spend more time with your kids? Food can participate in the kitchen to create a fun of them, love them.

Check it out!

Wednesday, October 5, 2011

Tomatoes and Corn Chip salad

Tomatoes and Corn Chip salad
Serves 6-8

1 main iceberg lettuce, torn in pieces, bite-size
3 small tomatoes, chopped
1 (15 oz) can be dark red kidney beans, rinsed, drained
4-oz shredded Cheddar cheese
1 cup coarsely grained crushed corn chips
Italian Vinaigrette, bottled

Layers first 5 ingredients in sequence in a large bowl. Exert on the battle dressing.

Serve with Italian Vinaigrette.

Tuesday, October 4, 2011

Greek Tuna Pasta Salad

Greek tuna Pasta Salad
Serves 4

1 lb zitti pasta
3 Tbsp red wine vinegar
1/3 cup olive oil e.v.
2 plum tomatoes, chopped
1/2 cucumber, tylosinets and gritty chopped
1/4 red onions are chopped finely
1/4 cup pitted kalamata olives, chopped
1/4 cup finely chopped parsley
Salt and pepper
1 6-oz can solid white tuna in water, drained and "chunk"
1/4 cup crumbled feta cheese

In a large pot of boiling, salted water cook the pasta until al dente; drain and spread on a baking sheet to cool.

In the meantime, pour the vinegar in a large bowl and slowly whisk in olive oil. Stir in tomatoes, cuke, onions, and olives.Add pasta and parsley and the bride; season with salt and pepper. Stir in tuna. Top with feta.

Monday, October 3, 2011

Chickpeas and Parm salad

Chickpea and Parm salad
Serves 2

1 bag of pre-washed lettuce leaves
1 can (14 oz) chickpeas, drained
1 lemon
1 small handful of shredded parmesan cheese

Open the lettuce and pick enough magazines for laying on chickpeas.

Add the desired amount of peas onto leaves.

Punch a hole in the lemon juice and press juices over salad. Shake on cheese and serve.

Sunday, October 2, 2011

Creamy Green Goddess Dressing

Creamy Green Goddess Dressing
Makes 2 pints

2 oz anchovy
1/2 bunch parsley, wash, dry press
3 Cloves garlic cloves
1 pint mayonnaise
1 pint sour cream
1 lemon, pressed into juice
3 Tbsp tarragon vinegar
1 pinch each salt and black pepper, to taste

Concoct anchovy, garlic and parsley very finely with a food processor, grinder, or by hand.

Add mayo, sour cream, juice of a lemon, vinegar, salt and pepper and mix well.

Saturday, October 1, 2011

Dill and Salmon Pasta Salad

Dill and Salmon Pasta Salad
Serves 4

8 oz pasta
1/2 lb fresh asparagus
4 Tbsp olive oil
2 Tbsp lemon juice
1 tsp white wine vinegar
2 Tbsp chopped fresh dill
1 tsp grated lemon peel
1/2 lb salmon, cooked and flaked
4 Tbsp grated Parmesan cheese

Cook pasta according to package directions, drain and set aside.

Trim asparagus and sliced the skinny parts in 1-inch pieces (save stalk-y part to soup second day). Cook 2 to 3 minutes; drain and refresh in ice water.

For the dressing, beat the oil, lemon juice and vinegar together; stir in dill and lemon peel. Season to taste with salt and pepper.

Throw the pasta with a bandage. Add asparagus pieces and flaked salmon; cast easy. Transfer to serving dish and sprinkle with Parmesan cheese and garnish with sprigs of dill, if desired.