Saturday, November 29, 2008
This is good news to those Nikon lovers and hunters out there. There is a Nikon Ultimate Hunter's Package Promo. It is an awesome and mind-blowing Black Friday Promotion from Nikon Sport Optics, NikonProGear and NikonHunting.com this year with a special presentation from Lee & Tiffany Lakosky! The Ultimate Hunter's Package contains:
-ProStaff 3-9x40 Riflescope with BDC Reticle
-ProStaff Laser Rangefinder
-Silent Technology Rangefinder Case
-Mastering a Long-range shot with BDC DVD
-$50 NikonProGear Gift Card
You can have all these in a great package, saving $144.90 on high quality hunting equipment. Also, Nikon Sport Optics is offering an extra $20 off on Nikon Action Extreme ATB 10x50 Binoculars. . These are high-quality, rugged binocularso offered for a limited time only.
But that’s not all – just for the Black Friday Promotion, Nikon and NikonProGear.com are expanding the Gift Card Promotion ($25 and $50 value) to include all of the following products – Nikon Monarch Binoculars, Trailblazer Binoculars, Nikon Action 10x50 Binoculars and ANY Nikon ATB Binoculars. Plus you can get special holiday prices on ProStaff Riflescopes, Nikon Monarch Rifle Scopes, Buckmasters and Omega Riflescopes! This is a deal that you would not want to miss so hurry and visit the website now to learn more about the promo.
Wednesday, November 26, 2008
2 large onions, chopped
3 celery ribs, chopped
2 medium carrots, finely chopped
3/4 cup butter, divided
2 loaves (1 pound each) day-old egg bread, cubed
1 cup chicken broth
1 cup minced fresh parsley
1/4 cup egg substitute
1 turkey (16 to 18 pounds) with giblets and neck
1/2 teaspoon garlic salt
1/2 teaspoon paprika
4-1/2 cups water, divided
1 medium carrot, halved
1 celery rib, halved
1 small onion, quartered
1 bay leaf
6 whole peppercorns
6 tablespoons all-purpose flour
1/4 teaspoon salt
In a large skillet, saute onions, celery and carrots in 1/2 cup butter until tender. In a bowl, combine bread cubes, onion mixture, broth, parsley and egg substitute.
Remove giblets and neck from turkey; cover and refrigerate. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks with kitchen string. Place breast side up on a rack in a shallow roasting pan. Melt remaining butter; brush over turkey. Sprinkle with garlic salt and paprika.
Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.)
For gravy, in a large saucepan, combine 4 cups water, carrot, celery, onion, giblets, neck, bay leaf and peppercorns. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until giblets are tender; strain broth and set aside.
Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Remove turkey; cover and let stand for 20 minutes before carving. Pour turkey drippings and loosened browned bits into a measuring cup; skim fat. In the saucepan used for the gravy, combine flour, salt and remaining water until smooth. Stir in the drippings and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing. Yield: 16-18 servings (3 cups gravy, 16 cups stuffing).
Tuesday, November 25, 2008
1 can (4 ounces) chopped mild green chiles
1 pound processed cheese spread (Kraft Velveeta), cubed
1 bottle taco sauce
Brown beef and drain well. In a skillet, add cheese, chili and taco sauce. Cook on medium high-heat until cheese is melted. Stir occasionally. Serve with corn chips.
Monday, November 24, 2008
1 cup white sugar
3 egg yolks
2 tablespoons all-purpose flour
2 cups pineapple juice
1 tablespoon lemon juice
1 (16 ounce) package acini di pepe pasta
2 (20 ounce) cans pineapple chunks
2 (11 ounce) cans mandarin oranges, drained
3/4 cup maraschino cherries, chopped
1 (16 ounce) package miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed
In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.
Sunday, November 23, 2008
4 medium boneless, skinless chicken breast halves (12 ounces total), or 8 chicken thighs, skinned and boned
1 8-ounce can stewed tomatoes
1 6-ounce can (3/4 cup) tomato juice
2 tbsp dry red wine, (optional)
1 tbsp cornstarch
1 tsp instant chicken bouillon granules
1/2 tsp sugar
1/2 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1 tbsp cooking oil
2 small zucchini, sliced (2 cups)
1 2 1/2-ounce jar sliced mushrooms, drained
3 cups hot cooked noodles (I used Spaghetti Pasta)
2 tbsps snipped parsley
2 tbsps grated Parmesan cheese
*Rinse chicken; pat dry. Cut chicken into bite-size pieces. Set aside. For sauce, in a medium bowl stir together the stewed tomatoes, tomato juice, red wine (if desired, cornstarch, chicken bouillon granules, sugar, basil and oregano. Set aside.
*Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add zucchini; stir-fry for 3 to 3 1/2 minutes or till crisp-tender. Remove zucchini from the wok.
*Add the chicken to the hot wok. Stir-fry for 2-3 minutes or till no pink remains. Push the chicken from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly.
*Return zucchini to the wok. Add mushrooms. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Toss the noodles with the parsley. Serve chicken mixture over noodles. Sprinkle with Parmesan cheese. Serve immediately. Makes 4 servings.
Nutritional information per serving: 357 calories, 29 g protein, 40 g carbohydrate, 9 g fat (2 g saturated), 93 mg cholesterol, 690 mg sodium, 621 mg potassium.
Thursday, November 20, 2008
1 lb. imitation crab, shredded
1/2 lb. sm. salad shrimp
1 sm. onion, diced
9 hard boiled eggs, peeled
1 teaspoon pickles, minced
1 teaspoon mustard
1 tablespoon mayonnaise
1 dash salt
1/2 cup chopped onions
1/4 cup shredded pimentos
1/4 cup shredded green pepper
1/2 cup mustard
1 tablespoon salt
6 cups boiled potatoes, cubed
1/2 cup shredded dill pickles
1/4 cup shredded celery
1 cup mayonnaise
1 tablespoon paprika
Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with pickles, mustard, mayonnaise, and salt; stuff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look.
unbaked pie shell
1/2 cup butter (or oleo)
1/2 cup sugar
1/4 cup maple flavored syrup
3/4 cup white corn syrup
3 eggs, beaten
1 tsp vanilla
1 to 2 cups pecans
Preheat oven to 350 degrees. Cream butter, add sugar, syrups,eggs and vanilla. Mix. Pour into pie shell. Arrange pecans on top (or chop nuts and mix before pouring into shell). Bake at 350 degrees for one hour.
I already posted a whila ago about Kmart Layaway for the Holidays and would like to remind you again about it. I am posting this again to let you know more about the program and you can also visit the site to learn more. All Layaway containing Holiday and Christmas seasonal merchandise (for example, Christmas trees, decorations, ornaments, gift box sets, lights, etc.) must be paid in full and picked up on or before December 5, 2008. After this date they will be returned to stock and subject to all applicable fees. Also, no "New" Layaways will be accepted between December 12, 2008 and January 2, 2009 so you better hurry up while it is still early. Here's how layaway works:
1- Select your items. Choose the items that you like and also the merchandise that your family members like to have this holiday. Bring your love ones' Wish List so you won't forget what to buy for them.
2- Bring them to the Layaway counter and make a down payment. You will pay 10% of the total price of the items you selected as down payment. There is a Service Fee on all new Layaway contracts in the amount of $5 and the Cancellation Fee is $10. The Service Fee plus Cancellation Fee is collected when merchandise is put into Layaway.
3- Make your payments every two weeks at your Kmart store. A Layaway contract is good for eight (8) weeks. The bi-weekly payment schedule for all new Layaway contracts is 25% of the original balance due. Pay on time so the merchandise will be held for you because the Layaway merchandise will be returned to stock seven (7) days after a missed payment . If Layaway merchandise is returned to stock, you are eligible for a refund minus Service and Cancellation Fees for a one year period.
4- Take home your items once your payments have been completed. Start shopping now and avail the Layaway Program by Kmart.
Wednesday, November 19, 2008
Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving
Squeeze the lemon juice over the avocado to prevent browning.
Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
Yield: 4 cups
Making Sushi Photo Tutorial
- women's plus sleepwear
- women's attention brand
- girls tops
- ALL juniors
- boys tops
- men's shirts and bottoms
- big men's shirts and bottoms
- infant and toddler bedding
There are Hidden ornaments throughout Kmart.com every week through to Christmas that provides a customer extra savings on already great prices with a secret coupon code. That means, another extra savings! Hurry! The online discount is only through November 26th.
Tuesday, November 18, 2008
1 ounce bean thread
1 1/2 cups fresh green beans, bias sliced into 1-inch pieces, or one 9-ounce package frozen beans, thawed
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp cooking oil
1 clove garlic, minced
1 medium onion, cut into thin wedges (3/4 cup)
1/2 cup thinly sliced celery
1 medium sweet red or green pepper, cut into thin strips (1 cup)
1/2 cup sliced fresh mushrooms
1/2 of an 8-ounce can sliced water chestnuts, drained (1/2 cup)
*In a mixing bowl soak the bean threads for 15 minutes in enough warm water to cover. Drain well. Cut into 2-3-inch lengths. If using fresh green beans, cook, covered, in a small amount of boiling water for 3 1/2 minutes; drain. For sauce, in a small bowl stir together the soy sauce, sugar and sesame oil. Set aside.
*Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add the onion and celery; stir-fry for 1 1/2 minutes. Add the red or green pepper and mushrooms; stir-fry about 1 1/2 minutes more or till vegetables are crisp-tender. Remove the vegetables from the wok. Add fresh green beans, if using, to the wok; stir-fry about 3 minutes or till beans are crisp-tender. Or add thawed green beans, if using; stir-fry for 1 1/2 to 2 minutes or till crisp-tender.
*Return all the cooked vegetables to the wok. Add the water chestnuts, bean threads, and sauce. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately. Makes 4 side-dish servings.
fresh fish fillet (2 lbs), cut into 1 1/2-inch pieces
1 lb shrimp
5 pieces whole yellow pepper or jalapenos
1 lb okra
1 bundle pechay/bokchoy or greens
1 bundle string beans, cut into 1 1/2-inch pieces
1 pack tamarind soup mix
lemon juice (optional)
1 onion, cut into thin wedges
2 pieces tomatoes, cut into thin wedges
1 piece eggplant, cut into halves (lengthwise) and 1-inch thick pieces
*Boil 5 cups of water in a pot. Add the fish and let it boil again. Then add lemon juice, sliced onions, tomatoes, whole jalapenos or pepper, string beans, eggplant and the tamarind mix. Stir.