WAFFLE IRON vs How to clean a waffle maker very easily
How to clean a waffle maker very easily
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Cheese Zombies
These baked sandwiches have nothing to do with Halloween or Zombies. I was not able to track down the reason that they are named this way! lol.
3 packets of active dry yeast or 2 and 3/4 tablespoons Dissolved in 3/4 cup warm water.
*Note* A normal loaf of bread takes one packet of yeast (2 1/4 tsp), this recipe is about two loaves of bread worth of flour. You probably only need 4 1/2 tsp of yeast for this (1 tbsp plus 1 1/4 tsp).
1 1/4 cup warm water
7 tbsp granulated sugar
7 tbsp vegetable oil
3/4 cup instant non-fat powdered milk
6 cups flour
1 teaspoon salt
12 American or cheddar cheese slices
Blend dry ingredients and then add in the oil, water and yeast/water mixture. Knead until smooth and elastic.
Cut into two pieces and place in 2 greased bowls (or one big one), cover and let rise until doubled in a warm place.
Punch down dough and stretch out one of the pieces into the bottom of a half/sheet pan that has been greased.
Place cheese slices over top.
Top with remaining dough, stretching to edge. Crimp edges to keep cheese from leaking out.
Cover and allow to rise until doubled.
Bake at 350 for about 20 minutes until golden brown.
Brush with butter when it comes out of the oven if desired.
I have found two stories on how the cheese zombie came to be here are excerpt from the interwebs:
In the late 1950s, a school district in Washington’s Yakima Valley received an excess of subsidized cheese also known as government cheese. Faced with the abundance of dairy, the food services supervisor (or, by other accounts, a local cafeteria cook) invented a new sandwich that soon appeared on cafeteria menus: the Cheese Zombie.
Yakima Valley school districts still make the meal, and nostalgic adults can get their Zombie fix from one of the many small shops in the area that also serve the sandwich.
OR
In 1963, Decla Phillips and Helen Beloc worked as bakers for Mount Diablo High School (in Concord, California). The duo created the legendary Cheese Zombie by rolling out 144 pounds of dough, then stretching the dough onto baking sheets where it would be covered by a layer of American cheese, followed by another layer of dough. Small circles were cut and the edges were crimped using a special tool to keep the cheese from oozing out once melted. Once baked, the concoction becomes a doughy, gooey, cheesy ball of deliciousness. Served as a brunch treat for the students, Decla and Helen's Cheese Zombie quickly became a favorite and was adopted by schools throughout the East Bay.
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Herr’s Creamy Ranch & Habanero Potato Chips, Carolina Reaper Cheese Curls, Hot Cheese Popcorn
This is a taste test/review of the Herr’s Creamy Ranch & Habanero Potato Chips, Carolina Reaper Scorchin’ Hot Cheese Curls and Hot Cheese Popcorn.
* The Creamy Ranch & Habanero Potato Chips were $1.99 at Ollie’s. 13 chips (28g) = 150 calories
* The Carolina Reaper Scorchin’ Hot Cheese Curls were $2.49 at Five Below. About 15 curls (28g) = 150 calories
* The Hot Cheese Popcorn was $1.99 at Ollie’s. 2 cups (28g) = 140 calories
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