Mark's hummingbird feeder and food

Mark's Glass Bottle Hummingbird Feeders What you need:   1. Glass bottle 2. Hummingbird feeder tube    a. Buy online or at a specialty store 3. Wire or copper tubing   Steps:   1. Insert feeder tube into bottle 2. Decorate with wire or copper tubing   Making hummingbird nectar:   A. Don’t use food coloring - Hummingbirds drink a lot of nectar, could be harmful. B. Don’t use honey - it rapidly ferments and could kill C. Don’t use brown or raw turbinado sugars: they contains iron, which can kill. D. Don’t use artificial sweeteners - Hummingbirds need real sugar to live.   1. Mix 4 parts water to 1 part table sugar in a pan. 2. Bring to a boil then remove the heat    a. Boiling helps remove any mold or yeast spores and gets rid of chlorine.    b. Don’t boil long it will mess up the solution ratio. 3. Stir until sugar dissolves. 4. Cover and allow to cool. 5. Fill into 2 liter bottle and store in refrigerator.   To prevent mold, bacteria, and yeast growth in your sugar water you’ll want to change out the fluid often. For cooler outdoor temps, under 70 degrees, you’ll want to change the fluid every 7 days. For hotter outdoor temps between 80 and 90 degrees you want to change fluid every 2-3 days. Get more great crafts and recipes from "Home & Family" on Pinterest athttp://pinterest.com/hallmarkchannel. Return to episode guide >>   + more showtimes

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Christina's ravioli

Cristina Cooks Ravioli Serves 4 (Will make 16 Raviolis) TIPS: * Instead of making own dough for the raviolis, use wonton skins. * Do not use a colander to drain the ravioli it will break open the skins and the filling will come out. Use a slotted spoon to gently lift them one at a time out of the water and gently shake off the remaining water. * The ravioli can be frozen for up to 3 months. Ingredients for raviolis 1 packages of wontons 2 cups of ricotta cheese ¼ cup freshly grated Parmesan cheese 2 tablespoons freshly grated Romano cheese 1 egg slightly beaten ½ teaspoon fresh ground nutmeg 1/8 teaspoon Kosher salt 1/8 teaspoon freshly ground black pepper 6 fresh basil leaves sliced thin Instructions For filling, in a bowl combine ricotta cheese, Parmesan cheese, Romano cheese, egg and nutmeg. Mix together well. Lay 16 wonton skins on a clean surface and brush all four the sides using a pastry brush with water. Add 1 tablespoon of filling in the middle of each wonton square. Holding a wonton in one hand brush entire surface with water and place wet side down on top of filling. Press sides together gently. Continue until all 16 raviolis are filled. Use ravioli or pizza cutter to remove extra wonton skins from sides. Lift gently and press the edges on all 4 sides to seal completely.  Raviolis should look like a fluffy pillow. Place the raviolis on a baking sheet generously dusted with flour. This is important so the ravioli does not stick. Chill raviolis in fridge for 30 minutes on a baking sheet lined with flour. Once chilled, add raviolis to boiling water for 2-3 minutes. You can use your favorite sauce or if you like my marina sauce, here is the recipe. If you would like to use a jar sauce I suggest you use RAO’S Tomato Basil sauce. It’s delicious! Get more delicious recipes from Cristina at cristinaferrarecooks.com. Return to episode guide >>   + more showtimes Investor Relations   Parental Controls   About Us   Press   Jobs   Advertising   Feedback   Channel Locator   Privacy Policy   Terms Of Use   copyright © 2013 Crown Media, all rights reserved.

Home&Family recipe Chinois chicken salad

Cristina Cooks Wolfgang Puck's Chinois Chicken Salad INGREDIENTS: Chinese Mustard Vinaigrette: 2 teaspoons dry Chinese or English (Coleman's) mustard ¼ cup rice wine vinegar 1 teaspoon soy sauce 2 tablespoons light sesame oil 2 tablespoons peanut oil (2-3 for 4 servings) Salt Freshly ground black pepper Chicken Salad: One 3 pound chicken, cavity filled with finely diced celery, carrot, onion, garlic, bay leaf, thyme, salt, and pepper 2 ounces unsalted butter, melted 2 small heads or 1 medium head Napa cabbage 1 cup romaine lettuce, cut into ¼ inch julienne strips 1 radicchio, cut into ¼ inch julienne strips 10 snow peas, cut into ¼ inch julienne strips 1 tablespoon sesame seeds, toasted 2 tablespoonS peanuts, toasted (optional) INSTRUCTIONS: Prepare the vinaigrette. Place all the vinaigrette ingredients, except peanut oil, in a blender and blend until smooth. Add peanut oil slowly and correct the seasonings. Preheat the oven to 425° F. Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1½ hours, or until just done. (The juices should run clear.) Baste every 15 or 20 minutes with the butter and the drippings. Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them. Slice the remaining cabbage and radicchio into ¼ inch julienne strips. Shred the meat from the breasts and thighs of the chicken. Combine the chicken, cabbage, romaine, radicchio, and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely. Note: Serves 4 appetizer or 2 entrée salads Make a reservation at Wolfgang Puck's Chinois Santa Monica. Get more great crafts and recipes from "Home & Family" on Pinterest athttp://pinterest.com/hallmarkchannel.   + more showtimes

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Red Lobster

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Starbucks

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Kentucky hot Brown Bake

Found on facebook

 Three Sisters and Some Recipes's photo.

Kentucky Hot Brown Bake

INGREDIENTS
8 oz package refrigerated crescent rolls
1 lb. package smoked turkey lunch meat
8 slices cooked bacon
8 slices Swiss cheese
3 Roma tomatoes, sliced thin
4 eggs, beaten

INSTRUCTIONS
Unroll the crescent dough and separate into 2 squares.
Place one square in bottom of 8" pan that is greased or lined with parchment paper.
Press dough to fit pan.
Layer with half the turkey, bacon, cheese and tomatoes.
Pour half the eggs over the top.
Repeat the layers.
Top with remaining dough square.
Pour remaining eggs over top.
Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.
Let sit at room temp for 15-20 minutes before serving.

Skinny Mom summer salad

Skinny Mom Mission

Skinny Mom is a community of real moms who talk healthy motherhood. We connect, share and inspire, providing the skinny on fitness, food, fashion and family. This dynamic sisterhood of moms enhances lives by engaging with the Skinny Mom brand.

Skinny Mom Summer salad

Summer is full of salads. From true green salads, to pasta salads and even potato salads, it’s the best season for our favorite mixed dish! The key to a good salad is color and variety. My Skinny Chickpea Summer Salad is just that: sweet onion, cherry tomato, corn and cucumber. Those are only some of the colorful flavors in this dish!

Print

Skinny Chickpea Summer Salad

Prep time: 5 minutes

Fridge time: 1-2 hours

Yield: 10-12 servings

Serving size: ½ cup

Ingredients

• 1 can garbanzo beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can yellow sweet corn, drained
• 1 English cucumber, finely chopped
• 1 small pint red cherry tomatoes, sliced into halves
• ½ yellow sweet onion, finely diced
Dressing:
• ⅓ cup Extra Virgin Olive Oil
• 4 tbsp lime juice
• 1 tbsp cilantro paste or use finely chopped fresh cilantro
• 1 tbsp minced garlic

Instructions

1. For salad, add all ingredients to a large bowl and cover mixture evenly with dressing. Toss salad mixture gently to mix ingredients with dressing together.
2. Refrigerate for 1-2 hours before serving.
Dressing:
3. For dressing, add all ingredients into a medium size bowl and whisk until all ingredients are well mixed. Place dressing in refrigerator.

Nutrition Info and Tips

Per Serving (1/2 cup):

Calories: 194

Fat: 9g

Carbohydrates: 21g

Fiber: 6g

Protein: 6g

Sugars: 5g

WWP: 5 points