20 Most Recent iLive ITB382B - 37" Bluetooth Sound Bar - Page 6 Questions & Answers

Dark syrup is not the same thing as dark molasses; it is a sibling to corn syrup. The closest alternative to dark syrup, if you can't find it, is mixing three parts light corn syrup and one part molasses. This will give you the closes flavor with common pantry items.

Just chop it with the right pieces, pack it in a bag for freezing and put it in the freezer

These informative websites will explain you about the different types of apples, their characteristics, and at what time of the year they grow: http://www.pickyourown.org/apples.htm, http://www.orangepippin.com/apples, and http://www.personal-nutrition-guide.com/types-of-apples.html.

https://www.expertbulletin.com/keto-vegetables/

1. The simplest way is to place the blanched, chilled and drained asparagus spears or pieces in freezer bags or containers, label with the date and freeze.
2. If you want the asparagus spears or pieces to remain loose and not stick together (so that you can take out just what you need), flash freeze them first. To flash freeze, spread the blanched asparagus in a single layer on baking sheets. Freeze for 1 to 2 hours, then transfer to freezer bags or containers.

• If the package is not yet opened, freeze the ricotta cheese directly into the freezer. If already opened, drain the excess liquid and portion the cheese for easy thawing.
• Wrap each portion in plastic and place in the freezer bag or airtight container.
• Label the container with the date of storage.
• Thaw in the refrigerator.

1. The simplest way is to place the blanched, chilled and drained asparagus spears or pieces in freezer bags or containers, label with the date and freeze.
2. If you want the asparagus spears or pieces to remain loose and not stick together (so that you can take out just what you need), flash freeze them first. To flash freeze, spread the blanched asparagus in a single layer on baking sheets. Freeze for 1 to 2 hours, then transfer to freezer bags or containers.

• If the package is not yet opened, freeze the ricotta cheese directly into the freezer. If already opened, drain the excess liquid and portion the cheese for easy thawing.
• Wrap each portion in plastic and place in the freezer bag or airtight container.
• Label the container with the date of storage.
• Thaw in the refrigerator.

Step 1: Prep your strawberries

Choose berries that are dark red, firm and fully ripe. Wash and drain the fruit carefully, then remove the stems and caps. Dry berries on towels in a single layer. Test Kitchen tip: Do not soak the berries in water or they'll lose some flavor and nutrients.

Step 2: Freeze them

Strawberries can be frozen whole, sliced or crushed, and with or without sugar. For whole, unsweetened berries, first freeze in a single layer on a baking sheet. Doing so will keep them from getting stuck together later on. Once they're solid, place in freezer containers or bags. Try to remove as much air as possible by completely filling containers or pressing extra air out of bags before sealing to avoid freezer burn. For sweetened strawberries, halve or slice strawberries into a bowl. For each quart of berries, add 1/2 cup sugar and gently stir until sugar is dissolved. Lightly crush berries if desired. Spoon into a freezer container, seal tightly and freeze. That's all you do. Wasn't that easy?

1. The simplest way is to place the blanched, chilled and drained asparagus spears or pieces in freezer bags or containers, label with the date and freeze.
2. If you want the asparagus spears or pieces to remain loose and not stick together (so that you can take out just what you need), flash freeze them first. To flash freeze, spread the blanched asparagus in a single layer on baking sheets. Freeze for 1 to 2 hours, then transfer to freezer bags or containers.

• If the package is not yet opened, freeze the ricotta cheese directly into the freezer. If already opened, drain the excess liquid and portion the cheese for easy thawing.
• Wrap each portion in plastic and place in the freezer bag or airtight container.
• Label the container with the date of storage.
• Thaw in the refrigerator.

1. The simplest way is to place the blanched, chilled and drained asparagus spears or pieces in freezer bags or containers, label with the date and freeze.
2. If you want the asparagus spears or pieces to remain loose and not stick together (so that you can take out just what you need), flash freeze them first. To flash freeze, spread the blanched asparagus in a single layer on baking sheets. Freeze for 1 to 2 hours, then transfer to freezer bags or containers.

Step 1: Prep your strawberries

Choose berries that are dark red, firm and fully ripe. Wash and drain the fruit carefully, then remove the stems and caps. Dry berries on towels in a single layer. Test Kitchen tip: Do not soak the berries in water or they'll lose some flavor and nutrients.

Step 2: Freeze them

Strawberries can be frozen whole, sliced or crushed, and with or without sugar. For whole, unsweetened berries, first freeze in a single layer on a baking sheet. Doing so will keep them from getting stuck together later on. Once they're solid, place in freezer containers or bags. Try to remove as much air as possible by completely filling containers or pressing extra air out of bags before sealing to avoid freezer burn. For sweetened strawberries, halve or slice strawberries into a bowl. For each quart of berries, add 1/2 cup sugar and gently stir until sugar is dissolved. Lightly crush berries if desired. Spoon into a freezer container, seal tightly and freeze. That's all you do. Wasn't that easy?

1. The simplest way is to place the blanched, chilled and drained asparagus spears or pieces in freezer bags or containers, label with the date and freeze.
2. If you want the asparagus spears or pieces to remain loose and not stick together (so that you can take out just what you need), flash freeze them first. To flash freeze, spread the blanched asparagus in a single layer on baking sheets. Freeze for 1 to 2 hours, then transfer to freezer bags or containers.

Step 1: Prep your strawberries

Choose berries that are dark red, firm and fully ripe. Wash and drain the fruit carefully, then remove the stems and caps. Dry berries on towels in a single layer. Test Kitchen tip: Do not soak the berries in water or they'll lose some flavor and nutrients.

Step 2: Freeze them

Strawberries can be frozen whole, sliced or crushed, and with or without sugar. For whole, unsweetened berries, first freeze in a single layer on a baking sheet. Doing so will keep them from getting stuck together later on. Once they're solid, place in freezer containers or bags. Try to remove as much air as possible by completely filling containers or pressing extra air out of bags before sealing to avoid freezer burn. For sweetened strawberries, halve or slice strawberries into a bowl. For each quart of berries, add 1/2 cup sugar and gently stir until sugar is dissolved. Lightly crush berries if desired. Spoon into a freezer container, seal tightly and freeze. That's all you do. Wasn't that easy?

1. Remove as much of the leftover contents from the fondue pot as possible with a spoon.
2. Sprinkle powdered dishwasher detergent over the ooey-gooey dried out cheese or icky sticky chocolate and cover with hot water.
3. Let sit for 20 minutes.
4. Rinse. Then use a microfibre cloth to wash away debris.

1. The simplest way is to place the blanched, chilled and drained asparagus spears or pieces in freezer bags or containers, label with the date and freeze.
2. If you want the asparagus spears or pieces to remain loose and not stick together (so that you can take out just what you need), flash freeze them first. To flash freeze, spread the blanched asparagus in a single layer on baking sheets. Freeze for 1 to 2 hours, then transfer to freezer bags or containers.

Ingredients

• 5 ounces green beans (or wax beans)
• 1 clove garlic
• 1/2 teaspoon coriander seeds
• 1 small dried chile
• 1/8 teaspoon black peppercorns
• 1 bay leaf
• 1 cup cider vinegar
• 1/2 cup white wine
• 1 tablespoon sugar
• 1 teaspoon fine sea salt Steps to Make It
  1. Gather the ingredients.
  2. Before you trim the green beans, arrange them vertically in a 1-pint jar to see how many will fit. Pack them in as tightly as you can-once you add the hot liquid, they will shrink just a bit, so feel free to really cram them in.
  3. Remove the beans from the jar and trim them to fit, leaving at least 1/2-inch of headspace. Pack the trimmed beans back into the jar.
  4. Peel the garlic and cut it into quarters. Stuff the garlic pieces into the jar with the green beans.
  5. Add the coriander seeds, dried chile, peppercorns, and the bay leaf into the jar around the beans.
  6. Put the vinegar, wine, sugar, and salt in a small saucepan. Bring it to a boil over high heat and boil for 2 minutes (the sugar and salt should be completely dissolved).
  7. Pour the hot mixture over the beans. The liquid should completely cover all of the beans. Screw on the lid and let the jar sit until it's cooled to room temperature.
  8. Once the jar is cool, refrigerate the bean pickles for at least 2 days or up to 6 months before eating. Once opened, keep the jar in the fridge.