Love homemade ice cream but hate the fuss? This easy hack gives you DIY ice cream in just a matter of minutes. You'll be eating homemade ice cream all summer as no ice cream maker is needed. RECIPE: http://jerryjamesstone.com/recipe/5-minute-ice-cream-no-ice-cream-maker-needed/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS: ½ cup whole milk ½ cup cream ¼ cup sugar ½ teaspoon vanilla extract 1 cup rock salt Ice INSTRUCTIONS: 1. Add 1/2 cup whole milk, 1/2 cup cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract to a mixing cup and stir until well combined. 2. Add the mixture to a small zipper bag. Now, this is very important. I am not going to advocate any sorta brand here but you definitely want a quality bag. You are going to shake the hell out of this for 5 minutes and, well, if the bag breaks open, it’s totally going to suck. 3. Now to create the ice cream maker. You just need another zipper bag, one that is much larger than the bag with your ice cream mix in it. And you want to fill that bag with a couple handfuls of ice and about half of the rock salt. The same applies here… you want a quality bag that isn’t going to blow up. 4. Now place the smaller bag inside the larger bag. Cover it with more ice and rock salt. 5. Now the fun part! And, what better way to earn your ice cream than a few minutes of exercise. Wrap the bag in a towel, because it is freaking cold, and shake it for 5 minutes or until the liquid in the smaller bag turns into ice cream. 6. You can scoop it out but honestly, just eat it out of the bag. It is easier. Enjoy!
Views: 11695447 Jerry James Stone
In this video I show you how to make guacamole deviled eggs. If you love avocado deviled eggs, you must try this appetizer recipe is easy to make, tasty, and just looks delicious. RECIPE http://jerryjamesstone.com/recipe/guacamole-deviled-eggs/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 6 organic farm eggs 1 avocado 1 tablespoon cilantro, chopped (more for garnish) 1 teaspoon serrano chile, minced 1 teaspoon mustard seeds, finely ground 1 tablespoon fresh lemon juice 1/4 teaspoon sea salt 1/4 olive oil New Mexico chile powder (for garnish) INSTRUCTIONS 1. Carefully place the eggs in a sauce pan and fill the pan with enough water to cover the eggs by 1-inch. 2. Bring the water to a boil over a medium-high heat. Once it is boiling, turn of the heat and remove the eggs from the stove. Cover them and let them sit for about 20 minutes. 3. To stop the eggs from over cooking and turning the yolk gray (like I did because I got distracted by Hulu), empty the hot water and replace it with cold water. 4. Once the eggs are cool enough to touch, crack each egg on each end by firmly tapping it on a hard surface. Placing the side of the egg on the counter, roll it with the palm of your hand while slightly applying pressure. The shell should crackle all over but be careful to not squish the egg. Place the egg in a bowl of warm water and the shell should slide right off. 5. Half the eggs, placing the cooked yolks into a mixing bowl. Add one tablespoon chopped cilantro, one teaspoon of minced serrano chile, one teaspoon of ground mustard seed, one tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of olive oil. Mix it well. 6. Half the avocado, pit it and mash it in a separate mixing bowl. 7. Fold together the egg mixture and the mashed avocado. I like the yellow and green contrast so I suggest not overdoing it here. 8. Scoop heaping spoonfuls of the mixture into the halved eggs. You can use a pastry bag if you want it to be all pretty and stuff, but ain't nobody got time for that! I like the messier look and plus I want to get to eating these eggs! Top with some chile powder and cilantro. Enjoy!
Views: 68060 Jerry James Stone
I have a secret ingredient for making the best homemade guacamole. It takes any fresh guac from amazing to OMFG good. Try this avocado dip recipe now, trust me. RECIPE http://jerryjamesstone.com/recipe/best-damn-guacamole-ever/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 2 Avocados 2 tomatoes, diced 1 lime, zested and juiced ½ Cup cilantro, chopped ⅔ Cup red onion, finely chopped 1 green onion, sliced 1 serrano pepper, minced 1 clove of garlic, minced ½ teaspoon sea salt INSTRUCTIONS: 1. First things first. Let's halve and pit those avocados. Want to know the best way, check out my post on How to Safely Pit an Avocado. Then scoop them into a large mixing bowl. 2. Mash the avocado with a fork and then add the diced tomatoes, lime juice & zest, 1/2 cup chopped cilantro, 2/3 finely chopped red onion, the sliced green onion, the minced serrano, and the minced garlic clove. Fold it all together. 3. Add in half of the salt, mix it in well and let it sit for a few minutes. Give it a stir and then taste it and determine how much more to add. It is really easy to over salt guacamole and you need to taste it in stages. Now grab some cold beers and invite your friends!
Views: 188207 Jerry James Stone
Homemade cheese sauce is easy to make, promise. This simple recipe, made with Parmesan and Gruyère, is perfect on pasta, veggies, or for mac and cheese. RECIPE http://jerryjamesstone.com/recipe/simple-cheese-sauce/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 1/2 cup gruyere cheese, more for topping 1/4 cup cheddar cheese, more for topping 1/4 cup parmesan, more for topping 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup milk INSTRUCTIONS 1 Create a roux by warming the two tablespoons of butter in a large skillet and adding one tablespoon of flour. Whisk well until all of the flour is incorporated. If you like your sauce on the thicker side, use 2 tablespoons of flour. 2 Slowly add in 1 cup of milk. Once the flour, butter and milk have combined, add 1/2 cup of Gruyere, 1/4 Cup Cheddar, and 1/4 Cup Parmesan. 3 At this point, the sauce should be fairly thick. If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it sloooowly. 4 Now it is ready to enjoy! I used this sauce for a gnocchi mac n cheese. Yum!
Views: 146058 Jerry James Stone
How to make delicious pomegranate lime popsicles made with homemade limeade and fresh pomegranate arils (the seeds). This four-ingredient recipe is as easy as it is delicious. RECIPE http://jerryjamesstone.com/recipe/pomegranate-and-limeade-popsicle/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS ⅓ cup lime juice ½ cup granulated sugar 2 ½ cups water 1 pomegranate INSTRUCTIONS 1 Add the juice to your popsicle mold, but do not completely fill each one. We are going to add pomegranate seeds next. 2 Seed 1 pomegranate. 3 Add the arils to the mold. You don’t want the pops to be jam-packed but the seeds should be evenly dispersed throughout. 4 Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. Enjoy!
Views: 27823 Jerry James Stone
A homemade blended margarita with a Corona beer flipped up inside of it. This cocktail recipe, made with fresh citrus, is as tasty as it is festive. RECIPE http://jerryjamesstone.com/recipe/frosty-mexican-bulldog-margarita/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 5 cups ice 1 cup Tequila ½ cup Grand Marnier 5 limes, more for garnish 1 orange 1 cup simple syrup 6 beer, Corona ⅓ cup coarse salt INSTRUCTIONS 1 Place 5 limes and 1 orange–which should be at room temperature–on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don’t want to break them open, do it semi-gently. They’ll feel like a sem-filled water balloon when ready. This way the citrus will yield more liquid when you juice them. 2 Juice the limes and the orange in a large measuring cup, then add in 1 cup of tequila, 1/2 cup of grand marnier, and simple syrup. Mix together. 3 Pour 1/3 cup of coarse salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass. 4 Add a heaping cup of ice to the blender and just enough of the margarita mixture that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved. 5 Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass. Now get that party started and enjoy!
Views: 244339 Jerry James Stone
Move over onion rings! This fried apple recipe uses fresh granny smith apples to create a savory and sweet appetizer (or is it dessert). It goes both ways. RECIPE http://jerryjamesstone.com/recipe/fried-apple-rings/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 1 egg 1 cup buttermilk 1 cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon salt 4 large Granny Smith apples Vegetable oil Sea salt INSTRUCTIONS 1 Combine 1 cup of all-purpose flour, 1/4 teaspoon of baking powder and salt. Set aside. 2 Whisk 1 egg and then whisk in 1 cup of buttermilk. 3 Slice 4 large Granny Smith apples into 1/4 inch thick slices using varying sized biscuit cutters to make “rings” out of the slices, discarding smallest circle containing core. 4 Heat oil to 375 degrees F. (Caution: Do not let the oil get too hot or your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.) Combine the liquid and dry ingredients while the oil heats up. 5 Dip apple rings into batter, removing any excess. A little is okay, it gives them a nice swirly look. Cook in oil in small batches, turning frequently to monitor browning. 6 When the rings are golden brown, remove to a wire rack and sprinkle with sea salt. Enjoy!
Views: 66104 Jerry James Stone
Fresh rhubarb is more than just pie filling. Try this amazingly delicious rhubarb limeade for a fresh and tasty beverage. Full Recipe + Ingredients: http://jerryjamesstone.com/recipe/rhubarb-limeade/ Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 6271 Jerry James Stone
Tropical and tasty, if you've ever been green-smoothie curious... this is the place to start. Made with fresh avocado and pineapple, this smoothie is super refreshing and healthy. Full Recipe + Ingredients: http://jerryjamesstone.com/recipe/avocado-pineapple-smoothie/ Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 17142 Jerry James Stone
Turn those citrus peels from fresh juice into something edible with this simple candy recipe. This dessert is not only tasty, it reduces food waste. Full Recipe + Ingredients: http://cookingstoned.tv/recipe/candied-grapefruit-peels/ Follow: http://cookingstoned.tv https://facebook.com/jerryjamesstone http://facebook.com/cookingstoned http://twitter.com/jerryjamesstone http://instagram.com/jerryjamesstone https://plus.google.com/+jerryjamesstone https://pinterest.com/jerryjamesstone/ http://jerryjamesstone.tumblr.com/ https://vine.co/jerryjamesstone
Views: 13039 Jerry James Stone
How to make a delicious grilled cheese sandwich with tangy triple cream brie and oven baked cranberry sauce. This is a great leftovers recipe for Thanksgiving and Christmas. 2 slices of Italian batard bread (or any you have on hand) 1 ounce of brie, room temperature Heaping spoonful of Boozy & Baked Cranberry Sauce 1 tablespoon of butter, softened 1. While it seems to say, "slice bread" for a grilled cheese recipe. I find that the bread makes the sandwich. I really love this Italian batard. It was firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid! 2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will be grilled. 3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered. And sandwich it with another buttered slice. All this butter and cheese is making me hungry! 4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!
Views: 11205 Jerry James Stone
How to perfectly saute onions every single time, plus info on sweating them and caramelizing them. Oh and why they make you cry! Follow: https://www.facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 10019 Jerry James Stone
If you aren't going to eat caramel dipped apples anymore, you might as well goes balls out and make your dipping sauce full on adult oriented...just add bourbon! Now, I really wanted a sauce that was free of corn syrup, and a bit more natural in its creation. This is it! So yummy. 1 1/2 cup granulated sugar 1/3 cup water 1/4 teaspoon lemon juice 1/3 cup heavy cream 1/2 teaspoon vanilla extract Add the sugar, water and lemon juice to a heavy-bottomed sauce pan. Cover and warm the mixture over a low heat until the sugar is dissolved. Bring the mixture to a low simmer, uncovered, over a medium-low heat until it turns a light amber color (this should take about 5-7 minutes and the mixture will be just under 300 degrees F). Watch the mixture carefully! When it turns a medium amber remove it from the heat immediately. Add the cream and return the mixture to the stove over a low heat. Add in the vanilla and bourbon, mixing well. Let cool slightly and serve. Here is some fun info on the science of candy http://www.exploratorium.edu/cooking/candy/sugar.html
Views: 12631 Jerry James Stone
I know what you're thinking--gross! I know, I know. But trust me. These popsicles are amazing. I swear! Like most recipe development that I do, these pops started off with one simple idea: that could be gross. I always start there. I hate to admit it, but I do. I find by starting there, usually it just takes a few tweaks to make something that is "gross" actually good. And then the combo is so fascinating when I am done. These pops are super refreshing. The basil simple syrup makes them bright but the celery and salt tones down the fact that they are much sweeter than my usual recipe. I think you will be surprised. Ingredients 1 ½ Cups celery juice 1 ½ Cups simple syrup 10 fresh basil leaves ¾ Teaspoon Salt 1. First thing is to make the simple syrup. We want 1 1/2 cup of it so we will need 1 1/8 cup both sugar and water. Bring that to a boil over a medium-high heat. Once it boils, remove it from the heat and add the 10 fresh basil leaves. Fresh basil should be added at the end of the cooking process. Prolonged exposure to heat will cause the herb's volatile oils to dissipate. NOTE: Honestly, basil simple syrup can be great in lemonade or over ice cream, the possibilities are endless. So you might want to make more than just 1 1/2 cup. The general rule for simple syrup is that you need 75% of both sugar and water for whatever measurement you want. For example, if you want 1 cup of simple syrup, you?ll need about 3/4 cup of both sugar and water to make that. It all scales from there. 2. Once the simple syrup has cooled to room temperature, strain out the basil leaves and transfer it to the refrigerator to cool. 3. Now let's juice the celery. What is it about celery juice. It smells so fresh and revitalizing, right? 4. In a large measuring cup, add 1 1/2 cup of the celery juice, 1 1/2 cup of the basil simple syrup and 3/4 teaspoon of salt. Mix well. You want to make sure all of the salt is dissolved before freezing. 5. Divide the mix amongst the popsicle molds and then add the popsicle sticks. 6. Freeze for at least 7 to 10 hours as you want these pops to be rock hard.
Views: 9620 Jerry James Stone
Kiwifruit is super healthy, and super tasty. This simple salsa recipe is a great and delicious way to add more kiwi to your diet. Full Recipe + Ingredients: http://jerryjamesstone.com/recipe/simple-kiwi-salsa/ Kiwifruit photo by Crowhurst et al. - BMC Genomics 2008 9: 351 http://en.wikipedia.org/wiki/Actinidia#/media/File:Actinidia_fruits.jpg Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 6860 Jerry James Stone
So I love this recipe as a fun new take on brownies. These coffee and black bean brownies not only help use up leftovers, but they are gluten free and delicious too! Win-win-win. Full Recipe + Ingredients: http://jerryjamesstone.com/recipe/coffee-black-bean-brownies-gluten-free/ Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 2483 Jerry James Stone
A sour cream-based creamsicle recipe made with fresh mission figs and whole vanilla bean. If you love ice pops, this is your next dessert recipe. RECIPE http://jerryjamesstone.com/recipe/vanilla-fig-sour-cream-popsicles/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 1 ½ cups milk ½ cup sugar 1 vanilla bean 1 ½ cups sour cream 5 figs INSTRUCTIONS 1 Slice the figs so they are rather thick, like the thickness of two quarters. 2 Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds. 3 Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just until the sugar is fully dissolved. 4 Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth. 5 Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour. 6 Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour. 7 Divide the sliced figs among the molds and fill with the remaining mixture. 8 Place popsicles in the freezer until solid. Enjoy!
Views: 16237 Jerry James Stone
There's nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite. It is slightly sweet, earthy and pretty spicy. 4 cups butternut squash, peeled and diced into 1/2 inch pieces (saving the seeds) 1 can of black beans, drained and rinsed 1/4 cup of uncooked quinoa 1/2 cup of water 1/4 cup red onion, minced 3 cloves of garlic, minced 1 serrano chile, minced 1 tablespoon ancho chili powder 2 teaspoons ground cumin 1/4 teaspoon ground coriander 1/4 cup pistachios, finely chopped 1 tablespoon sea salt 1 cup panko bread crumbs. Olive oil 1. Toss the butternut squash with just enough olive oil to cover and place it in a baking dish. In a pre-heated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender. 2. Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begging to brown, transfer them to a paper towel lined colander and finish them with sea salt. 3. Bring 1/2 cup of water to a boil. Add the quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender. 4. Add the roasted butternut squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, chili powder, ground cumin, coriander, butternut squash seeds, pistachios, and salt. 5. Lightly sweat the red onion, garlic and serrano chiles in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture. 6. Fold in the bread crumbs. 7. Using a biscuit cutter, make your veggie patties. You don't have to do this but I am a bit anal retentive. 8. Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers til browned on each side, adding more oil as needed. Enjoy!
Views: 8213 Jerry James Stone
Help reduce food waste with this tasty pesto recipe made using fresh carrot greens. Full Recipe + Ingredients: http://jerryjamesstone.com/recipe/carrot-greens-pesto/ Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 8364 Jerry James Stone
Kale is not only super healthy, it is also super tasty. Well, that is if you pick out the right bunch. Using these quick tips, you can have the freshest and healthiest kale out there. Frist off, always buy organic kale. Last year, kale was added to the Environmental Working Group's Dirty Dozen. The Dirty Dozen is produce with the highest amount of pesticide residue on them. For example, last year they found a single grape tested positive for 15 pesticides! So, since kale is on their list...buy it organically. If you cannot find it organically, buy an avocado instead. Also, only buy kale in the supermarket if it is stored in a refrigerated section. Kale tends to get more bitter the longer it is exposed to room temperature air. The leaves should be firm and deeply colored with stems that are moist and strong. Make sure that the leaves are not browning or yellowing, and they are free from large holes. If the raw leaves show signs of wilting, it is an indication that the greens have been sitting on the shelf for too long, or they were not properly stored
Views: 5069 Jerry James Stone
An “egg in the hole” breakfast recipe with an over-easy egg fried up inside an avocado. And because it is a toast-free recipe, it is also gluten free! RECIPE http://jerryjamesstone.com/recipe/avocado-fried-egg/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 1 Haas avocado 4 small eggs Olive oil INSTRUCTIONS 1. Slice and pit the avocado. Now, if you are just making this recipe for yourself, be sure to watch my video on How to Keep Avocados Fresh for a Week. I love avos but they are so pricey that you don’t want to waste them. And with my quick tip on storing them, you don’t have to eat them all in one sitting (though I often do). FACT: All Hass avocado trees descend from a single “mother tree” raised by a mail carrier named Rudolph Hass, of La Habra Heights, California. It’s a mystery to what species the Hass tree actually descends from. Rudolph Hass patented his tree back in 1935 which then died of root rot in September of 2002. 2. Cut the avocado into slices about 1/2″ thick. I leave the skin on. I like the presentation on the final product and it kinda keeps everything together when you flip the egg. It’s a personal choice. Try both ways and let me know what you prefer. 3. I use large farm eggs so, using a biscuit cutter, I cut out a bit more space for the egg. I just mash up the extra and serve it with this dish. Or eat it right there if you are hungry. Okay, that’s really what I did. 4. Warm a little bit of olive oil in a small frying pan over a medium-high heat. Add the avocado slice and crack an egg inside of it, cooking the egg til the whites are firm and cooked all the way through. Then flip it and cook the top. 5. Serve with some fresh black pepper and sea salt. Maybe some cilantro?
Views: 203914 Jerry James Stone
A tasty appetizer recipe for Brussels sprout lovers (and haters). Stuffed with garlic, ricotta cheese, and herbs, such as basil and sage, these sprouts are amazing! RECIPE http://jerryjamesstone.com/recipe/garlic-and-herb-stuffed-brussels-sprouts/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 15 very large Brussels sprouts 1 cup whole milk ricotta 1 cup Parmesan, shredded ½ cup panko bread crumbs 3 Cloves garlic, minced 1 tablespoon dried thyme 1 tablespoon dried basil 1 teaspoon dried marjoram 1 teaspoon dried sage 1 teaspoon sea salt A Pinch of pepper Olive oil INSTRUCTIONS 1 They say size doesn’t matter, but it does. Well, it matters here. The key to this recipe is 15 large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them supersized. After you wash them, trim the ends and then halve them. 2 I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. 3 I suggest you watch the video for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. 4 Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum! 5 Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you’ll need to experiment a bit here. 6 Using a small spoon, fill the Brussels sprouts with the stuffing. Overfill them. This stuff is good! 7 Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt. Enjoy!
Views: 26385 Jerry James Stone
How you prepare a chile pepper depends on how much heat you want. Once you've chosen your variety, and the shape, you can further reduce the heat with a few simple tricks. See, chile peppers contain capsaicin, an oil that runs from tame to full blown disco inferno. This burning sensation is unpleasant to animals while birds are unaffected, a little fun fact there. Why? Well, the oil protects the fruit from consumption by mammals but the bright colors attract birds which will disperse the seeds when they poop. It's a misconception that this oil is found in the seeds. It is actually in the placental tissue around the seeds and to a lesser extent the flesh of the fruit. The seeds themselves do not produce capsaicin. So that is the key. If you want the full heat a pepper has to offer, leave the white pith in. If not, remove it. And here is how. Slice the stem off of the pepper and then cut it into quarters. Using a spoon, scrape out the pith and seeds. I prefer a spoon as it is less likely to cut and tear at the peppers flesh while still removing the unwanted parts. Now, be careful. You don't want to touch your eyes (or heaven forbid, your downstairs) without washing your hands first after doing this.
Views: 8681 Jerry James Stone
A simple one pan breakfast made in a skillet. This vegetarian brunch recipe is a combination of crispy sweet potatoes, spicy serranos, garlic, and baked eggs. RECIPE http://jerryjamesstone.com/recipe/spicy-sweet-potato-hash-and-eggs/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 2 Large sweet potatoes 2 serrano peppers 1 Small red onion 3 Cloves garlic 6 eggs Olive oil Salt, to taste Pepper, to taste INSTRUCTIONS 1 Begin by cutting 2 large sweet potatoes into 1/2″ cubes. I do this by first cutting the potato in half, width-wise. Then cutting both halves in half, length-wise. I find these pieces much easier to work with. I then cut the halves into 1/2″ slices and then cube them. These smaller cubes are preferred because they will cook faster and work better with the eggs baked on top. You could also shred them. 2 Trim 3 cloves of garlic and mince it along with 2 serrano chiles. If you are sensitive to spice, you might want to try this recipe out with only 1 serrano. 3 Peel and chop 1 small red onion. 4 In a large iron skillet, add enough olive oil to coat the pan and then warm it over a medium-high heat. When the oil is glistening, add in the garlic, onion and serrano. Reduce the heat to medium-low and sauté the mixture until it becomes aromatic. You should smell the onions and garlic with a slight heat to it. 5 Add in the sweet potatoes and toss them so they are all coated by the oil. Increase the heat back to medium-high and cook the potatoes until they are tender, about 25 minutes. At this time, pre-heat the oven to 425 degrees. 6 When the potatoes have fully cooked, turn off the heat and crack the 6 eggs on top of the potatoes, spacing them out evenly. 7 Add the pan to the oven and bake for about 10 minutes until the whites are set and cooked. Now, you want to do this in an oven safe pan so or your going to have one hot mess on your hand. How amazing does this look? Enjoy!
Views: 34628 Jerry James Stone
A kitchen hack that makes it easy to poach a dozen eggs all at once. With this cooking tip, you’ll have perfect poached eggs in just minutes. It’s foolproof! INGREDIENTS Dozen eggs 3/4 cup water 1/4 teaspoon white vinegar 1/2 teaspoon salt INSTRUCTIONS Best if you use fresh eggs. Easy way to tell, look at the number on the egg carton. 001 is Jan 1 and 365 is Dec 31, this is a Julian date. This is the day the egg was cleaned and packed. So if it says 031 and the date is Feb 1st, those are fresh eggs. Eggs last about 5 weeks past this date. Mix water, vinegar and salt in a measuring cup. Divide the water in the muffin tin, about 1 tablespoon of water per cup. Crack an egg into each cup. Bake at 350 degrees F for about 10 minutes. So what you are looking for, white is firm but egg is runny. Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 7309 Jerry James Stone
If you love mac n cheese, this baked recipe made with broccoli pesto is the perfect pasta casserole dish. Full Recipe + Ingredients: http://cookingstoned.tv/recipe/baked-mac-n-cheese-with-broccoli-pesto/ Follow: http://cookingstoned.tv https://facebook.com/jerryjamesstone http://facebook.com/cookingstoned http://twitter.com/jerryjamesstone http://instagram.com/jerryjamesstone https://plus.google.com/+jerryjamesstone https://pinterest.com/jerryjamesstone/ http://jerryjamesstone.tumblr.com/ https://vine.co/jerryjamesstone
Views: 4099 Jerry James Stone
This simple test gives you a foolproof way to tell if your eggs are fresh and good to eat, or if they are bad and should be thrown out. Don’t eat bad eggs! Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 5869 Jerry James Stone
Today I'm going to show you how to make some delicious, vegan tacos made with mushrooms. What's great about this meat-free recipe is it won't matter what day of the week it is or the occasion...it'll be a good time for tacos! Full Recipe + Ingredients: http://jerryjamesstone.com/recipe/mushroom-meat-tacos-vegan/ Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 3610 Jerry James Stone
It's that time of year when almost every food item seems to turn green. There's green beer, green cakes, green eggs, and even green pizza (ewe!). I dunno, it seems that green occurs naturally in so many foods that you don't really have to dye anything. Sure, a green beer is nice but I am going to stick to this mojito. It's always green and always tasty! 1 1/2 cup rum 4 limes, juiced 20 mint leaves 1 cup green tea lime wedges 8 cucumber slices splash of club soda 3/4 cup sugar 3/4 cup water 1 cucumber, sliced 1. First we are going to make a cucumber simple syrup. Combine the 3/4 cup sugar and 3/4 cup water in a small sauce pan along with the slices of cucumber. Warm it over a medium-high heat and simmer until the sugar is dissolved--this makes 1 cup total simple syrup. 2. Once the simple syrup has cooled to room temperature, strain out the cucumber and transfer it to the refrigerator to chill. NOTE: You might want to make more than just one cup. This syrup would be great in many beverages, like a limeade. The general rule for simple syrup is that you need 75% of both sugar and water for whatever measurement you want. Since I wanted 1 cup total for this recipe, I used 3/4 cup of each. 3. Make your green tea but make sure to chill it before using it in this cocktail. You don't want to serve your guests a warm mojito, right? I am assuming that you are going to share this four-serving recipe with others. Am I wrong? 4. Add five of the mint leaves to a cocktail mixer and the juice from half of a lime, then muddle the mint. Now, don't beat the mint up. Muddling is about releasing the essential oils of the herb into the drink. You don't want to go all Ike Turner on it. 5. Now add the remaining juice from that lime, a heaping 1/3 cup of rum, 1/4 cup of green tea and 1/4 cup of the cucumber simple syrup. This is going to be a very smooth mojito, by the way, and very refreshing. Play with the green tea and cucumber measurements to take it in different directions. Or just exclude one? You cannot go wrong. 6. Mix and serve over ice with cucumber slices, more mint and a lime wedge. Enjoy!
Views: 8599 Jerry James Stone
Can you freeze asparagus? Yes! This video shows you how to freeze fresh asparagus without blanching it at all. Plus this method makes it easy to store frozen asparagus for a year. Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 14043 Jerry James Stone
Have you ever had fresh basil wilt or turn black on you? This simple hack prevents that from happening. Featured Airbnb Location: https://www.airbnb.com/rooms/1965307 Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 10871 Jerry James Stone
A vegan take on the classic tuna fish salad recipe, made with chickpeas and cashew cream. A sandwich recipe for clean, healthy eating that’s 100% plant based. **RECIPE 1 8 oz can of garbanzo beans (chickpeas) 3 tablespoons pickled relish 1/4 cup minced red onion 2 celery stalks chopped 2 teaspoons ground mustard seed 1 cup cashew cream Recipe for Cashew Cream 8 ounces of raw unsalted cashews Soak them overnight in 3 cups of water. Drain the water, reserving it. Puree the cashews adding about 1/4 cup of reserved water to create desired consistency.
Views: 20213 Jerry James Stone
I admit, i avoided gazpacho for years. I could not get past the idea of cold soup. It just seemed wrong. Soup should be warm, cozy and comforting; not cold. One day I decided to give it a whirl and I immediately wanted to kick myself for not eating it sooner. On a warm day, gazpacho can be such a treat. This Avocado & Heirloom Tomato Gazpacho is just that. Big on flavor, slightly spicy and ready for summer. Ingredients 5 Cups juicy and green heirloom tomatoes, cubed 2 Avocados 1 Lime ¼ Cup Basil ¼ Cup Cilantro 5 Tarragon 2 cloves of Garlic 1 Serrano Pepper Salt to taste 1. Okay, for the 5 cups of heirloom tomatoes, you don't need all of them to be green. But you probably want most of them to be green and yellow as red and darker tomatoes will make this soup look funky. But that only matters if you are into the food aesthetic. If not, use whatever tomatoes you have on hand. 2. Run the 5 cups through the food processor, until super smooth. Transfer it to a large mixing bowl, reserving 1/2 cup. If you want, you can run this through a sieve to remove the larger chunks but I personally like the texture. Up to you, but don't do it the wrong way! 3. Finely chop the 1/4 cup basil, 1/4 cup cilantro, 5 tarragon leaves, 2 cloves garlic, and serrano pepper in the food processor, adding it to the tomato puree. 4. Halve and pit the 2 avocados, then add them to the food processor, along with the juice of one lime and 1/2 cup of tomato puree. The reason for the tomato puree is that avocados do not blend easily without a little liquid help. 5. Add the avocado puree to the tomato and herb mixture and mix it well. Then chill it in the fridge for an hour or more.
Views: 10082 Jerry James Stone
The perfect pasta hack for anyone who loves Italian food. It reduces the cook time on spaghetti to just 60 seconds. This cooking tip will work on any of your favorite pastas. Featured Airbnb Location: https://www.airbnb.com/rooms/1205885 Follow: https://facebook.com/jerryjamesstone http://twitter.com/jerryjamesstone https://plus.google.com/+jerryjamesstone
Views: 20630 Jerry James Stone
The perfect pasta dish for Italian food lovers who also love California cuisine. This pesto recipe is avocado-based, so creamy, and 100% vegan. RECIPE http://jerryjamesstone.com/recipe/creamy-avocado-pesto/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 1 handful of cherry tomatoes 2 ripe avocados 1/2 lime, juiced 2 cloves of garlic 4 servings of pasta noodles such as spaghetti 1/8 cup olive oil 1/4 cup pine nuts, chopped Cilantro, chopped INSTRUCTIONS 1 Cook pasta according to directions. 2 In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer. 3 Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat. 4 Add the garlic to the food processor and mince it. 5 Pit the avocados. (See my video on pitting avocados) 6 Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky. 7 Toss the cooked pasta with the avocado sauce and the tomatoes. 8 Chop the pine nuts and the cilantro separately to be used as garnish. 9 Garnish and enjoy!
Views: 58259 Jerry James Stone
How to make homemade marshmallows with no candy thermometer and 100% corn syrup free! Perfect for a campfire, a s’mores, or your next cup of hot cocoa. RECIPE http://jerryjamesstone.com/recipe/old-fashioned-marshmallows/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 2 tablespoons gelatin (2 envelopes Knox) 1 cup cold water, divided 2 cups granulated sugar ½ cup powdered sugar ¼ teaspoon salt 2 teaspoons vanilla extract INSTRUCTIONS 1 In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn’t move. It doesn’t even jiggle. Seriously, the smartest thing Jell-o ever did was having people skip this step. It would’ve taken a lot more than Bill Cosby to sell this stuff if they hadn’t. 2 Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you’ve cleaned it all up, it pops up like a week later–it’s like an STD! 3 In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved. 4 Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don’t keep an eye on it, you’ll have a hot mess on your hands in no time–literally. 5 Add in the salt and vanilla extract. 6 Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl. 7 When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You’ll know it is done because it will be very thick and creamy but not so stiff you cannot work with it. 8 Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar. 9 Now cut the marshmallow into whatever shapes you like. More often than not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I think I may also do some hearts for Valentine’s day. Enjoy!
Views: 185856 Jerry James Stone
An elegant and creamy popsicle recipe swirling with homemade strawberry jelly and infused with fresh lavender. This is the creamsicle you been waiting for! RECIPE http://jerryjamesstone.com/recipe/lavender-cream-strawberry-popsicles/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 2 cups strawberries, sliced 1 cup sugar 1 cup milk 1 cup Greek yogurt 1 tablespoon lavender INSTRUCTIONS 1 Take a tablespoon of lavender and add it to 1/2 cup of sugar and the cup of milk in a small sauce pan. Heat the mixture over a medium-low heat until the sugar is fully dissolved and then remove it from the burner. Let the lavender steep in the warm milk for about 5 minutes. Now this is going to be a very delicate popsicle, if you want the lavender flavor to hit you over the head a bit, then use 2 heaping tablespoons of lavender and increase the sugar amount to 3/4 cup. I make these both ways depending on my mood. Please make sure you are using culinary lavender. While all lavender is edible, culinary lavender is light and sweet. Other forms are higher in camphor which is bitter but also treated as a toxin by the body. 2 Once the lavender infused milk has cooled to room temperature, strain out the lavender and slowly work it into the Greek yogurt by adding 1/8 cup or so at a time and then whisking it together. You want the milk to be cooled or the yogurt will curdle and, really, it’s makes for an odd texture. Okay, let’s be frank…it will be gross and make sucky popsicles. 3 In a small sauce pan combine your lightly packed 2 cups of sliced strawberries and the remaining 1/2 cup of sugar and cook them over a medium-high heat, until they reduce. This should take 5 – 10 minutes and you should have 1 cup of strawberry syrup as a result. 4 As a result, you should have 2 cups of lavender cream and 1 cup of strawberry syrup. My popsicle mold holds 3 cups total and if you have a different one, just adjust accordingly. Alternating between the lavender cream and the strawberry syrup, add the mixtures to the popsicle mold, pouring carefully to create a marbled effect. 5 Place a popsicle stick into each mold and freeze them for ten hours or more. You don’t have to do this but I topped mine with a bit of lavender before putting them in the freezer just to add some texture. I think they are really beautiful. You could also not strain out all of the lavender when you infuse the milk. It should be softened enough to not be a weird texture once frozen in the pop.
Views: 93746 Jerry James Stone
If you love stuffed peppers, you must try this vegetarian bell pepper recipe. These orange, red, and yellow peppers are stuffed with mashed potatoes. 2 bell peppers 3 large baking potatoes (about 2 1/2 pounds), cubed 1 cup of whole milk 1/4 stick unsalted butter Salt and pepper to taste Cut the tops off the bell peppers and remove the hull and the ribs. Roast the peppers at 425 degrees for 20 minutes, until they wilt and get a nice dark roasted skin. Clean the potatoes and trim them. Simmer them over a medium high heat in salted water until they are tender and fall off a fork. Whip the potatoes using an beater along with the milk and butter and salt. I suggest you overly salt them for this recipe. Place the peppers in a baking dish so they all stand up and stuff them. Bake them so that the potatoes begin to brown, about 15 minutes. Enjoy!
Views: 8782 Jerry James Stone
Warm your winter with this sunny sake-based sangria that tastes like summer. Seriously, you will think it is August! Bursting with fresh ginger, crisp tangerine and a slight minty finish, this sangria is everything a mixed drink should be. You'll almost not want to share! 1 cup sugar 1 cup water 1 bottle Nigori unfiltered sake 6″ fresh ginger (about 1/2 cup chopped) 3 tangerines (more for garnish) 1/3 cup fresh mint leaves (more for garnish) 1. Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Of course, if you want to make other ginger-flavored beverages throughout the week, then go ahead and double this recipe. It is great in lemonade, tea or over ice cream. 2. Add ginger. Remove from heat, and let steep 30 minutes. 3. Pour syrup through a fine sieve into a heat resistant container; discard ginger. Chill in the refrigerator. If you made extra, just store it in an airtight container for up to a week. 4. Thinly slice the tangerines and add them to the pitcher. 5. Add the fresh mint leaves to a glass with barely enough sake to cover and mull them. We aren't using much mint in this recipe because its only purpose is to brighten the drink. I am not a huge fan of super sweet beverages and the mint adds a clean finish to this beverage. 6. Add the mulled mint and the remaining sake to the pitcher. 7. Add the chilled ginger syrup to the pitcher and mix well. I threw in a few more mint leaves because they are just so gorgeous with the bright orange tangerine slices. Almost too pretty to drink...almost! 8. For each glass you are going to serve the sangria in, sugar coat the rim. Just pour about 1/4 cup of granulated sugar into a shallow plate. Wipe the rim of the glass with a tangerine slice and then twist the wet rimmed glass in the sugar. Makes it all sparkly! Enjoy!
Views: 4029 Jerry James Stone
An easy and simple vegetarian recipe that celebrates yummy butternut squash. This side dish can easily be made vegan for a healthier plant-based diet. RECIPE http://jerryjamesstone.com/recipe/caramelized-butternut-squash/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 2 butternut squash 3 tablespoons butter, melted ¼ cup brown sugar ¼ tablespoon salt INSTRUCTIONS 1 Cut off and discard the ends of 2 butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds (save them for roasting). Cut the squash into 1-inch cubes and place them on a baking sheet. 2 Add 2 tablespoons of butter, 1/4 cup of brown sugar, and 1/4 tablespoon of salt. 3 With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. 4 Roast for 40 minutes in a pre-heated oven at 400 degrees F, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula to be sure it browns evenly.
Views: 47732 Jerry James Stone
If you're a beetroot lover, this salsa is for you! It is slightly earthy, sweet (from the oranges), and spicy. It's really big on flavor, so make a lot. Full Recipe + Ingredients: http://cookingstoned.tv/recipe/roasted-beet-orange-salsa/ Follow: http://cookingstoned.tv https://facebook.com/jerryjamesstone http://facebook.com/cookingstoned http://twitter.com/jerryjamesstone http://instagram.com/jerryjamesstone https://plus.google.com/+jerryjamesstone https://pinterest.com/jerryjamesstone/ http://jerryjamesstone.tumblr.com/ https://vine.co/jerryjamesstone Photo: "Puro estilo papá!" by Cristian Borquez/ Derivative of original https://flic.kr/p/2v9wDn
Views: 3318 Jerry James Stone
This tropical popsicle recipe is made with fresh avocado, coconut milk, lime and fresh tarragon. It’s a delicious and refreshing popsicle recipe. RECIPE http://jerryjamesstone.com/recipe/tropical-avocado-popsicle/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 2 Avocados 2 Limes 1 ½ cups basic simple syrup ¾ cup Coconut Milk 20 fresh tarragon leaves INSTRUCTIONS 1. Take the 20 tarragon leaves and add them to a cocktail mixer. Add 1 tablespoon of the simple syrup and muddle the tarragon, releasing all of those tasty essential oils. Remember, you are not trying to beat up the herb or blend it, you just want to give it a good rub (that's what she said!). 2. After you have muddled the herb, add the remaining simple syrup and set aside. 3. Add the fruit from the two avocados along with the two limes juiced to your food processor and puree them. If you need to know how to safely pit an avocado, watch my how-to video. 4. Mix the pureed avocado, the 3/4 cup coconut milk and the 1 1/2 cups of tarragon-infused simple syrup to a large measuring cup. You should have nearly 3 cups of liquid. 5. Divide the mixture among the popsicle mold. I left a little room at the top and topped them off with some sweetened coconut milk. It was just 1/8 cup coconut milk and 1/8 cup simple syrup. It was just for texture. It makes them pretty right? Enjoy!
Views: 47522 Jerry James Stone
A delicious homemade popsicle recipe inspired by Indian cuisine. These mango lassi pops are easy to make and packed with fresh mango and probiotic Greek yogurt. RECIPE http://jerryjamesstone.com/recipe/mango-lassi-popsicle/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS 2 Mangos 1 Cup Greek Yogurt 1 Cup plain simple syrup INSTRUCTIONS: 1. Puree two mangoes, cut into chunks, with a tablespoon of plain simple syrup until the fruit is creamy. 2. In a large measuring cup, add 1/2 cup of the Greek yogurt and the mango puree, mixing it well. Then add enough simple syrup to the mixture so that you have 2 cups total. It should be just about 1/2 cup. 3. In a separate bowl, whisk together 1/2 cup Greek yogurt and 1/2 cup simple syrup. Place the yogurt mixture and the mango mixture in the fridge for about 30 minutes. This is to firm them up so that when you make the popsicles, these liquids won't easily combine. 4. Add the liquids to your popsicle mold, alternating between the mango mixture and the yogurt mixture. This will create the lovely marbled effect you see before you. 5. Freeze for 10 hours until the popsicles are rock hard. Enjoy!
Views: 58406 Jerry James Stone