Tea Leaves And Thyme Questions

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Donald asks…

fun things to do with 13 year old in atl?

what are some fun things to do in atlanta georgia with about eight 13 year old girls please don’t say coca-cola factory or the worlds largest aquarium because we have already done that

Tea Search Questions answers:

When my daughter was about thirteen, I took her for afternoon tea, and she thoroughly enjoyed it. There’s a place in Woodstock called Tea Leaves and Thyme that’s not terribly expensive and very nice with hats and dresses the girls can fool around in. I also liked taking my daughter to the High Museum, which wasn’t her most favorite thing to do … But now as a 17 year old, I think she has more of an appreciation for art than she would have if not exposed as a child.

An easy thing to do is take the kids to any mall. Separate for an hour or so — tell them to stick together and be sure they have a cell phone — then meet up for lunch. They’ll feel pretty cool with the independence.

If you want to turn them on to ethnic food, go some place on Buford Hwy. We like Penang — Malaysian food. Afterward, go to the big market across the street and look around. My daughter and her friends were always intrigued by all the things that were so alien to them, like live frogs with a sign that says, “will butcher.”

Richard asks…

boyfriend coming for tea, what should i cook?

My newish boyfriend is coming over for tea tonight and i dont know what i should cook for him. I’m veggie but he’s not. I wouldnt mind cooking meat, it just means we wouldnt be having the same, any suggestions pleaseee?
=)

Tea Search Questions answers:

Easy Baked Manicotti

Ingredients:

2 cups spaghetti sauce, divided
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

HEAT oven to 350°F.
SPREAD 3/4 cup sauce onto bottom of 13×9-inch baking

dish. Mix cheeses, egg and pesto until well blended; spoon into

resealable plastic bag. Use scissors to cut small corner from

bottom of bag.

FILL manicotti shells by squeezing cheese mixture into

both sides of each shell; place in baking dish. Top

with remaining sauce; cover.

BAKE 40 min. Or until heated through.

PEA SALAD:

I JUST MIX IT ALL IN A BOWL, CHILL.

SERVES 4:
I USE:

1 CAN DRAINED PEAS.
1 SMALL ONION (CHOPPED).
2 BOILED EGGS (CHOPPED) COULD USE ONLY 1 EGG.
1 tsp. RED WINE HERB VINEGAR. (OR, TO TASTE)
1 TBL. SPOON SUGAR (OR, TO TASTE)
1 TBL. SPOON MAYONNAISE (OR YOU CAN LEAVE IT OUT AND ONLY USE MARZETTI)–
MARZETTI SLAW DRESSING (I ADD ENOUGH TO DRESS ALL INGREDIENTS, I
LIKE IT KINDA SOUPY, BUT JUST USE YOUR OWN JUDGMENT) (DON’T BUY THE “LITE”–
IT HAS NO TASTE—)

ADD–TO TASTE:
CELERY SEED—DILL WEED—CURRY POWDER—LEAF. MARJ.—BASIL LEAVES—PARSLEY FLAKES—
LEAF OREGANO—THYME—A SHAKE OF “ORIGINAL” MRS. DASH—A FEW SHAKES OF GARLIC POWDER–

MIX ALL IN A BOWL AND TOSS TO COVER.~~CHILL~~

THE CURRY POWDER GIVES IT “IT’S TASTE”…..I PUT CURRY POWDER IN MOST ALL MY
SALADS.—EGG–POTATO—MACARONI—TUNA–SALMON….I JUST ADD UNTIL I THINK
IT TASTES JUST RIGHT.
REALLY GOOD WITH RIBS–CHOPS—HAM—ANYTHING!!!

Cream Pie

1 (9-inch) baked pie crust
1/3 cup creamy
1/2 cup powdered sugar
1 (3.5-ounce) package instant vanilla pudding mix
1 3/4 cups milk
1 (8-ounce) container frozen non-dairy whipped topping, thawed

In a small mixing bowl, combine and powdered sugar until crumbly; divide mixture in half.
In a separate bowl, mix pudding mix with milk according to directions on package.
Put half the peanut butter mixture in baked pie shell. Pour pudding over and then top with whipped topping. Sprinkle remaining peanut butter crumb mixture on top.

Refrigerate for several hours before serving.

Makes 8 servings

SWEET TEA:

Ingredients:

3 Family size tea bags
2 Cups of cold water
1 Cup of sugar

Directions:

Place the two cups water in a pot and add the tea bags. Bring to a boil, do not continue boiling. Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water.

If you make this for your BF, he’ll be around forever…lol
GOOD LUCK !!

ENJOY!!

JOHN 3:16

Michael asks…

Out of this list of plants from my yard, what can I use to create beneficial and tasty herbal teas?

I have…

pink jasmine
yellow raspberry
blackberry
salmon berry
blueberry
huckleberry
rose
chives
oregano
willow
lemon thyme
some mini groundcover thyme (archer’s gold?)
columbine
rosemary

Plants I could get include other types of mint, chammomile, and other herbs i am sure.

Thanks!
Oh, I also have dandelions galore…

and dogwood…
oh, and how could I forget my…

chocolate mint
and lavendar

wow, I am forgetfull

Tea Search Questions answers:

Of those you listed, these seem to be your best bet:

pink jasmine
yellow raspberry
blackberry
blueberry
huckleberry
rose

Jasmine teas are very poplular and refreshing and healthy teas served in Japan. YUM.
If you have holly trees, you can make some tasty ersatz tea from the leaves.

Joseph asks…

diet going to pot have u any good weight watcher receipes?

Tea Search Questions answers:

Chicken Rice Casserole with Mozzarella

Ingredients
2 teaspoons olive oil
1/2 cup chopped onion
1 clove minced garlic
1-1/2 medium red bell peppers, diced
1 cup frozen corn, thawed
1 cup low-salt chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 cups cooked brown or white rice
1/4 cup plus 2 tablespoons non-fat sour cream
2 tablespoons Dijon mustard
8 ounces skinless, diced cooked chicken or smoked turkey
3 ounces part skim milk mozzarella cheese, shredded
1/4 cup chopped parsley

Instructions
Preheat the oven to 425 degrees F. Spray a 1-1/2 quart casserole with nonstick cooking spray.

In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the onion and garlic and cook, stirring, until the onion begins to brown, 3 to 5 minutes.

Add the bell peppers, corn 1/4 cup of the broth, the thyme and black pepper, and continue cooking until the bell pepper begins to soften, 3 to 5 minutes.

Stir in the remaining 3/4 cup broth, the rice, sour cream, and mustard. Add the chicken, remove from the heat, and stir until well combined. Stir in one-third of the mozzarella and the parsley.

Transfer the mixture to the prepared casserole. Spread the mixture evenly. Sprinkle with the remaining mozzarella and bake for 20 to 25 minutes, or until the casserole is heated through and the cheese has melted.

Microwave Shortcuts:
In a 2-quart microwave safe casserole, combine the oil, onion, garlic and bell peppers. Cover and cook at high for 4 minutes, or until the peppers and onion begin to soften. Stir in the corn, 1/2 cup of the broth, the thyme, black pepper, rice, sour cream, mustard, and chicken. Stir in one-third of the mozzarella and the parsley. Re-cover and cook at high for 7 minutes, stirring once. Sprinkle with the remaining cheese and cook at high for 3 minutes, or until the cheese is melted and the casserole is heated through.

Yield: 4 servings

Weight Watcher’s Irish Stew

Ingredients
1 tbsp vegetable oil
1-1/2 pounds lean boneless lamb, cut into 1-1/2-inch squares 1/2-inch thick (or boneless chuck)
1 medium onion, chopped
3 cups low sodium chicken broth
1/2 teaspoon dried thyme, crumbled
1 bay leaf
6 whole new red potatoes (5 ounces each)
15 ounces small onions, peeled
1 cup Irish ale or beer
1 teaspoon salt
2 tbsp cornstarch
Chopped parsley
6 slices Italian bread (1 ounce each), optional

Instructions
In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 minutes. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil, the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 minutes. Return the first batch of meat to the pan.

Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.

Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.

To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread.

Yield: 6 servings

Mango and Green Tea Sorbet Recipe

Ingredients
2/3 cup water
1/3 cup loose green tea leaves
1/2 cup sugar
3 ripe mangoes
3 tablespoons fresh lemon juice

Instructions
Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes. Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.) Return tea to clean saucepan, add sugar and bring to a boil. Boil until sugar dissolves, about 1 minute. Remove from heat and cool about 30 minutes.

Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice. Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.

Transfer mango mixture to a food processor. Pulse until smooth, 30 to 40 seconds. Serve at once or store in the freezer for up to 2 months. Soften 10 minutes before serving.

Yield: 6 to 8 servings

Red Potatoes with Caviar and Cheese

Ingredients
12 new red potatoes (about 1 pound), scrubbed
3 tablespoons Neufchatel cheese
1 tablespoon low-fat (1 percent) buttermilk
1 teaspoon chopped dill
1 tablespoon black lumpfish caviar

Instructions
Place the potatoes in a single layer in a shallow microwavable container; cook on high until fork-tender, about 3 minutes. Alternately, bake the potatoes at 350 degrees for 20 minutes. Cut the potatoes in half; place, cut-side down, on a platter. With a spoon or a melon baller, make a small well in the top of each potato.

In a small bowl, mix the cheese and buttermilk until smooth; with a rubber spatula, fold in the dill and caviar. Dollop about 3/4 teaspoon of the mixture into the well of each potato.

Yield: 12 servings

Spicy Shrimp and Lobster Linguine Recipe

Ingredients
1 tablespoon olive oil
3 onions, chopped
6 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
1/4 cup dry red wine
2 tablespoons chopped fresh oregano, or 2 teaspoons dried
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon coarse-ground black pepper
1 lobster tail (about 1/2 pound)
1 pound large shrimp, peeled and deveined
3/4 pound dried linguine
1/4 cup chopped fresh parsley

Instructions
Heat oil in very large nonstick skillet over medium-high heat, then add onions and garlic. Saute 10 minutes until golden. Add tomatoes, wine, oregano, crushed pepper, salt, sugar and ground pepper; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes until flavors are blended and sauce is slightly thickened.

Meanwhile, remove meat from lobster tail and cut it into 1/2-inch pieces. (To pry meat out, cut away soft undercover with scissors and ease away meat from shell with your fingers.) Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.

Meanwhile, cook linguine according to package directions; drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.

Per serving: 7 points, 375 calories, 9 percent calories from fat, 25 grams protein, 58 grams carbohydrates, 5 grams total fiber, 4 grams total fat, 1 gram saturated fat, 98 milligrams cholesterol, 641 milligrams sodium.

Yield: 6 servings

Zucchini Lemon Muffins (Weight Watchers)

Ingredients
2-1/4 cups all-purpose flour
1/2 cup granulated sugar
2 tsp double-acting baking powder
1 tsp baking soda
1-1/2 cups shredded zucchini
3/4 cup egg substitute
1/4 cup vegetable oil
2 tbsp lemon juice
1 tsp grated lemon peel

Instructions
Preheat oven to 350F. Line 12 2-1/2″ muffing pans with paper baking cups; set aside. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool.

Weight Watcher Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories.

Yield: 12 servings

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