Skillet - Intro/Whispers in the Dark (Live) at Soulfest 2009 (HD)

Skillet's intro music and Whispers in the Dark. Recorded on July 29, 2009 at Soulfest at Gunstock Mtn. in Gilford, NH. Whispers in the Dark starts at 2:34



http://www.youtube.com/watch?v=Edd_CsCarUA&hl=en

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LKS (wwe) stopmotion & analysis #4

song "Rebirthing"-Skillet Download link: www.mediafire.com Join the stopmotion group: www.youtube.com



http://www.youtube.com/watch?v=P1UMobzy0tY&hl=en

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Super Bowl Corn Dogs Recipe

In this video, Betty demonstrates how to make her quick and easy Super Bowl Corn Dogs. With just the right amount of cornmeal batter coating, these hot dogs go into hot oil and are quickly ready to drain and serve with mustard. These Super Bowl Corn Dogs are SUPER! Ingredients: 1 egg, well-beaten 1/2 cup cornmeal 1/2 cup self-rising flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup milk 2 tablespoons melted butter or margarine, cooled 1 pound hot dogs (I used a package of 10 Oscar Mayer wieners.) mustard for dipping (I used Herlocher's Dipping Mustard, but you may use any mustard that you like.) peanut oil (I placed about 1 inch of peanut oil in a cast iron skillet for frying the corn dogs.) In a large mixing bowl, combine 1 well-beaten egg, 1/2 cup cornmeal, 1/2 cup self-rising flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup milk, and 2 tablespoons melted butter or margarine. Mix until smooth. Dip hot dogs into batter and drain. (I used a metal rack for draining.) Fry in hot oil (350 to 375 degrees) 2 to 3 minutes, or until golden brown on all sides. Drain on paper towels, and then place hot corn dogs on a serving plate. You may insert wooden sticks, in order to serve the corn dogs without messing up any dishes, or provide small plates and forks. Serve with dipping mustard. These are SUPER, and I hope you enjoy them!!! --Betty :)



http://www.youtube.com/watch?v=68y5P0aD7Hk&hl=en

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Making a Fried Egg in a Cast Iron Frying Pan

The egg was at room temperature which means that it will cook faster. The room was at around 90 degrees so even though I just took the butter out of the refrigerator, it was starting to melt.



http://www.youtube.com/watch?v=R0E-IRnvOsM&hl=en

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The Potato - A Pantry Staple

Regardless of how you fix them, whether diced, sliced, mashed or baked, potatoes are the most popular vegetable in America, and a pantry staple. Most people include some form of potato product in one out of three meals they eat daily. Potatoes, when prepared well, and without added fat, are a wonderful source of nutritional energy.

When shopping for potatoes, choose ones that are firm, smooth, and have no spots and sprouts. If a potato is rather green in appearance it indicates sunburn or light exposure and should be avoided. Find the proper potato for the dish that you are preparing. Waxy or boiling potatoes are better suited for soups, salads or barbequing. Some names to look for in your store are Red Potato, Round Red or Yellow Potato to name a few. For baking, mashing or frying, try to use a starchy potato variety. These potato varieties are usually long and coarse and their skins feel like a cork when touched. Some familiar starchy potato names you'll see in your grocery store are Gold Rush, Russet Arcadia, and Russet Burbank.

Be sure to store potatoes in a dark, dry, cool area. Temperatures above 50 F cause potatoes to sprout and shrivel. Refrigeration is not recommended because the starch will turn to sugar and the potato will turn dark when cooked.

Like oranges, potatoes are very high in vitamin C. One medium potato contains 45% of the vitamin C that's recommended for good health. Potatoes are also high in fiber and carbohydrates and contain more potassium than a banana. A potato is naturally low in calories and contains no fat, sodium, or cholesterol. The skin of the potato provides a helpful dose of fiber, iron, potassium, calcium, zinc, phosphorus, and several B vitamins.

Enjoy the following delicious easy potato recipe:

Parsley Potatoes

1 large onion, chopped

1 large clove garlic, minced

2 tbsp butter, melted

5 med red potatoes, peeled and cubed

1 c water

½ tsp salt

¼ tsp pepper

1/3 c chopped parsley

Sauté onion and garlic in butter in a large skillet until tender. Add potatoes, water and seasonings. Cover and simmer 15 minutes or until tender. Drain liquid, and discard; top potatoes with parsley. Serves 6.

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