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es, healthy vegetables can be served at a picnic raw or lightly cooked. Some choices include broccoli, peppers, carrots and celery. Pro vide little bowls of olive oil for dipping---olive oil does not require refrigeration. Nuts Nuts are versatile, healthy and easy to tak e to a picnic. They also fill you up with their beneficial fats. Some possibilities are cashews, almonds, pecans and walnuts. You can e njoy them simply raw or roasted or fancy them up with sea salt or spices. Fruit You have an abundance of possibilities when it comes to radmin no tray icon download fruit ideas for picnics. You can bring a whole watermelon and cut it up, or create a fruit salad with a variety of chopped fruit. Sque eze some lemon juice over the finished fruit salad to keep it fresh.1 Remove both the top and bottom lids from the tuna can and wash it top aftershaves 2009 thoroughly. 2 Set the can in the bottom of the electric skillet. 3 Add water to the skillet, filling the bottom with ? to 1 inch of wa .

can. 7 Cover the electric skillet with the lid and close the steam vent. 8 Steam the food until vegetables are crisp, tender in textur e, fish flakes with a fork and chicken is cooked throughout. 9 Carefully remove the lid of the skillet. Keep your face away from the to p of the skillet to avoid steam burns. 10 Use oven mitts to remove the plate from the top of the tuna can. Transfer the food to another plate for serving to avoid burning diners with the hot plate.1 Pour your pinto beans into the colander and rinse them thoroughly under icons download frozen windows xp cool running water. As you do this, sort through the beans looking for any stones or other items that do not belong in the beans. If y ou find any such items, remove and discard them. 2 Transfer the beans from the colander to your container. 3 Pour cold water into the c top aftershaves 2009 ontainer until it completely covers the beans with two to four inches to spare. Some beans might float, which is normal. 4 Cover the co .

e from the shoulder blade to the leg. The tenderloin, a long, tapering muscle, lies against the inside of the ribs toward the center an d sirloin, or lower end, of each loin. The loin muscles get little use, resulting in tender meat -- this is especially true of the tend erloin, which constitutes the most tender cut of pork. Cooking Methods Regardless of whether a loin comes from commercially raised pork , bred to be extremely lean, or from heritage pork, purposely raised to provide fattier meat, the inherent leanness and lack of connect free download fonts for nokia 5800 xpressmusic ive tissue in the loin dictate cooks use dry-heat cooking methods for the best results. Roasting or grilling, for example, ensures cuts from the loin stay moist and tender, as long as the meat is not overcooked. Safety Although pork poses less of a risk for trichinosis top aftershaves 2009 today, cooks should aim to cook pork at a temperature sufficient to destroy any traces of trichinae and other micro-organisms, but not .

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