My mom and I were cutting up blankets and tying them together and my allergies, that haven't acted up in awhile, started to act up really badSo I asked her what it was made out of and she said it was made out of fleece.
It depends on what you mean by fleeceModern fleece is made from man-made fibres and shouldn't cause an allergic reactionBlankets could be made from sheeps' wool fleece, and you can be allergic to thatI would say though that's it more likely that you've reacted to the dust in the blanketsA lot of people are allergic to house dust.
Seafood Etouffee 1lb crayfish tails 1lbscallops 1lb shrimp 4 tblflour 4 tblbutter 3 ribs celery, chopped 1 large onion, chopped 1 large green onion, chopped 3cstock (any Veggie, chicken, fish) Cajun seasoning hot sauce In your largest pan melt butter over medium heatAdd flour and stir constantly until flour is the color of peanut butterAdd chopped veggies and season (i never measure) also add a few blasts of your favorite hot sauceCook veggies until onion is translucentNow slowly add stock and cook about five minutes to get rid of the raw floury tasteAdd scallops firstcook a couple minutes than add crayfishCook until scallops are done (they are no longer translucent and are firm)Taste for seasoningsAdd shrimp and cook 3-4 minutes or until color is rightServe over steamed riceI have to make two large batches when I make this because everybody eats it up so quick.
this recipe is so good and fairly easyRigatoni with Vegetable Bolognese Recipe courtesy Giada De Laurentiis 1-ounce dried porcini mushrooms 1 1/2 cups hot water 3 carrots, peeled and chopped 1 onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 garlic cloves 1/4 cup olive oil 2 teaspoons chopped fresh thyme leaves 1 teaspoon chopped fresh oregano leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped 2 tablespoons tomato paste 1/2 cup red wine 1/2 cup mascarpone cheese 1 pound rigatoni pasta 1/4 cup Parmesan Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot waterSet aside and let the mushrooms softenPlace the carrots, onion, bell pepper, and garlic in a food processorPulse the vegetables until finely chopped but still chunkyPlace the olive oil in a large, heavy skillet over medium-high heatAdd the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutesStrain the porcini mushrooms, reserving the porcini mushroom liquidAdd the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutesAdd the porcini mushroom liquid and red wineBring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutesAdd mascarpone cheese and stir just until the cheese is incorporatedMeanwhile, bring a large pot of salted water to a boil over high heatAdd the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutesDrain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixtureAdd some of the reserved pasta cooking liquid, if necessary, to moisten the sauceToss with Parmesan and serve Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 25 minutes Yield: 6 to 8 servings ser
Catalina Chicken, its easy 1 pack boneless, skinless chicken breast 1 bottle Catalina Salad Dressing 1 can Cranberry Sauce 1 cup rice Heat oven to 350 Cook rice per directions, keep separate Place chicken in baking dish Mix cranberry sauce and salad dressing together Pour mixture over chicken bake until done Serve over rice Easy and only uses two pans and a mixing bowl for prep.
Pasta with chicken 1 pkgof fresh linguine noodles 1lbchicken Sun-dried tomatoes- chopped Capers (drained) Fresh Basil/or dried Mushrooms-chopped Fresh Parmesan cheese Balsamic Vinegar Garlic Herb seasonings Butter Extra Virgin Olive Oil Sea salt black pepper to taste 1Pre-heat oven to 3502Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic Herb Seasoning3Add balsamic vinegar, and place in oven for about 20-30 minutes4While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese5Sauté mushrooms in butter and salt and pepper6Set aside7When chicken is done, cut into pieces and boil noodles8Drain water when the noodles are done( Leave the noodles in the pot) 9Add olive oil, salt and pepperMix well10Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles11Combine well12Serve warm with dipping spices and French bread.
