Scientific evidence is beginning to show more and more each day how beneficial adding fruits to our diets can be to our health. Cherries are no exception. The juice of the fruit packs a more intense amount of many of these health benefits, and the juice of cherries is known to have a high antioxidant count, as well as other vitamins and minerals that contribute to a healthy body.
Antioxidants
Cherry juice contains high amounts of 17 different antioxidants. These help to protect the body against free radicals, which cause oxidative damage and can lead to many different forms of cancer.
Anti-Inflammatroy
Cherry juice has anti-inflammatory capabilities that reduces inflammation in the joints. This helps people who are in pain because of arthritis, gout and osteoporosis.
Painkiller
Cherry juice is rich in something called anthocyanins. This reduces the pain in muscles--as well as any damage in them--that is caused by strenuous workouts.
Blood Pressure
Cherry juice has a high concentration of flavanols. This helps to improve blood flow and greatly lower blood pressure.
Brain
Overall brain health and blood flow to the brain is helped by cherry juice as well. This is also because of its high flavanol count.
Tags: Cherry juice, Benefits Cherry, Benefits Cherry Juice, blood flow, Health Benefits Cherry, This helps
No one knows the exact geographic location of the first human flu case, but it probably occurred about 6,000 years ago. Although a flu-like epidemic struck the Greek army in Athens in 412 B.C., there's no way to be sure this was the flu virus.
Theory
Many experts believe that influenza first occurred in warm-blooded vertebrates such as pigs and horses. When people began domesticating these animals, that's when the flu virus crossed to humans.
History
The pandemic of 1580 in Asia Minor and northern Africa is the first recorded outbreak that experts definitively attribute to the flu virus.
Identification
In 1918, a veterinarian named J. S. Koen identified a disease in pigs that he believed was caused by the same virus as the 1918 Spanish influenza pandemic. The human flu virus was first isolated in the laboratory in 1933.
Types
The most recent novel flu virus is the 2009 H1N1 virus. Infectious disease experts are concerned about this emerging virus because it contains genes found in pigs on three continents, as well as viruses from humans and birds.
Considerations
Easy access to air travel and open borders between countries allow novel flu viruses to spread easily across the globe. While it's important to identify the origin of a new virus, its effect will soon be widespread.
People have been changing their eating habits for years in an attempt to get healthier and live longer. One of the ways they achieve this goal is to bake with low-fat substitutes to produce desserts that have less fat, cholesterol and calories. It's a matter of rethinking how you make certain recipes, and with the following tips, you can bake delicious low-fat goodies without sacrificing taste.
Instructions
1. Alter the cheese in your favorite cheesecake. Cheesecakes are traditionally made with cream cheese, but it's very high in fat and calories. If you experiment with a mixture of low-fat cottage or ricotta cheese and a bit of light cream cheese, you may be able to replicate that rich, creamy taste in one of the best guilty pleasures around.
2. Crack the mystery of the fat added by eggs. Eggs are a necessity in baking recipes, so be aware that all of an egg's fat content is found in the yolk. To lower the fat content, you can substitute two egg whites for every whole egg listed in a recipe.
3. Reduce the amount of fat in your pie crusts. A lot of pies are baked with rich, buttery pastry pie crusts, accounting for a good amount of the fat content in the pie. If you want to lower the fat, try baking the same pie with a graham-cracker crust or a crust made of cookie crumbs, a bit of canola oil and water.
4. Cut back on butter. Butter is also a traditional baking staple, but it increases the amount of fat in any dessert. To bake a healthier version of a recipe that calls for a lot of butter, reduce it by half and use low-fat yogurt or applesauce in its place.
5. Concoct a lower-fat crunchy topping. When your dessert recipes call for those delicious crunchy toppings that are sometimes made out of high-fat nuts, get out your crunchy, nutty cereals or fast-cooking oats. To enhance the flavor, you can add a few nuts to the mix.
6. Whip up your own cream. Whipping cream is another source of added fat in your mousse creations, so rather than use it in a recipe, mix ricotta cheese with beaten egg whites instead. To maintain the dessert's texture, use a bit of gelatin.
7. Take advantage of the offerings on your supermarket shelves. It's easier now to bake with low-fat substitutes, especially if you buy skim milk and low-fat cheese and cream. Use these varieties in place of their whole milkfat counterparts.
Tags: bake with low-fat, cream cheese, low-fat substitutes, ricotta cheese, with low-fat, with low-fat substitutes
Remove the gamey taste from venison before you cook the meat.
Venison is a lean meat that you can add to a variety of recipes. Many people do not enjoy the "gamey" flavor of the meat, which gives the meat an altered taste. You can remove the gamey taste from venison to make it more enjoyable to consume. You can prepare the venison with your preferred cooking method after you remove the gamey taste from the meat. Venison is low in fat and cholesterol, which makes it a healthy alternative to beef.
Instructions
1. Trim off the fat from the venison with a knife. A lot of the gamey flavor will reside in the fat on the meat. Remove the silver skin and the fat from the venison before you prepare it.
2. Combine 1 cup of vinegar and 1 qt. of cold water in a container large enough to hold the venison. You can double this ratio if you are soaking a large piece of venison.
3. Place the venison in the container and cover it with plastic wrap. The solution must cover the venison completely. Soak the venison overnight.
4. Remove the venison from the container. Add your preferred spices or marinades to the venison to help mask any remaining gamey flavor. A marinade also helps to tenderize the meat. Use a marinade that contains vinegar, tomato juice or wine for best results.
Tags: from venison, gamey flavor, gamey taste, gamey taste from, from venison before, meat Venison
Many Americans just love Chinese food, and sweet and sour chicken appears on many Chinese food menus and combo plates. You can now skip the hassle of ordering takeout and save some money by starting with frozen breaded chicken and making the sweet and sour sauce at home.
Instructions
1. Bake frozen chicken nuggets according to package directions.
2. Meanwhile, drain pineapple chucks, reserving juice from the can. Add enough water to reserved juice to measure 1 1/2 cups. Pour pineapple juice mixture into a medium saucepan. Add the sliced pepper. Bring to a boil, then reduce heat. Cover and simmer for 1 to 2 minutes or until pepper is crisp and tender.
3. In a small bowl, stir together vinegar, sugar, cornstarch, soy sauce and chicken bouillon granules. Stir into pepper mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in chicken nuggets, pineapple chunks and water chestnuts. Cook and stir until heated through.
4. Serve the sweet and sour sauce immediately over hot cooked rice and enjoy. If desired, garnish with parsley sprigs. Makes about 4 servings.
Tags: Cook stir, sweet sour, chicken nuggets, Chinese food, Cook stir until
Tired of simple buttered popcorn? For the most part representing adjustments on and combinations of Hawaii's various cultures, Hawaii's little-known snacks are delicious as well as different. A cheap and delicious snack, hurricane popcorn is the result of the fusion between a "normal" snack (popcorn) and the tastes of Hawaii.
Instructions
1. Pour the popcorn into your plastic bag (the clear plastic bags used for candies and sweets work best).
2. Pour the melted butter over the popcorn. You'll want to do this little by little, pouring and then mixing so the butter doesn't accumulate at the top.
3. Close the bag and shake (don't spill!). Recommended method: Twist the top of the bag closed with one hand and with your other hand at the bottom of the bag, twist (as if you were vigorously screwing and unscrewing a bottle cap). Also, keeping air in the bag allows for a better distribution of the butter.
4. Once the butter has spread throughout the bag, carefully open it and add the mochi crunch and furikake. The flakes of furikake will stick so be careful to mix and pour gradually as you did with the butter. Close the bag and shake until well mixed.
School-age children are exposed to many unhealthy snacks. Candy and cookies are OK once in a while, but for daily snacks at school or afterward, make sure that your child is eating healthy foods. This is not difficult or even expensive.
Dipping and Topping Foods
Provide your child with celery sticks and peanut butter or veggie slices with low-fat ranch dressing. Many different vegetables and fruits are good with a dip or topping. Be sure to look at the fat content as well as the additives to any dip or topping you are purchasing for your children. Fat-free ranch dressing, real cheese dip, and homemade salsa are healthy choices.
Cool Snacks
Pudding, yogurt and Jell-O are healthy snacks that kids enjoy. If it is really hot outside, you can stick a Popsicle stick in the pudding and yogurt container then place them in the freezer to make frozen treats. Many people assume that pudding is fattening, but it is a dairy product and comes in fat-free and even sugar-free options. Jell-O also offers fat-free and sugar-free products.
On-the-Go Snacks
Snacks that kids can carry with them are always a great choice, and there are many healthy options for this as well. Rice cakes, muffins, veggie chips, dehydrated fruits and dry cereal are all great choices for healthy on-the-go snacks. When choosing muffins you can either make your own or look for the healthier varieties. For a healthy snack you don't want to give your child a double chocolate chunk muffin; instead opt for those made with real fruit and whole wheat flour. Even cookies can be a healthy snack if you make them with applesauce instead of sugar and use a nutritional flavor choice such as oatmeal and raisin.
Tags: your child, healthy snack, ranch dressing, that kids
Chicken noodle soup is a comfort food often served to cure a cold or the flu.
The best seasonings for chicken noodle soup are probably the ones your mother used. People tend to enjoy the foods they grew up on the most. Barring that recipe, there are other seasoning combinations to try in your quest for the best chicken noodle soup.
The Basics
The basic seasonings common to most chicken soup recipes are aromatic vegetables. Most recipes include celery, carrots, onions or leeks and sometimes garlic. Stir fry the vegetables in a little olive oil before adding the broth. Some cooks finish this off by adding a little poultry seasoning to the broth. Others use a combination of herbs to add a depth of flavor.
Bay Leaf, Thyme and Parsley
In addition to the aromatic vegetables, there are different herb combinations that enhance the flavor of the soup. Food Network chef Tyler Florence flavors his chicken noodle soup with a bay leaf, a few sprigs of fresh thyme and a handful of parsley added with the vegetables. Add salt and pepper to taste.
Lemon Juice
Cookbook author and cooking show host Alton Brown recommends cooking the broth, chicken and aromatic vegetables together, then adding a combination of fresh tarragon and fresh parsley as a garnish, along with a squeeze of fresh lemon juice.
Lemon juice is also the main flavor in the traditional Greek chicken noodle or rice soup known as Avgolemono. It adds an acidic lemon flavor that pairs well with chicken.
Italian Flavors
Another seasoning combination favors Italian herbs. Add two bay leaves along with a pinch of oregano and thyme. Add the herbs with the chicken and simmer until it is done before adding the noodles. You can top it off with a little Parmesan cheese, if you like.
Vietnamese Chicken Noodle Soup
The Vietnamese take chicken noodle soup to a whole new level with the addition of ginger, coriander, cloves, star anise, fish sauce and hot peppers. They use rice noodles and fresh vegetables such as bean sprouts, mushrooms, raw onions, and add fresh mint and cilantro to the bowl at serving time. The flavors are complex and spicy with a variety of textures: the soft rice noodles and the crunch of fresh vegetables.
Tags: aromatic vegetables, chicken noodle, along with, before adding, Chicken Noodle, Chicken Noodle Soup
Sometimes the question arises whether chili sauce can be substituted in recipes for salsa, and vice versa. The truth is that while seemingly alike, the two are very different.
Chili Sauce
Chili sauce is made of tomatoes, onions and sweet and/or hot peppers simmered in a vinegar and sugar mixture. The result is a vinegary, sugary taste. It generally is milder than salsa.
Salsa
Salsa is a sauce made of tomatoes, onions and chili peppers. It typically is spicier than chili sauce.
Textures
Chili sauce is blended and generally pretty smooth, much like ketchup. Salsa, because of its raw nature, tends to be chunkier.
Differences in Seasonings
Chili sauce generally includes cloves, allspice, ginger and cinnamon. Additional ingredients in salsa are cilantro, cumin, oregano, lime juice and paprika.
Uses
Chili sauce can be used in meatloafs and soups as well as dips and fondues. It also is the base for most seafood cocktail sauces. Salsa usually is associated with Mexican or Tex-Mex dishes and can be used as an ingredient or a topper. It also is served with fried corn tortilla chips.
Tags: Chili sauce, chili sauce, Chili Sauce, made tomatoes, made tomatoes onions, sauce made
Nutritional yeast is an especially good addition to a vegan diet, adding a cheesy taste to various dishes and providing B-12, which can be difficult for vegans to get without a supplement. Here are some ideas for using it in your recipes.
Instructions
1. Add to savory food. Nutritional yeast goes with almost every type of savory food. As you experiment with nutritional yeast, use it as a condiment, sprinkling it on after you cook the dish. As you become familiar with its taste, begin incorporating it into recipes.
2. Sprinkle on popcorn. Nutritional yeast, especially in powder form, is delicious on popcorn and is a great way to get your daily B-12 requirement!
3. Stir into soups, sauces and gravies. Nutritional yeast is a natural with any sort of savory liquid. It breaks down well when heated and creates a deliciously cheesy taste. Add to your favorite recipes.
4. Bake with nutritional yeast. Add one tablespoon to ? cup nutritional yeast to your favorite savory baked good. You may need to increase the liquid-but only slightly
5. Make faux cheese. "The Uncheese Cookbook" by Joanne Stepaniak provides hundreds of vegan recipes that replicate dairy cheeses, and other vegan cheese recipes can be found online.
6. Make a "parmesan" topping. A quick and delicious topping for pizza and pasta can be made by blending equal parts blanched almonds and nutritional yeast until fine. Add salt to taste. Refrigerate for up to a month.
7. Share with your cats! Most cats enjoy nutritional yeast, so try sprinkling it on your cats' food or put a teaspoon on a plate for them to sample. It's a healthy feline snack full of nutrients.
Tags: cheesy taste, nutritional yeast, Nutritional yeast especially, savory food, with nutritional, with nutritional yeast
Sugarcane is one of the two main plants used to manufacture sugar.
Sugarcane is a perennial grass that is grown in warm, tropical climates. Sugarcane originated in southern Asia but has been imported to other tropical countries such as Cuba, Peru, Brazil and Jamaica. Sugarcane, along with the sugar beet, are the two main sources for the manufacturing of sugar. Other byproducts of sugarcane include rum, molasses, cane syrup and wax. Sugarcane has a course outer stalk than can cut flesh if handled improperly. Use a sharp knife and some proper skill to peel and eat fresh sugarcane.
Instructions
1. Cut the sugarcane into manageable-sized pieces. Sugarcane usually comes as a long, slender stalk with a ridge at one end, so trim or break them into sections about a foot in length.
2. Using a sharp knife (and wearing cut-resistant gloves as a precaution), peel the outer layer of the sugarcane by cutting away from you, similar to whittling, using your dominant hand while holding the cane with the other hand.
3. Continue in this manner until you get to the ridge. Then, peel the outer layer away. Depending on the age of the stalk, you may need to repeat this process two or three times until the surface is completely peeled.
4. Cut the sugarcane into bite-sized pieces for easier chewing.
When the heat becomes a little too much, cool down with a slice of this delicious cool Summer Strawberry Cake. It is both easy and inexpensive to make, and it is sure to wow your guests. This refrigerator cake serves 10, and will keep for up to a week. It is perfect for your next cookout or brunch! Enjoy!
Instructions
Cake Preparation
1. After you have cooked and cooled your strawberry cake according to the directions on the box, poke holes all over the top of it with a fork.
2. Pour the thawed sliced strawberries evenly over the top of the cake, allowing the juices to saturate. You may push some of the strawberries inside the cake to make the top more even.
3. Put the cake in the refrigerator to begin chilling.
Topping
4. In a seperate bowl prepare the vanilla instant pudding, reducing the amount of milk by 1/2 cup. Next, chill the pudding until it sets.
5. Mix the pudding and the whipped topping together until it is smooth.
6. Spread the topping over the entire cake with the back of a spoon. Try to cover the strawberries without mixing the juice with the topping.
7. Garnish with fresh strawberries if you wish.
8. Cover and chill the cake for a least an hour and serve cold.
Snow crab legs are the star of the show when they are at the dinner table.
With their delicate and favorable taste snow crab legs steel the spotlight of any meal i which they appear. When preparing side dishes to accent crab legs, less is more. By pairing crab with downplayed side dishes you can really highlight the simplicity of the naturally sweet, rich flavor of snow crab legs.
Potatoes
Potatoes are almost always an excellent side dish; baked, roasted or mashed, any way you slice it, potatoes can complement your crab legs flawlessly.
Roasted red potatoes offer a change from the usual baked or mashed russet potatoes. Preheat the oven to 350 degrees Fahrenheit. Dice your potatoes (1 1/2 lbs. small, new, red potatoes (about 15), scrubbed and dried ). In a large bowl, mix 4 to 6 cloves crushed garlic, 1/4 cup extra virgin olive oil and rosemary (to taste); add the potatoes and toss well. Transfer the potatoes to a shallow, baking pan and roast until potatoes are tender when tested with a fork, about 30 to 45 minutes.
Corn
Corn on the cob works nicely as a side dish for crab legs. On your stove, place shucked corn in a large pot and cover with cold water. Add a pinch of sugar to keep corn tender. Bring pot to a boil, when water comes to a rapid boil, the corn is finished. Serve with butter and a pinch of salt.
Salad
A side salad is a fast, easy way to incorporate a variety of vegetables into a meal. It also offsets the richness of snow crab legs. You can prepare a salad with any fresh or seasonal ingredients. Begin with a base of greens, baby spinach, romaine lettuce, assorted field greens or arugula, for example, and build from there with your favorite vegetables.
Bread
Never underestimate the elegant simplicity of an artisan bread. A whole eat-with-your-hands meal is an appealing concept, and a dinner roll or hefty piece of crusty bread perfectly offsets buttery, sweet crab legs.
Tags: crab legs, snow crab legs, side dish, side dishes, snow crab
Alfajores are almond sandwich cookies with a caramel filling. These are simple to make, but they require a series of steps. For ease in preparation, you can make the cookie dough the night before, then bake the cookies and make the caramel filling the next day. These are traditionally served in many South American countries at Christmas time. Bring these to your next cookie exchange for a change of pace from the usual gingerbread men and chocolate chip cookies.
Instructions
1. Place the powdered sugar and butter into the bowl of the stand mixer, and begin to mix on low speed until the powdered sugar is covered with the butter. Turn the speed to medium high and cream the butter and powdered sugar for 5 minutes or until smooth.
2. With the mixer running on low speed, add in the remaining cookie ingredients and continue to mix until all have been thoroughly incorporated into the dough.
3. Shape the cookie dough into a log 2 1/2 inches in diameter. Wrap it in plastic wrap and place in the refrigerator at least 45 minutes to chill. You can leave it in the refrigerator overnight if desired.
4. Preheat the oven to 350 degrees F and place a sheet of parchment paper over a baking sheet.
5. Remove the chilled cookie dough from the refrigerator and unwrap. Using a sharp knife, slice the dough into 1/4-inch slices. Place these on the prepared baking sheet, evenly spaced.
6. Bake the cookies at 350 degrees for 13 to 15 minutes or until the cookies are light brown. Let cool on the pan for 1 minute before transferring to a cooling rack to cool completely.
7. Clip a candy thermometer to the side of the saucepan used to make the filling. The tip of the thermometer should be about 1/2 inch above the bottom of the pot, but not touching the sides or bottom. Candy thermometers have a clip attached to them for this purpose.
8. Whisk to combine the brown sugar and evaporated milk in the prepared saucepan. Turn the heat to medium and heat this mixture until the candy thermometer reads between 238 and 240 degrees (soft ball stage). Dip the pastry brush in water, while the sugar and milk are heating, and wipe down the insides of the pot with water several times to prevent sugar crystals from sticking to the sides of the pot.
9. Pull the pot off of the heat once the mixture reaches the soft ball stage (238 to 240 degrees). Let it cool until the thermometer reads 110 degrees. Remove the candy thermometer.
10. Stir the butter and vanilla into the saucepan until the mixture begins to thicken.
11. Use a spreader to place a layer of the caramel filling onto one of the cooled cookies. Lay a second cookie on top of the filling to create a sandwich.
12. Repeat step 11 with the remaining cookies and filling until you have made 12 sandwiches.
Brie is a soft, smooth and almost gooey cheese that comes from the French province of Seine-et-Marne. According to legend, in the 8th century, Charlemagne had his first taste of Brie cheese and immediately fell in love with it. Brie is characterized by its furry, white edible mold. The main difference between Brie and Camembert (Camambert is what you would typically find in most grocery stores in the U.S.) is merely a matter of shape and size. Brie can be smeared on crackers, paired with meat in sandwiches, mixed in salads or wrapped in dough and baked for a number of delicious treats.
Instructions
1. Heat the milk and calcium chloride to 90 degrees.
2. Immediately add the meso, camembert cultures, and B. linnens once the milk is up to temperature. Cook for one hour at 90 degrees. Watch the cheese carefully and do not let the temperature go above 90.
3. Add the rennet after the cheese has been cooking (ripening) for one hour. Let the cheese rest for two hours.
4. Cut the curd and gently press into the cheese molds. This recipe will fill two molds as listed above. Let the molds sit on a plate for an hour.
5. Place a plate on the top of the mold and flip it after an hour, so that the cheese is face down on the plate. Repeat this step every few hours; placing another plate on top and flipping the moulds. In a few hours, the cheese should shrink down to less than 2 inches thick.
6. Place the cheeses in a cold box or refrigerate the molds over night at no more that 55 degrees.
7. In the morning, remove the cheeses from their molds. The cheese should slide freely, while still retaining their shape.
8. Pour salt onto a plate so it is spread over the plate evenly. Place a cheese in the salt and then turn it over, so that both sides are now sealed with salt. Finish by rolling the edges in the salt and wiping off any excess.
9. Place the your prepared cheeses on a plastic draining matt that has been cut to fit into a plastic shoebox. Put the lid on the box, but do not seal it, leaving a 1/2-inch opening. Keep the box in a cool place. The ideal temperature for brie to ripen is 55 degrees at 85 percent humidity. The shoebox will maintain the humidity, but you may need a cool box or refrigerator, which you can set to the above described temperature.
10. After 10 days, remove the cheeses from the shoe box. The cheeses will have the skin, a furry surface mold, which is the signature skin of brie. At this point, wrap them in foil and place in the refrigerator for another 20 days.
Tags: cheese should, cheeses from, remove cheeses, remove cheeses from
Phyllo is a light dough made out of flour, oil and water, commonly used as a pastry in Greek and Middle Eastern recipes. A pastry is often referred to as a baked good that holds a filling to create a recipe. Many times pastries are thought of as being sweet and filled with jellies and sprinkled with sugar, but pastries can hold a variety of ingredients, including meats, vegetables and cheese.
History
Phyllo dough originated in Greece and is still used in traditional Greek cuisine, especially in deserts and appetizers. The most popular phyllo recipe fillings stem from the famed Greek recipes, baklava and spanakopita. Baklava includes decadent layers of chocolate, chopped nuts, syrups and sometimes fruit and spices. These ingredients are layered with thin layers of phyllo dough and saturated in a creamy butter sauce and baked until perfection. Spankopita is a rich appetizer that has a creamy filling of egg whites, spinach and feta cheese and is basted in an egg and butter mixture and baked until the dough is flaky and crisp.
Significance
Phyllo dough has a very light taste that makes it the perfect backdrop for most meals where a pastry texture is needed. Phyllo dough is sold ready to use in the frozen foods section and can be purchased from a local grocery store at reasonable prices. The dough is simple enough to use in its chilled state by spreading the dough out on a large surface, such as a baking table or counter top, one layer at a time as the ingredients are carefully added. This is an easy way to prepare any phyllo dough recipe. A small amount of filling is recommended at a time because of the delicate nature of the dough. Phyllo dough is easy to roll up and create layers within the food; this is one of the reasons why it is such a popular ingredient in many appetizers and desserts.
Types
There are several different types of fillings that go well with phyllo dough. Some of the most used are fruits like apples and cherries, cheeses, meats such as ground lamb and spicy ground sausage, vegetables and gravy, nuts, flavored syrups and potatoes. Most phyllo dough is brushed with an egg white mixture to create a golden color as it is being baked.
Potential
The potential for phyllo pastry is that it has enough versatility to beused in different meals and cuisines. Phyllo pastry can be used in vegetarian diets to provide a flaky crust for steamed vegetables, as well as pastas and cheeses. Desserts are the most popular food creation that include phyllo dough. Tasty custard and icing fillings laced with cinnamon and brown sugar make great breakfast treats on cool autumn mornings. Jelly filled phyllo pastry is also a popular breakfast treat, especially for those who frequent Greek bakeries. Tasty fruit jelly preserves are wrapped by a light textured phyllo pastry and sprinkled with powdered sugar.
Warning
Phyllo pastry is delicate; it takes a lot of experience to learn work the dough. Oftentimes, the first try at making a pastry that requires phyllo takes patience and practice. Phyllo is very lightweight and flaky, making it easy to tear and oftentimes, difficult to work with. Phyllo pastry must be very cold when it is being worked with; even at room temperature it can fall apart and the filling can soak through and ruin the pastry. Phyllo dough can burn easily, so take care when baking this delicate pastry.
Tags: phyllo dough, Phyllo dough, baked until, Fillings Phyllo, Fillings Phyllo Pastry, most popular, pastry that
Granola is great for you. It has fiber, nuts, grains and fruit, and all the things that your body needs for energy. You can find all kinds of granola bars at the grocer's but most have a small bit of protein and lots of sugar and other ingredients that aren't more than a quick boost of energy followed by a big crash. Make your own that will last.
Instructions
1. Decide what ingredients that you want from the categories of nuts, fruits and flavoring. Virtually any combination of nuts will work for your granola bars as long as they are chopped or slivered. Just a few that might start you thinking are pecans, walnuts, almonds, macadamia, cashews, pumpkin seeds, pistachio or peanuts. Fruits that you might want to include are raisins, yellow raisins, dried cranberries, dried cherries, dried banana slices, dried apricots, dried apple pieces, dried pineapple, dried blueberries or dried strawberries. The final selection you need to make is if you want to add any flavoring into the basic flavor of the bars, such as vanilla, orange, cinnamon, banana, coconut, almond, butter rum or butterscotch.
2. Gather the ingredients and process them to be ready to add to the bars. Chop the nuts and fruit pieces into bite size nuggets.
3. Preheat your oven to 300 degrees. Coat a medium sized glass baking dish with a small amount of butter so that the mix doesn't stick. Put in a mixing bowl all of the dry ingredients. These include the rolled oats, sunflower seeds, sesame seeds, flax seeds, coconut, wheat germ and chopped nuts. Mix them well. Pour this mix into the baking dish and place in the preheated oven for about 20 minutes. Stir the mix occasionally. If you like your granola a bit crispier, then allow the mix to bake for a few extra minutes. Be careful not to scorch or burn the mix though.
4. Mix in a small saucepan a few tablespoons of butter, some brown sugar or maple syrup, a few drops of your chosen flavoring and Splenda. Bring to a boil and then simmer for a few minutes. Place the roasted dry ingredients into a large mixing bowl. Pour into the dry ingredients the hot liquid ingredients and stir well until you coat all the ingredients.
5. Turn out the coated mixture into a large buttered baking dish. Press the mixture into an even sheet of granola in the baking dish. If you want, thicker bars then use a smaller baking dish. Sprinkle a thin coating of whey protein powder over the top of the bars and put them back in the oven.
6. Bake the bars for another 20 minutes to dry the bars and reduce the stickiness. Once they have finished baking, cut into one inch by two-inch bars. Wrap the bars in wax paper and store in a Ziploc bag in the refrigerator.
Rock sugar or rock candy, which consists of large crystals, has some different uses than table sugar or sucrose. Rock sugar is used in some beverages, liquors and soups, as a glaze or eaten as candy.
Description
The large crystals of rock sugar grow in a concentrated sugar solution, according to Chow.com. They can be clear, white or caramel-colored. Sometimes the crystals are formed on strings. Rock sugar is not as sweet as table sugar.
Chinese Dishes
Rock sugar is an ingredient in some savory Chinese dishes. It is added to some braised meat dishes to give them a mellow flavor and a translucent appearance. Chinese cooks also use rock candy to flavor sweet soups, chrysanthemum tea and some liquors, according to MamaHerb.com.
Other Facts
Other countries also use rock sugar. Mexicans use it to make skulls in celebrations for the Day of the Dead or Día de los Muertos. The candy is later eaten. In India rock candy is offered with aniseed to freshen the mouth after meals.
Tags: rock candy, Rock sugar, also rock, large crystals, rock sugar, table sugar
It's easy to get confused about cheese's place in your diet. On the one hand, the calcium it provides makes it an important part of a healthy diet. But dieters need to be wary of this calorie-rich food. Cheeses are not all created equal; this article groups some popular cheeses by calorie content. All serving sizes are 1 oz. unless otherwise noted.
Low-Calorie Cheese (Less than 100 calories per serving)
Certain varieties of cheese are naturally low in calories and fat or have low-calorie versions. These cheeses find their way onto diet plans because they're a good way to get calcium without a lot of calories:
Naturally Low-Calorie Cheeses
Cottage Cheese (4 oz.) - 116 calories; 5.1g of fat
Ricotta (4oz.) - 216 calories; 16.1g of fat
Feta - 75 calories; 6g of fat
Camembert - 85 calories; 6.9g of fat
Gruyere - 49 calories; 2g of fat
Low-Fat Versions of Cheese
Cottage Cheese (4oz.) - 81 calories; 1.2g of fat
Cheddar - 49 calories; 2g of fat
Swiss - 50 calories; 1.4g of fat
Typical Cheeses
When in doubt, a good ballpark guess for most cheese is around 100 calories per ounce. All of the following popular cheeses fall within that range. The calorie difference might not seem large, but remember that one ounce of cheese is roughly one cubic inch. Most people don't stop at that amount.
Bleu Cheese - 100 calories; 8.1g of fat
Brie - 95 calories; 7.8g of fat
Gouda - 101 calories; 7.8g of fat
Cream Cheese - 99 calories; 9.9g of fat
Monterrey Cheese - 106 calories; 8.6g of fat
Muenster - 104 calories; 8.5g of fat
Provolone - 100 calories; 7.5g of fat
Calories You Might Not Expect
Some cheeses have a surprising amount of calories. However, these tasty morsels can be incorporated into a diet as long as you pay attention to portion size.
Cheddar - 114 calories; 9.4g of fat
Parmesan (grated) - 122 calories; 8.1g of fat
Colby - 112 calories; 9.1g of fat
Swiss - 108 calories; 7.9g of cheese
These low-fat cheeses cut the fat, but they don't have many fewer calories than the full-fat versions. You might as well go for the full-fat full taste and simply keep an eye on portion size.
Monterrey Jack - 88 calories; 6g of fat
Cream Cheese - 70 calories; 5.2g of fat
Cheese Products
Some processed cheeses are surprisingly low in calories. And while foodies might not call them 'cheese' at all, when substituted for the real thing in a diet some varieties can save you a few calories.
Pickling salt differs from table salt in that additives such as anti-caking agents and iodine are removed. While these additives won't harm the pickles, they will turn them dark and make their liquid cloudy, thereby making them look distinctly unappetizing. Pickling salt is usually sold in large quantities in major supermarkets, but if you can't find it there you can search for it online.
Instructions
Pickling Fish
1. Cut down the middle of the fish, and remove the guts.
2. Rinse fish well with cold water.
3. Sprinkle salt inside the fish as well as covering the outside.
4. Place fish in a deep dish or tray with a layer of salt underneath it. Cover with salt. Leave for 2 or 3 hours until moisture has been absorbed.
5. Take fish out of the tray and place on kitchen towel to remove further moisture.
6. Sprinkle salt into the bottom of a large jar and add the fish, making sure you cover it completely with salt. If you're pickling small fish such as sardines, cover each layer of sardines in salt.
7. Put a plate that can fit inside the head of the jar directly on top of the fish, and put a weight over it such as a bottle filled with water. Leave in the refrigerator for a week before removing the weight. After this, the fish will keep for two years refrigerated.
Pickling Meat
8. Hang the meat up in a cool, dry place a couple of days before you intend to salt it so that it tenderizes.
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9. Mix 4 qt. of water, 3 pints of pickling salt and 1 lb. of brown sugar in a large pan and heat it up without bringing to the boil. This mixture is suitable for pork and beef.
10. Lay the meat in a very deep dish with a lid and pour the liquid over it; it should be completely covered.
11. Close the lid and after a couple of days turn it on its side. Makes sure the meat is left in a cool place.
Tags: Pickling salt, cool place, couple days, deep dish, fish well
Bread machines allow families and individuals who are short on time to enjoy hot, fresh-baked bread. Bread machines range in size from small, square models to large models that can bake two loaves at once. The pans are of different shapes and sizes, as well. Size is determined by weight. A 1-lb. loaf is small, while a large, 2-lb. loaf is the most popular family-size loaf. If you don't know your machine's size, or you wish to modify a bread recipe to fit, you need to do a few calculations.
Instructions
1. Measure the volume of the baking pan by filling it with water, then measuring the amount of water the pan will hold. Fewer than 11 cups means the machine will bake a 1-lb., or small, loaf. Between 11 and 13 cups is a medium, or 1 1/2-lb., loaf. More than 13 cups of water indicates a large, 2-lb. loaf.
2. Convert a recipe for a smaller machine to a larger one by multiplying the amount of ingredients for the smaller recipe by the ratio to the larger one. For example, multiply the ingredients for a 1-lb. loaf by two to get the amount for a 2-lb. loaf. Adjust downward the same way: Divide the ingredients for a 2-lb. loaf to make a 1-lb. one.
3. Convert a regular bread recipe by adjusting the amount of flour to the norm for your size bread machine. A 1-lb. loaf takes 2 cups of flour. Three cups of flour makes a 1 1/2-lb. loaf, and 4 cups a 2-lb. loaf. Adjust the other ingredients in the same proportion as the flour: If you must reduce the flour by one-third to fit your 1-lb. bread machine, reduce the other ingredients by one-third as well.
Blenders can be tough to clean by hand because they have so many nooks and crevices at the bottom. Fortunately, they're perfectly designed for self-cleaning; they're watertight and they have their own built-in agitators. All you need is some hot water, dish soap and about one minute to spin your blender clean and then spin it dry.
Instructions
1. Completely empty and rinse the blender in the sink. If your blender was most recently used to make something chunky like salsa, you will want to shake out as much of the food as possible.
2. Fill the blender about 2/3 full with hot water. Place the blender pitcher on its electric cradle and drizzle in a dose of liquid dish soap. Put the lid on tight and run it at top speed for about 15 seconds.
3. Remove the lid and pour the soapy water out. Rinse the pitcher in the sink, then fill it 2/3 of the way full with hot water once again. Put it on the cradle, replace the lid and run it at top speed for another 15 seconds.
4. Take the lid off once more and pour out the water. Put the pitcher back on the cradle, but leave the lid off this time. Run the blender at top speed for about 10 seconds to dry out the blending blades.
5. Wipe down the inside walls of the pitcher and the underside of the lid with a clean, dry dish towel. Replace the lid and return the blender to its designated storage place.
Tags: about seconds, dish soap, full with, full with water, speed about, speed about seconds, they have
Make a breakfast burrito with eggs and refried beans
Despite their name, refried beans are only fried once. The popular bean mixture is featured prominently in Southwestern cuisine. Refried beans can be made with pinto or black beans that are fried in oil and then mashed into a thick paste. Some refried bean recipes also incorporate chopped vegetables, such as onions, and shredded cheese. Canned refried beans are available in most supermarkets. Combine the canned beans with eggs and salsa for a quick Tex-Mex style breakfast.
Instructions
1. Heat in a skillet one tablespoon of butter until melted. Cook half a cup of chopped green peppers until softened, about five minutes. Crack open two eggs and add to the pan. Scramble the eggs in the pan, combining with the green peppers, and cook until done, or three to five minutes. Sprinkle on half a teaspoon of cumin and salt and pepper to taste while the eggs cook.
2. Lay out a warmed corn tortilla on each serving plate. Put three-fourths cup of warmed refried beans into a small bowl. Pour egg mixture into the bowl and stir gently to combine.
3. Spoon the egg and bean mixture into the center of each tortilla. Garnish with a spoonful of salsa. Wrap the tortillas closed, tucking in the ends and turning them over so the fold is toward the plate. Serve with slices of avocado (optional).
Tags: refried beans, bean mixture, five minutes, green peppers, mixture into, with eggs
Monstera deliciosa commonly is called "Swiss cheese vine" because of the holes that perforate the plant's large, leathery, heart-shaped leaves. A durable, low-maintenance plant, Swiss cheese vine loves bright light but tolerates low-light conditions. Allow plenty of space for the plant, also known as split leaf philodendron, because it can grow to heights of 16 feet or more at maturity with leaves that span up to 18 inches. Propagating Swiss cheese vine involves taking stem cuttings in springtime.
Preparation
A 4-inch pot filled with a well-drained potting medium works well for rooting a Swiss cheese plant. Rooting plants successfully requires use of a pot with a drainage hole, because lack of drainage causes stem cuttings to rot rapidly. Make your own potting medium by combining equal parts of sand and peat moss, or use a quality commercial potting mix. Moisten the potting medium ahead of time either by misting the medium with a spray bottle or by placing the pot in a tray of water so water wicks through the drainage hole. The potting medium must be moist but not soggy.
Cutting Procedure
A healthy, actively growing stem with at least two or three leaves is ideal for a cutting, and a young stem with relatively small leaves is best. Cut the tip of a stem measuring 3 to 6 inches, and then pull one or two leaves from the bottom one-half of the stem. Although most plants root successfully without rooting hormone, use of the hormone speeds rooting. To use rooting hormone, place a small amount of powdered hormone on a piece of waxed paper, and then dip the bottom 1 inch of the stem in the powder.
Planting Technique
Planting the Swiss cheese cutting begins with making a hole in the potting medium with your finger or the eraser end of a pencil. That task ensures that the rooting hormone powder won't be lost when you plant the cutting. Place the bare, bottom one-third to one-half of the stem in the hole with at least one leaf node -- the bump that remains from where you pulled a leaf from the stem -- under the soil. Doing that is critical because new roots emerge from the node. Pat the potting mixture gently but firmly around the stem.
Greenhouse Environment
A Swiss cheese vine stem cutting requires a warm, humid environment to root successfully. You can create those conditions by sliding the cutting's pot into a clear plastic bag and then tying the top of the bag or closing it with a rubber band. Place the bag in moderate light and normal room temperatures.The atmosphere in the bag usually remains moist until the cutting roots in one to two weeks; if the soil dries, however, it must be misted immediately. Leave the plastic in place until new growth appears, which indicates the stem rooted.
Plant Care
A newly rooted Swiss cheese vine is ready to exist outside of a warm, humid environment, but it benefits from a slow transition to its new environment in order to prevent shock. Begin by poking a few holes in the bag, and then two or three days later open the top of the bag. After two or three more days, you may remove the pot from the bag and place the plant in brighter light. Water the plant until water trickles from the bottom of the pot, and then allow the top of the potting mix to dry between each watering. Never let the pot sit in water, and never let the soil become soggy. A Swiss cheese plant is fertilized regularly during spring and summer with a liquid houseplant fertilizer applied according to the directions on its label.
Cooking raw garlic by sauteing or roasting removes any harshness but leaves the tangy flavor intact. Normally, you purchase garlic in a bulb and break off pieces called cloves. You may roast an entire bulb or break off two to three cloves to add to recipes. However you cook garlic, the ingredient adds an aromatic and punch of flavor to any meal.
Instructions
Saute Garlic
1. Break off cloves of garlic from a bulb. Use the number of cloves directed by your recipe.
2. Lay a clove on a cutting board. Lay the flat side of a wide knife on top of the clove. Pound the knife with the palm of your hand to crush the clove for easier removal of the outside, paper-like layer.
3. Peel off the outer layer using your fingers. Chop or mince the garlic with a sharp knife.
4. Pour 2 tbsp. of oil into a saucepan. Heat the oil using medium heat. Place the garlic into the hot oil and cook for one minute, stirring while it sautes. If you are cooking other items such as onions, add the garlic last because overcooking might result in burning.
Roasted Garlic
5. Preheat the oven to 350 degrees Fahrenheit. Tear off any loose pieces of the garlic bulb's paper-thin outer layer and discard. Lay the bulb on its side and cut 1/4 inch off the top.
6. Rip off a piece of aluminum foil and place the bulb, cut side up, in the middle of the foil.
7. Drizzle 1 tbsp. of olive oil over the top of the bulb. Sprinkle salt, pepper and other seasonings on the top of the olive oil.
8. Fold the foil around and over the garlic bulb. Place the foil onto a small cookie sheet and place into the oven. Roast the garlic for 50 minutes or until the outer layers turn a golden-brown color. Allow the cloves to cool for 10 minutes before handling.
9. Hold the bottom of the garlic bulb over a dish and squeeze out the roasted cloves. Eat the roasted garlic cloves alone or use in cooking recipes.
Curry is not traditionally associated with ground beef, since Indian culture frowns on the consumption of beef. Because curry has become such a cosmopolitan dish, however, and because it can be made with numerous variations across the world, ground beef curry is not as unusual as it may seem. It can be prepared very easily in just a few minutes and you can tailor the recipe to cook it to taste if you wish.
Ingredients
Ground beef curry requires 3 lbs. of ground beef, 4 tsp. curry power, 4 cups of rice, 2 cloves of minced garlic, 1 1/2 cups of chopped onion, 4 diced tomatoes (1 can of pre-diced tomatoes will suffice), 3 tbsp. of butter, and salt and pepper to taste. For some recipes, you can also add chopped carrots, potatoes and peas to the mixture in portions equal to your taste. If you want your curry to be milder, reduce the amount of curry powder used: it shouldn't affect the remainder of the recipe.
Cooking
Melt the butter in a pan, then saute the garlic and chopped onion until translucent. Brown the ground beef until it is cooked, then mix in the tomatoes and remaining seasonings. Heat the mixture until it is hot, stirring thoroughly in the process. Place cooked rice on plates and spoon the heated mixture over it. The listed ingredients will make enough ground beef curry for about four servings.
Rice, Noodles or Bread
Cooking the rice yourself is extremely easy. You need 3 quarts of water for every cup of rice you want. Bring the water to a boil and then slowly slide the rice in so that it doesn't disrupt the boiling. Cook the rice for 15 to 18 minutes over medium heat, keeping the water at a boil. You can test it for readiness by tasting a few grains: they should be soft, but firm and not mushy. Then drain the water and serve. Curry also works well on other kinds of starches: flat noodles taste just as good as rice, and you can use flatbread or even regular bread too. Either pour the curry over the bread or serve the curry in a bowl and dip slices of the bread into it.
Condiments
Curry is traditionally served with nuts, dried fruits and other condiments which can be sprinkled on top. Shredded coconut, dried and chopped nuts, raisins and sliced bananas all make excellent toppings, as does chutney if you have some available. Place them in individual bowls and arrange them in the center of the table. Add small spoons so that diners can sprinkle them on top of their curry to personal preference.
Green chilis can be preserved and used year-round.
Preserve green chilis during the harvest season to enjoy their flavor throughout the year. Green chili adds a vibrant flavor and subtle spice to many meat and vegetable dishes. Freezing green chili preserves the pepper while staving of bacteria. Roasting a green chili before it is frozen will lock in the flavor and protect the original texture. Roast and freeze green chilis so you always have something on hand to give your dishes an extra kick.
Instructions
1. Light the gas stove or broiler to medium-high heat and hold the green chili with metal tongs approximately 4 inches away from the flames.
2. Roast each side of the pepper for about 4 minutes or until most of the skin is completely charred black.
3. Drop the charred green chili into a plastic quart-size zip-top freezer bag and seal the bag completely.
4. Allow the chili to steam in the plastic freezer bag for at least 5 minutes before removing it on a cutting board.
5. Cut away the fibrous top and make a single slit along the length of the flesh of the green chili with a chef's knife.
6. Hold the green chili under cool running water as you rub away the charred skin an inner seeds.
7. Place the roasted and rinsed green chili into a new plastic quart size zip-top freezer bag and press out the excess air as you seal the bag.
8. Wash your hands thoroughly with soap and water to remove the capsicum from your skin. Capsicum is the oil that makes chilis hot, and it will burn your eyes if you accidentally touch them.
9. Label the plastic bag with an expiration date one year in the future using a permanent marker.
10. Place the labeled plastic bag into the freezer that stays below 32 degrees Fahrenheit to preserve the green chili for at least a year.
Tags: green chili, chili into, chili into plastic, chili with, green chili into, green chili with
H.D. Pappas began the Pappas Restaurant business by opening his first restaurants in Texas, Arkansas and Tennessee; in 1976, his sons joined him in the restaurant business. Today, the Pappas Restaurant chain is a multi-generational affair, operating restaurants in Texas, Colorado, Arizona, Illinois, Ohio, New Mexico and Georgia.
The Pappas Restaurant chain includes a variety of restaurant styles, from steak to Cajun to Tex-Mex to burgers.
Pappasito's Cantina
As of August 2010, the Tex-Mex Pappasito's Cantina is famous for large buildings and border town decor. This arm of the Pappas Restaurants enterprise offers such specialties as ceviche, shrimp brochette, tamales, ribs, beef fajitas and margaritas. Of course, the usual queso, chips, pico de gallo and guacamole are always available. In addition to dining in, Pappasito's Cantina also offers to-go options, catering services and large party rooms.
Pappasito's (Little Pappasito's)
2536 Richmond
Houston, TX 77098
Pappasito's (Reliant Park)
2515 S. Loop West
Houston, TX 77054
Pappasito's (The Original)
6445 Richmond
Houston, TX 77057
Pappasito's (I-10 East at Federal)
11831 I-10 East
Houston, TX 77029
Pappasito's (290 & Hollister)
13070 Hwy 290
Houston, TX 77040
Pappasito's (William Hobby Airport)
7800 Airport Blvd., Space C6
Houston, TX 77061
Pappasito's (Memorial City)
10409 I-10
Houston, TX 77024
Pappasito's (George Bush Airport)
3950 S. Terminal Rd., Space 4
Houston, TX 77032
Pappasito's (Spring)
15280 I-45 N.
Houston, TX 77090
Pappasito's (Sugar Land)
13750 Southwest Frwy.
Houston, TX 77478
Pappasito's (Willowbrook Mall)
7050 FM 1960 Road West
Houston, TX 77069
www.pappasitos.com
Pappadeaux Seafood Kitchen
Pappadeaux Seafood Kitchen specializes in Cajun dining. Pappadeaux's focuses on serving only the freshest seafood available, and so menus vary by region. Options may include choices like Blackened Opelousas Fillet, Crawfish and Shrimp Fondeaux and Seafood Gumbo. Alcoholic specialty drinks and desserts are also available. Pappadeaux offers dining in, to-go, catering and party rooms.
Pappadeaux (Richmond at Kirby)
2410 Richmond Ave
Houston, TX 77098
Pappadeaux (Reliant Stadium)
2525 South Loop West
Houston, TX 77054
Pappadeaux (Galleria)
6015 Westheimer Rd.
Houston, TX 77057
Pappadeaux (Northwest Freeway)
13080 Hwy 290
Houston, TX 77040
Pappadeaux (Hobby Airport)
7800 Airport Blvd., Space C11
Houston, TX 77061
Pappadeaux (Town and Country)
10499 I-10 (Katy Freeway)
Houston, TX 77024
Pappadeaux (Royal Oaks)
12109 Westheimer
Houston, TX 77077
Pappadeaux (Stafford)
12711 Hwy 59 S.
Stafford, TX 77477
Pappadeaux (Bush Airport)
3950 N Terminal Rd
Houston, TX 77032
Pappadeaux (Willowbrook Mall)
7110 FM 1960 Rd. West
Houston, TX 77069
Pappadeaux (Cafe Pappadeaux)
2226 FM 1960
Houston, TX 77090
www.pappadeaux.com
Pappas Seafood House
Exclusive to Texas, Pappas Seafood House offers a variety of seafood selections, including shrimp, oysters, lobster, a variety of fresh fish (like halibut, tilapi, catfish and salmon), salads, soups, pasta, steak and a wide selection of white and red wines. Pappas Seafood House offers guests the option of dining in or taking their meals to-go.
Pappas Seafood House (Lil Pap)
3001 S. Shepherd
Houston, TX 77098
Pappas Seafood House (Gulfgate Mall)
6945 I-45 S.
Houston, TX 77087
Pappas Seafood House (Sharpstown Mall)
6894 Hwy 59 South
Houston, TX 77074
Pappas Seafood House (East Houston)
12010 I-10 East
Houston, TX 77029
Pappas Seafood House (Greenspoint)
11301 I-45 N.
Houston, TX 77037
Pappas Seafood House (Humble)
20410 Hwy 59 N.
Humble, TX 77339
Pappas Seafood House (Webster)
19991 I-45 S.
Webster, TX 77598
www.pappasseafood.com
Pappa Bros. Steakhouse
Pappas Bros. Steakhouse has locations in Houston and Dallas and has received a number of honors, including being named the number one steakhouse by Texas Monthly in December 2007 and receiving the Wine Spectator of Houston Grand Award in 2010. In addition to succulent steaks, Pappas Bros. is famous for its bar, where guests can enjoy 2,300 of the world's finest wines, prize scotches, cognacs, ports and madeiras.
Pappa Bros. Steakhouse Houston
5839 Westheimer Rd
Houston , TX 77057
www.pappasbros.com
Pappas Grill Steakhouse
Pappas Grill Steakhouse is located in Meadow's Place, Texas. Steak offerings include filet mignon, T-bone, porterhouse, ribeye, New York and prime rib. Guests can add Oscar sauce, bleu cheese or jumbo grilled shrimp for an additional charge. Pappas Grill Steakhouse also offers several seafood choices, like shrimp, oysters, burgers, chicken, fish, salads and sandwiches. Guests are free to dine on location, use Pappas Grill Steakhouse's banquet hall or take their meals to-go.
Pappas Grill (Meadows Place)
12000 Hwy 59 S.
Meadows Place, TX 77477
www.pappasgrillhouston.com
Pappas Bar-B-Q
Pappas Bar-B-Q serves barbecue and sides by the pound or in family style meals with options that can serve from four to 20. Barbecue options include beef, pork, turkey, chicken, ham, beef ribs, pork ribs or sausage, while side dishes include options like spicy rice, ranch beans, potato salad, macaroni salad, yams, baked potatoes and fries. Pappas Bar-B-Q offers dining on-site, delivery, to-go and catering options.
Pappas Bar-B-Q (Downtown Delivery)
1100 Smith Street
Houston, TX 77002
Pappas Bar-B-Q (Downtown - Smith St.)
1100 Smith St.
Houston, TX 77002
Pappas Bar-B-Q (Downtown - Pierce St.)
1217 Pierce St.
Houston, TX 77002
Pappas Bar-B-Q (Crosstimbers)
4430 I-45 North
Houston, TX 77022
Pappas Bar-B-Q (Reliant Park)
8777 South Main
Houston, TX 77025
Pappas Bar-B-Q (Woodridge )
7050 I-45
Houston, TX 77087
Pappas Bar-B-Q (59 at Little York)
3814 Little York
Houston, TX 77093
Pappas Bar-B-Q (290 and Hollister)
12917 Northwest Freeway
Houston, TX 77040
Pappas Bar-B-Q (Westchase)
9797 Westheimer
Houston, TX 77042
Pappas Bar-B-Q (Monroe)
8560 Gulf Freeway
Houston, TX 7701
Pappas Bar-B-Q (59 at Bellaire)
7007 Hwy. 59 South
Houston, TX 77074
Pappas Bar-B-Q (Bissonnet)
9815 Bissonnet
Houston, TX 77036
Pappas Bar-B-Q (George Bush Aprt.)
3950 S. Terminal Rd. Space 23
Houston, TX 77032
Pappas Bar-B-Q (1960/I-45)
703 FM 1960 W.
Houston, TX 77090
Pappas Bar-B-Q (Humble)
19713 Hwy. 59
Humble, TX 77338
Pappas Bar-B-Q (Webster)
20794 Gulf Frwy.
Houston, TX 77598
Pappas Bar-B-Q (Oakridge)
27752 I-45 North
Houston, TX 77385
www.pappasbbq.com
Pappas Burger
Pappas Burger serves both modern and classic down-home diner cuisine, such as burgers, mozzarella sticks, nachos, chicken sandwiches, fish sandwiches, portabello sandwiches, hot dogs, ribs, salads, milk shakes, beer, margaritas and root beer floats. In addition to dining at the restaurant, guests are also welcome to take their meals to-go or use the Pappas Burger banquet facilities.
Pappas Burger (Houston)
5815 Westheimer Rd.
Houston, TX 77057
Pappas Burger (Hobby Airport)
7800 Airport Blvd.
Houston, TX 77061
www.pappasburger.com/locations
Yia Yia Mary's
Yia Yia Mary's is the Greek restaurant arm of the Pappas enterprise. Fresh seafood, salads, soups, souvlakis, gyros, moussaka, pastitsio, lamb chops, keftedes and loukaniko are only some of the available options for dine-in or to-go. Yia Yia Mary's has a large and distinct cocktail menu.
If your child has food allergies, you know how difficult it can be to buy allergy-free snacks. Let's be realistic. Your kid is not suddenly going to decide munching on celery and carrots are all he wants to do just because he has food allergies. Here are some ways to find allergen-free snacks and some that are even individually packaged for travel or school.
Instructions
1. Join Food Allergy and Anaphylaxis (FAAN). FAAN is a great resource for learning about labeling laws, food allergies in general and keeping yourself informed about federal and state laws. FAAN also advocates for research and better labeling for those who have food allergies.
2. Read an article on the Allergy Moms website listed on their blog that talks about online companies that make allergy free snacks, then visit the companies' websites by clicking on the links in the article. You can decide which companies sell allergy free snacks that your kid can eat.
3. Educate yourself. It can be overwhelming trying to understand all the implications of dealing with your kid's food allergies. Educate yourself about labeling laws in order to understand keep your child from having a reaction when eating.
4. Shop whenever possible at stores like Whole Foods that list ingredients on everything in the store, including deli items and prepared foods.
5. Access a food seller's website to see if the company has ingredient information and manufacturing procedures listed for a particular food. At the least, you can obtain the company's contact information if you need to do further research on whether a snack is allergy free.
6. Contact the manufacturer when in doubt. The longer you deal with food allergies the more you realize that sometimes you need to contact the manufacturer to determine whether a snack is safe for your kid.
7. Use your common sense. If you're not sure if a snack is safe, don't let your child eat it. Not eating a particular food is less traumatic than visiting the emergency room after a reaction. If you do some research, you can relax while your kid snacks.
Tags: food allergies, your child, about labeling, about labeling laws, allergy free
Combine your favorite ingredients for a tasty omelet.
Your Jo!e Omelet Ease pan is designed to simplify the omelet-flipping process. The Omelet Ease consists of two frying pans connected by a hinge, which allows the two pans to close together and trap the omelet before you flip it. Learning use your Omelet Ease pan will take some of the mess and hassle out of flipping an omelet the next time you make breakfast.
Instructions
1. Preheat one side of your Omelet Ease pan over medium heat until water hisses and quickly evaporates when you flick some in with your fingers. Turn the heat to medium-low.
2. Spray both sides of the pan with a nonstick cooking spray.
3. Put your ingredients into the heated side of the pan. You do not need to close it until you are ready to flip the omelet.
4. Cook the omelet until it begins to set or pull away from the edges of the pan. Close the pan, and slide the egg at the end of the handle toward the pan to lock it.
5. Bang the pan once on the burner to loosen the omelet, then flip the pan and place it back on the burner.
6. Slide the egg on the handle back toward the end of the handle to unlock the pan. Cook the omelet until it is done to your liking.
Tags: Omelet Ease, your Omelet Ease, Cook omelet, Cook omelet until, omelet until
Serve with lemon and cocktail sauce, or a mignionette.
Opening oysters with an oyster knife can be time consuming and dangerous. Plenty of people puncture their hand when the knife slips. You don't need an oyster knife to open an oyster. Oysters, like mussels and other shellfish, will open when heat is applied. Steaming and roasting oysters will open them. If you are shooting for oysters on the half-shell, however, you can use a microwave to open them. It may not be as romantic as shucking them, but it gets the job done.
Instructions
1. Rinse oysters under cold water for one minute. Put one oyster in a glass casserole dish.
2. Set microwave to defrost.
3. Cook for one minute. This first oyster is a test oyster. The Maryland Seafood and Aquaculture Association says that the oysters need to cook for one to two minutes, but since microwaves have differing amounts of power, it is a good idea to test the first one. If the oyster has opened after one minute, shuck it immediately by widening the gap and prying apart with a butter knife. Do not stab the oyster meat, it will cause them to shrivel faster.
4. Once you have done one, try a slightly larger batch to see if a larger amount of oysters affects the cooking time. Remember to use the defrost setting. An oyster will cook in three minutes in a microwave.
Tags: first oyster, open them, oyster knife, will open
If you're planning a St. Patrick's Day party or you'd just like a hearty, simple wintertime meal, you can't get much simpler than this tasty corned beef and cabbage dish you can cook up in your crock pot. And just to make sure you get enough veggies (and color) in your diet, this recipe throws in a few carrots for good measure.
Instructions
1. Prep your veggies first. Peel the carrots and slice them into 2" chunks, then peel the onions and cut both these and the cabbage into wedges.
2. Put the carrot chunks at the bottom of your crock pot. Place the corned beef on top of the carrots and cover it with the onion wedges.
3. Pour the water in to the crock pot and turn the heat to low. Cover the pot and let the meat and vegetables simmer for 8 to 10 hours.
4. Add the cabbage wedges, pushing them down into the broth. Turn the heat to high and cook for another 2 or 3 hours.
5. Serve with a side of boiled potatoes if you'd like to be traditionally Irish. Add a pint of Guinness if you really want to go all the way.
Appetizers can make an outdoor gathering a little more special. Whether you're serving light snacks by the pool or hosting a romantic picnic for two or a backyard barbecue for two dozen, outdoor appetizers need to be tasty, portable and easily eaten by hand. Always practice safe food handling techniques, keeping chilled food cold, covering plates and bowls to keep out insects or wind-blown dust and using separate serving utensils for each dish.
Grilled Appetizers
A gas or charcoal barbecue grill or hibachi allows you to serve hot appetizers to your guests. While they're waiting for the burgers or steaks to be done, they can enjoy shrimp marinated in your choice or marinade and grilled until pink. Or serve bacon-wrapped asparagus. Wrap bundles of asparagus in bacon, baste with olive oil and sprinkle with black pepper. Grill over a hot fire, turning frequently, until the bacon is brown. Serve with a dipping sauce of half cup mayonnaise mixed with 2 tbsp. each chili sauce and lime juice. Grilled chicken skewers served with peanut sauce or grilled steak chunks are other good choices for grilled appetizers.
Chilled Appetizers
Cold appetizers can be made ahead of time and served right from the cooler. Deviled eggs or celery stuffed with chicken salad are simple favorites. Or marinate cheddar cheese cubes in half cup olive oil, half cup white wine vinegar, 3 tbsp. each minced green onion and chopped parsley, a 2-oz. jar of pimentos, 1 tbsp. of fresh basil and salt and pepper. Marinate overnight in the refrigerator.
Dips
Dips work well as outdoor appetizers as long as you provide sturdy items for dipping--pita chips, bagel chips or dip-sized corn chips are less fragile that potato or tortilla chips. Vegetable crudites also make good items for dipping. Anything from onion to bean dip will work, or be more adventurous and offer your guests homemade crab dip made with 1 cup crab meat mixed with 8 oz. of softened cream cheese and half cup sour cream seasoned with salt and a dash of cayenne pepper.
Storing and Serving
Transport your outdoor appetizers in a cooler with ice, and use the cooler for storing extra appetizers. If you set things out on picnic tables, cover them to keep out bugs. If it's a warm day, consider serving directly from the cooler to insure items don't become too warm and spoil.
Provide guests with plenty of paper plates, napkins, and toothpicks for spearing small appetizers. Have wet wipes handy so guests can clean their hands on the spot if they need to.
Tags: Easy Outdoor, Easy Outdoor Appetizers, from cooler, mixed with, tbsp each, your guests
A tagine's tall, conical cover steams the food inside.
Cooking with ceramic clay pots is common in Morocco, where tagines or tajines were first introduced by the indigenous Berber community. A tagine consists of a shallow ceramic bowl with a conical, tall ceramic cover, in which steam can escape from the top. The conical design steams the food, enhancing the flavor. Traditional dishes, such as meat and fruit stews, are slow-cooked with this ceramic clay pot. Tagines can be used on the stove top at medium to low heat, but it is more commonly used in the oven, cooked no higher than 350 degrees Fahrenheit.
Instructions
1. Preheat your oven to 300 degrees Fahrenheit. Tagines are slow-cooked, and an oven that is too hot may burn your stew. You may also put your tagine on a burner on the stove at low to medium heat.
2. Pour 4 tbsps. of olive oil into the bottom of a clean tagine. Layer carrots at the bottom of the tagine, and then add the chicken pieces on top. Be sure the chicken does not touch the bottom of the tagine or it may burn.
3. Layer the potatoes, bell pepper, red onion and tomatoes over carrots and chicken. Sprinkle garlic and all the spices over the ingredients evenly. Add olives evenly on top, and drizzle the 2 tbsps. of olive oil over everything.
4. Add 1/4 cup water to the tagine. Cover the tagine with its top, and cook it in the oven for about one hour.
5. Check the vegetables to see if they are tender. Take the tagine out of the oven and drizzle the rest of the olive oil over the food. Let the tagine rest for 10 minutes before serving.
There are many delicious ways to season pumpkin seeds. With their subtle sweetness and nutty taste, pumpkin seeds are one of the most nutritious of all the seeds. They are great added to sauteed vegetables, salads or cereal. Mix them into ground beef before you make hamburgers, or just season and toast them for a wonderful, healthy treat.
Instructions
1. Wash the pumpkin seeds, making sure to remove any of the pumpkin flesh that's left on the seeds.
2. Place the pumpkin seeds in a bowl and toss with any special seasoning if desired. For a sweet, salty tasting pumpkin seed, mix sugar with the salt. If you prefer spicy pumpkin seeds, mix garlic powder and cayenne pepper together. Other seasoning suggestions include using cheesy popcorn seasoning, taco seasoning or a Cajun seasoning mix. Season to taste, and check out more ideas in Tips blow.
3. Apply a light coating of vegetable oil or melted butter to a baking pan or cookie sheet.
4. Spread the pumpkin seeds out in a single layer on the baking pan. The seeds cook better if they do not touch each other.
5. Drizzle the seeds lightly with olive oil.
6. Sprinkle salt onto the oil coated pumpkin seeds.
7. Place the baking sheet in 250 to 300 degree F oven for about 40 minutes, making sure to stir the pumpkin seeds every 10 minutes.
Fondant is a sugar based substance you can roll out into a flat sheet, place on top of cakes or use to sculpt various creatures and decorations for cakes or other edible displays. A miniature teddy bear is just one option. Use this method to create a teddy bear or any other animal or decoration for a cake.
Instructions
1. Take brown or tan fondant and divide into several balls. Create the two largest balls equal in size (any size is acceptable, as long as the proportions are correct for each of the balls.) Make two more balls slightly smaller, followed by two additional pairs of balls, each dropping in size from the previous ball.
2. Start with the largest ball, rolling it in your hand to create a teardrop shape. Flatten the tear drop slightly at the top. Take a piece of uncooked spaghetti noodle which is slightly larger than the tear drop ball and insert into the center, so the spaghetti noodle sticks out of the ball from the very top.
3. Use a small amount of glue (sugar syrup) to attach the legs of the teddy bear to the rest of the body (the tear drop shape is the body of the bear.) To create the leg of the teddy bear, take the next smallest ball of fondant, roll in your hand to create a cone shape. Flatten the largest end of the cone. The largest end will create the foot of the bear, while the smaller side of the cone will attach to the body of the bear. Place on the body and repeat for the second leg.
4. Roll the next two balls of fondant into cones to create the arms. Once you have the cone shape, flatten the side of the smallest portion slightly. Add a bit of glue to each side of the teddy bear's body, then attach the arms to this position with the flat side of the cone touching the body. The arms can be facing out, towards the feet or down, on the side.
5. Create the head of the teddy bear by taking the remaining largest ball and rolling into a tear drop shape. With your thumb and forefinger placed on either side of the top of the tear drop, turn the fondant up slightly to create the nose of the bear. Then, use the flat part of your thumb to smooth out the location of the eyes.
6. Finish the face with the nose details. Use a knife or other object to create a small half circle on one side, then create a second half circle on the other side, so they meet in the middle which creates the mouth of the bear, leading up to his nose. Attach the head to the body of the bear by inserting it onto the spaghetti sticking out of the top of the bear's head.
7. Insert the tip of a paintbrush into the top of the head of the bear just slightly, where you wish to position the bear's ears. Place glue onto the holes. With the remaining two smallest balls of fondant, create pointed cones. Insert the smallest portion of the cone into the ear holes and press down slightly to round out the ears.
8. Dip a toothpick into some colored paste and dot onto the bear's face for eyes. Use a very small piece of black fondant to create the nose of the bear. Roll out a very small piece into a ball shape and attach to the nose position on the face with a tiny dab of glue.
Tags: tear drop, teddy bear, body bear, very small, ball rolling, balls fondant