There is nothing like waking up to the smell of bacon frying in the pan. Sure it's easy to buy a package of bacon at the store, but why not cure your own bacon and impress your family and friends? While it is time consuming, curing bacon at home is well worth the wait. Read on to learn more.
Instructions
1. Mix the salt, sugar and spices of your choice (such as pepper and bay leaves) together in a bowl.
2. Lay the pork belly on a piece of plastic wrap. Rub the salt, sugar and spice mixture all over the pork belly, pressing it firmly into the meat. Save any of the mixture that is left over to use during the curing process.
3. Wrap the meat tightly in the plastic wrap and place in a container. Cover the container and store in the refrigerator for 24 hours.
4. Remove the pork belly from the refrigerator. If any water has accumulated, pour it out. Add some more of the salt, sugar and spice rub to the pork belly. Rewrap the meat and return it to the refrigerator.
5. Repeat Steps 3 and 4 for five days. If you run out of salt, sugar and spice mixture, just make some more.
6. Remove the pork belly from the refrigerator. Smoke it on the grill or in a smoker. Slice it up, fry it up and enjoy. Make sure to refrigerate any uneaten bacon.
Tags: pork belly, salt sugar, salt sugar spice, sugar spice, belly from, belly from refrigerator, from refrigerator
Known also as "ketchup with a kick," Heinz 57 Steak Sauce can be just the right accompaniment to a lackluster steak. According to the official Heinz 57 website, the sauce has been a staple of the table since its release in 1911 with the original name of "Beefsteak Sauce." Each bottle of Heinz 57 has a "Best By" or "Use By" date on its label, which is the estimated time that the sauce will remain suitable. Storing Heinz 57 Steak Sauce properly can help you in reaching, and even surpassing, that date.
Instructions
1. Store an unopened bottle of Heinz 57 Steak Sauce safely in the cupboard, pantry or counter top. Keep the glass bottles away from any edges to prevent the bottle from being knocked off and broken.
2. Store an opened bottle in the refrigerator, either on the inside of the door with other condiments or tucked safely in the rear on one of the shelves. If the sauce is without a bottle, store it in a plastic container with an airtight lid, with the date packaged and the "Use By" or "Best By" date located on the label.
3. Keep the sauce until it develops a different odor, appearance or taste, and discard it immediately if it becomes moldy. The sauce can be used past its "Use By" or "Best By," though you should check it each time before use.
Low carbohydrate snack foods are an excellent way to boost and sustain energy levels. These snacks are typically easy to prepare, like raw vegetables, and can be eaten on the run. Some low-carb snack foods offer a rich source of protein that satisfies hunger pangs. Foods high in protein, like shellfish and peanut butter, metabolize slowly and do not have a high sugar content. This means you will have energy and be alert, but will avoid a sugar crash several hours later.
Mozzarella Cheese
One ounce of mozzarella cheese made with skim milk has only one gram of carbohydrates.
Shellfish
Steamed shellfish like crab and shrimp have no carbohydrates.
Hard-Boiled Eggs
One cup of hard-boiled eggs contains about two grams of carbohydrates.
Jerky
Turkey jerky provides about one gram of carbohydrates per serving.
Vegetables
Raw vegetables like cucumber slices and celery sticks have less than two grams of carbohydrates per one-cup serving.
Peanut Butter
Peanut butter contains about three grams of carbohydrates in one tablespoon serving.
Dill Pickles
Dill pickles contain no carbohydrates and offer guilt-free snacking.
Green spaghetti doesn't refer the color of the pasta but to the poblano chilies used to make the delicious green sauce. It takes a little extra time to roast the peppers for this creamy verde sauce, but it's well worth the effort. Roast your peppers ahead of time to make the dish quicker to prepare. Then follow these steps for a zesty spaghetti.
Instructions
1. Place two large poblano peppers on a broiler pan and roast them under high heat until they are soft, and the skin is charred. Turn the peppers often, watch them closely and don't burn them. You can go to the next step and make your green sauce, or refrigerate them in a bowl covered with plastic wrap until ready to use.
2. Peel, seed and coarsely chop your poblano peppers. Puree them in a food processor or blender with cilantro, onion and garlic.
3. Heat the butter over a medium heat until frothy. Add the poblano pepper mixture and cook for 10 minutes, uncovered.
4. Stir heavy cream into the pepper mixture and add 1 tsp. salt. Gently bring the sauce up to temperature.
5. Cook enough spaghetti to serve four people (refer to package directions). Drain and place the spaghetti in a large bowl or platter.
6. Pour the creamy green sauce over the spaghetti. Toss and sprinkle the grated cheese over the top. Serve immediately while it is still hot.
Tags: green sauce, heat until, pepper mixture, poblano peppers
Apricots are small pale orange fruits with a slight outer covering of fuzz. If you have an excessive amount of apricots that you cannot eat before they spoil, you can preserve them for another time. Apricots are commonly dried or canned and eaten as a snack, but it can be difficult to use these methods without extra equipment and experience. This fruit is hearty enough to withstand freezing without losing its texture. Freezing requires no equipment and few extra ingredients, but it does need some preparation to prevent the apricots from turning brown when they're exposed to the freezer.
Instructions
1. Fill a large saucepan with 3 cups of water. Stir in 1 cup of white granulated sugar and 3/4 tsp. ascorbic acid powder.
2. Set your stove to "high." Heat the mixture until it starts to boil, and the sugar and ascorbic acid powder completely dissolve into the water to form a syrup. Turn off the heat and set the syrup aside until it cools down to room temperature.
3. Insert the tip of a paring knife just underneath each apricot's fuzzy skin, then drag the knife to remove the skin. Continue the process to remove all of the skin, then slice each apricot in half and scoop out the pit. Cut the apricots into thin, uniform slices.
4. Arrange the apricot slices into a thin, even layer in the bottom of an airtight storage container. Transfer the syrup into the container and pour it until it reaches about 1/2 inch from the top of the container. Move the apricot slices around so they are all completely coated in the syrup.
5. Use your hand to gently push the apricot slices through the syrup into the bottom of the container. Ball up enough wax paper to fit into the container and use it to cover the apricots to keep them from floating.
6. Secure the container lid tightly. Transfer to the freezer and store the apricots for approximately three months for the best results. Thaw the apricot container in your refrigerator prior to using them.
Tags: apricot slices, acid powder, ascorbic acid, ascorbic acid powder, each apricot, into container
Greek feta cheese soars past French and some Italian cheeses in the imported cheese markets. Creamy, tangy and moist, Greek feta cheese fares well as part of a cheese course, eaten on its own with fresh country bread or as an essential ingredient in Mediterranean-style recipes. With so many brands of feta available today, let the tips below guide you in choosing a premium product.
Instructions
1. Look for Greek feta cheese wrapped in Cryo-vac containers. These should contain some of the brine the cheese was made with. Tightly-wrapped feta cheese resting on a plastic or foam platter does not contain brine, which adds flavor and moisture.
2. Read the label for country of origin. Select Greek feta cheese imported from Greece, rather than from France or Bulgaria. Greek feta makers produce the cheese with ingredients from different regions and offer a greater variety of textures and tastes.
3. Check the ingredients list on the label. Make sure it contains at least some goat's milk or sheep's milk, as opposed to purely cow's milk. Goat's milk or sheep's milk give Greek feta cheese its distinctive taste.
4. Buy several different brands of Greek feta cheese and taste each one. It should be creamy, moist and slightly sharp.
5. Examine the packaging of the Greek feta cheese. The cheese should look moist and very white in color, rather than a dried-out brick or loose mass of yellowish crumbs.
Tired of serving vegetable trays and chips and salsa to your guests? Looking for something more appetizing? Bacon-wrapped scallops are a delicious, satisfying and crowd-please appetizer everyone can enjoy. They’re perfect for any occasion and easy to make, with little preparation. The following steps will walk you through the cooking process and you’ll be enjoying these amazing foods in no time.
Instructions
Make Bacon-Wrapped Scallops
1. Remove a slice of bacon for every scallop you plan on preparing and place in a skillet on medium heat. Do not overcook. Remove the bacon before it starts to harden
2. Remove the slices and wrap them around each scallop.
3. Pin the bacon to the scallop using a toothpick and set in a bowl or on a large tray.
4. Light the grill and set on low heat. Allow it to heat up for a few minutes.
5. Brush olive oil or heated butter on the bacon-wrapped scallops. Be sure to get both sides of the scallops. At this time you can also add any desire seasonings.
6. Add the bacon-wrapped scallops and cook until done. This can take anywhere from 3 to 15 minutes, depending on the size of the scallop and the strength of your grill. You can also add additional olive oil or butter as they cook.
Fresh corn on the cob is one of those special summer treats that people look forward to each year. Knowing what to look for when you purchase fresh corn helps guarantee that just-picked taste. Here are some tips for you to use when you buy fresh corn on the cob, whether it's at the local farmers' market or in the grocery store.
Instructions
1. Look for ears that are full and solid. The bottom of the ear should be as green as the shucks. If it's not, the ear is not fresh.
2. Select ears with lots of fresh-looking silks sticking out of the husks. The freshest corn has the lightest colored silks.
3. Buy fresh corn that has not been exposed to direct sunlight after the farmer picked it. This is hard to do.
4. Ask to see the corn unhusked at a farmers' market, if it's not already on display. Partially pull back a husk, and look at the corn. The rows of corn should be evenly spaced. There should be no visible evidence of worms or other insects. If you do this yourself, rewrap the husk around the corn.
5. Pop a kernel of corn with your thumbnail. If the juice is milky, the corn is fresh.
6. Store uncooked corn in the refrigerator with the husk on for no more than a day or two. If storage is an issue, you can remove some of the husks and the stem.
In days gone by, before refrigeration, drying or smoking fish was one of the few ways available to preserve the fish that could not be eaten immediately. Today, people still dry and smoke fish, but for safety's sake, store the fish in the refrigerator or freezer for additional food safety. Fish can be dried in a dehydrator or can be dried during the smoking process.
Instructions
To Simply Dry Fish
1. Cut large, fleshy fish into 1/4 inch slices. Smaller fish fillets, less than a 1/4 inch thick, can be dried whole.
2. Lay the fish slices or fillets in a single layer on dehydrator trays.
3. Stack the trays on the base or slide them into the tray slots of the dehydrator. Place the cover on or close the door of the dehydrator, and turn the machine on.
4. Dry the fish for 12 to 14 hours or until the fish slices are approximately 1/4 their original weigh and feel leathery, yet slightly bendable, when touched.
5. Place the dried fish, or jerky, in zipper type freezer bags and store in the refrigerator for up to two weeks. Freeze for longer storage.
To Smoke Fish
6. Brine the fish for 12 hours in the refrigerator before smoking. Create the brine by combining 1 1/2 cups salt and 1 gallon of water. Cover the fish completely in the brine.
7. Set up your smoker according to manufacturer's instructions. The inside temperature of the smoker should be at least 100 degrees F before you add the fish.
8. Remove the fish from the brine, rinse under cold water, and pat dry with paper towels.
9. Place the fish in the smoker, and place a meat thermometer in the thickest portion of the largest fish.
10. Smoke the fish until the meat thermometer reads 180 degrees F for at least 30 minutes. This will insure that all the fish is sufficiently cooked and smoked.
11. Store smoked fish in the refrigerator for up to one month. Freeze for longer storage.
Tags: fish hours, fish refrigerator, fish slices, Freeze longer, Freeze longer storage
Chocolate desserts are perfect for a Spanish-themed party.
Spanish foods are becoming more popular as more people discover the charms of the tastes of tapas and other the norm in most households in the United States; even small children crave the spicy taste of these types of foods. Throwing a party with Spanish party foods is an enjoyable way to have friends and relatives over and to give your party a little zing. Serving Spanish foods is appropriate for elegant parties where you invite business associates or even casual parties where you indulge in traditional Spanish foods.
Tapas Party
Tapas parties are gaining in popularity all around the world. Tapas are Spanish finger foods or appetizers. For instance, whole marinated olives, cheeses, nuts, dried fruits and cured meats are appropriate for tapas, according to Southern California Home and Outdoor. In addition, sun-dried tomatoes, marinated mushrooms, cheese wheels and crusty breads make affordable choices for this type party. You can add small dishes filled with delectable chocolates for your guests to nibble on for dessert. This type of meal makes it easy for your guests to mingle with other party attendees throughout the evening.
Wine and Cheese Party
Spanish wines have enjoyed a resurgence in the last decade, according to Southern California Home and Outdoor. Spain ranks third in the world in wine production. Bold red wines, such as Tempranillos and Garnachas, go well with meat appetizers such as beef kebabs and saffron meatballs. Manchego is the country's most well-known cheese and is made from sheep's milk, according to Cheese from Spain. It has a buttery, slightly nutty taste and goes well with hearty breads and sun-dried tomatoes. Cabras is a blue cheese with an intense flavor that goes well with full-bodied red wines. You can also opt for a sparkling white cava, Spain's version of champagne.
Dessert Party
Spanish people enjoy fruit as desserts, such as peras al vino, which are pears in red wine. Sherry is a bold tasting dessert wine that goes well with chocolate and other desserts dishes, but you can also serve gourmet coffees and cocoas at this type party. Spanish puddings and custards, such as crema catalana, which is cold custard topped with caramel, as well as tiramisu and natillas, which is custard served cold with cinnamon, are smooth, rich tasting desserts. Or you can offer white chocolate mousse and tarta de cappuchino, which is a cake flavored with cappuccino. Pastries are also popular, including profiteroles, apple tarts (tartas de manzana) and buñuelos.
Tags: well with, goes well, goes well with, Spanish foods, according Southern
A chocolate pot, originally designed to serve hot chocolate, was first designed and used by the Aztecs before being popularized in France during the 1940s by Limoges in porcelain form. Few companies make these chocolate serving delights and they are used in a very specific way. Use these steps to learn a little more about chocolate pots, use them and where you can buy one.
Instructions
1. Learn about chocolate pots and correctly use them before looking for the one you want. You can see the history, a chocolate pot museum and directions on properly use one at Gourmet Sleuth.
2. Be cautious when looking for a chocolate pot online, or even with larger kitchen retailers. You will get a lot of direction towards a fondue pot, which is not the same thing.
3. Decide if you want the more commonly-found chocolate pot that just holds and pours the hot chocolate or if you are looking for the much more rare chocolate pots that froth and pour hot chocolate. You will have to look in antique stores for the froth and pour ones. Remember to look for Limoges.
4. Browse auction or antique sites for used ones. Be careful in this venture, as you will not be able to see the true condition of the item until you have purchased it.
5. Contact your local antique dealer or novelty kitchen store. Even if they don't have one currently in stock, networking with the owner can get you far in the long run.
Tags: chocolate pots, about chocolate, about chocolate pots, froth pour
Turkey is an excellent choice for a Thanksgiving or Christmas dinner--one large turkey can feed a room full of people. The rule of thumb on what size bird to buy is a pound of turkey for each person you need to feed. If you are having 20 guests for dinner, you need a 20-lb. turkey.
Cooking Without Stuffing
Make sure your turkey has been completely thawed in the refrigerator before you prepare it for cooking. You will need to remove the giblets and rinse the turkey out. Add any desired spices to the turkey and place it in a roasting pan. Preheat your oven to 325 degrees. Place your turkey in the oven and cook it for 4 1/2 hours. Make sure the turkey has been completely cooked by inserting a meat thermometer in the deepest part of the breast to check the internal temperature of the bird. It should read 165 degrees in order to be considered safe to eat, according to the USDA.
Cooking with Stuffing
If you decide to cook your turkey with stuffing in it, you must cook the stuffing first. Once the stuffing has been prepared and your turkey has been cleaned, spoon the stuffing inside of the turkey. Place the turkey in a roasting pan in a 325-degree oven and cook for four hours and 45 minutes. Be sure the internal temperature of the turkey reaches at least 165 degrees before removing it from the oven.
Deep Fried
Deep frying a turkey cooks the turkey much faster and gives it a different flavor from the traditional roasted turkey. Prepare the oil in your fryer and wait for its temperature to rise to between 325 and 350 degrees before carefully lowering your turkey in to the frying pot. A deep fried turkey needs to be cooked for three minutes for each pound, so plan on cooking your 20-lb. turkey for 60 minutes. Check your turkey to make sure it has reached the appropriate internal temperature, 165 degrees.
Warning: Be very careful when you deep fry a turkey. Serious burns can result if any of the oil splashes or spills on you. Never deep fry around children or pets.
Tags: your turkey, 20-lb turkey, internal temperature, turkey been, been completely, degrees before
Brewer's yeast is packed with vitamins and minerals, making it an inexpensive way to fortify your meals with these extra nutrients. The nutritious supplement, which gets its name from its role in brewing beer, is also sometimes called nutritional yeast. But where can you use it? Read on to find our how you can add brewer's yeast to your diet.
Instructions
1. The easiest way to take brewer's yeast is to stir a teaspoonful into a glass of vegetable juice (tomato juice is perfect). Because the supplement has a nutty or cheese-like taste, it works best with non-sweet juices.
2. The most delicious way to use brewer's yeast is by sprinkling it over popcorn. Popcorn brings out the supplement's cheese-like flavor, making it possible to enjoy the popcorn with less added salt or butter. A sprinkle of garlic salt enhances this quality even more.
3. Add up to a tablespoonful of brewer's yeast to soups, either homemade or canned, while you cook them. The flavor will not be noticeable.
4. Add up to a teaspoonful of brewer's yeast to the batter or dough of baked goods, especially any product that will have nuts in it. Peanut butter cookies are a great place to add brewer's yeast.
5. Add a tablespoonful or more of brewer's yeast to ground beef and mix in well before making hamburger patties or meatloaf.
French macaroons are a delicate cookie, made with ground almonds and egg whites and baked at a very low temperature to remain soft and chewy. These macaroons are not to be confused with the Passover version served during the Jewish spring holiday; those are usually a leaden sugar and coconut cookie. True French macaroons melt in your mouth, a delicious confection. Once you have mastered the steps of properly grinding the nuts and sugar and whipping the egg whites, they are simple to make.
Instructions
1. Preheat oven to 275 degrees. Line two baking sheets with parchment paper.
2. Grind the nuts and half the sugar in a food processor until nuts are finely ground.
Be careful not to overgrind, or you will have almond butter; pulse if the processor has that function.
3. In another bowl, beat the egg whites to soft peaks. Slowly add the remainder of the sugar and the vanilla; beat until very stiff. Fold in the ground almonds, using a mixing spatula.
4. Spoon the batter onto baking sheets. Bake for seven to 10 minutes, until just brown around the edges. Use a spatula (pancake turner) to transfer the cookies to wire racks to cool.
5. Make a filling by melting the chocolate and cream in a saucepan over low heat. Stir with a wooden spoon until smooth. Let cool.
6. Sandwich a layer of filling between pairs of macaroons.
Tags: baking sheets, French macaroons, ground almonds
Butterflied prawns add a decorative touch to the meal.
Learning butterfly prawns adds one more tool to your culinary kit and allows you to master a full measure of quality control over the presentation of these tasty shellfish. Prawns purchased with their shell on are less expensive than their peeled, deveined and already butterflied counterparts, which can help with the party budget. This technique is not difficult, but may seem slow going at first until you get the hang of it.
Instructions
1. Peel the prawns by starting at the head area of the body and working your way down to the tail end. If the head is still on, twist it off first. The remaining peel should come off easily by getting one section started with a fingernail and peeling around the body. Leave the tails on when serving whole prawns for a decorative measure.
2. Devein the prawns; lay a prawn on its side and make a small cut down the back, exposing the dark intestinal tract. In some cases, this tract is clear and difficult to see. Remove the vein by gently going underneath it with the tip of your knife and pulling it away from the prawn's body.
3. Butterfly the prawn by deepening the cut you made to remove the vein. Fold the prawn open fairly wide with your fingers, or press the butterfly side down onto the cutting board. Cut a little more into the prawn for a wider spread, if necessary, but do not cut so deep that you cut through the prawn.
Help raise funds for your community by sponsoring a chili cookoff.
Sponsoring a chili cookoff event can help to raise money for various charities, clubs and organizations. Sometimes a chili cookoff is planned to bring a community together for a time to socialize, meet new people, and test your chili taste buds. Chili is a delicious soup-like dish that includes peppers, beans, meat, tomatoes and different types of spicy flavors, such as cumin. Some types of chili have no meat and others have no beans. Create an original chili recipe using lamb, beef, chicken, or make a vegetarian style dish. Nearly everyone has their favorite chili recipe, but all recipes contain some type of spicy hot pepper.
Instructions
1. Choose a day for the chili cookoff at least three to four months in advance to give yourself time to find sponsors and participants. Find a location for the cookoff, such as a public park, if the event is to be held outdoors. Secure an alternate location, such as a large hall or school cafeteria in the event of inclement weather.
2. Find sponsors for the event to help cover the costs of supplies, such as napkins, plastic spoons and bowls, cups, refreshments and prizes for the winners. Advertise the cookoff and invite people to participate in the contest. Secure any necessary permits required by local authorities.
3. Decide if you will charge an entrance fee for cookoff contestants. Request that all contestants complete and submit an entrance form one month before the event. Sell tickets to the event as soon as the minimum number of contestants have committed to participating in the cookoff.
4. Recruit local celebrities, politicians and community leaders to serve as judges no later than two to three weeks before the day of the cookoff. Set up tables to display the chili the day before the cookoff. Prepare a refreshment and condiments table.
5. Print a judging sheet for each contestant and give copies of the judging sheets to each judge. Ask each judge to rate the flavor, color, aroma and consistency of each chili on a scale of one to 10. Award prizes to the three highest scores and provide consolation prizes, such as a bottle of hot sauce or a ribbon, to all contestants.
Tags: chili cookoff, before cookoff, chili recipe, each judge, event help
Pasta tonight? If you are looking for a new pasta recipe or just to try some Italian food, then try this recipe for Pasta. It's an easy and quick pasta recipe that has Crab, Turkey or Chicken - like all great pastas.
Instructions
1. The first step to cooking great Italian pasta with this recipe is to cook pasta for 2 minutes less than directions specify; drain.
2. The next step in this recipe for the pasta is to saute onion,
4. Add ? of the cheese. Place in a buttered casserole dish. Dot with remaining cheese.
5. Bake @ 400* until cheese browns - 30 to 35 minutes. Serve and enjoy this great Italian food recipe for Carol's pasta.
Serves 10-12
6. Pasta Recipes are good recipes to learn to cook with. This pasta recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.
Tags: learn cook, pasta recipe, this recipe, great Italian, Italian food
Handpainted wine glasses are an elegant and personal way to enjoy "functional art" in the home. A simple and creative alternative to commercial versions is to create your own. With simple, clear wine glasses, some paints and sealants, you can have a durable, handpainted wine glass collection.
Instructions
1. When purchasing wine glasses to paint, choose ones that are sturdy and preferably clear. Practice on ones from a dollar store.
2. Glass paints are available from most art supply or craft stores; be sure to purchase the liquid enamel type of paints, rather than the translucent glazes or tints. You will also need a pre-painting surface conditioner and a post-painting sealant, both of which are readily available--or purchase a kit that contains everything you need.
3. Make sure the glass is clean, dry and smudge-free. Choose the area where you'd like your design to go, then paint on a layer of surface conditioner with a dry, clean brush and allow it to dry for one hour.
4. Apply paint in your desired design over the conditioned area; if layering, be sure to let each layer dry before applying the next layer, and do not thin with water. Remember that the first layer you paint will be visible from the inside of your glass, so check to make sure it appears as you would like it to.
5. Allow paints to dry for one hour, and then topcoat with clear gloss or satin glaze sealant. Apply two topcoats, allowing an hour of drying time between each coat. Do not wash your handpainted glass for 10 days.
Healthy cooking is essential for a healthy lifestyle.
Guar gum is a thickening and stabilizing agent used in a variety of baking and ice cream recipes. Guar gum is water-soluble and is an ideal fiber supplement, as a tablespoon of guar gum contains more than 6 grams of soluble fiber. Bakers and pastry chefs utilize guar gum to improve the texture of the bread and increase moisture retention and shelf life. Guar gum gives ice cream a smooth and creamy texture as well.
All Purpose Flour Guar Gum Mix
You can make your own all-purpose gluten-free flour at home. This is considered cheaper than buying specially mixed flour. You can add xanthan gum, guar gum and baking powder along with other dry ingredients to corn or rice flour in an airtight container. As a general rule, you can substitute xanthan gum with guar gum on all baked recipes using the same indicated amount. Add ½ to 1 teaspoon of guar gum to your flour mix when making cakes, 1 teaspoon for pastries and 1 tablespoon for baked breads.
Buttermilk Salad Dressing
Salad lovers will love the refreshing taste of a homemade buttermilk salad dressing. Simply mix 1 quart of mayonnaise to 1 quart of buttermilk in a large mixing bowl. Add a teaspoon of onion salt, 1 teaspoon of seasoning, 1 teaspoon of pepper and ½ teaspoon of pepper to the mix. Mix well using a spatula and add 2 teaspoons of guar gum, 2 teaspoons of parsley flakes, 2 teaspoons of celery salt and a few pinches of sea salt to taste. Mix well and refrigerate for 4 to 5 hours.
Almond and Pear Cake
Preheat the oven to 180 degrees. In a large mixing bowl, beat 150 grams of butter, 3/4 cup of sugar and lemon zest using a hand beater to achieve a creamy consistency. Crack two fresh eggs over the bowl but only add one egg at a time while constantly beating the mixture. Next, use a spatula to fold in 1 ½ cups of all purpose flour, ½ cup of almond flour, 3 teaspoons of baking powder and a teaspoon of guar gum into the mix. Apply grease or butter over a flat tin or pie plate and spoon half of the mixture inside the mixing bowl to the plate. Spread the mixture evenly to cover the plate. Put slices of fresh pear sprinkled with cinnamon powder on the mixture before spreading the remaining cake batter over the top of the pear layer. Add flaked almonds on the top of the cake and bake for 30 minutes. Allow at least 10 minutes to cool before slicing.
Conclusion
Guar gum or guaran should be used sparingly as excess amounts will result in overly thick mixtures and sauces. Check the label of your all purpose flour or gluten-free flour for the presence of guar gum. You need not add additional guar gum if the flour already contains this additive.
Tags: mixing bowl, baking powder, gluten-free flour, large mixing, large mixing bowl, teaspoon guar, teaspoon pepper
New York is home to 271 licensed vineyards and produced 45,000 tons of wine in 2008, according to the Agricultural Marketing Resource Center at Iowa State University. Vineyards are located in regions such as the Hudson River Valley, home of 33 wineries, Finger Lakes, home of 90 wineries, and Long Island, with 43 wineries in operation.
Hudson Wine Merchants' Wine Club
The Hudson Wine Merchants' Wine Club provides home delivery and access to the wines available at the Hudson Wine Merchants store. Three membership levels offer three bottles delivered monthly at 2009 prices of $30, $48 or $98, depending on the original cost. Shipments include notes about the wines and winemakers, and members also receive 10 percent off online orders, special promotions, a newsletter and invitations to tastings at the store.
Hudson Wine Merchants
341½ Warren Street
Hudson, NY 12534
(518) 828-6411
hudsonwinemerchants.com/wine_club
The New York Times Wine Club
Membership in the New York Times Wine Club provides access to wines with international origins, from "family run, boutique" vineyards. Benefits include relevant articles from the New York Times with each delivery as well as expert tasting notes and recipe pairings. A 10 percent discount is offered to members on wine by the case, and memberships can be cancelled any time. Membership levels include a Times Sampler for "everyday" drinking ($90 for four red and two white bottles per shipment) and a Times Reserve for "special occasion" bottles or to enhance a collection ($180 for four red and two white bottles per shipment) in 2009. The New York Times Wine Club currently ships to 25 states and rates start at $19.95 for six bottles.
The New York Times Wine Club
(877) 698-6841
nytwineclub.com
The New York Cork Club
Established by Lenn Thompson with Greene Grape Wine in Brooklyn, the Cork Club promotes and ships New York-produced wines. Lenn personally selects the two wines distributed each month and provides reviews on the Cork Club website. Monthly rates range from $35 to $60 in 2009, depending on the wines chosen, not including tax and shipping. Club founder Lenn Thompson emphasizes that many of the wines selected are "under-the-radar gems," or may only be available in winery tasting rooms.
Millbrook Winery in Millbrook, New York offers a monthly wine club membership. Millbrook Winery is located on 130 acres in the Hudson Valley, approximately 90 miles from New York City and Albany, and has been producing wine since 1984. The monthly wine club has options of two bottles of just red, just white,or one of each delivered for $45 to $60 per month, including tax and shipping. A case club membership is also automatically included, allowing members to receive 10 percent of wine club shipment pricing applied to a purchase credit account for future case purchases once the balance reaches $25.
Fresh basil adds intense flavor to homemade vinaigrette.
Vinaigrette combines oil and vinegar along with spices and herbs to create a salad dressing. Create tangy vinaigrette with fresh basil leaves. Serve the dressing over a salad or use it as a marinade for fish or chicken. Using high quality oil and wine vinegar will result in higher quality vinaigrette. Making your own basil vinaigrette dressing allows you to customize it to suit your tastes.
Instructions
1. Pour 1/3 cup of white wine vinegar, 2 tbsp. Dijon mustard and 3 peeled garlic cloves into a food processor.
2. Cover the processor to prevent the dressing from splattering. Pulse the food processor on and off until it mixes the ingredients well.
3. Add 3/4 cup of chopped basil leaves to the dressing. Pulse until the basil blends into the dressing.
4. Remove the cover from the food processor. Slowly add 1 cup of olive oil while the processor runs. Cup your hand over the open top to prevent the dressing from splattering too much.
5. Store the salad dressing in an airtight container inside the refrigerator. Use the dressing within one week.
Tags: food processor, basil leaves, dressing from, dressing from splattering, from splattering
King crab legs are a delicious meal, but knowing what to serve with them can be tricky. Eating king crabs legs is a very involved process that produces a lot of mess, for the table and for your guests. Serve side dishes that will not distract from the crab legs and will compliment the hands-on element of the meal and the distinct flavors of the meat.
Potatoes
For a tasty and creamy compliment to your crab legs, serve baked or mashed potatoes. Potatoes are a traditional side dish for seafood because of their texture and mild taste. Serve your potatoes with garlic butter and top with sour cream and chives. For a summer potato option, serve a cold potato salad made from baked and sliced small red potatoes. Toss the potatoes with a dressing of mustard, olive oil and garlic. Sprinkle the potatoes with sliced red onions and chopped fresh herbs, such as rosemary, parsley and thyme.
Corn
Corn is another traditional option to serve with crab legs. Grill or roast corn on the cob and top with a spicy butter mix made with chopped chipotle peppers and adobo sauce. Alternatively, serve the corn with butter and garlic salt for a milder side dish. If corn on the cob is out of season, serve canned or frozen corn with melted butter, sprinkled with salt and pepper. For a summer option, try serving a corn salad made by mixing corn kernels, chopped red onion, kidney beans and chopped jalapenos. Toss the salad with olive oil and 2 tbsp. of white wine vinegar. Add chopped cilantro and salt and pepper to finish the salad.
Vegetables
Serve fresh and simple vegetables with your crab legs. A crudite plate is a perfect and refreshing accompaniment to the crab legs. Blanch broccoli crowns, asparagus and sugar snap peas. Toss them in an ice bath to preserve the crispiness and color then strain. Drizzle olive oil on top of the vegetables and sprinkle with salt and pepper. For a warm vegetable dish, steamed asparagus or broccoli topped with melted garlic butter is a tasty option. Steamed artichokes are almost as much fun to eat as the crab legs. Serve the artichokes with a bowl of melted butter with garlic.
Tags: crab legs, corn with, potatoes with, salt pepper, butter with
Capsaicin is the ingredient in chili peppers that gives them their burn. Most of us have experienced that burning sensation that peppers can bring. It may bring tears to your eyes or make you feel short of breath. If you enjoy trying hot foods, it is handy to know cool the burn.
Instructions
1. Handle peppers properly. If you are preparing a dish or picking up a pepper to eat, be careful what you touch. If any of the oil gets on your hands and you touch your skin or eyes, they will burn. Wash your hands with soap and water after handling peppers.
2. Look for something with fat in it to cool the burn of capsaicin in your mouth. Capsaicin bonds with fats. Eating foods such as cream, yogurt or milk can help lessen the burn.
3. Eat something else. This lessens the burn of the chili peppers. Filling your mouth with other foods helps dilute the capsaicin and lessens the pain.
4. Listen to old wives' tales on stop the burn of a chili pepper. Cucumber, salt, honey or bread are all said to help cool the burn. When your mouth is burning from a chili, any of these remedies may help ease the burn.
5. Try ice. It can temporarily numb the effected area. Ice or cold drinks may be what you need to chill the burn.
6. Wait it out. When all else fails and your mouth is still on fire, know that it will eventually fade. The effects of capsaicin should fade in 10 to 20 minutes.
Tags: your mouth, cool burn, burn chili, chili peppers, your hands
Snack mix makes a personalized gift for friends and family.
Snack mix is a great way to show someone you spent the extra time to give a personalized gift. These snack mix recipes are perfect for taking to a party as a thank you, to pass out to coworkers or for your child's teacher. Let people know the ingredients in the mix in case they have any food allergies or don't like spicy food. Present the snack mix in jars with ribbon around the lid or in plastic seasonal treat bags.
Rainbow White Chocolate Snack Mix
This recipe is for a colorful and crunchy snack mix that offers something for both people who prefer salty foods, and those who prefer sweets. Line three cookie sheets with wax paper. In a large bowl, mix 10 ounces of mini pretzels, five cups of Cheerio-style toasted oat cereal, five cups of Chex-style corn square cereal, two cups of dry roasted peanuts and 14 ounces of hard shell coated candy pieces. Melt two 11-ounce packages of white chocolate chips or almond bark in a bowl in the microwave for two minutes. Stir once halfway through the cooking time. Pour the melted chocolate over the dry mixture and stir to coat. Spread it on the baking sheets and let it cool. Break it into bite size pieces and store in an airtight container. This will make about eight cups of mix.
Spicy Snack Mix
This mix will please the spice lover in your life. In a sauce pan over low heat, melt half a cup of butter with one tablespoon of Cajun seasoning, one tablespoon of Worcestershire sauce, one teaspoon of garlic salt and one to two tablespoons of hot sauce. In a large bowl, mix the sauce with two cups of mixed nuts, seven cups of Chex-style rice square cereal, six cups of Cheerio-style toasted oat cereal and five cups of Chex-style wheat square cereal. Pour the mixture onto two large cookie sheets and spread it evenly. Bake at 250 degrees for at least an hour or until the sauce is browned evenly on the cereal. Store in an airtight container once cooled.This makes about three quarts of mix.
Taco Snack Mix
Change it up a little with this non-traditional snack mix. Taco seasoning gives this mix an interesting kick. In a small bowl, mix two tablespoons of olive oil with two tablespoons of taco seasoning. In a large bowl, combine three cups of Chex-style corn square cereal, two cups of Ritz-style mini cheese-filled cracker sandwiches, two cups of mini pretzels and one cup of dry roasted peanuts. Bake the snack mix in a 13 x 9 cake pan at 250 degrees for one hour. Stir every fifteen minutes to prevent from sticking to the bottom of the pan. Store in an airtight container once cooled. This makes about eight cups of mix.
Kids' Snack Mix
This mix is sweet and full of dried fruit for a healthy kids' snack. Melt a quarter cup of butter in the microwave. In a large bowl, mix the butter with two cups of Chex-style corn square cereal, two cups of Chex-style rice square cereal and two cups of Chex-style wheat square cereal. In a small bowl, combine a quarter cup of turbinado or cane sugar and one teaspoon of cinnamon. Sprinkle half the sugar mixture over the buttered cereal and stir. Add a quarter cup of raisins and a quarter cup of dried cranberries. Sprinkle the rest of the sugar mixture on the cereal and fruit, and stir again. Spread the mixture on two large cookie sheets and bake at 250 degrees for half an hour. Store in an airtight container once cooled. This makes about six cups of mix.
Tags: cups Chex-style, square cereal, cereal cups, square cereal cups, airtight container, large bowl, airtight container once
Chicken with balsamic vinegar is a traditional dish that originated in Northern Italy. When cooking chicken with balsamic vinegar, it is recommended that you use a high-quality, aged balsamic vinegar. Each balsamic vinegar has a distinctive taste, so try a few out with olive oil and bread or in salads before picking one to keep in your home for cooking. Chicken with balsamic vinegar is an easy meal that is perfect for a romantic evening or dinner with friends, especially when served with a crisp salad, wild rice and a glass of dry white wine.
Instructions
1. Make slices in the tops of the chicken thighs in a cross pattern with a sharp knife. Brush the chicken with the garlic and place in a glass baking dish.
2. Pour the wine and white wine vinegar over the chicken and season with salt and pepper to taste. Cover and marinate in the refrigerator for 8 hours or overnight.
3. Remove the chicken with a slotted spoon and reserve the marinade.
4. Heat the oil and butter in a large skillet over medium heat. Add the shallots and cook for 2 minutes.
5. Add the chicken to the skillet and cook for 3 minutes. Turn over and cook for 2-3 minutes or until brown. Reduce the heat to low and add the marinade. Cover and simmer for 18-22 minutes.
6. Add the balsamic vinegar and thyme to the skillet. Cook for an additional 3-4 minutes.
7. Transfer the chicken to a large serving platter and drizzle the marinade over the top. Serve immediately.
Tags: balsamic vinegar, cook minutes, with balsamic vinegar, chicken with, white wine, with balsamic
Milling your own grains into flour is a very rewarding experience. Not only do you get a better tasting flour, but you can also make a bread that has all of the nutrients still left in it. The idea of milling your own flour may seem unachievable for someone with a busy lifestyle, but by following these simple steps, you can mill grains into flour with ease.
Instructions
1. Buy whole grains at a local grocery store, any health food store or co-op. Each kink of milled grain creates a different form of flour, so you have to decide what kind of grain is most suitable for your particular baking. If you are making bread, you must choose grains such as wheat, spelt or Kamut, which are all high in gluten.
2. Find a grain mill that suites your needs. Since you don't need a large mill, it's best to find one that stores easily and cleans up well. Make sure to purchase a mill that allows you to distinguish between fine and rough grinding.
3. Place the whole grains in the top shoot of the grain mill and position a bowl or container underneath the mill to catch the flour as it comes out. Set your mill to the desired consistency, and either crank the handle to mill your grains or turn on the mill's power, depending on the type of mill you purchase.
4. Store any unused milled flour in the freezer. Unrefrigerated flour lasts only about 6 hours before the enzymes begin to die. However, storing your flour in the freezer slows down this process and makes it last longer.
Tags: flour freezer, grain mill, grains into, into flour, mill that
There are more than 450 types of cheese made in Italy, according to La Cucina Italia, a definitive magazine on Italian cuisine. Of those, some 34 have been granted a protected status by the European Commission. Italy's famed cheeses have historic origins. Some, like pecorino, claim to have roots going back 2,000 years. While origins can be murky, the Italian passion for cheese and ability to create world-class cheeses is not in doubt.
The Origin of Cheese
Legend has it that an Arab traveler discovered the magic of cheese making after storing milk in a saddlebag made from an animal stomach during a desert journey. Rennin is an enzyme produced in an animal's stomach that causes milk to separate into curds and whey, allowing the curds to pressed into cheese. Evidence of cheese making has been found as far back as 6,000 BC in Mesopotamia in what is now Iraq.
Roman Passion
Romans were passionate cheese makers and eaters. Many Roman homes had a special kitchen set aside for cheese making called a caseale, where cheeses also were stored and aged. A favorite Roman cheese was smoked over applewood chips, echoing a popular modern favorite, smoked provolone. Pecorino Romano, a sharp sheep's milk cheese, may have originated in Roman times.
Medieval Cheesemaking
Throughout the medieval age, monasteries were centers of wool making and also became famed for their cheeses, a natural byproduct from raising sheep. Later, cows' milk became a favorite ingredient as small farms began to flourish outside Italy's city-states. Mozzarella di bufala--the best is still made from water buffalo milk--is believed to have originated in the 12th century when farmers didn't want to dispose on any resource on the farm, even milk from the oxen that pulled their plows.
The King of Cheeses
Parmigiano Reggiano--called Parmesan in English--is touted as the king of Italy's cheeses. The poet Boccaccio wrote about dreaming of eating Parmigiano in his book The Decameron. English diarist Samuel Pepys is said to have saved his cherished wheel of Parmigiano from the Great Fire of London in 1666 by burying it in his garden. Anyone who has eaten Parmigiano, which bears a distinctive seal and stamp in its rind, knows that grated Parmesan in a box is no match for the real thing.
Lombardy Cheeses
The rich lands of Lombardy in northern Italy abound in cheese varieties, including Provolone, Taleggio and Grana Padano. Among the most famous is Gorgonzola which gets its distinctive flavor from blue mold veins that are allowed to develop on the cheese. Believed to have originated in the ninth or 10th century and named after a town in the region, the cheese comes in two varieties: a younger variety called "dolce" or sweet; and a drier and older variety.
Venetian Favorite
Asiago, originally a sheep's milk cheese but now usually made from cows' milk, has been a favorite among Venetians for 10 centuries. The cows are raised on the verdant plains outside Venice. Like many Italian cheeses, Asiago is eaten both young and aged, depending on the dish. As a young cheese, Asiago is used in dishes that call for creamy, melting cheese. Older Asiagos have a nutty quality and can be grated or eaten with dried fruits and wine.
Culinary Role
Italian cheeses are used in cooking to make rich sauces, or as fillings in baked dishes, and often grated over pasta. Italians are not big dessert eaters, but enjoy sweets as afternoon snacks with coffee. Combining cheese with fresh or dried fruit, nuts in season and a glass of wine is considered an ideal way to complete a meal.
Tags: cheese making, have originated, made from, animal stomach, cows milk
Fruit dips add dimension to fresh fruit. When serving fruit dips, provide extra long toothpicks for the fruit or string fruit onto short kabobs ready to be dipped. Bananas, strawberries and pineapple are the usual suspects when thinking of fruits for dipping. But grapes, kiwi, cantaloupe, plums and apricots work well, too. Experiment with other fruits and even try dried fruits. There are a large variety of dips to choose from, enhancing your appetizers, salads or desserts.
Sour Cream and Cream Cheese Dips
A large variety of fruits can be used for dipping.
Add 2 cups of brown sugar to a melted stick of butter. Let cool for a few minutes, then add 1 tbsp. of vanilla and 1 cup of sour cream. Chill.
Mix an 8-oz. package of softened cream cheese with 1 jar of marshmallow creme. Chill.
Combine ½ cup brown sugar with ½ cup caramel sauce and 8 oz. of softened cream cheese. Serve cold.
Whisk together 18 oz. of key lime pie yogurt with 1/3 cup cream cheese. Stir in ¼ cup toasted, flaked coconut. Garnish with granola.
Ginger Dips
Ginger adds a bit of zing to fruit dips.
Combine 1 cup light or fat-free mayonnaise with ¼ cup orange juice, 2 tbsp. honey, ½ tsp. grated orange peel and ¼ tsp. ground ginger. Chill.
Mix 3/4 cup sour cream with ½ cup mayonnaise, ¼ cup toasted, shredded coconut and 2 tbsp. chopped candied ginger. Chill.
Beat an 8-oz. package of softened cream cheese with 1 cup plain yogurt, ¼ cup honey and 2 tsp. crushed ginger root (or ½ tsp. ground ginger). Fold in 1/4 cup crushed pineapple. Chill.
Chocolate Sauces
Chocolate-dipped fruits make tasty desserts.
Whisk 1 cup cocoa powder into a saucepan with 1 cup maple syrup. Add ¼ tsp. orange extract and cook until hot. Do not boil.
Combine 1 ½ cups brown sugar, 3/4 cup unsweetened cocoa and ¼ cup flour in a saucepan. Stir in 1 cup water to make a paste. Add 12 oz. evaporated milk and 2 tbsp. butter. Boil gently for five minutes. Remove from heat and stir in 2 tsp. vanilla.
Combine 1 cup butter, 28 oz. condensed milk and 12 oz. chocolate chips in saucepan. Cook over low heat until the chocolate melts, stirring frequently.
Surprising Flavors
Experiment with dips that include some surprising flavors.
Mix ½ cup sour cream, ¼ cup mayonnaise, 3 tbsp. lime juice, 1 tsp. honey, ½ tsp. ground cumin and ¼ tsp. Tabasco pepper sauce. Stir in ½ cup dried, shredded, sweetened coconut. Chill.
Mix 2/3 cup cranberry orange sauce with 1 cup vanilla yogurt, ½ tsp. grated lemon peel and ¼ tsp. lemon juice. Chill.
Mash 1 cup raspberries through a sieve over a bowl. Add 1 tsp. grated lime peel and 1 tbsp. juice to the raspberries in the bowl. Stir in 1 ½ cups Greek yogurt and ¼ cup packed light brown sugar. Chill.
You can make almost any type of cheese yourself. The calories of your cheese varies depending on the techniques and ingredients you use. You might find that your own cheese tastes better than store bought varieties, and making it is a fun way to play in the kitchen. Making your own cheese also allows you to control the ingredients and, therefore, the nutritional outcome.
Types
Cheeses vary tremendously in their characteristics depending on the milk used, the microflora of the region and handling during the creation process. Hard cheeses like cheddar and parmesan require special cultures and equipment. Soft cheeses like Italian-style mozzarella, ricotta, farmers cheese, paneer (Indian cheese), cream cheese and Mexican-style queso fresco are the easiest to make at home because you don't need any special equipment.
Process
Making cheese involves heating milk to form a curd and separating this curd from the leftover liquid known as whey. The outcome of the cheese is affected by the time it is cooked and aged, the temperature of the milk, the type of bacteria used to age the cheese and the type of rennet used to separate the milk protein and fat from the whey. Hard cheeses are pressed for many days, weeks or even years to extract water and concentrate flavors. Fresh cheese (such as queso fresco and paneer) are made simply by boiling milk with the addition of an acid such as vinegar or lemon juice. These cheeses do not need to age.
Calories and Fat
The ingredients you include in your homemade cheese determine its calorie and fat content. Higher fat products like cream will yield a cheese with more calories and an impressive fat content. If you use reduced fat milk, your cheese will reflect a lower calorie count and fat content. Soft cheeses (such as paneer and queso fresco) are lower in calories because they they are not compressed like hard cheeses and contain more water. For the most part, calories in homemade cheese will be similar to the calories in commercially prepared cheese. The website www.nutritiondata.com is a good resource for figuring out the calories in most types of cheese.
Considerations
Using high quality fresh milk from healthy animals improves the quality of the cheese you produce. Experimenting with different milks yields interesting flavors. In addition to cows, milk from sheep, buffalo and goats make exceptional cheeses. Some people who have sensitivity to cow's milk find they react well to goat's and sheep's milk.
Warning
Soft cheese contains about 45 percent water, making it vulnerable to contamination. If you do make your own cheese, use it within a week to avoid food poisoning. Control pathogenic bacteria associated with homemade cheese by sanitizing cooking and storing surfaces, following proper temperature guidelines during cooking and cooling and washing your hands.
Tags: your cheese, homemade cheese, queso fresco, cheese will, cheeses like, Hard cheeses, milk from
Meatloaf is a cornerstone meal of the American table. It's cheap, easy to make and, whether using ground beef or turkey, provides a good source of protein for your family. There are countless family recipes for meatloaf, but they all pivot around a few basic ingredients. Begin with this simple recipe for a one-pound meatloaf but feel free to add any special ingredients and start your own family tradition. Meatloaf is traditionally served with mashed potatoes, gravy and a fresh vegetable such as corn or broccoli.
Instructions
1. Heat 1 tbsp. vegetable oil in a small pan. Add one small diced onion and two stalks of chopped celery, and cook until soft. Turn off the heat and set aside.
2. Mix 1 lb. ground beef, 1 tsp. salt, 1 tsp. pepper, one large beaten egg, 1/2 cup breadcrumbs, 1/4 cup steak sauce and the onion and celery mixture together in a large mixing bowl. Blend everything together thoroughly.
3. Preheat the oven to 450 degrees F.
4. Lightly grease the inside of a small loaf pan and put the meat mixture inside. Don't stuff it in or work it too much, this will just make your meatloaf dense.
5. Spread 1/4 to 1/2 cup of ketchup evenly across the top of the meatloaf. This will sweeten your meatloaf and keep it from drying out while it cooks.
6. Place the meatloaf in the oven and cook for approximately 40 minutes. It will be done when it reaches an internal temperature of 140 degrees F. You can add more ketchup to the top of the loaf while if its cooking, if you need to.
Using a sachet gives the chef more control over the seasoning of stock.
An essential ingredient for many soups, gravies and sauces is flavorful stock, made by simmering bones, meat and seasonings. A sachet, which is a cheesecloth bag stuffed with a mixture of herbs and spices, is used to season stock. It allows the chef to remove the sachet after imparting a desired amount of flavor to the stock. A sachet comprised only of herbs, such as bay leaf, celery leaves, thyme and parsley, is called a bouquet garni. When making your own sachet, vary the selection of herbs and spices to create your own flavors.
Instructions
1. Lay the cheesecloth square on a flat surface.
2. Place the parsley, bay leaf, celery leaf, thyme and peppercorns in the center of the square.
3. Draw up the corners of the cheesecloth to create a pouch, and tie the top of the pouch together with the twine. Completely encase the herbs and spices in the cheesecloth, so they won't float out of the cloth and into the stock. Leave a long piece of twine attached to the cloth pouch, about 6 or 7 inches.
Whether you are looking for an idea on use up leftover yams from a holiday gathering or are a yam enthusiast trying to come up with year-round uses for your favorite tater, yam muffins are your answer. This delicious recipe is a great way to spice up a brunch and surprise guests the day after Thanksgiving. Couple this recipe with an easy cinnamon butter and you'll be a hit at the dinner table.
Instructions
Make Yam Muffins
1. Preheat oven to 350 degrees.
2. In a large bowl, cream softened margarine and Splenda with a rubber spatula. Add egg substitute or eggs and blend well. Add oil and mix.
3. In a separate bowl mix dry ingredients and add to the wet ingredients. Mix well.
4. Add heavy cream, yams and lemon zest. Mix well.
5. Pour into muffin cups or greased muffin pan and top with crushed walnuts.
6. Bake for 25 minutes and serve warm with cinnamon butter.
7. Make a tasty cinnamon butter to go with your muffins by simply whipping softened butter with cinnamon.
Tags: cinnamon butter, Make Muffins, butter with, with cinnamon
A healthy diet can be sabotaged by an unhealthy snack. That is why it is important to make sure you keep healthy snacks in your kitchen, such as crackers. When selecting a type of cracker from the grocery store, there are factors to consider such as nutritional value and taste. If you are interested in healthier crackers, consider ones that are made from whole grains. If you are more concerned with taste, look for crackers that have herbs and spices mixed into the ingredients.
Special K Crackers
Special K makes several types of healthy crackers. One is the Multi-Grain Cracker and the other is the Savory Herb Cracker. Special K targets its products toward calorie watchers. Seventeen crackers amounts to 90 calories; however, a typical serving size is 24 crackers. Special K Crackers are a snack item that dieters can eat while on the Special K Challenge. If you are on the challenge, you can consume up to two servings of crackers a day.
Carr's Table Water Crackers
Carr's Table Water Crackers initially were only sold in Britain before becoming available in the United States. Carr's crackers are not well suited for those who are concerned about calories. A serving size only includes two crackers and amounts to 80 calories. Still, if you are mainly concerned with taste, you will have plenty of choices with Carr's. Crackers come in a variety of flavors including Poppy & Sesame, Rosemary, Roasted Garlic & Herbs, Toasted Sesame Seeds, Cracked Pepper, Whole Wheat and Original. A list of recipes that can be made using Carr's crackers is available on the company's website.
Graham Crackers
A graham cracker is an eating option for cracker lovers who are looking to satisfy their sweet tooth. Though they are made with whole wheat, it is the honey that gives the crackers their distinctive taste. Invented by Sylvester Graham in the 1830s, the crackers were initially marketed as a health food. Graham crackers can be a satisfying snack alone, but can also be paired with other items to make a dessert. S'mores are classic camping treats that are made with graham crackers, chocolate and marshmallows. The crackers can also be used to make pie crust.
Tags: that made, amounts calories, Carr crackers, Carr Table, Carr Table Water, concerned with
Delicious, low carb carrot cake can be just as tasty as the original, high carb recipe.
Low carb diets have worked wonders for many people, but they require a great deal of dedication and will power since in order to maintain weight loss dieters must resist adding lots of breads or sweet desserts back into their diet after they have achieved their goals. With this great carrot cake, however, you can literally have your cake and eat it too.
Instructions
Bake a Low Carb Carrot Cake
1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray the loaf pan with non-stick cooking spray. This will prevent your carrot cake from sticking to the pan.
3. Mix the almond flour, soy protein isolate and baking powder together in a small mixing bowl. Use a spoon to avoid causing the dry ingredients to fly everywhere.
4. Mix the eggs, butter and heavy cream in the large mixing bowl. The batter should be creamy in color and thin.
5. Add the vanilla and rum flavorings.Continue to run the mixer at a medium setting as you add these ingredients.
6. Beat in the sugar substitute.The batter will be slightly grainy, but should be even in color and consistency.
7. Mix in the dry ingredients. The batter will still be relatively thin at this point.
8. Stir in the grated carrots.Use a spoon for this step if you want to avoid shredding the carrots with the mixer.
9. Pour the batter into the loaf pan. Use the spatula to make sure that you get all of the batter out of the bowl.
10. Bake for 30 to 35 minutes. The cake is done when it has pulled away from the sides of the pan and the top is firm to the touch.
While your breadmaker can make delicious loaves of bread, sometimes fresh rolls are what you want. Warm rolls with butter are a delightful treat for your family and friends. Using your bread-maker to prepare the dough for your rolls can shorten your preparation time to help make this treat a regular part of dinner.
Instructions
1. Choose your favorite recipe. Using the bread-maker to mix the dough for your rolls allows you to experiment with a wide variety of flours and other ingredients. Find recipes that you like and stick with them.
2. Shop carefully. Choosing only high-quality ingredients ensures a high-quality result.
3. Read the instructions. Your bread-maker came with a booklet of bread-making instructions. Follow the instructions in proper order to ensure that your rolls turn out perfectly.
4. Set the bread-maker on the dough cycle. When all of the ingredients are in the bread-maker pan, close the lid and set the dough cycle.
5. Remove the dough from the bread-maker pan when the dough cycle ends. Punch it down so it's ready to be shaped into rolls.
6. Shape the rolls into two-inch-diameter balls and place on a greased baking sheet. Set the pan in a warm place and let the rolls rise until they double in size.
7. Preheat the oven and bake your rolls. Check your recipe for baking time and oven temperature. Usually your oven will be set at 350 degrees and the rolls will bake for about 20 minutes.
8. Eat and enjoy. Then be ready to make them again as they are sure to become a family favorite.
Tags: your rolls, dough cycle, bread-maker dough, dough your, dough your rolls
Pimento berries are the dried unripe fruit of the pimento tree. They resemble large peppercorns and have brown, wrinkled skin. When you grind them up, you get the seasoning known as allspice. Allspice smells and tastes like a combination of nutmeg, ginger, cinnamon and cloves and is a common ingredient in Caribbean and other cuisines.
Pimenta Plant
Pimento trees get their name from the Spanish word for peppercorn, pimenta. This plant thrives in tropical climates. As it grows, it starts to resemble a canopy tree and pimento berries emerge. You pick pimento berries when they are unripe and allow them to dry in the sun. Once dried, you can use them whole or ground them to make allspice seasoning.
Medicinal Properties
Pimento berries have similar benefits to cloves when used medicinally. Pimento increases blood flow throughout the body by expanding blood vessels, helps your digestive system to work more efficiently and alleviates pain associated with sore muscles or arthritis when added to a hot bath. The oil of pimento berries has antimicrobial properties and alleviates body odor. It is also used for aromatherapy and is a popular ingredient in many oils, perfumes and colognes.
Popular Recipes
Allspice is a key ingredient in many Caribbean foods, particularly jerk chicken, spice cake, barbecue sauce, gingerbread and pudding. You can include whole pimento berries in fish dishes, vegetable stocks and soups. Germans include large amounts of allspice in their staple German sausage, and in Great Britain, allspice is a staple in dessert dishes. Americans use allspice in dessert dishes as well, particularly apple and sweet potato pie.
Storage
Freshly ground pimento berries are highly aromatic. Ground allspice's pungency greatly diminishes with time, so freshly ground spice will give best results in recipes. Storing whole pimento berries in a glass container and using a coffee grinder to make allspice as needed is the best way to retain the spice's full flavor.
Whether it's for a birthday, Valentine's Day, or just to show you care, candy baskets are easy to make. You can make a candy gift basket inexpensively, but still make it special. Candy gift baskets can be given to family members, friends and even people in the work place.
Instructions
1. Add filler to the basket. Create a base by using loosely wadded-up tissue paper or paper grass in the bottom of your basket. Use colored tissue paper or paper grass to match a theme (if there is one), such as red or pink for Valentine's Day, or red or green for Christmas.
2. Add the candy. Make the gift basket more fun by adding a variety of candies. Use king size, regular size or fun size candies. To prevent the candy bars from shuffling around the basket, glue them together. Only use a small amount of glue, as you don't want a sticky mess, and you also don't want to melt parts of the candies.
3. Wrap with cellophane. You can wrap the basket with clear cellophane wrap or colored cellophane wrap. If it is a holiday, it might be fun to use a colored cellophane wrap, such as pink for Valentine's Day or yellow for Easter.
4. Add a bow or ribbon. If you are wrapping the basket in cellophane, tie the gathering of the cellophane (at the top of the basket) with a ribbon. If you decide not to use cellophane, tie a bow around the handle of the basket.
5. Complete the basket with a card. Be sure to include a card and envelope with the candy gift basket. The card can be either store bought or handmade. If you decide to make the card yourself, consider using rubber stamps and markers to brighten it up. Write a personalized message inside the card.
Tags: cellophane wrap, basket with, gift basket, candy gift, candy gift basket
From vine to bottle, the grape is the foundation of wine excellence.
Wine has been a popular beverage for centuries and the reds and whites dominate the front in wine consumption. Many types of wine are produced in Europe, the Americas and other countries. The wines that remain favored classics in restaurants and wine shops tend to be the good introductory types that are easy on the palate, dynamic in flavor and affordable.
Cabernet Sauvignon
Cabernet Sauvignon is the name of the grape variety and the wine. It is known for its complexity and richness and a mellow and mild but hearty taste. It has a deep red color and a fruity and spicy essence. The wine is traditionally aged slowly in oak and grows bolder with time. Cabernet is especially good with red meat, game fowl cooked with herbs and with cheddar cheese, brie and chocolate. The Cabernet is a small, blue grape that can be grown around the world.
Chardonnay
The Chardonnay is also a grape variety and an extremely popular white wine and used as a blender in sparkling wines and Champagne. It is the exclusive grape variety grown in Chablis, Burgundy, in France, but can be grown just about anywhere. It is the most commonly planted grape in California. Wine growers love it because the vines have high yields and the grape is dynamic in character. Wine drinkers love it for its versatility of flavor and range of price. A Chardonnay is usually dry with a citrus flavor and goes well with pork, seafood and poultry and with the sweeter, creamier cheeses.
Merlot
Merlot was brought to France in the first century and named Merlot in the 1800s. It is now grown around the globe. Traditionally a blending wine because it doesn't age well, the Merlot gained popularity in the 1990s as an excellent wine on its own merits. It is softer and more mellow than most red wines and can be drunk earlier due to lower tannin content. The taste varies with flavors reminiscent of black cherry, violet, and orange. Merlot is good with heavy red meats, wild game, red pasta dishes and chocolate.
Tags: grape variety, Cabernet Sauvignon, good with, grown around
Food takes longer to cook in boiling water at high altitudes.
High altitudes affect the physical conditions around us. The higher up you go, the less dense the air becomes, and that less-dense air exerts less atmospheric pressure on the items in that air. Water boils when the vapor inside the water is greater than the downward pressure exerted by the atmosphere. Since the atmospheric pressure is less intense at higher altitude, the water will boil even easier than at lower elevations. Basically, water boils in the same way, just at cooler temperatures.
Instructions
1. Fill a kettle or pot three-quarters full with water.
2. Place the pot over a heat source such as a fire, stovetop or Bunsen burner. Turn the heat source to high heat, if possible.
3. Wait for the water to boil. Since the atmospheric pressure is lower--depending on the elevator--water will boil at a lower temperature than the 212 degrees Fahrenheit required at sea level.
4. Increase the cooking time for any food prepared in the boiling water to compensate for the lower boiling temperature. Watch the food to prevent over- or under-cooking. The length of increased time will vary, depending on the elevation.
Tags: atmospheric pressure, boiling water, heat source, Since atmospheric, Since atmospheric pressure, will boil