Gravlax, a salty-sweet cured salmon dish that's a Scandinavian favorite, is quite easy to make. Enjoy it on its own, accompanied by a spicy mustard sauce, or layer it on top of fresh, dark bread like rye, limpa or pumpernickel. Because gravlax isn't cooked, use the best-quality salmon you can find - fresh, never frozen.
Instructions
1. Lay the salmon fillets on a large plate, skin side down.
2. Mix 1 cup salt, 2 cups brown sugar and 1 tbsp. fresh-ground black pepper. Rub the mixture all over the salmon, including the skin.
3. Splash on 1/4 cup of your preferred spirits. Aquavit is the most Scandinavian choice, but brandy, vodka and gin all work well.
4. Lay most of the chopped dill on the flesh side of one fillet, then create a "sandwich" by laying the other fillet, flesh side in, on top.
5. Rub any remaining salt-and-sugar mix on the fish. Wrap very tightly in plastic. Lay the second plate on top of your "sandwich" and put a heavy object atop that. Put the whole thing into the refrigerator.
6. Unwrap and baste the fish with the accumulated juices at least once every 12 to 24 hours. The gravlax is ready when the flesh is opaque, usually by the second or third day in the fridge.
7. Slice the gravlax on the bias, leaving behind the skin.
Thicken chicken noodle soup with items in your pantry.
Chicken noodle soup helps warm the body during the cold winter months, and it also helps hydrate your body during an illness. When you make chicken noodle soup, it can be difficult to achieve the right thickness and texture. If you add too much liquid, the chicken noodle soup will become watery and thin. Thicken the chicken noodle soup with the aid of cornstarch or flour to give it the appropriate texture.
Instructions
All-Purpose Flour
1. Place 2 tbsp. of all-purpose flour in a bowl. Add 1/4 cup of cold water for each cup of chicken noodle soup.
2. Stir the flour and water until a paste forms. Remove any lumps from the paste by crushing them with a spoon.
3. Add the paste to the chicken noodle soup. Simmer the soup for three to four minutes or until it thickens.
Cornstarch
4. Add 1 tbsp. of cornstarch to 1 tbsp. of cold water in a bowl for each cup of chicken noodle soup.
5. Combine the cornstarch and water with a whisk until the cornstarch dissolves. Remove any lumps from the cornstarch by smashing them with a spoon.
6. Pour the cornstarch mixture into a sauce pan over medium-low heat. Stir the mixture until it bubbles.
7. Add the cornstarch to the chicken noodle soup. Simmer the soup over low heat for five minutes until it thickens.
Designing your own birthday cake online is a fun option.
If you want to make a big impression on your birthday, consider designing your own birthday cake online. A personalized, self-designed cake is a great way to give your celebration a fun twist. Depending on your location, you can design a cake online and then pick it up or have it delivered.
Instructions
1. Choose a cake design website. Your choice will depend largely on where you live. For example, one of the best sites for those who live in the San Francisco area is the Noe Valley Bakery site. The site offers step-by-step instructions for creating your own cake. Those in other areas of the U.S. have access to similar sites, including franchises such as Baskin-Robbins, which also has an option to design your own cake.
2. Choose what kind of cake you want. This includes size, flavor, filling and frosting choices. It is important to specify a size of cake that corresponds to your number of expected guests.
3. Select a design for your cake. Most design-a-cake programs offer a personalized design using your favorite photographs or scanned images and can create customized cakes based on your preferences. Many also give you the option to choose from their gallery of pre-made cake designs.
4. Select a birthday message for your cake and choose a color for the icing.
5. Make any final adjustments to your design. If it is to your liking, place your order. You can also make a printout of the design for a local bakery to create.
Tags: your cake, your birthday, cake online, design your, design your cake
Raw almonds are a nutritious and heart healthy snack.
Raw almonds provide a plethora of health benefits and taste delicious too. Understanding the health benefits of raw almonds can be difficult if you're new to eating healthy foods. The key to understanding their health benefits is to comprehend what nutrients almonds contain and what role each one of those nutrients plays in the body. After you understand their health benefits, you can add almonds to your diet to reap numerous health benefits.
Instructions
1. Understand the difference between HDL and LDL cholesterol. LDL cholesterol is commonly referred to as "bad" cholesterol because it can slowly build up on the walls of arteries and lead to atherosclerosis -- a condition where arteries become narrow that can result in blood clots. HDL cholesterol is commonly referred to as "good" cholesterol because high HDL cholesterol levels are associated with a lower risk of having a heart attack. Eating almonds and other types of nuts helps decrease LDL cholesterol and decreases the risk of heart disease.
2. Realize how important magnesium is for the body. Magnesium is involved in over 300 metabolic reactions in the body and helps with proper heart function, according to the Linus Pauling Institute at Oregon State University. One quarter of a cup of almonds contains 99 milligrams of magnesium, which is 24.7 percent of the recommended daily allowance.
3. Recognize how important potassium is for good health. Potassium is an electrolyte that's essential for proper nervous system function and has been linked to reduced blood pressure, according to the Linus Pauling Institute at Oregon State University. One quarter of a cup of almonds provides 257 milligrams of potassium.
4. Understand the role of vitamin E in the body. Vitamin E is an antioxidant that helps neutralize free radical molecules in the body. Free radical molecules are a natural biproduct of metabolism and damage tissues and DNA. Diets high in vitamin E have been linked to a decrease risk of heart disease and cancer, according to the University of Missouri.
Tags: health benefits, according Linus, according Linus Pauling, been linked, benefits almonds
Restaurants often ask you to order spicy food on a scale of 1 to 10 and add hot pepper to the dish accordingly, but chili peppers can add more than heat to a dish. Depending on the type of pepper and method of preparation, dried chilies can give anything from a mild burst of smoky goodness to a sinus-clearing jolt of fire to a curry, stir fry, soup or stew.
Instructions
1. Choose your chili. If you haven't grown up around this type of cooking, the array of available varieties can be bewildering. The most commonly used dried chili is the jalapeno. These small green or red very hot peppers are suitable for any recipe that calls for "chili peppers." Other varieties are anchos, which are dried poblano chilies and look like small, dark bell peppers; Anaheims, which are long, thin, green and mildly hot; and habanero or Scotch bonnet peppers, which are small, somewhat square in shape and intensely hot. Cayenne pepper is hot and generally sold ground or in flakes in the supermarket spice aisle.
2. Shop carefully and store chilies properly. When buying dried chilies, try to find sun-dried varieties, which have the best flavor, and select from chilies that are sold in bulk rather than prepackaged, if you can. Look for unbroken skin, rich coloration and some bend. Strings of chilies look nice hanging in the kitchen, but the best way to store them is in air-tight jars or vacuum-sealed bags in the refrigerator. If you must hang chilies, do so where it is cool and dry--heat and moisture attract pests and ruin chili peppers. Properly stored dried peppers will retain their flavor for a year.
3. Reconstitute dried peppers if you are going to use them as you would a fresh chili. Simply place the dried peppers in a bowl and add twice as much water as you have chilies. Leave for an hour and drain. When peppers are reconstituted, use in recipes that call for fresh chilies, using half as much as the dish calls for. If you are going to grind the chilies into a paste, remember that much of the heat is in the seeds. For a milder dish, cut the top off the pepper and slice lengthwise. Lay flat with the inside of the chili up. Scrape out the seeds with a paring knife. Another way to reduce the heat is to boil the peppers and discard the water. The more times you do this, the milder your chili, but the peppers retain their flavor.
4. Add dried peppers whole to liquid dishes such as soups, stews and curries. Remove before serving. Grind dried peppers and use in any dish that calls for ground chilies. Do not confuse this with chili powder, which contains other spices such as cumin and garlic. To flavor oil, heat the oil in a skillet and then add 1 or 2 whole dried chilies, saute for a few minutes and remove. This technique is often used in stir fries and in Indian cooking. Use commercially prepared dried cayenne--ground or in flakes--to add a pop or heat in everything from sauces to pasta dishes. Heat and flavor vary, so taste test before adding.
Tags: dried peppers, chili peppers, dried chilies, chilies look, retain their
Sometimes you have to eat in the car out of necessity. So you stop at a place to grab some food, jump in your car and go. However, you can eat in the car without making a mess as long as you apply simple rules.
Instructions
Eat in a Car Without Making A Mess
1. Do not eat and drive at the same time it is not safe and it will increase your chances of dropping something on your carpet or chairs.
2. When eating try and make sure you place napkins on your lap. Cover both legs. If something does drop chances are it will land on the napkins.
3. Above all things control your liquids. Liquids in a car are a recipe for disaster. To avoid a mess keep your liquids securely closed with tight lids. Make sure your car allows for a cup holder or other place to put your drink. If it doesn’t have one you may want to consider purchasing one at your local auto store. It is well worth the money.
4. If the temperature allows eat with your windows down. It will eliminate the odors formed inside the car while eating.
5. Avoid adding sauces, salt, creamers and sugars to your foods and drinks in your car. Ask the attendant to do it for you. It is so easy to spill these things inside the car and make a mess.
Tags: Making Mess, Without Making Mess, Without Making, your liquids
In the new age of watching weight, counting carbs, and struggling to eat well every day, eating out has taken a massive hit. It seems like it's impossible to eat a nutritious meal out of the home. This is not the case. In fact, there are many simple things you can do to guarantee a healthy, delicious meal out. Many restaurants recognize the growing shift toward healthy living and make it very easy for their customers to eat healthy meals.
Instructions
Things to Try
1. Look for specially marked meals. Many restaurants now offer special sections on their menus for health-conscious customers. If there isn't a special section, not to worry. There are still many ways to order regular menu items, and keep them healthy.
2. When ordering, request that your meal be cooked using vegetable oil. Many restaurants are accommodating to this request, and it will help keep the meal on the healthy side. Ask for other healthy alternatives, like margarine instead of butter. If the waiter brings out bread, limit your intake and keep the butter to a limited amount, if not just skipping it altogether.
3. Many foods feature gravies, sauces or spreads. These add up very quickly on the calorie and fat scales. There is a simple solution that still allows you to enjoy them. Ask for any of these kinds of items to be served on the side. This will let you control the quantity. Use them sparingly, and you will have a healthier and delicious meal.
4. Avoid dishes that feature fried, stuffed or pan-fried elements. Instead, find dishes that feature foods that have been broiled, baked, steamed, grilled or roasted. If a menu item features food prepared in one of the unhealthy ways, request that a substitution be made. For instance, ask for your chicken to be grilled rather than fried.
5. Skip the foods that are high in sodium. If the information isn't there, just ask that the dish be prepared without use of MSG or heavy salt. If you're ordering chicken, steak or other forms of meat, ask that any visible fat be cut off prior to cooking. This will make your meal leaner and thus healthier.
6. Request nutritional information. Many fast food chains now post their nutritional information, but if you find that yours doesn't, just ask for it. There is usually a pamphlet or some other document that lists the nutritional values for all of the products. This will help you make an informed decision when choosing your meal. Nutritional information can also be found on many fast food chains' websites.
Tags: Many restaurants, This will, your meal, delicious meal, dishes that, dishes that feature
Halloween is fun and exciting. It is the one time of year when you can dress up and be someone completely different, when you can eat as much candy as you can get your hands on and when spooking people is a good thing. Halloween drinks should be just as creative as your costumes. There are a variety of creepy drink recipes that involve devils, flaming pumpkins, a vampire kiss, and ghostbusters.
Murderous Mixed Drinks
The Red Devil--A fun Halloween drink recipe is The Red Devil. Its ingredients are 1/2 oz. vodka, 2 oz. orange juice, 1/2 oz. banana liqueur, 1/2 oz. triple sec, 1/2 oz. Southern Comfort, 1/2 oz. sloe gin and 2 tbsp. lime juice. Put the ingredients in an ice-filled shaker and shake well. Then strain the mixture into a high-ball glass and enjoy.
Flaming Pumpkin Pie--Ingredients are 1 tsp. cinnamon, 1 part Kahlua coffee liqueur, 1 part Bailey's Irish Cream and a splash of peppermint schnapps. First, pour the Kahlua into a glass then add the Irish Cream and a splash of peppermint schnapps. With a match, light the liquid, sprinkle cinnamon on top, blow out the flame and drink.
Ghostbuster--Ingredients are 1 part vodka, 1 part Irish Cream and 1 part coffee liqueur. Mix them in a shaker and strain into a glass.
Vampire's Kiss--A Vampire's Kiss may sound deadly, but it is quite delicious and involves 2 oz. vodka, 1/2 oz. dry gin, 1/2 oz. dry vermouth, 1 tbsp. tequila, 2 oz. tomato juice and a pinch of salt. Mix these ingredients then put them in an ice-filled shaker and strain into a glass.
Witches Brew Punch
Witches Brew Punch is a great way to liven up a spooky Halloween party. Its ingredients are 2 bottles of champagne, 1 2-liter bottle lemon-lime soda, 1 gallon orange juice, 1/2 gallon orange sherbet, 1 cluster of peeled black grapes, a pinch of sugar, tiny piece of dry ice and 1 cluster of grapes for a garnish. To make the punch, mix the champagne and orange juice in a big punch bowl. Add orange sherbet. After scum develops on top of the punch from the sherbet, add the peeled grapes. To make it look as if the punch is steaming hot, drop in a few pieces of dry ice. (Do not eat the dry ice by itself because it can burn your mouth.)
Plastic bag ice cream is a delicious science experiment for kids. Not only can they learn to make their own dessert, but they can also learn about exothermic reactions and freezing-point depressions. The basic lesson is to teach kids that in order for the cream to freeze the temperature needs to be way below zero. The only way to do this is to get rid of some of the heat by transferring it to the rock salt used in the recipe. The end result is ice cream in a plastic bag!
Instructions
1. Seal 1/2 cup of milk, 1/2 tsp. of vanilla and 1 tbsp. of sugar in a quart-size zipper bag, making sure to squeeze out as much of the air you can so the bag doesn't open when you shake it.
2. Double bag the mixture to avoid leakage. Place the first bag into a second quart-size zipper bag, releasing as much air as possible before sealing it tightly.
3. Fill a gallon-size zipper bag with crushed ice and nestle the double-bagged milk-sugar mixture in the ice.
4. Sprinkle 4 tbsp. of rock salt on top of the ice. Though regular salt will also work, your ice cream won't be as solidly frozen. Rock salt is specifically designed to absorb heat and lower the freezing-point of water.
5. Seal the gallon bag tightly after letting out as much air as you can.
6. Put on plastic gloves to protect your hands from the cold or wrap the bag in a towel or old t-shirt.
7. Shake and gently squeeze the bag. You'll need to make sure that the inner bag is constantly surrounded by ice during this process.
8. Check the mixture about five minutes into shaking it. If it's not ice cream yet, it will be well on its way. Shake it a few minutes more if necessary, then open the bag over the sink.
9. Leave the bag with ice in the sink to finish melting and remove your ice cream.
Top baked scallops with a dusting of grated Parmesan cheese
Scallops are mollusks with a soft texture and lightly sweet flavor. Fresh scallop meat is scooped out of hinged shells. Scallops are low in calorie but high in Vitamin B12, magnesium, potassium and omega 3 fatty acids, a healthy type of fat. Baking scallops allows their flavors to develop naturally, influenced by spices and the tang of white wine. Serve scallops with a vegetable-based pasta, such as spinach linguine, and a side of crusty garlic bread.
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Combine in a small bowl one-fourth breadcrumbs, a teaspoon each of garlic powder and dried parsley and half a teaspoon of paprika.
2. Rinse a half pound of scallops under the faucet. Place scallops in a baking dish, forming a single layer. Cut butter into small pieces and place evenly over the scallops. Pour a quarter cup of white wine over the scallops. Sprinkle the breadcrumb mixture on top and place the baking pan in the oven. Bake for 20 minutes.
3. Remove scallops from the oven. Serve over a bed of spinach linguine. Sprinkle a generous amount of Parmesan cheese over each plate.
Tags: over scallops, Parmesan cheese, spinach linguine, white wine
Elevate a plain PB and J with homemade peanut butter.
Just as freshly ground pepper tastes better than pre-ground, canned pepper, nothing matches the rich flavors of homemade peanut butter. Making your own peanut butter gives you control over the ingredients that go into it. Using roasted peanuts and peanut oil boost the flavor of the peanut butter. Homemade peanut butter will add a new, fresh dimension to all of your peanut butter recipes.
Instructions
1. Preheat the oven to 300 degrees Fahrenheit.
2. Spread the raw, shelled peanuts on the baking sheet in a single layer.
3. Roast the peanuts for 7 to 10 minutes or until lightly browned and fragrant.
4. Remove the baking sheet and cool the peanuts completely before processing into butter.
5. Add the peanuts into the work bowl of a food processor with 1 tbsp. of the peanut oil.
6. Pulse the food processor several times to grind the peanuts into a coarse meal.
7. Turn the food processor on low speed to continuously run. Drizzle in 1 to 2 tbsp. peanut oil slowly through the chute of the food processor to thin the peanut paste into a butter with the desired consistency.
8. Add the optional salt and/or sugar to the peanut butter while processing on low speed to combine.
9. Use immediately and store leftovers tightly covered in the refrigerator for up to three months.
Tags: peanut butter, food processor, your peanut butter, baking sheet, homemade peanut butter, into butter
A recipe calendar is a good way to share your seasonal recipes with friends and family. It is an especially appropriate gift at Christmas time when many people are looking for a calendar for the coming new year. You can use any of your favorite recipes, whether they are your own or off the back of a box. This calendar will be tailored to your specific tastes and preferences. Follow these steps.
Instructions
1. Type your recipes into a word processing document on your computer. Many of these programs even have recipe templates that you can use.
2. Add pictures to your recipe documents, if desired.
3. Print out the recipes, one per sheet, so that the recipe and picture will be able to fit onto the calendar page.
4. Open the calendar to the first month and cover the picture by gluing sheets of plain white poster board cut to size over it.
5. Refer to the calendar outline for the current or following year, and use Wite-Out or Liquid Paper to change the dates on the calendar to properly align with the new year. For instance, you will need to change the dates on the days of the week, by blanking the date out with the Liquid Paper and replacing it with the correct date by writing it in with the permanent marker. See Tips below for more ideas.
6. Use the glue to attach one recipe, and picture if desired, over the poster board on each calendar page. You will have a 12-month calendar with a recipe for each month, and your recipe picture if you decided to use one. See the Tips section for more information.
Pick your own garden fresh tomatoes and make your own juice.
Growing your own vegetables protects you from chemicals and additives from processed food. Food fresh from the garden has maximum nutritional value, a boon to your family's health. In addition, growing your own vegetables saves you money. Tomatoes are one fruit that many people include in their gardens. Besides being easy to grow and nutritious, tomatoes are versatile. You can use them in sauces, salads and even as a main dish. One easy way to get the nutritional benefits of tomatoes daily is to make tomato juice with your fresh garden tomatoes.
Instructions
1. Choose the ripest tomatoes for your fresh juice.
Pick ripe tomatoes from your garden. Ripe tomatoes will be red and soft. If your tomatoes are not quite ripe, let them ripen on your windowsill for a few days.
2. Wash your fresh garden tomatoes. Remove the core, then cut the tomatoes into quarters.
3. Fill the pot up with water and set to boil. When the water is at a full boil, put in the tomatoes. Leave them in for 3 minutes and then remove them to a bowl to cool. When the tomatoes have cooled, remove and discard their skins.
4. Put the skinless tomatoes into the food processor. Add salt, pepper and any other seasonings. Using the pulse setting, blend the tomatoes until they are completely liquefied except for the seeds.
5. Pour the juice into the pitcher using the strainer. This should remove the majority of the seeds -- if not, do not be concerned. The remaining seeds will not harm you or detract from the flavor of the juice.
6
Tags: your fresh, fresh garden, garden tomatoes, tomatoes into, your fresh garden, your garden, your vegetables
Though they may look the same, sparkling wine and champagne do differ. Champagne is an actual location in France. In order for a wine to be deemed as champagne, it must be produced in that region of France. What gets confusing is that not all wines produced in this region are sparkling wines. Sparkling wines have only been produced in this region for the past 200 years. However, only a few of the wines produced here are "still" wines. Inconsistent weather makes producing still wines difficult. In addition, the price of champagne fruit makes producing still wine an expensive venture.
Since 1891, champagne producers have been guarded over the right to call a wine a champagne. During the same year, a treaty was signed, stating that only wines produced in a particular region could contain the term "champagne" on their bottle. This was called the Treaty of Madrid. In 1919, the Treaty of Versailles was signed. This treaty was a peace agreement that ended World War I. When the treaty was signed, the rule about using the word champagne on wine bottles was reaffirmed.
What About U.S. Sparkling Wine?
The Treaty of Versailles was never signed by the United States. Instead, they signed a different peace treaty with Germany. In the treaty they signed with Germany, there was no stipulation regarding the regulations of spirits. The United States did not see the need to agree to any rules concerning spirits because during that time, they were going through Prohibition and alcohol was banned in the United States. Some U.S. vintners took advantage of the loophole after Prohibition was lifted and began producing American champagne.
The Process
Many sparkling wines and champagnes are produced using a process that is called the methode classique. This means that a dose of unfermented grape juice is added to the wine after it has completed the fermentation process and is bottled. Once the juice is added, a crown cap temporarily seals the bottle and they are stored in special racks, where they will then go through a second fermentation process. During this second process, the CO2, which the yeast produced during the first fermentation process, is dissolved in the wine. The bottles are then stored on their sides and riddled, or twisted and shaken to loosen the sediment that settles. The bottles are then angled downwards gradually, until they end up completely inverted. Inverting the bottles allows the yeast to compact itself into the neck of the bottle for later removal. When it's time to remove the sediment, the bottle neck is frozen, the cap is removed and the frozen sediment plug gets removed. Once this process is complete, the bottle is ready to be filled with wine and have the cork placed in it.
Tags: fermentation process, United States, wines produced, bottles then, Champagne Differ From, Differ From, Differ From Sparkling
You can find pom poms of all sizes at your local craft or fabric store. These colorful yarn puffs can be used in a variety of craft projects. One entertaining project that both children and adults can enjoy is making pom pom bugs.
Instructions
Lady Bugs
1. Attach five or six small pom poms to the back of a large red pom pom using a hot glue gun to make the lady bug's body.
2. Glue a medium black pom pom on the front of the body. This will be the lady bug's head.
3. Attach two wiggle eyes to the front of the medium black pom pom.
Spiders
4. Attach a medium pom pom to a large pom pom with hot glue. Choose two pom poms that are the same color, preferably black. This creates the spider's body and head. You'll use the larger pom pom for the spider's body and the smaller pom pom for the head.
5. Add two wiggle eyes to the head of the spider.
6. Cut two 12-inch black pipe cleaners into eight equal pieces. These will be used for the spider's legs. Bend them each 1 inch from the end to make a right angle.
7. Glue the shorter end of the bent legs to the spider's body.
Ants
8. Attach three medium-sized black or red medium pom poms together in a straight line for the ant's head and body.
9. Glue wiggle eyes to the ant's head.
10. Cut a red or black 12-inch pipe cleaner into eight equal pieces to make the ant's legs and antennae.
11. Glue six of the pipe cleaners to the ant's body. Attach two pipe cleaners to the top of the ant's head for the antennae.
Caterpillars
12. Glue four medium-sized pom poms together in a straight line. You can use the same color or four different-colored pom poms.
13. Attach a large pom pom to the end of the pom pom chain for the caterpillar's head.
14. Glue wiggle eyes to the front of the caterpillar's head. Use a small pom pom as a nose, if desired.
15. Attach two small pom poms to each of the four body segments of the caterpillar, one on each of the bottom sides of the pom poms for the feet.
A quiche (pronounced keesh) is a simple dish in essence, yet making one from scratch can seem intimidating. Quiche is essentially an egg pie. A pie crust is filled with beaten eggs, milk and a variety of other ingredients and baked until the eggs are set and the crust is browned. Homemade pie dough is daunting for many home cooks, hence the growing popularity of making quiche without the crust.
Crustless Quiche
By definition a quiche has a crust. But, as with most cooking, your preference is allowed to overrule tradition. The only thing to keep in mind when making a quiche without a crust is that it must have some fat in it, or the pan must be greased, in order for you to be able to remove and serve it smoothly.
Modifying a Quiche Recipe
To make a crustless quiche, mix up your favorite quiche recipe. Follow the recipe exactly, skipping only the part that calls for the crust. Use the same size of pan that is called for in the recipe, and grease it or spray it with nonstick cooking spray. Pour the filling into the prepared pan and bake as the recipe directs, removing it from the oven a few minutes before it is entirely set.
Faux-Crust Quiches
If you like the substance of a crust but don't want the hassle of making it, a variation on the crustless quiche includes ingredients in the egg and cream mixture that creates a kind of crust as it bakes. This can be flour, biscuit mix or cornmeal. As the flour or similar ingredient bakes, it settles out of the egg mixture and forms a faux crust on the bottom of the pan. It will not be the same as, or even similar to, a traditional pie crust, but it does add some body to the quiche.
Finding Crustless Quiche Recipes
Crustless quiches are becoming popular: impressive to present, yet simple to make. Leaving out the crust trims some of the fat and calories, making it a good choice for a healthy brunch dish. Many cooking websites now offer recipes developed specifically for crustless quiches.
Tags: crustless quiche, Make Quiche, Make Quiche Without, making quiche, making quiche without, Quiche Without
Fresh arugula is a tasty addition to salads, especially in winter when its green horse-radish-flavored leaves are a welcome addition to meals. Eruca sativa -- also known as rocket, roquette or arugula -- is an easy to grow annual from the Brassicaceae family, perfect for growing indoors under lights.
Choosing Light Bulbs
Fluorescent lights are cheaper than other grow lights such as metal halide lights. For a home gardener, the amount of light produced by a fluorescent bulb is enough. Regular fluorescent bulbsemit light with a blue wavelength perfect for vegetative growth. More expensive fluorescent bulbs called grow lights emit light with both blue and red light. Red light is necessary for plants to set bud and flower. Because you are only interested in the leaves of arugula and not the flowers, regular bulbs will be sufficient.
Set Up the Grow Station
Arugula is a cool season crop. Set your grow station up anywhere indoors as long as the spot is not too hot; 50 to 60 degrees Fahrenheit is ideal. The plants will bolt if it is too hot. Attach the lights to a pulley so you can move them up and down as the plants grow. Plug the lights into a timer set for 12 hours of darkness and 12 hours of light. Arugula needs a period of darkness to rest.
Grow
Seed-grown arugula is easy and quick, so there is no need to buy expensive seedlings. After the plants germinate, place them under the lights. Lower the lights until they are almost touching the plants. This keeps the plants from growing spindly and weak. Rotate the plant pots daily underneath the lights. Fluorescent bulbs produce more light at the center. Exposing each plant to an equal amount of light ensures they all have a chance of growing to their maximum potential.
Harvesting
Arugula's spicy leaves will be ready to eat in 20 to 30 days. As the plants grow, pinch off the new leaves to encourage side branching. The aim is to have short, fat plants that are healthy. Harvest the leaves whenever you want. Use a pair of scissors to cut down the plant by a third. The plant will put out new shoots and continue growing. Cutting off too many leaves will weaken the plant. Plants need leaves to photosynthesize, produce energy and grow.
Make healthier frozen treats using your favorite fruit juices.
Kids and adults alike enjoy frozen Popsicles in the hot summer months, but parents concerned with the nutritional value of snacks may wish for a healthier alternative. Not only is making your own frozen juice pops a way to get extra nutrients into your family's diet, it can also save you money. If you have a juicer, you can even sneak fresh vegetables into your homemade Popsicles, and your kids will be none the wiser.
Instructions
1. Prepare 1 cup of the juice or juices of your choice. Juice your own fruits and veggies in a juicer and strain the juice through a coffee filter to remove the foam and pulp. Try juicing apples, pears and grapes and adding a splash of lemon or lime juice after straining. Squeeze fresh oranges with a glass hand juicer, or prepare frozen juice concentrate using half the water you would normally use.
2. Bring 1/2 cup of water to a boil and add 1/2 cup of sugar to create a simple syrup. The addition of the syrup helps prevent homemade juice pops from forming ice crystals. Stir the sugar into the water until it is dissolved. Turn off the heat and allow the syrup to cool to room temperature.
3. Puree a 12-oz. bag of frozen berries in a food processor. Raspberries, strawberries and blueberries or a berry blend work well.
4. Combine the juice, sugar syrup and berry puree in a pitcher. Stir the mixture for 30 seconds or until all the ingredients are mixed. Pour the mixture into ice pop molds and freeze it overnight.
5. Run hot water over the molds just before serving to help free the frozen ice pops.
Lots of people would love to have a Hummer truck cake for their birthday, including those in the military, car enthusiasts and kids who like cars or the Army. Since the Hummer has a pretty boxy shape, making a cake that looks like one is not very hard. Even if you're not an experienced pastry chef, you should be able to pull it off. Feel free to use a picture of a Hummer to help you with authenticity.
Instructions
Instructions
1. Bake any flavor of cake (using a box or your own recipe) in a 9-by-13-inch pan. Then bake a second one in a 9-inch square pan. Pull the cakes out of their pans and put them on cooling racks for one hour. Use a knife to shave off any areas on each cake that aren't perfectly flat.
2. Put the larger cake on your cake board so that one of the 13-inch sides is facing you. Frost its top and sides with vanilla icing, after adding food coloring to make the hue you'd like for the body of your Hummer. (Just put the icing in a bowl and stir it in.) Before the icing has a chance to harden, put the smaller cake on top of it, matching one of its edges to the far left edge of the bottom cake.
3. Frost the top and sides of the smaller cake so that they match the bottom one. The shorter side of the cake is the hood of the Hummer and the back is the cab. You are looking at it in profile.
4. Take two Moon Pies and cut them exactly in half. These will be the tires for your Hummer. (You only see half of each tire, since the rest will appear to be buried in the "dirt.") Stick one on each side of the hood piece of the Hummer and the other two on the cab side. The flat half should touch the cake board.
5. Put chocolate icing in your piping bag and use the line tip to draw windows, doors and a license plate on the Hummer.
6. Frost the cake board with additional chocolate icing. Then top it with graham cracker crumbs to create the dirty and dusty terrain the Hummer is driving through.
A good soup starts with good stock, broth or a soup bone.
Soup bones add flavor to your soup or broth. The best soup bones have a little meat attached, but clean bones will still add flavor. Use a raw bone, straight from the butcher, or a bone left over from roasted meat or baked ham. For best flavor, a long slow cooking process is needed, but some of the bone's cooking time can be accomplished while the other soup ingredients are cooking.
Instructions
1. Trim all visible fat off your soup bone. You can use the bone as it is or roast it for additional flavor and color. Beef and chicken bones are particularly good roasted. Bones from smoked or cooked meat do not need roasting. If you choose to roast the bone, place it in a roasting pan at 450 degrees and roast uncovered for 30 minutes or until browned, turning once.
2. Remove the bones from the oven and drain off any accumulated fat. Place them in a soup pot.
3. Add 1/2 to 1 cup of water to the roasting pan and scrape up any browned bits from the bottom of the pan. Add this liquid to the soup pot.
4. Cover the bones with cold water and place over medium-high heat. Bring the pot to a boil and immediately reduce the heat to a simmer.
5. Simmer the bones slowly for a minimum 30 minutes to an hour to extract the flavor. Large bones benefit from longer cooking times.
6. Remove the bone from the pot and let it cool enough to comfortably handle it. Meanwhile, skim off any scum or fat floating on the broth.
7. Remove all of the meat from the bone and chop it. Return the meat to the pot. Discard small bones, but return large bones to the pot to continue flavoring the soup.
For a clear soup, strain the broth through 2 layers of cheesecloth before using it to make the soup.
8. Add the remaining soup ingredients and continue to simmer. Keep an eye on the liquid level and add more water if needed to keep the bone and soup ingredients covered.
Quiche is an egg dish traditionally baked in a pie crust. However, you can bake the custard in a pie plate or casserole without using a crust to make a crustless quiche that is lower in fat and carbs than the traditional recipe. Quiche makes a good breakfast or brunch dish or can be served with a salad for a light dinner.
Instructions
1. Preheat oven to 350 degrees.
2. Sauté' 1/2 cup of cut red onion and two cups of cut asparagus or broccoli in butter in skillet over medium heat.
3. Add 1/4 cup of chopped parsley and 2 teaspoons of dried basil and stir to combine. Turn off burner.
4. Beat four medium eggs in a bowl with 1/2 cup of whole milk, 1/4 cup of whole wheat flour, 1 tablespoon of Dijon mustard, and salt and pepper to taste. Mix well.
5. Add sauteed red onions and asparagus or broccoli to egg mixture. Stir.
6. Pour into small to medium-sized, greased casserole dish. Top with 1/3 cup cheddar cheese. Bake for 16 to 18 minutes, until set. Remove from oven. Cut into wedges and serve.
Owning your own restaurant requires that you buy large amounts of food without paying a huge price for it. From gallons of pasta sauce to pounds of fish, veggies, fruits and meat, your restaurant's food service provider must be inexpensive yet professional and must provide high quality food items that you can use to cook delicious meals that will make customers return for more. Choosing a food service provider is therefore one of the most important decisions you must make for the future of your restaurant. If you own a small restaurant that does not have a large amount of business, you may be able to buy food from the supermarket or from bulk stores such as Costco.
Instructions
1. Review your accounting records and reservation book to determine what would be the most cost-effective way to buy food based on your customer volume. Large, busy restaurants that serve hundreds of people per week will lose money buying food from the supermarket, while smaller or less busy restaurants that serve less than a hundred people per week may be able to purchase food at the supermarket or at a farmer's market without having to raise prices or lose profits.
2. Contact your local grocery store or farmer's market, if you decide you can still purchase food at your local grocery store or farmer's market. Some stores will give you a great deal on buying large amounts of items. Also ask about discounts on items that are about to go bad, such as produce or meat that you can prepare and serve in the same day as purchase. Local farmers may also give you a good deal on large amounts of fresh produce or meat. You can buy bulk amounts of nonperishable items, such as condiments, from stores such as Walmart or Costco.
3. Attend a trade show or restaurant conference if you own a large or very busy restaurant. Trade shows and conferences often feature food service providers as vendors. You can meet some of the staff, try different food items and ask questions of the providers to get a better idea of how their company is run and what the quality of their items are. If you are unable to attend a trade show or conference, you can see the Resources Section for a list of food service providers.
4. Sign a contract with the food service provider. Oftentimes restaurants will need to contract with multiple food service providers to cover all their needs; many providers only supply specific types of food, such as produce, meat or organic goods. Most providers accept cash or checks until you build a relationship where credit can be trusted, which can take years depending on the specific provider. Most often you can place orders online and have the food delivered directly to your restaurant within a few days. Some providers accept recurring deliveries. For example, you can set up your account so that fresh produce is delivered every Monday and Wednesday.
Tags: food service, your restaurant, farmer market, food service provider, food service providers, large amounts
Halloween parties call for spooky refreshments. Whether you're entertaining kids or getting together with adult friends, create a batch of scary ghost pops on a stick for a tasty treat. These cool pops have a base made from a banana, decorated with candy to look like ghost. Arrange the ghosts on a bed of florist foam in a pan to stand them up on a buffet table, or place them on a tray to pass around.
Instructions
1. Peel the bananas and cut each one in half horizontally. Push a craft stick into the cut end of each banana half.
2. Place white chocolate melting discs into a bowl. The amount of discs depends on how many bananas you will decorate. Start with half a bowl and add more later.
3. Place the bowl into a microwave and heat it on high for 30 seconds. Remove the bowl and stir the candy. It will have begun to melt, but you will probably still see lumps. Return the bowl to the microwave and repeat the heating and stirring process. Keep going until the candy is entirely melted liquid.
4. Dip each banana half into the melted candy. Use a spoon to help pour the chocolate over the banana, coating it completely. Hold the banana up by the craft stick and twirl it to help coat the surface.
5. Lay the banana on a baking sheet that has been covered with waxed paper. Dip all the other banana halves into the white coating. Arrange all the bananas in rows on the pan. Place the pan in the refrigerator.
6. Refrigerate the coated bananas for 1 hour. Remove the pan and decorate the banana ghosts with black icing gel, placing dots for eyes and small "O" shapes for mouths.
Tags: banana half, craft stick, each banana, each banana half, ghost pops
From its unusual culinary specialties like snail salad, to its unusual local names for common foodstuffs ("cabinets" are what the rest of the country calls milkshakes), Rhode Island has always gone its own way with food. Like the rest of their New England neighbors, Rhode Islanders enjoy clam chowder made with locally caught clams. But Rhode Island clam chowder is unlike that found anywhere else on the Eastern Seaboard. While there is only one basic type of Rhode Islandclam chowder -- a clear broth made with Quahog clam -- there are countless minor variations on it, each of which can be debated passionately by Rhode Island cooks and diners.
Clam Preparation and Soup Base
Rhode Islanders boast that their chowder is superior to all others because the flavor of the clams is unencumbered by cream, tomatoes or other fillers. Without dominant ingredients in its brothy base, Rhode Island clam chowder relies solely on the quality and quantity of the clams selected by the cook. Fans insist that only Quahogs -- a large, hard-shelled, briny clam variety -- can appear in an authentic Rhode Island clam chowder. But the exact form the clams take in the finished dish -- whole, chopped or minced -- varies from cook to cook.
Meat Flavoring Options
Like many other chowder varieties, Rhode Island clam chowder typically has a meaty flavor contributed by salt pork. Variants of Rhode Island clam chowder sometimes include bacon instead of salt pork or omit the meat altogether and simply add butter for extra richness. Traditionalists argue, however, that salt pork is the most authentic choice. Given that salt pork appears in America's first published chowder recipe (dating to 1751), they are correct from at least a purely historical perspective.
Vegetables
Onions and potatoes are an essential part of the soup's flavor profile. How much potato to use, and how big to cut the pieces, are another matter of debate for Rhode Island cooks. Corn and celery are other possible ingredients in some recipes.
Other Possible Variations
Some recipes for Rhode Island clam chowder call for herbs such as thyme and chervil (options considered heresy by traditionalists). Extra flavorings such as Worcestershire sauce or red pepper flakes also appear in some recipes. While Rhode Island clam chowder is never cooked with milk or cream, a pitcher of warm milk is traditionally served along with the chowder for diners to add at will -- but some aficionados feel a well-made Rhode Island clam chowder tastes perfectly fine without it.
Tags: Rhode Island, Rhode Island clam, clam chowder, Island clam chowder, Island clam, Island clam
Raspberry vodka is a classic, mellow spirit that all adults can enjoy. Not only can it be enjoyed plain, but it's also tasty in mixed drinks. Rather than spending money on this infused vodka, take the time to make your own.
Instructions
1. Pick 4 pints of raspberries. In-season berries are best. You can find fresh ones at the supermarket or farmer's market from May to November, or you can pick them yourself. Be sure to choose berries that have had their hulls removed, or else your infusion will be very tart.
2. Purchase vodka to infuse. While quality vodkas like Belvedere make for a smoother drink, raspberries have a strong enough flavor to hold their own in an infusion with a cheaper vodka like Smirnoff. If you aren't sure about the quality of your vodka, visit the Cocktail Times website for more information about types of vodkas (see Resources below).
3. Wash the raspberries. Be sure to keep them whole and throw out any mushy or green ones. Place them in a resealable container (like a large glass jar with a screw-on lid), and then pour the vodka over them to infuse them. Stir the mixture before sealing the container.
4. Allow the mixture to sit in a warm, dry place. Mix it a few times every day for about a week, sampling the vodka to test for taste. If the raspberries become overripe, remove them and replace them with new ones.
5. Pour the mixture through the coffee filter to remove any raspberry pieces. Serve as part of a mixed drink or on the rocks. Be sure to store your mixture in the refrigerator after opening.
Xanthan gum is a very fine powder that is slightly yellow.
Xanthan gum is an extracellular polysaccharide that has stability in a wide range of pH levels and temperatures. Simply put, it is a thickening agent. It is important to disperse xanthan gum to get proper hydration and to avoid clumping. Xanthan gum will form clumps if dumped into water or a solution without using a dispersion method. This causes lack of thickening elsewhere in the sauce and overall less function of the xanthan gum.
Oil
Mixing xanthan gum with oil better disperses the tiny particles of gum in the water or solution before they hydrate. Oil does not hydrate xanthan gum, and it acts as a medium to disperse the gum in the water. Use equal portions of oil and xanthan gum and mix it vigorously with a whisk. Any type of oil works. Mix the xanthan and oil; then add the mixture to the water solution while stirring.
Sugar
Simply stir equal parts of the xanthan gum in with the sugar to mix. Mix the xanthan gum and sugar thoroughly prior to adding it to the water solution. Slowly add them to the water while mixing. This will help the xanthan gum particles disperse evenly. The sugar helps to separate and break up the xanthan gum particles so that they do not clump together in the water. Mix the water solution for at least five minutes after adding the sugar and xanthan mixture to allow for full hydration of the xanthan gum.
Starch
Starch mixed with xanthan gum will allow it to disperse easily. If the recipe does not call for sugar, use starch as an alternative. Add starch and xanthan gum when heating a liquid, because most starches require cooking to activate them as a thickener. Nearly any level viscosity and sauce texture are possible when starch and xanthan gum are used together, based on the amounts of each used.
Dispersion Funnel
A dispersion funnel will evenly distribute the xanthan gum particles if oil, sugar and starch are not in the recipe. Use a high-speed mixer in combination with the dispersion funnel to create a vortex in the water solution. The funnel should not reach the top of the water solution, so the xanthan does not stick to the funnel and clump at the point of entry. Make sure the funnel is dry before adding the xanthan gum. The vortex created by the high-speed mixer will pull the xanthan to the bottom of the mixer and force the xanthan particles to disperse. Using an eductor in conjunction with the dispersion funnel will get the best performance out of the process tanks. Eductors help to circulate the solution while it is being pumped out.
Other Dispersion Methods
A few less common ingredients that xanthan can be mixed with are stock paste, glycol, and alcohol, however these are much more difficult and time sensitive than the more common methods mentioned above. To mix xanthan with stock paste sprinkle the xanthan over a least twice as much stock paste, and press it in to the paste. It is also important to add xanthan gum prior to adding salt to the solution. so they do not fight for hydration from the water. Adding xanthan after adding salt will decrease the functionality of the xanthan gum.
Tags: water solution, xanthan particles, stock paste, xanthan with, adding salt, after adding, dispersion funnel
Everyone has a better time at a bar, club or adult gathering when they are loosened up with a drink in hand. Jack Daniels is one of the more popular ingredients for many favorite drinks, and with just a few additional ingredients you will be able to serve up your guests just as well as any expert bartender. There are many different takes on drink mixes and everyone has their own personal preferences. Yet starting from the same basic recipe, you can then dash and splash your ingredients to tweak them in any way your particular drinker chooses. This particular drink is known as "The Hypnotizer."
Instructions
1. Add five ice cubes in to the drinking glass.
2. Add liquor. Pour the Jack Daniels, Jim Bean, Yagermeister and Seagrams VO one at a time in to the glass.
3. Stir the drink a few swirls, as it will combine easily and quickly. Be sure not to stir too vigorously or spill any of the drink outside of the glass.
4. Top the drink with the cherry and then it is ready to serve to your guests. The cherry will add just an extra dash of flavor to this excellent drink.
5. Sip slowly. The drinker should drink this drink slowly through the straw and savor the flavor. This is a strong drink in nature and will pack a punch. By drinking slowly enough, the drinker can let the alcohol affect them gradually instead of all at once.
Tags: Jack Daniels, drink slowly, serve your, serve your guests, your guests
A good chili should be thicker than soup, no matter what ingredients you're using. In some cases, though, you may have cooked the chili too long or not started with enough liquid in the recipe, leaving you with a chili that's too thick for your liking. You don't have to throw out the batch and start over from scratch. You can easily thin chili that's too thick using some of the ingredients that you started your recipe with.
Instructions
1. Add a quarter cup of liquid to the chili. You can use water, but it might decrease your chili's "punch." Soup stock is a better choice. Match the type of stock to the type of chili that you're making. If you have beef crumbles in the chili, use a beef stock. If you've made chicken chili, use chicken stock. Vegetable stock works well in a vegetarian chili, as does the liquid reserved from a can of beans.
2. Stir the chili with a large spoon to evenly distribute the new liquid.
3. Add more liquid if necessary. Keep adding liquid a quarter cup at a time until it reaches the right consistency.
Tags: chili that, chili that thick, chili with, more liquid, using some
Perfect crispy crust pizza can be achieved in a home oven.
Crispy pizza crust is a kitchen challenge for home cooks. Most home ovens do not get as hot as restaurant ovens, and that high heat is necessary for the crispy, but not burned, crust. But if perfect pizza at home is your goal, a quick trip to a home improvement store will increase your pizza savvy. After perfecting the crust, you can concentrate on the perfect ratio of pepperoni-to-cheese-to-sauce.
Instructions
1. Remove a rack from your cold oven. Measure the oven rack with a measuring tape and return the rack to the oven.
2. Choose an unglazed quarry tile that fits inside your oven. These tiles are available at home improvement or tile stores. Make sure it is at least 1 1/2 inches thick and is about 1 inch smaller than your oven rack in all dimensions.
3. Wash the tile thoroughly with hot water. Avoid soap as the tile is absorbent and can pass fragrances or tastes onto the food.
4. Air dry the tile for several hours. Make sure that the tile is completely dry before using.
5. Remove all but one rack from your oven, and put it in the bottom-most position. Put the tile on top of the rack.
6. Close the oven door and heat it to 500 degrees Fahrenheit. For best results, heat for an hour or more.
7. Create your pizza on a paddle, peel or rimless cookie sheet. This allows you to slide the pizza onto the stone easily.
8. Open the oven door and quickly slide the pizza onto the stone. Close the door and bake until done according to your recipe's instructions.
9. Remove the pizza with the paddle or cookie sheet and cool slightly before slicing.
Tags: your oven, cookie sheet, from your, home improvement, Make sure
There are several different varieties of pastry puffs.
Pastry puffs are confectionary treats with flaky breading containing a sweet filling. There are several pastry puff recipes to choose from, each with their own flavors. Start with this simple apple pastry puff to learn the basics of making the treat. Serve pastry puffs as a delectable breakfast, a light afternoon snack or as a dessert after a hearty dinner. To prepare pastry puffs, allow for 40 to 45 minutes from start to finish.
Instructions
1. Preheat an oven to 350 degrees Fahrenheit.
2. Combine the ground cinnamon and 1/4 cup white sugar in a small bowl. Stir with your fingers to blend and sprinkle 1 tbsp. of the mixture over the chopped apples. Set the apples aside.
3. Combine the remaining white sugar and the cream cheese in a mixing bowl. Stir with a wooden spoon until smooth. Add the large egg and beat with an electric mixer until fluffy. Stir the vanilla into the cream cheese mixture with the spoon.
4. Unroll the refrigerated crescent roll dough and lay the pieces side-by-side on the cookie sheet. Pinch the edges of the crescents together with your fingers, forming one large sheet of dough.
5. Place the apple pieces onto the dough sheet, lengthwise, leaving 4 inches of dough to either side.
6. Pour the cream cheese mixture over the apples. Fold the exposed sides of the dough over the apple and cream cheese filling. Pinch the ends closed to encase the filling in dough from either side. If the dough overlaps, pinching the ends together is unnecessary.
7. Bake for 35 minutes or until the exterior of the pastry puff is a golden brown. Remove from the oven and spread the melted butter over the top with a pastry brush. Sprinkle the reserved cinnamon and sugar mixture over the top. Serve while hot.
Powdered sugar, which is also known as confectioner's sugar, is very finely ground sugar mixed with cornstarch. It is commonly used in recipes for icing, meringue and desserts. If you have a recipe that calls for powdered sugar measured by the pound and you do not have a kitchen scale, you can measure it in cups instead. However, because powdered sugar measures differently depending on how tightly packed it is, you need to sift the sugar to get an accurate measurement when you are using cups rather than pounds.
Instructions
1. Multiply the number of pounds of sugar the recipe calls for by 3.75 to find out how many cups of sifted powdered sugar you need.
2. Set the appropriate measuring cup in a large bowl.
3. Spoon powdered sugar into the sifter and sift it into the measuring cup. Some of it might fall into the bowl, which is okay.
4. When the measuring cup is overflowing, scrape it level with the handle of the spoon.
5. Repeat with the same or other measuring cups until you have measured the correct amount of powdered sugar.
6. Dump the powdered any sugar that fell into the large bowl back into the bag of sugar.
Tags: powdered sugar, large bowl, powdered sugar, powdered sugar
Icing roses add a touch of elegance to any cake. It's a simple procedure that makes a world of difference. Icing roses make wedding, baby shower, christening and birthday cakes look delicate. Follow these steps to learn make icing roses.
Instructions
1. Fill an icing bag half full of stiff butter cream icing. Attach round tip number 12 to it. Cut 1.5-inch squares out of wax paper.
2. Prepare the flower nail by putting a small dab of icing on the nail tool and pressing a square of the wax paper on top of it. Grip the nail tool in your less dominant hand and turn it gently in a counterclockwise rotation.
3. Make the icing rose base by squeezing hard for the lower portion and keeping the end of the tip buried in the icing. Relax your grip and lift for the cone. Let go and lift the tip away slowly.
4. Design the center of the rose by putting on rose tip #104 and holding the icing bag at a 45-degree angle. Squeeze the bag while turning the nail tool to the tip of your finger in a counterclockwise direction. Move the icing tip up and down. Overlap the point in which you began, then pause and raise the tip away.
5. Create the top row of petals by leaving on the same tip. The wide end of the tip needs to touch the base at midpoint but the thin end needs to be straight up. Create the first petal by squeezing the icing bag and turning the nail tool counterclockwise. Pause, lift the tip and repeat for the two remaining petals.
6. Generate the middle row of petals with the same tip and angle. The wider end of the tip needs to be in contact with the base while the thin end should be raised remotely. Make 5 petals in the same manner as Step 5.
7. Compose the bottom row of petals using the same tip and angles as before. Make 7 petals in the same manner as Step 5. Remove the rose off the nail tool by raising the wax square gently.
Tags: nail tool, Icing roses, Make petals, Make petals same, manner Step, nail tool your
A flashlight is necessary to make a rainbow light.
Children love seeing mysterious things, such as dust motes floating through the air,
visible only in the rays of a sunbeam; or they delight in the way you can make shadow puppets on a wall with a flashlight. Making a rainbow light with only a few simple supplies is a science project that will enthrall the youngsters and make them want to know more about science and the world around them. This is an interesting craft project for a dark night or on a day when rain showers keep children from playing outside.
Instructions
1. Put your flashlight facedown on the black construction paper, and trace the shape of the torch--the area where the light comes out. This will serve as a cover for the flashlight.
2. Cut a small slit in the round circle you cut out. You can do this with a sharp knife or scissors.
3. Place the black paper circle over the end of your flashlight to cover the torch area. Secure it with tape.
4. Pour water into a clear plastic box until it is halfway full.
5. Hold your flashlight on the outside of the plastic box (do not submerge it) and turn on the light.
6. Place a mirror somewhere on the other side of the clear plastic box, for example, lean it nearby against a wall surface.
7. Position the white card so it will catch the light reflected from the mirror. This will create a beautiful rainbow light.
Tags: rainbow light, your flashlight, clear plastic, This will
Yams are not the moderately sweet, often orange-fleshed vegetables that are a common part of many Thanksgiving dinners. These items, though often called yams, are in fact sweet potatoes. True yams, which are native to Asia and Africa, are less common in the United States than sweet potatoes. One cup of cooked yams offers about a fifth of your daily fiber and a quarter each of your daily manganese, potassium and vitamin C, according to The World's Healthiest Foods.
Instructions
1. Put water into your large pot, leaving enough room for all of the yams you want to store. Put the pot on the stove and turn the heat to high.
2. Rinse your yams thoroughly under cool running water until you have removed all of the dirt and debris.
3. Peel your yams with a vegetable peeler.
4. Put your yams into the pot of water once the water has started boiling. Boil the yams until they are tender. Test the tenderness by stabbing them gently with a fork.
5. Slice or cube your boiled yams into your preferred size. Do this with a sharp knife to avoid accidentally crumbling the yams instead of cutting them.
6. Place the yams into resealable freezer bags. Press out as much air as possible from each bag as you seal it. Put the bags in your freezer, where you may store them for up to a year.
Tags: yams into, your yams, into your, sweet potatoes, your daily
Vodka is one of the most accessible liquors used in making various cocktails. With a only a few mixers and liqueurs you can make a variety of cocktails each with its own distinctive taste. This is make a vodka cocktail known as quince vodka.
Instructions
Prepare the Ingredients
1. Wash the quinces thoroughly and remove all the furry bits.
2. Grate the entire quince including the core, pips and skin.
3. Place all of the grated quinces into the jar and add the sugar.
4. Pour the vodka into the jar and shake the mixture thoroughly until the sugar dissolves.
5. Store in a cool dark place for two to three months, remembering to shake the jar every other day for the first two weeks.
6. After three months, strain the mixture, using a coffee filter or a muslin cloth, into a clean jar.
7. Bottle the strained liquid in the sterilized bottles and store. You will notice that the liquid turns from a golden yellow to a beautiful amber color. It is then ready for consumption.
Protecting goods is very important. Food, electronics, clothes, furniture and other consumer goods all come in packaging meant to protect them during transportation and storage. There are different types of packaging solutions and materials. Packaging can be standard or custom made, for instance.
Paper and Carton Packaging
Paper and carton packaging is used for different types of goods (food, electronics, toys, shoes, kitchenware and even other packaging materials). Paper and carton packaging companies produce wrapping paper, inflated paper, sheets, boxes, tubes, pallets, interlayers, corners, edges and custom protective systems (depending on the dimension and shape of the packed good, the carton is cut and modeled to fix and protect the product). Paper can be used to laminate other materials in order to make them stronger. There is also anticorrosive paper that can be used to wrap goods or to laminate other materials.
Film Packaging
There are multiple types of films used in the packaging industry, most commonly polyethylene (PE), polypropylene (PP), polyolefin and polyvinyl chloride (PVC) films. The films usually come on a roll and are used to wrap goods, cover goods, protect boxes and make other packaging products (such as bags, tubes, bubble wrap and sheets). Films can be used for lamination, printed or perforated. They can be anticorrosive, antistatic, shrinkable or nonshrinkable, and slippery or nonslippery.
Foam Packaging
Foam used for packaging can be produced on a roll or in sheets of different thicknesses. The foam is used to wrap goods or make bags (usually laminated with high-density PE), corners, edges and custom systems. The corners and edges are used to protect flat glass, furniture and sharp edges. Foam can be cut and modeled on the product's shape to fix and protect it. It can be antistatic and has good insulation properties.
Textile Packaging
There are some goods that are best protected by textiles. For example, there are custom-made textile insertions used in the automotive industry to protect car parts during transportation. The textile insert is put on a metal frame that fits into a metal container. There is also textile material used for box covers.
Plastic Boxes and Containers
Multiple types of plastic boxes and containers are used in all industries. For example, in the food industry there are plastic containers for goods like ketchup, yogurt, milk and juices. Plastic boxes are mainly used for transporting goods and are reusable. They can be stacked, folded when empty to save storage space and recycled.
Packaging Systems
Packaging companies offer different types of systems that can be divided into two categories: special solutions and packaging machines. The special solutions are used for valuable products that don't have a regular, simple shape. For example, parts of airplanes or expensive decorative glass objects need special solutions to be packed. The goods fit perfectly into the packaging and are protected against damages.
Packaging machines are used for wrapping (wrapping the stretch film on the pallet), strapping (applying and sealing straps on boxes), sealing (with tape for boxes and with heat for films) and shrink wrapping (applying PVC or polyolefin film on products or boxes). There are also machines that inflate film, paper and instant foam.
Other Types
Adhesive tapes are also considered packaging materials, as they help seal boxes. They are usually made out of PE or PP film that has acrylic or solvent glue applied to it and that can be printed on. Strapping tapes are usually applied on boxes or pallets. They are made out of PE or PP and can be printed with one color. The standard colors are black and clear for PP and green for PE.
Tags: corners edges, different types, special solutions, There also, used wrap, used wrap goods
When dicing fresh tomatoes for a recipe, removing the seeds and skin before dicing produces meaty bits of tomato. If you are preparing the tomato for a fresh green salad, skinning the fruit isn't necessary. Removing the seeds will improve the overall appearance of your salad. Always wash your tomatoes thoroughly, in cool running water, before you begin.
Instructions
1. Insert the tip of a paring knife into the top of the tomato and cut closely around the core. Remove the core.
2. Cut an "X" shape in the opposite end of the tomato.
3. Bring a pan of water to a boil and drop the tomato in the boiling water for ten seconds.
4. Immerse the tomato immediately in a bowl of cold water.
5. Peel the skin from the tomato, beginning at the X cut, using the paring knife. Dispose of the skin.
6. Cut the tomato in half, with the core end on one-half, and the X cut on the opposite half, using a serrated knife.
7. Turn each half over, with the cut end facing downwards and gently squeeze out the seeds. Use the tip of the knife to remove any strays. Dispose of the seeds.
8. Cut each half into slices, using a serrated knife. Stack the slices and cut into strips, and then cut the strips into pieces.
Tags: each half, paring knife, serrated knife, using serrated, using serrated knife
It takes practice to chop fruits and vegetables neatly and uniformly. Once you master the technique, you can quickly prepare fresh apples, carrots and celery to enhance the flavor and appearance of your stuffing.
Instructions
1. Wash the carrots under cool running water, and peel them with a sharp vegetable peeler. Place the peeled carrots on the cutting board and slice off the tip and the stem end. Cut the carrots into about 2-inch lengths and then cut each strip into thinner strips. Bunch the carrot strips into a stack, hold them in one hand and chop them into cubes about 1/4-inch across.
2. Place the apples on the cutting board and use a sharp knife to slice a thin strip from the apple. Turn the apple and slice another thin strip, and continue around the apple until you reach the core. Discard the core.
3. Stack about three or four of the sliced apples and slice them into strips about 1/4-inch long. Dice the apple strips into 1/4-inch cubes, cutting them as uniformly as possible.
4. Wash the celery trim off the ends. Slice each stalk into strips about 1/4 inch across. Bunch the strips into a stack with one hand, and slice the stacks into 1/4-inch cubes.
Tags: strips into, 4-inch cubes, about 4-inch, cutting board, into 4-inch
Ordering Mexican food can be done the smart way or the careless way. The smart way leads to a night of great dining and a fun cultural experience; the careless way leaves a bad taste in your mouth, and that's not a metaphor. Follow a few simple guidelines and enjoy Mexican food the way it was meant to be enjoyed.
Instructions
1. Make sure it's authentic Mexican food. Go online and see what places were voted Best Mexican Restaurant in a local newspaper and make sure they serve primarily Mexican food. This is especially important in regions that aren't known for great Mexican food. Look for ingredients that will indicate Tex-Mex rather than authentic Mexican: cumin, lots of meat products, nachos and hard shell tacos, chimichangas and chili. Look for places that serve dishes like corn and soft shell tacos, guacamole, fajitas, mahi-mahi and enchiladas.
2. Keep in mind what types of ingredients are personally disagreeable and don't be afraid to ask the person taking your order to omit them. Chili peppers and contain a substance called capsaicin that can overwhelm people with sensitive taste buds. Lard is also a common ingredient in some traditional Mexican meals such as tamales so ask what dishes are made with vegetable oil if saturated fats are a no-no.
3. Complement the dish with a delicious bebida. Sangria, traditionally a Spanish drink with sweetened wine, fruit and brandy, goes well with just about any Mexican dish and can be made non-alcoholic. Ask for a drink in Mexican by ordering cerveza, tequila, margaritas, horchata, atole, aquas frescas and liquados also complement Mexican dishes extremely well.
4. Know and use some main Mexican food terms. Carne is meat, pescado is fish, marisco is seafood, legumbres is vegetables, fruta is fruit, sopa is soup and postre is dessert. For a more complete list of Mexican food vocabulary consult the resources section.
5. Get a big bunch of people together such as family or friends. Family is the center of social structure in Mexico. This will bring about a better cultural experience. Ordering Mexican food on a date could lead to uncomfortable situations after dinner.
Homemade french fries are delicious and easy to make right in your own kitchen. All you need is five to 10 minutes to prepare the potatoes and about 20 to 25 minutes to cook them. Make quick and easy homemade french fries to go along with any meat dish and you'll have a super meal in about half an hour. Add a few dashes of salt and a dipping sauce, and you're ready to serve.
Instructions
1. Add vegetable oil to the correct line of your deep fryer and turn the fryer on to preheat.
2. Wash the potatoes and cut in medium-thick slices to create circles. Cut each potato circle lengthwise to make thick potato sticks. Set them aside.
3. Check the heat of the vegetable oil in the fryer using the indicator light, if it has one, or by lightly flicking a couple of drops of water into the fryer. Be careful, however, as water can splash back up toward you.
4. Place a few handfuls of potato sticks into the fryer basket once the oil is ready. Do not overfill the basket. Carefully slide the basket into the heated vegetable oil and cover with the fryer lid.
5. Cook the potato sticks about 20 minutes, checking every 10 minutes and shifting the potatoes in the oil. Once the fries are a nice golden brown, remove the basket from the fryer and allow the excess vegetable oil to drip back into the fryer.
6. Pour the fries onto paper towels laid over a plate so the grease can drain. Add a few dashes of salt and let the french fries cool.
7. Serve french fries with a dipping sauce, such as ketchup, vinegar or ranch dressing and a meat dish. Serves 4 people.
Tags: french fries, into fryer, potato sticks, about minutes, dashes salt, dipping sauce