Although clams can be bought in a can, already cooked and shelled, there's nothing like using fresh ingredients. Soft shell clams, or steamers, are the best clams to use for a chowder. Even though there's a process to preparing the fresh clams that can be skipped by using canned or frozen, the steps are simple and the extra flavor in your clam chowder will make it worth the trouble.
Instructions
1. Pick through the clams, and discard any that are broken, fully opened or partially opened. Fresh, live clams will close in open air.
2. Fill both pots with cold water in the sink. Pour the clams into one of the pots.
3. Stir the clams around a bit, then leave to soak for about 5 minutes. Pour the cloudy water into the sink. Transfer the clams to the other pot with cold water and repeat the process.
4. Keep transferring the clams to a new pot of fresh water. When the water stays clear, the clams will be properly cleaned and you can stop soaking them.
5. Add 2 cups of water to one of the pots, and bring to a boil. Add the clams and cover. Stir occasionally with a wooden spoon while they steam. When the clams open, about 5 minutes into steaming, they're cooked.
6. Remove the clams from the pot and shell them, opening the shell and prying the flesh from the shell with a knife. Also use a knife to remove the siphon and coating on the clam flesh. Place in a bowl and refrigerate until you're ready to add the clams to the chowder.
Tags: about minutes, clams steamers, clams will, cold water, from shell, shell clams
Make an easy cranberry sauce recipe using fresh fruit.
Homemade cranberry sauce is the perfect accompaniment to a holiday dinner. If you make too much sauce, it can easily be stored in the refrigerator or freezer for later use. The fresh sauce also makes a flavorful sandwich condiment or dessert ingredient. You can use either fresh or frozen cranberries to make the taste-tempting sauce, which features a sweet and tart flavor profile. Adding creative ingredients will allow you to create a customized sauce.
Instructions
1. Rinse one cup of fresh cranberries with water or open one 12-oz. package of frozen cranberries; you don't need to thaw the berries prior to making the sauce.
2. Pour one cup of cool, clean water and one cup of white granulated sugar into a medium-size saucepan. Bring the water and sugar mixture to a boil. Stir the mixture frequently with a spoon to dissolve the sugar.
3. Add the cranberries to the boiling sugar water and stir. Return the mixture to a boil.
4. Reduce the heat to low. Simmer the cranberry mixture for 10 minutes or until the berries break open.
5. Add complementary ingredients to the cranberry mixture to enhance the flavor of the sauce if you desire. Stir in a cup of raisins or currants, or mix in half a cup of chopped walnuts. Sprinkle in ground cinnamon or nutmeg to give the sauce a spicy flavor.
6. Remove the saucepan from the stove burner and stir the cranberry sauce. Transfer the sauce to a glass bowl and allow it to sit at room temperature until it is completely cool. Cover the bowl with an air-tight lid or a sheet of plastic wrap and store it in a refrigerator until it is ready to eat.
Making your own jerky can provide you with snacks for up to a year if you store the finished product correctly. Making jerky yourself allows you to modify the jerky's flavor and texture in a way that suits your tastes. You can decide, for example, whether you want to make the jerky stringy and chewy or tender and crumbly. Tailor the jerky's flavor by soaking it in a marinade with your choice of ingredients before drying it.
Instructions
1. Trim the piece of meat you wish to make into jerky to remove any bones, gristle, fat or connective tissue. The meat should be completely raw at this point; there is no need to cook it before dehydrating it.
2. Put the trimmed piece of meat into your freezer. Allow it to freeze until it is firm, but not frozen solid. The length of time this will take will vary greatly based on the size of the piece of meat you wish to freeze, so check on the meat regularly. The goal is simply to make the meat firmer, which will allow you to cut it more evenly and with more control.
3. Slice the meat into thin strips of approximately the same thickness. Choose a width between 1/8 inch and 1/4 inch and cut all the strips as close as possible to this thickness.
4. Soak the meat slices in a marinade of your choice for at least an hour but up to overnight. Use enough marinade to completely cover the meat, and keep the meat in the refrigerator while you marinate it. Stir the meat and marinade several times during this process to ensure the meat marinates evenly.
5. Lay the strips of meat on clean kitchen towels to drain off the extra marinade. Arrange the drained strips of meat on racks (if you are dehydrating them in the oven) or dehydrator trays (if you are using a dehydrator).
6. Dry the meat at 140 degrees Fahrenheit, until it cracks when you bend it. It should not break or seem brittle, however. Remove the dried meat from the dehydrator or oven and store it in an airtight container. You can keep your jerky in the refrigerator for several weeks; to store it longer than that, put it in the freezer for up to a year.
This soup really gets the appetite going with its twin punch of sour and hot! This recipe serves six people.
Instructions
1. Press the moisture out of the tofu. Wrap it in paper towels, place it between two plates, and put something heavy, like a cast-iron skillet or a few big cans, on top. Allow the moisture to drain for half an hour.
2. Heat the peanut or canola oil in a deep saucepan over medium-high heat.
3. Cut the wonton skins in half and fry them, a few at a time, until golden. Place them on a plate lined with paper towels.
4. Bring the broth, chicken, pork, leeks, wine, ginger and soy sauce to a boil in a large pot. Lower the heat and simmer for 20 minutes, then remove the ginger.
5. Drain the mushrooms and cut them into thin ribbons.
6. Mix the cornstarch with 1/4 c. water until it is completely dissolved.
7. Slice the tofu into thin sticks and add it with the mushrooms to the broth.
8. Bring the broth back to a boil and slowly stir in enough of the cornstarch mixture to thicken the broth to your preference.
9. Add the vinegar, pepper, sesame oil and salt.
10. While stirring the pot, add the egg in a thin stream, so that it forms ribbons in the soup.
11. Taste for seasoning and make additions according to your preference.
12. Serve immediately, garnished with the fried wonton skins.
Tags: Bring broth, into thin, paper towels, wonton skins, your preference
Silicone bakeware is high-tech and easy to store and clean, which makes it an appealing option to many bakers. If you want to use silicone bakeware but don't know where to start, you've come to the right place. Here are some tips to getting the most out of your silicone bakeware. With a few practice runs, you won't know what you did before you discovered silicone bakeware.
Instructions
1. Skip the oil. One of the major benefits to using silicone bakeware has to do with oil and fats. Traditional pans need to be greased before use, while a silicone piece needs no additional oils or fats to bake. This makes for a healthier end product.
2. Use it anywhere. Because silicone bakeware is so durable, you can use it in the freezer, oven and microwave, and it's dishwasher safe. You can create a dish, heat it, freeze it and then reheat it all in the same silicone pan.
3. Give it a little support. One of the drawbacks with silicone bakeware is its flexibility. When you bake with it, place a cookie sheet underneath the pan for added support. This also makes it easier to remove the pan from the oven once your dish is done.
4. Check the time. When you begin to use silicone bakeware, it's important to watch your baked goods carefully to get a feel for how your oven and bakeware will react. Some cakes may cook quicker in silicone, while others make take a bit longer to brown.
5. Take your cake out easier. Once your cake is done, you'll be amazed at how easy it is to remove from the pan. Simply give the pan a shake and the cake will slide right out.
Tags: silicone bakeware, remove from, silicone bakeware, your cake
The taste of goat cheese can depend on the type of food a goat ate before being milked.
Made from the milk of goats, goat cheese can come in a wide variety of forms. Sometimes known as chevre, meaning goat in French, it can be either firm or semi-firm and have varying textures. As a result of using goats' milk, the cheese takes on a strong tangy flavor. Goat cheese is common in areas where refrigeration is limited like the Mediterranean and Africa.
Goat cheese is normally manufactured by warming goat milk and mixing in an enzyme known as rennet. The reaction between the two causes the milk to curdle. The milk curds are then drained and pressed into cheesecloth. The cloths are then hanged for a number of days to drain and cure before being ready for consumption.
Halloumi
Halloumi is a type of firm cheese that originated from the island country of Cyprus. It is made from a mixture of goat and sheep milk; sometimes it can contain cow's milk. It is a type of stretched curd cheese with a high melting point. Even after being fried or grilled, it can hold its shape. Halloumi has a texture that is similar to mozzarella cheese and is often garnished with mint leaves.
Castelo Branco
Castelo Branco cheese is a Portuguese soft cheese that is made from the milk of a goat or sheep. Named after the city it's made in, the cheese takes 40 days to mature with a fat content of 45 to 50 percent. During the coagulation process of the milk, thistles from the cardoon plant are mixed in. Castelo Branco has an off-white appearance with a spicy flavor to it and a very intense smell.
Chabis de Gatine
Chabis is a soft cheese originating from France. As the cheese ages, it becomes firmer and the taste becomes more pungent. Chabis is made without any heating or pressing and is formed into the shape of small discs. It is typical for Chabis to develop a whitish coat of mold that is edible and should cause no ill effects.
It is suggested that this type of cheese should be eaten when it's semi-dry, meaning the outer layer dry while the inner part of the cheese has the consistency of pât .
Feta
Feta is a soft Greek cheese that is white in color and has a slight sour taste to it. Feta is made through a two-month maturation process by placing the curds in a brine. This period allows it to develop its taste and aroma. The cheese has a salty flavor to it as a result of the maturation process. Feta has a high melting point and is typically used in salads.
Tags: Castelo Branco, cheese that, before being, cheese takes, from milk, goat cheese, Goat cheese
Sofrito is a sauce found in Latin American cooking. Its root word means "to sauté," and that is what you will do with a variety of vegetables and spices to create the sauce. Recipes for sofrito vary, but the base consists of onions and tomatoes, and most will also call for salt, pepper, garlic and cilantro.
You can use it as a topping for anything that needs a little extra boost of flavor, such as scrambled eggs, chicken, or fish and as a stir-in seasoning for soups and stews.
Sofrito can be made in large quanties and kept for about a week in an airtight container, or frozen in for up to six months. Additionally, you can find it pre-made online and at your local grocer.
Instructions
Making Sofrito
1. Melt 2 tablespoons of butter (or heat olive oil) in a sauté pan or skillet over medium-high heat.
2. Add chopped onions and sauté until transparent. (Incorporate optional add-ins before step 3).
3. Add chopped scallions and tomato, and simmer until softened and broken down. Season with salt and pepper to taste.
4. Stir in roughly chopped cilantro a minute or so before removing from the stovetop.
5. Use as a topping for fish, meat, poultry, eggs or as a stir-in for your soups and stews. Freeze in 1/4- to 1/2-cup portions for later use.
Fresh salads are a healthy, easy option for lunch or dinner. There are many possibilities for creating a light yet satisfying salad, so be creative and use a variety of diverse ingredients according to your personal taste; try out different combinations of greens, fruits, vegetables, cheeses, nuts, meats and salad dressings for a nutritious, well-balanced dish. Make the most of seasonal ingredients for ultimate freshness.
Fall
Use hearty, rustic ingredients for a healthy autumn salad. You can use a variety of greens as the base of your salad, so choose according to your personal preferences; for a more nutritious alternative to standard iceberg varieties, use spinach or arugula. To garnish your salad, take advantage of ripe, seasonal fruits like apples and pears. Sprinkle the salad with toasted walnuts, pumpkin seeds or pecans for a bit of crunch; add some cheese for added complexity and creaminess, and drizzle your salad dressing of choice or a simple oil and vinegar mixture to pull the ingredients together.
Winter
A warm, hearty salad is a satisfying meal for a cold winter night. Use rustic greens as your salad base and add roasted root vegetables like beets, squash or sweet potatoes. Add warm meats like duck for extra protein, and sprinkle dried fruits like cranberries or cherries for a bit of sweetness and texture. For added complexity, crumble bits of goat cheese or feta over the salad. You can also add nuts to the mix for texture.
Spring
Celebrate the arrival of spring with a light, fresh salad. Use mixed greens for your salad base and add seasonal vegetables like peas, radishes, asparagus and artichokes. If you want to add crunch to your salad, try a lighter nut like sliced almonds or pine nuts. For chillier days, add some fresh tortellini to your salad for a hearty meal. Pull the salad flavors together with a light dressing like balsamic vinaigrette.
Summer
A cool, crisp salad in the summertime can be a light and refreshing way to beat the heat. There are many fresh varieties of produce available during this time of year, so take advantage of your local farmer's market when you shop for ingredients. Use leafy greens as your salad base, and add fresh fruits and vegetables like roasted corn, ripe tomatoes, fresh berries, melons and peaches. For protein, add grilled chicken, salmon or shrimp to your salad, and top with fresh mozzarella.
Tags: your salad, greens your, greens your salad, salad base, vegetables like, your salad base
I'll be honest: Grilling a whole salmon is more than a little tricky. It's much easier to fillet the fish and grill the individual fillets. But a whole grilled salmon can be an amazing sight. It's sure to enthrall your guests. You'll need a grill whose grate is long enough to accommodate the whole fish; keep in mind you'll need to roll it from front to back. One salmon serves at least 15 and as many as 30 people.
Instructions
1. Start by purchasing the freshest whole salmon you can find. It will be expensive. Make sure it's completely packed in ice, doesn't have too strong an odor and has eyes that are clear and full. Check the gills, too, to make sure they're bright and red.
2. At home, cut away all the fins except the tail.
3. Store the salmon on ice until 30 minutes before cooking, then remove it and let it rest at room temperature.
4. Rinse and dry the herbs, and combine them in a bowl.
5. Melt the butter in a saucepan over low heat.
6. When the butter melts, skim off the dairy foam that rises to the surface.
7. Add the garlic and some salt and saute the garlic very slowly.
8. When the garlic is completely soft, scoop it out and place it in a small bowl. Mash it into a fine paste. Reserve the butter.
9. When ready to cook, season the cavity of the fish generously with salt and pepper. Pack the herbs into the cavity of the fish.
10. Heat the grill to medium-high and make sure the grate is brushed clean. Make sure you have two pairs of sturdy tongs, two strong metal spatulas and at least one friend willing to lend a hand. Make sure the melted butter, mashed garlic, salt and pepper are nearby. Now you're ready to cook.
11. Oil the grill grate lightly. Place the whole fish on the back part of the grill on one side with the spine facing you. Place it so it can be rolled over onto its other side.
12. Shut the grill and let it cook for about 5 minutes.
13. Now the tough part. With a friend's help, use the tongs and spatula to roll the fish over on the grill in one motion. Some skin may separate from the fish; this doesn't matter, but try not to let any flesh come off.
14. Use the tongs to peel away the salmon skin from the cooked side of the fish, which is now facing you. It should peel away easily.
15. Brush the exposed fillet with butter, smear it with some of the garlic paste, and season it well with salt and pepper.
16. Cover the grill another 3 to 4 minutes.
17.Reduce the heat to low and repeat steps 13, 14 and 15.
18. Note that from here on in, you'll need to modulate the heat carefully so the fish cooks slow enough that the garlic doesn't burn, but fast enough that the outside gently browns.
19. Cover the grill again and let the fish finish cooking. The fillet closest to the grill has been over the heat the longest, so test this part for doneness frequently. It should flake easily, appear fully cooked throughout and still be juicy.
20. Now an even tougher part: Slide a long pan, a cookie sheet or some kind of tray right up to the fish's spine. With a friend's help, get both spatulas under the fish and roll it onto the tray.
21. Use the tray as a cutting board. Bring it to where you'll serve the fish.
22. Note that the cooked flesh will separate easily from the rib bones; you should be able to carefully pull off serving portions using the tongs and spatula. Be careful, though, because salmon fillets have two sets of bones. There are the rib bones on the inside, plus a smaller set that extends straight into the fillet.
Tags: salt pepper, cavity fish, Cover grill, enough that, friend help, Note that
Whether you're entertaining for a large gathering or just looking for the most cost-effective way to fully stock your home bar, buying liquor in bulk is the best way to go. Here are some ideas on where to shop.
Instructions
1. Call your local liquor sellers and see if you can get a bulk deal from them. Many of them may be willing to do this if you pay part or all of the price up front and give them ample time to arrange for what you need.
2. Check local warehouse clubs. Stores such as Sam's Club and Costco can offer excellent savings on large amounts of alcoholic beverages, and depending on the laws of the state you live in, many of these types of stores are required to sell liquor to anyone, including those who don't already have a membership.
3. If there is a brewery or distillery in your area, call to see what your options are for buying directly from them. Many beer breweries will sell growlers (large bottles of discount beer) or kegs directly to the public.
4. Order online. There are a number of bulk wine sellers and some full-service liquor sellers online (see Resources below).
Tags: from them, from them Many, liquor sellers, them Many
Pancake mix and all-purpose flour remain two staples in the American kitchen. Though the two look the same appearance-wise, they aren't necessarily the same thing.
What's the Difference?
Though flour remains the main ingredient in most pancake mixes, flour itself is just finely-ground grain. All-purpose flour comes from wheat.
What is All-Purpose Flour?
All-purpose flour comes from wheat. Like the name suggests, use this flour for all cooking and baking needs such as pancakes, breads and sauces.
How is All-Purpose Flour Different?
"All purpose" means that it has neither a high nor low level of protein. High protein bread flour usages include making yeast-risen products. Low protein cake flour is suitable for lighter baking, such as cakes and biscuits. AP flour is right in the middle, thanks to the combination of high-protein and low-protein wheat that it's made with.
What is Pancake Mix?
Pancake mix is flour with other ingredients mixed in. Some commercial pancake mixes contain powdered eggs and powdered milk, while others only contain flour and rising agents and require the consumer to add wet ingredients.
Making Your Own Pancake Mix
Instead of purchasing pancake mix, try making some at home. Just add together 4 cups of flour, 1/3 cup of shortening, 1/3 cup of powdered milk, 1/3 cup of brown sugar, 1 teaspoon of baking powder and a pinch of salt. Mix these together well and mash the lumps of shortening with a fork until the mixture looks like cornmeal. When you're ready to cook, mix in one egg and enough water to suit your taste.
Tags: All-Purpose Flour, All-purpose flour comes, comes from, comes from wheat, flour comes, flour comes from, from wheat
True Parmesan is made only in the Parma region of Italy.
Caesar salad, spaghetti and countless other pasta and baked dishes just wouldn't be the same without a sprinkling of the slightly salty cheese known as Parmesan. This famous Italian cheese made from cow's milk is a staple in many households, whether it's in shredded or grated form. For the freshest tasting Parmesan cheese, however, purchase a block of Parmesan cheese and grate it over food. As it is hard cheese, Parmesan is easily grated with any type of grater.
Instructions
Microplane Grater
1. Place the end of the microplane grater on a clean cutting board and hold it at a 45 degree angle.
2. With one hand, set the cheese snug against the grater. With the other hand, firmly hold the handle.
3. Move the cheese up and down the grater repeatedly. The cheese shavings will come out the other side.
Box Grater
4. Choose which side of the grater to use depending on how fine or coarse Parmesan cheese shavings should be. This does not effect taste but it does effect presentation.
5. Place the box grater on the cutting board. It will stand upright on its own base. Hold the handle to keep it steady.
6. Grate the cheese by rubbing it back and forth over the the grater holes. The shavings will appear inside the box grater.
Tags: Parmesan cheese, cheese shavings, cutting board, does effect, shavings will
Silicone bakeware is non-stick, colorful, practical and easy to clean. It handles high oven temperatures well, yet cools down quickly once removed from the heat. Baking with silicone pans is very easy--easier than using other types of pans, in fact. You may need to practice with oven temperatures and cooking times, however, as these may change, compared to what you're used to with your old glass or aluminum bakeware. You'll also need to change if or how much cooking spray or cooking grease you use to coat the pans--silicone rarely needs to be sprayed or greased.
Instructions
1. Preheat your oven, just as you would when using any other cookware. Place batter or other mixture in the clean silicone pan. Do not coat the pan with anything first--there is usually no need.
2. Place the pan on a cookie sheet or other ovenproof stable surface, to assure the batter does not redistribute and bake unevenly.
3. Place the pan (which is on the cookie sheet) on the medium or top rack of the oven. This allows more even cooking (especially, if you are using a gas oven with the heat at the bottom).
4. Check food frequently to make sure it is not over-baking. This is especially important the first time you cook with silicone pans--cooking time may be a bit different from what you are used to.
5. When baking is complete, remove the pan and place it, cookie sheet and all, on a trivet. Use plastic serving utensils to cut and serve the food--do not use metal or you risk gouging the silicone. Another option is to wait until the pan cools for five to ten minutes, then turn the pan upside down over a plate. The baked goods will fall out easily.
Tags: cookie sheet, oven temperatures, using other, what used, with silicone
Serve brown rice as a healthy side for almost any dish.
Brown rice contains more minerals than white rice because the layers of bran have not been removed, which is the case for white rice. This means brown rice takes longer to cook and prepare. Cooked brown rice can have a bland flavor that many people do not enjoy. Instead of avoiding brown rice, you can infuse it with flavors to make it more enjoyable. Adding flavor to brown rice does not require a lot of extra time, and the results are well worth the effort.
Instructions
1. Rinse the brown rice in a colander under cold water for 30 seconds. Move the rice around with your hands to rinse it completely.
2. Soak the brown rice in 1 cup of cold water for one hour. Drain the excess water from the brown rice.
3. Pour the chicken, vegetable or beef broth into a large cooking pot. Bring the broth to a boil on the stove top.
4. Add the brown rice to the cooking pot. Stir the rice and boil it for 30 minutes.
5. Strain the brown rice in a colander. Allow it to drain for 10 to 15 seconds and then pour the brown rice back into the cooking pot.
6. Place a lid on the cooking pot. Allow the rice to rest for 10 minutes.
7. Remove the lid from the pot. Fluff the brown rice with a fork. Add salt or pepper if you desire.
Tags: brown rice, brown rice, brown rice colander, cold water, rice colander
Guacamole is a classic Mexican appetizer consisting of mashed avocados and various spices and additions. Here is a basic and classic guacamole recipe.
Instructions
Make Classic Guacamole
1. Start with ripe avocados, which will be dark green and will yield to gentle pressure when squeezed. Choose Hass avocados rather than the larger Florida avocados. Cut the avocado in two, lengthwise, and remove the flesh with a spoon, placing it in a medium mixing bowl.
2. Cut the lime in two and squeeze the juice of one half over the avocado. This will prevent the guacamole from turning brown and will add flavor.
3. Finely chop the tomato and onion. Mince the garlic clove.
4. Using a fork or a potato masher, mash the avocado and lime juice until it has broken down into a chunky dip, but not completely smooth. Add the tomato, onion, and garlic and mix.
5. Add a dash of cayenne pepper, salt, chili powder, cumin or turmeric if you want additional flavor.
Tags: Make Classic, Make Classic Guacamole, tomato onion
Many people derive a lot of satisfaction from eating a simple tomato sandwich made with tomatoes, white bread and mayo, and they find equal satisfaction in eating a cheddar or American cheese sandwich that has been grilled in butter. As good as these are individually, they are a taste sensation when paired together. When looking for a little variety in tomato and cheese sandwiches, consider some of the combination possibilities. There are many ways to enjoy the taste of cheese and tomato in sandwiches.
Cheese Alternatives
Experiment with different kinds of cheese when making a sandwich.
Cheddar or American is the standard choice for a tomato and cheese sandwich. Switch things up with a burst of unexpected flavor; try goat cheese that has been softened. Spread it on your bread, then add sliced red tomatoes and a layer of basil leaves. Dress this sandwich with a vinaigrette of olive oil and balsamic vinegar. Pair a mellow mozzarella with your tomato for a milder sandwich and add a grilled round of Portobello mushroom for extra heartiness. Cheddar cheese can take on a new personality if it is turned into a pimiento cheese spread for a tomato sandwich. If you like your sandwiches spicy, try a pepper jack with lots of tongue-tingling jalapeno bits.
Luncheon and Tea Sandwiches
For a light lunch or afternoon tea sandwich, consider a refined combination of cream cheese, cucumber and tomato. Add some freshly ground black pepper and then cut the crusts away and serve with other finger sandwiches. For a visual treat, cut both white and wheat bread with a large biscuit cutter that is the same size as the tomato slice, then build sandwiches, cutting in half. Arrange alternate white and wheat half-circle sandwiches on your platter. Adding a touch of green olive tapenade enlivens this kind of sandwich. Tomato slices can also be marinated in a zesty Italian dressing, then gently drained on paper towels before adding to the sandwiches.
Hot Sandwiches
BLT sandwiches make a tasty lunch.
Try a grilled cheese sandwich with an added slice of tomato; it's simple and delicious. Turn this into a Panini experience with ciabatta bread and thick slices of both tomato and sharp cheddar cheese. Vary this by substituting some sun-dried tomatoes for the fresh tomato. You can also spread a little pesto on the inside of the bread and add a bit of arugula. Build an open-faced or closed sandwich by toasting your bread, then adding a slice of cheddar or American cheese, a slice of tomato and some crisp, smoky bacon. Dress the bread with mayonnaise and cracked pepper. Run it under the broiler until the sandwich is hot and the cheese is melted, then top with a second piece of toast if it is a closed sandwich.
Green Tomato Options
Green tomatoes are a little more tart than red tomatoes, and are best cooked before eating. A Southern favorite is the fried green tomato sandwich. Green tomatoes are sliced, dipped in an egg wash and then into cornmeal or flour and pan fried until golden. These savory rounds can be stacked onto round buns of the same size and topped with a cheddar or other bold cheese. Turn green tomatoes into a zippy relish made with green peppers, onions, celery and garlic. Add a little allspice for a deeper flavor. Spread a generous amount of this onto a thick, hearty bread and add slices of your favorite cheese.
Tags: cheese sandwich, tomato sandwich, American cheese, bread then, bread with
You've just made a huge pot of soup or stew and you need to freeze the leftovers, or you just want the convenience of making food ahead and serving it later. Either way, there are some helpful methods that can make the process safe and easy.
Instructions
1. Store soup or stew in the refrigerator up to 3 days. If you want to store it longer, it should be stored in the freezer.
2. Cool hot soup or stew before refrigerating or freezing it. To do this quickly, make a "chill stick." Pre-freeze a small water bottle full of water, and submerge the frozen bottle into the hot liquid for a few minutes. Remove the chill stick and proceed with refrigerating or freezing the soup or stew.
3. Place the soup or stew in an airtight container, and remove as much air as possible before refrigerating or freezing. The less air in the container, the longer the soup or stew can be stored.
4. Separate the soup into smaller portions if this is the way you'll be serving it. Pour the cooled soup into resealable plastic bags and freeze them. Otherwise, store them in small, resealable containers.
Tags: soup stew, refrigerating freezing, before refrigerating, before refrigerating freezing, chill stick
In the arduous journey toward immaculate green lawns, homeowners are continuously flustered. Despite our greatest efforts, many of us are plagued with patchy brown blades of mediocre suburban grass. The key is finding balance. Both too much and too little of any one thing, like water, fertilizer or PH level, is bad. Instead of throwing yourself into a cure-all remedy for your brown lawn practice a sound overall strategy that covers all the basics. This will make achieving that gorgeous green lawn a little easier.
Instructions
1. Water your lawn consistently and regularly. The soil beneath your lawn should be kept moist at least 4 to 6 inches below the ground. If you can not maintain the appropriate levels of moisture by hand, install an automatic sprinkler system to eliminate human error.
2. Use an aerating machine or aerator sandals to loosen up compacted soil. Oxygen and moisture have a more difficult time penetrating compacted soil. Aerating will make your soil more amenable to watering and other treatments.
3. Access the PH level of your lawn using a PH meter. Imbalanced PH levels make your grass susceptible to disease and pest infestations. Treat PH levels below 7.0 with lime pellets. Treat PH levels above 7.0 with sulfur granules. Follow the instructions included on the packaging to determine what quantities are best to use based on the size of your lawn.
4. Treat your lawn for pests to prevent infestations. Use pest killing granules to kill lawn pests two to four times per year based on the packaging instructions and the type of pests that are most common to your area.
5. Dig up a shovel full of soil and inspect it for insects. An examination of the soil will help determine whether you should pursue pesticide treatments for a specific bug problem, such as a grub infestation.
6. Avoid applying fertilizer to a brown lawn. While fertilizer does help to keep a lawn green, the mineral salts contained inside of fertilizer have a natural ability to leech moisture from the grass, also known as fertilizer burn. Brown grass needs more moisture not less. Once you have re-hydrated your lawn you may resume your fertilizer schedule throughout the growing season.
7. Treat yellowish brown grass that goes dormant during the winter with rye grass. Rye grass is a perennial grass that grows well in cool weather and dies off for the warm months. Sprinkle rye grass seeds over your freshly mowed lawn in the offseason and follow with a good watering. Spread compost or manure over the area to help the rye seeds to germinate into a beautiful winter lawn.
Tags: your lawn, brown lawn, compacted soil, grass that, lawn pests
Send a gift of wine to a friend or family member via the Internet.
Sending gifts to loved ones or deserving colleagues has never been easier with the advancement of technology. Instead of the usual flowers and chocolate, gift sending has evolved to include soaps, fruits and wines, among other things. There is no need to even set foot inside a gift shop anymore. With the use of the Internet, selecting, purchasing and shipping wine to someplace local or faraway can be done with just a few mouse clicks.
Instructions
1. Open a browser on your computer and navigate to one of the many websites that allow you to buy and send wine.
2. Browse through the selection of wine and wine gift basket options that the website offers. Click on selections to view more information.
3. Click on the "Add to Cart" button when you have selected the bottle or basket of wine that you would like to send. Add any additional bottles or baskets to your cart if you want to send more than one.
4. Select a shipping method from the drop-down box. Choosing different methods will show you the estimated delivery time as well as the shipping charges.
5. Click on the "Check Out" button to finish your order. This will take you to a new page, detailing the items you've ordered along with prices, any applicable taxes, fees and shipping charges.
6. Finalize your order by filling in any personal information, financial information and a personalized note to accompany your gift. You will need to give your name, address and credit card information as well as information pertaining to the recipient. The website will need to know where to send the wine and who is receiving it. Your credit card information will also be needed to purchase the wine, verify legal age and pay for any fees.
7. Click on the "Send" button when all of your information is correct. The system will verify your personal and financial information and direct you to a confirmation page. The confirmation page shows that your gift has been sent and you will be billed on your credit card. Keep your confirmation page for your records.
Chocolate chips go very well in many baked goods: cookies, cakes, brownies, mixes and even some breads can all be made a little sweeter with the addition of these small, savory little snacks. Making your own chocolate chips allows you to tailor the taste and look of the chips exactly to your liking. It's easy to make this simple and tasty ingredient.
Instructions
Make Chocolate Chips
1. Melt the baking chocolate by one of two methods. Either use a double boiler method by putting the chocolate in a heat-safe bowl in a saucepan above a few inches of simmering water; or put the chocolate in a microwave-safe bowl and melt it on medium power until the chocolate is soft. Remove the chocolate from the microwave and stir to allow the chocolate to finish melting.
2. Drop dollops of melted chocolate onto the baking sheet. These drops can be made as small or as large as preferable; and make sure that the drops are far enough away from each other so that they do not touch.
3. Place the baking sheet with the chocolate chips on it in the refrigerator. Depending on the thickness of the chips, they should harden within a few minutes to about an hour.
Tags: baking sheet, Make Chocolate, Make Chocolate Chips
Fruity hints of flavor make muscadet and cantaloupe an exciting combination.
Muscadet wine is produced in the Muscadet region of France, from which the white wine takes its name. Muscadet is made with a mild-flavored grape called melon de Bourgogne. Because the wine is so light in flavor, it is often allowed to sit for long periods before it's sold, which slightly carbonates it and makes it a sparkling wine. Although it is often confused with muscat, the two wines taste vastly different. Muscadet is light with a hint of tanginess. The wine pairs well with a variety of foods.
Instructions
1. Choose a muscadet wine. There are a few varieties, all of which differ slightly in the way they are made. Muscadet sur Lie is the most common and popular choice. This type of muscadet is allowed to sit for a bit longer, which gives the wine a more robust body and a richer, yeastier flavor.
2. Select a couple of hardy melons, such as honeydews and cantaloupes. Since muscadet is a light wine, and sometimes has citrus or apple hints, it goes well with melons. Because it has a somewhat yeasty flavor, it works better with honeydew or cantaloupe than it would with a melon such as a watermelon.
3. Slice the melons in half then use a melon baller to extract the fruit. Arrange the fruit on a platter as an appetizer or even an after-dinner refreshment. You can also add a mellow cheese to the platter. Make sure the cheese does not overpower either the melons or the wine.
4. Create a main course of seafood. Muscadet works well with oysters, especially if they are raw. It also pairs well with crab, shrimp and lobster. Choose your favorite method to cook the seafood. You could grill, saut or bake it. Muscadet also pairs well with fish stews, such as bouillabaisse.
5. Add a garden salad with a zesty dressing, such as a vinaigrette, to your seafood dinner. Hearty salads pair nicely with the muscadet.
6. Explore the different flavor combinations created when you pair muscadet with sushi. Choose a selection of your favorite sushi rolls or sashimi and arrange them on a platter.
7. Chill the muscadet to a temperature of about 52 degrees Fahrenheit. Pour a glass or two and enjoy the wine with the main course of seafood or sushi and the refreshing melons.
Tags: well with, pairs well, pairs well with, also pairs, also pairs well, course seafood, main course
Tahini sauce is a common component of many Middle Eastern and Asian dishes. Made from sesame paste, the main difference is that in Middle Eastern Tahini sauce, most of the seeds are husked so that only the inner sections of the sesame seeds are used. Asian dishes usually use the sauce with the entire sesame seed ground into a thin paste. Although sesame paste can be produced from grinding the sesame seeds, most people now make their Tahini sauce from seeds that have already been put into a paste.
In Hummus
Tahini can be a major component of hummus dishes, especially hummus bi tahini. Made from chickpeas that have been soaked and then ground into a paste, hummus is a staple of the Middle Eastern diet. Producing such a dish is very easy, requiring absolutely no cooking, simply a mixture of the foods. Follow the instructions to make your own hummus bi tahini located in Resources 1.
As a Sauce
By adding lemon and water (and sometimes a little bit of garlic), Tahini can be used as a condiment, usually on such dishes as falafel. You will find this specialty sauce at any falafel restaurant, usually offered on the side or in a small plastic container. Simply squirt a little bit on your falafel to add a bit of flavor. Try making your own Tahini sauce by using the link in Resources 2.
Other Uses for Tahini in the Middle East
In the Middle East, not only is Tahini used as a condiment or as an ingredient in hummus, but it can be made to stand on its own. Following a very simple recipe, the Tahini can be blended together to make a thicker paste that can be used as a replacement for jelly or peanut butter or butter on pita bread (toasted or plain). Try making your own Tahini dip by following the directions in References 1.
Asian Sesame Paste
Sesame in Asian countries (mostly in the Eastern Region) is slightly more bitter than what you might find in the Middle East since the seeds are not husked. The sauce can be used as a salad dressing (mixed with other ingredients like miso) and is sometimes used in noodles dishes or as a topping for vegetables. While the food is essentially similar to Tahini, it is a little bit thicker and has more of a nutty flavor. The sauce is usually made a bit thinner with water or oil in order to make it easier to use.
Where to Find It
If you're hankering for some Tahini, you can visit your local Middle Eastern restaurant and ask for some on the side to dress your food. You can also visit your local Middle Eastern grocery store and find sesame paste primed for you to make your own Tahini sauce, dip or to grind into hummus. Asian stores (Japanese, Korean or Chinese) will likely also have sesame paste, but be aware that it will be slightly different from what you'll be using to make Tahini sauce.
Tags: Tahini sauce, Middle Eastern, sesame paste, Middle East, your Tahini, your Tahini sauce, Asian dishes
Dandelion roots often extend 10 inches into the ground.
Although dandelion root can be beneficial for medicinal purposes, that doesn't necessarily mean you want it growing in your yard. Homeowners have taken to several methods to rid their yards of the bright yellow flowers, including mowing over them and ripping their tops off. However, dandelions won't stop growing unless you remove their root systems. Dandelions have lengthy taproots that grow up to 10 inches long, which often makes their removal a bit difficult; but with the help of a few tools, you can rid your yard of dandelion root for good.
Instructions
1. Dig underneath the dandelion with a shovel or specialized tool made just for dandelion removal. Dig at least 2 inches down to get the top 2 inches of the taproot. Although the taproot is longer, removing the top 2 inches of the dandelion typically root causes it to perish. Dig the dandelions out of the ground when they are still yellow; before they go to seed.
2. Spray the dandelions with herbicide. Herbicides attack the weed from the top to the bottom, killing its vegetation and root system. Most sprays are applied directly to the dandelion invaders; however, read the product's label for best results. Apply the sprays to the dandelions in the fall and when the grass is dry.
3. Pour undiluted white vinegar into a squirt bottle. Spray the base of the plant, as well as the mid-section or the center of the flower. This application is advantageous for dandelions that sprout in sidewalk or driveway cracks, as vinegar will kill whatever vegetation it encounters -- even growth you want to hang around. Apply the vinegar daily until the dandelion turns brown and dies, which is an indicator the dandelion root is dead, as well. Reapply the spray after it rains.
Most people in the world today know what a curry is - or at least think they do. In Britain the term ‘curry’ has come to mean almost any Indian dish, whilst most people from the sub-continent would say it is not a word they use, but if they did it would mean a meat, vegetable or fish dish with spicy sauce and rice or bread. So adding the sweet flavor of mango makes this a unique dish.
Instructions
Curried Chicken Salad with Mango
1. Using a large sauce pan, heat chicken with 1 teaspoon of salt and water to cover by about one inch to boiling over high heat. Reduce heat to low; simmer for 10 minutes, or until cooked through. Cool in liquid for 30 minutes.
2. In another saucepan, toast curry powder over low heat, stirring constantly with wooden spoon to prevent burning, 1 minute, or until very fragrant.
3. Prepare the dressing. In large bowl, with wire whisk, mix curry powder with yogurt, mayonnaise, chutney, lime juice, pepper, and 1/2 teaspoon salt.
4. Remove the chicken from the pan and drain it. Cut into bite size pieces. Toss chicken, mango, celery, and cilantro with dressing. Line platter with lettuce; top with salad, and almonds.
Shrimp peels form the basis of a stock for seafood gumbo.
The people of southern Louisiana do enjoy their seafood gumbo. However, the difference between a run-of-the-mill seafood gumbo and a fabulous one often lies in the stock. Just as beef or chicken bones lie at the core of stocks used to make vegetable beef or chicken noodle soups, crustacean shells and peelings form the essential foundation of a good seafood stock. There's no time like the present to enjoy seafood gumbo made from this traditional stock.
Instructions
1. Add the 10 cups of water, shrimp peels and crab parts to the pot and bring to a boil. Let boil on high for 30-45 minutes while covered. It is important to keep the stock covered through the entire process to avoid evaporation.
2. Add the celery, onion, garlic, bay leaves and halved lemon into the mixture. Cover, reduce heat to medium and let cook for 30 minutes.
3. Add 1 tbsp. of gumbo file, dash of cayenne pepper and the fish-flavored bullion cube to the mixture. Let the covered mixture simmer for one hour on low.
4. Remove stock from the stove and let cool for one hour.
5. Pour the stock through a strainer, several times if necessary, and into a plastic pitcher or container. At this point, the stock is ready for use or it can be frozen to use later.
Corned beef hash is great way to use your St. Patrick's Day leftovers, though you can also use canned corned beef if you are making the dish any other time of the year. Once you've got the basic dish down, experiment by adding other ingredients, such as root vegetables. As with any other hash, this particular version of corned beef hash begins with a base of chopped meat and potatoes cooked over high heat, adding various accents and supporting flavors.
Instructions
1. Chop potatoes to an even dice, about an inch square. For the potatoes to cook evenly with the other ingredients, they must be fork tender before adding them to the hash. Use leftover potatoes, if available. If not, lightly boil the diced potatoes in salted water until they are just fork tender and allow them to cool.
2. Chop the meat to an even dice, about an inch square.
3. Place a skillet over medium-high heat. Add just enough oil to cover the bottom. Allow the oil to heat up before adding your ingredients. It should appear shimmery and move easily in the pan, but not smoke.
4. Add the potatoes and meat to the pan, then season with black pepper and parsley. Stir every few minutes to make sure everything heats through.
5. Lightly mash the ingredients down to resemble a thick pancake. Allow it to cook until nicely browned on the bottom.
6. Flip the entire mass and brown on the other side. If you have difficulty flipping a large pancake, cut the corned beef hash into quarters and flip each quarter individually.
7. Remove from the pan and serve immediately.
Tags: corned beef, about inch, about inch square, beef hash, before adding
With unemployment higher than normal and the economy in a slump, everyone could use some help. A huge portion of the United States population loves to eat out with family and friends. Free food when eating out is essential to saving money. You can enjoy your favorite foods and at the same time for free or at a discount.
Instructions
1. Think about the many restaurants that you have gone to in your life time. Then imagine the chain food restaurants that your family and friends revisit time after time. Wouldn't it be nice to get some great discounts at major restaurants. Well if you have access to the Internet, have a valid email address, and can take one minute out of your day then you will be surprised by the amount of free food you can get.
2. Visit any of your favorite chain restaurants home website and look for the option to join email list. Simply click on the 'join email list' and provide the basic information about yourself. It usually consists of first and last name, email address, and date of birth. Once you have completed the very short list of questions, just click the submit button. Within 24 hours, you will receive an email from the restaurant thanking you for joining and they will provide you a coupon for a free appetizer. On your birthday, restaurants will provide discounts for a free entree and dessert. You get these free giveaways for just signing up for an email list.
3. Once you receive your coupons for free food or huge discounts, simply print them out and provide to your server. They usually have expiration dates so make sure to use your coupons before it's too late. I have joined numerous email lists from chain food restaurants and have received coupons for free appetizers, free desserts, 50% off of your next visit, and free dinner for my birthday. If a restaurant doesn't send you any kind of coupon or discount for joining their email list, you will more than likely receive generous discounts during holidays. You have nothing to lose by entering your name and a valid email address. You also get notifications from these restaurants when your birthday comes. All together, you can enjoy your favorite restaurants and receive a break off your check from the great giveaways they provide customers that join the email list. I recommend everyone to get into this habit so that you can start saving some money and take full advantage of these offers.
Create a beachy hairstyle using your hair's natural waviness.
Style your hair the way celebrities do by creating beachy waves from straight, wavy or curly hair. The beachy waves create a look that is natural, with loose and nonuniform waves, and is possible to achieve with any type of hair. If your hair is naturally wavy, the process will be more simple, but those with straight or even curly hair can also get this result. No matter which method you choose, you can have natural, beautiful wavy hair for a casual look.
Instructions
1. Turn straight hair into beachy waves by doing a french braid. The braid should be as tight as is comfortable and be done at night just before bed. Secure it at the bottom with a rubber band and wear it all night. When you wake up, unravel the braid and finger comb your hair to separate the waves how you like them.
2. Put your hair into pin curls if you have straight hair and want beachy waves. Start by separating your damp hair into four sections. Wrap each section, one by one, around one of your fingers into a spiral and pin the spiral to your head. Blow-dry your hair while in the pin curls. Remove the pins once your hair has dried completely.
3. Use a curling iron to get relaxed, beachy waves with straight hair. Start by washing and drying your hair as you normally would. Turn the curling iron on. One small section at a time, wrap the section of hair around the entire curling iron, not using the iron's clamp. Hold it for about 10 seconds, then release and continue for the rest of your hair.
4. Turn your naturally wavy hair into beachy waves by first applying a good anti-frizz serum and leave-in conditioner if you have overly dry or damaged hair. When your hair is still damp, dry it using a diffuser while finger-combing your hair until you get the type of waves you want.
5. Turn your naturally curly hair into wavy hair by using a shampoo and conditioner with silicone, which will weigh down your curls. When your hair is still damp, wrap it in a tight ponytail and wrap the ponytail around into a bun; secure with a clip or rubber band. Leave your hair in the bun until it is dry, then let it out.
Chinese pot stickers make an easy-to-eat appetizer for any family gathering or party. Once you've spent a few hours making them and have gotten them browned in the frying pan, you still need to finish them up. The secret to getting perfectly cooked pot stickers is quick and easy.
Instructions
1. Fry your pot stickers until each side is an evenly shaded golden brown. At this point, it's time to add the water to begin the steaming process, which is the last step in cooking pot stickers.
2. Add water to the frying pan containing the pot stickers. Pour the water slowly so that none of the oil that is already in the pan splashes up onto you. Take this time to make sure the pot stickers are evenly spaced in the pan.
3. Cover the frying pan with the lid, turn the heat down to a low temperature and let the pot stickers steam for approximately 10 minutes. Cooking times on stoves vary, so be sure to keep an eye on them. Shake the frying pan gently at least once during the steaming process to make sure the pot stickers aren't sticking to the pan.
4. After the pot stickers have fully cooked, remove the from the frying pan and set them on a plate. This helps the water drain out of them prior to serving them. Do not set them on a paper towel, because they will stick to it while draining.
Tags: make sure, make sure stickers, steaming process, sure stickers
Cream cheese is a soft mixture of milk and cream. Clotted cream is made from unpasteurized cow's milk that is scalded and then cooled.
Country of origin
Clotted cream comes from Devonshire, England. Cream cheese was developed in Chester, New York.
Ingredients
Clotted cream and cream cheese are made from cow's milk, but the process to make the two items is different.
Process
To prepare clotted cream, milk is scalded over very low heat, without stirring. When bumps form on top of the milk, the clotted cream is removed from heat and cooled overnight. The next morning, the wrinkled yellow cream layer is removed.
Preparing cream cheese is similar, but there are several more steps. Other ingredients are added, including rennet and buttermilk before the mixture sits out overnight. The next morning, salt is added, the semi-liquid concoction is whisked, then drained before storage and use.
Substitutes
Cream cheese can be substituted in recipes with part-skim ricotta or lowfat cottage cheese that is beaten until smooth. Whipped cream can stand in for clotted cream, according to Foodista.com
Shelf life
According to gourmetsleuth.com, cream cheese should be used within two weeks of purchase. Clotted cream from Devon Cream Company lasts up to 12 months refrigerated, but the company states that the product is treated to expand shelf life.
Tags: Clotted cream, Between Clotted, Between Clotted Cream, Clotted Cream Cream, cream cheese, Cream Cream Cheese
Crusted port wine is simply a different version of a Ruby port and a less expensive alternative to a Vintage port. Crusted port gets its name because it is not filtered and from the natural sediment that is formed in the bottle during the aging process.
Instructions
1. Learn the beginnings of Crusted port, which begins as a Ruby port and is bright red in color with forward fruit flavors. Ruby port is stored in stainless steel vats for 2 years before bottling. Storing the port in vats minimizes oxidization.
2. Comprehend why the sediment forms. Crusted port is not filtered as other ports are. The sediment is generally composed of grape particles such as skins, stems and seeds.
3. Understand the aging process. Crusted port is aged for an additional two to three years in wood. It is then bottled and laid on its side for additional aging. The length of time the port spends in wood is dependent upon the port maker, but 2 years is generally the minimum.
4. Become familiar with the flavors of Crusted port. This port is full-bodied and dense with velvety undertones and ripe dark fruit flavors.
5. Know serve Crusted port. Stand the bottle upright 24 hours prior to serving and then decant. Standing the bottle upright will allow the sediment to settle to the bottom and decanting will prevent the sediment from reaching your glass.
Prepare individual cups of gelatin salad for guests to enjoy.
The first patented gelatin dessert had no flavor and was difficult to prepare. In 1897, Pearle B. Wait added a fruity flavor to the mixture originally created by inventor Peter Cooper in 1845. Lemon, strawberry, raspberry and orange were the first four flavors the Jell-O company offered. Today, there are many gelatin brands to choose from and plenty of ways to use gelatin. One popular way to utilize the gel substance is by making a "salad." Fruits and vegetables are suspended in the gel and served chilled to guests. One way to make the jiggly dessert more eye-appealing is to decorate it with delicious garnishes.
Instructions
1. Wash 1 cup of grapes in a colander. Dry the grapes with a paper towel. Set the grapes in the center of the salad ring to fill the center space. If your gelatin salad is solid, halve the grapes and arrange the halves over the center of the mold.
2. Drain a jar of maraschino cherries. Spoon the cherries over the salad, spacing them apart a few inches.
3. Place an ice cream scoop of whipped cream in the center of the salad. If serving individual fruit salads, use a tablespoon instead of an ice cream scoop.
Salt pork is often added to baked beans for added flavor.
Salt pork is a low-cost cut of pork from the pig belly. It is similar to bacon, but is much fattier and not smoked. Butchers cut pieces from the belly and press them down into a barrel or container of salt for preservation. Sailors and other travelers have used salt pork for centuries because it can stay fresh for long periods of time. Pioneer families often used it because it was long-lasting and inexpensive.
General Uses
Salt pork's fat and saltiness make it a nice base flavoring ingredient for various dishes, according to Faith Durand's article, "Less Meat, More Flavor: Salt Pork." It can be slowly rendered down to cook and flavor beans, greens, potatoes, and other simple ingredients. Boston baked beans are traditionally made with salt pork, but there are several other recipes worth trying.
Beans
Besides Boston baked beans, most other slow-cooked bean recipes benefit from the addition of salt pork. Martha Stewart suggests cooking white beans in rendered salt pork with rosemary, onion, garlic, and tomatoes. Slices of salt pork can be added to just about any type of bean pot to increase flavor, from pintos to kidney beans.
Green Beans
Durand recommends using salt pork to flavor fresh green beans. Just slowly cook down a few slices of salt pork, then sauté onion and garlic in the fat, add trimmed green beans, and simmer for about 45 minutes.
Other Vegetables
Hoppin' John, a traditional Southern dish, contains salt pork, black-eyed peas, and rice. Another Southern favorite, Lady Cream peas, are usually cooked with salt pork, onion, and garlic. Adding salt pork to boiled cabbage increases flavor.
Soups
Stewart also suggests adding salt pork to seafood chowders to make them more satisfying and flavorful. Salt pork is also a well-suited addition to split pea soup, stews, and bean soups.
Greens
Mustard, collard or turnip greens become more sumptuous when slow simmered with salt pork and sugar. Simply boil salt pork and seasonings, then add greens to the pot and simmer for about 2 hours.
Fish
According to Saveur.com, cooks in Long Island have been wrapping fish in slices of salt pork and grilling it for centuries. You can also cover pieces of fish with thin strips of salt pork for broiling or baking. The fat in the salt pork drips down into the fish, preventing it from drying out while adding flavor.
Tags: salt pork, baked beans, onion garlic, salt pork, salt pork, Salt pork, with salt
Combine two holiday favorites: eggnog and cranberries.
Thanksgiving and Christmas provide an excellent opportunity to try new recipes. Eggnog cranberry salad is a dished often served as a dessert or salad during these two holidays. While eggnog is generally served during the Christmas holidays and cranberries during Thanksgiving, the two can be combined with other items such as nuts and gelatin to form a delicious and sweet dessert or salad to serve as a side dish. The recipe is relatively simple to make and yields approximately nine servings.
Instructions
1. Add the vanilla pudding mix, lemon gelatin and the 2 cups of water in a saucepan. Heat the mixture until it begins to boil. Stir the mixture constantly with a wooden spoon.
2. Add the lemon juice while stirring. Remove the saucepan from the heat and allow the mixture to chill until it is partially set.
3. Boil 1 cup of water. Add the water to a clean bowl and dissolve the raspberry gelatin to the water. Add the cranberry sauce and the chopped pecans. Stir the mixture with a wooden spoon thoroughly. Chill the mixture until it is partially set.
4. Prepare the whipped cream topping by following the instructions on the label. Instructions may vary depending on the brand. Fold in the nutmeg with a spatula with broad and gentle strokes.
5. Fold in the whipped cream topping into the vanilla pudding mixture with a spatula. Continue to combine the ingredients with the spatula until all the ingredients are blended.
6. Pour the mixture into a glass dish. While a 9-inch by 13-inch glass dish is recommended, you can use a different size if desired.
7. Chill the mixture until it becomes firm. Pour the cranberry and raspberry gelatin mixture over the pudding in the glass dish. Allow the dish to chill for approximately six hours before serving the eggnog cranberry salad.
Sprouts are full of vitamins and minerals and you can make this health food at home with easy-to-find household tools. There are some seeds, such as broccoli and alfalfa that make excellent sprouts. Kidney beans should not be sprouted because they contain the high levels of the toxin phytohemagglutinin. When kidney beans are eaten raw or sprouted they can cause nausea, vomiting, diarrhea and other adverse health reactions. For this reason, you should always cook kidney beans before eating them. Black beans will not yield as many sprouts as other seeds, but you can still enjoy sprouted black beans.
Instructions
1. Add 1/2 cup of uncooked black beans to a bowl. Add 1-1/2 cups of cold water to the black beans. Use a spoon to stir the beans to help ensure they are all immersed in water.
2. Soak the black beans for 8 to 12 hours before draining the water. Rinse the seeds with cold water to remove any residue. Drain the water thoroughly using a colander.
3. Place the drained bowl of black beans in a location out of direct sunlight. The seeds should be kept at room temperature. To avoid contamination, you should cover the bowl.
4. Rinse and drain the beans with cool water every 8 to 12 hours to eliminate the possibility of bacteria growth. You should begin to see sprouts within two to three days. Black beans do not yield a high percentage of sprouts. You will know your sprouts are ready when roughly 50 percent of the beans have a 1/4-inch sprout.
5. Rinse the sprouts one last time and enjoy. You can add sprouts to soups, salads, sandwiches or just about any meal. Place all uneaten sprouts in your refrigerator and eat within seven to 10 days.
Make a thick and tasty lemon sauce to complement entrees.
Cooks with a lemon butter sauce in their recipe repertoire have a versatile and simple way to add drama to a variety of different entrees. Complement fish, vegetables or pasta with a light lemon butter sauce made from white wine, lemon juice and butter. The desired thickness of a lemon-butter sauce can vary depending on how and with what it is served. To thicken a lemon butter sauce takes just a few additional steps. The finished result will be a sauce with your preferred consistency.
Instructions
1. Melt the butter in the saucepan over medium heat.
2. Add the white wine and the lemon juice to the melted butter and stir the ingredients well with the wooden spoon.
3. Simmer the ingredients for about five minutes to blend the flavors and reduce the alcohol from the wine. Simmering will thicken the sauce slightly as the alcohol reduces.
4. Sample the sauce and add salt and white pepper to your taste.
5. Mix the cornstarch with the water to make it smooth.
6. Add the cornstarch mixture to the simmering sauce and stir well.
7. Cook and stir the sauce for about five more minutes until the sauce thickens.
8. Remove the sauce from the heat and use it immediately.
Tags: lemon butter, lemon butter sauce, about five, butter sauce, lemon juice, white wine, white wine lemon
1. First, place the juice in a large pot and bring to a boil. Reduce it until it has thickened, about 30 to 70 percent or one-third of the volume. You will need enough to fill your barrel three-quarters of the way.
2. Transfer the reduction to the wooden barrel for aging. Be careful not to spill any; it will be hot.
3. Fill the wooden barrel with the juice. If you are doing this at home, you will want a small barrel that is easy to move during the aging process. The barrel should be made from ashe, oak, cherry or chestnut wood. You can find these at a brewing supply company.
4. Place the barrel in your attic or basement. You want a location that will be hot in the summer months and cool in the winter months. The hot temperatures help activate the fermentation process, and the cool temperatures stop it.
5. Allow the vinegar to age for at least 6 months before testing. Once you have completed your fist batch, try another and experiment by mixing the older batches with the newer ones.
6. The last step is to store in glass bottles and seal with a cork at room temperature.
Mom always overcooked the holiday bird, so it tasted like a burnt offering to the gods? Then try this recipe, which is best for smaller turkeys or chicken. Serves six to eight people.
Instructions
1. Preheat the oven to 325 degrees F.
2. Rinse the turkey with cold water. Pat dry with paper towels.
3. Salt and pepper the neck and main cavity of the turkey. Fill each with your choice of stuffing, packing loosely.
4. Seal the cavity with skewers and tuck the turkey wings under the bird's body.
5. Soften butter and rub over the turkey.
6. Salt and pepper the turkey sparingly.
7. Spray the brown bag with water and pour out any excess.
8. Place the turkey inside the bag, legs first. Roll up the opening so the bag is sealed.
9. Place carrots, celery, onions, garlic and bay leaves in the bottom of the roasting pan.
10. Put the giblets in the pan and add chicken stock until it reaches a depth of 1/2 inch.
11. Place the bag, with the turkey inside, on the vegetables so that the turkey's breast is facing up.
12. Roast for 2 1/2 hours.
13. Check the temperature of the turkey by carefully rolling back the bag and inserting a meat thermometer into the thickest part of the thigh. When the temperature of the turkey is 155 degrees F, tear the paper bag open and increase the oven temperature to 425 degrees F.
14. Roast turkey 30 minutes, basting every 10 minutes, until the temperature registers 170 degrees F and the skin is golden brown.
15. Place the turkey on a serving dish, and tent with aluminum foil. Let rest 20 minutes. Throw away paper bag.
16. Pour the roasting juices that are left in the roasting pan through a sieve and into a small saucepan. Using the back of a wooden spoon, press against any solids stuck in the sieve to extract as much liquid as possible.
17.Heat juices over medium heat and cook until the liquid thickens enough to coat the back of a spoon.
18. Carve turkey and serve with thickened roasting juices.
Tags: Place turkey, roasting juices, Salt pepper, temperature turkey, turkey inside
Plums bring a sweet, delicate flavor to plum wine.
Plum wine -- a sweet, light beverage traditionally made from rice wine or white alcohol -- makes a fragrant and fruity addition to serve either alone or mixed in with other ingredients. This Japanese inspired drink is much sweeter than wine made from grapes and a has a milder flavor.
Instructions
Plum Wine on the Rocks
1. Serve plum wine chilled on the rocks. Choose a plum wine liqueur with a higher alcohol content. Chill a tumbler or rocks glass in a freezer, until frost forms around the outside of the glass.
2. Remove the glass from the freezer. Fill the tumbler half full of ice cubes. Pour the wine liqueur until it meets the surface of the ice cubes.
3. Add water to dilute the wine according to taste. Water cuts the intense saccharin-like taste of the wine. Swirl mixture in the glass before serving.
Plum Martini
4. Turn the plum wine into a martini. Pour several ounces of the plum wine into a martini shaker and fill half-way with ice. Add a couple ounces of vodka to increase the potency of the martini.
5. Cover the shaker with a shaker lid or a rocks glass. Shake vigorously for a minute or two.
6. Pour the mixture from the shaker into a chilled martini glass using a strainer or lid to allow the liquid to flow through but inhibit the large ice cubes. Ice crystals that have chipped of the ice cubes should float on top.
Plum Wine Cocktails
7. Turn the plum wine into a cocktail by mixing additional ingredients. Fill rocks glass 3/4 full of ice cubes.
8. Pour equal parts of plum wine and two or more mixers. Sparkling white wine adds an effervescent texture. Fruit juices lend a tropical taste. Club soda and sour mix dilute the alcohol content and lower the sweetness of plum wine.
9. Stir ingredients with a spoon and serve. Add a garnish of fruit, such as a lemon or a pineapple wedge.
fry a steak in a skillet. Some people will only fry a steak on the grill. I grew up with no grill, so I used a skillet. I learned to make good steak because I did not like the other option.
Instructions
1. To fry a steak in a skillet we want the steak to cook at a lower heat for a longer time. Turn the stove to the high side of medium. Spray the skillet down with non stick spray and put it on the stove to preheat.
2. Next put the steak in the skillet. Season it up how ever you like. I like McCormick Montreal seasoning. I season one side then flip the steak. Place the lid on the skillet. Let it cook about thirty minutes flipping it about every five minutes or so.
3. When the steak is done enough for your taste, turn the stove up to high. Remove the lid and flip the steak repeatedly until it is browned on both sides. Watch it close or it will burn. We call it Cajun blacken at my house if I burn the steak.Click the links below for more info.