If you are trying to lose weight but still crave pizza, you can try some options that cut down on the cheese. If you choose to make your own dough, the website Delicious Low Fat Recipes has a dough made of yeast, wholemeal flour and soya flour. This recipe skips dough entirely. It is based on low-fat cheese and low calorie tortillas. There are more complicated ways to make a tortilla-based pizza, but this one can be done in about 20 minutes.
Instructions
1. Preheat the oven to 425 degrees Fahrenheit.
2. Place the tortillas, one directly on top of the other, on a baking sheet.
3. Spread 4 tbsp. of marinara evenly over the entire tortilla.
4. Chop enough oregano to fill 1/2 tbsp. Sprinkle it evenly over the sauce.
5. Sprinkle 1 cup of fat free or 2 percent mozzarella evenly into the sauce.
6. Add vegetables of your choice (optional).
7. Spray the entire pizza with fat free cooking spray.
8. Bake the pizza for 10 minutes or until the edges of the tortillas are slightly brown.
An ice cream punch is a delicious and smooth drink that adds a wonderful touch to a celebration. While the basics are the same, you can mix and match the flavors and coloring to suit any theme. Don't be afraid to experiment -- it's pretty hard to mess up an ice cream punch.
Instructions
1. Mix a package of fruit punch mix with 4 liters of lemon-lime soda in a large punch bowl. Scoop in up to 1 quart of vanilla ice cream. The ice cream will create puffy clouds in the drink. Top with ice cream mixed with a garnish of flowers, fruit slices or sprinkles for an extra special touch.
2. Try a chocolate version. Pour 1/2 cup chocolate syrup in a punch bowl, scoop in up to 1 quart of chocolate ice cream and then top with another 1/2 cup of chocolate syrup. Slowly pour most of 4 liters of lemon-lime soda over the ice cream. Use a long spoon to stir the syrup up from the bottom. Add more lemon-lime soda until bubbles form on top. This could be great as a Valentine's day drink.
3. Create a spooky brew with 4 liters of orange soda or 2 liters of orange and 2 liters of lemon-lime. Pour the soda into the punch bowl and scoop in a quart of orange sherbet. To make a more bloody looking Halloween drink, replace the orange soda with a darker color, such as cherry, and replace the orange sherbet with a red sherbet, such as raspberry.
Nestle toll house cookies have been around since 1939 when a woman named Ruth Wakefield experimented with her cookies and added Nestle chocolate morsels to her recipe. There are many ways to make chocolate chip cookies, but only one way to make a good tollhouse cookie. Use these helpful hints and tips to make your cookie the one everyone wants the recipe for.
Instructions
1. Mix each wet ingredient into the bowl one at a time. Don't add them all together and mix. The ingredients each get thoroughly mixed in using this method.
2. Use real butter instead of margarine. You will definitely be able to tell the difference. Margarine contains hydrogenated fats while butter is a natural product and doesn't have these fats. Butter melts differently and the outcome is much different than using margarine.
3. Melt the butter in the microwave instead of letting it sit out to soften. Melted butter mixes in better with the other ingredients. Keep close watch on the melting butter to prevent burning.
4. Add chopped bits of candy. Skor and Heath bars are common ingredients used. Reese's butterscotch chips can also be added along with oatmeal. Experiment with various candy until you find one you like.
5. Chill the dough for a minimum of 4 hours before you put it on the cookie sheet to prevent your cookies from coming out flat.
6. Try using a small ice cream scooper to drop your cookies onto the baking sheet. They will come out consistently the same size and it's not as messy.
Making your own alcoholic beverage takes time and care and can be a wonderful experience. You can bottle your own wine, beer or even moonshine and save it for everyday use, or you can give bottles to your family and friends as special gifts. If you are going to take the time to create your own alcoholic beverage, you should take the time to make a unique label as well. With a few supplies and a little bit of imagination, you will be creating labels for your bottles in no time.
Instructions
Basic Label Making Instructions
1. Open a new page in Microsoft Word.
2. Select a font, font size and font color for your label. Name your beverage by typing it into your Word document.
3. Insert pictures or clip art into your Word document.
4. Save your document but do not close it.
5. Insert your sticker paper into your printer and press print.
6. Using your small paint brush, apply your sealer to the label. Allow to dry and then apply a second coat. The sealer will add a nice shine to your label. Apply as many times as you like till you are satisfied with the finished look.
7. Cut out your label from the sticker paper and apply to your bottle by peeling the backing away and pressing it to the glass.
Insert Images in to a Word Document.
8. Click on the "Insert" tab on your Microsoft Word dashboard.
9. Choose the picture or clip art option to find an image to insert onto your label.
10. Click on "clip art" and type in the search box the type of picture you would like to insert into your Word document, or click on "pictures" and choose a picture from you computer's files.
11. Resize and move around the image until you are satisfied with its location and appearance.
12. Save your document.
Tags: into your, your label, your Word document, into your Word, your Word
Pecans are a long-ime favorite of people worldwide.
The pecan has a long history of use, as for thousands of years before European contact it was a part of Native American diets. Delicious as well as nutritious, pecans are made into a sweet dessert through candying, the process of coating something with sugar, also known as sugaring. Once candied, pecans make a nice gift or a pleasant snack. Various traditions exist for candying pecans, and this recipe makes use of several of them.
Instructions
1. Grease the cookie sheet with the butter, and set it aside.
2. Decide on the amount of pecans you want to be candied, in terms of cups. Place the pecans into the large bowl.
3. Place the pot on a burner. Pour 1 to 2 cups of sugar into the pot for each cup of pecans. Pour water into the pot slowly until it barely covers the sugar.
4. Place ice water in the small bowl and set in the fridge to keep it cold.
5. Turn the burner on, and cook the sugar-and-water mixture until it reaches the "soft ball" stage, which is 235 to 240 degrees Fahrenheit. To test if the sugar has reached this stage, remove the small bowl of ice water from the fridge. Place a small amount of the melted sugar into it carefully with the wooden spoon, and see if it forms a soft ball.
6. Pour the sugar mixture over the bowl of pecans and stir constantly with the wooden spoon to coat the pecans completely with the melted sugar. Alternately, pour the pecans into the pan, stirring constantly and removing them from the pot before they cool completely.
7. Set the candied pecans on the greased tray. Roll the candied pecans in powdered sugar. Roll any broken up pieces of pecan into balls before rolling them in the powdered sugar.
8. Store the finished candied pecans in the airtight container.
Fresh and crisp peppers will have a better taste once pickled.
Pickling chili peppers gives them a different flavor and allows you to preserve them for an extended period. Chili peppers are native to the Americas, and they were later brought to other countries like Spain and Mexico. Chili peppers add spice to many food dishes, and they can also be eaten plain. Preserving the chili peppers will allow you to enjoy the ripe fruit throughout the year---even when the growing season ends.
Instructions
1. Select fresh and crisp peppers. Peppers that feel soft and limp will not taste as good.
2. Sterilize the pint-sized canning jars, screw rings and lids either in the dishwasher or on the stovetop. You can boil the jars in water on the stovetop for 10 minutes to sterilize them. You will need 8 to 10 pint-sized canning jars for 6 lbs. of peppers. The number of jars you need will depend on the size of the chili peppers.
3. Rinse the peppers off under cold water to remove dirt and debris. Leave small peppers whole, but cut two to three small slits in them. Cut larger peppers into quarters and remove the seeds and cores.
4. Heat a frying pan over medium heat. Place the peppers into the frying pan so that the skin side faces down. Once the skin bubbles and darkens, also called "blistering," you can remove them and let the skins cool. Peel the skins off the peppers by hand; the skin will make the peppers tough. If the pepper has stubborn skin, you can remove it with a knife.
5. Combine 2 cups of water, 6 cups of vinegar, 1 tbsp. of pickling salt and 1 tbsp. of sugar into a saucepan. Bring the ingredients to a boil and then reduce it to a simmer.
6. Pour the liquid solution over the peppers. Leave one-quarter inch at the top of the jar. Insert a long spoon into the jar to move the peppers around to eliminate air bubbles.
7. Wipe off the rims of the jars with a towel to remove any leaked liquid. Place the lids and screw rings onto the canning jars.
8. Fill a large pot with water and bring the water to a boil. Boil the jars of pickled chili peppers for 10 minutes at an elevation of 6,000 feet or less or 15 minutes at an elevation above 6,000 feet.
9. Remove the canning jars from the water bath. Allow them to cool and store them in a cool and dark location for at least six weeks before you plan to use them.
Tags: canning jars, chili peppers, Chili peppers, crisp peppers, minutes elevation, peppers into, peppers will
Jasmine is associated with Asian cusine; basmati is associated with Indian cuisine.
Popular staples in cuisines served throughout the world, jasmine rice and basmati rice are both categorized as aromatic, long-grained rice. However, jasmine and basmati have distinctive qualities.
Cultivation
Jasmine rice is grown natively in Thailand in the highlands of the Himalayan Mountains, where it was first cultivated for Siamese royalty. Basmati rice is grown natively in India and Pakistan in the northern Punjab region. Basmati is the most expensive rice in the world. Consequently, jasmine rice is often used as an economical alternative.
Aroma
Jasmine rice has a flowery aroma, hence its name in honor of the jasmine flower. Basmati possesses a full-bodied, nutty aroma.
Grain Properties
When jasmine rice is cooked, it develops a sticky texture. The grains of jasmine are a bit shorter than basmati. When basmati is cooked, the grains elongate to about three times their original size. The texture remains dry and grains do not stick together as with jasmine rice.
Cuisine
Jasmine rice is used in Asian cuisine from countries such as Thailand, Japan and China. Thai curry dishes are often served on a bed of jasmine rice. Basmati is traditionally used for Indian, Middle Eastern and Persian dishes. Spices, nuts, dried fruits and vegetables are often added to basmati rice and served with classic Indian dishes such as lamb or chicken marsala.
For a friend or relative who likes to bake, this baking kit would make the perfect gift. Filled with specialty baking items nestled attractively inside a big basket, it is sure to bring smiles to the face of your favorite baker. Read on to learn create a gift baking kit.
Instructions
Prepare the Container
1. First, buy the basket. A big wicker basket—about the size of a small picnic basket--would be a great choice. Or you might consider a plastic tub or bucket in a bright color. Type up or handwrite a card which says something like the following: "Cause I know you love to bake, here’s some things for you to make. I hope you’ll have a lot of fun--and share the treats when you’re done.
2. Line the basket with colorful fabric of some sort. You might use tea towels or a small tablecloth. Another possibility is to stop by a fabric store and pick up a yard of checked gingham or a small-patterned cotton print.
Fill the Basket
3. Include a few novelty baking items. Possibilities include miniature cupcake pans and/or loaf pans, a cookie press, printed cupcake papers, pastry brush and/or cookie cutters.
4. Add a few unusual baking mixes; you can find bags of quick bread mixes or boxes of specialty brownie mixes, for example.
5. Tuck in an assortment of small baking items such as gourmet chocolate chips, a bottle of vanilla, chopped nuts, dried fruit, food colorings, candy sprinkles and other items.
6. Put in a small cookbook devoted to one baking specialty such as pies, cookies or cakes.
7. Handwrite a card with your favorite recipe for something baked. Attach it to a note telling why you particularly like the item—or what memories you have associated with it. For example, a recipe for lemon cake with the recollection of how it was a big hit at your daughter’s graduation party, or a recipe for snowball cookies and your memories about how you and your mother used to make them together at Christmas.
The Scotch bonnet is a tiny, thin-skinned pepper that closely resembles a habanero. Considered one of the hottest peppers the world over, the Scotch bonnet has a Scoville heat rating that can reach as high as 300,000 compared to the 2,500 to 8,000 range of the jalapeno. The Scotch bonnet is often used as a flavoring for Jamaican and Thai cooking, but it can be used in many other dishes as well. The Scotch Bonnet is also the ideal pepper to use as the basis of a hot sauce that packs a wallop. Learn how you can make your own Scotch bonnet peppers to add a little kick to your meals.
Instructions
1. Place eight Scotch bonnets, three small diced carrots and five whole peppercorns into a blender. Add a medium sprig of thyme and a pinch of salt, then blend on high until the ingredients form a paste.
2. Add 1/4 cup of papaya and 1/4 of mango to the paste and blend on high until the fruit becomes liquid and blends with the paste.
3. Add 1/2 cup of vinegar to the mix and blend on high for one minute. Cider vinegar is best, but you can use balsamic vinegar, too.
4. Pour your sauce into a medium saucepan and heat on low for five minutes, gradually stirring in 1/2 cup of sugar. Stir frequently while the sauce is over heat.
5. Remove the sauce from the heat, and let it stand for five minutes, then pour it into a sealed container or a canning jar. This recipe will make about a half-cup of Scotch bonnet sauce, which should go a long way. It's extremely hot and requires only a few of drops at a time.
Tags: blend high, blend high until, five minutes, high until, Scotch bonnet, Scotch bonnet
Whether you are planning a party or creating a fun menu, tomatoes are a versatile food -- especially when it comes to appetizers. Appetizers with tomatoes can be simple and showcase the tomato itself, or be more elaborate recipes that require stuffings or tart shells.
Tomato and Cheese
A simple way to showcase any food is to keep it in its natural form, with just a few accents. Use whole cherry tomatoes or sliced Roma tomatoes and place them on a platter. Pair them with slices of mozzarella cheese or small mozzarella cheese balls. In the event you do not want to use mozzarella, pepper jack cheese slices or a sharp cheddar cheese will also pair well. The platter can be topped with fresh basil and olive oil, a drizzle of garlic infused oil or a few drops of balsamic vinegar for more of a bite.
Tarts
Serve tarts as a bite-size appetizer, or a slightly larger appetizer requiring forks. Tart shells can be made from pre-made biscuit dough or frozen tart shells. Fill tart shells with a mixture of freshly diced tomatoes, cream cheese or mayonnaise, basil, shredded cheese, onions, garlic, salt and pepper. Tart shells should be baked just before serving to prevent the shell from becoming soggy.
Stuffed Tomatoes
Stuffed tomatoes are a classic appetizer. They can be created as a small-bite appetizer with cherry tomatoes or a larger appetizer with full-size tomatoes. Slice each tomato in half and use a spoon or knife to remove the seeds and interior of each tomato. Fill each tomato with a mixture of cheddar cheese, cream cheese and seasonings. Top with breadcrumbs. Stuffed tomatoes should be baked until the filling is heated through and creamy, and the breadcrumb topping is crisp and crunchy. When filling cherry tomatoes, use a piping bag with a small round tip to pipe the filling into the tomato.
Sun-Dried Tomato Appetizers
A tomato does not have to be used in its fresh form to create a delectable appetizer. Sun-dried tomatoes can be used in a spread (store bought) on baked bread or crackers, or used to top fresh mozzarella on crackers or bread. Sun-dried tomatoes can be purchased pre-mixed with spices and olive oil, or dried and reconstituted with olive oil or water.
Tags: cherry tomatoes, each tomato, appetizer with, Appetizers With Tomatoes, cheddar cheese, cream cheese, larger appetizer
This hearty soup is perfect for the winter. Serves 6 to 8 people.
Instructions
1. Put the hocks and pork butt in a large pot with 2 quarts water, salt and garlic. Cook over medium heat for 2 1/2 hours.
2. Remove the meat from the pot and let everything cool.
3. Remove the meat from the hocks with a fork and cut it into small pieces. Shred the pork butt with two forks.
4. Skim any fat off the top of the cooled liquid in the pot.
5. Strain the liquid from the pot, saving 5 cups along with the garlic. Heat a cast-iron griddle or a skillet over medium-high heat.
6. Using a spatula, press the chiles one by one on the surface of the hot pan for 1-2 seconds. Flip the chiles and toast the other side.
7. Take 1 cup of the liquid and the chiles and bring to a boil in a saucepan. Let simmer for a few minutes.
8. Puree the chiles and liquid in a food processor. Put the puree, remaining cooking liquid, garlic, beans, pepper, hominy, meat and oregano in a large pot and simmer for one hour.
9. Taste the broth for seasoning and add salt or pepper to taste. Serve with lime wedges, shredded cabbage, chopped onion and chopped radishes as garnishes.
Tags: meat from, pork butt, Remove meat, Remove meat from
Today's world has pollutants and stress that deprive our bodies of proper nutrients. We can become run down or sick if we don't eat highly nutritious foods. Eating a healthy salad is one of the best ways to combat the antioxidants in our polluted world. Follow these easy steps to make a healthy salad and feel refreshed.
Instructions
1. Pick dark green lettuces, spinach or other leafy vegetables for your salad. They contain lots of chlorophyll and Vitamin A. Consider other options than iceberg lettuce, since it is low in nutrients. Mix it with some other greens if you must. Use only fresh vegetables because fermented ones aren't as good for you and may cause digestive problems.
2. Choose other colored vegetables to go on your salad. Red, orange, purple and yellow vegetables are also high in phytonutrients that keep us healthy. Carrots, beets, celery, bell peppers or tomatoes are all popular choices.
3. Add some protein such as hard-boiled eggs, cheese or beans to your salad. Although they've received undeserved bad press in recent years, eggs contain a large variety of vitamins and minerals and are one of nature's most perfect foods.
4. Stay away from fatty dressings if you want your salad to be totally healthy. Fatty dressings are heavy and opaque, such as blue cheese dressing, while healthy dressings, such as Italian or lemon oil, are lighter and clearer.
5. Ask if there have been sulfites added to the lettuce when eating in a salad bar. Sulfites are used in some restaurants as a preservative. Many people are sensitive to sulfites and they may cause digestive problems.
Tags: your salad, cause digestive, cause digestive problems, digestive problems, healthy salad, vegetables your, vegetables your salad
The walleye is a freshwater fish native to the midwestern United States and Canada that is fished for both recreation and food. Catch more walleye by knowing their habitat and what they eat.
Description
Walleyes are a greenish-gold color with a white tip on the bottom of their tail. They average anywhere from 12 to 20 inches in length but can grow to over 30 inches in length. The name "walleye" comes from the fish's whitish-colored, opaque eyes, which are very sensitive to light.
Habitat
During the spring spawn, walleyes migrate to tributary streams and shallow areas. Throughout the rest of the year, they prefer moderately deep water during the evening and deeper, murky water during the day. Generally, the hotter the day, the deeper the walleye will swim. They are less active in the winter.
Food
Newborn walleyes eat insects and various plankton. As they grow, walleye will also start to feed on minnows. Adults prefer smelt, minnows and yellow perch, but will also eat worms, leeches, crustaceans and frogs.
Bait Suggestions
For artificial bait, use jigs in a variety of colors, small crankbaits, plastic worms and spoons. For live or fresh bait, use nightcrawlers, chopped smelt or whole minnows.
Warning
Check with local fish and game agencies for fishing regulations regarding walleye. Several states have specific fishing seasons, as well as size and catch limits.
Fun Fact
Walleye is the official state fish of Minnesota and South Dakota.
Tags: inches length, walleye will, water during, What Walleyes, will also
You don't have to go as far as alphabetizing the spice rack, but a
well-organized pantry simplifies meal planning, preparation and food
shopping. From casual suppers to elegant dinner parties, you'll find
planning a snap with an easy-to-navigate pantry.
Instructions
1. Pull staples from wherever they lurk and pile them onto a table. Discard anything that is stale, spoiled or expired (see 304 Determine the Shelf Life of Foods.) Haul the edible but unwanted items to your local food bank. Repeat every six months.
2. Wipe down the shelves and walls. Install new shelving, hooks or wall-mounted wire organizers for canned goods and spices.
3. Use canisters to hold dry goods such as flour and sugar, and label them with their contents. Small items, such as teabags, dried fruit or bouillon, should go into small plastic bins or baskets.
4. Put spices on a lazy Susan on a shelf or a wall-mounted rack on the inside of your pantry door. Move your bulky bottles of olive oil, vinegar, soy sauce and teriyaki to a lazy Susan, too, so they'll be easier to reach. See 308 Organize Cupboards and Drawers.
5. Group like items together: pastas, rice and lentils on one shelf; canned vegetables on another, keeping all the cans of crushed tomatoes, black beans and so on in a row (newer ones in back).
6. Label the shelves--"Crackers and snacks," "Cereal," "Canned fruits"--to keep things in their proper place. See 57 Live Better Through Labeling.
7. Purchase other handy space savers to corral goods: stacking containers, caddies to store foil and wax paper, and sturdy baskets for onions, garlic and potatoes. See 128 Store Anything.
If you like cabbage, you are going to love Brussel sprouts. This robust little vegetable grows on a tall stalk brimming with dozens of tiny cabbage-like fruit. Grown in the home garden, Brussel sprouts are so sweet and flavorful you will wish you had planted more of them.
Instructions
1. Start Brussels sprouts inside at least 4 weeks prior to the last expected frost in your area if you wish to start them from seed. Brussels sprouts take 85 to 90 days to reach maturity so risking direct seeding in all but the southernmost areas is not recommended.
2. Prepare a garden area that receives at least 6 hours of sunlight everyday. Till the soil to a depth of 8 to 10 inches and remove any rocks, roots, or other debris that have surfaced. Rake the surface smooth with a garden rake.
3. Dig a hole for each sprout plant that is twice the size as the root ball. Space the plants 18 to 24 inches apart in rows that are 30 inches apart.
4. Add plenty of compost or organic matter and mix it in well with the existing soil. If you choose to use commercial fertilizer, this is the time to add it. Be sure to follow the recommended amount according to the directions on the package and mix it in well to prevent damage to young roots.
5. Firm the soil down with your hands to the original soil level of the seedling.
6. Water thoroughly and keep evenly moist until the plants have established a good root system and show signs of new growth. Once they are established water regularly whenever the soil dries out.
7. Prune leaves once the fruit begins to emerge, by snipping off the leaves at each nodule where a fruit sets on. This will force growth of the fruit. Be sure to leave plenty of leaves at the top of the plant. It needs these leaves to produce food and to continue growth.
8. Pick Brussel sprouts as soon as the fruit reach full size. Leaving them in the garden until they have received a light frost will increase sweetness and improve flavor. Brussel sprouts may be left right in the ground without harm in areas with mild winters.
9. Wash and cook Brussel sprouts immediately after picking for best flavor. Boil in a water with a little salt or steam them if you prefer and serve with melted butter.
10. Preserve Brussel sprouts for winter use by blanching in boiling water for two minutes and allowing to cool in ice water. Place in freezer bags and freeze.
While a standard household staple in Asian cultures, the wok is a novelty in the average American home. The bowl-like shape of the wok makes it easier to cook food healthily and evenly. Transitioning the wok for use with outdoor cooking seems like such a natural progression considering the fact that grilled food also tends to lean in the direction of healthy cooking.
Important Wok Features
When buying a wok for outdoor cooking look for a wok that is made of carbon steel. Carbon steel woks are durable and strong. Plus, they tend to heat and thus cook more evenly. You should also look for a wok with high sides because it helps ensure even cooking and you are less likely to over stir food out of the wok.
Prepare Ingredients Ahead
Before you heat your wok prepare the ingredients you plan to cook in it. Woks generally heat quickly and food also cooks quickly in a wok. Pre-cut veggies and meats into bites sized pieces. Measure liquid ingredient and spices. Have all the ingredients within reach of the wok so you can easily add them while continuously stirring.
Heat Before Oil
Before you add oil to your wok, allow it to warm up for about 2 to 3 minutes over medium heat. Then, add the oil and make sure you move the oil around so it coats both the sides and the bottom of the pan.
Adding Ingredients
When adding ingredients use a large spatula with length to ensure you can continuously stir the ingredients. Diana De Cicco, of Sheknows.com, recommends cooking vegetables before you add meat. You should cook things like garlic and onion in the wok for a minute or softened before adding meat. Hardier vegetables like peppers, carrots, eggplant and carrots should cook for two minutes prior to adding meat. You should add delicate and leafy vegetables like broccoli, spinach, cabbage and bok choy toward the end of cooking so they don't turn mushy.
Other Functions
Many people think of a wok as a stir fry cooker. You can use Woks for deep frying, boiling, steaming, braising and simmering food. This makes it ideal for expanding the possibility of your outdoor kitchen. In fact, woks are often used to keep the food cooked on the grill warm after you remove it from the grill surface.
Tags: adding meat, food also, meat should, should cook, vegetables like
Mexican food, with its heat and varied flavors, does not have to be solely a "south of the border" experience. In some parts of the United States, when you order enchiladas, the server will ask "red or green?" Green enchiladas are made with green chilies, while red enchiladas are made with red chilies. In New Mexico, the phrase "red or green" is so common, it became the official state question.
Instructions
Tomato and Serrano Chili Sauce
1. Remove the chili stems with the knife. Wear the gloves to protect your skin from the juice inside the chilies.
2. Fill the pot with enough water to cover the tomatoes and chilies. Put the pot on the stove and bring the water to a boil with medium heat, cooking the tomatoes and chili until the tomatoes soften and open slightly. The chilies should soften and lighten in color. Take the pot off the heat and reserve 1/3 cup of the liquid. Drain the chilies and tomatoes.
3. Chop the cooked chilies and garlic, then put them into the blender jar. Pour in the reserved water from cooking the tomatoes and chilies. Add the tomatoes, one at a time, and puree until the chilies and tomatoes are liquefied.
4. Heat the canola or vegetable oil in a deep skillet. Carefully add the pureed chili and cook it. Add salt to taste. Continue cooking the sauce until it turns a deep red color.
Red Enchilada Sauce
5. Pull the stems from the dried chili pods and shake the seeds into a trash bag. Set the bag aside.
6. Pour water into a large pot. Add the stemmed chili pods. Set the plate on top of the pods and push it down into the water so the pods are totally immersed. Set the pot aside and allow the pods to soak for 30 minutes. Check the pods to see if they have softened. If they have not, allow them to soak for another 15 minutes.
7. Take the softened chili pods out of the soaking water and put them into a blender jar. Reserve the soaking water. Fill the jar with the pods. Add about 1 cup of the water used to soak the pods to the blender jar.
8. Set the blender to "puree" and blend the chili pods and water until you have a pureed mixture. Pour the puree into a large bowl and continue pureeing pods with soaking water until you have pureed all the chili pods.
9. Pour the pureed chili into a mesh sieve and separate the hard pieces of chili skin from the sauce into a large bowl. Continue straining the chili sauce until you have strained everything you pureed. Discard the hard bits of skin in the trash bag with the chili seeds.
10. Pour the strained chili sauce into a large sauce pan. Add salt to taste and vegetable oil, then cook the sauce until it is hot. If you want thinner sauce, add a small amount of the soaking water. Pour the cooked sauce into storage containers and freeze until you need to make red enchiladas.
Tags: chili pods, into large, soaking water, chilies tomatoes, pureed chili, sauce into
Sucrose is a disaccharide formed from the monosaccharides glucose and fructose. These latter monosaccharides are basic units of carbohydrates that contain weakened intermolecular forces. Due to this feeble bond, water has an easier time breaking up the carbohydrates that compose sucrose and dissolving them.
Background
Solids that can be dissolved into water are deemed "soluble." This dissolution takes place when the molecules in the water break down the molecules in said solids and these molecules then merge with the water.
Energy
Water, in general, is a great solvent because of its ability to bond with items that contain an electrical charge. The molecular formula that makes up sucrose, C12H22O11, contains polar molecules that give off electrical charges when mixed with water molecules.
Reaction
The polar or partially charged molecules in water meet the polar molecules in sucrose and energy is created. This reaction causes hydrogen bonds in water to break up and open slots are essentially formed for the sucrose molecules to fit into.
Dissolution
Once open spaces are created within the water molecules, sucrose molecules move in and are surrounded by the water molecules. It is during this moment that the water molecules bind with the sucrose molecules and dissolution occurs.
Benefit
Food lovers are likely to find the most benefit from sucrose's solubility in water. Those looking to sweeten the taste of their food will often add sucrose to drinks such as coffee, juice and tea, which consist of water primarily.
Tags: water molecules, sucrose molecules, carbohydrates that, molecules sucrose, molecules water
Why buy expensive jars of thyme when it is less expensive and very easy to dry your own? Follow a few instructions to dry your own fresh thyme and have it on hand for your favorite recipes.
Instructions
1. Shake the branches to remove any dust or dirt. Washing the branches only improves the chances that the thyme will mildew instead of drying properly.
2. Group the branches into small bunches with the stems all going in the same direction. The group of stems should be no thicker than your little finger.
3. Tie the stems together just tight enough to hold them together. If they are too tight air circulation might be hampered; if they're too loose, they'll fall apart.
4. Hang these tied bunches, stems up, in an area where there is good air circulation and out of direct sunlight. It will take about 10 days to dry completely.
5. Once the thyme is completely dry, untie the string and break the thyme into small pieces. Store in a glass jar with a good seal.
This traditional dessert, also called a buche de Noel, is a chocolate cake rolled up with a filling and frosted to resemble a real holiday yule log. The steps are time-consuming but not really difficult. This recipe makes one log, which should feed up to 15 people.
Instructions
Making the Cake
1. Heat the oven to 425 degrees F. Line a 17-by-12-inch sheet pan (called a half-sheet pan) with parchment paper.
2. Whisk eggs, yolks and sugar in the bowl of an electric mixer set over a pot of lightly simmering water. Whisk until the mixture forms a thick ribbon when it's drizzled back over the surface (about 5 to 8 minutes). Remove the bowl from the warm water bath. Beat the mixture with an electric mixer for 5 minutes more.
3. Sift together flour, cocoa and cornstarch. Stir the vanilla into the egg mixture, then fold in the flour by hand using a flexible spatula.
4. Quickly spread the batter evenly over the lined pan until it's about 1/2 inch thick. You may have batter left over.
5. Bake at 425 degrees F for 10 minutes. Remove from the oven.
6. As soon as the pan can be handled, run a knife around the edges to loosen the cake and slide it out of the pan, still on the parchment.
7. Sprinkle some granulated sugar over the top and roll the cake up lengthwise, still on the parchment.
8. Let the rolled-up cake cool. If necessary, secure it with string or a wedge to keep it from unrolling.
Making the Filling and Frosting
9. Make the filling by placing chopped milk chocolate and bittersweet chocolate into a large metal bowl.
10. Heat 1 c. chilled heavy whipping cream until it steams, then pour it over the chopped chocolate. Let the hot cream melt the chocolate.
11. In a separate bowl, beat the remaining 2 1/2 c. chilled heavy cream until stiff peaks form. Don't overbeat the cream.
12. Let the melted chocolate-cream mixture cool for about 15 minutes, then fold the whipped cream into the chocolate in thirds, using a flexible spatula.
13. Cover and chill until needed.
14. Make the frosting by placing butter in a double boiler set over slowly simmering water.
15. Add semisweet chocolate squares and allow the chocolate and butter to melt, stirring often. This won't take very long.
16. Remove the pan from the heat and stir in the 2/3 c. heavy cream.
17.Let the icing sit at room temperature, stirring occasionally as it cools, until needed.
Assembling the Yule Log
18. Carefully unroll the cake and remove the parchment paper. The cake will want to stay rolled; don't worry about it.
19. Spread the mousse as evenly as possible over the inside surface of the cake; a spatula works best for this step. Try not to let the cake crack, but if it does, don't worry: Icing will cover the cracks.
20. Roll the cake back up. It may be easier to add the mousse and roll as you go.
21. Choose the best looking end of the cake and cut off a 3-inch section, making a diagonal cut. This section will be the branch.
22. Place the rolled-up cake on a serving platter, seam side down.
23. Trim a bit from the branch section, so that the branch is thinner in diameter than the log. Eat the extra piece.
24. "Glue" the branch onto the log at a diagonal with a little icing.
25. Remelt a few tablespoons of icing and drizzle it over the branch to cover it. Work carefully - the branch won't be secured tightly.
26
Spread icing on the log, dragging it with the spatula, to imitate bark.
27
Serve the yule log immediately or chill it until needed. If chilled, allow it to rest at room temperature for 30 minutes before serving.
28
Sift powdered sugar over the top and onto the serving platter just before serving.
Tags: until needed, about minutes, before serving, chill until, chill until needed
Olive oil is the key ingredient for any Greek dressing.
Traditional Greek dressing gets its flavor from vegetables. In traditional dressings, ingredients are selected to bring out the flavor of tomatoes and cucumbers, while olives and feta are added to enhance the flavor of the salad without the necessity of a complex dressing. However, many restaurants and individuals have embarked on the task of creating the perfect dressing for this classic salad.
Traditional Greek Dressing
Most authentic Greek salad recipes are geared toward bringing out the natural flavor of the vegetables in the salad. For an authentic Greek dressing, lightly coat room temperature tomatoes, cucumbers and olives with extra virgin olive oil. Toss the salad so that the juices of the vegetables mingle with the olive oil. Top the vegetables with feta and sprinkle the salad with salt, pepper and oregano. Drizzle the finished salad lightly with olive oil and serve. You can add lettuce to the recipe and sprinkle with lemon juice if desired.
Restaurant Style Dressing
This restaurant grade Greek dressing recipe makes four cups of dressing which can be stored at room temperature. Simply blend the ingredients by hand. Mix 1 1/2 cups extra virgin olive oil, 2 cups red wine vinegar, 4 teaspoons garlic powder, 4 teaspoons oregano, 4 teaspoons basil, 3 teaspoons ground black pepper, 3 teaspoons salt, 3 teaspoons onion powder and 3 teaspoons Dijon mustard.
Greek Dressing with Lemon
This Greek dressing recipe is made by combining ingredients in a blender. Add 1 cup extra virgin olive oil, lemon juice from an entire, room temperature lemon, 2 teaspoons of dried oregano, 3 teaspoons of fresh minced garlic, 1 teaspoon of basil, two tablespoons red wine vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/2 teaspoon of freshly ground black pepper. Refrigerate the finished dressing.
Smooth Greek Dressing
This recipe yields a smooth dressing with the use of a blender. Puree 1/4 cup red wine vinegar, 1/8 cup white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper and 1 small garlic clove in a blender. Set the blender motor on low, then add a very slow stream of 1/3 cup olive oil. Do the same with 1/2 cup canola oil. When the ingredients are blended, mix in 1 teaspoon dried oregano by hand. Refrigerate the dressing until you serve it.
Tags: wine vinegar, extra virgin, extra virgin olive, Greek dressing, Greek Dressing, room temperature
Spaghetti is one of my favorite dishes. Its relatively easy to make and is also easy on the wallet. Below is my recipe for making a very good and very hearty Italian Spaghetti Meat Sauce. I hope you will enjoy my spaghetti meat sauce.
Instructions
1. Below are the ingredients that you will need to make the spaghetti meat sauce.
Ingredients for spaghetti Meat Sauce:
3/4 lb. ground beef
1/2 lb Italian Sausage
1 onion diced
1 green bell pepper diced
3 or 4 fresh mushrooms sliced
4 to 6 oz of sliced black olives
2 14 oz. cans of Italian diced tomatoes
1 14 oz. can of tomato sauce
1 6 oz can of tomato paste
1/4 cup of beef broth
1/4 cup of a decent red wine
1 Tbsp Italian seasoning
1 tsp oregano
1 tsp basil
1 tsp garlic powder (a clove of crushed garlic would be best)
1/2 tsp black pepper
1 tsp sugar
NO SALT, the black olives and canned tomatoes will add plenty.
1 pound of good Spaghetti Pasta
2. Put the ground beef, Italian Sausage and onion in a large pot brown the meat. After its browned add the green bell pepper, sliced mushrooms, black olives, diced tomatoes, tomato sauce, tomato paste, beef broth, red wine and all of the above seasonings. Bring the sauce to a slight boil and then reduce and let simmer for about 2 to 4 hours until its thicker. If needed during the cooking you can add additional liquid (either tomato sauce, red wine or add some beef broth). Make certain you stir occasionally so that it doesnt burn.
3. When the sauce is done you now need to cook the spaghetti pasta. I prefer a thin spaghetti. Fill a large pot with water and then add a little Olive Oil to the water and cook the pasta according to the package directions. Do not rinse the pasta when its finished cooking. The starch on the pasta will help the meat sauce stick to it. You can add a little butter if you like.
4. Now sit down and enjoy your spaghetti dinner with a nice glass of the red wine. The same wine that you used in the sauce. This is another reason I stated to use a decent wine. You can also sprinkle some parmesan cheese on top of the spaghetti and meat sauce when on your plate. I prefer to use the fresh parmesan.
Tags: beef broth, black olives, tomato sauce, beef Italian, beef Italian Sausage
Any cook who lives more than 3,000 feet above sea level needs to understand what causes baked goods, such as cookies, to fail at high altitude. A good way to learn is to experiment with some basic tips with your favorite recipes until you have found the secrets for baking perfect cookies at any altitude.
Instructions
Temperature, Ingredients and Time
1. Turn up the heat for high altitude baking.
Turn up the heat about 20 degrees from what is called for in the recipe. This will allow the cookie to "set" faster, preventing or reducing that "rise and fall" phenomenon so common when trying to bake cookies (even slice and bake varieties) at high altitude.
2. Adjust the ingredients for high altitude baking.
Cut baking powder or baking soda amounts in half. Because there is less air pressure at high altitude, these leavening ingredients work too fast, resulting in a flat cookie. Experiment with other changes if the cookies still don't bake properly. Reduce the amount of fat or sugar, or increase the liquid. Slight changes may make all the difference in the success of the recipe. Jot down any changes to the recipe in the margins of the recipe card or book, so you won't forget them the next time.
3. Less baking time is needed at high altitude.
Bake the cookies a few minutes less than the recipe suggests. Liquids boil out of recipes at a faster rate at high altitude, resulting in a dry cookie.
Tags: high altitude, altitude baking, high altitude, high altitude baking, Turn heat
Brown rice is white rice with the outer hull still in place. This makes brown rice higher in vitamins than white rice. Brown rice is like whole-wheat flour, which also is higher in vitamins and fiber than white flour because the hull is left on. Brown rice takes longer to cook than white rice. It also has a chewier texture and a nuttier flavor than white rice. Serve brown rice as a side dish or incorporate it into a main dish.
Vegetables and Cheese
Almost any vegetable works with brown rice. Adding cheese makes this a satisfying main dish. Broccoli is especially good, but try string beans or cauliflower. Add the vegetables to the rice after the rice has been cooking for 25 minutes. Cover the pot tightly and cook the rice for another 20 minutes. Shred cheese over the dish just before serving it. If you want the dish to be extra creamy and cheesy, stir in extra cheese when you add the vegetables.
Chicken and Mushroom Bake
This baked dish is warming and comforting, but best of all, once it's in the oven, forget about it until the dish is done. Saute four chicken breasts in 3 tbsp. of oil in an oven-proof pan until the chicken is lightly browned. Remove the chicken from the pan and set it aside. Add 1 cup of chopped onion, 2 cups of chopped mushrooms and two chopped garlic cloves. Saute the mixture until the onions are transparent. Add 1 cup of brown rice and stir the mixture to coat it with the remaining oil in the pan. Add the chicken back to the pan with 2 1 /2 cups of chicken broth. Bring it to a boil. Cover it tightly. Bake the chicken in an oven, warmed to 350 degrees Fahrenheit, for 45 minutes. Sprinkle chopped parsley on the chicken before serving it.
Southwest Black Bean Casserole
Treat your family to the Southwest flavors of this vegetarian-skillet dinner. Saute one chopped onion in 2 tbsp. of olive oil. Add 1 cup of frozen corn, and cook it for five minutes over "Medium" heat. Combine it with 2 cups of cooked brown rice, one 15-oz. can of black beans, 1/2 cup of chopped cilantro, 1 tsp. or more of chili flakes, 1 tbsp. of cumin and 1/2 cup of tomato juice. Heat the dish through.
Shrimp Scampi
Increase the fiber in any main dish that uses white rice as an ingredient by substituting brown rice. For example, you may be making shrimp scampi. which is garlic shrimp with lemon served over white rice. Use brown rice instead of the white. Saute one chopped onion and four minced garlic cloves until they are translucent. Add 1 cup of uncooked brown rice and 2 1/4 cups of water. Add salt and pepper to taste. Cover the dish tightly and cook it for 45 minutes. Add the shrimp during the last five minutes of cooking. Squeeze lemon juice over the rice, and serve it with lemon slices.
Tags: white rice, brown rice, Brown rice, than white, brown rice
Spain is a European country that has been occupied by a number of groups, including Greeks, Celts, Romans and Moors. They all have influenced its culture. This is why certain meats, almonds and olives are found in its foods. Some popular regional dishes in Spain are paella, gazpacho, freidurias, ttoro, sopa de ajo and tojunto.
Paella
Paella is a dish that originated in Valencia, an eastern region of Spain near the Mediterranean Sea. The dish was originally made with rice from Valencia's flatlands, shellfish or sausage, vegetables such as tomatoes and asparagus, onion, garlic, wine, and pimento.
Gazpacho
Commonly found in Andalusia, a region in southern Spain, Gazpacho is a type of tomato soup that is served cold. The dish looks like a chunky soup, with raw vegetables mixed with a broth of pureed tomatoes or tomato juice and chicken stock. Some versions contain lobster, shrimp, raisins, walnuts, mango and/or melon.
Fredurias
Fredurias are fish, soles or anchovies that are fried in batter. It is also found in the Andalusia region.
Ttoro
Ttoro is a stew made with mussels, crayfish, eels, codfish head and langoustine. This Basque County dish is the Spain version of the French's bouillabaisse, or fish stew.
Sopa de Ajo
Sopa de Ajo is a type of garlic soup that is a popular dish in Castilla y Leon, a region in northwest Spain. The dish is made with garlic cloves, olive oil, eggs and red peppers.
Tojunto
In Castilla La Mancha, the region in which Madrid is located, one type of common food is tojunto. This is made with mountain rabbit, garlic, onion, green peppers and olive oil, which are cooked together.
Tags: made with, Andalusia region, found Andalusia, found Andalusia region, soup that
Rice is not the staple for most Americans that it is in other cultures, but it is still widely eaten. That means leftover rice will often be found in the refrigerator - and rice generally doesn't do well in the refrigerator and usually gets hard and crunchy. Plain rice is easily used up in casseroles or by making fried rice, but finished rice dishes are best reheated directly. Follow these directions to properly reheat leftover rice.
Instructions
1. Select a bowl at least 50 percent larger than the leftover rice dish to allow room for stirring. Stirring is very important in microwave usage, to compensate for their uneven heating.
2. Transfer the leftover rice dish from its storage container to the microwaveable bowl. Crumble the clumps of rice to break them up and allow more even heating. If there are any especially delicate ingredients such as fish or leafy vegetables, remove and reserve them.
3. Add 1 tbsp. of cold water for every cup of leftover rice. Cover the bowl tightly with plastic wrap, and poke a small hole for steam to vent through.
4. Microwave the rice for one minute on high power, then let it sit for one minute. Stir, and repeat. Continue until the rice is very hot, and some of the ingredients are making popping sounds in the microwave. This will take approximately one minute per cup of rice. Add any reserved ingredients, and stir.
5. Return the rice to the microwave one final time, and heat it for another 30 seconds. The food should be at 160 degrees F or higher, when tested with an instant-read thermometer. Allow the rice to rest at least one minute, while the temperature equalizes throughout, then serve immediately.
Instead of the standard picnic or barbecue, make your next summer gathering a tapas party. Tapas are like hors d'oeuvres--tasty, bite-sized finger foods. The guests can nibble all evening while enjoying cocktails or wine. Choose an array of drinks to complement the menu, best offered by the pitcher so that guests can serve themselves and you're free to enjoy the party.
Instructions
1. Make a pitcher of sparkling, refreshing mojitos. Quarter 3 limes and squeeze the juice into a sturdy bowl. Add 6 teaspoons of sugar and 3 cups of mint leaves and crush all together with a wood spoon, pestle or the end of a rolling pin. Pour into a large glass pitcher. Add 9 oz. of light rum and the lime wedges. Chill until party time and then add 24 oz. of club soda. Serve in tall, chilled glasses over ice.
2. Serve sherry--a light, sweet wine--chilled. Use wine glasses, not cordial glasses.
3. Offer summer tea sangria. Combine in a 4-quart pitcher the zest of one lemon, 2 sliced lemons and 2 sliced oranges, one can of sliced peaches (drained) and a 1/2 cup of pitted cherries. Brew one cup of tea and pour it over the fruit. Add 24 oz. of a fruity Spanish red wine and refrigerate. Add two trays of ice and finish with club soda to add some sparkle. Serve in wine glasses with a citrus wedge on each rim.
4. Set out a cool pitcher of non-alcoholic sangria of grape juice and sparkling water. Add thin slices of unpeeled Granny Smith apples, slices peaches, a few strawberries and a tray of ice. Serve in tall glasses rimmed in sugar and cinnamon.
5. Round up a selection of Mexican and Spanish beers for guests to sample. Talk to the expert at the party store and purchase a representative few of each. Offer them on ice in a small galvanized tub with a bottle opener nearby.
The traditional martini is a cocktail made of either vodka or gin, with a splash of vermouth. It is served chilled, either on the rocks (with ice) or straight up (without ice). When served straight up, the beverage is poured into a stemmed martini glass, similar to the one in the photograph. Served on the rocks, the martini is poured into a stemless rocks glass. With the popularity of martini bars, new martini recipes have developed. Some are made with flavored vodkas. The French martini owes its distinct flavor to Chambord and fruit juice.
Instructions
1. Fill a martini shaker with ice. This is typically a stainless steel container, like the one in the photograph. Stainless steel will help to chill the drink.
2. Add the vodka or gin to the martini shaker. Martinis can be made with either gin or vodka, and it is often a personal preference in which to use. Be sure not to use flavored vodka.
3. Pour the pineapple juice and Chambord into the shaker. Secure the lid on the shaker.
4. Shake the container to chill and mix the drink.
5. Pour the drink into the stemmed martini glass, straining the ice from the drink.
6. Garnish with a lemon twist and serve.
Tags: chill drink, either vodka, French Martini With, into stemmed, into stemmed martini, made with
Baking is one of the oldest professions in the world. It's thought that the Egyptians invented the oven; they obviously used to make bread because archaeologists have found loaves in their tombs. You can mix up a batch of bread yourself, by hand or mixer, but be sure you correctly measure ingredients for baking homemade bread.
Instructions
1. Use measuring cups and spoons for all liquids and dry ingredients. A digital kitchen scale also works for dry ingredients.
2. Measure the yeast with a measuring spoon and dump into a large bowl.
3. Run water until it's room temperature and then use a liquid measuring cup to get the exact quantity needed. Pour the water into the yeast and stir. It's important for the water to be room temperature for the yeast to work properly.
4. Mix together the milk, sugar, salt and oil and add them to the yeast mixture.
5. Lightly spoon the flour into a dry measuring cup, then level with a knife. Do not pack the flour in. Mix in 1 cup of flour at a time, using a dough hook if your mixer has one. Knead the dough until it becomes very smooth. If necessary, add a little flour to keep the dough from sticking to the bowl.
As people become more health conscious, many are adopting a gluten-free diet. Some choose this healthy lifestyle because of food allergies, such as wheat, others go gluten free because of celiac disease and some people are just hoping changing their diet will help them feel better. Don't be too alarmed, though. Giving up gluten doesn’t mean giving up flavor. Believe it or not, many of your traditional favorites can be adapted to a gluten free recipe. Here's how you can make a delicious sugar cookie using healthy ingredients.
Instructions
1. Preheat the oven to 350 degrees.
2. Combine rice flour, cream of tartar, baking soda, xanthan gum and 1/8 tsp. salt in a bowl, and mix well. Cut in the butter until the mixtures looks like small crumbs.
3. In a separate bowl, combine the sugar, egg, and 1/2 tsp. gluten free vanilla. Add this mix into the dry ingredients and mix until the dough pulls away from the sides of the bowl. Shape the dough into a ball, flatten and chill for at least an hour.
4. Sprinkle a bit of confectioner's sugar on some parchment paper, and put the dough on top of it. Sprinkle the top with a little bit more confectioner's sugar, and then roll the dough out to a thickness of 1/4 inch. Cut out shapes as desired. Bake at 350 for 12 to 14 minutes, or until the edges turn golden. Cool on a rack and when cooled, add frosting.
5. Make the frosting by whipping together the confectioner's sugar, shortening, 1/8 tsp. salt and 2 tsp. gluten free vanilla. Add boiling water, a little bit at a time, and beat the icing until smooth. Frost the cooled cookies, and serve.
If you want to make a nice family dinner but think that it takes too much time and effort and makes too much mess, think again. By using a can of cream of mushroom soup, you can make a delicious meat dish with gravy that you can serve with a simple side dish of rice and have dinner on the table in no time. Use a lean pork chop with brown rice and mix the soup with skim milk, and you can make your meal healthy, as well.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. While your oven is preheating, wash the thawed out pork chops well with cold water.
3. Place the pork chops in an oven-safe dish, and season them however you would like.
4. Once the oven is preheated, place the pork chops in the oven for 15 minutes.
5. Meanwhile, mix together one family-size can of cream of mushroom soup with half a can of milk.
6. Once the pork chops have been in the oven for 15 minutes, take them out, and turn them over. Pour the soup mixture into the dish with the pork chops, and continue to cook for 25 more minutes.
7. After 25 minutes, check the pork chops to see if they are cooked through thoroughly. If no pink remains, take the pork chops out of the oven and serve.
Making a pork roast in a crock pot is easy. Not only that, it is delicious and can be passed down as a family recipe. With the small amount of effort required for this recipe it is sure to become a family favorite, and a favorite of the cook's also!
Instructions
1. Cut potatoes into quarters. About 8 medium sized potatoes are enough. If you cut too many, they won't fit in the crock pot with the roast.
2. Place pork roast in crock pot. A two to three pound roast is the appropriate size. Placing it in the refrigerator the night prior to cooking it will thaw it.
3. Add potatoes and carrots to the crock pot. Place them all around the roast. This will flavor them from the roast.
4. Add water. The water should reach the top level inside the crock pot. It should cover the roast, and most of the potatoes and carrots.
5. Drop in beef bouillon cubes. Placed them all around the roast and cover them completely by water, so that they can properly dissolve.
6. Turn on the crock pot and cook for 6 to 8 hours, stirring occasionally. Turn the crock pot on before leaving the house for work or school, and upon returning the pork roast will be cooked to perfection--and your house will smell delicious!
7. When roast is tender and fully cooked (no red drainage when poked, barely pink in the middle) serve and enjoy! The potatoes and carrots should also be soft.
Chargrilled oyster is a dish that originated in southern Louisiana during the days of the Great Depression. Most families that harvested the oysters would eat a variation of this dish daily, and some would eat oysters for every meal. This recipe prepares 24 chargrilled oysters and will feed four to six people.
Instructions
1. Chop fresh parsley until you've accumulated ½ tsp. Grate 4 tsp. of the Asiago cheese, and allow the butter to warm to room temperature.
2. Combine the butter, garlic, cheese, parsley, black pepper and salt in a mixing bowl. Mash the ingredients into a paste with the back of a spoon.
3. Preheat a gas grill to the medium-high setting. Add 1 tsp. of the garlic butter mixture to the top of each oyster, and then add a dash of Cajun seasoning.
4. Place the oysters directly onto the grill rack, and cook for two to three minutes or until the garlic butter is bubbling and melted. Remove the oysters from the rack, and allow them to cool.
5. Transfer the oysters onto a large platter. Serve the chargrilled oysters with fresh lemon wedges on the side and sprigs of fresh parsley, if desired.
Tags: fresh parsley, garlic butter, Make Chargrilled, Make Chargrilled Oysters
Looking to impress a new love or rekindle an old flame but not sure how? Plan and execute a romantic Asian cuisine dinner for two!
Instructions
1. Create an invitation for your planned evening. Use a website such as Invitation Land or Bright Hub to create an invitation. Place your invite somewhere it will be found in a timely manner by your loved one.
2. Plan your dinner menu. Be sure to include appetizers and drinks. Using your fingers to eat with or playfully feed your partner is very romantic. There are many recipes online to fit your menu should you decide to cook instead of ordering takeout. Asian cuisine offers a variety of delicious appetizers, such as crispy wrapped shrimp, spicy pork rolls or chicken lettuce wraps.
3. Decorate your seating area. Stay with the Asian theme. Try sitting on the floor or a low table. Include props such as Chinese tea cups or chopsticks. Adorn the table and immediate area with candles and rose petals.
4. Dress for the occasion. Wear an outfit you know your partner likes to see you in, or choose something that is in his favorite color.
5. Prepare your food. Give yourself plenty of time if you are cooking yourself or to pick it up from a favorite restaurant. Keep the main dishes warm by placing them inside of a warmed oven.
6. Light the candles. Chill the drinks. Set the table. Choose your music. All of these will create a romantic atmosphere.
If you are planning on serving carrot cake at your wedding, birthday party or other social gathering, flavored fondant can be the perfect finishing touch. Fondant covers the entire surface of the cake, making it easy to obtain a flat, smooth, completely seamless finish. Because carrot cake has a spiced flavor to it, it tastes best when paired with creamy, sweet fondant flavors rather than rich, bold ones.
Purpose
Fondant is commonly used by both professional and amateur cake bakers to create a seamless finish on cakes. Fondant is usually used on formal, tiered cakes, such as wedding cakes, but can be used on any cake of your choosing. Fondant can help you get a smooth finish on the surface of your carrot cake, as fondant has a flatter finish than traditional icing.
Types
There are several different types of fondant to choose from when decorating your carrot cake. Rolled fondant is rolled much like cookie dough and draped over the top and sides of the cake. Pourable fondant is poured over the top and sides of the cake while it is still in liquid form. Marshmallow fondant is made from marshmallow cream and has a fluffy texture. It is slightly sweeter in taste. You can use any type of fondant you wish on your carrot cake, as each type is available in a wide variety of flavors.
Flavors
Cream cheese is the flavor most commonly associated with carrot cake, so a cream cheese fondant will taste good on top of your cake. Other flavors that can add extra zest and flavor to your carrot cake include vanilla, butter cream, almond and orange. You can also use plain marshmallow cream fondant if you are seeking a sweeter topping.
Considerations
If your carrot cake is tiered you can mix and match fondant flavors by using a different flavor on each tier. For example, the bottom tier of the carrot cake could be covered in cream cheese rolled fondant while the top tier could be covered with vanilla flavored marshmallow fondant.
Tags: carrot cake, your carrot, your carrot cake, cake your, could covered
Pasta salad becomes a main entree when you add spicy steamed shrimp to it. Make it up to a day ahead to allow the flavors to blend. The presentation is colorful and vibrant. You can pair shrimp pasta salad with a whole grain bread and iced raspberry tea for Sunday brunch with friends. Or, pack it in ice to take it to a family potluck. Don't be afraid to add your own favorite touches to this versatile salad, as well as substitute seafood or vegetables that you already have on hand.
Instructions
1. Peel and devein the shrimp. Make a shallow slit down the back to expose the black intestine. Lift it out with the tip of a paring knife and wash it out under cold running water.
2. Combine ½ cup of water, white vinegar and seafood seasoning in a large saucepan over medium heat. Add shrimp gently and stir. Reduce the heat to simmer and cover the pot. Steam for three to five minutes until the shrimp turns bright pink. Drain the shrimp in a colander. Chill.
3. Fill a 3-qt. or larger saucepan two-thirds full of water. Add 2 tsp. salt. Place the pan on a stove top burner over high heat. Bring the water to a full, rolling boil.
4. Add the pasta to the water. Stir well to keep the pasta from sticking together. Continue to cook just until tender, stirring occasionally. Drain in a colander. Do not rinse the pasta even though it may stick together. Place in a large bowl.
5. Whisk together the rice wine vinegar, oil, mustard, minced garlic, thyme, a pinch of salt and freshly ground black pepper. Sample and adjust the seasoning to taste. Pour the dressing over the pasta a little at a time and toss gently with a rubber spatula to separate and coat each piece.
6. Chop the broccoli, basil, artichokes and red pepper into bite-sized pieces. Cut the tomatoes in half. Finely chop the onion.
7. Add the vegetables to the pasta and toss lightly to distribute throughout. Add the chilled shrimp and toss again.
8. Cover and refrigerate the pasta salad for at least four hours. When you are ready to serve, arrange the salad greens on a platter and top with the pasta salad.
True champagne is produced only in France's Champagne region.
Sparkling wine comes in several varieties--the best-known is champagne (which must be made in the eponymous region of France). With its celebratory associations, it can serve as the perfect drink for any adult party or bring a hint of playful formality to an otherwise mundane meal. When serving sparkling wine, the food and the glasses should tie in to the drink; some foods do not suit sparkling wine, and pouring it into chipped mugs can lessen its impact.
Instructions
1. Chill your sparkling wine in the refrigerator or a bucket of glass. Ideally, the wins should be chilled to 42 degrees Fahrenheit before you serve it.
2. Open the bottle just before before you are ready to serve your sparkling wine. Some wines benefit from being allowed to sit in the open air for a short period before you serve them, but sparkling wine can go flat if left open for too long. Point the bottle away from yourself and other people when you open it, as the cork may shoot off and could cause injury.
3. Pour the sparkling wine into your flutes or tulips, filling each glass approximately half to two-thirds full. You may then leave the opened bottle or bottles in a bucket of ice on the table so that each guest can refill his own glass--or, if you are serving only a few people at a small table, you may refill each guest's glass for him as he gets low.
Tags: sparkling wine, sparkling wine, before serve, each guest, your sparkling, your sparkling wine
Long Island, New York has many Portuguese restaurants.
Suffolk County encompasses the eastern half of Long Island and has a population of 1,469,715 (based on a 2006 estimate). Suffolk County is one of the four different counties that make up Long Island, New York. Suffolk County has popular attractions such as the Hamptons, which caters to the rich and famous. Suffolk County has lots of shops and restaurants, including Portuguese restaurants.
Taste of Portugal
Taste of Portugal is located in Farmingville and is a small family restaurant that seats just 40 people. The Taste of Portugal serves items such as fried chicken, shell steak Portuguese style, grilled salmon, paelha, Portuguese surf and turf, mariscada and homemade desserts. The Taste of Portugal restaurant also serves Portuguese wines and beers. The Taste of Portugal restaurant is open Monday through Thursday from 11 a.m. until 10 p.m., Friday and Saturday from 11 a.m. until 11 p.m. and Sunday from 12 p.m. until 10 p.m.
Taste of Portugal
1075 Portion Road
Farmingville, NY 11738
631-451-1650
Luso Restaurant
The Luso Restaurant is located in Smithtown, New York. The Luso restaurant serves a variety of different Portuguese entrees such as all-you-can-eat meats, whole barbecued chicken, pork loin, espetada de camarao, fried bananas, soups, salads, and desserts such as flan and rice pudding. The Luso Restaurant also serves sangria, coffee, and red or white wine.
Luso Restaurant
101 East Main Street
Smithtown, NY 11787
631-406-6820
lusorestaurant.com
Ole Restaurant
The Ole Restaurant is a Portuguese restaurant in Farmingville with an atmosphere that is both romantic and fit for a party crowd. The Ole Restaurant serves large portions and includes entrees such as bacalhau, paella, shrimp, lobster, scallops, mussels, chicken and sausage with rice, and many other meat entrees.
Ole Restaurant
630 Horseblock Road
Farmingville, NY 11738
631-698-4944
Tags: Taste Portugal, Suffolk County, Long Island, Luso Restaurant, from until, also serves, entrees such
Farina cereal is suitable for breakfast even for infants starting at 6 months old.
In an age of early morning fast-food and frosted toaster pastries, stovetop cooked hot cereals have an old fashioned reputation. Cooks might shy away from hot cereal, thinking it tends to cook up lumpy or is difficult to prepare. Shattering that preconception can benefit your hungry breakfast crowd nutritionally. A 1/2 cup serving of farina cereal packs 50 percent of the recommended daily allowance of iron. Dress-up a bowl of farina with sweet toppings to suit individual tastes.
Instructions
1. Add 2 cups water (or milk) and 1/2 tsp. salt to a saucepan. Bring the water and salt to a boil.
2. Remove the pan from heat and slowly pour 1/2 cup of farina cereal into the hot water, stirring constantly as you add the cereal.
3. Return the pan to the stovetop and bring the mixture to a boil. Stir the cereal as it comes to a boil.
4. Reduce heat to low and allow the cereal to simmer for four minutes, stirring occasionally.
5. Pour the cooked cereal into serving bowls. Top with brown sugar, fruit or jam.
The most simple presentation of fine cheese is usually the most attractive.
Few foods are so versatile that they are as appropriate for small, casual gatherings as they are for the most extravagant dinner engagements. Cheese tops that short list. Cheese is common and familiar enough to call a comfort food, while still luxurious enough to impress and spoil your guests. You don't need to hire a caterer for gourmet party appetizers. You can put together a cheese board or party platter in minutes and it's sure to be a hit.
Instructions
1. Select a board to present your cheese, such as a wooden cheese or cutting board, or a marble pastry board, if you want your tray to have a charming, rustic look. If you prefer, you can use a lovely serving platter or tray for a decadent presentation.
2. Select three to six kinds of cheeses, depending upon how many guests you are serving. Choose at least one soft cheese, such as brie or Camembert, or a spread such as port wine. Select at least one semi-soft cheese, such as Taleggio or Edam. Serve at least one hard cheese, such as a sharp cheddar, Parmigiano Reggiano or Gruyere. Suitable additions are a crumbly cheese, such as blue or feta, and flavored cheeses in shapes such as logs.
3. Get a separate cutting board to work on to prepare your cheese so you don't make your serving board look messy. Slice hard and semi-soft cheeses into cubes or slices. Slice soft cheeses into wedges. Break very hard cheeses or cheeses that crumble into rustic chunks with a fork or cheese knife. Slip the knife into the cheese and pull so it breaks off for a natural and very appetizing bite-sized piece.
4. Arrange your cheese on your serving board or platter, spacing it out slightly so each one has its own space. Place soft cheese wedges on the platter. Transfer any container cheese spreads too soft to stand on a small plate or bowl. Leave cheese logs whole. Pile bite-size chunks or slices of hard and semi-soft cheese into small mounds.
5. Choose some foods to offer with your cheese. These not only can help compliment the flavor of some cheeses, but also garnish the platter. A small bunch of grapes, some dried apricots, fig jam or chutney are all lovely choices. Pick an assortment of bread to offer with cheeses as well, such as crackers, thin-sliced french bread or nut breads.
6. Add fruits, spreads, crackers or bread around the cheeses on the board or platter. Place toothpicks or cheese tongs out so that guests can serve themselves hard and semi-soft cheeses. Put out spread knives for soft cheeses, cheese spreads or fruit spreads.
7. Label your cheese if your friends are serious connoisseurs, or if you think they'll be interested in the types of cheese you are presenting. One option is to get cheese markers, which are similar to plant markers. You write the type of cheese on the marker and then stick it into the cheese wedge, chunk or pile. Alternatively, you can write the names on small place cards and stand them on the board in front of the appropriate cheese.
8. Keep your platter covered and refrigerated. Take it out and uncover it 30 minutes before serving to let it air out and become room temperature.
Tags: cheese such, your cheese, hard semi-soft, board platter, cheese spreads