Natural apple cider is made from fermented apple juice.
Apple cider is traditionally produced from fermented apple juice, but the type available at most grocery stores is often an unfermented, cloudier and tarter type of apple juice, according to "The Farmer's Almanac." Rum is made from fermented sugar cane juice and water and has several classifications, ranging from white, light-bodied rum to a fruit-infused spiced rum. Apple cider and rum combine to form numerous cocktails that normally surface from autumn until the end of winter at holiday meals, parties and casual gatherings.
Hot Buttered Cider
A rich drink usually reserved for cool evenings, hot buttered cider combines the warmth of rum and spices with the fresh, tartness of apple cider. Cinnamon, nutmeg and cloves, the spices normally associated with cider and rum drinks, combine with the two primary ingredients and butter for a decadent cocktail. The spices and butter are whipped together and placed at the bottom of a cup. After the rum and cider are heated, the cocktail maker pours the mixture on top of the spiced butter.
Rum and Cider Punch
This sweetened cider and rum drink is usually served hot and garnished with lemon slices, cinnamon and cloves. Lemon juice is combined with apple cider and rum to make the base of the punch, according to Bar None Drink recipes. The sweet element of the drink is provided by the addition of maple syrup and sugar. Before adding the garnishments, the cocktail mixer gently heats the punch.
Cinnamon Bun
The cinnamon bun drink adds a taste of the sweet pastry to a cider and rum drink through the use of sugar and cinnamon. Though an Irish coffee cup is the traditional container for this drink, any glass with a rim is suitable, says Drinks Mixer. The mixture of cinnamon and sugar is placed on a plate and the cup, after moistening the rim, is gently pressed upside down on the mixture. When the cocktail maker has sufficiently coated the rim with the mix, she adds the spiced rum and hot apple cider.
Tags: apple juice, from fermented, apple cider, cider drink, cocktail maker, drink usually, fermented apple
Delectable recipes using dessert wines are a great ending to any festive meal. There are many types of dessert wines and their sweetness can complement the ingredients and add a distinctive flavor to many recipes.
Instructions
1. Complement chocolate desserts with Banyuls style red dessert wine, a specialty of France. Not many dessert wines complement chocolate. however Banyuls, black muscat or porter ale dessert wines can add zest when you're cooking with chocolate.
2. Simmer semi-sweet fruits, such as pears or honeydew, with amber-colored late harvest dessert wines, including icewine (also known as eiswein). These delectable wines have a concentrated sugar content, as the grapes have been allowed to fully ripen or even freeze on the vine before harvest. Due to the sweetness, late harvest dessert wines should not be served with choclate or overly sweet fruits.
3. Cook desserts that call for sweet fruits with white muscat dessert wine, not to be confused with the black muscat or muscadet, a dry white wine. White muscat dessert wine is sweet and delicious, but will not overpower sweet fruit desserts, such as strawberries or raspberries. This wine makes a delicious sauce when sauteed with berries and served over ice cream.
4. Use Sauternes dessert wines when your recipe calls for blue cheese or pate de foie gras. This sweet white dessert wine is perfect for light desserts, such as blue cheese served with green apples. However, it does not complement chocolate well. Sauternes is an expensive dessert wine and should not be confused with Sauterne, a cheap imitation.
5. Add Tokaj white dessert wine to practically any recipe except for chocolate desserts. Tokaj is the least sweet of the dessert wines, and you can use it to simmer meats served in red sauces or add it to your dessert recipes. Another variety, Tokaj Aszu, is a much sweeter Tokaj and should be used for cooking in the same manner as white muscat.
Tags: dessert wines, dessert wine, black muscat, blue cheese, chocolate desserts
Before Christopher Columbus set sail in the fifteen century, the Aztecs roasted tortillas on a searing flat grill. They fried surplus tortillas in hot oil to boost flavor and allow for longer storage. Fried round tortillas were called "tostadas." Tortillas cut into small pieces, were called "totopos," which translates into chips. You can easily turn leftover corn or flour tortilla shells into chips by either baking or frying them.
Instructions
1. Preheat oven to 350 degrees Fahrenheit.
2. Cut each tortilla into eight small wedges. Spread the wedges into a single layer on a baking sheet.
3. Pour the lime juice and vegetable oil into a mister. Shake to mix. Spray each wedge on the sheet until they are all moist.
4. Combine the salt, chili powder and cumin into a bowl. Use your fingers to sprinkle this mixed powder on the chips.
5. Bake for approximately seven minutes. Rotate the pan. Bake for another eight minutes until the chips appear crisp but not browned.
6. Serve the chips with salsa, guacamole or other dips.
The OptiPlex GX280 is a server computer available from Dell and other retailers. It has a dual-channel memory system, allowing you to double its memory bandwidth. Matching memory units when adding RAM to the GX280 is vital for taking full advantage of the machine's capabilities. Matched memory modules simply refers to using the exact same type of memory in all filled memory ports on the motherboard.
Memory Module Size
The OptiPlex GX280 is equipped with 512MB memory sticks and requires adding sticks of 512MB capacity to match the modules in the unit. Conversely, you can use only 1GB sticks of RAM if you remove the original 512MB stick first.
Memory Type
The OptiPlex GX280 uses DDR2 memory. Adding DDR or DDR3 memory instead will not work.
Memory Capacity
The OptiPlex GX280 contains four total memory ports, for a maximum storage capacity of 4G of RAM if you remove the original 512 stick and replace all modules with matching units of 1GB sticks of RAM.
Memory Speed
The Dell OptiPlex GX280 supports either 400MHz or 533MHz memory modules, so only these speeds will properly match the memory modules in your computer.
Cornmeal is an essential ingredient in many recipes, from polenta to tortillas and cornbread. If you have the time for it and a good source of dry corn, grinding your own cornmeal can be an alternative to buying it ready-ground. The freshness and quality of your cornmeal will be unmatched by any store-bought meal (assuming that you start with good corn). And you will know exactly what is in your cornmeal, because you ground it yourself.
Instructions
1. Clean your corn. Rinse in a large bowl with water (do not soak) several times until the water is clear. Pick out any stray bits of stalk, dirt or pebbles. Allow the corn to dry thoroughly before continuing.
2. Grind your corn. Start with a small batch until you become familiar with the process. An electric grinder, such as the Grain Master Whisper Mill or the Bosch Nutrimill, will get the job done, but be careful to follow the manufacturer's warnings to avoid overheating. Load the corn into the feeder tray and grind until no large pieces of corn are visible.
3. Sift and re-grind. When grinding with an electric mill, this step may be unnecessary. For making cornbread, the meal should be nearly as fine as all-purpose flour. For making polenta and tortillas, you can use a coarser cornmeal. If the meal is not fine enough, simply sift and re-grind.
Tags: your cornmeal, Convert Corn, Convert Corn Into, Corn Into, Corn Into Corn, Corn Meal
Daiquiris are a tropical delight that many people have fallen in love with while on summer vacation or partying on their pool deck. As the cocktail industry grows, more and more pre-made daiquiri mixes come on the market, all in varying degrees of quality. Long thought to be a specialty drink, best prepared by a professional bartender at your local bar, many people have become hip to the ways of creating picture-perfect daiquiris. As equipment improves, and our taste palettes evolve, so does the home daiquiri. What was once a drink limited to a few basic flavors, daiquiris are only as limited as the imaginations of the bartenders who create them.
Types
A simple daiquiri can be made with light rum, lime juice and crushed ice. One of the reasons daiquiris are such a popular drink is the grand variety of flavors that can be incorporated into the cocktail. Because the only main ingredients are light rum and fruit juice, a home bartender can make a daiquiri to suit individual tastes. Over the years, strawberry and banana daiquiris have become two of the more popular varieties. Pina Colada's are, in fact, an extremely popular coconut and pineapple daiquiri varietal.
Function
Daiquiris are a great party drink. As those who frequently entertain guests at pool parties, especially during the warm summer months, will attest daiquiris are perfect for guests looking to beat the heat. Of course, most of these parties aren't serving virgin daiquiris so party goers should be prepared for that extra punch the light rum adds to the drink. It is certainly no myth that alcohol has been known to liven up parties and daiquiris are no exception.
Size
Ideally, daiquiris should be prepared in single- or double-serving sizes. A typical serving will require at least one cup of ice, one jigger of rum, 2 to 3 oz. of fruit juice and at least 1 tsp. of simple sugar syrup. All of these ingredients can be adjusted to taste but it is usually best to stick with the basic recipe when entertaining guests. Simply double the recipe when making daiquiris for two people. Depending on the size of your blender, two servings may be the maximum that can be prepared at once.
Misconceptions
Daiquiris can be time consuming to prepare, especially if you are making them for groups of people at a summer party. There are a few things you can do to lighten the workload and streamline the production process. Make sure you have all of your applicable ingredients portioned in a clean workspace. If possible, have a workstation with one designated blender for each flavor of daiquiri being prepared. Having a designated blender will save you from having to wash the vessel after each preparation.
Warning
It goes without saying that consuming too many daiquiris does not make for a good time. When hosting guests you should always monitor the alcohol intake of your party goers. In today's litigious society, a homeowner could easily be liable for a guest's excessive consumption of alcohol. Always have plenty of bottled water on hand and arrange for third-party transportation if your guest is unable to drive home.
Tags: designated blender, fruit juice, have become, many people, many people have
Quark is a smooth, fresh, unripened cheese with a flavor and texture similar to cream cheese and ricotta. It is a common European cheese and is used in baking and cooking, and also as a fresh cheese. Quark is gaining popularity in the US because of its versatility. You can eat it straight like cottage cheese, as a spread on bread, or a topping for foods either sweet or savory. It also makes a great cheesecake.
Instructions
1. Preheat oven to the lowest setting, about 150 degrees.
2. Pour buttermilk into baking dish and cover.
3. Place buttermilk into oven and leave overnight, eight to twelve hours.
4. Line colander with three or four layers of cheesecloth. Pour or spoon clotted buttermilk into cheesecloth. Pull edges of cheesecloth over the top to cover and protect. Place a plate or lid on top for additional protection.
5. Allow the whey to drain off for at least six hours, or until cheese reaches desired consistency. Some people will leave it for up to a full day. Place in covered container and refrigerate.
Pad Thai is a simple dish, filled with bold flavors.
Among westerners, pad Thai is one of the best-known dishes in the Thai canon. It is simple fare, a blue-collar stir fry made up of rice noodles with whatever vegetables and meats are on hand. The flavors are characteristically bold and vivid, from a variety of herbs, spices and aromatic ingredients. It is an easy dish for an Asian-food novice to make, since only a few of the flavorings are unusual for Westerners.
Ginger, Garlic and Shallots
Ginger, garlic and shallots provide the underlying flavors for much of Thai cooking, including pad Thai. Ginger and garlic are well known in America and easily obtained. Shallots are the most complex of the onions, with a sweet and subtle flavor. They can be found at most good supermarkets, but are often cheaper at Asian specialty stores. Galangal, a close relative of ginger, is also frequently used in Thai cooking and may be substituted if available.
Chili Peppers
Chilies are a signature ingredient in pad Thai. Thai chilies are very small and hot, and are sometimes referred to as "bird" chilies for their supposed resemblance to bird droppings. You may use fresh or dried chilis, though fresh-ground dried chilies are traditional. Pad Thai may be made as mild or as hot as desired by changing the quantity of peppers.
Souring Ingredients
Many recipes for pad Thai call for a splash of acidity to brighten the flavors. A common souring ingredient is tamarind paste, made from the tart fruit of a tropical tree. Tamarind adds a pleasant tang to the noodles, desirable for the traditional balance of hot, sour, salty and sweet. Rice wine vinegar and lime juice are also commonly used, with the lime juice added by the diner from a garnish of fresh lime wedges.
Fish Sauce and Dried Shrimp
Fish sauce is a universal condiment in Thai cooking, adding salt and a hint of savoriness to dishes. It is a close cousin to western Worcestershire sauce, which is a peppery fish sauce with tamarind added. Tiny dried shrimp are another flavoring ingredient often used in pad Thai or soups, adding a similar brininess and complementing the flavors of other meats or seafoods.
Palm Sugar
A hint of sweetness is usually added to pad Thai to balance and moderate the other flavors. Typically palm sugar is used for that purpose. Palm sugar may be found in Asian specialty stores. In Indian stores it is sold as "jaggery" or "gur." Light brown sugar is an acceptable substitute.
Garnishes and Condiments
Much of the flavor associated with pad Thai comes from the selection of fresh condiments that are served with it. These typically include dry roasted peanuts, green onions, lime wedges and copious quantities of freshly-chopped cilantro. The dish is may also be accompanied by a variety of chili-based sauces or condiments.
Tags: Thai cooking, Asian specialty, Asian specialty stores, Ginger garlic, lime juice, lime wedges, specialty stores
Save time by making sausage balls in advance for a party or dinner.
Sausage balls make a great appetizer or compliment to a main course. While this dish is not particularly time consuming, if you are making sausage balls for a dinner or party, completing these ahead of time will be well appreciated when you are busy getting everything else ready. When the time comes, all you will have to do is heat them up and serve them with your favorite dish or sauce.
Instructions
Preparing the Sausage Balls
1. Combine the sausage, baking mix, cheddar cheese and salt and pepper. Mix with your hands until all ingredients are thoroughly combined. Shape the mixture into 1.5-inch balls and set aside.
2. Preheat skillet on medium high heat and spray lightly with cooking spray. Add the sausage balls to the heated pan in a circular pattern working from the inside out. Cover the skillet and allow the meat to cook for three to four minutes.
3. Remove the lid and turn the balls over to their other side. Re-cover the skillet and continue to cook the meat. Repeat the process until the sausage is completely cooked and browned on all sides, about 20 minutes.
4. Remove the sausage from the skillet and place on paper towel to pat off excess grease. Allow the sausage balls to cool slightly for about five minutes and place them in an airtight container. Place the lid on the container and store it in the refrigerator.
Reheating the Sausage Balls
5. Remove the container of sausage balls from the refrigerator and place it in the microwave for two minutes.
6. Take the container out of the microwave and rearrange the sausage, moving the balls from inside to outside and the reverse. Place the container back in the microwave and continue to heat on one minute intervals, moving the meat around in between heating, until they reach the desired temperature.
7. Remove them from the container and place them on the serving tray once the sausage balls are heated to an acceptable temperature. You can compliment this appetizer with a honey-mustard or barbecue sauce. These also can be served as a compliment to a main course like pasta and marinara sauce.
Tags: sausage balls, balls from, balls heated, compliment main, compliment main course, from inside, main course
When looking for a quick energy boost, many people turn to energy drinks or candy. This is not a healthy option, and there are certain foods out there that are nutritious and sure to give that desired energy boost.
Energy Boost
A small breakfast that consists of carbohydrates and protein is a good way to start your day. If you need a quick boost, a sensible amount of coffee is OK, as is a snack of nuts or almonds. A diet that consists of grains, fruits, vegetables, chicken, fish, legumes, seeds and nuts will keep you energized all day.
Office Energy
If you need to be mentally alert but lunch is not around the corner, there are certain foods that will help keep you on your game. A piece of fruit is your best bet, but a chunk of cheese also will do the trick.
Pre-Workout
While many people think that eating a lot of carbohydrates before working out is a good idea, it is not. It is best not to eat immediately before working out. If you must, though, a piece of fruit is your best option.
Sweets
A small amount of solid chocolate is a healthful, energy-boosting choice. While this is true, it is important to remember that most candy bars do not contain chocolate alone, making them an unwise choice.
Moderation
It also is important to remember that the best way to get the most energy out of your food is to keep everything in moderation. Too much of anything will lead to some sort of crash.
Tags: before working, certain foods, energy boost, fruit your, fruit your best
Stuffed grape leaves are a popular treat in Greece and throughout the Middle East. Many people like to grow their own grape vines and harvest their own fresh leaves. Unfortunately, this may not be possible year-round depending upon the climate where you live. Many gardeners harvest grape leaves to freeze so that they can enjoy this fresh garden taste even in the winter.
Instructions
1. Rinse the grape leaves in cool water.
2. Bring 4 cups of water and 1 cup of salt to a boil.
3. Drop the grape leaves into the boiling brine to blanch them. You should blanch no more than 10 to 12 leaves at a time.
4. Blanch the leaves for two to three minutes. Then, remove them from the boiling brine, and immediately place them in cold water.
5. Drain the leaves, and pat them dry with a paper towel. Make sure the leaves are completely dry before proceeding.
6. Lay the leaves flat, and stack them in freezer bags. If you prefer, you can also roll several leaves together and place several bundles in a freezer bag.
7. Seal the freezer bags after removing as much air as possible from them.
8. Place the sealed grape leaves in the freezer, and store for up to six months.
Maintaining a healthy diet is difficult when so much advertising caters toward unhealthy fast-food choices. Practicing a vegan diet means excluding all animal products from your food, including how your food is prepared. Eating out on a vegan diet can feel like a challenge, but many New Hampshire restaurants are going vegan, or offering vegan menu items.
Maia Papaya
Maia Papaya is a small coffee shop and vegan-friendly café, tucked into the mountains of Bethlehem, New Hampshire. Bethlehem offers a diverse and lively cultural atmosphere, with Maia Papaya in the heart of downtown. At Maia Papaya, the sandwiches are simple, and can satisfy any appetite. Soup options change daily, while subs such as the "Green Submarine" are a constant menu item. If you are looking for something on the sweeter side, Maia Papaya also offers dessert and drink options to suit any taste. All menu ingredients are listed beneath each item; however, some items do contain animal products, such as milk or eggs, so be sure to ask for clarification if you are unsure if a menu item is vegan. Maya Papaya is open Monday through Friday from 7 a.m. to 3 p.m. with weekend hours from 7 a.m. to 5 p.m.
Maia Papaya
2161 Main Street
Bethlehem, NH 03574
(603) 869-9900
Café Indigo
Café Indigo started with an exhausting search for a vegan wedding cake. The owners wanted to please vegans and non-vegans alike with flavorful baked goods. Through converting family recipes, Café Indigo quickly developed into a booming business that offers vegan cakes, which are available to order directly from the company website. Vegdining.com, part of the Vegetarian Resource Group, notes that all of Café Indigo's items are completely vegan. Café Indigo also offers tofu, seitan and veggie wraps. Café Indigo is open Monday through Friday from 8:30 a.m. to 5:00 p.m., and Sunday from 10:00 a.m. to 2:00 p.m. for brunch. The Café Indigo website has a complete menu.
Café Indigo
128 H Hall Street
Concord NH 03301
(603) 224-1770
cafeindigo.com
Country Life Vegetarian Restaurant & Natural Foods Store
Country Life Vegetarian Restaurant in downtown Keene is open for a lunch buffet Monday through Friday from 11:30 a.m. to 3:00 p.m., and brunch on Sunday from 10:00 a.m. to 3:00 p.m., with all vegan menu options. The Country Life Restaurant offers a daily soup made from scratch, veggie dishes, tofu dishes, and Italian and Mexican-inspired entries. Discoverourtown.com notes the Country Life Restaurant uses only fresh, natural ingredients, and the staff believes in the importance of maintaining a healthy diet. You can visit the Country Life Vegetarian store and bakery Monday through Friday from 9:00 a.m. to 5:00 p.m., or visit the Country Life Restaurant website to view their menu options for each day of the month.
The Country Life Restaurant & Store
15 Roxbury Street
Keene, NH 03431
(603) 357-3975
countryliferestaurant.com/index.html
Tags: Country Life, Maia Papaya, Country Life Restaurant, Friday from, Life Restaurant
Tortillas are a staple in Mexican cuisine. Many bring tortillas home to make burritos and tacos for the family. It is important to understand exactly what is in each tortilla and how it affects your family's diet.
Serving
There are two major types of tortillas: flour and corn. This guide focuses in on flour tortillas that are 10 inches in diameter.
Calories
One tortilla will add 218 calories to your meal. This means that in two burritos, nearly 450 calories are added to the calorie count of the filling. This can easily add up.
Fat
The lard brings the fat to the traditional flour tortilla. One tortilla will have 5g of fat. Of this, only 1g is saturated fat.
Sodium
Those who are watching their sodium intake may want to stay away from tortillas. One tortilla can have 445 mg of sodium, 19 percent of your daily recommended allowance.
Protein
Tortillas can bring protein to your diet. Each 10-inch flour tortilla has 6g of protein.
With its thriving capital city of Atlanta, Georgia was one of the 13 original colonies and is a state rich in Southern history. Travelers flock to Georgia to enjoy its scenic hiking trails, state parks and golf courses. Georgia is also home to thousands of great restaurants, especially in the big cities. There you'll find great local and ethnic food, including many Korean restaurants. Whether you're in the mood for spicy Korean barbecue or pickled kimchee vegetables, Georgia offers plenty of great Korean restaurant options to choose from.
Hae Woon Dae
This casual eatery in Doraville, Georgia serves up a wide selection of authentic Korean recipes. Every meal is cooked at your table over wood briquettes so you can watch the masters at work. Traditional appetizers include kimchee served in a special Korean-style pancake, jap chae rice noodles and veggies cooked in a specially seasoned sauce, and fried dumplings. For the main course choose from a number of Korean BBQ favorites like charbroiled pork bacon, spicy marinated chicken, whole beef short ribs and beef tongue. Vegetarians can enjoy meatless options like bean sprout soup, spicy silk tofu stew, or vegetable soybean paste soup. Hae Woon Dae is open seven days a week from 11 am to 6 am.
Hae Woon Dae
5805 Buford Highway
Doraville, Georgia 30340
(770) 451-7957
realpagessites.com/haewoondaebbq
Honey Pig
Located in the McDaniel Square Mall in Duluth, Georgia, Honey Pig cooks every meal on a cast-iron lid similar to an inverted wok. This authentic Korean restaurant features modern interior design with black granite tables and leather chairs. Honey Pig specializes in Korean BBQ and serves a wide range of different barbecued meats like sliced baby pork belly, green tea-marinated pork, boneless beef rib, and sliced beef tongue. Barbecued scallops, shrimp and assorted mushrooms are also available. Honey Pig also offers a number of traditional Korean wines made from raspberry, plum, and pomegranate.
Honey Pig
3473 Old Norcross Road
Suite # 304
Duluth, Georgia 30096
honeypigatl.com
Cho Dang Tofu House
This affordable, no-frills restaurant in Doraville caters to a mostly Korean crowd. The bland décor, tan wallpaper and cheap wood paneling may throw off those looking for a romantic night out, but the food is truly authentic. House specialties like fiery-red tofu soup with your choice of mushroom, oyster, and other meats, are prepared using the imported Korean ingredients. Many dishes are available in five different heat selections ranging from mild to super spicy. Side dishes include different types of panchan, kimchee, cucumber and bean sprout salad, and fried fish served whole.
Rice cookers tend to be a hands-off appliance -- you simply throw rice and water into the pan and turn the machine on. Occasionally, though, there will be strange burning smells coming from your rice cooker. In some cases, there is a quick fix to the problem, but in others, you may need to get a replacement.
New Rice Cooker
It's common for new rice cookers to emit a slight burning smell, as the protective coating on the warming apparatus begins to burn off. This will not affect the rice that you're cooking, and it should go away after you've used the cooker a few times.
Dirty Heating Element
The rice cooker has a heating element that you place the pan on top of before closing the lid. If you've accidentally dropped rice onto this element, it will heat up and burn, causing an odor. To prevent this, always check inside the machine before you insert the pan and remove any food debris.
Scorched Rice
One of the biggest advantages of a rice cooker is that it doesn't burn rice. If your rice is getting burned, though, you've got a problem. This can happen when you don't add enough water to the rice, when you don't thoroughly wash the rice or when you leave the cooker on the "warm" setting too long. Follow the manufacturer's suggestions about how much water to add when cooking different types of rice and the maximum amount of time you can use the warm setting.
Electrical Smell
A common mistake is to accidentally throw the rice and water into the cooker without the pan inside. When this happens, the water and rice goes all over the burning element. It's also possible to leak into other unseen areas. Without a thorough cleaning, this can cause a burning smell. You may also notice an electric burning smell if the cooker is old and needs replacement.
Tags: burning smell, rice cooker, rice water, rice water into, rice when, throw rice, throw rice water
Boiled peanuts have a long history of being of one of the most eccentric treats of the South. Many traditional food lovers are very fond of the peanut season and look forward to their freshness and distinctively crisp taste. Boiled peanuts are easy to make but require a significantly long time to cook because of which fans are usually on the look-out for other easier ways to boil peanuts quickly.
Instructions
1. Purchase recently dug fresh peanuts. This is mandatory if you desire only the bona fide and the finest taste. These newly yielded peanuts also take lesser time to boil.
2. Take off the shells of your peanuts and soak them in mildly warm water. Rinse them deeply and thoroughly until the water is clear and free of any possible dirt. Pre-shelled peanuts are also widely available and can be bought off easily but it's strongly recommended that these be thoroughly washed before cooking too.
3. Place your washed peanuts under running water which is mildly cold and swirl them with pressure to further ensure that they are clean. Once done, put them in a normal-sized, cold water bowl. Soak them for about half an hour or 45 minutes at the most.
4. Set your peanuts in a large-sized cooking vessel (crack pot is usually used for boiling peanuts quickly) and fill it up with water. Ensure that your washed peanuts are completely immersed in water. Add 1 cup of salt for each gallon of water used.
5. Cover the pot with a lid and cook your peanuts, setting your stove on high heat for approximately four hours.After four hours, taste your peanuts every 20 minutes or so and continue cooking until they reach the amount of saltiness as well as the type of texture that you desire. A fairly well cooked boiled peanut is soft but contains a little firmness.
6. Once cooked, drain the peanuts wholly and completely. You may eat them while they're hot or refrigerate them and enjoy them cold.
Tags: your peanuts, Boiled peanuts, your washed peanuts, four hours, peanuts also, peanuts quickly
Originally a method for preserving duck meat at a time when refrigeration did not exist, duck confit has become an elegant delicacy in its own right. Although the recipe is time-consuming, duck confit is so versatile that the effort is worthwhile. The duck, cooked and preserved in its own fat, is tender and flavorful. Eat duck confit on its own or use it as part of another recipe.
Instructions
Prepare the Duck
1. Put one tablespoon of salt in the plastic container. Sprinkle half of the garlic, shallot and thyme in the container.
2. Place the duck in the container with its skin side facing up. Make sure the duck pieces fit in one layer.
3. Sprinkle the duck with the rest of the salt, garlic, shallot, thyme and some pepper.
4. Cover the plastic container and refrigerate for 1 to 2 days.
Cook the Duck
5. Preheat the oven to 225°F.
6. Put the duck fat in the small saucepan, and warm it on the stove over low heat until the fat melts.
7. Remove the duck from the plastic container, brushing off the spices and salt.
8. Put the duck in the baking dish, once again making sure it's in one layer.
9. Pour the melted fat over the duck pieces so that it covers them completely.
10. Cook in the oven on low heat until the duck meat pulls easily from the bone. The fat should simmer slowly, bubbling very lightly, throughout the cooking process. This should take about two to three hours.
As an adult, you may already know how delicious Greek food can be. But to a child, a menu full of unknown items can be a bit unappealing, as many children automatically reject any food that wanders too far afield from the familiar. To help your child learn to love Greek food, try to choose items that most closely resemble their favorite at-home dishes.
Starters
Appetizers offer an easy, kid-friendly introduction to Greek food. Fussy eaters might do best when given a big bowl of Greek lemon chicken soup, if only because it doesn't look or sound weird. Fried cheese is a popular choice for the grilled cheese sandwich crowd, while hummus or tzatziki with pita crisps tends to go over well with those who favor potato chips and dip as a snack. Cheese-and-cracker types might enjoy a small plate of greek olives and feta cheese, while french fry fanatics may prefer the roasted Greek potatoes.
More adventurous young diners will get a kick out of the dolmathes (grapevine leaves which have been stuffed with rice), the baba ganoush (roasted eggplant dip), and the spanakopita (pastry with spinach and cheese in layers of buttery dough). For a large group or for kids who like most everything, order the mezza platter and let them try an assortment of house specialties.
Main Dishes
A popular main course for children is pastitsio. The dish is similar to lasagna; however, it uses long noodles, rather than flat, wide ones. The cooked noodles are combined with a tomato-based meat sauce and placed into a baking dish. Unlike American lasagna, the dish is then topped with a ladle full of creamy white sauce and, occasionally, a bit of Greek cheese. Additionally, many children seem to like tabouli -- a vegetarian dish made of bulgur wheat, cucumbers and tomatoes. Gyros are a delicious take on the ever-popular sandwich, but pita-wrapped meat can be difficult for those with small hands to manage; however, if you happen to be someplace that offers mini gyros, the smaller version is just as tasty as the original.
Desserts
For many foreign cuisines, the way to a child's heart is through their sweet tooth. Baklava is the most famous pastry in Greece. To create this sweet treat, layers of phyllo dough are filled with chopped nuts and topped with honey before being baked to a golden brown. Many Greek families have their own "secret recipe" which tends to reflect the preferences of the region, so if your child has nut allergies, but sure to check which variety is being used in that particular pastry prior to ordering. For a nut-free alternative, try a kok (pronounced "Coke") pastry puff. This Greek version of a cream puff is created by sandwiching two small cakes together with whipped cream filling and dipping the whole thing into a sugar syrup, then topping the whole thing with melted chocolate. The end result is similar to a miniature Boston cream pie.
Tags: Greek food, many children, topped with, whole thing, your child
Gravy is a popular topping for meat and vegetables.
Gravy comes in a variety of flavors and thicknesses and falls into the group of foods that people generally love or hate. It can be a simple, peasant-type mixture with only two or three ingredients or flavored with a range of herbs, spices, meats and vegetables.
Gravy Definition
Gravy is often confused with sauce but the two terms are not interchangeable. Gravy is made from meat juices, typically thickened with flour, cornstarch or other congealing agents and mixed with water, broth, milk or wine. Thin gravies may contain only pan juices deglazed with liquid. Sauces are made with the same technique but start with butter, lard, shortening or oil instead of meat juices.
Topping Gravies
Meats and vegetables, especially potatoes, are frequently topped with gravy. Beef, poultry and pork are often served with gravies made from the juices and drippings that accumulate in the pan during roasting, braising or frying. Beef gravy is flavored with beef broth or wine, poultry gravies commonly include chicken broth along with cream or milk and pork gravy can be milk-based or made with wine or chicken broth. A unique Southern gravy called red eye is made by frying country ham in a skillet and deglazing the pan with hot, black coffee. Some versions are thickened and have milk added to cut the saltiness of the ham juices. What most American call pasta or spaghetti sauce is called gravy in Italian cooking.
Meal Gravies
Gravies enhanced with meats and vegetables are served as breakfast, lunch or dinner entrees. Hamburger or sausage gravy is made from the drippings of seasoned and browned ground meat and served with the meat over rice, pasta or biscuits. Thinly sliced, pressed, dried and salted beef called chipped beef is turned into a meal by saut ing it and making a milk gravy from the juices. It is traditionally served on toast points. Leftover chicken can be transformed into a main dish by mixing it with the gravy served with the original meal along with a mixture of cubed vegetables. Italian gravy becomes an entr e with added meat and vegetables and is conventionally served over pasta.
Hints and Tips
Although many cooks find making gravy challenging, it is simple if a few steps are followed. Drain off all but a few tablespoons of drippings and slowly whisk in the thickening agent over medium low heat until the mixture, called roux, is thick but not dry. Cook for a few minutes to eliminate the flour taste. If you want a light-colored gravy, remove it from the heat before it starts to brown. For dark-colored gravies, cook the roux to a light to medium brown. Heat the preferred liquid and slowly add it to the roux over medium heat and cook to the desired consistency. To thicken gravy, reduce it over medium high heat. To thin gravy, add liquids in small amounts and stir.
Tags: made from, over medium, served with, along with, chicken broth
Smoked cheese is a delicious and satisfying appetizer as the prelude to an elegant dinner or as a meal in itself with crackers, fresh fruit and a bottle of wine. The cheese is prepared by a "cold smoking" method, which is a somewhat-misleading description. Cold smoking simply means smoking food at temperatures significantly lower than normally required, such as for smoking meats or fish. Using a grill with a tight-fitting lid and much less charcoal than you would normally need for a cookout, you can smoke a variety of delicious cheeses at home.
Instructions
1. Unwrap the cheeses that you wish to smoke, place them on a tray or cookie sheet and set them out at room temperature for at least an hour. The cheese will develop a slight skin that protects it from melting into blobs on the grill while still allowing the smoke to penetrate.
2. Soak one-half cup of aromatic wood chips in water for an hour. Each type of wood will produce a distinct smoky aroma. Apple wood is good for smoking lighter cheeses, such as Colby, mozzarella and provolone. Hickory adds an intriguing smoky flavor to Gouda and Havarti. Try smoking Monterey Jack cheese with mesquite wood for a real southwestern bite.
3. Prepare the grill by placing seven to eight charcoal briquettes in the center and lighting. Burn until the coals are white.
4. Place a handful of the soaked aromatic chips directly on the coals and set the wire cooking rack on your grill.
5. Set your cheeses on aluminum pans, surround the cheeses with ice chips and set the pans around the outside perimeter of the grill. Do not set the pans directly over the coals, which should be smoking nicely by now.
6. Close the grill and open the top and side vents to allow the smoke to circulate for at least half an hour.
7. Check your progress after half an hour by making sure that the cheese is not getting too hot. Pour off the ice water that has gathered in the aluminum pans. Add another handful of wood chips to the coals if necessary to produce more smoke.
8. Check the progress every 15 to 20 minutes and taste a small sample of your handiwork to determine if you have achieved the level of smoky flavor that you desire.
9. Remove the cheeses from the grill, allow to cool and wrap tightly in a quality plastic food wrap; refrigerate.
These Quick and easy biscuits make great breakfast sandwiches and goes perfect with sausage gravy. You eat these with just about anything. You put sausage, cheese and egg into to make a great breakfast sandwich.
Instructions
1. Stir together flour, powdered milk, sugar, baking powder, salt, and cream of tartar in a medium bowl. Make sure that it is all mixed very well.
2. Cut shortening into dry mixture until blended thoroughly be sure just to cut it in and not stir it all up you will lose the consistency that you need. Now stir in buttermilk and 2 Tbls. melted margarine until well blended.
3. On a floured surface, knead dough for 1 minute, or until elastic.
Roll out dough to 1/2" - 3/4" thick; using a wide glass or round cookie cutter, cut out circles; place biscuits on an ungreased cookie sheet.
4. Bake in a 450 degree oven for 10-12 minutes, until golden be sure to watch carefully so these do not burn. Brush hot biscuits with remaining melted margarine.
Tags: great breakfast, make great, make great breakfast, melted margarine
Some chili styles call for the use of beans, but traditionalists don't believe they belong in the dish.
Few things stir passions and ignite debate among food lovers more than chili. Chili preferences are intensely personal: mild or hot? Ground meat or cubed? Chili powder or freshly ground peppers? Beans spark perhaps the most contentious debate. Disagreements flare not just over the kind of beans to use in chili, but also whether they should be there at all. It's simply a matter of personal taste.
Beans or No Beans
Original Texas chili used hot peppers but no tomatoes or onions.
Although many recipes for "authentic Texas chili" include tomatoes, onions and beans, chili traditionalists adamantly believe beans have no place in authentic chili. Frank X. Tolbert, founder of the Terlingua International Chili Championship, noted in his iconic book on chili, "A Bowl of Red," that "original Texas chili" consisted of lean beef, hot chili peppers, masa, cumin, cayenne, garlic and other spices. Note the absence of tomatoes, onions, beans and any other vegetables.
Despite the protests of chili purists, tomatoes, tomato paste and onions are here to stay. Using beans is still a matter of choice. Proponents maintain beans add texture, flavor and balance to a bowl of chili.
Kidney Beans
Red kidney beans appear in many chili recipes.
Cooks began adding beans to chili as a way to stretch the dish. Adding beans also allowed the cook to use less meat. The size, color and flavor of commonly used red kidney beans complements the chili. Kidney beans now appear in excellent chili recipes from coast to coast.
Kidney beans add nutritional value to chili. They are a good source of dietary fiber, protein, vitamin B-1, manganese and the trace mineral molybdenum.
Pinto Beans
Pinto beans, with their red-brown splotches, are popular in Mexican cooking and chili.
A favorite in Mexican and Southwestern cooking, pale pink pinto beans are typically served as a side dish or over rice, but they have also become a popular addition to chili recipes, particularly in the American Southwest. They often mingle with kidney beans in chili.
Pinto beans, like kidney beans, add nutritional punch to a bowl of chili. They are high in fiber and a good source of vitamin A, iron and molybdenum. Canned pinto beans are convenient, but dried beans contain far less sodium.
Black Beans
Black beans are a newcomer to the chili bowl.
A relative newcomer to the traditional chili bowl, black beans pack a nutritional punch and distinctive flavor that makes them a nearly obligatory addition to vegetarian chili. Black beans are a source of dietary fiber, thiamin, folic acid, manganese, phosphorus, protein, iron and calcium.
Appetizers provide a variety of food for guests to choose from.
Whether you're hosting a formal dinner party, holiday feast or casual get-together with friends, appetizers are a surefire way to charm your guests. Tasty nibbles of food can showcase the range of your culinary talents, and will tide guests over before the main course. Guests can eat, talk and mingle enjoyably even if you need to be off in the kitchen, preparing the entree. Whatever the occasion, you can find plenty of appetizer recipes to suit your needs.
Instructions
Dill Party Dip
1. Make a savory party dip for sliced vegetables and pita bread. Combine two cups Greek yogurt, three tablespoons dill, one tablespoon olive oil, a clove of minced garlic, a teaspoon of lemon zest, salt and pepper in a bowl.
2. Slice vegetables such as carrots and bell peppers into thin vertical strips. Make each strip as even as possible. Take several rounds of pita bread and slice into wedges. You may also use pita chips or tortilla chips if you wish.
3. Serve dip in a bowl, and place vegetable slices and pita wedges or chips around it on a platter.
Toasted Spiced Almonds
4. Prepare spiced almonds for a crowd-pleasing snack. Melt two tablespoons of butter by placing in a 13 by 9-inch pan in a 300 F oven for three to five minutes. When butter is melted, stir in two teaspoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon ground ginger and 1/4 teaspoon garlic powder.
5. Add two cups of unsalted whole almonds to the pan and toss to coat the almonds in the mixture. Spread the almonds in a single layer over the pan.
6. Bake for 20 to 25 minutes in the preheated oven, stirring occasionally. When done, remove almonds to paper towels and let cool.
Holiday Wreath
7. Make an edible holiday wreath for festive occasions. First, take two eight-ounce rolls of refrigerated crescent-roll dough and remove dough from packaging. Cut each tube into 8 slices and arrange in a circle on an ungreased 14-inch pizza pan.
8. Bake rolls in a preheated 375 F oven for 20 to 25 minutes, or until golden brown. Let cool and remove to a serving platter.
9. Beat together one eight-ounce package of softened cream cheese, 1/2 cup sour cream, 1 teaspoon dill and 1/8 teaspoon garlic powder in a small bowl. Spread the mixture over the crescent roll wreath.
10. Garnish the wreath with 1 1/2 cups finely chopped broccoli florets, one cup finely chopped celery and 1/2 cup finely chopped sweet red pepper. Make a bow-shaped garnish on each roll using celery leaves.
Use chocolate to affix coconut flakes all over your marshmallow cookies.
Grown in many tropical regions around the world, coconut is used for varied cooking purposes, ranging from a decorative element to a staple ingredient. In the kitchen, the fleshy part of a coconut is commonly used, and small dried coconut flakes are often an addition to cookie recipes. You can combine coconut flakes with the soft, chewy texture of marshmallows to create tropic-inspired cookies that will likely be a hit in your home.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare the sugar cookie mix in a large bowl by following the directions on the package. Add 1/2 cup of coconut flakes and the marshmallows to the batter, and mix. Add the coconut extract to the mixture, and blend again.
3. Make pingpong-sized cookie balls by rolling the batter in your hands. Put them on a cookie sheet about 1-1/2 inches apart. Bake in the oven for eight to nine minutes.
4. Take the cookie sheet from the oven, and allow the cookies to cool.
5. Pour water into the lower pan of a double boiler. Place the top pan on top of the bottom pan. The bottom of the top pan should not be able to touch the water in the bottom pan. Put six to seven chocolate squares into the top part of the double boiler. Melt the chocolate on very low heat until you have a creamy, fluid texture. Lower the heat, and continue to stir the chocolate.
6. Place the remaining coconut flakes in a flat dish.
7. Pick up one cookie at a time with tongs. Dip each one into the chocolate sauce and then quickly coat the chocolate-covered side with the coconut flakes in the nearby dish. You can dip just one side of the cookie into the chocolate or both sides. Let the cookies cool completely.
Tags: coconut flakes, cookie sheet, cookies cool, double boiler, into chocolate
Beurre Blanc is a classic French sauce that means "white butter". It's especially tasty on servings of steamed fresh vegetables or drizzled over chicken or white fish that has been roasted in a pan or poached.
Instructions
A French Accent That's Easy to Master
1. Mince one shallot and place in a medium saucepan with the white wine and white wine vinegar. While gently stirring, cook over medium heat until the mixture has been reduced to the equivalent of two tablespoons. This should take about six minutes. Turn down the heat and allow the mixture to cool a little bit before adding the next ingredient.
2. Slice the stick of butter into 1/2 inch cubes. With the burner now on low heat, add a few of these butter cubes at a time and whisk them into the shallot/wine/vinegar reduction you have made. Each batch of butter cubes should be pretty much emulsified before adding the next batch.
3. Chop one tablespoon of Italian parsley.
4. Add the chopped parsley, as well as a dash of salt and white pepper and stir until well blended. This will yield approximately 1/2 cup of Beurre Blanc sauce.
5. Ladle, in moderation, over steamed vegetable dishes, chicken or white fish.
Tags: Beurre Blanc, adding next, before adding, before adding next, butter cubes
Recipe to make veggie pizza. This is an easy recipe to cook veggie pizza. Prepare and serve veggie pizza for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.
Instructions
1. Step one in making your Veggie Pizza with this recipe is to lightly grease a cookie sheet.
2. Step two in cooking your Veggie Pizza with easy recipes like this one, is to flatten and spread crescent rolls on cookie sheet and bake @ 350* until brown. With mixer, whip all other ingredients together.
3. Spread on baked, cooled crust. Cut into squares (easiest with a pizza cutter).
4. Top with chopped veggies: cucumber (peeled; this is needed to add moisture; isn't as good without it), broccoli, cauliflower, green or red bell pepper, tomatoes, mushrooms, black olives, pea pods, carrots, asparagus (par boiled til crisp tender).
5. The final step to make Veggie Pizza with this recipe is to sprinkle with the additional dill weed and refrigerate several hours.
Pineapple wine has a light, sweet and tart taste. Serve your wine over fresh pineapples to give it extra flavor. This wine is great with ham, pork dishes or fruity desserts. The following steps will show you make pineapple wine from fresh pineapple.
Instructions
1. Bring 7 pints of water to a boil and add 2 pounds of granulated sugar to the boiling water. Stir until the sugar is dissolved.
2. Place the pineapple into a large bowl. Remove the pineapple from the skin and the core and chop the fruit into small pieces. You can also choose to place the fruit in a juicer. You need a total of 4 pounds of the fruit with juice for this wine.
3. Pour the juice into the primary fermentor and place all the fruit into a nylon straining bag and tie the bag. Crush the fruit in a primary fermentor while it is in the bag and leave the bag in the fermentor. Pour the boiling water over the fruit. Cover with a cloth and allow the mixture to cool until it becomes room temperature.
4. Place 1 crushed campden tablet, 1/4 tsp tannin, 1 tsp yeast nutrient and 1/2 tsp acid blend into the fermentor. Cover and let it sit for 1 day at room temperature. After this time period, add 1/2 tsp pectic enzyme, cover again and let it sit for 12 hours.
5. Put 1 packet of activated Montrachet or Champagne wine yeast into the fermentor. Let the wine sit and ferment for 7 days. Stir twice a day every day for this time period.
6. Take the nylon straining bag out of the fermentor and allow the juice to drain out of it. Do not squeeze the bag. Discard the bag and pulp and let the wine set for 10 more days.
7. Rack (or siphon) the wine into the secondary fermentor (without stirring first, as this will disrupt the sediment on the bottom) and fit on the airlock. Let it sit for 2 weeks, then rack again, replacing the airlock. Repeat this once every 30 days for about 6 months or until the wine is clear.
8. Stabilize the wine and sweeten it to taste with granulated sugar when the wine has become clear. After 10 more days, rack the wine into bottles.
Tags: boiling water, fruit into, granulated sugar, into fermentor, more days, nylon straining, place fruit
Just think, you can make your very own beer at home and not have to make all those trips to the market. All you need to get started is a little bit of money, a kitchen, some basic equipment and ingredients and some time-a lot of time.
Instructions
Brewing the Beer
1. Fill the pot 2/3 full of water and bring to a boil. When the water starts to get hot, add the malt extract syrup. Be sure to stir constantly until the syrup is completely dissolved. After the mixture, known as wort, begins to boil you won't need to stir any longer because the natural agitation of the bubbles will keep things moving.
2. Boil the wort for at least an hour. This process kills any living organisms that may be in the wort, which will spoil the beer.
3. Add about an ounce of hops, or more depending on your taste. More hops creates a more bitter beer. For a milder beer, add less than an ounce.
4. Add the "finishing hops" to the pot right before you turn off the heat. You can add a quarter or so of an ounce. The addition of these hops are not going to add much bitterness because they are added late in the boiling cycle.
5. Remove the wort from the heat and cover with a tight lid immediately. Put the pot into an ice bath. Add ice to the bath as necessary to cool the mixture as quickly as possible. Make sure that the lid stays on the wort to ensure it stays bacteria-free.
6. Transfer the cooled wort to your fermenter and top off with cold tap water. You can use chilled, pre-boiled water if you are concerned about contamination. Shake or stir the liquid every so often to add air to the mixture.
7. Add the yeast to the wort. You can either add the yeast straight from the envelope or rehydrate it in boiled, cooled water and then add it. Once you've added the yeast, apply the lid and airlock. It will be at least a week before you will bottle the brew.
Bottling the Beer
8. Sanitize everything you will be using, including the bottles. Anything that comes in contact with the beer has the potential to contaminate it and that will ruin the beer and the effort you've made so far.
9. Transfer the beer from the fermenter to the bucket using the siphon. Placing the fermenter on a table or chair will help with the siphoning process. Try to get as much of the beer out of the fermenter as possible without getting the layer of yeast on the bottom.
10. Prime the beer by adding sugar. The yeast will ferment the sugar, adding carbonation. Adding corn sugar or dry malt extract will give you the desired results. Before you add the sugar, you must mix it with boiling water and then let it cool. Boiling the sugar water will sanitize it. When the sugar water is cooled, it can be added to the bucket.
11. Bottle the beer by pouring the liquid from the bucket into the bottles. Fill one bottle at a time, using the siphon. Fill the bottle to within an inch of the top of the bottle. Cap the bottles within an hour of when you add the sugar to the beer mixture.
12. Wait. You will need to wait at least two weeks until your bottled beers are ready to drink. It is ideal to keep the bottles at room temperature to promote the fermentation and aging process.
Tags: Fill bottle, malt extract, sugar water, using siphon, water then
Sauerkraut and Kielbasa is a traditional German dish, and makes quite a hearty dinner. Whether simmered all day in a Crock Pot, cooked in the oven, or simmered on the stove top, it's the perfect meal for a chilly day. This Sauerkraut recipe uses the addition of apples, beer, and caraway seeds to dress up the ordinary and sets this Sauerkraut apart from the crowd. Here's how you can make a hearty Sauerkraut and Kielbasa that will leave your family begging for more!
Instructions
1. Decide which way you will be cooking your Sauerkraut. This Sauerkraut recipe works best in a crock pot, but you may choose to cook this on low heat on the stove, or in the oven in a covered dish. A crock pot will simmer this Sauerkraut to perfection in about six hours, an oven will take about two to three hours, and the stove top in a covered skillet about an hour. The Sauerkraut recipe is the same either way, only the cooking times are different.
2. Drain Sauerkraut, reserving some liquid. Place Sauerkraut in the pot, and add about a half cup of liquid back in. If you prefer a more tart Sauerkraut, add a little extra juice. If you prefer a sweeter Sauerkraut, add a little less.
3. Slice kielbasa or German sausage on the diagonal into 3/4 inch pieces. Smoked pork also goes very well with this Sauerkraut recipe, and should be cut into bite sized pieces. Place in pot with Sauerkraut, and stir.
4. Dice a small onion and a Granny Smith apple. Add to Sauerkraut, and stir well. Dice onion pieces a little smaller than the apple pieces, and white onions work best with this recipe. If Granny Smith apples are not available, Golden Delicious or any other tart apple works well.
5. Add one tsp caraway seeds, one cup apple juice, and one half cup beer. A dark German beer will give the best flavor, but any beer will do. The alcohol will cook out. If you prefer a sweeter Sauerkraut, add a little more apple juice. Stir well, and if your Sauerkraut doesn't have enough liquid, add a little of the original juice diluted with water.
6. Cover Sauerkraut tightly, and cook according to times listed in step one. If cooking on the stove top, stir frequently to prevent burning and sticking to the skillet.
Tags: Sauerkraut recipe, Sauerkraut Kielbasa, Sauerkraut little, apple juice, beer will
Fried wontons are a type of dumpling that originated in China.
Wontons are a dumpling that originated in China and has since spread throughout the world. The dumplings consist of a filling wrapped in a thin sheet of wheat-based dough. Cooks prepare wontons in a number of ways, the most common being baking, poaching in a soup, and frying. Fried wontons can be side dishes, snacks or part of a main meal, often with a dipping sauce. Both Asian and Western fillings are suitable for wontons.
Meat Filling Ideas
Meat is one of the most common fillings for fried wontons, both in China and elsewhere, with ground pork the most used. Ground beef, chicken and duck are also tasty. For a traditional wonton filling, mix the meat with Chinese five spice (a spice mix that typically includes cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns), salt and pepper, spring onion and sesame oil. If you want to experiment, replace the five spice with chili or another spice. You could also add vegetables, such as pepper or mushroom.
Seafood Filling Ideas
Wontons often contain seafood filling. Shrimp is popular in both China and the West. Shrimp combined with pork is a traditional Chinese filling. Crab is another popular filling, and its distinctive flavor works well. Crab rangoon are a type of crab and cream cheese wonton, which are very popular in US Chinese restaurants. As with meat wontons, you can add either traditional Chinese spices to seafood wontons, or other spices such as chili.
Vegetable Filling Ideas
Most types of vegetable can be used as wonton fillings. When making vegetable wontons, you need to add some fat to the filling to prevent the wontons becoming dry. Cream cheese and tofu both work well, and will help bind your filling together. Onions, mushrooms, peppers, peas and carrot can all combine well to make wonton fillings. Add Chinese or other spices to improve the flavor.
Sweet Filling Ideas
While many people think of wontons as a savory dish, you can eat sweet wontons as a dessert. Sweet vegetables such as canned sweet bean paste or pumpkin puree are a good base for the filling. Add sugar, dried fruit such as dates and raisins, and spices such as cinnamon and nutmeg to improve the flavor. Adding cream cheese can help make the mixture richer and prevent drying.
Tags: Filling Ideas, both China, dumpling that, dumpling that originated, five spice, Fried wontons, improve flavor
High maintenance, but very elegant. Perhaps on Valentine's Day... Serves 4.
Instructions
1. Pat tenderloin dry. Rub with celery salt and pepper.
2. Cook bacon over moderate heat in a heavy kettle, stirring occasionally, until crisp. Transfer, using a slotted spoon, to a small bowl.
3. Pour off all but 1 tbsp. bacon fat.
4. Increase heat to medium-high and brown tenderloin on all sides. This should take about 5 minutes.
5. Transfer tenderloin to a plate and set aside.
6. Add wine, bacon and rosemary to kettle and boil 1 minute.
7. Put tenderloin back in the kettle and cook, just barely simmering, covered, for 25 minutes. Turn occasionally. An instant-read thermometer inserted 2 inches into the center of the meat should read 125 degrees F for medium-rare.
8. Transfer tenderloin to a cutting board and let stand 10 minutes.
9. While tenderloin rests, discard bacon from cooking liquid. Add bell pepper and demiglace. Boil over medium heat until reduced to 1 1/3 cups.
10. Cut tenderloin into 1/4-inch slices and arrange on a serving platter. Spoon some sauce over the meat and garnish with rosemary sprigs. Serve remaining sauce on the side.
Since it does not require refrigeration, beef jerky is an ideal treat for long trail hikes and camping.
Beef jerky is a thin cut of beef that has been dehydrated in an oven for the purposes of preservation and storage. The Nuwave Oven is an electric, counter top oven that utilizes infrared technology to cook various types of food more quickly than a traditional oven. With the proper preparation and setting, you can use a Nuwave to dehydrate beef strips and ultimately make beef jerky.
Instructions
1. Remove the fat from the meat with a sharp knife. Fat spoils quickly, so you want to remove as much of the fat as possible before you dehydrate the meat.
2. Pound the beef into one thin piece. Aim for the thickness of the meat to be no more than 1/4 inch.
3. Cut the beef into 4-inch strips.
4. Mix together your choice of jerky marinade. You can either make one at home with various oils, herbs, citrus and spices, or you can purchase a pre-made marinade, such as a teriyaki marinade, from your local store.
5. Add the beef strips into the bowl of marinade, cover with plastic wrap and refrigerate overnight.
6. Place the beef strips on the Nuwave cooking rack.
7. Set your Nuwave oven to power level 2, which corresponds to 150 degrees Fahrenheit, the ideal temperature for dehydrating the beef into jerky.
8. Leave the strips in the oven for six hours. After three hours, carefully open the Nuwave oven and turn the beef strips over with kitchen tongs.
9. Turn off the Nuwave oven after six hours and allow the beef jerky to come to room temperature.
Package mozzarella with tomatoes to diversify product offerings.
If grandma's mozzarella recipe is worth selling at the neighborhood farmers market or to the local health food store, a method of packaging the food is necessary for customers to carry the mozz' home. Fortunately, your home kitchen does not have to be approved by the Food and Drug Administration, but your homemade food items must still be packaged according to the FDA's labeling and nutrition regulations. Package your mozzarella in cling wrap or plastic containers.
Instructions
1. Purchase cling wrap or clear plastic containers from a restaurant supply store. While you can easily purchase cling wrap at a supermarket, a restaurant supply store will offer industrial sized quantities at bulk rates.
2. Create a label. The label does not need to be fancy, but must state the name of your business, contact information and the ingredients of your mozzarella.
3. Divide the mozzarella into different sized portions if not already formed into large and small balls. Varying your portion options will allow customers with varying preferences and needs to buy your mozz' without feeling that they are buying too much when all they want is a little.
4. Pull a length of cling wrap that is equivalent to the diameter of the mozzarella. Lay the cling wrap flat on a clean counter. Set a portion of mozzarella in the center of the wrap. Fold the wrap around the cheese. Affix the label on the bottom to secure the cling in place.
5. Set the mozzarella inside a plastic container and close it. Affix the label on top, on bottom or over the seam of the container to act as a seal.
Commercial salad dressings may be convenient, but they come with a flavor trade-off. Since they're designed to last for months in your fridge, they're loaded with preservatives. Another negative, because they're mass produced in huge quantities, they can taste bland in comparison to a freshly made dressing. Whether you're a fan of Italian or Greek, or find yourself looking for something a little out of the ordinary, like a citrus or tahini-based dressing, there are tons of favor combinations to suit your tastes. If you're going to the trouble to assemble your own salad why not crown it with a homemade dressing? It will take you a few extra minutes, but translate into a big difference in flavor.
Instructions
Making Basic Vinaigrette
1. To allow you to adjust quantities of these basic dressings more easily, the proportion of ingredients is given in "units." Choose your measuring unit to be appropriate to the size of salad and number of guests. For a basic dinner salad to serve 4 people, your "unit" could be a tablespoon. For 2 people, use teaspoons, for more than 4 people you may want to move up to ¼ cup measures. So, your first step in making your own dressing is to decide on such a unit.
2. Now, measure your basic ingredients in proper proportion. For a vinaigrette dressing, the classic proportion is one unit of vinegar to three units of oil. Assemble salt, pepper, and any other seasoning ingredients you wish to experiment with. Mustard is an excellent flavoring to start with, and one I almost always use. . . but if you are using very high quality oil and vinegar, you may want to just start out with salt and pepper as your only seasonings.
3. Put the vinegar into the small mixing bowl. Add salt, pepper, and any other seasonings to the vinegar and begin stirring together with a fork or whisk. Then, as you stir, pour in the oil in a thin stream, whisking it into the vinegar at the same time. Continue stirring or whisking until the oil and vinegar are thoroughly emulsified.
4. To test the flavor of your concoction, dip a lettuce leaf into the bowl and eat it. Add more salt and pepper or other seasonings to taste if necessary.
5. If you will be serving the salad within an hour, leave the dressing to stand at room temperature. Stir again before combining with the salad or pouring into a serving boat.
6. After you have mastered the vinaigrette, experiment with additional flavorings to create your own versions of salad classics or devise your own unique combinations. Some ideas follow.Mustard vinaigrette: Use white wine or champagne vinegar. For each unit of vinegar, add one crushed or pressed garlic clove and one-half a unit of Dijon mustard.Poppy seed vinaigrette: For each unit of vinegar, add one-half unit of poppy seeds and one unit of honey or maple syrup. This is especially tasty when made with fruit-flavored vinegar or apple-cider vinegarBalsamic vinaigrette: Use the best balsamic vinegar you can afford. For each unit of vinegar, add one crushed or pressed garlic clove.
Making Mayonnaise-Based Dressings
7. As in Steps 1 and 2 of the previous section, determine your measuring unit and measure your ingredients in the proper proportion. For a mayonnaise-based dressing, I generally use two units of mayonnaise to one of sour cream. If you plan to add other liquid ingredients, you should stick with this ratio, but if you are adding cheese or other chopped or grated ingredients, you may want to use three units of mayonnaise to two of sour cream. Do consider adding SOME other flavorings, because basic mayonnaise-based dressing is not as flavorful as basic vinaigrette.
8. Put the sour cream into your mixing bowl, add the salt, pepper, and other seasonings of your choice, and stir together with a fork. Then spoon in the mayonnaise and stir or whisk until well combined.
9. As in Step 4 of the first section, test for seasoning by dipping a lettuce leaf or other salad ingredient into your mixture. Add more salt, pepper, or other seasonings to taste.
10. If you will be serving the salad within half an hour, leave the dressing to stand at room temperature. Stir again before combining with the salad or pouring into a serving boat. Do not leave mayonnaise-based dressings at room temperature for more than half an hour, as they can go bad very quickly.Your dressing should keep for up to three days in the refrigerator. It will taste best at room temperature, though, so remove from the fridge at least 30 minutes before combining with your salad.
11. If you want to get creative with your mayonnaise-based dressing, here are some ideas for you.Ranch dressing: Add one unit of buttermilk to the sour cream. Stir in 1/2 unit of onion powder or ¼ unit of garlic powder. Add a generous dash of Worcestershire sauce, a few drops of your favorite hot sauce, and a pinch or two of dried herbs (oregano, chives, dill)Russian dressing: Add ½ unit of ketchup and ½ unit of finely chopped dill pickles to the sour cream. Stir in a dash of Worcestershire sauce and two or three pinches of onion powder.Blue cheese dressing: Crumble ½ to 1 unit of blue cheese into the sour cream. After you have stirred in the mayonnaise, add ¼ to ½ unit of apple cider or herb-flavored vinegar
Tags: salt pepper, sour cream, pepper other, salt pepper other, other seasonings
Sweet and spicy sticky wings are a tailgating staple.
Take your tailgating or entertaining to new heights with the addition of these sweet and spicy hot wings to your finger foods menu. The sweet, spicy and sticky combination of flavorings on these wings may necessitate more than a few napkins, but the taste is irresistible. This recipe yields about five servings, so plan accordingly as these wings practically fly off the plates at parties.
Instructions
1. Preheat your oven to 400 degrees.
2. Open the package of chicken wings and rinse them off. Pat the chicken wings dry.
3. Line the glass baking dish with foil and then lightly drizzle a little olive oil onto the foil-lined surface. The foil provides easy cleanup afterward. When your hot wings are done, you can simply lift the foil out of the baking dish so that it will be easier to wash.
4. Pour one of the seasoning packets into the zip-top bag. Place the chicken wings into the bag and pour the contents of the other seasoning packet on top of the wings. Add a couple of pinches of cinnamon and sugar to the bag, close it, then shake it vigorously. Shake until each chicken wing is evenly coated.
5. Pour your completely coated chicken wings onto the foil-lined baking dish. Put the chicken wings in the oven and bake them uncovered for about 35 minutes. The wings are done when the internal temperature reaches 165 degrees or the meat is no longer pink.
6. Place the cooked wings on platters and serve with barbecue sauce for dipping and plenty of paper towels
Marunggay is a plant in the Moringaceae family. The scientific name is Morina Oleifera Lam. It is also known as horseradish tree, dool and drumstick tree. The tree is hearty and grows easily in the wild and backyard gardens. Commonly used as an ingredient in Filipino foods, the tree is also found in Africa, India, and other parts of Asia. Malunggay is easy to identify by its circular leaves. The leaves, roots, and bark are edible. The taste of the roots is similar to horseradish and the bark has a gummy consistency. Malunggay is also used for medicinal purposes, as it is rich in many vitamins and minerals. These include iron, amino acids, phosphorous and calcium. It is also rich in vitamins A, B and C.
Fruit
Malunggay trees produce edible fruit. These can be enjoyed on their own or juiced and combined with carrots or other fruits.
Soups
In soups, malunggay is commonly used in a powered form. This allows for medicinal benefit without affecting the texture of the soup itself. Malunggay powder is commonly combined with garlic, onions, pork, chicken, shrimp and broths.
Noodles
Malunggay can be added to noodle dishes or even used to make the noodles themselves. To make noodles, dried malunggay leaves are used in combination with water, flour, eggs and salt.